Mom's Chili

2 lbs. Ground Beef
2 Lg. Onions
3-4 Celery Stalks
1 Tbsp. Salt
1 Tbsp. Pepper
1 Tbsp. Chli Powder
1 Lg. can Tomato Soup (OR 2 - 10 3/4 oz. cans)
3 Qts. Tomato Juice (OR use whole canned tomatoes; *OR almost 1 1/2 qt. 14 oz. cans juice + 1 lg. can diced tomatoes)
Brown Sugar

1. Brown meat, onions, and celery.  **Mom does this by adding them in whole, and simply slicing into the tops of the onions; this is for getting flavor w/o having diced onions/celery in the soup.
2. Add spices and tomatoes, etc.
3. Simmer 2-3 hours.
4. Last 1/2  hour, add brown sugar to suit taste (probably 1/3 - 2/3 cups).

*This is what I (Marya) do.

Marya's Chicken (Noodle) Soup

1. In olive oil, stir around the following on medium for about 5 minutes: 
• 3 large carrots, diced small
• 3 celery stalks, diced small
• 1 tsp. or more minced garlic
• 1/2 cup minced onion
2.  Combine the sauteed veggies with 6 cups chicken broth (I use bouillon cubes and it is good).
3. Also add, and then simmer for 15 minutes: 
• 1/4 tsp. marjoram
• 1/4 tsp. ground pepper
• sprinkle of dried bay leaves (if cut)
• 1 tsp. dried parsley
4.  Add a heaped cup of diced chicken (I just used my pre-cooked baked chicken recipe), and simmer for 5 more minutes.

 *Add noodles if desired.

Roast Ham (baptism recipe)

1 Large SPIRAL SLICED Ham 5-8 pounds
1 cup brown sugar
1/4 c maple syrup
1/4 c dijon mustard

Set oven to 325.  Place ham in a roasting dish and in oven for 30 minutes. 

Mix next 3 ingredients.  Pour half of the sauce over the ham after its first stint in the oven.  Roast for another 30 minutes.  Then pour the other half over.  Roast for another 20 minutes and take out.  This keeps really well in a crockpot on the 'keep warm setting' if you need to have it later.

Marya's Vegetable Soup

1. Saute (in olive oil) for 5 mintues:
• 2/3 c. sliced carrots
• 1/2 c. diced onion
• 1 can of corn (drained/dried) *I usually drain, and add them the last minute so the saute-mix doesn't get too watery from the moist canned corn.
• 2 cloves (minced) garlic
2. Add:
• 3 c. broth (use either chicken or beef bouillon, or combine--good any combo)
• 1- 14 oz. OR 28 oz. can of diced tomatoes (drained)
• 1/2 tsp. dried basil
• 1/4 tsp. oregano
• 1/4 tsp. salt
3. Simmer for 15 minutes.
4. Add, and simmer for 5 more minutes:
• 1-2 potatoes dieced (approximately cm cubes)
• 1/2 c. diced zucchini (appproximately)
5. Pour a healthy spoonfull (possibly even 1/4 cup) of Balsamic Vinegar into the soup and stir; taste for RIGHTNESS, and vwahh-laahh!

*None of the measurements need to be exact, and you'll be able to eye up "enough" when you've done this a bunch of times.  Also, I just make with whichever of the above ingredients are in the house; you can add or remove any of the veggies, and it will still be good.  Enjoy!