Superbowl Food Fun with Ann Marie Orr 

5 Bean & Sausage SoupIngredients:3 links-Sausage—I like Italian-hot2 cups of each: when using fresh beans—rinse and soak when directed by bagCannellini beansButter beansPinto beansKidney beans—light red and dark red2 cups Chicken stockBay leafSea salt—dash or 22 cups diced tomatoes Optional—2 tablespoons green chilies2 cups carrots dicedCook sausage in stockpot—drainAdd all beans, bay leaf, sea salt and chicken stockSimmer for 2 hours or until thickenedAdd tomatoes and carrotsSimmer for 30-40 minutesServe with Parmesan cheese and corn breadFreezes wellEmpanadas2 cups chopped, cooked chicken 1 cup of shredded cheese: cheddar, Colby, Monterey jack4 ounces cream cheese, softened 1/4 cup chopped red bell pepper,1 jalapeno, seeded and chopped or a dash of hot sauce 1-tablespoon ground cumin2 tablespoons chopped cilantro sea salt & pepper 1 (15-ounce) package refrigerated piecrusts Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the chicken with all ingredients except crust. Unroll piecrust onto a lightly floured surface. Roll out to a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.Sweet variety: 4 oz Cream cheeseVarious fillings: Favorite jelly Choc bits Candy bars broken Fruit—add X sugarAnn Marie’s KitchenCatering & Party