The Roberts Family Cookbook

1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup
1 Can Cream of Potato Soup
2 Soup Cans of Milk
1 Small Head of Broccoli Cut Very Small
2 C Shredded Cheese

Mix soups and milk.  Add broccoli and heat to boiling.  Add cheese and heat till melted.

2 Breasts of Chicken Pre-Cooked and Diced
1/2 C Butter
1/2 C Chopped Celery
1/2 C Onions
2 Cans Cream of Chicken Soup
1 Can Corn with Liquid
3 C Milk
1 t Salt
1 t Basil

Saute onions and celery in butter till onions are clear.  Add the rest of the ingredients.  Heat till hot.  Or in crock pot.

Chili
1 Tbs. Olive Oil
1 Medium white onion
1 Lb. Steak bits or Ground beef
2 1/2 Tbs. Chili powder
2 Tbs. Ground cumin
1 Tbs. Tomato paste
1 Tbs. Garlic powder
1 1/2 tsp. Salt
1/2 tsp. Ground black pepper
1/4 tsp. Ground cayenne pepper
1 1/2 C. Beef broth
2 (15oz.) Can Rotel tomatoes
2 (15oz.) Can black beans (drained and rinsed)

Add the olive oil to a large soup pot and place it over medium to high heat for two minutes. Add the onion, cook for 5 minutes, stirring occasionally. Add the meat to the pot, break it apart with a spoon. Cook until the meat begins to caramelize, stirring occasionally. Add the chili powder, cumin, tomato paste, garlic powder, salt, pepper and cayenne. Stir until well combined. Add the broth, Rotel (with juices) and drained beans, stir well. Bring the liquid to a low boil then reduce the heat to low/medium low and gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. Remove from heat and let chili rest for 5-10 minutes before serving.


2 T Oil
4 C Water
2 1/2 lbs. Stew Meat
3 pkg. Brown Gravy Mix
1 T Montreal Stake Seasoning
6 Potatoes Cut Up
1 T Garlic Pepper
1 Can Mushroom Sliced
1/4 t Salt
1/2 pkg Baby Carrots Cut in Half
2 C Water
1 Rib Celery Sliced
2 t Bouquet Garni
4 T Flour
1/2 Onion Sliced

In 5 quart crock pot, add 4 C water, 2 brown gravy mixes, potatoes, mushrooms, carrots, celery, and bouquet garni. In large skillet, heat oil.  Add stew meat, montreal stake seasoning, garlic pepper and salt.  Stir and brown well over high heat.  Watch closely.  Mix 2 C water, one brown gravy mix and flour well.  Add to meat in pan and stir to loosen particle from pan bottom.  Turn heat off as soon as mixture starts to thicken.  Pour meat mixture over vegetables.  Lay whole onion slices on  top of meat.  Cover and cook on low for 15 -18 hours.  Serves 8.  * Prepare stew right before going to bed, it will be read to eat between 3-5 the next day.


2 C Cooked Chicken Cut Up
3 C Chicken Broth or Bouillon
1 C Water
1 Carrot Sliced
1 Rib of Celery Sliced
1/2 C Barley
1 t Salt
1/4 t Pepper
1 Bay Leaf
1 1/2 Slice Leeks w/ Some Tops

Rinse leeks well.  Heat all ingredients to boiling, cover and simmer 40 minutes.  Serve with a nice biscuit.  Serves 6.


1 1/2 lbs. Chicken Breast Cut into Pieces
2 Cloves Garlic Minced
1 Large Onion Chopped
4 oz. Can of Green Chilies
1 t Oregano
1 t Cumin
2 t Chili Powder
3 Cans of Northern Beans
2 Cans of Chicken Broth
3-4 C Monterey Jack Cheese

In a skillet cook, chicken, garlic, and onion together until onions are clear and garlic is cooked.  Add green chilies (do not drain.)  Add Oregano, cumin and chili powder, let simmer for 5 minutes stirring occasionally.  Pour into a large soup pot, add northern beans (do not drain) and chicken broth.  Stir well, let simmer on low heat for 1 hour stirring occasionally.  Add monterey jack cheese on top before serving.  Serves 6.


6 T Butter
1 T Minced Onion
1/2 C Flour
3 C Chicken Broth or Bouillon
2 C Cooked Wild Rice
1/3 C Minced Ham
1/2 C Finely Grated Carrots
3 t Chopped Slivered Almonds
1/2 t Salt
1 C Half and Half
2 T Cooking Sherry

Melt Butter in sauce pan.  Saute onion till tender.  Blend in flour.  Gradually add broth.  Cook, stirring constantly until mixture comes to a boil.  Boil 1 minute.  Stir in rice, ham, carrots, almonds, and salt.  Simmer about 5 minutes.  Blend in half and half and sherry.  Heat to serving temperature.  Serves 6.