Recipes 1/14/02 | TheFencePost.com

Recipes 1/14/02

Cold Weather Soup

1 pkg. frozen mixed vegetables

1 lb. can italian stewed tomatoes

2 medium potatoes, diced

1/2 lb. ground chuck

1 onion, chopped

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salt

pepper

1 t. italian seasoning

2 bay leaves

Start by cooking all the vegetables together according to package directions.

Brown meat and onion together; drain. Then add to vegetables.

Add seasonings to taste. Add water to desired thickness.

Chris Bryant – Johnson City, Tenn.

Spiced Mulled Cider

2 qt. apple cider

3/4 – 1 c. RealLemon Juice from concentrate

1 c. firmly packed light brown sugar

8 whole cloves

2 cinnamon sticks

In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer uncovered 10 minutes to blend flavors. Remove spices; serve hot with extra cinnamon sticks and sliced apples if desired.

Note: You can tie spices in a small square of cheesecloth to make removal easier.

Bridget Giltner – Pueblo, Colo.

White Chili

1 lb dried small white beans, rinsed and picked over

3 Tbsp. olive oil

1 large onion minced

3 cloves garlic, minced

2 cans (4 oz.) chopped green chilies

1 Tbsp. ground cumin

1 Tbsp. dried oregano

1 t. ground cinnamon

1 t. cayenne pepper

8-10 c. canned chicken broth

4 c. cooked chicken breasts, chunked or diced

salt

pepper

7 flour tortillas

3/4 lb. shredded monterey jack cheese

salsa

sour cream

fresh cilantro

The night before place beans in a large pot or bowl, cover amply with cold water and let soak overnight. Drain the beans the following day.

Heat the oil over medium-high heat in a large pot and saute the onion until soft and translucent, about 10 minutes. Stir in the garlic, chilies, cumin, oregano, cinnamon and cayenne pepper and saute for 3 more minutes.

Add the beans and 8 c. of the chicken broth. Bring to a boil, then reduce heat and simmer until the beans are tender, 2-3 hours. If the mixture seems too dry at any point, add additional chicken broth.

Stir in chicken and season the chili to taste with salt and pepper. Serve in a bowl lined with a flour tortilla. Top with cheese and garnish with salsa, sour cream and cilantro. The night before place beans in a large pot or bowl, cover amply with cold water and let soak overnight. Drain the beans the following day.

Heat the oil over medium-high heat in a large pot and saute the onion until soft and translucent, about 10 minutes. Stir in the garlic, chilies, cumin, oregano, cinnamon and cayenne pepper and saute for 3 more minutes.

Add the beans and 8 c. of the chicken broth. Bring to a boil, then reduce heat and simmer until the beans are tender, 2-3 hours. If the mixture seems too dry at any point, add additional chicken broth.

Stir in chicken and season the chili to taste with salt and pepper. Serve in a bowl lined with a flour tortilla. Top with cheese and garnish with salsa, sour cream and cilantro.

Marlene F. Maurer- Lakewood, Colo.

Instant Cocoa Mix

10 c. nonfat dry milk

1 1/2 c. cocoa

1/4 t. salt

8 oz. non-dairy creamer

4 c. powdered sugar

Combine all ingredients together and store at room temperature in airtight container.

Use 2 Tbsp. in 1 c. boiling water (or to taste).

Makes 18 cups.

Terry Valdez – Henderson, Colo.

Hot Russian Tea

1 carton Five-Alive (or orange juice)

1/2 large can of pineapple juice

1 packet unsweetened lemon mix (or 1 can frozen lemonade concentrate)

3 cinnamon sticks

8 c. water

1-2 c. sugar (based on personal taste)

2 large tea bags

Combine all ingredients in large pot. Simmer over low heat for 1 hour.

Great for stuffy noses, cold rainy days, and anything else that ails you.

Bridget Giltner – Pueblo, Colo.