Recipes!

Thank you for checking the blog for preferred recipes! It's a lot easier to have a lot of the same dish! If you do bring soup or chili, please bring in a disposable container (an old plastic ice cream container/ plastic Tupperware you don't mind losing). Please bring to Blackhawk by Thursday, Dec 16th and label your food: Study day!

Meat Chili:about 24 (1 ½ cup) Servings

• 4 pounds ground beef
• 8 medium onions, chopped (about 4 cups)
• 4 cans ( 28 oz each) tomatoes
• 4 cans (15 1/2 ounces each) kidney beans drained (reserve liquid)
• 1 can (15 ounces) tomato sauce
• 2 Tablespoons sugar
• 2 Tablespoons chili powder
• 1 Tablespoon plus 1 1/2 teaspoons salt

Cook and stir ground beef and onion until meat is
brown and onion is tender. Drain off fat.
Place meat mixture in large pot or Dutch oven.
Stir in tomatoes reserved kidney bean liquid, the
tomato sauce and seasonings. Heat to boiling.

Reduce heat; simmer uncovered 1 hour 15 minutes.
Stir in beans. Simmer, stirring occasionally, about
15 minutes.

Let chili cool. Place in storage bag(s) or clean
ice cream pail (or similar disposable container).
Label container: Chili, Study Day
Refrigerate or freeze.


Vegetarian Vegetable Soup: 14-18 Servings

• 4 medium onions cut in eighths
• 6 cups water
• 6 cups tomato Juice (or large can)
• 6 carrots, sliced ( 3 cups)
• 3 cups sliced celery
• 3 potatoes, diced ( 2 -3 cups)
• ¼ teaspoon pepper
• ¼ cup long grain rice
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 can Mexicorn ( 12 ounces)

Place all ingredients in large pot except Mexicorn.
Bring soup to a boil.
Reduce heat and cook at slow boil 30 minutes
(or until tender.) Add Mexicorn.

Let soup cool.
Place in storage bag(s) or clean ice cream pail (or similar disposable container).
Label container: Vegetable Soup, Study Day
Refrigerate or freeze.


Chicken and Rice Soup: 12-14 Servings

• 1-2 pounds cut up chicken
• 4 medium onions cut in eighths
• 6 cups chicken broth
• 6 carrots, sliced ( 3 cups)
• 3 cups sliced celery
• 3 potatoes, diced ( 2 -3 cups)
• ¼ teaspoon pepper
• ½ cup long grain rice

(Chicken broth: Either use prepared broth or
6 chicken boulliion cubes in 6 cups of water.)

Place all ingredients in large pot.
Bring soup to a boil.
Reduce heat and cook at slow boil 30 minutes
(or until tender.)

Let soup cool.
Place in storage bag(s) or clean ice cream pail
(or similar disposable container).
Label container: Chicken Soup, Study Day
Refrigerate or freeze.