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2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli 1 sm. onion, finely chopped 2 tbsp. butter
1 qt. chicken stock or broth 1/2 c. heavy cream, warmed Salt and pepper

Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve.


8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables 10 oz. pkg. frozen broccoli, chopped

Onion (chopped)
Garlic (optional)

Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in soup pan to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup flour. Then add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is thickened. Salt and pepper to taste. This soup has better flavor when eaten the next day.


1 bunch broccoli
1 c. chopped celery
1 c. chopped onion
1/8 to 1/4 lb. Velveeta cheese 3 c. milk (2% or 1%)

3/4 c. flour 2 c. milk

Cook broccoli until tender. Drain off water. Add 3 cups milk. Add cheese. Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour). Add to vegetables with salt and pepper to taste. Cook 15 to 20 minutes. Stir frequently.

964503 -- CORN CHOWDER

6 slices bacon, diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. oleo, melted
2 tbsp. flour
3 c. milk
Parsley, shredded cheese, corn chips

Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender. Add pepper and corn. Blend oleo and flour, stir in milk and cook until slightly thickened. Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.

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
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded Snipped parsley

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used

964505 -- MINESTRONE

1 c. finely minced celery 1 c. finely minced onion 1 c. finely minced carrot 1/4 c. butter
1/2 c. garbanzo beans
1/2 c. kidney beans
1/2 c. whole dried peas 1/2 c. white pea beans
3/4 c. sliced carrots
3/4 c. coarsely chopped onion 3/4 c. sliced celery
3/4 c. chopped bell pepper 1/2 c. rice or barley
1 c. shell macaroni
2 tbsp. minced parsley
1 tsp. oregano
1 tsp. basil
2 tsp. soy sauce
Pepper to taste
Parmesan cheese

Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.


1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes 1 c. sliced carrots 2 (1 lb.) cans tomatoes 1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil 1/4 tsp. thyme 1 bay leaf

Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.

5 c. chicken broth
8 lg. shallots in thin slices 1/2 tsp. dried tarragon
2 celery stalks chopped with leaves Salt and pepper

4 egg yolks
1 c. heavy cream Chopped chives Paprika

1. In a saucepan, put chicken broth, shallots and tarragon and celery. Bring to a boil. Simmer, cover for 45 minutes in low heat. Into blender container ladle half of mixture, cover and at high speed, blend until smooth. Repeat with other half. 2. In a bowl beat the cream and yolks. Stir into the soup. Reheat the soup stirring until yolk are cooked. Do not boil. Serve hot, garnish with chives and paprika. Serves 6.


3/4 lb. black beans
1 1/2 qt. cold water
2 oz. salt pork (optional)
3/4 lb. hamhock or bone of smoke ham 1 lg. onion, chopped
1 clove garlic, crushed
2 green peppers, chopped
1/2 c. bacon drippings or olive oil 1 bay leaf
1 tbsp. salt
1/8 tsp. oregano
1/4 c. vinegar

Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon drippings until tender. Add to beans. Season with bay leaves, salt and oregano. Simmer until beans are tender and thick, approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top.

------------------------ 964509 -- CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE

2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion 3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese 1 c. cooked finely chopped broccoli

Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.


1/4 c. margarine 3/4 c. chopped celery 3/4 c. chopped onion 6 c. water
3/4 c. lentils

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
2 tsp. salt
1/4 tsp. pepper
3/4 c. barley or brown rice
1/2 tsp. rosemary

Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more. Serves 6.

1 lb. hamburger
5 c. water
1 (16 oz.) can tomatoes 1 med. onion, chopped 2 carrots, sliced (1 c.) 2 stalks celery, sliced (1 c.) 1/3 c. barley
1/4 c. catsup
1 tbsp. (2 cubes) beef bouillon 2 tsp. seasoned salt
1 tsp. basil
1 bay leaf

Brown beef, drain fat. Add rest of ingredients. Simmer 1 hour until barley and vegetables are tender.

2 tbsp. reduced-calorie margarine 1 lg. onion, peeled and thinly sliced 1 carrot, chopped
2 garlic cloves, coarsely chopped 1 (28 oz.) can peeled Italian plum

3 c. chicken broth
1 sm. boiling potato, peeled and thinly sliced
2 tbsp. chopped fresh basil leaves or 2 tsp. dried basil
1/4 tsp. nutmeg
Salt to taste
1 c. milk

Melt margarine in a soup pot over low heat. Add onion, carrot and garlic. Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warm through over very low heat. Do not boil. Serves 6.


1 can tomato soup 1/2 soup can water 1/2 c. oil
1 c. sugar
1 c. raisins
2 c. flour
2 tsp. allspice 2 tsp. cinnamon 1 tsp. baking soda

Mix all ingredients together. Spread into a greased 9 x 13 inch pan. Bake in 350 degree oven for 20 to 25 minutes or until toothpick is clean. Frost with plain white frosting while warm. I use canned cream cheese frosting.


5 lb. potatoes, diced
10 or so carrots, scraped and sliced 1 bunch celery, diced or cut up 3 big onions, cut up

Put all of the above in a large kettle or roaster and mix well. Add to sterilized jars with 1/2 teaspoon canning salt to quart jars. Fill jars with cold water, remove bubbles with a knife, wipe jar tops and put on lids and covers. Process for 3 hours in boiling water bath. 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. OR for hash, just drain a jar, add beets and warm up in a fry pan with butter.


2 cloves garlic, crushed
1 tbsp. oleo
2 (13 3/4 oz.) cans College Inn Broth 8 oz. fresh or frozen tortellini 1 (15 oz.) can corn
1 (14 1/2 oz.) can tomato sauce 1 (14 1/2 oz.) can tomato bits

In large saucepan over medium high heat, cook garlic in oleo for 2 to 3 minutes. Add broth and tortellini. Heat to boil and reduce heat and simmer 10 minutes. Add corn and tomato and simmer 5 minutes more. Serve topped with cheese. Works good in crockpot.


3 1/2 qt. water
1 lb. soup meat and bone 2 bay leaves
1 lg. onion, sliced 3 lg. carrots, diced

2 tsp. salt
1 c. celery and some leaves
1 sm. heat cabbage shredded
1/4 c. rice
2 lg. potatoes, sliced
1 c. cream

Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes. Simmer about 1 hour. Add cream when you are ready to eat. May add 1/4 cup barley if desired.

964518 -- OVEN STEW

4 lbs. beef round steak, cut in 1 inch cubes
4 c. sliced carrots
2 c. sliced celery
4 med. onions, sliced
2 (5 oz.) cans water chestnuts,

drained and sliced
2 (6 oz.) cans sliced mushrooms,
1/4 c. plus 2 tbsp. flour
2 tbsp. sugar
2 tbsp. salt
2 (16 oz.) cans tomatoes
2 c. Burgundy

In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.

964519 -- BIG MOUTH STEW
2 tbsp. butter

1 (10 3/4 oz.) can cream of mushroom or cream of celery soup
1 (10 oz.) box frozen mixed vegetables
1 lb. Kielbasa sausage or turkey Kielbasa
White rice

In a small saucepan, simmer the mixed vegetables until done. While they are cooking, melt 2 tablespoons of butter in a deep fry pan. Slice the Kielbasa and then quarter each of the slices so there are four bite size pieces. Brown the Kielbasa in the butter. 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. Add the vegetables, blend it all together and serve over rice. Use milk to the consistency you like.

------------------------ 964520 -- CUCUMBER SOUP

3 c. chicken broth
1 med. onion sliced
1 tbsp. corn oil
3 med. peeled and diced cucumbers 1 tsp. corn starch
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. sweet basil
1/2 tsp. beaumonde
1 tsp. lemon juice
1/4 c. dry vermouth
1 tbsp. sour cream
chives to garnish

Saute onions in oil, 5 minutes, add the diced cucumbers. Blend corn starch with some cold chicken broth, add to cucumbers and add rest of broth. Add salt, pepper, basil and beaumonde. Bring to boil, simmer for 25 minutes. Put in blender, blend and add lemon juice, sour cream. When blended add vermouth. Chill. Can be made several days ahead. When serving, garnish with chives. CEE AAC Phoenix Country Club


1 (21 lb.) live Maine lobster 4 strips bacon, fine dice
1/2 med. onion, fine dice
1/4 med. green pepper, fine dice 1/4 med. red pepper, fine dice 1/4 med. yellow pepper, fine dice 1/4 sm. jalapeno pepper, fine dice 1/2 stalk celery, fine dice
1/2 med. carrot, fine dice
1/2 c. diced green chilies, canned 1/4 lb. unsalted butter
1/2 c. all purpose flour
6 c. lobster stock or 1 tbsp. lobster

base and 6 c. water
1 tbsp. tomato paste
1 c. corn, cut off the cob
1 c. cream style corn
1 sm. smoked hamhock
2 med. baking potatoes, peeled and cut into 1 inch square dice
1 bunch cilantro, fine chop
2 stalks green onions, fine bias cut
2 c. heavy whipping cream
1 tsp. Lenard's southwestern
seasoning blend
1/2 lemon juice
Salt and ground black pepper, to taste

Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot. Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, cook until soft. Add: tomato paste and green chilies. Add: lobster base, if that is your choice over stock. Cook 3 mintues stirring constantly over medium heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and cook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder. Add: cream style corn; southwestern seasoning and smoked hamhocks. Add: stock or water, if using base. Cook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes and cook for another 15 minutes. If too thick add more stock or water to desired consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste. Serves 12 people. The Phoenician


3 oz. bacon fat
1 oz. olive oil
2 lb. onion, cut into thin strips 2 oz. marsala wine
1 gal. chicken stock
1/2 gal. beef stock
1 tsp. each thyme, basil, oregano

Saute onion in fat and oil. Add wine and cook approximately 5 minutes, until onion is soft. Add all other ingredients. Simmer for 20 minutes. Skim fat from soup. Serve with croutons and grated Romano cheese. Merchant's Club Nashville, Tennessee

964523 -- TOMATO SOUP

1/2 bushel tomatoes, strained 6 green peppers
6 lg. onions
1 lg. bunch celery
1/4 c. salt
2 c. sugar
2 c. flour
3 sq. margarine
1 1/2 c. alphabet soup pasta

Juice tomatoes, then chop and cook other vegetables until tender. Melt margarine and add flour. Combine all vegetables and add salt and sugar. Bring to boil and add combined flour and butter (blend with little soup). Combine all and boil 10 minutes. Pressure 10 minutes.

964524 -- TOMATO SOUP

1/2 bushel tomatoes 2 bunches celery
24 sm. onions
Very little red pepper 1 c. butter
1 c. sugar
3 tbsp. salt
1 c. flour

Cook tomatoes, celery and onions until done, 1/2 to 3/4 hour. Put through colander or food mill. Add rest of ingredients. Cook until thick, put in jars. Seal; put in pressure canner for 15 minutes at 10 pounds pressure.

964525 -- TOMATO SOUP

1/2 bu. tomatoes (25 lbs.) 1 1/2 c. sugar
2 tbsp. canning salt
1/8 tsp. pepper
4 tsp. onion salt
4 tsp. celery salt
1 lb. butter
2 c. flour

Wash and quarter. Cook until soft. Run through blender. Put through sieve. Combine juice and spices except butter and flour. Heat. Melt butter in pan. Remove and stir flour into butter until paste, no lumps. Add juice to paste, stirring to blend. Keep doing until paste gets thin. Pour back into juice. Bring to full boil. Put in jar. Process in open kettle or pressure cooker.

964526 -- TOMATO SOUP

14 qts. tomatoes 7 med. onions
1 celery stalk 3 tbsp. parsley

Combine and cook until celery and onions are tender. Run through food mill. Add: 4 tbsp. salt
8 tbsp. sugar
1 tsp. pepper

Cook for 15 minutes. Add: 14 tbsp. melted butter 14 tbsp. flour
Add to soup. Pour into prepared jars and process for 30 minutes.
964527 -- TOMATO SOUP

1 peck tomatoes 6 onions
1 bunch celery
1 lg. green pepper 1/2 c. sugar
1/2 c. butter
1/2 c. flour
1/4 c. salt

Core tomatoes, cut other vegetables in chunks and blend all together. Cream sugar, butter and flour and then add salt and stir. Bring vegetables to a boil. Add creamed mixture and boil for ten minutes. Pour into jars and seal. Makes about 6 quarts.

1 (2000 lb.) elephant, cleaned & cut in serving pieces
1 sm. rabbit seasoned to taste

After elephant is cleaned, add seasonings. Cook in a very large pot outdoors. Cook elephant for 4-5 days or until tender. Invite all the Wire Shop employees; if everyone shows up, add cut up rabbit but only as a last resort, because most people don't like "hare" in their stew. Management Once there was an elephant, Who tried to use the telephant. No! No! I mean elephone Who tried to use the telephone. Howe'er it was, he got his trunk entangled in the telephunk; The more he tried to get it free, The louder buzzed the telephee.

