• 1-1/2 lb boneless round steak, thinly sliced
• 1 Tbs vegetable oil
• 1 can condensed cr of mushroom soup
• ½ cup water 
• 1 envelope onion soup mix 
• ½ cup sour cream
• Hot cooked noodles

In a large skillet, stir-fry beef in oil until no longer pink.  Stir in soup, water and onion soup mix.  Reduce heat; cover and simmer for 20 minutes.  Stir in sour cream; heat through (do not boil).  Serve over noodles.

Yield 6 servings

• 7 cups peeled and diced potatoes
• 2/3 cup diced celery
• 2/3 cup finely chopped onion
• 1 1/2 cup diced cooked ham
• 6 1/2 cups water
• 4 tablespoons chicken bouillon granules
• 1 teaspoon salt, or to taste
• 2 teaspoon ground white or black pepper, or to taste
• 10 tablespoons butter (½ cup + 2 tbsp.)
• 10 tablespoons all-purpose flour
• 4 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Prep: 20 min. Cook 25 min. Ready in: 45 min.

• 5 chicken breasts
• 2 cubes chicken bouillon
• ⅓ cup butter
• ⅓ cup flour
• 1 cup sour cream
• 1- 4 oz. can green chilies 
• 1- 10 oz. can mild green enchilada sauce
• grated cheddar cheese 

Boil 5 chicken breasts.  Save the broth – Add some chicken bouillon.

To large saucepan, melt 1/3 C. butter.  Add 1/3 C. flour.  Add 2 C. chicken broth.  Stir until thickened.  Remove from heat.  Add 1 C. sour cream, 1 4 oz can green chilies diced and cut up chicken.

Spoon mixture into taco shells (Hoy Corn flour).  Pour 1 10 oz can mild green enchilada sauce over all.  Sprinkle grated cheddar cheese over the top. 

Bake at 350 degrees uncovered for 30 minutes.