4 or 5 lb. soup bone with meat

3 qts water

1 c. diced carrots

1 c. diced turnips (optional)

2 large onions, chopped

2 large potatoes, diced

1 c. chopped celery

1 large green pepper, chopped

1 small cabbage, shredded

1 lb 12 oz can tomatoes

1 T. sugar

Put bone in soup kettle with water. Bring to a boil, skim surface, cover and simmer for one hour. Add remaining ingredients, cover and simmer 4 or 5 hours. Cut meat from bone into small pieces. Discard bone. Return meat to soup. Makes 6 servings.

Recipe came from Nana in 1979.

1 onion, chopped

1 T. sugar

1 T. butter

1 can condensed beef broth

1 c. water

bread, toasted or bread cubes

gruyere cheese, or cheese of your choice

Chop the onion, sprinkle with sugar and cook in a saucepan with butter until carmelized and dark brown. Add 1 c. onion rings and wilt. Then, add condensed beef broth and water. Cook 10 mins. Pour over tiny cubes of gruyere cheese in deep bowls. Top with toast rounds, grated gruyere cheese. Brown under the broiler.

1 large onion, sliced

1 c. celery, diced

1/2 c. green pepper, chopped

4 large potatoes, diced

1 T. salt (optional)

3 cans minced clams, 7.5 oz. each

2 cans cream of mushroom soup, 10.5 oz each

3 c. milk

1/4 t. marjoram

Fry bacon. Measure 3 T. bacon fat. Add onion, celery and green peppers. Cook until soft. Add potatoes, salt and water to cover. Cook until tender. Add clams and it’s liquid, soup, milk and marjoram. Simmer stirring until hot. Crumble bacon and sprinkle on top. Makes 12 servings.

1/2 – 1 lb. swiss chard or spinach, fresh

1 T oil

1 T garlic

1 onion, chopped

2 carrots, sliced

1 can tomatoes (14 oz)

1/2 t. rosemary

1 can white beans (16 oz)

1 c. macaroni, uncooked

Put all ingredients into a large pot and cook until hot. Serve with fresh parsley and parmesan cheese.

This recipe came from Nana in 1980.

2 onions, chopped

1 1/2 c. chopped green, red or yellow peppers

4 cloves garlic

2 chicken breasts, boneless, cooked and chopped

2 chicken broth, 14.5 oz. each

1 green chile peppers, 4 oz. can

2 t. cumin

1/2 t. oregano

1 t. red pepper (or jalapeno pepper)

2 cans great northern beans, undrained

Heat oil over medium heat. Add onions and garlic. Saute for 10 mins or until tender. Combine all ingredients in crock pot. Cook on low 8-10 hrs.  Serve with sour cream, cheddar cheese, tortilla chips. 

This recipe came from Robin in 2009.

1/2 c. onion, chopped

1/4 t. minced galic

1 lb. ground beef

1 can (16 oz) tomatoes, broken up

1 1/2 T chili powder

1/2 c. carrots, sliced

1/2 c. celery, sliced

1/2 c. green pepper, sliced

1 can (20 oz) red kidney beans

Heat oil in a pan. Add onion and garlic. Cook about 5 mins or until tender. Add beef. Cook until brown. Drain off fat. Add tomatoes and chili powder. Simmer, covered about 40 mins. Add vegetables. Simmer, covered until they are tender, about 15 mins.  Add beans, undrained. Simmer until beans are hot about 4 mins. Makes about 4 servings.