Hope's recipe blog

Monday, September 12, 2011

Mom's Belgium Waffles

1 1/2 C. Flour
1 1/2 tsp. Baking Powder
1/3 C. Melted Butter
1/2 tsp Salt
1 Tbls. Sugar
2 Eggs
1 C. Milk

Grease waffle iron before heating. Stir, using a whisk, Flour, Baking Powder, Salt and Sugar. Add Eggs. Add Milk and melted Butter. Pour into waffle iron. Makes 4-5 Belgium Waffles or you can use a regular waffle iron.

Sunday, September 11, 2011

Jeanne's Chili

Brown 1+ pound ground beef with some chopped onion and celery. Add 2 (16 ounce-ish) cans any brand BBQ style baked beans (I use Chili Starter), 2 (16 ounce) cans any brand tomato sauce. Add 1/2 can water for each can. (this gets the last bits out of the cans), 1 beef bouillon cube. Bring to a boil. Simmer 15 minutes.
Add 1 cup frozen mixed vegetables, pinch of marjoram and thyme. Add 1/2 tsp (more or less) red pepper flakes. Simmer 15 minutes more. This recipe is very forgiving. Measurements need not be perfect. Can add more or less. Can top bowl of chili with shredded cheddar cheese or, my favorite, some Mac n' Cheese.

Cheddar Macaroni Beef Casserole

http://www.kraftrecipes.com/recipes/cheddar-macaroni-beef-casserole-105219.aspx

Cheesy Vegetable Chowder

3 1/4 Cups Milk
1(10 1/2 ounce) can condensed cream of potato soup
1(10 1/2 ounce) can condensed cream osf celery soup
1 package frozen Green Giant Pasta, Broccoli, Carrots & Cheese Sauce

In a large saucepan, combine milk and soups; mix well. Cook over medium heat until thoroughly heated. Meanwhile, prepare frozen vegetables with pasta as directed on package. Stir into soup mixture. Heat just to boiling, stirring occasionally. Makes 5 1 1/2 Cups serving.

Broccoli Wild Rice Soup

1 package (6 ounces) Uncle Ben's Chicken and Wild Rice mix
5 Cups water
1 package (10 ounces) frozen broccoli, thawed and chopped (I use any steamer bag kind)
1 medium carrot, chopped
2 Tsp dried, minced onion
1 1/2 Cups milk
1 can (10 3/4 ounces) condensed cream of chicken soup
1 package (8 ounces) cream cheese, cubed

In a large saucepan, combine rice, contents of seasoning packet, chopped carrot and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli and onion. cover and simmer for 5 minutes. Stir in soup, milk and cream cheese. Cook and stir until cheese is melted. (A wire whisk works well for breaking up the cheese hunks). Yield: 10 1-cup servings. Goes great with Copy Cat Beer Bread.

While searching for a picture to go along with this recipe, I discovered that I had been making this recipe without the milk. I used to wonder why it was so thick and now I know.