Campfire Soup
----You Need------------------------------
1 bag of fresh green beans and carrots
1 can of corn
salt
pepper
ten foil
water
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Oven Temp:350 Time:60 min
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Step 1-Take 1 sheet of ten foil and make 4 walls.(leave room for roof!)
Step 2-Fill with veggies. and small amount of gravy mix,salt and pepper.
Step 3-Form roof leave small enough hole to add water.Then add small amount of water.
Step 4-Wrap in other layer of ten foil then cook
Info:Repete 1 serving

Chicken and Sausage Gumbo
Time: 2 Hours
stops at: 8–10 Servings

Ingredients:
1 (5-pound) stewing hen
1 pound smoked sausage 1 cup oil
1 1/2 cups flour
2 cups cut onions
2 cups cut celery
1 cup cut bell peppers
1/4 cup minced garlic
3 quarts chicken stock
24 button mushrooms
2 cups sliced green onions
1 bay leaf
1 tbsp chopped basil


Method:
Using a sharp boning knife, cut hen into 8–10 serving pieces. Remove as much fat as possible. Cut smoked sausage or andouille into ½-inch slices and set aside. In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. (See roux recipes.) Stir in onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to top of pot. Stir in mushrooms, green onions, bay leaf, thyme and basil. Season to taste using salt, pepper and hot sauce. Cook an additional 1–2 hours, if necessary, until chicken is tender and falling apart. Stir in parsley and adjust seasonings. Serve over hot white rice. NOTE: You may wish to boil chicken 1–2 hours before beginning gumbo. Reserve stock, bone chicken and use meat and stock in gumbo.

"Oven" Barbecue Chicken
Mood:  a-ok
Prep Time: 1–1 1/2 Hours
Yields: 6–8 Servings

If prepared properly, no one will know this "barbecue" was prepared in the oven. This technique was created by an old chef who loved barbecue, but whose health did not permit him to cook outdoors. This recipe allowed him to enjoy barbecued chicken anytime.

Ingredients:
2 (2 1/2 pound) fryer chickens
1/2 cup melted butter
1/2 cup Worcestershire sauce
1/4 cup Louisiana hot sauce
2 tbsps liquid smoke
salt and cracked black pepper to taste
granulated garlic to taste
1 1/2 tbsps chili powder
1 1/2 tbsps cumin
3/4 cup brown sugar
1 cup water
1–1 1/2 cups barbecue sauce

Preheat oven to 350°F. Cut chicken into serving pieces, rinse under cold water and set aside. Mix together the liquid ingredients. Coat chicken well with liquid mixture. Season chicken with salt, pepper and granulated garlic. Place it in a large baking pan with a 1-inch lip. Sprinkle chili powder and cumin on all sides of chicken. Turn chicken skin-side up and space evenly in pan. Rub the same amount of brown sugar on each piece. Pour water into bottom of pan. Cover pan with foil then place on center rack of oven. Bake 45 minutes. Uncover and bake 10 to 15 minutes, basting with barbecue sauce until golden.

Chickien soup
3 lb Chicken, cut in pieces
Uncooked barley
9 c Water Lemon juice
3 Celery stalks with leaves
Salt
1 sm Onion Pepper, freshly ground
1/2 c Chopped onion
Celery seed
1/2 c Finely chopped carrot
Green beans cut, fresh
1/2 c Chopped fresh parsley

Place chicken, water, leaves from celery and small onion in a large
saucepan. (Reserve celery stalks.)

Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours
until chicken is tender. Remove chicken. Strain broth into bowl;
chill until fat sets on top. Remove fat.

Remove skin and bones from chicken, discard. Cut chicken into
bite-sized pieces, set aside. (My note: if you want less than 8
servings, freeze extra broth and chicken separately in meal-sized
portions.)

Return broth to saucepan. Chop reserved celery stalks, add to broth
with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
Cover and simmer 20 min.

Add fresh green beans and chicken; continue cooking 15 min or until
beans are tender. Each serving 1 1/2 cup.

Beef Stew
Mood:  celebratory
1 pound boneless beef chuck pot roast, cut into 3/4-inch pieces
1 tablespoon cooking oil
4 cups water
1 14-1/2-ounce can diced tomatoes, undrained
2 cups frozen mixed vegetables
2 cups frozen diced hash brown potatoes, or 2 medium potatoes, peeled and chopped
1 1-ounce envelope onion soup mix (1/2 of a 2-ounce package)
1 teaspoon instant beef bouillon granules
1 clove garlic, minced, or 1/8 teaspoon garlic powder
1/8 teaspoon black pepper


Directions
1. In a large skillet brown beef pieces, about half at a time, in hot oil. Drain off fat. In a 3-1/2- or 4-quart slow cooker combine beef and remaining ingredients.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Makes 6 servings

Chicken Soup
Mood:  hungry
2 cups Archer Farms(tm) Frozen Mixed Vegetables
1 box Archer Farms(TM) Hearty Chicken Noodle Soup mix
1 pound pre-cooked frozen sliced chicken

Thaw and dice chicken.
Boil 8 cups of water in large saucepan.
Stir in both soup mix packets, chicken and vegetables, and return to a simmer. Reduce heat to low and simmer for 10-15 minutes or until pasta is fully cooked.

Turtte Soup
Mood:  a-ok
3 Bay leaves
1 1/2 sticks Butter
2/3 cup Flour
8 oz. Ham, 1/4'' diced
1 cup Onion, chopped fine
1/4 cup Celery, chopped fine
3/4 cup Bell pepper, chopped fine
3 large cloves Garlic, minced
3 Medium tomatoes, chopped coarsely
1 1/2 -2 lbs Turtle meat, chopped
2 Tbsp Zatarain's Creole Seasoning
1/2 tsp Thyme, crushed
1/4 tsp Nutmeg
1/4 tsp Clove
2 1/2 cups Beef stock
2 1/2 cups Water
1 tsp Worcestershire
1/2 Lemon, sliced
4 Tbsp Parsley, fresh
3 Boiled eggs, grated
4 Tbsp sherry


Melt butter in a large saucepan and add flour to make a medium brown roux. Add the chopped ham and vegetables (celery, onion, bell pepper, garlic, and tomatoes). Cook over medium heat for about 30 minutes.
In a heavy skillet add 1/4 cup vegetable oil, heat, and add turtle meat, brown on all sides and cook for 10 minutes.

To the roux and vegetable mixture add the turtle meat and sauce, beef stock, water, and spices. Cook covered over low heat for 2 hours.

Thirty minutes prior to serving add Worcestershire sauce, lemon, and sherry. Parsley and grated eggs should be added 10-15 minutes before serving. Allow to rest for 15 minutes, and then serve. This allows time for all spices to blend thoroughly.

Dirty Rice
Dirty Rice1 1/2 pounds ground beef
1 medium onion, chopped
1 1/2 cups cooked rice (not instant)
3 cans (#303 - 14 oz. each) stewed tomatoes
1 teaspoon garlic powder
1/2 teaspoon each salt and pepper


Directions:
Brown the ground beef with the chopped onion until done. Drain well.

Sugar Syrup
Mood:  silly
Maw Maws Sugar Syrup 2 cups sugar 2 cups water In a saucepan heat sugar and water together until sugar dissolves. Stirring, bring to a boil and let boil for 4 minutes. Remove from heat and let cool. Place in the refrigerator.