2011-10-05 / Community


with Allison Meadows Beggs

Chilly temperatures didn’t dampen spirits at Flora’s annual Moonlight Madness event this past weekend. Along with the fall fun, games and spotlight on the wonderful businesses of Flora, some heavy culinary competition was going on!

Celebrated area cooks submitted 14 entries in the Moonlight Madness Savory Soup Contest. Competitors vied for top honors in two categories – Hot and Mild.

Sarah Hanaway took the prize in the Mild category with her delicious Cream Cheese Chicken Soup. Sarah is no stranger to winning local cooking contests. When she’s not whipping up something in the kitchen, Sarah and her husband Bret, own Q-Graphics. She’s also a Monroe Township Trustee. Sarah’s simple savory soup is made delicious with chunks of cream cheese, chicken and veggies.

Woody Slade packed some heat from Jalapeno and Serrano Peppers along with a heavy pinch of cayenne to win the Hot category with his Fire Breathing Chili. Woody is the pastor of the Flora Christian Church. Hmmm. I wonder if his sermons are as fiery as his chili! You’ll have to ask his congregation to find the answer to that one!

Give both of these recipes a try and be sure to congratulate the winners. By the way, Sarah and Woody each received $50 and an appearance in this column. Way to go winners and happy eating!

Sarah Hanaway’s

Cream Cheese Chicken Soup

1 Tbs. butter
1 small onion
3 C. chicken broth
3 medium carrots, sliced
2 medium potatoes, cubed
2 Tbs. parsley flakes
2-3 stalks celery, chopped
Salt and pepper to taste
1/4 C. flour
1 C. milk
8 oz. pkg. cream cheese, cubed
2 C. chicken, cooked and cubed

Cook vegetables in chicken brother until tender. Add butter. Mix flour and milk until smooth, add to vegetable mixture. Add cubed cream cheese and chicken and put in crock pot. Cook until cream cheese is melted.

Woody Slade’s

Fire Breathing Chili

2 lbs. ground beef
15 oz. can kidney beans
15 oz. can black beans
15 oz. can tomato sauce
1 large onion, chopped
5 cloves garlic, chopped
7 Jalapeno peppers
2 Serrano peppers
1 Tbs. cumin
1 Tbs. garlic powder
1 Tbs. oregano
1 Tbs. paprika
1 t. ground cayenne pepper
Salt and pepper to taste

Chop onions, peppers and garlic. Add to beef and sauté until brown. Add the meat mixture to the remaining ingredients in a crock pot. Cook on low for 10 hours.

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