2003-06-26T00:00:00Z 2011-01-03T14:38:55Z Soups.Sandwiches Minnesota Farm Guide
June 26, 2003 12:00 am

Hearty soups and sandwiches make a solid, stick-with-you lunch or a warm, comforting supper on a cold winter's night.


1/4 cup sundried tomato-flavored or plain mayonnaise

1/4 cup grated Parmesan cheese

8 slices hearty Italian bread, cut into 1/2-inch slices (bread slices are approximately 3-1/2 by 5-1/2 inches)

2 left-over boneless grilled chicken breasts or 8 ounces ready-prepared grilled chicken, sliced

1/2 medium red onion, sliced

6 oz. sharp or extra-sharp white Cheddar cheese, grated

4 slices cooked bacon

6 tablespoons honey-based barbecue sauce

Barbecue sauce for dipping, optional

Preheat a covered grill (e.g. George Foreman) or non-stick skillet for five minutes. Spray with non-stick cooking spray.

Combine mayonnaise and grated Parmesan in small bowl. Arrange bread slices on cutting board and spread approximately one tablespoon of Parmesan-mayo mixture on four of the bread slices. Top each with several slices of chicken, onion, 1/2 Cheddar cheese and one bacon slice. Spread remaining slices of bread with 1-1/2 tablespoons of barbecue sauce. Assemble sandwiches.

Cook sandwiches two at a time in covered grill, about six minutes or until bread is golden and cheese is melted. Remove from grill and cut into quarters. Serve with a side of additional barbecue sauce if desired. Note: If you do not have a covered grill, cook sandwiches in a non-stick skillet until lightly browned, about three minutes on each side.

Recipe courtesy of chef Marlin Kaplan, Cleveland, Ohio. Makes 16 snack-sized sandwiches (or 4 large sandwiches).

Recipe from Midwest Dairy Association


1/2 cup dry split peas

1/3 cup beef bouillon granules

1/4 cup pearl barley

1/2 cup dry lentils

1/4 cup dried minced onion

2 teaspoons Italian seasoning

1/2 cup uncooked long grain rice

1/2 cup alphabet macaroni or other small macaroni

In a 1-1/2 pint jar, layer the first 8 ingredients in the order listed, starting with the dry split peas in the bottom. Seal tightly. Yield: 1 batch.

To make soup:

1 lb. ground beef

3 quarts water

One 28-oz. can diced Italian tomatoes

Carefully remove top layer of macaroni and set aside. In a large sauce pan or Dutch oven, brown ground beef; drain. Add the water, tomatoes and soup mix. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add the reserved macaroni; cover and simmer for 15-20 minutes until macaroni, peas, lentils and barley are tender. I layer this soup mix in jars and give as gifts -I also include the can of tomatoes and the recipe, too. Make a great bridal shower gift!

PollyAnn Bakken, Angus, Minn.

Crockpot Beef Minestrone Soup

1 lb. ground beef, browned

1 large onion, chopped

2 small potatoes, peeled and cubed

2 carrots, pared and sliced

2 stalks celery, sliced

One (28 oz.) can whole tomatoes

1 cup cabbage, shredded

1 small bay leaf

1/4 teaspoon thyme

1/4 teaspoon basil

1 teaspoon salt

1/4 teaspoon pepper


Parmesan cheese

Brown ground beef and drain well. Place all ingredients except cheese in the slow cooker; stir well.

Add water to cover ingredients. Cover and cook on low setting for 8 to 12 hours or on high setting for 3 to 5 hours. Stir well. Sprinkle with cheese prior to serving. Makes 6 servings.

Each serving contains 250 calories, 11 grams of fat, a full day's supply of vitamin A and 67 percent of the daily recommendation for vitamin C.

NDSU Extension Service

Winter Vegetable Soup

1 lb. ground beef, browned and drained

One 16-oz. can stewed tomatoes

One 15-oz. can tomato sauce

1 package dry onion soup mix

1 can beef broth and 1 can water

1 package frozen, mixed vegetables

Mix all above ingredients together in slow cooker andcook on low 7 to 9 hours. Makes 10 servings.

Each serving contains 208 calories, 10.1 grams of fat, 18.3 grams of carbohydrates, and 4.1 grams of fiber.

NDSU Extension Service


7 red potatoes, peeled and diced

1/2 cup onion, diced

1 carrot, peeled and diced

1 cup celery, diced

1 tablespoon parsley

4 chicken bouillon cubes

5 cups water

1/4 teaspoon pepper

1 tablespoon butter

One 12-oz. can evaporated milk

Combine all ingredients except evaporated milk in crockpot. Cook on low for 8 to 12 hours or high for 4 hours. During last hour of cooking, stir in evaporated milk.

Mary Jessen, Holabird, S.D.


2 lbs. ground beef, browned with salt, pepper and onion to taste

2 can kidney beans

1 to 2 quart jars canned tomatoes (depending on size of crockpot)

Chili powder (1 teaspoon to 1 tablespoon, to taste)

Tabasco sauce, a few drops to taste, (optional)

Red pepper flakes, to taste (optional)

Put all ingredients in crockpot and cook on high for 1 to 2 hours till hot.

