964500 -- Broccoli, Asparagus Or Cauliflower Soup

Name: 964500 -- Broccoli, Asparagus Or Cauliflower Soup
Prep time: 1 min
Yield: 6 servings
Ingredients: 2 tablespoon Butter; 2 tablespoon Flour; 1 bunch Fresh Broccoli; 1 Sm Onion Finely Chopped; 2 tablespoon Butter; 1 quart Chicken Stock Or Broth; 1/2 cup Heavy Cream Warmed; Salt And Pepper

A home-style 964500 -- Broccoli, Asparagus Or Cauliflower Soup made with Butter, Flour, Fresh Broccoli, Sm Onion Finely Chopped, and Chicken Stock Or Broth. Ready in about 1 min, it serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

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🍽 Serves 6

Ingredients

2 tbsp
2 tbsp
1 bunch
1
2 tbsp
1 qt
1/2 cup
to taste

Method (preview)

1
Melt 2 tablespoons butter in a small saucepan, stir in flour.
2
Cook 3 minutes over low heat, stir constantly.
3
Cool.
4
Set aside.
5
If using broccoli: Wash and trim off tough part.
6
Separate and cut into 1/2 inch pieces.
7
In a large saucepan saute onion in 2 tablespoons butter until tender.
8
Stir in broccoli, cover and cook 3 minutes.
9
Stir in stock or broth, heat to simmering.
10
Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth.
11
Simmer, covered until broccoli is tender, about 30 minutes.
12
Remove from heat, cool slightly.
13
Puree in electric blender, return to saucepan.
14
Blend cream into soup.
15
Taste and salt and pepper if needed.
16
Serve.
17
Boil frozen mixed vegetables and broccoli (chopped fine).
18
Set aside to drain.
19
Fry bacon until crispy.
20
Set aside bacon.
21
Pour enough bacon grease in soup pan to cover bottom of pan.
22
Simmer onions until clear.
23
Mix 1/4 cup flour.
24
Then add 4 cups milk.
25
Stir well.
26
Add vegetables and bacon.
27
Simmer until soup is thickened.
28
This soup has better flavor when eaten the next day.
29
Cook broccoli until tender.
30
Drain off water.
31
Add 3 cups milk.
32
Add cheese.
33
Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour).
34
Add to vegetables with salt and pepper to taste.
35
Cook 15 to 20 minutes.
36
Stir frequently.
37
Fry bacon until crisp.
38
Remove bacon.
39
Saute onion in 2 tablespoons bacon drippings until transparent, not brown.
40
Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender.
41
Add pepper and corn.
42
Blend oleo and flour, stir in milk and cook until slightly thickened.
43
Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top.
44
Serve immediately and piping hot.
45
1 lb. (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces 2 med. (2 c.) potatoes, peeled and chopped 1 med. (1/2 c.) onion, chopped 1 sm. (4 c.) cabbage, shredded 3 c. milk
46
Slowly saute finely minced onion, celery and carrot in butter until very brown.
47
Add peas and beans and about 3 quarts of water.
48
Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours.
49
Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
50
About 20 minutes before serving time add the macaroni and more water if needed.
51
Ladle into bowls and sprinkle with Parmesan cheese.
52
Serve with crusty garlic bread.
53
Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.
54
In a saucepan, put chicken broth, shallots and tarragon and celery.
55
Bring to a boil.
56
Simmer, cover for 45 minutes in low heat.
57
Into blender container ladle half of mixture, cover and at high speed, blend until smooth.
58
Repeat with other half.
59
In a bowl beat the cream and yolks.
60
Stir into the soup.
61
Reheat the soup stirring until yolk are cooked.
62
Do not boil.
63
Serve hot, garnish with chives and paprika.
64
Wash beans.
65
Soak overnight.
66
Add salt pork, ham hock and simmer over low heat.
67
Saute onions, garlic, green pepper in bacon drippings until tender.
68
Add to beans.
69
Season with bay leaves, salt and oregano.
70
Simmer until beans are tender and thick, approximately 3 hours.
71
Add vinegar just before serving.
72
Serve over rice with finely chopped onion on top.
73
Cook onions in butter until tender.
74
Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly.
75
Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth.
76
Add the cheese and broccoli and heat through.
77
Garnish with fresh chopped parsley.
78
Saute in large stewing pan margarine, celery, and onion. Add water and lentils. Cook 20 minutes. Add: 1 qt. tomatoes 1/2 tsp. garlic salt
79
Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more. Serves 6.
80
Brown beef, drain fat. Add rest of ingredients. Simmer 1 hour until barley and vegetables are tender.
81
Melt margarine in a soup pot over low heat.
82
Add onion, carrot and garlic.
83
Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted.
84
Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt.
85
Cook, covered, over low heat for 40 minutes, stirring occasionally.
86
Let cool to room temperature.
87
Return to soup pot and adjust seasonings.
88
Before serving, warm through over very low heat.
89
Do not boil.
90
Mix all ingredients together.
91
Spread into a greased 9 x 13 inch pan.
92
Bake in 350 degree oven for 20 to 25 minutes or until toothpick is clean.
93
Frost with plain white frosting while warm.
94
I use canned cream cheese frosting.
95
1 bunch celery, diced or cut up 3 big onions, cut up
96
Put all of the above in a large kettle or roaster and mix well.
97
Add to sterilized jars with 1/2 teaspoon canning salt to quart jars.
98
Fill jars with cold water, remove bubbles with a knife, wipe jar tops and put on lids and covers.
99
Process for 3 hours in boiling water bath.
100
Then, when you're ready for soup or beet hash, cook you meat and dump a jar in the juice and meat and your soup's ready.
101
OR for hash, just drain a jar, add beets and warm up in a fry pan with butter.
102
In large saucepan over medium high heat, cook garlic in oleo for 2 to 3 minutes.
103
Add broth and tortellini.
104
Heat to boil and reduce heat and simmer 10 minutes.
105
Add corn and tomato and simmer 5 minutes more.
106
Serve topped with cheese.
107
Works good in crockpot.
108
Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes.
109
Simmer about 1 hour.
110
Add cream when you are ready to eat.
111
May add 1/4 cup barley if desired.
112
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms.
113
Mix flour, sugar and salt, then add to meat mixture.
114
Stir in tomatoes and Burgundy.
115
Cover and bake 4 hours.
116
In a small saucepan, simmer the mixed vegetables until done.
117
While they are cooking, melt 2 tablespoons of butter in a deep fry pan.
118
Slice the Kielbasa and then quarter each of the slices so there are four bite size pieces.
119
Brown the Kielbasa in the butter.
120
Then add the can of cream of mushroom soup to the meat and butter. then add the milk and blend it all together making a cream sauce.
121
Add the vegetables, blend it all together and serve over rice.
122
Use milk to the consistency you like.
123
1 tbsp. sour cream chives to garnish
124
Saute onions in oil, 5 minutes, add the diced cucumbers.
125
Blend corn starch with some cold chicken broth, add to cucumbers and add rest of broth.
126
Add salt, pepper, basil and beaumonde.
127
Bring to boil, simmer for 25 minutes.
128
Put in blender, blend and add lemon juice, sour cream.
129
When blended add vermouth.
130
Chill.
131
Can be made several days ahead.
132
When serving, garnish with chives.
133
1 bunch cilantro, fine chop
134
1 tsp. Lenard's southwestern seasoning blend 1/2 lemon juice
135
Steam lobster 17 minutes, let cool and remove from shell.
136
Save shells to make lobster stock if desired.
137
Saute bacon until crispy in sauce or small stock pot.
138
Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, cook until soft.
139
Add: tomato paste and green chilies.
140
Add: lobster base, if that is your choice over stock.
141
Cook 3 mintues stirring constantly over medium heat.
142
Add: 1/2 of the unsalted butter and cook until melted.
143
Add: flour and cook 3 more minutes.
144
Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder.
145
Add: cream style corn; southwestern seasoning and smoked hamhocks.
146
Add: stock or water, if using base.
147
Cook for 1/2 hour keeping at a slow boil, stirring constantly.
148
Add: potatoes and cook for another 15 minutes.
149
If too thick add more stock or water to desired consistency.
150
Add: green onions; cilantro and lemon juice.
151
Slowly Whisk in cream and the remaining butter until melted.
152
Season with salt and black pepper to taste.
153
2 lb. onion, cut into thin strips 2 oz. marsala wine 1 gal. chicken stock 1/2 gal. beef stock
154
Saute onion in fat and oil.
155
Add wine and cook approximately 5 minutes, until onion is soft.
156
Add all other ingredients.
157
Simmer for 20 minutes.
158
Skim fat from soup.
159
Serve with croutons and grated Romano cheese.
160
Juice tomatoes, then chop and cook other vegetables until tender.
161
Melt margarine and add flour.
162
Combine all vegetables and add salt and sugar.
163
Bring to boil and add combined flour and butter (blend with little soup).
164
Combine all and boil 10 minutes.
165
Pressure 10 minutes.
166
Cook tomatoes, celery and onions until done, 1/2 to 3/4 hour.
167
Put through colander or food mill.
168
Add rest of ingredients.
169
Cook until thick, put in jars.
170
Wash and quarter.
171
Cook until soft.
172
Run through blender.
173
Put through sieve.
174
Combine juice and spices except butter and flour.
175
Heat.
176
Melt butter in pan.
177
Remove and stir flour into butter until paste, no lumps.
178
Add juice to paste, stirring to blend.
179
Keep doing until paste gets thin.
180
Pour back into juice.
181
Bring to full boil.
182
Put in jar.
183
Process in open kettle or pressure cooker.
184
Combine and cook until celery and onions are tender. Run through food mill. Add: 4 tbsp. salt
185
Cook for 15 minutes. Add: 14 tbsp. melted butter
186
Add to soup. Pour into prepared jars and process for 30 minutes.
187
Core tomatoes, cut other vegetables in chunks and blend all together.
188
Cream sugar, butter and flour and then add salt and stir.
189
Bring vegetables to a boil.
190
Add creamed mixture and boil for ten minutes.
191
Pour into jars and seal.
192
964529 -- ELEPHANT STEW 1 (2000 lb.) elephant, cleaned & cut in serving pieces 1 sm. rabbit seasoned to taste
193
Brown ground beef. Pour everything else into the pot and let simmer for 15 minutes.
194
3 lbs. lamb shanks, cut into thirds 1 medium onion, chopped 1 green pepper, chopped
195
Remove as much fat as possible from meat.
196
Wash thoroughly.
197
Braise meat in a large kettle.
198
Add 1/2 cup water, add onion and green pepper and braise until onion and green pepper are transparent.
199
Braise until meat sizzles, but is not burned.
200
Add 2 tablespoons paprika, blend thoroughly.
201
Add can of tomato sauce and peeled tomatoes and boil water to cover mixture.
202
Let simmer 2 hours.
203
Add green beans cut into 1 inch pieces and allow to simmer another 1/2 hour.
204
Serve with rice.
205
Heat oil about 2 minutes.
206
Pour 1 teaspoon salt in oil.
207
Add tomato sauce to salt and oil and cook about 10 minutes.
208
Add meat.
209
Cook about 7 minutes.) Simmer about 30 minutes and serve over cooked rice.
210
1 lb. boneless stew meat or sm. chuck roast 1 lg. onion
211
Cook the fryer and stew meat until well done.
212
Grind in blender and set aside.
213
Put onions through blender.
214
Add onion and potatoes to broth from the chicken and stew meat.
215
Cook until done in saucepan on top of range.
216
Add meat and other ingredients.
217
Place in slow cooker and cook on low for 12 hours or high for 8 to 10 hours.
218
Add 1/2 cup barbecue sauce.
219
Black pepper 1/4 stick of butter
220
In a skillet stir fry sausage slices in butter with the onions and peppers.
221
After 5 minutes add tomatoes, garlic salt and black pepper to taste.
222
Simmer on low heat for 10 minutes.
223
Serve with rice.
224
In large saucepan, fry bacon until crisp, remove and drain.
225
Add onions, garlic and carrots to bacon drippings and saute until lightly browned. (Excess drippings can be drained before frying.) Add chicken broth, potatoes and spices.
226
Cover and simmer until potatoes are nearly tender, 15-20 minutes.
227
Stir in fish and simmer for 5-7 minutes until cooked.
228
Stir in sour half & half and heat, but don't boil.
229
Ladle into mugs, garnish with bacon pieces.
230
Arrange meat in single layer in a baking pan.
231
Cut potatoes, carrots, onion, celery in good sized chunks and layer on top of meat.
232
Mix tomato sauce, water, sugar and pour over meat.
233
Season to taste.
234
Sprinkle with 2 teaspoons tapioca.
235
Do not stir.
236
Seal tightly in foil and bake at 325 degrees at least 2 hours.
237
You can turn heat way low and hold it for hours.
238
Don't peek during cooking time of 2 hours.
239
When you remove the foil you find the meat nicely browned with perfect gravy.
240
Saute shallots in butter.
241
Gradually add can of clam chowder, stirring as you add.
242
Gradually stir in can of half & half and can of clam liquid.
243
Add can of minced clams, salt and pepper to taste.
244
Simmer until mixture begins to boil.
245
Garnish with chopped parsley.
246
Break the frog legs apart and saute in olive oil until almost cooked, then allow to cool.
247
Add them to the other ingredients which have been simmering together and cook 1 1/2 to 2 hours.
248
Serve over rice or pasta.
249
Grating cheese, Parmesan or any of your choice, Italian only
250
Brown your onion slightly in olive oil.
251
Add can of tomatoes and salt and pepper.
252
Simmer for about 1 hour.
253
Cook macaroni and potato together in large pot.
254
Drain some water, but leave enough so that pasta is covered.
255
Add tomatoes and onions to pasta and potatoes.
256
Add grated cheese into the pot of soup and serve.
257
Freshly grated parmegiano-reggiano (Parmesan) for the table
258
Empty can of chick peas and its liquid into bowl.
259
Squeeze the peel off the chick peas and replace into their own liquid.
260
Put the olive oil and chopped onion in a large saucepan and turn on the heat to medium.
261
When the onion becomes colored a pale gold, add the garlic, rosemary and sage.
262
Stir once or twice.
263
When the garlic becomes colored a very pale gold, add the tomatoes.
264
Cook, stirring occasionally for 10 minutes.
265
Add the chick peas drained of their liquid and cook for another 5 to 6 minutes.
266
Pour the contents of the pot into a bowl, then puree them through a food mill back into the pot.
267
Add the broth and turn on the heat to medium high.
268
When the liquid comes to a boil, add the pasta, cover the pot and turn down the heat to medium.
269
Cook until the paste is al dente, tender but firm to the bite.
270
Taste and correct for salt and add a few grindings of pepper.
271
Turn off the heat, stir in the parsley and serve with freshly grated cheese available on the side.
272
Boil celery, carrot and onion in broth until almost tender, about 10 minutes.
273
Mix flour and butter, stir into broth.
274
Cook and stir until thickened; boil 1 minute.
275
Reduce heat; add beer and cheese.
276
Mix until smooth and cheese melts.
277
Heat just to serving temperature.
278
Garnish with popcorn.
279
In large, covered saucepan cook cauliflower in chicken broth until tender.
280
Don't drain and set aside.
281
In a bowl, gradually add milk to potato soup and mix well.
282
Blend 1/4 cup cold water to cornstarch and stir into soup mixture.
283
Pour soup mixture over cauliflower and cook until thickened.
284
Can add diced ham or cheese.
285
Cook 10-15 minutes on medium heat.
286
Add 1 (20 ounce) bag California Blend vegetables.
287
Cook 5-6 minutes on medium heat.
288
Add 2 cans cream of chicken soup, heat on medium heat.
289
Add 1 pound Velveeta cheese, cubed; cook until creamy.
