Recipes ala Mode

1 small onion, chopped

From:  Valarie Davis

This is the bean soup jar recipe from enrichment

Layer in one quart jar as follows:
1/2 c. dried kidney beans
1/2 c. dried black-eyed peas
1/2 c. split green peas
1/2 c. great northern beans
1/2 c. black beans
1/2 c. lima beans
1/2 c. kidney beans
1/2 c. green split peas

In a ziplock baggie add the following:
3 tbsp. chicken bouillon
1 tsp. onion powder
1 tsp. garlic powder
2 tbsp. dried parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. celery seeds
1/4 c. packed brown sugar

Mix in bag, seal and place on top of beans. For a better fit, squeeze air out of bag first. Place lid on jar tightly.

Soup Instructions:
Add beans to a large pot; cover with hot water to soak overnight. Drain water from pot. Add 2 quarts of water to the beans. Bring this to a boil; reduce heat and simmer, covered until beans are almost tender. This will take 1-2 hours. Add 2 (14.5 oz) cans stewed tomatoes and the seasoning mix. Simmer, uncovered until beans are tender, 1 - 1 1/2 hours. Enjoy!

From: Micah Jackson
An Enrichment Soup Recipe

1 family-sized can of cream of chicken soup
1 family-sized can of cream of potato soup
1 (8 oz) pkg. cream cheese, softened
2 c. cubed ham
1 can whole kernel corn
1/2 onion, diced
Milk

Blend soups with cream cheese. Fill one family-sized can about 1/2 full of milk; add to soup until it is the desired consistency. Heat until cream cheese is completely melted and then add the remaining ingredients.

Original date August 2007
From: Ashley Gray

1 1/2 lbs. fresh broccoli, chopped (about 3 cups)
2 potatoes, peeled & diced
1 stalk celery, diced
1 onion, chopped
4 c. chicken broth
4 tbsp. butter
4 tbsp. flour
1/2 tsp. salt
Dash pepper
2 c. milk
1 lb. velveeta cheese

Cook broccoli, potatoes, celery and onion in chicken broth until vegetables are almost tender (15-20 minutes). Make a white sauce by melting butter in a saucepan, stir in flour, salt & pepper. Add milk all at once. Cook & stir over medium heat until thickened and bubbly. Add cheese & stir until melted. Combine cheese sauce and vegetables.

Original date August 2007
From: Christy Hinton

2 tbsp. butter
1/4 c. onion, diced
1/4 c. celery, diced
2 tbsp. flour
1 c. chicken broth
1/2 c. carrots, diced
3/4 c. potatoes, diced
1 can creamed corn
1 can diced tomatoes
1 c. zucchini
1 c. yellow squash
2 tbsp. diced chili
2 tsp. parsley
Salt & pepper to taste
Hot sauce to taste

Melt butter in pot; add onios and celery. Saute until tender. Add flour to make a roux. Add carrots, broth and potatoes. Bring to a boil. Add in remaining ingredients. Cover and simmer until all vegetables are tender. If needed add more water to desired consistency. **Christy's note: I just use whatever vegetables are available in the house.

Original date August 2007
From: Laci Quist

1/2 lb. ground beef
1 1/2 c. cabbage, cut into strips
1 can corn
3 carrots, diced
1/4 c. celery, died
Water
Beef bouillon
Salt & pepper to taste
Cayenne pepper

Brown beef. Put water in a pot and bring to a boil. Add bouillon according to directions on package. Add ground beef and vegetables. Cook until carrots are tender. Salt, pepper and cayenne pepper to taste. **Laci's note: I never measure the vegetables, I just throw in what looks good.

Original date August 2007
From: Sheila Holman

4 medium potatoes
2 medium onions, chopped
2 slices bacon, chopped
2 large celery stalks, chopped
2 1/2 c. water
1 1/2 tsp. salt
2 tbsp. butter
3 c. milk

Wash, peel and slice potatoes in a large soup kettle. Add onion, bacon, celery and water. Cover and cook until potatoes are tender. Mash vegetables in their liquid and add salt, butter and milk. Heat just to boiling point, but do not boil. If using crockpot, do not add milk until just before serving. Heat until soup is hot. Serves 4-6

Original date March 2007
From: Kathy Carpenter

8 c. diced peeled potatoes
1/3 c. chopped onion
3 (14.5 oz) cans chicken broth
1 (10.5 oz) can cream of chicken soup
1/2 tsp. pepper
8 oz cream cheese, cubed
1/2 lb. bacon, cooked & crumbled

In a slow cooker combine first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives. Serves 12

Original date January 2007
From: Carie Jackson

2 cans cream of chicken soup
2 can chicken broth
4-5 potatoes, peeled & diced
2 chicken breasts, cooked & diced
7 big green chilis or canned chili
2 (8 oz) pkg. cream cheese, softened
2 stalks celery
1 small onion
1+ c. milk

Boil chicken broth then add potatoes, celery and onion until celery is cooked. In crockpot add chicken, cream of chicken, cream cheese, chili and milk. Stir all together, then when chicken broth, potatoes, celery, and onions are cooked pour into crockpt and stir. **Makes a lot, may be frozen in smaller amounts for later use.**

Original date December 2006
From: Michelle Gibbs

1/2 lb. bacon
1 medium onion
1/2 c. chopped celery
2 tbsp. flour
4 c. milk
1-2 cans creamed corn
2-3 medium potatoes, cooked & chopped
1/2 tsp. salt
1/8 tsp. pepper

Fry bacon and remove and dice; drain all but 3 tablespoons of bacon grease. Add celery and onions, cook until tender. Blend in flour on low heat; add milk and boil 1 minute. Add corn, salt, pepper, potatoes, and bacon. Stir well and serve hot. May be served in bread bowls.