More soup for dinner. Tonight's was a hot dog cheese chowder.

School Day Chowder
from Taste of Home Annual Recipes 2000

I was a little wary of this soup, but it really was very good. One of the creamiest cheese soups I've had in a long time. It should have been a quick dinner, less then 30 minutes. It took me much longer because I had to cut all the vegetables, but now I have plenty of extra in the freezer.

16 oz hot dogs, halved lengthwise and sliced (recipe calls for 8 oz, I missed that)
1 cup diced celery
1/2 cup diced carrot
1/2 cup diced green pepper
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
1/8 teaspoon pepper
3 cups milk
8 ounces cheddar cheese

In large saucepan, combine first 6 ingredients. Cook and stir over medium heat until vegetables are tender, about 10 minutes. Stir in flour and pepper until blended. gRadually add milk. Bring to boil; cook and stir 2 minutes, until thickened. Add cheese; stir until melted.

Dinner Feb 18, 2010

Tonight's dinner was chili with a side of hash brown casserole. An odd combination, but I didn't have time to make the casserole the night I had it planned.

Slow Cooked Chili
from Taste of Home Annual Recipes Cookbook 1997

I'm not certain why, but I only bought half of the recipes. I was only planning on using half of the meat it called for to begin with to save some money. It still ended up being enough to feed all the boys. It had great flavor, I felt it was too meaty though. Next time I will use less meat or try stew beef instead. Another meal that was greatly simplified by having chopped onions and peppers in the freezer.

1 pound ground beef
16 oz can dark red kidney beans, rinsed and drained
14.5 oz can petite diced tomatoes, undrained
8 oz tomato sauce
1 onion, chopped
1/2 cup chopped green pepper
2 teaspoons minced garlic
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
Shredded cheddar cheese

In skillet, brown beef; drain. Transfer to slow cooker. Add next 9 ingredients. Cover and cook on high for 4 hours (or low for 8-9 hours). Garnish each bowl with cheese before serving.

Creamy Hash Brown Casserole
from Taste of Home Annual Recipes 1998 Cookbook

Although a strange accompaniment for chili, this was an incredibly tasty side dish. It was like eating butter. I've found that my mortar and pestle works wonderfully for crushing cereal for toppings like this recipe has.

32 oz package frozen Southern-style hash brown potatoes, thawed
16 oz Velveeta, cubed
10-3/4 oz condensed cream of chicken soup
16 oz sour cream
1/2 cup butter, melted
3 tablespoon chopped onion
2 cups cornflakes, slightly crushed
1/4 cup butter, melted

In large bowl, combine first 6 ingredients. Spread into greased 13x9-inch dish. Combine cornflakes and 1/2 cup melted butter; sprinkle on top. Bake, uncovered, in 350º oven for 50-60 minutes, until heated through.