THURSDAY JANUARY 7

ITALIAN VEGETABLE SOUP MARGE SLAYBAUGH IN IOWA

1 lb. ground beef, brown and drain

1 cup diced onion

1 cup diced celery

1 cup diced carrots

15 oz. can tomato sauce

16 oz. can tomatoes, or use 1 pint of home canned

1 can pinto or kidney beans

2 cup water +5 tsp. bouillon cubes

or 2 cup beef broth

2 cloves garlic

1 Tbsp parsley flakes

1/2 tsp. oregano

1/2 tsp. basil

1/4 tsp pepper

1 cup frozen green beans

2 cups shredded cabbage

1/2 c small elbow macaroni

Put altogether except last 3 ingredients and cook and simmer till vegetables are tender.. Add last 3 and cook until macaroni is cooked. If wish to thin, add some water or beef broth.

Serves 12.

Jack, try this one and I'll bet you will like it. Sometimes I leave out the cabbage . Marje in Iowa

MARY'S QUICK AND EASY SPOON ROLLS

MUFFIN TINS FOR 24 ROLLS

3 3/4 CUPS PACKED FLOUR

1/4 CUP SUGAR

1 PKG. YEAST

1 1/4 TSP SALT

2 CUPS WARM WATER

1/2 CUP BUTTER

1 LARGE EGG SLIGHTLY BEATEN

WHISK TOGETHER FLOUR, SUGAR, YEAST , AND SALT

PLACE BUTTER IN WARM WATER TO MELT

COMBINE WITH FLOUR MIXTURE AND MIX WELL

ADD BEATEN EGG

WITH WOODEN SPOON MIX WELL

DOUGH WILL APPEAR VERY STICKY

COVER AND ALLOW TO RISE TO DOUBLE

STIR DOWN

DIVIDE INTO TREATED MUFFIN TINS 3/4 FULL

ALLOW TO RISE AGAIN 20-30 MINUTES

BAKE 400 FOR 15 -20 MINUTES UNTIL GOLDEN BROWN

CHICKEN CHILI

4 cups chopped yellow onions (3 onions)

1/8 cup good olive oil, plus extra for chicken

1/8 cup minced garlic (2 cloves)

2 red bell peppers, cored, seeded, and large-diced

2 yellow bell peppers, cored, seeded, and large-diced

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon dried red pepper flakes, or to taste

1/4 teaspoon cayenne pepper, or to taste

2 teaspoons kosher salt

2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained

1/4 cup minced fresh basil leaves

4 split chicken breasts, bone in, skin on

black pepper

For serving:

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Chopped onions, corn chips, grated cheddar, sour cream