Brad's Chili

Once again my belief is confirmed that a real chili recipe always comes from a man!

Ingredients:
2 lbs. ground round (crumbled fine)
1 lb. Bob Evans ground sausage- original (none of the pre-flavored kind; crumbled fine)
2 large onions- chopped fine
5 stalks celery- chopped
3 jalopena peppers- chopped fine
1 red pepper- chopped
1 green pepper- chopped
16 oz. can peeled tomatoes- chopped
16 oz. can plain tomato sauce
Large can smoked baked beans (drained)
Large can Great Northern Beans (drained)
Salt and pepper to taste
Chile powder to taste
Crushed red pepper to taste

Preparation:
Saute veggies (except peeled tomatoes) and meat in 5 qt. Dutch Oven until redness from meat is gone
Add rest of ingredients and bring to a simmer
Simmer for 75 min.

Diane's Skinny Turkey Vegetable Soup

This soup is no "turkey".....it's got a great little KICK!

Ingredients:
2 medium onion, chopped
2 medium carrots, halved and thinly sliced
2 celery ribs, chopped
1/2 cup chopped sweet red pepper
1 Tbls Olive oil
3 garlic cloves, minced
4 c. water
1 can (10oz) diced tomatoes and green chilies, undrained
1/2 cup frozen peas
1 bay leaf
4 tsp. chicken bouillon granules (sodium free)
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. ground cumin
1/2 tsp. pepper
1/4 to 1/2 tsp. hot pepper sauce (optional)
1/2 cup uncooked whole wheat orzo pasta
2 cups cubed cooked turkey breast

Preparation:
In a large saucepan, saute onions, carrots, celery and red pepper in oil until tender.  Add garlic; cook 2 minutes longer.  Stir in water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin pepper and pepper sauce.  Bring to a boil.  Reduce heat; simmer uncovered for 15 minutes.
Cook Orzo according to package directions; drain.  Stir Orzo and turkey into soup; heat through.  Discard bay leaf.

Missy's Gumbo (Chicken, Sausage & Shrimp)

This is Missy's own version of Gumbo.  As you can see she has all the bases covered! Delicious!!!

Ingredients:
¾ Cup Oil
¾ Cup Flour
2 Green Peppers Chopped
1 Lg Onion Chopped
3 Stalks Celery Chopped
1 Clove Garlic
1 Pkg or Smoke Sausage or 1 Pd Andouille Sausage cut into bite size
4 Chicken Breast cut into bite size
1 Pd Shrimp peeled
1 Can diced tomatoes
1 Tbsp Old bay
1 Tbsp Garlic Mrs. Dash
¼ Tsp Cayenne Pepper
½ Tsp  Tony Chachere’s original creole seasoning (can be found at Redner’s or Walmart) Add more if you like spicy

Preparation:
(Make sure everything is cut before you start)
Mix oil and flour in a pan over medium low heat stirring until a medium brown roux (this will take 20 to 30 minutes and should be the color of pecan shells.  Do not use a non-stick pan or it will not turn in color, also do not let it burn.)
Add onion, green pepper, celery and garlic cook for 10 minutes add chicken cook for an additional 15 minutes.  Add chicken broth, can of tomatoes, sausage and seasonings.  Simmer for 1 hour.  (At this time I taste the broth and add more seasoning if I would like it spicier.) Add the Shrimp cook until pink (about 10 minutes).  Serve over rice.

Terri's Corn Chowder with Smoked Sausage

Terri has added a "skinny version" at the end of her recipe.  YES!!!!

Ingredients:
 1 pkg. Hillshire Farms Smoked Sausage
 1/4 cup butter or margarine
 1 medium onion, chopped (about 1 cup)
 1/4 cup all-purpose flour
 1/8 tsp. ground black pepper
 4 cups milk
 1 can (15.25 ounce) cream style corn
 2 cups cubed potatoes, cooked, drained
 1 can cheddar cheese soup
 chopped parsley

Preparation:
Cut the sausage into 1/2 in cubes; set aside.  Melt butter in large saucepan over medium heat.  Add onion; cook and stir 4 minutes or until tender.  Add flour, salt and pepper; cook, stirring constantly for 1 minute.  Add milk.  Increase heat to medium-high and bring to a boil, stirring constantly.  Boil and stir 1 minute.  Add corn and sausage; return to a boil.  Reduce heat to medium-low and simmer 10 minutes.  Stir in potatoes; heat through.  Top each serving with parsley and cheese, if desired.

