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550 Soups by Recipe Masters - HTML preview

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964500 -- BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP

 

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.

 

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 964501 -- BROCCOLI SOUP

 

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

 

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 964502 -- BROCCOLI SOUP

 

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%)

 --SAUCE:--
 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.

 

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 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.

 

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 964504 -- GERMAN SAUSAGE CHOWDER

 

 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

 

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 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.

 

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 964506 -- HAMBURGER VEGETABLE SOUP

 

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.

 

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 964507 -- SHALLOTS AND TARRAGON SOUP

 

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.

 

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 964508 -- BLACK BEAN SOUP

 

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.

 

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 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.

 

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 964510 -- LENTIL BARLEY SOUP

 

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.

 

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 964511 -- HAMBURGER SOUP

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.

 

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 964512 -- CREAMY TOMATO SOUP

 

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 tomatoes
 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.

 

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 964514 -- BARS MADE WITH TOMATO SOUP

 

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.

 

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 964515 -- CANNED VEGETABLES FOR SOUPS

 

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.

 

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 964516 -- TORTELLINI SOUP

 

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.

 

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 964517 -- MOM'S GERMAN BORSCHT SOUP

 

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.

 

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 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,
 drained
 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.

 

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 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
 Milk
 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.

 

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 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

 

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 964521 -- LOBSTER AND ROASTED CORN CHOWDER

 

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

 

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 964522 -- TUSCAN ONION SOUP

 

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

 

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 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.

 

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 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.

 

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 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.

 

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 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.

 

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 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.

 

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 964529 -- ELEPHANT STEW

 

 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.

 

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 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.

 

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 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.

 

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 964532 -- NIGERIAN STEW

 

 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.

 

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 964533 -- BRUNSWICK STEW

 

 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.

 

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 964534 -- LUMBERJACK STEW

 

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.

 

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 964535 -- CAPE COD FISH CHOWDER

 

 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.

 

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 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.

 

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 964537 -- QUICK CLAM CHOWDER

 

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.

 

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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.

 

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 964539 -- POTATOES AND PASTA SOUP

 

 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.

 

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 964540 -- CHICK PEA AND PASTA SOUP

 

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.
 water
 1/4 lb. stubby soup pasta
 Salt
 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.

 

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 964541 -- BEER CHEESE SOUP

 

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.

 

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 964542 -- CAULIFLOWER SOUP

 

2 c. sliced cauliflower
 1 can chicken