Easy Broccoli Cheese Soup

1 head Broccoli
2 Green onions
½ cup Butter
½ cup Flour
2 cups Milk
1½ cups Grated Sharp Cheese

Chop and cover broccoli and green onions with water cook until very tender. Save ½ - 1 cup water to add to soup for best flavor. May need to add thickening.

Heat butter till melted, add flour and cook for 2 minutes, add milk and broccoli. Cook until it thickens.

Remove from heat and add grated cheese. Season with celery salt, onion salt, Bon Appetite, dill, etc.

Beverly Nielsen

Cream of Broccoli Soup

2 cups Chicken broth
1½ lbs Broccoli
1 lg Onion
½ cup Flour
½ tsp Dry mustard
¼ cup Butter
2 cups Milk
1½ cups Grated mild cheddar cheese
Shake of pepper

Cook broccoli and onion in broth until tender. Melt butter in broth mixture. Blend milk and flour together. Add to above mixture. Add seasonings. Cook, stirring, until thick and bubbly. Stir in cheese and melt.

To make broth: Add 6 chicken bouillon cubes to 2 cups water.

Karin Hammer

Cheesy Vegetable Chowder

½ cup Chopped onion
1 clove Garlic, minced
1 cup Sliced celery
¾ cup Sliced carrots
1 cup Cubed potatoes
3½ cups Chicken broth
1 can (7 oz.) Whole kernel corn
¼ cup Butter or margarine
¼ cup Flour
2 cups Milk
1 tbsp Mustard
1/8 tsp Paprika
2 tbsp Diced pimento (small bottle)
2 cups Shredded Velveeta cheese
2 cups Diced chicken

Combine first 6 ingredients in large pan. Cook 15-20 minutes until done. Stir in corn and remove from heat. DO NOT DRAIN!!!

Melt butter over low heat; add flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add milk and cool until thickened and bubbly. Stir in remaining ingredients. Cook just until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat, stirring constantly until thoroughly heated. Serve immediately.

Karen Hammer

Creole Jambalaya

¾ cup Chopped onion
½ cup Chopped celery
¼ cup Chopped green pepper
2 Garlic cloves, minced
2 tbsp Butter
2 cups Cubed fully cooked ham
1 can Condensed beef broth
1 cup Uncooked long grain white rice
1 cup Water
1 tsp Sugar
1 tsp Dried thyme
½ tsp Chili powder
¼ tsp Pepper
1½ lbs Fresh or frozen uncooked shrimp, peeled and deveined
1 tbsp Chopped fresh parsley

In a dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next nine ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer uncovered, until shrimp are cooked, 7-10 minutes. Yield: 8 servings.

Leon Hammer

Potato Soup

Cover with water and cook until tender.

4 Slices bacon - Cook crisp and crumble
2 cups Diced potatoes
1 cup Chopped onion
1 cup Chopped celery
¼ tsp Salt

ADD:

1 pint Half and half
1 cube Butter
1 pint Milk

Thicken with:

1 tbsp Flour
2 tbsp Butter

Do not let soup boil after adding milk. Cheese may be added and season to taste. Ham may be substituted for bacon.

Ruth Hammer

Split Pea Soup

2 1/3 cups Split green peas or yellow lentils (washed)
10 cups Cold water
Ham bone
¾ cup Chopped celery
¾ cup Chopped onion
¾ cup Chopped carrots
1 tsp Salt
1 Bay leaf
Garlic (optional)

Combine in heavy kettle with tight fitting lid. Bring to boil then reduce heat. Simmer 2 hours. Stir occasionally. Thin pea soup with water or light cream. Thin lentil soup with chicken broth or tomato juice.

Ruth Hammer