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Scott and Faye

4 oz rice noodles or linguine

6 c chicken broth

4 oz mushrooms, thinly sliced

2 T soy sauce

1 T grated, peeled fresh ginger

3/4 t salt

1/8 t crushed red pepper

2 c thin strips cooked chicken

1/4 t Asian sesame oil

1 c loosely packed fresh cilantro leaves

2 green onions, thinly sliced

Prepare noodles as directed. Drain

In 4 qt pan, heat broth to boiling over hi heat. Stir in mushrooms, soy sauce, ginger, salt an crushed red pepper. Reduce heat to lo, simmer, uncovered, 10 minutes. Stir in chicken, sesame oil and noodles, heat through. Stir in cilantro and green onions

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Scott and Faye

3 c cold baked beans

6 c water

2 slices onions

2 stalks celery

1 1/2 c stewed tomatoes

1 T chili sauce

1 t salt

1/2 t pepper

1 t sugar

T butter

2 T flour Boil beans, water, onion, celery for 30 minutes, blend in processor. Blend tomatoes, add spices. Make roux with butter and flour if necessary to thicken soup. I usually don't need to thicken it at all

Scott and Faye

1 T olive oil

5 c chicken broth

1/2 c long-grain rice, uncooked

1/4 t pepper

4 c chopped broccoli flowerets

1 c chopped onion

1/4 t salt

1/8 t ground red pepper

2 T plus 1 t grated Parmesan

Heat oil, add onion, cover and cook 10 minutes or until soft. Add broth , rice, pepper, salt, bring to boil, cover and reduce heat, simmer 15 min. Add broccoli, cover and cook 7 minutes or until rice and broccoli are tender. Serve in bowls, top with Parmesan cheese.

Brian and Susan

2 Lbs. Boneless Chicken cut into pieces

2 t. Pureed jalapeno peppers

1-1/2 C. Diced Onion

2 C. Chicken Stock

1 C Green Bell Pepper

1-15 oz can garbanzo beans (drained)

Pinch Crushed Chili Peppers

1-16 oz can kidney beans (drained)

3 T Chili Powder

2-14.5 oz cans diced tomatoes

2 t. Dry cilantro

1-29 oz can tomato sauce

2 t. Finely chopped garlic

Lime Juice to taste

Toppings:

Grated Cheddar cheese, diced onion, sour cream, corn tortilla chips

Saute chicken with onions and green peppers in frying pan. When chicken is fully cooked, add chili peppers, chili powder, cilantro, garlic, and jalapeno peppers; cook briefly. Add chicken stock, garbanzo beans, kidney beans, tomatoes and tomato sauce; heat thoroughly, then add fresh lime juice. Serve with grated Cheddar cheese, diced onion, sour cream and corn tortilla chips. Makes about 1 gallon.

Brian and Susan

2 C. Cooked Wild Rice (about ½ C. Uncooked)

1 Large Onion

1/2 Green pepper (diced)

1-1/2 Ribs Celery (Diced)

2 Large Fresh Mushrooms (diced)

1/2 C. Butter

1 C. Flour

8 C. Hot Chicken Broth

Salt and Pepper (to taste)

1 C. Light cream or half and half

1-2 T. Dry white wine

Prepare the rice according to package. Saute the onion, green pepper, celery and mushrooms in the butter about 3 min. or just until softened. Sprinkle in the flour, stirring and cooking until flour is mixed in. Slowly add the chicken stock, stirring until all the flour-butter-vegetable mixture is blended well. Add the rice and season to taste with salt and pepper. Heat thoroughly, stir in cream. Add the dry white wine. Heat gently, but do not boil. Service 12.

Don and Mary Jane

1 Grouse

salt

pepper

1/2 c celery, chopped

1/2 c carrots, chopped

1/2 c onion, chopped

2 potatoes, chopped in to chunks

Place in crock pot on low. Cover grouse with water. Add vegetables and seasonings. Cook 7 to 9 hours on low.

Remove grouse, lightly fry grouse in 1 t. of cooking oil. Serve grouse on a plate with a bowl of soup.

Brian and Susan

6 Shallots sliced thin

2 Sticks of unsalted butter

3 T. Hot Paprika

3 T. Sweet Paprika

6 T. Flour

2 Quarts Chicken Broth

4 Quarts Mushrooms sliced (about 10 Cups)

4 C. Sour Cream

1/3 C. Chopped Fresh Dill

In a large kettle cook the shallots in the butter over moderate heat, stirring, until they are softened, stir in the paprikas, and reduce the heat to moderately low. Stir in the flour and cook the roux, stirring, for 3 min. Stir in the broth and the mushrooms, bring the mixture to a boil, stirring occasionally, and boil it for 20 min. Add the sour cream, 1/2 cup at a time, stirring well after each addition, add the dill and salt and pepper to taste, and heat the soup over low heat, stirring, until it is heated through. Do not let soup boil. Serves 8.

