Cheeseburger Chowder

 We found this recipe from the November 1999 The Friend magazine and love it.  Here is the link to the recipe in The Friend: https://www.churchofjesuschrist.org/study/friend/1999/11/kitchen-krafts?lang=eng

Cheeseburger Chowder

1 pound (.45 kg) lean ground beef

1/2 cup chopped celery

1 cup coarsely shredded carrots

1/4 cup chopped onion

5 tablespoons flour

1 teaspoon salt

1 can (10 1/2 ounces/298 g) beef broth

5 cups milk

2 cups peeled, diced potatoes

1 1/2 cups shredded cheddar cheese

1. Brown the ground beef in a large kettle; drain off the grease. Add the celery, carrots, and onion; cook until tender.

2. Stir in the flour and salt. Then add the beef broth, milk, and potatoes, and bring just to a boil. Reduce the heat to low; simmer and stir for 5–10 minutes or until the potatoes are done.

3. Turn off the heat, add the cheese, and stir until it melts.

We usually use powdered milk and beef base rather than fresh milk and beef broth.  That lets you use as much water with beef base as needed to cook the potatoes and you can boil it without worrying about scalding the milk.  Then you mix double strength milk in water and add that, it will cool it enough to add the cheese without it being so hot that it curdles the cheese.

Zucchini Cake

I haven't tried this recipe yet, but I know and trust anything that comes from the kitchens of these women, my friends. It was posted on Whitney Montenegro's facebook page.

Mulligan Stew

 Boil 3 cups water drop 1 lb hamberger into boiling water add 3⁄4 tsp salt and 1⁄4 tsp salt. Add 1

onion chopped. Turn to simmer and dice 1 cup carrots, 1 cup celery and 2 cups potatoes.

Add to soup. Add extra water to cover top of potatoes. Cook until tender. Thicken with 1 1⁄2

cup cold water mixed with 1⁄2 cup flour. Let come to a boil to check thickness. Can add

more flour/water mixture if desired. Add 2 cups frozen green peas. Add more salt and

pepper if desired.

Stir let simmer until peas are hot. Serve with sour cream if desired.