Band Burgers or Peters Drive-in Burgers

This my own version of Peters Drive-in burgers .... Burgers have good flavour and stay moist  - I always have some made up in freezer - makes a meal in no time at all - saves the day!!!

Tube of pre-made hamburger patties from Costco (24 in pkg)

Sauce: (is enough for 28 hamburgers)

1 1/2 c ketchup

1 1/2 c water

4 tbsp brown sugar

1/4 tsp dried mustard

1/8 cup BBQ Sauce

1 med onion grated

Salsa (optional)

Bake hamburgers in oven @350*

Boil sauce and pour over hamburgers
I made freezer bag packets of 6 burgers per packet 
and used about 1 1/2 cups sauce for each packet of 6 burgers 
Can freeze in portion sizes until needed

Cook 15 - 20 min @ 350*

Or heat in crockpot 

Cheddar Cornbread Waffles served with Chilli ontop

Recipe via: www.plainchicken.blogspot.com 1 cup all-purpose flour 1 cup cornmeal 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 cups shredded sharp Cheddar cheese 3 large eggs 1 cup buttermilk 1 cup club soda 1/3 cup canola oil cooking spray   Sift together first 5 ingredients in a large bowl. Stir in cheese. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended. Spray waffle iron with cooking spray. Spoon batter onto preheated waffle iron. Cook 3-5 minutes or until crisp and done. Repeat with remaining batter.   Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200° until ready to serve.   Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.   Makes 16 - 4" waffles

Sneaky Meatball Subs

by Iowa Girl Eats

The addition of grated zucchini to Sneaky Meatball Subs not only adds a healthy boost, but also helps to keep the turkey meatballs moist & juicy.

Ingredients (serves 5)

·         1 small zucchini

·         1/4 small onion (red or white)

·         4 garlic cloves

·         1lb ground turkey or beef

·         1 egg white

·         1 Tablespoon Worcestershire sauce

·         1/2 teaspoon Italian seasoning

·         1/2 teaspoon salt

·         1/2 teaspoon pepper

·         1/2 cup panko bread crumbs

 

·         5 hot dog buns

·         1 cup marinara sauce

·         5oz mozzarella          

Instructions

·         Grate the zucchini, onion and garlic in a food processor with the grating blade attached, then remove the contents to a separate bowl. Alternatively you could use a box cheese grater for the zucchini and onion, and finely mince the garlic.

·         Attach a non-sharp S-blade to the food processor then return the zucchini mixture to the processing bowl.

·         Add the ground turkey, egg white, Worcestershire sauce, Italian seasoning, salt, pepper, and bread crumbs to the food processor then pulse to combine. Alternatively, use your hands to mix all the ingredients together in a large bowl. 

·         Preheat oven to 400 degrees then place a wire rack over a foil-lined baking sheet, and spray generously with non-stick spray. Shape turkey mixture into 15 meatballs, using ~2 Tablespoons of the mixture per meatball. Place onto the wire rack and bake for 20-22 minutes, or until no longer pink the center.

Place the meatballs onto a non-stick sprayed wire rack (don’t forget this step or your balls will stick to the rack – GAH! ) on top of a foil-lined baking sheet.

·         Turn the oven to broil, then open up the hotdog buns and place three cooked meatballs in the center. Spoon marinara sauce on top of the meatballs, then top with 1oz mozzarella cheese per sub. Broil until the sauce is warm, and cheese is golden brown.

 

To freeze & reheat leftover meatballs:

Cool cooked meatballs completely then place the baking sheet into the freezer until meatballs are frozen solid, anywhere from 30 minutes to 1 hour.

Place into a freezer-safe container or plastic bag.

To reheat, microwave for 4-5 minutes, or place onto a baking sheet and bake for 20-25 minutes at 350 degrees.

it's a keeper- lasagna recipe

Recipe via:http://www.thesisterscafe.com/2012/02/its-a-keeper-lasagna-recipe

Can ya believe it . . . . and yet another lasagna recipe. . .  but I just have to try this one it sounds really good!!

