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Back-To-Bed Stew
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Ingredients
  1. 2 lbs stew meat
  2. 1 can peas and juice
  3. 1 cup sliced carrots (raw)
  4. 1 tsp salt
  5. dash pepper
  6. 1 can tomato soup
  7. 1 can of water
  8. 2-4 raw potatoes (diced)
Instructions
  1. Put in casserole dish with tight lid.
  2. Cook for 5 hours at 275 degrees.
  3. Do Not Open Oven Door!!
Access Energy Cooperative https://accessenergycoop.com/
Lamb Firehouse Chili
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Ingredients
  1. -2 tablespoons olive oil
  2. -1 medium onion, chopped
  3. -1 green bell pepper, seeded and chopped
  4. -1 red bell pepper, seeded and chopped
  5. -1 jalapeno, seeded and minced (use more or less if desired)
  6. -3 garlic cloves, minced
  7. -3 cups shredded cooked lamb*
  8. -2 tablespooms ground chili powder
  9. -1/8 to 1/4 teaspoon cayenne pepper
  10. -pinch ground cinnamon
  11. -1 28oz can crushed tomatoes
  12. -1 14.5-oz can black beans, rinsed and drained
  13. -1 14.5-oz can red pinto beans, rinsed and drained
  14. -1 cup water
  15. -1 1/2 teaspoon quick cooking ground cornmeal
  16. -salt to season
  17. -1 cup shredded low-fat cheddar cheese (optional)
  18. -8 tablespoons low-fat sour cream (optional)
  19. -1/4 cup chopped fresh cilantro (optional)
  20. -4 cups cooked white or brown rice (optional)
Instructions
  1. -In a large Dutch oven or saucepan, heat the oil over medium-high heat.
  2. Add the onion and peppers and cook, stirring often, until softened--about 5 minutes.
  3. Add the garlic and lamb and cook another 2 to 3 minutes.
  4. Add the chili powder, cumin, cinnamon and cayenne pepper and cook, stirring until fragrant, about 30 seconds. -Stir in the tomatoes, beans and water and bring to a boil.
  5. Reduce heat, partially cover, and simmer.
  6. Stir occasionally until vegetables are very tender, about 30 minutes.
  7. In a thin stream, stir in the cornmeal; cook 5 minutes.
  8. Season with salt, if necessary, to taste. -Serve with rice, cornbread, a baked potato, or tortillas. Top with grated cheese, dollop of sour cream and cilantro.
Notes
  1. *Use your hands to tear leftover pieces of lamb into bite-sized bits. The lamb can also be cubed using a knife, but shredding allows it to absorb more of the delicious chili flavor.
Access Energy Cooperative https://accessenergycoop.com/
Navy Bean Soup with Ham
Serves 10
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Ingredients
  1. 2 C. Dried Nave Beans
  2. 10 C. Cold Water
  3. 1/2 of a ham slice, cubed
  4. 1 Large Garlic Clove, chopped
  5. 1 Large Onion, chopped
  6. 1 Medium Carrot, chopped
  7. 1 Medium Parsnip, chopped
  8. 4 Ribs celery, chopped
  9. 2 Bay Leaves
  10. 3/4 tsp Salt
  11. 1/2 tsp Coarse Ground Pepper
  12. 1 8 oz can Tomato Sauce
  13. 3/4 C. Instant Potato Flakes
Instructions
  1. In a soup pot or large dutch oven over high heat, bring the beans and water to a rapid boil.
  2. Cook 2 minutes, turn off heat, cover and let stand one hour.
  3. Add all remaining ingredients except tomato sauce and potato flakes, bring to a boil over medium heat.
  4. Cover, reduce heat and simmer for 1.5 hours, stirring occasionally. Remove bay leaves.
  5. Add tomato sauce and potato flakes, stir well and cook an additional 30 minutes, covered, and stirring often.
Access Energy Cooperative https://accessenergycoop.com/

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