"Getting back to simple home cooking"
Kids love this soup and also those of us who are a kid-at-heart. This is a wonderfully rich Italian tomato soup with creamy cheese filled ravioli's swimming all over the place.
1 lb. hamburger
2 c. water
1 (28-oz.) can crushed tomatoes
1 (14 1/2-oz.) beef broth
1 (6-oz.) can tomatoe paste
1 1/2 c. chopped onions
1/4 c. minced fresh parsley
2 cloves garlic, minced
3/4 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. onion salt
1/2 tsp. sea salt
1/2 tsp. pepper
1/4 tsp. thyme
1/4 c. parmesan cheese
1 (9-oz.) pkg. refrigerated cheese ravioli
In a Dutch oven, brown hamburger. Drain. Add the rest of the ingredients, except parmesan cheese and ravioli. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
While soup is simmering, cook ravioli according to package directions. Drain.
When the simmering time is done, stir in the parmesan cheese until melted. Add ravioli.
Makes 2 1/2 quarts.
Mexican Cheese Soup
This thick, cheesy soup is sure to stick to your ribs on a cold wintery day. Only 5 ingredients, it's right off the shelves and into hungry mouths in no time.
1 lb. hamburger
1 med. onion, chopped
1 (14 1/2-oz.) can diced tomatoes with green chilies, undrained
1 (11-oz.) can Mexicorn, drained
1 lb. Mexican or plain Velveeta, cubed
In a large saucepan, brown hamburger and onion. Drain. Stir in the rest of ingredients. Cook and stir until cheese is melted.
Serves 6.
Your kids like cheeseburgers? Then they will love Cheeseburger Soup. I always get requests for the recipe when I bring it to potlucks. It's a favorite at hunting camp, also. And it freezes real well too. You can find the recipe in "Mom's Home Cookin".
Lasagna Sandwiches
These grilled cheese sandwiches really do taste like lasagna. They're nice and cheesy. You're gonna to be soooo surprised!
SAUCE:
1/4 c. sour cream
2 Tb. diced sweet onion
1/2 tsp. oregano
1/4 tsp. seasoning salt
8 slices whole wheat french bread
1/4 lb. cooked hamburger, crumbled
3 Roma tomatoes, sliced
4 slices mozzarella cheese
butter
Mix together the sauce ingredients and spread onto 4 slices of bread. Top with hamburger, tomato slices and cheese.
Melt 2 Tb. butter in a skillet and place sandwiches into pan, moving them to coat bottom bread slice with melted butter from the pan.
Butter one side of the remaining 4 slices of bread and place them on top of the sandwiches, butter side up.
Fry over med./low to med. heat as you would for toasted cheese sandwiches. Fry (covered) until lightly brown, then flip carefully and brown the other side. When cheese is melted it's ready to eat.
VARIATIONS: Use any bread you like. This also works well with leftovers; hamburger, bacon, chicken, turkey, beef roast, Italian sausage or cooked veggies.
Meatball Subs
These Meatball Subs taste just like you stopped into an Italian Deli. So very good and can be made up a little ahead of time if need be.
MEATBALL MIXTURE:
1 lb. hamburger
1/3 c. cracker crumbs
1 egg
1 tsp. Italian seasoning
1/4 tsp. crushed red pepper flakes (opt.)
1/4 tsp. salt
1 lg. green or yellow bell pepper, cut into thin strips
1 3/4 c. spaghetti sauce
4 soft Italian or submarine rolls
1 1/2 c. shredded 6-cheese Italian blend cheese
Combine meatball mixture in a med. bowl and shape into 12 meatballs. Spray a large skillet add meatballs and brown. Set meatballs aside but keep warm.
Add bell pepper strips to same pan and saute until tender. Add meatballs to bell pepper strips. Stir in spaghetti sauce, cover and simmer several minutes until everything is hot.
Split rolls lengthwise. Remove soft inner bread leaving 1/2" border. Fill each roll with 3 meatballs. Spoon sauce with peppers over meatballs. Sprinkle 1/4 of the cheese over each sub. Wrap in aluminum foil. Bake at 400 degrees for 15 minutes or til heated thru.
Makes 4 subs.
NOTE: After wrapping each sub in aluminum foil they may be refrigerated for up to 4 hours before baking. Extend cooking time by 10-15 minutes. Cooking time will be 25-30 minutes total.