Categories: Soups
Yield: 1 servings
1 tb Butter
1 pt Milk
1 tb Flour
1 pt Tomatoes
Boil Tomatoes In a pot with enough water to cover them.
Blend flour into melted butter. Add milk and bring to boil.
Strain tomatoes. Add boiling hot strained tomatoes to
boiling milk. Season to taste.
Categories: Soups, Meats, Beans, Unusual
Yield: 6 servings
2 1/2 lb Blade Chuck Roast
2 1/2 qt Water
2 ts Salt
1 sm Onion
1/2 c Celery Leaves
1 Bay Leaf
2 Slices Bacon, Diced
1 1/2 c Cooked Kidney Beans
1/2 c Fresh Chopped Green Beans
1/2 c Diced Celery
1/2 c Fresh Or Frozen Green Peas
1/2 c Sliced Zucchini
1/2 c Sliced Carrots
1/4 c Diced Onion
1/4 c Chopped Parsley
1 Clove Garlic, Minced
1/2 c Elbow Macaroni
6 oz Tomato Paste
1 c Coca-Cola
1 tb Olive Oil
1 tb Worcestershire Sauce
1 tb Italian Seasoning
1 ts Salt
1/4 ts Black Pepper
--------------------------GARNISH--------------------------
Grated Parmesan Cheese
In a large pot, place the meat, water, salt, small onion, celery
leaves and bay leaf. Cover and simmer for about 2-1/2 hours until
the meat is tender.
Remove the meat. Strain the broth (should measure 2 quarts). Add
ice cubes to the broth to harden the fat and remove the fat.
Discard the fat.
Finely dice the meat, discarding any fat and bones (should be about
2 cups).
In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
the meat. Place over low heat while preparing the remaining
ingredients.
Pan fry the bacon until crisp.
Add the bacon and the drippings and all the remaining ingredients,
except the Parmesan cheese, to the broth. Cover and simmer for about
30 minutes, until the vegetables and macaroni are tender.
Serve sprinkled with Parmesan cheese, if desired.
Categories: Soups, Meats, Beans
Yield: 4 servings
1 T olive oil
1 ea medium onion,chopped
2 ea celery ribs, sliced
3 ea medium carrots, sliced
2 ea cloves crushed garlic
2 t thyme
1 ea bay leaf
1/2 c dry red wine
16 oz whole tomatoes *
1 c lentils
6 c canned chicken broth
1/2 lb baked ham
1 x salt and pepper
* Italian plum, with the juice.
In a medium nonreactive casserole, heat the oil over moderate heat.
Add the onion, celery, carrots, garlic, thyme and bay leaf.
Cover and cook until the onion is translucent, about 5 minutes.
Add the wine and bring to a boil over high heat. Add the tomatoes
with their juice, breaking them up with the back of a spoon.
Add the lentils and broth, and return to a boil.
Reduce the heat to moderately low, cover partially and simmer,
stirring occasionally, until the lentils are tender, about
35 minutes.
Cut the ham into 1/2-inch dice and add to the lentils. Cook for
5 minutes. Season to taste with salt and pepper; serve hot.
Categories: Soups
Yield: 1 servings
4 c sliced potatoes
2 c water
1 ds salt
1 t minced onion
1 T olive oil
4 t parsley
3 c milk
1 c grated parmesan cheese
1/2 t paprika
1/2 t thyme
1/4 t pepper
Cook potatoes in water in a large pot until tender. Drain the water
into a bowl. Put the potatoes in another bowl. In a large skillet,
saute the onions in oil until tender. In a blender, place a portion
of the potatoes, water onion and parsley.
Puree this mixture and pour back into the pot. Puree about 3/4 of
the potatoes. If you like chunkier soup, then puree less of the
potatoes. When you are finished, pour the remaining liquid and
potatoes into the pot. Add milk, cheese, butter, paprika, thyme
and pepper. Heat, but do not boil.
