Recipes From A - C


Camp Fire Stew

Taken from Hibbard Lodge #249,

Located in Brighton, Illinois 62012.

SERVING SIZE 20-25


2 heads Cabbage (Cut Into Pieces)
6 cans Cut Green Beans
6 cans Whole New Potatoes (Chunked)
1 lg. Onion (Diced)
4 pkgs. Smoked Sausage or Polish Sausage
2 lbs. Ham (Chunked)
6 cloves Fresh Garlic
Oregano
Mustard Seed
Salt
Pepper


Combine half of all the ingredients in two (2) separate deep baking pans. Season as desired. Fill with water and cover with aluminum foil. Bake at 350 degrees for one (1) hour or until cabbage is thoroughly cooked, stirring occasionally. Can also be prepared on stove top in a large stew pot. Place all ingredients in pot and cover with water. Over high heat bring water to a rapid boil. Cover and reduce heat to a high simmer for forty-five (45) min. to one (1) hour, or until cabbage is thoroughly cooked.


Chili

Taken from Hibbard Lodge #249,

Located in Brighton, Illinois 62012.

SERVING SIZE 20-25

3 cans Hunt's Chili Hot Beans
2 cans Tomato Sauce
2 cans Stewed Chopped Tomatoes
3 med. Onions (Chopped)
3 1/2 lbs Hamburger
Chili Powder
Garlic Salt
Cumin
Oregano

Brown hamburger along with the chopped onions until onion is tender. Drain off excess fat. Put all spices except chili powder in with the meat. Open all cans of beans and tomato products. Combine all ingredients into a large pot. Add chili powder to pot. Heat on high heat until hot. Finish seasoning to taste.

Page Created by Richard M. Barnett Jr.
Copyright 2001 B&B_CS. All rights reserved.
Revised: October 26, 2012