Belva St Stuff Food

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BELVA ST. VEGETABLE SOUP



Belva St. Vegetable Soup image

This is the closest recipe to my Mamaw's recipe I can find. It was borrowed from a friend with a couple of tweaks to it.

Provided by rachel

Categories     Easy

Time 7h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 lbs cooked ground beef
28 ounces whole tomatoes
15 ounces black-eyed peas
15 ounces sweet whole kernel corn, drained
15 ounces Veg-All, drained
15 ounces great northern beans
22 ounces v 8 juice
15 ounces field peas, with snaps
1/2 ounce hidden valley ranch dressing mix
8 ounces chicken broth

Steps:

  • Combine all ingredients together in a large crock pot.
  • Cook on high 6-7 hours.

Nutrition Facts : Calories 267.4, Fat 9.7, SaturatedFat 3.5, Cholesterol 51, Sodium 382, Carbohydrate 23.5, Fiber 5.7, Sugar 3.9, Protein 22.6

BELVA ST. BISHOP'S CHICKEN



Belva St. Bishop's Chicken image

This is a family recipe we have enjoyed for years. It can also be cooked in the oven - takes about two hours if the chicken is thawed. Another option is to add a layer of dried beef to this dish in the oven or 6-9 slices in the crockpot. It's a wonderful meal to be cooked in the crock pot and then served over rice or pasta.

Provided by rachel

Categories     Chicken Breast

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 4

16 ounces cream cheese
21 ounces cream of chicken soup
8 ounces sour cream
2 1/2 lbs tyson chicken tenderloins

Steps:

  • Place frozen chicken tenderloins in a large crockpot.
  • Mix cream cheese, soup, and sour cream together.
  • Pour mixture over chicken.
  • Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).

Nutrition Facts : Calories 480.7, Fat 32, SaturatedFat 16.3, Cholesterol 166.3, Sodium 825.1, Carbohydrate 8.5, Sugar 3.3, Protein 38.7

BELVA ST. CHICKEN TETRAZZINI



Belva St. Chicken Tetrazzini image

This is a standard Chicken Tetrazinni recipe with a few family tweaks. For the chopped chicken, I use about 1/3 of a 2.5 lb bag of Tyson's chicken tenderloins.

Provided by rachel

Categories     < 60 Mins

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 14

3 -3 1/4 cups chopped frozen chicken tenderloins
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 (8 ounce) package dried spaghetti
1 cup sliced fresh mushrooms
1 large red pepper, chopped
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1 cup half-and-half
2 cups shredded sharp cheddar cheese, divided
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
3/4 cup grated parmesan cheese, divided
1 teaspoon paprika

Steps:

  • Place frozen chicken tenderloins in pan; add water to cover.
  • Add 1 teaspoon salt and 1 teaspoon pepper, and bring to a boil.
  • Cover, reduce heat, and simmer 1 hour or until chicken is tender.
  • Remove chicken from broth, reserving broth.
  • Let chicken cool to touch. Shred chicken.
  • Add enough water to reserved broth to measure 3 quarts; Bring to a boil.
  • Cook spaghetti in broth according to package directions and drain.
  • Saute sliced musrooms and red pepper in butter over medium-high heat until tender.
  • Add flour, garlic salt, 1/2 teaspoon salt, and 1/2 teaspoon pepper; stir until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually stir in half-and-half, and cook until mixture is thickened, stirring gently.
  • Add 3/4 cup Cheddar cheese, stirring until cheese melts.
  • Add shredded chicken, mushroom soup, and 1/2 cup Parmesan cheese; stir well.
  • Combine chicken mixture and spaghetti, tossing until combined.
  • Spread mixture in a greased 13x9 inch baking dish.
  • Bake, uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated.
  • Combine remaining 1/4 cup Parmesan cheese and 1 teaspoon paprika; stir well.
  • Sprinkle remaining 1 1/4 cups cheddar cheese in diagonal rows across top of casserole.
  • Repeat with parmesan-paprika mix.
  • Bake 5 more minutes or until cheddar cheese melts.

Nutrition Facts : Calories 360.7, Fat 21.4, SaturatedFat 12.5, Cholesterol 57.2, Sodium 939.2, Carbohydrate 27.4, Fiber 1.5, Sugar 2.1, Protein 15

BELVA ST. CHILI



Belva St. Chili image

This is a great, easy recipe for a family or large group. It's best if you can allow it to cook for four hours. But, very easy preparation. It can easily be cut down to work for a couple or doubled for a larger group. Enjoy!

Provided by rachel

Categories     Easy

Time 4h20m

Yield 8-12 serving(s)

Number Of Ingredients 4

3 (29 ounce) cans tomato sauce
3 (16 ounce) cans of light red kidney beans
2 1/2-3 lbs ground chuck
2 1/2 ounces mccormick's mild chili seasoning mix

Steps:

  • Brown ground beef and drain grease off.
  • Mix tomato sauce, kidney beans, meat, and chili mix in large crock pot.
  • Cook on high for 2 1/2 - 4 hours*.
  • *After 2 1/2 hours, you may want to turn crock pot to low. (Varies by crockpot).

Nutrition Facts : Calories 540.9, Fat 13.7, SaturatedFat 4.8, Cholesterol 92.1, Sodium 1740.7, Carbohydrate 61.7, Fiber 17.2, Sugar 13.8, Protein 46.1

BELVA ST. STUFF



Belva St. Stuff image

Make and share this Belva St. Stuff recipe from Food.com.

Provided by rachel

Categories     < 4 Hours

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 5

4 lbs ground beef (Chuck)
3 (10 3/4 ounce) cans cream of chicken soup
3 (10 3/4 ounce) cans cream of mushroom soup
1 -1 1/2 tablespoon paprika
1 bay leaf

Steps:

  • Brown ground beef, sprinkling with lemon pepper and garlic salt as it cooks.
  • Drain beef.
  • Combine beef, soup, paprika (sprinkled over top), and one bay leaf in crockpot.
  • Stir Well.
  • Cook for 2-3 hours on high.

Nutrition Facts : Calories 551.3, Fat 38, SaturatedFat 13.4, Cholesterol 130.7, Sodium 1309.1, Carbohydrate 13.1, Fiber 0.3, Sugar 1.9, Protein 37.5

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