Mary Jessen, Holabird, S.D.

Chicken Wild Rice Soup

1/2 cup wild rice, rinsed and drained

4 cups cold water

1 teaspoon salt

3 Schwan's unbreaded chicken breast filets

3/4 cup minute rice

1/3 cup onion, minced

1/3 cup carrot, finely chopped

1/4 cup celery, finely chopped

1 small bay leaf

1/2 teaspoon basil leaves

1/8 teaspoon white pepper

2 teaspoons chicken base

2 cups whipping cream

1/2 to 1 teaspoon salt

Place wild rice and cold water in a saucepan. Bring to a hard boil. Add 1 teaspoon salt. Reduce heat, cover tightly, and boil gently for 30 minutes. Turn heat off; let stand on burner for 25-30 minutes. Drain excess water.

Place chicken breasts in a separate large saucepan; cover with water. Bring to a boil, reduce heat to a slow boil until cooked through, about 15 to 20 minutes. Skim off foam. Remove chicken; allow to cool.

Add the prepared wild rice, Minute rice, vegetables, seasonings, and chicken base to the water the chicken was cooked in. Cut up the chicken into bite-size pieces and add to mixture.

Add more water if necessary to just cover ingredients; bring to a boil, reduce heat and boil gently for 15 minutes or until vegetables are tender. Remove bay leaf.

Add cream and 1/2 to 1 teaspoon salt.

Heat through without boiling. Thick and creamy!

Monica Brademeyer, Oakes, N.D.


2 tablespoons butter

1 cup carrots

1 cup celery

1 cup onion

3 tablespoons flour

3 cups hot chicken broth

1 cup wild rice, cooked

1 cup cooked chicken, cubed

1 teaspoon thyme, crushed

1 cup fresh button mushrooms, cubed

2 tablespoons fresh parsley, chopped


2 tablespoons Worcestershire sauce

1 cup peas

3 tablespoons almonds, slivered

Salt to taste

Pepper to taste

Melt butter in Dutch oven; add carrots, celery and onions. Saute 5 minutes; add flour and cook 2 minutes more, stirring constantly. Add broth and stir to loosen roux from bottom of pan. Add wild rice, chicken and thyme; let simmer for about a half hour, stirring frequently. Meanwhile, saute mushrooms and parsley in oil and Worcestershire sauce about 5 minutes; add to soup, along with peas and almonds. Season with salt and pepper.

Gwen Oech, Beach, N.D.


2-3 chicken breasts, cooked and chopped

2 cans cream of potato soup

1 pint half and half

2 cups milk

1/2 teaspoon onion powder

1 can cooked wild rice

6-8 oz. Velveeta cheese, diced

Spray crock pot with cooking spray. Combine all ingredients and cook on high 4 hours or low 6-8 hours. Delicious and easy. Enjoy!

Gayle Holth, Fairdale, N.D.


1 lb. dry navy beans (soak overnight)

2 quarts water

1 lb. meaty ham bones (or pieces of meat)

Salt to taste

1/2 teaspoon pepper

1/2 cup celery, chopped

1 medium onion, chopped

1 bay leaf (optional)

Put all ingredients in crockpot, cover and cook on low for 10-12 hours (High 5-6 hours). Makes 2-1/2 quarts.

I make this recipe quite often and have used different beans, but my family prefers the navy beans.

Arlene Hoff, Washburn, N.D.


Follow above recipe for bean soup, substituting 1 lb. dry green split peas for beans. Soak peas in water before cooking.

Arlene Hoff, Washburn, N.D.


2 cups lentils, precooked and drained

5 cups water

2 slices bacon, diced

1 medium onion, chopped

1 carrot, thinly sliced

2 stalks celery with tops, sliced

1 garlic clove, minced

2-1/2 teaspoons salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano, crushed

1 lb. can tomatoes

Put all ingredients in crockpot. Mix together well, cover and cook on low 8-10 hours. Season to taste before serving.

Arlene Hoff, Washburn, N.D.


1-1/2 quarts milk

6 tablespoons butter

2 teaspoons salt

1 teaspoon Worcestershire sauce

1 pint or more oysters, with liquid

Put all ingredients except oysters in crockpot. Cover and cook on high for 1-1/2 hours. Stir well. Add oysters and cook on low for 1 to 3 hours. Serve hot.

This fits in the 3-1/2 quart-size crockpot. Adjust ingredients to fit in a smaller or large size crockpot.

Mary Jessen, Holabird, S.D.


2 teaspoons butter

1 small onion, chopped

1 can (14-1/2 oz.) fat free chicken broth

1 large (1-1/2 cups) potato, peeled and cut into 1/2-inch cubes

1-1/2 cups carrots, thinly sliced

2 cups small broccoli florets or cut fresh green beans

1-1/2 teaspoons salt

1/4 teaspoon pepper

1/4 cup all-purpose flour

2-1/2 cups reduced fat milk

Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes. Add broccoli, salt and pepper; cook 5 minutes.

Place flour in a medium bowl. Gradually stir in milk, mixing well. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened. Makes 6 servings.