It is really, really yummy and full of fantastic flavor. And I’ll tell ya, if I’m going to the great lengths of making homemade lasagna, it better be dang good! In fact, I always double the recipe so I have one for the freezer. So this recipe is written with that in mind – it makes two 9×13 inch pans of lasagna. It freezes great though… or you can take the extra to a friend in need. Either way, it makes me feel much more satisfied seeing two pans of lasagna after all that work and I’m sure you’ll feel the same way! :) Serve it up with a green salad and fresh garlic bread and your family will be very happy campers. Enjoy!


meat sauce:
2 lbs mild Italian sausage
1 lb ground turkey
2 large onions, diced
4 tsp garlic, crushed (6-8 cloves)
2 (12 oz.) cans tomato paste
3 (8 oz.) cans tomato sauce
4 cups stewed tomatoes (mine are homegrown and frozen but you can substitute canned stewed tomatoes)
1/2 cup brown sugar
1 Tb dried basil (or 1/4 cup chopped fresh)
2 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp red pepper flakes (or more to taste)
1/4 cup fresh parsley, chopped
1/2 cup water

cheese mixture:
32 oz. ricotta cheese (can substitute cottage cheese)
4 oz. cream cheese, optional
2 extra large eggs
1/4 cup fresh parsley, chopped
1 tsp salt
1/8 tsp nutmeg

24 lasagna noodles, soaked in hot water for 20 minutes

2 lbs mozzarella cheese, shredded (8 cups)
1 1/2 cups shredded Parmesan cheese

In a stock pot, cook sausage (remove casings), ground turkey, onion, and garlic over medium heat.
Stir in remaining ingredients listed under meat sauce.
Simmer, covered for 1-2 hours, stirring occasionally.
Use the back of your stirring spoon to break up large chunks of stewed tomatoes.
 **If you are making this the day before you plan on serving it, you can skip the long simmer time. The flavors will meld together as it sits in the fridge, even if you have already assembled the lasagna.**

Soak lasagna noodles in hot water for 20 minutes. (They will be partially cooked – soft but firm enough that they don’t get soggy while baking. This helps the lasagna servings hold their nice square shape when you slice it up.)
While noodles soak, combine ingredients for the cheese mixture and set aside.
Preheat oven to 375 degrees F.
Set out two 9×13 inch pans.

To assemble, scoop 1 1/2 cups of meat sauce in the bottom of each 9×13 inch pan.
Lay down 6 noodles lengthwise over sauce and spread with 1/4 of cheese mixture in each pan. (This will use up half of your cheese mixture.)
Next sprinkle 1 1/2 cups mozzarella and 1/4 cup Parmesan on top per pan. (Or desired amount of cheese) Repeat layers and top with remaining mozzarella and Parmesan.
Cover with foil and
 bake for 1-1.5 hours (depending on if you bake both at once).
For last 15 minutes, remove foil and allow cheese to crisp up on top.
Let lasagna cool for 10 minutes before slicing.

If you wish to freeze one, cover tightly with foil and pop into the freezer without baking.
Remove from freezer the night before you wish to serve it and let it thaw in fridge.
Bake covered in foil for approximately 1-1.5 hours.
If it’s slightly frozen it will take longer of course!

Italian Meatball Subs

Recipe via http://www.melskitchencafe.com/2010/04/italian-meatball-subs.html

*Note: When I make these, I often prepare and bake the meatballs earlier in the day. To reheat, I place the meatballs in the pot with the simmering sauce and let them warm up together. And since I know someone will ask, the meatballs freeze great. Freeze them, unbaked, on a baking sheet. Once frozen, they can be placed in a freezer-safe ziploc bag. Bake them (without thawing first), adding 6-7 minutes to the baking time. Incidentally, they also freeze great after they have been baked. Freeze them in a freezer-safe ziploc bag and reheat them in the simmering sauce until they are warmed through.