964530 -- ONE POT STEW

1 can pork & beans 1 can lima beans
1 can black-eyed peas 1/4 c. brown sugar 1 sm. can tomato sauce 1 can peas, drained 1 can kidney beans 1 lb. ground beef 1/8 c. mustard

Brown ground beef. Pour everything else into the pot and let simmer for 15 minutes.
964531 -- LAMB STEW

3 lbs. lamb shanks, cut into thirds 1 medium onion, chopped
1 green pepper, chopped
2 tbsp. sweet paprika
1 lb. fresh or frozen green beans 1 small can tomato sauce
1 medium can peeled tomatoes

Remove as much fat as possible from meat. Wash thoroughly. Braise meat in a large kettle. Add 1/2 cup water, add onion and green pepper and braise until onion and green pepper are transparent. Braise until meat sizzles, but is not burned. Add 2 tablespoons paprika, blend thoroughly. Add can of tomato sauce and peeled tomatoes and boil water to cover mixture. Let simmer 2 hours. Add green beans cut into 1 inch pieces and allow to simmer another 1/2 hour. Serve with rice.

2 lbs. cooked meat (your choice of chicken, beef or turkey)

1 (15 oz.) can Hunt's tomato sauce with herbs
1 whole chopped onion
1 tbsp. black pepper & salt
3 tbsp. oil
2 c. cooked rice

Heat oil about 2 minutes. Pour 1 teaspoon salt in oil. Add tomato sauce to salt and oil and cook about 10 minutes. Add meat. Cook about 7 minutes.) Simmer about 30 minutes and serve over cooked rice.

1 fryer

1 lb. boneless stew meat or sm. chuck roast
1 lg. onion
1 lb. Irish potatoes, cut up
2 c. canned tomatoes
1 c. cream style corn
1/2 c. English peas
Salt & pepper to taste
1/2 c. cooked butter beans
1/2 c. catsup
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 tbsp. lemon juice
1 tsp. Tabasco

Cook the fryer and stew meat until well done. Grind in blender and set aside. Put onions through blender. Add onion and potatoes to broth from the chicken and stew meat. Cook until done in saucepan on top of range. Add meat and other ingredients. Place in slow cooker and cook on low for 12 hours or high for 8 to 10 hours. Add 1/2 cup barbecue sauce. Yield: about 8 to 10 servings.


3 links of sausage, sliced
1 can whole tomatoes, crush if desired 1/2 bell pepper, sliced
1 sm. onion, sliced
Garlic salt
Black pepper
1/4 stick of butter

In a skillet stir fry sausage slices in butter with the onions and peppers. After 5 minutes add tomatoes, garlic salt and black pepper to taste. Simmer on low heat for 10 minutes. Serve with rice.

3 slices bacon, cut in 1/2 inch pieces 2 med. onions, coarsely chopped

(about 1 1/2 c.)
2-3 med. carrots, diced
2 med. cloves garlic, minced
2 c. chicken broth
2 med. potatoes, diced
2 whole bay leaves
1/4 tsp. dried thyme
1/4 tsp. white pepper
1 lb. fresh or frozen cod, haddock or flounder, cut in 1-inch pieces
1 c. sour half & half or lean sour cream
In large saucepan, fry bacon until crisp, remove and drain. 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. Cover and simmer until potatoes are nearly tender, 15-20 minutes. Stir in fish and simmer for 5-7 minutes until cooked. Stir in sour half & half and heat, but don't boil. Ladle into mugs, garnish with bacon pieces.

964536 -- LAZY DAY STEW

1 lb. beef stew meat
3 med. sized potatoes
4 to 6 carrots
1 sm. onion
1 c. cubed celery
1 (8 oz.) can tomato sauce mixed with

1 can water
1 tsp. sugar
2 tsp. tapioca

Arrange meat in single layer in a baking pan. Salt and pepper to taste. Cut potatoes, carrots, onion, celery in good sized chunks and layer on top of meat. Mix tomato sauce, water, sugar and pour over meat. Season to taste. Sprinkle with 2 teaspoons tapioca. Do not stir. Seal tightly in foil and bake at 325 degrees at least 2 hours. Serves 4 people. NOTE: Even another hour doesn't seem to hurt much if you are delayed. You can turn heat way low and hold it for hours. Don't peek during cooking time of 2 hours. When you remove the foil you find the meat nicely browned with perfect gravy. The tapioca acts as gravy thickener but don't use too much or you may wind up with gravy you can slice.


3 tbsp. butter
4 shallots, chopped
1 can New England clam chowder 1 can half & half
1 can clam liquid
1 can minced clams
Salt and pepper to taste Parsley

Saute shallots in butter. Gradually add can of clam chowder, stirring as you add. Gradually stir in can of half & half and can of clam liquid. Add can of minced clams, salt and pepper to taste. Simmer until mixture begins to boil. Garnish with chopped parsley.


964538 -- FROG LEG STEW WITH A KICK 3 lb. frog legs
1 garlic, chopped fine 1 onion, chopped fine 1/8 tsp. thyme
1/8 tsp. cayenne pepper 2 cans tomato puree 6-8 cans water
1/2 tbsp. basil
1/8 tsp. sea salt
2 tbsp. olive oil

Break the frog legs apart and saute in olive oil until almost cooked, then allow to cool. Add them to the other ingredients which have been simmering together and cook 1 1/2 to 2 hours. Serve over rice or pasta.

1/2 lb. macaroni, preferably med.
sized and mixed, ex. med. shells, elbows, spaghetti, broken into 3 parts

1 lg. onion
1 (16 oz.) can crushed tomatoes
1 lg. potato, cubed
Salt and pepper
Small amount of olive oil
Grating cheese, Parmesan or any of
your choice, Italian only

Brown your onion slightly in olive oil. Add can of tomatoes and salt and pepper. Simmer for about 1 hour. Cook macaroni and potato together in large pot. Drain some water, but leave enough so that pasta is covered. Add tomatoes and onions to pasta and potatoes. Add grated cheese into the pot of soup and serve.


For 4 to 6 persons 19 oz. can chick peas
1/2 c. extra virgin olive oil
1/3 c. chopped onion
1 tsp. chopped garlic
1/2 tsp. chopped rosemary
1/2 tsp. chopped sage
3/4 c. canned Italian peeled plum
tomatoes, drained of their juice
3 c. homemade meat broth OR 1 c.
canned broth diluted with 2 c.
1/4 lb. stubby soup pasta
Black pepper in a grinder
3 tbsp. chopped parsley
Freshly grated parmegiano-reggiano (Parmesan) for the table

Empty can of chick peas and its liquid into bowl. Squeeze the peel off the chick peas and replace into their own liquid. Put the olive oil and chopped onion in a large saucepan and turn on the heat to medium. When the onion becomes colored a pale gold, add the garlic, rosemary and sage. Stir once or twice. When the garlic becomes colored a very pale gold, add the tomatoes. Cook, stirring occasionally for 10 minutes. Add the chick peas drained of their liquid and cook for another 5 to 6 minutes. Pour the contents of the pot into a bowl, then puree them through a food mill back into the pot. Add the broth and turn on the heat to medium high. When the liquid comes to a boil, add the pasta, cover the pot and turn down the heat to medium. Cook until the paste is al dente, tender but firm to the bite. Taste and correct for salt and add a few grindings of pepper. Turn off the heat, stir in the parsley and serve with freshly grated cheese available on the side.


1 c. finely chopped celery
1 c. finely chopped carrot
1/2 c. finely chopped onion
8 chicken bouillon cubes, dissolved

in 8 c. boiling water or 2 qts. chicken broth
1 c. butter, melted

8 oz. beer
16 oz. Cheddar cheese, shredded

Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix flour and butter, stir into broth. Cook and stir until thickened; boil 1 minute. Reduce heat; add beer and cheese. Mix until smooth and cheese melts. Heat just to serving temperature. Garnish with popcorn. 12 servings.


2 c. sliced cauliflower
1 can chicken broth (13 3/4 oz.) 1 c. milk
1 can cream of potato soup 2 tbsp. cornstarch
1/4 c. cold water

In large, covered saucepan cook cauliflower in chicken broth until tender. Don't drain and set aside. In a bowl, gradually add milk to potato soup and mix well. Blend 1/4 cup cold water to cornstarch and stir into soup mixture. Pour soup mixture over cauliflower and cook until thickened. Can add diced ham or cheese.

964543 -- CHEESE SOUP

Dissolve 4 chicken bouillon cubes in 1 quart water. Add: 1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1 1/2 c. chopped potatoes

Cook 10-15 minutes on medium heat. Add 1 (20 ounce) bag California Blend vegetables. Cook 5-6 minutes on medium heat. Add 2 cans cream of chicken soup, heat on medium heat. Add 1 pound Velveeta cheese, cubed; cook until creamy.


2 slices bacon
1 med. onion, chopped
2 shallots
1/3 c. chopped celery
1/3 c. chopped leeks
4 c. corn cut from cob
2 qts. chicken broth
1 med. potato, peeled and cubed 1/4 tsp. salt
1/4 tsp. white pepper
1 c. whipping cream or half and half 2-3 tbsp. bourbon

Cook bacon in large saucepan until lightly browned. Add onion and next 3 ingredients; cook over medium heat 2 minutes. Add corn and cook 5 minutes, stirring occasionally. Add broth and next 3 ingredients; bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato is tender. Add cream and cook 2 minutes. Do not boil. Remove and discard bacon. Place half of mixture in container of an electric blender, process until smooth. Repeat with remaining mixture. Pour through strainer into Dutch oven, pressing pulp with back of spoon. Discard pulp. Stir in bourbon. Serve hot or cold. Garnish each serving with chives. Yields 9 1/2 cups.


964545 -- CREAMY ZUCCHINI SOUP 2 c. condensed chicken broth 2 med. zucchini, sliced
1/2 c. chopped green pepper 1/4 c. chopped onion
1 tsp. dill weed
Salt and pepper
1 c. sour cream or plain yogurt Snipped parsley

In a 2 quart saucepan combine broth, zucchini, green pepper and onion. Cover and simmer about 20 minutes. Add dill, salt and pepper to taste. Puree in food processor or blender. Stir in sour cream. Garnish with parsley.

964546 -- DIET SOUP

6 c. water
2 beef bouillon cubes 2 c. tomatoes
1 tsp. sugar
1/2 c. chopped onion 2 c. chopped celery 2 c. diced carrots 2 c. shredded cabbage Salt and pepper

Cook all together.

1 lb. fish
2 tbsp. butter
6 tbsp. chopped onion
1 c. diced carrots
6 tbsp. chopped celery
1/2 c. flour
1/2 tsp. salt
Dash of paprika
2 (10 oz.) cans chicken broth,

3 c. milk
1 c. grated processed cheese

Cut fish in 1 inch cubes. Melt butter in large saucepan; add onion, carrots and celery. Cook until onion is transparent. Blend flour, salt and paprika. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk. Cook, stirring constantly until thickened. Add fish, simmer until fish flakes easily (5 minutes for fresh, 10 minutes for frozen). Add cheese; stir until melted.

1 lb. ground beef
5 c. water
1 lb. can whole tomatoes
1 c. chopped onion
2 or 3 carrots, sliced
2 ribs celery, sliced
1/3 c. pearl barley
1/4 c. ketchup
1 tbsp. instant beef bouillon granules 1 or 2 tsp. seasoned salt, optional 1 tsp. dried basil leaves
1 bay leaf

Brown ground beef in a Dutch oven. Drain off fat. Add water, tomatoes and juice, onions, carrots, celery, barley, ketchup, bouillon granules, salt, basil and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and simmer slowly for 45 minutes. I have used a quart of home canned whole tomatoes and works well.


1 lb. ground beef (browned) 2 c. tomatoes
2 c. diced potatoes
1/2 c. diced carrots
1/2 c. diced celery
1/4 c. rice
1/2 c. diced onion
1 1/2 tsp. salt
1/8 tsp. pepper
1 1/2 qts. water
1 tsp. instant bouillon, vegetable

Combine all ingredients and simmer for 45 minutes.

1 peck ripe tomatoes (peeled) 1 pt. or 1 can lima beans
1 can peas
3 green diced peppers
1 c. pearl barley (soaked overnight) 1 tbsp. paprika 1 c. sugar
1/2 c. butter 1/2 c. salt

Cook all uncooked vegetables separately. Then mix all ingredients together and cook ten minutes more. Pour into sterilized jars and seal. Yields 7-9 quarts. Very good in hot dishes.


