1 med green pepoer, chopped
1/2 med carrot, diced
1/2 med onion, chopped fine
1/2 cup chopped celery
2 cloves garlic, chopped
3 tbs butter
2 qts chicken broth
1/8 tsp hot sauce
1/2 tsp worcestershire sauce
salt & pepper to taste
1 cup raw egg noodles
2 tbs chopped pimiento
1 cup diced cooked chicken OR 1 whole chicken

in a lg saucepan, saute the green pepper, carrot, onion, celery & garlic in melted butter or margarine until tender. add the chicken broth & seasonings; simmer for 10 minutes. cook the noodles in boiling salted water till tender; drain & add to the chicken broth. add pimiento & chicken: simmer for 10 minutes longer.

8-10 servings

1 cup water
1/2 cup dried great northern, navy OR kidney beans
4 cups water
4 tsp instant chicken bouillon
1/2 cup uncooked macaroni
1 tbs snipped parsley
1 tsp salt
1/2 tsp dried basil
1/8 tsp pepper
1 bay leaf
2 medium carrots, sliced (about 1 cup)
1 stalk celery, sliced (about 1/2 cup)
1 med onion, chopped (about 1/2 cup)
1 (16 oz) can chopped tomatoes
1 clove garlic, chopped
4 oz green beans, cut into 1″ pieces (about 3/4 cup)
grated parmesan cheese

heat 1 cup water & dried beans to boiling in a dutch oven; boil 2 minutes. remove from heat. cover & let stand 1 hour. add enough water to cover beans if necessary. cover & simmer until tender, 1-1 1/2 hours (do not boil or beans will burst). add remaining ingredients except green beans & cheese to bean mixture. heat to boiling; reduce heat. cover & simmer 15 minutes. add green beans. heat to boiling. reduce heat. cover & simmer until macaroni & veggies are tender, 10-15 minutes. remove bay leaf. serve with cheese.

1/4 lb bacon, diced
2 carrots, peeled & diced
3 stalks celery, diced
1/2 medium yellow onion
2 cloves garlic, minced
1 tbs chopped fresh rosemary OR 1 tsp dried
1 1/2 cups green split peas, rinsed & picked over
4-5 cups chicken broth
1 cup water
salt & pepper

in a lg pot, brown the bacon. remove from the heat & reserve 1 tbs of pan drippings. set bacon aside.

in the same pot with the bacon drippings, cook carrots, celery, garlic & rosemary for 3-5 minutes or until vegetables are softened slightly. stir in split peas. pour in 4 cups chicken broth & water. bring to a simmer & skim any scum that comes up to the top. reduce heat & let simmer for 1-1 1/2 hours, or until the peas are tender.

using an immersion blender, blend soup until smooth. if you do not have an immersion blender, carefully transfer hot soup to a blender & blend in batchex until smooth. add remaining cup of chicken broth if soup is too thick for your taste.

ladle into soup bowls, top with reserved bacon & serve.

4 servings

1 lb ground beef
1 cup chopped onion
1 cup chopped green pepper
1 (28 oz) can tomatoes
1 (8 oz) can tomato sauce
2 tsp chili powder
1 tsp salt
1/8 tsp cayenne red pepper
1/8 tsp paprika
1 (15 1/2 oz) kidney beans, drained

in a lg skillet, cook & stir meat, onion & green pepper until meat is brown & onion is tender. drain off fat. stir in tomatoes (with liquid) & remaining ingredients except kidney beans. heat to boiling. reduce heat; cover & simmer 2 hours, stirring occasionally. stir in kidney beans. heat through.

1/3 cup chopped onion
1 tbs butter OR margarine
5 cups chicken broth
1 (8 oz) pkg fine egg noodles
1 (10 oz) pkg frozen chopped broccoli
1 clove garlic, minced
4 cups milk
3/4 lb american cheese, cubed

in a lg saucepan over medium heat, saute onion in butter until tender. add broth; bring to a boil. add noodles; reduce heat & cook for 3 minutes. stir in broccoli & garlic; cook for 4 minutes. add milk & cheese. cook over low heat until cheese is melted.

12 servings (about 3 qts)

7 med potatoes, peeled & cubed
2 ribs celery, diced
1 med onion, chopped
1 qt water
4 tsp chicken bouillion granules
1/4 cup butter
1/4 cup flour
2 tsp salt
1/2 tsp pepper
1 qt milk
sour cream & shredded cheddar cheese, optional

in a dutch oven or soup kettle, combine potatoes, celery, onion, water & bouillion; bring to a boil. reduce heat; cover & simmer 20-25 minutes or until potatoes are tender. cool slightly. place half of the potato mixture in a blender; cover and puree. repeat with remaining potato mixture; set aside.

in the same pot, melt butter. stir in flour, salt & pepper until smooth. gradually add milk. bring to a boil. boil & stir for 2 minutes. return potato puree to pot and heat through. garnish individual servings with sour cream & cheese, if desired.