290
Cook bacon in large saucepan until lightly browned.
291
Add onion and next 3 ingredients; cook over medium heat 2 minutes.
292
Add corn and cook 5 minutes, stirring occasionally.
293
Add broth and next 3 ingredients; bring to a boil.
294
Cover, reduce heat and simmer 20 minutes or until potato is tender.
295
Add cream and cook 2 minutes.
296
Do not boil.
297
Remove and discard bacon.
298
Place half of mixture in container of an electric blender, process until smooth.
299
Repeat with remaining mixture.
300
Pour through strainer into Dutch oven, pressing pulp with back of spoon.
301
Discard pulp.
302
Stir in bourbon.
303
Serve hot or cold.
304
Garnish each serving with chives.
305
Yields 9 1/2 cups.
306
In a 2 quart saucepan combine broth, zucchini, green pepper and onion.
307
Cover and simmer about 20 minutes.
308
Add dill, salt and pepper to taste.
309
Puree in food processor or blender.
310
Stir in sour cream.
311
Garnish with parsley.
312
Cook all together.
313
Cut fish in 1 inch cubes.
314
Melt butter in large saucepan; add onion, carrots and celery.
315
Cook until onion is transparent.
316
Blend flour, salt and paprika.
317
Cook 1 minute, stirring constantly.
318
Gradually add chicken broth and milk.
319
Cook, stirring constantly until thickened.
320
Add fish, simmer until fish flakes easily (5 minutes for fresh, 10 minutes for frozen).
321
Add cheese; stir until melted.
322
Brown ground beef in a Dutch oven.
323
Drain off fat.
324
Add water, tomatoes and juice, onions, carrots, celery, barley, ketchup, bouillon granules, salt, basil and bay leaf.
325
Bring to a boil.
326
Reduce heat to a simmer, cover and simmer slowly for 45 minutes.
327
Combine all ingredients and simmer for 45 minutes.
328
Cook all uncooked vegetables separately.
329
Then mix all ingredients together and cook ten minutes more.
330
Pour into sterilized jars and seal.
331
Yields 7-9 quarts.
332
Very good in hot dishes.
333
Brown sausage stirring so that meat is in small pieces.
334
Set aside.
335
In large saucepan put water, potatoes, onion, celery, broth and pepper.
336
Cover and bring to a boil just long enough that the potatoes are tender, about 5 minutes.
337
Add sausage and 2 1/2 cups milk.
338
Stir into the potato mixture, stirring constantly until mixture begins to boil.
339
Add peas, simmer 3 minutes.
340
Remove from heat, stir in cheese until melted.
341
Saute onions and celery in butter.
342
Add chicken broth.
343
Add broccoli.
344
Cook until tender.
345
Combine flour and cream until smooth.
346
Add to broccoli.
347
Add salt, pepper and garlic.
348
Heat thoroughly.
349
Dissolve bouillon in water.
350
Bring to a boil.
351
Add and cook potatoes, onions, carrots and green pepper.
352
Add butter and flour.
353
Gradually add milk and cook until thickened.
354
Add cheese and stir until melted.
355
Add Tabasco sauce.
356
Do not boil.
357
Parsley 1/4 tsp. dried thyme
358
Cook bacon until crisp.
359
Cook onion until tender.
360
Add potatoes and some water and cook until potatoes are tender.
361
Add other ingredients and put hard butter on top.
362
When butter melts, soup is done.
363
Some milk 1/3 c. diced celery 1 (16 oz.) can tomatoes
364
In large saucepan, cook and stir bacon and onion until crisp and tender.
365
Stir in clam liquid, potatoes, water and celery.
366
Cook until potatoes are tender.
367
Add clams, tomatoes and seasonings.
368
Add about 2 tablespoons butter.
369
Heat until boiling.
370
After mincing onion, peel and cut potatoes into 1 inch cubes.
371
In large skillet over medium heat, saute onion and potatoes with oil until onion starts to turn brown.
372
Add 1/4 cup water; cover and let steam for about 15 minutes or until potatoes are cooked.
373
Add creamed corn, milk and salt and pepper to taste.
374
Heat until hot but do not boil.
375
Joyce Sinman Ms. Larson, 6 964558 -- PASTA-SAUSAGE SOUP 1-1/2 lbs. hot or sweet Italian sausage 1 med. onion, chopped 1 med. green pepper, cut into strips 1 garlic clove, minced
376
Remove casings from the sausages and cut into 1-inch pieces.
377
In a Dutch oven, brown sausage over medium heat.
378
Remove sausage and drain all but 2 tablespoons of the drippings.
379
Saute onion, pepper, and garlic until tender.
380
Add sausage and all remaining ingredients.
381
Simmer, uncovered, stirring occasionally, until pasta is tender, about 15-20 minutes.
382
Yields: 3 quarts.
383
If you are unable to find bow tie pasta, you can substitute another macaroni product.
384
In a large kettle, heat butter and olive oil over medium-high.
385
Add onions and seasonings.
386
Cook, stirring occasionally, until the onion is soft.
387
Add the tomatoes and paste.
388
Stir to blend.
389
Simmer 10 minutes.
390
Place the flour in a small mixing bowl and stir in 1/4 cup chicken broth.
391
Stir into the tomato mixture.
392
Add the remaining broth.
393
Simmer 30 minutes, stirring frequently.
394
Allow mixture to cool and run through sieve, food mill or food processor.
395
Return the pureed mixture to the kettle.
396
Add the sugar and cream.
397
Heat through, stirring occasionally.
398
Brush with olive oil and place on a baking sheet.
399
Bake at 350 degrees for 10-12 minutes or until toasted.
400
Turn and toast other side 2-3 minutes.
401
Just before serving, top each bowl with one or two croutons.
402
In a Dutch oven, melt butter over medium heat.
403
Saute onions until tender.
404
Sprinkle sugar over onions.
405
Reduce heat and cook, stirring occasionally, until onions are caramelized, about 20 minutes.
406
Add 3 cups broth; simmer 15 minutes.
407
Add remaining broth, worcestershire sauce, salt and pepper.
408
Cover and simmer for 30-40 minutes.
409
Meanwhile, spread both sides of the bread with additional butter; sprinkle with garlic salt or rub with the cut-side of garlic clove.
410
Broil bread until golden brown, then turn and brown other side.
411
Ladle soup into individual ovenproof soup bowls.
412
Float a slice of bred in each bowl and sprinkle with cheese.
413
Broil until cheese is melted and bubbly.
414
Serve immediately.
415
Yields: 4 servings.
416
5 tbsp. flour (add more for thicker soup)
417
Mix together: 1 bag of frozen broccoli
418
Salt and pepper to taste. Cook over low heat.
419
Cook broccoli pieces in small amount of water.
420
Saute onions in butter until transparent.
421
Add flour.
422
Add milk slowly, stirring continually.
423
Stir in cheese and blend until smooth.
424
Slowly blend chicken broth into mixture.
425
Add broccoli.
426
Stir to mix well and season to taste.
427
Simmer about 15 minutes.
428
Cook clams, onions and celery slow, about 2 hours.
429
In separate pot cook potatoes until tender.
430
In another pot, add butter, flour and milk to make a white sauce.
431
Season to taste.
432
One half hour before serving, add potatoes, white sauce, and tomatoes to clams.
433
Add clams juice to taste.
434
Serve with oyster crackers.
435
In large soup pan, fry bacon.
436
When crisp, remove bacon but leave drippings in pan.
437
Add onions and saute until tender.
438
Then add diced potatoes with just enough water to cover potatoes.
439
Bring to a boil, cover, and simmer until potatoes are tender.
440
Add cream of chicken soup, milk, crumbled bacon bits and parsley flakes.
441
Heat until it begins to bubble.
442
Enjoy!
443
Drain liquid off oysters, combine oyster liquid, water, cream of celery soup, salt and pepper.
444
Bring to a boil.
445
Saute oysters in butter until edges curl (don't over cook) put oysters in the rest of soup just before serving.
446
You can substitute cream of mushroom soup for the celery soup sometimes just add 1/4 teaspoon celery seed if you do this.
447
Microwave bacon on High until crisp.
448
Crumble and set aside.
449
Combine potatoes, onion, celery, water and salt in a 2-quart casserole.
450
Cover with a tight fitting lid or plastic wrap.
451
Mix flour, milk, chicken broth, and parsley until smooth.
452
Stir into potatoes.
453
Stir occasionally during cooking.
454
Garnish with bacon.
455
Lemon slices or melon balls or sour cream
456
Melt butter in large saucepan over medium high heat.
457
Add onion, apples, bananas, and celery.
458
Then add chicken stock, curry, and salt.
459
Reduce heat, cover and simmer 30 minutes.
460
Stir occasionally.
461
Puree in blender or processor.
462
Chill thoroughly.
463
At serving time, blend in half and half, turn soup into chilled tureen, garnish with lemon slices or melon balls.
464
May also be served hot (add half and half at the very end), right after blending, serve immediately, garnish with sour cream dollop.
465
Clean and cut broccoli into 1/2 inch pieces.
466
Steam in 1/2 cup of water until tender.
467
Do not drain.
468
Set aside.
469
Wash and slice mushrooms.
470
Melt butter in saucepan over medium heat.
471
Add flour to make a roux.
472
Cook 2 to 4 minutes.
473
Add chicken stock, stirring with a wire whip and bring to a boil.
474
Turn heat to low.
475
Add broccoli, mushrooms, half and half, and spices.
476
Heat, but do not boil. *Chicken stock: Use homemade, canned or 4 bouillon cubes dissolved in 1 quart of water.
477
Saute hamburger in 3 tablespoons butter until done, then drain.
478
Combine all ingredients into kettle and simmer for 45 minutes.
479
The longer this simmers the better it gets.
480
Bring chicken broth, yogurt, cream, curry and salt and pepper to a simmer.
481
Beat yolks in a cup.
482
Add small amount of liquid to yolks to heat slowly.
483
Add all to soup.
484
Heat 2 minutes; stir constantly.
485
Allow to cool at least 4 hours.
486
Pour over cucumber slices.
487
Blend cucumbers, broth and garlic in a blender or food processor.
488
Add vinegar, salt and sour cream.
489
Refrigerate 24 hours.
490
Garnish with tomatoes, scallions and parsley.
491
Generous pinch cayenne pepper 3/4 c. cream (or half & half)
492
Put first 3 ingredients in saucepan with 1/2 cup stock.
493
Boil; cover and simmer for 15 minutes.
494
Put in blender.
495
Add salt and cayenne pepper.
496
Turn on high speed, remove cover and while blending, add remainder of stock, then cream.
497
Chill.
498
Serve with garnish of sour cream and fresh basil or mint leaves.
499
Cook onion in butter until onion is soft.
500
Add asparagus and paprika and cook, stirring until asparagus turns bright green.
501
Stir in chicken broth and whipping cream.
502
Heat to boiling.
503
Blend together the cornstarch and water and stir into soup.
504
Cook until thickened.
505
Season to taste with salt and pepper.
506
Drain marinade from artichokes into 2-quart saucepan.
507
Crush garlic and add to marinade.
508
Add onion and cook, covered, 10 minutes over low heat.
509
Blend flour.
510
Slowly stir in 1 can broth; heat to boiling, stirring.
511
Boil 1 minute or until mixture thickens.
512
Add hot mixture to artichokes and blend in blender until smooth.
513
STRAIN into saucepan.
514
Add remaining broth and half and half.
515
Heat to serving temperature; do not boil.
516
Sprinkle each serving with parsley.
517
Melt butter, blend in flour, gradually stir in broth until smooth; heat to boiling.
518
Add carrots, onions, leeks, wine, and Worcestershire sauce.
519
Simmer 10 minutes, stir in cheese and red pepper until cheese is melted.
520
Season to taste with salt.
521
Stir in cream, heat until hot.
522
Do not boil.
523
Serve.
524
Boil first 4 ingredients in water for 5 minutes.
525
Saute white onion in butter.
526
Add flour and blend well.
527
Boil milk and chicken broth.
528
Stir milk and broth into onion mixture.
529
Stir in boiled vegetable including water in which they were cooked.
530
Add Cheese Whiz and pepper.
531
Bring to a boil and serve.
532
Steam broccoli until tender.
533
Place half and half and water in the top of a double boiler add cheese, salt and pepper.
534
Heat until all the cheese is melted.
535
Add broccoli.
536
Mix cornstarch and water in a small bowl.
537
Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
538
Chopped chives or green onion tops
539
In a large saucepan, melt butter; saute onion, celery and garlic until soft.
540
Add salt, if desired, and pepper; cook for 1 minute.
541
Add broth and bouillon cube; simmer uncovered for 15 minutes.
542
Stir in pumpkin and half and half; cook 5 minutes, stirring occasionally to blend.
543
Top with chopped onion.
544
Serve warm.
545
Double this recipe to make 12 cups!
546
Cut squash into small pieces, about 1 inch in size.
547
Chop onion.
548
Combine squash and onion in chicken broth.
549
Cook until tender.
550
In blender combine 1/2 of squash mixture with 1/2 of cream cheese.
551
Puree and repeat for the rest of squash and cream cheese.
552
Return mixture into pot and simmer for 15 minutes.
553
Add salt and pepper to taste.
554
This recipe can work with potatoes, also.
555
Gravy mix 1 bay leaf 1/8 tsp. basil
556
Brown meat, drain. Add all ingredients, using catsup to taste. Simmer 1 hour in a large pot or slow cook in a crock pot.
557
Brown meat, drain.
558
Add V-8 juice and all other ingredients.
559
Simmer at least 30 minutes, longer if possible.
560
Serve with flour tortillas filled with low fat Mozzarella cheese and zapped in microwave until cheese has melted.
561
Great on cold days!
562
Cook barley in 1 1/2 cups stock or water until tender (cook it right in the soup kettle).
563
Add remaining stock or water, tamari and sherry.
564
In another pan, saute onions and garlic in butter.
565
When onions and garlic have softened, add mushrooms and 1/2 teaspoon salt.
566
When all is tender, add saute mixture to barley, being sure to include the liquid given off by the vegetables as they've cooked.
567
Give soup a generous grinding of fresh black pepper and simmer covered for 20 minutes over the lowest possible heat.
568
Taste to correct seasoning.
569
Garnish: fried tortilla chips, grated
570
Monterey Jack cheese, chopped green onions, sour cream
571
Combine all ingredients in a large pot, cover and cook 3 to 4 hours on low heat until beans are soft.
572
Puree and place back in the pot and thin to desired consistency with extra beef or chicken broth.
573
In medium saucepan, heat butter, onion, salt, celery salt, pepper and milk just to boiling.
574
Stir in potato puffs (dry), continue cooking until smooth.
575
Stir constantly garnish with cheese, bacon, sour cream, chives, paprika and parsley.
576
In heavy soup kettle, bring water to boil.
577
Add all ingredients except lemon juice.
578
Simmer for 30 minutes, stirring frequently to break up squash and form thick stock.
579
Stir in lemon juice at end of cooking.
580
Great leftover.
581
Brown ground beef and onion in Dutch oven or heavy kettle until meat is no longer pink.
582
Add remaining ingredients, cover and cook, simmering 1 1/2 to 2 hours.
583
In a large saucepan, brown onion in oil until tender. Add remaining ingredients. Cover and simmer for 45 minutes.
584
In Dutch oven or large heavy saucepan, lightly brown ground beef; drain off excess fat.
585
Stir in tomatoes, tomato sauce, water, frozen vegetables, onion soup mix and sugar.
586
Bring to boiling.
587
Reduce heat, cover and simmer 20 minutes.
588
Use tomatoes held at room temperature.
589
Remove cores and coarsely chop.
590
Place in a large pot with water.
591
Bring to a boil.
592
Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper.
593
Cover and simmer for 1 hour.
