Meet the Cook: The basis for this recipe was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man". I added some zesty ingredients to come up with the final version.
Hot food is something that my husband's family isn't accustomed to. So I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone.
Chad and I and our 2-year-old son live 12 miles from town in the country.
-Lisa Humphreys, Wasilla, Alaska
Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well!
-Debbie Cosford, Bayfield, Ontario
This actually is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch thermos. He's a bricklayer and regularly works outside during winter. We're the parents of three children17, 16 and 11.
Meet the Cook: I started making my chili back when we lived near a huge farmers' market that sold all sorts of vegetables. Be as creative as you like with ingredients.
My husband loves chili, and this is a nice change from the traditional type. I've always enjoyed cooking - I grew up in a family with five girls. These days, I can count on our own youngsters (they're 4 and 2) to help me out!
-Judy Sloter, Charles City, Iowa
Entertaining is a big part of a military wife's lifemy husband was a career Army manso my soup got much use! It's a great cool-down after Mexican food, but I've also served it with butter cookies at a baby shower.
We're now retired here in the Utah Rockies. Both of our sons are grown.
This soup tastes especially good in cold weatherwhich we have a lot of here on the shore of Lake Michigan! I love cooking (I like to try a new recipe every week, and my family loves soup, so I'm always looking for one more.
I was born in Arkansas, and this recipe is one I grew up on. Well, actually, there never really was a recipewe just threw it together till it tasted good!
Chicken and Dumplings is so easy and filling...you can fix it for anyone anytime. Sometimes, if my husband and I are going off fishing all day (my favorite hobby is fishingand more fishing!). I'll prepare the chicken the day before. Then, when we get home, I'll reheat it, mix up my dumplings, plop them on top and have supper ready to serve within 20 minutes.
"With all of its ingredients," grins Lynn Conlon of Provo, Utah, "this probably should be called 'Surprise Soup' instead! Hearty, unique and fun to serve, it works especially well for large groups. I've prepared if for as many as 38 people by making a few adjustments to the recipe. Even children like it."Lynn Conlon, Provo, Utah