Miss Norma's Stew

I didn't know Miss Norma.  She went to a church that my uncle pastored.  Now, she is with her Savior!  What I do know about Miss Norma, is that she blessed our family with the best stew recipe!  I'm not a big bean eater (at all), but I don't seem to mind them in this stew.  The flavor is rich, and gets better after cooking all day!

Miss Norma's Stew

1 lb ground beef
1 medium onion, chopped
Potatoes, diced (I use 2 good sized ones)
Carrots, diced (Don't always use them)
1 can corn, drained
1 can peas, drained (Don't always use them)
1 can white or green beans, drained (I usually do green, white, and kidney!)
1 can diced tomatoes
1 Tbsp brown sugar
Dash of Worchestershire sauce
2 Beef Bouillon cubes
Salt and pepper to taste

Ground beef and onion, drain.  Add to large stock pot with 4 cups water (I also add a large can of crushed tomatoes).  Add potatoes and carrots- cook until tender.  Add veggies and cook until thoroughly heated.  Add seasonings.

***I do this all at once and let it cook all day on low.  And, of course, we eat it with cornbread!

Chicken and Wild Rice Soup

We had some rainy and cold days last week- perfect for a dinner of soup and cornbread. This recipe is a great "clean-out-the-pantry" meal and can be easily adjusted to fit what's in yours! Both kids ate all of their helpings, and rumor has it my brother licked the bowl the next day at lunch!

Chicken and Wild Rice Soup

1 small onion, chopped

1 c shredded carrots

5 c water

1 (6.2 oz) package fast-cooking long-grain and wild rice mix

1 (10 oz) package frozen chopped broccoli

2 c chopped cooked chicken

1 (8 oz) loaf Velveeta, cubed

1 (10 3/4 oz) can cream of chicken soup

Saute onion and carrots in a lightly greased Dutch oven over medium heat for 5 minutes.

Add 5 c water, seasoning packet from rice, broccoli, and chicken. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.

Add cheese and soup; cook, stirring constantly, 5 min or until cheese melts.

Serve immediately.

Creamy Chicken Noodle Soup

My aunt sent me this recipe- it's from Southern Living. My uncle has decided it's his favorite soup. Chris really liked it (especially as leftovers!). It makes a ton- would be great to take to another family with a loaf of french bread.

Creamy Chicken Noodle Soup

1 Tbsp butter
1 onion, chopped
3 c cooked chicken
3 14.5-oz can chicken broth
1 can cream of chicken
1 can cream of mushroom
8-oz spaghetti noodles, broken into 2-inch pieces
7 ribs celery, diced
6 medium carrots, shredded or diced
1 tsp poultry seasoning
1 tsp pepper
1 tsp lemon rind
2 c milk
2 c cheddar cheese

In Dutch oven or large stock pot, melt butter. Add onion, saute.
Stir in chicken and next 9 ingredients. Bring to a boil.
Reduce heat. Simmer for 5 minutes.
Stir in milk. Return to simmer until incorporated.
Serve with cheese.

Shrimp and Corn Chowder

I found this recipe in the latest Vera Bradley catalog...so, how can it not be fantastic?! I made it for a family dinner and it was a big hit. Lots of chopping...but it's colorful and very tasty!

Shrimp and Corn Chowder

2 sticks butter
3 cloves of garlic
1 bunch celery, chopped
1 tsp thyme
1/2 tsp black pepper
1 tsp salt
3 cups corn
2 lbs shrimp
5 Idaho potatoes, diced
1 large yellow onion, diced
1 sweet red pepper, diced
16oz chicken broth
3 cups water
2 quarts 1/2 and 1/2 (yikes!)
8 tsp corn starch

In stock pot, melt butter. Add celery, onion, and pepper. Saute until tender.
Add next 4 ingredients.
Add potatoes, corn, water, and broth. Cook until potatoes are tender.
Add shrimp. Cook for 5 minutes.
Add 1/2 and 1/2. Cook for 5 minutes.
Mix corn starch and 1/2 cup COLD water.
Add slowly to soup, continue stirring.
Cook and thicken for 10 minutes.