Wendy's Chili

Ida

2 lbs. fresh ground beef
4 c. tomato juice (secret ingredient!!!)
2 cans diced tomatoes
1 can kidney beans, drained
1 medium onion, chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
2 Tbs. chili powder (can add more to taste)
1 tsp. cumin
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper

1/2 tsp. oregano

1/2 tsp. sugar
1/8 tsp. cayenne pepper

Brown the ground beef in frying pan.  (Can brown onion with beef or just add it to the pot).  Put the beef and the remaining ingredients into crockpot on HI for 4-5 hours.  Or you can do it in a large pot for 1 to 1 1/2 hours, stirring occasionally.  

Bacon Potato Soup

Shauna

1/2 pound bacon diced and browned.
1/3 cup onion chopped and browned (put in with bacon for about last five minutes) Drain off bacon grease (save it to stir back in)

4-5 med. potatoes cubed and boiled til soft. (Peel first if you like)

Drain off water from potatoes (Save it to stir back in)
With potato masher or hand mixer, mash potatoes til just a few chunks are left.

Over medium/low heat combine...(or crock pot)
mashed potatoes
1 tsp salt
1/2 tsp black pepper
2 cups half n half or cream
2 Tablespoons bacon grease (or more for added flavor)
1/2 cup potato water

Add more cream, water, or milk til it is as thick as you like....

Add bacon/onion
Season w/ more salt/pepper if you like.
Serve with grated cheese on top!


Alterations...
Add dash of garlic powder for a different taste.
Grate and add 1/4 cup carrots while simmering for a bit of color

EASY TO DOUBLE!!!!

Stew

Janet

2 lbs. cubed stew meat (cut fine)                                2 beef bouillon cubes

3 Tbs. lard or shortening                                             4 medium potatoes cubed

salt and pepper                                                            3 medium carrotes cubed

1 small onion                                                               1 pkg. frozen peas (leave out until last)

                                                                                    2 Tbs. shillings savor salt

Roll meat in flour and brown in hot fat.  Season with salt and pepper.  Add onion after meat is well browned.  Cover with water, add bouillon cubes.  Low simmer 1 ½ -2 hours.  Add sav. salt and vegetables.  Add peas when all the other veggies are done.

Taco Soup

Misha

1 lb. hamburger, browned                                           1 can kidney beans

1 can corn                                                                    1-2 cans tomatoes

1 can black beans                                                        1 can olives (optional)

                                                                                    1 pkg. taco seasoning

Drain beans.  Add corn juice if desired.  Simmer for 10-15 minutes.  Serve with cheese, sour cream, and tortilla chips.

Soup Mix

Brenda

14 oz. dry green split peas                                          14 oz. alphabet macaroni

12 oz. pearl barley                                                       12 oz. lentils

1 ½ cup brown rice                                                     4 cup dry onions

Add 1 1/3 cup soup mix to 2 qts of water.  Add 4 tsp. salt and bring to a boil.  Reduce heat and simmer for 1 ½ hours. 

Add: 2 diced carrots                                                   1 ½ cup chopped cabbage

            1-2 stalks celery                                              2-8 oz. cans of tomato sauce

                                                                                    1 ½ lb. browned hamburger

Simmer for 20 min.

Mexican Butternut Squash Soup

Caroline

2 tsp. olive oil                                                              1 tsp. dried oregano

2 cups cubed peeled butternut squash (3/4 lb.)           1 tsp. chili powder

2 cups chopped onion                                                 4 cups fresh vegetable broth or water

1 cup chopped red bell pepper                                    15.5 can white hominy or corn, drained

1 cup chopped celery                                                  ¼ cup fresh lime juice

½ cup poblano chili or 4.5oz chopped green chili       2 Tbs. minced fresh cilantro   

                       

Heat oil in large dutch oven over medium heat.  Add squash and next 6 ing.  Saute 3 min.  Add broth and hominy, boil, reduce heat, simmer 35 min or until veggies are tender.  Stir in lime juice and cilantro.

Green Chili (Favorite from Colorado)

Shauna

2 pounds pork stew meat cubed                                 2-3 Tbs. flour

1 clove garlic, minced                                                 1-2 cups water

¼ onion, diced                                                                        salt and pepper to taste

1 can 14 oz. diced tomatoes                                       8-10 roasted green chilies, diced       

                                                                                                (Not peppers or jalapenos)

If you buy fresh ones, roast on your BBQ grill for a couple minutes.  The skins come right off.  You can also use 2 cans of chilies (the ones you put in chicken enchiladas).

Fry cubed meat in oil.  When browned, add garlic and onion, cook until tender.    Add flour, and continue cooking until flour is browned.  Add tomatoes and water, stir continually as soup thickens.  Add a little more water if too thick.  Add diced chilies, and stir.  Add more salt and pepper to taste if you like. 

Great in a crock pot too!  Just brown the meat til not pink, add everything and let simmer!

Serve with warm flour tortillas.  Use tortillas to dip into the chili.  Use the leftover chili to put on top of hamburgers or hotdogs.  They are a Pueblo tradition, called Sloppers!

Potato Soup

Janet

4 large potatoes (diced)                                              ½ stalk celery (diced fine)

1 large carrot (diced)                                                   1 tsp. salt

½ small onion finely cut up                                         1 tsp. sugar

                                                                                    dash pepper

Barely cover with water and boil 25 min.  Mash with potato masher.  Add 2 cups cream or milk.  (Add 2 Tbs. butter if using plain milk).  Serve hot.  Garnish with crushed crisp bacon bits.  

Broccoli Soup

Shauna

2-4 potatoes (finely cubed)                             2 cups milk

1 head broccoli                                                ½ tsp. onion powder

4 Tbs. butter                                                    salt and pepper

4 Tbs. flour                                                      ½ -1 cup cheese, shredded

Cook potatoes and add broccoli last 7 min.  Make white sauce and add cheese.  Add cooked potatoes and broccoli.  Serve with cheese and crackers.

Creamy Chicken Noodle Soup

Martha

3 cups water                                                                2 cups chopped carrots

3 tsp. chicken bouillon (or 3 cubes)                            2 cans cream of chicken soup

1 cup chopped onion                                                   ¼ cup evaporated milk (optional)

2 cups chopped celery                                                 ½ cup milk

Cook onion, celery, and carrots until tender.  Add soup and milks.  Cook 4 chicken breasts and cut up.  Cook 3-4 cups noodles (egg or homemade).  Mix all together.  Add frozen peas just before serving.

Onion Soup Mix

Caroline

3 Tbs. chopped or minced onions

2 Tbs. instant beef bouillon

1 Tbs. granulated onion

1 Tbs. granulated garlic

Mix together. Store in snack-size plastic bag. Use as packaged seasoning mix.