soups recipes 3
964738 -- ITALIAN SAUSAGE SOUP
1 lb. Italian sausage, casing removed
1 med. onion, chopped
1 clove garlic, minced
1 (28 oz.) can whole tomatoes
1 (46 oz.) can chicken broth
1/2 lb. escarole, coarsely chopped
1 c. sm. bow pasta
1 can (16 oz.) kidney beans
Brown sausage, breaking it up. Add onion and garlic and saute. Stir in tomatoes with liquid, breaking up tomatoes, and broth. Bring to boil and add escarole, simmer covered 15 minutes. Meanwhile cook pasta, drain. Drain beans. Add both to soup, heat through. Serve 10.
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964739 -- HAMBURGER SOUP
1 lb. ground beef (or ground turkey)
5 c. water
1 (16 oz.) can tomatoes, cut up
1 c. carrots, sliced
2 stalks celery, chopped
1/3 c. pearl barley
1/4 c. catsup
1 tbsp. beef bouillon granules
2 tsp. salt
1 tsp. dried basil, crushed
1 bay leaf
Added salt to your taste (optional)
1/4 to 1/2 tsp. pepper
Brown meat. Drain off grease. Add the remaining ingredients. Simmer 1 hour or until vegetables are tender. (Can also be made in crock pot for 4 hours on high power.)
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964740 -- AUTUMN SOUP
1 lb. lean ground beef or turkey
1 c. onion, chopped
1 c. carrots, chopped
1 c. celery, diced
1 c. potatoes, cubed
3 c. water or beef stock
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/8 tsp. basil
1 (28 oz.) can tomatoes with liquid
1 tsp. brown bouquet sauce (optional)
In large saucepan brown meat, drain off fat. Add onions and cook until tender, about 5 minutes. Stir in remaining ingredients, except tomatoes. Heat to boiling, reduce heat, cover and simmer for 20 to 30 minutes. Add the tomatoes, cover and simmer 20 minutes longer, or until vegetables are tender. Add bouquet sauce if desired. Remove bay leaf.
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964741 -- HEARTY TOMATO SOUP
In a heavy pot saute until onion is golden: Oil as needed
1 clove garlic, minced
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
Add, stir and saute until rice is a little roasty: 2 tbsp. whole wheat flour
3/4 c. raw brown rice (or 1 1/2 c.
cooked rice)
Add: 1 (28 oz.) can tomatoes, chopped &
mashed with a spoon
2 tsp. salt (optional)
4 white peppercorns or lots of
freshly ground black pepper
1 tbsp. sugar
1 tsp. oregano
1 tsp. basil
Have ready: 3 c. milk, hot
1 tbsp. butter
If starting with rice which is raw, cook until rice is done, about 45 minutes. If using precooked rice, cook until flavors mingle, at least 15 minutes. Remove from heat. For a more elegant soup, puree it in the blender or a sieve. Add milk and butter and more salt and pepper if needed. Warm but do NOT boil. Delicious with oatmeal bread. 6 servings.
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964742 -- CHEESE BROCCOLI SOUP
1 c. green onions, chopped
1 stick butter or oleo
1 qt. milk
1 lb. Velveeta cheese
1 can Rotel tomatoes
1 round jalapeno cheese
3 cans cream of chicken soup
3 pkgs. frozen broccoli
Saute onions in butter or oleo. Add rest of ingredients and cook slowly until broccoli is tender.
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964743 -- HOMEMADE SOUP
2 ham hocks
2 cans corn
1/2 pkg. peas
1/2 pkg. butter beans
3 potatoes
5 sm. cans tomato juice
Cook ham hocks 2 hours. Pull meat off when cool. Put in peas and beans in water, let cook 20 minutes. Then add potatoes and corn. Then add meat and tomato juice. Cook 20 minutes. Salt and pepper and a little sugar. Ida Nolan
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964744 -- FRENCH ONION SOUP
4 med. onions, julienne
4 tbsp. margarine
6 cans beef consomme
3 cans water
2 c. milk
2 tbsp. flour
Salt & pepper
French bread (or Italian)
Mozzarella (or Provolone cheese
Margarine
Saute onions in margarine until transparent. Add flour and cook until golden. Add consomme and water. Bring to a boil. Add salt, pepper and milk and simmer for 20 minutes. Slice bread, lightly buttered on both sides and bake until very crunchy. Top with cheese and bake until cheese is melted. Place bread in bowl and top with soup.
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964745 -- EMERALD SOUP
1 lg. onion
2 boxes frozen broccoli
1/2 c. evaporated milk
1 sm. pkg. Mexican Velveeta cheese
3 tbsp. butter
1 c. milk
Saute finely chopped onions in butter until clear. Cook broccoli as directed. Drain, place cooked broccoli and milk in food processor or blender. Add to cheese and sauteed onions. Cook on medium to low heat for 20 to 30 minutes or until desired consistency is reached. *Drops of hot sauce makes this a festive holiday dish.
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964746 -- CORN SOUP
This recipe won me first place many, many years ago in Horima Courier Contest. 2 cans cream corn (#2)
2 cans whole corn (#2)
1 can corn on cob
1 tsp. parsley
1/2 lb. to 2 lbs. salt meat
1 can tomato paste (or 1 1/2 cans
paste to every 6 cans creamed & 6
cans whole corn)
2 med. onions
1 cooking spoon sugar
1 tsp. salt
1 tsp. onion tops
Cut and pre-boil salt meat. Then brown a little in a little cooking oil. Take out and put aside. Brown tomato paste in same cooking oil until dark brown. If there is too much oil, take out some. Add chopped onions and simmer a while. Then add salt meat, corn and rest of seasonings. You may add black pepper or any other spice that you like. To every can of corn, add two cups of water. Boil for about 1 hour, watching that you have enough water at all time.
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964747 -- VEGETABLE SOUP
6 red potatoes
6 sweet potatoes
3 carrots
1 pkg. celery
1 (16 oz.) tomato juice
2 pkgs. mixed vegetables (frozen)
2 sm. cans tomato sauce
1 can cream of mushroom soup
Season with garlic powder, onion
powder, salt and LA hot sauce
6 turnips
1 head cabbage
3 bell peppers
1/2 pkg. vermicelli
3 lg. onions
Peel and chop in large chunk all raw vegetables. Put ingredients in large pot (except vermicelli). Fill the pot with water. Put in seasoning, cook until raw vegetables are tender. Add vermicelli and cook until vermicelli is tender. Turn off and let stand. If you want it thicker, put in one can tomato paste. If you want meat, put it in at the start.
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964748 -- BOY SCOUT STEW
1 lb. hamburger
1 sm. onion
1 can vegetable soup
1 can water
Brown onion and hamburger. Stir in vegetable soup and water. Cover and cook on low in skillet until thick. white Oak Mower
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964749 -- OLD FASHIONED POTATO SOUP
4 c. potatoes, peeled, diced
1/2 c. celery, chopped
1/2 c. onion, chopped
1 qt. water
3 c. milk
2 tbsp. butter
8 parsley sprigs
1 1/4 tsp. salt or more to taste
Freshly ground white pepper to taste
Place the potatoes, celery, onion and water in a large saucepan and bring to a boil. Reduce the heat and simmer until the vegetables are soft but not mushy, about 30 minutes. Drain or allow the water to reduce until almost gone. Chop parsley leaves and reserve the stems. Add the milk, butter, parsley stems, salt and white pepper to taste. Allow the soup to simmer, uncovered, for the flavors to blend, 8 to 10 minutes. Remove the parsley stems; taste for salt. Stir in the chopped parsley leaves. Serve with crisp crackers or one of your best homemade breads.
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964750 -- CABBAGE AND BEEF SOUP
1 lb. lean ground beef
1/2 tsp. garlic salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 celery stalks, chopped
1 (16 oz.) can kidney beans, undrained
1/2 med. head cabbage, chopped
1 (28 oz.) can tomatoes, chopped &
liquid reserved
1 tomato can water
4 beef bouillon cubes
Chopped fresh parsley
In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley. If cooking for two; soup can be frozen in serving size portions to enjoy months later.
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964751 -- CHUNKY BEET SOUP
3 bunches (1 1/2 lbs. each) beets
1 med. onion, sliced
1 tbsp. vegetable oil
1 green apple, cored and chopped
Trim tops from beets leaving a 1 inch piece of stem. Place in large saucepan with 2 quarts cold water and salt to taste. Bring to boil; reduce heat, cover and simmer about 30 minutes until beets are fork tender. Cool 10 minutes. Drain; reserving 6 cups beef liquid. Peel beets and cut into 1/2 inch cubes. In large saucepan over medium heat, cook onion in oil until lightly browned and tender, 10 minutes. Add cubed beets, reserved beet liquid and apples. Bring to boil; simmer 3 to 4 minutes until apples are tender. To serve, ladle soup into bowls. Dollop with sour cream; garnish with apple slices.
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964752 -- MOCK TURTLE SOUP
4 qts. water
2 lbs. ground beef
1 c. vinegar
1 sm. can tomato soup
1 bottle catsup
3 lemons
8 carrots
1 mango
2 lg. onions
1 stalk celery
Add to first mixture. Cook for 1 1/2 hours: 3 tbsp. whole mixed spices in bag
Salt & pepper to taste
1 tbsp. dry mustard
8 hard boiled eggs, chopped
Cook 1/2 hour longer. Mix 10 tablespoons brown flour to smooth paste and add to soup. Cook a little longer, remove from heat and add 1 cup wine.