Variations: For chicken vegetable soup, stir in 2 cups diced, cooked chicken breast with the milk-flour mixture.

And, you may add 1 cup cooked alphabet pasta to the soup for children; other small pasta for adults.

Time-saving tip: Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.

Midwest Dairy Association


6 medium apples

2 tablespoons lemon juice

1 cup yellow cheese, grated

1/2 cup pecans, chopped

1/2 cup salad dressing

Chop apples coarse. Add lemon juice, cheese and nuts. Mix well with salad dressing. Spread between sliced whole wheat bread. This is a very old recipe.

The above recipe is an old-time recipe that my grandmother made.

Alice Bartell, Stirum, N.D.


1 small cabbage, coarsely chopped

1 medium onion, chopped

6 garlic cloves, minced

2 tablespoons olive oil

4 cups water

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 lb. beef Kielbasa, fully cooked, cut in 1/2-inch pieces, halved

4 medium potatoes, peeled and cubed

3 large carrots, diced

Salt to taste

1/2 teaspoon pepper

In a Dutch oven or soup kettle, saute cabbage, onion and garlic in oil about 5 minutes until tender. Add remaining ingredients. Bring to a boil, reduce heat. Cover and simmer approximately 60 minutes or until vegetables are tender.

This makes a very hearty soup.

Nina Pulver, Aurora, Minn.


2 tablespoons salad oil

1 large onion, chopped

4 stalks celery

3 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon coriander

1/2 teaspoon ground cloves

1/4 teaspoon cayenne pepper

1/2 cup chilies, chopped

1 teaspoon salt

1/2 teaspoon oregano

5) 15-1/2 oz. cans northern beans

5) 14-1/2 oz. cans chicken broth

4 chicken breasts, cooked and cut up

Monterey Jack cheese

Saute onion, celery, and garlic in salad oil. Mix in rest of ingredients, except cheese. Cook for approximately 30 minutes (or best the next day).

Top with Monterey Jack cheese.

Mary Marthaller, Bismarck, N.D.


3 cups chicken, cooked and diced (or 3-4 cooked chicken breasts)

8 cups chicken broth or canned chicken broth

1 lb. navy beans, rinsed and drained

1 teaspoon chicken bouillon granules

1/2-1 cup onion, chopped

2 to 4 garlic cloves, chopped

One 7-oz. can green chilies, chopped

2 teaspoons cumin

1/4 teaspoon cayenne pepper

2 teaspoons oregano

2 tablespoons butter

1 cup cultured sour cream

3 cups Monterey Jack or American cheese, shredded

Cook chicken in stock pot. When done, reserve 8 cups of broth or add water to make 8 cups. Add rinsed, drained navy beans and chicken bouillon to broth. Simmer 2 hours.

Saute onion, garlic, chilies, spices and cooked chicken in butter. Add to beans and simmer for 30 minutes. Stir in sour cream and shredded cheese.

Lois Lundgren, Bismarck, N.D.


2 tablespoons corn oil

1 large onion, chopped

4 large garlic cloves, chopped

1 tablespoon cumin

1 teaspoon dried oregano

1/2 teaspoon dried, crushed red pepper

1 lb. skinless, boneless chicken thighs, cut into 1-inch pieces

One 15-oz. can cannellini beans (white kidney beans)

2 cups chicken broth, canned

Two 4-oz. cans green chilies, diced

Cheddar cheese, grated

Fresh cilantro, chopped

Heat oil in cooking pan over medium heat. Add onions, garlic, cumin, oregano and dried red pepper. Saute 5 minutes. Push onion to side of pan. Season chicken with salt and pepper and add to pan. Cook chicken 5 minutes. Add beans, broth, and green chilies. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. To serve and top with cheese and sprinkle with cilantro.


1 lb. dried navy (white) beans

Four 14-1/2 oz. cans ready-to-serve chicken broth, divided

1 large onion

2 cloves garlic, minced

1 tablespoon ground white pepper

1 tablespoon dried oregano

1 tablespoon ground cumin

1 teaspoon salt

1/2 teaspoon ground cloves

5 cups cooked chicken, chopped

Two 4-oz. cans green chilies, chopped

1 cup water

1 jalapeno pepper, seeded and chopped

Eight 8-in. flour tortillas

Monterey Jack cheese, shredded


Sour cream

Chives (fresh)

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours; drain beans, and return to Dutch oven. Discard liquid. Add 3 cans chicken broth and next 7 ingredients; bring mixture to boil. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally. Add remaining can of chicken broth, chicken, and next 3 ingredients. Cover and simmer 1 hour, stirring occasionally. With kitchen shears, make 4 cuts in each tortilla toward, but not through, center. Line serving bowls with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top with cheese, salsa, sour cream and chives. Serve immediately. Yield: 12 cups.


1 pound skinless chicken breast, cut in small pieces

1 jalapeno pepper, seeded and minced

1 medium onion, diced

1 clove garlic, minced

2 teaspoons ground cumin

1 tablespoon chili powder

1 cube chicken bouillon

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup water

1 can great northern beans, drained

1 can whole kernel corn, drained

In large saucepan over medium heat, saute chicken 2 to 3 minutes. Add pepper, onion, and garlic; cook for 5 minutes or until vegetables are soft.

