Lentil Soup

We make this soup all the time.  We always use red lentils, give it a good whirl with an immersion blender when done and put some grated cheddar on top.

My Favorite Lentil Soup

Jane Brody’s Good Food Book

Jane Brody

  • 2 T olive or vegetable oil
  • 2 c chopped onions
  • 3 carrots, coarsely grated
  • 3/4 t marjoram, crumbled
  • 3/4 t thyme leaves, crumbled
  • 1 28-oz can tomatoes with their juice, coarsely chopped
  • 7 c broth (beef, chicken, or vegetable)
  • 1 1/2 c dried lentils, rinsed and picked over
  • 1/2 t salt
  • freshly ground black pepper to taste
  • 6 oz dry white wine
  • 1/3 c chopped fresh parsley or 2 T dried parsley flakes
  • 4 oz Cheddar, grated
  1. Heat the oil in a large saucepan, and saute the onions, carrots, marjoram, and thyme, stirring the vegetables for about 5 minutes.
  2. Add the tomatoes, broth, and lentils.  Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup for about 1 hour or until the lentils are tender.
  3. Add the salt, pepper, wine, and parsley, and simmer the soup for a few minutes.  Serve with cheese sprinkled on each portion.
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Chicken Broccoli Casserole

Kirsten Gail

  • 2 packages frozen broccoli, whole stalk
  • 4 whole chicken breasts
  • 2 cans cream of chicken soup
  • 1 cup mayonnaise
  • 1 t. lemon juice
  • ½ t. curry
  • 2 cups soft bread crumbs
  • 1 cup grated cheddar cheese

Cook chicken for 20 minutes.  Remove from bone.  Thaw broccoli and separate, putting in bottom of casserole.  Place chicken on top of broccoli.  Combine soup, mayonnaise, lemon juice, curry and spread of top of chicken.  Add bread and then cheese.  Bake at 350 for 35 minutes.

Hamburger Soup

This is an old family recipe from one of the old UBC cookbooks.  Everyone likes it.  It tastes better the next day…. and freezes well too.

  • 1 lb. Ground beef
  • 1 cup chopped onion
  • 1 cup cubed potatoes
  • 1 cup cut up carrots
  • 1 cup shredded cabbage
  • 1 16 oz. can tomatoes
  • 1 bay leaf
  • ½ t. thyme
  • ¼ t. basil
  • 1 T. salt
  • pepper
  • 6 cups water
  • 1 cup cubed cheddar cheese

Sauté beef until brown.  Add onions and cook until transparent.  Pour off oil.  Add the rest of the ingredients EXCEPT for the cheese, and simmer for one hour.

Put cheese into each individual bowl before serving soup

Egg and Sausage Casserole

Have lots of egg casserole recipes but everyone always likes this one the best.

  • 6 eggs
  • 1 t. salt
  • 2 cups milk
  • 1 t. dry mustard
  • 6 slices cubed bread
  • 1 lb. Bob Evans sausage
  • 8 oz. Grated cheddar cheese

Brown sausage, drain and cool.  When cool, crumble and reserve.  Beat eggs, add milk, salt, mustard and bread cubes.  Stir.  Add cheese and crumbled sausage.  Pour into greased 9 x 13 pan.  Refrigerate overnight.  Bake at 350 for 40 – 50 minutes.

Cheeseburger Pie

Betty Crocker

  • 1 pound ground beef
  • 1 large onion, chopped
  • ½ t. salt
  • 1 cup shredded cheddar cheese
  • ½ cup bisquick
  • 1 cup milk
  • 2 eggs

1.    Heat oven to 400 degrees. Spray 9 inch glass pie plate with cooking spray.
2.    In 10 inch skillet, cook beef and onio over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.  Stir in salt. Spread in pie plate.  Sprinkle with cheese.
3.    In small bowl, stir remaining ingredients with for or whisk until blended.  Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.

Junky Potatoes

serves 10-12

great for pot luck

  • 1, 2 lb. bag frozen hash browns
  • 1 stick melted butter
  • 1 can cream of chicken soup
  • 1 pint sour cream
  • ½ cup minced green onion
  • 2 cups grated cheddar cheese
  • 2 cups crushed corn flakes
  • 1 stick melted butter

Combine first 6 ingredients and put in greased 9 X 13 pan.  Combine corn flakes with melted butter.  Top casserole with mixture.  Bake at 350 for 45 minutes.  Let cool at least 15 minutes before serving