Kara’s Pork Roast

1 pork roast about 2-3 lbs
2 cups salsa
1 cup of brown sugar

Cook in Crock Pot on High for 6 hours

Vegetarian Chili

2 cans Kidney Beans or Pinto Beans
1 15 oz can Crushed Tomatoes
2 cups chopped onion
2 cups chopped green and red peppers
1 cup chopped celery
4 garlic cloves chopped

Sauté onions and garlic in a little olive oil and add the rest of the vegetables, except tomatoes. Add the following spices
1 Tbs. Chili Powder
½ tsp. dry mustard
½ tsp cumin
¼ tsp celery seed

After the vegetables have absorbed the spices, add the beans and the tomatoes.

Sister Hinckley’s Clam Chowder

1 lb fried bacon crumbled
2 large potatoes cooked and diced and drained
1 can cream of celery soup
1can clams (I use Crown Prince Baby Clams 28 oz) but we like clams
Do not drain clams

Mary’s Tomato soup

1 can (28 oz) of diced tomatoes do not drain
1-cup chicken broth
¼ cup butter
1 Tbs. chopped onion
1/8 tsp. baking soda
2 cups heavy cream

Combine the first six ingredients. Heat. Blend to puree tomatoes and onion. Cover and simmer. Add cream just before serving. Heat gently. Yield is 8 servings.

Creamy Curry Chicken Soup

2 T olive oil
1 small onion, chopped
1 1/2 cup carrots, peeled, cut into 1/2-inch cubes
1 cup chopped celery
2 teaspoons curry powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
4 cups canned low-salt chicken broth
2 tablespoons all purpose flour
1 pound skinless boneless chicken, cut into 1/2-inch cubes

Heat oil in heavy large pot over medium heat. Add Chicken and cook til done remove and set aside. Add onions celery and carrots. Cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices and flour; stir 2 minutes. Add broth, chicken and cook til carrots are tender. Add 1 cup of cream and salt and pepper to taste.

Chicken Taco and Corn Soup

2 C shredded cooked chicken
11 oz. can of corn
10 oz. can of cream of potato soup
4 oz. can of diced green chilies
1 pkg taco seasoning mix
3 C chicken broth
Heat all together

Stir in 1 c cheddar cheese

Favorite Chili

1 T Olive Oil
1 onion chopped
Cook until onion is soft
Add:
2 cans beans any kind
2 cans stewed tomatoes
1/3 C ketchup
1 tsp chili powder
1 tsp garlic
1 tsp salt
1 tsp cumin
1 t sage
1 tsp worchestershire sauce
Chopped green pepper to taste

Combine all and simmer for 30min or more

White Bean Chili

White Bean Chili

1 lb cubed chicken
1 chopped onion
1 t garlic powder
2 cans Great Northern Beans
14.5 oz chicken broth
1 t oregano
1 t cumin
1 t salt
1/2 t pepper
2 small cans green chilies
1/2 C heavy cream
1 C sour cream

In large pot, saute chicken, onion and garlic powder in oil. Add beans, oregano, cumin, salt & pepper. In a blender mix chilies and broth, then add to the pot. Bring to a boil and simmer for at least 1/2 hour. Take off heat and add cream and sour cream.

Easy Fruit Crisp

Fill 9x13 pan (half way up) with any fruit fresh, canned or frozen . Top with topping and cook at 375 until bubbly.

Topping
1 C oats
3/4 C flour
3/4 C brown sugar
1/2 C butter
1 t cinnamon
Mix together with pastry blender and sprinkle on top of fruit.

Note: My favorite fruits are the frozen mixed berries from Costco, also canned peaches mixed with frozen blueberries.