The Richmond Register

Recipes

December 11, 2013

Winter chill means it’s soup time in Kentucky

(Continued)

RICHMOND —

DIRECTIONS:

Brown ground beef in pan and drain. Add one can of soup plus one can of water. Add chili powder and beans. Cook slowly for about 20 minutes.

This is a quick but tasty chili that Jeanette made when we were all in the Air Force here at the Blue Grass Army Depot. She passed away a few years ago, but she is always remembered by me when I make her chili.



French onion soup

INGREDIENTS:

8-10 large onions

1/2 cup margarine

Three 14-oz cans of beef broth

2 and 1/2 cups of water

3 tsp chicken bouillon

1 and 1/2 tsp Worcestershire sauce

3 bay leaves

10 slices of French bread, toasted

DIRECTIONS:

Sauté onions in margarine until crisp-tender. Transfer to slow cooker.

Add beef broth, water and bouillon. Mix well. Add Worchester sauce and bay leaves. Cover and cook on low 5 to 7 hours, or until onions are tender. Discard bay leaves.

Ladle into bowls. Top with a slice of bread. I also like to place a slice of Swiss cheese on top of this.

Arritta Morris has a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is a certified as a food service specialist by the School Nutrition Association.

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