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Broccoli Cheese Soup
Nancy L. Spoolman |
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4 clumps of broccoli (this makes approximately 8 cups, cooked... guestimate)
2 cans Swanson’s 100% Fat Free Chicken Broth 1 can Diced tomatoes 1/2 can Rotel Tomatoes 1 - 2 cloves garlic 24 oz. Velveeta Light Cheese Clean and cook Broccoli until tender (including stalks). Cut up and set aside. Cut Velveeta cheese in chunks and heat on low, stirring often, until cheese is melted. Pour in Swanson’s chicken broth, stirring continually. Pour in diced tomatoes and rotel tomatoes. Cut up garlic clove and stir. Stir in broccoli. Heat on low for about an hour, stirring every so often. Don’t let this boil as your cheese will curdle if it gets too hot. |
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Mom's Basic Chili
Nancy L. Spoolman |
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| 3 cans light or dark red kidney beans 1 large can diced tomatoes (32 oz.) 1 - 1 1/2 lb. lean hamburger 1 - 2 tsp. chili powder (depending on taste) 1/2 tsp. salt 1/4 tsp. pepper 1 small onion, cut up Brown hamburger and drain. Pour in diced tomatoes and kidney beans. Add onion and seasoning. Bring to light boil and then simmer for 30 - 45 minutes. *I once tried some packaged chili mix. My husband told me to go back to Mom's chili as it was just too spicy. He cannot understand why chili has to be so spicy. (I rather like it spiced up!) |
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