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.

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.

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.