Smoked Sausage with Rice

4 c. hot cooked rice (white)
1 lg. onion, sliced
1 c. diagonally sliced celery, cut in 1-inch pieces
1 (8 oz) can sliced pineapple
1/4 tsp black pepper
1 T. brown sugar
12 oz. smoked country style link sausage
1 lg. green pepper, cut into 1 inch pieces
1 (14 1/2 oz) can tomatoes, quartered, or sliced
1 c. beef broth
1/4 tsp. garlic powder
2 T cornstarch

While rice is cooking, cover and cook sausage in 1/2 cup water about 5 minutes. Remove from water and cut in thin slices. Combine sausage, onion, green pepper, and celery in a large skillet. Cook until vegetables are tender crisp. Add tomatoes, broth, pineapple (drain and reserve juice) and seasonings. Cover and simmer about 5 minutes. Blend cornstarch with pineapple juice. Pour into meat-veggie mixture. Cook, stirring, until clear and thickened, about 2 minutes. Serve over beds of fluffy rice. Makes 6 servings.

Cowboy Bob Stew

1 to 2 lbs ground beef
1 lb bacon, cut in small pieces
1 c. chopped onion
4 (15 oz) cans pork and beans
1 (15 oz) can kidney beans, drained
Dash pepper
1 (15 oz) can butter limas, drained
1 c. ketchup
1/4 c. brown sugar
1 T. liquid smoke
3 T. white vinegar
1 tsp. salt

Brown ground beef in skillet; drain off fat and put beef in large crockpot. Brown bacon and onions; drain off fat. Add bacon, onions, pork and beans, kidney beans, limas, ketchup, brown sugar, liquid smoke, white vinegar, salt, and a dash of pepper to the crockpot. Stir together well. Cover and cook on low 4 to 9 hours.

Beef Stew

1 lb. lean ground beef
10 baby carrots, chopped
2 c. frozen corn (2 cans)
3 (15 oz.) cans tomato sauce
4 medium potatoes, diced
1 (14 oz) can green beans
1/2 c. peas
3 tomato sauce cans water

Brown ground beef. Drain off fat. When browned, add potatoes, carrots, green beans, corn, and peas. Also add tomato sauce and water. Boil until potatoes are tender. If using canned vegetables, drain and discard liquid.

Cabbage Soup

4 T. butter
1 clove minced garlic
1/2 lb. chopped onion
1/4 lb. chopped green pepper
1/2 tsp. white pepper
6 c. beef broth
2 lbs. diced cabbage
1 lb. diced new potatoes
1 lb. Polish sausage, thinly sliced
1/4 c. flour

Place a heavy bottom 6-quart saucepan on the stove and melt the butter over medium-high heet. Add the garlic, onion, bell pepper, and pepper. Saute until the onion begins to turn transparent, about 5 to 7 minutes. Add the flour and stir well to absorb all of the butter. Add the beef broth gradually, stirring well to incorporate the flour into the mixture. Bring to a simmer and add the cabbage, potatoes, and sausage. The cabbage may set up over the rim of the pot when you first put it in, but with a little coaxing, it will quickly cook down. Lower the heat and cook the soup for 35 to 45 minutes, depending on how you like your potatoes cooked. Serve with soup with dark bread and a glass of beer, and you will be eating the way the peasant farmers on the central plateau of France eat.

Poppyseed Chicken

4 chicken breasts
1 – 16 oz. package of Angel Hair Pasta
2 family sized cans Cream of Chicken Soup (or 1 family sized can Cream of Chicken soup and 1-8 oz pkg of sour cream)
1 tablespoon poppy seeds
1 roll Ritz crackers, crushed

Boil chicken then cut into bite sized pieces. Prepare pasta according to pasta directions. Combine cooked chicken, cooked pasta, soup, and poppy seeds. Pour into a greased 13 x 9 inch casserole dish. Top with crushed Ritz crackers. Bake for 350 degrees for 30 minutes, uncovered.

Mom's Chicken Noodle Soup

2 chicken breasts
1 cup chopped onion
1 cup chopped celery
3 cups thin egg noodles
1 teaspoon vegetable oil
Salt, to taste
Pepper, to taste
Poultry Seasoning, to taste
1/3 cup cornstarch
¼ cup water


Cover chicken breasts with water. Add celery, onion, and vegetable oil. Bring to boil. Cook til chicken is tender. Remove chicken and cut into bite size pieces, return to broth. Add canned chicken broth if more liquid is needed. Add salt, pepper, and poultry seasoning. Add dried noodles and cook until done. In small bowl, mix cornstarch and water until cornstarch is dissolved. Gradually add to chicken soup mixture. Simmer for another 5-10 minutes. Serve hot.

Chicken Taco Soup

4 chicken breasts
1 stick margarine
1 onion, chopped
1 cup minute rice
4 cans Campbells’ Chicken and Wild Rice Soup
1 can chicken broth
1 can chunky Ro-tel


Boil the chicken breasts then chop them up into bite size pieces. Set aside. Sauté onion in margarine until the onion is clear. Add chicken soup, broth, chicken, and the chunky ro-tel. Add minute rice also. Simmer for 15 minutes. Eat over corn chips.

Home Rice

2 large carrots
4 to 5 potatoes
1 sm. Onion
Ham (already cooked)
3 to 4 cups of cooked rice
Salt, to taste
Pepper, to taste


In skillet, melt butter and sauté onions til tender. Add potatoes and carrots, salt, and pepper. Cook until vegetables are tender. Add chopped ham and heat through.

Prepare rice according to package directions. Add cooked rice to the vegetables and ham. Add salt and pepper to taste.

Chicken Enchiladas

4 boneless, skinless chicken breasts
1 can green chilies
1 - 2 oz. jar pimentos
1 teaspoon chili powder
1 to 2 cups shredded cheese
½ onion


Boil the chicken and reserve the broth. Cut chicken into bite size pieces and place into mixing bowl. To this add: green chilis (juice and all), 1 jar pimentos, chili powder, and shredded cheese. Set aside.

Sauté onion in butter until clear. Add salt and pepper to taste and enough flower to thicken. Add 3 to 4 cups of reserve broth. If your broth is not tasty enough, add 3 to 4 cubes of chicken bouillon. Boil a few minutes. (It should be the consistency of a thin gravy…if too thin, add more flour mixed with milk) Pour 1 ½ cups of this to the chicken mixture you set aside earlier; stir.

Place a generous amount of the chicken mixture onto a tortilla and roll up. If you run out of tortillas, spoon the remaining chicken mixture over the rolled up tortillas. Pour the remainder of the thin gravy sauce over all. Top with more shredded cheese to taste. Bake at 350 degrees until cheese is melted and the mixture bubbles.