Add cumin, chili powder, bouillon cube, salt, pepper, and water. Heat to boiling. Reduce heat to low, cover and simmer for 15 minutes. Add beans and corn, heat through.

Marge Horner, via e-mail


2 lbs. chicken breast (3 large), boiled and shredded

4 cans great northern white beans, undrained

1 can butter beans, undrained

2 cans chicken broth (4 cups)

1/2 onion

20 oz. Pepper Jack cheese, shredded (or use half Pepper Jack and half Monterey Jack)

1 can green chilies, chopped

2 teaspoons garlic, minced

2 teaspoons cumin

1/4 teaspoon cayenne pepper

Mix all ingredients together and slowly bring to a boil.

I got this recipe from my sister who is a great cook.

Marcia Washburn, Charlson, N.D.


3 tablespoons onion, chopped

2 potatoes, medium, cubed finely

1 tablespoon oil

1/4 cup water, optional

One 10-oz. pkg. frozen lima beans

1/2 cup water

1 cup tomatoes, cooked

3 cups milk, divided

3 tablespoons flour

1/2 teaspoon celery salt

1/4 teaspoon paprika

2 teaspoons salt

1/2 teaspoon Accent

Saute onion and potatoes in oil on low heat until almost tender, but not brown. 1/4 cup water may be added at the end to finish cooking. Cook lima beans in 1/2 cup water. Cover while cooking. Add tomatoes and potato-onion mixture.

Heat 2-1/2 cups milk slowly. In a separate bowl, blend the flour and seasonings with the left over 1/2 cup milk till smooth. Slowly add to the hot milk. Stir until thickened.

Add the vegetables and simmer to improve flavors. Do not boil. Makes 6 servings.

Ruby Tebelius, Bowdon, N.D.


4 oz. cooked chicken or turkey breast, diced

2 cups canned tomatoes w/juice, chopped

2 cups chicken broth or bouillon

1/2 cup salsa

1 teaspoon taco seasoning mix

1/2 cup onion, diced

1 can nacho cheese soup

1 can Cheddar cheese soup

1/2 lb. Velveeta cheese, cut up

Mix all of chicken, tomatoes, chicken broth, salsa, taco seasoning, and onion in a big pot and cook for 5 minutes on medium heat. Add the cheese soups and the Velveeta. Heat until cheese is melted. Serve with tortilla chips or corn chips.

Darlene Willert, Lake Benton, Minn.


4 cups chicken broth

2 cups cooked chicken, cubed

2 celery ribs, chopped

2 medium carrots, chopped

1 medium green pepper, chopped

1 medium onion, chopped

1/3 cup uncooked long grain rice

1/4 cup fresh cilantro or parsley, minced

1/2 teaspoon dried oregano

1/2 teaspoon salt, optional

1/2 teaspoon pepper

1/4 teaspoon ground cumin

1/8 to 1/4 teaspoon crushed red pepper flakes

In a large sauce pan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender. Yields 6 servings.

Kathy Hieb, Medina, N.D.


One 6-oz. pkg. quick-cooking long grain and wild rice mix

4 cups milk

One 10-3/4 oz. can condensed cream of potato soup, undiluted

8 oz. process American cheese, cubed

1/2 lb. bacon, sliced, cooked and crumbled

In a large saucepan, prepare rice according to package directions. Stir in milk, soup and cheese. Mix well. Cook and stir until cheese is melted. Garnish with bacon. Yields 6-8 servings.

Kathy Hieb, Medina, N.D.


3 potatoes, diced

1 cup celery, diced

1 cup onion, diced

1/2 cup carrots, diced

2 quarts milk

1/2 lb. butter

2 eggs, beaten

2 cups flour

Salt to taste

2 teaspoons water

2 teaspoons oil

Put potatoes, celery, onion and carrots in large saucepan. Cover with water and cook until tender. Add milk and butter.

Add eggs to flour, salt, water and oil. Mix and crumble slowly into hot potato mixture. Cook slowly until thickened.

Jeanette Mischel, Dickinson, N.D.


1 can cream of chicken soup

1 can fiesta nacho cheese soup

2 soup cans milk

1 can green chili enchilada sauce

1 can chicken meat

Tortilla chips

In saucepan, mix soups and milk. Heat till hot and add enchilada sauce and chicken. Heat and serve. Crush tortilla chips on soup and garnish with sour cream. Enjoy!

Deb Berger, Center, N.D.


Two 14-oz. cans stewed tomatoes

One 14-oz. can chicken broth

2 tablespoons butter

3 teaspoons sugar

1 tablespoon onion, chopped

Pinch of baking soda

2 cups whipping cream

Mix tomatoes, chicken broth, butter, sugar, onion and soda. Simmer 1 hour. Heat cream and add to hot tomato mixture. Serve.

