October: Stews, Soups, & Chilies

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2.Corn Chowder
Jasmine S.

3-4 carrots, diced

3-4 potatoes, diced

2 small or 1 large onion, diced

2 tsp salt

½ cup butter or margarine

½ cup flour

4 cups milk

Salt and Pepper to taste

2 cans creamed corn

-or- 1 can creamed corn plus 3-5 cups frozen corn

6-8 sliced bacon, cooked and crumbled (optional)

Prepare and place carrots, potatoes, onion, and salt in a 4 quart sauce pan. Cover with water and cook until tender. (If using frozen corn, add to the vegetables after the water has come to a boil.) Meanwhile, in a 6 quart sauce pan melt butter and add flour to make a roux sauce. Gradually add milk and cook until thick. Add salt, pepper, and creamed corn. Carefully dump vegetables (water and all) into the 6 quart pan. (The cream mixture should be thicker than you want the soup, because it will thin down once you add the vegetables and water.) Season to Taste. If using bacon, add a little to each bowl after dishing it out.

3. Butternut Squash Soup:

Karie S.

1 - 2 med squash quartered
1 qt of Chicken Broth
2 med Carrots cut in chunks
1/2 cube of butter
1/3 cup of heavy cream
1/4 teaspoon cinnamon
1/8 tsp of nutmeg
1 tsp of minced Garlic
Salt/Pepper

Directions:
Boil squash and carrots in broth til tender. Remove from broth, scrape squash. Put squash, carrots, garlic, and some broth into blender, adding more or less broth (depending on how thick you want soup). Once all smoothly blended replace on stove top in sauce pan and add butter, cream, cinnamon, nutmeg, and salt/pepper (to taste).

4. Pumpkin Stew
Janne' T.

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons canola oil, divided
• 1 cup water
• 3 large potatoes, peeled and cut into 1-inch cubes
• 4 medium carrots, sliced
• 1 large green pepper, cut into 1/2-inch pieces
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons beef bouillon granules
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 pumpkin (10 to 12 pounds)

Directions

• In large pot, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 15-20 minutes. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
• Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 30 minutes or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

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6. Bill’s Chili
Alissa H.
(this recipe is HUGE, I gave each of you less than ½ of this! So either ½ it or have lots of left
overs!!!)
3 lbs hamburger
1 lb. steak
1 pkg. MILD chili mix (or it will be hotter then what I made!)
2 small can of tomato sauce
2 white onion diced
1 Tbsp. garlic salt
1 Tbsp. chili powder
2 cans kidney beans undrained
1 can red beans undrained
3 cans of diced tomatos
2 cans green diced chillies
2 green bell peppers diced
1 Tbsp. pepper
1-1 ½ cups brown sugar
Brown hamburger and steak. Add rest, let simmer 1 hour on low heat. Chili will burn at the
bottom a little but gives it
a nice flavor, so just keep stirring.

7. White Chicken Chili
President Golding
3 cans of Great Northern beans
1 large onion, finely chopped
2 teaspoons minced garlic
2 cans of mild green chili peppers drained and finely chopped
2 cans of white shoepeg corn
5-6 cups chicken broth
1 chicken ( I used a whole roasted chicken and de-boned it) It's much faster. or you can use 4-5 skinless chicken breasts cooked and chopped up
1 teaspoon dried oregano crushed
1-1/2 teaspoons ground cumin
1/8 to 1/4 teaspoon ground red pepper
Salt and pepper to taste


I sauted the onions and the garlic together and then added it the rest of the ingredients in a Crock Pot and let it cook for a few hours on high.

I really like the flavor of the roasted chicken in this....it turned out so delicious.

I hope you all enjoy this recipe!

8. Olive Garden Zuppa Toscana Soup
President Golding

1 pound ground Italian sausage
1 1/2 tsp crushed red pepper
1 large diced white onion
4 Tbls bacon pieces
2 tsp grlic puree
5 c water
5 cubes chicken bullion
1 c heavy cream
3 large potatoes, chopped
1/4 bunch kale

1. Sautee Italian sausage and red peppers in pot. Drain fat, refrigerate while you prepare other ingredients

2. In same pan sautee bacon, onion's, and garlic for approximately 15 min. or until soft

3. Mix together chicken bullion and water, then add it to onions, garlic, and bacon. Cook until boiling

4. Add potatoes and cook until soft, about 1/2 hour

5. Add cream and sausage and thoroughly heat.

6. Add Kale just before serving

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10.Minestrone
Camille G.

4 slices bacon, cut into small pieces
large onion, chopped
1 lb. ground beef, cooked

6 cups boiling water
6 beef bouillon cubes (6 g. size)

2 cups canned spaghetti sauce
2 cups chopped cabbage
1 cup chopped celery
1 cup diced carrots
1 cup chopped zucchini
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

14 oz. canned kidney beans with juice
1/2 cup. vermicelli, broken or other small pasta

Put bacon, onion, and ground beef in large pot.  Saute' until bacon
is cooked and onion is soft.

Combine water and bouillon cubes.  Stir to dissolve.  Add to onion
mixture.

Add next 8 ingredients.  Bring to boil.  Cover and simmer 30 minutes.

Add beans and pasta.  Boil 10 minutes more.  Makes about 12 cups.

11. Black Beans & Sausage
Kathryn C.

This recipe can easily be halved for smaller families. This one makes enough for 8 adults.

2 T. vegetable oil
2 teas. garlic powder
1 medium onion
1 pound of smoked sausage (I use turkey kielbasa by Hillshire Farms)
2 cans black beans
1 can diced tomatoes
1.5 cup prepared salsa OR 1 more can diced tomatoes
1 T. cumin
1 or more Jalapeno, diced, to taste (depending on whether you use salsa or canned tomatoes)
Salt and pepper to taste
1/2 pound cooked shrimp, cleaned and tail and shell removed

Heat oil in large pan over med. high heat. Add oil, onion and Jalapenos; cook for 2-3 minutes. Add sausage and cook another 2-3 minutes. Add drained and rinsed beans and tomatoes with juice. and salsa if using. Add cumin, garlic powder, and salt and pepper. Add shrimp. Heat through for another 2-3 minutes or until all is hot. Serve over rice or couscous with tortillas if desired.

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