Recipes from our Annual Meeting

As promised here are the recipes for the soups and chilis served at our annual meeting. We will add them as they come in.

Cheddar Beer Soup

  • 2 T. butter
  • 2 yellow onions – finely chopped
  • 1 stalk of finely chopped celery
  • 2 small carrots – finely chopped
  • 4-6 small potatoes diced (more if you want a chunky soup)
  • 1 clove of garlic minced or 1 T of minced garlic from a jar
  • 12 ounces dark beer (do NOT use a light beer)
  • ½ cup of flour
  • 1 quart of vegetable stock
  • 1 quart of milk
  • 1 pound of grated sharp cheddar
  • 1 ½ t. salt
  • ¼ t. black pepper

Melt the butter in a large saucepan over low heat.  Add the onion, celery, carrots, potatoes and garlic.  Cook until softened, 7 to 10 minutes.  Increase heat to moderate, add beer and simmer until almost evaporated.

Sitting constantly, add the flour and salt and cook for three minutes (the mixture will clump).  Still sitting constantly, add the broth slowly and cook until smooth.  You can use an electric mixer to smooth out the potatoes.  Keep stirring, slowly add the milk.  Bring to a low boil and reduce heat, simmer about five minutes.  Add the cheddar and papper, whisking constantly until smooth.

Ladle the soup into individual bowls and top with croutons or baguette slices.

Contributed by Jean Murphy

Beef and Bean Chili – mild

(proportions below reflect a very BIG pot of chili)

  • Cubed chuck roast (6.5 pounds)
  • Diced onion and green pepper (2 pounds of onion, 1 pound of green peppers)
  • Cooked pinto beans (110 oz. can)
  • Diced tomatoes in tomato puree (110 oz. can)
  • Chili powder (1/2 cup)
  • Cumin (1 tablespoon)
  • Oregano (1 tablespoon)
  • Brown sugar (1/2 cup)
  • Salt and pepper

Play ingredient proportions by ear for a smaller amount. Cube the chuck roast into 1 inch cubes, removing all hard fat.

Brown the salt-and-peppered meat well on a cookie sheet under a broiler. This eliminates the extra oil required to brown the meat in a skillet. Use a pan with sides to capture the juices.

Sprinkle bottom of your kettle with olive oil, and cook onion and green pepper until soft, but not brown, stirring often. Add browned meat and its juices, the chili powder, cumin and oregano. Stir well to evenly distribute ingredients.

Add tomatoes, drained and rinsed beans and brown sugar.

Simmer all in a big pot with lots of time and love, stirring every so often. The chili served at the annual meeting was simmered 7 hours on medium low heat.

Add diced jalapeno peppers for extra heat if desired.

Contributed by Arlene Juracek

Plaza III Steak Soup

  • ½ C. butter
  • 1 C. flour
  • 1 Quart water
  • 2 lbs. ground beef
  • 1 C. chopped onion
  • 1 C. cubed carrots
  • 1 C. sliced celery
  • 1 10-oz. frozen mixed vegetables
  • 2 C. canned tomatoes
  • 2 T. beef flavor base or large can beef broth
  • Black pepper and salt to taste

Melt butter in skillet. Blend in flour to make a smooth paste. Stir in water. Saute’ beef and Drain off drippings.  Add rest and simmer 2 ½ hours.

Contributed by Jill Tumberger

Spruced up Costco Chicken Noodle Soup

  • Sautee carrots & celery & fresh garlic in butter
  • Add 16 oz chicken broth
  • Add ground thyme

Add above mixture to one tub of Costco’s Homemade Chicken Noodle soup – found in the deli area.

You can also add peas, okra, or any other vegetable you like.

Easy and really good!!!

Contributed By Pattie Eakin

Mild Chili with beans.

  • 1 pound ground meat
  • 1/2 cup onions
  • 2 – 8 oz cans tomato sauce or 1 -14.5 oz can of diced tomatoes
  • 1 can kidney beans
  • 2-3 tsp. chili powder
  • 1/2 tsp basil crushed
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Brown meat & onions.  Drain fat.  Add undrained tomatoes or tomato sauce, kidney beans undrained, and spices.  Bring to boil and simmer 20 minutes.  Stir once once in a while.

Contributed By  Laurie Roubitchek

Veggie Stew

10-15 servings

  • 5-6 potatoes, cubed
  • 3 carrots, cubed
  • 1 onion, chopped
  • 1 cup chopped celery
  • 2 cups canned diced or stewed tomatoes
  • 3 chicken bouillion cubes dissolved in 3 cups of water
  • 1-1/2 tsp. dried thyme
  • 1/2 tsp. dried parsley
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1-2 bay leaves
  • 1/2 cup brown rice, uncooked
  • 1 lb. frozen green beans
  • 1 lb. frozen corn
  • 15-oz. can butter beans
  • 46-oz. can V-8 juice
  1. Combine potatoes, carrots, onion, celery, tomatoes, chicken stock, thyme, parsley, salt, pepper, bay leaves and rice in 5-quart cooker, or two medium-sized cookers.
  2. Cover.  Cook on High 2 hours.  Puree one cup of mixture and add back to slow cooker to thicken the soup.
  3. Stir in beans, corn, butter beans and juice.
  4. Cover.  Cook on high 1 more hour, then reduce to low and cook 6-8 more hours (or cook on high 3-4 more)

Contributed By  Cindy Bork

1950 Betty Crocker Chili

  • 3 cans kidney beans
  • 3 cans water
  • 3-6 oz cans tomato paste
  • 2 #’s hamburger (browned and chopped up)
  • 1T garlic powder
  • 1T chili powder
  • 1T lime juice
  • pepper to taste
  • salt to taste
  • dash of hot sauce

Cook low all day in crock pot.

Contributed By  Beth Dukes

Switch to mobile version
%d bloggers like this: