Golden Crane Ham Soup
Our son-in-law requests this soup for his January birthday every year. The whole family enjoys it, too.
- 1 butt-end ham bone
- 3 slices of ham, diced
- 2 cans S&W ready-cut peeled tomatoes (net weight 28 oz.), diced
- 1 large white onion, diced
- 3 boiling potatoes, diced
- 2 carrots, diced
- 1 celery stalk, diced
Put all of the ingredients into a soup pot (a dutch oven or any large pot will do). Fill the 2 empty tomato cans with water and pour them into the soup pot. DO NOT ADD SALT. Add pepper to taste. Stir. Bring to a boil over moderate heat. Turn the heat to low and simmer with lid on pot for 2 hours.
Chill in refrigerator (overnight is best). After chilling, skim all fat off the top.
Reheat and enjoy.
Two Rivers Chili
"Eat fire!" Mat shouted at the Gleeman. This chili recipe is not quite as hot as fire but it will for sure warm you on a cold January day.
- 2 pounds ground chuck (you can substitute ground turkey or 1 1/2 pound chicken breast cut into small cubes)
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2 cans (14 1/2 oz. each) diced tomatoes, undrained
- 1 (15 oz.) can black beans, drained
- 1 (15 oz.) can pinto beans, drained
- 1 (15 oz.) can kidney beans, rinsed and drained (You can substitute a 15 oz. can of black-eyed peas or cooked dried pinto beans.)
- 2 cups water
- 1 tablespoon sugar (optional)
- 1 teaspoon garlic
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cloves
- 2 Tablespoons chili powder, or to taste
- salt to taste
Cook the ground chuck, large onion, and green pepper in a large dutch oven over high heat for 10 minutes, stirring until the beef crumbles and is no longer pink. Drain. Return to pan. Stir in the diced tomatoes and the remaining ingredients (sugar is still optional). Cook over medium heat 20 minutes. (I simmer it a bit longer.) Top with shredded cheese or sour cream and serve with corn bread warm from the oven.