Broccoli Cheese Soup

Given to me by a friend at church, I have made this and my husband loved it.  I now am making a double batch for a voter's meeting at church on Wednesday night.

32 oz cubed frozen hashbrowns
10 cups water
1 family size package of frozen broccoli pieces
2 cans cream soup (chicken, celery, or mushroom)
2 # Velveeta cheese (cubed)
Boullion cube or soup starter.

Cook potatoes in water until softened, add rest of ingredients (except cheese) and continue cooking until softened.  A bit before serving, add cheese stirring often until cheese is melted and blended.

Unusual Slow Cooker Recipe - Easy Pot Beef

My aunt and I spent Friday sifting through the shoebox of recipes.  We sorted them to handwritten and print.  She kept a few to try and will return. I got to see many of the recipes in the box and this recipe was a handwritten one I had flagged to definitely try as I have never read a similar one before!



Easy Pot Beef

5-6# Chuck Roast
1 quart Dill Pickles, undrained
1 package dry onion soup  mix

1.  Put all ingredients in slow cooker.  Cook on low 10-12 hours or put all ingredients in roaster and cover and bake in oven at 275 for 6 hours.

2.  Remove pickles, shred beef with fork, and serve on buns.

Vintage Recipe Thursday, Orange Coffee Cake

Another from the infamous notebook. I have so many pages to scan.

ORANGE COFFEE CAKE

1 package granular or 1 cake fresh yeast

1/4 cup lukewarm water

1 cup orange juice

2 tablespoons grated orange rind

1/4 cup granulated sugar

1/2 teaspoon salt

3 tablespoons melted butter

3 cups flour

2 tablespoons melted butter

1/2 cup brown sugar

2 teaspoons cinnamon

1/2 cup chopped nut meats



Dissolve yeast in lukewarm water; add orange juice, rind, granulated sugar, salt, three tablespoons melted butter, and half the flour; beat well. Add remaining flour; turn onto floured board and knead well. Place in greased bowl; cover; let rise until doubled in bulk. Punch down; divide dough into several portions, shaping each in too long, narrow rolls. Pinch the ends of rolls together and twist into a coil. Place on a greased cookie sheet. If roll is too long, curve in a horseshoe shape. Spread with remainder of melted butter and sprinkle with brown sugar, cinnamon, and nuts. Let rise until doubled in bulk. Bake in moderate oven (375°) 30 minutes. Serves 10.



Thanks Joy of Desserts for hosting Vintage Recipe Thursday