WHITE BEAN CHICKEN CHILI

Kristi Brittle of Matoaca

INGREDIENTS:

	1 small onion, diced
	Pinch or two crushed red pepper flakes
	1 rotisserie chicken
	1-2 packets McCormick White Bean Chicken Chili seasoning
	32 oz. chicken broth
	1-2 cans Rotel tomatoes
	3 cans white cannellini beans
	2-3 T fresh cilantro, chopped
	1 lime

DIRECTIONS: Sauté the onion in a lightly oiled skillet until tender; add the red pepper flakes. Pull the chicken breast and thigh meat apart with your fingers, using skin if you wish. Add to the onion, cooking about 5 minutes to incorporate flavor into the chicken. Dissolve the seasoning in chicken broth in either a slow cooker or large soup pot. Add tomatoes, beans and chicken/onion mixture. Heat on the stove for at least 30 minutes, stirring occasionally to keep from sticking, or in the slow cooker for 3-4 hours. Be prepared to add additional broth or water, if needed. Just prior to serving, stir in the cilantro and fresh lime juice (don’t skip these!). Serve with toppings such as grated cheese, sour cream, tortilla chips and additional cilantro and lime wedges.

HAMBURGER STEW

Catherine Derflinger of Front Royal

INGREDIENTS:

	1 lb. very lean ground beef
	1 small onion, chopped
	Chopped celery, if desired
	Large can diced tomatoes
	1 large potato, sliced, or 1 can potatoes
	Fresh or canned carrots, to taste
	Other vegetables, as desired
	½ cup rice, uncooked
	Seasoned salt, to taste

DIRECTIONS: Brown beef and onion/celery in a large pot. Add vegetables and simmer 45-60 minutes until tender. Add rice and some more liquid, if needed. Simmer another 15-20 minutes or until rice is cooked. Add seasoned salt and serve.

BEER and CHEDDAR SOUP

Patricia Harbin of Louisa

INGREDIENTS:

	10 oz. bread (like sourdough), cut in 1-inch cubes
	Olive oil or cooking spray
	2 cups onion, chopped
	2 garlic cloves, minced
	12 oz. light-colored beer
	4 cups chicken broth
	2 cups milk, divided
	½ cup flour
	5 oz. extra sharp cheddar cheese, shredded
	Salt and pepper
	Chives, finely chopped (optional)

DIRECTIONS: Drizzle bread cubes with olive oil or spray to coat. Arrange in a single layer on a cookie sheet and toast at 450 degrees about 10 minutes. Meanwhile, heat a Dutch oven over medium-high heat on stovetop. Using olive oil or cooking spray, coat bottom of pan and add onion; sauté for 4 minutes. Add garlic; sauté an additional minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is tender. Stir in chicken broth; bring to a boil again, then reduce heat to simmer 10 minutes. Meanwhile, combine the flour and 1 cup milk, stirring with a whisk until smooth. Add the flour mixture and other cup of milk to the pan; cook until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Season with salt and pepper to taste. Top with bread cubes and optional chives.

SAILOR SOUP

Yvonne Burnette of Sutherland

INGREDIENTS:

	1 T cooking oil
	1 green pepper, seeded and chopped
	1 carrot, grated
	¼ cup onion, chopped
	½ t garlic, minced
	16-oz. can stewed tomatoes
	2 16-oz. cans navy beans with liquid
	1 cup water
	½ t sugar
	¼ t black pepper
	1⁄8 t red pepper
	2 t parsley
	2 T bacon bits

DIRECTIONS: Heat oil in a large saucepan. Sauté first four ingredients. Add all but the last two ingredients; simmer 60 minutes. Stir in parsley and bacon bits; simmer 5 more minutes before serving.

COLONIAL PEANUT SOUP

Gayle Lanier of Wakefield

INGREDIENTS:

	2 T butter
	2 T onion, grated
	1 rib celery, thinly sliced
	2 T all-purpose flour
	3 cups chicken broth
	½ cup peanut butter
	¼ t salt
	2 T lemon juice
	2 T chopped roasted peanuts

DIRECTIONS: Melt butter in a saucepan over low heat. Add onion and celery. Sauté for about 5 minutes. Add flour; mix until well blended. Stir in chicken broth and simmer for about 30 minutes. Remove from heat and strain broth. Stir peanut butter, salt and lemon juice in broth; mix well. Serve hot in cups; garnish each with a teaspoon of chopped peanuts. Makes 6 servings.

BEEF STROGANOFF

Margit Weigl of Stephens City

INGREDIENTS:

	Flour, salt, pepper and cooking oil
	1¾ lbs. high-quality cubed or sliced beef
	1 medium onion, thinly sliced
	Chopped garlic, to taste
	10.5-oz. can condensed beef broth
	4.5-oz. can whole mushrooms, drained
	Scallions, to taste, cut in ¼-inch pieces
	¼ cup good-quality red wine (NO cooking wine)
	8 oz. sour cream
	Fettuccine for four (½ regular, ½ spinach flavor)