January's Recipes of the Month

January is usually cold and blustery and nothing tastes better than a steaming hot bowl of soup when you are chilled. I pulled these from my recipe box. They’re favorites of my family. So grab a bowlful, pop a good movie into the DVD player, and curl up under a quilt. Chase away the winter blahs...

Taco Soup


2 lbs. Hamburger
2 cans (8 oz.) tomato sauce
2 cans (16 oz.) chili beans
2 pkg. taco seasoning mix
½ C. chopped onion
2 cans (16 oz.) stewed tomatoes
3 C. water
2 chopped green peppers

Brown hamburger and add onions and seasoning mix. Add the rest and simmer. To serve put broken Taco chips in the bottom of your bowl…add soup and top with sour cream and/or cheese.



Italian Soup (From Barb L.)


1 lg. can chicken broth
1 pkg. frozen spinach
1 lb. ground chuck
1 t. garlic powder
1 lb. sausage
1 t. oregano
5 small cans Minestrone soup
½ t. thyme
1 lg. can tomatoes
1 pkg. meat filled tortellini

Brown the meat and drain. Add remaining ingredients and cook on low heat for 1 – 1 ½ hours. Serve with Parmesan cheese and shredded Mozzarella cheese. Good with hot bread sticks.



Corn Sausage Chowder


1 lb. bulk pork sausage
1/8 t. pepper
1 C. chopped onions
2 C. water
4 C. diced potatoes (1/2 inch)
17 oz. can cream style corn
1 t. salt
17 oz. can whole corn (drained)
½ t. marjoram
12 oz. can evaporated milk

Cook sausage and onion and drain. Add potato cubes, salt, marjoram, pepper and water. Bring to a boil and simmer 15 minutes until potatoes are cooked. Add both cans of corn and evaporated milk. Heat through.



Baked Potato Soup


4 large baking potatoes
½ t. pepper
2/3 C. butter
4 green onions (chopped and divided)
2/3 C. flour
12 slices bacon (cooked and crumbled)
6 C. milk
1 ¼ C (5 oz.) shredded cheese
¾ t. salt
8 oz. sour cream

Bake and cool potatoes. Cut in half and scoop out pulp. Set aside. Melt butter and add flour. Stir until smooth. Cook one minute stirring. Gradually add milk. Cook over medium heat until thick and bubbly. Add pulp, salt, pepper, 2 T. onions, ½ C. bacon crumbs, and 1 C. cheese. Heat thoroughly. Stir in sour cream. Add extra milk if needed. Serve with bacon, onions, and cheese as garnish.



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Last updated 1/1/07 by quilts@prairienet.org