USNA Parent Cookbook ~ Inspiration for Care Packages & Family


Tailgating is a time honored USNA tradition. If you haven't attended a home game tailgate, you have a treat in store! Of course these dishes can be used anytime as well.

Anytime Soup Hot Cocoa  
Black Bean / Corn Salsa Super Punch  
Brunswick Stew    
Cheddar Cheese & Onion Soup    
Football Soup    

Anytime Soup

Serves: a bunch

2 lbs ground beef
1 medium onion, chopped
1 large bell pepper, chopped
2 cans hominy, with liquid
1 can kernel corn, with liquid
1 can jalapeno beans, with liquid
1 can pinto beans, with liquid
1 can ranch style beans, with liquid
1 can Rotelle tomatoes, with liquid
1 can stewed tomatoes, with liquid
2 tablespoons brown sugar
2 pkg. Taco seasoning mix
1-2 cups shredded cheddar cheese

Brown ground beef, add onions and bell peppers, cook until soft, drain excess grease. In large pot (or crock-pot if desired) mix beef mixture with the rest of ingredients. Heat soup thoroughly. If you want, let it cool and package in containers and freeze until ready to use; or eat when ready. Serve with shredded cheddar cheese, hot corn bread and your favorite salad. A light dessert if desired. Suggest a fruit cobbler, or Jell-O.
This is very good . . . I guarantee.

Ana Andrews
Gieorag 05/5 - Club Soccer
Gardnerville, NV

Black Bean / Corn Salsa

2 cans of black eyed peas
2 cans of black beans
2 cans of white/yellow corn
1 red pepper
1 bunch of cilantro
1 bunch of green onions

1 cup balsamic vinegar
½ cup olive oil
2 Tbls sugar
2 tsp crushed red pepper (gives a good bite!)

Drain each can and rinse the beans clean.
Dice the red pepper, and chop the green onions.
Cut the cilantro with kitchen shears, using the stems as well as leaves.
Pour mixture over all and refrigerate to blend flavors.
Other options are cucumbers, tomatoes, green peppers, water chestnuts etc.
Serve with tortilla chips, black bean chips, brown rice chips or as a salad!

This makes a great salad as well as being served with chips! Everything in it is healthy too! Hope this makes the cookbook! It's a hit in our families.
Jerri Walroth
Hurricane, West Virginia
Leif '07 / 17

Brunswick Stew

1 whole chicken (3-5 lb.) 4 cups (diced) tomatoes
4 cups corn 2 cups. butter beans
2 small onions 3 medium potatoes, diced
2 stalks celery 2 Tbsp. margarine or butter
½ cup ketchup 2 Tbsp. vinegar
2 Tbsp. brown sugar
1 tsp. Worcestershire sauce

In large kettle, cover chicken with water. Add onions and celery. Cook for 1 hour. Remove bones from chicken and put back in stock. Add other ingredients and simmer for 2 hours.

* To save time I use 3-4 cans of chicken broth and several frozen skinless chicken breast. This is also good made with left over turkey. The canned chicken broth makes this almost a fat free feast.

*I always serve corn bread or hushpuppies with this.

Sharon Reasor
Cline 04/09
Salem VA

Cheddar Cheese and Onion Soup

1 can Campbell's cheddar soup
1 1/4c milk
1 can Campbell's beef consomme
1/2c shredded cheddar cheese
1T grated onion
1/4t Worsteshire sauce


Jo Oliver
John USNA '97
Football Soup

1 1/2 pkg frozen broccoli
1t salt
1 carrot
1/4t caynne pepper
1stalk celery-leaves too
1 lg can chicken consomme
4 garlic cloves
1/2c heavy cream
1/2c water *
1/4t garlic powder
1/8t celery seeds #

Simmer all veggies and garlic in water.* until tender. Puree in blender adding a little consomme with each puree. Return to pot and add remaining ingredients.
# prevents gas in humans

Jo Oliver
John USNA '97

Hot Cocoa

8qts instant powdered milk
1/2c 10x sugar
11oz creamora
1lb Nestles cocoa (yellow can)
Add 1/2c to boiling water top with marshmallows

Jo Oliver
John USNA '97

Super Punch

1 can Red Hawaiian Punch
1 bottle 7 Up/ Sprite
1 pt raspberry sherbert
champaign- optional
do not dilute with ice

Jo Oliver
John USNA '97

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