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964753 -- LENTIL SOUP
1/2 onion, chopped
1 tbsp. butter
2 qts. cold water
2 c. (1 lb. pkg.) dry lentils
1 to 2 celery stalks with leaves,
chopped
2 to 3 potatoes, grated
1 tsp. basil
1 c. tomatoes
1 tsp. salt
Brown onion in butter. Add cold water and dry lentils. Bring to a boil, cover and simmer for about 2 hours. Add several sliced carrots, celery stalks with leaves, potatoes, basil, tomatoes and salt. Continue simmering with cover on until vegetables are tender. Serve with grated cheese on top if desired.
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964754 -- SPLIT PEA SOUP
2 c. dried split peas
3 qts. cold water
1 ham bone with some meat left on it
1 lg. onion, minced
3 stalks celery, chopped fine
1 sprig parsley
Bay leaf
1 c. carrots, sliced
Soak 2 cups dried split peas in 3 quarts cold water overnight. Add ham bone, onion, celery, parsley, bay leaf and carrots. Heat to boil, cover and simmer 4 to 5 hours, until peas are tender and liquid is partially cooked down. Season to taste with salt and pepper. A few minutes before serving, add 1 cup cream. Stir in well and heat through.
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964755 -- SPLIT PEA OR LENTIL SOUP
1/2 c. uncooked dry split peas or
lentils
1 sm. onion, thinly sliced
1 sm. stalk celery, chopped
1/4 c. tomato sauce
2 c. water
Wash and drain split peas or lentils. Put all ingredients in pan. Heat to boiling. Cover and boil gently about 30 minutes until split peas or lentils are tender. Makes 2 (1 cup) servings. Menu Idea: Serve with orange-grape fruit salad, ice cream and cake.
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964756 -- CREAMY POTATO SOUP
2 tsp. fat
1 c. water
1/2 tsp. salt
1 tbsp. flour
1 c. lowfat milk
1 tbsp. onion, finely chopped
1 c. instant potato flakes or 4 tbsp.
instant potato granules
1 tbsp. carrot or celery tops, chopped
Cook onion in fat until tender and lightly browned. Stir in flour and salt until smooth. Slowly stir in water. Cook and stir over medium heat until slightly thickened. Remove from heat. Add milk. Stir in potato flakes or granules until smooth. Heat until hot but not boiling. Makes 2 (1 cup) servings.)
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964757 -- BEAN SOUP
2 c. mixed dry beans
10 c. water
2 cloves garlic
1 lb. ham hocks
--SUGGESTED VEGGIES:--
1/2 eggplant, cubed
3 med. beets with stems, sliced
3 carrots, sliced
1 c. red cabbage, chopped
1 (15 oz.) can whole tomatoes
1 lg. pear
--SPICES:--
3 bay leaves
1 tsp. savory leaf
3 tsp. salt (adjust to taste)
Pepper to taste
1/2 c. white wine (optional)
4 whole cloves
1 1/2 tsp. cumin
1/4 c. sweet mustard
Let beans soak overnight in twice the volume of water. Drain and rinse. Saute 1/2 of the ham hocks with garlic, onion and a bit of olive oil. Then, in large pot, simmer together beans, water, sauteed mixture, bay leaves, cloves and remaining ham hocks for 1/2 hour. Steam carrots and beets until partially tender. Prepare vegetables, add to beans with the spices, bring to a boil. Simmer for 1 hour or until vegetables are tender. Adjust salt and pepper to taste. To serve: Serve with hot corn bread.
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964759 -- ROSE'S CORN CHOWDER
1 (2 inch) sq. bacon
1 lg. onion, chopped
2 med. potatoes, diced
2 c. chicken broth
1 can cream corn
1/4 tsp. pepper (white)
1/2 tsp. dried thyme or 1 tbsp. fresh
1 c. milk, evaporated milk or light
cream
Paprika
Dice bacon, fry slowly in big pot. Remove, drain, reserve. Saute onion in drippings. Add potatoes, broth, pepper and thyme. Simmer, covered for about 30 minutes, until potatoes are done. Stir in corn and milk, beat through. Taste for seasoning. Serve - sprinkle with paprika and bacon.
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964760 -- HOT & SOUR SOUP
6 dried Chinese mushrooms
1 lb. fresh tofu
1 sm. can sliced bamboo shoots
1/2 lb. boneless pork, sliced thinly
6 c. chicken stock
2 tsp. soy sauce
1/4 tsp. ground white pepper
3 tbsp. Chinese black vinegar
2 tbsp. cornstarch
3 tbsp. water
1 egg, lightly beaten
Bouillon granules to season
Prepare ahead: In small bowl cover mushrooms with 1/2 cup of hot water, soak 30 minutes. Discard water. Cut away tough stems and discard. Thinly slice mushroom caps. Drain bamboo shoots and tofu, and rinse in cold water. Slice into strips. Combine in heavy saucepan the stock, soy sauce, mushrooms, bamboo shoots. Bring to boil over high heat. Immediately reduce heat to low, cover pan and simmer 3 minutes. Drop in tofu, pepper and vinegar. Bring to boil again. Add pork and boil again. Mix cornstarch with water and pour into soup. Stir until soup begins to thicken, then slowly pour in egg, stirring all the while. Remove from heat, adjust seasoning with bouillon, vinegar and pepper.
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964761 -- VEGETABLE SOUP WITH SAUERKRAUT
2 tbsp. butter
1 lb. lean beef,cut into 1 inch cubes
1/2 lb. lean pork in cubes
2 qt. beef stock, can use beef cubes
1 (16 oz.) can tomatoes, chopped with
liquid
1 (16 oz.) can sauerkraut
1/2 c. chopped onions
1 1/2 c. chopped celery
1 c. sliced carrots
1/2 c. chopped parsley
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
1/4 tsp. thyme
2 tbsp. packed brown sugar
In a large kettle, melt butter, brown the beef and pork. Add beef stock, tomatoes and their liquid, undrained sauerkraut, onions, celery, carrots, parsley, bay leaf, salt, pepper, marjoram and thyme. Bring to boil, reduce heat and simmer, covered for 2 hours or until meat is tender. Stir in brown sugar, simmer covered an additional 15 minutes. Makes 2 quarts.
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964762 -- BOEUF BOURGUIGNON
3 lbs. good beef chuck, cut for stew
3 tbsp. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1 c. (can) condensed beef broth,
undiluted
1 c. dry red wine
1/2 lb. sliced mushrooms or 4 oz.
canned mushrooms
1 can or jar sm. white onions
Brown in large skillet beef in 1 tablespoon oil. Sprinkle flour over beef with salt and pepper and thyme. Cook flour some (2 minutes slowly). Then pour over broth and wine. After 2 hours of baking in 325 degree oven, tightly covered, add mushrooms and onion. Cook 1 hour more. Always tightly covered. Yummy! Can freeze.
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964764 -- MIRACLE SOUP
6 lg. onions
2 green peppers
2 qts. tomatoes
1 lg. head of cabbage
1 lg. bunch of celery
Bouillon cubes (beef or chicken)
1 tsp. Mrs. Dash
Salt to taste
Mix vegetables and cook until tender. Add bouillon cubes and Mrs. Dash and salt. Cook until broth thickens.
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964765 -- POTATO SOUP
2 tbsp. butter
1 med. onion, chopped
2 c. potatoes, cubed
1 1/2 to 2 c. water
1 can cream of chicken soup
3 c. milk
1/2 tsp. salt
Black pepper
Melt butter in saucepan over low heat. Add onion and cook until soft, but not brown. Add potatoes and water. Cover and bring to a boil. Cook until tender, 10 to 15 minutes. Stir in cream of chicken soup, milk and seasonings. Blend well. Simmer until heated through. Serve with grated cheese.
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964766 -- VEGETABLE SOUP
4 cans tomato soup
1 sm. bag carrots
1 stalk celery
1/2 head cabbage
1 lg. onion
1 lb. ground beef
Brown ground beef. Add vegetables and soup. Add 4 cans of water. Cook 4 hours.
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964767 -- CREAM OF BROCCOLI SOUP
1 c. margarine
1 c. diced onions
1 c. diced celery
4 c. chopped broccoli
1 c. flour
6 qts. chicken broth
2 c. warm milk
Salt and pepper to taste
2 c. grated cheese
Saute onions, celery and broccoli in margarine; add flour and simmer until vegetables are crisp. Add chicken stock and milk. Add seasonings and grated cheese and stir until cheese is melted. Makes 25 servings.
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964768 -- FRENCH ONION SOUP
2 tsp. oleo
2 c. thinly sliced onions
1 tsp. flour
3 c. beef broth (canned)
4 slices French bread, lightly toasted
1/2 c. Swiss cheese, grated
1/2 c. Parmesan cheese, grated
Melt margarine in saucepan. Brown onions, add flour and continue to cook. Stir in broth and bring to boil. Reduce heat and simmer for 15 minutes. Preheat broiler. Divide soup into oven proof bowls. Top each with two slices of bread. Sprinkle with cheese and brown under broiler.
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964769 -- HOT AND HEARTY CHOWDER
2/3 c. shortening
2 1/2 c. celery, diced
1 1/4 c. onions, chopped
2 1/2 c. potatoes, diced
2 1/2 c. boiling water
1 (# 10) can cream style corn
2 1/2 qts. milk
1 (# 5) can tomato soup
Salt, pepper as needed
1 tbsp. chicken base
Melt shortening and cook onions and celery until tender. Put in potatoes and water and cook until tender. Put in corn and salt. Bring to boil. Add tomato soup and chicken base. Season. Heat, but do not bring to a boil. Serves 50.
