1 (10 oz.) frozen chopped broccoli
1 tbsp. onion, finely chopped
1/4 c. flour
3 c. vegetable cooking liquid with milk
1 tbsp. butter
1 1/2 tsp. salt
Cook broccoli according to package directions, add onion. Drain; save liquid. Mix flour with part of milk mixture until smooth. Add remaining liquid to broccoli. Stir in flour mixture, butter and seasonings. Cook over moderate heat, stirring occasionally, until soup thickens and flavors are blended.
2 slices bacon
1 med. onion, chopped
2 med. potatoes, peeled and cubed
1 1/2 tsp. salt
1 tsp. pepper
1 1/2 c. water
2 (10 oz.) cans clams
2 tbsp. butter
2 c. milk
Chop bacon; fry until almost crisp. Add onion; saute'. Add potatoes, salt, pepper and water. Cook for 10 minutes over medium heat. Drain clams, reserving liquid; chop clams. Add clams, clam liquid butter and milk to potato mixture. Heat to serve temperature, but do not boil.
2 lbs. ground beef
3 c. water
1 c. chopped carrots
1 c. chopped celery
1 lg. potato, cubed
Salt & pepper
Powder gravy mix
1 bay leaf
1/8 tsp. basil
1 can (28 oz.) crushed tomatoes
3 bouillon cubes
Catsup
Brown meat, drain. Add all ingredients, using catsup to taste. Simmer 1 hour in a large pot or slow cook in a crock pot.
1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and
chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley
In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted.
