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Recipes
Thanksgiving Soup
In our family, it's tradition to have turkey soup the day after Thanksgiving (or Christmas). It's easy and everyone loves it.
- 1 turkey carcass (what remains after you've carved all the meat off)
- 1 package frozen mixed vegetables
- 1 large onion
- 1 glove garlic
- 3 stalks celery
- 1 teaspoon salt
- leftover mashed potatoes, dressing, gravy
Place the turkey carcass in a large (6-8 quart) crock pot and cook on low overnight. You can also use a large stock pot and boil for 1 hour. Stain off the broth and set the bones and meat aside to cool. Place the broth back inot the crock pot and pick all the meat from the bones. Add meat to broth.
What could be easier than that?
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Chili Soup
Super easy recipe! Works GREAT in the crock pot.
- 1 lb. hamburger (browned and drained)
- 1 quart spaghetti sauce (see Spaghetti recipe)
- 1 quart whole tomatoes
- 2 cans chili beans
- 1 large onion chopped
Mix all ingredients in a crock pot and cook on low for 6-8 hours.
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Lisa in Ohio - June 02
I was reading your chili recipe, and I do it almost the same (I always add
salsa), but one thing I do to make it even easier - if my hamburger is
frozen I throw it in the crock pot on low overnight, then in the morning I
drain off any grease and crumble it up, add the other ingredients and let it
cook! The hamburger browns well overnight, and I don't have to get another
pan dirty or try to cook hamburger first thing in the morning.
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Vegetable Stew
This is a wonderful stew because it's so easy. You can use left over beef and beef broth from a roast dinner, add all the ingredients and freeze before cooking. Then plop the frozen soup into a crock pot in the morning and have vegetable stew for dinner. This recipe is written for the crock pot, but works well in a stock pot on top the stove.
- 1 lb. beef roast
- 1 package frozen mixed vegetables
- 2-3 med. size potatoes chopped
- 1 glove garlic thinly sliced
- 1 med. onion chopped
- ½ head cabbage chopped
- 3 Tbles. corn starch
- salt and pepper to taste
Cook roast in 2 quarts of water until meat is tender. Remove meat and place broth in crock pot. Add remaining ingredients (except corn starch). Chop meat into bite size chucks and add back into the stew. Add enough water to cover all the ingredients. Cover and cook on high.
Once stew begins to boil, remove about 2 cups of the broth. In a seperate bowl, beat in the corn starch until smooth. Add corn starch mixture back to the stew and cook for an additional hour on high. Total cooking time should be 3-4 hours on high or until vegetables are tender.
This stew can be left on the low setting all day without changing the outcome. If you are planning to freeze the stew in advance, don't add the corn starch until the day you are serving it.
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Potato Soup
- 4-5 med. potatoes chopped
- 1 onion chopped
- 5-6 stalks celery chopped
- 4 oz. can condensed milk
- 3 Tbls. flour
- 4 cups milk
- 4 Tbls. butter
Place potatoes, onion, and celery in crock pot and add 1 cup water. Cook on high for 3 hours.
Blend condensed milk and flour and set aside. Take 4 cups milk and butter and bring to a boil. Stir in milk/flour mixture and cook for 1 minute. Pour over potatoes and cook in crock pot for an addtional 2-3 hours on high or until potatoes are tender.
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