Marvelous Recipes

Nothing warms you better on a cold winter day than a bowl of this hot, great tasting soup! Try it with toasted garlic bread or delicious hot cornbread!

1 pound ground beef chuck
1/3 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into cubes
1 (14-1/2 oz.) can Italian diced tomatoes, undrained
1-1/2 cups vegetable juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

1. In a nonstick skillet over medium heat, cook ground beef and onion until meat is no longer pink; drain. Transfer to a 5 quart slow cooker. Stir in the salt and pepper.

2. Add all the remaining ingredients and stir to blend well.

3. Cover and cook on Low for 9 to 11 hours or until vegetables are tender. Discard bay leaf before serving. Makes 7 servings.

A rich comforting chicken dinner that is so easy to make. Spoon it over rice and add your favorite vegetable, for a meal you’ll be glad to come home to!

4 boneless skinless chicken breast halves
1 (12 oz) can mushroom gravy
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 oz) can mushroom stems and pieces, drained
1 (4 oz) can chopped green chilies
1 envelope Italian salad dressing mix
1 (8 oz) package cream cheese, cut into cubes

1. In a 3 quart slow cooker or crock pot, combine chicken, gravy, milk, salt, pepper, mushrooms, chilies and dressing mix.

2. Cover and cook on Low for 4 to 5 hours or until chicken juices run clear.

3. Stir in cream cheese, cover and cook 15 minutes longer or until cheese is melted. Serves 4.

A cheesy delicious change of pace from plain mashed potatoes. Dress up your dinner with this flavorful side.

1 tablespoon butter or margarine
3/4 cup chopped green onion
3/4 cup chopped red bell pepper
3 cups hot water
1 cup half-and-half
4 tablespoons butter or margarine
1 (7.2 oz.) box roasted garlic instant potato flakes (2 pouches)
1-1/2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. Grease or spray with cooking spray, a 2 quart casserole dish.

2. In a 10 inch skillet over medium-high heat, cook onions and bell peppers in butter or margarine for 1 minute. Remove from heat and set aside.

3. In a 2 quart saucepan over medium-high heat, heat water, half-and-half and 4 tablespoons butter or margarine to boiling; remove from heat. Stir in both pouches of potato flakes just until moistened. Let stand 1 minute or until liquid is absorbed. Beat with a fork until smooth.

4. Spoon 1-1/3 cups of the potatoes into bottom of casserole; top with 1/2 the onion mixture and 3/4 cup of cheese. Spoon another 1-1/3 cups potatoes over the cheese and carefully spread to cover. Sprinkle evenly with remaining onion mixture and top with remaining potatoes; spread to cover. Sprinkle with remaining 3/4 cup of cheese.

5. Bake uncovered, 30 minutes or until heated through. Makes 8 servings.

Warm up quickly with a big bowl of this hearty and delicious chicken soup. Perfect on a cold winter night!

5-3/4 cups water
1 (4.3 oz.) package long grain and wild rice mix
1 envelope chicken noodle soup mix
1/2 cup chopped celery
1/2 cup chopped carrot
1/3 cup chopped onion
2 (10 3/4 oz.) cans condensed cream of chicken soup, undiluted
1 cup cooked chicken, cubed

1. In a large saucepan over medium-high heat, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer over medium-low heat for 10 minutes. Stir in celery, carrot and onion.

2. Cover and simmer for 10 minutes. Add cream of chicken soup and cubed chicken. Cook 8 minutes longer or until the vegetables and rice are tender. Yields 5 servings.

Tender round steak smothered in  rich creamy gravy served over hot cooked noodles; yummy comfort food!

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 pounds boneless beef round steak, cut into serving size portions
2 tablespoons butter or margarine
1/2 cup chopped onion
2 (10-3/4 oz.) cans condensed cream of mushroom soup, undiluted
1 cup water
Hot cooked noodles

1. In a shallow dish, combine flour, salt and pepper; dredge the beef.

2. In a large skillet over medium-high heat, brown beef  in butter or margarine, on both sides. Transfer to a 3 quart slow cooker; top with the onion. In a medium bowl, combine the soup and water until well blended and smooth; pour over the onion.

3. Cover and cook on Low for 8 to 9 hours or until meat is tender. Serve over hot cooked noodles. Makes 8 servings.