Best Hodgepodge Recipes

HODGEPODGE STEW

Steps:

• In a Dutch oven, bring water and 1 teaspoon salt to a boil. Add the beans, carrots, and potatoes. Reduce heat; cover and cook for 15 minutes. Add corn and peas; cook 3-5 minutes longer or until tender., Drain, reserving 2 cups liquid; set vegetables aside. In the same pan, combine the butter, cream, chives, pepper, paprika, reserved liquid and remaining salt. Add vegetables and heat through.

ANNE MURRAY'S HEARTY HODGEPODGE

Steps:

• Saute beef, onion and garlic in skillet until beef is browned and onion is tender.
• Stir in soup, beans, celery, worcestershire sauce and oregano.
• Simmer covered for 15-20 minutes.

HODGEPODGE SOUP

Steps:

• 1. Brown ground beef and diced onion at the same time. Drain off fat.
• 2. Mix everything in a dutch oven and simmer for 1 hour. Add water if soup gets too thick.

VEGETABLE HODGEPODGE

Steps:

• Put potatoes in a saucepan and just cover with water.
• Boil covered until nearly tender, around 10-15 minutes.
• Add carrots, cook another 5 minutes.
• Add snow peas and beans.
• Cook 3 minutes longer or until veggies are tender.
• Drain.
• Dissolve flour in milk, stir into vegetables until thickened.
• Add salt, pepper and butter.

HAM HODGEPODGE

Steps:

• Combine all ingredients except the garbanzo beans in a dutch oven.
• Bring to boil.
• Cover and simmer for 1 hour.
• Stir in the undrained garbanza beans.
• Cover and cook for 10 to 15 minutes more.
• Add more water if needed.

HODGEPODGE CHILI

Steps:

• Heat oil in a Dutch oven over medium heat.
• Add sausage and beef to oil. Cook until browned, about 8 minutes.
• Stir in onion, bell pepper, garlic, jalapenos, chili powder, cumin seeds and salt. Cook, stirring often, until onion softens, about 4 minutes.
• Add tomatoes, beans, broth, tomato paste, cilantro and parsley; stir to combine. Heat to a boil; reduce to a simmer. Cook, partially covered, until flavors have blended, 2 1/2-3 hours.
• Taste and adjust seasonings.
• Serve with toppings on the side if desired.

HODGEPODGE

Steps:

• Please the potatoes, and carrots in the steamer.
• Cook for about 5 minutes.
• Add the new peas and beans steam for another 5 minutes.
• Add the broccoli and snow peas steam until done but not overcooked.
• For sauce: Cook the bacon until crisp.
• Remove bacon from the fat and reserve.
• Cook the green onion and mushrooms in the bacon fat until tender.
• Remove any excess bacon fat.
• Salt and pepper as desired.
• Add the bacon, cream and cheddar and stir at a low heat until the cheddar is melted.
• Pour sauce over vegetable mixture and sprinkle chives and pepper (if desired) on top.