9815 S. 66TH
580 231 0683
Home About Us Herd Bulls Donor Dams For Sale Map


Brown in skillet:


2 pounds ground beef

1 can tomato soup

1 medium or large onion

1 can water

Salt & Pepper

2 cans Del Monte stewed tomatoes (pureed)

½ cup Heinz Ketchup

1 Tablespoon Worcestershire

Cook at least 30 minutes

1 package (or ¼ cup) Williams Chili Seasoning

Can be frozen

1 or 2 cans pinto or black beans


6 large yellow onions (4 pounds) halved and cut pole to pole ¼ inch thick

4 cups low sodium Swanson’s chicken broth

3 Tablespoons unsalted butter

2 cups beef broth

Table salt

6 sprigs fresh thyme, tied together

2 cups water, plus extra for deglazing

1 bay leaf

½ cup dry sherry

Ground black pepper

     Place onions, butter (cut into 3 pieces), and 1 tsp salt in sprayed Dutch oven. Cook covered 1 hour. Stir onions scraping bottom and sides of pot. Return to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 ½ - 1 ¾ hours longer stirring after 1 hour.

     Place pot over medium high heat and cook onions until liquid evaporates and onions brown, 15 – 20 minutes. Continue to cook and stir until pot bottom is covered with thick crust, 6 – 8 minutes. Stir in ¼ cup water, scraping pot bottom to loosen crust.Cook until water evaporates and pot bottom has formed another dark crust, 6 – 8 minutes. Repeat 2 or 3 more times until onions are very dark brown. Stir in sherry and cook, stirring until sherry evaporates about 5 minutes. (Adjust heat throughout this entire process)

     Stir in broths, 2 cups water, thyme, bay leaf, and ½ teaspoon salt scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

     While soup simmers, arrange baguette slices on baking sheet and bake at 400 until bread is dry, crisp and golden at edges about 10 minutes.

     Adjust oven rack 6 inches from broiler element. Fill bowls with 1 ¾ cup soup. Top with baguette slices and sprinkle evenly with shredded Gruyere (8 oz). Broil until cheese is melted 3 – 5 minutes.


Cook over med high heat 30 -35 minutes in Dutch oven until caramelized:

3# Red Onion sliced

2 T. butter

½ teaspoon salt

Add and simmer 20 minutes


6 c. chicken broth

1 T. balsamic vinegar

1 ¾ c. beef broth

Salt & Pepper

¼ c. red wine

Put in bowls. Top with Croutons or bread slices

1 bay leaf

Top with Swiss cheese and/or Asiago cheese

Parsley & Fresh Thyme

Broil 7 – 10 minutes

Butternut Squash Soup with Roasted Red Pepper Puree

Heat in heavy large pot:

Add and stir one minute:

2 T. olive oil

4 cloves garlic, minced

Add & sauté until tender:

Add and bring to boil:

2 ¼ c. chopped onions

1 2 ½ # butternut squash, peeled, seeded, cut into 1” pieces

5 ½ c. vegetable broth

Reduce heat, cover and simmer til squash is soft about 40 minutes. Cool slightly

Puree in blender until smooth by batches. Return puree to pot. Add:

1 t. chopped fresh thyme

½ t. grated orange peel

Thin with more broth if necessary, Simmer 3 minutes. Season with salt and pepper.

Cover and chill. (Can be made 1 day ahead.)

Rewarm before serving, thinning with more broth if desired.

Ladle soup into bowls, swirl 1 T. Roasted Red Pepper Puree into soup in each bowl.

Sprinkle with 2 t. chopped fresh thyme and serve.


1 c. coarsely chopped drained roasted red peppers from jar

2 garlic cloves, chopped

1 T. extra-virgin olive oil

¼ t. dried crushed red pepper

Grilled Sweet Potato and Ginger Soup

2 lbs. sweet potatoes, peeled and cut crosswise into ½” slices.

6 c. chicken or vegetable stock

1 med red onion, cut crosswise in ½” slices.

¼ t. ground allspice

1 oz. fresh ginger (1 square inch) peeled

1/8 t. ground cayenne

Vegetable oil

¼ c. half-and-half

Kosher salt

2 T. finely chopped fresh Italian parsley

Fresh ground black pepper

1 T. fresh lime juice

Lightly brush or spray the sweet potatoes, onion slices, and ginger on all sides with oil.

Season vegetables with salt and pepper to taste; grill over direct heat until vegetables are well marked, about 10 minutes, turning once halfway through grilling time.

Finely chop ginger. Place sweet potatoes, onions, and ginger in large saucepan. Add chicken stock, allspice, and cayenne. Bring to boil, then simmer for 30 minutes.

In at least two batches, puree soup in a food processor or blender. Return soup to pan. Add half-and-half, parsley, and lime juice. Taste and season with salt and pepper, if necessary. Serve warm.             Makes about 7 cups.

Sanna Oldham ’s Cheese Soup

Boil for 5 minutes:

Add stirring constantly:

3 large carrots, finely diced

½ c. flour

3 ribs celery, finely diced

Whisk in. Bring almost to a boil to thicken:

2 c. water

4 c. chicken broth


4 c. milk

1 bunch green onions, finely diced


1 medium onion, finely diced

15 oz jar Cheese Whiz

½ stick butter

1 T. mustard

¼ t. cayenne

Salt, pepper

The cooked vegetables with their water

GARDEN VEGETABLE SOUP (Weight Watchers - 0 points)

Spray large saucepan with cooking spray and sauté:

2/3 cup slices carrots

½ cup diced onion

2 garlic cloves, minced

Add and bring to boil:

3 cups fat-free broth

½ teaspoon dried basil

1 ½ cups diced green cabbage

¼ teaspoon dried oregano

½ cup green beans

¼ teaspoon salt

1 Tablespoon tomato paste

Simmer, covered, 15 minutes

Stir in and heat for 3-4 minutes

½ cup diced zucchini

Blue Cheese Shortbread

8 oz blue cheese softened

6 oz butter softened

1 3/4 cup flour

2 Tbs cornstarch

1 tsp salt, 1 tsp pepper

2 tsp fresh sage

3/4 cup chopped walnuts

Beat cheese and butter until creamy, add the other ingredients and roll into 2" logs, wrap and refrigerate and then slice off 1/4 inch slices. bake at 375 degrees until golden, about 12 minutes,

Serve with soup

I have made them with 1/2 this much blue cheese since Mona does not like blue cheese and they were still good. John