Ingredients:

• 3 quarts chicken stock
• 12 oz can whole peeled tomatoes
• 2 3/4 tsp ground cumin
• 1/2 clove garlic, minced
• 1 tbl salt
• 2 1/2 tsp ground pepper
• 12 oz can cream style corn
• 3 1/2 cups shredded American cheese (8 slices)
• 1/2 cup cornstarch
• 1 cup cool water
• 1 lb ground beef
• 1/3 cup chopped onion, white fine chopped
• Corn tortillas, 6 cut 1″x3″

Directions:

1. Bring broth to a boil
2. Crush tomatoes by hand and, along with juice, add to broth.
3. Add cumin, garlic, salt, pepper, corn and cheese.  Bring to boil.
4. Dissolve cornstarch in cup of cool water in a small bowl.  Add to boiling soup slowly while stirring constantly.
5. Simmer 10 minutes.
6. While soup simmers, saute ground beef with onion.  Drain grease.
7. Turn soup off.  Add cooked beef mixture and corn tortillas.

Serve with sour cream, shredded cheddar cheese, and cooked tortilla chips.

Source: CopyKat.com

Ingredients:

• 1 cup chopped celery
• 1 cup chopped onion
• 1/4 cup butter
• 1/8 tsp garlic
• 12 cups water
• 1 cup diced carrot
• 3 tbl chicken bouillon
• 1/2 tsp marjoram leaves
• 1/4 tsp pepper
• 1 bay leaf
• 6 oz medium egg noodles
• 4 cups diced chicken
• 1 tbl chopped parsley
• 1/2 – 1 jar diced pimento
• 1/4 cup cornstarch if thickening is preferred

Ingredients:

1. In a large Dutch oven, sauté all vegetables in butter until tender
2. Add remaining ingredients except noodles, parsley and pimentos
3. Bring to a boil, reduce heat and simmer covered for 30 minutes
4. Remove bay leaf, add noodles, parsley and pimentos
5. Cook 10 minutes longer or until noodles are tender, stirring occasionally

Source: Charlotte Gilchrest

Ingredients:

• Rump Roast
• 1 Can Cream of Chicken Soup or Cream of Mushroom Soup
• Flour
• Garlic Salt
• Pepper

Directions:

1. Heat oil in cast iron skillet
2. Sprinkle garlic salt and pepper to cover roast then roll in flour.
3. Sear on all sides in hot oil
4. Add 1 can of soup pouring on top of roast.
5. Add 1/2 cup water if needed
6. Cook 1 hour, then cut roast in half.
7. Cook for at least 4-5 hours on low simmer or until done.

Source: Reba Cooper