Ingredients

1/2 cup peeled and shredded carrots
1/2 cup chopped celery
1/2 cup chopped onions
3 cups chicken broth
2 cups cooked rice
1 can (14 ounces) mixed
vegetables, rinsed and drained
1 pound ground beef, cooked
1 pound Velveeta cheese, cubed
1 can (10.75 ounces)
cheddar cheese (or mexican cheese) soup
2 soup cans milk
8 ounces sour cream
chopped chives
pepper to taste

Directions

Simmer carrots, celery, onion, and broth for 10 minutes or until soft. Add rice, mixed vegetables, beef, Velveeta, cheese soup, milk and cook until cheese is melted.Do not boil. Add sour cream and chives just before serving. Makes 5-8 servings.

Ingredients

1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can New England clam
chowder 2 (6.5 ounce) cans minced clams, with juice
1 quart half-and-half cream
1 pint heavy whipping cream

Directions

Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half and half cream and whipping cream into a slow cooker. Cook on low for 6 to 8 hours and then serve.

Ingredients

3 cups light cream
1 tbsp fresh parsley, minced
1 tbsp celery leaves, minced
1 bay leaf
2 tbsp butter, very cold
3/4 pound bay scallops
salt & white pepper

Directions

Combine cream, parsley,celery, onion, and the bay leaf in a saucepan. Bring almost to the boil, then cover and set aside for ten minutes. Return pan to the heat and simmer gently for about 5 minutes. Whisk in the butter, alittle at a time, and add the scallops. Simmer gently for 5 minutes or until the scallops are just cooked through. Add salt and pepper to taste, and serve.

Ingredients

I cup onion, sliced or chopped
4 medium potatoes (about 11/2 pounds), peeled and quartered
3 cups cabbage (about 1/2 pound), finely shredded
1/2 cup butter
salt & pepper

Directions

Place onion in 1 quart of salted water; bring to boil. Add potatoes and cook until tender. Remove potatoes from the pot; reserve the cooking water. Mash the potatoes until smooth or run them through a food mill using some of the cooking water to thin them if necessary. Return mashed potatoes to the pot of water with the cabbage and butter. Cook for 3 to 4 minutes or until cabbage is tender Season with salt and pepper to taste.

Ingredients

2 tbsp each, butter & olive oil
1 cup onions, finely chopped
1 cup cabbage, finely shredded
2 cups beef broth
2 tbsp red wine vinegar
1/4 cup carrots, cut in julienne strips
1/4 cup celery, minced
2 cups beets, cut in julienne strips
1/4 cup sour cream

Directions

Melt butter with olive oil in a large skillet or saucepan. Add onions and saute until soft, then add the cabbage, toss to coat, and cook until cabbage wilts. Add broth, vinegar, carrots, celery, and beets to the pan. Add additional water, fi necessary, to completely cover vegetables. Bring p to a boil slowly; turn down the heat and simmer lightly for 30 minutes or until vegetables are tender and flavors have blended. Add more water s the soup cooks to maintain desired consistency or to thin the broth if the flavor is too intense. Serve hot or cold, topping each portion with a tbsp of sour cream.

Ingredients

1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
6 cups of water
5 carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 onions, peeled and each cut into 8 wedges
8 springs of flat-leaf parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups medium egg noodles

Directions

In a Dutch oven, bring chicken and water to a boil over high heat. Add carrots, celery, onions, parsley sprigs, bay leaves, salt, and black pepper. Return the mixture to a boil. Reduce heat to low, cover, and simmer 1 hour, or until the chicken is no longer pink inside and the vegetables are tender. Remove and discard the bay leaves and parsley sprigs. Remove the chicken from the soup. Skim the fat from the top of the soup with a large spoon. Remove and discard the chicken skin. Remove the meat from the bones. Cut the chicken meat into 1-inch pieces and return the soup. Add noodles and return the soup to a boil. Reduce heat to medium and cook 5 minutes, or until the noodles are tender.