4 (15 ounce) cans stewed tomatoes, drained
3 carrots, celery and onion
1 medium head cabbage
1/2 cup raisins
8 ounces cooked chicken breast beef
3 ounces roasted chicken meat
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to boil. Place meat in pot and cook until no longer pink, about 8 minutes. Drain fat.
Add cabbage to pot. Boil about 6 minutes on medium heat. Stir in carrot, celery and onion. Serve hot.
Heat oil in a large skillet over medium-high heat. Pour cooking liquid into skillet, stirring occasionally, until thickened, about 5 minutes.
Add carrots, celery and onion. Saute about 5 minutes, stirring constantly. Add chicken, reduced volume, and milk; cook for 3 minutes.
Add potatoes and bring to a boil. Reduce heat to medium, and add grill seasoning. Add beef, carrots, celery and onion to pot.
Add tomatoes to pot and bring to a boil, stirring occasionally, for about 5 minutes, or until tender; cover, and simmer for about 10 minutes, stirring constantly. Stir in cooked cabbage, reduced volume, and salted peanuts. Sprinkle over hot skillet.
Add turkey, turkey meat, cheese, tomatoes, celery, onion, cranberries, nuts, carrots, garlic and granola to pot. Stir together, and simmer for 5 minutes, stirring constantly. Sprinkle with parsley.
Add water and macaroni to pot and bring to boil, stirring occasionally, for about 5 minutes. Add celery salt. Reduce heat and simmer for 5 to 7 minutes, stirring constantly.
Return chicken to pot and add water, pasta, cream, cheese and butter. Stir carefully, and add pasta, cranberries, nuts and salt and pepper to taste. Heat to boiling, and then add pasta, cranberries, nuts and cranberry pea pods. Stir together and cook 5 minutes, stirring occasionally. Pour over chicken, vegetables and meat. Sprinkle cornstarch over chicken and vegetables. Stir together, and cook five minutes. Saute for 5 minutes, or to desired doneness, stirring occasionally. Return chicken to pot and add soup liquid until water amounts to 1 cup.
Bring a large pot of lightly salted water to a boil. Add pasta and chicken broth and cook for 5 minutes, or until al dente. Reduce heat to medium, and add peas and beans. Return meat to pot. Stir in parsley. Cook for 4 to 5 minutes, stirring frequently.
Heat oil in a large skillet over medium high heat. Fry celery slices for 3 minutes, or until lightly browned. Drain onto a plate and spoon celery mixture over mushroom mixture.
Heat a large skillet over high heat. Saute chicken in oil 10 to 15 minutes, or until lightly browned. Cook mushroom mixture for 20 minutes, except when browned. Turn heat up and continue cooking celery slices over medium heat about 25 minutes.
Meanwhile, heat celery salt and pepper and saute celery slices 15 minutes or until golden on each side.
Pour boiling water into a large pot and combine mushroom and potato sauce; add water and pot currently boiling. Stir well and bring to a boil, stirring occasionally. Add chicken and vegetables, broccoli, bell peppers and mushrooms. Toss together at this point.
When everything is heated, stir in mixture from broth and water in a big bowl and cook over medium heat for 5 minutes, or until chicken is tender. Stir in celery layer mixture, chicken, mushrooms, parsley and celery. Toss over one another to coat.
Heat just enough water to cover. Toss celery mixture and water mixture together in soup pot. Bring 4 inches of water to a boil. Add chicken and vegetables; heat for 5 minutes.
Add celery stuff ingredients and meat soup separately from soup pot. Toss well. Cover and simmer for 5 minutes. When it is heated add broccoli and carrot cubes to celery mixture and reduce heat to medium. Mix in lettuce and tomato sauce, continue mixing well. Cover, reduce heat and simmer for 5 minutes.
Squeeze celery mixture again with a spoon or wooden spoon to loosen celery bits from all surfaces of soup and add and seasoning; season with garlic powder, salt and pepper.