SOUPS

CORN CHOWDER...Kiwi (Authentic New Zealand Recipe)

450 gram can cream style sweet corn
500 gram very ripe tomatoes,peeled and chopped
3 small potatoes cooked and diced
2T.finely chopped green peppers
1 small onion finely chopped
1/2 t.thyme salt and pepper to taste
1/2 cup cream

Mix all vegetables and seasoning together and simmer for an hour. Allow to cool in the refrigerator
overnight. When serving reheat and check seasoning. Add the cream.

SOUR CREAM POTATO SOUP....Kiwi (Authentic New Zealand Recipe)

25 grams of butter
700grams of potatoes
2 medium onions
1T. paprika
5C. chicken stock
salt and white pepper to taste
2 C.sour cream
3T chopped parsley lemon juice

Melt butter in a saucepan. Peel potatoes and cut them into small pieces. Finely slice onions.
Stew potatoes and onions with the paprika in a saucepan for 10 minutes. Making sure they
don't catch and burn. Add chicken stock, season to taste with salt and white pepper. Simmer
until potatoes are just cooked. Add sour cream, parsley and lemon juice to taste.
Reheat but do not boil.

CHICKEN CHOWDER....Shelly

3 lbs. chicken,
1 lb. beef,
16 oz. frozen mixed vedgies
16 oz. frozen peas,
16 oz. frozen lima beans,
1 qt. canned tomatoes,
3 cups celery,
3 cups carrots,
2 cups chopped onion,
1 can corn,
1 bunch chopped parsley,
1 lg. can chicken broth,
salt,
pepper,
paprika,
6 med. potatoes-diced.

Cover meat with water and cook 2-3 hrs, skim. Remove meat and let cool. Add remaining
ingredients except potatoes. Chop up chicken, beef, and put back in. Cook on low for 2-3 hrs. more.
Add potatoes last 1/2 hour. makes 10 quarts.

PORK SOUP....Shelly

2 tbsp. olive oil,
1 lb pork tenderloin(3/4" cubed),
2 cloves garlic minced,
1 med. onion-chopped,
4 cups carrots-sliced,
1 cup celery-sliced,
10 cups water,
2 tbsp. chicken instant bouillion,
2 tsp. thyme,
1 tsp. pepper,
1 tsp. oregano,
1 lb. spiral pasta.

In large pot, heat oil. Add pork, garlic, and onion. Cook and stir until meat is fully cooked.
Add everything else exept pasta.Bring to a boil, reduce heat and simmer for 20 minutes.
Cook pasta seperately, drain and rinse. Stir into soup. Heat thoroughly. makes 10-12 servings

CROCKPOT CHILI....Scooter

1 lb ground beef
2 cloves garlic
1 jalapeno pepper
3 teaspoons chili powder
half tsp. cumin
15oz can kidney beans (drained)
1 cup chopped celery
1 cup red onion
one half cup green pepper
1 16oz can tomatoes with peppers
1 10oz can tomatoes
1 cup tomato or veg. juice (I like snappy tom's)
1 6oz can tomato paste

Brown ground beef with garlic and jalapeno. Drain. mix in chili powder and cumin. Cook for 2-3 min.
Combine beans, onion, green pepper, celery, undrained tomatoes, tomatoes and chilies, juice and tomato
paste. Stir. Add beef. Cover and cook on low for 10 hours or on high for 4-5 hours. This recipe is really
easy and is GREAT for those days when we feel like crap!

SPLIT PEA SOUP....Danielle

3 ripe tomatoes
1 large leek
1 1/2 cups dried split peas
1 tablespoon olive oil
1 carrot peeled and diced
1 celery stalk, diced
1/2 lb smoked sausage (whole)
6 cups chicken stalk
1/2 teaspoon salt
3 fresh parsley sprigs
3 fresh thyme sprigs
1 bay leaf
2 orange zest strips (using paring knife, cut almost parallel to the
fruit's skin, do not cut any white pith with it.)
1 whole clove
freshly ground pepper.

Core, peel and seed the tomatoes. To do this, bring a saucepan three-fourths full of water to a boil.
Using a small, sharp knife, cut out the core of the tomato, cut a shallow X in the skin at the tomato's
base. Leave each tomato in the boiling water for 20 to 30 seconds. Using a slotted spoon, remove each
tomato and submerge in cold water. Starting at the X, peel the skin from the tomato. To de-seed the
tomato, cut it in half crosswise and gently squeeze the seeds out of the seed sacs. Chop and set aside.
Trim the leek, leaving about 1 inch of the tender green top. Cut it lengthwise, starting at the green end and
working down the stalk about 3/4th of the way toward the root end. Wash under cold water. Set aside.
Rinse and drain dried peas. Set aside. In large saucepan over medium heat, warm the olive oil. Add the leek
slices and saute' until they begin to wilt (3-4 minutes). Add the carrot and the celery and saute'
for 2-3 minutes longer. Add the peas, tomatoes, whole sausages, stock, salt and stir well. Put the parsley,
thyme, bay leaf and orange zest strips into a bunch and tie them with kitchen string or tie them into cheese cloth.
Add to pan and bring to a boil. Reduce heat to low, cover and simmer until the peas and vegetables are tender.
(40 - 50 minutes) Let cool slightly, remove the the sausages and the parsley, thyme, bay leaf, orange zest strip
bundle. Working in bunches, use a blender or food processor to form a coarse puree and return to the pan.
Cut the sausages crosswise and return to the pan. Simmer over medium heat for 3 or 4 minutes stirring
constantly. Add fresh pepper to taste.

HEARTY HODGE PODGE SOUP....Sharon aka Hoop_spunky

1 1/2 lbs of Hamburger or ground turkey
3/4 cup onion (chopped)
1 clove of garlic
3 cans of minestroni soup or Vegtable Beef soup
1/2 tsp. of Oregano
1 31 oz can of pork n beans
1 1/2 cup celery
1 tbls. worcestershire sauce
3 cups of water

Brown meat, onion & garlic, add soup, water, celery and pork n beans worcestershire sauce and oregano.
cover and simmer 15 mins to 20 mins. good with crackers or biscuits.