Chili Verde

6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeño peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped

In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for ½ hour.

Stir in poblanos, jalapeños and bell peppers. Purée the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

Cheese and Ham Soup

1 cup each onion, carrots and celery, finely chopped
1/2 cup margarine
1 cup flour
4 cups chicken broth
3 cups grated cheese
1 cup chopped ham
3/4 cup cooked potatoes
1 1/2 quarts milk
1 tsp. salt
1/2 tsp. white pepper

Sate onion carrot and celery in margarine in large saucepan. Sprinkle with lour and add chicken broth. Cook until smooth, stirring constantly. Simmer for 15 minutes. Stir in cheese. Cook for 10 minutes. Add remaining ingredients and heat.

Enchilada Soup

Mix in large saucepan over heat

2 cans chicken broth
3 cups water + 1/4 cup flour

Add:
1 can nacho cheese soup
2 cans tomato soup
1 can stewed diced tomatoes (Mexican seasoned)
2-4 T. dry enchilada mix (to taste)
salt (to taste)
chili powder (to taste)
2-3 cups shredded or cubed chicken or ground beef, cooked

Heat thoroughly.

Top with shredded cheese, sour cream, tortilla strips, and/or green onion.

Hamburger Lentil Soup

1/2-1 lb. ground beef
4 diced carrots
1 tsp. garlic powder
1 Tbsp. salt
1 quart water
1 Tbsp. brown sugar
1 tsp. dry onion
3 ribs diced celery
1 quart tomato juice
2 cups dry lentils
1/2 tsp. marjoram

Brown beef and drain. Combine all ingredients in a slow cooker. Cover and cook on low for 8 hours or high for 4 hours.

Salmon Chowder

3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded

1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Pasta Fagioli

1 lb ground beef
1 (15 oz) tomato sauce
1 cup diced onion
1 (12 oz) can V-8 juice
1 cup julienned carrot
1 t vinegar
2 stalks celery
1 1/2 t salt
2 garlic clove, minced
1 t oregano
2 (14 1/2 oz) cans diced tomatoes
1 t basil
1 (15 oz) can kidney beans (with liquid)
1/2 t each of pepper and thyme
1 (15 oz) can great northern beans (with Liquid)
1/2 lb ditali pasta

Directions:
1. Brown beef in a large stock pot over medium heat and drain off fat.
2. Add onion, carrot, celery, and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. After 50 minutes boil pasta to al dente and drain well.
5. Add pasta to the large pot of soup and simmer for 10 minutes.

Chunky Chicken Noodle Soup

1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon butter
6 cups Progresso ® Chicken Broth (store bought, or use water and bouillon cubes)
1-1/2 cups diced cooked chicken
1 teaspoon salt (Do NOT add this salt if you use bouillon cubes)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Directions
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings.

Speedy Chili

Prep time: 1 minute
Cook time: 6 minutes
Yield: 8 servings


1 lb. Cooked Ground beef
1 15.5-oz can low-sodium red kidney beans, drained and rinsed
1 15.5 oz. can black beans, drained and rinsed
1 packet Taco Seasoning (Taco Bell is best)
8-oz can tomato sauce (no salt added)
14.5-oz can Italian diced tomatoes, undrained
1/2 Tbs chili powder
1/2 tsp ground cumin

Optional garnishes:
• 1/4 cup low-fat sour cream
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 cup chopped onion
• Dash hot sauce

1. In a 6-quart Dutch oven or heavy pot, combine all the ingredients and cook over high heat 6 minutes, or until heated through, stirring occasionally to prevent sticking. If the chili bubbles too vigorously, reduce heat to medium-high.

2. Serve warm, garnished with sour cream, shredded cheese, chopped onion, or hot sauce, if desired.

JACKIE'S CHEESE SOUP

4-5 CUPS OF POTATOES, CUBED
2 CUPS OF CARROTS, CHOPPED
2 CUPS OF CELERY, CHOPPED
1 CUP ONIONS, CHOOPED FINE
2 1/2 CUPS WATER
Bring to boil 20 min. ADD pkg. chopped broccoli the last 7 min & stir in
1 cube of butter
6 chicken boullion cubes
1 tsp dry mustard
1/2 pepper
2 lbs "velveeta cheese," cut in chunks
2 cups milk mixed with 3 cans of cream of chicken soup
do not boil, stir often until cheese melts.

YUMMMMMMMMMMMMMMMMM!!!!!

Teriyaki Sauce

3/4 cup soy sauce
1/2 cup sugar
1 tsp. ground ginger
1 clove garlic

great on chicken or beef

Minnestroni Soup

1 can 28oz stewed tomatoes
1 pound hamburger, browned and drained
1 quart water
2 large carrots, sliced ½-inch thick
2 cans 8oz tomato sauce
2 cups beef broth
1 tablespoon dried parsley leaves
½ teaspoon ground basil
1 teaspoon dried oregano leaves
¼ teaspoon pepper
½ teaspoon garlic salt
2 tablespoons dry onion
1 can 15oz garbanzo beans, drained
1 can 16oz green beans, drained
1 can 15oz kidney beans, drained
1 ¼ cups mostaccioli macaroni
¼ cup parmesan cheese

Combine water and carrots and cook until tender. Add all of the other ingredients, except macaroni and cheese. Bring to a boil, then add macaroni, and cook until macaroni is tender. Serve, and top with cheese. -Juanita Sannar

Taco Soup

1- 1 ½ pound ground beef
1 medium onion, chopped
1 (16oz) can stewed tomatoes
1 (16oz) can corn, un-drained
1 (8oz) can tomato sauce
½-1 package taco seasoning
1 (16oz) can kidney beans, un-drained
Grated cheese
Sour cream

