Chili/Soup Cook-off profitable for Senior Center
Executive director Cheryl Watson Mingle and the staff at the Senior Center are constantly looking for ways to entertain senior adults patronizing the center. They are also searching for ideas to develop into profitable fund-raisers.
During the recent Chili/ Soup Cook-off a total of $524 was raised either through monetary donations or contributions of chili, soup and desserts.
Among those joining Mingle to offer public support were Kerry Mullican, Wilma Jean Young, Dr. Stan Martin, Gary Prater, Hansford Fairchild, James Brymer, Sandra Petzoldt, Hilda Lytle, Pinky Dodd, Tina Smock, Amanda Jones, Jeanette Rogers, Beverly Pedigo, Fay Wood, Bob and Mary Cataldo, Lynn Lytle, Georgia Mabe, Linda Hibdon, Esther Jones, Lillie Harris, Dot Morgan, Art Gunning, Glenetta Parson and Maxine Bates.
A few of the recipes from the cook-off are as follows:
Pa’s Favorite Mild Chili
2 pounds lean ground beef
1 can petite diced tomatoes
1 can light red kidney beans
1 cup water
2 cans Bush magic chili starter, mild
Brown ground beef, drain. Add tomatoes, kidney beans and water; bring to a boil then reduce heat. Add chili starter and simmer for 1 hour.
– Georgia Mabe
Cappuccino Pecan Pie
1 deep-dish pie crust
1/3 cup packed dark brown sugar
4 large eggs
1/2 teaspoon ground cinnamon
1 18-ounce jar butterscotch or caramel dessert sauce
6 tablespoons instant cappuccino coffee mix
2 cups pecan halves
Sprinkle brown sugar over pie crust in bottom of pie pan.
In large bowl, slightly whisk 4 large eggs.
Add ground cinnamon, butterscotch or caramel dessert sauce, instant cappuccino coffee mix and pecan halves.
Bake at 350 degrees until center of filling is set, about 45 minutes.
– Sandra Petzoldt
Greek Chili
1 pound ground turkey or ground lamb
1 teaspoon olive oil
1 large onion (1 cup chopped)
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon black pepper
1 14-1/2 ounce can Italian-style stewed tomatoes
1 14-1/2 ounce can diced tomatoes
1 14-ounce can chick peas, drained and rinsed
1 2-1/4 ounce can sliced black olives, drained
Crumbled feta cheese to taste
If meat is frozen, microwave for 2 minutes, uncovered on high to defrost slightly. Meanwhile, in a 4-1/2 quart Dutch oven or soup pot, heat oil on medium. Peel and coarsely chop onion, adding it to the pot as you chop. Stir occasionally. May need to add water.
As soon as turkey microwaves, add it to the pot, raise heat to high and stir occasionally. Turn partially frozen block over frequently, scraping off cooked meat and breaking up any remaining chucks. While meat cooks, add garlic powder, oregano, thyme, bay leaves and black pepper.
As turkey continues to cook, open cans of tomato, artichoke, olive and chick peas; drain chick peas, artichokes and olives. Rinse chick peas and coarsely chop artichokes. Add tomatoes with its juice, drained chick peas, olives and chopped artichokes. Stir well.
Continue to cook on high, stirring frequently, until turkey is no longer pink. Turn heat back to medium and continue to cook about 5 minutes more to blend flavors. Stir occasionally. Serve at once, garnished with feta cheese.
– Dr. Stanley Martin
Vegetable Beef Soup
2 pounds ground beef
2 cups elbow macaroni
2 medium chopped onions
3 medium potatoes, peeled and diced
1 large can (2 cups) diced tomatoes
1 large can tomato juice
1 large bag mixed vegetables
Salt and pepper
Basil leaf
Brown ground beef with enough water to keep meat from sticking.
In separate pan, pre-cook onions, potatoes and macaroni. When tender add tomato juice, diced tomatoes and vegetables. Simmer for 30 minutes. Add ground beef to vegetable and tomato mixture. Salt and pepper to taste. Before serving add basil leaves.