course recipes

- 4 tablespoons flour
- 1 teaspoon salt
- 1 lb ground beef
- 1/2 cup chopped celery
- 2 1/2 cups tomato juice
- 3 cups milk
- 1/2 cup chopped onions
- 1 cup cubed potatoes
- 1/2 cup milk
- 2 cups water
- 1/2 cup sliced carrots

- 1 (6 ounce) can tomato paste
- 2 (15 ounce) cans kidney beans, undrained
- 1 tablespoon chili powder
- 1 (28 ounce) can stewed tomatoes
- 1 teaspoon crushed garlic
- salt and pepper to taste
- 1 cup water, or as needed
- 1 tablespoon white sugar
- 3 stalks celery, chopped
- 1 1/2 pounds ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped

- 1 (10 ounce) can tomato soup
- 4 large carrots
- 2 cups beef broth
- 1 teaspoon salt
- 1 1/2 lbs lean ground beef
- 1 bay leaf
- 4 stalks celery
- 1 medium onion
- 3/4 teaspoon pepper
- 1 cup peas (fresh or frozen)
- 2 medium potatoes
- 2 teaspoons dried parsley flakes

- 2-3 tablespoons sherry wine
- 16 ounces milk (no less then 2%)
- 1 (10 1/2 ounce) can tomato soup
- salt or pepper
- 1 (6 1/2 ounce) can crabmeat
- 1 (10 1/2 ounce) can green pea soup

- parsley
- 2 cups milk
- 1/2 teaspoon thyme
- 2 cups fat free sodium free chicken broth
- 1/2 teaspoon ginger
- 1 large onion
- 2 cups water
- 2 lbs sweet potatoes
- 2 tablespoons butter
- salt and pepper

- 1 cup cooked chicken breasts or salmon or tempeh or cooked beans (optional)
- 1 small carrot
- 1/3 cup salad dressing
- 2 sliced scallions
- 1 stalk celery or fennel
- 1/2 cup red bell peppers or green bell peppers
- toasted chopped nuts or sunflower seeds or eggs, slices or grated cheese
- 2 cups cooked quinoa or kamut or rice or millet or barley or posole or wild rice or pasta shells

- dill weed
- kosher salt
- 1/4 cup Best Foods Mayonnaise
- 3 baby artichokes
- 1 teaspoon French's mustard
- freshly cracked black pepper