Pasta Fagioli Soup

This is supposed to taste exactly like Olive Garden's Pasta Fagioli Soup.

2 Pounds Ground Beef
1 Onion, Chopped
3 Carrots, Chopped
4 Stalk Celery, Chopped
2 (28 oz.) Cans Diced Tomatoes Italian Style, Undrained
1 (16 oz.) Can Red Kidney Beans, Drained
1 (16 oz.) Can White Kidney Beans, Drained
3 (10 oz.) Cans Beef Broth
3 Teaspoons Oregano
2 Teaspoons Pepper
5 Teaspoons Parsley
1 Teaspoon Tabasco Sauce
1 (20 oz.) Jar Prego Tradional Style Spaghetti Sauce
8 Ounces Orozo Pasta

Brown hamburger and onion in a skillet. Drain fat from beef. Add all ingredients, except the pasta, to a crockpot. This makes a HUGE batch. Cook on low 7-8 hours or high 4-5 hours. During the last 30 minutes on high, add cooked pasta.

Chicken and Biscuit Pot Pie

1 Cup Sliced Carrots
1 (10 oz.) Package Frozen Peas, Thawed
1/2 Cup Butter
1 Small Onion, Chopped
1 Cup Celery, Sliced
1/2 Cup Flour
3 Cups Chicken Broth
1 Cup Milk
1 Teaspoon Thyme
5 or 6 Cups Cooked Chicken Breasts
1 (8 oz.) Can Refrigerated Biscuits
1/2 Cup Shredded Cheddar Cheese

Place carrots in sauce pan with a small amount of boiling water. Simmer, covered for 10 minutes. Add peas and cook 5 minutes longer; drain. Melt butter in a large saucepan. Add onion and celery and cook until tender. Removed from heat and blend in flour. Gradually stir in chicken broth and milk. Add thyme and cook stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Add chicken and drained carrots and peas. Mix well. Turn into 4 quart casserole. Top with biscuits in ring around the edge of the casserole dish. Sprinkle biscuits with cheese. Bake at 400 for 18-20 minutes, until biscuits are browned.

Cranberry Relish

This is one of our favorites for Thanksgiving dinner.

1 Package Cranberries
5 Medium Apples, Peeled & Grated
1 Small Can Crushed Pineapple, Undrained
1 Small Package Jell-O (Cherry or Raspberry)
Sugar To Taste (1/2 Cup)
Zest from The Rind of 2 Small Oranges
Juice From 2 Small Oranges

Place the cranberries in a food processor. Turn the food processor off and on until the cranberries have been ground to a medium texture. Place the cranberries in a medium sized bowl. Peel the apples, grate them and place them in the bowl with the cranberries. Add undrained crushed pineapple, Jell-O, sugar, orange juice, and orange rind. Mix Well. Refrigerate. Serve.

Chili

4 Cups Pinto Beans
1 Can Tomato Soup
1 Large Can Tomato Juice
1 Tablespoon Salt
1 1/2 Tablespoon Sugar
1 1/2 Tablespoon Chili Powder
1/2 Teaspoon Cayenne Pepper
1 Medium Onion, Chopped
1 1/2 Pound Hamburger Brown

Wash beans. Place in a large kettle. Cover with 2" of water and soak overnight. Drain. Add warm water to cover beans. Add salt. Cook until beans are tender, about 3 hours. Add remaining ingredients and cook 1 more hour. This freezes well.

Hot Artichoke Dip

1 Cup Mayonnaise
1 Cup Sour Cream
8 Oz. Cream Cheese, Softened
1 Clove Garlic, Minced
Mix until smooth. Once smooth add in:
1 Cup Parmesan Cheese (Not the kind in the green can)
1 Can Artichoke Hearts, Chopped

Bake at 350 degrees for 30-40 minutes or until bubbly and brown on the top. Serve with Club and Ritz crackers.

Smorgasbord Soup

Our local newspaper one day a week features some recipes. This one was posted a while ago. I haven't made it because it looks like it makes quite a bit. However, the day after Thanksgiving while we will be with family, I figured would be a great time to make this soup. So here is the recipe.

Broth

(About one batch for every 8 people)

2 Tablespoons Butter/Margarine

1 Tablespoon Oil

2 Cups Diced, Dried Onion, or One Onion Chopped and Sauted

3 Tablespoons Cornstarch, mix well with some broth before adding to the pot

1 6-Ounce Can Tomato Paste

6 10-Ounce Cans of Beef Broth (For large groups you can use beef soup base to make th equantity of broth needed.)

2 Soup Cans of Water

2 Tablespoons Vinegar

1 Tablespoon Worcestershire Sauce

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspon Cumin

Dash of Oregano

1 Clove Garlic

Place all in a pot and heat, stirring occasionally. Simmer for about 30 to 45 minutes until all flavors are mixed. Be sure broth is boiling hot fo serving.

Smorgasbord items can include any of the following items, and should all be either a little warm or at room temperature and placed in individual bowls. Guests choose their ingredients to place in their soup bowls, then cover with boiling broth and top with sour cream.

Cooked Chicken, Diced

Cheese, Grated

White and Yellow Cooked Sausage Balls

Black Olices, Sliced

Miniature Meatballs

Mushrooms, Sauted

Ham, Cubed

Rice, Cooked

Smokey Sausages, Cut Up

Pinto Beans

Red Beans

Garbanzo Beans

Potatoes, Cooked and Diced

Corn, Thawed

Petite Peas

Green Beans

Green Peppers, Chopped

Carrots, Cooked

Tomatoes, Diced

Cucumbers, Diced

Croutons

Cooked Macaroni

Sunflower Seeds

Top with Sour Cream and ENJOY!

Jell-O Popcorn

1 Cup Karo Syrup
1/2 Cup Sugar
1 Small Package Jell-O

Combine ingredients in a small saucepan. Bring to a boil and boil for one minute. Pour over approximately 9 cups of popped popcorn.