Soup Recipes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Artichoke Soup (08-07-93) (15:42) Servings: 4 19 Oz Artichoke Hearts Drained 1 1/2 C Chicken Broth 1 T Lemon Juice 1/2 T Salt 1 Ea Dash Of White Pepper 1 C 18% Table Cream 1 Ea Thin Slices Of Lemon Puree Artichokes And Chicken Broth. Place In Saucepan With Lemon Juice, Salt And Pepper. Heat Just To Boiling. Remove From Heat And Stir In Cream. Chill Soup. If Hot Is Required, Reheat, But To Not Boil. Garnish With Lemon Slices. Yield 4-6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Asparagus And Sesame Chicken Soup (05-11-93) (2:33) 2 Lb Chicken 3 T Sesame Oil 6 Slices Ginger Root 1/2 C Medium Sherry 1/2 T Salt 2 C Warm Water 1 T Sugar 1/2 C Button Mushrooms, Canned 8 Fresh Asparagus Spears Preparation: Rinse Chicken, Remove Fat Pockets, Pat Dry, And Chop Into Bite-Size Pieces. Note: If Tempted To Use Breast Meat Without Bones, Please Don`T; Bones Add To Body And Flavor Of Soup. Peel And Slice Ginger Root. Wash And Cut Asparagus Into 2" Sections. Braising: Heat Wok To Medium Hot. Add Sesame Oil. Start Braising Chicken A Few Pieces At A Time When Oil Begins To Smell. Sesame Oil Will Burn At Lower Temperature Than Other Cooking Oils, So Avoid Hot Wok. After Browning Lightly, Return Chicken Pieces To Wok; Add Ginger Slices, Sherry And Salt. When Sherry Boils, Add Water And Sugar. Turn Up Heat, Bring To Boil, Then Reduce Heat To Simmer, Cover And Simmer For 30 Minutes. Add Mushrooms And Asparagus, Simmer For Another 15 Minutes. Transfer To Covered Soup Tureen (Or Put Plate On Top Of Soup Bowl), Place In Steamer On Low, And Hold Until Ready To Serve. You Can Make This Soup In Large Sauce Pan, If Wok Is Needed For Some- Thing Else. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Asparagus Cream Soup (01/29/94) (23:48) Yield: 3 Quarts 4 T Crisco Shortening 1/2 C Chopped Onion 4 Pk Frozen Cut Asparagus (10 Oz) 2 C Chicken Broth 8 Egg Yolks, Slightly Beaten -(Use Clean, Uncracked Eggs) 5 C Milk 2 T Salt 1/2 T Pepper 8 Dr Hot Pepper Sauce 1. In Medium Saucepan Melt Crisco; Add Onion And Cook Until Tender. 2. Add Frozen Asparagus And Chicken Broth; Cook Uncovered 10 Minutes Over High Heat. 3. Transfer Mixture To Blender And Puree. (Or Force Mixture Through A Find Wire Sieve.) Add Beaten Egg Yolks. 4. Return Mixture To Saucepan. Stir In Milk, Salt, Pepper And Hot Pepper Sauce. Reheat Before Serving; Do Not Boil. Makes 3 Quarts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Asparagus Soup (11-15-93) (22:43) 2 Lb Asparagus, Diagonally Sliced Into 1" Pieces 3 Leeks, Sliced 4 Green Onion, Sliced Thinly 1 Red Potato, Chopped Small 3 T Butter 4 C Water 1 Vegetable, Beef Or Chicken Bouillon Cube 1 C Cream 2 T Tarragon 2 T Basil 1 Clove Garlic, Pressed 1 T Soy Sauce Saute Vegetables In Butter For 5 Minutes. Add Water And Bouillon Cube; Simmer 5 Minutes. Add Remaining Ingredients And Simmer 10 Minutes More. Serve. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Autumn Soup 1 Pound Ground Beef 1 Cup Chopped Onion 4 Cups Water 1 Cup Cut Up Carrots 1 Cup Diced Celery 1 Cup Cubed Pared Potatoes 2 Teaspoons Salt 1 Teaspoon Bottle Brown Bouquet Sauce 1/4 Teaspoon Pepper 1 Bay Leaf 1/8 Teaspoon Basil 6 Tomatoes In Large Saucepan Cook And Stir Meat Until Brown. Drain Off Fat. Cook And Stir Onions With Meat Until Onions Are Tender, About 5 Minutes. Stir In Remaining Ingredients Except Tomatoes; Heat To Boiling. Reduce Heat; Cover And Simmer 20 Minutes. Add Tomatoes; Cover And Simmer 10 Minutes Longer Or Until Vegetables Are Tender. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Avgolemono Soup (08-07-93) (15:43) Servings: 10 2 C Milk 2 T Cornstarch 6 Ea Egg Yolks, Beaten 2 Qt Basic Chicken Stock 1/2 C Long Grain Rice 1/2 Ea Stick Butter 1/8 Lb 1 Ea Chopped Parsley To Taste 1 C Fresh Lemon Juice 1 Ea Grated Lemon Peel (Optional) 1 Ea Salt And Pepper Stir The Milk And Cornstarch Together And Beat In The Egg Yolks. Set Aside. Bring The Stock To Boil In A 4 Qt. Soup Pot And Add The Rice. Cook, Covered, Until The Rice Is Puffy And Tender, About 25 Min. Remove The Soup Form Heat, Add Milk And Egg Mixture, Stirring Carefully. Continue To Cook For A Moment Until All Thickens. Remove From The Heat Again And Add The Butter, Chopped Parsley, And Lemon Juice. You May Wish To Add Some Grated Lemon Peel As Well. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Avgolemono Soup 1 (11-15-93) (22:59) 8 C Chicken Broth 1 C Uncooked Rice 4 Eggs, Separated 4 T Lemon Juice Make Chicken Broth And Heat To Boiling; Add Rice. Simmer Covered About 20 Minutes. Remove From Heat And Set Aside. In A Bowl, Beat Egg Whites Until Stiff; Add Yolks And Beat Well. Beat Continuously Adding Lemon Juice A Little At A Time. Then Add About 1/5 Of The Broth, Beating Continuously. Pour This Mixture Back Into The Pot Of Broth And Rice. Mix Well Over Heat But, To Avoid Curdling, Do Not Allow Soup To Come To A Boil. Serve Immediately. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Baked Potato Soup (5-14-98) 4 Large Potatoes 2/3 Cup Butter 2/3 Cup Flour 1 1/2 Quarts Of Milk Salt And Pepper 4 Green Onions 1 Cup Sour Cream 2 Cups Crisp-Cooked, Crumbled Bacon 5 Ounces Of Grated Cheddar Cheese Procedure Heat Oven To 350 Degrees And Bake The Potatoes Until For Tender. Melt Butter In A Medium Saucepan. Slowly Blend In Flour With A Wire Whisk Until Thoroughly Blended. Gradually Add Milk To The Butter-Flour Mixture, Whisking Constantly. Whisk In Salt And Pepper And Simmer Over Low Heat, Stirring Constantly. Cut Potatoes In Half, Scoop Out The Meat And Set Aside. Chop Half The Potato Peels And Discard The Remainder. When Milk Mixture Is Very Hot, Whisk In Potato. Add Green Onion And Potato Peels. Whisk Well, Add Sour Cream And Crumbled Bacon. Heat Thoroughly. Add Cheese A Little At A Time Until It Is All Melted In. Serve With Crusty French Bread And Fresh Butter -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Basic Broccoli Soup (11-03-93) (22:30) 2 Cup Chicken Stock 2 Cup Fresh Broccoli, Cut In 1 Inch Pieces (Can Use Stalks Alone, Garnish With Few Florets) 1 Slice Onion 1/2 T Herbal Bouquet 1/2 Cup Instant Nonfat Dry Milk (Optional) Place Chicken Stock, Broccoli, Onion, And Herbs In A Saucepan. Bring To A Boil And Simmer Until Broccoli Is Tender. Remove From Heat, Cool, And Puree In Food Processor Or Blender. At This Point, Add Milk For A Creamed Soup If You Like. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Basic Chicken Stock (11-03-93) (22:30) 4 Quarts Cold Water 4 Pounds Chicken Necks And Backs (Fat Removed) 2 Whole Chicken Breasts, Halved 3 Carrots 3 Stalks Celery With Leaves 1 Parsnip 2 Leeks, Well Washed 1 Turnip 1 Bouquet Garni (4 Sprigs Italian Parsley, 1/2 T Crushed Red Pepper, 2 Day Leaves, 1 T Thyme, 1 T Rokeach Dried Soup Greens) 1 Onion Stuck With 4 Whole Cloves Place Chicken Necks And Backs In A 8 To 10 Quart Stainless Steel Stock Pot. Cover With Cold Water. Bring To A Boil; Remove Scum. Add Remaining Ingredients, Lower Heat, And Simmer For 2 1/2 Hours, Partially Covered. (Remove Chicken Breasts After 1 Hour Of Cooking.) Strain Through A Stainless Steel Triple Mesh Strainer, Cool, And Place In Refrigerator Overnight. Remove Congealed Fat Before Using Or Freezing. Keeps In Refrigerator 3 Days. For Longer Storage, Freeze. Serves 2 Quarts (1 Cup = 1 Serving) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bean Soup Rinse 1 Pound Dry Navy Beans; Add 2 Quarts Cold Water. Bring To Boiling; Simmer 2 Minutes. Remove From Heat. Cover; Let Stand 1 Hour. (Or, Add Beans To Water; Soak Overnight. ) Do Not Drain. Add 1 Meaty Ham Bone, 1 Bay Leaf, 1/2 Teaspoon Salt, And 6 Whole Back Peppercorns. Cover; Simmer 3 To 3 1/2 Hours, Adding 1 Medium Onion, Sliced, The Last Half Hour. Remove Ham Bone. Mash Beans Slightly, Using Potato Masher. Cut Ham Off Bone; Add Ham To Soup. Season. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bean Soup 1 (02/17/94) (13:31) Yield: 4 Servings 1/2 Lb Haricot Beans 1 Qt Stock 1 Onion A Small Piece Of Turnip 1/2 Lb Potatoes 2 Ts Flour 1/2 Pt Milk Seasoning A Little Vegemite Wasth The Beans And Soak Them Overnight In Cold Water. Strain, And Put In A Pan With The Stock, Onion, Turnip And Potatoes. Bring To The Boil, Skim Carefully And Simmer Gently For 2 Hours, Or Till The Beans Are Quite Tender. Rub Through A Sieve And Return The Soup To The Pan. Blend The Flour With A Little Of The Milk, Add The Remaining Milk And Stir Into The Soup. Boil Up Again, Stirring, And Season, Adding Vegemite. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bean Soup With Frankfurters (05-09-93) (18:34) Servings: 4 1 Lb Navy Beans; Dried 8 C Water 3 C Beef Broth 1 Ea Carrot; Chopped 1 Ea Celery Stalk; Chopped 4 Ea Bacon; Strips, Cubed 2 Ea Onions; Small, Chopped 1 T Salt 1/4 T Pepper; White 6 Ea Frankfurters, Sliced * 2 T Parsley; Chopped * Note: Use The Real Frankfurters In This Recipe And Not The Hot Dogs! Soak Beans Overnight. In A 3-Quart Saucepan Bring Beans, Water And Beef Froth To A Boil. Cook For About 1 Hour. Add Carrot And Celery And Continue Cooking For 30 Minutes. In A Separate Frypan Cook The Bacon Until Transparent. Add The Onions; Cook Until Golden. Set Aside. Mash Soup Through A Sieve Or Food Mill. Return To Pan And Add The Bacon Onion Mixture, Salt And Pepper. Add Frankfurters; Reheat About 5 Minutes. Sprinkle Soup With Chopped Parsley And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef-Barley Soup (12-05-93) (16:01) Servings: 6 1 1/2 Lb Beef Stew Meat 4 C Beef Broth 1 Tb Oil 1 Cn Tomatoes; Canned, Cut Up(16 1 C Carrots; Sliced Thin 1 C Spagetti Sauce 1 C Celery; Sliced 2/3 C Pearl Barley 1 Md Onion; Sliced Thin 1 1/2 Ts Basil; Dry & Crushed 1/2 C Green Pepper; Coarsely Chopd 1 Ts Slat 1/4 C Parsley; Snipped 1/4 Ts Pepper Cut Meat Into 1" Cubes. In A Large Skillet Brown Meat, Half At A Time, In Hot Oil. Drain Well. Meanwhile In Crockpot Combine Carrots, Celery, Onion, Green Pepper, And Parsley. Add Broth, Undrained Tomatoes, Spagetti Sauce, Barley, Basil, Salt, And Pepper. Stir In Browned Meat. Cover; Cook On Low-Heat Setting For 10-12 Hours Or On High-Heat Setting For 4 1/2-5 Hours. Skim Off Fat. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Barley Vegetable Soup 1 Pound Beef Boneless Chuck, Tip Or Round, Cut Into 1/2 Inch Cubes 1 Tablespoon Vegetable Oil 1 Cup Water 2 Teaspoons Instant Beef Bouillon 1 1/2 Teaspoons Salt 1/4 Teaspoon Dried Marjoram Leaves 1/4 Teaspoon Dried Thyme Leaves 1/8 Teaspoon Pepper 1 Bay Leaf 4 Cups Water 3 Medium Carrots, Sliced (About 1 Cup) 1 Large Stalk Celery, Sliced 1 Medium Onion, Chopped (About 1/2 Cup) 1 Can (16 Ounces) Whole Tomatoes 1/2 Cup Uncooked Barley Or Bulgar Wheat 1/2 Cup Uncooked Macaroni Rings Cook And Stir Beef In Oil In 4 Quart Dutch Oven Over Medium Heat Until Brown. Stir In 1 Cup Water, The Instant Bouillon, Salt, Marjoram, Thyme, Pepper And Bay Leaf. Cover And Simmer Until Beef Is Tender, 1 To 1 1/2 Hours. Stir In 4 Cups Water, The Carrots, Celery, Onion, Barley And Tomatoes (With Liquid). Heat To Boiling; Reduce Heat. Cover And Simmer Until Carrots Are Crisp-Tender, About 30 Minutes. Stir In Macaroni Rings. Cover; Simmer Until Macaroni Is Tender, 7 To 10 Minutes. Makes 5 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Borscht (12/08/93) (18:12) 1 Lb. Lean Chuck, Cubed 2 T. Oil 1 Or 2 Bay Leaves 3 C. Coarsely Chopped Cabbage 2 C. Cubed Potatoes 1/2 C. Chopped Onion 1/4 C. Chopped Green Pepper 1 T. Dried Parsley 1 T. Beef Bouillon 1/2 T. Dried Dill 16 Oz. Tomatoes, Cut Up 1/4 C. Light Cream Brown Meat In Two Batches. Add 3 Cups Water And Bay Leaves To Meat. Bring To Boil, Reduce, Cover And Simmer For 50 To 60 Minutes. Stir In Next 7 Ingredients. Boil, Reduce, Cover, And Simmer 25 To 30 Minutes. Add Tomatoes And Heat Through. Remove From Heat, Remove Bay Leaves, Season With Salt And Pepper, And Stir In Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Broth (04-01-93) (1:51) Ibm 1 Pound Beef Chuck 1 Cup Chopped Onion 1 Cup Thinly Sliced Celery 1 Cup Thinly Sliced Carrot 1/2 Cup Snipped Parsley 2 Teaspoons Salt 1/4 Teaspoon Dried Thyme Leaves 5 Whole Peppercorns 2 Cloves Garlic 2 Whole Cloves 1 Bay Leaf 8 Cups Water Place Chicken In 5 Quart Casserole. Add Remaining Ingredients. Cover. Microwave At High For 40 To 50 Minutes, Or Until Vegetables Are Tender And Beef Is Tender. Remove Beef From Broth, Remove Meat From Bones. Cut Up And Use As Desired. Strain Broth Through Cheesecloth Colander. Makes 8 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Cabbage And Beer Soup 1 1/3 T Vegetable Oil 1/2 Pound Lean Beef Cut In One Inch Cubes 6 Cup Thinly Sliced Cabbage 1 Cup Chopped Onions 1 T Caraway Seeds 1/4 T Pepper 1 Cup Tomato Puree 1 1/2 Cup Beer 1/4 Cup Lemon Juice 2 T Honey 3/4 Pound Potatoes Peeled And Cut Into One Inch Cubes 1/2 T Salt In A Dutch Oven Heat Oil Over Medium Heat. Brown Beef 3 To 5 Minutes. Or Until Well Browned On All Sides. Using A Slotted Spoon, Transfer Beef To Plate And Set Aside. Add The Cabbage, Onion, Caraway Seeds And Pepper To The Pan. Cook Over Medium Heat, Stirring, About 10 Minutes, Or Until The Cabbage Is Wilted. Stir In 2 Cups Of Water, Tomato Puree, Beer, Lemon Juice And Honey. Bring To A Boil And Return Beef To Dutch Oven. Reduce The Heat, Cover And Simmer 30 Minutes, Stirring Occasionally. Add The Potatoes, Cover And Simmer 1 1/4 To 1 1/2 Hours Or Until Beef Is Very Tender. Just Before Serving Add The Salt And Additional Pepper If Desired. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Pasta Vegetable Soup 1 Pound Beef Boneless Chuck, Tip Or Round, Cut Into 1/2 Inch Cubes 1 Tablespoon Vegetable Oil 1 Cup Water 2 Teaspoons Instant Beef Bouillon 1 1/2 Teaspoons Salt 1/4 Teaspoon Dried Marjoram Leaves 1/4 Teaspoon Dried Thyme Leaves 1/8 Teaspoon Pepper 1 Bay Leaf 4 Cups Water 3 Medium Carrots, Sliced (About 1 Cup) 1 Large Stalk Celery, Sliced 1 Medium Onion, Chopped (About 1/2 Cup) 1 Can (16 Ounces) Whole Tomatoes 1/2 Cup Uncooked Macaroni Rings Cook And Stir Beef In Oil In 4 Quart Dutch Oven Over Medium Heat Until Brown. Stir In 1 Cup Water, The Instant Bouillon, Salt, Marjoram, Thyme, Pepper And Bay Leaf. Cover And Simmer Until Beef Is Tender, 1 To 1 1/2 Hours. Stir In 4 Cups Water, The Carrots, Celery, Onion And Tomatoes (With Liquid). Heat To Boiling; Reduce Heat. Cover And Simmer Until Carrots Are Crisp-Tender, About 30 Minutes. Stir In Macaroni Rings. Cover; Simmer Until Macaroni Is Tender, 7 To 10 Minutes. Makes 5 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beefy Spaghetti Soup (08-16-93) (1:29) Servings: 4 1/2 Lb Ground Beef, Crumbled 1 C Frozen Cut Green Been 1 Ea Medium Onion 1 1/2 C Broken Spaghetti (Uncooked) 1 Ea Clove Garlic, Minced 1 T Parsley Flakes 4 C Beef Stock 3/4 T Salt 1 T Olive Oil 1/8 T Pepper 1 Ea Mushrooms, Sliced 1 Ea Bay Leaf 1 Ea Can Tomato Sauce 1/2 T Oregano In Large Casserole Combine Ground Beef, Onion, Garlic, And Oil. Microwave At High Until Meat Is No Longer Pink, Stirring Once During Cooking. Drain. Add Remaining Ingredients. Cover. Microwave At High Till Spaghetti Is Done (Around 20 To 25 Minutes). Stir Occasionally. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bird's Nest Soup (05-11-93) (2:39) Easy To Prepare And Enjoyable. 3 1/2 Oz. (Approx) Dried Bird's Nest 6 C Rich Chicken Stock For Soup 1 Large Chicken Breast 2 T Cornstarch 2 T Rich Chicken Stock For Paste 1 T Dry Sherry 1/4 C Rich Chicken Stock 2 Egg Whites 1 T Salt 2 Green Onions, Minced 1 T Minced Smithfield Ham Preparation: Soak Bird's Nest In Cold Water Overnight. Drain And Rinse.Spread Softened Nest Pieces On Plate; Pick Out Prominent Pieces Of "Foreign" Matter (E.G. Feathers, Twigs) With Tweezers. Debone Chicken Breast, Remove Membrane And Muscle Fiber, Pound Meat With Cleaver Handle To Break Down Tissue, Mince Chicken Until It Is Pulp. Make Medium Thick Paste With Cornstarch And Chicken Stock. Cooking: Bring Rich Chicken Stock For Soup To Boil. Immediately Add Bird's Nest; Simmer 30 Minutes. Mix Dry Sherry And Remaining Stock; Dribble Slowly Into Minced Chicken. Lightly Beat Egg Whites With A Fork; Fold Gently Into Chicken So They Are Not Completely Blended. Add Salt To Soup. Bring Soup Back To Boil And Add Chicken Mixture Slowly So Soup Does Not Cool. When Soup Returns To Boil, It Is Ready To Serve. You Can Hold It At This Point On Low Heat. Pour Into Serving Bowl, Garnish With Green Onions And Ham. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Bean Soup 1 Can (10 1/2 Ounces) Condensed Black Bean Soup 1 Can (10 1/2 Ounces) Condensed Beef Broth (Bouillon) 1 Soup Can Water In Sauce Pan, Heat All Ingredients To Boiling, Stirring Occasionally. Pour Into Wide Mouth Thermos. Serve Hot In Insulated Mugs. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Bean Soup 1 (11-15-93) (22:06) 2 Lb Black Beans 1/2 C Sunflower Oil 1/2 Lb Bacon 1/2 Lb Diced Ham 8 Onions, Chopped 7 Cloves Garlic, Minced 7 Stalks Celery With Leaves, Chopped 3 C Uncooked Brown Rice 1/2 Tsp Cayenne 1 T Mixed Vegetable Seasoning Salt 4 Tsp Ground Cumin 6 Qt Chicken Broth (Or 3 Bouillon Cubes And 6 Qt Of Water) 1/4 C White Wine 1 C Sherry Wash Black Beans, Cover With Water And Allow To Soak Overnight; Rinse; Drain; Set Aside. Pour Oil Into Large Soup Pot. Add Bacon, Ham, Onion, Garlic And Celery. Cook At High Simmer Until Vegetables Are Soft, About 30 Minutes. Add Beans, Rice, Seasonings, And Broth To Soup Pot. Bring To A Boil; Reduce Heat, Cover And Simmer 2 1/2 To 3 Hours. Let Soup Cool; Put Through Blender A Little At A Time Until Smooth. Return To Soup Pot; Reheat On Low About 45 Minutes, Adding Wine And Sherry. Ladle Into Bowls. Serves 20 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Bean Soup With Rum (11-26-93) (1:29) Ingredients 2 Cup Onion, Chopped 1 Cup Celery, Chopper 6 Spr Parsley 2 Spr Fresh Thyme 1 Ea Bay Leaf 3 Tbsp Unsalted Butter 1 Lg Ham Hock 2 Cup Dried Black Beans, Picked Over 6 Cup Beef Broth 1/3 Cup Dark Rum Lemon Juice To Taste Garnishes: Eggs, Hard-Cooked, Chopped Fresh Parsley, Chopped Lemon Slices Directions The Night Before, Soak Beans In Cold Water To Cover By 2 Inches. Change Water At Least Once. Drain And Rinse. In A Heavy Kettle, Cook Onion, Celery, Parlsey, Thyme, And Bay Leaf In The Butter Over Mod-Low Heat, Stirring, For 10 Minutes. Add Ham Hock, Beans, Broth, 4 Cups Water, Salt And Pepper To Taste. Bring The Mixture To A Boil, Reduce Heat, And Simmer, Uncovered, Adding More Water If Necessary To Keep Beans Covered, For 3 Hours. Discard Ham Hock And Bay Leaf. Put The Mixture Through A Medium Disk Of A Food Mill Into A Large Bowl And Then Return It To The Kettle. Stir In Rum, Lemon Juice, And Salt And Pepper To Taste. Adjust The Consistency With Hot Water And Garnish For Serving With The Eggs, Parsley, And Lemon Slices. Makes About 7 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Bean Soup W/Sour Cream & Mango Salsa (08-15-93) Servings: 4 2 C Black Turtle Beans 1 C Diced Onion 1 Ea Diced Carrot 2 Ea Diced Celery Stalks 3 Ea Strips Of Bacon 2 C Chicken Stock 1 Ea Salt And Pepper 4 Ea Bay Leaves 1 T Honey Combine All The Ingredients And Add Enough Water To Cover The Beans. Bring To A Boil, Then Reduce To A Simmer And Cook Until Beans Are Thoroughly Cooked. Add More Water As Required. Remove Bay Leaves And Puree The Soup In A Blender. Then Pass The Soup Through A Fine Sieve To Remove The Skins Of The Beans. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blender Broccoli Soup 1 10 Ounce Package Frozen Chopped Broccoli 1 1/2 Cups Milk 1 Cup Light Cream 1 Teaspoon Instant Minced Onion 2 Beef Bouillon Cubes 1/4 Teaspoon Salt Dash Pepper Dash Ground Nutmeg Dairy Sour Cream Snipped Parsley Or Chives Partially Thaw Broccoli; Break In Small Chunks. Place In Blender Container With 1/2 Cup Of The Milk. Blend Until Broccoli Is Very Fine. Add Remaining Milk, Cream, Instant Minced Onion, Bouillon Cubes, Salt, Pepper, And Nutmeg. Blend Until Smooth, 45 To 60 Seconds. Chill Thoroughly. Serve Topped With Dollops Of Dairy Sour Cream And Snipped Parsley Or Chives. Serves 4 Or 5. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Borsch 1 Can (10 1/2 Ounces) Condensed Beef Broth (Bouillon) 1 Can (16 Ounces) Shoestring Beets 1 Cup Shredded Cabbage 2 Tablespoons Minced Onion 1 Teaspoon Sugar 1 Teaspoon Lemon Juice Dairy Sour Cream In Saucepan, Heat Beef Broth, Beets (With Liquid), Cabbage, Onion And Sugar To Boiling. Reduce Heat; Simmer Gently 5 Minutes. Stir In Lemon Juice; Chill. Top Each Serving With Spoonful Sour Cream. Makes 7 Servings. 1/2 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Borsch 1 (11-15-93) (22:32) 1 C Navy Beans, Dry 2 1/2 Lb Lean Beef 1/2 Lb Slab Bacon 10 C Cold Water 1 Bay Leaf 8 Whole Peppercorns 2 Cloves Garlic 2 T Dried Parsley 1 Carrot 1 Celery Stalk 1 Large Red Onion 1 Tsp Salt (Opt) 8 Beets For Soup 2 Small Beets 2 C Green Cabbage, Shredded 2 Large Leeks, Sliced 3 Medium Potatoes, Cut Into Eighths 1 Can (1 Lb 13 Oz) Tomatoes 1 T Tomato Paste 3 T Red Wine Vinegar 4 T Sugar 1 Lb Kielbasa (Opt) 2 T Flour 1 T Butter, Melted 1/2 C Sour Cream (Opt) Cover Beans With Water And Allow To Soak Overnight; Cook Until Tender; Drain; Set Aside. Place Beef, Bacon And Water In Large Soup Pot; Bring To A Boil. Skim Fat From Surface. Add Bay Leaf, Peppercorns, Garlic, Parsley, Carrot, Celery, Onion And Salt. Cover And Simmer Over Low Heat For About 1 1/2 Hours. Scrub Beets For Soup And Cook In Boiling Water Until Tender, About 45 Minutes; Drain And Discard Water; Cool. Peel And Cut Each Beet Into Eighths. Scrub Small Beets; Grate; Cover With Water To Soak. Remove Meat From Soup; Set Aside. Strain Soup Into Another Pot And Add Cooked Beets, Cabbage, Leeks, Potatoes, Tomatoes, Tomato Paste, Vinegar, Sugar, Beef And Bacon. Bring To A Boil And Simmer 45 Minutes. Cut Kielbasa Into Chunks And Add With Navy Beans To Soup. Simmer 20 Minutes More. Mix Flour And Butter Together To Form Paste. Stir Into Soup To Thicken Slightly. Strain Raw Beets, Saving Liquid And Discarding Beets. Add Beet Liquid To Soup. Additional Sugar Or Vinegar May Be Added For Sweeter Or More Sour Flavor. Slice Meat And Arrange In Individual Soup Bowls. Pour Hot Soup With Vegetables Over Meat. Garnish Each Serving With A Dollop Of Sour Cream, If Desired. Serves 10 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bouillabaisse 1 Cup Chopped Onion 1/4 Cup Diced Carrot 1 Clove Garlic, Minced 1/2 Cup Olive Oil Or Salad Oil 3 Pounds Frozen Fish Fillets, Thawed And Cut Into 3 Inch Pieces 6 Frozen Lobster Tails, Thawed And Cut Lengthwise And In Half 1 Can (16 Ounces) Tomatoes 2 Bay Leaves, Crushed 2 Quarts Water 1 Pound Fresh Or Frozen Cleaned Raw Shrimp 1 Can (10 Ounces) Whole Clams Or 1 Dozen Shell Clams, Shucked 1 Can (10 1/2 Ounces) Condensed Beef Broth (Bouillon) 1/2 Cup Chopped Pimento 1/4 Cup Snipped Parsley 1 Tablespoon Salt 1 Tablespoon Lemon Juice 1/2 Teaspoon Saffron Dash Freshly Ground Pepper In Large Kettle, Cook And Stir Onion, Carrot And Garlic In Oil Until Onion Is Tender. Add Fish Fillets, Lobster, Tomatoes (With Liquid), Bay Leaves And Water. Heat To Boiling; Reduce Heat. Cover; Simmer 15 Minutes. Add Shrimp, Clams (With Liquor) And Remaining Ingredients; Simmer 15 To 20 Minutes Longer. Makes 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bouillabaisse 1 (11-14-93) (17:46) 1 1/2 Lb Mussels, Cut In Pieces 1 C White Wine 1 1/2 Lb Sole, Cut In 1" Pieces 1 1/2 Lb Snapper, Cut In 1" Pieces 2 Tsp Ground Saffron 4 T + 2 Tsp Butter 5 Garlic Cloves, Crushed 2 Onions, Sliced 1 Carrot, Sliced 2 Stalks Celery, Sliced 1 Tsp Grated Nutmeg 1 Tsp Basil 1 Tsp Thyme 1 Bay Leaf 2 T Soy Sauce 2 Qt Water 12 Slices French Bread Steam Mussels 3-4 Minutes. Dissolve Saffron In Warm Wine; Set Aside. Melt Butter; Add Garlic, Onion, Carrot, Celery, Seasonings, And Soy Sauce. Cover And Simmer For 5 Minutes. Add Water And Wine; Bring To Boiling; Add Fish. Reduce Heat And Simmer For 10 Minutes. Serve With Toasted Bread. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brittany Mixed Fish Soup (05-01-93) (19:31) Servings: 6 3 Lb Mixed Fish, Cleaned * 2 X Lge Onions, Peeled ** 1 X Lge Clove Garlic, Crushed 3 T Butter Or Margarine 6 X Med Potatoes, Peeled,In 1/4s 10 C Water 2 X Med. Bay Leaves 1 T Dried Thyme 1/2 T Dried Marjoram 4 X Sprigs Parsley 2 T Salt 1/2 T Pepper Slices Of Crusty French Bread * Flounder, Mackerel, Cod, Or Haddock ** Sliced Thin Cut Fish Into Chunks Of Equal Size. Saute Onions And Garlic In Heated Butter Or Margarine In A Large Kettle Until Tender. Add Potatoes, Water, Bay Leaves, Thyme Marjoram, Parsley, Salt And Pepper. Bring To A Boil. Add Prepared Fish And Lower Heat To Moderate. Cook, Covered, About 25 Minutes, Until Fish And Potatoes Are Tender. Remove And Discard Bay Leaves. Put Slices Of Bread In Wide Soup Plates. Ladle Broth Over Bread. Serve Fish And Potatoes Separately On A Platter. Serves 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brown Stock 6 Pounds Beef Soup Bones (Cut In Pieces) 1 Cup Sliced Onion 1/2 Cup Chopped Celery 1 Large Bay Leaf 4 Sprigs Parsley 8 Whole Black Peppercorns 2 Teaspoons Salt Place Meat Bones And 2 1/2 Quarts Cold Water In Large Kettle. Simmer (Don't Boil), Uncovered, 3 Hours. Remove Bones; Cut Off Meat And Chop. Return Meat To Stock; Add Remaining Ingredients. Summer, Uncovered, 2 Hours Longer. Strain. (Use Meat Soup Or Hash. ) Clarify Stock, If Desired. Skim Off Fat Or Chill And Lift Off Fat. To Clarify Stock: Crush 1 Egg Shell; Mix With White Of One Egg And 1/4 Cup Water. Stir In Hot Stock. Bring To Boiling. Let Stand 5 Minutes; Strain. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Burgundy Bean Soup 1 Pound Bacon 3 Cans (21 Ounces Each) Kidney Beans, Drained (Reserve 1 Cup Liquid) 1 Bermuda Onion, Chopped 1 Green Pepper, Chopped 1 Can (8 Ounces) Tomato Sauce 1 Cup Dry Red Wine 1 Tablespoon Brown Sugar 1 Teaspoon Prepared Horseradish Bermuda Onion Rings Fry Bacon Over Medium Heat Until Crisp; Drain. Layer Beans, Onion And Green Pepper In Ungreased 3 Quart Casserole. Crumble Bacon And Mix With Reserved Bean Liquid And Remaining Ingredients Except Onion Rings; Pour Over Bean Mixture. Top With Onion Rings. Cover And Cook In 350 Degree Oven 1 Hour. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Butternut Squash Soup (11-15-92) (0:21) 1 Teaspoon Vegetable Oil 2 Green Onions, White Part Only, Chopped 1 (2 Pound) Butternut Squash, Peeled, Seeded And Diced 1 Cup Water 1/4 Teaspoon Dried Thyme 2 Teaspoons Flour 2 1/2 Cups Water 2 Teaspoons Chicken Flavored Bouillon Granules 1/2 Cup Milk Fresh Nutmeg, Grated In Large Dutch Oven Heat Vegetable Oil Over Medium Low Heat. Add Green Onions And Saute 1 To 2 Minutes. Add Squash, 1 Cup Water And Thyme. Cover And Cook Over Medium Heat 10 To 15 Minutes Or Until Squash Is Tender. Stir In Flour. Cook 1 Minute. Stir In 2 1/2 Cups Water And The Bouillon Granules; Bring To A Boil. Reduce Hear And Simmer, Uncovered, About 10 Minutes. Remove From Heat And Cool Slightly. Stir In Milk. Process, In Batches, In Food Processor Or Blender, Until Smooth. Serve Warm, Dusted With Nutmeg. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cabbage Soup (05-09-93) (18:34) Servings: 6 4 Ea Slices Bacon; Thick, Diced 2 Ea Onions; Sliced 1 Ea Turnip; Sliced 2 Ea Carrots; Diced 2 Ea Potatoes; Cubed 1 Ea Head Green Cabbage; Shredded 4 C Chicken Stock Or Bouillon 2 C Water 6 Ea Sprigs Parsley * 1 Ea Bay Leaf * ----------------------------------Garnish---------------------------------- 1/4 C Parmesan Cheese; Grated * The 6 Sprigs Of Parsley And 1 Bay Leaf Should Be Tied Together With A Thread. In A 6-Quart Saucepan Or Pot, Combine All Ingredients Except Salt, Pepper And Cheese. Simmer Partially Covered For 1 1/2 To 2 Hours. Discard The Parsley Bundle; Season To Taste. Pour Into Hot Soup Plates And Garnish With Cheese. