French Onion Soup

3 large onions

2 cloves garlic

1 can beef consomme

4 slices seasoned French bread

˝ C white wine

3 T butter

1 can beef broth

Grated mozzarella and fresh Parmesan or Romano


Peel and slice onions in rings. Melt butter and saute minced garlic cloves. Add onions and cover and cook until tender and golden in color. Add wine and cook uncovered until the liquid is halved. Add soup undiluted and bring to a boil. Soups cone now to serve.

Season bread by buttering both sides and generously sprinkling with seasoned salt. Let bread dry out in 300 degree oven for 15 to 20 minutes. Put soup in individual oven safe bowls top with bread and put both mozzarella and other cheese on top. Place under broiler until brown. Put as much cheese for your taste buds. This is rich and Dee-licious.

Pookie’s Christmas Mushroom Soup

4 medium onions minced

2 lbs fresh mushrooms

2 C beef bouillon

1 C slivered almonds

2 garlic cloves

1/4 C butter melted

2 C whipping cream

1 C grated Parmesan

chopped fresh parsley for garnish



Saute onions and garlic in butter until onions are tender. Add mushrooms, cook 10 minutes under medium heat. Gradually add cream and bouillon, and heat thoroughly. DO NOT BOIL sprinkle servings with almonds, Parmesan and parsley. Again rich and delicious.



Hamburger/Vegetable Soup

1 lb. Hamburger brown & crumbled

1 pkg onion soup

1 46 oz can V-8 juice

1 or 2 pkg of frozen or canned mixed vegetables


As Mama says - "throw it all together and bring to a slow boil. Quick, easy and good" add a grilled cheese and you are set for supper.

Navy Bean Soup

1 lb smoked ham hocks

1 medium potato grated

3 T butter

1 lb navy beans

10 C cold water

1 medium carrot grated

1 medium onion chopped


B.C. (before crock pot)

Prepare beans by bringing 3 to 4 cups of water to a boil and adding beans. Return to a boil and boil 2 minutes. Remove from heat cover and soak 1 hour. Drain and rinse beans thoroughly.

Put meat in pot with 10 cups cold water, simmer until tender, about 2 hours. Remove meat and cut meat into tiny shreds. Discard gristle, bone and fat.

Saute onion and carrot in butter, 5 minutes. Add onions, potatoes, carrots, beans and meat to liquid bring back to a boil. Skim off any scum. Season to taste with salt and pepper. Cook till beans are tender.

T.D. (Today)

Soak beans over night. Throw ham hock, grated potato. Butter beans carrot and water in crock pot and go ‘bout it till beans are tender. Are we living in a great place.


Corn Chowder

˝ lb bacon fried & crumbled

3 T bacon fat

3 T flour

2 lb frozen corn or

3 1 lb cans of corn drained but save liquid

2 C water



Heat 3 T of bacon fat stir in 3 T flour and brown. Add 2 C water or liquid from corn. Should makes thin to medium thick liquid. Add corn and cook until done. The cooking time will vary based on which you use canned or frozen corn and desired thickness. Serve with bacon bit on top and dollop of sour cream. Even Susan likes this, without the sour cream though.


Christ’s Chile Serving Suggestion

1 Pkg Doritoes

Chile of your Choice

Grated Sharp cheese


Put doritoes in the bottom of your bowl and crush. Top with warmed/hot chile and sprinkle with grated cheese. It is good and different.