Southwestern Broccoli Cheese Soup

4 cups water
4 bouillon cubes
4 cups fresh broccoli florets
3 cups frozen Southern-style has brown potatoes
1 cup chopped carrots
1 cup chopped celery
1/2 tsp each salt and pepper
3 tbsp flour
2 cups milk
6 oz. velveeta, cubed
1 cup chunky salsa

1.In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender.

2.Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese; cook and stir until cheese is melted. Add salsa; cook and stil until heated through.

Notes: This taste simular to wisconsin cheese soup. Also we forgot the potatoes and it tasted really good.

Veggie Macaroni Salad

2 cups uncooked elbow macaroni
1 large tomato, seeded and chopped
1 cup frozen peas, thawed
1/2 cup shredded cheddar cheese
1/2 cup chopped celery
1 hard cooked egg, chopped
2 green onions, sliced

Dressing:
3/4 cup mayonnaise
1 cup plain yogurt
2 tbsp sugar
1 tbsp prepared mustard
1/8 tsp celery seed

1. Cook macaroni according to directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg, and onions.

2. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.

Cabbage Rolls

1 medium head cabbage
3/4 lb lean ground beef
1/2 cup chopped onion
1 (14.4 oz) can diced tomatoes, undrained
1/2 cup water
1/3 cup rice
1 can (15 oz) tomato sauce
1 tbsp. Worchestershire sauce
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp sugar
1/2 cup shredded mozzarella cheese

1.Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V shaped cut. Set aside.

2.In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes.

3.Place about 1/3 cup beef mixture on reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up compeletly to enclose filling.

4.In a bowl, combine the tomato sauce, Worchestershire sauce, bail, thyme, and sugar. Spread half on the bottom of a 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture.

5.Cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

Easy Stroganoff

Rice
Meatballs (We buy the cooked ones you just warm up)
1 can Cream of Mushroom
1/2 cup Sour Cream

Cook rice accoring to package. Cook meatballs accoring to package.

In a sauce pan mix together a can of cream of mushroom and 1/2 cup sour cream until warm.

Serve sauce over meatballs and rice.