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Callaloo Soup 5-14-98 Serves 6 1 Large Crab 20 Or So Okra (Ladies Fingers), Chopped 1lb Callaloo (Substitute Spinach Leaves), Shredded 1 Pint Coconut Milk 3 Tablespoons Groundnut Oil 6 Cloves Garlic, Crushed 2 Onions, Finely Chopped Bunch Of Spring Onions (10-12), Chopped Hot Pepper Sauce (E.G. Tabasco), To Taste Pinch Dried Thyme Black Pepper Salt Optional Ingredients :- A Couple Of Ounces Of Salt Cod Or Salt Pork. Fry Onions Until Soft. Add The Thyme,Pepper,Salt, Garlic And Cook For A Few Minutes. Put In The Okra And Callaloo ,Cover And Simmer Gently For 5 Minutes Or So. Add The Coconut Milk And Bring Back To Simmer Then Put In The Crab Meat (Including The Cracked Claws), The Spring Onions And Tabasco. Cover And Simmer On A Low Heat For 30 Minutes. For A Less 'Chunky' Soup Remove Claws And Divest Them Of Their Meat. Blend In A Liquidiser Then Add Lots Of Cream To Taste. Re-Heat Gently. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot-Rice Soup (01/29/94) (23:49) Yield: 6 Servings 1 Lb Carrots, Peeled And Chopped 1 Md Onion, Chopped 1 T Margarine 4 C Chicken Broth, Divided 1/4 T Dried Tarragon Leaves 1/4 T Ground White Pepper 2 1/4 C Cooked Rice 1/4 C Light Sour Cream Snipped Parsley Or Mint -For Garnish Cook Carrots And Onion In Margarine In Large Saucepan Or Dutch Oven Over Medium-High Heat 2-3 Minutes Or Until Onion Is Tender. Add 2 Cups Broth, Tarragon, And Pepper. Reduce Heat; Simmer 10 Minutes. Combine Vegetables And Broth In Food Processor Or Blender; Process Until Smooth. Return To Saucepan. Add Remaining 2 Cups Broth And Rice; Thoroughly Heat. Dollop Soup Cream On Each Serving Of Soup. Garnish With Parsley. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Soup (03/18/94) (16:12) Yield: 1 Serving 12 C Carrots 1 Lg Onion 1 C Chicken Or Vegetable Stock 1 C Orange Juice Salt & Pepper To Taste Chop And Saute The Carrots And Onion In Saucepan In 1 C. Of Stock For An Hour, Until Tender. Then Puree It In Your Blender Until Smooth. Add The Orange Juice And Blend. Then Put It Back In The Saucepan And Add Salt And Pepper To Taste. It Would Be A Fabulous Body Purifier And Vitamin A Booster, And I Think Its Yummy Too. And It Has No Flour Or Anything To Upset Your Tummy, But It Is A Rich, Thick Texture When Finished. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Soup (02/17/94) (13:38) Yield: 1 Servings 3 Cn Chicken Broth 13 1/2 Oz. Size 1 Pk Frozen Broccoli 10 Oz. 1 Pk Frozen Cauliflower 10 Oz. 1 C Carrots, Chopped 3 Cn Cream Of Celery Soup 2 1/2 C Potatoes, Diced 1 1/2 C Onions, Diced 1 C Celery, Chopped 1 Lb Velveeta Cheese Boil Chicken Broth, Celery And Onions For 20 Minutes. Add Carrots, Potatoes And Boil For 30 Minutes. Add Broccoli, Cauliflower, Cheese And Celery Soup. Simmer, Stirring Often Until Ready To Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheesy Beef Cauliflower Soup 1 Pound Ground Beef 1 Medium Onion, Chopped 1 Package (8 Ounces) Main Dish Mix For Cheeseburger Macaroni 6 Cups Water 2 Medium Carrots, Sliced 1 Package (10 Ounces) Frozen Cauliflower 1/2 Teaspoon Salt 1/4 Teaspoon Caraway Seed 1/8 Teaspoon Pepper 2 Tablespoons Snipped Parsley Cook And Stir Ground Beef And Onion In Dutch Oven Until Beef Is Brown; Drain. Stir In Sauce Mix, Water, Carrots, Cauliflower, Salt, Caraway Seed And Pepper. Heat To Boiling, Stirring Constantly; Reduce Heat. Cover And Simmer, Stirring Occasionally, 10 Minutes; Stir In Macaroni. Cover And Cook 10 Minutes Longer; Stir In Parsley. Makes About 8 Cups Soup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken And Leek Soup (08-15-93) (1:27) Servings: 7 2 1/2 Lb Frying Chicken Cut Up 4 C Water 1 Ea Medium Carrot, Sliced 1 Ea Medium Stalk Celery, Sliced 1/2 C Barley 2 T Chicken Bouillon 2 T Salt 1/4 T Pepper 1 Ea Bay Leaf 1 1/2 C Sliced Leeks, With Tops Heat All Ingredients Except Leeks To Boiling In Dutch Oven. Reduce Heat. Cover And Simmer 30 Minutes. Add Leeks. Heat To Boiling; Reduce Heat. Cover And Simmer Until Thickest Pieces Of Chicken Are Done, About 15 Minutes. Remove Chicken From Broth And Cool Slightly. Remove Chicken From Bones And Skin; Cut Chicken Into 1 Inch Pieces. Skim Fat From Both. Remove Bay Leaf. Add Chicken To Broth. Heat Until Hot, About 5 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken And Lotus Seed Soup (05-11-93) (2:34) This Delicious Thick Soup Is A Meal In Itself. 1 C Chicken Breast, Julienne 12 Dried Lotus Seeds 4 Nami Black Mushrooms 1/2 C Celery, Julienne 1 T Smithfield Ham, Julienne 2 Sprigs Chinese Parsley 5 C Chicken Stock 2 Slices Fresh Ginger Root 2 T Dry Sherry 1/2 T Sugar 1 T Salt 2 T Lotus Root Powder Preparation: Blanch Lotus Seeds, Remove Reddish Brown Tip. Wash And Soak Mushrooms In Warm Water Until Soft, About 30 Minutes; Remove Stems; Slice In Thin Matchsticks. Before Slicing Celery, Scrap Off Stringy Back Of Stalk; Slice Julienne Lengthwise In 1" Sections. Slice Chicken Breast And Smithfield Ham Or Other Pungent Pressed Ham) In 1" Strips. Soup: Heat Stock In 3-Quart Pan Or Sandy Pot. Add Ginger, Sherry, Sugar And Salt. Bring To Gentle Boil, Then Add Lotus Seeds, Chicken And Mushrooms. Simmer Soup For 30 Minutes. Add Celery And Ham. Simmer For Another 15 Minutes. Mix Lotus Root Powder With A Little Hot Stock, Then Stir Into Soup. Transfer To Heated Serving Bowl, Or Serve In Sandy Pot. Garnish With Chinese Parsley. Note: Lotus Seeds Require About 30 Minutes In Simmering Water To Soften. Check Them Before Adding Ham And Celery; Simmer Longer If Necessary. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken And Oyster Gumbo (01/08/94) (22:22) 1 Cut Up Chicken, About 3 Pounds, A Hen 2 Cups Roux, Medium Brown 2 Sticks Celery, Chopped 3 Large Onions, Chopped 2 Bell Peppers, Chopped 14 Quarts Water 1/2 Cup Green Onion Tops, Chopped 1/2 Cup Parsley, Chopped 4 Dozen Fresh Oysters Salt And Pepper To Taste Smother Onions, Celery, Bell Pepper In Roux Until Partly Cooked And Then Add Water. Boil For 3 Hours, Then Add Chicken And Boil For Another Hour Or Until Chicken Is Tender. Adjust Water. Then, While Gumbo Is Still Boiling, Add Green Onion Tops, Parsley And Oysters. Cover Pot, Turn Off Fire. Serves 14, But Not As Main Dish. For Main Dish, Adjust Amount Of Chicken. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Broth (04-01-93) (1:51) Ibm 3 Pound Broiler Fryer Chicken 1 Cup Chopped Onion 1 Cup Thinly Sliced Celery 1 Cup Thinly Sliced Carrot 1/2 Cup Snipped Parsley 2 Teaspoons Salt 1/4 Teaspoon Dried Thyme Leaves 5 Whole Peppercorns 2 Cloves Garlic 2 Whole Cloves 1 Bay Leaf 8 Cups Water Place Chicken In 5 Quart Casserole. Add Remaining Ingredients. Cover. Microwave At High For 35 To 45 Minutes, Or Until Vegetables Are Tender And Chicken Is No Longer Pink. Remove Chicken From Broth, Remove Meat From Bones. Cut Up And Use As Desired. Strain Broth Through Cheesecloth Colander. Makes 8 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Consomme 2 Cans (10 1/2 Ounces Each) Condensed Broth 1 Soup Can Water 1/4 Cup Sliced Onion 1/4 Cup Sliced Carrot 1/4 Cup Sliced Celery 2 Sprigs Parsley 1 Small Bay Leaf 1/8 Teaspoon Thyme Leaves 1/2 Cup Finely Chopped Cooked Chicken Heat All Ingredients Except Chicken To Boiling. Reduce Heat; Cover And Simmer 30 Minutes. Strain. Stir In Chicken; Heat Through. Makes Four 1 Cup Servings 60 Calories Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Country Soup (02/15/94) (23:47) Yield: 1 Servings 1 Lb Chicken Breasts, Skinned, Boneless Cut Into Chunks 1 Tb Vegetable Oil 6 C Water 2 Tb Instant Bouillon 2 C Broccoli Flowerets 2 C Carrots, Pared And Sliced 3/4 C Red Bell Pepper, Chopped 1/4 Ts Pepper Salt To Taste In A Large Kettle Of Dutch Oven, Brown Chicken In Oil. Add Remaining Ingredients. Bring To A Boil; Reduce Heat. Simmer Uncovered For 45 Minutes, Stirring Occasionally. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken-Curry Soup Mix One 10 1/2 Ounce Can Condensed Cream Of Chicken Soup, 1 1/4 Cups Milk, And 1/2 Teaspoon Curry Powder; Chill. Add 2 Tablespoons Snipped Parsley. Serves 3 Or 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Escarole Soup (04-20-93) (0:01) Ibm 2 Cups Chicken Broth 2 Cups Water 1 Skinned And Boned Chicken Breast 2 Medium Sized Carrots, Peeled And Chopped 2 Medium Size Stalks Celery, Chopped 1 Medium Size Yellow Onion, Chopped 1/4 Cup Minced Parsley 1/8 Teaspoon Black Pepper 1/2 Pound Spinach, Trimmed 1 Large Ripe Tomato, Peeled, Cored, Seeded And Chopped In Large Heavy Saucepan Over Moderate Heat, Bring The Chicken Broth And Water To A Simmer. Add The Chicken, Carrots, Celery, Onion, Parsley And Pepper, Cover, Cook Until The Chicken Is Tender-About 20 Minutes. Remove The Chicken And Set Aside. Stir The Spinach And Tomato Into The Saucepan And Simmer, Uncovered, For 5 To 10 Minutes Or Until The Spinach Is Tender. When The Chicken Is Cool Enough To Handle, Cut It Into 1/2 Inch Cubes, Return It To Saucepan, And Bring The Soup To Serving Temperature-About 1 Minute. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Gumbo (04-20-93) (0:05) Ibm 1 Tablespoon Margarine 1 Large Yellow Onion, Chopped 1 Clove Garlic, Minced 1/2 Small Sweet Green Pepper, Cored, Seeded And Chopped 1 Medium Size Stalk Celery, Chopped 2 Tablespoons Flour 1 Can (1 Pound) Crushed Tomatoes, With Their Juice 1 Cup Chicken Broth 1/4 Teaspoon Hot Red Pepper Sauce 1 Package (10 Ounces) Frozen Sliced Okra 1 1/2 Cups Cubed Cooked Chicken 1/2 Teaspoon Lemon Juice In A Large Heavy Saucepan, Melt The Margarine Over Moderate Heat. Add The Onion, Garlic, Green Pepper And Celery, Cook, Uncovered. For 5 Minutes Or Until Vegetables Are Soft. Blend In The Flour, Then Add The Red Pepper Sauce. Cook, Stirring Constantly, Until The Mixture Thickens And Come To A Boil-3 To 5 Minutes. Add The Okra, Return To A Boil, Cover, And Cook 6 To 8 Minutes More. Add The Chicken, Reduce The Heat To Low, And Bring Just To Serving Temperature, Stirring Occasionally-About 4 Minutes. Stir In The Lemon Juice. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken In Broth With Sour Vegetable (05-11-93) (2:40) This Is A Lovely, Simple Dinner Soup. 1 Fryer Chicken Without Breast Meat (Or 2 Chicken Legs & Thighs & Wings 8 C Cold Water 1 C Salted Mustard Green, Shredded Preparation: Separate Thighs, Legs And Wings From Chicken Carcass, And Chop Them Into Bite-Size Pieces. Be Sure To Remove Any Bone Splinters. Chop Carcass Into Several Pieces. Drain The Mustard Green; Cut Into 2" Square Pieces. Soup: Put Chicken And Cold Water In Large Pot. Bring To Boil; Skim Froth And Chicken Fat; Reduce Heat To Simmer. Simmer For 2 Hours. Remove Chicken Carcass. Add Mustard Green; Simmer Another 15 Minutes. Transfer Soup With Pieces And Mustard Green To Serving Bowl. Serve. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken-Mushroom Soup Combine One 10 1/2 Ounce Can Condensed Cream Of Mushroom Soup And One 10 1/2 Ounce Can Condensed Cream Of Chicken Soup. Add 1 Can Water; Heat To Boiling. Serves 4 Or 5. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Noodle Soup Cook 1 Cup Noodles In 3 Cups Chicken Broth Until Noodles Are Tender. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Noodle Soup 1 (04-01-93) (1:52) Ibm 6 Cups Chicken Broth 2 1/2 Cups Cubed Cooked Chicken 1/2 Cup Narrow Egg Noodles 1/4 Cup Diced Carrot 2 Tablespoons Snipped Parsley 1 Tablespoon Dry White Wine 1/2 Teaspoon Salt 1/4 Teaspoon Dried Summer Savory Leaves In 3 Quart Casserole Combine All Ingredients. Cover And Microwave At High For 20 To 25 Minutes, Or Until Carrots And Noodles Are Tender, Stirring Every 5 Minutes. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Noodle Soup 2 (08-07-93) (15:28) Servings: 8 3 Lb Chicken Pieces 6 C Hot Water, Divided 2 X Lg Stalks Celery, Thin Slice 1 C Med Carrots, Thin Sliced 1/2 T Dried Basil 1/4 T Rosemary 1/4 T Pepper 1 T Salt, (Opt.) 1/2 C Thin Egg Noodles In A 5-Qt Casserole Combine Chicken, 4 Cups Hot Water, Celery, Carrots, Basil, Rosemary, Pepper And Salt. Microwave At High 30-40 Minutes, Or Until Chicken Falls Easily From The Bone, Stirring Twice During Cooking. Remove Chicken From The Bones. Discard Bones And Skin. Dice Meat And Return To Casserole. Add 2 Cups Hot Water And Noodles. Cover. Microwave At High 8-10 Minutes, Or Until Water Boils. Then, Microwave At High 7-10 Minutes, Or Until Noodles Are Tender. Per Serving: 111 Calories, 274 Mg Sodium, 6 Mg Cholesterol Exchanges: 1 Veg, 1 1/2 Low Fat Meat -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Noodle Soup With Vegetables 2 1/2 Pound Broiler-Fryer Chicken, Cut Up 4 Cups Water 4 Medium Carrots, Cut Into 1/2 Inch Slices (About 2 Cups) 4 Medium Stalks Celery, Cut In 1/2 Inch Slices (About 2 Cups) 1 Tablespoon Salt 1 Teaspoon Sugar 1/4 Teaspoon Pepper 3 Chicken Bouillon Cubes 6 Cups Water 1 1/2 Teaspoons Salt 2 Cups Uncooked Egg Noodles Heat Chicken, 4 Cups Water, The Carrots, Celery, 1 Tablespoon Salt, The Sugar, Pepper And Bouillon Cubes To Boiling In 4 Quart Dutch Oven; Reduce Heat. Cover And Simmer Until Chicken Is Done, About 45 Minutes. Skim Fat If Necessary. Heat 6 Cups Water To Rapid Boil In Deep Kettle; Add 1 1/2 Teaspoons Salt. Add Noodles Gradually So That The Water Continues To Boil Uncovered, Stirring Occasionally, Just Until Tender, As Directed On Package. Test By Cutting Several Strands With Fork Against Side Of Kettle. Drain Quickly In Sieve. Remove Chicken From Broth; Cool Slightly. Remove Chicken From Bones And Skin. Cut Chicken Into 1 Inch Pieces. Add Chicken And Noodles To Broth; Heat Until Hot, About 5 Minutes. Makes 8 Servings (About 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Noodle Yogurt Soup (11-15-93) (22:08) 2 T Safflower Oil 1 Onion, Chopped 2 Qt Chicken Broth, (Or 2 Bouillon Cubes And 2 Qt Water) 3 Chicken Bouillon Cubes 5 Cloves Garlic, Minced 1 Tsp Thyme 1/4 C Soy Sauce 1 Tsp Mixed Vegetable Seasoning Salt 5 Sprigs Parsley, Chopped Fine 2 Tsp Basil 3 Carrots 6 Oz Wide Egg Noodles 3 C Cubed Cooked Chicken 2 T Arrowroot 2 C Yogurt, Plain 7 Green Onions, Chopped Pour Oil Into Soup Pot; Add Onion And Cook 5 Minutes. Add Broth Bouillon Cubes, Garlic, Thyme, Soy Sauce, Salt, Parsley, Basil, And Carrots. Cover And Bring To A Boil; Reduce Heat And Simmer 30 Minutes. Stir In Noodles And Cook Uncovered 10 Minutes; Add Chicken. In Separate Bowl, Stir Arrowroot Into Yogurt; Blend Well. Add To Soup, Stirring As Needed. Increase Heat To Boiling And Allow Soup To Thicken A Little. Garnish With Chopped Green Onions. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Rice Soup Cook 1/2 Cup Rice In 3 Cups Chicken Broth Until Rice Is Tender. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Shrimp Gumbo 4 Pound Stewing Chicken, Cut Up 2 Teaspoons Salt 2 Tablespoons Shortening 2 1/2 Cups Cold Water 1/3 Cup All Purpose Flour 2 Cups Chopped Onion 1 Can (16 Ounces) Tomatoes 1 Can (6 Ounces) Tomato Paste 1 Package (10 Ounces) Frozen Corn, Broken Apart 1 Tablespoon Sugar 1 Tablespoon Worcestershire Sauce 1 Teaspoon Salt 1/4 Teaspoon Ground Thyme 1/4 Teaspoon Cayenne Red Pepper 2 Bay Leaves 1 Clove Garlic, Crushed 1 Can (14 1/2 Ounces) Cut Okra, Drained 14 Ounces Cleaned Fresh Of Frozen Shrimp 3 Cups Hot Cooked Rice Sprinkle Chicken With 2 Teaspoons Salt; Brown Well In Hot Shortening In Large Kettle. Remove Chicken From Kettle; Drain On Paper Towels. Drain Off Fat From Kettle. Mix Water And Flour Pour Into Kettle. Heat To Boiling , Stirring Constantly. Stir In Onion, Tomatoes (With Liquid), Tomato Paste, Corn, Sugar, Worcestershire Sauce, 1 Teaspoon Salt, The Thyme, Cayenne Red Pepper, Bay Leaves And Garlic; Add Chicken. Cover And Simmer 2 Hours. Stir Occasionally And Skim Off Excess Fat. Add Okra And Simmer Uncovered Until Chicken Is Tender, About 1 Hour. If Using Frozen Shrimp, Rinse To Remove Ice Crystals. Add Shrimp And Cook Until Shrimp Is Pink, 10 To 20 Minutes. Do Not Overcook Shrimp. Remove From Heat. Lift Out Bay Leaves. (If Desired, Add 1/4 Teaspoon Gumbo File Powder To Each Bowl; Stir Well. Gumbo File Powder Will Thicken Mixture Slightly. ) To Serve, Place A Scoop Of Hot Rice In Each Soup Plate. Fill With Gumbo, Then Add A Piece Of Chicken. Makes 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Soup (11-13-93) (21:29) 1 Chicken And Giblets, Cut In Pieces 1 Onion, Chopped 1 T Salt 1 Clove Garlic, Minced 4 Carrots, Chopped 1 C Rice Or Noodles 6 Celery Stalks W/Leaves, Chopped Put Chicken Pieces In Large Pot With Water To Cover. Add Salt And Bring To A Boil. Reduce Heat To Simmer And Skim Off Fat. Add Vegetables And Garlic, Cover And Cook Until Tender. Remove Chicken And Either Serve Separately Or Dice And Return To Soup. Season To Taste. Add Rice Or Noodles And Cook Until Tender. Serves 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Soup 1 (01/08/94) (22:07) Servings: 8 Large Fowl; 6 Lbs 1 Lg Kettle (10-12 Qt.) -Water; Cover And Bring -To A Boil -Prepare 1 Lg Onion, 3 Celery Stalks 1 Parsnip, 1 Bn Carrot 1 Bn Dill 1 Bn Parsley; (A Bunch Of Each). Put The Chicken In The Pot And Cover With Water. When The Soup Comes To A Boil, Skim Off The Top, Add The Veggies, Turn Down To A Simmer. Keep The Lid Askew, And Season To Taste. It's Wonderful And Freezes Well. Hint: Put The Dill And Parsley In The Mesh Onion Bag, To Make For Easier Removal. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Stock (11-06-92) (2:58) Ibm 1 (5 To 6 Pound) Stewing Or Roasting Chicken With Giblets 1 Large Yellow Onion, Quartered 2 Stalks Celery, Quartered 2 Medium Size Carrots, Peeled And Quartered 4 Sprigs Parsley 2 Bay Leaves 10 Black Peppercorns 1 Teaspoon Salt 1 Teaspoon Dried Rosemary, Crumbled 2 Quarts Water In A 5 Quart Stockpot Or Heavy, Flameproof Casserole Bring The Chicken With It Giblets, The Onion, Celery, Carrots, Parsley, Bay Leaves, Peppercorns, Salt, Rosemary And Water To A Boil Over High Heat. Reduce Heat To Low, Cover And Simmer 2 Hours Or Until Chicken Is Tender. Remove Chicken From Broth And Set Aside To Cool. Strain Liquid Into A Large, Heatproof Bowl Through A Sieve Of A Cheesecloth Lined Colander. Let It Cool Slightly; Cover And Refrigerate. When It Has Completely Chilled, Skim Off And Discard Any Solid Fat. Can Be Stored Up To 3 Days In The Refrigerator. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Stock 1 (08-15-93) (1:26) Servings: 6 4 Lb Fowl 1 Ea Neck And Giblets Chopped 1 Ea Onion Stuck With 2 Cloves 2 Ea Leeks, Halved Lengthwise 2 Ea Carrots 1 Ea Stalk Of Celery, Halved 2 T Salt 6 Ea Parsley Sprigs 1 Ea Unpeeled Garlic Clove 1 Ea Bay Leaf In A Kettle Combine The Fowl, The Neck And The Giblets, And 12 Cups Cold Water, Bring The Water To A Boil, And Skim The Froth. Add 1/2 Cup Cold Water, Bring The Stock To S Simmer, And Skim Any Froth. Add The Onion, The Leeks, The Carrots, The Celery, The Salt, And The Parsley, Thyme, Garlic Clove, And Bay Leaf And Simmer The Stock, Skimming The Froth For 2 Hours. Remove The Fowl From The Kettle, Remove The Meat And Skin From The Carcass, And Reserve The Meat For Another Use. Chop The Carcass, Return It And The Skin To The Kettle, And Simmer Stock, Adding Boiling Water If Necessary To Keep Ingredients Barely Covered, For 2 More Hours. Strain The Stock Through A Fine Sieve Into A Bowl, Pressing Hard On The Solids, And Let It Cool. Chill The Stock And Remove The Fat. The Stock May Be Frozen. Make 6 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Velvet Soup 6 Tablespoons Butter 1/3 Cup All Purpose Flour 1/2 Cup Milk 1/2 Cup Light Cream 3 Cups Chicken Broth 1 Cup Finely Chopped Cooked Chicken Melt Butter In Saucepan. Blend In Flour; Add Milk, Cream, And Broth. Cook And Stir Until Mixture Thickens And Comes To A Boil; Reduce Heat. Stir In Chicken And Dash Pepper. Heat Again Just To Boiling; Serve Immediately. Garnish With Snipped Parsley And Pimento, If Desired. Serves 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Bean Soup (08-16-93) (1:33) Servings: 5 1 Lb Pinto Beans 8 C Boiling Water 1 T Garlic Salt 1 T Onion Salt 1/4 T Thyme 1/4 T Marjoram 10 1/2 Oz Can Beef Broth 16 Oz Tomatoes, 1 Cn 1 Pk Chili Seasoning Mix 1 C Hot Water Rinse, Sort And Soak Beans Overnight. Drain And Empty Them Into A Large Pot; Add Boiling Water, Garlic And Onion Salts, Thyme And Marjoram. Cover And Simmer Until Beans Are Tender, About 3 Hours. (Don't Let Beans Boil Dry;Add Hot Water As Needed.) Spoon Out 3 Cups Of Cooked Beans To Use Another Day In Another Way. Mash Remaining Beans With Their Liquid. Add Remaining Ingredients. Heat 10 Minutes To Blend Flavors. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Soup 1 Can (11 1/2 Ounces) Condensed Bean With Bacon Soup 1 Can (10 3/4 Ounces) Condensed Tomato Soup 1 Can (10 1/2 Ounces) Chili Without Beans 1 Soup Can Water 1/8 To 1/4 Teaspoon Garlic Powder Heat All Ingredients To Boiling, Stirring Occasionally. If You Wish, Garnish Soup With Corn Chips. Makes 5 Servings 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Soup 1 1 Pound Ground Beef 1 Tablespoon Instant Minced Onion 1 Teaspoon Salt 1 Can (15 1/2 Ounces) Kidney Beans 1 Can (10 3/4 Ounces) Condensed Tomato Soup 1 Soup Can Water 2 To 3 Teaspoons Chili Powder Cook And Stir Meat, Onion And Salt Until Meat Is Brown. Stir In Remaining Ingredients; Heat To Boiling. Pour Into Wide Mouth Thermos. Serve Hot In Insulated Mugs. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chilled Asparagus Soup 1 8 Ounce Package Frozen Cut Asparagus 1 Thin Slice Onion 1/2 Cup Boiling Water 1 Cup Milk 1/2 Cup Light Cream 1/2 Teaspoon Salt Dash Pepper Cook Frozen Asparagus And Onion Slice In The 1/2 Cup Boiling Water According To Package Directions; Do Not Drain. Cool Slightly. In Blender Container, Combine Undrained Asparagus, And Onion, Milk, Light Cream, Salt, And Pepper. Cover And Blend Until Mixture Is Smooth, 15 To 20 Seconds. Chill For 3 To 4 Hours. Stir Before Serving. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chilled Zucchini-Basil Soup (01/29/94) (23:49) Yield: 4 Cups 2 C Chicken Broth 3 Md Zucchini, Sliced 2 Md Onions, Chopped 1 T Minced Fresh Basil -Or 1 Dried Basil 1 Garlic Clove, Sliced 1/2 C Hellmann's Or Best Foods -Real, Light Or Cholesterol -Free Reduced Calorie -Mayonnaise 2 T Lemon Juice 1/8 T Hot Pepper Sauce In 3-Quart Saucepan Combine Chicken Broth, Zucchini, Onions, Basil And Garlic. Bring To Boil Over High Heat. Reduce Heat To Low; Cover And Simmer 10 Minutes Or Until Zucchini Is Tender. Cool. In Blender Or Food Processor Container Place Zucchini Mixture, Half At A Time. Process Until Smooth. Pour Into Large Bowl. Stir In Mayonnaise, Lemon Juice And Hot Pepper Sauce Until Well Blended. Cover; Chill Several Hours Or Overnight. Makes About 4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chunky Garden Gazpacho (08-07-93) (15:32) Servings: 5 15 Oz Can Tomato Sauce (1 1/2 Cup) 2 T Olive Oil 2 T Red Wine Vinegar 1 T Honey 1 X Med Tomato,Cut In 1/2" Cubes 1 X Med Green Pepper, Chopped 1 X Sm Sweet Red Pepper, Chopped 1 X Stalk Celery, Chopped 1 X Clove Garlic, Finely Minced 1/2 X Cucumber, Seeded & Chopped 1 X Scallion, Chopped 1/2 T Hot Pepper Sauce 1/2 T Black Pepper Garnish: Herbed Garlic Croutons, Dollop Of Plain Yogurt Topped With Finely Minced Fresh Chives, Finely Shredded Lettuce, Or Minced Parsley,(Optional) In A Med Size Mixing Bowl, Combine Tomato Sauce, Olive Oil, Vinegar And Honey. Stir In Remaining Ingredients. Top Each Serving With One Of The Above Listed Garnishes. Serve Chilled. Makes 4-6 Servings. Variations: - Add 2 T Chopped Fresh Mint Leaves; Omit Hot Pepper Sauce - For A Thinner Soup, Stir In Tomato Juice Or Vegetable Cocktail Juice To Desired Consistency. Serve With A Substantial Salad, And/Or A Cheese Platter. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Clear Fish Soup (05-11-93) (2:35) 1/2 Lb White Fish Fillets, Fresh Or Frozen 4 C Superior Chicken Broth (Clear) 1 T Medium Sherry 8 Slices Winter Bamboo Shoots 1 Bunch Fresh Spinach 1 T Salt 1 T Cooked Peanut Oil Preparation: Heat Chicken Broth. Cut Fish Fillets Into 1" By 2" Pieces. Cut Off Root Ends Of Spinach & Thoroughly Wash. Slice Bamboo Shoots Into Paper-Thin Strips; Add To Stock As It Is Heating. Using Wire Strainer, Blanch Fish Pieces In Boiling Water For 15 Seconds, Reserve. Add Salt To Water. Blanch Spinach For 10 Seconds, Drain & Reserve. When Stock Reaches Rapid Simmer (Don't Let It Boil), Add Fish,Spinach & Sherry. Cook For 3 Minutes. Heat Peanut Oil In Ladle Over Flame. Mix Oil Into Soup, Transfer To Serving Bowl, & Serve. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cold Cherry Soup (03/14/94) (19:59) 2 Pounds Pitted Red Cherries 2 Cups Water 1 Stick Cinnamon 2 Cloves 2 Drops Almond Extract , Teaspoon Salt 2 Cups Red Wine 1 Tablespoon Brandy 2 Egg Yolks 1 Teaspoon Sugar In A Pot Combine The Cherries, Water, Cinnamon, Cloves, Almond Extract, And Salt. Cook Until Cherries Are Soft (If Fresh Or Frozen), Or Until Heated Through (If Canned). Remove From Heat. Gently Mash Cherries. Add Wine, Brandy, And Sugar. Blend In Egg Yolks. Cook Until Slightly Thickened. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cold Gazpacho (11-15-93) (22:36) 1 Green Pepper, Diced 4 Tomatoes, Diced 1 Onion, Diced 3 Garlic Cloves, Minced 3 C Water 1/4 C Wine 3 Tsp Lemon Juice 1 Scallion, Diced Fine Puree All Ingredients, Except Scallion, In Blender. Add A Little More Water If Too Spicy. Strain, Discarding Any Vegetable Pieces That Did Not Puree Fully. Chill Overnight. Serve In Chilled Glasses Or Bowls With Diced Scallion Floating On Top. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Consomme Madrilene 3 Cans (13 Ounces Each) Consomme Madrilene 1 Tablespoon Lemon Juice 1 Lemon, Thinly Sliced Heat Consomme Madrilene And Lemon Juice Just To Boiling, Stirring Occasionally. Serve In Mugs With Slices Of Lemon. Makes 5 Servings 45 Calories Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Consomme Madrilene 1 (04-20-93) (0:01) Ibm 6 Cups Chicken Broth 3 Large Egg Whites, Lightly Beaten 3 Egg Shells, Crushed 3 Green Onions, Including Tops, Sliced Thin 3 Medium Size Ripe Tomatoes, Cored And Chopped 2 Additional Tomatoes Peeled, Seeded And Chopped 1 Small Carrot, Peeled And Sliced 1/2 Cup Chopped Parsley 1/2 Teaspoon Dried Thyme, Crumbled 1/2 Teaspoon Dried Basil, Crumbled 6 Black Peppercorns 1 Bay Leaf In Large Heavy Saucepan, Place All The Ingredients And Bring To A Boil Over Moderately High Heat, Whisking Constantly-About 6 Minutes. Adjust The Heat So That The Mixture Simmers And Cook, Uncovered, For 30 Minutes. Using A Large Fine Sieve Lined With A Dampened Dish Towel, Strain The Consomme Into A Large Heatproof Bowl. Skim Any Fat From The Surface And Ladle Into Bowls. Top With Chopped Tomatoes Dividing Evenly Between The Bowls Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corned Beef Lentil Soup 1 Pound Dried Lentils (About 2 1/2 Cups) 1 Tablespoon Vegetable Oil 5 Cups Water 1 Package (3 Ounces) Thinly Sliced Smoked Corned Beef, Snipped Into Bite Size Pieces 3 Cloves Garlic 1 Medium Onion, Sliced 1 Medium Carrot, Sliced (About 1/2 Cup) 1 Large Stalk Celery, Sliced (About 3/4 Cup) 1 Cup Water 2 Tablespoons Snipped Parsley 1 Beef Bouillon Cube 1 Bay Leaf 2 1/2 Teaspoons Salt 1/2 Teaspoon Pepper 1/4 Teaspoon Ground Thyme 1 Can (28 Ounces) Whole Tomatoes Heat Lentils, Oil And Water To Boiling In Dutch Oven. Boil 2 Minutes; Remove From Heat. Cover And Let Stand 1 Hour. Stir In Remaining Ingredients Except Tomatoes. Heat To Boiling; Reduce Heat. Cover And Simmer Until Lentils Are Tender, About 1 Hour. Stir In Tomatoes (With Liquid). Simmer Uncovered, Stirring Occasionally, 15 Minutes. Makes 9 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corn Flower Soup (08-16-93) (1:35) Servings: 4 1 Ea Pork Chop, Chopped Fine 1 Ea Small Can White Cream Corn 1 C Water 1 Ea Egg, Beaten 1 G Salt And Pepper To Taste Add A Small Amount Of Oil Into Saucepan And Brown The Chopped Pork. Add The Water And Simmer 10-15 Minutes. Add Corn, Salt And Pepper And Simmer 10 Minutes Longer. Remove From Heat And Gently Stir In The Beaten Egg. Serve Piping Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crab Bisque 1 10 1/2 Ounce Can Condensed Cream Of Mushroom Soup 1 10 1/2 Ounce Can Condensed Cream Of Asparagus Soup 1 1/2 Soup Cans Milk 1 Cup Light Cream 1 7 1/2 Ounce Can (1 Cup) Crab Meat, Flake And Cartilage Removed 1/4 Cup Dry White Wine Blend Soups, Stir In Milk And Cream. Heat Just To Boiling. Add Crab; Heat Through. Stir In Wine Just Before Serving. Float Butter Atop. Serves 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crabmeat Soup 1 Can (11 1/4 Ounces) Condensed Green Pea Soup 1 Can (10 1/2 Ounces) Condensed Tomato Soup 2 Soup Cans Milk 1/2 Cup Half-And-Half 1/4 Cup Sherry 1 Can (6 1/2 Ounces) Crabmeat, Drained And Cartilage Removed Combine Soups In Saucepan. Gradually Stir In Milk. Add Half-And-Half, Sherry And Crabmeat. Heat Slowly, Stirring Occasionally (Do Not Boil) Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crackling Rice Vegetable Soup (11-16-93) (0:25) 2 C Of Cooked Rice 1 C Deep-Frying Oil 1 C Dried Soybeans 8 Nami Black Mushrooms 1 Medium Onion, Quartered 10 C Cold Water 2 T Thin Soy 2 T Sherry 1 T Sesame Oil 1/4 T Salt 1 T Sugar 1/4 T Msg (Opt) 1 Clove Garlic 10 Fresh Snowpeas 1 Large Carrot Rice Cakes: Work With Cooked Leftover Rice That Is Slightly Moist And Sticky. If Too Dry, Reheat With Sprinkling Of Water Until Sticky. Spread Rice In Frying Pan Or Pie Tin, 1/2" Thick. Pack Rice Into Firm Cake: This Is Important To Make Sure Rice Holds Together. Place In Oven On Low Heat, And Dry To Slighly Brittle Texture; Break Into Pieces. Ten Minutes Before Combining With Soup, Deep-Fry Rice Pieces Until Lightly Brown. Strain, Place In Soup Tureen, And Keep Hot In Oven. Avoid Holding Fried Pieces More Than 10 Minutes, As They Tend To Acquire A Rancid Taste And Become Overly Dry. Vegetarian Soup: Wash, Then Soak Soybeans Overnight In Enough Water To Cover. Wash And Soak Nami Mushrooms In 1 Cup Warm Water For 1 Hour. When Mushrooms Are Soft, Separate Caps From Stems. In Large Soup Pot, Combine Water, Beans, Mushrooms (And Stems), Onion And Garlic. Bring To Boil, Lower Heat, And Simmer 2 Hours. Strain And Reserve Stock Until Ready To Finish. Save Mushroom Caps And 1/2 Of Beans For Soup. To Finish Soup, Thinly Slice Mushroom Caps, Combine With Strained Stock, Cooked Soybeans, Soy Sauce, Sherry, Sesame Oil, Salt And Sugar. Peel Carrot And Make Thin Flower Slices (Or Use Flower Cutter); Add To Soup. Bring Soup To Just Under The Boil. Add Msg And Snowpeas. Cook For 2 Minutes. To Serve, Seat Your Diners, Place Soup Tureen Of Freshly Fried, Hot Rice Pieces On Table And Pour Hot Soup Over Them. If Rice And Soup Are Very Hot, Rice Will Sizzle And Crackle To Everyone's Joy And Amusement! Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Asparagus Soup (04-20-93) (0:08) Ibm 1 Tablespoon Margarine 1 Large Carrot, Peeled And Sliced Thin 1 Medium Size Yellow Onion, Sliced Thin 1 Large All-Purpose Potato, Peeled And Sliced Thin 3 Cloves Garlic, Crushed 1 Bay Leaf 1/4 Teaspoon Dried Thyme, Crumbled 2 1/2 Cups Chicken Broth 2 Cups Low Fat Milk 1/8 Teaspoon Salt 1/8 Teaspoon Black Pepper 1 Pound Asparagus Peeled, Cutting Of Tips And Reserving In A Medium Size Heavy Saucepan Over Low Heat, Melt The Margarine. Add The Asparagus Cut Into Thirds, Carrot, Onion, Potato, Garlic, Bay Leaf, Mushrooms And Thyme, Tossing To Coat The Vegetables With Margarine. Stir In 1/2 Cup Of The Chicken Broth, Cover, Can Cook For 15 Minutes Or Until Almost All The Liquid Has Evaporated. Raise The Heat To Moderate, Stir In The Remaining 2 Cups Chicken Broth And The Milk, And Cook, Uncovered, Stirring Occasionally, Until The Vegetables Are Very Tender And The Flavors Well Blended-About 30 Minutes. Cool The Mixture Slightly And Strain It, Reserving Both The Vegetables And The Liquid. Discard The Bay Leaf. Place The Strained Vegetables And 1 Cup Of The Broth In Electric Blender And Puree By Whirling For 1 Minute. Before Returning The Vegetables To The Saucepan, Add Reserved Asparagus Tips, Cover And Cook Over Low Heat Just Until The Asparagus Tips Are Tender-About 5 Minutes. Return The Puree And Reserved Liquid To The Saucepan. Add The Salt And Pepper And Bring To Serving Temperature Over Moderate Heat-About 3 Minutes. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Broccoli Soup (04-01-93) (1:56) Ibm 1/4 Cup Butter Or Margarine 2 Tablespoons Finely Chopped Onion 1 1/2 Cups Broccoli Flowerets 1/3 Cup All-Purpose Flour 1/2 Teaspoon Salt Dash White Pepper 2 Cups Chicken Broth 1 1/2 Cups Light Cream 1 Tablespoon Snipped Parsley In 2 Quart Casserole Combine Butter, Onion And Broccoli. Microwave At High For 3 To 5 Minutes, Or Until Onion And Broccoli Are Tender, Stirring Every Minute. Stir In Flour, Salt And Pepper. Blend In Broth, Cream And Parsley. Microwave At High For 9 To 12 Minutes, Or Until Mixture Thickens, Stirring With Wire Whisk Every Two Minutes. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Broccoli Soup 1 (05-01-93) (19:17) Servings: 10 1 Ea Bunch Of Broccoli 1/4 C Butter 2 Ea Onions 2 C Chopped Celery 1 Ea Garlic Clove 1/2 C Flour 4 C Milk 4 C Chicken Broth 1/2 T Marjoram 1/2 T Thyme 1 X Salt And Pepper 1 X Almond Slivers 1 X Chopped Tomato Trim Broccoli And Cut Into One-Half Inch Thick Slices. Steam In Salted Water Until Tender. In Large Sauce Pan, Melt Butter And Saute Onions, Celery And Garlic Until Brown. Stir Flour Gradually Into Butter Mixture. Add Milk Slowly, Then Add Chicken Broth And Herbs. Stir Over Low Heat Until Soup Thickens And Boils. Add Broccoli, Salt And Pepper. Serve Hot. Top With Almond Slivers Or Chopped Tomato, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Broccoli Soup 2 (11-15-93) (23:43) 1 Bunch Broccoli 1 Vegetable Bouillon Cube 1/2 C Butter 1/8 C Soy Sauce 3/4 Lb Swiss Cheese, Grated 16 Oz Sour Cream 1 Lb Cheddar Cheese, Grated 6 C Water 1 C Cashews, Ground Saute Broccoli In Butter For 10 Minutes. Using Blender Combine All Of The Ingredients Together. As Blender Fills, Transfer Liquid To Soup Pot And Simmer For 20 To 30 Minutes. Good With Muffins Or Corn Bread. Makes 12 Servings Of About 1 1/4 Cups Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Carrot Soup (04-01-93) (1:56) Ibm 1/4 Cup Butter Or Margarine 2 Tablespoons Finely Chopped Onion 1 1/2 Cups Grated Carrot 1/3 Cup All-Purpose Flour 1/2 Teaspoon Salt Dash White Pepper 2 Cups Chicken Broth 1 1/2 Cups Light Cream 1 Tablespoon Snipped Parsley In 2 Quart Casserole Combine Butter, Onion And Carrot. Microwave At High For 3 To 5 Minutes, Or Until Onion And Carrots Are Tender, Stirring Every Minute. Stir In Flour, Salt And Pepper. Blend In Broth, Cream And Parsley. Microwave At High For 9 To 12 Minutes, Or Until Mixture Thickens, Stirring With Wire Whisk Every Two Minutes. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Celery Soup Cook 1 1/2 Cups Chopped Celery, 1 1/3 Cup Chopped Onion, And 1/2 Teaspoon Salt In 1 Cup Water, Covered, About 15 Minutes Or Until Tender. Do Not Drain. Add 2 1/2 Cups Milk. Blend In 1/2 Cup Milk, 3 Tablespoons All Purpose Flour, 1/2 Teaspoon Salt, And 1/8 Teaspoon White Pepper; Add To Celery Mixture. Cook And Stir Until Bubbly. Stir In 2 Tablespoons Butter. Season. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Crab Soup (05-11-93) (2:28) Servings: 6 1 Lb Crabmeat 1/4 T Celery Salt 1 Ea Chicken Bouillon Cube 1 T Salt 1 C Boiling Water 1 X Dash Pepper 1/4 C Chopped Onion 1 Qt Milk 1 C Butter 1 X Chopped Parsley 3 T Flour Dissolve Bouillon Cube In Water. Cook Onion In Butter Until Tender, Blend In Flour And Seasonings. Add Milk And Bouillon Gradually; Cook Until Thick, Stirring Constantly. Add Crabmeat, Heat. Garnish With Parsley. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Mushroom Soup 1 Cup (About 1/4 Pound) Mushrooms 2 Tablespoons Chopped Onion 2 Tablespoons Butter 2 Tablespoons All Purpose Flour 2 Cups Chicken Broth, Brown Stock, Or Beef Broth 1/2 Cup Light Cream 1/4 Teaspoon Salt 1/4 Teaspoon Ground Nutmeg 1/8 Teaspoon White Pepper Slice Mushrooms Through Cap And Stem; Cook With Onion In Butter 5 Minutes. Blend In Flour; Add Broth. Cook And Stir Until Slightly Thickened. Cool Slightly; Add Cream And Seasonings. Heat Through. Serve At Once. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Mushroom Soup 1 (04-01-93) (1:55) Ibm 1/4 Cup Butter Or Margarine 2 Tablespoons Finely Chopped Onion 1 Cup Thinly Sliced Fresh Mushrooms 1/3 Cup All-Purpose Flour 1/2 Teaspoon Salt Dash White Pepper 2 Cups Chicken Broth 1 1/2 Cups Light Cream 1 Tablespoon Snipped Parsley In 2 Quart Casserole Combine Butter, Onion And Mushrooms. Microwave At High For 3 To 5 Minutes, Or Until Onion And Mushrooms Are Tender, Stirring Every Minute. Stir In Flour, Salt And Pepper. Blend In Broth, Cream And Parsley. Microwave At High For 9 To 12 Minutes, Or Until Mixture Thickens, Stirring With Wire Whisk Every Two Minutes. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Mushroom Soup 2 (04-20-93) (0:08) Ibm 1 Tablespoon Margarine 1 Large Carrot, Peeled And Sliced Thin 1 Medium Size Yellow Onion, Sliced Thin 1 Large All-Purpose Potato, Peeled And Sliced Thin 3 Cloves Garlic, Crushed 1 Bay Leaf 1/4 Teaspoon Dried Thyme, Crumbled 2 1/2 Cups Chicken Broth 2 Cups Low Fat Milk 1/8 Teaspoon Salt 1/8 Teaspoon Black Pepper 1 Cup Coarsely Chopped Mushrooms In A Medium Size Heavy Saucepan Over Low Heat, Melt The Margarine. Add The Carrot, Onion, Potato, Garlic, Bay Leaf, Mushrooms And Thyme, Tossing To Coat The Vegetables With Margarine. Stir In 1/2 Cup Of The Chicken Broth, Cover, Can Cook For 15 Minutes Or Until Almost All The Liquid Has Evaporated. Raise The Heat To Moderate, Stir In The Remaining 2 Cups Chicken Broth And The Milk, And Cook, Uncovered, Stirring Occasionally, Until The Vegetables Are Very Tender And The Flavors Well Blended-About 30 Minutes. Cool The Mixture Slightly And Strain It, Reserving Both The Vegetables And The Liquid. Discard The Bay Leaf. Place The Strained Vegetables And 1 Cup Of The Broth In Electric Blender And Puree By Whirling For 1 Minute. Before Returning The Vegetables To The Saucepan, Add 1 Cup Thinly Sliced Mushrooms, Cover And Cook Over Low Heat Just Until The Mushrooms Are Wilted-About 5 Minutes. Return The Puree And Reserved Liquid To The Saucepan. Add The Salt And Pepper And Bring To Serving Temperature Over Moderate Heat-About 3 Minutes. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Onion Soup Melt 1/4 Cup Butter In Skillet. Add 4 Cups Coarsely Chopped Onion And 1/4 Teaspoon Salt. Cover; Cook 15 To 20 Minutes, Or Until Tender. Stir In 3 Cups Thin White Sauce, 1 Cup Milk, And Salt And Pepper To Taste. Heat Through. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Pecan Soup (11-14-93) (17:46) 2 T Butter 1/2 C Onion, Diced 1 T Flour 2 C Broth (Or 2 C Water And 1 Vegetable Bouillon Cube) 1/2 Tsp Soy Sauce 1/2 Tsp Vegetable Seasoning 1 Dash Nutmeg 1 C Pecans, Ground Fine 1/2 C Celery Leaves 1 1/2 C Cream Or Half & Half 4 Sprigs Mint Melt Butter; Add Onion And Saute 5 Minutes. Stir In Flour And Broth. Add Seasonings, Pecans, And Celery Leaves; Simmer 10 Minutes. Stir In Cream And Simmer 5 Minutes Longer. Serve With Mint. Serves 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Potato Soup 1 Tablespoon Butter Or Margarine 1 Tablespoon All Purpose Flour 1/4 Teaspoon Salt 3 Cup Milk 2 Cups Diced Cooked, Cooked Potatoes 1 Tablespoon Chopped Canned Pimento Heat All Ingredients Through. Season To Taste. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Tomato Soup 1 1 Pound 12 Ounce Can Tomatoes 2 Slices Onion 1 Bay Leaf 1 Teaspoon Sugar 1 Teaspoon Salt 1/4 Teaspoon Pepper 2 Tablespoons Pepper 2 Tablespoons All Purpose Flour 1 1/2 Cups Milk Combine First 6 Ingredients In A 2 Quart Saucepan. Simmer 10 Minutes; Sieve. Melt Butter; Blend In Flour. Stir In Milk. Cook And Stir Until Thickened. Slowly Add Hot Tomato Mixture Stirring Constantly. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Tomato Soup With Cheese (07-29-93) (1:09) 2 Tablespoons Plus 3/4 Cup Butter Or Margarine 1 Small Onion, Chopped, About 1/2 Cup 2 Small Carrots, Peeled And Thinly Sliced, About 1 Cup 2 Small Ribs Celery Without Leaves. Thinly Sliced, About 3/4 Cup 1 (16 Ounce) Can Italian Plum Tomatoes, Undrained And Coarsely Chopped 2 Tablespoons Mixed Whole Pickling Spices, Tied In A Cheesecloth Bag 1/2 Teaspoon Worcestershire Sauce 1/8 Teaspoon Hot Red Pepper Sauce 6 Cups Chicken Broth 3 Tablespoons Flour 1/2 Pound Sharp Cheddar Cheese, Grated About 3 Cups 1 Cup Heavy Cream Freshly Ground Black Pepper To Taste Heat 2 Tablespoons Butter In Large Saucepan Over Low Heat. Add Onion, Carrots And Celery And Cook About 10 Minutes, Stirring Now And Then. Add Tomatoes And Their Liquid, Spice Bag, Worcestershire, Hot Pepper Sauce And 1/2 Cup Water. Bring To A Boil Over Medium High Heat, Then Reduce Heat To Low And Let Simmer Gently, Stirring Often. After 1 Hour Remove Form Heat. Remove Spice Bag From Saucepan And Reserve. Process Remaining Contents Of Pan In Food Processor Or Blender Until Smooth. Return To Pan Along With Spice Bag And Chicken Broth. Bring To Boil Over Medium High Heat, Then Reduce Heat To Medium Low And Simmer About 1 0 Minutes Until Reduced By 1/4. Meanwhile, Melt 1/4 Cup Butter In Small Saucepan Over Low Heat. Whisk In Flour And Cook 3 To 5 Minutes, Stirring Constantly. Do Not Brown. Remove Spice Bag From Soup, Then Stir Flour Mixture Into Simmering Liquid And Simmer 10 More Minutes. Remove From Heat And Stir In Cheese Until It Melts, Then Stir In Cream And Remaining 1/2 Cup Butter. Add Pepper To Taste. Reheat Gently Before Serving. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Of Vegetable Soup (04-20-93) (0:07) Ibm 1 Tablespoon Margarine 1 Large Carrot, Peeled And Sliced Thin 1 Medium Size Yellow Onion, Sliced Thin 1 Large All-Purpose Potato, Peeled And Sliced Thin 3 Cloves Garlic, Crushed 1 Bay Leaf 1/4 Teaspoon Dried Thyme, Crumbled 2 1/2 Cups Chicken Broth 2 Cups Low Fat Milk 1/8 Teaspoon Salt 1/8 Teaspoon Black Pepper In A Medium Size Heavy Saucepan Over Low Heat, Melt The Margarine. Add The Carrot, Onion, Potato, Garlic, Bay Leaf And Thyme, Tossing To Coat The Vegetables With Margarine. Stir In 1/2 Cup Of The Chicken Broth, Cover, Can Cook For 15 Minutes Or Until Almost All The Liquid Has Evaporated. Raise The Heat To Moderate, Stir In The Remaining 2 Cups Chicken Broth And The Milk, And Cook, Uncovered, Stirring Occasionally, Until The Vegetables Are Very Tender And The Flavors Well Blended-About 30 Minutes. Cool The Mixture Slightly And Strain It, Reserving Both The Vegetables And The Liquid. Discard The Bay Leaf. Place The Strained Vegetables And 1 Cup Of The Broth In Electric Blender And Puree By Whirling For 1 Minute. Return The Puree And Reserved Liquid To The Saucepan. Add The Salt And Pepper And Bring To Serving Temperature Over Moderate Heat-About 3 Minutes. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamed Carrot Soup (11-14-93) (6:29) 5 T Butter 3 1/2 C Milk 4 Onions, Chopped 1 Pinch Salt 4 C Carrots, Sliced 1 Pinch Pepper 4 T Flour 1/4 Tsp Nutmeg 5 C Beef Broth Or Vegetable Bouillon Melt Butter In Kettle. Saute Vegetables Until Onions Are Clear. Blend In Flour. Mix In Broth And Stir Until Smooth. Simmer Covered 30 Minutes. Put Soup Through Blender To Puree. Stir In Milk. Adjust The Seasonings. Stir Until Hot, But Not Boiling. Ladle Into Bowls And Sprinkle Nutmeg On Top. Makes 8 Servings Of About 1 1/4 Cups Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamed Tomato Soup (11-15-93) (23:28) 3 T Butter (To Saute With) 2 T Safflower Oil 2 Large Onions, Chopped 1/2 Tsp Thyme, Crushed 1 Tsp Basil 1 Dash Salt & Pepper 10 Medium Ripe Tomatoes, Coarsely Chopped 5 T Tomato Paste 1/3 C Flour 6 C Chicken Broth 1 1/2 Tsp Sugar 1 C Cream 1 C Milk 2 T Butter Combine Butter And Oil In Soup Pot; Add Onions; Saute Over Low Heat, Sprinkling With Thyme, Basil, Salt And Pepper; Stir Occassionally. When Onions Are Tender, Stir In Tomatoes And Tomato Paste; Simmer About 18 Minutes. Blend Flour With Equal Amount Of Chicken Broth; Add To Tomato Mixture And Mix Well. Slowly Add Remaining Chicken Broth, Stirring Well. Simmer Covered, Over Low Heat, For About 30 Minutes. Stir Occasionally To Prevent Soup From Sticking To Bottom Of Pan. Put Soup Through Blender In Small Batches. Reheat Puree And Stir In Sugar, Cream And Milk. Simmer A Few Minutes; Add Remaining Butter Just Before Serving. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Broccoli Soup 2 Cups Water 1 1/2 Pounds Fresh Broccoli, Cut Up 1 Large Stalk Celery, Chopped (About 3/4 Cup) 1 Medium Onion, Chopped (About 1/2 Cup) 2 Tablespoons Margarine Or Butter 2 Tablespoons Flour 2 1/2 Cups Water 1 Tablespoon Instant Chicken Bouillon 3/4 Teaspoon Salt 1/8 Teaspoon Pepper Dash Of Ground Nutmeg 1/2 Cup Whipping Cream Heat 2 Cups Water To Boiling In 3 Quart Saucepan. Add Broccoli, Celery And Onion. Cover And Heat To Boiling. Cook Until Tender, About 10 Minutes; Do Not Drain. Press Broccoli Mixture Through Food Mill. (Or Place In Blend Container. Cover And Blend Until Of Uniform Consistency. ) Heat Margarine In 3 Quart Saucepan Over Low Heat Until Melted. Stir In Flour. Cook, Stirring Constantly, Until Mixture Is Smooth And Bubbly; Remove From Heat. Stir In 2 1/2 Cups Water. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute. Stir In Broccoli Mixture, Instant Bouillon, Salt, Pepper And Nutmeg. Heat Just To Boiling. Stir In Cream; Heat But Do Not Boil. Serve With Grated Cheese If Desired. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Broccoli Au Gratin Soup (11-04-92) (3:19) Ibm 2 Tablespoons Butter Or Margarine 1/2 Cup Chopped Onion 1 3/4 Cups Water 1 Package (4.5 Ounces) Broccoli Rice Au Gratin 1/4 Cup Flour 1/4 Teaspoon Dry Mustard 1 3/4 Cups Chicken Broth Or Bouillon 2 Cups Milk 1/2 Cup Shredded American Cheese 1 Green Onion Cut Into Short, Thin Strips Cook Onion In Butter In Large Saucepan Until Tender. Add Water And Contents Of Rice And Seasoning Packets. Bring To A Boil. Reduce Heat, Cover And Simmer 20 Minutes. Combine Flour And Dry Mustard In A Small Bowl. Gradually Add About 1/2 Cup Of The Broth, Stirring Until Smooth. Stir Remaining Broth, Flour Mixture And Milk Into Rice Mixture. Heat To A Simmer, Stirring Occasionally. Continue Simmering Until Slightly Thickened. Stir In Cheese. Sprinkle With Green Onion. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Celery Cucumber Soup 1 Can (10 3/4 Ounces) Condensed Cream Of Celery Soup 1 Soup Can Water 1/4 Cup Chopped Pared Cucumber 2 Tablespoons Chopped Green Onion 2 Tablespoons Chopped Green Pepper 1/4 Cup Dairy Sour Cream 1/4 Teaspoon Celery Salt Combine All Ingredients; Chill Thoroughly. Garnish Each Serving With A Cucumber Slice If Desired. Makes 7 Servings (3/4 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Corn Soup 1 Can (10 1/2 Ounces) Condensed Cream Of Chicken Soup 1 1/2 Cups Milk 1/2 Cup Mayonnaise 1 Can (16 Ounces) Whole Kernel Corn Chopped Pimento Snipped Parsley In Saucepan, Heat Soup, Milk, Mayonnaise And Corn (With Liquid), Stirring Occasionally. Garnish With Pimento And Parsley. Makes 5 Servings 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Mushroom Soup (05-11-93) (1:13) Servings: 2 1/4 C Chopped Onion 2 T Snipped Parsley 1 T Butter Or Margarine 1 1/2 C Fresh Sliced Mushrooms 1 1/2 T Cornstarch 1 T Instant Beef Bouillon 1/2 T Worcestershire Sauce 1/8 T Dry Mustard 1 X Dash Freshly Ground Pepper 2/3 C Water 1/2 C Dairy Sour Cream 1 X Snipped Parsley (Opt.) In A 4-Cup Measure Micro-Cook The Chopped Onion, The 2 T Snipped Parsley, And Butter Or Margarine, Uncovered, On 100% Power For 1 To 1 1/2 Minutes Or Till The Onion Is Tender But Not Brown. Stir In The Sliced Fresh Mushrooms. Micro-Cook, Covered, On 100% Power For 2 To 3 Minutes Or Till The Mushrooms Are Tender, Stirring Once. Stir In Cornstarch, Beef Bouillon Granules, Worcestershire Sauce, Dry Mustard, And Freshly Ground Pepper. Add Water; Mix Well. Micro-Cook, Uncovered, On 100% Power 3 To 4 Minutes Or Till Thickened And Bubbly, Stirring Twice. Combine Hot Mushroom Mixture And Dairy Sour Cream In A Blender Container. Cover And Blend Till Mixture Is Nearly Smooth. Pour Back Into The 4-Cup Measure. Micro-Cook, Uncovered, On 100% Power About 1 Minute Or Till The Mushroom Mixture Is Heated Through. Do Not Boil! Garnish With Additional Snipped Parsley, If Desired. Note: ----- After Making Creamy Mushroom Soup, Use This Quick Clean-Up Method To Wash Your Blender. Simply Fill The Blender Container About 1/3rd Full With Lukewarm Water And Add A Small Amount Of Detergent. Replace The Lid And Run The Motor A Few Seconds Or Till The Blender Container Is Clean. Rinse, Dry, And Return The Blender Container To It's Base. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Potato And Watercress Soup (10-07-92) (2:00) 1 Bunch Watercress 1 Tablespoon Margarine Or Butter 1 10 3/4 Ounce Can Condensed Cream Of Potato Soup 1 1/4 Cups Milk About 15 Minutes Before Serving: 1. Coarsely Chop Watercress, Reserving 4 Sprigs For Garnish. 2. In 3-Quart Saucepan Over Medium Heat, In Hot Margarine Or Butter, Cook Chopped Watercress Until Tender, About 3 Minutes, Stirring Occasionally. Stir In Undiluted Cream Of Potato Soup, Milk, And 2 Cups Water, Over High Heat, Heat To Boiling. Reduce Heat To Low; Simmer 2 To 3 Minutes To Blend Flavors. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creole Clam Bisque Combine One 10 3/4 Ounce Can Condensed Clam Chowder (Manhattan Style), One 10 1/2 Ounce Can Condensed Chicken Gumbo, And 1 Can Light Cream. Heat. Makes 4 Or 5 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creole Garlic Soup (08-16-93) (1:37) Servings: 4 4 Ea Garlic Cloves,Lg, Peeled 1/4 C Butter Or Margarine, Soft 2 C Beef Broth (10 1/2 Oz) 2 T Parmesan Cheese, Grated 2 C Water 1 C Dry Sherry 4 Ea French Bread Slices 1. Add Garlic Cloves To Beef Broth In Suacepan; Cover And Simmer 15 Minutes, Or Until Garlic Is Soft. 2. Remove Garlic And Reserve; Add Water And Sherry To Broth And Heat To Serving Temperature. 3. Toast Bread On One Side Under Broiler; Remove And Spread Untoasted Side With Butter 4. Mash Reserved Garlic And Spread Over Bread; Sprinkle With Cheese. 5. Broil Toast Until Brown And Bubbly, About 30 Seconds. 6. Place A Piece Of Toast In Each Of The Four Soup Bowls; Ladle Hot Soup Over And Serve ***Note This Soup Shows The Spanish Influence On Creole Cooking.***** -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creole Gumbo 3 Tablespoons Butter 3 Tablespoons All Purpose Flour 1/2 Cup Chopped Onion 1 Clove Garlic, Minced 1 1 Pound Can Tomatoes, Cut Up 1/2 Cup Chopped Green Pepper 2 Bay Leaves 1 Teaspoon Dried Oregano, Crushed 1 Teaspoon Dried Thyme, Crushed 1/2 Teaspoon Salt 1/4 Teaspoon Bottled Hot Pepper Sauce 1 4 1/2 Ounce Cans Shrimp, Drained And Cut Up 1 7 1/2 Ounce Can Crab Meat, Drained And Cartilage Removed 1 Tablespoon File' Powder Hot Cooked Rice In Large Saucepan, Melt Butter; Blend In Flour. Cook And Stir 7 To 8 Minutes, Or Until Golden Brown. Stir In Onion And Garlic; Cook Until Onion Is Tender. Stir In Undrained Tomatoes, Green Pepper, Bay Leaves, Oregano, Thyme, Salt, Pepper Sauce, And 1 1/2 Cups Water. Bring To Boiling. Simmer, Covered, 20 Minutes. Remove Bay Leaves. Stir In Shrimp And Crab; Heat Through. Remove From Heat. Blend A Moderate Amount Of Hot Liquid Into File' Powder. Return To Saucepan; Stir Until Combined. Serve Over Rice In Soup Bowls. Pass Additional Hot Pepper Sauce, If Desired. Serves 5 Or 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber And Potato Soup (05-09-93) (18:39) Servings: 4 1 Ea Cucumber; Medium 4 Ea Potatoes;Med, Peel And Dice 1 T Salt 2 C Water; Cold 1/4 T Pepper; White 1 C Cream; Heavy 1/2 C Milk 1 Ea Green Onion; Grated 1 T Dillweed; Dried Or 1 T Fresh Dill; Chopped Peel The Cucumber And Slice It Lengthwise. Scoop Out Seeds With A Spoon And Discard. Dice Cucumber. In A Heavy 2 1/2-Quart Saucepan Boil Potatoes In Salted Water Until The Potatoes Are Very Soft. Pour Potatoes And Cooking Liquid Into A Sieve Or Food Mill Set Over A Large Bowl. Force Potatoes Through. Return To The Saucepan. Stir In Pepper, Cream, Milk, Grated Onion And The Cucumber. Simmer Gently About 5 Minutes Or Until The Cucumber Is Tender. Add Dill And Season To Taste. Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber Soup 2 Medium Cucumbers 1/4 Cup Buttermilk 1 Teaspoon Salt 1/8 Teaspoon Pepper 1 Teaspoon Instant Minced Onion 1 1/4 Cups Buttermilk Pare 1 Of The Cucumbers; Cut Both Cucumbers Into 3/4 Inch Slices. Reserve 6 Of The Unpared Slices For Garnish; Wrap In Plastic Wrap And Refrigerate. Pour 1/4 Cup Buttermilk Into Blender; Add Half Of The Cucumber Slices. Beat On High Speed Until Smooth. Add Remaining Cucumber Slices, The Salt, Pepper And Onion. Beat Until Smooth, About 1 Minute. Stir In Remaining Buttermilk. Cover And Refrigerate At Least 2 Hours. Garnish Each Serving With A Reserved Cucumber Slice. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber Soup 1 1 Large Peeled Cucumber 2 Cups Chicken Broth 1 1/2 Cups Milk 1 Tablespoon Lemon Juice 1/2 Teaspoon Curry Powder 1 Dash Salt 1 Dash Pepper 1 Chive Dice Cucumber. Put All Ingredients In Blender. Blend Until Smooth. Store In Refrigerator Several Hours Or Overnight. Garnish Each Serving With Cucumber Slice And Chopped Chives. Serve With Croutons And Carrot Sticks. Makes An Excellent Cold Soup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber Soup 2 2 Medium Cucumbers 1 Quart Buttermilk 1 Tablespoon Snipped Green Onion 1 Teaspoon Salt 1/4 Cup Snipped Parsley Pare Cucumbers, Remove Seeds, And Grate To Make 1 To 1 1/2 Cups. Add Remaining Ingredients; Mix Well. Cover And Chill About 4 Hours. Mix Again Just Before Serving. Trim With Parsley Sprigs. Serves 8 To 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curried Clam Soup (02/15/94) (23:57) 1 Pk Creamy Clam Soup Mix 1 1/2 C Water 1 1/2 C Milk (Full Cream) 1/4 C Flour 1/4 C Butter 1 Tb Curry Powder 1 Ts Cummin 1 Ts Garlic Powder 1 Cn Baby Clams Follow The Directions On The Package As To Making The Ordinary Soup With The Water And Milk. Make A Roux With The Flour And Butter In A Seperate Pot. Bring The Soup Mix To The Boil And Add The Curry Powder, Garlic Powder And Cummin. Add The Can Of Baby Clams, Stir Until Heated Again Then Pour Into The Roux Pot Stirring Constantly Until The Soup Thickens. Simmer For 10 Minutes And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curried Corn And Shrimp Soup (5-14-98) 2 Cups Regular-Strength Chicken Broth 2 Medium-Size Tart Apples (Peeled, Cored And Chopped) 1 Large Onion (Chopped) 1/2 Tsp Curry Powder 1 Large Red Bell Pepper (Stemmed And Seeded) 4 Cups Cold Buttermilk 1/4 Cup Lime Juice 1 1/2 Cups Cooked Corn Kernels 1/2 Cup Minced Fresh Cilantro 1/3 Lb. Tiny Cooked Shrimp Cilantro Sprigs (Optional) In A 4- To 5- Quart Pan Over High Heat Combine Broth, Apples, Onion, And Curry. Cover And Bring To A Boil, Then Simmer Until Apples Mash Easily (About 30 Min). Let Cool, Then Cover And Chill Until Cold, At Least 3 Hours Or Up To A Day. Smoothly Puree Mixture In A Blender Or Food Processor. Cut A Few Thin Slivers From Bell Pepper And Set Aside; Dice Remaining Pepper And Put Into A Tureen With Apple Puree, Buttermilk, Lime Juice, 1 1/4 Cups Of Corn And Minced Cilantro. Ladle Soup Into Bowls And Top With Shrimp, Remaining Corn, Bell Pepper Strips, And Cilantro Sprigs. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curried Pumpkin-Apple Soup (5-14-98) 1/4 Cup Butter 1 Clove Garlic 1 Onion 1 Leek 1 Large Apple, Peeled And Chopped 1 Tbsp Curry Powder 2 Cups Chopped Fresh Pumpkin 4 Cups Stock (1 Use Chicken Stock) 1 Cup Whipping Cream Salt And Pepper Apple Wedges Melt Butter In Saucepan. Saute Garlic, Onion, Leek And Apple. Stir In Curry Powder And Cook For 1 Minute, Stirring Constantly. Add Pumpkin And Stock. Bring To Boil, Stirring Occasionally. Reduce Heat And Simmer Until Veggies Are Tender. Puree All In Blender Or Food Processor. Return To Saucepan And Stir In All Of Cream But 2 Tablespoons. Season With Salt And Pepper. When Serving Garnish With Fresh Apple Wedges, And Pour A Bit Of Cream Over Top. Looks Pretty! Serves 6-8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Danablu Soup (08-15-93) (17:14) Servings: 4 1 1/2 T Butter 2 1/2 T Flour 4 C Boiling Water 4 Ea Chicken Bouillon Cubes 1 1/2 C Danish Blue Cheese, Crumbled 2 C Half And Half 1/2 C Whipping Cream, Whipped 1 T Parsley, Finely Chopped In A Large 3-Quart Saucepan, Melt Butter And Blend In Flour. Remove From Heat And Stir In Boiling Water, A Little At A Time. Bring To A Rolling Boil. Add Bouillon Cubes And Stir To Dissolve. Add Crumbled Danish Blue Cheese, Stirring As Cheese Is Added To Dissolve. Return To Boiling And Boil 10 Minutes. (This Is Necessary To Develop Flavor). Reduce Heat And Add The Half And Half, Stirring Constantly. Heat Just To Boiling And Serve Hot, Adding A Spoonful Of The Topping To Each Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Danish Pea Soup With Pork (05-01-93) (19:33) Servings: 6 1 Lb Yellow Split Peas, Washed * 2 Lb Lean Bacon Or Smoked Pork ** 3 X Med Carrots, Scraped 1 X Celery Root, Peeled & 1/4-Ed 4 X Med Leeks, White Parts *** 2 X Med Onions, Peeled & Halved 1/2 T Dried Thyme 1 1/2 T Salt 1/4 T Pepper 1 Lb Pork Sausage Links **** * And Drained ** In One Piece *** Use White Parts Of Leeks Only, Cleaned And Washed **** Cook And Drain Sausage Links Soak Peas In Cold Water According To Package Directions. Put In A Large Kettle With 6 Cups Water. Cook Slowly, Covered, 1 1/2 Hours, Until Tender. Put Bacon, Carrots, Celery Root, Leeks, Onions, Thyme, Salt, And Pepper In Another Kettle. Cover With Water. Cook Slowly, Covered, 40 Minutes Until Vegetables And Bacon Are Tender. Take Out Bacon; Slice And Keep Warm. Remove Vegetables And Add To Cooked Split Peas With As Much As The Broth In Which The Vegetables Were Cooked As Desired To Thin The Soup. Reheat, If Necessary. Ladle Soup, Including Vegetables, Into Wide Soup Plates And Serve Sliced Bacon And The Cooked Sausage Links Separately On A Platter. Serve With Dark Bread, Mustard, And Beer. Serves 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dilly Tuna Soup 1 Package (8. 