Vegetable Cheese Soup

Provided by Debbie Fritchman - 2002

3 chicken bouillon cubes
1 quart water
1 cup chopped celery
1 small onion, chopped
2 1/2 cup diced potatoes
1 cup diced carrots
1 package frozen mixed vegetables
2 cans of cream of chicken soup
1/2 cup water
1 pound Velvet cheese

Place all ingredients, except 1/2 cup water and Velvet cheese into a large saucepan and boil for 20 minutes.  In a separate saucepan, combine 1/2 cp water and velveeta cheese.  Stir and heat until melted.  Add to vegetables and cook until tender.

Carrot Pennies

Provided by Irene Hammons - 2001

2 cups carrots sliced and cooked until tender, or peeled baby carrots

Boil together:

1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 tsp salt
1 tsp dry mustard
1 tsp worchestershire sauce

Remove from heat

Add 1 can undiluted tomato soup.  Let cool
Add 1 diced green pepper and 1 diced onion
Refrigerate overnight or longer.  Best if made ahead so flavors blend.

Can be eaten as a salad or add to a vegetable salad.

Au Gratin Potatoes

Provided by Dawn Huber - 2001

1 can (10 and 3/4 ounce) condensed cream of chicken soup, undiluted
1 cup (8 ounce) sour cream
3/4 cup butter or margarine, melted and divided
3 tbsp dried, minced onion
1/2 tsp salt
1 package (32 ounce) frozen, southern style hash brown potatoes, thawed
2 1/2 cups shredded cheddar cheese
2 1/2 cups crushed corn flakes

In a large bowl, combine soup, sour cream, 1/2 cup butter, onions, and salt.  Stir in potatoes and cheese.  Transfer into a greased 13x9x2 inch pan.  Toss corn flakes and remaining butter.  Sprinkle over potatoes.  Bake uncovered at 350 degrees for 50 minutes or until heated through.  Yield is 8 to 10 servings

Crab Pizza

Provided by Linda George - 2000

2 8 ounce packages of cream cheese
1 medium onion, chopped
2 tbsp worchestershire sauce

Mix thoroughly and spread into pizza pan.
Top with 1 12 ounce bottle of Crosse and Blackwell seafood cocktail sauce
Onto that, spread 1 pound of crumbled crab meat
Sprinkle with parmesan cheese and coarse ground black pepper
Serve with Triscuit crackers.

Italian Vegetable Dip

Provided by Barbara Proffit - 2000
(friend and neighbor of Ivan and Irene Hammons)

1 16 ounce package of sour cream
1 envelope Italian salad dressing mix

Stir above ingredients together and refrigerate.  Can add sun dried tomatoes in olive oil or roasted red peppers and/or roaster garlic.  Makes 2 cups.

Vegetable Ranch Dip

Provided by Barbara Profit - 2000
(friend and neighbor of Ivan and Irene Hammons)

1 lb package (16 ounces) of Velvet cheese - cut into cubes
1 8 ounce package of source cream
1 cup ranch dressing

Microwave cheese in bowl on high for 3 to 4 minutes, until melted, stirring after 2 minutes.  Let cool for a few minutes, and then stir in sour cream and dressing.  Serve hot with tortilla chips or let cool and serve with vegetables.  Makes 3 cups.

Black Bean Soup

Provided by Jean Root - 1997

1 pound bag of black beans (soak overnight and drain)
3-4 medium potatoes, cubed
12 ounces of ham cut into 5 or 6 large pieces
1 16 ounce can of crushed tomatoes
2 tbsp worcestershire sauce
1/2 onion diced
1 tbsp chili powder
1/2 tbsp crushed red pepper
4 cloves, garlic
3 beef bouillon cubes
1/2 cup salsa

In a large stock pot, place beans and enough water to cover them by about two inches.  Bring to a boil.  Add all ingredients except the salsa.  Simmer for 1 1/2 hours.  Remove the hame and dice.  Remove about 1 cup of band and mash with a fork.  Place diced ham and mashed beans back in the pot.  Add salsa, and simmer for 1/2 hour more.  Thicken with flour as necessary.  Serve with pita bread, and top with sour cream and cheese if desired.