PHILLY CHEESE STEAK SOUP by Gwen Gevens
3/4 c. butter
1 green pepper, diced or cut in strips
1 orange yellow or red pepper diced or cut in strips
1 medium onion, diced or cut in strips
8 oz. fresh mushroom, sliced (optional)
2/3 c. flour
6 c. milk
1 can beef consomme’
3/4 lb. cooked beef or ribeye diced (left over roast works great)
8 oz. Swiss/American cheese slices
Salt & pepper to taste
Melt butter in large, heavy stockpot. Add peppers, onions and mushrooms. Saute’ until tender; about 5 min. Add flour; cook an additional 5 minures, stirring continuously. Slowly whisk in milk; bring to a simmer, stirring often until soup thickens. Reduce heat to med. low; stir in consomme’ and beef. Slowly add cheese until all is melted and incorporated into the soup.
CREAMY TACO CHILI by Gwen Gevens
1 1/2 pounds ground beef
1/2 medium size onion
1 – 15 oz. can Hormel chili, without beans
1 – 15 oz. can diced tomatoes
2 – 16 oz. cans of pinto beans
1 – 10 oz. can diced tomatoes with chilies
1 pint sour cream
1 pound pasteurized processed cheese (small box of Velveeta)
Frito’s (or other corn chips)
Brown the ground beef and onion. Drain, then add the remaining ingredients except the sour cream and cheese. Mix well and simmer for 2-4 hours on low heat. Stir occasionally. Blend well and simmer for 2-4 hours on low heat. Stir occasionally. Blend in sour cream and cheese. Serve with Frito’s instead of crackers.
NOTE: This is the recipe as writen by Wynn Speece (WNAX Radion “Neighbor Lady”) from one of her newspaper column’s many years ago.
I embellished it a little by useing “spiced up” tomatoes and useing the Mexican style Velveeta cheese. I also used one can of chili beans and one can of pino beans instead of 2 cans of pinto beans. You could make this as hot or as mild as you like by changing up a few items. Make it a bigger batch by adding more tomatoes, beans, or hamburger.