1 lb. mild Italian sausage 1/2 c. water
2 1/2 c. peeled, diced potatoes 1/2 c. chopped onion
1/2 c. chopped celery
1 1/2 c. chicken broth
1/8 tsp. pepper
3 1/2 c. milk
1/4 c. flour
1 c. frozen peas
2 c. shredded Cheddar cheese

Brown sausage stirring so that meat is in small pieces. Set aside. In large saucepan put water, potatoes, onion, celery, broth and pepper. Cover and bring to a boil just long enough that the potatoes are tender, about 5 minutes. Add sausage and 2 1/2 cups milk. In a jar with lid, shake the flour and remaining milk until blended. Stir into the potato mixture, stirring constantly until mixture begins to boil. Add peas, simmer 3 minutes. Remove from heat, stir in cheese until melted.


1-2 ham hocks
1 lg. onion, chopped
3 med. cloves garlic, crushed 1 (1 lb.) pkg. dried lentils 1 Kielbasa or frankfurters, thinly

1 c. sliced carrots

Soak lentils overnight. Rinsing 2 or 3 times. Add 10 cups of water, lentils, ham hock, 1/2 teaspoon salt (optional) and 1/8 teaspoon pepper and 1 cup of carrots. Bring to boiling; reduce heat. Simmer, covered 1-2 hours. Remove ham hock from the soup and strip off as much meat as possible. Add the meat back to the soup and add cooked Kielbasa. This soup can simmer all day, be made ahead a day or frozen. Noah Western

1 c. diced onions
1/4 c. butter
1 tsp. Lawry's salt
Dash of pepper
2 c. chopped broccoli (fresh) or 2

boxes frozen broccoli (or more if you want
2 c. half and half or light cream
1/2 c. chopped celery
1 (10 1/2 oz.) can condensed chicken broth
Dash of garlic
2 to 4 tbsp. flour

Saute onions and celery in butter. Add chicken broth. Add broccoli. Cook until tender. Combine flour and cream until smooth. Add to broccoli. Add salt, pepper and garlic. Heat thoroughly. Makes 6 to 8 servings. *For cream of broccoli and cheese soup, add 1 cup grated Cheddar cheese.


3 c. water
3 chicken bouillon cubes
4 potatoes, diced
1 onion, diced
1 c. chopped carrots
1/2 c. diced green pepper
1/3 c. butter/margarine
1/3 c. flour
3 1/2 c. milk
4 c. or 1 lb. grated Colby cheese 1/4 tsp. Tabasco sauce
Salt and pepper

Dissolve bouillon in water. Bring to a boil. Add and cook potatoes, onions, carrots and green pepper. Add butter and flour. Gradually add milk and cook until thickened. Add cheese and stir until melted. Add Tabasco sauce. Do not boil. Serves 8. Margie Johnson

2 cans clams and juice 1/4 lb. bacon, diced

1 lg. onion, sliced or use green onions
Salt to taste
2 lg. potatoes, diced
2 tbsp. butter
Pepper to taste
1/4 tsp. dried thyme

Cook bacon until crisp. Cook onion until tender. Add potatoes and some water and cook until potatoes are tender. Add other ingredients and put hard butter on top. When butter melts, soup is done. Serves 8. Margie Johnson


2 tomato sauce
1/4 c. diced bacon
1/4 c. minced onion 2 cans clams and liquid 2 c. diced potatoes 1 c. water
Some mushrooms
Some milk
1/3 c. diced celery 1 (16 oz.) can tomatoes 2 tsp. snipped parsley 1 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper

In large saucepan, cook and stir bacon and onion until crisp and tender. Stir in clam liquid, potatoes, water and celery. Cook until potatoes are tender. Add clams, tomatoes and seasonings. Add about 2 tablespoons butter. Heat until boiling. Margie Johnson

964557 -- CORN CHOWDER

2 tbsp. oil
1 med. onion, minced
4 med. potatoes
1 (16 1/2 oz.) can creamed corn 2 c. milk
Salt and pepper to taste
1/4 c. water

After mincing onion, peel and cut potatoes into 1 inch cubes. In large skillet over medium heat, saute onion and potatoes with oil until onion starts to turn brown. Add 1/4 cup water; cover and let steam for about 15 minutes or until potatoes are cooked. Add creamed corn, milk and salt and pepper to taste. Heat until hot but do not boil. Joyce Sinman Ms. Larson, 6


1-1/2 lbs. hot or sweet Italian sausage 1 med. onion, chopped
1 med. green pepper, cut into strips 1 garlic clove, minced
1 can (28 oz.) tomatoes, chopped,

liquid reserved
2 to 2-1/2 c. uncooked bow tie pasta
6 c. water
1 tbsp. sugar
1 tbsp. worcestershire sauce
2 chicken bouillon cubes
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. salt

Remove casings from the sausages and cut into 1-inch pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage and drain all but 2 tablespoons of the drippings. Saute onion, pepper, and garlic until tender. Add sausage and all remaining ingredients. Simmer, uncovered, stirring occasionally, until pasta is tender, about 15-20 minutes. Yields: 3 quarts. This is a good soup for our area since we have many good sausage makers. The soup has a rich flavor and is even tastier the next day. If you are unable to find bow tie pasta, you can substitute another macaroni product.


1/2 c. butter or margarine
2 tbsp. olive oil
1 lg. onion, sliced
2 sprigs fresh thyme or 1/2 tsp.

dried thyme
4 fresh basil leaves or 1/2 tsp.
dried basil
1 tsp. salt
1/4 tsp. freshly ground black pepper 2 1/2 lbs. diced fresh ripe tomatoes
or 2 cans (16 oz. each)
Italian-style tomatoes with juice 3 tbsp. tomato paste
1/4 c. all-purpose flour
3 3/4 c. chicken broth, divided 1 tsp. sugar
1 c. heavy cream

8 slices day-old French or Italian bread
1 lg. garlic clove, sliced lengthwise
2 tbsp. olive oil

In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. Place the flour in a small mixing bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently. Allow mixture to cool and run through sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350 degrees for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons. Yield: 8 servings.

4 tbsp. unsalted butter

4 lg. sweet or Walla Walla onions, sliced
1 tbsp. sugar
6 c. beef broth, divided
2 tbsp. worcestershire sauce
Salt and pepper to taste
4 thick slices French bread
Additional unsalted butter
Garlic salt or 1 garlic clove, halved
1 c. (4 oz.) shredded Gruyere or Swiss cheese

In a Dutch oven, melt butter over medium heat. Saute onions until tender. Sprinkle sugar over onions. Reduce heat and cook, stirring occasionally, until onions are caramelized, about 20 minutes. Add 3 cups broth; simmer 15 minutes. Add remaining broth, worcestershire sauce, salt and pepper. Cover and simmer for 30-40 minutes. Meanwhile, spread both sides of the bread with additional butter; sprinkle with garlic salt or rub with the cut-side of garlic clove. Broil bread until golden brown, then turn and brown other side. Ladle soup into individual ovenproof soup bowls. Float a slice of bred in each bowl and sprinkle with cheese. Broil until cheese is melted and bubbly. Serve immediately. Yields: 4 servings. The onions in this part of the country are superb, and this soup is proof. Try it and see if your family enjoys this recipe as much as mine does.


964561 -- CREAM OF BROCCOLI OR CAULIFLOWER SOUP 6 tbsp. butter or margarine 1 tbsp. finely chopped onion 5 tbsp. flour (add more for thicker

1 c. chicken broth
2 c. milk
3/4 tsp. salt
Dash of pepper
1 pkg. (10 oz.) frozen or fresh chopped broccoli, thawed or
10 oz. fresh cauliflower, chopped very small
6 oz. Velveeta cheese

Microwave: In large glass bowl; heat butter and onion 1 1/2-2 minutes on high, blend in flour. Gradually add birth, milk, salt and pepper; stirring until smooth. On medium, heat 7-9 minutes or until soup is slightly thickened, stirring occasionally. Add broccoli or cauliflower and Velveeta, puree in blender. Return to bowl and heat 3-4 minutes, stirring once. Hint: I like to use both cauliflower and broccoli together--even the kids love it. Makes about 4 servings.


Wash beans thoroughly. Place in a large kettle. Cover with water. Add 2 tablespoon salt. Soak overnight. Saran in margarine, then add 2 quarts water and ham or ham hock (optional). Simmer 2 1/2 to 3 hours. Add the following: 1 large onion, chopped; 1 large can of tomatoes, 1 teaspoon chili powder, 1 clove garlic, chopped; juice of lemon, salt and pepper to taste. Simmer for 1/2 hour. Makes 4-6 servings.


Mix together: 1 bag of frozen broccoli
2 cans cream of celery soup
1 (8 oz.) jar Cheez Whiz
1 pt. half & half

Salt and pepper to taste. Cook over low heat.

1 lg. head broccoli, cut up 1/2 c. butter or margarine 1 med. onion, chopped
1/2 c. flour
Salt & pepper to taste
2 c. milk
2 c. chicken broth
1 c. medium Cheddar cheese, grated

Cook broccoli pieces in small amount of water. Saute onions in butter until transparent. Add flour. Add milk slowly, stirring continually. Stir in cheese and blend until smooth. Slowly blend chicken broth into mixture. Add broccoli. Stir to mix well and season to taste. Simmer about 15 minutes.

964566 -- CLAM CHOWDER

2 doz. lg. clams, chopped (save reserve juice)
2 c. potatoes, diced

1 can tomatoes
1 c. celery, chopped
1 sm. onion, chopped
2 tbsp. flour
3 tbsp. butter
3 c. milk
Parsley flakes
Pepper & salt last (some clams are salty)

Cook clams, onions and celery slow, about 2 hours. In separate pot cook potatoes until tender. In another pot, add butter, flour and milk to make a white sauce. Season to taste. One half hour before serving, add potatoes, white sauce, and tomatoes to clams. Add clams juice to taste. Makes about 2 quarts. Serve with oyster crackers.


8 slices bacon
1 med. onion, chopped
12 med. potatoes, peeled & diced 2 cans cream of chicken soup 2 cans milk
Parsley flakes

In large soup pan, fry bacon. When crisp, remove bacon but leave drippings in pan. Add onions and saute until tender. Then add diced potatoes with just enough water to cover potatoes. Bring to a boil, cover, and simmer until potatoes are tender. Add cream of chicken soup, milk, crumbled bacon bits and parsley flakes. Heat until it begins to bubble. Enjoy!

------------------------ 964568 -- PUMPKIN SOUP
6 c. chicken broth

1 to 2 (16 oz.) cans solid-pack pumpkin
1 c. onion, thinly sliced
1 clove garlic, minced
1 1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. pepper
1/2 c. whipping cream, warmed
1 lg. fresh pumpkin, hollowed out (optional)
Fresh parsley (optional)

In a covered saucepan, heat all ingredients except cream to boiling. Reduce heat; simmer, uncovered 20 minutes. Stir warm cream into soup. Garnish with parsley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes in 350 degree oven. (My mother, Marge Beckler, serves this soup each Thanksgiving in tiny, hollowed pumpkins for each grandchild. Our twin sons Collin and Matthew enjoyed this soup as 10-month-olds on their first Thanksgiving day!)

964569 -- OYSTER STEW

1 pt. oysters
1 can cream of celery soup 3 boiled potatoes, chopped up 5 c. water
4 tbsp. butter
Pinch of salt & pepper

Drain liquid off oysters, combine oyster liquid, water, cream of celery soup, salt and pepper. Bring to a boil. Saute oysters in butter until edges curl (don't over cook) put oysters in the rest of soup just before serving. You can substitute cream of mushroom soup for the celery soup sometimes just add 1/4 teaspoon celery seed if you do this.

4 strips bacon

2 c. potatoes (Idaho), cut into 1/2 inch cubes
1/4 c. onion, chopped
1/4 c. celery, chopped
1/2 c. water
1 tsp. salt
2 tbsp. flour
1 c. milk
1 (14 1/2 oz.) can chicken broth
1 tsp. parsley, chopped
Pepper to taste

Microwave bacon on High until crisp. Crumble and set aside. Combine potatoes, onion, celery, water and salt in a 2-quart casserole. Cover with a tight fitting lid or plastic wrap. Microwave on High for 10 to 12 minutes or until vegetables are tender. Mix flour, milk, chicken broth, and parsley until smooth. Stir into potatoes. Microwave, uncovered, on High for 15 to 20 minutes or until desired thickness. Stir occasionally during cooking. Garnish with bacon.

