From the Kitchen of Carole Harrison 1-pound browned ground chuck 2 packages Taco Seasoning Mix 2 packages Ranch Dressing Mix 1 large chopped onion 2 cans shoe peg corn 2 cups water 1 16 oz can black beans 1 16 oz can red kidney beans 1 16 oz can pinto beans 1 14.5 oz can
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2 Pounds of Beef Roast or Top Round Steak, Cubed (Can substitute with stew meat or venison.) 4 28 Ounce Cans/Containers of Swanson’s Beef Broth 2 15 Ounce Cans Corn, Drained 1 28 Ounce Diced Tomatoes With Juice 1 28 Ounce Can Green Beans, Drained 1 15 Ounce Can Double Beef Broth (Use Campbell’s double
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1 Pound Ground Chuck 1 Large Chopped Onion 2 Packages Ranch Dressing 2 Packages Taco Mix 2 Cans Corn 2 Cups Water 1 16 Ounce Can black beans 1 16 Ounce Kidney Beans 1 16 Ounce Pinto Beans 14 1/2 Ounce Chopped Tomatoes 1 Can Rotel Tomatoes Grated Cheese and Sour Cream for Toppings Brown
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¾ Cup Flour ¾ Cup Canola Oil 2 Medium to Large Onions, Chopped Fine 2 Bell Peppers, Chopped Fine 1 Cup Green Onions, Chopped Fine 2 Tablespoons Minced Garlic 2-3 Pounds Chicken (Legs Work Best) Andouille Sausage Tasso Chicken Broth 3 Tablespoons Parsley, Chopped Fine 2 Cups Red or White Wine Tony’s, Salt, Pepper to
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Mixed Bean Soup with Seasoning Packet 2 14.5 Ounces Cans of Diced Tomatoes 8 Cups of Water 4 Cups of Broth 2 Cups of Onions, Chopped 2 Cloves of Garlic, Chopped 8 Ounces Andouille Sausage, Chopped to Bite-size Pieces 4 Ounces Tasso, Chopped to Bite-size Pieces 1/2 Pound of Pre-Boiled Chicken, Chopped to Bite-size Pieces
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1 Pound Ground Meat 1 Cup Chopped Onion 3 Cups Water 1 Cup Cut-Up Carrots 1 Cup Cubed Potatoes 1 Cup Diced Celery 2 Teaspoons Salt ¼ Teaspoon Pepper 1 Teaspoon Kitchen Bouquet 1 Bay Leaf 1/8 Teaspoon Basil 28 Ounces Canned Tomatoes Cook meat until brown. Drain. Cook and stir onions with meat until
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