Deb Berger, Center, ND


1 lb. hamburger

1/2 cup onion, chopped

1 lb. 5 oz. can diced tomatoes

1 can corn

1 can red beans (or kidney beans)

1 can white beans

1 can Rotel (mild)

1 pkg. taco seasoning

1 pkg. dry ranch dressing

1 can beer

Simmer all ingredients together except beer for some time or until everything is mixed well. Add beer and let simmer 5 minutes, then serve.

Melva Glemming, Tower City, ND


1 cup broccoli, cut

2 cups water

2 tablespoons chicken bouillon

6 tablespoons margarine

1/4 cup flour

One 13-oz. can Carnation milk

1 cup milk

1 cup water

Salt to taste

Pepper to taste

Mix 2 cups water and bouillon together. Add broccoli and cook.

Melt margarine in microwave, add flour to make a paste. Then add Carnation milk, milk and water. Add to broccoli/bouillon. Salt and pepper to taste. Heat and eat. Easy and delicious!

I use about double the broccoli the recipe calls for, as there's so much in a bunch.

Hint: Many people throw the larger broccoli stalks away. Try them to eat raw or anyway you fix broccoli, as they are tasty. All you need to do is peel the stalks: Look on the bottom of the stem - it shows a ring around the stalk. Pull down on that with a knife to peel all around.

Melva Glemming, Tower City, N.D.


5 cups water, more or less

1 head broccoli; florets, coarsely chopped; stems, peeled and sliced; to make 5-6 cups

1 medium onion, chopped

2 heaping tablespoons concentrated chicken stock paste

1 teaspoon garlic powder

1 teaspoon powdered paprika

2 cups half and half that has been blended with 1/3 cup flour or cornstarch

1-2 cups milk or water

Salt to taste

1-2 teaspoons butter, optional

Place water in pot on stove to heat. Coarsely chop broccoli florets, set aside. Peel broccoli stems with a potato peeler, slice and place just the stems into the water with the chopped onion. Bring to a boil and cook approximately 5 minutes. Then add the florets. Cook 6-7 minutes just below a rolling boil, until somewhat tender to the fork, but still bright green.

Add the chicken stock paste, garlic powder and paprika. Pull the pan off the burner and blend with a hand blender. This takes just seconds. Be sure to get stray bunches of florets that might escape.

Immediately add the half and half that has been blended with the flour. Stir until blended well. Add the milk or water. Return to burner and stir slowly for 3 to 5 minutes while mixture thickens somewhat. Remove from burner to avoid slight sticking to the bottom of pan. Salt carefully as there may be salt in the chicken paste. Add the butter just before serving if wished.

I am a retired professor of plant sciences at NDSU, and am in my 50th year at NDSU. I now promote flax seed and oil for food and all other uses. I read The Recipe Box most issues. I make this Broccoli Cream Soup recipe that we like very well - most visitors do, also. I can make this from start to finish in about 15 minutes. Enjoy it with homemade bread with ground flaxseed and semolina grind of good hard red spring wheat produced in North Dakota.

Jack Carter, Fargo, ND


2 cups water

4 cups fresh broccoli, chopped

1 cup celery, chopped

1 cup carrots, chopped

1/2 cup onion, chopped

6 tablespoons butter or margarine

6 tablespoons flour

3 cups chicken broth

2 cups milk

1 tablespoon fresh parsley, minced

1 teaspoon onion salt

1/2 teaspoon garlic powder

1/2 teaspoon salt

In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots and boil 2 to 3 minutes. Drain and set vegetables aside.

In same kettle, saute onion in butter until tender. Stir in flour to make a smooth paste. Gradually add broth and milk, stirring constantly.

Bring to a boil. Boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat, cover and simmer for 30-40 minutes or until vegetables are tender. Makes 2 quarts, 6-8 servings.

Jacqueline Burke, Crookston, MN


3 tablespoons vegetable oil

6 medium white onions, sliced

8 cups beef broth (Swanson is best)

1 cup water

2-1/2 teaspoons salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

5 plain hamburger buns

10 slices provolone cheese

10 teaspoons Parmesan cheese, shredded

Add the oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and saute for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.

Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.

To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread - 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them.

When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded Parmesan cheese over the provolone.

Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings. Makes 10 servings.

This is Top Secret Recipes' version of Applebee's Baked French Onion Soup (

Marjorie Horner, Napoleon, ND


6 cups potatoes, diced

4 cups water

1 tablespoon butter

2 medium onions, thinly sliced

1-1/2 tablespoons flour

2 teaspoons salt


1-2/3 cup milk

Cook 6 cups potatoes in 4 cups water. In sauce pan, melt butter; add onions. Cover and cook over low heat till tender, about 10 minutes. Remove from stove. Stir in flour and seasonings, slowly add milk. When potatoes are done, mash in water and add onion mixture. Put back on stove and cook till thickened.

An every day treat. I also add cooked ham or bacon.

Rita Christianson, Glenburn, ND


3 lbs. onions

1/4 lb. butter

8 cans beef broth

Juice of one lemon

1 teaspoon dijon mustard

1 tablespoon flour

1 tablespoon sugar

1/2 teaspoon thyme

1-1/2 cups dry vermouth

French Bread

Swiss cheese, grated

Parmesan cheese

Cut onions in rings and brown in butter. Add add other ingredients, except bread and cheese. Put in bowls, top with French bread, grated Swiss cheese and Parmesan. Put in 350 degree oven till cheese melts.

