50+ Lifestyles

Cheesy Hamburger Soup

• 1 pound ground beef
• 1 onion, chopped
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 3 ribs of celery, sliced or chopped
• 4 #B red potatoes* cut in bite size pieces
• 4 #B white potatoes* cut in bite-size pieces
• 2 carrots, shredded
• 1 can cream of chicken soup plus 2 cans water
• 1 can fiesta nacho cheese soup plus 1 can water
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

In a skillet, brown the ground beef adding in spices and onion and celery. When onion and celery are tender, put meat mixture in a crock pot. Add potatoes, carrots, soups, water and salt and pepper. By using the soup cans for your water measurement you are getting all of the soups rinsed out of the cans and into your pot. Cook on low heat setting for six hours. Now stir in the shredded cheese. Cook for another 30 minute to an hour.

*Size B potatoes are small, sometimes called new potatoes. If you have potatoes on hand, no matter the size, use what you have.

I used my Salad Shooter to slice the potatoes and grate the carrots, but just cutting into bite-sized pieces will also work. I have done it both ways. Sometimes I just want a variety in the texture.

Autumn Stew

• 1 pound ground meat (I generally use beef but ground chicken, turkey or sausage will do. Or you could use 1 pound stew meat cut in small pieces.)
• 1 onion, chopped
• 2 outer ribs of celery, chopped or thinly sliced
• 2 ribs of heart of celery, leaves included, chopped
• 3–4 potatoes, diced (I used 4 #B red and 4 #B white potatoes)
• 2 carrots, chopped, shredded or thinly sliced
• 1 package frozen peas
• 1 large can tomato juice
• 1 Tablespoon minced garlic
• 2 teaspoons dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon celery seed
• Dash cumin or chili powder
• Salt and pepper to taste

In a skillet, brown ground meat and stir in onion and the 2 ribs of celery. When celery and onions are tender, put mixture into the crockpot. Add potatoes, carrots, other celery and peas. Top with garlic and other seasonings. Pour tomato juice over all of it. Cook on low heat for 7 – 8 hours. This will be thick, like a stew.

Variation: If you prefer more of a soup, add another large can of tomato juice or V-8 juice or a container of beef broth.

As a soup, you could add cooked rice or cooked pasta right before serving. This is a very versatile recipe that you can fine tune to make your own.

Yam and Sausage Skillet

• 1 8-ounce package brown and serve sausage links
• 1 3-ounce package orange flavored gelatin
• 1/4 cup brown sugar
• 2 Tablespoons butter
• 1 teaspoon dried mince onion
• 2 teaspoons dry mustard
• 1 teaspoon grated lemon peel
• 3 Tablespoons lemon juice
• 1/4 teaspoon salt
• Dash pepper
• 1 1-pound, 4-ounce can of yams, drained
• 1 1-pound, 4 1/2-ounce can pineapple chunks, drained
• Snipped fresh parsley

In a large skillet, brown sausages as directed on the package . Remove sausages and set aside. In the skillet, now combine the gelatin with 1/2 cup water and the brown sugar, butter, onion, mustard, lemon peel, juice, salt and pepper. Heat, stirring constantly, until mixture is boiling. Add yams and pineapple. Reduce heat and simmer gently for 15 minutes, basting often with the sauce. Add sausage back to skillet and continue to cook. Baste frequently for 5 more minutes. Sprinkle with the parsley.

Saucy Franks in the Skillet

• 1 pound high grade hot dogs, or brats could be used as well
• 2 Tablespoons butter
• 1 10 3/4-ounce can tomato soup
• 1/4 cup brown sugar
• 1/4 cup water
• 3 Tablespoons vinegar
• 1 Tablespoon Worcestershire sauce
• 1/2 lemon, thinly sliced
• 1/2 onion, thinly sliced
• 1/4 cup chopped green pepper

Score franks or brats in a corkscrew fashion. In a large skillet brown meat slightly in the butter. Add the remaining ingredients except the green pepper. Simmer, covered for about 10 minutes. Then add the green pepper, cover and cook an additional five minutes. Serve over hot cooked noodles.