2013 Super Saturday

Last Saturday was our Super Saturday!  We had so much fun!  Thanks to everyone who helped make it such a success!

A wonderful lunch was also provided. Here are 2 of the soup recipes from the lunch:

White Chicken Chili
*This makes A LOT! Cut in half for fewer people*
2 medium white onions
1 T garlic powder
1 T Oregano
2 T Cumin
1/2tsp Cayenne Pepper
2 small cans diced green chilies
4 cans (15oz) White Great northern beans drained
3 Cups chicken broth (2 cans)
1 chicken bouillon cube
4 cups cooked and diced chicken breast
2 cans white corn
32 oz sour cream
Butter to sauté onions
Sauté onions in ½ cube butter in a large pot. Add everything else BUT sour cream. Cook 30 mins. Add sour cream. Cook 10 mins. Top with grated jack cheese.

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Super-Delicious Zuppa Toscana                         (Makes 6 servings)

INGREDIENTS:

1 pound bulk mild Italian sausage 1 1/4 teaspoons crushed red pepper flakes 4 slices bacon, cut into 1/2 inch pieces 1 large onion, diced 1 tablespoon minced garlic

5 (13.75 ounce) cans chicken broth 6 potato, thinly sliced 1 cup heavy cream 1/4 bunch fresh spinach, tough stems removed

DIRECTIONS:

1.	Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2.	Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3.	Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving. ***Recipe from: http://allrecipes.com/recipe/super-delicious-zuppa-toscana/detail.aspx?scale=6&ismetric=0 ***