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.
Fishing Reports