WELCOME TO THE NEW 2014

 WWW.KLIMACO.ORG

www.klimaco.com

 

SAYINGS

 

KLIMACO COOKING KORNER FOOD PAGES LINKS PAGES BBQ PAGES AND MORE

KLIMA CO COOKING KORNER OUR RECIPES PAGES  LOT'S OF PAGES

HOT LINKS PAGES THE MAIN BIG LINKS PAGES

COMPUTER HOT LINKS WHERE TO GET THE HOT DEALS!!

NEW !!RETAILERS  ONLINE JUST A FEW PLACES TO GO

HOT BANK LINKS

GOT LOST?? SEARCH THIS SEARCH ENGINES THE NET

 

ELECTRONICS LINKS PLACES TO GO AND MORE INFO HELP PAGES TOO!!

CASINO LINKS AND LOTTERY TOO! HELP PAGES, HOW TO PLAY THE GAMES, CASINO AND LOT'S MORE!

MEDIA

UFO LINKS

iowagoldlogo.jpg (5987 bytes)

 

 

 

 

Home
Up

 

 

SOUPS


Cajun Style Chili with Pork

Ingredients:

2 lb. ground pork

2 large onions, chopped

4 cloves garlic, minced

1 each sweet red and green pepper, chopped

3 stalks celery, chopped

1 can (28 oz) tomatoes

1 can (28 oz.) kidney beans, drained

1/4 tsp hot pepper flakes

1 tsp dried oregano

1/4 tsp cayenne pepper

dash hot pepper sauce

salt and pepper

If you prefer a more traditional chili flavor, use cumin instead

of oregano, and add chili powder to taste.

 

Directions:

In a heavy saucepan, cook the pork over medium heat, stirring

to break up the meat, for about 5 minutes or until browned.

Pour off the fat.

Add onions, cook until tender. Add the garlic, red and green

peppers and celery. Cook, stirring occasionally, for 5 minutes

or until vegetables are softened.

Add the tomatoes, breaking them up with the back of a spoon.

Stir in the kidney beans, hot pepper flakes, oregano, cayenne

pepper, hot pepper sauce, and salt and pepper to taste. Bring

to a boil; reduce heat and simmer for 20 minutes.


CORN CHOWDER  
 
 
INGREDIENTS  
1/4 lb. sliced bacon  
1 tbsp. all-purpose flour  
1 medium onion, chopped  
2 celery stalks, chopped  
2 tbsp. chopped garlic  
1 large bag (16 oz.) frozen corn  
2 red bell peppers, seeded and chopped  
1 jalapeno pepper, seeded and chopped  
6 cups chicken stock  
2 tbsp. chopped fresh parsley  
1/4 cup heavy cream or milk  
Salt and pepper to taste  
 
METHOD  
Heat a large pot over medium-high heat.  
Add the bacon and cook 3 to 5 minutes, until soft but not crisp.  
Add the flour and stir to combine.  
Add the onion, celery, garlic,  corn, red peppers and jalapeno.  
Cook for 3 to 5 minutes,  until vegetables just begin to soften.  
Add the broth and bring to a boil.  
Reduce heat and simmer for 8 to 10 minutes, until the  
vegetables are tender.  
Stir in the parsley and cream or milk.  
Season with salt and pepper.  
 
Makes 4 to 6 servings.


CANADIAN CHEESE SOUP  
 
INGREDIENTS    
1 lg. Potato, diced  
1/4 c  Carrots, diced  
2 c  Chicken broth  
1/2 c  Breakfast cream  
1 lg. Onion, diced                   
1 c  Water  
1 c  Grated sharp  
Salt and Tabasco to taste  
1/4 c  Celery, diced  
2 TB Parsley, chopped  
Cheddar cheese                     
    
METHOD  
In a 1 1/2 qt. covered saucepan, simmer vegetables in water  
until tender, about 15 to 20 minutes.    
Add remaining ingredients except parsley.  
Heat, do not boil, and serve garnished with parsley.  
    
Makes 4 to 6 servings.


BLACK BEAN VEGETABLE SOUP    
 
INGREDIENTS    
1 Tbsp. vegetable oil    
1 onion, chopped    
1 clove garlic, minced    
2 carrots, chopped    
2 tsp. chili powder    
1 tsp. ground cumin    
4 cups vegetable stock    
2 cans (each 14oz/398ml) black beans, drained and rinsed    
1 can (7oz/199ml) corn kernels    
1/4 tsp. pepper    
1 can (10oz/284ml) stewed tomatoes    
 
METHOD    
In large saucepan, heat oil over medium heat; cook onion,    
garlic and carrots, stirring occasionally, for 5 minutes or    
until onion is softened.    
Add chili powder and cumin; cook, stirring, for 1 minute.    
Add stock, 1 can of the beans, corn and pepper; bring to boil.    
Meanwhile, in food processor or blender, puree together    
tomatoes and remaining can of beans; add to pot.    
Reduce heat, cover and simmer for 10 to 15 minutes or    
until carrots are tender.    
Makes 6 servings


