Winter White Chili

App & Osborne Family Cookbook 2004
Bruce Fudge

Ingredients
1 lb. ground pork or chicken
1 medium onion, diced
1 tsp. cumin
2 tsp. chili powder
1 (16 oz.) can white beans, drained
1 (14 oz.) can corn, drained
2 C chicken broth
1 (14 oz.) can diced green chilis

Directions
1. In a large saucepan, crown the meat with onion, stir in cumin and chili powder, stir
2. Add remaining ingredients and mix well and bring to a boil.
3. Cover and simmer for 15-20 minutes, until heated through and flavors are blended.

Navy Bean Chowder

App & Osborne Family Cookbook 2004
Susanne App-High

Ingredients
1 1/2 C navy beans, rinsed
2 C water
1 C ham
1 medium carrot, chopped into 1″ pieces
1 rib celery, chopped
1 medium onion, chopped
1 tsp. Italian seasoning
1/8th tsp. pepper
1 can (46 oz.) chicken broth
1 C milk

Directions
1. Soak beans overnight in cold water.
2. Combine beans, ham, carrot, celery, onion and seasonings in slow cooker; mix slightly.
3. Cook on low for 7-9 hours or until beans are tender-crisp.
4. Ladle 2 cups of soup into a blender. Process until smooth; return to slow cooker. Add milk; cover and cook on high heat for 10 minutes or until heated through.

Zucchini Stew

App & Osborne Family Cookbook 2004
Cathy Johnson

Ingredients
2 lbs. chopped zucchini, skin left on
2 C chopped celery
2 green pepper, chopped
1 C chopped onion
3 (14 oz.) cans Italian stewed tomatoes
3 tsp. salt
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. garlic powder
2 lbs. sweet Italian sausage

Directions
1. In Dutch oven, brown the sausage and drain.
2. Add the remaining ingredients, cover and simmer for 1 hour.

Skinny Tortilla Soup

App & Osborne Family Cookbook 2004
Barbara Ward

Ingredients
1 (16 oz.) can fat free refried beans
1 (15 oz.) can black beans, drained and rinsed
1 (14.5 oz.) can chicken broth
1 1/2 C frozen corn
3/4 C chunky salsa
3/4 C cubed, cooked chicken
1/2 C water
2 C shredded low fat cheddar cheese
28 baked tortilla chips, divided

Directions
1. Bring first seven ingredients to a boil. Reduce heat, cover and simmer for 10 minutes.
2. Add 1 C cheese and stir over low until melted.
3. Crumble half of chips into soup bowls.
4. Pour soup into bowls and top with 2 crumbled chips and remaining cheese.



Chicken Noodle Soup

App & Osborne Family Cookbook 2004
Barbara Ward

Ingredients
6 C chicken broth
1 C celery, sliced
1 C carrots, sliced
1/2 onion, chopped
1/8th tsp. thyme
4 oz. pkg. uncooked wide noodles
1/2 C peas
2 1/2 C cooked chicken in large chunks
1/2 tsp. dried parsley

Directions
1. In a large pot, combine broth, celery, carrots, onion, thyme and 1 C water. Bring to a boil.
2. Add noodles and boil another 6 minutes or until noodles are tender.
3. Add peas and boil 1 minute more or until veggies and noodles are tender.
4. Add chicken and parsley. Stir and enjoy.

Broccoli Cauliflower Cheese Soup

App & Osborne Family Cookbook 2004
Barbara Ward

Ingredients
4 chicken bouillon cubes
1 C diced onions
1 C diced celery
1 quart water
2 1/2 C diced raw potatoes
20 oz. pkg. frozen broccoli and cauliflower
2 cans cream of chicken
1 lb. Velveeta

Directions
1. In large saucepan, combine bouillon, onion, and water and cook for 20 minutes.
2. Add potatoes and frozen vegetables; cook for 30 minutes.
3. Add cream of chicken soups and stir to blend. Add cheese and stir to melt.
4. Heat to desired temperature.

New Netherlands Cole Slaw

App & Osborne Family Cookbook 2004
Susanne App-High

Ingredients
1/4 C vinegar
1 tsp. salt
1 Tbsp. sugar
1/4 tsp. pepper
1/2 tsp. mustard
1 tsp. butter
1 egg
2 Tbsp. cream
3 C finely shredded cabbage

Directions
1. In a saucepan, mix vinegar, salt, sugar, pepper, mustard, and butter. Heat to boiling.
2. In a small bowl, beat the egg and a little of the hot mixture to it to temper the egg. Then add the egg to the vinegar mixture in the saucepan. cook until mixture thickens and boils; remove from heat. Beat in cream.
3. While mixture is hot, pour over cabbage.
4. Chill and serve cold.

Bodacious Broccoli Salad

App & Osborne Family Cookbook 2004
Holly Steimel

Ingredients
8 slices bacon, cooked and crumbled
2 heads fresh broccoli, chopped
1 1/4 C shredded sharp cheddar cheese
1/2 large red onion, chopped
1/4 C red wine vinegar
1/8 C white sugar
2 tsp. black pepper
1 tsp. salt
2/3 C mayonnaise
1 tsp. lemon juice

Directions
1. In a large bowl, combine broccoli, cheese, bacon, and onion.
2. In a small bowl, combine vinegar, sugar, pepper, salt, mayo, and lemon juice. Whisk together well.
3. Combine dressing with broccoli mixture and bacon; stir well.
4. Refrigerate until ready to serve.