Zucchini Casserole

4 cups grated zucchini
1/2 chopped onion
1 can cream of chicken soup
1 cup grated carrots
1 cup sour cream
1 box stove top stuffing

 Cover zucchini, carrots, and onion with water, boil 5 minutes. Mix stuffing as directed on package, using 1 tablespoon extra butter. Pour one half of the dressing mix into a buttered casserole dish. Add sour cream and cream of chicken soup to cooked vegetables. Pour zucchini mixture on top of the stuffing. Add the rest of the stuffing on the top. Bake at 350 degrees for 30 minutes.

Spaghetti Soup

3 stalks chopped celery
1 onion chopped
1/2 teaspoon Italian seasoning
2 quarts tomato juice
3/4 pound hamburger browned
1 handful of spaghetti
4 diced carrots
3 medium potatoes chopped
3 teaspoons beef bullion
1/2 quart water
3 bay leaves

 Brown hamburger, add all ingredients except spaghetti into a large pan. Simmer until vegetables are tender. Add spaghetti just before soup is done.

End of the Garden Pickles

1 cup cucumbers
1 cup small pickling onions
1 cup chopped carrots
1 cup chopped celery
2 cups sugar
1 tablespoon celery seed
1 cup chopped cabbage
1 cup cauliflower
1 cup string beans cut
2 cups vinegar
1 tablespoon turmeric
2 tablespoons mustard seed Soak vegetables in 2 quarts water and 1/2 cup salt for several hours. Boil until tender. Drain, add vinegar, sugar, and turmeric. Tie celery seed and mustard seed in a cheese cloth sack, add to vinegar mixture. Cook 10 minutes. Put in bottles, cold pack 10 minutes.

American Hambrger Soup

1 pound hamburger
3 medium diced carrots
3/4 cups diced celery
2 cups canned tomatoes
2 tablespoons minced green pepper
2 teaspoons Worcestershire sauce
3 1/2 teaspoons salt
little pepper
2 cups cubed potatoes
2 tablespoons minced parsley
1 teaspoon sugar
2 medium onions chopped
1 large bay leaf
1 small garlic button
1 1/2 quarts water
6 whole allspice
1/4 cup barley or raw rice

 Put all ingredients in a large kettle. Add water and bring to a boil. Reduce heat to simmer and cook slowly several hours with lid on.

Hamburger Stew

2 pounds browned hamburger
2 cups chopped onions
2 cups sliced carrots
2 cups chunked potatoes
4 cups water
2 15 oz. cans tomato sauce
1 bay leaf
1/4 teaspoon basil




 Brown hamburger. Cut up vegetables. Mix everything together and simmer until vegetables are tender.

Wisconsin Cheese Soup

2 or 3 diced carrots
1 cup chopped celery
3 1/2 cups cubed potatoes
3/4 cup flour
8 ounces cheese whiz
pepper to taste
1 cup chopped onion
1/2 pound bacon
3/4 cup margarine
4 cups 2 milk
1 1/2 teaspoons salt





Cook bacon until crisp, crumble when cool. Cover vegetables with water, cook until tender. Melt margarine and add flour, mix. Add milk and cheese whiz. Cook and stir until smooth and thick. Add crumbled bacon, cooked vegetables with with water. Salt and pepper to taste.