Wendy's Chili

1 Lb ground beef 

14.5 oz can tomato sauce  

14.5 oz can kidney beans (with the liquid)  

14.5 oz can pinto beans (with liquid)  

1 can diced green chilies 

½ diced onion  

¼ diced celery  

2 medium tomatoes chopped  

1 tsp cumin powder 

2 Tbsp chili powder  

1 tsp pepper  

2 tsp salt  

1 cup water  

 

Brown the ground beef in a skillet over medium heat; drain off the fat.  

 

Using a fork, crumble the cooked beef into pea-size pieces 

 

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook stirring every 15 minutes, for 2-to 3 hours. Yield: 12 Servings. Can be cooked in crock-pot.

 

-Natalie P

 

 

Clam Chowder

 

2 cans chopped clams  

1 can broken shrimp  

1 cup chopped onion  

1 cup chopped celery  

1 cup chopped carrot  

2 cups cubed potatoes 

¾ cup flour  

¾ cup butter 

1 quart half & half cream  

½ tsp salt  

½ tsp pepper 

½ tsp sugar  

½ garlic powder  

Cooked and crumbled bacon  

 

Drain clams and pour juice over veggies. Add just enough water to cover vegetables. Simmer until tender. Melt butter, add flour, blend. Cook 1 minute. Add cream, cook And stir until thick and creamy-Pour over veggies. Add clams & shrimp, sugar, salt and pepper to taste. *To thin when warmed up- add a little bit of milk.  

-Natalie P

Navy Bean Soup

1 pound dried navy beans  

2 quarts chicken broth 

2 Tbsp minced fresh parsley  

2 Bay leaves 

¼ tsp pepper  

1 medium onion, chopped  

1 medium carrot, chopped  

1 celery rib, chopped 

Cooked and crumbled bacon 

 

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches Bring to a boil; Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.  

 

-Natalie P

Split Pea and Ham Soup

Cook ham and then de-bone 

 

Cook dried split peas in pressure cooker (using some of the same water that was used to cook the ham in) for 15 minutes or on stovetop for about 45minutes 

 

Add back in the ham  

 

-Natalie P

 

Beef Stew

Brown stew meat or hamburger 

 

Put meat in a large pot with plenty of water boil until meat is tender. About 15 minutes in a pressure cooker or 1 hour on stovetop.  

 

Add: 1 Bay leaf, chopped onion, potatoes, carrots, celery and cabbage  

 

Sprinkle dried beef mix or cube over the top and cook until veggies are tender. A can of tomato soup & French onion is also good.   

 

You may like to add in elbow macaroni or rice  

 

-Natalie P

 

Chicken Dumplings

 

 

Boil chicken and then de-bone. Keep the meat warm.  

Boil chicken broth.  

Mix Bisquick with nothing but 1 or 2 eggs 

Dip spoon in hot chicken broth and then pick up a spoonful of the bisquick dough, drop by spoonfuls into the boiling chicken broth. Put the lid on the pot and boil for at least 10 minutes without taking the lid off.  

Add back in the Chicken but do not stir.

 

-Natalie P

Chicken Noodle Soup

Boil chicken and then de-bone. Keep the meat warm.  

Boil chicken broth. Add in noodles and leave the lid off while cooking.  

Use noodles found at Broulims or Winco  

Add in thickening when almost done. (Mixture of flour and water)  

Add back in the Chicken  

You can also add chopped carrots and celery if desired  

 

-Natalie P