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March 4, 2014
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Plains Edition Recipes 3-1-14

Great Red Chili
Toni Smith, Lexington, Neb.
2 lbs. Ground beef
1 (29 oz) can Tomato sauce
2 (15 oz) cans Kidney beans
2 (15 oz) cans Pinto beans
1 medium Onion, diced
8 oz. Diced green chilies
1 stalk Celery, diced
2 (14 oz) cans Diced tomatoes
1-1/2 t. Cumin powder
3 Tbsp. Chili powder
1-1/2 t. Black pepper
2 c. Water
Brown ground beef and drain. Combine remaining ingredients and bring to a simmer. Simmer for 2-3 hours, stirring every 15 minutes or so.

Creamy Chicken Noodle Soup
Sharon Raasch, Imperial, Neb.
1 Chicken, roasted
1 c. Onion, diced
1 c. Celery, diced
1 c. Carrot, diced
4 (14 oz) cans Chicken broth
2 (10.75 oz) cans Condensed cream of mushroom soup
2 t. Fines herbs
Salt and pepper
2 c. Egg noodles, cooked
Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery and carrots. Stir in broth, mushroom soup and herbs and season with salt and pepper. Cover and cook on high setting for 3-4 hours or on low for 8-9 hours. When soup is finished, stir in egg noodles.

Quick Vegetable Soup
Chris Bryant, Johnson City, Tenn.
2 c. Onion-Tomato sauce
2 (10.5 oz) cans Beef broth, undiluted
1 c. Water
1 c. Carrots, sliced
1 c. Celery, chopped
1 t. Salt
1/4 t. Pepper
1/2 c. Elbow macaroni
Mix onion-tomato sauce, broth and water in a large saucepan. Heat to boiling. Add carrots, celery, salt and pepper. Cover and simmer for 15 minutes. Add macaroni. Cover and simmer an additional 15 minutes.

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The Fence Post Updated Mar 6, 2014 01:44PM Published Jun 9, 2014 02:50PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.