Don and Mary Jane

3 lamb stew meat

4 cups boiling water

1 bay leaf

2 t. salt

2 medium onions, cut into eighths

2 to 4 medium potatoes cut into chunks

1 cup carrots, chopped

1 cup celery, chopped

2 cups shredded potato (1 c instant mashed potatoes)

Pour boiling water over lamb pieces. Add salt, bay leaf and onion. Bring to boiling point, cover reduce heat to simmer and cook until meat is tender. Add shredded potato, bring to boiling again and simmer for 5 - 10 minutes. Add vegetables and more liquid if necessary, and cook until vegetables are fork tender. Season to taste with salt and pepper. Sprinkle with snipped parsley and serve piping hot.

Scott and Faye

1 c chopped onion

1 c vegetable broth

1 c chopped cauliflower

1/2 c sliced carrot

1/2 c sliced celery

1/2 c sliced green beans

1 jalapeno pepper, cut in half lengthwise

1/4 c flour

3 c milk

1/4 t white pepper

dash of ground red pepper

1 11 oz can corn, drained

2/3 c shredded sharp cheddar cheese

Saute onion 5 minutes or until tender. Add broth and next 5 ingredients, bring to boil. Cover, reduce heat and simmer 20 minutes or until vegetables are tender. Place flour in bowl. Gradually add milk, stirring with wire whisk until blended. Add milk mixture, white pepper, red pepper, and corn to pan, stir well. Cook over medium heat 7 min. or until thickened, stirring constantly. Discard jalapeno pepper. Ladle into bowl, sprinkle with cheese.

Mike and Sarah

2-1/2 cups chicken broth

7-1/2 can of tomatoes

1/2 cup chopped celery

1/2 cup chopped carrot

1/2 cup chopped onion

1/2 cup peeled chopped apples

1 T parsley

2 t curry powder

1 t lemon juice

1-1/2 cups cooked chopped chicken

2 cups hot cooked rice.

In a saucepan mix everything except the chicken and the rice. Add 1/4 t pepper. Bring to boiling, reduce heat and simmer 15-20 minutes. Stir in chicken and rice. Serve with flaked coconut.

Don and Mary Jane

1 Family size can Cream of Tomato Soup

2 medium Tomatoes

1/2 c chopped celery

1/8 c minced onion

8 oz skim milk

Combine skim milk and tomato soup in a large pan or crock pot. Slice tomatoes into chunks. Add tomatoes, celery and onion to soup mixture. Heat on medium heat until slow boil. Serve with cheese and crackers.

Scott and Faye

1 lb ground beef

1 small onion, chopped

4 c water

1 1/2 t pepper

4 c cubed peeled potatoes

3 cans (8 oz each) tomato sauce

2 t salt

1/2-1 t hot pepper sauce

Brown beef, drain, add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce, bring to boil. Reduce heat and simmer for 1 hour or until potatoes are tender and soup has thickened. 2 qts.

Don and Mary Jane

3 lbs beef chuck roast, cut into chunks

1 medium onion, chopped

3 medium potatoes, chunked

1 qt canned whole tomatoes

1 c chopped celery

1 c chopped carrots

1/2 c pearled barley

salt

pepper

Brown beef chunks lightly and cover with water. Bring to a boil. Add onion, celery, carrots, potatoes and whole tomatoes. Add water until covered. Bring to slow boil over medium heat. Add barley 30 minutes before serving.

The longer the soup cooks at a simmer, the more tender the meat and the better the flavor

Don and Mary Jane

2 eggs, beaten

add 1-1/2 c flour

1/2 c water

1/2 t. salt

1/2 tap baking powder

Beat all ingredients together until well beaten. Drop from spoon into soup and boil for 15 minutes.

Spatzle are German egg noodle dumplings and are quite chewy.

Brian and Susan

1-20 oz bag 15 bean soup beans

2 T. Salt

2-3 Lbs. Smoked Ham Hocks

1 Large Chopped Onion

1-15 oz can tomatoes

1 t. Chili Powder

1 Lemon (Juiced)

2 Cloves Garlic

Salt (to taste)

Pepper (to taste)

I did not find the directions for this one and was too lazy to ask. Two suggestions. Give Brian and Susan a call. Or for you adventurous ones. Throw it together and see what happens.

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