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964770 -- BEEF BARLEY SOUP
10 c. water
2 c. quick cooking barley
6 c. beef broth
2 lbs. ground beef
Peas, carrots and onions
2 eggs
1/2 c. packaged seasoned bread crumbs
1.5 oz. packet meatloaf seasoning
Bring water, barley, beef broth to a boil, reduce heat to medium, cover and simmer 10 minutes or until barley is almost tender. Meanwhile in medium sized bowl mix ground beef, eggs, seasoned bread crumbs and meatloaf seasoning. Mix until well blended. Drop meat mixture into soup. Simmer covered 5 to 7 minutes longer until meat loses its pink color. Skim any foam from top of soup. Add peas, carrots and onions as desired.
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964771 -- SPEEDY VEGETABLE SOUP
1 lb. ground beef
2 tbsp. fat
8 c. water
1 envelope onion soup mix
1 c. carrots chopped
1/2 c. celery chopped
1/2 c. onions, chopped
1/2 c. potatoes, cut up
1/2 c. cabbage (optional)
Salt and pepper, to taste
Brown meat in fat, add water and soup mix. Cover and bring to boil. Reduce heat and cook 30 minutes. Add remaining ingredients, increase heat until soup comes to a boil. Turn to low and cook 1/2 hour or until vegetables are done.
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964772 -- HEAVENLY HASH
1 (No. 2) can crushed pineapple
(drained)
1 (No. 11) can mandarin oranges
(drained)
1 c. coconut
2 c. miniature marshmallows
1/2 c. grated walnut meats
Mix together with sour cream or Cool Whip. Cool in refrigerator for 2 hours. Serve in lettuce cups. Serves 4 to 6.
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964773 -- CORN CHOWDER
4 cans cream of potato soup
4 cans canned milk
4 cans whole corn
1 pkg. bacon
2 tbsp. butter
1 onion, chopped
Salt, pinch
1/8 tsp. pepper
1/2 tsp. parsley
Pour all cans into large soup pot. Cook bacon and chop into small pieces add to soup mixture. Saute' onion and if fresh parsley in butter until soft. Add to soup mixture. Add salt and pepper. Simmer on top of stove for 1 hour.
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964774 -- SPLIT PEA SOUP
6 c. water
1 1/2 c. splitpeas, washed
1/2 c. chopped onion
3 fresh carrots, sliced
3 stalks celery, chopped
2 tsp. salt
1 bay leaf
Bring peas to a boil for 3 minutes, reduce heat and simmer until tender, 45 to 50 minutes. Add vegetables and simmer until tender, 15 to 25 minutes. Add water as needed. Remove bay leaf. Puree to thicken the soup. The children love it!
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964775 -- CLAM AND CORN CHOWDER
2 tbsp. butter
1 sm. onion, chopped
2 cans chopped clams
1 c. milk
1/4 tsp. liquid hot pepper seasoning
1 (8 oz.) bottle clam juice
1 can cream style corn
8 slices bacon, cooked, crisp and
crumbled
Melt butter, saute' onion. Add remaining ingredients. Cook 10 minutes.
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964776 -- PEANUT BUTTER SOUP
3 tbsp. butter
1/4 c. chopped celery
1/4 c. chopped onion
3 tbsp. flour
1/8 tsp. salt
1 c. milk
1/2 c. peanut butter
1 c. or 10 3/4 oz. can chicken broth
plus water to make 2 cups.
Melt butter in 2 quart saucepan. Add celery and onion. Saute 5 minutes. Blend in flour and salt. Cook until smooth, stirring constantly. Remove from heat. Gradually add milk, cook over medium heat, keep stirring until thickened. Boil and stir 1 minute. Add peanut butter, stir until blended, stir in broth, heat to serving temperature (do not boil). Yield 4 cups.
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964777 -- ASPARAGUS SOUP
2 lb. asparagus, diagonally sliced
into 1 inch pieces
3 leeks, sliced
4 green onion, sliced
1 red potato, chopped small
3 tbsp. butter
4 c. water
1 beef or chicken bouillon cube
1 c. cream
2 tbsp. tarragon
2 tbsp. basil
1 clove garlic, pressed
1 tbsp. soy sauce
Saute vegetables in butter for 5 minutes. Add water and bouillon cube; simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. Serves 4.
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964778 -- APPLE SOUP
16 apples, cored and chopped
5 c. water
1/2 tbsp. lemon peel, grated
1 inch cinnamon, wrapped in cheese
cloth
1/4 c. maple syrup
1 tbsp. arrowroot
1 tbsp. lemon juice
1/4 c. white wine
1/2 c. sour cream
Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon. Puree soup in blender; return to saucepan. Remove about a cup of liquid and combine it with arrowroot. When thickened, return to soup. Stir in lemon juice, and wine. Heat through. Serve with a spoonful of sour cream on each bowl. Serves 6.
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964779 -- WILD RICE SOUP
1 med. carrot grated
2 med. stalks celery, sliced
1 med. onion, chopped
2 tbsp. margarine
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked wild rice
1 c. water
1 can (10 3/4 oz.) chicken broth,
condensed
1 c. half and half or milk
1/4 c. snipped parsley, opt.
Cook and stir celery, carrot, onion in margarine in saucepan until celery is tender, about 15 minutes. Stir in flour, salt, pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes stirring occasionally. Stir in remaining ingredients. Heat until hot (do not boil) 5 servings.
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964780 -- BERRIES AND CHERRIES ROSE'
1 envelope unflavored gelatin
2 tbsp. sugar
3/4 c. boiling water
1 1/2 c. rose' wine
1/2 c. raspberries and halved
strawberries
1 c. pitted sweet cherries
In medium bowl mix gelatin and sugar. Add boiling water and stir until gelatin dissolves completely then stir in wine. Refrigerate stirring occasionally until mixture begins to thicken and become syrupy. Fold in berries and cherries. Pour into a 4 cup mold or 6 3/4 cup individual molds. Refrigerate until firm 3 or 4 hours. Serve with whipped cream. Fraiche in potpourri section.
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964781 -- MINESTRONE SALAD
1 (8 oz.) pkg. elbow macaroni, cooked
and drained
3 med. carrots, shredded
1 (16 oz.) can of navy beans, drained
1 1/2 c. chopped celery
1/4 c. chopped fresh parsley
3/4 c. mayonnaise
1/2 c. vegetable oil
2 tbsp. cider vinegar
1/2 tsp. seasoning salt
1/4 tsp. cayenne
Romaine lettuce tomato slices
Combine macaroni, navy beans, vegetables; stir well. Combine mayonnaise and next four ingredients. Stir well to mix. Pour over macaroni mixture. Mix well to coat. Cover and chill. Line salad bowl with Romaine leaves. Spoon salad into bowl. Arrange tomato slices on top. Makes 8 servings.
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964782 -- PSEUDO - GAZPACHO
4 lg. tomatoes
3 lg. cucumbers
4 stalks of celery hearts
1 lg. white onion
3 lg. green bell peppers
4 slices of whole wheat bread (or any
type bread)
Wine vinegar
Olive oil
Pepper (from a grinder)
Celery salt
Garlic
Tabasco sauce
2 (32 oz.) bottles of Mr. & Mrs. 'T'
Richard Spicy Bloody Mary mix
Place the tomatoes in boiling water a couple of minutes and peel the skins. Cut peppers in half. Peel cucumbers and onion and cut the vegetables into pieces suitable for your blender or food processor. Chop the vegetables fine. Place in a bowl. Cut the crusts from the bread and tear into small pieces. Put them and a little of the Bloody Mary mix into the blender and puree. Add this mixture to the vegetables. Add 4 tablespoons each of wine, vinegar and olive oil and stir thoroughly. Salt and pepper to taste. Add a crushed and chopped garlic clove and taste the soup, adding more garlic if desired. Add Tabasco sauce, 1 drop at a time, and taste after each addition. Being careful not to overdo it. Put into refrigerator overnight. This soup is best when served very cold. A traditional accompaniment of this type of soup is hard-boiled eggs. Any leftovers may be frozen. Serves 6 to 8.
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964783 -- ITALIAN SAUSAGE SOUP
3 lb. Italian sweet sausage, skinned &
cut 1 inch pieces
1 onion, diced
2 green peppers, diced
Cook sausage and remove from pan, keep hot. Cook peppers and onions until soft. Add sausage to peppers and onions. Add: 4 c. chicken broth (can use chicken
bouillon)
1 clove garlic (garlic powder)
2 tbsp. parsley, dried or fresh
2 tbsp. basil, crumbled or diced
28 oz. tomato, crushed or puree
Add salt and pepper to taste. Bring to boil, lower heat, cover and simmer 1 hour. Cook 1 cup bowtie noodles (or macaroni). Add to sausage mixture.
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964784 -- EASTERN SHORE CLAM CHOWDER
3 strips bacon or sm. amt. of ham
1 med. onion, chopped
2 stalks celery, chopped
6 med. potatoes, peeled & diced
1 tbsp. green pepper, chopped
2 sm. tomatoes, cut up
3 c. water
1 bay leaf
1 tsp. salt
1 1/2 c. chopped clams
1 tsp. thyme
1 tsp. basil
1 clove garlic, chopped
1/4 tsp. red pepper flakes
6 sm. peppercorns
1 pinch cayenne pepper
2 tbsp. white wine
Cut bacon into strips, saute them in 2 quart saucepan. Add onion, celery and green pepper, small amount of tomato chunks, saute until transparent. Add water, potatoes, bay leaf and salt. Bring to boil, cover and reduce heat to low. When potatoes are tender, add clams with liquid, thyme, basil, garlic and cayenne. Simmer about 5 minutes. Add wine and serve garnished with fresh parsley.
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964785 -- BLACK BEAN SOUP
2 c. dry black beans
2 qts. water
1 med. onion, chopped
1/2 lb. lean pork cubes
2 tsp. salt
3 garlic cloves, minced
1 tsp. dried oregano
1 can (6 oz.) tomato paste
Optional toppings: thinly sliced
radishes, finely shredded cabbage,
minced
fresh chili peppers & sour cream
Rinse beans. In a Dutch oven, combine beans and water. Bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1 1/2 hours. Add onion, pork, salt, garlic and oregano. Simmer, covered, 1 1/2 to 2 hours or until beans and pork are tender.
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964786 -- BROCCOLI SOUP
6 c. broccoli
2 c. chicken broth (1 can)
6 tbsp. butter or margarine
1/2 c. flour
2 c. milk
2 eggs
2 c. or 1 pt. half and half
Salt & pepper to taste
Cook broth and vegetables on medium-high in large pot 15-20 minutes; reduce heat. In separate pot, melt butter. Add flour. Cook until bubbly on medium-high. Add milk; boil. Mix eggs and half and half, then add to milk-flour mixture. Stir until very, very thick. Add to vegetables. Cool medium-low for 5 minutes. Add regular milk, it too thick.
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964787 -- CHEESE SOUP
1 box Kona Coast Clam chowder mix
2 tbsp. Schilling soup greens
1/2 lb. American cheese (yellow)
1 tbsp. Worcestershire sauce
1 tbsp. chicken bouillon
Salt & pepper to taste
1 sliced carrot
1 onion, chopped
3 potatoes, peeled & quartered
1 c. broccoli
2 gloves garlic, minced
Follow directions on box of Kona Coast clam chowder mix, except clam juice, can be purchased at Smith's, in the meat department. After mix has simmered, add cheese until melted. Add Worcestershire sauce and chicken bouillon and salt and pepper and garlic; allow to simmer for 30 minutes. Put all vegetables in a steamer until tender. Add to soup and serve.
------------------------
964788 -- DILLED POTATO SOUP
2 tbsp. butter or margarine
1 lg. onion, chopped
4 c. raw potatoes, cubed 1/4"
1 c. light cream or milk
1 lg. carrot, chopped
4 c. chicken broth
2 tbsp. chopped fresh dill
1 (16 oz.) can whole kernel corn
Optional: 1 c. grated Cheddar cheese
Melt butter in large pan. Add onion, potato and carrot. Cover and cook over very low heat 5-10 minutes. Add broth, salt and pepper to taste. Simmer until vegetables are tender. Remove from heat. Puree 1/2 of mixture or blender or food processor. Return puree to reserve mixture in pan and stir in cream. Add corn; return to heat if necessary. DO NOT BOIL! Serve garnished with cheese, if desired. Note: If dill is not available; the soup's great without it!.
------------------------
964789 -- ITALIAN SOUP
1 lb. bulk Italian sausage
1 med. onion, sliced
1 1/2 c. water
1/2 tsp. dried basil leaves
1 med. zucchini, sliced
1 med. yellow summer squash, sliced
1 (16 oz.) can whole tomatoes
1 (10 1/2 oz.) can condensed beef
broth
1/2 c. grated Parmesan cheese
Cook and stir sausage and onions in a 3 quart saucepan until sausage is light brown; drain. Stir in remaining ingredients except cheese; break up tomatoes with fork. Heat to boiling; reduce heat, simmer until zucchini is tender, about 5 minutes. Serve with cheese.
------------------------
964790 -- MINESTRONE SOUP
1/4 lb. salt pork, finely diced
2 1/2 qts. water (+/-)
1 (16 oz.) can tomatoes, undrained
1 (15 oz.) can red kidney beans,
undrained
1 (15 oz.) can white kidney beans
6 beef bouillon cubes
3/4 c. uncooked tiny macaroni
Grated Parmesan cheese
1 c. diced carrots
1 c. diced celery
1 c. shredded cabbage
1 c. chopped green onions
1 (10 oz.) pkg. frozen chopped spinach
1 tsp. basil
1/2 tsp. pepper
1 lb. ground beef (optional)
Saute pork in large Dutch oven until crisp; drain. Brown ground beef. Add remaining ingredients except macaroni and Parmesan. Bring to a boil; cover, reduce heat and simmer one hour. Stir occasionally. Add macaroni; simmer 10 minutes. Sprinkle each serving with Parmesan cheese. Yield: 18 cups.
------------------------
964791 -- MULLIGATAWNY SOUP
1 lg. stewing hen or fryer-chicken,
cut in pieces
1 qt. cold water
1 tbsp. dried parsley
1 bay leaf
1 tbsp. salt (optional)
1-2 tsp. curry powder
1/8 tsp. nutmeg
1/8 tsp. ground cloves
2 tbsp. olive oil (or chicken broth)
1 med. onion, chopped
1 med. carrot, chopped
1 green bell pepper, chopped
1 med. apple, pared, cored & chopped
Salt & pepper to taste
1/3 c. flour (optional)
1 (14 oz.) can stewed tomatoes
Cayenne pepper to taste
In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender). Remove chicken, if needed, to determine the need for more water. You'll need at least a quart. Discard skin and bones; cut meat into small chunks. In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender. Remove from heat and stir in flour. Stir in broth, chicken and tomatoes (with juice) and cayenne pepper. Boil, reduce heat; cover and simmer about 1 hour. Serves 8-10. Sprinkle with croutons, if desired. This makes a wonderful winter time dinner! Variation: Add sausage brats with the chicken.
------------------------
964792 -- NEW ENGLAND CLAM CHOWDER
1 c. onions, finely diced
1 c. celery, finely diced
2 c. potatoes, diced
2-3 cans clams
3/4 c. butter or margarine
3/4 c. flour
1 qt. half and half
1/2 tsp. salt
2 tbsp. wine vinegar
Pepper to taste
Drain juice from clams. Put juice in pot with vegetables. Add water until barely covers vegetables; simmer on medium heat until barely tender. In separate pan, melt butter. Add flour, stirring constantly, until smooth. Add half and half; stir with wire whip until thick and smooth. Put all together. Add salt, pepper and vinegar after heated through.
------------------------
964793 -- POTATO CHEESE SOUP
2 tbsp. margarine
2 tbsp. flour
1/2 tsp. salt
Dash pepper
2 c. milk
1 c. diced cooked potatoes
1/4 c. minced onion
1 c. shredded Cheddar cheese
Melt margarine in a saucepan over low heat. Blend in flour, salt and pepper. Add milk gradually. Cook, stirring constantly, until mixture thickens and bubbles. Add potatoes, onion and cheese. Heat over low heat until cheese is melted. (DO NOT BOIL.) Makes 4 servings. Recipe may be doubled.
------------------------
964794 -- WILD RICE SOUP
2 tbsp. butter
1 tbsp. minced onion
1/4 c. flour
4 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1 c. half and half
2 tbsp. sherry (optional)
Minced parsley or chives
Variations: 1/3 c. minced ham, 1/3
c. finely grated carrots, 3 tbsp.
slivered almonds
Melt butter in saucepan. Saute onions until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture thickens slightly. Stir in rice and salt. Simmer 5 minutes. Blend in half and half and sherry (and any variations). Heat to serving temperature. Garnish with parsley or chives. Makes 6-7 cups.
------------------------
964795 -- WILD RICE & CHEESE SOUP
9 slices thick bacon, diced
1 med. onion, diced
1 can cream of mushroom soup
1 can cream of potato soup
1 c. uncooked wild rice
2 pts. half and half
1 c. grated American cheese
Cook wild rice until tender. Fry bacon until crispy; add onion and cook until tender. Drain excess grease. Combine cooked rice, bacon, onion, soups, and half and half; simmer until thick. Just before serving, add grated cheese and stir until melted. Garnish with croutons, if desired.
------------------------
964797 -- BROCCOLI SOUP
1 1/2 c. broccoli, chopped OR
1 (10 oz.) pkg. frozen chopped
broccoli
2 ribs celery, chopped
1 onion, chopped
1 c. unsalted chicken broth
2 c. skim milk
2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground thyme
1 oz. Swiss cheese, shredded (about
1/4 c.)
In a large saucepan, place broccoli, celery, onion and broth. Bring to a boil, cover and simmer 8 minutes until vegetables are tender. In medium bowl combine milk, cornstarch, salt, pepper and thyme. Add milk mixture to vegetable mixture and cook until soup is slightly thickened and just begins to boil (about 4 - 5 minutes), stirring constantly. Remove from heat and add cheese, stirring until melted.
------------------------
964798 -- RED ROOT SOUP
6 shallots, peeled & chopped
5 carrots, chopped
2 beets, peeled & chopped
2 potatoes, peeled & chopped
4 leeks, chopped
1 c. parsley, chopped
5 c. chicken broth
2 c. water
2 c. skim milk
1/2 tsp. curry powder
Combine first 6 ingredients in a large kettle. Add chicken broth and water and cook for 20 to 25 minutes or until vegetables are tender. Blend lightly until vegetables are just minced but not smooth. At this point the mixture can be refrigerated or frozen. When ready to serve, add skim milk and curry powder and heat. Croton Falls, NY
------------------------
964799 -- SENATE BEAN SOUP
1 1/2 c. Great Northern beans
1 smoked ham hock
1 med. potato, diced fine
1 onion, sliced fine
1/2 c. celery, diced
1 clove garlic, minced
Salt & pepper to taste
Soak beans overnight or bring to boil and boil 2 minutes, let stand 1 hour. Drain beans and measure liquid. Add water to make 2 quarts. Put in kettle with beans and ham hock. Cover and simmer 2 hours. Add potato, onion, celery and garlic. Simmer 1 hour. Remove ham hock and cut up meat. Remove 1 cup beans and some liquid and puree in blender. Return meat and pureed beans to soup. Heat, season to taste. Makes 6 large servings. Aberdeen, NC
------------------------
964800 -- MOM'S VEGETABLE SOUP
3 to 4 lb. beef bone
2 qts. cold water
1 tsp. salt
2 c. potatoes, diced
1/2 c. rice or barley
2 c. carrots, diced
1 sm. onion, cut up
2 c. peeled tomatoes
1 c. green beans, cut
1/2 c. celery, chopped
Cut half meat from bone and brown in hot fat. Add remaining meat and bone to cold water. Add browned meat, onion and salt. Cook slowly for 2 hours. Cool after removing bones, skim fat off; when it is solid. Reheat and add vegetables; continue to cook 1 hour. Serves 8 to 10. Cook in large heavy pan, Dutch oven, etc. Purdys, NY
------------------------
964801 -- CORN CHOWDER
4 med. potatoes, cut in chunks
4 med. onions, sliced
2 tbsp. margarine
1/8 lb. margarine (1/4 c.)
2 (2 c. cans) cream style corn
1 qt. milk (4 c.)
1/2 c. light cream (optional) I don't
usually have any
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. parsley flakes
1/8 tsp. thyme
1/8 tsp. marjoram
Fry onions in 2 tablespoons of margarine until browned. Cook potatoes, cubed, for 15 minutes. Use 1/2 cup potato water to rinse corns' cans. Warm milk and cream in a large pan and add potatoes, onions, corn and 1/4 cup margarine, herbs and salt and pepper. Heat until piping hot, do not boil. Set aside to cool. Reheat and serve. It's better served next day. I may increase herbs to 1/4 teaspoon. Purdys, NY
------------------------
964802 -- CHEF'S RECIPE SPLIT PEA SOUP
1 lb. green split peas
1 lb. carrots, chopped
1 smoked ham bone
Salt & pepper to taste
1 onion, chopped
2 qts. boiling water
Herbs, as desired
Rinse ham bone, add with onion and carrot to boiling water. Rinse split peas, drain and add. Boil moderately for 2 1/2 hours. More water may be added while cooking, if necessary. Remove ham bone. Strain, if necessary. Serve very hot. Purdys, NY
------------------------
964803 -- PASTA & FAGIOLI SOUP
1 clove garlic, finely minced
1 med. onion, chopped
2 stalks celery, sliced
Saute in 2 tablespoons olive oil
1 (28 oz.) can Italian peeled
tomatoes (break up & spoon)
1 (tomato) can of water
1 tsp. salt
1 tbsp. parsley
1/2 tsp. basil
Pepper
Bring above to boil and add with 1 cup elbow macaroni (or like macaroni). When macaroni is done, add 1 (pound) can white kidney canellioni beans, juice and all. Serve with grated Romano cheese. Hebron, NH
------------------------
964804 -- PEA SOUP
2 tbsp. olive oil
2 tbsp. safflower oil
2 med. onions, chopped
2 cloves garlic, chopped
1 c. split peas
6 c. water
1/2 c. carrots, sliced
1 stalk celery
1 bay leaf
Salt & freshly ground pepper
1 c. cooked rice
Heat 2 oils in pot - add onions, then garlic. When onions wilt (do not brown) add the rest of the ingredients except rice. Boil gently 2 hours. Put warm cooked rice on bottom of soup plates then add hot soup. Serves 6 to 8. Katonah, NY
------------------------
964805 -- CHEF'S RECIPE SPLIT PEA SOUP
1 lb. green split peas
1 lb. carrots, chopped
1 smoked ham bone
Salt & pepper to taste
1 onion, chopped
2 qts. boiling water
Herbs, as desired
Rinse ham bone, add with onion and carrot to boiling water. Rinse split peas, drain and add. Boil moderately for 2 1/2 hours; more water may be added while cooking, if necessary. Remove ham bone. Strain, if necessary. Serve very hot. Purdys, NY
------------------------
964806 -- CHINESE KITCHEN MAIN - DISH SOUP
1/2 c. celery, sliced
1/2 c. onion, chopped
1 med. clove garlic, minced
1/2 tsp. ginger, ground
2 tbsp. butter or margarine
2 cans chicken rice soup
1 soup can water
2 c. cooked chicken, diced
1 pkg. frozen snow peas
1 tbsp. soy sauce
1/2 c. water chestnuts, sliced
In large saucepan, cook celery and onion with garlic and ginger in butter until tender. Add remaining ingredients. Cook over low heat 5 minutes or until done; stir occasionally. Serve with additional soy sauce. Makes about 6 cups. Patterson, NY
------------------------
964807 -- TURKEY SOUP
5 gals. water
6 plus lbs. turkey
4 lbs. frozen mixed vegetables
3 lbs. carrots, cut up
2 lg. rutabagas (waxed Canadian
turnips) cut up
2 yellow turnips, cut up
1 lb. sm. white boiling onions
3/4 to 1 lb. celery, cut up
Spices to taste
Simmer turkey alone for 2 to 3 hours. Skim grease. Debone. Add vegetables. Simmer all for 3 to 4 hours. Add spices during last hour. Patterson, NY
------------------------
964808 -- HARVEST VEGETABLE SOUP
I always hollow out a big pumpkin to use as a tureen when serving this colorful soup. 1/4 c. (1/2 stick) butter
2 med. onions, coarsely chopped
4 scallions, white & green parts,
thinly sliced
2 lg. garlic cloves, finely chopped
6 carrots, thinly sliced
1 1/2 c. celery, diced
3 qts. chicken broth
6 med. potatoes, peeled & quartered
4 parsnips, peeled & sliced
4 c. cubed pumpkin or butternut squash
4 white turnips, peeled & quartered
3 lg. tart apples, peeled & coarsely
chopped
2 bay leaves
1 tsp. dried basil
1/2 tsp. dried thyme
Salt & freshly ground black pepper
Melt the butter in a large heavy pot over medium heat. Add the onion, scallions, garlic, carrots, and celery and saute for 10 minutes. Add the chicken broth, vegetables, apple and bay leaves and bring the mixture to a boil. Lower the heat and simmer the soup for 20 minutes. Add the basil, thyme, and salt and pepper to taste and simmer for about 15 minutes longer, or until the vegetables are tender. Serve. (The soup can be made a day in advance and reheated over low heat before serving.) Serves 16. Carmel, NY
------------------------
964810 -- CLAM CHOWDER PERFECTION
About 15 to 20 sm. clams in the shell
or 2 cans (7 1/2 oz. each) minced
clams
Water
5 med. potatoes, diced
1 lg. onion, diced
2 slices bacon, diced
Clam liquid
1/4 c. butter or oleo
1 1/2 c. milk
Salt & pepper to taste
If fresh clams are used, scrub them well and place in a pan with about 1 cup of water in the bottom. Cover and bring to a simmer, steam about 5 minutes or until shells open and clams are just tender. Pull clams from shells, strain liquid through a fine mesh strainer lined with cloth and reserve. Cut clams into small pieces. Measure, you should have about 2 cups. If canned clams are used, drain them, reserving the liquid. Place the potatoes and onions and bacon in a saucepan and nearly cover them with clam liquid and water, cover and simmer until potatoes are just tender. Meanwhile, make a thick white sauce by melting the butter over low heat in a pan large enough to hold the chowder. Add flour and stir until bubbly and blended. Add milk and cook, stirring constantly until thick. Add the clams and potato mixture with its liquid to the sauce. Then to desired consistency, with water. Salt and pepper to taste. Heat, stirring, just to the boiling point before serving. Makes 6 to 8 servings.
------------------------
964811 -- SPEEDY CLAM CHOWDER
3 strips bacon
1 sm. onion (yellow)
1 can cream of potato soup
1 can cream of celery soup
2 1/2 c. milk
2 (6 1/2 oz.) cans minced or chopped
clams
Cut bacon into 1/2 inch strips and fry until crisp. Drain grease. Put into large tall sided saucepan. Saute onions with bacon, when onions are soft, add both cans clams undrained, potato soup, celery soup and milk. Stir, heat until hot. Serves 4 to 6 servings.
------------------------
964812 -- BROCCOLI SOUP
2 cans cream of chicken soup
1 box chopped broccoli, thawed
1/4 tsp. thyme
2 c. milk
Lemon juice
Combine all ingredients except lemon in saucepan and simmer. Add lemon juice to bowl of soup for added flavor, about 1 teaspoon.
------------------------
964813 -- GREAT CLAM CHOWDER
2 sm. cans minced clams
1 c. chopped onions
1 c. finely diced celery
1 diced carrot
2 or 3 c. diced potatoes
Drain juice from clams; pour into pan with vegetables. Add enough water to just cover vegetables. Cook until tender. Make white sauce and add co cooked vegetables and liquid. --WHITE SAUCE:--
3/4 c. margarine, melted
3/4 c. flour
1 qt. half & half
1 1/2 tsp. salt
Dash of pepper
1/2 tsp. sugar
Blend in blender all sauce ingredients except margarine. Then add melted margarine. Pour into above mixture. Next add clams. Soup will thicken. Serve with French bread or crackers. You can't eat just 1 bowl - MMM Good!
------------------------
964814 -- POTATO CHOWDER
4 c. peeled, diced potatoes
1/2 c. finely chopped onion
1 c. grated carrots
1 tsp. salt
1/4 tsp. pepper
1 tbsp. dried parsley flakes
4 chicken bouillon cubes
6 c. scalded milk
4 tbsp. butter
1/2 c. flour
In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon cubes. Add enough water to just cover vegetables; cook until vegetables are tender, about 15 to 20 minutes. Do not drain. Scald milk by heating to 180 degrees or until tiny bubbles from around edges of pan. Remove 1 to 11/2 cups milk and add butter and flour to hot milk, stirring with wire whisk. Add remaining hot milk to undrained vegetables, then stir in thickened milk mixture. Stir until blended. Simmer for 15 minutes or low heat. Yields: 8 to 10 servings.
------------------------
964815 -- MINESTRONE SOUP
1 lb. shin beef with bone
3 1/2 qts. cold water
1 c. dried white or red kidney beans
1 tbsp. olive or salad oil
2 peeled cloves garlic
2/3 c. shelled peas
1 c. pared diced carrots
1/2 c. spaghetti, broken up fine
1/2 c. minced onions
1/2 c. minced parsley
1/8 tsp. pepper
1 c. cut fresh string beans
3/4 c. diced celery
2 c. finely shredded cabbage
1 c. canned tomatoes
Grated Parmesan cheese
Place shin of beef in a large kettle. Add water, 2 tablespoons salt and beans. Cover and bring to a boil. Skim, recover and simmer 4 hours. Heat oil in skillet and brown garlic in it. Remove garlic, then saute the onion and parsley in oil until onion is tender but not brown. Remove bone and meat from meat stock. Then add 1 tablespoon salt, onion, parsley, pepper and all remaining ingredients except spaghetti and cheese. Cover and simmer for 30 minutes. Add spaghetti and cook 10 minutes longer. Serve - passing cheese to be sprinkled on top. Serves 10.
------------------------
964816 -- KRAUT SOUP
3 tbsp. oil
1 1/2 lbs. stew meat
1 to 2 bay leaves
1 med. onion, chopped
Salt & pepper to taste
3 to 4 med. potatoes, diced
1 lg. or 2 (16 oz.) cans pork & beans
1 jar (32 oz.) Claussen's sauerkraut
or cans to equal amount
In 5 quart pot add oil. Add stew meat, sprinkle with flour, salt, and pepper, brown meat. Add onions, saute with meat. Add 2 quarts (8 cups) water and bay leaves. Bring to a boil, simmer until meat is tender, about 1 hour. Add potatoes, beans and kraut. Cook until potatoes are done.
------------------------
964817 -- CREAM OF POTATO SOUP
2 cans reg. size chicken broth
1 c. chopped onion
6 c. cubed potato
2 grated or chopped carrots
4 tbsp. margarine
4 tbsp. all-purpose flour
1/2 tsp. or to taste salt
4 dashes white pepper, not hot
2 (12 oz.) canned or reg. milk or
half and half
In a saucepan or large deep pan for larger recipe, combine chicken broth, chopped onion, potatoes and dillweed. Bring mixture to boiling. Reduce heat, cover and simmer for 10 to 15 minutes or when potatoes are tender. Place half the vegetable mixture in blender and half the milk. Cover and blend for 30 to 60 seconds or until smooth. Pour back in the pot, combine flour and rest of milk and stir into the soup mixture. (If mixture is too thick, add milk to adjust to your liking.) Stir in salt and white pepper, cook and stir over low heat until thick and bubbly and heated through. Serves: 8 --CLAM CHOWDER:--
Above recipe can easily be converted into clam chowder, just add large can minced clams, increase half and half to 2 (16 ounce) and 1/2 pound grated Jack cheese. Make sure you add clams after you put vegetable mixture in blender.
------------------------
964818 -- OLD FASHIONED VEGETABLE SOUP
1 lb. ground beef
1 c. onion, chopped
1 c. raw potato, diced
1 c. carrots, sliced
2 (16 oz.) cans whole tomatoes, cut
coarsely
5 c. water
1 tbsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
2 tbsp. instant beef bouillon
1 (7 oz.) can whole kernel corn,
undrained
1 (8 1/2 oz.) can diagonal cut green
beans, undrained
1 (8 1/2 oz.) can sm. early peas,
undrained
Brown ground beef and onion until meat is slightly brown. Drain fat. Add remaining ingredients except corn, beans and peas. Simmer 30 minutes or until raw vegetables are tender. Add canned vegetables. Continue heating 5 minutes. Makes 11 cups.
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964819 -- BAKED POTATO SOUP
4 lg. baking potatoes
2/3 c. margarine
2/3 c. all-purpose flour
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and
divided
1 1/4 c. (5 oz.) Cheddar cheese,
shredded
1 (8 oz.) pkg. sour cream
Bake potatoes with skins; let cool. Cut potatoes in half, scoop out pulp, set aside. Discard skins. Melt margarine over low heat in large saucepan; add flour, stirring until smooth. Cook 1 minute, stir constantly. Gradually add milk; cook over medium heat until thickened and bubbly, stirring constantly. Add potato pulp, salt, pepper, 2 tablespoons green onions and 1 cup of cheese. Cook until heated then add sour cream. Add extra milk, if necessary for desired thickness. Serve with remaining onion, bacon and cheese. Serves 8 - 10.
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964820 -- CHEESE SOUP
1/4 c. butter
1/2 c. onion, finely diced
1/2 c. grated celery
1/2 c. grated carrots
1 1/2 tsp. cornstarch
1/4 c. flour
1 qt. chicken broth
1 qt. milk
1/8 tsp. baking soda
1 lb. grated cheese
Melt butter in pan. Add onions, carrots and celery. Saute until soft. Add flour and cornstarch and cook until bubbly. Add broth and warmed milk. Add baking soda and cheese. --MEXICAN CORN CHOWDER:--
Use basic cheese soup recipe adding 1 (4 ounce) can creamed corn and substitute 1 pound block of Velveeta Mexican cheese (I use mild) for the grated cheese.
------------------------
964821 -- CHEESE BROCCOLI NOODLE SOUP
3/4 c. onion, chopped
1 tbsp. butter
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
1 (10 oz.) pkg. frozen chopped
broccoli
1/8 tsp. garlic powder
6 c. milk
2 lb. Velveeta cheese, cubed
Pepper to taste
Saute onions in butter on medium heat. Add water and bouillon cubes and heat to boiling. Stir occasionally until cubes are dissolved. Add egg noodles and salt. Boil uncovered for 3 minutes. Stir occasionally. Add frozen broccoli and garlic, boil for 4 minutes. Add milk, cheese and pepper. Cook until cheese is melted. Do not bring to a boil after milk is added. Best served right away.
------------------------
964822 -- CLASSIC ONION SOUP
4 c. sweet onions, thinly sliced
1 clove garlic, finely chopped
1/4 c. butter or margarine
5 1/2 c. water
1/2 c. dry sherry or white wine
(optional)
8 beef flavored bouillon cubes
6 slices French bread, 3/4" thick,
buttered and toasted
6 slices natural Swiss cheese
In large saucepan cook onions and garlic in butter until onions are golden brown. Add water, sherry (if desired) and bouillon cubes; bring to a boil; reduce heat and simmer 30 minutes to blend flavors. Place soup in 6 oven-proof soup bowls. Top each serving with a bread slice and cheese. Broil until cheese melts. Serve immediately. If sherry is omitted. substitute 1/2 cup water.
------------------------
964823 -- FRENCH CARROT SOUP
Butter for frying
1 med. onion, finely chopped
1 lb. carrots, peeled and chopped
1 lg. potato, peeled and chopped
1 qt. chicken stock
1 tbsp. parsley, chopped
1 tsp. sugar
Salt and pepper
Melt butter in saucepan. Add vegetables and cover. Cook for 5 minutes. (Longer for tender vegetables.) Gradually stir in chicken stock. Bring to boil; add seasonings, parsley and sugar. Lower heat and half cover. Simmer gently for 30 minutes. Puree soup in blender or food processor, etc. Return to rinsed out pan; reheat gently and adjust seasonings. At serving time garnish with a spoonful of cream and some sprinkled parsley.
------------------------
964824 -- RONTINI
2 med. pkg. egg noodles
1 c. Crisco oil
1 c. sugar
1 tsp. salt
1 tbsp. Accent
1 tbsp. garlic salt
1 c. dark vinegar (tarragon)
1 tbsp. dry mustard
3 tbsp. parsley flakes
1 med. chopped onion
1 cucumber, quartered and sliced
1 bell pepper, sliced
Cook noodles until tender. Drain, rinse noodles in cold water and drain again. Place in large container that can be sealed. Add rest of ingredients; mix and chill overnight.
------------------------
964825 -- COLD SOUP SALAD
1 c. tomatoes, peeled & chopped
1/2 c. celery, chopped
1/2 c. cucumbers, chopped
1/2 c. green pepper, chopped
1/3 c. green onion, chopped
2 tsp. parsley or 1 tsp. dried
1 or 2 drops of garlic oil
2 tbsp. vinegar
2 tbsp. salad oil
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. Worcestershire sauce
2 1/2 c. tomato juice
Mix all together and chill overnight.
------------------------
964826 -- NEW ENGLAND CLAM CHOWDER
3 strips bacon
1 sm. onion, cubed
3 or 4 potatoes
4 c. half and half
2 cans minced clams
1/2 stick butter or margarine
Salt & pepper to taste
Fry and drain bacon and onions. Crumble bacon up. Pare potatoes and cook until tender. Add potatoes to bacon and onion mixture. Add half and half, minced clams and butter. Heat. Add salt and pepper to taste. (2nd Grade Teacher)
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964827 -- SPINACH EGG - DROP SOUP
6 chicken bouillon cubes
8 c. water
1 pkg. frozen chopped spinach
2 lg. eggs
2 tbsp. parmesan cheese
Salt & pepper to taste
Bring water to boil and add bouillon cubes. Cook until dissolved. Add frozen spinach and cook until completely thawed. In a small bowl beat eggs and cheese. Add salt and pepper to taste. As soup is boiling, add egg mixture slowly and stir with fork. Egg mixture will make shreds and is fully cooked in 1 or 2 minutes. Serve hot.
------------------------
964828 -- SPAGHETTI SOUP
1 or 2 lbs. ground beef
2 cans tomatoes
Small potato
1 can tomato sauce
2 can green beans
1 can sm. peas
7 oz. spaghetti
Salt and pepper to taste
Pour all ingredients into boiler while browning hamburger meat, drain meat and pour in last. May have to add water. Cover and simmer on low for 30 minutes.
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964829 -- CROCKPOT CAMPSTEW
1 c. chopped onions
4 c. diced potatoes
1 (10 oz.) can Castleberry's barbeque
pork
1 (10 oz.) can Castleberry's barbeque
beef
1 (10 oz.) can sweet sue barbeque
chicken
1 (16 oz.) can cream corn
1 (16 oz.) can stewed tomatoes,
undrained
2 tbsp. Worcestershire sauce
1 tbsp. bottled lemon juice
1/2 c. ketchup
Place onions and potatoes in saucepan. Cover with lightly salted water. Bring to a boil; reduce heat and simmer until tender. Drain well. Combine onions, potatoes and remaining ingredients in crock pot. Cook on low at least 1 hour.
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964830 -- DR. PEPPER STEW
3 lb. stewing beef
3 tsp. salt
1 tsp. black pepper
1/4 c. flour
3 tbsp. fat
2 c. beef bouillon
2 c. Dr. Pepper, soda
2 c. carrots chunked
3 c. potatoes, chunked
1 1/2 c. onions, chunked
1 c. (1/2 inch) celery crescents
1 c. fresh or frozen garden peas
Salt and pepper; dust with flour. In large kettle, brown meat in hot fat until very brown. Add bouillon and Dr. Pepper; cook over low heat until tender. Add all vegetables except peas and cook until barely tender; add peas and cook at least 10 minutes more. Serves 8.
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964831 -- MOCK TURTLE SOUP
5 lbs. lean ground beef
10 pts. water
2 (14 oz.) bottles catsup
2 bottles Worcestershire sauce
1 bag frozen chopped onions
2 lemons, quartered
2 oz. whole mixed pickling spice
Instant potato flakes (Hungry Jack)
Cheesecloth
In large roasting pan, add all ingredients except the instant potatoes. Put the two ounces of pickling spice on a piece of cheesecloth and make a bag out of it; tie with string. Drop bag of spices into the mixture. Do not use lid on roasting pan. Bring to a boil and then cut heat back to simmer, 2 1/2 hours after the time is up, remove from stove and also remove spice bag and lemon pieces. Add instant potatoes to thicken. Be sure to use all of the mixture. May take 1 1/2 boxes of instant potato. Freeze what you do not use for future meals. Mason, Ohio
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964832 -- BROCCOLI CHEESE SOUP
1 can Cheddar cheese soup
1 can milk
Broccoli
Cook broccoli until tender, about 5 to 7 minutes. Mix milk and cheese soup. Heat, drain broccoli. Add to cheese mixture. Blend in mixer on high speed for 30 seconds. Heat and serve. Bellefontaine, Ohio
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964833 -- REFRIGERATOR SOUP
Leftovers
Peas
Green beans
Carrots
Corn
Cabbage
Tomatoes
Potatoes
Onions
Celery
3 beef bouillon cubes or chicken broth
"Children are starving all over the world, now eat your, vegetables", Mother would say, and we did. But always there were some left; so clean, put in the refrigerator. Pop all those leftover vegetables into a pot along with chicken broth/beef bouillon cubes and fill up with water. Salt and pepper to taste. Cover and bring to boil, then reduce heat and simmer 2 hours. Enjoy! Cincinnati, Ohio
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964834 -- MULIGAN STEW
1 lb. ground beef
1 lg. onion, chopped
1/2 can peas
1 potato
2 to 3 tbsp. chili powder
Salt & pepper to taste (about 1 1/2
tsp. salt)
Brown beef and onion. Add peeled and diced potato. Cook approximately 20 minutes. Add peas and seasoning. Heat about 7 to 10 minutes. Optional: Add carrots if desired. Rossmeyne, Ohio
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964835 -- BROCCOLI CHEESE SOUP
1 c. water
2 tsp. chicken bouillon
1 pkg. chopped broccoli
1/2 c. flour
1 c. milk
2 c. Velveeta cheese
1 c. milk
Cook water, broccoli, and chicken bouillon together until tender. Mix 1/2 cup flour and 1 cup milk together and add to broccoli. Add another 1 cup milk and 2 cups Velveeta cheese. Cook over low heat about 20 minutes. Stir constantly. Milford, Ohio
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964836 -- MY BEST NEW ENGLAND CLAM CHOWDER
12 chowder clams
1 lb. potatoes, peeled & diced
1/4 lb. salt pork, diced
3 oz. flour
1 pt. whole milk
1/2 pt. heavy cream
1 tsp. "Old Bay Seafood Seasoning"
1 c. chopped celery
1 oz. vegetable oil
1/2 lb. onions, peeled & diced
2 qts. water
Steam clams until they open, then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the vegetable oil until they are transparent (hold). Simmer salt pork until light brown then remove the fat. Put the onions, potatoes, clam water, celery, salt pork and seasoning into a large pot and cook for 1 hour on medium heat, then add clams and cook for 5 minutes longer. Stir in the flour during this period. Heat the milk and cream in a separate pot and add to the chowder mixture when ready. Serve, topped with oyster crackers and a small pat of butter. Enjoy! Preparation time: 1 to 1 1/2 hours. Serves: 10 to 12.
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964837 -- EASY FRENCH ONION SOUP
3 tbsp. bacon drippings
5 lg. onions
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 to 2 cloves crushed garlic
1 sprig parsley
1/4 tsp. thyme
1 qt. chicken stock
1 c. dry wine
1 tsp. cognac
Parmesan cheese
Swiss, Gruyere cheese
1. In deep saucepan heat bacon drippings. 2. Saute in drippings: onions (chopped fine). Cook over medium heat until onions are soft. 3. Add 3 tablespoons flour, salt, pepper, garlic. Cook until mixture is golden brown but not burned. 4. Add a sprig of parsley, 1/4 teaspoon thyme, 1 quart chicken stock, 1 cup dry wine and simmer for 3/4 of an hour. Add 1 teaspoon cognac. In a bowl: sprinkle with Parmesan cheese, Gruyere or Swiss cheese. Melt under broiler. Preparation time: 1 hour 20 minutes. Serves: 4 to 8.
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964838 -- GAZPACHO
3 c. V-8 juice
4 lg. garlic cloves
1/4 tsp. Tabasco
4 c. grated zucchini
1 c. minced onion
1/2 c. chopped parsley
4 c. chicken broth
1/2 c. fresh lemon juice
Salt to taste
2 c. chopped fresh tomatoes
1 1/2 green peppers, minced
2 tbsp. olive oil (opt.)
Place 1 cup of V-8 and the garlic in a blender or food processor and process until the garlic has been pureed. Transfer to a large bowl. Add the remaining ingredients. Season to taste. Refrigerate until well chilled, at least 4 hours.
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964839 -- ZUCCHINI SOUP
1 c. boiling water
1 tsp. salt
2 lbs. diced zucchini
2 c. milk
1 c. chopped onion
1/2 sm. clove garlic, minced
2 tbsp. butter
2 c. light cream
1 tsp. sugar
Salt & pepper to taste
Sour cream
Add water and salt to zucchini in saucepan. Bring to a boil; cover and simmer until just tender. Add 2 cups of milk to stop the cooking. Saute onion and garlic in butter until tender. Blend zucchini and onion in blender until smooth. Add cream, sugar and salt and pepper to taste. Heat or chill to serve. Add 1 tablespoon of sour cream to each bowl, hot or cold. Makes 10 cups.
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964840 -- PORTUGUESE SAUSAGE & POTATO SOUP
3 c. water
4 oz. smoked garlic sausage
1/2 lb. Russet potatoes, peeled,
sliced
4 c. canned chicken broth
1 lg. kale bunch, stems removed,
leaves thinly sliced
2 tbsp. olive oil
Bring 3 cups water to boil in heavy large saucepan. Pierce sausage several times and add to water. Poach 15 minutes. Drain sausage, reserving poaching liquid. Return liquid to saucepan. Cut sausage in half lengthwise. Cut crosswise into 1/4 inch wide slices. Set aside. Add potatoes and broth to poaching liquid. Simmer until potatoes are tender, about 25 minutes. Transfer half of potatoes and liquid to processor and puree. Return puree to saucepan. Add kale and oil and simmer until kale is tender, about 5 minutes. Mix in sausage and heat through. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)
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964841 -- CREAM OF BROCCOLI SOUP
3 tbsp. butter
1 sm. chopped fine
1 clove garlic, fine chopped
3 tbsp. flour
2 cans (13 3/4 oz.) chicken broth
1/2 c. water
2 boxes frozen broccoli or 4 c. fresh
chopped broccoli
1/4 tsp. thyme
1/4 tsp. pepper
1 c. heavy cream
1 1/2 c. white cheddar cheese,
shredded
Sliced cherry tomato for garnish
Melt butter. Add onion and garlic, saute until transparent. Sprinkle flour into saute, cook for 3 minutes. Add broth and water. Bring to a boil. Reserve 1 cup broccoli florettes. Add balance of broccoli to blender. Chop until fine. Add chopped broccoli and spices to broth mixture. Bring to boil. Add cream, stir in florettes and bring to boiling point and let set 2 to 5 minutes. Preparation time: 30 to 40 minutes. Serves: 6 to 8.
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964842 -- REAL MAINE CHOWDER
3 c. onions, chopped
4 c. potatoes, chopped
Water
2 to 3 c. clams, shucked or 1 lb.
fish, cubed
1/2 lb. salt pork, diced
Salt to taste
1 c. cream
1 c. whole milk
Saute salt pork for 5 minutes or until brown in large heavy saucepan. Take out pieces and drain on paper towels, get rid of all remnants in pot except for about 2 tablespoons of the fat. Saute onions in remaining fat until see-through, add potatoes and saute for 2 minutes or so. Add water enough just to cover potatoes and onions. Bring to boil, lower heat and cook for 20 minutes (or until potatoes almost done). Add fish or clams, bring to boil, lower heat and cook for 5 to 10 minutes. Remove from heat and add milk and cream, salt and pepper to taste. Serve immediately and use salt pork for garnish. Preparation time: 40 minutes. Serves: 4 to 6. NOTE: NEVER boil chowder with milk or cream in it!!
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964843 -- HONEY DEW - LIME SOUP
1/2 of a med. ripe honeydew melon
2/3 c. water
1/4 c. frozen limeade concentrate
1 (8 oz.) carton vanilla yogurt
Thin slices of prosciutto ham
6 sm. thin slices ripe honeydew melon
Remove seeds from melon half; discard seeds. Scoop melon pulp into a blender or food processor (approximately 2 1/2 cups pulp). Add water and limeade. Cover and blend or process until smooth. Transfer mixture into a large mixing bowl. Stir in yogurt. Cover and chill for 2 to 24 hours. Top each serving with a strip of prosciutto tied around a melon slice. Serve with assorted cheeses. Preparation time: 20 minutes. Serves: 6.
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964844 -- CURRIED PEANUT SOUP
1 tbsp. peanut oil
1 med. onion, halved, sliced (very
thin)
3 garlic cloves, minced
3 tbsp. curry powder
4 c. chicken stock, broth
1/3 c. rice
3 med. carrots, peeled, julienned
thinly
1/2 c. creamy peanut butter
1 1/2 tsp. sugar
Finely chopped green onions
Chopped fresh cilantro
Heat oil in heavy large saucepan over medium heat. Add onion, garlic and curry powder and saute until onion is translucent, about 6 minutes. Add 4 cups stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, approximately 20 minutes. Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. Stir soup until heated through, thinning more stock if desired, do NOT boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and chopped cilantro. Serve: 4.
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964845 -- CHILLED CUCUMBER SOUP
2 tbsp. sherry
1 lg. onion, chopped
4 leeks, chopped
4 med. potatoes, chopped
(3 c.)
1 c. chopped celery
3 tbsp. minced parsley
6 c. chicken broth
1 c. non-fat yogurt
3 lg. cucumbers
Salt to taste
Tabasco to taste
Worcestershire sauce to taste
In a soup pot, heat the sherry and saute the onions and leeks (a total of 4 cups between the 2) until golden. Add potatoes, celery, parsley and chicken broth. Cook until the vegetables are tender. Puree. Allow to warm to room temperature. Meanwhile, peel and grate the cucumbers (you should have about 2 cups). Blend into the cooled soup, along with the yogurt. Season to taste with salt, Worcestershire sauce and Tabasco. Refrigerate until well chilled, at least 4 hours. Garnish with chives.
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964846 -- CABBAGE SOUP
1 1/2 lbs. shin-bone meat or 1 1/2 to
2 lbs. stew meat
1 lg. can reg. tomatoes
2 bay leaves
1 tsp. black pepper
Sm. amt. basil
1 lg. onion, diced
3 stalks celery, diced
4 to 5 potatoes, cut up
6 carrots, sliced
1/2 head cabbage, sliced thinly
Salt, if desired
Put shin-bone meat, onions, celery and garlic in a large 4 quart pan. Cover with water, tomatoes and spices. Pan should be 3/4 full. Bring to a boil, then let cook slowly for 1 1/2 hours or until meat is tender. Add the vegetables and continue cooking. Separate the meat from the bone and add meat back to soup. Add more liquid to fill pan. Cook until vegetables are tender, 1/2 hour. Serve with dark bread.
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964847 -- CABBAGE - TOMATO SOUP
1 head green cabbage, coarsely chopped
2 (16 oz.) cans stewed tomatoes
2 lbs. beef short ribs with bone
1 to 2 tbsp. sugar
1 to 2 tbsp. lemon juice
2 c. water
Brown short ribs well on all sides. Add remaining ingredients and simmer for 2 to 3 hours or until beef is tender. Remove beef from bone and return to soup. Fat can be removed by chilling broth. Serve with crusty rolls for a tasty meal.
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964848 -- CREAMY CORN CHOWDER
3 to 4 potatoes, pared
Salt
1/4 c. butter or oleo
1 c. chopped celery
2 cans whole kernel corn, drained
1/2 tsp. whole basil
1/4 tsp. pepper
2 (13 oz.) cans evaporated milk
Snipped parsley
1. Cook potatoes until fork tender and save water. Dice potatoes to equal 2 cups. 2. In large pan, melt butter, stir in celery and saute until tender. Add drained corn, potatoes, 1 1/2 teaspoons salt, basil and pepper. Cover and heat 10 minutes. 3. Add evaporated milk, reserved potato water adding water to make 2 cups total. Heat, but do not boil. 4. Garnish with parsley. Makes 7 to 8 servings.
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964849 -- FRENCH ONION & BROCCOLI SOUP
2 (10 1/2 oz.) cans condensed French
onion soup
1 (10 oz.) pkg. frozen chopped
broccoli
4 (3/4 inch) slices French bread
6 oz. Gruyere or Fontina cheese,
shredded
1/4 c. chopped parsley
In a 4-quart saucepan, mix soup with water as label directs and add frozen broccoli; over high heat, heat to boiling. Reduce heat to low; simmer 8 to 10 minutes until broccoli is cooked. Meanwhile, place French bread slices on cookie sheet. Place cookie sheet under broiler and toast bread until golden on both sides. Spoon onion soup mixture into 4 (16 ounce) oven-safe soup bowls or crocks. Place 1 slice toasted French bread on soup in each bowl; top with cheese. Place soup bowls on cookie sheets for easier handling. Broil until cheese melts and top is golden brown. Sprinkle soup with chopped parsley. Makes 4 servings.
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964850 -- MINESTRONE SOUP
4 beef bouillon cubes
3 to 4 stalks celery, chopped
2 onions, chopped
3 carrots, sliced
4 cloves garlic, chopped
1 (10 oz.) pkg. frozen chopped spinach
2 cans whole tomatoes, chopped,
drained
1/2 c. ketchup to taste
1 lb. hamburg, cooked & drained
Basil to taste
Parsley to taste
Salt & pepper to taste
Use a 5 quart pan. Cook until vegetables are tender. Cook and add any type of macaroni and top with Parmesan cheese.
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964851 -- STRAWBERRY SOUP
1 (16 oz.) pkg. frozen strawberries,
thawed
1 c. sour cream
1 c. half & half
1/4 c. sugar
2 tbsp. white wine
Place strawberries in blender, cover and blend well. Add remaining ingredients, blend well. Chill several hours. 8 (1/2 cup) servings.
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964852 -- HIGH FIBER VEGETABLE SOUP
2 c. green pepper, chopped
2 c. onions, chopped
4 tbsp. butter
1 (28 oz.) can tomatoes and liquid
2 c. carrots, diced
1 c. corn
1 c. cabbage, chopped
2 c. celery, chopped
1 c. squash, diced, zucchini and/or
summer
1 c. potato, diced
2 c. green beans
10 c. water
5 tsp. beef broth granules
2 tbsp. lemon juice
1 bay leaf
2 tsp. marjoram
1 tsp. thyme
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/2 c. minced parsley
1 c. barley
Salt to taste
In large pot, saute green peppers and onions in butter about 2 - 3 minutes. Add: water, broth granules, tomatoes (chopped) and liquid, lemon juice, all vegetables, and all spices. Bring to low boil, reduce to simmer. Cover and simmer 20 minutes. Add barley and simmer 40 - 50 minutes longer. Makes 6 - 8 servings.
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964853 -- CHRISTMAS SOUP
15 Bean Super Soup
15 bean pre-packaged soup mix, found
in supermarkets
1 lg. onion
1 lg. can tomatoes
1 pod red pepper (optional) OR
1 tsp. chili powder
Juice of one lemon
Salt and pepper to taste
Wash beans thoroughly. Place in large kettle, cover with water, add 2 teaspoons salt, and soak overnight. In morning, drain. Add 2 pints water and some ham or ham hocks. Bring to a boil, then simmer slowly 2 1/2 - 3 hours. Add onion, tomatoes, red pepper or chili powder, lemon, salt and pepper. Simmer another 30 minutes or so. Serve with crackers and a green salad.
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964854 -- CREAM OF FRESH TOMATO SOUP
1 sm. onion, finely chopped
6 med. ripe tomatoes, peeled, seeded
and chopped
3 tbsp. butter
1/2 tsp. black pepper, freshly ground
1/4 tsp. baking soda
1 c. heavy cream
2 tsp. salt
1/4 - 1/2 tsp. dried sage
Garnish: dollop of sour cream and
chopped parsley
Saute onion for 5 minutes in butter in a 4 quart saucepan. Add tomatoes, salt, pepper, baking soda and sage. Saute for 10 - 12 minutes or until thickened and pasty. Remove from heat and stir in cream. Taste for seasoning. Return to heat and heat through. Serve in heated cup or refrigerate and serve chilled with a dollop of sour cream and chopped parsley.
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Monday, June 8, 2009
soups recipes 3
