Broccoli Soup via Zap 190 Cookbook

Folks-
I know you're thinking: What, two posts in as many days? Yep. I noticed I had a couple of recipes from my old "Zap 190 Cookbook" that I had transcribed, but not posted. In case I haven't mentioned it yet, Zap 190 was our interoffice mail address at the old Pacific Western Bank Proof Department where I worked in the late '80's and into the late '90's. My friends, family, and co-workers, as well as those of my mom at Live Oak Elementary School, and one of my dad's at the Pajaro District of the State Department of Parks and Recreation submitted recipes for the thing. I'll be posting them on this site over time, and I'll be sure to give credit where it's due.

This recipe comes from my sister. I haven't tried making it myself, but I do remember it being tasty.

Broccoli Soup- Jocelyn Swenson
Ingredients:
3 Fresh Broccoli Crowns, Chopped
1 Large Onion
1 Cup Chopped Mushrooms
2 Celery Stalks, chopped
2 Cans Cream of Celery Soup
1 Cube Butter
1/2 lb Bacon, cooked and crumbled (Optional)
4-8 Cups Milk

Directions: Mix broccoli, onion, mushrooms, celery and butter in a large saucepan and simmer until vegetables are soft (add water if necessary.) In a large pot, mix together soup and milk. Boil to desired thickness. Mix vegetables in with soup and top with crumbled bacon.

Jim's Chili

Folks- 

Here it is--the second post of the week! Wow! Nothing for months, and then three in a two-week span! 

My dad had never written down his Chili Recipe until a couple of years ago when I wanted to learn how he did it. I still have to get his Lasagna recipe this way.

Without further ado--here's the recipe!

Jim's Chili Recipe

Ingredients

2 Cans (15 oz.) Tomato Sauce 

3 T. Chili Powder 

1 1/2 T. Ground Cumin Seed 

1/2 Large Onion, coarsely chopped 

1/2 C. Water 

1/8 t. Cayenne Pepper 

1 Bay leaf 

1 t. Salt 

3 C. dry pinto beans 

1 lb. cheap hamburger 

1/4 t. pepper 

The night before the Chili is to be served: 

Mix 1 can of the tomato sauce and 1/4 cup of the water with the chili powder, cumin seed, onion, cayenne pepper, and 3/4 t. of the salt and refrigerate. Soak beans with at least 1" of water covering the top. Change the water every 1/2 hour for the first 2 hours, and then leave to soak overnight. 

The day the Chili is to be served: 

Change the water in the beans again and drain. Soak the beans with at least 1 " of water over the top of the beans and simmer over a medium-low heat with the bay leaf for 1/2 to 1 hour. Brown the meat with the remaining salt and pepper. Drain the beans, saving the water. Add the sauce mixture from the night before to the meat and add in the second can of tomato sauce and 1/4 cup of water. Add the sauce/meat mixture to the beans and add in about 3-1/2 C of the water from the beans saved previously to the mixture. Mix and simmer for about 2 hours, stirring occasionally (every 5-10 minutes). Check several times while simmering to make sure it is seasoned correctly. 

Note: To give the Chili a fresher flavor, just before serving stir in a drained can of mild green chili peppers. 

That's it! One of the next posts will probably be one of the recipes from the cookbook I compiled about 20 years ago.