Chef Recipes - Summa Health System

Corn Chowder prepared by Clarence Tucker,Captain Akron Fire Department3 – 4 white potatoes, cubed2 cups heavy cream8 cups chicken broth1# chicken, boneless & skinless1# whole kernel cornAssorted seasonings (to your liking)Peel and cube potatoes and place in a large pot.Add chicken broth and seasonings. Simmer for45 minutes.Add heavy cream and simmer for 30 minutes,mixture will thicken slightly.Cook chicken in a skillet (in oil). Cut into smallcubes or shred. Cook until well done. Add tolarge pot.Thicken more, if desired, by adding a fewteaspoons of cornstarch to a cup of water. Mixwell until smooth and add to mixture.Simmer for an additional 10 minutes.“Blazin’ Saddles” Beans & Franks prepared byCarl Wallace, Senior Pastor at Trinity UnitedChurch of Christ6 to 8 servingsIngredients8-10 hot dogs (i.e. beef, vegetarian, brats, Italiansausages)2 – 28 oz. cans of baked beans¼ cup firmly packed brown sugar (or to taste)1/3 cup ketchup (or to taste)½ tsp. brown or yellow mustard¼ cup of chopped onions¼ cup bell pepper1 tsp. table ready minced garlic1 tsp. chopped jalapeño peppersDash of cayenne pepperDash of black pepperSet oven at 350˚ degreesCut hotdogs into 1 inch pieces. Dice onions,jalapeños and bell pepper. Spray sauté pan withpam cooking spray. Sauté hotdogs, onions,jalapeños and bell pepper over medium heat for2 minutes. Turn heat to low, add garlic, cayenneand black pepper. Stir and cover. Let sit for twominutes. Remove from heat. Mix beans, brownsugar, ketchup and mustard. Combine allingredients and pour into 11 x 15 baking dish.Bake uncovered in oven for 30-35 minutes oruntil bubbly. Remove from oven and letcasserole set for 15 minutes before serving. Topwith shredded cheese of your choice. Enjoy!15