*Makes 25-30 meatballs/about 7-9 sandwiches

Meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, lightly beaten
1 1/2 tablespoons dried oregano
3 cloves garlic, finely minced
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes (optional)
2 pounds ground beef or ground turkey

To dredge the meatballs:
1 1/2 cups flour in a shallow baking dish

For the sandwiches:
1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
Sliced mozzarella or provolone cheese

In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined.

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease the foil.

Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.

When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish (or similar size). Pour the hot tomato sauce over the meatballs.

To assemble the sandwiches, slice the buns in half. (If desired, lay the buns flat open on a baking sheet and top one side with cheese - toast in the oven for 4-5 minutes at 400 degrees until the buns are toasted and cheese is melted.) Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately with lots of napkins.

Sauce:
1 28-ounce can crushed tomatoes
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar (this helps cut the acidity of the tomatoes)
1/2 teaspoon garlic powder
1/2 teaspoon salt

Combine the sauce ingredients in a medium saucepan and bring to a low simmer.
Simmer for 10-15 minutes on low.
Keep warm until the meatballs are finished baking.


– for the sub rolls, I do shape them differently than the “golf ball sized” rolls for normal dinner rolls. I pinch off probably about double the amount of dough I would use for a dinner roll and I shape it/roll it into a log shape. Before it rises, it is probably about 1 1/2″ to 2″ wide and 2 1/2″ to 3″ long. They puff up and rise quite a bit so don’t be worried about how small they look when you originally roll them out.

Peter's Genuine Lasagna

Peter's Pasta and Lasagna Sauce
Recipe via ourbestbites.com http://www.ourbestbites.com/2009/02/part-ii-peters-lasagna.html

1/2 lb. ground beef or Italian sausage
2 15-oz. cans Italian-style diced tomatoes
1 15-oz. can tomato sauce
3-4 (which is 5-6 in Kate Language) cloves of garlic, minced or pressed
1 onion, chopped
1 zucchini, chopped or grated
2 carrots, peeled and chopped into small pieces
2 stalks celery, chopped
2 tsp. sugar
About 1/4 tsp. baking soda (this neutralizes the acid)
Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender.
Add the remaining ingredients to the cooked meat, stir, and bring to a simmer.
Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat


Lasagna
1 recipe pasta and lasagna sauce
12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. shredded fresh Parmesan
1 egg, lightly beaten
1 16oz tub container ricotta cheese

Béchamel Sauce
1/4 c. (1/2 stick) real butter, NO SUBSTITUTES
1/4. c. white flour
2 1/2 c. milk

Preheat oven to 350.
To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency that that looks like this on a spoon:

Traditionally, when you make a lasagna with Béchamel sauce, you have a layer of red sauce and then a layer of Béchamel on top. But for me, I could never get the proportions of red sauce to white sauce right. So one day, I just mixed the two. Maybe I'm a blasphemer, but I do it all for the sake of lasagna-eaters everywhere who want to eat it more than once every five years. So if you feel like taking a walk on the wild side, mix the Béchamel in with the red sauce.

After you've made (and mixed) the Béchamel, combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.

Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9x13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over).

Cover tightly with foil and bake about 50 minutes.

Remove from oven and remove foil. It will probably look a little runny. Don't be scared--you still need to let it stand about 15-20 minutes. During that time, it will thicken up nicely and it won't even be that oozy when you cut it.

This serves 12. And wanna know what's awesome? If you use super lean ground beef, it has around 250 calories and 5 Weight Watcher points! Seriously, the TASTIEST, most filling 5 points you'll ever have in your life

Chilli

Recipe via Mom Pallett

Brown ground beef

Blend:

     1 can tomatoes

     1 can tomato paste

     1 can tomato soup

     2 TBSP brown sugar

     1 TBSP vinegar

Add:

     2 - 3 cans kidney beans

     1 chopped onion

     chopped celery

     chopped green pepper (optional)

     garlic (chopped) to taste

     garllic powder

     salt

     pepper

     chili powder

     crushed dried chillies (optional)

     dash of hot sauce (optional)

Simmer on stovetop

Serve on toast or over baked potatoes with sour cream and grated cheese

Shepherd's Pie

Recipe via Whole Foods for the Whole Family
Cook together:

     6 - 8 potatoes

     1 carrot cubed

Mash with:
     1/2 cup milk

Whip in:

     1 egg beaten

Brown:

     1 1/2 lbs ground beef or ground turkey

     1/2 cup chopped onion

Add:

     2 cups tomato sauce or 1 can tomatoes blended

     1 cup green beans

     1 cup corn

     1/2 tsp salt

     dash of pepper
     chilli powder

Pour into a 3 quart casserole dish

Spread mashed potato/carrot mixture over meat

Top with 1 - 2 cups cheese

Bake @ 350* for 40 minutes

May also be baked in a 9" pastry shell

Spaghetti & Meatballs

Recipe via Make A Mix Cookery Cookbook

Cooked Spaghetti

Meatball mix (recipe below)

Italian Cooking Sauce Mix ~ thawed (recipe below)

Parmesan cheese

Italian Cooking Sauce Mix

Super, savory and simple

2 (14 1/2 oz) can stewed tomatoes, pureed

4 (8oz) cans tomatoe sauce

2 cups water

2 (6oz) cans tomato paste

2 TBSP instant minced onion

2TBSP parsley flakes

3 tsp salt

2 TBSP cornstarch

4 tsp green pepper flakes

1 tsp instant minced garlc

]3 tsp sugar

1 1/2 tsp Italian Seasoning

Combine all ingredients in a large pot. Simmer 15 minutes over medium-low heat ~ Cool

Put into six 1 pint freezer container, leaving 1/2 inch space at toop.  Seal and label containers

Freeze ~ Use within 6 months

Makes about 6 pint of sauce mix

* To use Stir in meatballs and simmer 15 minutes pour over cooked spaghetti and sprinkle with Parmesan cheese

Meatball Mix:

Can be used for : Spaghetti and Meatballs or Sweet and Sour Meatballs

4 lbs lean ground beef

4 eggs slightly beaten

2 cups dry breadcrumbs

1/2 cup finely chopped onion

1 TBSP salt

2 TBSP cornstarch

1/4 tsp pepper

2 tsp worcestershire sauce

Preheat oven to 400*

Combine all ingredients in a large bowl. Blend well.

Shape mixture itno 1 inch balls.

Place meatballs on ungreased baking sheet and bake 10 - 15 minutes, until browned

Remove immediately and drain on paper towels.

Can be frozen use within 3 months

*Amounts can be adjusted for a smaller batch

Sweet and Sour Meatballs

Recipe via Make A Mix Cookery Cookbook
I have used this recipe forever it is truly a favorite of mine!

Meatball Mix:
Can be used for :  Spaghetti and Meatballs or Sweet and Sour Meatballs
4 lbs lean ground beef
4 eggs slightly beaten
2 cups dry breadcrumbs
1/2 cup finely chopped onion
1 TBSP salt
2 TBSP cornstarch
1/4 tsp pepper
2 tsp worcestershire sauce

Preheat oven to 400*
Combine all ingredients in a large bowl. Blend well.
Shape mixture itno 1 inch balls. 
Place meatballs on ungreased baking sheet and bake 10 - 15 minutes, until browned
Remove immediately and drain on paper towels.
Can be frozen use within 3 months

*Amounts can be adjusted for a smaller batch


Sweet and Sour Meatballs
Not Just Plain Meatballs!!

I usually double this sauce!

1 TBSP vegetable oil
1 20oz can pineapple chunks, drained reserving juice
3 TBSP cornstarch
1TBSP soy sauce
3 TBSP vinegar
6 TBSP (1/2 cup) water
1/2 cup brown sugar
cooked meatballs
1large green pepper sliced
About 4 cups rice

In a large skillet, combine oil and 1 cup drained pineapple juice, adding water if necessary 1 cup
In a small bowl, combine cornstarch, soy sauce, vinegar, water, and brown sugar.
Stir into juice mixture and cook over medium heat about 5 - 7 minutes until thick, stirring constantly.
Add meatballs, pineapple chunks, and green pepper
Simmer 20 minutes until heated through
Serve over hot cooked rice

