Study Day is coming soon! Please sign up to volunteer or bring food here:
http://www.formstack.com/forms/?1137247-k58stA3em5
See previous blog posts for soup/chili recipes!
Thanks for your help - we're starting to get really excited!
This blog is for Study Day at Blackhawk Church to recruit volunteers & inform students.
Tuesday, November 22, 2011
Meat Chili
CHILI CON CARNE: 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.
Bring to Blackhawk kitchen by Friday, December 16th.
Place in refrigerator. Thank you!
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.
Bring to Blackhawk kitchen by Friday, December 16th.
Place in refrigerator. Thank you!
Vegetarian Vegetable Soup
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.
Bring to Blackhawk kitchen by Friday, December 16th.
Place in refrigerator. Thank you!
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.
Bring to Blackhawk kitchen by Friday, December 16th.
Place in refrigerator. Thank you!
Chicken and Rice Soup
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.
Bring to Blackhawk kitchen by Friday, Dec 16th!
Place in refrigerator. Thank you!
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.
Bring to Blackhawk kitchen by Friday, Dec 16th!
Place in refrigerator. Thank you!
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