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February 17, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



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Everyday Recipes from Our Recipe Family.
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Broccoli Cheese Soup Recipe

2 tablespoons butter
3 tablespoons all purpose flour
4 cups lowfat milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 (10 ounce) package frozen chopped broccoli, thawed, drained
1/2 cup finely chopped red bell pepper
6 ounces sharp or extra sharp Cheddar cheese, shredded
2 tablespoons chopped chives or green onion tops

Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add milk, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce
heat to low; simmer uncovered 5 minutes, stirring occasionally. Add cheese; stir over low heat just until cheese melts, do not boil. Ladle into four soup bowls; top with chives.
Makes 4 Servings
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Vegetable Soup Recipe

1 large can tomatoes
1 quart water
2 beef bouillon cubes
1 box frozen lima beans
1 box frozen yellow corn
1 box frozen cut okra
1 small turnip, chopped
2 cups cubed Idaho potatoes
1 carrot cut into chip pieces
salt and pepper to taste
2 whole bay leaves
cayenne red pepper

Place tomatoes in pot, bring to a simmer and add 2 bouillon cubes and crush and stir. Then add water, bring to a boil, add vegetables. Cover and simmer for 20 minutes or until potato cubes are tender. Add spices and seasonings to taste and simmer another 10 15 minutes. Serve with a basket of your favorite chunky bread and creamy butter.
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Hamburger Soup Recipe

1 lb. hamburger
1 lg. can tomato juice
1 c. chopped onion
1 c. chopped celery
1 c. noodles or rice

Season with salt and pepper as desired
Tear hamburger in small pieces, place in bottom of crock pot. Add tomato juice, and turn crock pot to low; simmer. One hour later, add vegetables and let simmer 4-6 hours. Before serving, add rice or noodles, Turn crock pot, setting to high and cook additional 1/2 hour. Reduce heat and eat.
Makes 4 Servings
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V-8 Vegetable Beef Soup Recipe

1 lb. hamburger, browned & drained of fat
1 env. dry onion soup mix
2 (1 lb.) cans Veg-All vegetables, juice & all
48 oz. of V-8 juice

Combine and simmer 15 minutes or longer.
Makes 4-6 servings
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Crockpot Southwestern Chicken Soup Recipe

2/3 lb skinless, boneless chicken breasts, cut into 1" cubes
2 lrg sweet potatoes, peeled and cut into 1" cubes
2 can diced tomatoes with jalapenos (14 1/2 oz) 1 onion, peeled and chopped
1 t oregano
1/2 t tumeric
12 oz fat-free chicken broth
12 oz corn, canned or frozen (drain if canned)

Place everything but corn in crockpot and give it a good stir. Cook on high for 5 hrs.Add corn, stir and serve.
Makes 10 servings
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Potato Cheese Soup  Recipe

8 c cubed peeled potatoes
2 c chopped onion
4 c chopped celery
2 t salt
4 c water
4 c half-and-half
6 T butter or margarine
1 c shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 cups of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do not
allow to boil.
Makes 6 Servings
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Italian Meat Ball Soup Recipe

2 slices Italian bread, 1/2" thick
2 egg yolks, beaten
2 teaspoon parsley, minced
1/2 pound ground beef
1/2 teaspoon salt
Dash of nutmeg
Dash of pepper
2 tablespoons pparmesan cheese, grated
2 quart. chicken broth
1 cup very small Italian pasta
1/4 cup parsley, minced

Soak the bread in cold water for 15 minutes. Squeeze gently to remove excess water and tear into very small pieces. In a mixing bowl, combine the bread with egg yolks, 2 tsp. parsley, beef, salt, nutmeg, pepper and cheese. Mix very well until no pieces of
bread are visible; the mixture should feel quite moist. If necessary, add several tsp. of cold water. Shape into tiny balls no more that 1/2" in diameter; set aside. In a wide soup pot, bring the chicken broth to a boil; add the meatballs and pasta. Cover the pot and again bring to a boil. Simmer slowly aprox. 10-15 minutes; add parsley. Serve with grated cheese.
Makes 4 servings
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Cream of Chicken Soup Recipe

4 cups milk
2 tbs. plain flour
2 tbs. Canola oil
2 cups Chicken (chopped fine)
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder

Make a white sauce of milk, flour, & oil. Cook chicken, bone, & chop into small pieces. Add chicken to white sauce mixture. Add salt, pepper, & garlic powder (may use more or less as desired). Mix well & simmer for 20 minutes over low heat. If soup is not as
thick as desired, mix a small amount of corn starch with a small amount of water & add to soup. Simmer for 10 minutes.
Makes 4 servings
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Tortilla Soup Recipe

2 (14 1/2 oz.) cans Chicken Broth
1 cup mild Salsa
1 cup Dried Tomato halves, snipped into thin strips
1 teaspoon ground Cumin
1/4 cup chopped Cilantro
2 tablespoons Lime juice
2 cups broken Tortilla chips
1 (7 oz.) can vacuum-packed corn kernels
1 small avocado, peeled, seeded and cut into 1/2 inch dice
1/2 cup shredded Monterey jack cheese