964571 -- 'TWO OF EACH" SOUP

This recipe originally appeared in Bon Appetit as "One of Each Soup", I doubled all of the ingredients to come up with my version of "Two of each Soup" for Twinsday! Tastes great - you'd never guess the soup ingredients. 2 tbsp. butter
2 onions, chopped
2 apples, peeled, diced
2 celery stalks, chopped
2 tsp. curry powder or to taste
2 c. half & half
2 bananas, peeled & diced
4 c. chicken stock
1/2 tsp. salt
Lemon slices or melon balls or sour


Melt butter in large saucepan over medium high heat. Add onion, apples, bananas, and celery. Then add chicken stock, curry, and salt. Reduce heat, cover and simmer 30 minutes. Stir occasionally. Puree in blender or processor. Chill thoroughly. At serving time, blend in half and half, turn soup into chilled tureen, garnish with lemon slices or melon balls. May also be served hot (add half and half at the very end), right after blending, serve immediately, garnish with sour cream dollop.


1 lb. broccoli, fresh 8 oz. mushrooms, fresh 8 oz. butter
1 c. flour, sifted 1 qt. chicken stock 1 qt. half & half
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. tarragon leaves, crushed

Clean and cut broccoli into 1/2 inch pieces. Steam in 1/2 cup of water until tender. Do not drain. Set aside. Wash and slice mushrooms. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook 2 to 4 minutes. Add chicken stock, stirring with a wire whip and bring to a boil. Turn heat to low. Add broccoli, mushrooms, half and half, and spices. Heat, but do not boil. *Chicken stock: Use homemade, canned or 4 bouillon cubes dissolved in 1 quart of water.


1/2 c. onions, chopped
1 lb. hamburger
1 bay leaf
2 cans cream of celery soup 1 1/2 c. water
3 c. tomato juice
1/2 tsp. pepper
1 tsp. salt
1 heaping tsp. sugar
1 tsp. garlic salt
1 can of corn or 1 can green beans

(or both)

Saute hamburger in 3 tablespoons butter until done, then drain. Combine all ingredients into kettle and simmer for 45 minutes. Serves 8 to 10. The longer this simmers the better it gets.


1 lg. head fresh cauliflower, separated into sm. flowerets 2 c. water
1/2 c. onion, chopped
1/4 c. margarine
1/2 c. unsifted flour
2 tbsp. chicken flavor instant

bouillon or 6 chicken bouillon cubes

2 c. (8 oz.) mild Cheddar cheese, shredded
2 c. milk
1/8 to 1/4 tsp. ground nutmeg Parsley, chopped
In medium saucepan, cook cauliflower in 1 cup water until tender; drain, reserving liquid. Reserve 1 cup cauliflower. In blender, blend remaining cauliflower and reserve liquid. Set aside. In large heavy saucepan, cook onion in margarine until tender; stir in flour. Gradually add remaining 1 cup water and bouillon, stirring until well blended and thickened. Stir in mashed cauliflower, reserved flowerets and cheese. Cook until cheese melts. Add milk and nutmeg. Heat over low heat. Serve garnished with parsley and paprika. Makes about 1 1/2 quarts.


5 c. chicken broth 1 c. plain yogurt
1/2 c. whipping cream Salt & pepper to taste 1 tsp. curry
2 egg yolks
Slices of cucumber

Bring chicken broth, yogurt, cream, curry and salt and pepper to a simmer. Beat yolks in a cup. Add small amount of liquid to yolks to heat slowly. Add all to soup. Heat 2 minutes; stir constantly. Allow to cool at least 4 hours. Pour over cucumber slices.


6 med. sized cucumbers, peeled 6 c. Campbell's chicken broth 2 cloves garlic, minced
6 tbsp. white vinegar
1 tsp. salt
4 c. sour cream
1 tomato, chopped
Scallions, sliced
Parsley, chopped

Blend cucumbers, broth and garlic in a blender or food processor. Add vinegar, salt and sour cream. Refrigerate 24 hours. Garnish with tomatoes, scallions and parsley. This recipe can be made up to 2 days in advance and chilled.


4 carrots, sliced (1 c.)
1 med. onion, sliced
1 stalk celery with leaves, sliced 1 1/2 c. chicken stock
1 tsp. salt
Generous pinch cayenne pepper 3/4 c. cream (or half & half)

Put first 3 ingredients in saucepan with 1/2 cup stock. Boil; cover and simmer for 15 minutes. Put in blender. Add salt and cayenne pepper. Turn on high speed, remove cover and while blending, add remainder of stock, then cream. Chill. Serve with garnish of sour cream and fresh basil or mint leaves.


1/4 c. minced onion
2 tbsp. butter
1 c. (1/4 lb.) thinly sliced asparagus 1/2 tsp. paprika
3 c. chicken broth
6 tbsp. whipping cream
2 tbsp. cornstarch
2 tbsp. water

Cook onion in butter until onion is soft. Add asparagus and paprika and cook, stirring until asparagus turns bright green. Stir in chicken broth and whipping cream. Heat to boiling. Blend together the cornstarch and water and stir into soup. Cook until thickened. Season to taste with salt and pepper. Serves 4 to 6.


1 (6 oz.) jar marinated artichoke hearts
3 lg. cloves fresh garlic
1/2 c. chopped onion
2 tbsp. flour
2 (10 3/4 oz.) cans condensed chicken

1 c. half & half
Finely chopped parsley

Drain marinade from artichokes into 2-quart saucepan. Crush garlic and add to marinade. Add onion and cook, covered, 10 minutes over low heat. Blend flour. Slowly stir in 1 can broth; heat to boiling, stirring. Boil 1 minute or until mixture thickens. Add hot mixture to artichokes and blend in blender until smooth. STRAIN into saucepan. Add remaining broth and half and half. Heat to serving temperature; do not boil. Sprinkle each serving with parsley. Makes 4 servings (4 1/3 cups).

1/4 c. butter
1/4 c. flour
1 (27 oz.) can chicken broth 2 carrots, cut into 1 inch julienne

1 onion, chopped
1/2 c. chopped leeks
1 c. white wine
1 tsp. Worcestershire sauce
2 c. shredded cheddar cheese Dash of red pepper
1/2 c. cream

Melt butter, blend in flour, gradually stir in broth until smooth; heat to boiling. Add carrots, onions, leeks, wine, and Worcestershire sauce. Simmer 10 minutes, stir in cheese and red pepper until cheese is melted. Season to taste with salt. Stir in cream, heat until hot. Do not boil. Serve.


3/4 c. chopped carrots 3/4 c. chopped celery 3/4 c. chopped cauliflower 1/2 c. chopped green onion 1/2 white onion, chopped 2 c. water
1/2 c. butter
1 c. flour
3 c. milk
1 c. evaporated milk
2 cans chicken broth
1 jar (15 oz.) Cheese Whiz Pepper to taste

Boil first 4 ingredients in water for 5 minutes. Saute white onion in butter. Add flour and blend well. Boil milk and chicken broth. Stir milk and broth into onion mixture. Stir in boiled vegetable including water in which they were cooked. Add Cheese Whiz and pepper. Bring to a boil and serve.


1 1/2 lbs. fresh broccoli, chopped 1 pt. half & half
2 c. water
1 lb. Velveeta cheese
3/4 tsp. salt
1/2 tsp. pepper
1/2 c. cornstarch mixed with 1 c.

cold water

Steam broccoli until tender. Place half and half and water in the top of a double boiler add cheese, salt and pepper. Heat until all the cheese is melted. Add broccoli. Mix cornstarch and water in a small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.


1/4 c. butter or margarine (low fat works well)
1 c. chopped onion
1/2 c. chopped celery
1 garlic clove, crushed
1/2 tsp. salt (opt.)
1/4 tsp. ground pepper
3 c. chicken broth
1 bouillon cube
1 3/4 c. (16 oz. can) solid pack

1 c. half & half
Chopped chives or green onion tops

In a large saucepan, melt butter; saute onion, celery and garlic until soft. Add salt, if desired, and pepper; cook for 1 minute. Add broth and bouillon cube; simmer uncovered for 15 minutes. Stir in pumpkin and half and half; cook 5 minutes, stirring occasionally to blend. Top with chopped onion. Serve warm. Makes 6 cups. Double this recipe to make 12 cups!


2 lbs. yellow squash
2 (8 oz.) cans chicken broth
1 med. size onion
1 (8 oz.) pkg. cream cheese, reg. or

Salt & pepper to taste

Cut squash into small pieces, about 1 inch in size. Chop onion. Combine squash and onion in chicken broth. Cook until tender. In blender combine 1/2 of squash mixture with 1/2 of cream cheese. Puree and repeat for the rest of squash and cream cheese. Return mixture into pot and simmer for 15 minutes. Add salt and pepper to taste. This recipe can work with potatoes, also. 964585 -- RAINY NIGHT SOUP

2 lbs. ground beef
3 c. water
1 c. chopped carrots
1 c. chopped celery
1 lg. potato, cubed
Salt & pepper
Gravy mix
1 bay leaf
1/8 tsp. basil
1 can (28 oz.) crushed tomatoes 3 bouillon cubes

Brown meat, drain. Add all ingredients, using catsup to taste. Simmer 1 hour in a large pot or slow cook in a crock pot.

1 to 2 lg. cans V-8 juice
2 lbs. lean hamburger
1 can okra, drained
1 can white corn, drained
2 (32 oz.) cans mixed vegetables or

lg. bag of frozen vegetables
2 to 3 stalks celery, chopped
1 to 2 cans stewed tomatoes
3 tbsp. chopped cilantro
Garlic powder to taste
Ground pepper to taste

Brown meat, drain. Add V-8 juice and all other ingredients. Simmer at least 30 minutes, longer if possible. Serve with flour tortillas filled with low fat Mozzarella cheese and zapped in microwave until cheese has melted. Great on cold days!


1/2 c. raw pearl barley 6 1/2 c. stock or water 3 to 4 tbsp. tamari
3 to 4 tbsp. dry sherry 3 tbsp. butter
2 cloves garlic, minced 1 heaping c. chopped onion 1 lb. fresh mushrooms, sliced 1/2 to 1 tsp. salt
Freshly ground black pepper

Cook barley in 1 1/2 cups stock or water until tender (cook it right in the soup kettle). Add remaining stock or water, tamari and sherry. In another pan, saute onions and garlic in butter. When onions and garlic have softened, add mushrooms and 1/2 teaspoon salt. When all is tender, add saute mixture to barley, being sure to include the liquid given off by the vegetables as they've cooked. Give soup a generous grinding of fresh black pepper and simmer covered for 20 minutes over the lowest possible heat. Taste to correct seasoning.


4 c. dried black beans
12 c. broth, 1/2 beef, 1/2 chicken 1 onion, chopped
2 cloves garlic, mashed
1 tbsp. comino
3 tbsp. chopped cilantro
Garnish: fried tortilla chips, grated

Monterey Jack cheese, chopped green onions, sour cream

Combine all ingredients in a large pot, cover and cook 3 to 4 hours on low heat until beans are soft. Puree and place back in the pot and thin to desired consistency with extra beef or chicken broth.


2 tbsp. butter
2 tbsp. chopped onion
1 1/2 tsp. salt
1/4 tsp. celery
1/8 tsp. pepper
3 1/2 c. milk
1 1/3 c. instant mashed potatoes Paprika

In medium saucepan, heat butter, onion, salt, celery salt, pepper and milk just to boiling. Stir in potato puffs (dry), continue cooking until smooth. Stir constantly garnish with cheese, bacon, sour cream, chives, paprika and parsley.


964590 -- HARVEST SOUP 9 c. water
1 lg. onion, chopped
2 lg. cloves garlic, minced 2 stalks celery, chopped
2 c. squash, cubed
1 sm. cauliflower
4 med. carrots, sliced
4 med. zucchini, sliced
3 med. white potatoes, sliced 1 sm. head cabbage, sliced thin 1/2 tsp. dried thyme
1/2 tsp. dried basil
2 tbsp. vegetable bouillon 1 tsp. sea salt
Dash of nutmeg
2 tbsp. fresh lemon juice

In heavy soup kettle, bring water to boil. Add all ingredients except lemon juice. Simmer for 30 minutes, stirring frequently to break up squash and form thick stock. Stir in lemon juice at end of cooking. Great leftover. Serves 8.


2/3 c. pearl barley
1 1/2 lbs. ground beef
1 med. onion, chopped fine
4 carrots, minced
3 ribs celery, diced
3 (10 1/2 oz.) cans beef consomme 2 c. water
1 (10 1/2 oz.) can tomato soup 1 bay leaf
1/4 c. parsley, minced

Brown ground beef and onion in Dutch oven or heavy kettle until meat is no longer pink. Add remaining ingredients, cover and cook, simmering 1 1/2 to 2 hours.