594
Add remaining vegetables.
595
Cover and simmer until vegetables are tender, 45 to 60 minutes longer.
596
Add remaining basil leaves, simmer 5 minutes longer.
597
Cook awhile in 1 quart water (crumbling meat). Add: 1 lg. can puree
598
Add after other ingredients are done. Simmer until everything is done. Stir often. Add enough water to make 5 quarts.
599
Slice sausage crosswise into 1/2 inch pieces; brown in oil in Dutch oven.
600
Add onion, garlic, carrots and basil; cook for 5 minutes.
601
Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper.
602
Bring soup to boil; reduce heat and simmer for 1 hour, covered.
603
Add beans and liquid, cook another 20 minutes.
604
Garnish with fresh parsley.
605
Freezes well, even better the next day.
606
Ham pieces, ground (about 1/4 lb.)
607
Place beans in soup kettle with enough water to cover entirely.
608
Soak overnight.
609
Drain water off beans and fill kettle with 4 cups cold water.
610
Cook beans on low heat until soft.
611
Saute garlic, onions and parsley in margarine and add to soup kettle along with all other ingredients.
612
Continue cooking over low heat until soft (about 3 hours).
613
Add water if beans become too thick.
614
Recipe can be doubled if desired.
615
Dissolve gelatin in boiling water. Cool. Combine soup and cheese and heat until melted. Mix in gelatin. Pour into mold and chill.
616
Freshly grated Parmesan cheese, if desired
617
Bring stock to a boil in a medium saucepan.
618
Trim any fat from beef; slice or dice beef.
619
Add beef and frozen vegetables to boiling stock.
620
Cook 5 minutes.
621
Vegetables should be slightly crisp but tender.
622
Add tomato and chives to taste.
623
Ladle hot soup into 4 soup bowls.
624
Sprinkle with Parmesan cheese, if desired.
625
Serve with fresh crusty French bread.
626
VARIATION: For a more substantial soup, add pieces of boiled potato, leftover pasta, rice or small flour dumpling.
627
Cook onion in butter until tender, but not brown.
628
Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika.
629
Cook and stir until mixture thickens slightly.
630
Reduce heat; add cheese, stirring until cheese melts.
631
Simmer 15 minutes.
632
Do not boil.
633
In large saucepan, cook onions in butter until tender.
634
Add water, bouillon, Worcestershire sauce and pepper.
635
Cover and simmer for 20 to 25 minutes to blend flavors.
636
To serve, top each serving with a slice of toasted French bread and sprinkle with Parmesan cheese.
637
If desired, place under broiler until cheese is bubbly.
638
Saute bacon in large saucepan over medium heat until crisp.
639
Stir in onion, garlic, cumin and pepper flakes.
640
Saute five minutes or until onions are soft.
641
Remove from heat and stir in flour.
642
Cook one minute, stirring constantly.
643
Gradually whisk in chicken broth.
644
Stir in tomatoes, wine, peppers and sweet potatoes.
645
Bring to a boil and reduce heat and simmer 10 minutes or until sweet potatoes are soft.
646
Add fish and corn.
647
Simmer 2 to 3 minutes, or until fish flakes with a fork.
648
Season with lime juice and pepper.
649
Spoon into bowls, garnish with parsley or cilantro.
650
2 tbsp. margarine 1 (3 oz.) jar dried beef (cut beef into sm. pieces)
651
Cook potatoes in 2 1/2 cups boiling water until tender.
652
Break up potatoes, slightly with a fork.
653
Melt margarine in a saucepan.
654
Add onion and cook until brown.
655
Add beef.
656
Cook and stir until beef curls.
657
Add flour, mix well.
658
Add milk all at once and stir until thickened.
659
Add potatoes.
660
Reheat.
661
Wash bean mix.
662
Cover with water and let soak overnight. (If you forget to soak beans overnight, cover beans with water, bring to boil and boil 2 minutes.
663
Remove from heat, cover and let stand 1 hour.) Drain beans.
664
Ad 2 quarts cold water and ham.
665
Bring to a boil; simmer covered 2 1/2 to 3 hours.
666
Stir in remaining ingredients; simmer 30 minutes, stirring occasionally.
667
1 pkg. won-tons (In boiling water cook won tons 10 minutes or until they float. Drain in colander; cool under running cold water; drain.)
668
1/4 lb. cooked ham, cut in thin strips (roast pork can be substituted for ham.)
669
In large saucepan, bring broth, water and soy sauce to boil.
670
Add won tons and cook about 5 minutes or until heated through.
671
Add ham and onions.
672
Serve hot.
673
Combine flour, salt, pepper and paprika in paper bag.
674
Drop in beef, a portion at a time; shake until coated.
675
Mix with Wesson oil in 3 quart casserole.
676
Bake, uncovered, at 400 degrees for 30 minutes.
677
Stir once.
678
Add vegetables, water, and Hunt's sauce; mix well.
679
Cover; bake at 350 degrees for 1 3/4 hours or until done.
680
Cook onion, pepper and garlic in the hot oil until onion is tender.
681
Add ground beef and crumble with fork until it loses it's red color.
682
Stir in remaining ingredients.
683
Bring to a boil.
684
Simmer, until macaroni is tender and there is little liquid, about 30 minutes.
685
Cut onion slices in half and separate.
686
Combine onion and butter in 3 quart casserole.
687
Cover and microwave for 9 minutes.
688
Stir in flour; cover and microwave for 1 minutes.
689
Add broth, water and Worcestershire sauce.
690
Cover and microwave for 6 to 8 minutes.
691
Spoon into 4 bowls.
692
Sprinkle desired amount of garlic salt and Parmesan cheese on 1 side of bread.
693
Top with remaining cheese.
694
Place on top of each serving of soup.
695
Microwave uncovered for 45 seconds.
696
Add first 5 ingredients in 4 quart saucepan.
697
Cover and simmer 20 minutes.
698
Add remaining vegetables and simmer until crispy tender.
699
Add soup and simmer until vegetables are done.
700
Add cheese until melted.
701
Sprinkle bacon bits on top of served soup.
702
964613 -- BROCCOLI CHEESE SOUP 1 c. water 1 chicken bouillon cube 1 (10 oz.) pkg. frozen broccoli 1 med. carrot, cut into sm. pieces
703
Heat water and bouillon cube to boiling; add frozen broccoli and carrot pieces.
704
Cook over medium low heat according to broccoli package directions.
705
Remove from heat but DO NOT DRAIN.
706
In another pan, melt butter; slowly add flour.
707
Continue stirring and add milk.
708
Stir in cheese (in pieces), soup, onion flakes and Worcestershire sauce.
709
After cheese is melted, add ingredients from other pan.
710
Heat thoroughly, simmering 20 to 30 minutes over low heat and serve.
711
In a Dutch oven, cook garlic and vegetables in the oil for about 10 minutes.
712
Add broth and salt and pepper.
713
Bring to a boil, reduce heat, cover and simmer until tender.
714
Mash to desired consistency.
715
Add milk, heat thru.
716
Add cheese and stir until melted.
717
Lightly spoon flour into measuring cup; level off.
718
In large saucepan, or Dutch oven, saute onion and garlic in margarine until crisp-tender.
719
Stir in flour.
720
Cook 1 minute, stirring constantly.
721
Gradually stir in 4 cups water and bouillon.
722
Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf.
723
Bring to a boil; reduce heat.
724
Cover; simmer an additional 15 to 30 minutes or until slightly thickened.
725
Add corn.
726
Cover; simmer an additional 20 to 30 minutes or until vegetables are tender.
727
Stir in half and half and ham.
728
Cook until thoroughly heated.
729
Do not boil.
730
Remove bay leaf.
731
Garnish with parsley.
732
1 tub Cool Whip
733
Drain strawberries, reserving any syrup.
734
Dissolve gelatin in boiling water.
735
Add water to reserved syrup to make 1 cup.
736
Add syrup to gelatin.
737
Chill until almost set.
738
Then fold in strawberries and gelatin into whipped cream and chill.
739
964617 -- FISH CHOWDER 3 lg. potatoes, cubed 1 lg. onion, chopped 1 (16 oz.) can tomatoes, squeezed 1/2 green pepper, diced 3 lg. stems celery, cut in 1/2 inch pieces
740
Cook potatoes, drain and save water.
741
Set aside.
742
Saute onions in 3 tablespoons oil until clear.
743
Add next 6 ingredients and seasonings; simmer until celery is almost tender.
744
The above can be prepared ahead.
745
1/2 hour before serving, heat the tomato mixture, add the potatoes.
746
Bring to a slow boil; add fish, stir to mix and simmer until fish is done, about 4 to 5 minutes.
747
Do not overstir.
748
Northern or walleye are best to use as they retain firmness.
749
Soak mushrooms in warm water to cover for 30 minutes; drain.
750
Reserve 1 cup liquid.
751
Cut off stems, discard, dice caps.
752
In 3 quart pot, bring broth, sherry, mushroom liquid and mushrooms to boil.
753
Cook 3 minutes.
754
Add tomato, simmer 1 minute.
755
Add cornstarch and cook, stirring until soup boils and thickens slightly.
756
Remove from heat and slowly drizzle in egg while stirring.
757
Add pepper.
758
Divide sesame oil and green onions into each bowl.
759
Ladle soup on top.
760
Cook bacon until crisp.
761
Remove from pan.
762
Saute onion in bacon grease, drain.
763
In large saucepan, combine bacon, onion and remaining ingredients.
764
Heat thoroughly, being careful not to scorch.
765
In soup kettle, cook bacon until crisp over medium heat.
766
Remove bacon and drain fat, leaving 2 tablespoons in pot.
767
Add green onions, green pepper and garlic; cook over medium heat until crisp tender.
768
Add tomatoes, soup, water, and bay leaf.
769
Bring just to boil, reduce heat.
770
Simmer, uncovered, 10 minutes.
771
Add chicken/shrimp and bacon; cover and heat gently for 5 more minutes.
772
Add hot sauce and serve.
773
964622 -- (VOMATCHKA) A BOHEMIAN CREAM BEAN SOUP 1 pt. string beans, cut in 1 inch pieces (green or yellow beans)
774
3 sm. onions, cut in pieces 5 sm. potatoes, cut in pieces
775
Fresh dill to taste (take out after soup is done)
776
Cover with water and boil 30 to 45 minutes.
777
When boiled enough, add 3 eggs and stir a little.
778
Add a mixture of flour and water just to thicken a little.
779
Add 1 pint of half & half cream.
780
Heat 1/4 cup vinegar and add last to soup.
781
Do not boil any more with vinegar.
782
May have to add more or less vinegar to your taste.
783
Peppers, calorabi, celery, and carrots, can also be added.
784
964623 -- ROY'S TATER SOUP 6 sm. potatoes, cut up into sm. pieces
785
Cook potatoes until tender; gently crush into very small pieces, do not pour off water unless you have a lot.
786
Mix potatoes until similar to mashing potatoes.
787
Add milk, salt, pepper and margarine.
788
Stir until gently boiling.
789
Serve with cornbread.
790
Soften gelatin in water 5 minutes.
791
Set over hot water until dissolved.
792
Mix gelatin with cheese, parsley, nuts, celery and mayonnaise.
793
Gently fold whipped cream into mixture.
794
Add drops of green color.
795
Fill molds and chill.
796
Arrange molded gelatin on plate of lettuce.
797
Put all ingredients in pan to boil, then simmer for 15 minutes. Add sherry and season to taste. Largo, Florida
798
Vigo flavoring & coloring for yellow rice
799
In large saucepan, fry onion, garlic and bell pepper in olive oil, add Chorizo, smoked ham and paprika.
800
Fry until onions are tender, but not browned.
801
Add entire contents of garbanzo can (including liquid) and also 1 1/2 cans of water.
802
Bring to a boil.
803
Add potatoes, salt to taste and pinch of Vigo flavoring and coloring to obtain desired golden color.
804
Then lower heat, cook 15 minutes or until potatoes are tender.
805
964627 -- WAKAVAKI INDIAN SOUP 6 3/4 lbs. short ribs 6 ears of corn (cut into thirds)
806
Cook short ribs in 20 cups of water for 1 hour over medium flame.
807
Add carrots, corn and garlic and then cook for 1/2 hour.
808
Next add cabbage and 10 cups of HOT water and continue cooking for 15 minutes.
809
Next add garbanzo beans, green beans, zucchini, 2 tablespoons of salt and then cook 1 additional hour.
810
Serve each bowl with 2 cups of soup and include 1 piece of corn and 2 short ribs in the bowl.
811
Serve the soup with a tortilla.
812
Melt butter in a 4-quart Dutch oven; stir in onions and pepper and, stirring occasionally, cook over high heat 5 minutes until crisp-tender.
813
Meanwhile cut ham in small chunks (3 cups) and peel and dice potato.
814
Add to pot with the water, corn and bouillon cube.
815
Bring to boil, reduce heat, cover and simmer 14 minutes or until potato is tender.
816
While soup cooks, crush crackers (1/2 cup); add milk and cracker crumbs to soup; stir until soup returns to a simmer.
817
Melt butter in saucepan.
818
Saute onions until tender.
819
Blend in flour.
820
Gradually stir in broth.
821
Cook, stirring constantly until begins to boil.
822
Boil 1 minute.
823
Stir in rice and salt.
824
Simmer 5 minutes.
825
Blend in half & half and sherry.
826
Serves: 4.
827
Boil potatoes in salt water.
828
Combine flour and cream.
829
When potatoes almost cooked, add flour and cream mixture.
830
Bring soup to a boil.
831
Add finely chopped dill (do not use stems of dill).
832
Garnish with chopped egg.
833
Season with vinegar to taste.
834
Cook above in small amount of water (covered) until tender. Add: 1 can evaporated milk 2 to 3 c. 2% milk
835
Add 4 slices crisp cooked bacon, crumbled. Simmer, do not boil. When ready to serve, add dill weed and parsley. Fairfield, California
836
Simmer above ingredients together for 20 to 30 minutes. Belleair, Florida
837
In saucepan melt butter.
838
Saute onion.
839
Add juice, broth and bay leaf.
840
Heat to boiling point, reduce heat and simmer 5 minutes.
841
Serve garnished with cheese and parsley.
842
Combine above in large container. Serve ice cold with croutons and grated Parmesan cheese.
843
Bring broth to a boil.
844
Add orzo cook until tender about 10 minutes.
845
Remove from heat.
846
In bowl beat eggs until frothy.
847
Add water to lemon juice and slowly add to egg mixture.
848
Ten pour egg mixture into remaining broth stirring constantly so as not to curdle.
849
Season to taste and serve immediately.
850
Saute onion, celery and garlic in butter in medium sized saucepan until tender but not browned, stirring often.
851
Stir in curry powder.
852
Mix in flour until smooth, cook 1 minute stirring constantly.
853
Remove from stove.
854
Add water to chicken broth to make total of 4 cups.
855
Gradually stir into curry mixture until smooth.
856
Stir in pepper.
857
Cook over medium heat, stirring constantly until mixture thickens and boils.
858
Cool slightly.
859
Place broth mixture and peanut butter in blender or processor.
860
Whirl until smooth.
861
Return to saucepan.
862
Bring to boiling, lower heat, cover and simmer 10 minutes.
863
Place yogurt in small bowl.
864
Gradually stir in some hot soup.
865
Return to saucepan.
866
Gently heat just to serving temperature.
867
DO NOT BOIL.
868
Stir in lemon juice.
869
Ladle into bowls.
870
Sprinkle with chopped peanuts and parsley.
871
Render out salt pork pieces in large cast aluminum pot.
872
Remove salt pork pieces and add onions.
873
Saute until translucent.
874
Peel and dice potatoes.
875
Bring to slow boil in separate pot for 20 minutes.
876
Warm milk in separate pan.
