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SUNDAY GUMBO
From Ina Ayres of Marshall
INGREDIENTS:
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1 lb. Italian sausage
links, sliced
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1 lb. boneless chicken
breasts, cubed
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3 T oil
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1 medium sweet red
pepper, chopped
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1 medium onion, chopped
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3 ribs of celery,
chopped
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1 t dried marjoram
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� t garlic
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1 t thyme
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� t cayenne
pepper
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3 (14.5-oz.) cans
chicken broth
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2/3 cup brown rice
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14.5-oz. can diced
tomatoes, undrained
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1 lb. uncooked medium
shrimp, peeled and deveined
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2 cups frozen or fresh
okra, sliced
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DIRECTIONS: In Dutch oven, brown
sausage and chicken in oil; remove and keep warm, reserving drippings. In
drippings, saut� red pepper, onion and celery
until tender. Add seasonings and cook 5 minutes. Stir in broth, rice,
sausage, chicken. Simmer 25 minutes. Stir in tomatoes, shrimp, okra; cook 10
minutes more.
WHITE-BEAN SOUP
From Debbie Moore of
Emporia
INGREDIENTS:
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1 T olive oil
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1 large shallot, finely
chopped
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32-oz. pkg.
reduced-sodium chicken broth
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14.5-oz. can diced
tomatoes with basil, garlic and oregano
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1 medium zucchini,
sliced and quartered
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19-oz. can cannellini
beans, rinsed and drained
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2 T red-wine vinegar
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DIRECTIONS: In a large sauce-pan, heat
oil over medium-low heat; add shallot and cook 3 to 4 minutes or until
tender. Stir in broth, tomatoes, zucchini and beans. Bring to a boil. Reduce
heat; simmer, uncovered, until zucchini is tender, about 10 minutes. Stir in
vinegar.
Chicken Brunswick Stew
From Nancy Howard of
Brookneal
INGREDIENTS:
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2�
lb. fryer
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28-oz. can crushed
tomatoes, sweetened with 1/3 cup of sugar
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16-oz. can creamed corn
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1 cup ketchup
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� cup prepared barbecue
sauce
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1 T liquid smoke
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1 onion, chopped
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1 T vinegar
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1 T Worcestershire
sauce
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Salt and pepper to
taste
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Celery salt to taste
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DIRECTIONS: In a large pot, boil
chicken until meat falls off bone, approximately 45 minutes; drain. Reserve
1-2 cups of stock. Remove skin and bones; chop meat. In a separate pot, mix
chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring
often to prevent sticking. Add a little of the stock if stew gets too
thick. Serve over steamed rice.
TERRIFIC CHILI
From Yvonne Burnette of
Sutherland
INGREDIENTS:
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2 lbs. ground beef
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1 large onion, chopped
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4 cups water
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1 stalk celery, chopped
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4 to 5 minced garlic
cloves
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15-oz. can tomatoes,
mashed
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10-oz. can tomato sauce
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6-oz. can tomato paste
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1 small can green
chilies, drained
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2 T brown sugar
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3 T chili powder
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2 t cumin
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1 t salt
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1 t oregano
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2 to 3 bay leaves
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1 t Worcestershire
sauce
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15-oz. can kidney beans
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DIRECTIONS: Brown ground beef and
onion; drain. Put beef mixture and remaining ingredients except beans in a
large stock pot. Cook for 30 minutes. Add beans; cook an additional 30
minutes. (Can be cooked in a crock pot all day.)
TOMATO BASIL SOUP
From Crystal Weller of
Fishersville
INGREDIENTS:
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6 cups fresh tomatoes,
pureed
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4 cups tomato juice
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2 cups fresh tomatoes,
diced (optional)
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14 large, fresh basil
leaves, pureed (the amount of basil is basically to taste)*
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1�
cups butter
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1 cup heavy whipping
cream
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Salt and pepper to
taste
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DIRECTIONS: Place pureed tomatoes,
tomato juice and diced tomatoes in a stock pot. Warm over medium heat. Add
basil and cook for about 10-15 minutes. Taste; if desired, add more basil
and cook for additional 5-10 minutes. Add butter, heavy cream, and salt and
pepper to taste. Continue stirring until butter is melted. Do not boil. Salt
and pepper to taste; cook for additional 5-10 minutes. Remove from heat,
serve and enjoy! *You may substitute dried for fresh basil. Fresh basil adds
a stronger flavor.
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