964592 -- SAUSAGE SOUP

1 lb. smoked sausage 1 onion, chopped
1 tbsp. oil
2 chicken bouillon cubes 1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. thyme
3 carrots in strips
3 celery stalks, chunks 1/2 head cabbage, chunks 2 tbsp. rice, uncooked
1 (8 oz.) can tomato sauce 1 can kidney beans
1 can whole tomatoes (28 oz.) 3 c. water

In a large saucepan, brown onion in oil until tender. Add remaining ingredients. Cover and simmer for 45 minutes.

1/2 lb. ground beef
1 (1 lb.) can (2 c.) stewed tomatoes 1 (8 oz.) can (1 c.) tomato sauce 2 c. water
1 (10 oz.) pkg. frozen mixed

1/2 env. dry onion soup mix
1 tsp. sugar

In Dutch oven or large heavy saucepan, lightly brown ground beef; drain off excess fat. Stir in tomatoes, tomato sauce, water, frozen vegetables, onion soup mix and sugar. Bring to boiling. Reduce heat, cover and simmer 20 minutes. Makes 6 to 8 servings.


3 lb. fresh tomatoes
2 1/2 qts. water or chicken broth 1 c. chopped onion
1 c. chopped celery
2 bay leaves
3 tsp. basil leaves, divided 2 tsp. salt
1/2 tsp. ground black pepper 4 c. coarsely chopped cabbage 2 c. cauliflower flowerettes Parsley flakes
2 c. fresh corn kernels
2 c. sliced carrots
2 c. sliced zucchini
2 c. peeled, diced potatoes

Use tomatoes held at room temperature. Remove cores and coarsely chop. Place in a large pot with water. Bring to a boil. Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper. Cover and simmer for 1 hour. Add remaining vegetables. Cover and simmer until vegetables are tender, 45 to 60 minutes longer. Add remaining basil leaves, simmer 5 minutes longer.

964595 -- BARLEY SOUP

1 lb. ground chuck (can use 1 lb. ground turkey)
3 onions, chopped
3 stalks celery, chopped
3 carrots, chopped
1 jar (2 oz.) granulated beef bouillon

Cook awhile in 1 quart water (crumbling meat). Add: 1 lg. can puree
1 pkg. Sweet & Low
1/2 box barley (approx.
1 c.)

Add after other ingredients are done. Simmer until everything is done. Stir often. Add enough water to make 5 quarts.

1 lb. Italian sausage
1 tbsp. salad oil
1 c. diced onion
1 clove garlic, minced
1 c. sliced carrots
1 tsp. dry basil
2 sm. zucchini, sliced
1 can tomatoes, chopped
2 cans (10 3/4 oz.) beef bouillon or

3 beef bouillon cubes & 1 1/2 c. water
1 c. coarsely shredded cabbage
1 tsp. salt
1/4 tsp. pepper
1 can (1 lb.) Great Northern beans, undrained
Chopped fresh parsley

Slice sausage crosswise into 1/2 inch pieces; brown in oil in Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer for 1 hour, covered. Add beans and liquid, cook another 20 minutes. Garnish with fresh parsley. Serves 8. Freezes well, even better the next day.

------------------------ 964597 -- BLACK BEAN SOUP

1 c. black beans
4 c. cold water
2 sm. onions, chopped
2 tbsp. margarine
1 bay leaf
1 clove garlic, crushed
1 tbsp. parsley flakes
Ham pieces, ground (about 1/4 lb.) 1/4 tsp. salt
Pepper to taste

Place beans in soup kettle with enough water to cover entirely. Soak overnight. Drain water off beans and fill kettle with 4 cups cold water. Cook beans on low heat until soft. Saute garlic, onions and parsley in margarine and add to soup kettle along with all other ingredients. Continue cooking over low heat until soft (about 3 hours). Add water if beans become too thick. Recipe can be doubled if desired.


2 (3 oz.) pkgs. lemon Jello 1 pt. boiling water
1 can tomato soup
1 lg. pkg. cream cheese
1 c. mayonnaise
1 1/2 tsp. onion, finely chopped 1 1/2 c. celery
1 green pepper
1 c. nuts, chopped

Dissolve gelatin in boiling water. Cool. Combine soup and cheese and heat until melted. Mix in gelatin. Pour into mold and chill.

1 qt. beef stock
1/4 to 1/2 lb. boiled beef
1 to 1 1/2 c. frozen mixed vegetables 1 sm. tomato, peeled, diced
Chives, finely chopped
Freshly grated Parmesan cheese, if


Bring stock to a boil in a medium saucepan. Trim any fat from beef; slice or dice beef. Add beef and frozen vegetables to boiling stock. Cook 5 minutes. Vegetables should be slightly crisp but tender. Add tomato and chives to taste. Ladle hot soup into 4 soup bowls. Sprinkle with Parmesan cheese, if desired. Serve with fresh crusty French bread. VARIATION: For a more substantial soup, add pieces of boiled potato, leftover pasta, rice or small flour dumpling.


1/4 c. onion, minced
1/4 c. flour
1 3/4 c. chicken broth
1/4 c. celery, minced
Dash of paprika
2 tbsp. butter
2 c. milk
1/4 c. carrot, minced
Dash of salt
1/2 c. cubed sharp process American


Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until mixture thickens slightly. Reduce heat; add cheese, stirring until cheese melts. Simmer 15 minutes. Do not boil. Serves 4.


2 lg. or 3 med. onions, sliced 1/4 c. butter or margarine
1 qt. (4 c.) water
6 cubes or 6 tsp. beef bouillon 1 tsp. Worcestershire sauce
Dash of pepper
4 to 6 slices French bread, toasted Grated Parmesan cheese

In large saucepan, cook onions in butter until tender. Add water, bouillon, Worcestershire sauce and pepper. Cover and simmer for 20 to 25 minutes to blend flavors. To serve, top each serving with a slice of toasted French bread and sprinkle with Parmesan cheese. If desired, place under broiler until cheese is bubbly. Makes 4 to 6 servings.

1 tbsp. margarine

1 c. coarsely chopped green or red peppers
1 c. onion, chopped
1 (16 oz.) pkg. frozen, whole kernel corn (3 1/2 c.)
1 c. chicken broth
4 oz. cooked lean ham, cubed
1/2 tsp. ground cumin
1/4 tsp. ground white pepper
1/3 c. flour plus 1 tbsp.
3 c. (two 12 oz. cans) undiluted evaporated low-fat milk, divided
3 to 4 drops hot pepper sauce (optional)

In large saucepan, melt margarine; saute pepper and onion over medium heat for five minutes or until tender. Stir in corn, broth, ham, cumin and white pepper. Cook for five more minutes, stirring occasionally, until corn is cooked. Pour 1/2 cup evaporated lowfat milk into bowl; whisk in flour until well blended. Add remaining 2 1/2 cups evaporated lowfat milk; mix well. Slowly pour into saucepan. Increase heat to medium high; cook, stirring constantly for five minutes until mixture comes to a boil and thickens. Boil for one minute, add hot sauce. Makes 6 cups.


3 slices bacon, cut into pieces 3/4 c. onion, chopped
1 clove garlic, minced
3/4 tsp. ground cumin
1/4 tsp. red pepper flakes
2 tbsp. flour
2 (14 1/2 oz.) cans low salt chicken

1 (14 1/2 oz.) can tomatoes
1/2 c. white wine
1/2 green bell pepper, seeded & chopped
1/2 sm. sweet potato, peeled & cut into 1/2 inch cubes
1/2 pound Alaska cod or pollock, cut into bite sized chunks
3/4 c. frozen corn kernels
1 1/2 tsp. lime juice
Pepper to taste

Saute bacon in large saucepan over medium heat until crisp. Stir in onion, garlic, cumin and pepper flakes. Saute five minutes or until onions are soft. Remove from heat and stir in flour. Cook one minute, stirring constantly. Gradually whisk in chicken broth. Stir in tomatoes, wine, peppers and sweet potatoes. Bring to a boil and reduce heat and simmer 10 minutes or until sweet potatoes are soft. Add fish and corn. Simmer 2 to 3 minutes, or until fish flakes with a fork. Season with lime juice and pepper. Spoon into bowls, garnish with parsley or cilantro. Serves 4.


5 med. potatoes, peeled, sliced 1/3 c. onion, chopped
2 tbsp. flour
Salt & pepper to taste
2 tbsp. margarine
1 (3 oz.) jar dried beef (cut beef

into sm. pieces)
3 c. milk

Cook potatoes in 2 1/2 cups boiling water until tender. Break up potatoes, slightly with a fork. Melt margarine in a saucepan. Add onion and cook until brown. Add beef. Cook and stir until beef curls. Add flour, mix well. Add milk all at once and stir until thickened. Add potatoes. Reheat. Serves 8.

964605 -- NINE BEAN SOUP

1 pkg. nine beans
2 qts. water
1 lb. ham or big ham hock
1 lg. onion, chopped
1 clove garlic, minced
2 tsp. salt or to taste
1/2 tsp. pepper
1 bay leaf
1/2 tsp. oregano
1 (12 oz.) can vegetable cocktail

1/2 tsp. basil
1/2 c. parsley, chopped
1 (16 oz.) can tomatoes with liquid

Wash bean mix. 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. Remove from heat, cover and let stand 1 hour.) Drain beans. Ad 2 quarts cold water and ham. Bring to a boil; simmer covered 2 1/2 to 3 hours. Stir in remaining ingredients; simmer 30 minutes, stirring occasionally.

964606 -- WON - TON SOUP

4 c. chicken broth 2 c. water
1 tbsp. soy sauce 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.)

1/4 lb. cooked ham, cut in thin strips (roast pork can be
substituted for ham.)

2 med. green onions, chopped

In large saucepan, bring broth, water and soy sauce to boil. Add won tons and cook about 5 minutes or until heated through. Add ham and onions. Serve hot. Makes 6 servings.

964609 -- EASY OVEN STEW

2 lbs. boneless beef (chuck or round) in 1 inch cubes
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 tbsp. Wesson oil
4 sm. onions, quartered
4 sm. carrots, pared & cut into 1

inch pieces
4 sm. potatoes, pared & cut into
1 c. sliced celery
1 c. water
2 oz. cans Hunt's tomato sauce with

Combine flour, salt, pepper and paprika in paper bag. Drop in beef, a portion at a time; shake until coated. Mix with Wesson oil in 3 quart casserole. Bake, uncovered, at 400 degrees for 30 minutes. Stir once. Add vegetables, water, and Hunt's sauce; mix well. Cover; bake at 350 degrees for 1 3/4 hours or until done. Yield: 6 servings.

964610 -- JUNGLE STEW

2 tbsp. onion, chopped 2 tbsp. oil
1/2 green pepper, chopped 1 clove garlic, minced 1/2 c. uncooked macaroni 15 1/2 oz. can red beans 1/8 tsp. pepper
16 oz. can stewed tomatoes 1 lb. ground beef 1 tsp. salt

Cook onion, pepper and garlic in the hot oil until onion is tender. Add ground beef and crumble with fork until it loses it's red color. Stir in remaining ingredients. Bring to a boil. Simmer, until macaroni is tender and there is little liquid, about 30 minutes.


2 sm. onions, thinly sliced 2 tbsp. butter
2 tsp. all-purpose flour
2 (14 1/2 oz.) cans beef broth 1/2 c. water
1 tsp. Worcestershire sauce Garlic salt
Grated Parmesan cheese
4 slices French bread
1/4 c. Mozzarella cheese, shredded 1/4 c. Swiss cheese, shredded

Cut onion slices in half and separate. Combine onion and butter in 3 quart casserole. Cover and microwave for 9 minutes. Stir in flour; cover and microwave for 1 minutes. Add broth, water and Worcestershire sauce. Cover and microwave for 6 to 8 minutes. Spoon into 4 bowls. Sprinkle desired amount of garlic salt and Parmesan cheese on 1 side of bread. Top with remaining cheese. Place on top of each serving of soup. Microwave uncovered for 45 seconds.

964612 -- CHEESE SOUP

4 c. water
1 sm. onion, chopped
1/2 c. potatoes, diced
2 cans cream of chicken soup
4 chicken bouillon cubes
1 c. celery, chopped
2 1/2 c. California Blend Vegetables,

1/2 lb. Velveeta
1/2 lb. Cheddar cheese, shredded

Add first 5 ingredients in 4 quart saucepan. Cover and simmer 20 minutes. Add remaining vegetables and simmer until crispy tender. Add soup and simmer until vegetables are done. Add cheese until melted. Sprinkle bacon bits on top of served soup.

