AUTUMN'S COMING QUICK!

In my opinion, on a cool or even cold day, nothing can beat a pot of hot, hearty, Soup or Stew--or maybe a pot of Chili. So that's exactly what I'll be sharing with you this week.

Let's get Cooking. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< BEEF STEW

1-2 Pounds Stew Meat (Or Beef Roast, Cubed) 1 Tablespoon Flour

3/4 teaspoon Salt

Black Pepper (To Taste)

1 Can Condensed Tomato Soup

1 1/4 Cups Water

1 Large Onion (Peeled and Chopped)

1/4 teaspoon Dried Basil (Crushed)

4-5 Medium Potatoes (Peeled and Cubed)

4-5 Medium Carrots (Peeled and Sliced)

1/4 Cup Red Wine (Optional)

In a large skillet, brown the Stew Meat. Mix together all the remaining ingredients--except the Stew Meat, Potatoes, and Carrots. Mix well. Place the seasoning mixture into the Crock Pot, add the Meat, Potatoes, and Carrots and cook on HIGH setting for 6 to 8 hours. Makes 4-6 servings. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

BRUNSWICK STEW

3 Cups Cooked Chicken (Bones Removed and Cubed)

3-4 Medium Potatoes (Peeled and Diced)

1 Package Frozen Lima Beans

1 Package Frozen Whole Kernel Corn

1 Package Frozen Okra (Optional)

1 Large Onion (Peeled and Chopped)

1 Tablespoon Sugar

1 teaspoon Salt

1/2 teaspoon Crushed Rosemary

1/4 teaspoon Black Pepper (Or To Taste)

1 Bay Leaf

4 Cups Chicken Broth

1 Can Stewed Tomatoes

In a large bowl, combine all ingredients together and mix well. Put mixture into a large Crock Pot and cook on MEDIUM heat for 8-10 hours. Stir well before serving. NOTE: This can be frozen for future use. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

BARLEY SOUP

1 Pound Beef Stew Meat (½ inch Cubes)

1 Large Onion (Peeled and Chopped)

2-3 Stalks Celery (Chopped)

2-3 Large Carrots (Peeled and Diced)

3 Cups Barley

1 Bay Leaf

1 teaspoon Salt

Black Pepper (To Taste)

6 Cups Beef Stock

Combine all ingredients well. Place mixture into the Crock Pot and cook on LOW heat for 6-8 hours, stirring occasionally. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CHILE VERDE (GREEN CHILI)

2 Pounds Lean Pork (Trimmed and Cubed)

1 Large Onion (Peeled and Chopped)

1 Large Bell Pepper (Seeded and Chopped)

4-6 Cloves Garlic (Peeled and Minced)

1 Tablespoon Cooking Oil

1 4 oz. Can Diced Green Chiles

7-8 Tomatillos (Husked and Chopped)

2 teaspoons Oregano (Crushed)

1/2 teaspoon Sage

1 teaspoon Powdered Cumin

1/2 teaspoon Red Pepper Flakes (Or to Taste)

2 Cups Chicken Broth

2 Tablespoons Cornstarch

1 Tablespoon Flour

Saute the Onion, Bell Pepper, and Minced Garlic in the Cooking Oil. Add the Diced Green Chiles and stir quickly to combine. Put the Mixture into the Crock Pot. Add the Tomatillos and stir. Brown the Pork in the oil that was used to Saute the Onion mixture. Stir the Flour and Cornstarch into the Chicken Broth, mixing well. Add the Pork to the Crock Pot and stir. Add the remaining seasonings and stir. Pour the Chicken Broth over all the ingredients in the Crock Pot and stir well. Cook on LOW heat for 4-6 hours or until the Pork is well done.

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