Rita Christianson, Glenburn, ND


One 24-32 oz. pkg. hash browns, diced

1 onion, chopped

2 chicken bouillon cubes

Ham, chopped in chips (optional)

1/2 stick margarine

1/4 lb. cheese

1/2 to 1 cup milk

In kettle, cover hash brown with water. Add onion and bouillon. Cook until tender. Add ham if desired. Do not drain. Add margarine, cheese and enough milk to desired thickness. Cook over low heat, stirring. Season to taste.

Betty DeVriendt, Sauk Centre, MN


One 6-oz. bag of wild rice

2 cups water

10 slices bacon, cut small

1/2 large onion

Potatoes, cut small

1 pint of half and half or cream

2 cups milk

2 cans potato soup

1 lb. Velveeta cheese

Cook bag of rice in water 20 minutes in microwave. Let set 4 hours. Drain well.

Fry bacon. Saut/ onion. Boil potatoes. Warm together with half and half, milk and potato soup. Add cheese. Heat through, but do not boil. Sprinkle with pepper.

I freeze small bowls to use later.

Mrs. Geraldine E. Peterson, Tolley, ND


1/2 lb. unpitted prunes

1 cup dark raisins

1/4 lb. dried apricots, snipped

1 orange, peeled, sliced, seeded and quartered

1 lemon, peeled, seeded, sliced and quartered

4 tablespoons minute tapioca

1 cup sugar

1 stick cinnamon

3 apples, peeled, cored, diced

1 jar white, sweet cherries, undrained

Soak dried fruit, oranges, lemons, tapioca, sugar and cinnamon in a glass or enamel bowl in enough water to cover. Soak overnight.

The next day, pour contents of bowl into enamel or stainless steel saucepan. Add apples and enough water to cover by 1". Cook over low heat until all fruit is soft, about 45 minutes. Stir in cherries and juice. Cook down to desired thickness. If soup is too thick, add a little water and heat. Serve warm in a fancy glass bowl. Yields 18 to 20 servings.

Leona Ulrich, Elgin, ND


1 pound hamburger

2 cups potatoes, cubed

1/2 cup celery, chopped

1/4 cup onion, chopped

1 tablespoon beef bouillon

1-1/2 cups water

1/2 teaspoon salt

2-1/2 cups milk, divided

3 tablespoons flour

1 cup Cheddar cheese, shredded

Brown hamburger, drain. Add potatoes, celery, onions, bouillon, water and salt. Cover and cook 15-20 minutes or until potatoes are tender. Combine 1/2 cup milk and the flour; stir into meat mixture. Add 2 cups milk and cook until thick and bubbly, about 5 minutes. Add cheese and stir until it is just melted. Serve immediately.

Donna Johnson, Braddock, ND


4 slices bacon

1-1/4 cups onion, chopped

4 medium potatoes, diced

1/2 cup water

4 cups whole-kernel corn

4 cups milk

2 teaspoons salt

Pepper to taste

Fry bacon until soft. Add onions and fry until bacon is crisp. Add potatoes and water; bring to boil and simmer 10 minutes. Add corn; cook 5 minutes or until vegetables are tender. Add milk, salt and pepper. Heat until warmed through. Serves 6. This is better if made ahead and reheated.

Donna Johnson, Braddock, ND


2 cups fish, cooked and flaked

2 slices bacon

1/2 cup onion, finely chopped

2 cups potatoes, cooked and cubed

1 teaspoon salt

Pepper to taste

1/4 cup butter or margarine

1-1/4 cups evaporated milk

Chowder tastes best when made ahead, refrigerated, and reheated. Combine all ingredients and heat until thoroughly warmed. If desired, thin with milk or broth. Serves 6.

Donna Johnson, Braddock, ND

Smoky Pasta and Bean Soup

6 slices lean, smoked bacon, diced

1 small onion, finely chopped

1 rib celery, finely chopped

1 medium carrot, peeled and grated

2 cloves garlic, peeled and crushed

1/8 teaspoon crushed red pepper

2 cups canned crushed tomatoes

2-1/2 cups canned white beans, drained

6 cups chicken broth

3/4 cup macaroni or other small pasta shape

Fresh grated Parmesan cheese, optional

In a large, deep skillet, saute bacon until some fat is rendered; add onion, celery, carrot, garlic, and red pepper to skillet and saut/ until vegetables are softened, about 10 minutes. Stir in tomatoes, cook and stir occasionally for 10 minutes.

Stir beans. Add broth and bring to a gentle boil. Add macaroni and continue cooking until pasta is tender, but still firm, about 15 minutes. (Serves 8.)

National Pork Producers


5 tablespoons butter

1 cup onion, chopped

4 cups carrots, peeled and cut in chunks

1/4 cup flour

5 cups beef broth made with water and beef bouillon cubes

4 whole cloves

3 cups milk

Salt to taste

Pepper to taste

Melt the butter in a soup kettle and saute onions and carrots until onions are transparent. Blend in flour. Gradually mix in beef broth stirring until smooth. Add cloves.