877
Add creamed corn to onions and fat.
878
Add corn niblets and warm milk.
879
Drain diced potatoes and combine all in original large aluminum pot.
880
Saute salt pork over medium heat until golden.
881
Remove solid pieces.
882
Add onion and cook until golden in salt pork oil.
883
Cook potatoes in water until just tender in large soup pot.
884
Add salt pork and onion.
885
Add remaining ingredients and bring to simmer.
886
Simmer for 30 minutes.
887
Add salt and pepper to taste.
888
Brown beef over moderate heat in a large saucepan or Dutch oven, breaking up lumps with a fork.
889
Pour off all but 2 tablespoons of the drippings.
890
Add onion and saute 5 minutes.
891
Add green pepper, celery, carrot, whole tomatoes, barley, salt, pepper and water.
892
Bring to boiling; lower heat.
893
Cover and simmer 1 hour or until barley is tender.
894
Add prepared soup mix, cook 30 minutes longer.
895
Serve with crusty bread.
896
COMBINATION OF: kidney, pea, black, yellow eye, etc.
897
1 lg. onion 1 (28 oz.) can tomatoes, cut OR 1 lg. can tomato puree
898
Wash beans thoroughly, cover with water and soak overnight in a large covered kettle.
899
Cover and simmer 2 to 3 hours, then add: onion, tomatoes or puree, garlic, celery and carrots.
900
Add chili powder, salt and pepper.
901
Simmer 45 more minutes.
902
Serve with cornbread.
903
The flavor improves with age.
904
964642 -- SOPA DE LIMON 6 corn tortillas, cut in wedges 1 chicken breast, boned & skinned 2 onions - 1 quartered, 1 chopped
905
Juice & zest of 1 lemon
906
Cilantro leaves for garnish
907
Spread tortilla wedges in a single layer on a baking sheet, then air dry, in a 200 degree oven for about 20 minutes, turning once.
908
Meanwhile, in a soup pot, combine chicken breast, broth, garlic, quartered onion, peppercorns and thyme.
909
Raise to a boil, then reduce heat and simmer 20 minutes.
910
Lift chicken from broth and shred with 2 forks.
911
Strain broth and reserve.
912
In soup pot, heat olive oil, then saute chopped onion and chilies over medium heat until onion is soft.
913
Add tomato and saute about 5 minutes, stirring all the while.
914
Pour broth back into soup pot, salt to taste and raise to a boil.
915
Add lemon juice and zest and grapefruit zest.
916
Simmer 20 minutes or so.
917
Ladle soup over tortilla wedges in serving bowls and garnish.
918
Wash lentils and pick over.
919
Drain.
920
Put in large kettle with remaining ingredients except sausage.
921
Bring soup to a boil, reduce heat and simmer for 1 1/2 hours.
922
Meanwhile, during last 10 minutes of cooking hour dice sausage and saute in skillet in a little heated oil until golden brown on all sides.
923
Remove ham bone and bay leaf from soup.
924
Garnish each serving with diced cooked sausage.
925
For thinner soup, add additional 2 cups of water.
926
Lentils 32 oz. chopped tomatoes 2 bay leaves
927
Reduce heat.
928
Add 1 1/2 pounds Kielbasa, cut up.
929
Cover and simmer.
930
Cook 15 minutes stirring occasionally.
931
Add to lentils and continue to cook for 30 minutes.
932
Stir up a batch of homemade soup mix to have on hand or to package in jars as kitchen gifts.
933
Mix all ingredients together and store in a jar with tight fitting lid.
934
Stir well before using.
935
Add 1 cup cooked, chopped meats, if desired.
936
Bring to boil.
937
Reduce heat to low and cover.
938
Simmer gently for 45 minutes or until peas are tender. (Cooking time may need to be extended at high altitude or in hard-water areas.) Add 1 1/2 tablespoons salt, if desired.
939
Add 1 chopped onion, 1 or 2 chopped potatoes and 1/2 teaspoon basil.
940
Bring to boil and cook as directed above.
941
To thicken mash some of the beans.
942
Serve over rice, if desired.
943
Top with a spoon of sour cream and (or) cheddar cheese.
944
In 3 quart saucepan combine all ingredients.
945
Simmer 25 minutes or until vegetables are desired tenderness.
946
Cook bacon in large pot until light brown.
947
Drain fat.
948
Add onion and garlic, saute lightly.
949
Add remaining ingredients except Parmesan cheese.
950
Simmer, uncovered, until zucchini is tender, about 15 minutes.
951
Cool about 15 minutes and blender 2 cups at a time.
952
Reheat and serve with Parmesan cheese sprinkled on top.
953
Freezes well.
954
2 lbs. zucchini, cut into 1/2 inch pieces
955
Brown sausage, drain off fat.
956
Add celery and cook 10 minutes.
957
Add remaining ingredients except green pepper.
958
Simmer, covered, 20 minutes.
959
Add green pepper and cook, covered, 10 minutes.
960
The tomatoes and zucchini create soup liquid.
961
Serve with garlic buttered Italian bread and grated Parmesan cheese.
962
Melt butter and saute onion until tender.
963
Add chicken stock and bring to boil.
964
Add carrots, potatoes, thyme, Tabasco sauce and Worcestershire sauce and simmer until vegetables are tender, 30 to 40 minutes.
965
Add milk and cheese and cook until cheese is melted.
966
Saute leeks and onion in melted butter, stirring for 5 minutes.
967
Add potato, hot water and milk and bring to a boil.
968
Reduce heat and simmer for half an hour.
969
Add cream and seasoning.
970
Garnish with chopped chives.
971
Potatoes, about 4 med. sized
972
Potato Buds (Betty Crocker dehydrated potatoes)
973
Cook ham hock until meat falls off the bone.
974
Remove cooked ham hocks, strain broth into a bowl and refrigerate overnight if possible.
975
Next day skim off the fat which rises to the top.
976
Cook the potatoes in this ham-hock stock.
977
Potatoes should be cut into cubes and cooked until soft but not mushy.
978
Then add 2 cups milk to the stock, followed by the Potato Buds until the soup thickens to desired consistency.
979
Put the deboned, diced and (or) shredded ham bits into the stock along with 1 can whole kernel corn.
980
Flavor as desired, adding salt, pepper, dehydrated onions, parsley, etc.
981
Marinate in 3/4 stick melted butter for 30 minutes.
982
Add 2 quarts of chicken broth and 3/4 cup white wine.
983
Simmer until vegetables are done.
984
Add 2 1/2 inches of Velveeta cheese, cut into small pieces.
985
Stir until cheese melts.
986
Stir into mix 1/2 pint of half and half.
987
Serve at once.
988
Combine rice and boiling water in large saucepan, simmer, covered for 50 to 60 minutes.
989
Drain off excess liquid; set rice aside.
990
Fry bacon until crisp; remove bacon and saute onion, celery and carrots in small amount of bacon fat.
991
Combine broth, soups, milk, mushrooms, salt and pepper, reserved crumbled bacon, sauteed vegetables and wild rice.
992
Simmer, covered, 1 hour.
993
Black pepper 1 bay leaf
994
Put all ingredients in crock pot.
995
Stir to blend.
996
Cover and cook on high for 1 hour, then on low for 8 hours.
997
Add 3 cups milk. Heat all together.
998
Heat milk.
999
Mash carrots or put through sieve.
1000
Add 1 tablespoon flour.
1001
Stir into the boiling milk and season with two tablespoons chopped parsley; gives it unusual taste.
1002
Mix butter or margarine; add the tomatoes and cook until thickened.
1003
Heat milk (but do not boil).
1004
Add the cooked tomatoes slowly, (while stirring) to the hot milk.
1005
Serve at once.
1006
Ham bone, cut meat from bone
1007
Water to cover Boil approximately 3 hours until done. Alexandria
1008
Saute garlic in small amount of oil.
1009
Pour in broth, let boil 2 minutes.
1010
Separate eggs, pour in whites with vinegar.
1011
Pour into soup and beat.
1012
Simmer 2 minutes.
1013
Use skillet for making serve in cup or hand bowl and drink.
1014
Tastes great and clears nasal passages and cleanses.
1015
Also good for high blood pressure.
1016
Paprika 2 c. milk
1017
Velveeta cheese (3 lb. pkg.)
1018
Combine all ingredients except cheese and bring to a boil. Cube cheese and add until desired thickness is achieved.
1019
Cook onions in butter until lightly browned.
1020
Add stock and Worcestershire sauce, cook 20 minutes.
1021
Season with salt and pepper.
1022
Sprinkle toast with cheese.
1023
Pour soup in bowls and float toast slices on top.
1024
Place under broiler a few seconds until cheese is lightly browned.
1025
In a large saucepan, combine all ingredients.
1026
Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender.
1027
If necessary, add 1/2 to 1 cup water to thin soup.
1028
Yield 6 to 8 servings.
1029
Combine tomato soup, orange juice, chicken, broth, lemon juice, and sugar in 4 cup glass measure.
1030
Cook on high 5 to 5 1/2 minutes in microwave.
1031
Serve with croutons, Parmesan cheese or sour cream.
1032
Trim off coarse ends of asparagus and cut into 1 inch pieces.
1033
Cook until tender in 1 cup of chicken stock.
1034
Melt butter in a deep saucepan.
1035
Remove from heat and stir in flour.
1036
Add remaining stock slowly.
1037
Cook, stirring constantly until slightly thickened.
1038
Stir in cream, pepper and cooked asparagus with liquid and heat through.
1039
964666 -- POTATO SOUP 6 potatoes, peeled & cut into bite size pieces 2 onions, chopped 1 carrot, pared & sliced
1040
Put all ingredients except evaporated milk in crock pot.
1041
Cover and cook on low 10 to 12 hours or on high 3 to 4 hours.
1042
Stir in milk during last hour.
1043
Grate cheese and garlic.
1044
Add remaining ingredients; mix well until blended real good.
1045
The mixture will be soft.
1046
Will harden in the refrigerator.
1047
Serve with crackers, celery sticks, etc.
1048
Bring 4 quarts salted water to boil in large saucepan.
1049
Add onions and cook until tender, 7 to 10 minutes, drain.
1050
Melt butter in large saucepan over low heat.
1051
Add flour and cook 2 minutes.
1052
Increase heat, gradually whisk in milk.
1053
Bring to boil, reduce heat and simmer until thickened, 5 minutes.
1054
Season with salt, pepper and nutmeg. (Can be made ahead.
1055
Cover and refrigerate sauce and onions separately up to 24 hours.
1056
Reheat sauce over low heat.
1057
Stir in onions and parsley; heat through.
1058
Preheat broiler.
1059
Pour onions into flame-proof casserole dish.
1060
Broil about 4 minutes, until onions are bubbly and lightly browned.
1061
Mix ingredients well. Refrigerate for several hours before serving. Garnish with mint leaves or Maraschino cherries. Makes 6 portions, 1/2 cup.
1062
In a 3 quart saucepan, melt butter.
1063
Add potatoes, water, bouillon cubes.
1064
Cover and bring to a boil, reduce heat to medium.
1065
Cook just until potatoes are tender.
1066
Remove one cup of potato cubes with a slotted spoon; set aside.
1067
Pour contents of saucepan into electric blender; blend until smooth then return to saucepan.
1068
Mix in reserved potatoes and broccoli.
1069
Heat on medium-low.
1070
Gradually add cheese, stirring until cheese melts.
1071
Cook diced potatoes in salt water until soft.
1072
Add margarine.
1073
To make rivels, rub egg and flour together, then add milk.
1074
These are best made by cutting through mixture with 2 forks.
1075
Drop rivels into boiling potatoes, stirring to prevent packing together.
1076
Cook 5 minutes with kettle covered.
1077
Add 1/2 cup cream.
1078
Garnish with pieces of crisp bacon.
1079
Bring 1 1/2 quart water to boil in large kettle.
1080
Add macaroni.
1081
Brown ground beef and onion.
1082
When redness is gone, add meat to macaroni.
1083
Add tomato juice and salt and pepper to taste.
1084
Simmer 1/2 hour.
1085
Just before serving add 2 cups frozen peas.
1086
Cook a few minutes and serve.
1087
Parsley 1/4 stick margarine 1 to 2 qts. milk
1088
Cook potatoes, onion, celery in slightly salted water until just tender.
1089
Drain.
1090
Add milk to cover and a little more for broth.
1091
Add margarine, parsley to taste, bacon and salt and pepper to taste.
1092
Heat until warm thru and thru.
1093
Great served with grilled cheese sandwiches.
1094
Cook broccoli according to package directions, add onion.
1095
Drain; save liquid.
1096
Mix flour with part of milk mixture until smooth.
1097
Add remaining liquid to broccoli.
1098
Stir in flour mixture, butter and seasonings.
1099
Cook over moderate heat, stirring occasionally, until soup thickens and flavors are blended.
1100
Saute carrot and onion in oil in medium sized saucepan to tender crisp.
1101
Add tomatoes, beans, cooking liquid, cabbage, salt and pepper.
1102
Bring to boil.
1103
Cover, simmer for 10 minutes.
1104
Add lima beans and parsley.
1105
Heat.
1106
Saute onion and celery in butter until soft but not brown.
1107
Stir in flour until well blended.
1108
Add chicken broth, stirring constantly, bringing to a boil.
1109
Remove from heat and put into blender and blend until smooth.
1110
Then add peanut butter and cream.
1111
Stir thoroughly.
1112
Return to low heat, do not boil.
1113
Cook onions and butter or oil over low heat until brown, 15 minutes.
1114
Then increase heat and add sugar and flour.
1115
Place in crockpot with the beef broth and cook or simmer several hours.
1116
Add wine 1 hour before serving.
1117
Place croutons in each bowl.
1118
Add soup and top with Mozzarella cheese.
1119
Place under broiler until cheese melts.
1120
Cook broccoli, celery and onion in 2 cups water until tender, about 10 minutes.
1121
Do not drain.
1122
Put in blender or food processor until good consistency.
1123
Set aside.
1124
Melt butter in saucepan.
1125
Stir in flour.
1126
Stir until mixture is bubbly.
1127
Add broccoli mixture and bouillon, salt, pepper and nutmeg.
1128
Heat to a boil.
1129
Add cream.
1130
Cook carrots, celery and onion until tender in 1 cup boiling salted water.
1131
Do not drain.
1132
Melt butter in double boiler; blend in flour.
1133
Add milk, cook stirring constantly until thick.
1134
Add broth, cheese and vegetables with liquid.
1135
Stir over low heat until cheese melts.
1136
Peel carrots.
1137
Cut in small pieces.
1138
Add small amount chicken stock and bay leaf.
1139
Microwave on high for 10 to 15 minutes or cook on stove top until tender.
1140
Meanwhile remove orange skin, zest (not white part) and cut in small pieces.
1141
Juice orange.
1142
Set aside, when carrots tender, remove bay leaf.
1143
In blender or food processor puree carrots, orange juice and zest.
1144
Add chicken stock to carrot and orange mixture.
1145
Heat.
1146
Serve hot with dollop of sour cream and sprinkled with chopped chives.
1147
Peel carrots.
1148
Cut in small pieces.
1149
Add small amount chicken stock and bay leaf.
1150
Microwave on high for 10 to 15 minutes or cook on stove top until tender.
1151
Meanwhile remove orange skin, zest (not white part) and cut in small pieces.
1152
Juice orange.
1153
Set aside, when carrots tender, remove bay leaf.
1154
In blender or food processor puree carrots, orange juice and zest.
1155
Add chicken stock to carrot and orange mixture.
1156
Heat.
1157
Serve hot with dollop of sour cream and sprinkled with chopped chives.
1158
Boil potatoes 10 minutes in chicken broth.
1159
Add cornstarch which should be thinned with a little half and half.
1160
Rinse clams and be sure they are free from grit.
1161
Reserve broth to add with all the rest of ingredients.
1162
Bring to a boil. (DO NOT BOIL) add bacon bits if desired.
1163
Rub a large bowl with a cut garlic clove.
1164
Peel tomatoes, remove cores and chop into small pieces.
1165
Prepare cucumbers, pepper and onion.
1166
Add to tomato juice, then add oil, vinegar, plenty of salt and pepper.
1167
Let all ingredients rest in bowl and chill for several hours.
1168
Place grated turnips in a pot covered with water.
1169
Bring to boil 1 to 3 minutes.
1170
Drain.
1171
Dry turnips with paper towel.
1172
Melt 4 tablespoons butter in large heavy pan.
1173
Add onions and cook over medium heat until rich brown.
1174
Add turnips and continue cooking until turnips light brown and onions carmelized to nutty color.
1175
Stir in flour, tablespoon at a time.
1176
Taste beef stock; if strong or salty use less and dilute with water.
1177
Add beef stock and water and stir until boils.
1178
Then simmer 30 minutes.
1179
Sprinkle toasted bread with Parmesan cheese and broil to slightly brown.
1180
Ladle soup into bowls over toasted bread or top with bread.
1181
Freezes well also.
1182
964687 -- ITALIAN SAUSAGE SOUP 1 1/2 lb. mild Italian sausage cut in 1/2 inch lengths
1183
Parmesan cheese to taste pepper to taste 1 lg. onion (diced)
1184
In 5 quart or larger dutch oven cook sausage over medium heat until lightly browned.
1185
Drain fat.
1186
Add garlic and onion, cook until limp.
1187
Stir in tomatoes including liquid.
1188
Add broth, wine and basil.
1189
Simmer uncovered for 30 minutes.
1190
Cook and chill remove fat.
1191
Return to fire and add rest of ingredients (parsley, pepper, to taste, zucchini and noodles).
1192
Simmer covered about 25 minutes.
1193
Serve with Parmesan cheese on top.
1194
Shredded or grated Parmesan cheese, optional
1195
In large dutch oven or heavy saucepan, heat oil.
1196
Saute onion, celery and carrots until tender.
1197
Stir in water, lentils, tomato paste, wine, parsley, bouillon cubes, salt, Worcestershire sauce and pepper.
1198
Bring to boil; reduce heat and simmer, uncovered, 45 to 50 minutes or until lentils are tender.
1199
Serve sprinkled with Parmesan cheese if desired.
1200
Heartsafe recipe, 257 calories per serving.
1201
Prepare in crock pot 3 lg. cans no fat chicken broth
1202
Oil canola or margarine 6 to 8 cocktail beef franks
1203
Pieces of celery and carrots, optional
1204
Wash and drain lentils.
1205
Simmer on low with chicken broth and spice bag (cheese cloth) for several hours.
1206
Lightly brown onion and celery in canola oil.
1207
Add carrots to pot and simmer another hour, remove spice bag.
1208
Add V8 juice and small hot dogs.
1209
Simmer another 1/2 hour.
1210
Serve with garlic, Parmesan flat bread or corn bread and salad.
1211
Day before: In large kettle, place shin beef with bone, salt, beans.
1212
Bring to a boil; skim.
1213
Cover, simmer 3 hours.
1214
In oil, saute garlic, onion parsley, ground beef and pepper until onion is tender; discard garlic.
1215
Remove bone from soup; cut off meat.
1216
Add meat to soup, along with onion mixture, celery, cabbage, carrots, tomatoes.
1217
Simmer covered 20 minutes or until vegetables are tender.
1218
Refrigerate.
1219
About 30 minutes before serving: skim fat from soup.
1220
Bring soup to a boil, add spaghetti, zucchini.
1221
Cook covered about 10 minutes.
1222
Add salt and pepper to taste.
1223
Top soup with cheese.
1224
Juice of 1 lemon
1225
Wash beans, cover with water.
1226
Soak overnight.
1227
Put beans in 2 quarts of water.
1228
Add ham hocks, bacon or ham.
1229
Cut large onion in lengths.
1230
Let simmer 2 1/2 to 3 hours.
1231
Add tomatoes, garlic clove, juice of lemon.
1232
Simmer.
1233
Delicious!
1234
In 3 quart saucepan over medium heat, saute onion, garlic in margarine until tender.
1235
Stir in tomatoes, water, peanut butter.
1236
Bring to boil, reduce heat.
1237
Cover and simmer for 5 minutes.
1238
Stir in milk, salt and pepper.
1239
Cook stirring occasionally about 10 minutes until soup thickens.
1240
If thinner soup desired, add milk.
1241
Simmer until potatoes are soft and blended.
1242
Stir in: 1 cup of white sauce and simmer another 10 minutes.
1243
Stirring constantly.
1244
Serve hot or cold.
1245
Put broth and frozen spinach in a 4 quart pot.
1246
Bring to a simmer, breaking up spinach, until completely thawed.
1247
In a small bowl beat eggs, cheese and nutmeg with fork until well blended.
1248
Bring soup to a rapid boil.
1249
Slowly stir in egg mixture.
1250
Cook 1 to 2 minutes until eggs look like little shreds and are fully cooked.
1251
Puree' strawberries until smooth. Add remaining ingredients and chill. Garnish with whole berries. Wonderful and cool on a summers day.
1252
Saute onions in butter until transparent.
1253
Blend in flour and seasonings.
1254
Stir until bubbly; remove from heat.
1255
Gradually stir in milk and soup stock.
1256
Bring to boil stirring constantly.
1257
When ready to serve, sprinkle grated cheese over bowl; put in slice of bread and cover with Swiss cheese.
1258
Broil one minute until cheese melts.
1259
Melt butter; blend in flour and seasonings.
1260
Remove from heat and stir in milk.
1261
Return to heat, stirring constantly, until thickened.
1262
Add asparagus and cooking water; heat to simmering.
1263
Remove from heat and stir in cheese until melted.
1264
Garnish with paprika, if desired.
1265
Chop bacon; fry until almost crisp.
1266
Add onion; saute'.
1267
Add potatoes, salt, pepper and water.
1268
Cook for 10 minutes over medium heat.
1269
Drain clams, reserving liquid; chop clams.
1270
Add clams, clam liquid butter and milk to potato mixture.
1271
Heat to serve temperature, but do not boil.
1272
Brown ground chuck and add next 10 ingredients, cover and simmer for 2 hours.
1273
Add kidney beans, frozen beans, peas and simmer 45 minutes.
1274
Add broken spaghetti for the last 20 minutes.
1275
Yogurt or sour cream & chives (garnish)
1276
Cook squash, remove pulp.
1277
Combine 1/2 cup stock, apples and onion in heavy medium saucepan.
1278
Cover and cook over low heat for 10 minutes.
1279
Add squash pulp, remaining stock, apple juice, ginger and salt.
1280
Cover and simmer until ingredients are very tender, about 20 minutes.
1281
Puree soup in batches in blender or processor.
1282
Strain through sieve into clean saucepan, pressing puree with back of spoon.
1283
Reheat soup gently.
1284
Season with salt and generous amount of pepper.
1285
Ladle into bowls.
1286
Garnish with yogurt or sour cream and chives.
1287
Chop or crush almonds finely.
1288
Combine with heavy cream in a small bowl.
1289
Heat butter in a medium-size saucepan.
1290
Add flour and cook slowly, stirring for 2 minutes.
1291
Gradually add chicken broth, stirring and cooking slowly, until thickened and smooth.
1292
Add half and half, salt and pepper and heat through.
1293
Mix in almonds and heavy cream just before serving.
1294
Saute chopped onion in oleo or oil.
1295
Add water and bouillon.
1296
Heat to boiling, stirring until dissolved.
1297
Add potatoes and salt, cook until potatoes are soft, then mash them in pan.
1298
Add cooked broccoli, garlic and milk.
1299
Heat.
1300
Add cheese, stirring until melted.
1301
You may add pepper to taste.
1302
Cut potatoes into small pieces and cook in salted water, with the onion.
1303
In a heavy pan melt the margarine over low heat.
1304
Stir in flour and cook until bubbly.
1305
Slowly add half of the milk.
1306
Add hot, cooked potatoes and onion mixture.
1307
Use an "old-timers" potato masher to break up potatoes a little bit.
1308
Add the rest of the milk and the salt and pepper.
1309
Cook over medium heat until hot.
1310
If it is not thick enough, shake 1 tablespoon of flour with 1/2 cup cold milk and add to the soup, stir frequently, garnish with a sprinkle of dried parsley.
1311
MMMM - Good!
1312
The guys love it!
1313
Serve with crackers and butter.
1314
1 pkg. (lb.) frozen fish fillets, thawed or part and cut 1 inch chunks.
1315
In large saucepan saute' onion, celery, and garlic in butter until tender.
1316
Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes. At this point, refrigerate or freeze, if desired.
1317
Or add fish and simmer 7 to 10 minutes or until fish is opaque and flakes easily with fork.
1318
Combine meat and next five ingredients.
1319
Cook 25 to 30 minutes.
1320
Add tomato puree and tomatoes.
1321
Cook 10 minutes.
1322
Add noodles.
1323
Cook until soft.
1324
Sprinkle nutmeg on each serving.
1325
Homemade noodles are best.
1326
Preheat oven to 375 degrees.
1327
In large saucepan, saute onions in butter or margarine until translucent about 20 minutes.
1328
Add beef broth, sherry, Worcestershire sauce and pepper.
1329
Pour into 6 oven proof bowls.
1330
In each bowl layer the following: First French bread slice, Second Parmesan cheese (1/6), Third Swiss cheese slice Bake at 15 to 20 minutes, cheese should be slightly brown and bubbling.
1331
Brown meat in saucepan; drain.
1332
Transfer to large pot and add water, tomatoes, carrots, mushrooms, barley and oregano.
1333
Bring to boil; reduce heat.
1334
Cover; simmer 10 minutes or until barley and carrots are tender.
1335
Season to taste.
1336
Stir in cheese until melted.
1337
Heat olive oil and onions in medium saucepan.
1338
Quarter tomatoes and add to saucepan along with garlic and beet.
1339
Season with salt, pepper and basil.
1340
Reduce heat to low and cook 45 minutes.
1341
Discard beets and transfer to food processor, puree until smooth.
1342
Before serving, season with lemon juice, Tabasco sauce and vinegar, then add 1/2 inch cubes of Mozzarella cheese.
1343
Saute onion, celery and garlic in oil in large saucepan for 3 minutes or until onion softens.
1344
Stir in tomatoes.
1345
Break up chunks with spoon.
1346
Add water, paste, cabbage, carrot, basil, bay leaf, oregano, salt and pepper.
1347
Bring to a boil.
1348
Cover.
1349
Lower heat and simmer for 25 minutes.
1350
Add macaroni.
1351
Simmer, covered, for 20 minutes.
1352
Stir in beans with liquid.
1353
Cook, covered, for 10 minutes or until vegetables and macaroni are tender.
1354
Discard bay leaf.
1355
Soup is thick.
1356
Place olive oil in a large soup pot.
1357
Add bacon, garlic, onion, parsley, sage, salt and pepper and brown a little.
1358
Add tomato paste, diluted in 1 cup red wine.
1359
Cook 5 minutes.
1360
Add all vegetables and 1 1/2 quarts of the stock and cook slowly 45 minutes.
1361
Add pasta and cook 10 minutes longer.
1362
Sprinkle soup with Romano cheese.
1363
Serves about 5 or 7.
1364
Soak beans overnight.
1365
Cook in approximately 3 quarts of water until tender (3 hours).
1366
Add sauerkraut and simmer 1/2 hour.
1367
Add flour and oil and brown lightly in skillet with onion and garlic (chop fine).
1368
Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.
1369
In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes.
1370
Add the carrots, potatoes and broth.
1371
Simmer, covered, until vegetables are soft, about 30 minutes.
1372
Cool enough to use in electric blender, whirl (in two batches) until smooth.
1373
Return to saucepan; stir in the half and half, salt and pepper.
1374
Reheat.
1375
Sprinkle each serving generously with the chives.
1376
Beautifully smooth, delicate in flavor and a lovely color.
1377
As good as gold!
1378
Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes.
1379
1 slice bacon, cut into 1 inch pieces
1380
Sort and wash beans; place in Dutch oven.
1381
Cover with water 2 inches above beans.
1382
Cover and let soak 8 hours.
1383
Drain beans and return to Dutch oven.
1384
Add 3 cups water to beans, bring to a boil.
1385
Add bacon, sugar and salt; cover, reduce heat and simmer 30 minutes.
1386
Stir in beer, beef, chili powder, cumin and garlic powder.
1387
Cover and simmer 1 hour, stirring occasionally.
1388
Stir in tomatoes and green chiles.
1389
Cover and simmer an additional 30 minutes.
1390
In saucepan, stir soup into water; add corn. Partially cover; simmer 7 minutes, stirring now and then. Makes 3 to 4 servings.
1391
In large pot, put ham, water, onion, celery, carrots, and navy beans. Cook 2 to 3 hours. Add barley and cook another 2 hours.
1392
In a little bit of butter, saute the bacon in a stock pot.
1393
Add the potatoes, onions, marjoram, and beef stock and cook over low heat about 25 minutes.
1394
At the end of that time, add the carrots, celery and leeks and simmer for an additional 10 minutes.
1395
Transfer ingredients to a food processor and process to a satiny consistency.
1396
Return ingredients to stock pot and add heavy cream.
1397
Cook about 5 more minutes over low heat.
1398
Season to taste.
1399
Garnish with parsley and serve immediately.
1400
Place carrots and potatoes in approximately 4 quarts of water.
1401
When partially cooked, add sliced mushrooms, parsley, and onion, cook until tender.
1402
Make a roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil, lightly brown in frying pan and slowly mix into soup broth.
1403
Add more water if too thick.
1404
For a richer soup, use chicken or beef broth.
1405
Brown sausage, add onions, and cook until tender. Drain sausage. Add remaining ingredients, cook for 1 hour.
1406
1 tsp. salt 1/4 tsp. pepper 2 med. (1 c.) carrots, cut into 1/2 inch pieces 2 med. (1 c.) stalks celery, cut into 1/2 inch pieces
1407
Heat water and peas to boiling in Dutch oven; boil 2 minutes.
1408
Remove from heat; cover and let stand one hour.
1409
Stir ham, onion, salt, and pepper into peas.
1410
Heat to boiling; reduce heat.
1411
Cover and simmer until peas are tender, about one hour.
1412
Skim fat if necessary.
1413
Remove ham, trim fat and bone from ham.
1414
Cut ham into 1/2 inch pieces (about 4 cups).
1415
Stir ham, carrots, and celery into soup.
1416
Heat to boiling, reduce heat.
1417
Cover and simmer until vegetables are tender, about 45 minutes.
1418
Combine beef, water, and 2 tablespoons salt.
1419
Cover; bring to boil and skim off any scum that rises to the top.
1420
Re-cover and simmer 4 hours.
1421
Add remaining ingredients except 2 tablespoons minced parsley.
1422
Cover and simmer 30 minutes.
1423
Sprinkle with remaining parsley.
1424
Carcass, wings & bones of 1 leftover turkey
1425
Remove all meat from the bones and carcass and refrigerate.
1426
Add remaining ingredients and 3 quarts of water.
1427
Cover and simmer on the low setting for 24 hours.
1428
Strain broth, and refrigerate overnight in a clean bowl.
1429
Discard vegetables and bones.
1430
The next day, remove the fat that has congealed on the surface of the broth.
1431
Place in a large kettle and bring slowly to the boil.
1432
Add: 1 1/2 c. chopped celery 1 1/2 c. chopped carrots 1/2 c. chopped parsley
1433
Simmer for 15 minutes.
1434
Add 3/4 cup parsley and simmer for another 15 minutes or so.
1435
Salt and pepper to taste and add 1 cup noodles or other small soup pasta.
1436
Simmer until the pasta, barley and vegetables are tender.
1437
Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling.
1438
Finely dice: 1 med. or 2 sm. potatoes 1 med. onion
1439
Cook in lightly-salted water (just enough to cover potatoes, onions) until soft. (Potato mixture can be mashed before adding clams, if desired.) Add 1 flat can of minced or chopped clams with liquid.
1440
Bring to boil.
1441
Add: Salt & pepper to taste
1442
Add 1 can (14 ounce) evaporated milk (or evaporated skim milk) and HEAT BUT DON'T BOIL. Serve hot. Serves 2.
1443
1 can (16 oz.) tomatoes, cut up
1444
Rinse beans.
1445
Place in large kettle, cover with about 2 quarts water, bring to a boil.
1446
Remove from heat, cover and let stand for 1 to 2 hours.
1447
Drain off water.
1448
Add 2 quarts fresh water (or broth-bouillon), ham or pork bones and bay leaf.
1449
Bring to a boil and simmer for 2 to 3 hours.
1450
Remove and discard bay leaf.
1451
Add onion, tomatoes, chili powder, salt and pepper.
1452
Simmer 10 minutes more (or longer).
1453
Simmer all for 1 hour more.
1454
They even passed a law to require this!
1455
In a large saucepan, bring water and vegetables to a boil.
1456
Simmer 10 minutes or until vegetables are tender.
1457
Add kielbasa and soup.
1458
Heat through.
1459
Garnish with parsley, if desired.
1460
Put beef neck soup bones and small pot roast (1 pound or so) in soup pot and cover with cold water.
1461
Add seasonings: 3 or 4 cloves 3 bay leaves
1462
Simmer 2 hours.
1463
Remove cloves, bay leaves and peppercorns.
1464
Then clean and slice vegetables and add: 5 to 6 sm. potatoes, cubed 4 lg. carrots
1465
Simmer 1 hour or until all vegetables are tender.
1466
Remove neck bones and meat and shred and return to pot.
1467
Add 2 or 3 beef bouillon cubes.
1468
PART 2
1469
PART 1: Boil until all are done.
1470
PART 2: Add soup and cheese.
1471
Stir until smooth.
1472
Heat to serve (DO NOT BOIL).
1473
If too thick, add a little water.
1474
Peel onions and slice thin; brown lightly in butter in frying pan.
1475
Pour sauteed onion slices into crock pot.
1476
Add water, bouillon cubes and consomme.
1477
Set cooker on low setting and cook for 7 to 8 hours.
1478
Or cook on high 3 to 4 hours.
1479
Serve with croutons and Parmesan cheese.
1480
Cook cauliflower and onion in 1/4 cup water until tender.
1481
Smash cauliflower with potato masher, if too lumpy.
1482
Add remaining ingredients in saucepan and heat.
1483
Sprinkle with cheddar cheese.
1484
Heat oil in heavy 4 quart saucepan over medium-high heat.
1485
Add onions and garlic and saute until onions are translucent, about 10 minutes.
1486
Add next 6 ingredients.
1487
Cook until bell pepper just softens, stirring occasionally, 6 minutes.
1488
Mix in 5 cans broth, tomato paste and tomatoes.
1489
Bring mixture to boil.
1490
Stir in barley and lentils.
1491
Reduce heat, simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
1492
Thin soup to desired consistency with remaining broth.
1493
Season with salt and pepper.
1494
Ladle into soup bowls and garnish with parsley, if desired.
1495
Chop leeks and onions together.
1496
Cook with butter in large pot.
1497
Do not brown onions.
1498
This takes 5 to 6 minutes.
1499
Add flour and stir 2 minutes.
1500
Gradually add water.
1501
Add salt and potatoes.
1502
Add the greens from leeks.
1503
Partially cover and simmer for 30 to 40 minutes.
1504
Add milk as desired.
1505
Simmer meat, water, salt and pepper 2 hours, covered.
1506
Remove bones.
1507
Dice meat and return to broth.
1508
Add remaining ingredients to the broth, EXCEPT beets and sour cream.
1509
Cover and simmer 1 hour.
1510
Add beets.
1511
Heat through.
1512
Remove bay leaf.
1513
Season to taste.
1514
Top each serving with a dollop of sour cream.
1515
Brown meat.
1516
Add all ingredients except the peas.
1517
Bring to a boil, then simmer 50 minutes uncovered.
1518
Add frozen peas.
1519
Cover and cook 10 additional minutes.
1520
Freezes well.
1521
Brown sausage, breaking it up.
1522
Add onion and garlic and saute.
1523
Stir in tomatoes with liquid, breaking up tomatoes, and broth.
1524
Bring to boil and add escarole, simmer covered 15 minutes.
1525
Meanwhile cook pasta, drain.
1526
Drain beans.
1527
Add both to soup, heat through.
1528
Added salt to your taste (optional)
1529
Brown meat.
1530
Drain off grease.
1531
Add the remaining ingredients.
1532
Simmer 1 hour or until vegetables are tender. (Can also be made in crock pot for 4 hours on high power.)
1533
In large saucepan brown meat, drain off fat.
1534
Add onions and cook until tender, about 5 minutes.
1535
Stir in remaining ingredients, except tomatoes.
1536
Heat to boiling, reduce heat, cover and simmer for 20 to 30 minutes.
1537
Add the tomatoes, cover and simmer 20 minutes longer, or until vegetables are tender.
1538
Add bouquet sauce if desired.
1539
Remove bay leaf.
1540
In a heavy pot saute until onion is golden: Oil as needed
1541
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)
1542
Add: 1 (28 oz.) can tomatoes, chopped & mashed with a spoon
1543
Have ready: 3 c. milk, hot
1544
If starting with rice which is raw, cook until rice is done, about 45 minutes.
1545
If using precooked rice, cook until flavors mingle, at least 15 minutes.
1546
Remove from heat.
1547
Add milk and butter and more salt and pepper if needed.
1548
Warm but do NOT boil.
1549
Delicious with oatmeal bread.
1550
Saute onions in butter or oleo. Add rest of ingredients and cook slowly until broccoli is tender.
1551
Cook ham hocks 2 hours.
1552
Pull meat off when cool.
1553
Put in peas and beans in water, let cook 20 minutes.
1554
Then add potatoes and corn.
1555
Then add meat and tomato juice.
1556
Cook 20 minutes.
1557
Saute onions in margarine until transparent.
1558
Add flour and cook until golden.
1559
Add consomme and water.
1560
Bring to a boil.
1561
Add salt, pepper and milk and simmer for 20 minutes.
1562
Slice bread, lightly buttered on both sides and bake until very crunchy.
1563
Top with cheese and bake until cheese is melted.
1564
Place bread in bowl and top with soup.
1565
Saute finely chopped onions in butter until clear.
1566
Cook broccoli as directed.
1567
Drain, place cooked broccoli and milk in food processor or blender.
1568
Add to cheese and sauteed onions.
1569
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.
1570
Cut and pre-boil salt meat.
1571
Then brown a little in a little cooking oil.
1572
Take out and put aside.
1573
Brown tomato paste in same cooking oil until dark brown.
1574
If there is too much oil, take out some.
1575
Add chopped onions and simmer a while.
1576
Then add salt meat, corn and rest of seasonings.
1577
You may add black pepper or any other spice that you like.
1578
To every can of corn, add two cups of water.
1579
Boil for about 1 hour, watching that you have enough water at all time.
1580
Season with garlic powder, onion powder, salt and LA hot sauce 6 turnips
1581
Peel and chop in large chunk all raw vegetables.
1582
Put ingredients in large pot (except vermicelli).
1583
Fill the pot with water.
1584
Put in seasoning, cook until raw vegetables are tender.
1585
Add vermicelli and cook until vermicelli is tender.
1586
Turn off and let stand.
1587
If you want it thicker, put in one can tomato paste.
1588
If you want meat, put it in at the start.
1589
Brown onion and hamburger. Stir in vegetable soup and water. Cover and cook on low in skillet until thick. white Oak Mower
1590
Freshly ground white pepper to taste
1591
Place the potatoes, celery, onion and water in a large saucepan and bring to a boil.
1592
Reduce the heat and simmer until the vegetables are soft but not mushy, about 30 minutes.
1593
Drain or allow the water to reduce until almost gone.
1594
Chop parsley leaves and reserve the stems.
1595
Add the milk, butter, parsley stems, salt and white pepper to taste.
1596
Allow the soup to simmer, uncovered, for the flavors to blend, 8 to 10 minutes.
1597
Remove the parsley stems; taste for salt.
1598
Stir in the chopped parsley leaves.
1599
Serve with crisp crackers or one of your best homemade breads.
1600
In a Dutch oven, brown beef.
1601
Add all remaining ingredients except parsley; bring to a boil.
1602
Reduce heat and simmer, covered, for 1 hour.
1603
Garnish with parsley.
1604
Trim tops from beets leaving a 1 inch piece of stem.
1605
Place in large saucepan with 2 quarts cold water and salt to taste.
1606
Bring to boil; reduce heat, cover and simmer about 30 minutes until beets are fork tender.
1607
Cool 10 minutes.
1608
Drain; reserving 6 cups beef liquid.
1609
Peel beets and cut into 1/2 inch cubes.
1610
In large saucepan over medium heat, cook onion in oil until lightly browned and tender, 10 minutes.
1611
Add cubed beets, reserved beet liquid and apples.
1612
Bring to boil; simmer 3 to 4 minutes until apples are tender.
1613
To serve, ladle soup into bowls.
1614
Dollop with sour cream; garnish with apple slices.
1615
Add to first mixture. Cook for 1 1/2 hours: 3 tbsp. whole mixed spices in bag
1616
Cook 1/2 hour longer.
1617
Mix 10 tablespoons brown flour to smooth paste and add to soup.
1618
Cook a little longer, remove from heat and add 1 cup wine.
1619
Brown onion in butter.
1620
Add cold water and dry lentils.
1621
Bring to a boil, cover and simmer for about 2 hours.
1622
Add several sliced carrots, celery stalks with leaves, potatoes, basil, tomatoes and salt.
1623
Continue simmering with cover on until vegetables are tender.
1624
Serve with grated cheese on top if desired.
1625
Bay leaf 1 c. carrots, sliced
1626
Wash and drain split peas or lentils.
1627
Put all ingredients in pan.
1628
Heat to boiling.
1629
Cover and boil gently about 30 minutes until split peas or lentils are tender.
1630
Menu Idea: Serve with orange-grape fruit salad, ice cream and cake.
1631
Cook onion in fat until tender and lightly browned.
1632
Stir in flour and salt until smooth.
1633
Slowly stir in water.
1634
Cook and stir over medium heat until slightly thickened.
1635
Remove from heat.
1636
Add milk.
1637
Stir in potato flakes or granules until smooth.
1638
Heat until hot but not boiling.
1639
SPICES:-- 3 bay leaves
1640
Let beans soak overnight in twice the volume of water.
1641
Drain and rinse.
1642
Saute 1/2 of the ham hocks with garlic, onion and a bit of olive oil.
1643
Then, in large pot, simmer together beans, water, sauteed mixture, bay leaves, cloves and remaining ham hocks for 1/2 hour.
1644
Steam carrots and beets until partially tender.
1645
Prepare vegetables, add to beans with the spices, bring to a boil.
1646
Simmer for 1 hour or until vegetables are tender.
1647
Adjust salt and pepper to taste.
1648
To serve: Serve with hot corn bread.
1649
Dice bacon, fry slowly in big pot.
1650
Remove, drain, reserve.
1651
Saute onion in drippings.
1652
Add potatoes, broth, pepper and thyme.
1653
Simmer, covered for about 30 minutes, until potatoes are done.
1654
Stir in corn and milk, beat through.
1655
Taste for seasoning.
1656
Serve - sprinkle with paprika and bacon.
1657
Bouillon granules to season
1658
Prepare ahead: In small bowl cover mushrooms with 1/2 cup of hot water, soak 30 minutes.
1659
Discard water.
1660
Cut away tough stems and discard.
1661
Thinly slice mushroom caps.
1662
Drain bamboo shoots and tofu, and rinse in cold water.
1663
Slice into strips.
1664
Combine in heavy saucepan the stock, soy sauce, mushrooms, bamboo shoots.
1665
Bring to boil over high heat.
1666
Immediately reduce heat to low, cover pan and simmer 3 minutes.
1667
Drop in tofu, pepper and vinegar.
1668
Bring to boil again.
1669
Add pork and boil again.
1670
Mix cornstarch with water and pour into soup.
1671
Stir until soup begins to thicken, then slowly pour in egg, stirring all the while.
1672
Remove from heat, adjust seasoning with bouillon, vinegar and pepper.
1673
In a large kettle, melt butter, brown the beef and pork.
1674
Add beef stock, tomatoes and their liquid, undrained sauerkraut, onions, celery, carrots, parsley, bay leaf, salt, pepper, marjoram and thyme.
1675
Bring to boil, reduce heat and simmer, covered for 2 hours or until meat is tender.
1676
Stir in brown sugar, simmer covered an additional 15 minutes.
1677
3 lbs. good beef chuck, cut for stew
1678
Brown in large skillet beef in 1 tablespoon oil.
1679
Sprinkle flour over beef with salt and pepper and thyme.
1680
Cook flour some (2 minutes slowly).
1681
Then pour over broth and wine.
1682
After 2 hours of baking in 325 degree oven, tightly covered, add mushrooms and onion.
1683
Cook 1 hour more.
1684
Always tightly covered.
1685
Yummy!
1686
Can freeze.
1687
Mix vegetables and cook until tender. Add bouillon cubes and Mrs. Dash and salt. Cook until broth thickens.
1688
Melt butter in saucepan over low heat.
1689
Add onion and cook until soft, but not brown.
1690
Add potatoes and water.
1691
Cover and bring to a boil.
1692
Cook until tender, 10 to 15 minutes.
1693
Stir in cream of chicken soup, milk and seasonings.
1694
Blend well.
1695
Simmer until heated through.
1696
Serve with grated cheese.
1697
Brown ground beef. Add vegetables and soup. Add 4 cans of water. Cook 4 hours.
1698
Saute onions, celery and broccoli in margarine; add flour and simmer until vegetables are crisp.
1699
Add chicken stock and milk.
1700
Add seasonings and grated cheese and stir until cheese is melted.
1701
Melt margarine in saucepan.
1702
Brown onions, add flour and continue to cook.
1703
Stir in broth and bring to boil.
1704
Reduce heat and simmer for 15 minutes.
1705
Preheat broiler.
1706
Divide soup into oven proof bowls.
1707
Top each with two slices of bread.
1708
Sprinkle with cheese and brown under broiler.
1709
Melt shortening and cook onions and celery until tender.
1710
Put in potatoes and water and cook until tender.
1711
Put in corn and salt.
1712
Bring to boil.
1713
Add tomato soup and chicken base.
1714
Season.
1715
Heat, but do not bring to a boil.
1716
Bring water, barley, beef broth to a boil, reduce heat to medium, cover and simmer 10 minutes or until barley is almost tender.
1717
Meanwhile in medium sized bowl mix ground beef, eggs, seasoned bread crumbs and meatloaf seasoning.
1718
Mix until well blended.
1719
Drop meat mixture into soup.
1720
Simmer covered 5 to 7 minutes longer until meat loses its pink color.
1721
Skim any foam from top of soup.
1722
Add peas, carrots and onions as desired.
1723
Brown meat in fat, add water and soup mix.
1724
Cover and bring to boil.
1725
Reduce heat and cook 30 minutes.
1726
Add remaining ingredients, increase heat until soup comes to a boil.
1727
Turn to low and cook 1/2 hour or until vegetables are done.
1728
Mix together with sour cream or Cool Whip. Cool in refrigerator for 2 hours. Serve in lettuce cups. Serves 4 to 6.
1729
Pour all cans into large soup pot.
1730
Cook bacon and chop into small pieces add to soup mixture.
1731
Saute' onion and if fresh parsley in butter until soft.
1732
Add to soup mixture.
1733
Add salt and pepper.
1734
Simmer on top of stove for 1 hour.
1735
Bring peas to a boil for 3 minutes, reduce heat and simmer until tender, 45 to 50 minutes.
1736
Add vegetables and simmer until tender, 15 to 25 minutes.
1737
Add water as needed.
1738
Remove bay leaf.
1739
Puree to thicken the soup.
1740
The children love it!
1741
Melt butter, saute' onion. Add remaining ingredients. Cook 10 minutes.
1742
Melt butter in 2 quart saucepan.
1743
Add celery and onion.
1744
Saute 5 minutes.
1745
Blend in flour and salt.
1746
Cook until smooth, stirring constantly.
1747
Remove from heat.
1748
Gradually add milk, cook over medium heat, keep stirring until thickened.
1749
Boil and stir 1 minute.
1750
Add peanut butter, stir until blended, stir in broth, heat to serving temperature (do not boil).
1751
Yield 4 cups.
1752
Saute vegetables in butter for 5 minutes.
1753
Add water and bouillon cube; simmer 5 minutes.
1754
Add remaining ingredients and simmer 10 minutes more.
1755
Serve.
1756
Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon.
1757
Puree soup in blender; return to saucepan.
1758
Remove about a cup of liquid and combine it with arrowroot.
1759
When thickened, return to soup.
1760
Stir in lemon juice, and wine.
1761
Heat through.
1762
Serve with a spoonful of sour cream on each bowl.
1763
Cook and stir celery, carrot, onion in margarine in saucepan until celery is tender, about 15 minutes.
1764
Stir in flour, salt, pepper.
1765
Stir in wild rice, water and broth.
1766
Heat to boiling; reduce heat.
1767
Cover and simmer 15 minutes stirring occasionally.
1768
Stir in remaining ingredients.
1769
Heat until hot (do not boil) 5 servings.
1770
In medium bowl mix gelatin and sugar.
1771
Add boiling water and stir until gelatin dissolves completely then stir in wine.
1772
Refrigerate stirring occasionally until mixture begins to thicken and become syrupy.
1773
Fold in berries and cherries.
1774
Pour into a 4 cup mold or 6 3/4 cup individual molds.
1775
Refrigerate until firm 3 or 4 hours.
1776
Serve with whipped cream.
1777
Fraiche in potpourri section.
1778
Combine macaroni, navy beans, vegetables; stir well.
1779
Combine mayonnaise and next four ingredients.
1780
Stir well to mix.
1781
Pour over macaroni mixture.
1782
Mix well to coat.
1783
Cover and chill.
1784
Line salad bowl with Romaine leaves.
1785
Spoon salad into bowl.
1786
Arrange tomato slices on top.
1787
Tabasco sauce 2 (32 oz.) bottles of Mr. & Mrs. 'T'
1788
Richard Spicy Bloody Mary mix Place the tomatoes in boiling water a couple of minutes and peel the skins.
1789
Cut peppers in half.
1790
Peel cucumbers and onion and cut the vegetables into pieces suitable for your blender or food processor.
1791
Chop the vegetables fine.
1792
Place in a bowl.
1793
Cut the crusts from the bread and tear into small pieces.
1794
Put them and a little of the Bloody Mary mix into the blender and puree.
1795
Add this mixture to the vegetables.
1796
Add 4 tablespoons each of wine, vinegar and olive oil and stir thoroughly.
1797
Add a crushed and chopped garlic clove and taste the soup, adding more garlic if desired.
1798
Add Tabasco sauce, 1 drop at a time, and taste after each addition.
1799
Being careful not to overdo it.
1800
Put into refrigerator overnight.
1801
This soup is best when served very cold.
1802
Any leftovers may be frozen.
1803
3 lb. Italian sweet sausage, skinned & cut 1 inch pieces 1 onion, diced 2 green peppers, diced
1804
Cook sausage and remove from pan, keep hot.
1805
Cook peppers and onions until soft.
1806
Add sausage to peppers and onions.
1807
Add: 4 c. chicken broth (can use chicken bouillon)
1808
Add salt and pepper to taste.
1809
Bring to boil, lower heat, cover and simmer 1 hour.
1810
Cook 1 cup bowtie noodles (or macaroni).
1811
Add to sausage mixture.
1812
Cut bacon into strips, saute them in 2 quart saucepan.
1813
Add onion, celery and green pepper, small amount of tomato chunks, saute until transparent.
1814
Add water, potatoes, bay leaf and salt.
1815
Bring to boil, cover and reduce heat to low.
1816
When potatoes are tender, add clams with liquid, thyme, basil, garlic and cayenne.
1817
Simmer about 5 minutes.
1818
Add wine and serve garnished with fresh parsley.
1819
Rinse beans.
1820
In a Dutch oven, combine beans and water.
1821
Bring to a boil.
1822
Reduce heat; cover and simmer until beans wrinkle and crack, about 1 1/2 hours.
1823
Add onion, pork, salt, garlic and oregano.
1824
Simmer, covered, 1 1/2 to 2 hours or until beans and pork are tender.
1825
Cook broth and vegetables on medium-high in large pot 15-20 minutes; reduce heat.
1826
In separate pot, melt butter.
1827
Add flour.
1828
Cook until bubbly on medium-high.
1829
Add milk; boil.
1830
Mix eggs and half and half, then add to milk-flour mixture.
1831
Stir until very, very thick.
1832
Add to vegetables.
1833
Cool medium-low for 5 minutes.
1834
Add regular milk, it too thick.
1835
Follow directions on box of Kona Coast clam chowder mix, except clam juice, can be purchased at Smith's, in the meat department.
1836
After mix has simmered, add cheese until melted.
1837
Add Worcestershire sauce and chicken bouillon and salt and pepper and garlic; allow to simmer for 30 minutes.
1838
Put all vegetables in a steamer until tender.
1839
Add to soup and serve.
1840
Optional: 1 c. grated Cheddar cheese
1841
Melt butter in large pan.
1842
Add onion, potato and carrot.
1843
Cover and cook over very low heat 5-10 minutes.
1844
Add broth, salt and pepper to taste.
1845
Simmer until vegetables are tender.
1846
Remove from heat.
1847
Puree 1/2 of mixture or blender or food processor.
1848
Return puree to reserve mixture in pan and stir in cream.
1849
Add corn; return to heat if necessary.
1850
DO NOT BOIL!
1851
Serve garnished with cheese, if desired.
1852
Cook and stir sausage and onions in a 3 quart saucepan until sausage is light brown; drain.
1853
Stir in remaining ingredients except cheese; break up tomatoes with fork.
1854
Heat to boiling; reduce heat, simmer until zucchini is tender, about 5 minutes.
1855
Serve with cheese.
1856
Saute pork in large Dutch oven until crisp; drain.
1857
Brown ground beef.
1858
Add remaining ingredients except macaroni and Parmesan.
1859
Bring to a boil; cover, reduce heat and simmer one hour.
1860
Stir occasionally.
1861
Add macaroni; simmer 10 minutes.
1862
Sprinkle each serving with Parmesan cheese.
1863
964791 -- MULLIGATAWNY SOUP 1 lg. stewing hen or fryer-chicken, cut in pieces 1 qt. cold water
1864
In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender).
1865
Remove chicken, if needed, to determine the need for more water.
1866
You'll need at least a quart.
1867
Discard skin and bones; cut meat into small chunks.
1868
In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender.
1869
Remove from heat and stir in flour.
1870
Stir in broth, chicken and tomatoes (with juice) and cayenne pepper.
1871
Boil, reduce heat; cover and simmer about 1 hour.
1872
Sprinkle with croutons, if desired.
1873
This makes a wonderful winter time dinner!
1874
Variation: Add sausage brats with the chicken.
1875
Drain juice from clams.
1876
Put juice in pot with vegetables.
1877
Add water until barely covers vegetables; simmer on medium heat until barely tender.
1878
In separate pan, melt butter.
1879
Add flour, stirring constantly, until smooth.
1880
Add half and half; stir with wire whip until thick and smooth.
1881
Put all together.
1882
Add salt, pepper and vinegar after heated through.
1883
Melt margarine in a saucepan over low heat.
1884
Blend in flour, salt and pepper.
1885
Add milk gradually.
1886
Cook, stirring constantly, until mixture thickens and bubbles.
1887
Add potatoes, onion and cheese.
1888
Heat over low heat until cheese is melted. (DO NOT BOIL.) Makes 4 servings.
1889
Recipe may be doubled.
1890
Melt butter in saucepan.
1891
Saute onions until tender.
1892
Blend in flour; gradually add broth.
1893
Cook, stirring constantly, until mixture thickens slightly.
1894
Stir in rice and salt.
1895
Simmer 5 minutes.
1896
Blend in half and half and sherry (and any variations).
1897
Heat to serving temperature.
1898
Garnish with parsley or chives.
1899
Cook wild rice until tender.
1900
Fry bacon until crispy; add onion and cook until tender.
1901
Drain excess grease.
1902
Combine cooked rice, bacon, onion, soups, and half and half; simmer until thick.
1903
Just before serving, add grated cheese and stir until melted.
1904
Garnish with croutons, if desired.
1905
In a large saucepan, place broccoli, celery, onion and broth.
1906
Bring to a boil, cover and simmer 8 minutes until vegetables are tender.
1907
In medium bowl combine milk, cornstarch, salt, pepper and thyme.
1908
Add milk mixture to vegetable mixture and cook until soup is slightly thickened and just begins to boil (about 4 - 5 minutes), stirring constantly.
1909
Remove from heat and add cheese, stirring until melted.
1910
Combine first 6 ingredients in a large kettle.
1911
Add chicken broth and water and cook for 20 to 25 minutes or until vegetables are tender.
1912
Blend lightly until vegetables are just minced but not smooth.
1913
At this point the mixture can be refrigerated or frozen.
1914
When ready to serve, add skim milk and curry powder and heat.
1915
Soak beans overnight or bring to boil and boil 2 minutes, let stand 1 hour.
1916
Drain beans and measure liquid.
1917
Add water to make 2 quarts.
1918
Put in kettle with beans and ham hock.
1919
Cover and simmer 2 hours.
1920
Add potato, onion, celery and garlic.
1921
Simmer 1 hour.
1922
Remove ham hock and cut up meat.
1923
Remove 1 cup beans and some liquid and puree in blender.
1924
Return meat and pureed beans to soup.
1925
Heat, season to taste.
1926
Cut half meat from bone and brown in hot fat.
1927
Add remaining meat and bone to cold water.
1928
Add browned meat, onion and salt.
1929
Cook slowly for 2 hours.
1930
Cool after removing bones, skim fat off; when it is solid.
1931
Reheat and add vegetables; continue to cook 1 hour.
1932
Cook in large heavy pan, Dutch oven, etc. Purdys, NY 964801 -- CORN CHOWDER 4 med. potatoes, cut in chunks 4 med. onions, sliced
1933
Fry onions in 2 tablespoons of margarine until browned.
1934
Cook potatoes, cubed, for 15 minutes.
1935
Use 1/2 cup potato water to rinse corns' cans.
1936
Warm milk and cream in a large pan and add potatoes, onions, corn and 1/4 cup margarine, herbs and salt and pepper.
1937
Heat until piping hot, do not boil.
1938
Set aside to cool.
1939
Reheat and serve.
1940
It's better served next day.
1941
I may increase herbs to 1/4 teaspoon.
1942
Rinse ham bone, add with onion and carrot to boiling water.
1943
Rinse split peas, drain and add.
1944
Boil moderately for 2 1/2 hours.
1945
More water may be added while cooking, if necessary.
1946
Remove ham bone.
1947
Strain, if necessary.
1948
Serve very hot.
1949
Saute in 2 tablespoons olive oil 1 (28 oz.) can Italian peeled tomatoes (break up & spoon)
1950
Bring above to boil and add with 1 cup elbow macaroni (or like macaroni).
1951
When macaroni is done, add 1 (pound) can white kidney canellioni beans, juice and all.
1952
Serve with grated Romano cheese.
1953
Heat 2 oils in pot - add onions, then garlic.
1954
When onions wilt (do not brown) add the rest of the ingredients except rice.
1955
Boil gently 2 hours.
1956
Put warm cooked rice on bottom of soup plates then add hot soup.
1957
Rinse ham bone, add with onion and carrot to boiling water.
1958
Rinse split peas, drain and add.
1959
Boil moderately for 2 1/2 hours; more water may be added while cooking, if necessary.
1960
Remove ham bone.
1961
Strain, if necessary.
1962
Serve very hot.
1963
In large saucepan, cook celery and onion with garlic and ginger in butter until tender.
1964
Add remaining ingredients.
1965
Cook over low heat 5 minutes or until done; stir occasionally.
1966
Serve with additional soy sauce.
1967
3 lbs. carrots, cut up 2 lg. rutabagas (waxed Canadian turnips) cut up 2 yellow turnips, cut up
1968
Simmer turkey alone for 2 to 3 hours.
1969
Skim grease.
1970
Debone.
1971
Add vegetables.
1972
Simmer all for 3 to 4 hours.
1973
Add spices during last hour.
1974
Melt the butter in a large heavy pot over medium heat.
1975
Add the onion, scallions, garlic, carrots, and celery and saute for 10 minutes.
1976
Add the chicken broth, vegetables, apple and bay leaves and bring the mixture to a boil.
1977
Lower the heat and simmer the soup for 20 minutes.
1978
Add the basil, thyme, and salt and pepper to taste and simmer for about 15 minutes longer, or until the vegetables are tender.
1979
Serve. (The soup can be made a day in advance and reheated over low heat before serving.) Serves 16.
1980
Water 5 med. potatoes, diced 1 lg. onion, diced
1981
If fresh clams are used, scrub them well and place in a pan with about 1 cup of water in the bottom.
1982
Cover and bring to a simmer, steam about 5 minutes or until shells open and clams are just tender.
1983
Cut clams into small pieces.
1984
Measure, you should have about 2 cups.
1985
If canned clams are used, drain them, reserving the liquid.
1986
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.
1987
Meanwhile, make a thick white sauce by melting the butter over low heat in a pan large enough to hold the chowder.
1988
Add flour and stir until bubbly and blended.
1989
Add milk and cook, stirring constantly until thick.
1990
Add the clams and potato mixture with its liquid to the sauce.
1991
Then to desired consistency, with water.
1992
Heat, stirring, just to the boiling point before serving.
1993
Cut bacon into 1/2 inch strips and fry until crisp.
1994
Drain grease.
1995
Put into large tall sided saucepan.
1996
Saute onions with bacon, when onions are soft, add both cans clams undrained, potato soup, celery soup and milk.
1997
Stir, heat until hot.
1998
Combine all ingredients except lemon in saucepan and simmer. Add lemon juice to bowl of soup for added flavor, about 1 teaspoon.
1999
Drain juice from clams; pour into pan with vegetables.
2000
Add enough water to just cover vegetables.
2001
Cook until tender.
2002
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
2003
Blend in blender all sauce ingredients except margarine.
2004
Then add melted margarine.
2005
Pour into above mixture.
2006
Next add clams.
2007
Soup will thicken.
2008
Serve with French bread or crackers.
2009
You can't eat just 1 bowl - MMM Good!
2010
In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon cubes.
2011
Add enough water to just cover vegetables; cook until vegetables are tender, about 15 to 20 minutes.
2012
Do not drain.