Hawaiian Meatballs

1 lb hamburger
2/3 cup bread crumbs
Chopped onion
1 egg
½ tsp salt
¼ cup milk
1 can drained pineapple bits (optional)

Combine first 6 ingredients and roll into 1 inch balls
I cook the meatballs in fry pan on stove top or can put on a a cookie sheet and bake in oven and brown turning them once or twice



Sauce:
8 tsp cornstarch
1 cup brown sugar
¼ cup vinegar
1 cup ketchup
1 cup water
2 TBSP soya sauce

Cook until thick. Pour over meatballs
Cover and bake @ 350* for 45 minutes.
Add pineapple tidbits before serving
Server over rice.

Shepherd's Pie

Cook:
     6 – 8 potatoes
     1 carrot
     Mash with ½ cup milk
    Whip in 1 egg beaten

Brown and drain;
     1 ½ lbs ground beef
     ½ cup onion

Add
     2 cups tomato sauce or 1 can tomatoes (blended)
     1 can green beans
     1 can corn
     ½ tsp salt
     Pepper

Pour meat mixture into casserole dish
Spread mashed potatoes over meat
Top with 1 -2 cups grated cheese
Bake @ 350* for 40 minutes

Can be frozen

Best Burger Ever

Recipe via All Recipes.com
 
Prep Time: 10 Minutes
Cook Time: 10 Minutes Ready In: 20 Minutes
Yields: 6 servings
"Fun and different burger for those burger lovers with a huge appetite."

INGREDIENTS:
2 pounds extra-lean ground beef
1 (1 ounce) package dry onion
soup mix
1 egg, lightly beaten
2 teaspoons hot pepper sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon ground black pepper
3/4 cup rolled oats
(I add about 1/4 cup of water to mixture -- holds it together better)
DIRECTIONS:
1. Preheat an outdoor grill for medium high heat and lightly oil grate.
2. In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties.
3. Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.

I followed the recipe exactly and found that the hot pepper sauce added just a little zing. Very nice!

Here's a tip I just learned and it worked out great. Put an indent in the middle of your patties with your thumb before cooking - then they'll come out flat and not bulging in the middle!

Portable Taco Salad

What you will need;
450 g extra lean ground beef
2 tsp each of chili powder and onion flakes
2 tsp cumin powder
¼ tsp turmeric
½ cup each ketchup & water
small freezer bags
single serving (50 g) bags nacho chips (I use Doritos)
washed green leaf lettuce
optional; low fat grated cheddar, sour cream, salsa

Next;
Brown meat in a large non-stick fry pan at med/high until meat is no longer pink.
Add spices while meat is browning.
Add ketchup and water after meat has browned.
Simmer for a few minutes, then let cool slightly.
Measure 1/3 cup of mixture into freezer bags, seal and place in freezer.
Break lettuce into salad spinner, rinse and spin dry.
Store in a breathable veggie bag (these can be found near wraps in the grocery store)

How to be portable (the day of)
Before work or school, add your favourite toppings to the frozen meat bag ending with the lettuce. (This will keep things cold). Take this bag along with your bag of taco chips. When you are ready to eat, simply cut the bag of chips open along the long side. Crush the chips by squeezing the bag, stuff the lettuce into the bag of crushed chips, and warm the meat and toppings in a microwave until warm - add to taco bag.

Sombrero Pie

Meat Mixture:
     1 lb ground beef
     1 large onion sliced
     2 1/3 cups tomato juice (or blended tomatoes)
     1 – 10z pkg froz corn(1 ¾ cups) or canned corn
     2 TBSP chili powder
     1 tsp salt
     ¼ tsp pepper
     Cornmeal pastry (below)

Brown meat & onion – drain off fat
Stir in remaining ingredients except pastry
Heat to boiling reduce heat and simmer 10 minutes Prepare pastry
Pour meat mixture into ungreased baking dish 9 x 13
Cover with pastry, seal to edges of baking dish
Bake 30 minutes @ 350*
Serves 4 -6