Brown beef with onion and drain off fat. Add the rest of the ingredients, except for the cheese and sour cream. Bring to a boil and simmer 45 minutes. Can serve with tortilla chips and garnish with cheese and sour cream. Good reheated. -Juanita Sannar

Clam Chowder

10 medium potatoes
3 cans clam juice
2 cans chopped clams
1 pound bacon
1 large onion
2 cans creamed corn
2 cups half and half
1 cube butter
Instant potatoes
Thyme

Peel and cut potatoes. Boil in clam juice. Fry bacon until crisp. Saute onion in bacon grease. When potatoes are fork tender, add undrained clams, crumbled bacon, onions, cream corn. Simmer for at least one hour. Add butter and half and half. Heat but do not boil. Add instant potatoes to desired thickness. -Shirley Law

Leek Soup

6-8 potatoes diced
1 bunch leeks, Cut into 1 inch cubes
Mainly white part & little of green part.
Boil in 9 cups water until tender.
Salt and pepper to taste. Puree, then add 1 cup milk & 6 Tbl butter.

Simmer about 1 hour. Let stand for 2 hours. Serves 8

Corn Chowder with Fresh Herbs and Smoked Ham

2 cans (14 1/2oz each) chicken broth
1/2 Cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig each fresh thyme and tarragon
2 cans (16oz each) whole potatoes, drained 2 cans (16 or 17 oz each) whole kernel corn, drained
1/2 Cup half nd half
2 canned pimentos, drained and diced 3 Tbl chopped parsley
1 Cup (4oz) julienne-cut smoked ham

In 3 quart saucepan combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garni. Add to saucepan and bring to boil; reduce heat and simmer 10 minutes. Remove herbs. Dice enough of the potatoes to make 1 cup; set aside. Add the remaining potatoes and 1 can of the corn to the saucepan; puree with electric blender in batches until smooth. Return to saucepan. Bring to boil, reduce heat and simmer 5 minutes. Stir in pimentos and parsley. Season with pepper, if desired. Ladle into bowls, garnish with ham and additional chopped parsley. Makes 6 servings ( 8cups)

Broccoli Soup

1 Bunch Broccoli (steamed and chopped)

3 Carrots (chopped)
1 Onion (chopped)

Cover the carrots and onion with water and boil until tender. Drain off water, puree vegis in a blender and re-add water.

In a large pan melt 1/2 cup butter. Add 1/2 cup flour, stir, add 4 cups milk. Stir until thickened. Add pureed vegis and broccoli, add salt, pepper and garlic salt to taste.

Mom's Minestrone

10 to 12 servings

1 ob. mild bulk pork sausage
6 cups water
2 beef bouillon cubes
2 onions, chopped
2 large carrots, sliced
2 large celery ribs, diced
1 can (28 oz.) tomatoes, pureed
2 cans (8 oz. each) tomato sauce
1 tablespoon dried parsley flakes or 3 tablespoons fresh parsley, chapped
1/2 teaspoon sweet basil, crushed
1 teaspoon leaf oregano, crushed
Salt, pepper to taste
Garlic salt to taste
1 Tablespoon fresh garlic clove
1 can (1 ob.) garbanzo beans, drained
1 can (1lb.) cut green beans, drained
1 cup egg dumpling macaroni noodles, uncooked

Brown pork sausage in heavy kettle; drain. Dissolve bouillon cubes in water. Add onions, carrots celery, tomatoes, tomato sauce, parsley and seasonings. Simmer, covered, for 6 hours. Thirty minutes before serving time, add garbanzo beans, green beans and noodles. Simmer until noodles are tender.

Note: If desired, use 3/4 cup less water and add green deans, undrained!
1 cup egg dumpling macaroni noodles, uncooked

Four-Onion Soup

1/4 cup butter
3 large onions, sliced
3 medium leeks (white and green parts), sliced
1 bunch green onions, sliced
1/4 cup minced shallots
2 teaspoons minced fresh ginger
2 garlic cloves, crushed
pinch of cayenne pepper
1 tablespoon flour
8 cups chicken broth
1 cup white grape juice
1 teaspoon fresh lemon juice
1 teaspoon salt
Fresh ground pepper

1. Saute onions, leeks, green onions, shallots, ginger and garlic in butter until tender, about 20 minutes.
2. Add cayenne and flour and stir until mixture is brown.
3. Add broth and grape juice and simmer 20 minutes.
4. Blend in lemon juice, salt and pepper.
5. Simmer 15 minutes. Serve plain or with toasted bread and jack cheese.

Lion House Vegetable Chowder

4 cups cubed potatoes, peeled
1-10oz. pkg. frozen broccoli (or fresh)
2 tsp. salt
1 tsp. black pepper
2 cups diced carrots
2 cups cauliflower (optional)
2 cups minced onion or 1 cup chopped onion
3-4 cups water
3 cups milk
3 Tbsp. chicken base or bouillon cubes equivalent
1/2 cup butter
1/2 cup flour
1 lb. Velveeta (American processed cheese)

Prepare potatoes, carrots, broccoli, cauliflower, onion. Place in a large
soup pot and add water and salt. Cook on medium-high til veggies are
tender, about 15-20 minutes. Add chicken base and milk. Simmer 5 more
minutes. In a separate pan, melt butter and add flour. Whisk together and
stir to make roux. Add to soup. Pepper soup Once soup is warm, cut
Velveeta in cubes and add. Sir til cheese is melted. Keep hot but do not
boil. Can add COOKED cubed chicken to make a complete meal.

Raspberry Chipotle Sauce Recipe

Ingredients:
1 Tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped (comes in a can in the Mexican food aisle)
2 pints fresh raspberries, rinsed (I used frozen)
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

Instructions:
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add garlic to the pan and sauté for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.

For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

Serving Suggestions:
Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.