Sandwiches  
Soups
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Sandwiches

Bar B Que

BarBQ Beef Sandwich

Chicken or Beef Burritos

Chicken Quesadillas

Cream Cheese Pizza

Bar B Q Beef Sandwich
Swedesburg Cookbook 1982

3½ - 4 # Chuck roast, 1 pkg. onion soup
1 16 oz. jar hickory smoke BarBQ sauce
Place on large sheet of foil and cover with onion soup mix and BarBQ sauce. Wrap tightly. Place in oven at 250º for 8 hours or overnight. I use crock pot.

Shred meat with forks and place on buns to serve. May be wrapped and frozen.

Gma's Sandwitch** Spread

1 can span, ground, 3 Cups grated carrots, green pepper, onion, 6 hard cooked eggs, 2 Tbsp. vinegar, honey each, 1 cup mayonnaise.*
Put first 5 ingredients in meat grinder. Mix remainder and add.
Spread on open faced bread. I often cut into shapes of trees, wreaths, & circles. I also used a round pecan bread purchased from the bakery.

A round pecan bread purchased from the bakery is great for spreading with cream cheese & pineapple mixture for variety.

*Salt watchers note: I never add 1 tsp. salt as it is already salty enough.)

**Gma's spelling on the recipe card she wrote to me. Gma Dora Johnson 1956 wife of Ernest Melvin Johnson of Eau Claire, Wisconsin.

This Sandwitch** spread recipe is asked for each time it is served.

Mom's Barbeques
Jean Haag 1953

1 # hamburger, crumbled, browned
1 bunch celery, chopped
1 onion, diced, 2 Tbsp. cider vinegar
4 tsp. Worcestershire sauce
2/3 C. catsup, ½ C water
4 tsp. sugar or honey

Cook celery & onion in water. Add to browned meat including water and other ingredients. Simmer 5 minutes

Serve on Buns

Cream Cheese Pizza
Judy Carstens 1995 Family Cookbook
Serves 18

1 Pkg, Crescent Rolls, 8 oz cream cheese
½ C. Mayonnaise, or sour cream
½ C. Cheddar Cheese, grated
Bake rolls By spreading out on a cookie sheet
Cool. Mix cheese, mayonnaise, seasonings & spread on rolls. Add Veggies which are sliced thin. Top with grated cheese and refrigerate.

Great in morning or afternoon Tea.

1 C. broccoli, 1/2 C Cauliflower
2 T. carrot, grated, 2 T. red cabbage grated
2 T. yellow squash, finely grated
1/4 C BarBQ onions
1 sprouted wheat tortilla, 1 T. Vegenaise
1/2 C each finely shredded lettuce & alfalfa sprouts 
2 slices avocado, dash RealSalt™

Cut broccoli into very thin lengths using only florets and upper stalk. Break cauliflower into small florets. Place them into vegetable steamer for 5 minutes until crisp. Combine carrot cabbage, and squash and mix.

BarBQ Onions

2 tsp. Grapeseed oil, one small onion sliced, 1 tsp. Spice Hunter BarBQ spice.

Heat tortilla until warm. Put it on plastic wrap. After combining other ingredients and mixing, stuff into pocket.  Can use pocket pitas.

Soups

Gma's Chili Con Carne

Judy's Tomato Soup
Judy Carstens 1966

1 Qt. Home canned tomatoes, 1 onion diced, garlic pressed, celery chopped fine, 1 bay leaf, ¼ ea. pepper & cinnamon,
1/8 tsp. cloves, salt if desired 1 tsp. I omit for lo salt
Cook all the above ingredients until hot and add to white sauce made from 2 Tbsp. butter, & flour to 2-3 C milk.

For variety add minute rice

Mushroom Soup
from the kitchen of Dad 
"Buck Haag"

2/3 C. Basic White Sauce Mix, 
3 C. lo sodium chicken broth no MSG, 
1 Tbsp. butter, 1 onion, chopped
1½ C. Mushrooms sliced, 
1 pinch each nutmeat & cayenne, 
¼ C. half & half or whole milk, 
1/8 tsp. each salt & pepper.

Heat in medium saucepan basic mix & broth until thickened. Melt butter in skillet and add onion & mushrooms & cook 6-8 minutes until browned and evaporated juices.. Stir in spices. Stir mushroom mix into sauce.
DO NOT BOIL.

French Onion Soup
Serves 6

¼ C. butter, 3 large onions, 2 qt. beef broth, 2 Tbsp. flour, 1½ tsp. salt, Grated Swiss or mozzarella cheese.

Put soup bone in crock pot overnight. After having made beef broth either use it all or freeze. Cover and cook onions in butter about 15 minutes. Blend in flour and salt if desired.
I always omit salt for lo salt.
Add beef broth to crock pot and cook 2-3 hours.
Serve over dried bread or dry French Bread. Sprinkle with cheese.

