Directions:

Brown meat over medium heat in stock pot.Dissolve bouillon in

water and pour into pot.Mix in rosemoryt parsley and pepper. Bring
to a boil,then reduce heat,cover and simmer t hour.

Mix all other ingredients into the pot. Dissolve cornstarch in 3

teaspoons cold water and slowly stir into stew. Cover and simmer 2
more hours.
lngfedientSi (Mokes opproximately B-t 0 servings) lngredients: I Vz tablespoon salt

2 tablespoons butter (Mokes approxi motely B- 1 0 servi ngs) 1 tablespoon fresh ground
3 chopped garlic cloves 5 pounds premium ground beef pepper
1 teaspoon paprika
2 finely chopped onions 2 large chopped onions
6 red or white medium potatoes 2 green pepper, chopped I teaspoon ground red pepper
10 ounces kielbasa, cut diagonally into 2-inch pieces 4 garlic cloves, minced 2 fresh bay leaf
2 ears yellow corn, cut into thirds 4 (16 ounce) cons undroined 2 (16-ounce) cans light red
2 pounds clams diced tomatoes kidney beans rinsed and
1 tablespoon kosher salt 3 (16 ounce) cans tomato sauce drained
5 fresh thyme sprigs 2 (6 ounce) can tomato paste
j cups of water 3/4 cup chili powder Toppings: sour creom, diced
2 ounces pale ale beer (optional) 1 1/z tablespoon sugar green onions, shredded sharp
2 tablespoon Old Bay Seasoning
4 - 1% to 1 t/z pound lobster
cheddar cheese, sliced ripe Ghieken Noodle Soup
block olives
Lemon wedges Directions:
Cook ground beef in stockpot over medium-high heat for 5-20
1
I ngf edientS3 (Mokes approximately 8-t 0 servings)
4 quarts water
Directions: minutes, stirring constantly until meat is no longer pink ond drain
1/z
cup chicken bouillon powder
ln a large stockpot, melt butter over medium heat. Sweat chopped excess liquid. Stir in onions, next all other ingredients and lastly
4 pound whole cut chicken
onion and garlic in butter until translucent.Add potatoes and beans. Bring to a boil and reduce heat to a simmer for 3 to 4 hours
2 medium peeled and quartered onion
kielbasa and stir. Add corn, clams, Old Bay, water, optional beer and stirring occasionally. Remove and discard bay leaves. Serve with 1 teaspoon salt
bring to a simmer.Once liquid is simmering, odd solt,thyme and desired toppings. 5 bay leaves
lobsters to pot and cover with lid. Cook for 20 minutes or until clams 1/zteaspoon fresh ground pepper
are open and lobster is bright red stirring occasionally. % bunch celery without leaves
1 % pound carrots cut into bite size pieces

Remove lobster, crack claws and slice in half. Place potatoes, I (8 ounce) package dry egg noodles
Finely chopped scallion (Optional)
kielbasa, corn and clams in a large serving broth with
salt and pepper to taste. Serve with cornbread, and
lemon wedges and drawn butter for dipping. Directions:
Bring chicken to a boil in stock pot with water and reduce to a
simmer, skimming of fat as needed for 30 minutes. Add bouillon
powder to pot.

Fork chicken apart removing skin and bones.

Thicker bose for
lngredients:
(M okes o pp roxi m ately B- 1 0 servi
4 pounds cubed beef
4 tablespoons extra virgin olive oil
4 crumbled cubes beef bouillon
5 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teospoon ground black pepper
5 peeled and cubed potatoes
6 carrots cut into I inch pieces
n g s)
6 stalks celery cut into 1 inch pieces Add bay leaves and ground pepper and simmer for 45 more minutes.Add salt.
2 medium chopped onions
3 teaspoons cornstarch
Remove and discard bay leaves.
3 teaspoons cold water
Optional:
Add onions, celery and carrots in the pot and continue to simmer, covered
- add smoll bog of frozen peas
another 1 0 minutes. Add egg noodles and simmer for I 2 more minutes.
30 minutes before completion
- beef broth substitute for water
Serve hot in bowl with optional scallion garnish.
and bouillon if preferred