Soup and Sammie Night!

I've been eyeing up this recipe for Hot Pizza Sub in a Taste of Home magazine for months. Last night, Justin and I decided to have soup and sammie night. I made Hot Pizza Sub and also a Cheesy Potato Soup since the recipes were on the same page. We really enjoyed the Hot Pizza Sub! The Cheesy Potato Soup was just alright, I have another recipe that Justin prefers better, lol.

Hot Pizza Sub-

1 unsliced loaf Italian bread
1/4 cup pizza sauce
1 1/2 tsp italian seasoning
1 medium green pepper, thinly sliced
4 slices fully cooked ham
10 slices salami
30 slices pepperoni
4 slices each cheddar, mozzarella and american cheese

Slice bread in half horizontally. Spread bottom half with pizza sauce; sprinkle with Italian seasoning. Top with green pepper, ham, salami, pepperoni and cheese; replace bread top. Place on a baking sheet. Bake at 425F for 12-15 minutes or until cheese is melted.



Cheesy Potato Soup

1 medium onion, chopped
2 tbsp butter or margarine
6 medium potatoes, peeled and cubed
5 cups water
2 cups milk
1 can (10-3/4 oz) cream of chicken soup, undiluted
1/2 tsp garlic salt
1/8 tsp pepper
12 oz Velveeta, cubed
Minced fresh parsley

In a large saucepan or soup kettle, saute onion in butter. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Garnish with parsley. Makes 10 servings

Stockpile Recipes!

Since Justin and I started building our stockpile in March, we've accumulated lots of spaghetti sauce, pasta, rice and salsa. Here are 2 recipes to use when you find yourself needing to use your stockpile pile-ups!

Sausage & Spinach Fettuccine

1 pd fettuccine
1 pkg (6 oz) baby spinach leaves
1 lb italian sausage
1 jar (24 oz) spaghetti sauce
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

Cook pasta in large saucepan as directed on package, adding spinach to the boiling water for the last minute of cooking time.
Meanwhile, brown sausage in large nonstick skillet on medium heat. Drain; return to skillet. Stir in spaghetti sauce; cook 10 minutes or until heated through, stirring occasionally.
Drain pasta mixture; top with sauce and cheeses.



Cheddar Beef Enchiladas

1 pd ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can (16 oz) refried beans
2 cups shredded cheddar cheese, divided
10-12 flour tortillas (8 inches)
1 jar (16 oz) salsa
1 can (10-3/4 oz) cream of chicken soup, undiluted

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in greased 13x9x2 inch baking dish.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake casserole, uncovered, at 350 for 20-25 minutes or until heated through and cheese is melted.

Both recipes are awesome and easy to make, Enjoy!