Recipes from Louise

January brings winter’s cold winds and the warmth of an open fire is welcomed. As you prepare for a cold winter’s night, there’s no better way to bring warmth and good cheer to your family than to serve them hot soups and stews.
      Cold Weather Soup
1 (10-oz.) pkg. frozen mixed
½ lb. ground beef
1 (1 lb.) can tomatoes
1 medium potato, diced
1 onion, diced
Salt and pepper to taste

Begin cooking mixed vegetables according to package directions. Add meat and other ingredients immediately. Cook until potatoes are done and onion is tender. Add salt and pepper to taste. Add water to desired thickness. Yield: 4 servings.
    Broccoli Cheese Soup
1 jar (8 oz.) of Cheez Whiz
1 can (10 1/2 oz.) condensed
cream of celery soup
16 oz. frozen broccoli
2 cups half-and-half
Mix all ingredients in slow cooker. Heat for about 2 to 3 hours on LOW, or until broccoli is tender. Serves 6.
        Classic Beef Stew
2 lbs. beef stew meat, cut into 1-
inch cubes
1 to 2 TBSP cooking oil
1½ cup chopped onion
1 can (16 oz.) tomatoes with
liquid, cut up
1 can condensed beef broth,
3 TBSP quick-cooking tapioca
1 clove garlic, minced
1 TBSP dried parsley flakes
1 tsp. salt
¼ tsp. pepper

1 bay leaf
6 medium carrots, cut into 2-inch
3 medium potatoes, peeled and
cut into 2-inch pieces
1 cup sliced celery (1-inch

In a Dutch oven, brown the beef, half at a time, in oil. Drain. Return all meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil; remove from the heat. Cover and bake at 350 degrees for 1½ hours. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Remove bay leaf before serving. Yield: 6 to 8 servings.
        Easy Low-Fat Chili
1 medium onion, chopped
¼ cup chopped green pepper
4 cups water, divided
1 can (15 to 16 oz.) great

northern beans, rinsed and
1 can (15 oz.) navy beans, rinsed
and drained
1 can (6 oz.) salt-free tomato
1 can (14½ oz.) low-salt diced
tomatoes, undrained
2 to 4 tsp. chili powder
1 tsp. salt, optional
½ tsp. pepper

In a large saucepan, cook the onion and green pepper in ½ cup water until tender. Add beans, tomato paste and tomatoes. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Yield: 7 servings. Diabetic Exchanges: One 1-cup serving (prepared without added salt) equals 2 starch, 1½ vegetable; also, 198 calories, 295 mg sodium, 0 cholesterol, 38 gm carbohydrate, 11 gm protein, 1 gm fat.

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