GROUND BEEF CABBAGE SOUP

Yield 8 Servings

1 pound ground beef, browned

2 teaspoons kosher salt

1 teaspoon coarse ground black pepper

1 yellow onion, chopped

8 ounces tomato sauce

4 cups beef broth

4 cups cabbage, cut into 1" chunks

2 carrots, sliced

2 stalks celery, sliced

14 ounces diced tomatoes, do not drain

STOVE TOP

Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.

CROCKPOT

Cook all on low 6 hours

CROCK POT ITALIAN RANCH MEATBALLS AND MUSHROOMS

Serves 8

16oz whole mushrooms, washed

2lb frozen meatballs

1/2 c. butter

1 env. Dry Italian Salad Dressing Mix

1 env. Ranch Dressing Mix

Place everything but butter in crock pot.  Dot with Butter.

Cook on low 3-4 hours or until mushrooms are cooked through. Stir throughout cooking process.

PESTO CREAM SAUCE

1 cup of heavy cream

3 tablespoon of unsalted butter

1 cup of pesto sauce

3/4 cup of shredded parmesan

Salt and pepper to taste

1/2 cup of water - optional if you like a thinner sauce

Heat together on stove top or in crock pot.

DIY LAUNDRY DETERGENT

4lb 12oz Box of Borax

3lb 7oz Box of Washing Soda

3lb Box Oxiclean

4lb Box Baking Soda

15oz Grated Fels Naptha, Zote, Dr. Bronners or Combination of the three.

55oz Fresh Scent Beads (optional)

Mix all together.

Use 2 TBL for HE machines.

Use 3-4 TBL for standard machines.

TACO POTATO CASSEROLE

1lb. Ground Beef -- Browned With 1 Small Onion

2 Garlic Cloves, Minced

1 Can Rotel

1/2 Cup Sour Cream

1 Env. Taco Seasoning

1 Can Cheddar Soup

2lbs. Shredded Hashbrown

2 1/2c. Grated Cheddar (divided)

Mix all together except ½ cup grated cheddar. Cook on low 4-6 hours. Top with remaining cheddar. Once melted serve.

 

FAUX PASTRY CREAM

1 1/2 cups heavy whipping cream

3.4 ounce box instant pudding, any flavor (cheesecake and vanilla are my favorites)

Whole milk as needed

Whip the cream and pudding together until light and fluffy.  Thin with milk as needed to reach your desired consistency.

GOLDEN MUSHROOM CHICKEN BAKE

4-6 Chicken Breasts
8 oz Mushrooms (whole or sliced)
1 can Golden Mushroom Soup
1/4 can of water
1 Env. onion soup mix (can be plain, beefy onion or mushroom onion)

Place chicken in baking pan.
Put mushrooms on top.
Mix soup, water and soup mix together and pour over top.
Cover and bake at 350 degrees for 35-40 minutes until chicken reaches 165 degrees.