"Food For The Cold"

"Stick To Your Ribs Fare!"

 

by: Bobby McDonald

 

With many of you "stuck" in the house, because of icy conditions and cold temperatures, it is the perfect time to heat-up a recipe that is both warm and filling, especially if you have those in your family forced out into the weather to tend to livestock or to battle the temperatures.

Below, are a couple of just such recipes that are sure to please the family and provide much needed warmth.

 

 

Corn and Sausage Chowder

1 pound pork sausage
1 large onion, chopped

5 cups warm water
3 large baking potatoes, peeled and cut into 1/4" pieces
2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 (15.25 ounces) can whole kernel corn, drained
1 cup chicken broth

1 cup heavy cream

Garnishes (optional):
Crumbled bacon, chopped tomatoes, chopped green onions,
grated cheddar and/or monterey jack cheese

In a large skillet, brown sausauge until crumbly over medium high heat, on stovetop.
Reserve 2 tablespoons sausage drippings, and remove sausage from skillet and let
drain on paper towels.
In a large Dutch oven, heat 2 tablespoons reserved fat, over medium-high heat and
saute' onions, until tender.
Add water, potatoes, salt, basil, and pepper.
Cover and simmer for 15 minutes.
Stir in corn, chicken broth, and cream.
Simmer for an additional 10 minutes or until potatoes are tender.
Serve with crackers or cornbread.

Yield: 12 cups

 

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Beef and Pork Chili

2 pounds beef brisket or sirloin steak, cut into 1-inch cubes
1 pound lean ground pork
1 large onion, chopped
2 tablespoons oil
salt & pepper to taste
2 or 3 cloves garlic, minced

2 tablespoons green chilies, minced
1 (8 oz) can tomato sauce
1 cup water
4 to 6 tablespoons Chili Powder
2 tablespoons ground cumin
1/8 tablespoon dry mustard
1/8 tablespoon brown sugar
a pinch or oregano
Tabasco sauce to taste
Add Jalapeno Pepper Slices (optional)

In a large Dutch oven, brown beef and pork in oil, mixing in onions to cook until tender.
Add salt and pepper. Add remaining ingredients.
Stir Well.
Cover and simmer for three to four hours, until meat is tender and chili is thick
and bubbly, stirring occasionally.

Yield: 4 to 6 servings.

 

 

Enjoy!!!!

 

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