September Recipes: Week Three

Lillian's Meatloaf (click HERE)
Chicken Diapers (click HERE)
BLT's (click HERE)

Broccoli Cheese Soup (I freeze this recipe)
4 cups potatoes
2 carrots
3 celery stocks
1/2 onion
4 cups of milk
1/2 c. margarine
1/2 c. flour
16 oz Velveeta
4 cups of broccoli, cooked and chopped

Chop potatoes, carrots, celery and onion. Simmer for 10 minutes and add velveeta. Add to 4 cups of boiling water. Meanwhile, melt margarine and flour together. Gradually add the milk to flour mixture. Blend until thick. Add milk to vegetable mixture. Add cooked and chopped broccoli to the pot. Simmer for 5-10 minutes.

16 oz Velveeta Cheese
1 can diced tomatoes
2 Tbsp Salsa
1 can diced green chillies

In a crockpot, melt Velveeta. Drain about 1/2 the juice from the tomatoes. Add tomatoes, salsa and green chillies to Velveeta. Let warm. Serve over tortilla chips with toppings like olives, lettuce, and taco meat.

Club Sandwiches
2 slices of bread
2 slices of ham
3 slices of turkey
1 slice cheese

Spread avocado onto bread. Toast bread and cheese in oven on broil. Add ham, turkey, lettuce and tomato. Slice in fourths and place toothpick through each small sandwich.

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