------------------------ 964613 -- BROCCOLI CHEESE SOUP

1 c. water
1 chicken bouillon cube
1 (10 oz.) pkg. frozen broccoli 1 med. carrot, cut into sm. pieces 2 tbsp. butter
3/4 lb. Velveeta cheese
1/2 can cream of chicken soup 1 tsp. onion flakes
1 tbsp. Worcestershire sauce Pepper to taste

Heat water and bouillon cube to boiling; add frozen broccoli and carrot pieces. Cook over medium low heat according to broccoli package directions. Remove from heat but DO NOT DRAIN. In another pan, melt butter; slowly add flour. Continue stirring and add milk. Stir in cheese (in pieces), soup, onion flakes and Worcestershire sauce. After cheese is melted, add ingredients from other pan. Heat thoroughly, simmering 20 to 30 minutes over low heat and serve.


2 tbsp. oil
4 lg. potatoes, peeled & sliced 2 lg. onions, peeled & sliced 2 lg. celery, sliced
2 c. chicken broth
Salt & pepper
1 lg. clove garlic, minced or

equivalent of garlic powder
1 c. milk
8 oz. grated sharp Cheddar cheese

In a Dutch oven, cook garlic and vegetables in the oil for about 10 minutes. Add broth and salt and pepper. Bring to a boil, reduce heat, cover and simmer until tender. Mash to desired consistency. Add milk, heat thru. Add cheese and stir until melted. 4 servings.


1/2 c. all-purpose flour
1/2 c. onion, chopped
3 garlic cloves, minced
1/4 c. butter or margarine
4 c. water
4 chicken flavored bouillon cubes OR

4 tsp. chicken flavored instant bouillon

1 1/2 c. (2 med.) potatoes, peeled, cubed
1/2 c. carrots, chopped
1/2 tsp. thyme leaves
1/2 tsp. nutmeg
1/8 tsp. pepper
1 bay leaf
1 (17 oz.) can whole kernel corn, undrained
2 c. half & half
1 lb. (3 c.) cooked ham, cubed
2 tbsp. fresh parsley, chopped

Lightly spoon flour into measuring cup; level off. In large saucepan, or Dutch oven, saute onion and garlic in margarine until crisp-tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in 4 cups water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil; reduce heat. Cover; simmer an additional 15 to 30 minutes or until slightly thickened. Add corn. Cover; simmer an additional 20 to 30 minutes or until vegetables are tender. Stir in half and half and ham. Cook until thoroughly heated. Do not boil. Remove bay leaf. Garnish with parsley. Yield: 8 servings (1 1/2 cups each).

1 sm. pkg. strawberry Jello

1 (10 oz.) pkg. frozen strawberry halves
1 c. boiling water
1 tub Cool Whip

Drain strawberries, reserving any syrup. Dissolve gelatin in boiling water. Add water to reserved syrup to make 1 cup. Add syrup to gelatin. Chill until almost set. Then fold in strawberries and gelatin into whipped cream and chill. Makes 10 servings.

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

2 tbsp. lemon juice
1 or 2 cloves garlic, pressed or chopped
2 tbsp. Worcestershire sauce
2 lbs. fish, cubed
2 tsp. salt
1/2 tsp. red pepper flakes
1 tbsp. sugar
1/4 tsp. black pepper; or all of the foregoing to taste

Cook potatoes, drain and save water. Set aside. Saute onions in 3 tablespoons oil until clear. Add next 6 ingredients and seasonings; simmer until celery is almost tender. The above can be prepared ahead. 1/2 hour before serving, heat the tomato mixture, add the potatoes. Bring to a slow boil; add fish, stir to mix and simmer until fish is done, about 4 to 5 minutes. Do not overstir. Northern or walleye are best to use as they retain firmness. St. Louis, MO


4 dried black mushrooms
6 c. chicken broth
1 tbsp. dry sherry
1 med. tomato, peeled, seeded & diced 2 tbsp. cornstarch, mixed with 1 cup

1 egg, slightly beaten
1 tsp. sesame oil
1/4 tsp. white pepper
1 green onion, thinly sliced

Soak mushrooms in warm water to cover for 30 minutes; drain. Reserve 1 cup liquid. Cut off stems, discard, dice caps. In 3 quart pot, bring broth, sherry, mushroom liquid and mushrooms to boil. Cook 3 minutes. Add tomato, simmer 1 minute. Add cornstarch and cook, stirring until soup boils and thickens slightly. Remove from heat and slowly drizzle in egg while stirring. Add pepper. Divide sesame oil and green onions into each bowl. Ladle soup on top. Crystal Lake, IL

1 lb. dry navy beans

1 meaty ham bone or 1 1/2 lbs. ham hocks
1 c. onion, chopped
2 garlic cloves
1 c. celery, chopped
2/3 c. potato flakes
1/4 c. parsley, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. each nutmeg, oregano, basil
1 bay leaf
In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil; boil
2 minutes. Remove from heat; cover. Let stand 1 hour. Drain; add 2 quarts cold water and ham. Bring to a boil. Simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham; trim off meat. Return to soup. Makes about 3 quarts. Freezable. Crystal Lake, IL

964620 -- WILD RICE SOUP

1 lb. bacon, cooked until crisp 1 lg. onion, chopped
1 pt. half and half
2 (4 oz.) cans mushrooms with juice 2 cans cream of potato soup
1 c. (8 oz.) wild rice, cooked 1 c. cheese, shredded
1 pt. water

Cook bacon until crisp. Remove from pan. Saute onion in bacon grease, drain. In large saucepan, combine bacon, onion and remaining ingredients. Heat thoroughly, being careful not to scorch. St. Paul, MN


2 c. chicken , cut in bite size pieces or 1 lb. shrimp, cooked
6 slices bacon, cut in 1/2 inch pieces 3/4 c. green onion, sliced
1 med. green pepper, cut into 1/2

inch pieces
1 tsp. garlic
2 cans chicken with rice soup
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 c. water
1 bay leaf
Hot sauce to taste

In soup kettle, cook bacon until crisp over medium heat. Remove bacon and drain fat, leaving 2 tablespoons in pot. Add green onions, green pepper and garlic; cook over medium heat until crisp tender. Add tomatoes, soup, water, and bay leaf. Bring just to boil, reduce heat. Simmer, uncovered, 10 minutes. Add chicken/shrimp and bacon; cover and heat gently for 5 more minutes. Add hot sauce and serve. Lombard, IL


1 pt. string beans, cut in 1 inch pieces (green or yellow beans) 3 sm. onions, cut in pieces
5 sm. potatoes, cut in pieces Fresh dill to taste (take out after soup is done)
Salt & pepper

Cover with water and boil 30 to 45 minutes. When boiled enough, add 3 eggs and stir a little. Add a mixture of flour and water just to thicken a little. Add 1 pint of half & half cream. Heat 1/4 cup vinegar and add last to soup. Do not boil any more with vinegar. May have to add more or less vinegar to your taste. Peppers, calorabi, celery, and carrots, can also be added. Montgomery, MN

964623 -- ROY'S TATER SOUP

6 sm. potatoes, cut up into sm. pieces 1 stick margarine
1 qt. milk
Salt & pepper

Cook potatoes until tender; gently crush into very small pieces, do not pour off water unless you have a lot. Mix potatoes until similar to mashing potatoes. Add milk, salt, pepper and margarine. Stir until gently boiling. Serve with cornbread.


2 c. cottage cheese
1 env. unflavored gelatin 1/4 c. cold water
1/2 c. crumbled blue cheese 2 tbsp. chopped green onions or

1/4 c. nutmeats
1/4 c. chopped celery
1/2 c. mayonnaise
1/2 c. whipping cream
Few drops green coloring

Soften gelatin in water 5 minutes. Set over hot water until dissolved. Mix gelatin with cheese, parsley, nuts, celery and mayonnaise. Gently fold whipped cream into mixture. Add drops of green color. Fill molds and chill. Arrange molded gelatin on plate of lettuce. Surround with canned pears, strawberries, kiwi, grapes, melon cubes, chunk pineapple, orange or grapefruit, spiced crabapple. Clearwater, Florida

6 thinly sliced water chestnuts 2 thinly sliced scallions
1 tbsp. sherry
Salt & pepper
3 3/4 c. chicken stock
1 1/2 c. cooked chicken

Put all ingredients in pan to boil, then simmer for 15 minutes. Add sherry and season to taste. Largo, Florida

1 med. onion, minced
2 cloves garlic, minced
1/2 med. bell pepper, chopped 2 oz. Vigo olive oil
1 Chorizo (Spanish Sausage)
1/2 lb. smoked ham
1/4 tsp. Vigo paprika
1 (#2) can garbanzos
2 med. potatoes, diced 1/2 inch Salt to taste
Vigo flavoring & coloring for yellow


In large saucepan, fry onion, garlic and bell pepper in olive oil, add Chorizo, smoked ham and paprika. Fry until onions are tender, but not browned. Add entire contents of garbanzo can (including liquid) and also 1 1/2 cans of water. Bring to a boil. Add potatoes, salt to taste and pinch of Vigo flavoring and coloring to obtain desired golden color. Then lower heat, cook 15 minutes or until potatoes are tender. Serves 4. Clearwater, Florida


6 3/4 lbs. short ribs
6 ears of corn (cut into thirds) 4 1/2 lbs. cabbage
1 1/2 lbs. zucchini
2 lbs. carrot
2 cans green beans (16 oz. can) fresh

green beans
2 cans garbanzo beans (15 oz. can)
2 tbsp. salt
3 whole cloves garlic
Cook short ribs in 20 cups of water for 1 hour over medium flame. Add carrots, corn and garlic and then cook for 1/2 hour. Next add cabbage and 10 cups of HOT water and continue cooking for 15 minutes. Next add garbanzo beans, green beans, zucchini, 2 tablespoons of salt and then cook 1 additional hour. Serve each bowl with 2 cups of soup and include 1 piece of corn and 2 short ribs in the bowl. Serve the soup with a tortilla. Tucson, Arizona

964628 -- HAM & CORN CHOWDER

2 tbsp. butter or margarine
2 c. frozen chopped onions
1 c. frozen chopped green bell pepper 1 lb. chunk fully cooked ham
1 lg. Russet (baking) potato
3 1/2 c. water
3 c. frozen corn kernels
1 chicken bouillon cube or 1 tsp.

instant broth granules
13 round buttery crackers
1 c. milk

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. Meanwhile cut ham in small chunks (3 cups) and peel and dice potato. Add to pot with the water, corn and bouillon cube. Bring to boil, reduce heat, cover and simmer 14 minutes or until potato is tender. While soup cooks, crush crackers (1/2 cup); add milk and cracker crumbs to soup; stir until soup returns to a simmer. Serves 6. Fairfield, California

964629 -- WILD RICE SOUP

6 tbsp. butter
1 tbsp. minced onion 1/2 c. flour
3 c. chicken broth
2 c. cooked wild rice 1/2 tbsp. salt
1 c. half & half
2 tbsp. dry sherry
Snipped parsley or chives

Melt butter in saucepan. Saute onions until tender. Blend in flour. Gradually stir in broth. Cook, stirring constantly until begins to boil. Boil 1 minute. Stir in rice and salt. Simmer 5 minutes. Blend in half & half and sherry. Serves: 4. VARIATION: Add 1/2 cup minced ham and 1/3 cup finely shredded slivered almonds. Palm Harbor, Florida
964630 -- POTATO - DILL SOUP

3 c. water
3 potatoes, cubed
1 tsp. salt
1 c. cream (half & half) 2 tbsp. fresh or frozen dill 4 hard-boiled eggs
1 tbsp. flour

Boil potatoes in salt water. Combine flour and cream. When potatoes almost cooked, add flour and cream mixture. Bring soup to a boil. Add finely chopped dill (do not use stems of dill). Garnish with chopped egg. Season with vinegar to taste. Clearwater, Florida

964631 -- POTATO SOUP

3 to 4 lg. potatoes, peeled & chopped 1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped

Cook above in small amount of water (covered) until tender. Add: 1 can evaporated milk
2 to 3 c. 2% milk
Salt & pepper to taste

Add 4 slices crisp cooked bacon, crumbled. Simmer, do not boil. When ready to serve, add dill weed and parsley. Fairfield, California
964632 -- DIET SOUP

2 c. tomato juice
2 pkgs. beef broth powder 1 c. French green beans 1 can Chinese vegetables 1 c. raw cabbage, sliced 3 stalks celery, sliced Salt & pepper to taste

Simmer above ingredients together for 20 to 30 minutes. Belleair, Florida

964633 -- HOT MADRILENE SOUP 2 cans (18 oz. each) tomato juice 1/4 c. (1/4 stick) butter
1/4 c. chopped onion
2 cans (10 1/2 oz. each) beef broth

or bouillon
1 bay leaf
Grated Parmesan cheese

In saucepan melt butter. Saute onion. Add juice, broth and bay leaf. Heat to boiling point, reduce heat and simmer 5 minutes. Serve garnished with cheese and parsley. Serves 7. Coconut Creek, Florida

964635 -- GAZPACHO

1 (48 oz.) can Sacramento Brand tomato juice
2 (10 oz.) cans tomato soup
1 c. each finely chopped: celery,

tomato, cucumber, green pepper
1/2 c. yellow onion, finely chopped
1/2 c. green onion, finely chopped
1/4 c. fresh cilantro, finely chopped
2 oz. tarragon wine vinegar
4 oz. reconstituted lemon juice
2 tsp. Tabasco sauce, to taste
2 tsp. salt, to taste
1 tbsp. olive oil

Combine above in large container. Serve ice cold with croutons and grated Parmesan cheese.
964636 -- LEMON SOUP

6 c. chicken broth 1/2 c. orzo
2 eggs
1 tbsp. water
2 tbsp. lemon juice Salt and pepper to taste

Bring broth to a boil. Add orzo cook until tender about 10 minutes. Remove from heat. In bowl beat eggs until frothy. Add water to lemon juice and slowly add to egg mixture. Very slowly dribble hot broth to egg and lemon mixture beating continuously until you have added a cup or more of broth. Ten pour egg mixture into remaining broth stirring constantly so as not to curdle. Season to taste and serve immediately.


