Easy Southern Hash

Something I didn't much care for as a kid but as an adult this is good! It's also quick and easy! (That's what's important now.)

You'll Need:

• 1/2 to 1 pound of ground round
• Garlic Salt
• Seasoning Salt (I prefer Lawry's)
• Elbow Noodles or Shell Noodles (amount depends on the pan size and how many mouths you're feeding)
• 1 can of Tomato Soup
• 1 can V8 Tomato Juice

Directions:

1. Season your thawed ground round then brown in the pan. At the same time prepare your noodles. I use about half of a 16 oz box.
2. Drain off excess fat from the meat. add the can of tomato soup and mix well. Then add the can of V8 and mix well.
3. Finally once your noodles are cooked add them in the pan as well and mix.
4. Let simmer until warm then serve.

Broccoli Cheese Soup

Okay so I totally love Bread Co.'s Broccoli Cheddar Soup! So I did a search online and I found a recipe for it. Not the same as Panera's but good all the same.

You'll Need:

• 1 Tbsp butter melted
• 1/2 medium onion chopped
• 1/4 c. melted butter
• 1/4 c. flour
• 2 c. half-and-half
• 2 c. chicken stock or bouillon
• 1 c. carrots, julienned
• salt and pepper to taste
• 1/4 tsp nutmeg
• 8 oz. grated sharp cheddar

Directions:

1. Saute onion in butter and set aside. (They look slightly browned.)
2. Cook melted butter and flour over medium heat for 3-5 minutes. [I find it's easiest to do a little at a time. It usually doesn't take 3-5 minutes. It usually only takes a couple. Just make sure it's mixed well.] Stir constantly and slowly add the half-and-half. (This is called making a roux.) Add the chicken stock whisking all the time. [*Note: if you're using bouillon cubes I suggest making the stock before starting step one.] Simmer for 20 minutes.
3. Add the broccoli, carrots and onions. Cook low heat for 20-25 min. [I don't always use julenned carrots; baby carrots work fine.] If desired add the salt and pepper.
4. Once the soup is thickened, pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in nutmeg. [I prefer not to add the nutmeg because it doesn't blend well.]

((Courtesy of CDKitchen.com))