Hot Dog Stew



1 TB butter

1 TB olive oil

1 large onion, peeled, cut in half, and sliced

1 large celery rib, diced

1 large carrot, peeled and diced

2 cloves garlic, minced

1 cup chicken broth (may substitute beer or white wine)

2 cans (about 14 oz. ea.) chicken broth OR 3-1/2 cups homemade chicken broth

1 can (about 14 oz.) Italian style tomatoes, chopped, undrained

1-1/2 cups tomato juice

1 TB kosher salt

1 cup small pasta (ditalini, baby shells, or your choice)

1/4 lb. fresh green beans, sliced into 2" lengths

1/4 of a green bell pepper, diced

1 cup frozen sweet peas

1/2 cup frozen corn kernels

1 can (about 15 oz.) cooked black beans with liquid

8 hot dogs (beef, pork, chicken, or vegetable), cut into 2" lengths

1 tsp. dried oregano, crushed

2 tsp. chili powder



Heat a large stock pot or Dutch oven over medium heat. Add butter, olive oil,

onion,

celery, and carrots. Gently sauté until onions are translucent, about 5

minutes.



Add garlic and stir-fry 1 minute longer. Carefully pour in broth. Simmer

until broth is

reduced by half.



Add tomatoes, tomato juice, and salt. Bring to a boil, then add pasta and

green beans.



Simmer at a low boil for 5 minutes. Add bell pepper, peas, corn, black beans

with their

liquid, hot dogs, oregano, and chili powder.



Return to a boil, reduce heat, and simmer another 10 minutes before serving.



Yield: 8 to 10 servings

Hobo Stew



When you have a gang of children and teens, this is a

fun way of filling them up. Give each 1 a 1 lb. coffee

can with their name on it. Light up the old standby

outdoor grill.



For each can you'll need:

2 large ground meat balls

1 med. tomato cubed

1/2 tsp. salt

2/3 cups water

1 tbsp. chopped green pepper

1 tbsp. chopped onion



Brown the meatballs in hot skillet.



Place them in a 1 lb. coffee can and add all of the

ingredients.



Cover top of can tightly with foil. Cook on grill for

about 30 min. Serve directly from the can.



Heat some rolls, biscuits, or bread sticks wrapped in

foil on the grill.



Serve hot with butter.

HOOTIE CHOWDER

(POTATO & CORN CHOWDER)



4 cups canned whole kernel corn

11/2 tablespoons olive oil

1 cup diced celery

11,tz cups finely chopped white onion

1 tablespoon chopped fresh garlic

1 1/2pounds bacon, chopped, cooked crispy, and drained

10 cups chicken or vegetable stock

1 teaspoon salt

1/2 teaspoon white pepper

2 pounds red potatoes, cubed small, skin on

1/4 cup French Roux

2 cups heavy whipping cream chopped Italian parsley for garnish



In a food processor puree 3 cups of corn. Set aside.



In a large stock pot heat the olive oil and saute the celery, onions, and

garlic over medium heat for approximately 5 minutes. Stir in the corn

kernels, corn puree, and bacon. Continue to saute for 3 to 4 minutes.



Stir in the stock, salt, and pepper. Increase the heat to high and

bring to

a boil. Reduce the heat to medium and simmer for approximately 30

minutes.

Add the potatoes, increase the heat to medium­ high, and cook for an

additional 15 to 18 minutes.



Thicken the soup by whipping in the Raux gradually. Reduce the heat to

low,

stir in the cream, and garnish with fresh chopped Italian parsley.

SERVES 8