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04/23/18

Chili

Submitted By: Joyce G., Johnson City

1 pound ground chuck
1 onion (chopped)
1 small bell pepper (chopped)
1 can tomato soup
1 can chili beans
2 tbsp chili powder
1 tbsp vinegar
small amount of water
1 small can tomato sauce

Brown meat. Add onion, pepper and sauté. Add tomato soup, sauce, beans, and water. Stir in chili powder and vinegar. Place in crock pot and simmer no top of range. Cook over low heat.

04/23/18

Cowboy Stew

Submitted By: Karen W., Johnson City

1 lb lean ground beef
1 medium onion, diced
2 (15 oz) cans ranch-style beans
2 (10 oz) cans Rotel tomatoes
2 (8 oz) cans tomato sauce
1 (15 oz) can cream-style corn
1 ½ cups diced carrots or 1 can sliced carrots
2 cups diced cooked potatoes
Chili powder to taste
Salt and pepper to taste

Brown ground beef and drain; add chopped onions, chili powder, salt, and pepper. In a large pot, mix ground beef and remaining ingredients. Add enough water to desired thickness. Cook approximately 45 minutes.

Note* Can also be made by cooking all day in a slow cooker using raw carrots and potatoes.

04/23/18

Deb's Chicken Stew

Submitted By: Debbie H., Johnson City

2-3 chicken breasts or several thighs
2-3 boxes chicken broth
Poultry season, to taste
Fresh parsley
Fresh basil
1 onion
4-5 stalks of celery, chopped
1 box bowtie noodles

Place chicken in a baking dish, covered.  Bake until done @ 375 degrees.  While chicken is baking, put chicken broth, poultry seasoning, parsley, and basil into stockpot.  Saute onion and celery in a non stick pan in olive on medium/high heat; add to stock pot.  When chicken is done, pull or cut into pieces and add to stockpot.  Bring broth mixture to a boil and immediately add bowtie noodles.  Time accordingly to box.

Enjoy!

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