Sunday, March 23, 2014

AUTHOR SPOTLIGHT: Lee Ann Sontheimer Murphy


Lee Ann Sontheimer Murphy writes romance from sweet to heat, from historical to contemporary.  She grew up in a blue collar neighborhood in the old river town of St. Joseph, Missouri where the past always seemed close enough to touch.  Her Granny shared stories of love and life and when Grandma took her along to the beauty shop, Lee Ann learned more than any child should about romance!  As soon as she could, she did her own field research into the subject.  

Lee Ann is a member of Romance Writers of America, Missouri Writers Guild, and the Ozark Writers League.  She earned a degree in both Communication Arts and History from Missouri Southern State University as well as a degree from Crowder College.  She spent a decade working in broadcast media and interviewed everyone from pro-league baseball players to country music icons and politicians.  She now lives in a small Missouri town in what passes for the suburbs.  Her husband, Roy, and her three children share her life along with her adorable Jack Russell terrier, Jackson. 


Lee Ann is the author of new releases, QUINN'S DEIRDRE and BYRD'S DESIRE. Discover Lee Ann and her Evernight titles on her author page and blog.

In addition to being an wonderful storyteller, Lee Ann is a fabulous cook! Please enjoy this special chili recipe passed down from her grandfather.  

Chili Sontheimer Style
2 big onions (chopped)
4 med. celery stalks (washed and chopped)
2-3 garlic toes, chopped
4lbs. ground beef
Salt ; to taste
Pepper; to taste
3/4 cup to a full cup Williams® chili seasoning
3-4 cans red beans
4 c water
Optional additional chili powder to taste
optional red pepper to drop into chili while it simmers to add more heat
1.Get big pan
2.Spray pan w/ cooking spray
3.Pour canola oil in pan, enough to just coat bottom of pan.
4.Turn pan on to med. heat
5.Chop celery finely (use food processer if available)
6.Chop onions w/ the garlic
7.Add/ Cook the onions, celery, and garlic
8.Add meat, chunk meat
9.Add pepper and salt
10.Brown the meat; then drain fat
11.Add Williams® chili seasoning and opt. chili powder
12.Add 4c water
13.Add beans
Cook chili to preferred consistency ( watery, dry etc.)
Cool, then cover and put in fridge
Reheat and eat next day for maximum flavor
© Sontheimer-Murphy Family™

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