1 lb. stew beef cut in chunks
1/2 onion
4 potatoes
1 can carrots
1 can peas
1 can green beans
1 can kidney beans
1 can corn
1 pkg. onion soup mix (dry type)
1 can of tomato sauce
1 tsp. cajun seasoning
dash of chili powder
1 tsp. garlic
Brown beef chunks in a small amount of vegetable oil, add onion and garlic; peel potatoes and cut in chunks. Add to pot with vegetables and seasonings. Add enough water to simmer. Cover and cook slowly for several hours.
This recipe is really flexible. I rarely make it the same way twice.
Sunday, October 25, 2009
Friday, October 23, 2009
Black Bean Soup--Terra Reed
1 Tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 tsp chili powder
1 tsp ground cumin
2-3 cups chicken broth (could also use beef broth for variety)
3 cans black beans, rinsed and drained
1 (8.75 oz) can whole kernel corn
¼ tsp ground black pepper
1 (14.5 oz) can stewed tomatoes (I’ve also used diced or whole tomatoes)
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 and ½ can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can and a half of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 tsp chili powder
1 tsp ground cumin
2-3 cups chicken broth (could also use beef broth for variety)
3 cans black beans, rinsed and drained
1 (8.75 oz) can whole kernel corn
¼ tsp ground black pepper
1 (14.5 oz) can stewed tomatoes (I’ve also used diced or whole tomatoes)
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 and ½ can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can and a half of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Wednesday, October 21, 2009
Cajun Style Chicken & Rice--Rochelle Pearson
3-3 1/2 lbs. chicken leg quarters
Cajun seasoning to taste (I use Tony's in green shaker)
1 cup chopped onion
1 cup chopped celery
1 chopped bell pepper
1/2 to one 1 lb. sliced carrots
1 packet beef stew mix
1 1/2 lb. smoked sausauge, sliced
1 pkg. Uncle Ben's long grain and wild rice (sometimes I add 2 boxes to make heartier)
Clean your chicken and trim extra fat. Sprinkle with Cajun seasoning. Chop veggies and add to chicken in large stock pot. Add enough water to cover and add beef stew seasoning. Cook till chicken is tender (falls off the bone). Remove chicken and de-bone. Return chicken to soup and add sausage. (I cook the sausage first to get some grease out before I add it to soup). Add rice, including seasoning packet and cook for at least 30 more minutes. You may have to add water along the way.
Cajun seasoning to taste (I use Tony's in green shaker)
1 cup chopped onion
1 cup chopped celery
1 chopped bell pepper
1/2 to one 1 lb. sliced carrots
1 packet beef stew mix
1 1/2 lb. smoked sausauge, sliced
1 pkg. Uncle Ben's long grain and wild rice (sometimes I add 2 boxes to make heartier)
Clean your chicken and trim extra fat. Sprinkle with Cajun seasoning. Chop veggies and add to chicken in large stock pot. Add enough water to cover and add beef stew seasoning. Cook till chicken is tender (falls off the bone). Remove chicken and de-bone. Return chicken to soup and add sausage. (I cook the sausage first to get some grease out before I add it to soup). Add rice, including seasoning packet and cook for at least 30 more minutes. You may have to add water along the way.
Tomato-Basil Bisque--Lisa Bowerman
2 Tablespoons butter
2 medium onions, chopped (about 3 cups)
1-28 oz. can crushed tomatoes (with basil, if possible)
3/4 c. cooking sherry.
6 cups chicken stock
1 T. basil leaves
1 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
1/2 cup butter
1/2 cup plus 2 T. flour
1 Cup whipping cream
1 Cup half and half
4 cups milk (1% or 2%)
Melt butter in 8 qt. soup kettle. add onions and saute until golden, over medium-high heat. Add tomatoes, sherry, and chicken stock.
Next add basil leaves, salt, pepper and sugar. Stir and let simmer for 30-45 minutes. Strain the liquid and put the remaining chunky ingredients through a food processor until smooth, then mix all back together.
Melt butter over high heat in skillet. Add flour and stir constantly with whisk. Let cool till a light caramel color. Whisk the roux into hot soup and stir for a couple of minutes. Remove pot from the heat and slowly whisk in whipping cream, half and half, and milk.
Do not allow to boil or soup will separate.
2 medium onions, chopped (about 3 cups)
1-28 oz. can crushed tomatoes (with basil, if possible)
3/4 c. cooking sherry.
6 cups chicken stock
1 T. basil leaves
1 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
1/2 cup butter
1/2 cup plus 2 T. flour
1 Cup whipping cream
1 Cup half and half
4 cups milk (1% or 2%)
Melt butter in 8 qt. soup kettle. add onions and saute until golden, over medium-high heat. Add tomatoes, sherry, and chicken stock.
Next add basil leaves, salt, pepper and sugar. Stir and let simmer for 30-45 minutes. Strain the liquid and put the remaining chunky ingredients through a food processor until smooth, then mix all back together.
