Tim the Younger

Sandwich Filling – Corned Beef

Mix: 12 oz corned beef 1 tablespoon cream cheese 1-1/2 teaspoons onion, minced 1-1/2 teaspoons dill pickle, chopped 1 tablespoon mayonnaise Serve on sliced bread.

Sandwich Filling – Roast Beef Spread

Mix: 1/2 cup sour cream 1 tablespoon dry onion soup mix 2 tablespoons horseradish sauce 1 teaspoon salt 1 teaspoon pepper Serve on bread; top with lettuce and sliced roast beef.

Sandwich Filling – Beef & Kraut

Mix: 1/3 cup mayonnaise 1/4 cup sweet pickle relish 2 tablespoons Dijon mustard 1 teaspoon Worcestershire sauce 1 cup cooked beef or corned beef 1 cup Swiss cheese, grated 16 oz sauerkraut, drained Serve on rye bread.

Tortilla Soup

4 cups chicken stock 1 cup water 2 tablespoons chili powder 14 oz can diced tomatoes with green chiles 2 cups chicken, cooked Toppings: Avocado, chopped Queso fresco or shredded Monterey Jack cheese Lime Wedges Cilantro, chopped Toasted corn tortilla strips Directions: Heat all ingredients except toppings until thoroughly warmed. To serve, add toppings. (ThereContinue reading “Tortilla Soup”

Chicken, Spinach, and White Bean Stew

4 cups chicken stock 2 cups chicken, cooked 15 oz can white beans, drained 4 cups baby spinach leaves Pesto Directions: Heat stock in pan until steaming. Add chicken, beans, and spinach; cook until spinach is wilted, about 2 minutes. Serve in bowls and top with dollop of pesto. (There is nothing identifying in thisContinue reading “Chicken, Spinach, and White Bean Stew”

Chicken and Dumplings

6 cups chicken stock 3 cups chicken, cooked 3 carrots, chopped 1-1/2 cups Bisquick 1/2 cup milk 2 tablespoons Parmesan cheese Directions: Combine stock, chicken, and carrots in pot on medium-high heat. In a separate bowl, mix Bisquick, milk, and cheese to create dough. Once pot reaches slow boil, reduce heat to medium. Drop doughContinue reading “Chicken and Dumplings”

Vegetable Soup (with Ham)

(This makes 36 servings, but I’ve found that you can freeze the extra in ziplock bags, which make for a good meal mid-week.) 1 gallon tomato 1 ham bone and some cooked ham (around 8 to 16 ounces) 2 quarts water, seasoned (doesn’t specify, but recommend salt, pepper, and salt) 1 lb carrots, chopped 1/2Continue reading “Vegetable Soup (with Ham)”

Cincinnati Chili

3/4 lb lean ground beef 1 cup onion, diced 1 clove garlic, pressed 15 oz can lower-sodium tomato sauce 1-1/2 cups water 2 teaspoons unsweetened cocoa 2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper, or to taste 1-1/2 teaspoonsContinue reading “Cincinnati Chili”

Catfish Stew

(Granny’s Note: Pickens Williams brought this for supper after Daddy’s funeral.) 3 lbs catfish 3 lbs potatoes 1 lb onion 6 oz can tomato paste Other things that you’ll need (or might) that aren’t listed: Bacon grease Hot sauce Salt Pepper Water Tomato juice Fat back (People where I live now have never heard ofContinue reading “Catfish Stew”

Hearty Italian Sausage Soup

1 lb Italian Sausage, sliced 1 onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil 2 (qty) 14.5 oz cans fat-free reduced-sodium chicken broth 1 soup can water 15 oz can cannellini beans, rinsed 14.5 oz can stewed tomatoes, undrained 1 cup rotini pasta, uncooked 1-1/2 cups baby spinach leaves 1/2 cup shredded reduced-fatContinue reading “Hearty Italian Sausage Soup”