Yummy Potato Soup--ASHLEY

This is my mother-in-law's own personal recipe! It is my FAVORITE, and so easy!

2 cups of cooked, chopped chicken (3 cooked chicken breasts or 1 can of chopped chicken)
1 can chicken broth
4 cups of cooked chopped potatoes
1 can cream of chicken soup
2 cups milk
1 pureed onion (my MIL does this in the blender but I just use a bit of onion powder)
1 T Dry Hidden Valley ranch dressing mix
2 chicken boullion cubes
1 T chopped garlic OR 1 tsp garlic powder
salt and pepper

Mix all together, heat, and enjoy! I usually put this in the crock pot (with the potatoes uncooked) and let it cook on low all day for when I get home. It is DELICIOUS!

9 can soup

one can of each:

hormel chili with beans
hormel chili without beans
whole kernel corn
diced potatoes
diced tomatoes
green beans
campbells's veggie beef soup
sliced mushrooms
veg-all

dump all in crockpot. do NOT drain!! stir a few times to combine. cook on low for a few hours.

we like to eat it with frito's. yum yum. this recipe makes a ton! and i mean a ton!! and there is no real way to cut it down so i usually try to share with a friend, and then i still have some left to freeze! it is a great quick meal to grab from the freezer!

and you can play with the ingredients some... we don't like a ton of green beans so since the veggie beef soup and the veg-all already has green beans we leave out the single can of green beans and have 8 can soup!

thanks to my friend and neighbor, jenny holloway, for sharing the soup with us and giving me this recipe!!!

cashew chicken by adelle

2-4 boneless, skinless chicken breasts
2 tablespoons butter
1/4 cup chopped green onion
1 cup sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sliced celery
1 1/2 tablespoons soy sauce
1/2 cup cashews

combine all ingredients except chicken in crockpot. stir a couple of times but not too much. add chicken; can either place on top or mix in. cover; cook on low for 6 to 8 hours (or on high for 4 to 6 hours).

serve over hot white rice.

asian beef stew by adelle

2 onions, cut into 1/4 inch slices
1 1/2 pounds round steak, sliced thin across the grain
2 ribs celery, sliced
2 carrots, peeled and sliced
1 cup sliced mushrooms
1 cup orange juice
1 cup beef broth
1/3 cup hoisin sauce (i found this with the teriyaki sauce at kroger)
2 tablespoons cornstarch

place onions, beef, celery, carrots, and mushrooms in crockpot. combine orange juice, broth, hoisin sauce, and cornstarch in small bowl. pour into crockpot. cover; cook on high for 5 hours or until beef is tender.

if you want to add peas, get 1 cup of frozen peas, stir into crockpot after the 5 hours and cook 20 minutes longer or until peas are tender.

if you like it a bit spicy you can also add 1 to 2 teaspoons chinese 5 spice powder or curry powder to the orange juice mixture.

serve over broth simmered white rice.