Chunky Potato and Ham Soup

• 3 medium red potatoes, peeled and cut in small cubes
• 2 cups water
• 1/4 teaspoon salt
• 1/4 cup finely chopped onion
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk
• 1 cup shredded Cheddar cheese
• 1 cup cooked ham
• pepper to taste

1. Bring water and 1/4 teaspoon salt to boil; add potatoes and cook until tender.
2. Drain; reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary).
3. Melt butter in medium saucepan over medium heat.
4. Saute chopped onion in the hot butter until tender.
5. All flour to butter and onion mixture; stir until smooth.
6. Season with a little pepper; continue to cool and stir for 1 minute.
7. Gradually add potatoes, reserved 1 cup of cooking liquid and milk.
8. Stir well; add cheese and ham.
9. Simmer potato ham soup over low hear, stirring frequently, for about 20 minutes.

Taco Soup

• 1 pound of Ground Beef or Ground Turkey
• 1 Finely Chopped Medium Onion
• 2 Cans of Pork & Beans (do not drain)
• 2 Cans of Mexican Stewed Tomatoes (do not drain)
• 2 Cans of Whole Kernel Corn (do not drain)
• 2 Cans of Red Kidney Beans (do not drain)
• 2 – 15 oz Cans of Tomato Sauce
• 1 packet of Taco Seasoning (any flavor)

Combine the ground beef and onion in a large skillet, brown meat until no longer pink in the middle. Drain the meat and pour into pan. Add the pork and beans, stewed tomatoes, corn, kidney beans, tomato sauce and taco seasoning. Bring this taco soup recipe to a boil. Reduce heat and cook taco soup for 25 minutes. Serve with a dollop or cheese and serve with tortilla chips.

Wonton Soup

Ingredients

• 1/2 pound boneless pork loin, coarsely chopped
• 2 ounces peeled shrimp, finely chopped
• 1 teaspoon brown sugar
• 1 tablespoon Chinese rice wine
• 1 tablespoon light soy sauce
• 1 teaspoon finely chopped green onion
• 1 teaspoon chopped fresh ginger root
• 24 (3.5 inch square) wonton wrappers
• 3 cups chicken stock
• 1/8 cup finely chopped green onion

Directions

1. In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
3. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Crawfish Chowder

Ingredients

• 1/4 cup butter
• 1/2 bunch green onions, chopped
• 1/2 cup butter
• 2 pounds frozen crawfish, cleaned
• 2 (10.75 ounce) cans condensed cream of potato soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (15.25 ounce) can whole kernel corn, drained
• 4 ounces cream cheese, softened
• 2 cups half-and-half cream
• 1/2 teaspoon cayenne pepper

1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

Yellow Flag Chili

• 6 slices bacon, cut into 1-inch pieces
• 2 onions, finely chopped
• 2 red bell peppers, stemmed, seeded, and finely chopped
• 6 cloves garlic, finely chopped
• 2 pounds ground sirloin
• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 6-ounce can tomato paste
• 2 4 ounce cans diced green chiles
• 4-ounce can diced jalapenos
• 4 cups water
• 28-ounce can crushed tomatoes
• 1 cup coarsely chopped pitted green olives
• 1 teaspoon ground cinnamon
• 2 tablespoons dried oregano
• 12-ounce can pinto beans, drained
• 12-ounce can corn, drained

1. Place a large pot over medium-high heat and add the bacon pieces. When the bacon cooked, pour out some of the fat and add the onion and cook until it softens, about 5 minutes. Add the garlic and cook for 1 minute more.
2. Add the chopped sirloin and cook, breaking up the sirloin, until all the pink is gone, about 5 minutes more.
3. Add the tomato paste, chili powder and ground cumin and cook, stirring often, for 1 minute.
4. Add the green chiles, jalapenos, water, tomatoes, olives, cinnamon, and oregano and bring the liquid to a boil. Reduce the heat to medium-low, cover, and simmer the chili for 1 hour, stirring every 20 minutes or so to keep the bottom from scorching.
5. Add the pinto beans and corn and simmer for 10 minutes more, stirring often. Let cool and refrigerate for up to 3 days.
6. Reheat the chili by placing the pot on the grill over medium heat, stirring to keep the bottom from scorching, until it is heated through.

Superbowl Chili

• 1 # of lean ground beef or turkey
• 1 medium chopped onion
•  1/4 tsp salt
• 1/4 tsp pepper
• 1 (15 1/2-oz) can chili beans in chili sauce (do NOT drain)
• 1 (14 1/2-oz) can of chunky tomatoes (do NOT drain)
• 1 cup frozen corn
• 2 1/2 Tbsp. fresh chopped cilantro

Brown the ground beef or turkey and chopped onion in a large nonstick skillet over medium heat (approx.8-10 minutes or until beef is not pink), breaking up into 3/4-inch crumbles. Pour off drippings; season with salt and pepper.

Stir in beans, tomatoes,corn and 2 Tbsp. of cilantro and bring to a boil. Reduce heat; cover and simmer 10 minutes. Sprinkle with remaining cilantro before serving.

Makes 4 – 1 1/2 cup servings.

Crock Pot Jambalaya

• 12 ounces boneless skinless chicken breasts
• 1 1/2 cups green peppers, chopped
• 1 medium onion, chopped
• 2 celery ribs, sliced
• 4 garlic cloves, minced
• 1 (14 ounce) can whole tomatoes
• 1/3 cup tomato paste
• 1 (10 1/2 ounce) can beef broth
• 1 tablespoon parsley
• 1 1/2 teaspoons basil
• 1/2 teaspoon oregano
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 lb shrimp, shelled
• 3 cups cooked rice

1. Cut chicken into 1 inch pieces.
2. Put all ingredients (EXCEPT shrimp and rice) in crock pot.
3. Cover; cook on low for 8 hours.
4. Add shrimp the last 20 minutes of cooking.
5. Stir in rice before serving.

Cheerleader Chili

• 1 lb ground beef
• 2 cans Spaghetti Sauce (any flavor)
• 1 can crushed tomatoes
• chili powder to taste (I use enough to darken chili)
• salt and pepper to taste
• sour cream
• shredded cheese
• diced onion
• corn chips

1. Brown meat and drain.
2. Combine all ingredients in a large pot and cook on medium heat until warm. Season to taste.
3. Serve in a bowl and top with any combination of sour cream, shredded cheese, diced onions and corn chips.

Left-Over Turkey Soup

• 1 leftover turkey carcass
• 3 medium onions, chopped
• 2 large carrots, diced
• 2 celery ribs, diced
• 1 cup butter, cubed
• 1 cup all-purpose flour
• 2 cups half-and-half cream
• 1 cup uncooked long grain rice
• 2 teaspoons salt
• 1 teaspoon chicken bouillon granules
• 3/4 teaspoon pepper

1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Merry Christmas from Shindigz!

Slow Cooker Creamy Potato Soup

• 6 slices bacon, cut into 1/2 inch pieces
• 1 onion, finely chopped
• 2 (10-1/2 ounce) cans condensed chicken broth
• 2 cups water
• 5 large potatoes, diced
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon ground white pepper
• 2 cups half-and-half
• 1/2 cup all-purpose flour
• 1 (12 ounce) can evaporated milk

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover and cook on Low 6 to 7 hours, stirring occasionally.
3. In a small bowl, whisk together the half-and-half and flour. Stir into the soup along with the evaporated milk. Cover and cook another 30 minutes before serving.