Grandma's American Hamburger Soup

This is my mother's hamburger soup recipe, so she deserves full credit (although I tweaked ingredient amounts a tad bit). I'm going to get strait to the process, because it bugs the living crud out of me when fellow bloggers post recipes and I have to scroll and scroll through several pictures and waaaay too many words to find instructions. So, without further ado...and yes, it's ado, not adieu. Adieu is French for good-bye and I am not ready to say good-bye... yet. I'm stating without further fuss or excitement. (sigh) 

American Hamburger Soup

2 pounds lean ground beef

2 cups cubed potatoes

3 medium carrots, sliced

2 Tablespoons minced parsley (optional)

1 cup celery, sliced

2 Tablespoons sugar

2 quarts canned tomatoes

1 small onion, chopped

1 garlic button, chopped

2 teaspoons Worcestershire sauce

1 1/2 quarts water

4 teaspoons salt

1 teaspoon pepper

dash of Allspice

 1/4 cup rice (optional)

Put hamburger into a large pot and cook until it barely loses its color. Do not brown. Drain off fat. Add all other ingredients together with meat and bring to boil. Reduce heat and cover. Simmer several hours, until vegetables are tender.

Enjoy!

Cheeseburger Chowder

1 lb. lean ground beef
3/4 cup finely chopped onion
3/4 cup sliced baby carrots
3/4 cup diced celery
1 tea. dried basil
1 tea. parsley flakes
6 Tablespoons butter, divided
3 cups chicken broth
4 cups diced potatoes (peeled)
1/4 cup flour
8 ounces Velveeta, cubed
1 1/2 cups milk
1 tea. salt
1/2 tea. pepper
1/2 cup sour cream

In a large saucepan, brown ground beef. Drain and set aside. In the same pan, saute onion, celery, carrots, basil and parsley in 2 tablespoons of butter until tender. Add broth, potatoes and beef. Bring to a boil, then reduce heat and simmer covered for about 10 minutes, or until potatoes are tender when pierced with fork. 

Meanwhile, melt the remaining 4 tablespoons of butter in a small saucepan. Stir in flour. Gradually whisk in milk and cook until thick. Add cheese and continue cooking until melted. 

Gently combine both mixtures. Stir in sour cream before serving.

Serves 6

Clam Chowder

2 (6 1/2 oz.) cans minced clams
1/2 cup chopped onion
1/2 cup chopped celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt. half & half

Drain juice from clams into a large pot, adding enough water to just cover vegetables. Cook approximately 15 minutes or until tender.

Make a white sauce using the butter, flour and half and half.

Add clams and white sauce to undrained vegetables.

 

Salt and pepper to taste.

 

 

This yummy comfort food makes a delicious meal on a chilly winter day.

 

Enjoy!

 

 

 

 

 

 

 

 

 

 



Zucchini Stuffing Bake

For those of you who grow your own vegetable gardens, it's time to start thinking about what to do with massive amounts of zucchini. Baking this Creamy  Zucchini Casserole is a tasty option and a seasonal favorite of my family.

There are two things to remember when it comes to zucchini-

1. Pick them young and tender.
2. Pick them often. Monster sized zucchini are edible, but not nearly as palatable.



6-8 inches is a good size for zucchini




Creamy Zucchini Casserole

Saute in olive oil-
2 medium zucchini, chopped
2 green onions, chopped

Add-

1 can Cream of Chicken soup

1/2 cup sour cream

Microwave-
1 box Stove Top Chicken Flavored Stuffing according to package directions.

Place 1/2 of the stuffing into a small, lightly buttered baking dish. Add zucchini mixture, then top with the remaining stuffing.

Bake at 350* for 25-30 minutes.

Enjoy.