KIELBASA SOUP

3 quarts water (1 quart = 4 cups)

1 1/2 pounds kielbasa - cut up

3 stalks of celery - cut into small pieces

3 carrots

3 onions

4 medium potatoes - peeled and cubed

1/2 cup barley

1/2 cup lentils

1/2 cup split peas

1 28 oz diced tomatoes

15 oz beef broth

2 beef bouillon cubes

1 1/2 tsp oregano

salt & pepper

Bring water to a boil.

Add all ingredients except potatoes. Add kielbasa. Stir occasionally.

When water starts to boil again, reduce heat to medium to simmer.

Cook for about 1- 1 1/2 hours, stirring occasionally when carrots are tender, add the potatoes. Continue cooking until potatoes are soft.

Add a few drops of hot sauce if desired... serve with corn bread and a salad.

(I typically add more barley, lentils and peas... and less oregano and I just add as many vegetables as I think looks right.)

{Recipe from Mum - via the Pittsburgh Post Gazette}

CHICKEN TORTILLA SOUP

1 can cream of celery soup

1 can cream of chicken soup

1 can cheddar cheese soup

1 can 15 oz. chicken broth (or use broth from boiling chicken)

1 can mild Rotel

1/2 C mild picante salsa

2 cloves garlic, minced

1 small onion , chopped

1/2 tsp red chili powder (if desired)

salt and pepper

2 chicken breasts cooked and chopped

1 pkg. flour tortillas

shredded cheddar cheese (optional)

sour cream (optional)

In large pot combine and whisk all soups until smooth. Add chicken broth, Rotel, salsa, onion, garlic, chili powder, chicken and salt and pepper. Bring to a boil. Reduce hear and simmer for 2 hours.

Cut tortillas into small thin strips - deep fry in oil.

Serve with cheese, tortilla strips and sour cream.

I use fritos (scoops) instead of the tortilla strips sometimes.

{Recipe from Sue DiGioia}

CHICKEN DELIGHT

1 can cream of mushroom soup (I used cream of chicken)

1 cup sour cream

1/2 bag of stuffing mix (I used whole small bag of Pepperidge Farm)

Chicken - cooked and cut inpieces

1 stick butter

1 cup chicken broth (I used vegetable broth)

Mix chicken, soup and sour cream - spread in pan.

Combine broth, butter and stuffing mix

Place on top of chicken mixture

Bake on 350 for 45 minutes

{recipe from Mum}

CHICKEN DIVINE

2 cans cream of chicken soup

1/2 cup Parmesan cheese

3 chicken breasts (cooked and diced)

1/2 stick of butter - melted

2 small boxed of chopped broccoli

1 C Hellmann's mayo

1 sleeve (or more) of Ritz crackers - crushed

Bottom later - cooked and drained broccoli.

Layer chicken on broccoli.

Mix soup, parmesan cheese and mayo and place on top of broccoli/chicken layers.

Crush crackers and sprinkle on top.

Pour butter over crackers.

Cook on 350 degrees for 25-30 minutes.

{Recipe from Sue DiGioia}

COWBOY CAVIER

BROCCOLI SALAD

2 heads fresh broccoli

1 red onion

1/2 pound bacon

3/4 C raisins

3/4 cup sliced almonds

1 C mayo

1/2 cup white sugar

2 TBLS white wine vinegar

************

Cook bacon, cool and crumble.

Cut broccoli and onion into bite size pieces.

Combine with bacon, raisins, almonds and mix well.

Dressing - mix the mayo, sugar & vinegar together until smooth.

Stir dressing into salad - let chill and serve.

{recipe from allrecipes.com}

GREEN BEAN CASSEROLE

4 cans green beans

1- 1 1/2 cups milk (3/4 for half pan)

2 cans cream of mushroom

1/4 tsp black pepper

Large Fried Onion

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Combine beans, milk, soup, pepper and 1/2 onions.

Pour into dish.

Bake uncovered 350 degrees for 30 minutes or until heated through.

Top with remaining onions.

bake uncovered 5 minutes or until onions are golden brown.