From Bowling Cook Book
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
chili powder to taste
2 cans chili beef soup
1 soup can water
1 c chopped tomatoes (canned)
Combine soup,water and tomatoes in soup pot. In large frypan, brown beef with remaining ingredients. Add to soup and heat.
Tuesday, June 14, 2011
Crock-Pot Soup From Bowling Cook Book
From Bowling Cook Book
1 lb. dry navy beans, presoaked
2 qt. water
ham bones and pieces
1 tsp. salt
1 large potato diced
1/2 tsp. pepper
1/2 c. celery, diced
1 onion, chopped
2 carrots, diced
1 c. tomatoes
1 small can V-8 juice
Put all ingredients in crock-pot and cook on high for about 5 hours.
1 lb. dry navy beans, presoaked
2 qt. water
ham bones and pieces
1 tsp. salt
1 large potato diced
1/2 tsp. pepper
1/2 c. celery, diced
1 onion, chopped
2 carrots, diced
1 c. tomatoes
1 small can V-8 juice
Put all ingredients in crock-pot and cook on high for about 5 hours.
7 Layer Dip From Bowling Cook Book
From Bowling Cook Book
1 can refried beans
1 carton sour cream
1 pkg taco mix
avocados (about 6 or 7)
cheddar cheese
olives
tomatoes
On small cookie sheet layer beans; mix taco mix with sour cream. Layer on top of beans. Mash avocados and mix 1/2 tsp. lemon juice. Shred cheese very fine grate; smooth on top. Chop olives and tomatoes and sprinkle on top. Cool and serve with chips or vegetables.
1 can refried beans
1 carton sour cream
1 pkg taco mix
avocados (about 6 or 7)
cheddar cheese
olives
tomatoes
On small cookie sheet layer beans; mix taco mix with sour cream. Layer on top of beans. Mash avocados and mix 1/2 tsp. lemon juice. Shred cheese very fine grate; smooth on top. Chop olives and tomatoes and sprinkle on top. Cool and serve with chips or vegetables.
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