POTATO CHEESE SOUP  
 
INGREDIENTS  
2 Tbsp. butter or margarine  
1/3 c. chopped celery  
1/3 c. chopped onions  
4 cups diced peeled potatoes  
3 cups chicken broth  
2 cups milk  
1-1/2 tsp. salt  
1/4 tsp. pepper  
Dash paprika  
2 cups (8 oz.) shredded cheddar cheese  
croutons  
fresh chopped parsley  
 
METHOD  
In a large saucepan, melt butter over medium-high heat.  
Saute celery and onion until tender.    
Add potatoes and broth.    
Cover and simmer until potatoes are tender, about 12 minutes.    
In batches, puree potato mixture in a blender (or food processor).    
Return to saucepan.  
Stir in milk and seasonings.    
Add the cheese and heat only until melted.    
Top with croutons and garnish with parsley if desired


EASY VEGETABLE SOUP  
 
INGREDIENTS  
1 can corn  
1 can cut green beans  
3/4 cup celery, chopped  
1 cup carrots, sliced  
1 medium onion, chopped  
1 cup water  
2 zucchini (Italian squash), sliced  
2 yellow squash, sliced  
1 pkg. sliced mushrooms (about 1 1/2 cups)  
1 16-oz. can tomato sauce  
1 can French onion soup  
3 tbsp. chicken bouillon  
3 cups water  
2 cups Minute Rice  
Salt to taste (optional)  
2 chopped green onions for topping (optional)  
 
METHOD  
In a large pot, combine first 6 ingredients and bring to a  
boil.  
Lower heat and add remaining ingredients.  
Let simmer to a low boil for 20 minutes.  
Remove from heat and let sit for about 20 minutes.  
Top with raw chopped green onions.  
Serve with warm bread.  
 
Serves: 4 to 6


 

 

CORN CHOWDER  
 
INGREDIENTS  
4 slices bacon, diced  
2 T. onion, minced  
1 T. celery, minced  
1 t. peppers, minced  
2 C. corn  
2 potatoes, diced  
3 tomatoes, cut up  
2 pints milk  
salt  
pepper  
 
METHOD  
Put bacon into pan to brown, add onion, celery and peppers;  
fry until bacon is crisp.  
Add the corn and sauté together for 3 minutes.  
Add the potatoes, tomatoes and seasonings, cover and  
simmer 30 minutes.  
Finally add the milk, heat to the boiling point and serve  
with chopped parsley.


 

 

Cheesy Corn and Shrimp Chowder

1 16 oz. frozen package sweet corn

1 cup Fontina cheese, grated

1 onion, chopped

1 stalk celery, chopped

2 carrots, peeled and chopped

1 tsp. thyme

2 cups chicken broth

1 tsp. dry mustard

2 Tbsp. butter

1 1/2 pounds medium shrimp, shelled, deveined and cut into bite

sized pieces

1-cup half-and-half or light cream

Melt butter in a saucepan and saut=E9 onion, celery and carrots for

about 10 minutes, add dry mustard, broth and thyme, and simmer

for 10 minutes. Add corn, half-and-half and shrimp and simmer for

10 minutes until shrimp turns pink. Add cheese and stir until

melted and serve.


 

 

 

 

 

 

 



NEW IOWA GOLD AND TREASURE PAGES AND GOLD INFO

[Most Recent Quotes from www.kitco.com]


coasttocoast.gif (7216 bytes)

COAST TO COAST AM RADIO PROGRAM UFO AND PARANORMAL


OUR NEW 2014 SITE LINE UP

www.klimaco.com main site lot's of links and info.

www.klimaco.net  our new R&D site ufo's ghost paranormal mind kontrol and more.... enter if you dare!

www.klimaco.org hot links express   cool  links links and more links

www.kcousa.com

www.kcousa.net

www.kcousa.org

www.iowagold.com the main Iowa gold info page where to find gold in the USA

www.iowagold.net the Iowa gold R&D pages

www.iowagold.org links and cool gold pages plenty of pix and Iowa detector group

www.poustusa.com cool stuff here


BRAIN SYNC MK FOR LIFE  CLICK HERE FOR A REVIEW OF THE PRODUCTS!!

GIVE THE GIFT OF HEALING!! AMERICA HAS GONE THROUGH TOUGH TIMES... THIS SET OF TOOLS WILL AID IN THE HEALING PROCESS!! TRY IT TODAY CLICK THE ABOVE REVIEW LINK AND SEE WHAT WE AND OTHERS HAVE TO SAY ABOUT THE PRODUCTS!!


CLICK HERE FOR THE SITE MEMORIAL DEDICATION PAGE

FRIENDS AND FAMILY LOST IN LIFE'S TRAVELS