Taco Soup

1 # ground beef, 1 Pkg taco seasoning (dry), I make my own to eliminate msg and other preservative, 1 8 Oz can tomato sauce, 1 16 oz can kidney beans, drained & rinsed, 16 oz beef broth, 1 medium onion, chopped, 28 oz. stewed tomatoes.

Brown meat, drain and add onion. Cook low until tender. Add other ingredients, simmer 20-30 minutes.

Serve with tortilla chips, grated cheese, sour cream, guacamole, if desired.

Tuna Chowder
Marty Van Winkle 
Mt. Pleasant, Iowa 1982

6 oz. Tuna, grated, 1½ C. water, 3 strips bacon, cut up;
2 T. chopped celery, 1 medium onion diced, 2 potatoes diced small, 6 oz milk, 1/3 C half & half, 1 T. flour, S&P to taste, Paprika & nutmeg to taste, ½ tsp. lemon juice.

1. Brown bacon & onion until clear. Add celery, & cook 2 minutes.

2. Add flour; mix well. cook 2-3 min, stir constantly.

3. Add water slowly. Add potatoes; reduce heat & cook 30 minutes.

4. Add tuna, milk, & half & half. Heat @ lo temp. Add seasonings.

Mom's Chicken Soup

2 Cups shredded Chicken

3 Qt. water, 1 onion, 4 celery ribs, 2 chicken bouillon cubes or equivalent in powder, 2 parsley sprigs, 1 garlic clove,

½C. thinly sliced carrots
½ C. chopped fresh parsley, 2tsp. salt Opt.

3 C cooked rice.

Chicken or Beef Burritos

2- 3# pot roast or Chicken, 2 Tbsp. cook oil, 1 C water, 1 large onion, 4 garlic cloves, 2 tsp. salt, 1 tsp pepper, 1 C 28 oz diced tomato drained, 2 C 4 oz Chicken granules, 2 Tbsp. flour, 1/4 C. cold water, 4-6 drops hot pepper sauce, 18 flour tortillas
Serve warm with shredded cheese, sour cream, salsa

Green Chili Quesadillas
(Quesadillas De Chiles Verdes)

2 Cups shredded cheddar cheese
1 can (4oz) Ortega® Diced Green chilies (I sub. fresh)
1/2 C. whole kernel corn, or zucchini, bean sprouts
1/4 C. sliced green onion (2)
6 or 10" flour tortillas
Salsa, chopped fresh cilantro
Combine Cheese, chilies, corn or other veggies, green onion in bowl. Spread 1/3 Cup mixture into half tortilla and fold.

Spray skillet and place tortilla into skillet. Cook each side until medium brown and cheese is melted.

Serve with salsa and cilantro.

Chicken Quesadillas
Serve with Pineapple Slaw

8 flour tortillas
1 cup black bean dip 8 oz.
2 Cups chicken meat 10 oz.
1 Pkg (4oz) shredded sharp Cheddar Cheese
Prepare Quesadillas: Place on large cookie sheets. Spread bean mixture on each & top with chicken and Cheddar. Bake 10 minutes until edges are browned and crisp, cheese melts.

While baking prepared slaw. See Pineapple slaw

Cut each Quesadillas into 6 wedges and serve with salsa and pineapple slaw. Good!

1 Cup Salsa 8 oz.

Idaho Baked Potato Soup
It's Great!
Yield: 8-10 servings or 2½ Qt.

2/3 cup each butter & flour
7 Cups milk
4 large baked potatoes, cubed
4 green onions, sliced
12 bacon strips, cooked crumbled
1¼ shredded cheddar cheese
1 Cup sour cream
¾ tsp. salt ½ tsp. pepper
In large pot melt butter and stir in flour; heat & stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes & onions. Bring to boil; stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese melts.
Serve immediately.

Curried Carrot Soup
using soy milk
serves 4

6 medium carrots thinly sliced
2 cups vegetable stock
1 onion chopped fine
1/2 cup soy milk, original
2 tsp. curry powder

Combine all ingredients except soymilk and cook over medium heat until carrots are tender.

Pour into blender and puree until smooth. Stir in soymilk and cook over low heat until hot.j

Nice change and tasty too.

From Western Family Original Organic soymilk.

Creamy or Crunchy Broccoli Soup
Serves 4-6
Preparation:15 minutes
2 C. water or vegetable stock, 3-4 cups broccoli, 1 red bell pepper, cut in large pieces, 2 red or yellow onions cut in large pieces, 1 Avocado, 1-2 stalks of celery, cut in large pieces,
Bragg™Liquid Aminos to taste, Cumin and Ginger to taste.

1. Warm 2 cups water or stock in electric skillet below 118º. Add chopped broccoli and warm 5 minutes.

2. Purée warmed broccoli, bell pepper, onion, avocado, and celery, thinning with water if necessary to achieve desired consistency. Save broccoli stalks and peel outside skin and process in blender until small chunks and add to soup before serving to add crunch!