2013
Remove 1 to 11/2 cups milk and add butter and flour to hot milk, stirring with wire whisk.
2014
Add remaining hot milk to undrained vegetables, then stir in thickened milk mixture.
2015
Stir until blended.
2016
Simmer for 15 minutes or low heat.
2017
Yields: 8 to 10 servings.
2018
Place shin of beef in a large kettle.
2019
Add water, 2 tablespoons salt and beans.
2020
Cover and bring to a boil.
2021
Skim, recover and simmer 4 hours.
2022
Heat oil in skillet and brown garlic in it.
2023
Remove garlic, then saute the onion and parsley in oil until onion is tender but not brown.
2024
Remove bone and meat from meat stock.
2025
Then add 1 tablespoon salt, onion, parsley, pepper and all remaining ingredients except spaghetti and cheese.
2026
Cover and simmer for 30 minutes.
2027
Add spaghetti and cook 10 minutes longer.
2028
Serve - passing cheese to be sprinkled on top.
2029
In 5 quart pot add oil.
2030
Add stew meat, sprinkle with flour, salt, and pepper, brown meat.
2031
Add onions, saute with meat.
2032
Add 2 quarts (8 cups) water and bay leaves.
2033
Bring to a boil, simmer until meat is tender, about 1 hour.
2034
Add potatoes, beans and kraut.
2035
Cook until potatoes are done.
2036
In a saucepan or large deep pan for larger recipe, combine chicken broth, chopped onion, potatoes and dillweed.
2037
Bring mixture to boiling.
2038
Reduce heat, cover and simmer for 10 to 15 minutes or when potatoes are tender.
2039
Place half the vegetable mixture in blender and half the milk.
2040
Cover and blend for 30 to 60 seconds or until smooth.
2041
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.
2042
Serves: 8 --CLAM CHOWDER
2043
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.
2044
Make sure you add clams after you put vegetable mixture in blender.
2045
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
2046
Brown ground beef and onion until meat is slightly brown.
2047
Drain fat.
2048
Add remaining ingredients except corn, beans and peas.
2049
Simmer 30 minutes or until raw vegetables are tender.
2050
Add canned vegetables.
2051
Continue heating 5 minutes.
2052
Bake potatoes with skins; let cool.
2053
Cut potatoes in half, scoop out pulp, set aside.
2054
Discard skins.
2055
Melt margarine over low heat in large saucepan; add flour, stirring until smooth.
2056
Cook 1 minute, stir constantly.
2057
Gradually add milk; cook over medium heat until thickened and bubbly, stirring constantly.
2058
Add potato pulp, salt, pepper, 2 tablespoons green onions and 1 cup of cheese.
2059
Cook until heated then add sour cream.
2060
Add extra milk, if necessary for desired thickness.
2061
Serve with remaining onion, bacon and cheese.
2062
Melt butter in pan.
2063
Add onions, carrots and celery.
2064
Saute until soft.
2065
Add flour and cornstarch and cook until bubbly.
2066
Add broth and warmed milk.
2067
Add baking soda and cheese. --MEXICAN CORN CHOWDER
2068
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.
2069
Saute onions in butter on medium heat.
2070
Add water and bouillon cubes and heat to boiling.
2071
Stir occasionally until cubes are dissolved.
2072
Add egg noodles and salt.
2073
Boil uncovered for 3 minutes.
2074
Stir occasionally.
2075
Add frozen broccoli and garlic, boil for 4 minutes.
2076
Add milk, cheese and pepper.
2077
Cook until cheese is melted.
2078
Do not bring to a boil after milk is added.
2079
Best served right away.
2080
In large saucepan cook onions and garlic in butter until onions are golden brown.
2081
Add water, sherry (if desired) and bouillon cubes; bring to a boil; reduce heat and simmer 30 minutes to blend flavors.
2082
Place soup in 6 oven-proof soup bowls.
2083
Top each serving with a bread slice and cheese.
2084
Broil until cheese melts.
2085
Serve immediately.
2086
If sherry is omitted. substitute 1/2 cup water.
2087
Butter for frying 1 med. onion, finely chopped
2088
Melt butter in saucepan.
2089
Add vegetables and cover.
2090
Cook for 5 minutes. (Longer for tender vegetables.) Gradually stir in chicken stock.
2091
Bring to boil; add seasonings, parsley and sugar.
2092
Lower heat and half cover.
2093
Simmer gently for 30 minutes.
2094
At serving time garnish with a spoonful of cream and some sprinkled parsley.
2095
Cook noodles until tender.
2096
Drain, rinse noodles in cold water and drain again.
2097
Place in large container that can be sealed.
2098
Add rest of ingredients; mix and chill overnight.
2099
Mix all together and chill overnight.
2100
Fry and drain bacon and onions.
2101
Crumble bacon up.
2102
Pare potatoes and cook until tender.
2103
Add potatoes to bacon and onion mixture.
2104
Add half and half, minced clams and butter.
2105
Heat.
2106
Add salt and pepper to taste. (2nd Grade Teacher)
2107
Bring water to boil and add bouillon cubes.
2108
Cook until dissolved.
2109
Add frozen spinach and cook until completely thawed.
2110
In a small bowl beat eggs and cheese.
2111
Add salt and pepper to taste.
2112
As soup is boiling, add egg mixture slowly and stir with fork.
2113
Serve hot.
2114
Pour all ingredients into boiler while browning hamburger meat, drain meat and pour in last.
2115
May have to add water.
2116
Cover and simmer on low for 30 minutes.
2117
Place onions and potatoes in saucepan.
2118
Cover with lightly salted water.
2119
Bring to a boil; reduce heat and simmer until tender.
2120
Drain well.
2121
Combine onions, potatoes and remaining ingredients in crock pot.
2122
Cook on low at least 1 hour.
2123
In large kettle, brown meat in hot fat until very brown.
2124
Add bouillon and Dr. Pepper; cook over low heat until tender.
2125
Add all vegetables except peas and cook until barely tender; add peas and cook at least 10 minutes more.
2126
In large roasting pan, add all ingredients except the instant potatoes.
2127
Put the two ounces of pickling spice on a piece of cheesecloth and make a bag out of it; tie with string.
2128
Drop bag of spices into the mixture.
2129
Do not use lid on roasting pan.
2130
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.
2131
Add instant potatoes to thicken.
2132
Be sure to use all of the mixture.
2133
May take 1 1/2 boxes of instant potato.
2134
Freeze what you do not use for future meals.
2135
Cook broccoli until tender, about 5 to 7 minutes.
2136
Mix milk and cheese soup.
2137
Heat, drain broccoli.
2138
Add to cheese mixture.
2139
Blend in mixer on high speed for 30 seconds.
2140
Heat and serve.
2141
Celery 3 beef bouillon cubes or chicken broth
2142
Brown beef and onion.
2143
Add peeled and diced potato.
2144
Cook approximately 20 minutes.
2145
Add peas and seasoning.
2146
Heat about 7 to 10 minutes.
2147
Optional: Add carrots if desired.
2148
Cook water, broccoli, and chicken bouillon together until tender.
2149
Mix 1/2 cup flour and 1 cup milk together and add to broccoli.
2150
Add another 1 cup milk and 2 cups Velveeta cheese.
2151
Cook over low heat about 20 minutes.
2152
Stir constantly.
2153
Steam clams until they open, then chop into very small pieces (hold until later).
2154
Peel and cube the potatoes (hold).
2155
Simmer the diced onions in the vegetable oil until they are transparent (hold).
2156
Simmer salt pork until light brown then remove the fat.
2157
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.
2158
Stir in the flour during this period.
2159
Heat the milk and cream in a separate pot and add to the chowder mixture when ready.
2160
Serve, topped with oyster crackers and a small pat of butter.
2161
Enjoy!
2162
Preparation time: 1 to 1 1/2 hours.
2163
Serves: 10 to 12.
2164
Place 1 cup of V-8 and the garlic in a blender or food processor and process until the garlic has been pureed.
2165
Transfer to a large bowl.
2166
Add the remaining ingredients.
2167
Season to taste.
2168
Refrigerate until well chilled, at least 4 hours.
2169
Add water and salt to zucchini in saucepan.
2170
Bring to a boil; cover and simmer until just tender.
2171
Add 2 cups of milk to stop the cooking.
2172
Saute onion and garlic in butter until tender.
2173
Blend zucchini and onion in blender until smooth.
2174
Add cream, sugar and salt and pepper to taste.
2175
Heat or chill to serve.
2176
Add 1 tablespoon of sour cream to each bowl, hot or cold.
2177
Bring 3 cups water to boil in heavy large saucepan.
2178
Pierce sausage several times and add to water.
2179
Poach 15 minutes.
2180
Drain sausage, reserving poaching liquid.
2181
Return liquid to saucepan.
2182
Cut sausage in half lengthwise.
2183
Cut crosswise into 1/4 inch wide slices.
2184
Set aside.
2185
Add potatoes and broth to poaching liquid.
2186
Simmer until potatoes are tender, about 25 minutes.
2187
Transfer half of potatoes and liquid to processor and puree.
2188
Return puree to saucepan.
2189
Add kale and oil and simmer until kale is tender, about 5 minutes.
2190
Mix in sausage and heat through. (Can be made 1 day ahead.
2191
Cover and chill.
2192
Rewarm over medium heat, stirring frequently.)
2193
Sliced cherry tomato for garnish
2194
Melt butter.
2195
Add onion and garlic, saute until transparent.
2196
Sprinkle flour into saute, cook for 3 minutes.
2197
Add broth and water.
2198
Bring to a boil.
2199
Reserve 1 cup broccoli florettes.
2200
Add balance of broccoli to blender.
2201
Chop until fine.
2202
Add chopped broccoli and spices to broth mixture.
2203
Bring to boil.
2204
Add cream, stir in florettes and bring to boiling point and let set 2 to 5 minutes.
2205
Preparation time: 30 to 40 minutes.
2206
Serves: 6 to 8.
2207
Saute salt pork for 5 minutes or until brown in large heavy saucepan.
2208
Take out pieces and drain on paper towels, get rid of all remnants in pot except for about 2 tablespoons of the fat.
2209
Saute onions in remaining fat until see-through, add potatoes and saute for 2 minutes or so.
2210
Add water enough just to cover potatoes and onions.
2211
Bring to boil, lower heat and cook for 20 minutes (or until potatoes almost done).
2212
Add fish or clams, bring to boil, lower heat and cook for 5 to 10 minutes.
2213
Remove from heat and add milk and cream, salt and pepper to taste.
2214
Serve immediately and use salt pork for garnish.
2215
Preparation time: 40 minutes.
2216
Serves: 4 to 6.
2217
Remove seeds from melon half; discard seeds.
2218
Scoop melon pulp into a blender or food processor (approximately 2 1/2 cups pulp).
2219
Add water and limeade.
2220
Cover and blend or process until smooth.
2221
Transfer mixture into a large mixing bowl.
2222
Stir in yogurt.
2223
Cover and chill for 2 to 24 hours.
2224
Top each serving with a strip of prosciutto tied around a melon slice.
2225
Serve with assorted cheeses.
2226
Preparation time: 20 minutes.
2227
Serves: 6.
2228
Heat oil in heavy large saucepan over medium heat.
2229
Add onion, garlic and curry powder and saute until onion is translucent, about 6 minutes.
2230
Add 4 cups stock and bring to boil.
2231
Stir in rice and carrots.
2232
Reduce heat and simmer until rice is very tender, stirring occasionally, approximately 20 minutes.
2233
Puree half of soup in blender or processor with peanut butter.
2234
Return puree to saucepan.
2235
Stir soup until heated through, thinning more stock if desired, do NOT boil.
2236
Mix in sugar.
2237
Ladle soup into bowls.
2238
Sprinkle with green onions and chopped cilantro.
2239
Serve: 4.
2240
In a soup pot, heat the sherry and saute the onions and leeks (a total of 4 cups between the 2) until golden.
2241
Add potatoes, celery, parsley and chicken broth.
2242
Cook until the vegetables are tender.
2243
Puree.
2244
Allow to warm to room temperature.
2245
Blend into the cooled soup, along with the yogurt.
2246
Season to taste with salt, Worcestershire sauce and Tabasco.
2247
Refrigerate until well chilled, at least 4 hours.
2248
Garnish with chives.
2249
Sm. amt. basil 1 lg. onion, diced
2250
Put shin-bone meat, onions, celery and garlic in a large 4 quart pan.
2251
Cover with water, tomatoes and spices.
2252
Pan should be 3/4 full.
2253
Bring to a boil, then let cook slowly for 1 1/2 hours or until meat is tender.
2254
Add the vegetables and continue cooking.
2255
Separate the meat from the bone and add meat back to soup.
2256
Add more liquid to fill pan.
2257
Cook until vegetables are tender, 1/2 hour.
2258
Serve with dark bread.
2259
Brown short ribs well on all sides.
2260
Add remaining ingredients and simmer for 2 to 3 hours or until beef is tender.
2261
Remove beef from bone and return to soup.
2262
Fat can be removed by chilling broth.
2263
Serve with crusty rolls for a tasty meal.
2264
Cook potatoes until fork tender and save water.
2265
Dice potatoes to equal 2 cups.
2266
In large pan, melt butter, stir in celery and saute until tender.
2267
Add drained corn, potatoes, 1 1/2 teaspoons salt, basil and pepper.
2268
Cover and heat 10 minutes.
2269
Add evaporated milk, reserved potato water adding water to make 2 cups total.
2270
Heat, but do not boil.
2271
Garnish with parsley.
2272
In a 4-quart saucepan, mix soup with water as label directs and add frozen broccoli; over high heat, heat to boiling.
2273
Reduce heat to low; simmer 8 to 10 minutes until broccoli is cooked.
2274
Meanwhile, place French bread slices on cookie sheet.
2275
Place cookie sheet under broiler and toast bread until golden on both sides.
2276
Spoon onion soup mixture into 4 (16 ounce) oven-safe soup bowls or crocks.
2277
Place 1 slice toasted French bread on soup in each bowl; top with cheese.
2278
Place soup bowls on cookie sheets for easier handling.
2279
Broil until cheese melts and top is golden brown.
2280
Sprinkle soup with chopped parsley.
2281
Use a 5 quart pan. Cook until vegetables are tender. Cook and add any type of macaroni and top with Parmesan cheese.
2282
Place strawberries in blender, cover and blend well. Add remaining ingredients, blend well. Chill several hours. 8 (1/2 cup) servings.
2283
In large pot, saute green peppers and onions in butter about 2 - 3 minutes.
2284
Add: water, broth granules, tomatoes (chopped) and liquid, lemon juice, all vegetables, and all spices.
2285
Bring to low boil, reduce to simmer.
2286
Cover and simmer 20 minutes.
2287
Add barley and simmer 40 - 50 minutes longer.
2288
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
2289
Wash beans thoroughly.
2290
Place in large kettle, cover with water, add 2 teaspoons salt, and soak overnight.
2291
In morning, drain.
2292
Add 2 pints water and some ham or ham hocks.
2293
Bring to a boil, then simmer slowly 2 1/2 - 3 hours.
2294
Add onion, tomatoes, red pepper or chili powder, lemon, salt and pepper.
2295
Simmer another 30 minutes or so.
2296
Serve with crackers and a green salad.
2297
Garnish: dollop of sour cream and chopped parsley
2298
Saute onion for 5 minutes in butter in a 4 quart saucepan.
2299
Add tomatoes, salt, pepper, baking soda and sage.
2300
Saute for 10 - 12 minutes or until thickened and pasty.
2301
Remove from heat and stir in cream.
2302
Taste for seasoning.
2303
Return to heat and heat through.
2304
Serve in heated cup or refrigerate and serve chilled with a dollop of sour cream and chopped parsley.

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