42nd Recipe Street

1 Onion, Chopped
6 Slices Bacon
2 (14.5 oz) Cans Chicken Broth
6-8 Potatoes
8 oz Sour Cream
2 Cans Cream of Chicken Soup

Cut bacon into small strips and fry with onion. Meanwhile peel potatoes and cut into small bite size pieces. Simmer potatoes in the chicken broth until fork tender. Stir in sour cream and chicken soup. Cook on low until hot, do not boil. Remove from heat and stir in bacon/onion mixture along with drippings.

Source: http://allrecipes.com/recipe/basic-ham-and-bean-soup/

1lb Dry Great Northern Beans
8 C Water
1/2 t Salt
1 Ham Hock
1 C Chopped Carrot
1/2 Celery Stalk, Chopped
1 Onion, Chopped
1 t Minced Garlic
1 t Mustard Powder
2 Bay Leaves (or 3 small)
1lb Fully Cooked Chopped Ham (About 2 Cups)
1/2 t Ground White Pepper

Sort and rinse beans. Combine beans, water, and salt in a large dutch oven. Bring to a boil, turn off heat, and let sit for 1 hour. Add ham hock, carrots, celery, onion, garlic, mustard powder, and bay leaves. Mix well and bring to a boil. Reduce heat and simmer on low for 1 hour. Remove ham hock and discard. Stir in chopped ham and simmer for another 30min to 1 hour or until the beans are as soft as you like them. Season with pepper to taste.

Source: http://allrecipes.com/Recipe/Cheesy-Potato-and-Corn-Chowder

2 T Olive Oil
1 C Celery, Chopped
1 Onion, Chopped
2 (14.5 oz) Cans Chicken Broth
3 Cups Peeled and Diced Potatoes
1 (15 oz) PKG Frozen Corn
1 (4 oz) Can Diced Green Chilies
2 C Milk
1 (2.5 oz) Packet Country Style Gravy Mix
1 C Shredded Cheese
Cooked and Crumbled Bacon, Optional

Saute onion and celery in oil until it starts to caramelize. Add chicken broth and potatoes. Simmer until potatoes are tender, about 10-20 minutes. Add frozen corn and chilies. Return to boil. Dissolve gravy mix in milk, then add to the pan. Add cheese and stir until melted and everything has warmed through. Top with cooked crumbled bacon if desired.

Source: http://foodwishes.blogspot.com/2012/09/beef-borscht-you-really-cant-beat-this.html

1 lb Sirloin OR Eye of Round
1 T Oil
2 Carrots, Diced
2 Celery Stalks, Diced
1 Onion, Chopped
8 C Water
3-4 C Fresh Beets, Peeled and Diced
1 Bay Leaf
2 C Shredded Cabbage
1/4 C Vinegar
Salt and Pepper to taste
Sour Cream, Optional
Rye Bread, Optional

Saute meat, carrots, celery, and onion in oil until meat is done and very well browned. Add water, beets, and bay leaf. Bring to a boil and simmer over a medium heat for about an hour. Skimming the fat and stirring occasionally.  Add cabbage and cook for another 30 minutes. Stir in vinegar and season with salt and pepper. Serve with sour cream and rye bread.

Original Recipe by Sara is here http://fantasticfoodsbysara.blogspot.com/2012/09/chicken-and-dumplings.html my variations are below. The chicken smelled so wonderful while it was cooking in the stock with the onion. So wonderful, that I think i'm going to use the base part of this to make chicken noodle soup in the near future!!!

8 Cups Chicken Stock
1 Whole Medium Chicken, Neck and Giblets Removed.
1 Medium Onion, Chopped
1 T Black Pepper
2 Family Size Cans Cream of Chicken Soup

12 T Butter
3 3/4 C All Purpose Flour
3/4 C Milk
3 Eggs
4 1/2 t Salt

Combine chicken stock, chicken, onion, and black pepper in a large stock pot. Cover and boil for about 3 hours or until the chicken starts to fall off the bone. You can also do this step in a crockpot if you have time.

Strain the mixture, returning the broth to the stock pot. When the chicken has cooled, debone and set aside. Add the 2 cans of cream of chicken soup to the stock pot and mix well to combine. Add deboned chicken to soup and mix well. Bring to a boil.

In a large mixing bowl cut together the butter and the flour until crumbly. In a small bowl whisk together the milk, eggs and salt. Add to the flour mixture and knead until a soft dough forms--the dough will be very stick at first. Turn out dough onto a floured surface and let sit 10 minutes.

Roll out the dough to a minimum of 21"x16" or larger if you prefer smaller dumplings. Cut into 1 inch squares with a pizza cutter. Drop dumplings, 1 at a time, into the stock pot. You'll need to mix this gently while you're dropping the dumplings in to make sure they are evenly distributed amongst the soup.

When all the dumplings are added, cover and simmer for about 30 minutes or until the dumplings are done and no longer doughy.

Source: http://allrecipes.com/recipe/basic-ham-and-bean-soup/detail.aspx