Belgian Waffles

1 pkg. yeast 
1 t. sugar 
1/2 c. warm water 
2 c. warm milk 
2 eggs 
1/2 c. butter, melted 
2 c. flour 
1 t. salt 
1/8 t. baking soda 
In large mixing bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Beat in milk, eggs, and butter. Combine the flour, salt and baking soda; stir into yeast mixture just until combined. Cover and let rise in a warm place until doubled, and 45 minutes.

Bake in a preheated waffle iron until golden brown. 
Makes around 7 waffles. 

Famous Senate Bean Soup

1 lb Dry Navy Beans

1 Meaty Ham Bone

1 c. chopped onion

2 garlic cloves, minced

1 c. chopped celery

2/3 c. potato flakes (I don't use this, it makes soup too thick)

1/4 c. parsley

1 1/2 t. salt

1/2 t. pepper

1 t. nutmeg

1 t. oregano

1 t. basil

1 bay leaf

In large pot, cover beans with 6-8 cups of water.  Bring to boil and cook 2 minutes.  Remove from heat and cover; let stand at least one hour (longer is better so beans begin to soften).  Drain, add 2 quarts of water and the ham bone.  Bring to boil again and simmer about 1 1/2 hours, until beans are tender.  Add remaining ingredients and simmer another 20-30 minutes.  Remove ham bone and trim off meat.  Add meat back into soup and serve.  Leftovers can be frozen.

Navajo Tacos (scones)

1 pint buttermilk
1 package dry yeast
1/8 cup warm water
1 1/2 TBSP sugar
1 egg
1 1/2 TBSP oil

Mix above ingredients together, then add the following:

2 cups flour
1/4 tsp. baking soda
1 3/4 tsp. salt
1 1/2 TBSP baking powder

Mix together, then add 2 more cups of flour. Let rise until double. Fry as scones.

Suggested toppings: Seasoned ground beef, chili, refried beans, shredded cheese, shredded lettuce, sour cream, guacomole and salsa. Enjoy!

Onion-Cheese Bread

1/2 cup chopped onion
1 Tbs oil
1 beaten egg
1/2 cup milk
1 1/2 cup Bisquick
1 cup grated Velvetta cheese
1 Tbs poppy seed
2 Tbs melted butter

Cook onion in oil until tender and light brown. Combine egg and milk. Add to Bisquick mix and stir only until moistened. Add onion and 1/2 cup cheese. Spread dough in greased 8 x 1 1/2" round pan. Sprinkle top with remaining cheese and poppy seed. Drizzle melted butter over top. Bake at 400 degrees for 20-25 minutes. Serve hot.

Chicken Tortilla Soup

1 small onion, chopped
1 can diced green chilies
2 cloves garlic, crushed

Saute for 5 minutes in 2 Tbs oil

Add:

1 28 oz can chopped tomatoes
3 cups tomato juice
1/2 cup water
1 can beef broth
1 tsp cumin
1 tsp chili powder
1 tsp worchestershire sauce
4 cooked chicken breasts, diced
1 can sweet corn

Bring to boil and simmer 1/2 hours.

Serve with grated cheese, sour cream, chopped green onion, tortilla strips.

Serves 6-8

Mom's Potato Cheese Soup

Combine ingredients in a large (4 qt) pot and cook until potatoes are tender:

3 cups boiling water
6 cups diced, peeled potatoes
1 cup chopped celery
1/2 cup chopped onion
2 tsp parsley flakes
1 tsp salt
1/2 tsp pepper
2 chicken bouillion cubes

Blend 4 Tbs. flour and 1/2 cup water. Add to pot with 4 cups milk to thicken the broth. Add 1 lb. cubed Velveta cheese and stir until cheese melts being careful not to scorch the soup.

Perfect Turkey Gravy

Pan drippings from turkey
1/2 cup all-purpose flour
1 can (13 3/4 ounces) chicken broth
Salt and pepper

Pour drippings through a sieve into a 4-cup measure. Let stand a minute or two for fat to rise to the top; skim off fat and reserve. Add enough water to juices to make 2 cups. Measure 1/2 cup of fat into a saucepan. Add flour; cook, stirring constantly, until mixture bubbles. Gradually stir in pan juices and the chicken broth. Continue cooking until gravy thickens and boils 1 minute. Season to taste with salt and pepper. Reduce heat to very low; cover pan; simmer, stirring often, 10 to 15 minutes for a very smooth gravy. Makes about 4 cups.