Italian Sausage and Pasta Soup • 1 lb. Italian sausage, cooked and drained Brown and drain a pound of Italian Sausage and combine with two packages of frozen mixed vegetables, some chopped green
onions, one can Rotel tomatoes, one can tomato sauce and six cups of chicken broth. Add your seasonings and simmer for fifteen
to twenty minutes. Cook and add 16 oz. of your favorite pasta, (Jessica used Bowtie). Simmer on low until ready to serve.
Grab a bowl! There's nothing left to do but enjoy! Easy Potato Soup •1 16oz.bag frozen hash browns Take a large boiler and combine one sixteen ounce bag of frozen hash browns with a can of cream of chicken soup, cream
of celery soup and a can of chicken broth. Add 2 cups milk and 3 cups water. Stir in a cup of chopped green onions, salt and
pepper to taste and a dash of a good season-all. Stir well and simmer for thirty to forty minutes. We grated cheddar cheese
over ours and topped it with jalapeno peppers Venison Chili • 3 lbs. ground venison Brown three pounds of ground venison in 3 tablespoons cooking oil, drain and remove. In remaining oil sauté two medium
chopped onions, one chopped bell pepper and one teaspoon crushed garlic. ( I use the little jar from the refrigerator section.)
Combine meat and sautéed veggies in a large pot or Dutch oven with forty-eight ounces of stewed tomatoes, one can of chopped
green chilies and two cups of water. Nothing left but the easy part. Add ½ cup chili powder, one tablespoon sugar, 1 teaspoon
cayenne and a ½ teaspoon cumin. Bring your chili to a boil. Reduce heat; cover and simmer for a couple hours until your meat
is tender and the flavors have blended. Salt and pepper to taste before serving. Cream of Crawfish Soup •1 pound peeled crawfish tails Ground one pound of peeled crawfish tails with ½ bunch green onions in your food processor. Take a large heavy saucepan
and sauté a half-cup of grated onion in a stick of butter for about five minutes. Next, add ½ cup flour, mix well and cook
for two minutes or until thickened before stirring in two cups of heated chicken stock. Simmer for another five minutes, stirring
constantly before adding your crawfish and green onion mixture. You’re about done! Once your soup base has simmered
about ten minutes, add 2 cups of half and half and two cups of heavy cream. Simmer another five minutes, stirring occasionally.
Season with 2 teaspoons each of red pepper, garlic powder, and onion powder before ladling into individual soup bowls! We
got about six nice size servings out of this recipe. Oh, and we enjoyed it with crackers. A good French Bread would be great
with it as well. |
||||
By Y'all & Come Back Soon! |
||||