Categories: Soups, Microwave, Meats
Yield: 1 servings
1 Small Carrot, Thin Slice
1 tb Chopped Onion
1 tb Water
1/4 lb Lean Ground Beef
1/2 c Tomato Sauce
1/4 c Water
1 tb Dry Red Wine
1/4 ts Sugar
Salt & Pepper to Taste
Dash Garlic Powder
1 tb Shredded Cheddar Cheese
In a 20-ounce casserole micro-cook thinly sliced carrot, chopped
onion and 1 T water, covered, on 100% power for 1 1/2 minutes.
Stir the ground beef into the partially cooked vegetables.
Micro-cook, uncovered, on 100% power for 2 minutes, stirring once
to break up the meat. Drain off fat. Stir in Tomato sauce, 1/4 cup
water, dry red wine, sugar, salt, garlic powder, and pepper.
Micro-cook, uncovered on 100% power for 2 to 3 minutes more or
till mixture is heated through and vegetables are tender.
Sprinkle with shredded cheddar cheese and serve.
Categories: Soups
Yield: 2 servings
3 ea Small onions
1/2 c Butter
2 ea 10 1/2 oz. can beef broth
1 c Hot water
1/2 c Dry white wine
1/4 t Salt
1/4 t Cayenne pepper
6 ea Slice of French bread
1 c Muenster cheese
Add broth, water, wine, salt and pepper to the sauted onions.
Cook to boiling and simmer a minute or two. Float french bread
and Muenster cheese in the bowl.
Categories: Soups
Yield: 10 servings
1 ea Bunch of Broccoli
1/4 c Butter
2 ea Onions
2 c Chopped Celery
1 ea Garlic Clove
1/2 c Flour
4 c Milk
4 c Chicken Broth
1/2 t Marjoram
1/2 t Thyme
1 x Salt and Pepper
1 x Almond Slivers
1 x Chopped Tomato
Trim broccoli and cut into one-half inch thick slices. Steam
in salted water until tender.
In large sauce pan, melt butter and saute onions, celery and
garlic until brown. Stir flour gradually into butter mixture.
Add milk slowly, then add chicken broth and herbs.
Stir over low heat until soup thickens and boils.
Add broccoli, salt and pepper. Serve hot. Top with almond
slivers or chopped tomato, if desired.
Categories: Soups
Yield: 1 servings
5 ea large chopped tomatoes
1 T good olive oil
1 ea chopped red onion
2 c vegetable stock
5 ea cloves minced garlic
1 x Whole black pepper
1 x Whole Red chili pepper
1 x Salt to taste
1 x Chopped parsley
1 ea bay leaf
Heat olive oil in a saucepot. Saute garlic and onion. Add black
pepper and red pepper. When all goes tender in the pot, add
tomatoes and stock.
Lower heat. Put in the broken bay leaf and parsley. Simmer,
covered at very low heat for 30 minutes.
Categories: Soups
Yield: 1 servings
2 c diced potatoes
3 c water
2 t butter
1 qt milk
1 ea onion
1 x salt and pepper
Cook potatoes in salted water until tender. Drain but save the
water.
Mash potatoes fine. Add scalding hot milk, butter, and potato
water to potatoes.
Grate the onion and put in soup tureen, pour the hot soup
over it.
Categories: Soups
Yield: 4 servings
1 lb Yellow onions
1 t Sugar
2 T Olive oil
5 c Beef broth, strained
1/4 t Black pepper
4 x French bread slices
6 oz Jarlsberg cheese
Thinly slice Onions and Cheese. Cut bread into 1 inch slices and
toast.
In dutch oven, cook Onions and Sugar in hot Oil over medium heat
for 15 to 20 minutes or until deep golden brown, stirring
frequently to prevent burning. Slowly add broth and Pepper;
bring to a boil. Reduce heat, cover, and cook slowly for
20 minutes.
Ladle into ovenproof container or individual ovenproof bowls.
Place bread slices on top and add Cheese. Place under broiler
3 to 4 inches from heat and cook 3 to 5 minutes until Cheese
is hot and bubbly.
Categories: Soups, Beans
Yield: 1 servings
1 T olive oil
1 ea onion, coarsely chopped
1/4 t minced garlic
24 oz tomato juice or V8
15 oz kidney beans
10 oz frozen mixed vegetables
1/2 c pasta
2 T dried tomato bits
1 t dried basil, crushed
1 x freshly ground pepper
2 oz grated mozzarella
Saute onion and garlic in oil until onion is translucent. Add
juice and undrained kidney beans. Bring to a boil.
