Cheeseburger Chowder

You'll Need

 1       lb   ground beef
1/2     lb sweet sausage, casings removed
2     garlic cloves, minced
3     cups chicken broth
1/2     cup onions, chopped
2     teaspoons chili powder
1/2     teaspoon cayenne pepper
1     cup carrots, pared and diced
1 (14 1/2     ounce) can diced tomatoes, undrained
1 (15     ounce) can kernel corn, undrained
1 (15     ounce) can cream-style corn
2     cups shredded hash browns, frozen
1/2     lb American cheese, cubed
1 (11     ounce) can cheddar cheese soup
1     cup milk


   1. In a skillet brown the ground beef, sausage, garlic and onion. Remove and drain. In a 3 quart dutch oven add the beef mixture, 2 teaspoons chili powder, 1/2 teaspoons cayenne, carrots, 3 cups chicken broth, canned tomatoes and both types of corn. Cover and bring to a boil, reduce heat and cook at medium high heat for around 15 minutes or until the carrots are tender, stirring occasionally. Reduce heat to low. Add the frozen hash browns, cheddar cheese soup, cubed american cheese and the 1 cup milk. Stirring thoroughly to melt the cheese, and to combine, around 5 minutes.
   2. If desired to each serving bowl add a dollop of sour cream and sprinkle with chives

Low Calorie

You'll Need
 1       tablespoon   butter
1     tablespoon olive oil
1     large onion
1/8     teaspoon thyme
2     ounces port wine or sherry wine
900     ml beef broth
1 1/2     teaspoons salt
    pepper
2     slices day old French bread
1/2     cup shredded mozzarella cheese


   1. In a large saucepot, melt butter in olive oil and cook onions over medium-high until nicely softened. Add thyme.
   2. Pour in port and allow to cook mostly off.
   3. Add beef broth, salt and pepper to taste. Bring to a boil and simmer 5 - 10 minutes.
   4. Pour into soup bowls. Top with snug-fitting slice of bread (toasting helps it stay afloat) and shredded cheese.
   5. Broil until cheese is golden. Serve immediately

Russian Borscht

You'll Need

 7       quarts   water
2     quarts canned tomatoes
2     cups tomato juice
2     cups onions, chopped
10     medium potatoes, peeled and halved
1/4     lb butter
1     medium beet, quartered
1 3/4     cups carrots, chopped
1 3/4     cups celery, chopped
8     garlic cloves
1     green pepper, chopped
3     tablespoons salt
18     cups cabbage, shredded
1     pint whipping cream
1 1/2     cups potatoes, diced
1     cup green onions, chopped
1     cup fresh dill, chopped

   1. Cook tomatoes and juice in pot for 1 hour.
   2. Saut onions lightly in 1/8 lb. butter then add 3 cups cabbage and saut.
   3. Add water to tomatoes and bring to boil.
   4. Add beet and halved potatoes. Cook until done.
   5. Remove beet and discard.
   6. Remove potatoes and mash with butter, add 1/2 pint whipping cream.
   7. Add remaining cream to water and tomatoes in the pot.
   8. Add carrots, celery, garlic and green pepper to water mix. Cook till done.
   9. Add mashed potatoes and diced potatoes. Bring to hard boil.
  10. Add shredded cabbage and bring to a hard boil.
  11. Add dill and green onions and bring to hard boil, add sautéed onion and cabbage and bring to hard boil.
  12. Take off burner and let stand uncovered till half cooled.
  13. Do not use margarine or omit any ingredients. If using dry dill use 1/4 cup. Have all vegetables peeled and chopped before starting

Split Pea Soup

You'll Need
 1       meaty   ham bone
1     lb dried split peas
2     carrots, diced
2     celery ribs, diced
1     onion, diced
1     leek (3-inch of green left on, root trimed, usually omit this)
2     tablespoons olive oil
1     bay leaf
4     sprigs fresh thyme or 1 teaspoon dried thyme
1     teaspoon dried tarragon
4     cups low-fat chicken broth
4     cups water

    salt & pepper

   1. Trim fat off the ham bone.
   2. Rinse and picker over peas.
   3. Heat oil over med-low heat. Add veggies and saute until wilted (10-12 mins).
   4. Add peas and cook for 1 minute.
   5. Add remaining ingredients except salt & pepper. Bring to a boil, reduce heat and simmer until peas are cooked.
   6. Remove bone, bay leaf and thyme (if fresh).
   7. Shred meat, and return it to the pot, adding salt and pepper to taste.
   8. Times are approximate

Fried Pickles

You'll Need
    * 1 jar dill pickles (sliced long for sandwiches, or whole so you can cut a thicker slice)
    * powdered batter mix
    * oil for deep frying
In a tall skillet, heat one-inch of oil to 350-375 degrees.

You can use the juice from the pickle jar to moisten the pickle slices, roll them in the dry mix and drop them in the hot oil. Brown the pickles lightly, remove and let stand on a folded paper towel to blot up any access oil

Kedgeree

You'll Need

• 4 tbsp butter
• 2 cups cooked rice
• 2 cups cooked smoked fish
• 3 tbsp raisins
• 3/4 cup heavy cream
• 1 tsp curry powder
• Salt to taste
• 4 hard-boiled eggs, chopped
• 3 tbsp finely chopped parsley
• Lemon wedges

 Melt the butter in a heavy-bottomed pan. Stir in the rice, fish, raisins, cream, curry powder, and salt. Mix well and cook only until heated through.
Arrange on a warm platter and garnish with chopped egg, parsley, and lemon wedges

Barbecue Meatloaf

You'll Need

• 1 lb. ground beef
• 1 sm. onion, chopped
• 1/2 c. bread crumbs
• 1 egg
• 1/8 to 1/4 can water
• Barbecue Sauce
• Other 1/2 can tomato sauce
• 1/4 can water
• 2 tbsp. brown sugar
• 2 tbsp. mustard
• 2 tbsp. vinegar

 Mix well; make loaf. Mix barbecue sauce and pour over meatloaf. Baste occasionally. Add a little water to sauce after removing the meatloaf. If sauce is too thick, use leftover sauce to put over meat when you serve it