| Matt Johnson Outdoors Soups and Chowders |
| Matt Johnson Outdoors |
| Broccoli Fish Chowder Campbell's Cookbook 3 T. oleo or butter 1 cup sliced celery 1 cup chopped onion 2 cloves garlic, minced 1/4 cup dry white wine 2 cans cream of broccoli or cream of chicken soup 2 cups of milk 1 lb. firm white fish fillets cut into 1 inch pieces 2 T. pimento Generous dash of ground red pepper (cayenne) In 3 quart saucepan over medium heat, in hot oleo/butter, cook celery, onion and garlic until tender, stirring often. Add wine; cook 2 minutes. Add soup; stir until smooth. Gradually stir in milk. Add fish, pimento and pepper. Heat to boiling. Reduce heat to low. Cover; cook 5 minutes or until fish flakes easily when tested with a fork. Seafood Stew Doris Schulte 2 lb. fish fillets (perch, sole,turbot) 1 cup frozen corn (uncooked) 1 large onion chopped 1 small bell pepper (chopped) 1/4 tsp. garlic powder 1 (29 oz) tomato puree 3 cups water 1/2 cup red or white wine 1 (28 oz) can tomatoes 1 tsp basil 2 carrots (sliced) 1 tsp parsley flakes 1/4 head green cabbage 1/8 tsp. pepper 1 cup frozen peas (uncooked) 3 stalks celery, diced Saute onions and garlic powder in 1/4 cup water until golden brown. Add remaining vegetables with 1/2 cup water and mix. Simmer 30 minutes. Add tomato puree, 2 cups water, wine and spices. Mix thoroughly and simmer for 1 hour. Cut fish into bite size pieces and add to vegetables. Mix again and simmer for 1 hour adding a little water if necessary. Steak and Black Bean Chili Tom Johnson *2 lbs of sirloin steak cut into 1 in. cubes *2 (14 oz) cans of black beans *3 tsp. chili powder *2 (14 oz) cans of diced tomatoes *1 1/2 tsp. garlic powder *1 (6 oz) can of tomato paste *1 tsp. cumin *1 tsp of sugar *1 1/2 cup of chopped yellow onion *1/2 tsp of crushed red pepper *1 1/2 cup of chopped green pepper *salt and pepper to taste Cut the sirloin into 1 inch cubes. Put the steak into a crock pot. Sprinkle the chili powder, garlic powder, and cumin over the meat. Add the chopped onion and green pepper to the crock pot. Drain and rinse the black beans and add to the crock pot. Add the tomatoes with their juice, sugar, and crushed red pepper. Cover and cook on low for 8 to 10 hours. Uncover and stir in the tomato paste. Season with salt and fresh ground pepper to taste. Serve and enjoy with sour cream, cheddar cheese, chopped onions or tortilla chips if desired. 5 Hour Stew Shari Johnson/Ruby True 2 lbs. Sirloin, Top Round or Round Steak cut in 1 - 1 1/2 inch pieces 1 1/2 tsp sugar 3 T. Minute Tapioca 1 slice of bread broken into pieces 1 cup chopped celery 8 carrots cut up in pieces 3 onions cut up in pieces 5 potatoes cut up 1 20 oz. can of tomatos 1 T. Worchestire sauce 1 bay leaf crushed 1/2 green pepper chopped Mix all ingredients and bake 5 hours in a covered roaster (250 degrees) Do not brown the meat and do not peak!! You can add beans or other vegetables if you want. Potato Soup Shari Johnson 4 tsp. butter 1 med. onion 1 tsp. flour 2 1/2 cups chicken stock 1/4 cup instant pot 1/2 tsp. salt 1/2 tsp. basil 1/8 tsp. white pepper 1/2 tsp. black pepper dash tabasco 1 pound potatoes 1/2 cup milk garnish - (green onion, sour cream, cheese) Cook all separate to boil except potatoes. Reduce heat and add potatoes. Simmer 5-10 minutes. White Chili Ryan Johnson 4 - 16 ounce can White Northern Beans 1 tablespoon olive oil 4 garlic cloves, minced (or garlic powder) 2 teaspooons ground cumin 6 cups chicken stock or broth sour cream 5 large boneless chicken breasts 2 - 4 cans of chopped mild green chilies 1/4 teaspoon cayenne pepper (optional) 3 cups Monterey Jack cheese cubed 1 cup chopped white onion 1/4 cup chopped carrots (optional) Cook chicken in boiling water for about 15 minutes or until tender and chop into 1 inch pieces. Heat oil. Saute onions until clear. Stir in all but chicken and cheese. Boil. Reduce heat to medium for about 30 minutes. Add chicken and cheese slowly. Simmer for another 15 minutes and serve. Can be made and kept warm in a crock pot. Crappie Yummy Chowder Jeff "CrappieMagnet" Heaslip 1/4 to 1/2 pound bacon,chopped 3 to 4 green onions,including tops 1 large leek,chopped 1 onion,chopped 1 carrot,sliced 3 stalks celery,chopped 2 cloves garlic,minced 3 potatoes(medium to large),diced 3 turnips(medium to large),diced 1 1/2 to 2 pounds bite-sized crappie 2 large cans evaporated milk This recipe is quick and easy to make. Brown bacon,leek,onion,carrot,celery,and garlic. Add turnips and potatoes. Cover and steam mixture. Put in crockpot, add crappie and evaporated milk. Cover and cook on low until potatoes and turnips are tender. Stir and eat. Total time depends on how long you steam the potatoes and turnips. Usual time is about three to four hours. You also can leave the vegetables raw and let them cook all day. If you don't like turnips,substitute potatoes. However, the turnips add a zesty flavor. To make the night before,add all ingrediants except the crappie and store in the refrigerator. The next morning add the crappie and cook in a crockpot on low. Mexican Cheesy Crappie Soup Jeff "CrappieMagnet" Heaslip 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped red pepper 1/2 cup chopped green pepper 2 tablespoons butter 1/4 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups milk 8-9 ounces mild Mexican-flavored pasterized processed cheese loaf,cut into 1-inch cubes 1 1/2 cups water 1 teaspoon instant chicken bouillon granules 1 1/2 lbs. crappie, skin removed, cut into 1-inch pieces Snipped fresh chives In a 6-quart Dutch oven or stockpot,combine onion,celery,peppers and butter. Cook over medium-high heat for 3-4 minutes,or until vegetables are tender,stirring constantly. Reduce heat to medium. Stir in the flour,and salt and pepper. Blend in the milk. Cook over medium heat until mixture thickens and bubbles,stirring constantly. Add the cheese. Stir until melted. Remove from heat. In a 2-quart saucepan,combine the water and bouillon. Bring to a boil over medium-high heat. Add crappie pieces. Return mixture to a boil. Reduce heat to low. Simmer for 9-10 minutes,or until fish is firm and opaque and just begins to flake. Add fish and bouillon mixture to cheese mixture. Mix well. Cook over medium heat for 3-5 minutes,or until hot,stirring frequently. Sprinkle each serving evenly with the chives. |
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