Add vegetables, pasta and tomato bits.
Simmer, covered, for 10 minutes. Stir in basil, add pepper to taste.
Serve topped with cheese along with warm whole wheat rolls.
Categories: Soups
Yield: 1 servings
1 ea large meaty beef bone
1/2 c raw rice
2 ea medium potatoes, sliced
2 ea carrots, sliced
1 ea small onion, sliced
1 c green beans, chopped
1 c celery, chopped
1/2 c cabbage, chopped
1/2 c green peas
Boil beef in 8 cups of water until the meat falls off the bone.
Remove the bone and meat. Add rice and boil for 15 minutes, then
add remaining ingredients and continue boiling until the vegetables
are tender but not mushy -- about 20 minutes. Cut the meat into
bite-size pieces and return them to the soup.
Categories: Soups, Beans
Yield: 1 servings
3/4 c brown lentils
1/4 c red lentils
1/4 c yellow split peas
1/8 c green split peas
3 ea medium tomatoes
3 ea medium carrots
3 ea cloves garlic
1 x juice of one lemon
2 ea chili peppers
1/4 c brown rice
1 t basil
1 t sesame seeds
salt & pepper to taste
1/2 t oregano
Pick through and wash beans. Bring to a boil 4 1/2 cups of water,
and add beans. Dice carrots, garlic, and peppers, and add. Puree
tomatoes and add. Add lemon juice. Reduce to simmer, and add spices,
and 1/4 cup olive oil. Cover, and cook 20 minutes.
Add rice, and additional water if necessary. Cook another 30
minutes, stirring occasionally.
Categories: Soups, Beans
Yield: 1 servings
14 oz dried split yellow peas *
2 1/2 qt hot water
4 oz salt pork, chopped
1 ea medium onion, minced
1 pn black pepper
1 c diced carrot
1/4 c diced turnip
1 x Salt
* Soak peas in cold water 3 hours.
Drain peas. Blanch quickly in large pot of boiling salted water.
Drain well; return to pot. Add 2 1/2 quarts hot water, salt pork,
onion and pepper and simmer until peas are tender, about
1 1/2 hours. Add carrot and turnip and cook until tender,
20 to 30 minutes. Season with salt. Serve immediately.
Categories: Soups, Meats, Beans
Yield: 6 servings
1 lb Yellow Split Peas, washed *
2 lb Lean Bacon or smoked pork **
3 x Med Carrots, scraped
1 x Celery root, peeled amp; 1/4-ed
4 x Med Leeks, white parts ***
2 x Med Onions, peeled amp; halved
1/2 t Dried Thyme
1 1/2 t Salt
1/4 t Pepper
1 lb Pork Sausage links ****
* And drained.
** In one piece.
*** Use white parts of leeks only, cleaned and washed.
**** Cook and drain sausage links.
Soak peas in cold water according to package directions.
Put in a large kettle with 6 cups water. Cook slowly, covered,
1 1/2 hours, until tender.
Put bacon, carrots, celery root, leeks, onions, thyme, salt,
and pepper in another kettle. Cover with water. Cook slowly,
covered, 40 minutes until vegetables and bacon are tender.
Take out bacon; slice and keep warm.
Remove vegetables and add to cooked split peas with as much as
the broth in which the vegetables were cooked as desired to thin
the soup. Reheat, if necessary.
Ladle soup, including vegetables, into wide soup plates and serve
sliced bacon and the cooked sausage links separately on a platter.
Serve with dark bread, mustard, and beer.
Categories: Soups, Meats, Beans
Yield: 8 servings
2 x Med Onions, peeled amp; chopped
1 x Clove Garlic, crushed
2 x Med Carrots,(scraped,chopped
2 x Stalks Celery,(cleaned,chopp
2 T Salad Oil
8 c Water
2 c Lentils, washed amp; drained
1 x Bay Leaf
1 1/2 t Salt
1/4 t Pepper
1 lb Frankfurters, sliced thickly
2 T Cider Vinegar
Saute onions, garlic, carrots, and celery in heated oil in a large
kettle for 5 minutes.
