Garbanzo Bean Soup (crock-pot)

In crockpot mix together: 1-lg onion, chopped
2 celery ribs, sliced
2 carrots, thinly sliced
2 1/2c chopped green cabbage (about 1/2 small head)
2 med potatoes cut into 1/2" cubes
1 1/2c chopped tomatoes (or 1-14.5 oz can diced)
1 med zucchini, diced
1 c DRIED garbanzo beans, rinsed, drained and picked over
4 garlic cloves, minced
3T fresh basil
1 bay leaf
1/2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
3 (14.5 oz) cans chicken or vegetable broth

*cover and cook on low about 8 hours, until the beans are tender
*remove bay leaf and stir in 2 c frozen cut green beans, thawed and another 2T basil. heat 10min longer
*serve with parmasan cheese sprinkled over top

Polish Reuben Casserole

2 (10 3/4-oz) cans cream of mushroom soup 1 1/2c milk
1/2c onion, chopped
1T mustard
2(16-oz) cans sauerkraut, rinsed and drained
1(8-oz) pkg. noodles, uncooked
1 1/2 polish sausages, cut into 1/2" pieces
2c Swiss cheese (I hate swiss, so I'm going to use colby/jack)
bread crumbs and butter for topping
*combine soup, milk, onion and mustard in bowl
*spread kraut into greased 9x13" pan and top with noodles
*spread soup mixture evenly over noodles
*cover with sausage and cheese
*combine bread crumbs and butter, sprinkle over cheese
*cover pan tightly with foil
*bake @ 350º for 1 hour, until noodles are tender

Super Skillet

Brown 1# ground beef with 1/2c onion, drain.

Add:
1 (16-oz) can diced tomatoes, 1 (8-oz) can tomato sauce, 1 1/4 tsp chili powder, dash cayenne, 1 tsp salt, 1/4 tsp pepper, 1 c elbow macaroni uncooked, 1/2 c water, 1 (12-oz) can corn with sweet peppers undrained

Bring to boil, reduce heat and simmer 15-20min until macaroni is tender

Add:
4-oz grated Monterey Jack cheese, heat until melted

Serve