Kielbasa Soup

By Karen Toone
4-5 Potatoes Cut into cubes and slices
6 Carrots, peel and cut into slices
Cook 15 minutes in water
2-3 sticks of Celery chopped
1 medium Onion chopped
1 Kielbasa Sausage, sliced or chunked
Salt and Pepper to taste

Add the rest to yoru crockpot and let simmer 1-2 hours. Thicken with flour mixed with water if desired. Add 2 cans of Campbell's Bean and Bacon Soup. At the last, add frozen peas to add color. Bring to a soft boil, let the flavor spread and serve on a cold day. Serve with fresh rolls, or Home Made Bread!

Creamy Potato Soup

by- Spring Jones
3 C chicken broth
5 C chopped potatoes
1 C chopped celery
1 C chopped carrots
1/2 C chopped onion

Sauce:
made like gravy
3/4 C butter
3/4 C flour
1 quart of milk Velveeta or cheddar cheese

Boil the veggies in chicken broth until soft. Meanwhile, melt butter in skillet. Add flour and cook for 1 minute. Pour in milk and stir until thickened. Add 4 to 8 ounces of Velveeta or cheese according to taste. Pour sauce over cooked veggies, stir, and simmer for five minutes.

Easy Italian Stew

from M Stansfield
2 T. Kraft Zesty Italian Dressing
1 lb. Italian Sausage
2 cans chicken broth
1 package frozen stir-fry (onions and peppers) (I couldn’t find one with just onions and peppers, so mine also had green beans, carrots, broccoli, etc)
1 can white beans, drained
1 can Italian Style diced tomatoes
1 cup elbow macaroni
1 cup mozzarella cheese Heat dressing in large skillet. Add sausage and cook 8 minutes or until done, breaking sausage. Add everything else except the cheese. Cook 8 minutes until macaroni is done. Top with cheese and serve.