Seafood Gumbo - Deloris Ellis

Seafood Gumbo

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Type - Main Dish: Fish

Creator - Deloris Ellis

Ingredients

• 1 batch of light roux, recipe follows
• 3 quarts of seafood broth
• 1 pound of shrimp (35) count skinned and deveined
• 1 pound lump crabmeat
• 2 pounds of crab claws
• 10 chicken wings
• Approx. 6 hotlinks sliced
• 1 small can of tomato paste
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green peppers
• 1 cup chopped green onions
• 1 /2 cup chopped parsley
• Salt, pepper, and cayenne pepper to taste
• 2 cups steamed rice
• File powder to taste

Directions

In a large cast iron pot, make the roux.

Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted.

In a large pot boil the chicken wings for approx. 30 mins. Add the links bring to boil. Add the tomato paste, the roux mixture and stir. Add the crab, shrimp and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed/cooked rice

ROUX

• 1 cup flour
• 1 cup vegetable oil

In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees. Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. (Recipe Below) Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker. Make sure you constantly stir it so it doesn't burn.

Homemade Potato Soup - Tina Shelton

Homemade Potato Soup

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Type - Appetizer or Soup

Creator - Tina Shelton

Yields - 4-6 Servings

Ingredients

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10-15 decent size potatoes peeled and cubed

1 cup chopped bacon (crunchy imitation bacon bits are a great substitute)

2-2 1/2 cups milk

2 tbsp instant potatoes

1 medium onion chopped

2 tbsp butter

Directions

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Add cubed potatoes to pan with onions. Fill with water just until potatoes are covered. Boil until potatoes are tender enough to cut with fork. DO NOT drain. Stir potatoes till potatoes almost looked lightly mashed in the water. Add milk, bacon and butter. Bring to simmer and simmer about 15-30 minutes. If soup is still a little thin add instant potatoes and allow to simmer an additional minute or 2.

Feeds 4-6 people

NOTES

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*Kid pleaser option* after adding milk butter and bacon, add 1 cup cubed Velveeta cheese and allow to simmer till blended well

*Restuarant "Loaded" option* add 1/2 cup sour cream to finished soup and top with shredded cheddar cheese

Goulash - Teresa Showalter

Goulash

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Type - Main Dish, Beef, Stews n Soups

Creator - Teresa Showalter

Ingredients

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1 pound macaroni

1 1/2 pounds lean ground beef

1 small yellow onion, diced

1 green bell pepper, diced

1 cup sliced mushrooms

1 (8.75 ounce) can whole kernel corn, drained

1 (8 ounce) can peas, drained

1 (14.5 ounce) can stewed tomatoes, cut in half and drained

1 (14.5 ounce) can crushed tomatoes

4 (6 ounce) cans tomato paste

2 (15 ounce) cans tomato sauce

24 fluid ounces water

1 tablespoon chopped garlic

1 tablespoon grated Parmesan cheese

1 tablespoon dried parsley

1 teaspoon salt

1 teaspoon black pepper

1/8 teaspoon white sugar

Directions

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1.Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

2.In a large saucepan, brown the ground beef with the onion, green pepper, and mushrooms; drain. Add corn, peas, stewed tomatoes, crushed tomatoes, tomato paste, tomato sauce, and water. Stir and bring to boil over medium heat. Mix in garlic, parmesan cheese, parsley, salt, pepper, sugar and simmer for 20 to 25 minutes.

3.Mix together cooked macaroni and meat sauce. Serve hot or refrigerate for later.

Simply Turkey Chili - contributed by Deloris Ellis

Simply Turkey Chili (Recieved from the Daily Recipe Mailing)

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Type - Main Dish, Poultry

Contributor - Deloris Ellis (not the creator)

Ingredients

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* 1 1/2 teaspoons olive oil

* 1 pound ground turkey

* 1 onion, chopped

* 2 cups water

* 1 (28 ounce) can canned crushed tomatoes

* 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed

* 1 tablespoon garlic, minced

* 2 tablespoons chili powder

* 1/2 teaspoon paprika

* 1/2 teaspoon dried oregano

* 1/2 teaspoon ground cayenne pepper

* 1/2 teaspoon ground cumin

* 1/2 teaspoon salt

* 1/2 teaspoon ground black pepper

Directions

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1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.

2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Nutritional Info

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(based on 4 servings)

Calories 360

Total Fat 10g

Total Carbohydrate 37g

Dietary Fiber 12g

Protein 32g