Add water, lentils, bay leaf, salt, and pepper. Bring to a boil.
Lower heat and cook slowly, covered, about 30 minutes, until lentils
are just tender. Add frankfurters and cook another 10 minutes.
Remove from heat and stir in vinegar. Remove and discard bay leaf.
Categories: Soups, Meats
Yield: 6 servings
3/4 lb Ground Beef
3/4 lb Ground Pork
1/3 c Uncooked long grain Rice
1 x Egg, slightly beaten
1 t Dried Oregano
1 ds Salt AND Pepper, to taste
1 x Med Onion, peeled amp; minced
1 x Clove garlic, crushed
2 T Salad Oil
1/2 c Tomato paste
10 c Beef Bouillon
1/2 c Chopped fresh coriander
Can substitute parsley for coriander, if neccessary.
Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4
teaspoon pepper (or to taste) in a large bowl. Shape into small
balls, about the size of golf balls. Saute onion and garlic in
heated oil in a large kettle until tender. Mix in tomato paste.
Add bouillon; season with salt and pepper. Bring to a boil.
Add meatballs and reduce heat. Cook slowly, covered, about
30 minutes, until meatballs are cooked. Stir in coriander or parsley.
Categories: Soups
Yield: 10 servings
4 x Med Onions, peeled and chopped
2 x Lg cloves Garlic, crushed
1/2 c Shortening or salad oil
3 1/2 T Paprika (Hungarian)
3 lb Lean Beef Chuck (1 inch cubes)
2 x Lg Tomatoes, peeled and choppe
2 t Caraway seeds
1 1/2 t Dried Marjoram
1 t Minced Lemon peel
8 c Water
2 t Salt
1/2 t Pepper
4 x Med Potatoes, peeled and cubed
Cut chuck into 1 inch cubes.
Saute onions and garlic in heated shortening or oil in a large
kettle until tender. Stir in paprika; cook 1 minute.
Wipe beef cubes until dry. Brown cubes, several at a time, on
all sides.
Add water, tomatoes, caraway seeds, marjoram, lemon peel, salt,
and pepper. Bring to a boil. Lower heat and cook slowly, covered,
45 minutes.
Add potatoes and continue to cook about 20 minutes longer,
until potatoes are tender.
Categories: Soups
Yield: 5 servings
2 x Juice of 2 Lemons
1 x Broiler chicken, (2 1/2 lbs)
6 c Chicken broth or Water
1 x Lge Onion, peeled amp; chopped
3 x Tomatoes, peeled amp; choppped
1 cn Tomato Paste (6 oz.)
2 c Sliced Okra (or 1 can 15 oz)
1/3 c Uncooked long grain Rice
2 t Salt
1/4 t Pepper
1/2 t Ground Red Pepper
1 t Ground Tumeric
Cut up broiler-fryer chicken. If using can of Okra, drain it well.
Rub lemon juice over chicken pieces. Put in a large kettle with
chicken broth or water. Bring to a boil. Lower heat and cook slowly,
covered, 12 minutes. Add remaining ingredients and continue to cook
slowly about 30 minutes, until chicken and rice are tender. Remove
chicken pieces and debone. Cut meat into small pieces and return to
kettle. Serves 4 to 6.
Categories: Soups, Beans
Yield: 8 servings
1 lb Navy beans; dry
3 qt Water
1 ea Ham bone or hock; smoked
2 T Parsley; chopped
1 c Onions; finely chopped
1 ea Garlic; clove, minced
2 c Celery amp;tops; finely chopped
1 1/2 t Salt
1/2 t Pepper
Cover beans with water in large pot or soup kettle and soak
overnight.
Rinse beans well and return to pot with ham bone and 3 quarts
of water. Simmer, uncovered, for 2 hours. Add parsley, onions,
garlic, celery and tops, salt and pepper. Simmer, uncovered,
for 1 hour or until vegetables are tender. Remove ham bone,
dice the meat, and add meat to soup. Serve hot.
