Soups

CALICO BEANS       

1 lb. Hamburger        1 C. Uncooked Bacon, chopped up
1 Onion, grated        ½ C. Brown Sugar
½ C. Ketchup        1 tsp. Mustard
2 tsp. Vinegar        2 lb. can Pork and Beans
Reg. can Lima Beans    Reg. can Red Kidney Beans

Brown together hamburger, bacon and onion.  Place in crockpot, along with brown sugar, ketchup, mustard and vinegar.  Add beans and cook on low for 1 – 2 hours (or longer).

Cheesy Ham Chowder       
   
10 Bacon Strips, diced        1 lg. Onion, chopped
1 C. Diced Carrots            3 Tbs. Flour
3 C. Milk                1 ½ C. Water
2 ½ C. Cubed Potatoes        1 15.25 oz. can Corn, Drained
2 tsp. Chicken Bouillon Granules    Pepper to taste
3 C. Cheddar Cheese, shredded    2 C. Cubed Cooked Ham

In Dutch oven, cook bacon over medium heat until crisp.  Remove to paper towels.  In drippings, sauté onions and carrots until tender.  Stir in flour until blended.  Gradually add milk and water.  Bring to boil, cook and stir 2 minutes, or until thickened.  Add potatoes, corn, bouillon and pepper.  Reduce heat; simmer uncovered 20 minutes (till potatoes are tender).  Add cheese and ham – heat until cheese is melted.  Add bacon. 

CHILI
       
1 – 2 lb. Hamburger, browned     46 oz. can Tomato or Vegetable Juice
   and drained    1 Can Italian Diced Tomatoes
1 pint Salsa    1 Can Tomatoes with onion and peppers (or similar)
1  Can Pinto Beans    Chili Powder to taste (1-2 Tbs.)
Squirt Ketchup (if desired)

Combine all ingredients except beans in stock pot.  Cook on low 30 minutes, or longer if desired.

Swamp Chili       

1 lb. Hamburger or Sausage    1 1/2 lb. boneless Beef Chuck, cubed
3/4 C. Green Pepper, chopped     1 C. Onion, chopped
1 clove Garlic, minced    14 1/2 oz. can Diced Tomatoes
6 oz. can Tomato Paste     2 C. Water
6 slices Bacon, cooked/ crumbled    1 – 2 fresh or canned Jalapenos,
1 small dried Red Chili, seeded        seeded & chopped
   and crumbled    1/4 tsp. Salt
1 Tbs. Chili Powder    1/4 tsp. Oregano
15 oz. Pinto Beans, rinsed and
   drained

In 4 qt. Dutch oven or large pot, cook hamburger or sausage until brown.  Remove with slotted spoon, reserving drippings in pan.  Cook half the beef cubes in drippings till browned; remove.  Add remaining beef, onion, green pepper and garlic.  Cook until meat is browned.  Drain off fat.   Return all meat to pot.  Stir in all other ingredients.  Bring to a boil and reduce heat.  Cover and simmer 1 1/4 hours, until beef is tender. 

Slow cooker method:  Brown sausage or hamburger as directed.  Combine all ingredients except beans in crock pot, cover and cook 8 – 10 hours on low.  Stir in beans and heat through before serving. 

Becky's Chili

1 lg onion chopped
1 lb hambuger
1 28 oz can diced tomatos
1 20 oz can Brooks Chili hot beans
1 tsp salt
dash pepper
1 1/2 tsp chili powder
1/2 cup catsup

Brown hamburger w/ onions, drain. Put all in crockpot, stir thoroughly. Cover and cook on low 6-8 hrs.

Taco Soup

2 lbs ground beef or ground pork (I used half and half)
Pepper to taste
1 medium onion, chopped
1-15 oz can great northern beans
1-15 oz can black beans
1-15 oz can pinto beans
1-15.25 oz can corn or Fiesta Corn
1 can creamed corn
2-14.5 oz cans petite cut diced tomatoes, undrained (can use the ones with green chiles or with garlic and onion)
1 cup water
1 packet taco mix
1 packet Hidden Valley Ranch mix (3Tbs.)