1/4 c. chopped onion
1/4 c. chopped celery
1 tsp. crushed garlic
3 tbsp. unsalted butter
2 tsp. curry powder
2 tbsp. flour
2 (13 3/4 oz.) cans chicken broth 1/4 tsp. pepper
1 c. peanut butter
1/2 c. plain yogurt
2 tbsp. lemon juice
1/2 c. chopped peanuts
1/4 c. chopped parsley

Saute onion, celery and garlic in butter in medium sized saucepan until tender but not browned, stirring often. Stir in curry powder. Mix in flour until smooth, cook 1 minute stirring constantly. Remove from stove. Add water to chicken broth to make total of 4 cups. Gradually stir into curry mixture until smooth. Stir in pepper. Cook over medium heat, stirring constantly until mixture thickens and boils. Cool slightly. Place broth mixture and peanut butter in blender or processor. Whirl until smooth. Return to saucepan. Bring to boiling, lower heat, cover and simmer 10 minutes. Place yogurt in small bowl. Gradually stir in some hot soup. Return to saucepan. Gently heat just to serving temperature. DO NOT BOIL. Stir in lemon juice. Ladle into bowls. Sprinkle with chopped peanuts and parsley.


1 reg. size can creamed corn 1 sm. can corn niblets
2 - 3 sm. pieces salt pork OR 1/8 lb. butter
2/3 c. chopped onions
3 - 4 c. homog. milk
1 1/2 - 2 med. sized potatoes

Render out salt pork pieces in large cast aluminum pot. Remove salt pork pieces and add onions. Saute until translucent. Peel and dice potatoes. Bring to slow boil in separate pot for 20 minutes. Warm milk in separate pan. Add creamed corn to onions and fat. Add corn niblets and warm milk. Drain diced potatoes and combine all in original large aluminum pot. Salt and pepper to taste.


964639 -- RHODE ISLAND CLAM CHOWDER 2 oz. salt pork, finely diced 1 med. onion, chopped
8 c. potatoes, peeled, diced OR red

potatoes, diced with skins
2 c. minced clams with juice
12 - 14 med. size quahaugs, open and grind saving juice
32 oz. clam juice, from quahaugs and bottled
2 - 4 tbsp. chopped celery leaves
16 oz. can peeled chopped tomatoes with juice

Saute salt pork over medium heat until golden. Remove solid pieces. Add onion and cook until golden in salt pork oil. Cook potatoes in water until just tender in large soup pot. Add salt pork and onion. Add remaining ingredients and bring to simmer. Simmer for 30 minutes. Add salt and pepper to taste.


1 lb. ground chuck
1 med. onion, chopped
1 med. green pepper, chopped 1 stalk celery, chopped
2 carrots, chopped
1 can whole tomatoes
1/4 c. barley
1 tbsp. salt
1/4 tsp. pepper
8 c. water
1 env. country vegetable soup mix

with noodles

Brown beef over moderate heat in a large saucepan or Dutch oven, breaking up lumps with a fork. Pour off all but 2 tablespoons of the drippings. Add onion and saute 5 minutes. Add green pepper, celery, carrot, whole tomatoes, barley, salt, pepper and water. Bring to boiling; lower heat. Cover and simmer 1 hour or until barley is tender. Add prepared soup mix, cook 30 minutes longer. Serve with crusty bread.

1 lb. mixed beans for soup, USE ANY

COMBINATION OF: kidney, pea, black, yellow eye, etc. 1 lg. onion
1 (28 oz.) can tomatoes, cut OR
1 lg. can tomato puree 1 clove garlic
1/2 c. chopped celery 2 carrots, chopped 1 tsp. chili powder Salt and pepper

Wash beans thoroughly, cover with water and soak overnight in a large covered kettle. Next day, drain and add 2 quarts water, 2 cups diced smoked sausage or 1 large ham bone. Cover and simmer 2 to 3 hours, then add: onion, tomatoes or puree, garlic, celery and carrots. Add chili powder, salt and pepper. Simmer 45 more minutes. Serve with cornbread. The flavor improves with age.

964642 -- SOPA DE LIMON

6 corn tortillas, cut in wedges 1 chicken breast, boned & skinned 2 onions - 1 quartered, 1 chopped 2 cloves garlic, chopped
6 c. chicken broth
4 peppercorns
1/2 tsp. thyme leaves
1 tbsp. olive oil
2 green chilies, chopped
Juice & zest of 1 lemon
1 tbsp. grapefruit zest
Cilantro leaves for garnish Tomato

1. 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. 2. Meanwhile, in a soup pot, combine chicken breast, broth, garlic, quartered onion, peppercorns and thyme. Raise to a boil, then reduce heat and simmer 20 minutes. 3. Lift chicken from broth and shred with 2 forks. Strain broth and reserve. 4. In soup pot, heat olive oil, then saute chopped onion and chilies over medium heat until onion is soft. Add tomato and saute about 5 minutes, stirring all the while. 5. Pour broth back into soup pot, salt to taste and raise to a boil. Add lemon juice and zest and grapefruit zest. Simmer 20 minutes or so. 6. Ladle soup over tortilla wedges in serving bowls and garnish.

964643 -- LENTIL SOUP

2 c. dried lentils
2 qts. water
1 ham bone or smoke neck bones 2 lg. carrots, chopped
1 lg. onion, chopped
2 stalks celery & leaves, chopped 1 bay leaf
2 garlic cloves, peeled & quartered 6 good grinds of fresh pepper 1 tsp. salt
1/2 lb. Kielbasi sausage, diced

Wash lentils and pick over. Drain. Put in large kettle with remaining ingredients except sausage. Bring soup to a boil, reduce heat and simmer for 1 1/2 hours. 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. Remove ham bone and bay leaf from soup. Garnish each serving with diced cooked sausage. Serves 8. For thinner soup, add additional 2 cups of water.


One hour before serving, wash 2 1/2 cups lentils. Heat to boiling: 8 c. water Lentils
32 oz. chopped tomatoes
2 bay leaves
1 tbsp. salt
Dash of pepper

Reduce heat. Add 1 1/2 pounds Kielbasa, cut up. Cover and simmer. Meanwhile, in skillet fry 8 slices bacon, cut up; 1 cup each chopped celery, carrots and onions. Cook 15 minutes stirring occasionally. Add to lentils and continue to cook for 30 minutes. Serves 8 to 10.

964645 -- PALOUSE SOUP

Stir up a batch of homemade soup mix to have on hand or to package in jars as kitchen gifts. 2 1/2 c. washed lentils
2 1/2 c. washed green split peas
2 1/2 c. pearl barley
2 c. alphabet macaroni
1 c. dried onion flakes
1/2 c. celery flakes
1/2 c. parsley flakes

Mix all ingredients together and store in a jar with tight fitting lid. Stir well before using. TO COOK: Combine 1 cup of mix with 4 cups water or seasoned stock in a soup pot. Add 1 cup cooked, chopped meats, if desired. Bring to boil. Reduce heat to low and cover. Simmer gently for 45 minutes or until peas are tender. (Cooking time may need to be extended at high altitude or in hardwater areas.) Add 1 1/2 tablespoons salt, if desired. VARIATIONS: To create Minestrone Palous Soup, combine 1 cup mix with 16 ounce can of stewed tomatoes, 2 or 3 cups water. Add 1 chopped onion, 1 or 2 chopped potatoes and 1/2 teaspoon basil. Bring to boil and cook as directed above. The vast fertile Idaho-Washington border country commonly known as the Palouse produces almost all of the lentils grown in the United States.


1 1/2 red onions 1 tsp. garlic
1/4 c. cilantro leaves

1 lb. pkg. black beans (soaked 24 hours)
1 tsp. oregano
1 bay leaf
20 oz. can tomatoes, chopped 1/4 to 1/2 c. cilantro leaves

Just before serving, add to soup pot 2 tablespoons lemon juice and 2 tablespoons rice vinegar. To thicken mash some of the beans. Serve over rice, if desired. Top with a spoon of sour cream and (or) cheddar cheese.


1 (28 oz.) can whole tomatoes, undrained & cut into pieces 1 (16 oz.) can pork & beans
1 (10 oz.) pkg. frozen whole kernel

1 c. water
1 c. sliced celery
1/2 c. chopped green pepper
1 tsp. oregano
Salt & pepper

In 3 quart saucepan combine all ingredients. Simmer 25 minutes or until vegetables are desired tenderness. Salt and pepper to taste. Makes 8 one cup servings.


4 slices bacon, chopped
1 med. onion, chopped
1 clove garlic, minced
1 (10 1/2 oz.) can beef consomme 2 1/2 c. water
2 tbsp. dried parsley
1 tsp. dried basil
1/4 tsp. pepper
6 to 8 med. zucchini, sliced Grated Parmesan cheese

Cook bacon in large pot until light brown. Drain fat. Add onion and garlic, saute lightly. Add remaining ingredients except Parmesan cheese. Simmer, uncovered, until zucchini is tender, about 15 minutes. Cool about 15 minutes and blender 2 cups at a time. Reheat and serve with Parmesan cheese sprinkled on top. Freezes well.

2 lbs. zucchini, cut into 1/2 inch pieces

1 lb. Italian sweet or hot sausage, remove casing
2 c. celery in 1/2 inch pieces
1 c. chopped onion
2 qt. tomatoes
2 tsp.s alt
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. garlic powder
2 green peppers in 1/2 inch pieces

Brown sausage, drain off fat. Add celery and cook 10 minutes. Add remaining ingredients except green pepper. Simmer, covered, 20 minutes. Add green pepper and cook, covered, 10 minutes. Makes 3 1/2 quarts. The tomatoes and zucchini create soup liquid. Serve with garlic buttered Italian bread and grated Parmesan cheese.

964650 -- CARROT SOUP

2 tbsp. butter
1 chopped onion
5 c. chicken stock
1 lb. carrots, grated
3 potatoes, grated
1/2 tsp. thyme
1/4 tsp. Tabasco sauce 1 tsp. Worcestershire sauce 1 1/2 c. milk
2 c. grated cheddar cheese Salt

Melt butter and saute onion until tender. Add chicken stock and bring to boil. Add carrots, potatoes, thyme, Tabasco sauce and Worcestershire sauce and simmer until vegetables are tender, 30 to 40 minutes. Add milk and cheese and cook until cheese is melted. Salt to taste. Serves 6 to 8. If you like a really thick soup, thicken with a paste of 3 tablespoons flour and 1/4 cup milk just before serving.

964651 -- LEEK SOUP
4 tbsp. butter

6 leeks, washed well & sliced (white part only)
1 med. onion, chopped
1 potato, peeled & diced
2 c. hot water
2 c. milk
1/2 c. heavy cream
Salt & pepper to taste

Saute leeks and onion in melted butter, stirring for 5 minutes. Add potato, hot water and milk and bring to a boil. Reduce heat and simmer for half an hour. Add cream and seasoning. Garnish with chopped chives. Serves 4 to 6.

964652 -- POTATO SOUP

1 ham hock
Potatoes, about 4 med. sized
Potato Buds (Betty Crocker dehydrated

2 c. milk
1 (16 oz) can whole kernel corn

Cook ham hock until meat falls off the bone. Remove cooked ham hocks, strain broth into a bowl and refrigerate overnight if possible. Next day skim off the fat which rises to the top. Cook the potatoes in this ham-hock stock. Potatoes should be cut into cubes and cooked until soft but not mushy. Then add 2 cups milk to the stock, followed by the Potato Buds until the soup thickens to desired consistency. Put the deboned, diced and (or) shredded ham bits into the stock along with 1 can whole kernel corn. Flavor as desired, adding salt, pepper, dehydrated onions, parsley, etc.

