Katey's Kitchen

Recipes Anyone Can Make
Home » Archive by category 'Soups/Stews'

Spicy Chili Mac

February 18th, 2012 Posted in Soups/Stews Tags: , , ,
5 cups water
2 cans diced tomatoes (use tomatoes with chilies for spicier mac)
1 – 1.5 lbs ground beef, browned and drained
1/2 cup dried pinto beans
1/2 cup dried red kidney beans
1 package ( 1.25 oz) chili seasoning mix
2 Tbl dried minced onion
2 tsp beef bouillon granules
1/4 tsp red pepper flakes
1.5 cups uncooked rotinni pasta
Shredded Cheddar Cheese
 
~Place beans in large bowl, cover with water and soak 7 – 8 hours or overnight
~Drain beans, discard water and put in large stock pot/dutch oven along with water, tomatoes (with juice), ground beef and all seasonings.  Bring to boil over high heat, cover reduce heat and simmer for 1.5 hours
~Add pasta and simmer 30 – 45 minutes
~Serve plain or sprinkle with cheddar cheese
 
Comments Off on Spicy Chili Mac

Beef Broth

April 26th, 2011 Posted in Kitchen Staples, Soups/Stews
5 lbs beef bone w/ ample meat and marrow
3 quarts cold water
2 medium onions sliced
1 carrot sliced
1 small white turnip sliced
1 rib celery sliced
1 bay leaf
1/2 tsp ground thyme
3 sprigs parsley
Salt & Pepper to taste
~Have butcher saw or crack beef bones
~Brown 1/4 – 1/2 bones in large frying pan over high heat, place all meat and bones in large stock pot
~Cover with ice cold water for 30 minutes or more
~Heat gradually to simmering (if to be used for clear soup skim now), cover and continue simmering for 3 – 4 hours
~Remove meat and bones, discard, add all vegetables, except parsley, season with salt & pepper
~Simmer 45 minutes
~Strain through several layers of cheese cloth
~Add parsley
~Place broth in refrigerator to cool quickly (rapid cooling improves the quality)
~Place in containers and refrigerate prior to use
~Remove fat just prior to being used
~Can be refrigerated for 3 – 4 days or can be frozen
~Always use directly from cold state
~Makes 2 quarts
Comments Off on Beef Broth

Pork and Vegetable Soup

September 29th, 2010 Posted in Main Dishes, Pork, Soups/Stews Tags: , , , ,
3/4 lb boneless pork
2 Tbl flour
1 Tbl oil
1 medium onion, chopped
2 stalks celery with leaves, chopped
3 chicken bouillon cubes
3 c water
1/2 tsp marjoram
2 c (approx 2 large) diced and peeled potatoes
1 can (4 oz) sliced mushrooms (do NOT drain)
1/2 medium green pepper, chopped
2 Tbl diced pimento
Fresh chopped parsley

~Cut pork into 1/2″ cubes.  Shake with flour in plastic bag until coated

~Heat oil in 3 qt saucepan

~Add pork and brown lightly

~Add onion and saute 2 – 3 minutes longer

~Add celery, boullion cubes, water and marjoram bringing to boil, cover and simmer for 15 minutes

~Add potatoes and mushrooms (with liquid), bringing to boil again, cover and simmer 10 minutes

~Stir in green pepper and pimento, simmer 5 minutes more

~Sprinkle with fresh chopped parsley and serve

Comments Off on Pork and Vegetable Soup