Macaroni & Cheese Soup

Macaroni & Cheese Soup
Recipe By : Louise
Serving Size : 8
Categories : Soup
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1/4 pound macaroni -- elbows
2 tablespoons onion flakes
1 quart water
1 carrot -- shredded
4 vegetable broth -- cubes
1/2 teaspoon seasoned salt
1/2 teaspoon tabasco sauce
1 1/4 teaspoons dry mustard
1 1/4 drops white pepper
1 can cheese soup, condensed
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1. Mix all ingred except macaroni.
2. Heat until hot but not boiling. Add macaroni and cook for 10 minutes.
3. Serve.
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NOTES : * Shred carrots in food processor using grater attachment.
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Iowa Corn Chowder

Iowa Corn Chowder

Recipe By : Louise
Serving Size : 12
Categories : Soup
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3 tablespoons onion flakes
2 stalks celery -- diced
3 tablespoons green peppers -- chopped
1 can corn
1 can creamed corn
1 can potatoes -- diced

1 1/4 quarts water

5 vegetable broth -- cubes

2 drops liquid smoke flavoring -- or Maggi seasoning
2 drops tabasco sauce
1 1/2 cups cream sauce mix
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1. Mix and heat all but cream sauce mix.
2. Fold in cream sauce mix, heat until thick. Serve.

Seafood Bisque

Seafood Bisque
Recipe By : Louise
Serving Size : 8
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1/2 pound surimi seafood -- thawed & cubed
1/4 cup margarine
1/2 teaspoon paprika
1 quart chicken bouillon
1/4 teaspoon white pepper
1 cup white sauce -- mix-premade
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1. Melt butter, add paprika and saute sealegs. Add chicken base and water - bring to a boil. Whisk in cream sauce mixture and cook until thick.
2. A small amount of rice may be added to the broth stage for an even thicker soup.