Variation:  Substitute 1 pkg. Hillshire Farms Hardwood Chicken Smoked Sausage for Smoked Sausage, 1/4 cup canola oil for butter and 4 cups skim milk for milk.

Joanne's Broccoli Cheddar Soup

Joanne loves to prepare this recipe for large family gatherings.  Over time her husband noticed only the women eat the soup thus it earned the title "The Girlie Soup".  However, rumor has it men sneak a taste or two!

Ingredients:
2 Bags of  frozen broccoli flowerets - 16 oz
    If some are larger than others, I chop them smaller
1 Pint (Light Cream)
2 Pints (1% or 2%) Milk  (Just refill the Light Cream container)
1 Cup Chicken Broth
¼ Teaspoon Ground Nutmeg
½ Teaspoon White Pepper
¼ Teaspoon Salt
½ Cup Finely Chopped Onion
½ Cup Finely Chopped Celery
2 Cups Sharp Cheddar Cheese – Shredded
1 Cup White Cheddar Cheese - Shredded

Preparation:
The onions and celery need to be chopped small so you don’t crunch on onion and celery pieces when the soup is complete.  They will soften in the milk and the broth during cooking time. Add the onion and celery to your crockpot, and top with light cream, milk, broth and spices.  Stir in the two frozen bags of broccoli. Cook in crock pot on high for 3 – 4 hours.  Soup will thicken as it cooks.Half an hour before serving, add the shredded cheese and stir.  The cheese will be stringy and will stick to the broccoli flowerets ….. but that’s okay because it will melt. Serve with your favorite rolls or bread.

Theresa's White Bean Chili

Question: Why does Theresa like this recipe?  
Answer: Because it is so blessed easy! (and DELICIOUS!!!)


Ingredients:
1 1/4 lbs. boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onions (optional)
Monterrey Jack cheese (optional)

Preparation:
Place chicken in a 4 quart slow cooker.  Top with beans and corn.  In a medium bowl, combine taco seasoning, chilies, condensed soup and broth.  Pour over top of ingredients in the crock pot.  Cover and cook on low for 8 to 10 hours.  Before serving, stir gently to break up chicken, then stir in the sour cream.  Serve topped with green onions and jack cheese, if desired.

Bobbi's Cream of Carrot Soup

Bobbi loves this recipe because it is nice and light!  (notice no potatoes or heavy cream) She relies on the herbs and spices to make it flavorful..... plus a little "tweaking".   :)

Ingredients:
8 cups cooked sliced carrots
2 cups evaporated skim milk
1/2 cup parsley
1 teaspoon curry powder
2 cups mixed vegetable juice
2 cups water
1/2 cup freshly squeezed lemon juice
Dash of salt & pepper


Preparation:
In a food processor, combine carrots, milk, parsley, curry powder, salt & pepper – process until pureed.  Transfer mixture to a large saucepan.
Add mixed vegetable juice plus 2 cups of water and lemon juice.  Cook over medium heat stirring frequently until soup is thoroughly heated.  Garnish with sour cream and parsley sprig if desired.

*I don’t always stick to the exact recipe – I tweak it here and there...

Makes 8 servings

Laurie's Creamy Roasted Red Pepper Soup with Smoked Gouda

The past evening we joined friends at The Pit Stop in Boyertown. One of the soup specials was Roasted Red Pepper with Smoked Gouda. Delicious!! I "Googled" for the recipe. Below is the one I found and have made with great success.

Ingredients:
3 red peppers, charred, peeled and cut in strips
2 TB oil
1 onion chopped
3 cloves garlic, minced
1 C chopped carrot
1 potato, chopped
3 cans chicken stock (or equivalent of home made stock)
1 C tomato sauce
1/2 tsp thyme
1/2 C cream or evaporated milk
1 tsp Basil
2 C shredded smoked Gouda cheese
Preparation:
Cook onion, garlic, carrot, in oil for about 10 minutes. Add potato, stock, tomato sauce and thyme and simmer about 10 minutes. Add peppers and cook till tender, about 15 minutes. Process in blender till smooth. Add salt and pepper to taste. Add Gouda. Add 1/2 C evaporated milk or cream and 1 tsp. basil.