2 lbs. dried black (turtle) beans
1 1/4 C. olive oil
3 C. yellow onions, diced
12 cloves garlic, crushed
1 very meaty ham bone or 2 smoked ham hocks
8 qts. water
3 1/2 T. ground cumin
2 T. dried oregano
3 bay leaves
1 T. coarse salt
1 T. black pepper
Pinch of cayenne pepper
8 T. fresh Italian parsley, chopped
1 3/4 to 2 lbs. fresh garlic sausage
6 sweet Italian sausage links, cut into 1″ pieces
6 hot Italian sausage links, cut into 1″ pieces
1 lb. bratwurst, cut into 1″pieces
3 medium-size sweet red peppers, cored, seeded and diced
1/4 C. dry sherry
3 T. dark brown sugar
2 T. lemon juice
Sour cream

1. Soak the beans in water to cover overnight.
2. Heat 1 cup of the oil in a large stockpot over low heat. Add the onions, garlic and sauté until the onions are limp, about 10 minutes.
3. Drain and rinse the beans and add to the stockpot.
4. Add the ham bone and 6 quarts of water.
5. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the parsley. Heat to boiling.
6. Reduce heat to medium and cook, uncovered, at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking.
7. Place the garlic sausage in a medium-sized saucepan and add the remaining 2 quarts water. Heat to boiling.
8. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into 1/2″ slices.
9. Heat the remaining 1/4 cup oil in a large, heavy skillet over medium heat. Add the Italian sausages and sauté until browned.
10. Remove the sausages with a slotted spoon. In the same skillet, sauté the bratwurst until browned. Remove with a slotted spoon.
11. After 2 hours of cooking, process 2 cups of the beans in a food processor until smooth and return to the pot. Continue to cook for 30 minutes.
12. Add all the sausages and the red peppers and cook for another 30 minutes.
13. Remove the ham bone from the soup, shred the meat and return to the pot.
14. Stir in the sherry, sugar and lemon juice. Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes.
15. Stir in the remaining 5 tablespoons of chopped parsley.

Taste and adjust seasonings. Ladle the soup into soup bowls and dollop each with sour cream.

Makes 16 portions.

2 T. olive oil
1 medium white onion, diced
6 garlic cloves, chopped
2 tsp. cumin, ground
2 C. chicken stock
2 – 10 oz. cans tomatoes with green chilies (Rotel)
2 – 15 oz. cans black beans, drained
1 1/2 C. Frozen corn
Salt, to taste
Sriracha hot chili sauce, to taste
Sour cream, to garnish

Heat olive oil in a quart saucepan and sweat the onion until translucent. Add garlic and cumin and cook another two minutes.

Add stock, tomatoes and chilies, and beans. Bring to a boil. Puree part of the soup (a little more than half) to give it some body. Add the corn and season to taste. Serve in warm bowls garnished with crumbled tortilla chips and dollops of sour cream.

Serving size: 6

PAN #1: Heat slowly the milk and Velveeta cheese.

PAN #2: Bring water and bouillon to boil. Add carrots, broccoli and celery; cook 15 minutes.

PAN #3: Melt butter and saute onions until tender. Add flour and let get bubbly (called a roux).

Slowly add juice from vegetables to roux. Continue adding liquid to roux, then slowly add veggies. The roux vegetable mixture is then added to milk and cheese mixture. Salt and pepper to taste.

Cook vegetables in melted margarine. Add milk and cheese; stir until cheese melts. Add hamburger.

Bring chicken to a boil in 8 cups water. Cook until tender; remove chicken saving water in the pan. Add bouillon, carrots and celery to reserved water and cook until vegetables are tender. Add rice. Saute onions in butter. Add to broth. Skin and debone chicken. Cut into bite-size pieces and add to broth. Add noodles to broth.

Melt the butter in soup pot. Add celery, onions and carrots; salt and pepper. Cook gently for 5 minutes. Add the thyme, broth and chicken meat. Bring the soup to a boiL reduce the heat, and simmer until the vegetables are tender, about 10 to 15 minutes. Return soup to boiling; add noodles and cook until tender, about 8 minutes. Stir in the parsley and salt and pepper to taste.

Makes approximately 8 servings.

3 skinless boneless chicken breasts
1/2 tsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ground cumin
2 (14.5) cans chicken broth
1 C. frozen corn kernels
1 C. chopped onion
1/2 tsp. chili powder
1 T. lemon juice
1 C. chunky salsa
8 oz. corn tortilla chips
1/2 c. shredded Monterrey jack/pepper jack cheese (optional)

Directions:

1. In a large pot over medium heat, saute the chicken in the oil for 5 min.
2. Add the garlic & cumin and mix well.
3. Then add the broth, corn, onion, chili powder, lemon juice, & salsa.
4. Reduce heat to low and simmer for about 20-30 minutes.
5. Break up some tortilla chips into individual bowls* and pour soup over chips.
6. Top with cheese and a little sour cream.

* We used the chips to eat the soup (instead of spoons) rather than break them into our bowls.

NOTE – The recipe doesn’t call for it, but we added one can of black beans – drained and rinsed.

Brown ground beef and onion; drain. Add remaining ingredients and bring to boil. Simmer until ready to serve.

Serve with shredded cheese, sour cream and Doritos chips. Everybody gets to add these ingredients to their own bowl. This is the Grady’s way of eating chili along with peanut butter sandwiches. This recipe will feed only 2 to 3 people.

20 oz. frozen raspberries, thawed
1 1/4 C. water
1/4 C. white wine, optional
1 C. cran-raspberry juice
1/2 C. sugar
1 1/2 tsp. ground cinnamon
3 whole cloves
1T. lemon juice
8 oz. raspberry-flavored yogurt
1/2 C. sour cream, optional

In blender, puree raspberries, water and wine. Transfer to saucepan. Add juice, sugar and spices and bring just to boil over medium heat. Remove from heat; strain and allow to cool to get seeds out. Whisk in lemon juice and yogurt and refrigerate. Pour in small bowl or cup and top with dollop of sour cream, if desire.

Rinse beans. In Dutch oven, combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour, or skip boiling water and soak beans overnight in covered pan. Drain and rinse beans. In same pan, combine beans, 5 cups fresh water, pork hocks, onions, celery, bouillon granules, parsley, thyme and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1 3/4 hours. Remove pork hocks; set aside to cool. Mash beans slightly. Stir in rutabaga and carrots. Return to boiling. Reduce heat; simmer, covered, 15 minutes or until vegetables are tender. Cut meat off bones; coarsely chop. Discard bones. Stir meat and spinach into saucepan. Heat through.

Makes 4 or 5 servings.