Brown meat with pepper and onion in dutch oven; drain. Add everything else to pot (or to crock pot) and cook it on low, the longer the better. I only cooked it for about 20 minutes to let the flavors blend, and it was very good. Top off each bowl with shredded Mexican or Cheddar Cheese and Sour Cream and eat it with tortilla chips or Fritos scoops instead of a spoon.

Judy's Vegetable Soup

2 lb. Hamburger
1 Onion, diced
1 can vegetable juice
1 can tomato soup
1/2 Head Cabbage, chopped
1 bag frozen corn
1 can green beans
1 cup fresh diced carrots
1 can diced potatoes (or several peeled, diced potatoes)
1 can water (use vegetable juice can)
2 Tbsp sugar
Salt and pepper to taste

Brown hamburger with onion; drain.
Combine with all other ingredients to large stock pot. Cook for 1 hour, covered, until vegetables are tender.

Sausage Potato Soup with Dumplings

Brown 1 lb. Sausage; drain (I prefer Jimmy Dean Extra Mild or Country Mild).

Melt 3 Tbs. Butter in large pot. Stir in 3 Tbs. Flour; stir and cook 2 minutes. Slowly add 3-4 Cups Milk, a tiny bit at a time at first, stirring well after each addition. Add 3-4 cups water, enough to fill pan half full.

Peel and cut up about 8 potatoes, place into water. Bring to a boil and cook for 30 minutes. Add in sausage. Add in 1 can corn, drained (optional).

Beat 2 eggs; slowly add flour and mix until it forms a ball. Drop by small spoonfuls into soup (the swell). Cook 10 minutes more. 

Main Dishes - Pork

Breaded Pork Chops       

1/2 C. Bisquick   
12 Saltine Crackers, crushed (1/2 C.)
1 tsp. Seasoned Salt   
1/4 tsp. Pepper
1 Egg   
2 Tbs. Water
4 – 6 1/2” Pork Chops   
1 – 2 Tbs. Oil

Mix Bisquick, cracker crumbs, seasoned salt and pepper.  Mix egg and water in separate bowl.  Heat oil in large skillet on med-high heat.  Dip chops in egg mixture, then coat with dry mixture.  Cook chops 10 – 15 minutes, turning once, until done. 

This also works well with boneless chicken breasts.

CREAMY RANCH PORK CHOPS & RICE

1 tbsp. vegetable oil           
4 - 6 pork chops
1 can Cream of Mushroom Soup   
1 soup can milk
1 pkg. Ranch salad dressing mix       
Rice, cooked
California Blend Vegetables, cooked

Heat oil in skillet. Add chops and cook until browned. Remove chops.
Add soup, milk and salad dressing mix to skillet. Heat to a boil.
Put chops back in, cover and cook over low heat 20 min. or until done.
Serve rice covered with vegetables and gravy alongside the pork chops.

PORK CHOP CASSEROLE    

4 – 1/2” thick Pork Chops   
1 Tbs. Oil
1 can Cream of Mushroom Soup   
1/2 C. Milk
1/2 C. Sour Cream   
1/4 tsp. Pepper
1 can French Cut Green Beans   
1 1/2 C. Cheddar Cheese
24 oz. Frozen Hash Browns, thawed   
2.8 oz. can French Fried Onions

Brown pork chops in oil.  Meanwhile, combine the following in 9x13” dish:  soup, milk, sour cream and pepper.  Add green beans, 1 C. cheese and half the can of French Fried Onions.  Fold in potatoes.  Arrange pork chops on top, cover with foil, and bake at 350º for 45 – 50 minutes, or until chops are tender and potatoes are done.  Uncover and top with remaining cheese and onions.  Bake an additional 10 minutes, or until lightly browned.