In 2-qt. saucepan, mix broth, salsa, dried tomatoes and cumin. Bring to a boil, reduce heat and simmer gently, 8 to 10 minutes, until dried tomatoes are tender. Mix in 2 tablespoons. of the cilantro and the limejuice. Ladle hot soup into bowls, dividing
equally. Divide the remaining cilantro, the tortilla chips, corn, avocado and cheese among bowls. You can also add a little sour cream to the individual bowls.
Makes 4-5 Servings
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Chili Soup Recipe

1 to 1-1/2 lbs. hamburger
1 (16 oz.) can kidney beans
4 to 5 (8 oz.) cans tomato sauce
1 med. size onion chopped
1/4 c. ketchup
2 tsp. chili powder, more if you want
Small amount of spaghetti

Fry hamburger. Put in large pan. Fry onions and add to hamburger. Add beans, tomato sauce, ketchup and chili powder. Let cook at least 1 hour or more. Add spaghetti and cook till done. Serve with crackers.
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Corn Soup RecipeSouthwest Corn Soup Recipe

We decided corn lovers’ recipes wouldn’t be complete without a corn soup. Soups are great for light eating anytime. This particular recipe has a light Mexican flavor and offers of choice of two kinds of peppers for those who prefer a little
more heat.


Ingredients
3 tablespoons olive oil
2 cloves garlic, minced
1 medium sweet onion, chopped
4 yellow chile peppers (or 3 Anaheim peppers), seeded and diced
1/2 red bell pepper, seeded and diced
1 cup thinly sliced carrots
1/2 cup thinly sliced celery
2 teaspoons ground cumin
1/2 tablespoon ground coriander
2 teaspoons salt
1/4 teaspoon ground pepper
4 cups chicken broth
2 cups water
5 cups fresh corn kernels plus the milk scraped from the cobs
2-3 tablespoons fresh, minced cilantro

Directions
Heat the olive oil in a large pot. Add the minced garlic, onion, diced peppers, carrots, and celery. Sauté over medium heat. Continue cooking until tender, about 10 minutes. Add the cumin, coriander, salt and pepper.

Add the chicken broth and water and bring to a boil. Then add the cilantro and corn and simmer over low heat for 15 to 20 minutes or until the corn is tender. Garnish with sour cream and more cilantro if desired.
Dennis, the Prepared Pantry
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Hi Robbie,
It is always good to hear from you. Thanks so much for the recipe for 1952 City School Ranger Cookies. I will pass it on to my friend, and will let you know if it is the one she was looking for.

I hope you are managing with the heavy winter we have this year. I don’t remember it being so cold for so long, and we are expecting snow again tomorrow. I will be happy to see Spring finally come in. My poor dog has forgotten what the outside world looks like. If the thermometer goes up above freezing, I will venture to take her out. Stay warm and dry,
Artemis in NYC


We finally got to have our ham yesterday. Made the pineapple stuffing and they cleaned the dish. I was hoping for some leftovers for today. Didn't happen. Thanks everyone for the recipe. More snow on the way tonight and in to tomorrow morning.
Tired of this white stuff.
Mary Jo in MD.


Bill's Special Low Carb
Serves 4

Ingredients:
1 Pd. Ground beef ground chuck, 80-20 fat
1 Med Chopped onion Main Carb source
2 - 3 cloves, Garlic crushed
10 ounce Spinach frozen chopped Drain well
4-5 Eggs per pound of meat Egg's Salt and pepper
Salt and Pepper, to taste

Directions:
Brown and crumbling the ground beef over medium heat, add Onion and Garlic Cooking till the pink is gone, I drain Add the spinach either frozen or a bag of fresh baby spinach. Stir while cooking.

Scramble the eggs, pour over the meat and stir until they set. Season, and serve.

Options: Mushrooms, Olives, Cheese, fresh baby spinach, jalapeno,
bill, Alb.
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Fluffy Flax Waffles Recipe

Ingredients:
2 Tablespoons coconut milk, soy milk or water
2 large eggs, lightly beaten
1 Tablespoon canola oil
1 Teaspoon vanilla extract
1/2 Cup golden flax meal
1 Ounce-weight low-carb vanilla protein powder
1/2 Teaspoon baking powder
1 Tablespoon granular sugar substitute (sucralose)
1/8 Teaspoon ground nutmeg
1/8 Teaspoon salt

Directions:
Preheat a non-stick waffle maker. Spray wells with non-stick spray just before pouring in the batter.

Combine the coconut milk, eggs, oil and vanilla in a small bowl. Mix thoroughly with a fork for about 1 minute.

Add the flax meal, protein powder, baking powder, granular sugar substitute, nutmeg and salt. Mix thoroughly for 1-2 minutes.

Pour 1/2 of batter into the waffle maker (it should fill 4 waffle slots). Otherwise, simply fill with batter according to your waffle maker then equally divide the cooked waffles into two servings once cooked.

Cook for 3-5 minutes until golden brown and set. Or follow your waffle maker instructions.

Serve with a pad of butter and sugar-free pancake syrup.
Bill, Alb
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Lubbock, Texas 79416


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