The wonderful lady that we get our beef from gave us some
​ ox tail to try and it was so good.

Ben and his dad finally processed the deer, he had shot a couple of months ago. So I decided to put some in a stew. 

 1 lb. venison stew meat.
1 medium potato cubed
2 carrots diced
1 (14) can of diced tomatoes 
2 celery stocks chopped
2 tsp. of garlic salt
                                                              2 teaspoons of rosemary
                                                              2 tsp. of thyme
                                                               2 tsp. of parsley 
                                                                1/2 an onion diced
                                                                2 Tbsp. of flour
                                                                2 Tbsp. of Worcestershire sauce
                                                                 2 cups of beef broth
                                                                  1 cup of water
Over medium heat, brown the stew meat. Now add the onions, potatoes, celery, and carrots. Sprinkle in the flour, garlic salt, rosemary, thyme, and parsley then stir. Now we are going pour in our broth, water, Worcestershire sauce and diced tomatoes, then bring it to a boil for 5 to 10 minutes. After let it simmer for an hour or until vegetables are tender.

I decided to call this fire house chili to honor my husband, who enjoys spicy food, this my version of a Texas chili.

2 (6oz.) cans of tomato paste
2 lbs. of ground beef
1 tsp. of Cajun seasoning
2 tsp. of Tabasco 
1 Tbsp. of sugar 
1 jalapeno minced
                                                     1 tsp. of garlic salt
                                                      salt and pepper to taste
                                                     2 1/2 cups of beef broth or water
                                                      1 Tbsp. Worcestershire sauce
                                                      3 tsp. chili powder 
                                                       2 tsp. paprika
                                                        1 1/2 tsp cumin
                                                       14 oz. smoked sausage minced

In a large pot over medium heat, brown the beef. Once browned drain the grease and add the sausage and jalapeno stir and let it cook for about five minutes. Now add the spices and letting it cook for a minute or two. Next add the Tabasco, Worcestershire sauce and tomato paste, give it a quick stir before adding the broth/water. Bring the chili to a boil for five to ten minutes; stirring occasionally.
     Then lower the heat and let simmer for a hour, I like to serve it with corn bread and butter. 

with Fall around the corner and with the weather starting to get cool in some parts of the country. Its starting to be soup weather.

 2 cups of cooked white beans
2 cups of cooked red beans
2 cups of pinto beans
3 cups chopped ham steak
2 teaspoons of sage
2 teaspoons of Thyme
                                                              2 teaspoons of Parsley 
                                                                  salt and pepper to taste
                                                               3 chopped green onions
                                                               2 teaspoons onion powder
                                                                 2 teaspoons of garlic salt
                                                                 3 cups of chicken broth
                                                                  2 1/2 cups of water


In a large pot over medium heat cook the onions and ham. Once the onions are tender, stir in the beans; now add the sage, parsley, thyme, onion powder, garlic salt, salt and pepper. Now pour in the broth and water, give it quick stir, then bring it to a boil. Once at boil turn the heat down and simmer for an hour. Server with cornbread or biscuits.

We got one of those rotisserie chickens from the store, I used the meat for a chicken pot pie and froze the carcass to make this broth later.

 1 whole chicken carcass
 2 stalks of celery quartered
1 cup of baby carrots 
1/4 onion
3 cloves of garlic
2 teaspoons of sage
2 teaspoons of rosemary
2 teaspoons of thyme
2 teaspoons of parsley 
                                                              salt and pepper to taste
Place all of the ingredients into a large stock pot cover with water and let it sit of 20 minutes. Bring the water to a roaring boil for 10 minutes, then let it simmer for 1 and a  half. Take it off of the heat, let it cool and place into are tight container and refrigerate, if canning follow canning instructions in the manual. 

This is by far my favorite soup, with creamy and bold flavors, it doesn't leave me bloated like some of the other potato soups have.

5 medium potatoes peeled
1/4 onion diced​
1 cup heavy cream
1 cup chicken broth
2 teaspoons of salt
1 teaspoons of pepper
2 Tablespoons of butter
2 Tablespoons of flour
                                                                 1 cup of shredded cheese
                                                                 1/4 cup of sour cream
                                                                 crumbled bacon
Preheat oven to 375 degrees F.
Wash and peel potatoes, carefully poke holes into the potatoes and wrap them in foil. Place them on a cookie sheet in the oven and bake until tender. in a medium pot sauté the onions until tender. Now add the butter and stir until melted, add the flour continue to stir until you form you roux. Pour in the chicken broth and stir until it thickens. Gradually add the heavy cream and sour cream, stir until the sour cream is melted add the salt and pepper. At this point the potatoes should be done. If so pull them out to let them cool. Carefully unwrap the potatoes, gently mash them down, then give them a rough chop and add them to the soup. Stir it some more to gradually break up the potatoes. Now sprinkle in the cheese and bacon then give it one last stir and remove from heat and enjoy.

This is a fantastic little recipe to throw together when there is a cold snap, nice and hardy.

3 cups of chopped ham
1 1/2 cups of dried split peas
3 small potatoes chopped
2 cups of chicken broth
2 teaspoons of onion powder 
2 teaspoons of minced garlic
                                                                        1 teaspoon of sage
                                                                        1 teaspoon of salt
                                                                        1 teaspoon of pepper
                                                                       1 tablespoon of garlic salt
                                                                        2 teaspoon of thyme
                                                                         1 (14oz) can of sliced carrots; drained
                                                                          3 cups of water
To clean peas discard the ugly and broken one, soak in water for an 2 hours. Strain and rinse.
In  large pot over medium heat, cook the ham, onion powder, minced garlic, garlic salt, salt, pepper, sage, and thyme. Pour in chicken broth and water, bring it to a boil for 10 to 15 minutes. Stir in the peas, carrots, and potatoes; cook for 5 minutes then lower heat to a simmer for an hour, or until peas and potatoes are tender.

This soup is creamy, hardy, and very filling.

2 cups of butternut squash chopped
3 carrots peeled and chopped
2 potatoes peeled and chopped
1 Cup of chopped onions
1 Tablespoon of garlic salt
3 cups +1 Tablespoon of vegetable stock
2 teaspoons of salt and pepper
2 teaspoons of Rosemary
2 teaspoons of Parsley
1/2 a cup of milk
1/2 cup of melted butter
Pre heat the oven to 400 degrees F.
line a baking sheet with foil. Now place the squash, carrots, and potatoes in the pan and drizzle the butter over the vegetables. Then sprinkle your salt, pepper, garlic salt, Rosemary, and Parsley. Put it into the oven an roast for 45 minutes or until tender. In a skillet over medium heat saute the onion in a tablespoon of stock and set aside. When the vegetables in the oven are finished, using a blender add the vegetables, onion, milk, stock and puree until smooth and creamy. Serve with garlic bread.