6 cups chicken bouillon broth
1 cup cubed chicken 
½ cup sliced carrots
½ cup sliced celery
½ cup chopped onion
½ cup uncooked rice
½ tsp basil
dash pepper

top of page

½ pound ground beef, browned
½ cup onion, chopped 
6 cups beef bouillon broth
8 oz can tomato sauce
2 carrots, sliced 
1 stalk celery, sliced
1 potato, peeled and cubed
2 Tbsp uncooked white rice
½ Tbsp Worcestershire sauce
2 Tbsp dry parsley
1 bay leaf
1 ½ tsp salt
1/4 tsp chili powder
1/8 tsp cumin

1. Brown ground beef and onion in a stock pot.
2. Stir in remaining ingredients.  
3. Bring to a boil, then simmer on low heat for 20 minutes. 

top of page

Taco Soup  

1 pound ground beef
½ cup diced onion
1 (15 ounce) can diced tomatoes 
1 (8 ounce) can tomato sauce
1 (15 ounce) can red beans, rinsed and drained
1 (17 ounce) can whole kernel corn, with liquid
1 package taco seasoning (start with 1 Tbsp seasoning or less, then add more if needed.)

1. Brown beef and onion in a frying pan.  Drain grease.  Put in a large pot.
2. Add remaining ingredients.  Bring to a boil.  Reduce heat and simmer for 20 minutes.
3. Ladle soup in bowls. Top each bowl with a handful of crushed tortilla chips and a sprinkle of shredded cheese, if desired.

Note: Substitute 1 Tbsp chili powder, 1 Tbsp cumin powder, 1 Tbsp onion powder, 3/4 tsp garlic powder and 3/4 tsp salt for one package of taco seasoning.

top of page

1 pound beef, cut in 1-inch cubes
1 Tbsp oil
3 cups beef bouillon broth
½ tsp salt
1/8 tsp pepper
2 cups cubed potatoes
1 cup diced carrots
1 cup chopped celery
1 small onion, chopped
1 bay leaf
½ cup cold water
2 Tbsp cornstarch

1. In a large saucepan, brown beef in oil. Add broth, salt and pepper. Heat to a boil. Cover and simmer 2 ½ hours, till beef is almost tender.  
2. Stir in vegetables and bay leaf. Cover and simmer for 30 minutes.
3. Mix cold water and cornstarch together, then gradually stir into stew. Heat to a boil and stir 1 minute more to thicken. 

top of page

Beef Gravy 

2 cups beef bouillon broth
3 Tbsp cornstarch
2 Tbsp margarine (or drippings)
½ tsp onion powder
½ tsp salt
dash of pepper

1. In a small saucepan heat mix cold broth and cornstarch with a wire whisk.
2. Add margarine, onion powder, salt, and pepper.   
3. Cook until thickened, stirring frequently.

Makes 2 cups. 

top of page

Herb Gravy

2 cups water
3 Tbsp cornstarch
2 Tbsp margarine (or drippings)
1 tsp onion powder
1 tsp salt
1/8 tsp sage
1/8 tsp thyme
1/8 tsp
pepper

1. In a small saucepan mix cold water and cornstarch with a wire whisk. 
2. Add margarine, onion powder, salt, and pepper, sage and thyme.  
3. Cook until thickened, stirring frequently.

Makes 2 cups.  

top of page

Pizza Sauce

8 ounce can tomato sauce
1/4 tsp parsley flakes
1/8 tsp basil leaf
1/8 tsp ground oregano
pinch garlic powder

top of page

Sweet and Sour Sauce

2/3 cup water
2/3 cup sugar
1/3 cup cider vinegar
2 Tbsp catsup
1 1/2 Tbsp cornstarch

1. Whisk all ingredients together in a small saucepan to mix well.
2. Bring to a boil, stirring constantly.

top of page