Instant Cream of Potato Soup Mix
4 tablespoons chicken bouillon granules
3 cup instant potato flakes
1 tablespoon onion powder
1/2 teaspoon ground black pepper
1 tablespoon parsley flakes
1 1/2 cups dry milk powder
Mix all ingredients well. To prepare, put 1/4 cup mix in a cup and add 1/2 cup very hot water. (For larger portions, use 1 part mix with 2 parts water.) Stir; let set for a couple of minutes to soften the ingredients. Can add bacon bits or shredded cheese to prepared soup.
^ ^ ^ ^ ^
1/4 to 1/2 pound ground beef or sausage
1 tablespoon oil
1 cup sliced fresh mushrooms
1 cup chopped green bell pepper
1/2 cup chopped onion
1 can (15 ounce) pizza sauce
1 can (14 1/2 ounce) chicken broth
1 cup water
3 ounces sliced pepperoni, cut in smaller pieces, if desired
1 teaspoon Italian seasoning
Shredded mozzarella cheese for topping
In large saucepan, brown ground beef or sausage until cooked; drain well and set aside. Wipe inside of pan to remove remainder of fat from meat.
Heat oil in same large saucepan over medium heat. Add mushrooms, bell pepper and onion. Cook, stirring frequently, for about 5 minutes or until vegetables are tender.
Stir in pizza sauce, broth, water, pepperoni, cooked ground meat and Italian seasoning. Bring to a boil; reduce heat and simmer for 5 minutes.
Top with mozzarella cheese as desired.
^ ^ ^ ^ ^
Golden Fruit Soup
2 cups unsweetened pineapple juice
2 cups apple juice
2 tablespoons tapioca
1 orange (or two of the mandarin “cuties”) peeled, sectioned and cut into bite-sized pieces
1/2 cup peaches, diced (if using canned, drain well)
1/2 cup diced, peeled apples (or can use strawberries)
1/2 cup unsweetened pineapple chunks
Combine pineapple juice, orange juice and tapioca in pan. Let set while preparing the fruit to allow the tapioca to soften. Heat and stir over medium heat until boiling. Remove from heat, add prepared fruits.
Serve warm. Can be served cold but will be slightly thicker.
Serve with graham crackers or vanilla wafers.