Taco Soup

Taco Soup 1 lb. ground Beef 1 can stewed Tomatoes with juice 1 can whole kernel corn with liquid 1 can kidney beans with liquid 1 small can tomato sauce 1 small can chopped green chilies 1 pkg. taco seasoning Brown ground beef and drain. Add all remaining ingredients. Simmer together until sightly thickened. Optional: Serve over corn chips or chili cheese fritos. Top with grated cheese and sour cream. Dinner Group: Thaw, Warm up in crockpot.

3 Packet Pot Roast

3 Pound Pot Roast 1 Packet Dry Ranch Dressing 1 Packet Dry Italian Dressing 1 Packet of Beef Gravy or Au Jus 3 cups of water Place 1 cup of water and all three packets in the crock pot and stir. Then place Pot Roast in and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high.

Pizza Calzones

36 rhodes rolls 1 cup pizza sauce Any of your favorite pizza toppings Let rolls thaw & slightly rise. Knead three rolls together and spread in an oval for the bottom of the calzone. Fill the calzone with whatever toppings you like best. Knead three more rolls together and spread in an oval for the top of the calzone. Cover the toppings and seal the top and bottom of the calzone together. Repeat 6 times. To Serve: Thaw. Bake in oven at 350 degrees for 20-25 minutes. Serve with pizza sauce.

Sweet and Sour Meatballs

1 lb ground beef 1/2 cup dry bread crumbs 1/4 cup milk 3/4 tsp. salt 1/2 tsp. Worcestershire sauce 1/4 tsp. pepper 1/4 cup onion, minced 1 egg Mix all together and form balls. Bake on a cookie sheet at 400 degrees for 20 minutes. Sauce: 1/2 cup brown sugar 2 tsp. dry mustard 1/2 tsp. nutmeg 1 cup ketchup Mix sauce ingredients together. Place meatballs in a bag and pour sauce over them and freeze. Thaw, and cook on low for 2-3 hours in a slow cooker. Serve over rice.

Reames Classic Chicken Noodle Soup

Makes 20 servings (a REALLY big pot) 1 lb cooked boneless skinless chicken 12 cups chicken broth 1 pkg (24 oz) Reames Egg Noodles 2 tsp parsley, dried 2 bay leaves 1/2 tsp thyme 1 tsp black pepper 2 cups chopped onion 2 cups chopped celery 2 cups shredded carrots 2 cups heavy cream or half and half 8 Tbsp butter 1/2 cup flour 1/2 cup sherry 1. Bring chicken broth to a boil with bay leaves. Add noodles and simmer for 20 minutes. Stir often 2. Add the parsley, thyme, black pepper, onions, celery, and carrots. Simmer for 10 min. or until done 3. Melt butter in a skillet, add flour and cook 1-2 min. 4. Add cream to noodle mixture, bring to simmer. Add the flour mixture, cook and stir until thickened, about 2 min. 5. Add the chicken and sherry (if using) Heat through.

Chicken Pot Pie

2 cups shredded chicken 2 jars chicken gravy 2 top and bottom pie crusts frozen hash browns (16 oz) frozen peas and carrots salt and pepper to taste Mix gravy, chicken, hash browns, and vegetables. Place the bottom pie crust in a tin. Add filling. Place the top pie crust over the mixture and pinch the edges. Poke holes in the top for venting. Cover and freeze. Bake at 350 for 35-45 minutes. Crust should be lightly browned and filling should be bubbly.

French Dip Sandwiches

1 Beef Chuck Roast (about 3 lbs) 4.5 cups water 1/2 c soy sauce 1 tsp rosemary 1 tsp dried thyme 1 tsp garlic powder 1 bay leaf black pepper to taste 8 french rolls Place all ingredients in crockpot. Cover and cook on high for 5-6 hours. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on Rolls. DINNER GROUP INSTRUCTIONS: THAW, place in crockpot 5-6 hours. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on Rolls.