964653 -- PALUCCA SOUP

1 rounded c. of sliced carrots 1 rounded c. sliced celery 1 med. sliced onion
3/4 c. rice (cooked)

Marinate in 3/4 stick melted butter for 30 minutes. Add 2 quarts of chicken broth and 3/4 cup white wine. Simmer until vegetables are done. Add 2 1/2 inches of Velveeta cheese, cut into small pieces. Stir until cheese melts. Stir into mix 1/2 pint of half and half. Serve at once.

964654 -- WILD RICE SOUP

1 c. uncooked wild rice
3 c. boiling water
2 strips smoked bacon
1/4 c. chopped onion
3/4 c. sliced celery
1/2 c. sliced carrots
1 can (14 1/2 oz.) chicken broth 2 cans (10 3/4 oz. each) cream of

mushroom soup
2 soup cans milk
1 can (4 oz.) mushrooms, plus liquid
1 tsp. seasoned salt
Pepper to taste

Combine rice and boiling water in large saucepan, simmer, covered for 50 to 60 minutes. Drain off excess liquid; set rice aside. Fry bacon until crisp; remove bacon and saute onion, celery and carrots in small amount of bacon fat. Combine broth, soups, milk, mushrooms, salt and pepper, reserved crumbled bacon, sauteed vegetables and wild rice. Simmer, covered, 1 hour. Yield: 8 servings.


1/4 lb. diced bacon, fried & drained 1 lg. onion, diced
2 carrots, thinly sliced
3 stalks celery with leaves, thinly

1 tbsp. fresh parsley (or dried)
1 lg. can tomatoes, broken up, with juice
1 1/2 tsp. salt
Black pepper
1 bay leaf
1 tsp. thyme
3 potatoes, diced
2 or 3 cans clams with juice

Put all ingredients in crock pot. Stir to blend. Cover and cook on high for 1 hour, then on low for 8 hours. Serves 4.
------------------------ 964656 -- DELICIOUS SOUP

1 chopped onion 1 c. green onion 1/4 lb. ground round

2 cans creamed corn 1 lg. can stewed tomatoes 4 diced cooked potatoes

Add 3 cups milk. Heat all together.
964657 -- CARROT SOUP

1 qt. milk (Rich)
2 c. cooked carrots, mashed 2 tbsp. onion, finely minced 1 tsp. salt
1 tsp. sugar
1 tbsp. flour
1/4 tsp. pepper
1 tbsp. butter

Heat milk. Mash carrots or put through sieve. Add 1 tablespoon flour. Stir into the boiling milk and season with two tablespoons chopped parsley; gives it unusual taste. Brandon

964658 -- TOMATO SOUP FOR 2

1 c. tomatoes (I use my home canned) 1 tbsp. butter or margarine
1 tbsp. flour
1 c. milk
Salt & pepper to taste

Mix butter or margarine; add the tomatoes and cook until thickened. Heat milk (but do not boil). Add the cooked tomatoes slowly, (while stirring) to the hot milk. Serve at once. Farwell


Ham bone, cut meat from bone
1 pkg. #2 Navy beans
1 carrot, diced
1 stalk celery, diced
5 whole allspice
1 onion, chopped
2 potatoes, peeled & diced Salt & pepper
Water to cover

Boil approximately 3 hours until done. Alexandria
964660 -- GARLIC SOUP

6 cloves garlic, finely chopped 2 cans chicken broth
2 eggs
1 tbsp. apple cider vinegar (natural)

Saute garlic in small amount of oil. Pour in broth, let boil 2 minutes. Separate eggs, pour in whites with vinegar. Pour into soup and beat. Simmer 2 minutes. Use skillet for making serve in cup or hand bowl and drink. Tastes great and clears nasal passages and cleanses. Also good for high blood pressure.

964661 -- CHEESE SOUP

1/2 c. onions, chopped 1/2 c. celery
1/2 c. grated carrots
1/2 c. flour
4 c. chicken broth
Parsley flakes
Salt & pepper to taste
2 c. milk
Velveeta cheese (3 lb. pkg.)

Combine all ingredients except cheese and bring to a boil. Cube cheese and add until desired thickness is achieved.

4 lg. onions, thinly sliced 2 tbsp. butter
4 c. brown stock or beef broth 1 tsp. Worcestershire sauce 2 hard rolled, sliced & toasted Grated parmesan cheese

Cook onions in butter until lightly browned. Add stock and Worcestershire sauce, cook 20 minutes. Season with salt and pepper. Sprinkle toast with cheese. Pour soup in bowls and float toast slices on top. Place under broiler a few seconds until cheese is lightly browned.


3 c. leftover cubed, cooked roast beef 1 c. carrots, diced
1 c. peeled potatoes, diced
1 c. corn
1 c. cut green beans
1/2 c. onion, chopped
1 qt. tomato sauce
1/2 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. chopped fresh parsley

In a large saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. If necessary, add 1/2 to 1 cup water to thin soup. Yield 6 to 8 servings.


1 (10 1/2 oz.) can condensed tomato soup, undiluted
1 c. orange juice
1/3 c. chicken broth
1 tsp. lemon juice
1/2 tsp. sugar

Combine tomato soup, orange juice, chicken, broth, lemon juice, and sugar in 4 cup glass measure. Cook on high 5 to 5 1/2 minutes in microwave. Serve with croutons, Parmesan cheese or sour cream.


1 lb. fresh asparagus 3 1/2 c. chicken stock 1/4 c. butter
1/4 c. flour
1/3 c. light cream 1/8 tsp. pepper

Trim off coarse ends of asparagus and cut into 1 inch pieces. Cook until tender in 1 cup of chicken stock. Melt butter in a deep saucepan. Remove from heat and stir in flour. Add remaining stock slowly. Cook, stirring constantly until slightly thickened. Stir in cream, pepper and cooked asparagus with liquid and heat through.

964666 -- POTATO SOUP

6 potatoes, peeled & cut into bite size pieces
2 onions, chopped

1 carrot, pared & sliced
1 stalk celery, sliced
4 chicken bouillon cubes
5 c. water
1 tbsp. salt & pepper
1/3 c. butter
1 (13 oz.) can evaporated milk

Put all ingredients except evaporated milk in crock pot. Cover and cook on low 10 to 12 hours or on high 3 to 4 hours. Stir in milk during last hour.

20 oz. extra sharp cheese 2 cloves garlic
7 oz. bottle beer
1/8 tsp. salt
Hot sauce to taste

Grate cheese and garlic. Add remaining ingredients; mix well until blended real good. The mixture will be soft. Will harden in the refrigerator. Serve with crackers, celery sticks, etc.


3 pts. pearl onions, peeled 3 tbsp. butter or margarine 3 tbsp. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. freshly grated nutmeg (or

1/4 c. chopped fresh parsley (or

Bring 4 quarts salted water to boil in large saucepan. Add onions and cook until tender, 7 to 10 minutes, drain. Melt butter in large saucepan over low heat. Add flour and cook 2 minutes. Increase heat, gradually whisk in milk. Bring to boil, reduce heat and simmer until thickened, 5 minutes. Season with salt, pepper and nutmeg. (Can be made ahead. Cover and refrigerate sauce and onions separately up to 24 hours. Reheat sauce over low heat. Stir in onions and parsley; heat through. Preheat broiler. Pour onions into flame-proof casserole dish. Broil about 4 minutes, until onions are bubbly and lightly browned. Makes 10 servings.

1 (11 oz.) can mandarin oranges, drained

1 (20 oz.) can pineapple chunks, drained
1/3 c. shredded coconut
1/2 c. miniature marshmallows
1/2 c. plain low-fat yogurt

Mix ingredients well. Refrigerate for several hours before serving. Garnish with mint leaves or Maraschino cherries. Makes 6 portions, 1/2 cup.

1 tbsp. butter
1 c. onion, chopped
1 1/2 lbs. potatoes, chopped into 3/4

inch cubes
2 1/2 c. boiling water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen broccoli, thawed & cut
1 (6 oz.) pkg. shredded Cheddar cheese

In a 3 quart saucepan, melt butter. Add potatoes, water, bouillon cubes. Cover and bring to a boil, reduce heat to medium. Cook just until potatoes are tender. Remove one cup of potato cubes with a slotted spoon; set aside. Pour contents of saucepan into electric blender; blend until smooth then return to saucepan. Mix in reserved potatoes and broccoli. Heat on medium-low. Gradually add cheese, stirring until cheese melts.

------------------------ 964672 -- POTATO SOUP (WITH DRY RIVELS)

4 med. sized potatoes 1 1/2 qts. water
2 tbsp. butter or margarine Salt
1/2 c. flour
1 egg
1/4 c. milk
1/2 c. cream

Cook diced potatoes in salt water until soft. Add margarine. To make rivels, rub egg and flour together, then add milk. These are best made by cutting through mixture with 2 forks. Drop rivels into boiling potatoes, stirring to prevent packing together. Cook 5 minutes with kettle covered. Add 1/2 cup cream. Garnish with pieces of crisp bacon. Makes about 4 servings.

964673 -- MARTIN STEW

1 1/2 qts. water
2 1/2 c. macaroni
1 1/2 lbs. ground beef 1 onion, chopped
1 qt. tomato juice Salt & pepper to taste 2 c. frozen peas

Bring 1 1/2 quart water to boil in large kettle. Add macaroni. Brown ground beef and onion. When redness is gone, add meat to macaroni. Add tomato juice and salt and pepper to taste. Simmer 1/2 hour. Just before serving add 2 cups frozen peas. Cook a few minutes and serve. Serves 6 to 8.

964674 -- POTATO SOUP

1 med. potato per person
1 sm. onion, diced
3 stalks celery, diced or sliced Bacon, crumbled
1/4 stick margarine
1 to 2 qts. milk

Cook potatoes, onion, celery in slightly salted water until just tender. Drain. Add milk to cover and a little more for broth. Add margarine, parsley to taste, bacon and salt and pepper to taste. Heat until warm thru and thru. Great served with grilled cheese sandwiches.


1 (10 oz.) frozen chopped broccoli 1 tbsp. onion, finely chopped 1/4 c. flour
3 c. vegetable cooking liquid with

1 tbsp. butter
1 1/2 tsp. salt

Cook broccoli according to package directions, add onion. Drain; save liquid. Mix flour with part of milk mixture until smooth. Add remaining liquid to broccoli. Stir in flour mixture, butter and seasonings. Cook over moderate heat, stirring occasionally, until soup thickens and flavors are blended. Serves 6.

964676 -- LIMA BEAN SOUP

1 carrot, sliced
1 lg. onion, chopped
1 tbsp. vegetable oil
1 (14 1/2 oz.) can stewed tomatoes 2 c. bean cooking liquid
2 c. cabbage, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked lima beans
1/4 c. parsley, chopped

Saute carrot and onion in oil in medium sized saucepan to tender crisp. Add tomatoes, beans, cooking liquid, cabbage, salt and pepper. Bring to boil. Cover, simmer for 10 minutes. Add lima beans and parsley. Heat. Makes 4 servings.


1 med. onion, chopped
2 ribs celery, chopped
1/4 c. butter
3 tbsp. flour
2 qts. chicken stock or broth 2 c. smooth peanut butter 1 3/4 c. light cream
Peanuts, chopped

Saute onion and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken broth, stirring constantly, bringing to a boil. Remove from heat and put into blender and blend until smooth. Then add peanut butter and cream. Stir thoroughly. Return to low heat, do not boil.

964678 -- ONION SOUP

4 lg. onions
1 tbsp. butter
1 tbsp. oil
1 tbsp. sugar
2 tbsp. flour
6 c. beef broth (2 cans Campbell's

beef bouillon; make remainder with beef
bouillon pkg.

1/4 c. white wine
Salt & pepper to taste
Mozzarella cheese
French bread or croutons

Cook onions and butter or oil over low heat until brown, 15 minutes. Then increase heat and add sugar and flour. Place in crockpot with the beef broth and cook or simmer several hours. Add wine 1 hour before serving. Place croutons in each bowl. Add soup and top with Mozzarella cheese. Place under broiler until cheese melts.


1 1/2 lbs. broccoli, cut up 3/4 c. celery, chopped
1/2 c. onion, chopped
2 c. water
2 tbsp. butter
2 tbsp. flour
2 1/2 c. water
1 chicken bouillon
3/4 tsp. salt
1/8 tsp. pepper
Dash of nutmeg
1/2 c. whipping cream