Melt butter over high heat in skillet. Add flour and stir constantly with whisk. Let cool till a light caramel color. Whisk the roux into hot soup and stir for a couple of minutes. Remove pot from the heat and slowly whisk in whipping cream, half and half, and milk.
Do not allow to boil or soup will separate.
Pumpkin Muffins--Lisa Bowerman
1/2 cup oil
1 1/2 cups flour
1 tsp. soda
1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 cups sugar
2 eggs
1 cup pumpkin
1/3 cup water
Mix all ingredients together and bake in muffin pan at 350 degrees for approximately 25 minutes.
*I usually duoble this recipe and use a large can of pumpkin!
*This recipe was in the paper years ago and it has become a family favorite. They never last very long.
1 1/2 cups flour
1 tsp. soda
1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 cups sugar
2 eggs
1 cup pumpkin
1/3 cup water
Mix all ingredients together and bake in muffin pan at 350 degrees for approximately 25 minutes.
*I usually duoble this recipe and use a large can of pumpkin!
*This recipe was in the paper years ago and it has become a family favorite. They never last very long.
Vegetable-Cheese Chowder--Lindsay Weston
3 cups fresh broccoli
1/2 cup shredded carrot (about 1 med. carrot)
1/2 cup water
2 T. snipped fresh parsley (optional)
1/8 teaspoon pepper
1 can (14 1/2 oz.) chicken broth
1 1/2 cups shredded cheddar cheese
2 cups milk
1/2 cup all-purpose flour
In a medium saucepan, combine broccoli, carrot, and water. Bring to boiling; reduce heat. Cover and simmer about 4 min. or just till veggies are crisp-tender. Do not drain! Cut up any large pieces of broccoli.
In a separate bowl, whisk together the milk, flour, and pepper; add to saucepan. Stir in broth. Cook adn stir till thickened and bubbly. Stir in shredded cheeses and parsley. Cook and stir over low heat till cheese melts and chowder is heated through. Makes about 6 1/2 cups (4 main dish servings)
1/2 cup shredded carrot (about 1 med. carrot)
1/2 cup water
2 T. snipped fresh parsley (optional)
1/8 teaspoon pepper
1 can (14 1/2 oz.) chicken broth
1 1/2 cups shredded cheddar cheese
2 cups milk
1/2 cup all-purpose flour
In a medium saucepan, combine broccoli, carrot, and water. Bring to boiling; reduce heat. Cover and simmer about 4 min. or just till veggies are crisp-tender. Do not drain! Cut up any large pieces of broccoli.
In a separate bowl, whisk together the milk, flour, and pepper; add to saucepan. Stir in broth. Cook adn stir till thickened and bubbly. Stir in shredded cheeses and parsley. Cook and stir over low heat till cheese melts and chowder is heated through. Makes about 6 1/2 cups (4 main dish servings)
Baked Potato Soup--Kirstin Lindsay
4 large baking potatoes
4 scallions, chopped
2/3 cup butter
12 slices bacon, cooked and crumbled
salt/pepper
1 1/4 cup grated cheddar cheese
6 cups milk
8 ounces sour cream
Bake potatoes. Let cool, then scoop out. Pulp and set aside. Discard the skins. Next, melt butter over medium heat and add flour. Add milk, and continue heating until thick. (Sometimes I turn the heat up)
Next add potato pulp, salt, pepper, green onions, 1/2 cup crumbled bacon and at least 1 cup cheese. Cook until thoroughly heated. Stir in sour cream, and heat through.
Serve with remaining green onions, bacon, and cheese.
*You can really add more or less of whatever you want. I put most of the bacon and cheese in my soup and sometimes add more. same goes for the sour cream and green onions. If you don't like it very thick, add more milk to thin it out.
*Favorite for the whole family! Even the kids love it!
4 scallions, chopped
2/3 cup butter
12 slices bacon, cooked and crumbled
salt/pepper
1 1/4 cup grated cheddar cheese
6 cups milk
8 ounces sour cream
Bake potatoes. Let cool, then scoop out. Pulp and set aside. Discard the skins. Next, melt butter over medium heat and add flour. Add milk, and continue heating until thick. (Sometimes I turn the heat up)
Next add potato pulp, salt, pepper, green onions, 1/2 cup crumbled bacon and at least 1 cup cheese. Cook until thoroughly heated. Stir in sour cream, and heat through.
Serve with remaining green onions, bacon, and cheese.
*You can really add more or less of whatever you want. I put most of the bacon and cheese in my soup and sometimes add more. same goes for the sour cream and green onions. If you don't like it very thick, add more milk to thin it out.
*Favorite for the whole family! Even the kids love it!
WELCOME
Ok sisters, here is our new blog for all of our recipe exchanges! I hope everyone can use this and that it will be a good thing for all of us. Thank you for your contributions and happy cooking to you!
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