Our Current Food Needs December 2012

Our current food needs (Click on photo to enlarge!):

Study Day - Friday, Dec 14th

Study Day is only a few short weeks away! 

We are starting sign-ups for this semester's Study Day! Follow this link to sign up to help: 

               http://www.formstack.com/forms/?1137247-k58stA3em5

If you signed up to bring soups or chili, check out the recipes in previous blog posts! 

Vegetarian Soup Recipe!

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 14th.
Place in refrigerator. Thank you!

Chicken Soup Recipe!

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 14th!
Place in refrigerator. Thank you!

Chili Recipe!

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 14th.
Place in refrigerator. Thank you!