Cornmeal Pastry
     1 cup flour
     ¼ cup cornmeal
     ½ tsp salt
     1/3 cup plus 1 TBSP shortening
     3 TBSP cold water

Measure flour, cornmeal and salt into bowl
Cut in shortening thoroughly
Sprinkle in water 1 TBSP at a time, mixing until all the flour is moistend
Gather into a ball
On a light floured board – roll into a rectangle – about 8 x 12 Fold in half lengthwise, cut slits on folded edge
Place on meat mixture

Lasagna

I have used this recipe for years .... continues to be the best I've ever found!!

Brown:

     1 lb hamburger

Add:

     6 oz can tomato paste

     1 – 19oz can tomatoes (diced fine)

     1 tsp salt

     ¾ tsp pepper

     ½ tsp oregano

     1 garlic clove minced

     1 onion chopped

Cover and simmer 20 minutes

Cook 6 – 7 lasagna noodles

1 small container cottage cheese - Optional – can add 1 egg to Cottage cheese so sauce isn’t runn

Alternate layers of:

     sauce & meat mixture

     noodles

     cottage cheese (12 oz size)

     mozzarella cheese (8 oz)

Repeat so there will be 2 layers of both

Bake 350* for 20 – 30 minutes

Italian Meatball Soup

Recipe via Joyce

1 beaten egg

1/4 cup fine dry breadcrumbs

1/4 cup parsley

2 TBSP Parmesan cheese

1/4 tsp garlic salt

1/8 tsp pepper

small pkg lean hamburger (1/2 - 1 lb)

4 cups beef broth

1 can kidney beans

1 - 28 oz tin of diced tomatoes

2 -3 carrots sliced

1 -2 tsp Italian Seasoning

1/2 - 1 cup tiny shelled pasta (I use 1 cup)

Combine first 6 ingredients

Crumble beef and mix well

Make tiny meatballs and brown

Add rest of ingredients and simmer about 20 minutes

(You can simmer everything but the pasta for aout 20 - 30 minutes, adding the pasta at the end)
Enjoy!!

Taco Soup (2 versions)

Taco Soup
Recipe via Lorraine
Brown:
     Hamburger

Add:
     Chopped onion
     Chopped red and green pepers
     1 pkg Taco seasoning mix
     1 can cream of mushroom soup
     1 can pork and beans/ kidney beans/black beans
     1 can water (depending on how thick you want it)
Optional: Add 1 can corn

Simmer

Serve with :
     Sour cream and cheese on top
     Nacho chips around bowl

Taco Soup
Recipe via Monica via Shelly

This recipe is SO easy, but delish!


Brown 1 Pound of Hamburger and Half of and Onion
Add 3 TBSP of Taco Seasoning
Add One Can of Blended Tomatoes
Add 1 Can of Black or Kidney Beans
Add 1 Can of Mushrooms
Salt and Pepper to Taste
Add 1 Can of Water

Simmer for 10-20 minutes then serve!
 I love to top my soup with sour cream, Cheese, and broken Tortilla Chips.

Chuckwagon Soup

Recipe via Diane Dahl (Leah's Mom)
1 1/2 lbs groung beef
1 large onion, chopped
1 cup celery, chopped
1 Beef Oxo (or beef in a mug)
1 can tomato soup
1 large can tomatoes
2 1/2 cups potatoes, diced
1 cup carrots, diced
1 cup peas
1 can kidney beans
Whole mushrooms (optional)
3/4 tsp Chili powder
2 TBSP brown sugar
1 TBSP vinegar
Salt & pepper to taste
Approximately 6 cups water ~ depending on how thin you want it

In a large pot, brown hamburger ~ drain fat
Saute separately onion & celery ~ cook 5 minutes ~ Add to browned hamburger
Add 3 cups water, soup tomatoes, spices, beef oxo, brown sugar & vinegar
Simmer 10 minutes
Add potatoes & carrots & the other 3 cups of water
Simmer until vegetables are tender
Add kidney beans and peas & simmer 10 minutes