Simmer, covered for 30 minutes. Discard cloves and puree the soup in a blender. Put puree back in soup kettle and add milk. Heat, stirring until soup is hot, but not boiling. Makes 8-10 servings.

I freeze this in pint jars for a quick lunch for two.

Barbara Larson, Montevideo, MN


(Handy Homemade Mixes)

1/2 cup dry split peas

1/3 cup beef bouillon granules

1/4 cup pearl barley

1/2 cup dry lentils or small beans

1/4 cup dried minced onion

2 teaspoons Italian seasoning

1/2 cup uncooked long grain rice

1/2 cup alphabet macaroni or other small macaroni (sealed in its own separate, small bag)

Layer in a 1-1/2 pt. jar. Seal tightly. Yields 1 batch.

To prepare soup:

1 lb. ground beef

3 quarts water

One 28-oz. can tomatoes, cut up (with juice)

Carefully remove macaroni from jar and set aside. In a large saucepan or dutch oven, brown beef, drain. Add the water, tomatoes and soup mix. Bring to a boil. Reduce heat, cover and simmer for 45 minutes. Add macaroni, cover and simmer for 15-20 minutes until macaroni, peas, beans and barley are tender. Yields 16 servings (4 quarts per batch).

Erma Wagenaar, Adrian, MN


6 potatoes, peeled and cubed

Onion, diced

1 carrot, diced

1 stalk celery, diced

5 cups water

Salt to taste

Pepper to taste

1/2 tablespoon butter

4 cubes chicken bouillon

Parsley flakes

1 can evaporated milk

Cook all together (except evaporated milk) until completely done. Add the can of evaporated milk, cook just enough to heat through.

Can cook first part of soup one day, add milk and heat the next day.

Clarice Schmidt, RRVPG Auxiliary


2 slices French bread (slices are about 5 inches across and about 3 inches in depth)

2 tablespoons prepared Caesar dressing

2 slices (1 ounce each) white Cheddar (yellow Cheddar may be used as a substitute)

1 small, grilled, boneless chicken breast (3 ounces) or 2 slices of deli chicken

1 tablespoon grated Parmesan cheese

1 tablespoon butter

Spread 1 tablespoon of the Caesar dressing on 1 side of each slice of bread. Place spread side down. Place 1 slice of white Cheddar on each slice. Top cheese with freshly grilled chicken fillet or 2 slices of deli chicken. Sprinkle with the grated Parmesan cheese. Close sandwich. Melt 1 tablespoon butter in skillet or griddle over moderate heat. Cook sandwich, on both sides, until golden brown.

Makes 1 sandwich.

Donna Schultze, Dunnell, MN


8 slices pumpernickel or rye bread

4 tablespoons hot pepper jelly

1/2 cup crumbled blue cheese

1/2 cup chopped macadamia nuts

6 ounces Brie cheese, cut into 8 slices

4 tablespoons (1/2 stick) butter, softened

Spread 1 tablespoon jelly over four slices of bread. Top each with 2 tablespoons blue cheese, 2 tablespoons nuts and 2 slices of Brie. Place the remaining slices of bread on top; spread butter evenly over the top and bottom of each sandwich.

Preheat a large skillet or griddle over low heat. Cook sandwiches, in batches if necessary, for 3-4 minutes per side, or until browned and the cheese is melted.

Makes 4 sandwiches.

Lisa Renshaw, Kansas City, MO


3 eggs, slightly beaten

1/4 cup milk

2 tablespoons (1/4 stick) butter

8 thick slices egg bread

12 slices (8 ounces) white Cheddar cheese (yellow Cheddar may be used as substitute)

1/2 tablespoon chopped walnuts

4 teaspoons real bacon bits or 4 slices of cooked bacon, crumbled

In a shallow dish, combine the eggs and milk; mix well. Melt the butter in a large skillet or griddle over low heat. Dip 1 side of 4 slices of bread in the egg mixture, making sure it does not soak through to the other side. Place the bread slices coated side down in the skillet. Top each with 3 slices of cheese, walnuts and a sprinkle of bacon. Dip 1 side of the remaining 4 slices of bread in the egg mixture and place coated side up over the cheese and bacon bits. Cook for 4-5 minutes per side, or until golden and the cheese is melted.

Optional: Serve with maple syrup for a tasty twist.

Makes 4 sandwiches

Charmaine Rawsthorne, Stamford, CT


1 medium-size zucchini

1-1/2 tablespoons mayonnaise

1 tablespoon pesto sauce

1/2 loaf (8 ounces) Italian bread, cut into 8 slices

1 can (7-1/2 ounces) salmon, drained and flaked, divided into 4 portions or 6 ounces fresh, poached salmon, divided into 4 portions

4 slices (4 ounces) Havarti cheese

2 tablespoons (1/4 stick) butter

Cut the zucchini in half crosswise then slice each piece lengthwise into 4 pieces. In a small bowl, combine the mayonnaise and pesto sauce; mix well and spread over one side of 4 slices of bread. Top each with two slices of zucchini, one portion of salmon and a slice of cheese. Place the remaining 4 slices of bread over the top. Melt 2 tablespoons butter in a large skillet or griddle over medium-low heat. Cook the sandwiches in batches for 2-3 minutes per side, or until golden and the cheese in melted, adding more butter as needed.

