__________________________________________________ P OTATO SOUP Joanna Melton ___________________________________________________ 5 large potatoes, peeled & diced 2 stalks celery diced 1 large onion, diced 2 c chicken stock 1 T salt 1/3 c flour 1 tsp pepper 2 c half & half 1/3 c butter 1 c sour cream DIRECTIONS: Put potatoes, celery, onion, salt, & pepper into saucepan. Cover with water, & chicken stock. Cook for 20 mins. or until tender. In medium saucepan, melt the butter. Using a whisk, stir in four. Gradually add half & half. Cook until thick. Remove from heat & add sour cream. Stir this mixture into the potato mixture (do not drain potatoes). Top with shredded cheese & bacon bits. __________________________________________________ S AUSAGE & CORN CHOWDER Lisa McClain (Kathy Foston’s nurse) ___________________________________________________ 1 lb sausage 2 cups water 2 T reserved grease 17 oz can corn drained 3 large potatoes, cubed 17 oz can creamed corn 1 onion 17 oz can evaporated milk 2 tsp black pepper 1 tsp dried basil DIRECTIONS: Cook sausage & crumble. Reserve 2 T grease to saute the potatoes & onions. When browned, add salt, pepper, basil, & water. Simmer 5 mins. Stir in corn, creamed corn, & milk. Stir to combine. Add sausage. continue simmering to combine the flavors, about 5 - 10 mins. __________________________________________________ S CRATCH TACO SOUP Susan Mock ___________________________________________________ 1 lb ground beef 1/2 tsp paprika 1/2 cup onion chopped 28 oz crushed tomatoes 4 cloves garlic chopped 4 oz green chili’s 2 tsp chili powder 15 oz kidney or black beans 1 tsp salt 17 oz corn 1 tsp cumin 1/2 tsp oregano 3 cups beef broth DIRECTIONS: Brown ground beef with onion & garlic. Add all the rest of ingredients & simmer 20 min. Serve with sour cream, green onion, avocado, cilantro, & chips This can be made with chunk chicken & chicken broth.
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