1 pkg fresh or frozen cheese ravioli (9 oz.)

3/4 pound hot sausage, crumbled

1 can(14 1/2 oz.) stewed tomatoes

1 can (14 oz.) beef broth

1 can (14 1/2 oz.) cut green beans, drained

2 green onions, sliced

1 3/4 cup water

pepper to taste

grated cheese (optional)

1. Cook Pasta according to package, drain

2. Cook sausage in a large saucepan over medium heatuntil no longer pink, drain. Add tomatoes, broth, and 1 3/4 cup water; bring to a boil.

3. reduce heat to low; stir in pasat, green beans, and green onions. Simmer until heated through. Season with pepper, and sprinkle with grated cheese, if desired. (makes 4 servings)



Vegetable and Shrimp Chowder (Provided by: Christina Cash)

1 1/2 cups diced spanish onions

1/2 cup sliced carrots

1/2 cup diced celery

2 tbls butter

2 cups peeled and diced potatoes

1 pkg (10 oz.) frozen corn

5 cups chicken broth

1/2 pound small shrimp, peeled and deveined

1/3 cup dijon mustard

1/4 cup chopped parsley In a large saucepan, over medium heat, cook onions, carrots, and celery in butterfor about 3 to 4 minutes, or until tender. Add potatoes, corn, and vhicken broth; heat to a boil; reduce heat; simmer 20 to 25 minutes or until potatoes are tender. Add shrimp, mustard, and parsley; cook 5 minutes more or until shrimp are cooked. Garnish as desired. Serve warm. (makes 8 servings)



Chili:


Southern BBQ Chili (Provided by: Christina Cash)

1/2 pound lean ground beef

1 medium onion, chopped

1 clove garlic, minced

1 1/2 cups salsa, mild

1 can (15 oz.) bbq-style beans

1 can (15 oz.) black beans, drained

1 can (8 3/4 oz.)or 1 cup kidney beans, drained

Toppings:

sour cream

green onions

1. Brown meat with onion and garlic in large saucepan, drain.

2. Add salsa and beans, cover and simmer 15 minutes or until heated through. Top with sour cream and green onion if desired. (makes 6 servings)



Championship Chili (Provided by: Christina Cash)

1 pound lean ground beef

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/4 cup chopped celery

1 package of chili seasoning mix

1 can stewed tomatoes, undrained

1 cup tomatoe juice

2 cans (15 1/2 oz.) light or dark red kidney beans, drained

Cook beef, bell pepper, and onion in a large saucepan, over medium heat until browned and vegetables are tender. Drain excess fat. Stir in seasoning mix, tomatoes, tomatoe juice, and beans, cover and simmer 30 minutes. Serve.(makes 6 servings)