*Note: If using fresh salmon, place a fillet in skillet of low boiling water. Add 1 slice of onion, 3 tablespoons lemon juice and 1 bay leaf. Cover and let cook until salmon is tender. Drain, cool and then flake.

Makes 4 sandwiches.

Roxanne Garland, Charlotte, NC


1 can (21 ounces) apple pie filling

1/3 cup sweetened dried cranberries

3/4 teaspoon cinnamon

4 large croissants, cut lengthwise into halves

8 slices (1 ounce each) Cheddar cheese

2 tablespoons (1/4 stick) butter, softened

Combine pie filling, cranberries and cinnamon in bowl. Spread filling on bottom half of each croissant. Top each with 2 cheese slices and cover with croissant top. Brush top and bottom with butter. Grill in skillet over medium to medium-low heat until filling is hot and croissants are golden brown, about 3 minutes per side.

Makes 4 sandwiches.

Mary Louise Lever Rome, GA


1/2 cup mayonnaise

2 teaspoons lemon juice

1/2 teaspoon ground cumin

8 slices sourdough bread

8 slices (8 ounces) Cheddar cheese

4 large tomatillos, thinly sliced*

1 can (4-1/2 ounces) diced green chilies, drained

2 tablespoons (1/4 stick) butter

In a small bowl, combine mayonnaise, lemon juice, and cumin; mix well and spread over 1 side of 4 slices of bread. Top each with 2 slices of Cheddar cheese, 1 sliced tomatillo, 1 tablespoon chilies and remaining 4 slices of bread. Melt the butter in a large skillet or griddle over low heat. Cook the sandwiches, covered for 3 to 4 minutes each side, until golden and the cheese is melted.

*Note: A tomatillo is a small, round fruit with a lemony, slightly acidic taste. Resembling a green cherry tomato, it has a parchment-like green husk that must be removed before using. If you can't find tomatillos in your local supermarket, a slice of tomato can be substituted in each sandwich.

Makes 4 sandwiches.

Danya Berman Los Angeles, CA


5 cups water

1 bay leaf

1 cup lentils

1-1/2 teaspoon salt

1 tablespoon margarine

1/2 cup onion, chopped

1 carrot, diced

1 stalk celery, diced

Dash of thyme

1 cup canned tomatoes

3 wieners, sliced ( or a few drops of smoke seasoning)

Bring water, bay leaf and salt to boil Rinse lentils and add to water. Boil slowly till lentils are tender. Remove bay leaf. Cook onion in margarine until transparent. Add to lentils with other ingredients and cook till veggies are tender. Add wieners or smoke seasoning the last 5 minutes.

Lentils have as much protein as meat.

I hope someone else will like these recipes as much as we do.

Ruth Johnson, Thief River Falls, MN


2 tablespoons butter or margarine

1 medium onion, finely chopped

2 celery stalks, finely chopped

2 carrots, shredded

4 cups beef broth

1 cup water

1 cup dried lentils

1/2 teaspoon Worcestershire sauce

Red pepper sauce, to taste

1 cup half and half

1/2 cup ham, minced (optional)

Salt to taste

Pepper to taste

Melt butter or margarine in a larger, heavy saucepan. Saute onion, celery and carrots until softened. Stir in broth and water. Rinse lentils. Sort over and add to the soup. Bring to a boil. Lower heat to a simmer. Cover and cook for about 1 hour or until lentils are easily mashed. Puree half of the mixture using a food processor, blender or food mill. Return all of the soup to the saucepan. Stir in Worcestershire sauce, red pepper sauce, half and half and ham. Heat through, but not to a boil. Add salt and pepper as desired.



One 15-1/2 oz. can chicken broth

3 cups potatoes, diced

1/3 cup onion, chopped

1 teaspoon salt

1/8 teaspoon ground nutmeg

One 10-oz. pkg. frozen spinach, chopped

1 pint fat-free half & half

5 oz. Velveeta cheese

Combine first five ingredients, boil and simmer 5 to 8 minutes. Add frozen spinach; cook 7 to 10 minutes. Blend cheese and half & half, stir into soup until cheese melts. Do not boil.

Donna A. Fugere, Dunseith, ND


1 cup onion, finely chopped

1 cup carrots, finely chopped

1 cup celery, finely chopped

1/4 cup butter

1/4 cup flour

2 cups turkey broth or chicken bouillon

2 cups half and half

1/4 teaspoon salt

1/8 teaspoon white pepper

Dash cayenne pepper

1-1/2 cups sharp Cheddar cheese, shredded

2 cups cooked turkey, diced

Saute onions, carrots and celery in butter till soft, but not browned. Blend in flour. Gradually stir in broth, then half and half.

Cook stirring constantly till mixture thickens. Stir in remaining ingredients. Heat just until cheese melts.

Joyce Robinson, Bismarck, ND

Copyright 2015 Minnesota Farm Guide. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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