Southern Chili, Gumbo, Soup and Stew

Southern Chili

1 1/2 pounds ground meat
1 large onion, chopped
2 cloves garlic, finely chopped
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon chili powder
2 cans tomato paste
2 tomato paste cans water
1 (No. 2) can tomato juice
2 tablespoons granulated sugar
2 cans chili beans, drained

Brown meat with onion, garlic, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper and chili powder.

Combine remaining salt and pepper with remaining ingredients except beans; add to meat mixture. Bring to a boil; simmer for 2 hours. Add beans during final 15 minutes of cooking.

Yields 6 to 8 servings.

Southern Potato Soup

potatoes, boiled and drained
1/2 pack of bacon, fried
1 large onion, chopped
1/2 galllon whole milk
2 tbs cornstarch (optional)

Boil potatoes, drain and rinse under water - fry bacon in the pot you plan to cook soup in. Remove bacon, set aside and add onion. Cook until tender. Pour in milk. If you want a thicker soup, add 3 tbs of cornstarch in a separate container, combine with milk and stir until thick, then and add the rest of the milk.

Old Fashion Southern Strip Dumplings

1 egg, broken in c.
1 tbsp. salt
Then finish filling c. with milk

Put mixture in large bowl; stir in enough flour for dough to handle. Pinch off small portions of dough and roll out very thin; cut into strips and drop into boiling chicken and broth. After last dumpling is in, simmer for about 20 minutes or until done.

Southern Cabbage Soup

1 lb. sausage, hot
1 lb. ground round beef
1 lg. cabbage, chopped, cooked
1 can tomatoes, mashed
1 can tomato puree
1 bell pepper, chopped
1 onion, chopped

Scramble together hamburger and sausage in frying pan. Drain off grease. After cabbage is done, pour off some of the water and save to make juice. Add all ingredients to cooked cabbage and let simmer for 1-2 hours.

Southern Chicken Dumplings

1 whole chicken
2 c. self-rising flour
3/4 c. buttermilk or sweet milk
1/4 c. corn oil

Cook chicken in plenty of water until done. Take chicken out of liquid. Debone, set aside. Turn stove on low. Salt and pepper to taste.

DUMPLINGS:

In large bowl mix flour, milk and oil thoroughly. Sprinkle 3/4 cup flour on flat hard surface. Dump mixture onto surface. Knead until stiff. Roll out with rolling pin very thin. Cut with sharp knife into strips 1/2 inch wide. Then cut into 1/2 x 1/2 blocks. Turn stove up on high, bring liquid to boil. Drop blocks of dough into boiling liquid. Cook 10 or 15 minutes until done. Replace deboned chicken - cover until served.

Southern Chicken Gumbo

1 chicken breast or use leftover chicken
1 (16 oz.) stewed tomatoes
2 c. chicken broth
1 c. cut up okra
1 tbsp. parsley
1 tbsp. dried onion
2 tbsp. lemon juice
1/2 tsp. garlic powder
1/8 tsp. pepper
3 drops Tabasco
2 c. cooked rice

Cook chicken and chop. Place all of the above in saucepan and simmer for 30 minutes. Add chicken. Heat until hot. Pour over hot rice.

Southern Dumplings

1/2 c. hot chicken broth
Enough self-rising flour to make soft dough

Add to broth (where you cooked the chicken) : 1 cube butter 1 tbsp. MSG

Roll out dough as thin as you can. Cut and drop in broth mixture when it comes to a rolling boil. DO NOT STIR. Salt and pepper to taste.

Beer Cheese Soup

1/2 c. finely chopped onion

1/4 c. finely chopped carrot

4 tbsp. butter

5 tbsp. flour

1/2 tsp. paprika

1/2 tsp. dry mustard

1 (12 oz.) can of beer

1 c. chicken broth

1 lb. grated Cheddar Cheese

1 C. heavy cream (evaporated mild will do in a pinch)

1/4 tsp. Tabasco

popcorn for garnish

Saute carrots and onions in butter.

Stir in flour, cook on low heat 3-4 minutes, but don't brown.

Stir in paprika, mustard, beer, and chicken broth.

Use wire whisk until smooth.

Add cheese, bring to a boil, then reduce heat and simmer for 5 to 10 minutes.

Remove from heat and fold in heavy cream

Add Tabasco

serve with popcorn

Cheesy Potato Soup

1 slice of ham - about 2"thick, cut into cubes

1 onion

2 gloves garlic

2 stalks of celery

4 cans of Cheddar Cheese soup

3 cans cream of mushroom soup

milk

8 potatoes

Cook ham, chopped onions, celery and garlic in water, just enough to cover, until vegetables are soft.

Add soups and fill soup cans each half full of milk.

Cook on low until mixture reaches slow boil.

Stir often, as it sticks easily.

Peel potatoes and cut into cubes, add to soup mix.

Cook very slowly for 45 minutes or until potatoes are soft.

Chicken and Dumplings

1 chicken

3 tablespoons flour

salt&pepper

1cup milk

dumplings (recipe below)

EGG DUMPLINGS

1Teaspoon salt

1/2 cup milk

1 egg (beaten)

1&1/2 cups sifted flour

(add salt &milk to beaten egg and stir into flour to for a smooth batter.

Drop by teaspoon into boiling salted water .

Cover tightly and cook for 15 minutes(DO NOT LIFT THE LID DURING THIS TIME)

Drain and add to chicken

CHICKEN

clean and cut up chicken

place in pot and nearly cover with water.

cover and simmer gently for 1 to 2 hours

About 20 minutes before serving add dumplings and cook

Just before serving add salt&pepper and a paste made from the flour and milk.

Cover and cook until ready to eat.

Chili Con Queso Tortilla Soup
Makes six cups without chicken.

3 tablespoons unsalted butter

1/2 large white onion, finely chopped

6 ounces roasted hatch chilies, seeded and chopped (or substitute 6

ounces diced canned green chilies, drained)

2 14 1/2 ounce cans plum tomatoes, drained, seeded and finely

chopped

2 3-ounce packages cream cheese, cut into small pieces

1 14 1/2 ounce can chicken stock

1 1/2 cups half-and-half

4 teaspoons fresh lemon juice (more to taste)

1/8 teaspoon garlic powder

1/8 teaspoons cayenne

1/8 teaspoon cumin

1/2 teaspoon salt

12 ounces cooked, skinless chicken breasts, finely chopped (optional)

1-2 cups julienned, crisp fried tortilla strips

1/4 cup green onions, chopped

1 1/2 cups grated Monterey jack cheese

Melt butter in a large pot over medium-low heat. Add onion and saute, stirring occasionally, until onion is tender. Add chilies and tomatoes. Stirring occasionally, cook mixture 8-10 minutes. Add cream cheese and stir until cheese is melted. Add chicken stock, half-and-half, lemon juice, garlic powder, cayenne, cumin and salt. Add chicken. Continue stirring soup to incorporate all ingredients, but do not allow soup to boil. When soup is hot and blended, pour soup into large serving bowl or divide between 6 small bowls. Top soup with tortilla strips, green onions and Monterey jack cheese.