Noodler

this is from my mom, who has had many years, and many children, to come up with fantastic meals that would fill us up without breaking the bank.

serves 8

1 1/2lbs ground beef (browned & drained)
16oz whole kernal corn (cooked & drained)
1/4lb noodles (cooked & drained
2 c cheddar cheese, cubed
1 can (16oz) tomatoes, drained
1/2 clove of garlic, minced
1 sm green pepper, diced
1 sm onion, diced

Heat oven to 350
Grease a 2qt casserole dish
Mix beef, corn, noodles & cheese
Combine remaining ingred. in a blender on "chop"
Add to meat mixture & pour into the casserole dish
Cover & bake 45 minutes
Uncover & continue baking 10 more minutes.

Chicken Corn Noodle Soup

"I feel sick" at our house is immediately followed with "can you make some of your noodle soup??"
You can use any noodles, put the corn in, leave the corn out, add carrots, forgo...it really is up to you & your house full of "sickies" as to what they can handle...if they are sick or getting sick, I highly recommend trying to slip the garlic in there, even if they/you are not huge garlic fans...it helps.

6 cups chicken broth
1 lb (or so) of already cooked bite size chicken (or turkey, we don't discriminate around here)
1 T tarragon
3-4 cloves minced garlic (did I mention we happen to LIKE garlic?)
1 T ground pepper
16 oz frozen corn (or canned, no preference on how the goodies are stored)
16 oz frozen carrots (do preferred frozen or canned, fresh need to be steamed before using or they won't be very soft...so if you LIKE crunchy carrots in your soup...pls do add fresh!)
1 lb wide egg noodles, cooked & drained

In a large stockpan, add all ingred to the frozen corn (but not including)...bring to a boil, turn down the heat to med, simmer for about 15 min.  Add in corn, carrots & noodles (rinse in COLD water after draining, this stops them from continuing to cook & getting mushy in your soup as well as soaking up all your broth).  Bring back to a good simmer, give it about 3-5 min. there, then serve.  Saltines are a favorite w/this soup.

Potato Corn Chowder

Winter has brought on a whole new excitement in our house...its called "no work, no money, eat what we can for CHEAP!"  you are super excited now aren't ya?!  Ha...actually, this has become such a favorite around here, it is requested, even when there is work...guess that says something for it.

3 lbs potatoes, chopped into bite size pieces
1/2 onion, diced
4 T butter
2 T flour
4 cups chicken broth
1 bag (16oz or so) frozen corn
3 cups milk
2 cups shredded cheese
1 T cayenne (if you like a little depth but not too much "hot")
1 T ground pepper

melt butter then saute onion till soft.  Add in flour, stir to coat well, then add in chicken broth & potatoes.  Bring to boil & cook about 25 min till potatoes are soft & easily pierced w/a fork.  Add in corn, milk & 1 cup cheese...cook about another 5 min.  Serve w/a dollop of shredded cheese on top.

Southwest Shrimp Corn Chowder

this has become a tried & true in our house. We have adapted it to accommodate both shrimp or turkey/chicken. Great for any time of year, and super quick to toss together.

1 bag diced potatoes (or 3 lg skin ON diced up)
2 T butter
2 T flour
1 bag corn/black bean mix frozen (or 2 cans)
1 1/2 cups half-half or milk
1 1/2 cups chicken broth
1 lb shrimp (small, thawed) or diced chicken/turkey (cooked)
1 t cayenne pepper

melt butter in large pan, saute potatoes. Add flour, stir to coat. Add corn/black bean/pepper/onion mix and all liquids. Let simmer 5-10 min. stirring. Add in shrimp/chicken/turkey & pepper. Stir & let cook another 5-8 min. We top w/a little shredded cheese once in bowls & eat w/biscuits or quesadillas. Made as above, this serves 4. I double for our 6 and am lucky to have one serving left over!