3. Serve warm flavoring with Bragg's Liquid aminos, fresh ginger, cumin, or any other spices you like. Add a slice of lemon on top to garnish.

From: Sick and Tired?
Robert & Shelley Young 2001

Cheese Soup
Phyllis J. Olson Swedesburg Cookbook 1982

¼ Cup chopped onion
1 Tbsp. oleo
2 carrots (shredded or diced)
1½ Cups chicken broth
¼ tsp. paprika, 1/8 tsp. pepper, salt (opt)
1½ Tbsp. flour
1½ Cups milk
1½ Cups shredded cheese

Cook onion in oleo until tender. Add carrots, broth, paprika, seasonings. Cook
until carrots are tender. Combine flour and milk; add to soup. Cook and stir until
bubbly; cook 1 minute. Stir in cheese and serve.

Serve with Cabbage salad, Bread sticks and Fruit.

170 Calories

2 cups hot water
2 small beets with tops
2 stalks celery
½ C canned tomatoes or 3 small
¼ tsp. RealSalt™
1 small onion
2 Tbsp. butter
Serves 4.

From Vita Mix 3600 Cookbook 1978

Curried Sweet Potato Soup
Serves 6

1/2 Spanish onion, chopped

1 t. Curry

4 large Sweet potatoes, peeled & cubed

1 t. salt to taste, 1 t. olive oil, 1/2 t. Cumin, 1/2 t. ginger powder

4-5 C. water or vegetable broth

In large pot sauté onion with spices until soft.   Puree in blender.  Garnish with chopped parsley and or garlic croutons.

1. Warm butter in a large saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until tender.
2. Add broth, pasta, bay leaf, thyme, nutmeg, and red pepper. Heat to boiling.

3. Reduce heat to low, and cook 15 minutes, or until pasta is tender.

4. Stir in evaporated milk, shrimp and/or scallops, clams or oysters (with liquid), fish, pimiento, and parsley. Heat gently 10 minutes, or until fish flakes easily. Remove and discard bay leaf before serving.

Makes 4 Servings
Per Serving: 338 cal, 32 g pro, 

2 T. Virgin Coconut oil
1 large onion chopped
3 garlic cloves, minced
6 Cups water  for cooking dried beans.

2 cups black beans, soaked overnight or 2-3 15 oz. cans black beans, drained
1 cup fresh corn or frozen corn (If using canned corn, I use entire can plus only 2 cans beans.)

1 4½ oz. can diced green chilies or 2 T. diced fresh

¼ C. chopped cilantro or fresh parsley
2 T. tomato paste
1 t. each ground cumin, dried oregano
½ t. chili powder, pinch ground pepper
1 t. Real Salt™ and garnish with cilantro, minced onion and plain yogurt or sour cream.

Melt coconut oil and sauté onion and garlic until tender.  Add water and beans and bring to boil, then simmer for a couple hours or until tender.  (I often used canned beans and simmer only 20-30 minutes.)

Stir in other ingredients and simmer until somewhat thickened.  You can blend a portion of the soup to thicken if needed.

1 head fresh cauliflower

can coconut milk

Seasoning from Tai Kitchen

Steam cauliflower until soft.

Blend until chunky.  Add coconut milk, seasoning and heat.

Cream of Broccoli & Cheese

2 cups chopped celery
1 cup finely chopped onion
3 or 4 cups chopped broccoli
1 cup cottage cheese
2 cups whole milk
1 can undiluted (10 3/4 oz) cream of chicken soup
1/2 teas. salt
1/8 teas. white pepper

Cook celery, onion and broccoli in saucepan, with a little water, until tender.  Set aside.  Blend cottage cheese in blender or food processor until very smooth, slowly add milk while continuing to bled.  Add chicken soup to cheese/milk mixture, blend, add mixture to cooked, drained vegetables.  Heat on medium heat until hot, stir constantly do not scorch the bottom.  Add salt and pepper to taste.  Approx. 6 servings.

1 qt. Veg broth, 1 qt. water
1 medium onion, 3 cloves minced garlic (t.)
5-7 Sun dried tomatoes
2-3 T. Bragg's liquid aminos
1 T. parsley or 1/4 C fresh
2 t. RealSalt™ 1 t. pepper

Blend all ingredients in Cuisinart. Brown until onion is clear. Add Veg broth and bring to boil...

Chop veggies or use Cuisinart.
1 head cauliflower, 1 bunch broccoli, 1 bunch celery, 1 # carrots, 1/2 # fresh green beans and peas. 1 can garbanzo beans.

I use many other vegetables as well.  Use what you might enjoy.  Keep them a bit crunchy.

You might want to puree chick peas for a cleanse.