Italian Sausage and Pasta Soup

• 1 lb. Italian sausage, cooked and drained
• 2 pkgs. Frozen mixed vegetables
• 1 bunch green onions, chopped
• 1 can diced tomatoes
• 1 8 oz. can tomato sauce
• 6 cups chicken broth
• ½ teaspoon oregano
• ½ teaspoon basil
• 2 bay leaves
• 1 teaspoon parsley
• 2 teaspoons sugar
• 16 oz. of your favorite Pasta

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
•1 cup chopped green onions
•1 14.oz can chicken broth
•1 can cream of celery soup
•1 can cream of chicken soup
•2 cups milk
•3 cups water
•Dash of season-all salt
•Salt and pepper to taste

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
• 3 tablespoons cooking oil
• 2 medium onions chopped
• 1 green bell pepper chopped
• One teaspoon crushed garlic
• 48 ounces stewed tomatoes or four 10 ounce cans of Rotel Chili Fixin’s
• 1 can chopped green chilies
• 2 cups water
• ½ cup Chili Powder
• 1 tablespoon sugar
• 1 teaspoon cayenne pepper
• ½ teaspoon cumin
• ¼ cup red pepper flakes
• 1 teaspoon oregano
• Salt and pepper to taste

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
•½ bunch green onions, coarsely chopped
•½ cup grated onion
•½ cup or one stick of butter
•½ cup flour
•2 cups chicken stock
•2 cups half-and-half
•2 cups heavy cream
•2 teaspoons red pepper
•2 teaspoons garlic powder
•2 teaspoons onion powder

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.