75 Ounces) Main Dish Mix For Noodles And Tuna 6 Cups Water 3 To 4 Teaspoons Lemon Juice 1/4 Teaspoon Dried Dill Weed 1/4 Teaspoon Salt 1/8 Teaspoon Pepper 1 Package (10 Ounces) Frozen Chopped Broccoli 1 Can (6 1/2 Ounces) Tuna, Drained Heat Noodles, Sauce Mix, Water, Lemon Juice, Dill, Salt And Pepper To Boiling In Dutch Oven, Stirring Constantly; Reduce Heat. Cover And Simmer, Stirring Occasionally, 5 Minutes; Stir In Broccoli And Tuna. Cover And Cook 10 Minutes Longer. Makes About 7 1/2 Cups Of Soup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Double Coriander-Ginger Cream Soup (5-14-98) 4 Tablespoons Butter 2 Teaspoons Peanut Oil 1 Teaspoon Oriental Sesame Oil 1/2 Cup Finely Chopped Scallions 2 Tablespoons Finely Chopped Fresh Ginger 1/2 Cup Minced Shallots 2 Teaspoons Ground Coriander 1 Tablespoon Sugar 4 Cups Chicken Stock 1/4 Teaspoon Salt 1/8 Teaspoon Freshly Ground White Pepper 1/2 Cup Heavy Cream 1/2 Cup Finely Chopped Fresh Coriander 1/4 Cup Minced Chives Fresh Coriander Leaves For Garnish In A Large Saucepan, Melt 2 Tablespoons Of The Butter In The Peanut Oil And Sesame Oil Over Moderate Heat. Add The Scallions, Ginger And Shallots And Cook Until The Shallots Are Softened But Not Browned, 2 To 3 Minutes. Stir In The Ground Coriander, Sugar, Chicken Stock, Salt And Pepper. Bring To A Boil, Reduce The Heat And Simmer For 5 Minutes. Remove From Heat And Stir In The Cream, Fresh Coriander And Chives. In A Blender Or Food Processor, Puree The Soup In Batches Until Smooth. Return The Soup To The Saucepan And Cook Over Moderately Low Heat Until Heated Through, About 3 Minutes. Stir In The Remaining 2 Tablespoons Butter. Ladle The Soup Into A Soup Tureen Or Individual Bowls And Garnish With Coriander Leaves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Double Tomato Soup (11-04-92) (10:37) Ibm 1 Large Onion, Chopped 3 Celery Stalks, Chopped 1 Tablespoon Olive Oil Or Salad Oil 3/4 Teaspoon Oregano 1/8 Teaspoon Pepper 1 10 3/4 Ounce Can Condensed Tomato Soup, Undiluted 1 14 1/2 To 16 Ounce Can Tomatoes In 3 Quart Casserole, Cook Onion, Celery, Olive Oil, Oregano, And Pepper, Covered, On Microwave High 10 To 12 Minutes Until Tender, Stirring Halfway Through Cooking. Add Undiluted Tomato Soup, Tomatoes With Their Liquid, And One 10 3/4 Ounce Can Water. Cook, Uncovered, On Microwave High 5 To 7 Minutes Until Soup Comes To A Boil, Stirring Halfway Through Cooking. Makes 6 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dutch Leek Soup (11-14-93) (17:43) 3/4 C Whole Wheat Flour 2 Cubes Bouillon 2 Qt Water 1 C Milk 1/8 Tsp Ground Mace 5 Leeks 1/4 C Whipping Cream 2 C Shredded Edam Or Gouda Cheese Blend Together Flour, Bouillon Cubes And Water. Stir In Milk And Mace. Bring To A Boil; Immediately Reduce Heat To Simmer; Simmer 10 Minutes. Add Leeks And Cream; Simmer 10 Minutes. Serve Cheese With Soup At The Table. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Chicken Gumbo 1 Can (16 Ounces) Cut Okra, Drained 1/4 Cup Chopped Onion 1/4 Cup Chopped Green Pepper 3 Tablespoons Butter Or Margarine 4 Cups Chicken Broth 1 Can (16 Ounces) Tomatoes 1 Small Bay Leaf Salt And Pepper 1 Cup Diced Cooked Chicken 1 Tablespoon Snipped Parsley 3 Cups Hot Cooked Rice Celery Crescents (Below) In Large Saucepan, Cook And Stir Okra, Onion And Green Pepper In Butter Over Low Heat Until Onion Is Tender. Stir In Chicken Broth, Tomatoes And Bay Leaf; Simmer Uncovered 15 Minutes. Season With Salt And Pepper. Stir In Chicken And Parsley; Heat Through. Serve In Bowls Over Scoops Of Rice With Celery Crescents. Makes 6 Servings. Celery Crescents Heat Oven To 450 Degrees. Stir 2 Cups Bisquick Baking Mix And 1/2 Cup Cold Water With Fork To Soft Dough. Gently Smooth Dough Into Ball On Floured Cloth Covered Board. Knead 5 Times. Roll Into 12 Inch Circle. Brush Lightly With Melted Butter Or Margarine. Cut Into 16 Wedges. Beginning At Rounded Edges, Roll Up Tightly. Place About 1 Inch Apart With Points Underneath On Ungreased Baking Sheet. Curve Ends To Form Crescents. Brush Tops With Melted Butter; Sprinkle With Celery Seed. Bake 10 To 12 Minutes. Makes 16 Crescents. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Hungarian Soup (11-15-93) (22:31) 2 Lb Stewing Beef 3 T Butter 1 Onion, Chopped 1 Clove Garlic, Minced 1 T Paprika 2 Cans (10 3/4 Oz) Tomato Soup 9 C Water 1/4 Tsp Caraway Seeds 4 Medium Carrots, Sliced 4 Oz Wide Noodles 10 Oz Frozen Cut Green Beans 1 C Sour Cream Using Large Soup Kettle, Brown Beef On All Sides In Butter; Remove Beef And Set Aside. Brown Onion And Garlic In Butter Until Soft, Stirring Occasionally. Stir In Paprika. Return Beef To Kettle; Add Soup, Water, Caraway, And Carrots. Bring To A Boil; Reduce Heat, Cover And Let Simmer 45 Minutes. Stir In Noodles And Green Beans With Soup Over High Heat. Once Soup Boils, Reduce To Simmer, Cover And Continue Cooking About 20 Minutes. Stir Occasionally. Stir In Sour Cream Until Blended. Heat, But Do Not Allow To Boil. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Egg Drop Soup 1 Can (About 14 Ounces) Chicken Broth 4 Cups Water 1 1/2 Teaspoons Salt 1 Egg 2 Scallions Or Green Onions, Diagonally Sliced Heat Chicken Broth, Water And Salt To Boiling In Large Saucepan. Reduce Heat To Simmer. Beat Egg With Fork In Small Bowl Until Blended. Stirring Constantly With Fork, Slowly Pour Egg Into Broth To Form Shreds Of Egg. Divide Soup Among Individual Soup Bowls; Sprinkle Each With Scallion Slices. Makes 6 Servings (About 1 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fennel And Watercress Soup (08-15-93) (17:15) Servings: 4 1 T Butter 1/2 X Large Fennel Bulb Chopped 1 Ea Small Onion, Thinly Sliced 1 Lb Potatoes, Peeled, Sliced(4) 4 C Strong Chicken Stock 1 X Parsley, Bay Leaves 1 X Peppercorn, Thyme 1 X Salt And Pepper 1/2 C Whipping Cream 1 T Chopped Parsley 1 X Large Bunch Watercress Melt Butter In Heavy Saucepan. Add Fennel And Onion, Cook Over Medium Heat Until Soft But Not Brown, About 5 Minutes. Add Potatoes, Stock And Parsley, Bay Leaf, Peppercorns And Thyme Enclosed In A Small Cheesecloth Pouch. Simmer 30 Minutes Then Remove. Pass Soup Through Food Mill Or Puree Until Smooth In A Food Processor Or Blender. Pour Puree Into A Clean Saucepan, Bring Back To Boil And Correct Seasoning. Add Cream To Taste And Chopped Parsley. Place Bunch Of Watercress In Boiling Water For 3 To 5 Seconds Then Plunge In Cold Water. Drain Cut Leaves From Stalks. Place Soup In A Heated Tureen And Serve. Makes Four 1 1/2 Cup Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Finnish Summer Soup (08-16-93) (1:39) Servings: 5 2 C Water 6 X Small Thin Skinned Potatoes* 1 T Salt 1/8 T White Pepper 2 T Butter Or Margarine 6 X Small Boiling Onions ** 12 X Young Fresh Baby Carrots *** 1/2 Lb Young Fresh Green Beans **** 2 C Fresh Shelled Tiny Peas 2 C Half And Half (Light Cream) 3 T All Purpose Flour * Potatoes Peeled And Halved ** Or 6 Green Onions (Including Tops), Cut Into 3-Inch Lengths *** 1/2 Lb. **** Cut Into 1-Inch Lengths Heat Water To Boiling In A Wide 5-Quart Pan; Add Potatoes. Reduce Heat; Cover And Simmer For 5 Minutes. Add Salt, Pepper, Butter, Onions, Carrots, And Green Beans; Simmer For 8 More Minutes. Add Peas And Cook For Another 2 Minutes Or Until Vegetables Are Crisp-Tender. In A Small Bowl, Stir Together Half And Half And Flour Until Smooth; Stir Into Simmering Vegetables. Cook, Stirring Until Soup Slightly Thickened (About 5 Minutes) Serving Size: 1-2/3 Cup Per Serving: 9 Grams Protein, 34 Grams Carbohydrates, 49 Milligrams Cholesterol, 292 Calories May Be Served With Open Faced Sandwiches Of Cream Cheese On Rye, Decorated With Sliced Vegetables. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fisherman's Bouillabaisse (08-15-93) (17:16) Servings: 4 1/4 C Olive Oil 2 Ea Med. Cloves Garlic Fine Chop 1 C Water 1/2 C Dry White Wine 1 Ea Env. Soup Mix * 1 T Finely Chopped Parsley 1 T Thyme Leaves 14 1/2 Oz (1 Can) Tomatoes ** 1 1/2 Lb Lobster Tails *** 1 Lb Fish **** 6 Ea Clams, Well Scrubbed 6 Ea Mussels, Well Scrubbed * Soup Mixes To Be Used. Choose One. Onion Or Onion-Mushroom. ** Canned Tomatoes Should Be Whole Peeled Tomatoes, Undrained And *** There Should Be About 3 Lobster Tails That Are Cut Into 3-Inch **** Fish That Can Be Used. Choose One. Red Snapper, Cod, Halibut. In Large Saucepan Or Stockpot, Heat Oil And Cook Garlic Over Medium Heat Until Golden. Add Water, Wine, Onion Recipe Soup Mix, Parsley, And Thyme, Blend Thoroughly. Stir In Tomatoes. Bring To A Boil, Then Simmer Covered 15 Minutes. Add Lobster And Fish And Simmer 10 Minutes. Add Clams And Mussels And Simmer An Additional 5 Minutes Or Until Shells Open. (Discard Any Unopened Shells). Serve, If Desired, With Bread Or Rolls. Makes About 4 (2 Cup) Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Forest Mushroom Soup (11/10/94) (22:37) 2 Lb Mushrooms - White,Fresh 1/2 Sliced, 1/2 Chopped 1/2 Cup Butter -Sweet 3/4 Cup Shallots - Minced 3 Cup Chicken Stock 1 Cup Roux 1 1/2 Cup Cream - Whipping 1 Tbsp Salt - Kosher Pepper (To Taste) 1 1/2 Oz Mushrooms - Porcini 1 1/2 Cup Water 2 Oz Garlic - Pureed 1/2 Bunch Rosemary 1 Bunch Thyme 1 Bunch Marjoram 1/2 Bunch Parsley Saute The Fresh Mushrooms And Shallots In Butter. Set Aside. To Reconstitute The Dry Porcini Mushrooms, Cook Them In The 1 1/2 Cups Boiling Water For Five Minutes, Then Allow The Mixture To Steep In A Tall Can For 30 Minutes. Be Sure To Do This Process Carefully. After 30 Minutes, Lift The Mushrooms Out Of The Water, Setting The Liquid Aside In Another Container. (Most Of The Flavor Comes From This Liquid, So Do Not Throw It Away.) Remove Any Grit That Has Accumulated By Straining Through Cheesecloth Or A Coffee Filter; You Do Not Want The Grit From The Mushrooms In The Soup. Now Pour The Heated Chicken Stock Over The Mushrooms In The Tall Can And Let The Mixture Settle. Remove Any More Grit That Has Accumulated. Repeat The Procedure With The Chicken Stock Once More. In A Very Large Pot, Mix Together The Water That You Set Aside, The Chicken Stock With Porcini Mushrooms, And The Sauteed Mushrooms And Shallots. Boil The Mixture And Thicken It Slightly By Adding The Roux And Simmer For About 10 Minutes. Add The Whipping Cream. Then Finish By Adding The Remaining Ingredients Using Herbs, Garlic, Salt And Pepper Last. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Frank And Tater Soup 8 Slices Bacon, Cut Into Small Pieces 4 Frankfurters, Thinly Sliced 1/2 Cup Chopped Onion 1 Can (About 14 Ounces) Chicken Broth 1 Teaspoon Celery Salt Mashed Potato Mix 1 Can (17 Ounces) Whole Kernel Corn 1 2/3 Cups Milk Cook Bacon And Frankfurters In Medium Saucepan Until Bacon Is Crisp. Spoon Off 2 Tablespoons Fat. Add Onion; Cook Over Low Heat Until Onion Is Tender. Add Broth And Celery Salt. Heat To Boiling; Remove From Heat. Measure Amount Of Mashed Potato Mix For 4 Servings As Directed On Package. Stir Measured Potatoes Into Soup. Stir In Corn (With Liquid) And Milk. Heat Through; Season With Salt If Desired. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 3 Cups Sliced Onion (About 3 Medium) 2 Tablespoons Butter 2 Cans (10 1/2 Ounces Each) Condensed Beef Broth (Bouillon) 1 1/2 Cups Water 1 Teaspoon Worcestershire Sauce 2 Thin Slices French Bread, Toasted Grated Parmesan Cheese In Covered Large Saucepan, Cook Onion In Butter Over Low Heat About 30 Minutes, Stirring Occasionally. Add Beef Broth, Water And Worcestershire Sauce; Heat To Boiling. Reduce Heat; Cover And Simmer About 30 Minutes. Place 1/2 Slice Toasted Bread In Each Of 4 Soup Bowls; Pour Hot Soup Over Bread And Sprinkle With Cheese. Makes 4 Servings. 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 1 1 1/2 Pounds (3 Large) Onions, Thinly Sliced (6 Cups) 1/4 Cup Butter Or Margarine 3 10 1/2 Ounce Cans Condensed Beef Broth 1 Teaspoon Worcestershire Sauce 1/4 Teaspoon Salt Dash Pepper 2 French Or Hard Rolls, Sliced And Toasted Grated Parmesan Cheese Cook Onions In Butter Until Lightly Browned, About 20 Minutes. Add Broth And Worcestershire Sauce. Bring To Boiling. Season With Salt And Pepper. Sprinkle Toast With Cheese; Place Under Boiler Until Cheese Is Lightly Browned. Pour Soup In Bowls And Float Toast Slices Atop. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 2 (05-11-93) (2:30) Servings: 4 2 Ea Medium Onions 2 Ea Chicken Bouillon Cubes 1 Qt Water 1/2 T Kitchen Bouquet 2 Ea Beef Bouillon Cubes Slice Onions Finely, Saute In Butter Until Tender. Add Water, Bouillon Cubes, And Kitchen Bouquet. Simmer 20 Minutes, Add Croutons And Serve. Croutons Toast Bread Slices Under Broiler. Spread With Butter, Salt, Pepper, Garlic, Paprika And Parmesan Cheese. Dice. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 3 (08-15-93) (17:17) Servings: 6 1/4 C Butter 6 X Medium Cooking Onion Sliced 1 T Sugar 1 T All Purpose Flour 1 C Dry White Wine 4 C Beef Broth 1/4 T Pepper 6 X 1/2 In Day Old French Bread 2 C Grated Swiss Cheese 1/2 C Grated Parmesan Cheese 1 X Paprika In Large Dutch Oven Over Medium Heat, Melt Butter. Add Onions And Sugar. Cover And Cook, Stirring Occasionally, 30 Minutes Or Until Onions Are Tender But Not Colored. Uncover Pan, Increase Heat Slightly And Continue To Cook, Stirring Regularly Until Onions Are Rich Caramel Color (10 To 15 Minutes) Do Not Let Onions Burn. Stir In Flour Until Well Blended. Gradually Add Wine; Cook, Stirring Constantly, Until Mixture Boils And Thickens. Stir In Beef Broth And Pepper; Bring To Boil. Reduce Heat To Low. Cover And Simmer 15 Minutes. Ladle Soup Into 6, 1-1/2 Cup Oven Proof Bowls. Top Each With Bread Slice; Sprinkle With Swiss Cheese And Parmesan Cheeses And Paprika. Place Bowls On Jelly Roll Pan. Broil Until Cheese Melts And Bubbles. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 4 (11-05-93) (20:15) 1 T Low Cal Margarine 6 Medium Onions Thinly Sliced 1/4 T Fructose 1 T Arrowroot 2 T Water 2 Quarts Beef Stock Heated 1/2 Cup Dry White Wine 1 T Grated Parmesan Cheese (Optional) 1 1/2 T Cognac (Optional) Pepper To Taste Melt Margarine In A Sauce Pan. Add Onions And Fructose, Cover And Cook Over Low Heat 15 Minutes. Uncover And Increase Heat To Medium And Cook Stirring Frequently Until Onions Are Tender And Golden, About 40 Minutes. Dissolve Arrowroot In Water And Add To Pan With Stock. Bring To A Boil Then Reduce To A Simmer. Add Wine And Pepper, Partially Cover And Cook 30 Minutes. When Ready To Serve, Stir In Cognac And Sprinkle With Parmesan, If Desired. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 5 (11-15-93) (23:56) 5 Onions, Sliced 1/4 C Soy Sauce 2 Cloves Garlic, Diced 5 Cups Water 1/4 C Butter 1/2 C Grated Parmesan Cheese 1 Vegetable Bouillon Cube 4 Slices French Bread, Toasted And Cubed Saute Onions And Garlic In Butter Until Onions Are Clear. Add Bouillon Cube And Soy Sauce. Simmer 15-20 Minutes, Or Let Sit Overnight For Flavors To Blend; Or Freeze. Next, Add Water And Let Simmer Another 15 Minutes. Ladle Into Bowls, Sprinkle With Toast Cubes, And Parmesan Cheese. Serve When Cheese Is Melted. Makes 6 Servings Of About 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 6 (11-26-93) (0:50) 1/4 Cup Butter Or Margarine 4 Cups Onions, Thinly Sliced 2 Can (10.5 Oz Ea) Beef Broth (Bouillon) 3/4 Cup Coca-Cola 1 Tsp Salt 1/2 Tsp Vinegar 1/8 Tsp Pepper French Bread, Cut Into Thick Slices Parmesan Cheese, Grated In A Heavy Saucepan, Melt The Butter/Margarine. Add Onions And Cook Until They Are Golden, Do Not Brown. Add The Undiluted Beef Broth, 1 Soup Can Of Water, Coca-Cola, Salt, Vinegar, And Pepper. Cover And Simmer 20 To 25 Minutes. In A Broiler, Toast One Side Of The French Bread Slices. Turn And Generously Sprinkle With The Parmesan Cheese. Toast Until Browned. Into Deep Bowls, Ladle The Soup And Top With The Toast, Cheese-Sided Up. Makes 4 Servings Or About 6 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 7 (03/16/94) (0:11) 1/4 Cup Butter Or Margarine 4 Cups Sliced Large Onions. (When Sweet Onions Run Out Yellow Work Fine.) 1 Teaspoon Sugar 1 Tablespoon All-Purpose Flour 2 1/2 Cups Of Water 1/2 Red Cooking Wine (I Use Sherry) 2 10 1/2-Ounce Cans Condensed Beef Broth 1 Loaf Of French Bread (Regular Bread Will Work) 1 8-Ounce Package Swiss Cheese Slices 1. In 4 Quart Saucepan Over Medium Heat In Hot Butter, Cook Onions And Sugar For 10 Minutes. 2. Stir In Flour Until Well Blended With The Onions And Pan Juices. 3. Add Water, Wine, And Undiluted Beef Broth. Heat To Boiling. Reduce Heat To Low; Cover And Simmer 10 Minutes. 4. Cut French Bread Into Slices About 1/2 To 1 Inch Thick. Toast Either In Oven At 425* Or In Toaster Oven. 5. Ladle Soup Into Oven Safe Bowls And Place 1 Slice Of Toasted Bread On Surface Of Soup In Each Bowl. 6. Fold Swiss Cheese Slices And Fit Onto Top Of Bread Slices In Soup. 7. Place Soup Bowls In Jelly-Roll Pan For Easier Handling. Bake In 425* Oven 10 Minutes Or Just Until Cheese Is Melted. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup 8 (5-14-98) 2 Lbs. Veal Bones 2 Chicken Carcasses, Cut Into Pieces 1 Gal. Water 2 Carrots, Sliced 1 Onion, Sliced 1 Celery Stalk, Sliced 2 Leeks, Washed Well And Sliced 6 Cracked Black Peppercorns 4 Parsley Sprigs 2 Sprigs Thyme 2 Bay Leaves Place Bones, Carcasses, And Water In A Large Stock Pot. Bring To A Boil. Reduce Heat, Skim Fat, And Add Vegetables And Herbs. Allow To Simmer For 4-5 Hours Partly Covered, Skimming Fat As Necessary. Strain Well (Or Just Ladle The Soup Out, Leaving The Bones, Etc. Behind). French Onion Soup 8 Cups Fonds Blanc 3 Cups Onion, Sliced 2 Tbsp. Butter 8 Tbsp. Mixed Grated Gruyere And Parmesan Cheese Salt And Pepper To Taste 1 Baguette Melt The Butter On Low Heat In A Large Saucepan. Add The Onion, And Cook For 30-40 Minutes, Stirring Often, Until The Onions Are Soft And Golden Brown. Add The Fonds Blanc, And Simmer For 30 Minutes. Add Salt And Pepper To Taste. In A 375 F Oven Place 16 1/2-Inch Slices Of Bread, Cut Into ~1-Inch Pieces. Bake Until Golden Brown (5-8 Mins). Put The Soup Into Individual Serving Dishes, Top With The Croutons And 1 Heaping Tbsp. Cheese Each (I Find I Really Need More Like 2 Tbsp Each). Brown The Cheese Under A Broiler And Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Onion Soup With Croutons (08-16-93) (1:24) Servings: 4 2 Ea Medium Onions 2 Ea Chicken Bouillon Cubes 1 Qt Water 1/2 T Kitchen Bouquet 2 Ea Beef Bouillon Cubes Slice Onions Finely, Saute In Butter Until Tender. Add Water, Bouillon Cubes, And Kitchen Bouquet. Simmer 20 Minutes, Add Croutons And Serve. Toast Bread Slices Under Broiler. Spread With Butter, Salt, Pepper, Garlic, Paprika And Parmesan Cheese. Dice. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Vichyssoise 4 Leeks (White Part), Thinly Sliced (2 1/2 Cups) 1 Medium Onion, Thinly Sliced 1/4 Cup Butter Or Margarine 5 Medium Potatoes, Thinly Sliced (About 4 Cups) 4 Cups Chicken Broth 2 Teaspoons Salt 2 Cups Milk 2 Cups Light Cream 1 Cup Whipping Cream Snipped Chives Cook Leeks And Onion In Butter Until Tender But Not Brown; Add Potatoes, Broth, And Salt. Cook, Covered, 35 To 40 Minutes. Rub Through Fine Sieve; Return To Heat; Add Milk And Light Cream. Season To Taste. Bring To Boiling. Cool; Rub Through Very Fine Sieve. When Cold, Add Whipping Cream. Chill Before Serving. Garnish With Snipped Chives. Makes 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Mushroom Soup Serves 4 To 6 4 Quart Glass Bowl 2 Cups Chopped Fresh Mushrooms 2 Cups Light Cream 1 Can (10 1/2 Ounces) Condensed Beef Consomme 1/4 Cup Dry Sherry 2 Tablespoons Flour 1 Tablespoon Finely Diced Onion 1 Tablespoon Worcestershire Sauce 1/4 Teaspoon White Pepper Sour Cream Optional In Glass Mixing Bowl, Combine All Ingredients, Except Sour Cream. Cook On Roast (7) For 15 To 18 Minutes Or Until Thickened. Garnish With Dollops Of Sour Cream, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Mushroom Soup 1 (11-14-93) (17:42) 2 T Butter 1/2 Lb Fresh Mushrooms, Sliced 1/2 C Finely Chopped Onion 1/2 Tsp Vegetable Seasoning 1 T Arrowroot Powder 2 C Skim Milk 1 Cube Bouillon In Sauce Pan, Melt Butter Over Medium Heat. Add Mushrooms. Onion, And Vegetable Seasoning. Cook About 5 Minutes. Combine Arrowroot In About 1/4 Of The Milk; Add To Mushroom Mixture. Add Bouillon Cube And Remaining Milk. Simmer, Stirring Constantly, Until Soup Is Hot And Thickens Slightly. Serves 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Mushroom Soup 2 (01/24/94) (20:42) Yield: 2 Servings 2 Tb Butter 1/2 Lb Fresh Mushrooms, Sliced 1/2 C Finely Chopped Onion 1/2 Ts Vegetable Seasoning 1 Tb Arrowroot Powder 2 C Skim Milk 1 Cube Bouillon In Sauce Pan, Melt Butter Over Medium Heat. Add Mushrooms. Onion, And Vegetable Seasoning. Cook About 5 Minutes. Combine Arrowroot In About 1/4 Of The Milk; Add To Mushroom Mixture. Add Bouillon Cube And Remaining Milk. Simmer, Stirring Constantly, Until Soup Is Hot And Thickens Slightly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Tomato Soup (05-09-93) (18:37) Servings: 4 6 Ea Tomatoes; Medium Size Or 2 Lb Italian Plum Tomatoes 1 Ea Onion; Chopped 1 Ea Celery; Stalk, Chopped 2 C Chicken Broth 1 T Tomato Paste 1/2 T Basil; Dried 1/4 T Pepper; Freshly Ground 1/2 T Salt 1/2 C Yogurt Cut Tomatoes Into Wedges And Place In 1 1/2-Quart Saucepan With All Ingredients Except Yogurt. Simmer Uncovered 30 Minutes. Strain To Remove Tomato Skins And Seeds. Adjust Seasonings. Garnish With Spoonfuls Of Yogurt. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fruit Soup (05-11-93) (1:14) Servings: 2 2/3 C Apricot Nectar 1 T Cornstarch 1 T Brandy 1 T Honey 1/8 T Ground Allspice 1 C Peeled & Sliced Fruits * * Peeled And Sliced Fruits Can Be Papayas, Peaches Or Pineapples; Cut Up Apricots, Nectarines, Or Plums; Or Halved And Pitted Dark Sweet Cherries. ------------------------------------------------------------------------- In A Nonmetal Bowl Stir Together Apricot Nectar And Cornstarch. Stir In Brandy, Honey, And Allspice. Micro-Cook, Uncovered, On 100% Power For 2 To 3 Minutes Or Till The Mixture Is Thickened And Bubbly, Stirring Every 30 Seconds. Stir In Fruit. Micro-Cook, Uncovered, On 100% Power For 45 Seconds To 1 Minute Or Till Heated Through. Chill Thoroughly, If Desired. Serve Hot Or Cold. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garden Fresh Vegetable Soup (04-20-93) (0:07) Ibm 1 Tablespoon Margarine 4 Small White Onions, Peeled 3 Tablespoons Flour 2 1/2 Cups Chicken Broth 1 Medium Size Carrot, Peeled And Sliced Diagonally 1/1 Inch Thick 1 1/2 Teaspoons Dried Tarragon, Crushed 1 Teaspoon Lemon Juice 1/4 Teaspoon Black Pepper 1/2 Cup Broccoli Florets 1/2 Cup Quartered Small Mushrooms 1 Small Yellow Squash, Sliced 1/2 Inch Thick 1/2 Cup Yogurt In A Large Heavy Saucepan, Melt The Margarine Over Moderate Heat. Add The Whole Onions And Cook, Turning Frequently, For 8 To 10 Minutes Or Until Browned On All Sides; Transfer To A Plate Lined With Paper Towels And Set Aside. Blend The Flour Into The Saucepan Drippings And Cook Over Moderate Heat, Stirring, For 2 To 3 Minutes. Gradually Whisk In The Chicken Broth And Cook, Stirring Constantly, Until Slightly Thickened-About 3 Minutes. Add The Reserved Onions And The Carrot, Tarragon, Lemon Juice And Pepper. Bring To A Boil, Adjust The Heat So That The Mixture Bubbles Gently, Cover, And Cook For 8 To 10 Minutes. Add The Broccoli, Mushrooms And Squash, Cover, And Cook About 5 Minutes Longer Or Until All The Vegetables Are Tender. Gradually Whisk In The Yogurt And Heat For 1 To 2 Minutes. Do Not Boil Or The Mixture Will Curdle. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garlic And Bean Soup (11-04-93) (1:16) 16 Ounces Cooked White Kidney Beans 1 Packet Instant Chicken Flavored Broth Mix 1 1/2 C Water 1 T Dried Parsley Flakes 1 Large Clove Garlic 2 T Grated Parmesan Cheese Salt And Pepper To Taste In A Blender Container, Combine All Ingredients. Blend Until Smooth. Pour Mixture Into A Medium Saucepan. Heat And Serve. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gazpacho 1 1/2 Cups Tomato Juice 1 Beef Bouillon Cube 1 Tomato, Chopped 1/4 Cup Chopped Unpared Cucumber 2 Tablespoons Chopped Green Pepper 2 Tablespoons Chopped Onion 2 Tablespoons Wine Vinegar 1 Tablespoon Salad Oil 1/2 Teaspoon Salt 1/2 Teaspoon Worcestershire Sauce 3 Drops Red Pepper Sauce Accompaniments Heat Tomato Juice To Boiling. Add Bouillon Cube; Stir Until Dissolved. Stir In Remaining Ingredients Except Accompaniments. Chill Several Hours. Serve With Accompaniments: Herbed Croutons And About 1/3 Cup Each Chopped Tomato, Unpared Cucumber, Green Pepper And Onion. Makes 5 Servings (1/2 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gazpacho 1 1 Clove Mashed Garlic 1 Peeled Chopped Onion 5 Ripe Peeled Tomato 1 Cup Beef Bouillon 3 Tablespoon Olive Oil 2 Tablespoon Vinegar 2 Tablespoon Chopped Parsley Dash Paprika 1 Medium Chopped Green Pepper Combine Garlic And Onion In Blender And Blend Until Smooth. Add The Remaining Ingredients. Cover The Container And Blend The Mixture Until It Is Smooth. Chill Soup Thoroughly. With The Soup, Serve In Separate Dishes: Cucumber, Green Pepper, Tomato, And Onion. All Finely Chopped And Croutons. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gazpacho 2 1 10 1/2 Ounce Can Condensed Beef Broth 2 1/2 Cups Tomato Juice 3 Tablespoons Lemon Juice 2 Tablespoons Chopped Onion 1 Clove Garlic, Sliced Lengthwise 1/4 Teaspoon Bottled Hot Pepper Sauce 1/2 Teaspoon Salt Dash Freshly Ground Pepper 1 Cup Finely Chopped Green Pepper 1 Cup Finely Chopped Cucumber 1 Cup Finely Chopped Tomato In Jar, Combine First 8 Ingredients (Spear Garlic On Wooden Pick). Cover; Shake Well. Chill 4 Hours. Remove Garlic. Place Mixture In Freezer About 1 Hour, But Do Not Freeze. Meanwhile, Chill Green Pepper, Cucumber, And Tomato. Divide Chilled Vegetables Among Soup Dishes. Pour Soup Over. Makes 8 To 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gazpacho 3 (05/19/93) (3:19) Servings: 4 1 Ea Clove Garlic, Peeled 1 Ea Slim Cucumber, Peeled/Cut 4 Ea Ripe Tomatoes Cut In Eighths 1/2 Ea Green Pepper, Seeded/Sliced 1 T Salt 1/4 T Pepper 1/2 Ea Small Onion, Peeled/Sliced 2 T Olive Oil 3 T Wine Vinegar 1/2 C Ice Water Put All Ingredients Into Container Of Electric Blender In Order Listed. Cover And Blend At High Speed 5-10 Seconds Or Until Ingredients Are Finely Chopped. Chill Thoroughly And Serve. May Be Served With Side Dishes Of Chopped Cucumber, Green Onion, Green Pepper, Tomatoes, Croutons. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= German Lentil Soup W/Frankfurters (05-01-93) (19:32) Servings: 8 2 X Med Onions, Peeled & Chopped 1 X Clove Garlic, Crushed 2 X Med Carrots,(Scraped,Chopped 2 X Stalks Celery,(Cleaned,Chopped) 2 T Salad Oil 8 C Water 2 C Lentils, Washed & Drained 1 X Bay Leaf 1 1/2 T Salt 1/4 T Pepper 1 Lb Frankfurters, Sliced Thickly 2 T Cider Vinegar Saute Onions, Garlic, Carrots, And Celery In Heated Oil In A Large Kettle For 5 Minutes. Add Water, Lentils, Bay Leaf, Salt, And Pepper. Bring To A Boil. Lower Heat And Cook Slowly, Covered, About 30 Minutes, Until Lentils Are Just Tender. Add Frankfurters And Cook Another 10 Minutes. Remove From Heat And Stir In Vinegar. Remove And Discard Bay Leaf. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ginger-Chicken Soup (02/26/94) (13:30) Servings: 4 1 Cn (14 1/2 Oz) Chicken Broth 2 Ts Soy Sauce 1 Sm Clove Garlic-Minced 1 Ts Fresh Ginger, Minced 1 C Water 1 Chicken Bouillon Cube 1 1 Inch Piece Gingerroot 1 Oz Tofu, Cut In 4 Slices 2 Large Spinach Leaves, Chopped 1 Tb Dry Sherry, If Desired In A Small Bowl, Combine 1/4 Cup Broth, Soy Sauce, Garlic And Minced Gingerroot; Set Aside. In A Medium Saucepan, Combine Remaining Broth, Water And Bouillon Cube. Bring To A Boil Over High Heat; Reduce Heat Until Mixture Barely Simmers. Crush Bouillon Cube With Back Of A Spoon. Stir Until Bouillon Cube Is Completely Dissolved. Cover; Simmer 5 Minutes. Meanwhile, Peel And Thinly Slice Gingerroot Piece; Add To Hot Broth Mixture. Cover; Simmer Over Low Heat 15 Minutes. Add Tofu To Soy-Ginger Marinade, Turning To Coat All Sides. Let Marinate 15 Minutes. Using A Slotted Spoon, Remove And Discard Sliced Gingerroot From Bouillon Mixture. Add Spinach To Simmering Broth; Add Sherry, If Desired. Simmer 1 Minute Longer. Remove Tofu From Marinade. Place 1 Marinaded Tofu Slice Into Each Of Four Soup Bowls. Ladle 3/4 Cup Hot Broth Mixture Into Each Bowl. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gingered Chinese Noodle Soup (08-16-93) (1:41) Servings: 3 3 Oz Cellophane Noodles 1 C Shredded Watercress Leaves 2 T Vegetable Oil 1/2 C Thinly Sliced Mushrooms 1 Ea Medium Onion, Sliced 1 C Snow Peas 2 Ea Thin Carrots Sliced Diagonal 1 T Oriental Sesame Oil 1 T Minced Fresh Ginger 1 T Rice Vinegar 3 C Chicken Stock 2 Ea Green Onions Thinly Sliced 1 1/2 C Water 1 T Soy Sauce 1 C Ham Cut Into Julienne Put Cellophane Noodles In Large Bowl. Cover With Boiling Water. Let Stand 5 Minutes. Drain Thoroughly. Heat Oil In Wok Or Deep Large Skillet Over Medium High Heat. Add Onion And Carrots And Stir Fry 3 Minutes. Add Garlic And Ginger Stir Fry 30 Seconds. Add Stock, Water And Soy Sauce. Cover And Boil 2 Minutes. Add Ham Water Cress, Mushrooms And Noodles. Return To Boil. Cover, Turn Off Heat And Let Steep 2 Minutes. Add Snow Peas, Cover And Let Steep Until Vegetables Are Crisp Tender About 3 Minutes. Stir In Sesame Oil, Rice Vinegar And Red Pepper Flakes. Adjust Seasoning. Serve In Deep Bowls, Sprinkle With Green Onions. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Goulash Soup (05-09-93) (18:34) Servings: 6 2 C Onion; Chopped 1/4 C Shortening 3 Ea Green Bell Peppers; Chopped 3 T Tomato Paste 1 Lb Beef Cubes; 1-Inch Cubes 1 X Red Pepper; Dash 1 T Paprika 2 Ea Garlic Cloves; Minced 6 C Beef Broth; * 1 T Lemon Juice 1/4 T Caraway Seeds * Beef Broth Can Be Either Canned Or Home Made (Home Made Is Preferred.) Fry Onions In Hot Fat Until Transparent. Add Green Peppers And Tomato Paste. Cover And Simmer 10 Minutes. Add Lean Beef Cubes And Remaining Ingredients. Simmer About 1 1/2 Hours, Until Meat Is Tender. (Add Cubed Potatoes If You Like And Simmer Until Potatoes Are Done.) Best When Reheated And Served The Second Day. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Guacamole Soup 2 Ripe Medium Avocados 1 1/2 Cups Water 1 Cup Milk 2 Tablespoons Lemon Juice 2 1/2 Teaspoons Seasoned Salt Dash Red Pepper Sauce 1 Medium Tomato, Chopped Cut Avocados Lengthwise Into Quarters; Remove Pits And Peel. Mix Avocado, Water And Milk In Blender Until Smooth. Stir In Lemon Juice, Seasoned Salt And Red Pepper Sauce Thoroughly. Fold Tomato Into Soup; Chill. If You Wish, Garnish Each Serving With Lemon Slice. Makes 8 Servings (1/2 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hamburg Soup 1 Lb Ground Beef 1 1/2 Cups Diced Onion 1 1/2 Cups Diced Potato 1 Cup Diced Carrot 1/2 Cup Diced Celery 1 Bay Leaf 1 Cup Tomato 4 Teaspoon Salt 6 Cubes Bouillon 1 Cup Cut Cabbage 1 1/2 Qts Water 4 1/4 Cups Rice 1 Leaf Basil 1/8 Teaspoon Pepper Brown Meat And Onions In Pan, Stirring With Fork To Break Up Meat. Add All Vegetables Except Finely Cut Cabbage. Add Seasonings And Meat To Water In Large Pot. Bring To Boil, And Simmer For 15 Minutes. Add Rice. Simmer For 45 Minutes. Add Cabbage, And Simmer Another 45 Minutes. Stir Frequently. Serve With Grated Cheese. Tastes Even Better The Next Day. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hamburger Soup (05-02-93) (21:07) Servings: 8 1 1/2 Lb Lean Ground Beef 1 Ea Med. Onion, Chopped 1 C Carrots, Sliced 1 C Celery, Sliced 1 C Cabbage, Sliced 6 Oz (1 Cn) Tomato Paste 2 T Worcestershire Sauce 3 C Beef Bouillon, Or Stock In Skillet, Brown Hamburger And Drain Thoroughly. Add Onion, Carrots, Celery And Cabbage. Combine Tomato Paste, Worcestershire Sauce And Beef Stock/Bouillon. Add To Crock Pot, With Hamburger An Stir To Blend. Cover And Cook On Low Setting For 8 To 10 Hours, Or High Setting For 3 To 4 Hours. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hamburger Soup 1 (11/10/94) (22:40) 1 Lb Hamburger 3 Tbsp Butter 1/4 Cup Onion 3 Cups Tomato Juice 1 Cup Water 1/4 Tsp Pepper 1 Bay Leaf 1 Tsp Sugar 2 Cans Cream Of Celery Soup 1/8 Tsp Marjoram 1/4 Tsp Garlic Salt 2 Cups Shredded Carrots Brown The Hamburger And Onion In The Butter. Add The Rest Of The Ingredients As Listed. Cook Over Medium Heat For 15 Minutes. Serves 4 - 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Hearty Beef Soup Serves 4 To 6 4 Quart Glass Bowl 1 Pound Lean Ground Beef 5 Cups Water 1 Can (8 Ounces) Tomato Sauce 2 Large Tomatoes, Chopped 1 Envelope (About 3/4 Ounce) Brown Gravy Mix 1 Stalk Celery, Diced 1 Small Onion, Coarsely Chopped 1 Carrot, Sliced 1 Green Pepper, Coarsely Chopped 1 Tablespoon Worcestershire Sauce 2 Teaspoons Salt 1 Bay Leaf Dash Pepper 1 Cup Uncooked Macaroni In Glass Bowl, Combine Beef And Cook On Roast (7) For 6 Minutes Or Until No Longer Pink, Stirring Once During Cooking. Add Remaining Ingredients Except Macaroni. Cover; Cook On Roast (7) For 30 Minutes Or Long Enough For Flavors To Combine. Add Macaroni During Last 10 Minutes Of Cooking. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hearty German Sour Cream Soup (11-15-93) (23:32) 1/2 Lb Bacon, Diced 3/4 C Cabbage, Chopped 1/2 C Onion, Chopped 1/2 C Celery, Chopped 1/2 C Carrots, Chopped 3/4 C Potato, Chopped 3/4 C Zucchini, Sliced 4 C Tomatoes, Peeled 4 C Beef Broth 1/4 C Barley 1/4 C Rice 2 C White Sauce 1/2 C Vinegar 1 Clove Garlic, Minced 1 Tsp Caraway Seed 1 Tsp Salt 2 Tsp Worcestershire Sauce 1/4 Tsp Thyme 1 C Sour Cream Or Plain Yogurt Saute Bacon In Heavy Kettle. Add Cabbage, Onion, Celery, Carrots, Potato And Zucchini; Reduce Heat And Simmer About 20 Minutes. Add Tomatoes, Beef Broth, Barley, And Rice; Simmer 2 Hours. Blend In White Sauce, Vinegar, Garlic, Caraway Seed, Salt, Worcestershire, And Thyme. Simmer About 15 Minutes. Adjust Seasonings If Necessary. Garnish With Sour Cream And Serve. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hearty Halloween Soup (11-15-93) (22:55) 1 Lb Ground Turkey 1 C Chopped Onion 1 C Celery, Diced 2 Cloves Garlic, Diced 6 C Water 1 Cube Vegetable, Beef Or Chicken Bouillon 1 C Red Potatoes, Diced 1 Bay Leaf 1/8 Tsp Basil 2 T Parsley, Chopped 1/2 Tsp Thyme 6 Tomatoes, Diced 1 C Leftover Turkey Gravy 2 C Vermicelli Place Everything Except Vermicelli In The Kettle And Simmer 1 Hour. Add Vermicelli And Simmer Until Cooked. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hearty Tomato Soup 1 Medium Onion, Finely Chopped (About 1/2 Cup) 2 Tablespoons Margarine Or Butter 1 Package (3 Ounces) Cream Cheese, Softened 2 Cans (10 3/4 Ounces Each) Condensed Tomato Soup 1 Soup Can Milk 1/2 Teaspoon Paprika 1/2 Teaspoon Dried Basil Leaves 1/8 Teaspoon Garlic Powder Cook And Stir Onion In Margarine In Medium Saucepan Until Onion Is Tender. Stir In Cream Cheese. Gradually Stir In Soup And Milk; Beat With Rotary Beater Until Smooth. Add Seasonings. Heat, Stirring Frequently, But Do Not Boil. Garnish Each Serving With Sieved Egg Yolk If Desired. Makes 4 Servings (1 Cup Each) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hearty Vegetable Beef Soup (11-04-93) (1:12) 2 Pounds Lean Round Steak (1/2 Inch Thick) Vegetable Cooking Spray 1 Cup Hot Water 2 Medium Tomatoes, Peeled, Seeded, And Chopped 1 Medium Onion, Coarsely Chopped 1 Cup Sliced Fresh Okra 1 Cup Fresh Or Frozen Corn, Thawed 1 Medium Size Green Pepper, Seeded And Shopped 1 Cup Spicy Hot Vegetable Juice Cocktail 1 1/4 Teaspoons Low Sodium Worcestershire Sauce 1/4 Teaspoon Garlic Powder Trim Fat From Steak, And Cut Into 1 Inch Cubes. Coat A Dutch Oven With Cooking Spray. Add Steak, Cook Over Medium Heat Until Browned, Stirring Often. Add Water. Cover, Reduce Heat And Simmer 1 1/2 Hours Or Until Tender. Stir In Tomatoes And Remaining Ingredients. Cover; Simmer 30 Minutes, Stirring Often. Serves 8 Cups -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hearty Vegetable Soup 1 1 1/2 Pounds Beef Stew Meat, Cut Into 1 Inch Pieces 3 1/2 Cups Water 2 Teaspoons Salt 1/4 Teaspoon Pepper 1 Clove Garlic, Finely Chopped 1 Bay Leaf 2 Medium Carrots, Sliced (About 1 Cup) 2 Medium Stalks Celery, Sliced (About 1 Cup) 1 Medium Onion, Sliced 1 Can (16 Ounces) Whole Tomatoes, Cut Up 1/3 Cup Uncooked Regular Rice 1/2 Small Head Cabbage, Coarsely Shredded (About 2 Cups) 2 Small Cucumbers Or Zucchini, Sliced 1 Can (15 Ounces) Garbanzo Beans Heat Beef, Water, Salt, Pepper, Garlic And Bay Leaf To Boiling In Dutch Oven; Reduce Heat. Cover And Simmer Until Beef Is Almost Tender, 1 1/2 To 2 Hours. Stir In Carrots, Celery, Onion, Tomatoes (With Liquid); Heat Until Cucumbers Are Crisp-Tender And Beans Are Hot, 5 To 10 Minutes. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hearty Vegetable Soup 2 (08-15-93) (17:21) Servings: 10 15 Oz Can Red Kidney Beans 32 Oz Canned Tomatoes, Cut Up 15 Oz Canned Great Northern Beans 15 Oz Garbanzo Beans 1/2 C Water 3 Ea Onions, Medium, Chopped 2 Ea Green Peppers, Med. Chopped 2 Ea Celery Stalks, Sliced 1 Ea Zucchini, Halved Length,Slice 2 Ea Cloves Garlic, Minced 2 T Dried Basil, Crushed 1/4 T Pepper 1 Ea Bay Leaf Combine The Undrained Tomatoes, Undrained Beans, Water, And Remaining Vegetables And Seasonings In A 4-Quart Dutch Oven. Bring To Boil. Reduce The Heat; Cover And Simmer For About 1 Hour Or Until Vegs. Are Tender. Cal: 180 Per Serving; 1/4g Fat. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hearty Vegetable Beef Soup (08-16-93) (1:43) Servings: 8 2 Lb Stew Beef, Cubed 1 1/2 C Corn 3 1/2 Qt Water 2 Ea Onions, Sliced 1 Ea Onion, Chopped 1 Ea Large Potato, Cubed 1 T Salt 1 C Spinach, Chopped 1/2 T Thyme 1 C Green Beans, Chopped 1/2 C Split Peas 1 C Green Peas 6 Ea Carrots; Sliced 1 C Lima Beans 3 C Celery, Diced 1 C Ketchup 1 Ea Green Pepper, Diced 2 T Parsley, Chopped 3 Ea Medium Tomatoes, Cubed In Large Kettle, Cover Beef With Water And Add Chopped Onion, Salt, Thyme. Bring To Boil. Skim Fat From Surface. Add Split Peas, Cover And Simmer Over Low Heat, 3-4 Hours. Add All Remaining Ingredients. Cover And Simmer 30 Minutes. Adjust Seasoning. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hearty Vegetable Beef Soup 1 (11-14-93) (6:26) 2 Lb Stew Beef, Cubed 1 1/2 C Corn 3 1/2 Qts Water 2 Onions, Sliced 1 Onion, Chopped 1 Large Potato, Cubed 1 T Salt 1 C Spinach, Chopped 1/2 Tsp Thyme 1 C Green Beans, Chopped 1/2 C Split Peas 1 C Green Peas 6 Carrots, Sliced 1 C Lima Beans 3 C Celery, Diced 1 C Ketchup 1 Green Pepper, Diced 2 T Parsley, Chopped 3 Medium Tomatoes, Cubed In Large Kettle, Cover Beef With Water And Add Chopped Onion, Salt, Thyme. Bring To Boil. Skim Fat From Surface. Add Split Peas, Cover And Simmer Over Low Heat, 3-4 Hours. Add All Remaining Ingredients. Cover And Simmer 30 Minutes. Adjust Seasoning. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Herbed Tomato Soup (05-11-93) (1:12) Servings: 2 2 T Chopped Onion 1 T Butter Or Margarine 8 Oz (1 Can) Tomato Sauce 1/4 T Dried Basil, Crushed 1/8 T Dried Thyme, Crushed 1 X Dash Freshly Ground Pepper 1 C Water 1 T Instant Chicken Bouillon 1 X Parmesan Croutons In A 4-Cup Measure Micro-Cook Onion And Butter Or Margarine, Uncovered, On 100% Power 1 To 1 1/2 Minutes Or Until Onion Is Tender But Not Brown. Stir In Tomato Sauce, Dried Basil, Dried Thyme, And Freshly Ground Pepper. Micro-Cook, Uncovered, On 50% Of Power For 4 To 6 Minutes Or Just Till Boiling. Stir In The Water And Instant Chicken Bouillon Granules. Micro-Cook, Uncovered, On 100% Power For 2 To 3 Minutes Or Till The Mixture Is Heated Through. Serve With The Parmesan Croutons. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Holiday Pumpkin Soup (11-14-93) (17:44) 4 C Broth 1 Cube Bouillon 4 Lb Fresh Pumpkin, Peeled, Seeded, Cooked 2 C Water 2 C Half & Half 2 T Molasses 1 T Butter 1/8 Tsp Ground Ginger 1/4 Tsp Nutmeg 1/2 C Fresh Parsley, Chopped Chopped Mint For Garnish Make Broth With Bouillon. Cut Pumpkin Into 1" Cubes And Place In Broth. Simmer For 5 Minutes, Then Puree In Blender. Return Puree To Heat; Add Half & Half And Molasses. Add Butter, Ginger And Nutmeg; Simmer 10 Minutes. Add Parsley; Simmer 10 Minutes More. Serve With Fresh Chopped Mint On Top. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Home Made Potato Soup (02/20/94) (16:17) 6 Potatoes, Peeled And Cut 1 Tablespoon Parsley Flakes Into Bite-Size Pieces 5 Cups Water 2 Leeks, Washed And Cut Into Bite-Size Pieces (Optional ) 1 Tbsp Salt Pepper 2 Onions, Chopped 1/3 Cup Butter 1 Carrot, Pared And Sliced 1 13-Ounce Can Evaporated Milk 1 Stalk Celery, Sliced 4 Chicken Bouillon Cubes Chopped Chives Put All Ingredients Except Evaporated Milk And Chives In Crock-Pot. Cover And Cook On Low 10 To 12 Hours (High: 3 To 4 Hours). Stir In Evaporated Milk During Last Hour. If Desired, Mash Potatoes With Masher Before Serving. Serve Topped With Chopped Chives. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Homemade Vegetable Soup 6 Pounds Beef Shanks, Cracked 2 Quarts Water 2 Bay Leaves 10 Peppercorns 2 Cups Sliced Carrots 1 Cup Chopped Celery 1 Cup Chopped Onion 2 Cans (16 Ounces Each) Tomatoes 2 Teaspoons Salt 1/2 Teaspoon Marjoram Leaves 1/2 Teaspoon Thyme Leaves 1/2 Teaspoon Monosodium Glutamate In Large Kettle, Cover Shanks With Water; Heat To Boiling. Add Bay Leaves And Peppercorns. Reduce Heat; Cover And Simmer 1 3/4 Hours Or Until Meat On Shanks Is Tender. Remove Shanks From Stock; Cut Meat From Shanks Into 1/2 Inch Cubes. Let Stock Cool Slightly. Skim Fat From Surface. Strain Stock Into Large Kettle. Add Meat And Remaining Ingredients. Heat To Boiling. Reduce Heat; Cover Simmer About 20 Minutes Or Until Carrots Are Tender. Makes 16 Servings 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Homestyle Chicken Consomme (04-20-93) (0:00) Ibm 6 Cups Chicken Broth 3 Large Egg Whites, Lightly Beaten 3 Egg Shells, Crushed 3 Green Onions, Including Tops, Sliced Thin 1 Medium Size Ripe Tomato, Cored And Chopped 1 Small Carrot, Peeled And Sliced 1/2 Cup Chopped Parsley 1/2 Teaspoon Dried Thyme, Crumbled 1/2 Teaspoon Dried Basil, Crumbled 6 Black Peppercorns 1 Bay Leaf In Large Heavy Saucepan, Place All The Ingredients And Bring To A Boil Over Moderately High Heat, Whisking Constantly-About 6 Minutes. Adjust The Heat So That The Mixture Simmers And Cook, Uncovered, For 30 Minutes. Using A Large Fine Sieve Lined With A Dampened Dish Towel, Strain The Consomme Into A Large Heatproof Bowl. Skim Any Fat From The Surface And Ladle Into Bowls. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot And Sour Soup (08-15-93) (17:23) Servings: 8 4 Ea Chicken Breasts, Skinned,Boned 4 T Soy Sauce 1 T Salad Oil 6 C Water 3/4 T Ground White Pepper 3 T White Wine Vinegar 1/4 Lb Snow Peas 1 Ea Red Pepper, Thin Strips 8 Oz Can Bamboo Shoots, Drained 2 Ea Chicken Bouillon Cubes 1 Lb Firm Tofu, Cut Bite Size 1/3 C Cornstarch 2 Ea Eggs 1 Ea Green Onion, Thinly Sliced Cut The Chicken Into 1/8 In. Slices. Stir The Chicken Slices With 1 Tablespoon Soy Sauce In A Bowl. Cook Chicken In Oil In 5 Qt. Dutch Oven Until Tender - About 3 Min. Remove The Chicken, Add The Remaining Soy Sauce To Pan With Next Seven Ingredients, And Heat To Boiling, Stirring Frequently. Reduce Heat To Low And Simmer For 10 Min. Or Until Veg. Are Tender. Add Chicken And Tofu, Bring To Boil Over Medium Heat. Stir Cornstarch And 1/3 C. Water In Small Bowl Until Smooth. Gradually Add The Mixture To The Simmering Soup Until Slightly Thickened And Smooth. Beat The Eggs In A Small Bowl And Slowly Pour Into Soup, Stirring Gently Until Set. Sprinkle Green Onion Over The Soup. Cal. 230 Serving, 1g Fat. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot And Sour Soup 1 (11/10/94) (22:42) Servings: 4 1/2 C Dried Mushrooms 1 C Warm Water 3 C Vegetable Stock (See *) 1 T Dry Sherry 1/2 C Sliced Bamboo Shoots ** 4 Oz Tofu, Diced 1/2 C Frozen Peas, Thawed 2 T White Wine Vinegar 1 T Soy Sauce 2 T Cornstarch 1/4 C Water 1/2 T White Pepper 1/2to 3/4 T. 1 T Seasame Oil 1 Ea Egg, Lightly Beaten 2 Ea Green Onions *** 1 X Salt (To Taste) * See Vegetable Stock Recipe Or Use Vegetarian- Style Instant Bouillon. For Each Cup Of Vegetable Stock Specified In Recipe, Dissovle 1 Teaspoon Vegetable-Flavored Granules Or 1 Cube Vegetable Stock Base In 1 Cup Boiling Water. ** Cut In Matchstick Pieces, Or 1/2 Cup Sliced Water Chestnuts. *** (Including Tops) Cut Into 1-Inch Diagonal Slices. Cover Mushrooms With Water And Let Stand For 30 Minutes. Remove Mushrooms; Cut Off And Discard Stems. Thinly Slice Mushrooms And Set Aside. Measure Soaking Water (Discard Any Sandy Portion At The Bottom) And Add Enough Stock To Make A Total Of 4 Cupcs Liquid. Place In A 2-Quart Pan And Add Sherry, Bamboo Shoots, And Sliced Mushrooms. Bring To A Boil, Then Reduce Heat; Cover And Simmer For 15 Minutes. Add Tofu, Peas, White Vinegar, And Soy; Heat For 3 Minutes. In A Small Bowl, Stir Together Cornstarch And The 1/4 Cup Water. Add To Soup And Cook, Stirring, Until Slightly Thickened. Turn Off Heat. Add Pepper And Seasameoil. Stirring Continuously, Slowly Pour Egg Into Soup. Sprinkle With Onion; Add Salt To Taste. Makes Four 1-1/2 Cup Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Hot Madrilene In Large Saucepan Heat 2 Cans (13 Ounces Each) Clear Madrilene And 2 Cans (13 Ounces Each) Red Madrilene To Boiling. Remove From Heat. Serve Hot. Makes 12 To 15 Servings (About 1/2 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Orange Soup With Wafers (05-11-93) (2:41) Hot Orange Soup From China Is Unlike Orange Juice Or Soda Pop. 5 C Water 3/4 C Rock Sugar 4 C Fresh Orange Juice 1 T Preserved Ginger, In Syrup 3 T Cornstarch Paste 6 Thin Slices Of Orange 6 Thin Slices Of Lime 6 Maraschino Cherries 6 Mint Leaves 12 Coconut (Or Vanilla) Cream Wafers Preparation: Squeeze Orange Juice, Strain. Break Up Rock Sugar. Mince Preserved Ginger. Cooking: Combine Water And Rock Sugar; Bring To Boil. When Rock Sugar Is Dissolved, Add Orange Juice And Cornstarch Paste; Stir. Cornstarch Paste Should Give Soup A Light Body. Pour Into Individual Warmed Bowls; Add Preserved Ginger To Each Serving. Float Orange And Lime Slice And A Cherry; Garnish With Mint Leaf. Serve With Wafers. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hungarian Goulash Soup (05-01-93) (19:31) Servings: 10 4 X Med Onions, Peeled & Chopped 2 X Lg Cloves Garlic, Crushed 1/2 C Shortening Or Salad Oil 3 1/2 T Paprika (Hungarian) 3 Lb Lean Beef Chuck (1" Cubes) 2 X Lg Tomatoes, Peeled & Chopped 2 T Caraway Seeds 1 1/2 T Dried Marjoram 1 T Minced Lemon Peel 8 C Water 2 T Salt 1/2 T Pepper 4 X Med Potatoes, Peeled & Cubed Cut Chuck Into 1" Cubes. Saute Onions And Garlic In Heated Shortening Or Oil In A Large Kettle Until Tender. Stir In Paprika; Cook 1 Minute. Wipe Beef Cubes Until Dry. Brown Cubes, Several At A Time, On All Sides. Add Tomatoes, Caraway Seeds, Marjoram, Lemon Peel, Water, Salt, And Pepper. Bring To A Boil. Lower Heat And Cook Slowly, Covered, 45 Minutes. Add Potatoes And Continue To Cook About 20 Minutes Longer, Until Potatoes Are Tender. Serves 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Italian Minestrone Soup (11-26-93) (0:49) 2-1/2 Lbs Blade Chuck Roast Or Meaty Soup Bones 2-1/2 Qts Water 2 Tsps Salt 1 Small Onion 1/2 Cup Celery Leaves 1 Bay Leaf 2 Slices Bacon, Diced 1-1/2 Cups Kidney Beans, Cooked Or Canned 1/2 Cup Green Beans, Fresh And Chopped 1/2 Cup Celery, Diced 1/2 Cup Green Peas, Fresh Or Frozen 1/2 Cup Zucchini, Thinly Sliced 1/2 Cup Carrots, Thinly Sliced 1/4 Cup Onion, Diced 1/4 Cup Parsley, Chopped 1 Clove Garlic, Minced 1/2 Cup (2 Oz) Elbow Macaroni 1 Can (6 Oz) Tomato Paste 1 Cup Coca-Cola 1 Tbsp Olive Oil 1 Tbsp Worcestershire Sauce 1 Tbsp Italian Seasoning 1 Tsp Salt 1/4 Tsp Black Pepper Parmesan Cheese, Grated (Optional) In A Large Pan, Place The Meat, Water, Salt, Small Onion, Celery Leaves, And Bay Leaf. Cover And Simmer About 2-1/2 Hours Until The Meat Is Tender. Remove The Meat. Strain The Broth (Should Measure 2 Quarts). Add Ice Cubes To The Broth To Harden The Fat And Remove The Fat. Discard The Fat. Finely Dice The Meat, Discarding Any Fat And Bones (Should Be About 2 Cups). In A 5 To 6 Quart Kettle Or Dutch Oven, Combine The Beef Broth And The Meat. Place Over Low Heat While Preparing The Rest Of The Ingredients. Pan-Fry The Bacon Until Crisp. Add The Bacon And The Drippings And All The Remaining Ingredients, Except Parmesan Cheese, To The Broth. Cover And Simmer About 30 Minutes, Until The Vegetables And Macaroni Are Tender. Serve Sprinkled With Parmesan Cheese, If Desired. Makes About 3 Quarts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Jellied Consomme Chill Canned Condensed Consomme In Refrigerator 3 Hours (Or 1 Hour In Freezer). Spoon In Chilled Sherbets. Garnish With Lemon And Parsley. Or, Serve In Half A Honeydew Melon With Lime Slices. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Jellied Tomato Madrilene 2 Envelopes Unflavored Gelatin (2 Tablespoons) 2 1/4 Cups Tomato Juice 3 Chicken Bouillon Cubes 2 Cups Boiling Water 1/2 Teaspoon Grated Onion 1/8 Teaspoon Salt Dash Of Pepper Sprinkle Gelatin On Tomato Juice To Soften. Dissolve Bouillon Cubes In Water; Stir Into Gelatin Mixture Until Gelatin Is Dissolved. Stir In Onion, Salt And Pepper. Cool; Refrigerate Until Set. To Serve, Break Up Jellied Madrilene With Fork; Garnish With Dill Weed If Desired. Makes 8 Servings (About 1/2 Cup Each) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Julienne Vegetable Soup 6 Cups Beef Broth 2 Carrots, Cut In Julienne Strips 1 Medium Potato, Pared And Cut In Julienne Strips 1 Small Turnip, Pared And Cut In Julienne Strips 1 Small Onion, Cut In Thin Wedges 1/2 Teaspoon Dried Marjoram, Crushed 1/4 Teaspoon Salt In Saucepan, Bring Broth, Carrots, Potato, Turnip, Onion, Marjoram, And Salt To Boiling. Cover; Simmer For 15 To 20 Minutes, Or Until Vegetables Are Tender. Top With Seasoned Croutons, If Desired. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Kale And Potato Soup (05-09-93) (18:37) Servings: 6 4 Ea Potatoes; Medium 2 T Vegetable Oil 8 C Water 1 T Salt 1/2 T Pepper 2 Lb Kale; Fresh 1/2 Lb Garlic Sausage; * * Garlic Sausage Should Be The Smoked Kind, Cooked And Sliced. Peel And Chop Potatoes. Combine With Vegetable Oil And Water. Cook For 20 To 30 Minutes Or Until Potatoes Are Tender. Remove Potatoes And Reserve Liquid. Mash Potatoes Through A Sieve And Return To Potato Liquid. Add Salt And Pepper And Simmer For 20 Minutes. Wash Kale Discarding All Tough Leaves And Cut Into Shreds. Add To Potatoes And Cook For 25 Minutes. Add Sausage. Simmer Gently For 5 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Kettle Goulash (08-15-93) (1:20) Servings: 6 4 T Bacon Fat 5 Ea Lg Onions; Coarsely Chopped 2 Ea Lg Green Peppers; Chopped 3 Ea Garlic Clove; Minced 1 1/2 T Hungarian Paprika 3 Lb Stewing Beef; In 1" Cubes 1 X Pepper; To Taste 1 X Salt; To Taste 6 Oz Tomato Paste 1 X Sour Cream; At Room Temp. Preheat Oven To 325f. Heat Fat In A Deep Heavy Pot. Cook The Onions, Peppers, And Garlic Until The Onions Are Limp And Transparent. Add Paprika Has Lost Its Raw Taste. Add Beef And Remaining Ingredients Except Sour Cream. Stir Well To Combine. Simmer In Preheated Oven For 1 1/2 To 2 Hours Or Until The Meat Is Tender. Adjust Oven Temperature During Cooking Time So Contents Of Pot Remain At A Simmer. Serve In Shallow Soup Bowls With A Tablespoon Of Sour Cream Atop Each Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lamb Soup Pot (05-11-93) (2:32) We Suggest Serving This Flavorful Soup Bubbling Hot In The Traditional Mongolian Fire Pot. It Is Both A Dramatic Presentation And Very Practical. 4 Lbs Lamb Bones, Cracked 1 Lb Lamb Meat (Shoulder Or Leg) 4 Qts. Cold Water 1 T Fresh Ginger, Sliced 1 Large Onion, Quartered 1/2 T Salt 1 T Sugar 1/2 C Light Sherry 1/2 Lb Canned Salted Mustard Green 1 Lb Bean Sprouts 1/2 C Unsoaked "Cloud Ear" Dried Black Fungus 4 Scallions 1/2 Lb Dried Bean Thread Noodles 8 Charcoal Briquettes Make Stock: Put Lamb Bones, Ginger, Onions & Water In Stock Pot. Bring To Boil, Reduce Heat & Simmer For 2 Hours, Reducing Liquid By Half. Skim Froth. Shred Lamb Meat. Add Meat, Salt, Sugar & Light Sherry To Stock. Simmer For Another 20 Minutes. Finish Soup: Wash & Soak "Cloud Ears." Soak Noodles For A Few Minutes Until Soft. Drain & Rinse Mustard Green; Slice Into Shreds. Rinse Bean Sprouts. Wash & Remove Roots From Scallions; Shred On Bias, Greens & All. Prepare Fire Pot: Heat Charcoal Briquettes. When They Start To Turn White, Transfer To Bottom Of Fire Pot;Place Pot On Heat-Proof Tile On Your Table.Add Half The Broth & Half The Other Ingredients, Reserving The Rest For Later In Dinner. Serve After Broth Has Boiled Briefly. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Leek, Potato, And Spinach Soup (5-14-98) 1/4 Cup Butter Or Margerine 4 Cups Water, Divided 1 Cup Leeks, Sliced 1 1/2 Lbs. (4 - 5 Medium) Potatoes, Sliced 6 Cups Fresh Spinach, Coarsely Chopped Salt White Pepper Sour Cream In 3-Quart Saucepan, Melt Butter In 1 Cup Water. Add Leeks And Simmer, Covered, Over Low Heat For 5 Minutes. Add Potatoes And Remaining 3 Cups Water And Simmer Until Potatoes Are Tender, About 25 Minutes. Just Before Serving, Stir In Spinach And Simmer Gently For 5 Minutes Add Salt And Pepper. Serve Hot And Garnish With Sour Cream, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lemon Soup 1 Can (10 3/4 Ounces) Condensed Chicken Broth (1 1/4 Cups) 1 Cup Water 1 Egg 2 Tablespoons Lemon Juice Measure All Ingredients Into Small Saucepan. Beat With Rotary Beater Until Blended. Heat Just To Boiling Over Low Heat, Stirring Constantly To Prevent Curdling. Makes 6 Servings (About 1/2 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lemongrass Soup (5-14-98) 8 C. Chicken Stock 1/2 - 1 Bunch Cilantro 1 Can Straw Mushroom 16 Large Shrimps, Peeled, Deveined 1 C. Snow Peas 1/3 C. Shredded Carrots (Just For Color) Juice Of 1 Lime 1/2 - 1 Tsp. Crushed Red Pepper 1 Chili Pepper, Cut Into Rings 4 Tbsp. Nam Plah (You Can Find At Oriental Food Stores) A Few Stalks Of Lemongrass (I Would Use About 6) Bring The Broth To A Simmer. Add Cruched Red Pepper And Shrimp. Simmer For 5 Min. Add Lemongrass And Simmer For Another 5 Min. Add The Rest Of The Ingredients And Simmer A Few Minutes More. Be Careful Not To Over Cook Or The Vegitables Will -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lentil And Rice Soup (11-15-93) (22:09) 1 Large Onion, Chopped 2 T Sunflower Oil 2 Cloves Garlic, Diced 1 Tsp Fresh Ground Ginger 1 Tsp Curry Powder 1 Tsp Turmeric 1 Tsp Chili Powder 1 Tsp Ground Cumin 1 Tsp Ground Coriander 3 Chicken (Or Vegetable) Bouillon Cubes 6 C Water 1 1/2 C Lentils, Washed 3 C Brown Rice, Freshly Cooked In A Soup Pot, Cook Onion In Oil For About 10 Minutes. Add Garlic And Spices; Cook 2 More Minutes. Add Bouillon Cubes, Water And Lentils; Bring Soup To A Boil. Reduce Heat And Simmer About 1 Hour. Ladle Into Bowls Over Rice. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lentil Soup (11-03-93) (22:31) 12 Cup Chicken Stock 1 Pound Beef Soup Bones (Optional) 1 Pound Green Or Yellow Split Peas Or Lentils Or Combination 1 Bouquet Garni (2 Bay Leaves, 1/2 T Thyme, A Few Parsley Sprigs And Celery Leaves, And A Few Grains Red Pepper) 1 Clove Garlic, Chopped 6 Small Carrots, Chopped 3 Stalks Celery With Leaves, Chopped 1 Onion, Chopped 1 Leek, Split, Well Washed, And Chopped 1 Turnip, Chopped 1 T Thyme Whole Wheat Croutons Or Chopped Fresh Italian Parsley For Garnish Combine The Stock, Soup Bones, Peas, Bouquet Garni, And Garlic And Cook In A 6 Quart Stock Pot For 30 Minutes. Add The Carrots, Celery, Onion, Leek, Turnip,And Thyme And Cook An Additional Hour. Remove The Bouquet Garni And Bones. Puree All Vegetables In Food Processor Or Blender And Return To Stock. Reheat Thoroughly Before Serving. May Be Frozen For Future Use. Serves 14 (1 Cup = 1 Serving) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lentil Soup 1 (03/03/94) (1:51) Yield: 4 Servings 1 Lb Lentils (Washed) 1 Ea Large Onion 3 Ea Cloves Garlic 4 Oz Mushrooms, Sliced 2 Ea Ribs Of Celery, Sliced Diag. 2 Ea Carrots, Grated 2 Ts Oregano Or Thyme 1 Ea Salt To Taste 1 Ea Pepper To Taste 1/2 Lb Small Pasta Shells, Cooked Place All Ingredients Except Pasta In A Large Pot. Cover With Cold Water To The Depth Of The 2nd Knuckle Of Your Index Finger. Cover Pot And Simmer Over Low Heat Until The Lentils Are Tender (About One Hour). Taste And Correct Seasoning. Stir In Cooked, Drained Pasta, And Garnish With Parsley. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lentil Soup 2 (11/10/94) (22:31) 2 C Lentils 6 C Water 1 Lb Hot Smoked Sausage 3 Tbsp Oil 1 Lg Onion, Chopped 2 Lg Cloves Garlic, Minced 2 Lg Carrots, Thinly Sliced 2 Stalks Celery, Sliced 1 Tsp Thyme 1/2 C Fresh Parsley, Minced 2 Lg Tomatoes, Peeled And Chopped 1/2 C Water 1 Bay Leaf Salt And Pepper Combine Lentils And Water And Bring To A Boil. Reduce Heat, Cover And Simmer 1 Hour. While Lentils Are Cooking, Cook Sausage Over Medium Heat Until Browned. Remove From Pan And Drain Fat. Wipe Pan Clean With A Paper Towel. Heat Oil. Saute Onion And Garlic For 2 Minutes. Add Carrots, Celery, Thyme And Parsley. Continue To Saute 2-3 Minutes. Stir In Tomatoes And Water. Add Bay Leaf; Salt And Pepper Lightly. Cook, Covered, Until Vegetables Are Tender. Remove From Heat. After Lentils Have Cooked 1 Hour, Add Sausage And Vegetables. Simmer, Covered, Until Lentils Are Tender And Flavors Have Mingled. Add Salt And Pepper To Taste. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Lentil Soup 3 (11/10/94) (22:33) Servings: 6 1 Ea Onion; Sliced In Rings 1 X Ham Bone 3 Ea Celery Stalk W/Leaves; Chop 3 Ea Garlic Cloves 1/2 Lb Carrots; Peeled/Chopped 1 Ea Bay Leaf 2 T Oil 1 X Bouquet Garni 1 Lb Lentils 1 Lb Elgin Sausage 6 C Chicken Stock Saute The Onion And Celery And Carrots In Olive Oil. Wash Lentils And Put In Pot With Chicken Stock With Ham Bone, Bouquet Garni, Chicken Stock, And Bay Leaf. Cook Until Lentils Are Mushy (Less Than One Hour). Remove The Bay Leaf, And Puree The Mixture. If Puree Is Too Thin, Add Some Water. Season To Taste With Salt And Pepper. Cut Up Sausage And Add To The Soup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Lentil Soup 4 (11/10/94) (22:34) 1/2 Lb Lentils (1 1/2 Cups) 3 T Margarine Or Butter 1/2 Lb Bacon 3 T Flour 1 1/2 Cups Chopped Onion 1 Can (10 1/2 Oz) Undiluted, 1/2 Cup Chopped Carrot Condensed Beef Bouillon 3/4 Cup Chopped Green Pepper 2 T Salt 3/4 Cup Chopped Tomato 2 T Vinegar Put Lentils In 5 Cups Cold Water In A Large Kettle And Bring To A Boil. Reduce Heat And Simmer, Covered, For 1 Hour. Meanwhile, Cut The Bacon In Small Pieces And Saute, In A Large Skillet, Until Crisp. Discard Half Of The Bacon Fat (Only Dicard Half Or Less Or The Soup Will Not Taste Complete). To The Bacon In The Skillet, Add The Onion, Carrot, Pepper And Tomato And Saute Over Low Heat For 5 Minutes. Combine With The Lentils In The Kettle. Melt Butter Or Margarine In The Same Skillet And Remove From Heat. Slowly Stir In The Flour Until Smooth Then Gradually Stir In The Bouillon. Add Salt And Vinegar And Bring To A Boil While Stirring. Pour Into Lentils And Cook Over Low Heat, Stirring Occasionally, For About 30 Minutes. Serve And Enjoy! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Lentil Soup With Frankfurters (05-09-93) (18:36) Servings: 4 1 C Lentils; Dried Quick-Cooking 6 C Water 2 Ea Bacon; Slices, Diced 1 Ea Leek Or Green Onion; * 1 Ea Carrot;Large, Finely Chopped 1 Ea Celery;Stalk, Finely Chopped 1 Ea Onion; Finely Chopped 1 T Vegetable Oil 2 T Unbleached Flour 1 T Vinegar 4 Ea Frankfurters; Thickly Sliced 1 T Catsup; Tomato 1 T Salt 1/4 T Black Pepper * Leek Or Green Onion Should Be Finely Chopped. Wash The Lentils Thoroughly. In A 2 1/2-Quart Saucepan Bring 6 Cups Of Water To A Boil. Add The Lentils, Bacon, Leek Or Green Onion, Carrot And Celery. Simmer, Partially Covered, For 30 To 40 Minutes. Meanwhile In A Frypan, Saute Chopped Onion In Vegetable Oil Until Soft. Sprinkle Flour Over Onion, And Stir. Lower Heat, Stir Constantly, And Cook Until The Flour Turns A Light Brown. Do Not Burn Flour. Stir In 1/2 Cup Of Hot Lentil Soup Into The Browned Flour; Beat With A Wire Whisk Until Well-Blended. Beat In Vinegar. Add Contents Of Frypan To Lentil Pan And Stir Together. Cover And Simmer For 30 Minutes Or Until Lentils Are Soft. Add The Frankfurters And Catsup. Cook To Heat Frankfurters Through. Season With Salt And Pepper And Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lentil Vegetable Soup 2 Cups Lentils 2 Slices Bacon 1/2 Cup Chopped Onion 1/2 Cup Chopped Celery 1/4 Cup Chopped Carrots 3 Tablespoons Snipped Parsley 1 Clove Garlic Minced 2 1/2 Teaspoons Salt 1/4 Teaspoon Pepper 1/2 Teaspoon Dried Oregano, Crushed 1 1 Pound Can (2 Cups) Tomatoes 2 Tablespoons Wine Vinegar Rinse Lentils; Drain And Place In Soup Kettle. Add 8 Cups Water And Remaining Ingredients, Except Tomatoes And Vinegar. Cover And Simmer 1 1/2 Hours. Add Tomatoes (Break Up Any Large Pieces) And Vinegar. Simmer, Covered, 30 Minutes Longer. Season To Taste. Makes 8 To 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lobster Bisque In Saucepan, Heat Stirring Occasionally, 1 Can (10 1/2 Ounces) Condensed Cream Of Chicken Soup, 1 Soup Can Milk, 1 Can (5 1/2 Ounces) Lobster, Drained And Broken Apart, 1/4 Teaspoon Paprika, 1/8 Teaspoon Nutmeg And Dash Cayenne Red Pepper. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Make-Ahead Gazpacho (08-16-93) (1:44) Servings: 6 2 C Vegetable Stock 2 C Tomato Juice 2 T Lemon Juice 2 T Green Taco Sauce 1 T Sugar 1/2 T Garlic Salt 1/8 T Pepper 1 X Cucumber * 1 X Green Pepper 4 X Large Tomatoes *** 3 X Green Onions **** * Cucumber, Peeled, Seeded, And Coarsely Chopped ** Green Pepper, Seeded And Diced *** Tomatoes, Peeled And Coarsely Chopped **** Green Onions (Including Tops) Thinly Sliced In A 3-Quart Pan Over Medium Heat, Combine Stock, Tomato Juice, Lemon Juice, Taco Sauce, Sugar, Garlic Salt, And Pepper. Leave Uncovered And Bring To A Boil. Stir In Cucumber, Green Pepper, Tomatoes, And Onion; Bring Mixture, Uncovered To A Boil Again. Remove From Heat And Cool. Cover And Refrigerate Until Well Chilled. Serving Size: 1 Cup Per Serving: 3 Grams Protein, 14 Grams Carbohydrates, No Cholesterol, 64 Calories. An Easy Make-Ahead Soup To Begin A Meal With. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mandarin Hot And Sour Soup (08-15-93) (17:27) Servings: 4 8 C Soup Stock, 6-8 Cups 1/4 Lb Pork, Lean 1/2 Ea Square Bean Curd (Optional) 1/4 C Shredded Bamboo Shoot 3 Ea Dried Black Mushrooms 2-3* 2 T Sliced Can Button Mushrooms 4 Ea Dried Wood Ears (Optional)* 2 Ea Stalks Green Onion, Chopped 1 Ea Slice Cooked Ham, Shredded** 4 T Vinegar 1 T Chili Oil (Optional) 1/4 Ea White Pepper 3/4 T Salt 1/2 T Sesame Oil 1/2 T Sugar 1 T Soy Sauce 2 Ea Eggs Lightly Beaten 3 T Cornstarch In 3 T Water * Soaked And Shredded. ** Optional Bring Soup Stock To A Boil, Add Shredded Pork, Black Mushrooms And Wood Ears. Cook 2-3 Minutes. Add Remainder Of Ingredients And Seasonings (Except Cornstarch, Eggs, And Green Onion) Reduce Heat And Simmer For 2 Minutes. Thicken With Cornstarch And Turn Off Heat. Slowly Pour In Beaten Eggs In A Thin Stream While Stirring. Serve Immediately. Garnish With Green Onion. If Soup Is To Be Prepared Ahead Of Time, Do Not Add Cornstarch And Eggs Until Serving Time. Otherwise The Egg Will Be Overcooked And Spoil The Appearance. Soup Should Be Quite Hot And Sour. Adjust The Hotness With Varying Amount Of White Pepper And The Sourness With Different Amounts Of Vinegar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Meatless Mission Chili (08-07-93) (15:35) Servings: 4 2 T Safflower Oil 1 X Clove Garlic, Minced 1 X Green Bell Pepper, Chopped 1 X Stalk Celery, Chopped 1 X Sm Onion, Chopped (1/4 Cup) 1 X Carrot, Shredded 1 X Med Zucchini, Shredded 18 Oz Can Tomatoes With Juice 15 Oz Can Kidney Beans,Drained 8 Oz Can Tomato Sauce (1 Cup) 1/4 C Water 1 1/2 T Chili Powder, Or To Taste 1/4 T Hot Pepper Sauce, To Taste 1 T Basil 1 T Oregano 1/2 T Black Pepper Garnish: Corn, Chopped Scallions, Shredded Cheddar Or Monterey Jack Cheese, Or A Combination, Optional. In A Dutch Oven Or 4-5 Qt Saucepan, Heat Oil. Saute Garlic, Green Pepper, Celery, Onion, Carrot, And Zucchini Until Crisp/Tender, About 3 Minutes. As Mixture Cooks, Stir In Remaining Ingredients. Bring To A Boil Over High Heat, Then Reduce Heat To Medium. Cover And Cook Until Heated Through, About 5 Minutes. Top Each Serving With A Garnish, If Desired. If You Wish, Set Under Broiler To Melt Cheese. Variations: - Add 1/2 Cup Whole Raw Cashews - Add 1/2 Lb Firm Tofu, Cut Into 1/2" Cubes - Add 1 Cup Cooked Corn If Reheating, Add Addt'l Liquid, Such As Water, Tomato Juice, Or Veg Stock -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Minestrone 2 Pounds Ground Beef 1 Large Onion, Chopped (About 1 Cup) 1 Clove Garlic, Finely Chopped 1 Can (28 Ounces) Tomatoes 1 Can (About 15 Ounces) Kidney Beans 1 Can (12 Ounces) Vacuum Packed Whole Kernel Corn 2 Stalks Celery, Sliced (About 1 Cup) 2 Cups Shredded Cabbage (About 1/4 Head) 2 Small Zucchini, Sliced (About 2 Cups) 1 Cup Uncooked Elbow Macaroni Or Broken Spaghetti 2 Cups Water 1/2 Cup Red Wine Or Water 2 Teaspoons Instant Beef Bouillon 1 1/2 Teaspoons Salt 1 1/2 Teaspoons Italian Seasoning Grated Parmesan Cheese Cook And Stir Ground Beef, Onion And Garlic In Dutch Oven Until Beef Is Brown. Drain Off Fat. Stir In Tomatoes (With Liquid), Kidney Beans (With Liquid), Corn (With Liquid) And Remaining Ingredients Except Cheese; Break Up Tomatoes. Heat To Boiling. Reduce Heat; Cover And Simmer, Stirring Occasionally, Until Macaroni And Vegetables Are Tender, About 30 Minutes. Serve With Parmesan Cheese. Makes 10 Servings (1 1/2 Cups Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Minestrone 1 1/2 Pound (1 Cup) Dry Navy Beans 10 Cups Water 1 Cup Chopped Carrots 2 Cups Finely Shredded Cabbage 1 8 1/2 Ounce Can Peas, Drained 1 8 Ounce Can Cut Green Beans, Drained 1 8 Ounce Can Tomatoes 4 Ounces Fine Noodles 2 Teaspoons Salt 1 Teaspoon Dried Basil, Crushed 1/4 Cup Light Cream 3 Tablespoons Butter 3 Tablespoons Salad Oil 2 Tablespoons Snipped Parsley 1 Clove Garlic, Minced Rinse Beans; Add The 10 Cups Water. Bring To Boiling; Simmer 2 Minutes, Remove From Heat. Cover And Let Stand 1 Hour. (Or, Add Beans To Water; Soak Overnight. ) Do Not Drain. Add Carrots; Simmer, Covered, For 2 1/2 To 3 Hours. Add Cabbage, Peas, Green Beans, Tomatoes, Noodles, Salt, And Basil. Simmer For 20 To 25 Minutes, Or Until Noodles Are Done. Blend In Cream, Cheese, Butter, Oil, Parsley, And Garlic. Serves 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Minestrone 2 (04-01-93) (1:54) Ibm 1 Tablespoon Olive Oil 1/2 Cup Thinly Sliced Zucchini 1/4 Cup Diced Carrot 2 Tablespoons Snipped Parsley 6 Cups Beef Broth 1 Can (14 Ounces) Whole Italian Tomatoes, Drained, Cut Up 1 Cup Cubed Cooked Beef 1/2 Cup Broken Spaghetti 2 Tablespoons Red Burgundy Wine 1/2 Teaspoon Salt 1/2 Teaspoon Italian Seasoning 1/4 Teaspoon Pepper 1/4 Cup Grated Parmesan Cheese In 3 Quart Casserole Combine Oil, Zucchini, Carrot And Parsley. Cover. Microwave At High For 2 To 3 Minutes, Or Until Vegetables Are Tender, Stirring Every Minute. Stir In Remaining Ingredients Except Parmesan Cheese. Recover. Microwave At High For 20 To 30 Minutes, Or Until Spaghetti Is Tender, Stirring Every 5 Minutes. To Serve, Sprinkle With Parmesan Cheese. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Minestrone 3 (04-20-93) (0:06) Ibm 4 Teaspoons Olive Oil 2 Medium Size Yellow Onions, Chopped 4 Cloves Garlic, Minced 2 Medium Size Carrots, Peeled, Halved Lengthwise, And Sliced Thin 1 Medium Size All-Purpose Potato, Peeled And Cut Into 1/2 Inch Cubes 1 Medium Size Zucchini, Cut Into 1/2 Inch Cubes 1/4 Cup Minced Fresh Basil Or 1 Tablespoon Dried Basil, Crumbled 1 Teaspoon Dried Oregano, Crumbled 2 Large Bay Leaves 4 Medium Size Ripe Tomatoes, Peeled, Cored, Seeded And Chopped 5 Cups Chicken Broth 1/4 Pound Green Beans, Trimmed And Cut Into 1 Inch Pieces 4 Ounces Rotelle Or Tubular Pasta 2 Cups Cooked And Drained Pinto Beans 1/2 Cup Grated Parmesan Cheese 3 Tablespoons Minced Parsley In A Large Heavy Kettle, Heat The Olive Oil Over Low Heat For 1 Minute; Add The Onions And Garlic And Cook, Uncovered, For 5 Minutes Or Until Soft. Raise The Heat To Moderate And Add The Carrots, Potato, Zucchini, Basil, Oregano And Bay Leaves. Cook, Uncovered, 5 Minutes Longer, Stirring Occasionally. Add The Tomatoes And Chicken Broth, And Bring To A Boil; Adjust The Heat So That The Mixture Bubbles Gently And Cook, Uncovered, 20 Minutes Longer. Add The Green Beans, Cover, And Cook Until The Beans Are Tender But Still Crisp-About 10 Minutes. Remove The Bay Leaves. Meanwhile, Cook The Rotelle According To Package Directions, Omitting The Salt. Drain, Then Add To The Soup Along With The Pinto Beans. Cook 3 To 5 Minutes Longer, Until Heated Through. Ladle Into Soup Bowls And Sprinkle With The Cheese And Parsley. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Minestrone 4 (08-07-93) (15:24) Servings: 6 1/2 C Thinly Sliced Celery 1/2 C Thinly Sliced Carrot 3/4 C (1 Lg) Potato, Cut 1" Pieces 1 X Clove Garlic, Minced 16 Oz Can Tomatoes, Undrained 1 C Thinly Sliced Zucchini 1/2 Lb Green Beans,Cut In 1" Pieces 1/2 C Broken Spaghetti 3 C Hot Water 2 T Instant Beef Bouillon Powder 1 T Basil Leaves 1 T Parsley Flakes In 3-Qt Casserole, Combine All Ingredients. Cover. Microwave At High 25-35 Minutes Or Until Vegetables Are Tender, Stirring Once Or Twice. Per Serving: 35 Calories, 315 Mg Sodium, 0 Cholesterol Exchanges: 1 1/2 Vegetables -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Minestrone 5 (11-15-93) (22:31) 6 T Butter 4 Carrots, Chopped 3 Stalks Celery, Chopped 2 Onions, Chopped 1 Clove Garlic, Minced 1 Head Cabbage, Chopped Coarsely 1 Large Can Tomatoes 8 C Water, More If Needed 1/3 C Brown Rice, Uncooked 1 Tsp Salt 1 T Worcestershire Sauce 1 Tsp Mixed Italian Seasoning 1/4 Tsp Pepper 4 Potatoes, Coarsely Chopped 4 Beef, Chicken Or Vegetable Bouillon Cubes 2 Large Zucchini, Sliced 2 Cans Kidney Beans, Drained 10 Oz Frozen Chopped Spinach 3/4 C Grated Parmesan Cheese Melt Butter In Large Soup Kettle; Saute Carrots, Celery, Onions, Garlic, And Cabbage, About 20 Minutes; Stir Often. Add Tomatoes, Water, Rice, Seasonings, Potatoes, Bouillon Cubes And Zucchini. Bring To A Boil. Reduce Heat And Simmer Covered, At Least 30 Minutes. Add Beans And Spinach; Return To A Boil And Cook Over Medium Heat Until Spinach Is Cooked; Add More Water If Needed. Garnish With Parmesan. Serves 9 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Minnesota Minestrone (08-16-93) (1:27) Servings: 10 2 Lb Lean Ground Beef 1 C Onion; Chopped, 1 Lg 1 Ea Clove Garlic, Minced 28 Oz Tomatoes; 1 Cn 15 Oz Kidney Beans; 1 Cn 12 Oz Whole Kernel Corn; 1 Cn 1 C Celery; Sliced, 2 Stalks 2 C Cabbage; Shredded,Abt 1/2 Hd 2 C Zucchini; Sliced, 2 Sm 1 C Elbow Macaroni; Uncooked, Or 1 C Spaghetti; Broken, Uncooked 2 C Water 1/2 C Red Wine Or Water 2 T Beef Bouillon; Instant 1 1/2 T Salt 1 1/2 T Italian Seasoning ----------------------------------Garnish---------------------------------- 1 X Parmesan Cheese; Grated Cook And Stir The Meat Onion, And Garlic In A Dutch Oven Until The Meat Is Brown. Drain Off The Excess Fat. Stir In The Undrained Tomatoes, Undrained Kidney Beans, The Undrained Corn, And Remaining Ingredients Except The Cheese, Breaking Up The Tomatoes As You Do. Heat To Boiling Then Reduce The Heat And Simmer, Covered, Until The Macaroni And Vegetables Are Tender, About 30 Minutes, Stirring Occasionally. Serve Hot With The Parmesan Cheese. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Minted Chicken Soup (04-20-93) (0:03) Ibm 1 Tablespoon Margarine 2 Tablespoons Flour 5 Cups Chicken Broth 1 Teaspoon Grated Lemon Rind 2 Tablespoons Lemon Juice 1 Cup Cubed Cooked Chicken 2 Tablespoons Minced Fresh Mint In Large Heavy Saucepan, Melt The Margarine Over Moderate Heat; Then Blend In The Flour And Cook, Stirring For 4 Minutes. Slowly Whisk In The Chicken Broth, Add The Lemon Rind And Lemon Juice, And Heat, Stirring Constantly, Just To The Boiling Point-About 5 Minutes. Adjust The Heat So That The Mixture Simmers And Cook, Stirring Occasionally, For 5 Minutes. Add The Chicken And Cook 1 Minute More Over Low Heat. Stir In The Mint. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Miso Soup (11-15-93) (22:28) 1 Onion, Diced 1/3 C Carrot, Minced 1 Cabbage Leaf, Minced 2 Tsp Oil 4 Tsp (Heaping) Miso (Soybean Paste) 4 C Water 2 Tsp Tahini Saute Onion, Carrot, And Cabbage In Oil For 5 Minutes. Add Miso, Water And Tahini; Bring To Boiling. Reduce Heat And Simmer 20 To 30 Minutes. Serves 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Moroccan Chick Pea Soup (08-07-93) (15:40) Servings: 4 2 T Safflower Oil 2 X Carrots, Grated 2 X Cloves Garlic, Minced 1 X Med Onion, Chop Fine (1/2 C) 15 Oz Can Chick Peas, Rinse,Drained 3 C Vegetable Stock 1/3 C Tahini 2 T Lemon Juice 1 T Chopped Fresh Parsley 3/4 T Ground Cumin 1/2 T Black Pepper 1/2 T Thyme Leaves 1/4 T Powdered Tumeric 1/8 T Cayenne Pepper Garnish: Toasted Sesame Seeds, Minced Scallions, Finely Chopped Tomatoes, Or Herbed Garlic Croutons, Optional In 4-5 Qt Saucepan, Heat Oil. Add Carrots, Garlic, And Onion; Cook Until Tender. Set Aside. Meanwhile, In Food Processor, Puree Chick Peas, 1 Cup Of Vegetable Stock, Tahini, And Lemon Juice. Stir Pureed Mixture Into Saucepan. Add Remaining Ingredients Including Vegetable Stock. Cover And Cook For 5 Minutes To Heat Through. Top With Garnish If Desired. Variations: - Substitute Olive Oil For Safflower Oil - Add 1 Med Sweet Red Pepper, Finely Chopped; Saute With Other Vegetables. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mulligatawny Soup (04-20-93) (0:02) Ibm 1 Tablespoon Margarine 1 Medium Size Yellow Onion, Chopped 1 Medium Size Carrot, Peeled And Sliced 1 Medium Size Tart Apple, Peeled, Cored, And Chopped 1 Medium Size Stalk Celery, Sliced 1 Small Sweet Green Pepper, Cored, Seeded And Chopped 2 Tablespoons Flour 1 Tablespoon Curry Powder 4 Cups Chicken Broth 1 Can (14 1/2 Ounces) Tomatoes, Drained And Chopped 3 Whole Cloves 1/4 Teaspoon Ground Mace 1/4 Teaspoon Ground Nutmeg 1/8 Teaspoon Black Pepper 1 Cup Cubed Cooked Light Chicken Meat 1/2 Cup Cooked Rice 1/4 Cup Plain Yogurt In Large Heavy Saucepan, Melt The Margarine Over Moderate Heat. Add The Onion, Carrot, Apple, Celery And Green Pepper And Cook, Uncovered, For 5 Minutes Or Until The Onion Is Soft. Blend In The Flour And Curry Powder And Cook, Stirring, 1 Minute Longer. Add The Chicken Broth, Tomatoes, Cloves, Mace And Black Pepper. Raise The Heat To Moderately High, Cover, And Bring To A Boil. Adjust The Heat So That The Mixture Bubbles Gently, Cover, And Simmer For 30 Minutes. Remove And Discard The Cloves; Cool The Soup For 10 Minutes. In An Electric Blender, Whirl The Soup In 3 Batches For 20 Seconds Each. Return To The Saucepan, Add The Chicken And Rice, And Cook, Stirring, Over Moderate Heat For 3 To 5 Minutes Or Until The Soup Is Heated Through. Ladle Into Bowls, Top Each With 1 Tablespoon Yogurt. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mulligatawny Soup 1 (02/26/94) (13:47) Yield: 8 Servings 6 C Chicken Broth 1 C Diced Cooked Chicken 1 Yellow Onion, Chopped 1 Apple, Cored And Chopped 1 Green Bell Pepper, Chopped 2 Carrots, Sliced 2 Ribs Celery, Chopped 1 Ts Salt 2 Ts Curry Powder (Or Up To 4 Tsp 1/8 Ts Ground Nutmeg 2 C Cooked White Or Brown Rice Combine All The Ingredients In A Large Saucepan. Cook, Uncovered, Over Medium Heat For 30-40 Minutes Or Until Vegetables Are Tender. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushroom Corn Soup 2 Slices Bacon 1 Medium Onion, Chopped (About 1/2 Cup) 1 Can (8 Ounces) Cream Style Corn 1 Can (10 1/2 Ounces) Condensed Cream Of Mushroom Soup 1 Soup Can Of Milk In Medium Saucepan, Fry Bacon Until Crisp. Drain Bacon. Cook And Stir Onion In Bacon Drippings Until Tender. Stir In Corn, Soup And Milk; Heat Through, Stirring Occasionally. Crumble Bacon; Sprinkle Over Soup. Makes Three One Cup Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushroom Soup (08-16-93) (1:08) Servings: 8 2 Ea Carrot 1 Ea Parsley Root 2 Ea Celery Stalks 2 Ea Onions, Sliced 4 C Salted Water 1 Lb Mushrooms, Sliced 1 C Water 1 Ea Salt And Pepper 2 T Instant Flour 1/4 C Cold Water 1/2 C Sour Cream 1 T Dill Leaves 1 Lb Rhubarb Finely Chopped 1 Ea Noodles, Fine Macaroni Cook The Carrots, Parsley, Celery And 1 Onion In 4 Cups Salted Water For 20 Minutes. Strain. Cook The Mushrooms And Second Onion In 1 Cup Water For 10 Minutes. Add Salt And Pepper. Combine With Vegetable Broth, Add The Flour Mixed With 1/4 Cup Cold Water. Boil. Remove From Heat. Add Sour Cream, Dill And Parsley. Add Noodles, Fine Macaroni. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mussel & Saffron Soup (03/16/94) (0:38) Yield: 4 Servings 2 Lb Mussels 1 1/4 C Dry White Wine 1 1/2 C Water 3 T Butter 1 T Olive Oil 1 Onion, Finely Chopped 1 Garlic Clove, Crushed 1 Leek, Trimmed, Fine Shredded 1/2 T Fenugreek, Finely Crushed 1 1/2 T All-Purpose Flour 2 Pk Saffron Strands, Soaked In 1 T Boiling Water 1 1/4 C Chicken Stock 1 T Chopped Fresh Parsley Salt To Taste Fresh Ground Pepper To Taste 2 T Whipping Cream Fresh Parsley Sprigs (Opt) Scrub Mussels Clean In Several Changes Of Fresh Water And Pull Off Beards. Discard Any Mussels That Are Cracked Or Do Not Close Tightly When Tapped. Put Mussels Into A Saucepan With Wine And Water. Cover And Cook Over High Heat, Shaking Pan Frequently, 6-7 Minutes Or Until Shells Open. Remove Mussels, Discarding Any Which Remain Closed. Strain Liquid Through A Fine Sieve And Reserve. Heat Butter And Oil In A Saucepan. Add Onion, Garlic, Leek And Fenugreek And Cook Gently 5 Minutes. Stir In Flour And Cook 1 Minute. Add Saffron Mixture, 2-1/2 Cups Of Reserved Cooking Liquid And Chicken Stock. Bring To A Boil, Cover And Simmer Gently 15 Minutes. Meanwhile, Keep 8 Mussels In Shells And Remove Remaining Mussels From Shells. Add All Mussels To Soup And Stir In Chopped Parsley, Salt, Pepper And Cream. Heat Through 2-3 Minutes. Garnish With Parsley Sprigs, If Desired, And Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= New England Clam Chowder (11/10/94) (22:30) Serves 2 12 Ea Chowder Clams Or 6 1/2 Oz Of Minced Clams (1 Can) 1 Ea Stalk Of Celery 2 Ea Small Onions, Diced 1/4 Lb Salt Pork Or Bacon, Diced 2 Ea Small Potatoes, Peeled And Diced 2 Cups Milk Salt Freshly Ground Pepper If You Are Using Fresh Clams, Scrub Them And Put Them In A Pot With The Celery And 1 Cup Of Water. Cover The Pot And Simmer The Clams For About 15 Minutes, Or Until The Shells Open. Strain The Clam Broth And Set It Aside. Cut Up The Clams And Reserve Them. Cook The Salt Pork Slowly In A Heavy Kettle Until It Is Browned. Pour Off All But 2 T Of The Fat, Add The Onions To The Pork And Cook Them Slowly Until They Are Tender And Transparent, But Not Browned. Add The Potatoes And Clam Broth To The Pot; Bring The Broth To A Boil. Cover The Pot And Simmer It All For About 20 Minutes, Or Until The Potatoes Are Just Tender. Add The Clams And Simmer For About 5 Minutes More Until The Clams Are Heated. Scald The Milk. Add It To The Soup Before Serving, And Season The Chowder With Salt And Pepper To Taste. Serve It Hot With Pilot Crackers. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Old Fashioned Turkey Soup Serves 6 3 Quart Glass Casserole Dish 1 Turkey Carcass And Skin Water 1/2 Cup Pearl Barley 1 Cup Chopped Onion 1 Cup Chopped Celery 1 Cup Diced Carrots Salt And Pepper Place Turkey Carcass And Skin In Glass Casserole. Cover With Water. Cover With Plastic Wrap. Insert Probe Into Liquid. Cook On High (9); Heat & Hold At 190 Degrees For 1 Hour, Remove Carcass And Skin. Pick The Meat Off The Bones And Return To Broth. Add Remaining Ingredients And Season To Taste. Cook On High (9); Heat & Hold At 190 Degrees For 1 Hour Or Longer Or Until Barley Is Tender. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Old-Fashioned Vegetable-Beef Stew (12-05-93) (16:01) Servings: 6 1 1/2 Lb Beef Stew Meat 1 Tb Beef Bouillon Granules 2 Tb Cooking Oil 2 Ts Worcestershire Sauce 2 C Potatoes; Cubed 3/4 Ts Thyme; Dry & Crushed 1 C Carrots; In 1" Pieces 1/2 Ts Salt 1 Md Onion; Cut Into Thin Wedges 1/4 Ts Pepper 1/2 C Celery; Sliced 16 Oz Tomatoes; Canned, Cut Up 1 Pk Green Beans; Frozen (9oz) 1 1/2 C Water 3 Tb Tapioca; Quick-Cooking Cut Meat Into 1/2" Cubes. In A Large Skillet Brown Meat, Half At A Time, In Hot Oil. Drain Well. In Crockpot, Combine Potatoes, Carrots, Onion, And Celery. Add Frozen Beans, Tapioca, Bouillon, Worcestershire Sauce, Thyme, Salt, And Pepper. Stir In Browned Meat, Undrained Tomatoes, And Water. Cover; Cook On Low-Heat Setting For 10-12 Hours Or On High-Heat Setting For 5-6 Hours. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Onion Cheese Soup Cook 1 Cup Chopped Onion (1 Large) In 3 Tablespoons Butter Until Tender But Not Brown. Blend In 3 Tablespoons All Purpose Flour, 1/2 Teaspoon Salt, And Dash Pepper. Add 4 Cups Milk All At Once. Heat And Stir Until Boiling. Remove From Heat. Add 2 Cups Shredded Sharp Process American Cheese, Stirring To Melt Cheese. Serves 4 To 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Onion Gratin Soup Serves Four 6 Tablespoons Butter 3 Large Onions, Halved Thinly Sliced 2 Cans (10 1/2 Ounces Each) Condensed Beef Consomme 1 Cup Water 1/4 Cup Dry White Wine 1 Tablespoon Worcestershire Sauce Salt And Pepper To Taste 1 Loaf French Bread Sliced Parmesan Cheese In Glass Bowl, Cook Butter On Roast (7) For 1 1/2 Minutes Or Until Melted. Add Onions. Cover; Cook On High (9) For 20 Minutes Or Until Onions Are Completely Soft, Stirring Twice During Cooking. Add Consomme, Water And Wine. Cover; Cook On High (9) For 10 Minutes Or Until Boiling. Pour Into 4 Individual Serving Bowls. Top With Bread And Sprinkle With Cheese. Cook On Roast (7) For 6 Minutes, Or Until Cheese Is Melted. Serve Hot With French Bread. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Onion Soup 6 Large Sliced Onion 6 Tablespoon Butter 6 Cups Beef Stock 1 Tablespoon Flour 4 3/4 Slices French Bread 1 Cup Grated Cheddar Cheese Spread French Bread With 1/3 Of Butter. Toast Till Brown And Set Aside. In Soup Pot Melt Remaining Butter, Add Onions And Saute Until Tender. Add Stock. Add Salt And Pepper To Taste. Add Flour And Mix Until Smooth. Simmer 15 Minutes. Pour In Separate Serving Bowls And Place Toasted Bread On Top. Sprinkle With Parmesan Cheese And Broil Until Light Brown. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ox Tail Soup (05-09-93) (18:36) Servings: 6 2 Lb Ox Tails; Disjointed Or 2 Ea Veal Tails 1 Ea Onion; Medium, Sliced 2 T Vegetable Oil 8 C Water 1 T Salt 4 Ea Peppercorns 1/4 C Parsley; Chopped 1/2 C Carrots; Diced 1 C Celery; Diced 1 Ea Bay Leaf 1/2 C Tomatoes; Drained 1 T Thyme; Dried, Crushed 1 T Unbleached Flour 1 T Butter Or Margarine 1/4 C Madeira In A 4-Quart Dutch Oven Brown Oxtail And Onion In Hot Oil For Several Minutes. Add Water, Salt And Peppercorns; Simmer Uncovered For About 2 Hours. Cover And Continue To Simmer For 3 Additional Hours. Add The Parsley, Carrots, Celery, Bay Leaf, Tomatoes, And Thyme; Continue Simmering For 30 Minutes Longer Or Until The Vegetables Are Tender. Strain Stock And Refrigerate For An Hour Or More. In A Blender Puree The Edible Meat And Vegetables And Reserve. Remove Fat From Top Of Stock And Reheat. In A Large, Dry Frypan Brown Flour Over High Heat. Cool Slightly. Add The Butter Or Margarine, Blend. A Little At A Time, Add The Stock And Vegetables. Correct Seasoning And Add Madeira Just Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pasta And Bean Soup (08-07-93) (15:39) Servings: 5 1/2 C Elbow Macaroni,Shells, Etc 2 T Safflower Oil 1 X Med Onion, Chopped 1 X Clove Garlic, Minced 1/2 X Green Bell Pepper, Chopped 3 C Vegetable Stock Or Water 6 Oz Can Tomato Paste (2/3 Cup) 15 Oz Can Chick Peas, Drained * 16 Oz Can Kidney Beans, Drained * 3/4 T Black Pepper 1/2 T Summer Savory 1/2 T Thyme Leaves 1 Ds Cayenne Pepper * Rinsed Well, Then Drained Garnish: Grated Parmesan Cheese, Optional Cook Pasta In Boiling Water For About 6 Minutes, Until Al Dente. While Pasta Is Cooking, In Dutch Oven Or 4-5 Qt Saucepan, Heat Oil. Stir In Onion, Garlic, And Green Pepper. Saute Till Tender. Stir In Remaining Ingredients Except Macaroni. Cover And Cook For 10 Minutes. When Pasta Is Done, Drain Well. Stir Into Other Ingredients. Heat. Garnish If Desired. Variations: - Substitute Or Add Other Vegetables Such As Chopped Sweet Red Pepper, Broccoli Florets, Or Sliced Mushrooms. - For Minestrone, Substitute Olive Oil For Safflower; Add Shredded Carrot To Sauteed Vegetables; Substitute 1 T Basil And 1 T Oregano For Savory, Thyme, And Cayenne Pepper. - To Serve As Skillet Main Course, Add Only 1 Cup Vegetable Stock, Or Use 3 Cups Vegetable Stock And 1 Cup Pasta. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pasta And Bean Soup 1 (02/17/94) (13:22) Servings: 4 2 Ea Salt Pork Slices 1 1/2 Qt Hot Water 2 Ea Onion, Small, Chopped 2 Ts Salt 2 Ea Garlic Clove, Chopped 1/2 Ts Pepper 2 Ea Celery Stalk 1 Cn Cannellini Beans, Undrd* 3 Tb Olive Oil 1 Pk Small Pasta 3 Tb Tomato Paste 4 Tb Romano Cheese * You Can Use More If You Want Any Small Pasta ( Elbows, Ditalini, Tubetti, Sm.Shells,Etc.) May Be Used. Slice Salt Pork About 1/8" Thick. Chop The Salt Pork, Onion, Garlic, And Celery Into A Paste. Put Into A Large Pot With The Oil Over Medium Heat; Saute Until Golden. Add Tomato Paste And Cook For A Few Minutes (Don't Let It Burn). Add Hot Water And Beans With Liquid; Bring To A Good Boil. Add Salt And Pepper. Add Pasta To Pot And Cook Until Tender. If The Soup Get Too Thick, Add A Little Water. Taste For Salt. Serve Hot With Cheese. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pea Soup Royale Combine One 11 1/4 Ounce Can Condensed Green Pea Soup, One 10 1/2 Ounce Can Condensed Consomme, And 1/2 Soup Can Milk; Heat To Boiling. Serves 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peanut Butter Soup 6 Cups Water 2 Pounds Beef Bones 1 Medium Onion, Chopped (About 1/2 Cup) 4 Peppercorns 2 Cardamom Seeds 1/2 Cup Creamy Peanut Butter 1 1/2 Teaspoons Salt 1 1/2 Teaspoons Lemon Juice 1/4 Teaspoon Red Pepper Sauce 2 Tablespoons Snipped Chives 1/4 Cup Chopped Salted Peanuts Heat Water, Beef Bones, Onion, Peppercorns And Cardamom Seeds To Boiling In 3 Quart Saucepan; Reduce Heat. Cover And Simmer 1 1/2 Hours. Refrigerate Several Hours; Skim Off Fat. Strain Stock, Discarding Bones, Onion And Seasonings. Gradually Beat 1 Cup Stock Into Peanut Butter; Stir In Remaining Stock. Stir In Salt, Lemon Juice And Pepper Sauce. Cook Over Low Heat, Stirring Occasionally, 15 Minutes. Sprinkle Each Serving With Chives And Peanuts. Makes 6 Servings (About 3/4 Cup Each) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peanut Butter Soup 1 (03/17/94) (16:37) Yield: 6 Servings 2 Tb Minced Onion 3 Tb Butter 1 Tb Flour 1 C Peanut Butter 4 C Chicken Broth Salt, Pepper 1 C Whipping Cream 1 Tb Madeira Cook Onion In Butter Until Soft In 2-Quart Saucepan. Add Flour And Cook, Stirring, Until Smooth. Stir In Peanut Butter, Add Chicken Broth. Season To Taste With Salt And Pepper. Cook, Stirring, Over Low Heat Until Thickened And Smooth. Add Cream. Just Before Serving, Add Madeira. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Posole (08-16-93) (1:46) Servings: 12 2 Lb Pork Roast,Cut In Chunks 1/2 Lb Pork Rinds (Skins) 2 Ea Pork Shanks Or Pigs Feet 1 T Salt 2 C Posole 1 T Oregano 2 Ea Cloves Garlic, Mashed 2 T Chopped Onion 4 Ea Red Chili Pods,Remove Seeds Place Meat And Pork Rinds And Pork Shanks In A Large Kettle And Add About 5 Quarts Of Water Or Enough To Cover Meat. Add Approximately 1 Tablespoon Salt And Bring To A Boil. Cook Over Medium Heat For About 1 1/2 Hours. Remove Excess Grease And Set Aside. Reserve Liquid. Wash The Posole Very Carefully Until The Water Is Clear So As To Remove Lime From Kernels. Put In Large Kettle And Cover With Water. Boil Until Posole Has Popped. Mix Meat, Posole, Rind And Shanks Or Pigs Feet. Add Oregano, Garlic, Onion And Chili Pods. Let Simmer For About 1/2 Hour. Posole May Be Served As A Main Dish With Hard Rolls, Tortillas Or Crackers. Additional Red Chili Sauce May Be Added At Serving Time For More Spice. Note:Posole Can Be Found In The Meat Section If It Is Available In Your Area, If Not Available, Hominy Can Be Substituted In The Same Quantities But No Rinsing Or Pre-Cooking Is Needed. The Posole Will Lose Its Authenticity But None Of Its Tastiness If Pork Rinds, Pork Shanks Or Pigs Feet Are Omitted. You Can Also Add One Can Of Tomatoes To Enhance The Flavor. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Potato Lentil Soup (12-06-93) (0:21) 1 C. Lentils 3 Chopped Onions 2 Garlic Cloves 3 Ribs Celery, Chopped 3 Carrots, Chopped 4 Diced Potatoes 6 C. Water Tamari To Taste 1/4 T. Paprika 1/4 C. Wine Vinegar Place First 7 Ingredients In Slow Cooker And Cook On Low 8 To 10 Hours Or On High 4 To 5 Hours. Puree If Desired. Season With Remaining Ingredients. Makes 4 Large Servings At 280 Calories Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Potato Soup (05-09-93) (18:37) Servings: 4 2 Ea Potatoes; Medium 1 Ea Onion; Medium Size 4 Ea Celery & Leaves; Stalks 2 T Vegetable Oil 1 X Boiling Water 1 Ea Bay Leaf; Small 1/2 T Salt 2 T Butter 2 C Milk;Up To 3 Cups Maybe Used ----------------------------------Garnish---------------------------------- 1 X Parsley; Chopped Peel And Thinly Slice Potatoes, Onion And Celery. Saute For 3 To 5 Minutes In Hot Vegetable Oil. In A Large Pot, Add All Of The Vegetables And Cover With Just Enough Boiling Water To Cover. Place Bay Leaf And Salt In Pot And Boil Vegetables Until Tender. Drain Vegetables And Reserve Liquid. Mash Vegetables Into Vegetable Stock; Add Butter. Thin Soup With Milk As Desired; Heat Until Warm. (Do Not Boil). Ladle Into Soup Bowls And Sprinkle With Chopped Parsley. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Potato Soup 1 (02/25/94) (1:43) Yield: 8 Servings 1/4 C Butter 1 T Minced Ginger Root 1 T Minced Garlic 1 C Diced Red Onion 1/2 T Turmeric 1/2 T Chili Powder 1/2 T Kopan Masala 3 C Mashed Potato 4 C Water 1 C Diced Tofu 1 C Spinach Leaves,Chopped 1 1/2 T White Vinegar 1 T Soy Sauce 2 T Salt 1/2 T Black Pepper 2 T Chopped Green Onion 2 T Chopped Cilantro Melt Butter In Large Saucepan Over Medium Heat. Add Ginger, Garlic And Onion And Stir-Fry Over Medium To Medium-High Heat For 1/2 To 1 Minute. Add Turmeric, Chili Powder And Masala. Stir-Fry 1/2 Minute Longer. Add Potato And Mix. Cook And Stir 3 Minutes. Add Water 1 Cup At A Time, Stirring Constantly With Wire Whisk To Prevent Lumps From Forming. Stir Until Mixture Is Smooth. Add Tofu And Spinach. Mix Well And Bring To Boil. Add Vinegar, Soy Sauce, Salt And Pepper. Simmer 5 Minutes. If Soup Is Too Thick, Add Water. Add Green Onions And Cilantro And Mix Well. Makes About 8 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pow! 2 Cans (10 1/2 Ounces Each) Condensed Beef Broth (Bouillon) 1 Cup Water 1 1/4 Teaspoon Horseradish 1/4 Teaspoon Dill Weed Heat All Ingredients To Simmering, Stirring Occasionally, Serve Hot With Celery "Swizzle Sticks". Makes 6 Servings (About 1/2 Cup Each) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Soup (5-14-98) 1/4 C. Butter 1/4 C. Minced Shallots 1/2 C.Onions 3 C. Chicken Stock 2 C. Cooked Pumpkin Puree 1 T. Paprika 1/2 T Sugar 1/8 T. Crushed Dried Chilies Salt And Pepper To Taste 1 C. Cream Saute Shallots And Onions In Butter Until Golden. Add Stock Everything Else But The Cream And Simmer 15 Minutes. Cool Slightly And Puree In Batches In Blender. Return To Saucepan Add Cream Taste And Adjust Salt And Pepper. Simmer 5 Min. But Do Not Boil. Serve With A Dollop Of Whipped Cream And Sprinkle With Paprika. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Soup With Coconut And Ginger (02/13/94) (23:28) Yield: 4 Servings 600 Mg Chopped Pumpkin Flesh 1 Lg Onion Chopped 2 Tb Vegetable Oil 2 Tb Chopped Ginger 400 Ml Coconut Cream 300 Ml Water 2 Chicken Stock Cubes 1 Ts Chopped Chillies 1 Tb Lemon Juice 2 Tb Chopped Coriander 1 Tb Tomato Paste Pinch Of Sugar Freshly Ground Pepper Saute Pumpkin And Onion Lightly In Vegetable Oil. Add Water, Ginger, Chicken Stock Cubes, Bring To Boil And Cook Gently For 15 Mins. Puree Soup In Blender. Return To Heat, Add Coconut Cream, Lemon Juice, Paste And Sugar. Bring To Boil, Cook Another Five Mins. Season With Pepper And, If You Like, A Bit More Salt. Garnish With Coriander. Serve Hot Or Cold. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pureed Vegetable Soup (08-07-93) (15:37) Servings: 4 2 X Potatoes, Peeled & Diced 2 X Med Stalks Celery, Chopped 2 X Med Carrots, Chopped 1 X Sm Onion, Chopped (1/4 Cup) 1 X Clove Garlic, Minced 2 C Vegetable Stock 1/4 T Black Pepper 1/2 T Thyme 1 Ds Nutmeg 3 C Broccoli Florets 1 C Milk 1 X Egg Yolk, Lightly Beaten 1 T Soy Sauce Garnish: Minced Fresh Parsley, Dash Of Paprika, Minced Fresh Chives, Grated Cheese, Sliced Almonds, Or Finely Diced Sweet Red Peppers, Opt. In Dutch Oven Or 4-5 Qt Saucepan, Place Potatoes, Celery, Carrots, Onion, Garlic, Stock, And Seasonings. Bring To A Boil, Cover, Lower Heat, And Simmer Until Vegetables Are Very Tender, About 10 Minutes. (The Potatoes Must Be Fully Cooked To Thicken The Soup Properly.) While The Soup Is Simmering, Steam The Broccoli Florets. When The Simmered Vegetables Are Tender, Transfer It And Broth To Food Processor, And Process Till Smooth. Return Pureed Soup Mixture To Pan. Stir In Broccoli Florets. In A Measuring Cup, Combine Remaining Ingredients. Add To Soup And Heat; Do Not Allow Mixture To Boil. Top Each Serving With Garnish If Desired. Variations: - Substitute 2 Cups Steamed Chopped Carrots, Or 2 Cups Steamed Peas, For The Broccoli. - Substitute 1 T Curry Powder For Thyme And Nutmeg. Garnish With Thin Apple Slices Or Raisins. - Add 1 Cup Shredded Cheddar Cheese; Melt Into Soup Base Before Adding Broccoli; Subst. Pinch Dry Mustard For Nutmeg. - Add More Milk, Vegetable Stock, Or Water If You Want A Thinner Soup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Borsch (08-16-93) (1:10) Servings: 6 2 Ea 10 Oz Cans Beef Broth 2 Ea 1 Lb Cans Red Beets 1 C Water 1 T Lemon Juice 1 T Sugar 1/8 T Pepper 1 X Dash Of Garlic Powder 1 X Salt To Taste 1/2 C Red Table Wine Patties Dilute The Broth Using The Juice From The Red Beets Instead Of Water. Put Aside The Beets For Other Uses. Add 1 Cup Water. Cook The Borsch For 5 Minutes. Season. Add Wine. Serve In Cups With Patties. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Bouillabaisse (10-08-92) (1:20) 1 Large Onion 1 Garlic Clove 2 Tablespoons Olive Or Salad Oil 1 Dozen Littleneck Clams 3/4 Pound Monkfish Or Cod Fillets 1/2 Pound Shelled And Deveined Large Shrimp 1 16 Ounce Can Tomatoes 1 8 Ounce Bottle Clam Juice 1/2 Teaspoon Dried Basil Leaves About 30 Minutes Before Serving: 1. Slice Onion. Peel Garlic Clove With Side Of Knife, Crush Garlic. In 5-Quart Dutch Oven Or Saucepot Over Medium Heat, In Hot Olive Or Salad Oil, Cook Onion And Garlic Until Onion Is Tender, About 15 Minutes. Discard Garlic. 2. Meanwhile, With Stiff Brush, Scrub Clams Under Running Cold Water To Remove Any Sand. Slice Monkfish Crosswise Into 3/4-Inch-Thick Rounds (Or Cut Cod Into 1-Inch Chunks). 3. To Dutch Oven, Add Clams, Monkfish, Shrimp, Tomatoes With Their Liquid, Clam Juice, And Dried Basil; Over High Heat, Heat To Boiling,Stirring To Break Up Tomatoes. Reduce Heat To Low; Cover And Simmer 5 Minutes Or Until Clams Open And Shrimp Turn Pink. Serve Fish Stew In Large Soup Bowls. Garnish Each Bowl With A Basil Sprig. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick French Onion Soup (08-16-93) (1:47) Servings: 4 1 Lb Yellow Onions 1 T Sugar 2 T Olive Oil 5 C Beef Broth, Strained 1/4 T Black Pepper 4 X French Bread Slices 6 Oz Jarlsberg Cheese Thinly Slice Onions And Cheese. Cut Bread Into 1 Inch Slices And Toast. In Dutch Oven, Cook Onions And Sugar In Hot Oil Over Medium Eat For 15 To 20 Minutes Or Until Deep Golden Brown, Stirring Frequently To Prevent Burning. Slowly Add Broth And Pepper; Bring To A Boil. Reduce Heat, Cover, And Cook Slowly For 20 Minutes. Ladle Into Ovenproof Container Or Individual Ovenproof Bowls. Place Bread Slices N Top And Add Cheese. Place Under Broiler 3 To 4 Inches From Heat And Cook 3 To 5 Minutes Until Cheese Is Hot And Bubbly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Italian Soup 1 Pound Ground Beef 1 Medium Onion, Chopped 1 Package (7. 75 Ounces) Main Dish Mix For Lasagna 5 Cups Water 1 Can (8 1/4 Ounces) Whole Kernel Corn 1 Can (16 Ounces) Whole Tomatoes 2 Tablespoons Grated Parmesan Cheese 1 Small Zucchini, Sliced And Slices Cut Into Halves (About 1 Cup) Cook And Stir Ground Beef And Onion In Dutch Oven Until Beef Is Brown; Drain. Stir In Sauce Mix, Water, Corn (With Liquid), Tomatoes (With Liquid) And Cheese; Break Up Tomatoes With Fork. Heat To Boiling, Stirring Constantly; Reduce Heat. Cover And Simmer, Stirring Occasionally, 10 Minutes; Stir In Noodles And Zucchini. Cover And Cook 10 Minutes Longer. Sprinkle With Grated Parmesan Cheese If Desired. Makes 9 1/2 Cups Of Soup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Meat Broth Make Quick And Easy Broth Soup Bases With One Of The Many Beef Or Chicken Products Available. Follow Package Directions For Canned Condensed Broth, Bouillon Cubes, Or Meat Concentrates. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Pea Soup (08-07-93) (15:36) Servings: 5 2 T Margarine 2 X Stalks Celery,Finely Chopped 2 X Cloves Garlic, Minced 1 X Med Onion, Chopped (1/2 Cup) 2 C Vegetable Stock 16 Oz Bag Frzn Peas,Thawed (3 Cups 1 Ds White Pepper 1/2 C Low-Fat Milk 1 Ds Nutmeg Garnish: Herbed Garlic Croutons, 1/4 C Chopped Fresh Parsley And 2 T Lemon Peel, Or Grated Parmesan Cheese, Optional. In A Dutch Oven Or 4-5 Qt Saucepan, Melt Margarine. Add Celery, Garlic, And Onion. Saute Until Softened, About 5 Minutes. Add Vegetable Stock, Peas, And White Pepper. Over Med Heat, Cover And Simmer 5 Minutes. Transfer Mixture To Bowl Of Food Processor. Cool Slightly. Puree. Return Mixture To Pan; Add Milk And Nutmeg. Heat Through, About 5 Minutes, Stirring Constantly. Top Each Serving With Garnish If Desired. Variation: Stir In 1 Carrot, Steamed And Sliced, Additional Whole Peas, Or Sauteed And Sliced Mushrooms. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Spinach Soup 2 1/2 Cups Water 1 Tablespoon Instant Beef Or Chicken Bouillon 1 Package (10 Ounces) Frozen Chopped Spinach 1 Can (4 Ounces) Mushroom Stems And Pieces 1 Jar (2 Ounces) Sliced Pimento, Drained 1/2 Teaspoon Garlic Salt Dash Of Dried Rosemary Leaves Unflavored Yogurt Heat Water, Bouillon And Spinach To Boiling; Break Spinach Apart With Fork. Cover And Cook Until Tender, About 3 Minutes. Stir In Mushrooms (With Liquid), Pimento, Garlic Salt And Rosemary Leaves; Heat. Divide Among Individual Soup Bowls And Serve With Dollops Of Yogurt. Makes 5 Servings (About 1 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Vegetable Stock (08-16-93) (1:48) Servings: 1 3 Ea Carrots; Large 1 Ea Turnip, Large 2 Ea Stalks Celery 2 Ea Onions. Large 2 T Butter 3 Qt Water 2 T Salt 6 Ea Large Sprig Parsley 1/2 Ea Bay Leaf 1 T Thyme Leaves Scrub And Coarsely Chop Carrots, Turnip, Celery, Peel And Chop Onions. Melt Butter In 8-Quart Pan Over Medium Heat. Add Chopped Vegetables And Cook, Stirring Occasionally, Until Vegetables Turn Golden (About 15 Minutes). Add Water, Salt, Parsley, Bay Leaf, And Thyme Leaves. Cover And Bring To A Boil. Reduce Heat And Simmer For 1-1/2 Hours. Strain And Discard Vegetables. Makes 2-1/2 Quarts Stock. You Can Adjust The Seasoning To Suit Your Taste By Adding 2 Cloves, Peeled Garlic, Several Peppercorns, Or Your Favorite Herbs. You Can Freeze Extra Stock For Future Use. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Vichyssoise 1 1/2 Cups Water 2 Tablespoons Snipped Parsley 2 Chicken Bouillon Cubes 1 Cup Light Cream Packaged Instant Mashed Potatoes (Enough For 4 Servings) 1 4 Ounce Package Whipped Cream Cheese With Onion Snipped Chives Combine Water, Parsley, And Bouillon In Saucepan. Cover And Bring To Boiling, Stirring Until Bouillon Cubes Dissolve. Remove From Heat; Add Cream; Stir In Potatoes. Cool At Room Temperature 15 Minutes. Transfer Mixture To Blender Container. Add Cream Cheese; Blend Until Smooth; Chill Well. Serve In Chilled Bowls Or Cups. Garnish With Chives. Serves 4 To 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Reuben Soup (5-14-98) 1/2 Cup Onion, Chopped 1/4 Cup Celery, Chopped 3 Tbsp Butter 1/4 Cup Flour 3 Cup Water 4 Tsp Instant Beef Bouillon Or 4 Beef Bouillon Cubes 1/2 Pound Corned Beef, Shredded 1 Cup Sauerkraut, Well Drained 3 Cups Half And Half 3 Cups Shredded Swiss Cheese 6 - 8 Slices Rye Or Pumpernickel Bread, Toasted And Cut Into Triangle Quarters In A Large Saucepan, Cook Onion And Celery In Butter Until Tender; Stir In Flour Until Smooth. Gradually Stir In Water And Bouillon And Bring To A Boil. Reduce Heat; Simmer Uncovered For 5 Mins. Add Corned Beef, Sauerkraut, Cream And 1 Cup Of The Cheese. Cook For 30 Mins. Or Until Slightly Thickened, Stirring Frequently. Ladle Into 8 Ovenproof Bowls. Top Each With A Slice Of Bread And Put 1/4 Cup Of The Cheese On Top Of The Bread. Place In Oven Under Broiler Until The Cheese Melts And Browns Ever So Lightly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Roasted Garlic Soup (11/10/94) (22:35) 4 Garlic Head (About 1/2 Lb. Total), Unpeeled 1/4 Cup Olive Oil 6 Tablespoons Unsalted Butter 4 Leeks, White Part Only, Chopped 1 Onion, Diced 6 Tablespoons All Purpose Flour 4 Cups Chicken Stock 1/3 Cup Dry Sherry 1 Cup Whipping Cream Fresh Lemon Juice Salt And Fresh Ground White Pepper 2 Tablespoons Fresh Chives, Chopped Preheat Oven To 350 Degrees F. Cut Top 1/4-Inch Off Each Garlic Head. Place Garlic Heads In Small Shallow Baking Dish. Drizzle Oil Over. Bake Until Golden, About 1 Hour. Cool Slightly. Press Individual Garlic Cloves Between Thumb And Finger To Release Garlic. Chop Garlic. Melt Butter In Heavy Large Saucepan Over Medium Heat. Add Garlic, Leeks And Onion And Saute Until Onion Is Translucent, About 8 Minutes. Reduce Heat To Low. Add Flour And Cook 10 Minutes, Stirring Occasionally. Stir In Hot Stock And Sherry. Simmer 20 Minutes, Stirring Occasionally. Cool Slightly. Puree Soup In Batches In Blender Or Processor. (Can Be Prepared 1 Day Ahead. Cover And Refrigerate.) Return Soup To Saucepan. Add Cream And Simmer Until Thickened, About 10 Minutes. Add Lemon Juice To Taste. Season With Salt And White Pepper. Ladle Into Bowls. Garnish With Chives. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Rosy Vegetable Soup In Saucepan, Heat 1 Can (10 3/4 Ounces) Condensed Vegetable Beef Soup, 1/2 Can Tomato Juice And 1/2 Soup Can Water, Stirring Occasionally. Makes 2 Servings About 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ruby Consomme Heat 2 Cans (10 1/2 Ounces Each) Condensed Beef Broth (Bouillon), 1 Cup Tomato Juice And 1 Cup Water. Serve Hot Or Chill And Serve Over Ice. Makes Eight 1/2 Cup Servings 25 Calories Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Russian Borsch 2 Cups Shredded Fresh Beets 1 Cup Chopped Carrots 1 Cup Chopped Onion 2 1/2 Cups Brown Stock Or 1 10 1/2 Ounce Can Condensed Beef Broth Plus 1 Soup Can Water 1 Cup Coarsely Chopped Cabbage 1 Tablespoon Butter 1 Tablespoon Lemon Juice Dairy Sour Cream Cook Beets, Carrots, And Chopped Onion, Covered In 2 2/3 Cups Boiling Slated Water For 20 Minutes. Add Brown Stock, Cabbage, And Butter; Cook, Uncovered, 15 Minutes. Stir In Lemon Juice. Serve Hot Or Chilled. Top With Sour Cream. Serves 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sausage And Vegetable Soup (03-22-93) (1:22) 12 Ounces Fully Cooked Smoked Link Sausage, Cut In 1/2 Inch Slices 1 Medium Potato, Grated 1 Large Carrot, Cut Into 1 1/2 X 1/8 Inch Strips 1 Medium Onion, Chopped 3 1/2 Cups Water 3/4 Teaspoon Salt 1/4 Teaspoon Celery Seed 2 Dashes Crushed Red Pepper Pods 2 Cups Coarsely Chopped Cabbage 2 Tablespoons Snipped Parsley Combine Potato, Carrot, Onion, Water, Salt, Celery Seed And Red Pepper In 2 Quart Microwave Safe Bowl. Cover With Plastic Wrap, Venting One Corner And Microwave At High 12 Minutes, Stirring Every Six Minutes. Stir Cabbage And Sausage Into Vegetables, Cover With Plastic Wrap, Vent And Microwave At High 4 Minutes. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Savory Hamburger Soup (05-11-93) (1:11) Servings: 2 1 Ea Lge. Carrot, Thinly Sliced 2 T Chopped Onion 1 T Water 1/2 Lb Lean Ground Beef 1 C Tomato Sauce 1/2 C Water 2 T Dry Red Wine 1/2 T Sugar 1/4 T Salt 1 X Dash Garlic Powder 1 X Dash Pepper 2 T Shredded Cheddar Cheese In A 1-Quart Casserole Micro-Cook Sliced Carrot And Chopped Onion, And 1 T Water, Covered, On 100% Power For 2 Minutes. Stir The Ground Beef Into The Partially Cooked Vegetables. Micro-Cook, Uncovered, On 100% Power For 3 Minutes, Stirring Once To Break Up The Meat. Drain Off The Fat. Stir In Tomato Sauce, 1/2 Cup Water, Dry Red Wine, Sugar, Salt, Garlic Powder And Pepper. Micro-Cook, Uncovered, On 100% Power For 4 To 5 Minutes More Or Until Mixture Is Heated Through And Vegetables Are Tender. Sprinkle With Shredded Cheddar Cheese And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Savory Tomato Soup 1 Pound Beef Stew Meat, Cut In 1 Inch Cubes 1 Small Beef Soup Bone 2 Tablespoons Shortening 1 1 Pound 12 Ounce Can Tomatoes, Cut Up Or 2 1/2 Pounds Fresh Tomatoes, Peeled And Cubed 1 Cup Sliced Carrots 1 Cup Chopped Celery 1/4 Cup Snipped Celery Leaves 1/2 Teaspoon Dried Marjoram, Crushed 1/2 Teaspoon Dried Basil, Crushed 1/4 Teaspoon Dried Savory, Crushed 1/4 Teaspoon Dried Thyme, Crushed 1/8 Teaspoon Ground Mace 1/8 Teaspoon Bottled Hot Pepper Sauce In 4 1/2 Quart Dutch Oven, Brown Meat And Soup Bone In Hot Shortening. Stir In Undrained Tomatoes, Carrots, Celery, Celery Leaves, Seasonings, And 1 Tablespoon Salt. Add 4 Cups Water. Cover; Simmer 4 To 5 Hours. Skim Off Fat. Remove Bone. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Scandinavian Rasberry Soup (02/12/94) (16:39) Servings: 8 20 Oz (2 Pk) Red Raspberries * 1/2 C Orange Juice 1/4 C Lemon Juice 1 T Cornstarch 3/4 C Chablis ** 1 X Fresh Orange Sections 1 X Granishes *** 1 X Sour Cream * Raspberries Should Be The Frozen In Syrup Kind And Be Thawed. ** You Can Use Other Dry White Wines In This Soup, But Just White Wines *** Garnishes To Include Raspberries, Orange Rind Twists Or Mint Leaves. --------------------------------------------------------------------------- In Blender Container, Puree 1 Package Raspberries, Strain To Remove Seeds. In Medium Saucepan, Combine Pureed Raspberries, Orange Juice, Lemon Juice And Cornstarch; Mix Well. Over Medium Heat, Cook And Stir Until Slightly Thickened And Clear; Cool. Stir In Remaining Package Of Raspberries And Chablis. Chill. To Serve, Place Several Orange Sections In Each Bowl; Add Soup. Garnish As Desired; Serve With Sour Cream. Refrigerate Left- Overs. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Seafood Bisque (04-01-93) (1:55) Ibm 1 Tablespoon Butter Or Margarine 1/3 Cup Chopped Onion 1/4 Cup Grated Carrots 1 Tablespoons Finely Chopped Celery 1/4 Cup All-Purpose Flour 1/4 Teaspoon Salt 1/4 Teaspoon Paprika 1/4 Teaspoon Dried Thyme Leaves Dash Pepper 1 1/4 Cups Chicken Broth 1/4 Cup Dry Sherry 1 Cup Light Cream 1 Can (6 Ounces) Crab Meat, Rinsed, Drained And Flaked 1 Can (4 1/4 Ounces) Shrimp, Rinsed And Drained In 2 Quart Casserole Combine Butter, Onion, Carrot, And Celery. Microwave At High For 2 To 3 Minutes, Or Until Celery And Onion Are Tender, Stirring After Half The Time. Stir In Flour, Salt, Paprika, Thyme And Pepper. Blend In Broth And Sherry. Microwave At High For 2 1/2 To 3 1/2 Minutes, Or Until Mixture Thickens, Stirring Every Minute. Blend In Cream. Add Crab And Shrimp. Reduce Power To 50%. Microwave For 8 To 10 Minutes, Or Until Hot, Stirring Every 2 Minutes. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Senate Bean Soup 1 Pound Dried Navy Beans (About 2 Cups) 3 Quarts Water 1 Ham Bone 1 Cup Chopped Onion 1 Cup Chopped Celery 1 Clove Garlic, Finely Chopped 2 1/2 Cups Mashed Cooked Potatoes 2 Teaspoons Salt 1/4 Teaspoon Pepper Heat Beans And Water To Boiling In 5 Quart Dutch Oven; Boil 2 Minutes. Remove From Heat; Cover And Let Stand 1 Hour. Add Ham Bone. Heat To Boiling; Reduce Heat. Cover And Simmer Until Beans Are Tender, About 2 Hours. Stir In Remaining Ingredients. Cover And Simmer 1 Hour. Remove Ham Bone; Trim Ham From Bone And Stir Into Soup. Makes 12 To 14 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sengalese Soup 1 Cup Chicken Soup 1 Cup Sour Cream 1 Cup Chicken Broth 1/4 Teaspoon Curry Powder 1/4 Teaspoon Tabasco Sauce 1 Shredded Cucumber Salt Combine The Ingredients. Serve Chilled. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sherried Vegetable Bouillon 2 Cans (10 1/2 Ounces Each) Condensed Beef Broth (Bouillon) 2 Cans (46 Ounces Each) Vegetable Juice Cocktail 1 Cup Sherry Snipped Parsley In Large Saucepan, Heat All Ingredients Except Parsley To Simmering. Sprinkle With Parsley. Serve Hot. Makes 12 Servings (About 3/4 Cup Each. ) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Shrimp Soup (05-02-93) (21:03) Servings: 10 8 C Chicken Stock 2 T Louisiana Hot Sauce 1 C Green Onions, Chopped 1/2 C Celery, Chopped 1 X Salt, To Taste 1 T Garlic, Diced 1 T Lea & Perrins 1 C Parsley, Chopped 2 C White Wine, Dry 2 Lb Shrimp, Chopped Put Ingredients, Except Shrimp, In Chicken Stock. Bring To Boil And Then Lower Heat. Cover, And Cook For 45 Minutes. Add Shrimp And Simmer For 30 Minutes More. You May Wish To Experiment With The Amount Of Wine You Use. 2 Cups In The Pot May Be A Bit Much For Some Taste. If That Is So, You May Take The Rest Internally. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Silver Noodle Soup (11-16-93) (0:12) 3 T Peanut Oil 1/3 Lb Pork Butt Or Shoulder, Slivered 1 T Slivered Fresh Ginger Root 2 T Thin Soy Sauce 2 T Dry Sherry 1/4 C Slivered Szechuan Mustard Green 4 C Water 2 1/2 Oz (Approx) Bean Thread Noodles 1 T Minced Fresh Coriander 4 Sprigs Of Coriander For Garnish 2 T Sesame Oil Preparation: Marinate Pork And Ginger In Thin Soy And Sherry For 30 Minutes. Rinse Chunk Of Szechuan Mustard Green To Remove All Traces Of Chili Coating; Sliver Like Pork. The Chili Flavor Will Still Be There, But In Delicate Balance With The Mustard And Pork. Soak Noodles In Warm Water For 15 Minutes, Then Rinse And Drain. Stir-Fry: Add Oil To Hot Wok; When It Just Begins To Smoke, Add Pork And Ginger Mixture. Stir-Fry 30 Seconds. Add Szechuan Mustard Green; Stir-Fry 2 Minutes. Soup: In 2-Quart Saucepan, Boil The Water. Add Hot Pork Stir-Fry; Simmer 3 Minutes. Five Minutes Before Serving, Bring Broth To Boil, And Add Soaked Noodles And Minced Coriander. Simmer 3 Minutes Or Until Noodles Are Soft, But Not Pasty. Pour Into Serving Bowl, Garnish With Coriander Sprigs And Sesame Oil, And Serve. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Smoked Red Bell Pepper Soup (5-14-98) Hickory Chips, Soaked In Water 30 Minutes And Drained 8 Medium Red Bell Peppers (About 3 Pounds) 6 Cups (Or More) Chicken Stock 1 1/2 Pounds Whole Chicken Breasts With Ribs 2 Tablespoons Butter 2 Celery Stalks, Diced 1 Medium Onion, Diced 4 Thyme Sprigs 1 Bay Leaf 2 Cups Whipping Cream (Or Milk) Salt And Freshly Ground Pepper Prepare Covered Barbecue Grill With Medium-Low Fire On One Side Of Grill. Sprinkle Hickory Chips Over Coals. Place Disposable Aluminum Pan Under Grill Rack On Side Away From Fire. Grease Grill Rack And Arrange Peppers On Rack Over Pan. Cover And Smoke Peppers Until Cooked Through, Turning Every 15 Minute And Adding More Chips As Necessary, About 1 1/2 Hours. Peel, Core And Dice Peppers. Bring 6 Cups Stock To Boil In Medium Saucepan. Reduce Heat So Liquid Is Barely Shaking. Add Chicken Breasts And Simmer Until Firm To The Touch, About 12 Minutes. Drain, Reserving Stock. Skin And Bone Chicken, Then Dice. Refrigerate. Melt Butter In Heavy Large Saucepan Over Medium-Low Heat. Add Celery And Onion And Cook Until Tender, Stirring Occasionally, About 10 Minutes. Add Peppers And Stir 3 Minutes. Add Reserved Stock, Thyme And Bay Leaf And Simmer, Stirring Occasionally, Until Reduced To 4 Cups, About 1 Hour. Add Cream To Soup And Simmer Until Reduced To 4 1/2 Cups, About 40 Minutes. Remove Thyme And Bay Leaf. Puree Soup In Blender. Strain Through Sieve Into Medium Saucepan. Season With Salt And Pepper. Rewarm Over Low Heat, Adding More Stock If Thinner Consistency Is Desired. Add Diced Chicken And Heat Through. Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Soup Creole 1 Can (46 Ounces) Tomato Juice 1 Can (10 1/2 Ounces) Tomato Puree 2 Cups Beef Broth 1 Onion Slice 5 Whole Cloves 1 Bay Leaf 3 Tablespoons Sugar 1 1/4 Teaspoons Salt 1/8 Teaspoon Herb Seasoning Heat All Ingredients To Boiling, Stirring Occasionally. Reduce Heat; Simmer 5 Minutes. Strain; Serve In Mugs With Lemon Slices. Makes 12 Servings (About 3/4 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sour-Hot Soup (11-16-93) (0:16) 5 Dried Black Mushrooms 15 Pieces Cloud Ear Fungus 30 Pieces Dried Lily Flower 6 C Chicken Stock 1 C Mushroom Liquid 6 T Clear Rice Vinegar 3 T Thin Soy 1 Tsp Freshly Ground Black Pepper 1/4 Lb Lean Pork 1 Tsp Dry Sherry Or Rice Wine 1 Tsp Thin Soy 1/2 Tsp Sugar Cornstarch To Coat 1/2 C Shredded Bamboo 2 Cakes Bean Curd, Shredded 2 T Peanut Oil 4 T Cornstarch (Mixed As Paste With 5 T Cold Stock Or Water) 2 Eggs, Beaten 4 Scallions, Diced 1/4 C Sesame Oil Preparation: Soak Mushrooms, Cloud Ear, And Lily Flowers Separately In Hot Water For 25-30 Minutes Or Until Soft. Reserve Mushroom Liquid In Amount Specified Above. Next Remove Stems From Mushrooms; Discard. Pick Off Tough Ends Of Cloud Ear; Discard Ends; Coarse Chop Cloud Ear. Remove Tough Ends Of Lily Flowers; Cut Flowers In Half. Set Aside Until Ready To Begin Cooking. Slice Pork Thin, Then Cut Into Fine Shreds. Place In Small Bowl, To Which Also Add Wine, Soy Sauce And Sugar; Mix Well With Fingers. Add Cornstarch And Mix Again To Coat Evenly. Slice Bean Curd In Thirds, Cut Each Slice In Half, Then Cut Each Half Into Shreds. Mix Up Cornstarch Paste With Cornstarch And Stock Or Water; Set Aside. Combine Stock, Mushroom Liquid, Vinegar, Soy And Black Pepper. Bring To Simmer; Add Shredded Bean Curd; Mix With Chopsticks To Keep Bean Curd From Sticking Together. Simmer 2 Minutes. While Stock Is Simmering, Heat Wok And Add Peanut Oil. Heat Oil For 10 Seconds; Then Add Shredded Pork; Stir Vigorously With Spatulas Until Pork Loses Its Brown Color And Turns White. At This Point, Add Mushrooms, Cloud Ear, Lily Flower And Bamboo. Stir 15 Seconds Over High Heat; Add To Stock. Bring Stock Back To Simmer And Slowly Thicken With Cornstarch Mixture, Adding A Little At A Time Until Desired Thickness Is Reached. Remove From Heat And Slowly Add Beaten Egg, Dripping And Folding A Little At A Time. Top Soup With Diced Scallions And Sesame Oil. Serve Immediately. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sour Soup With Rice Noodles (05-11-93) (2:37) 5 C Chicken Stock, Strained And Fairly Clear 1/8 Lb Boneless Pork Butt 4 Black Mushrooms 1/3 C Dried Bamboo Shoot Tips, Soaked And Shredded 1 Green Onion 1/2 C Rice Stick Noodles, Soaked 1 T Thin Soy Sauce 1 Pinch Sugar 2 T White Vinegar 1/2 T Sesame Oil Preparation: Wash And Soak Mushrooms In Warm Water For 30 Minutes; Shred. Wash And Soak Dried Bamboo Shoots In Warm Water For 1 Hour; Shred In 1" Pieces. Slice Pork Butt Into 1" Matchsticks. Wash And Trim Green Onion, Shred On The Bias Into 1" Pieces. Soak Rice Stick Noodle In Warm Water Until Soft. Cooking Soup: In Sauce Pan, Heat Broth. When It Reaches Gentle Boil, Add Pork, Mushrooms, Bamboo Shoots, Soy Sauce And Sugar; Simmer 10 Minutes. Add Soaked Rice Stick Noodles; Simmer For Another 10 Minutes. A Minute Before Removing From Heat, Add Vinegar And Sesame Oil; Stir. Remove To Serving Bowl; Garnish With Shredded Green On- Ions. Serve. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Southwestern Meatball Soup (05-01-93) (19:32) Servings: 6 3/4 Lb Ground Beef 3/4 Lb Ground Pork 1/3 C Uncooked Long Grain Rice 1 X Egg, Slightly Beaten 1 T Dried Oregano 1 Ds Salt & Pepper, To Taste 1 X Med Onion, Peeled & Minced 1 X Clove Garlic, Crushed 2 T Salad Oil 1/2 C Tomato Paste 10 C Beef Bouillon 1/2 C Chopped Fresh Coriander Can Substitute Parsley For Coriander, If Necessary. Combine Beef, Pork, Rice, Egg, Oregano, 1 Teaspoon Salt And 1/4 Teaspoon Pepper (Or To Taste) In A Large Bowl. Shape Into Small Balls, About The Size Of Golf Balls. Saute Onion And Garlic In Heated Oil In A Large Kettle Until Tender. Mix In Tomato Paste. Add Bouillon; Season With Salt And Pepper. Bring To A Boil. Add Meatballs And Reduce Heat. Cook Slowly, Covered, About 30 Minutes, Until Meatballs Are Cooked. Stir In Coriander Or Parsley. Serves 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sparkling Borsch 1 1 Pound Can (2 Cups) Beets 2 10 1/2 Ounce Cans Condensed Consomme 2 Tablespoons Lemon Juice Dairy Sour Cream Drain Beets, Reserving Liquid. Finely Chop Enough Beets To Make 2/3 Cup. Combine Beets, Beet Liquid, Consomme, And Lemon Juice; Chill. Stir Just Before Serving; Serve In Chilled Cups Or Bowls. Top With Sour Cream And Snipped Parsley. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spinach Soup 2 Pkg Frozen Spinach 1/4 Cup Chopped Onion 1/3 Cup Sifted Flour 1 Tablespoon Salt 1/4 Cup Peanut Oil 1/4 Teaspoon Pepper Dash Nutmeg 6 Cups Milk+ Water I Cook Frozen Chopped Spinach In Unsalted Water According To Directions And Drain. Heat Oil In Large Saucepan. Add Onion And Saute Until Transparent (5 Min). Remove From Heat. Blend In Flour, Salt, Pepper And Nutmeg. Stirring Constantly, Gradually Add Milk, Then Add Spinach. Cook Over Medium-High Heat (About 15 Minutes). Stir Often To Prevent Scorching. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Split Pea Soup Makes About 2 Quarts 3 Quart Glass Casserole Dish 2 Cups Dried Peas 1/4 Cup Celery, Thinly Sliced 1 Carrot, Thinly Sliced 1 Small Onion, Diced 2 Cubes Vegetable Bouillon 1/4 Pound Salt Pork, Scored 1/4 Teaspoon Thyme 1 1/2 Teaspoons Salt 1 Teaspoon Pepper Place Peas In Casserole And Fill To The Brim With Water. Soak Overnight. Rinse. Add Remaining Ingredients. Cover With Plastic Wrap. Insert Probe Into Liquid. Cook On High (9); Heat & Hold At 190 Degrees For 4 Hours, Or Until Peas Are Tender And Flavors Combined. Remove Salt Pork Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Split Pea Soup 1 2 Cups Dried Split Peas (About 1 Pound) 2 Quarts Water 1 Ham Bone 1/2 Cup Minced Onion 1 Cup Minced Celery 1 Sprig Parsley 1/4 Teaspoon Pepper In Large Kettle, Heat Peas And Water To Boiling; Boil Gently 2 Minutes. Remove From Heat; Cover And Let Stand 1 Hour. Add Remaining Ingredients. Heat To Boiling; Cover And Simmer 2 1/2 To 3 Hours Or Until Peas Are Soft And Mushy. Remove Bone; Trim Meat From Bone And Add To Soup. If You Wish, Thin Soup With Milk Or Water. Season To Taste. Makes 6 Servings 1 Cup Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Split Pea Soup 2 1 Pound (2 1/4 Cups) Green Split Peas 1 Meaty Ham Bone (1 1/2 Pounds) 1 1/2 Cups Sliced Onion 1 Teaspoon Salt 1/2 Teaspoon Pepper 1/4 Teaspoon Dried Marjoram, Crushed 1 Cup Diced Celery 1 Cup Diced Carrots Rinse Peas; Combine With 2 Quarts Water, Ham Bone, Onion, Salt, Pepper, And Marjoram. Bring To Boiling; Cover, Reduce Heat, And Simmer (Don't Boil) 1 1/2 Hours. Stir Occasionally. Remove Bone; Cut Off Meat And Dice. Return Meat To Soup; Add Celery And Carrots. Cook Slowly, Uncovered, 30 To 40 Minutes. Serves 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Split Pea Soup 3 (05-01-93) (19:17) Servings: 6 1 Lb Smithfield Ham, Bits/Pieces 1 Ea Large Onion, Chopped 1 Ga Water 2 Lb Split Peas 3 Ea Large Carrots, Chopped Fine 2 Ea Celery Stalks W/ Leaves Separate Fat From Meat. Fry Fat In Soup Pan. When Crisp, Discard Solids. Fry Onion In The Fat. Add Lean Ham Pieces. Toss A Few Minutes More. Add Water, Peas, Carrots, And Celery (Center Portion With Leaves, Chopped Fine). Cover And Cook Slowly Until Peas Are Mushy. Do Not Puree. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Split Pea Soup 4 (11-03-93) (22:31) 12 Cup Chicken Stock 1 Pound Beef Soup Bones (Optional) 1 Pound Green Or Yellow Split Peas Or Lentils Or Combination 1 Bouquet Garni (2 Bay Leaves, 1/2 T Thyme, A Few Parsley Sprigs And Celery Leaves, And A Few Grains Red Pepper) 1 Clove Garlic, Chopped 6 Small Carrots, Chopped 3 Stalks Celery With Leaves, Chopped 1 Onion, Chopped 1 Leek, Split, Well Washed, And Chopped 1 Turnip, Chopped 1 T Thyme Whole Wheat Croutons Or Chopped Fresh Italian Parsley For Garnish Combine The Stock, Soup Bones, Peas, Bouquet Garni, And Garlic And Cook In A 6 Quart Stock Pot For 30 Minutes. Add The Carrots, Celery, Onion, Leek, Turnip,And Thyme And Cook An Additional Hour. Remove The Bouquet Garni And Bones. Puree All Vegetables In Food Processor Or Blender And Return To Stock. Reheat Thoroughly Before Serving. May Be Frozen For Future Use. Serves 14 (1 Cup = 1 Serving) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Split Pea Soup 5 (11-04-93) (1:06) 1 Pound Dry Green Split Peas 8 Cup Water 2 Stalks Celery Chopped Coarsely 2 Large Carrots Chopped Coarsely 1 Medium Onion Chopped Coarsely 1 T Salt 1 T Dried Thyme Crushed 1/2 T Pepper 1/4 Cup Parsley Or Half That In Dried Parsley In A Dutch Oven Combine Peas, Water, Celery, Carrots, Onion, Salt, Thyme And Pepper. Bring To Boiling; Reduce Heat. Simmer, Covered, 45 To 60 Minutes Or Until Peas Are Tender. Add Parsley. Simmer Uncovered, 45 To 60 Minutes Or Until Thick. As An Option, You Can Place 1/2 Cup Hot Cooked Brown Rice On Top Of Each Serving. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Split Pea Soup 6 (03/17/94) (16:37) Yield: 8 Servings 8 C Water 2 C Green Split Peas 1 Celery Stalk - Coarsely Chopped 1 Lg Carrot; Chopped 1 Sm Onion; Chopped 1/4 Ts Ground Thyme 1 Ds Red Pepper 1 Bay Leaf Salt, Pepper Combine Water, Peas, Celery, Carrot, Onion, Thyme, Red Pepper And Bay Leaf In Large Kettle. Season To Taste With Salt And Pepper. Boil Vigorously 20 Minutes, Then Reduce Heat, Cover And Simmer Until Split Peas Are Tender. Press Soup Through Fine Sieve And Reheat Just To Boiling Point. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Swiss Broccoli Soup (01/29/94) (23:49) Yield: 4 Servings 2 T Minced Onion 1 T Butter Or Margarine 1 Cn Heinz Homestyle Chicken -Gravy (12 Oz) 1 1/4 C Milk 1 Pk Frozen Chopped Broccoli -Cooked, Drained (10 Oz) 1 C Shredded Swiss Cheese Ds Salt Ds Pepper In 2-Quart Saucepan, Saute Onion In Butter Until Tender. Stir In Gravy, Milk And Broccoli; Heat Slowly, Stirring Occasionally. Add Cheese, Salt And Pepper; Heat Until Cheese Is Melted, Stirring Frequently. Makes 4 Servings (About 4 Cups). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Szechwan Chicken Soup (03/03/94) (13:28) Servings: 6 3 X Condensed Chicken Broth * 2 X Apples, Medium, Cored **** 3 Oz Oriental Noodles ** 6 Oz Pea Pods, Frozen, Cut Up 1/2 Ts Pepper, Red, Ground 4 X Green Onions, ***** 3 C Chicken, Cooked, Cubed, *** * 10 3/4 -Ounce Broth ** Chicken Flavored, Broken Up *** Frozen Chicken Cubes **** Cored And Coarsely Chopped ***** Onions, Bias-Sliced Into 1 1/2-Inch Length In A Large Saucepan Or Dutch Oven Stir Together Chicken Broth, Noodles And Flavoring Packet, Red Pepper, And 3 Soup Cans (3 3/4 Cups) Water. Bring To Boiling; Reduce Heat. Cover And Simmer For 10 Minutes. Stir In Remaining Ingredients. Return To Boiling. Serve At Once. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Thai Chicken Soup (11-29-93) (18:33) 2 Stalks Lemon Grass 3 T. Sliced Siamese Ginger 4 Garlic Cloves 3 Peppercorns 7 Coriander Roots 23 Shallots 4 C. Medium-Thick Coconut Milk 1 Lb. Sliced White Chicken 5 Red Chilies (Prik Khee Nu), Minced 4 T. Fish Sauce (Nam Pla) 4 T. Lime Juice 5 Kaffir Lime Leaves, Shredded 3 Chopped Coriander Sprigs Wash Lemon Grass And Trim Root Ends And Tough Layers. Alice Bottom 6 Inches Thinly. Chop 1 T. Of This. Puree Chopped Lemon Grass, 1 T. Of Sliced Ginger, Garlic, Peppercorns, Coriander Roots And Shallots. Bring 1 Cup Of Coconut Milk To Boil And Add Lemon Grass Mixture. While Stirring, Reduce Heat To Medium And Add Chicken, Remaining Coconut Milk, Ginger Slices And Lemon Grass. Bring To Boil, Reduce Heat, And Simmer Uncovered Until Chicken Is Tender. Season With Chilies, Fish Sauce And Lime Juice. Decorate Servings With Lime Leaves And Coriander Sprigs. Makes 6 Servings. To Make Coconut Milk: Blend 2 Cups Fresh Or Frozen Grated Coconut With Water. Strain Through Double Cheesecloth, Pressing Out All Liquid. This Is Thick Coconut Milk. To Get Hin Milk, Add Warm Water To Residue From First Straining. Let Stand 5 Minutes, Then Press As Before. For Coconut Cream, Refrigerate First Pressing And Cream Will Rise To Top. Refrigerate Or Freeze. Two Cups Coconut Makes 3 Cups Thick Milk, Of Which 6 Tablespoons Is Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Thai Chicken And Coconut Milk Soup (02/18/94) (13:41) Yield: 1 Servings 12 Oz Canned Coconut Milk -- Such As Chaokoh 1/4 Lb Chicken Breast In A Variation I'll Describe Below). Pour The Lime Juice On The Chicken And Let Stand While You Prepare The Rest Of The Soup. In A Medium Saucepan, Place The Coconut Milk, Lemon Grass, Grated Lime Peel, Galanga Or Ginger, And (Optionally) Chiles. (The Optional Part Is That If You Don't Want The Whole Dish To Taste Spicy, Add The Chiles Later; The Earlier You Add Them, The Hotter The Resulting Dish.) Bring The Coconut Milk To A Simmer. When The Soup Is Simmering, Add The Lime-Soaked Chicken Pieces And Stir To Distribute Them. Reduce The Heat So The Soup Stays Just Below A Boil And Cook For 12 To 15 Minutes, Or Till The Chicken Pieces Are Finished Cooking. Remove From Heat And Serve Immediately With Fresh Cilantro Leaves For Garnish. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Thai Shrimp-Chicken Soup (05-01-93) (19:29) Servings: 6 2 X Whole Chicken Breasts,Halved 6 C Water 1 X Small Onion, Peeled &Chopped 1 X Small Bay Leaf 2 X Sprigs Parsley 1/2 T Thyme 1 T Salt 1/8 T Pepper 1 X Garlic Clove, Crushed 2 T Ground Coriander 1 1/2 T Chili Powder 1 T Soy Sauce 1/2 Lb Raw Small,Shelled Shrimp * 2 C Sliced Mushrooms 6 X Scallions, With Tops,Sliced 3 C Hot Cooked Rice 1/3 C Chopped Fresh Coriander ** * Deveined ** Or Use Parsley Remove Skin From Chicken Breasts. Carefully Cut Meat From Bones And Pull Out The Pieces Of Cartilage. Cut Meat Into Strips And Set Aside. Put Bones In Large Saucepan. Add Water, Onion, Bay Leaf, Parsley, Thyme, Salt, And Pepper. Bring To A Boil. Lower Heat And Cook Slowly, Covered, 1 Hour. Strain Broth Into A Saucepan. Combine Garlic, Coriander, Chili Powder, And Soy Sauce. Stir Into Broth. Bring To A Boil. Add Chicken, Shrimp, And Mushrooms. Cook Slowly, Covered, About 5 Minutes, Until The Shrimp Turns Pink, And The Chicken Is Tender. Stir In Scallions And Fresh Coriander Or Parsley. Remove And Discard Bay Leaf. Serve In Bowls Over Or With Rice. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Thai Shrimp Soup 6 Peppercorns 8 Coriander Roots 3 Stalks Lemon Grass 4 C. Fish Stock 3 Slices Siamese Ginger 2 C. Uncooked Shrimp 3 T. Lime Juice 3 T. Fish Suace (Nam Pla) 2 To 5 Red Chilies (Prik Khee Nu), Minced 2 T. Chopped Coriander Puree Peppercorns And Coriander Roots. Trim Root And Tough Layers From Lemon Grass. Thinly Slice First Six Inches. Bring 2 C. Of Stock To Boil. Add Coriander Paste And Simmer While Adding Lemon Grass, Ginger And Shrimp. Stir In Remaining Stock And Bring To Boil. Season With Lime Juice, Fish Sauce And Chilies. Sprinkle Servings With Chopped Coriander. Makes 5-1/2 Cups, 4 To 5 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Three Flavors Soup (05-11-93) (2:38) Simple Soups Play An Important Role In Chinese Cuisine Because They Refresh The Palate Without Neutralizing Food Flavors. 5 C Light, Clear Chicken Stock 10 Fresh Medium Shrimp (Or 1/4 Lb Cooked Baby Shrimp) 8 Water Chestnuts 2 Green Onions 1 T Salt Preparation: Wash, Shell & Devein Shrimp. Slice Water Chestnuts Into Thin Circles. Mince Entire Green Onions. Bring Stock To Boil With Onions & Water Chestnuts. Add Shrimp & Salt. Taste & Correct Salt If Necessary. Return Soup To Boil. Serve. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tomato Cheese Soup (08-16-93) (1:16) Servings: 12 28 Oz 2 Undrained And Chopped 2 T Butter 2 Ea Stalks Of Celery Diced 2 Ea Cloves Of Garlic, Minced 1/2 Ea Sweet Red Pepper Diced 2 T Butter 1/2 Lb Mushrooms, Chopped 1 Ea Large Cooking Onion Diced 2 T Flour 1 T White Sugar 8 C Beef Stock 1/2 T Basil 1/2 T Rosemary 1/2 T Thyme 3 Oz Cream Cheese 1 Ea Salt And Pepper To Taste 1 Ea Parsley For Garnish Place The Tomatoes, With Juice, In A Buttered Oven-Proof Baking Dish. Add The Celery, Garlic And Red Pepper And Cover And Bake In A 325 Degree Oven For 25 Minutes. Saute The Mushrooms And Onion In The Second Batch Of Butter In A Large Stock Pot For About 8 Minutes. While Stirring, Slowly Add The Flour And Sugar, Blending Until Mixture Is Very Smooth. Add The Stock, Basil, Rosemary And Thyme, Stirring Until Soup Comes To A Boil. Add The Contents Of The Baked Tomato Pan From The Oven And Bring To A Boil. Cover And Simmer The Soup For About 30 Minutes. Meanwhile, In A Food Processor, Blend The Cream Cheese, Salt And Pepper Until Smooth. Slowly Stir The Cream Cheese Into The Soup. Garnish With Chopped Parsley. Yield: 12 Hearty Portions. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tomato Rice Soup Cook 1/2 Cup Rice And 1/4 Cup Diced Celery In 4 Cups Chicken Broth Until Rice Is Tender. Add One 10 3/4 Ounce Can Condensed Tomato Soup, 1 Dried Whole Red Chili, And Salt To Taste. Heat Through. Remove Chili. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tomato Soup Shake Combine One 10 3/4 Ounce Can Condensed Tomato Soup, 1 Cup Light Cream, 1/2 Teaspoon Ground Nutmeg, 1/4 Teaspoon Salt, And 1 Egg (Optional) In Blender Container Or Shaker. Blend Or Shake Until Smooth. Chill. (Add A Little Milk To Thin, If Desired. ) Serve In Chilled Cups Or Mugs. Sprinkle With Ground Nutmeg. Makes 4 Or 5 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Turkey And Wheat Noodle Soup 1 Turkey Carcass 1 Tablespoon Salt 2 Teaspoons Worcestershire Sauce 1 Teaspoon Dried Sage Leaves 2 Bay Leaves 3 Quarts Water Whole Wheat Noodles (Below) 1 Medium Stalk Celery, Cut Diagonally Into 1 Inch Slices 1 Medium Turnip, Cut Into 1/2 Inch Pieces 2 Medium Carrots, Cut Into 1/2 Inch Slices (About 1 Cup) 1 Medium Onion, Chopped 1 Package (10 Ounces) Frozen Lime Beans Break Up Turkey Carcass To Fit 6 Quart Kettle Or Dutch Oven. Add Salt, Worcestershire Sauce, Sage, Bay Leaves And Water. Heat To Boiling; Reduce Heat. Cover And Simmer 1 Hour. While Broth Is Simmering, Prepare Whole Wheat Noodles. Remove Bones From Broth; Remove Turkey From Bones And Cut Turkey Into Small Pieces. Skim Fat From Broth; Strain And Measure 10 Cups Broth Into Dutch Oven. Add Turkey And Remaining Ingredients Except Noodles. Heat To Boiling; Reduce Heat. Cover And Simmer 15 Minutes. Stir In Noodles Gradually. Heat To Boiling; Reduce Heat. Cover And Simmer 15 Minutes. Makes 8 Servings. Whole Wheat Noodles Mix 1/2 Cup Whole Wheat Flour, 1/2 Cup All Purpose Flour, 3 Tablespoons Milk, 1 Egg, 1 Teaspoon Salt And 1/2 Teaspoon Paprika. Roll Half Of The Dough Into Paper Thin Rectangle, 18 X 8 Inches, On Floured Cloth Covered Board. Cut Into 8 X 1/4 Inch Strips. Repeat With Remaining Dough. Let Noodles Stand Uncovered 1 Hour. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Turkey Soup (08-16-93) (1:17) Servings: 6 1 Ea Onion, Chopped 1 Ea Carrot, Chopped 1 Ea Stalk Celery, Chopped 2 T Unsalted Butter 1 T Vegetable Oil 1/4 C All Purpose Flour 4 C Chicken Stock 4 C Water 1 C Dry White Wine 1 Ea Turkey Carcass 2 Ea Sprigs Of Parsley 1/2 T Thyme 1 Ea Bay Leaf 6 Ea Peppercorns Cook Onion, Carrot And Celery In The Butter And Oil Over Moderately High Heat, Stirring For 7 To 10 Minutes Or Until Vegetables Are Golden. Add Flour And Cook Over Moderate Heat, Stirring For 2 Minutes. Stir In Stock, 4 Cups Water And Wine. Bring To A Boil. Add Turkey Carcass Broken In Pieces, Parsley, Thyme, Bay Leaf And Peppercorns. Simmer Soup, Partially Covered, Skimming Any Froth As Ti Rises To Surface, For About 1 1/2 Hours. Strain Soup Into Heated Tureen, Pressing Hard On The Solids. Serve Or Cool And Store. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Turkey Soup Continental (08-16-93) (1:18) Servings: 8 1/4 C Butter Or Margarine 2 T Finely Chopped Onions 1 C Cooked Turkey 2 C Diced Raw Potatoes 1 C Diced Celery 2 C Turkey Broth 1 C Creamed Style Corn 2 C Half And Half Cream 1 T Salt 1/4 T Paprika 1/4 T Ginger 1/8 T Pepper 2 T Chopped Parsley In A Large Soup Pot, Saute Onions In Melted Butter. Add Turkey, Potatoes, Celery And Broth. Simmer Until Vegetables Are Tender-Crisp. Add Corn, Cream And Seasonings. Heat Thoroughly, Stirring Occasionally. Garnish With Parsley And Serve With Crusty Rolls. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Two Bean Soup (05-09-93) (18:33) Servings: 4 1 1/4 C White Beans; Dry 4 Oz Ham; Cubed 1 C Cut Green Beans; * 1/4 C Celery; Diced 1 Ea Green Onion; Diced 1 Ea Onion; Yellow, Diced 1 Ea Potato; Peeled & Diced 1 T Butter 2 T Unbleached Flour 3/4 C Beef Broth 1/2 T Salt 1/4 T Pepper ----------------------------------Garnish---------------------------------- 1 Ea Parsley; Sprig * Beans Can Be Either Fresh Or Frozen. Do Not Use Canned. Cover White Beans With Cold Water And Soak Overnight. Drain And Place Beans In A 2-Quart Saucepan. Add Ham And Enough Cold Water To Cover Beans By 1 Inch. Bring Water To A Boil And Simmer For About 1 Hour Or Until Beans Are Tender. Add Green Beans, Celery, Onion And Potato. Add Enough Water To Cover The Vegetables; Simmer For 20 Minutes. In A Frypan Melt Butter And Stir In Flour. Cook, Stirring Until Lightly Browned. Remove From Heat And Stir In Heated Beef Broth. Cook Mixture Until Smooth. Stir Mixture Into The Soup And Simmer Until Soup Is Thickened And Vegetables Are Tender. Season With Salt And Pepper. Garnish With Chopped Parsley And Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vegetable Frank Soup 2 Cans (10 1/2 Ounces Each) Beef Broth (Bouillon) 1 Can (28 Ounces) Tomatoes 2 Cloves Garlic, Minced 2 Tablespoons Butter Or Margarine 1 1/2 Teaspoons Basil Leaves 1 Teaspoon Salt 1/8 Teaspoon Pepper 3 Carrots, Cut Into Thin Strips 2 Small Onions, Thinly Sliced 6 Frankfurters, Sliced 1 Pound Zucchini, Sliced In Large Saucepan, Mix All Ingredients Except Frankfurters And Zucchini. Cover And Simmer 20 Minutes. Stir In Frankfurters And Zucchini; Heat To Boiling. Reduce Heat; Cover And Simmer 10 Minutes. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vegetable Gumbo (11/02/94) (21:28) Yield: 6 Servings 1 Onion, Chopped 1/2 Green Pepper, Diced 2 Ribs Celery, Diced 1 Clove Garlic, Minced 1 Lb Okra, Sliced, Fresh, Frozen 1 Lb Tomatoes, Fresh, Or Canned 2 C Corn, Fresh, Frozen, Canned 1 Ts Vegetable Bouillon Granules 1/2 C White Grape Juice 1/2 C Water 1/4 Ts Tabasco Sauce 1/4 Ts Paprika 2 Tb Fresh Chopped Parsley 1 Tb Basil Or Rosemary, Minced Vegetable Coating Spray Method: In A Large Heavy Stew Pot, Place Bouillon And 1/2 C White Grape Juice, Onion, Green Pepper, Celery Garlic, Cook Until Tender, 5-7 Minutes. Add Other Ingredients, Cook Over Low Heat, Stirring Occasionally To Keep From Sticking To Bottom. Cover And Simmer Gently Until Corn And Okra Are Done. (Or Simmer In Crockpot 6-7 Hours) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Vegetable Soup Makes About 2 1/2 Quarts 3 Quart Covered Glass Covered Casserole Dish 4 Beef Shanks 6 Cups Water 4 Beef Bouillon Cubes 1 Can (16 Ounces) Whole Tomatoes 1 Can (16 Ounces) Tomato Sauce 4 Carrots, Sliced 4 Stalks Celery, Sliced 2 Large Onions, Cut Into Bite Size Chunks 2 Teaspoons Salt 1 Teaspoon Pepper 1 Teaspoon Italian Seasoning (Optional) 1 Can (12 Ounces) Corn 1 Package (9 Ounces) Frozen Green Beans In 3 Quart Casserole, Combine All Ingredients Except Corn And Beans. Cover With Plastic Wrap. Insert Probe Into Liquid. Cook On High (9); Heat & Hold At 190 Degrees For 2 Hours, Or Until Meat Pulls Away From Bone. Add Corn And Green Beans During Last Half Hour Of Cooking. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vegetable Soup 1 3 Pounds Beef Shank 1 1 Pint 2 Ounce Can Tomato Juice 1/3 Cup Chopped Onion 4 Teaspoons Salt 2 Teaspoons Worcestershire Sauce 1/4 Teaspoon Chili Powder 2 Bay Leaves 1 1 Pound Can (2 Cups) Tomatoes 1 Cup Diced Celery 1 8 3/4 Ounce Can Whole Kernel Corn 1 Cup Sliced Carrots 1 Cup Diced Potatoes 1 10 Ounce Package Frozen Limas Combine Meat, Tomato Juice, Onion, Seasonings, And 6 Cups Water In Soup Kettle. Cover And Simmer 2 Hours. Cut Meat From Bones In Large Cubes; Strain Broth And Skim Off Excess Fat. Add Meat And Vegetables; Cover And Simmer. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vegetable Soup 2 (03/14/94) (19:53) Makes 6 Servings 1 Head Broccoli 3 Cups Packages Herb-Ox Low 4 Cups Rough Chopped Salt Chicken Stock * Any Vegetables 1-2 Tbs Olive Oil 1 Cup Onions, Chopped 1 Stalk Celery, Chopped 1 Lg Baking Potato, Scrubbed 1 Carrot, Chopped And Diced Salt, Pepper, 1/2 Tsp Thyme, Tarragon Saute Onions, Carrots And Celery In Large Pot With Oil. Saute Until Translucent, Then Carmelized (Turns Light Brown. Add Chopped Vegetables, Water To Cover Vegetables. Add Chicken Packets, Stir In Thyme, And Pepper And Bring To Boil. Lower Heat And Simmer For 30-45 Minutes. Place In Blender A Cup Or So At A Time. Puree Each Batch And Empty Into Large Bowl. Rinse Pot, Replace Soup Mixture And Again Bring To Simmer Again For A Few Minutes, Stirring Occasionally. Note: At This Stage, We Allow The Mixture To Sit Until It Cools Slightly And Divide The Soup Into 3 Equal Portions. The Soup Freezes Excellently And We Do That With 2 Of The Portions. Variations: Place The Basic Soup Into A Pot. Simmer And Bring To A Boil. Add A Quarter Cup Of Milk Either Regular Or Skimmed) And Bring To Boil Again. To Add Texture To The Mix, Add Diced Potatoes And Carrots. *Serve With A Pinch Of Dried Tarragon*. A A Dollop Of No Fat Yogurt Adds Additional Smoothness. If Desired, Substitute 1/2 Cup Of Cooked Fucilli Instead Of The Potato. You May Also Substitute Frozen Corn Or Peas. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vegetable Stock (08-07-93) (15:30) Servings: 8 2 T Safflower Oil 1 X Lg Onion, Sliced 1 X Carrot, Sliced (With Greens) 1 X Stalk Celery,Sliced (W/Grns) 1 X Tomato, Cubed 1 X Potato, Cubed 1 X Turnip, Sliced (Peel If Waxy 2 X Cloves Garlic, Halved 2 Qt Plus 1 Cup Water 1 X Bay Leaf 1 X Lg Sprig Parsley 1/2 T Black Pepper In A Stock Pot, Heat Oil. Add Onion, Celery, Tomato, Potato, Turnip, And Garlic. Cook Until Vegetables Are Tender, About 10 Minutes. Add Remaining Ingredients. Cover, Bring To A Boil, Reduce Heat, And Simmer 1 Hour. Strain Stock And Discard The Vegetables, Bay Leaf, And Parsley. Makes 2 Quarts. Stock May Be Used Immediately, Refrigerated For 3-4 Days, Or Frozen For Up To 1 Month. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vegetarian Barley-Vegetable Soup (05-01-93) (19:34) Servings: 10 2 X Med Onions, Peeled & Diced 2 X Lg Carrots, Scraped & Diced 2 X Stalks Celery, Chopped 3 T Butter Or Margarine 1 Cn Tomatoes, Chopped-1 Lb 12 Oz 8 C Water 1 T Dried Basil 1/2 T Dried Thyme 2 T Salt 1/4 T Pepper 1 C Pearl Barley 2 C Frozen Green Beans Or Peas * 1 T Chopped Fresh Dill * (Cut Up The Frozen Green Beans Or Green Peas To Make 2 Cups) Saute Onions, Carrots, And Celery In Heated Butter Or Margarine In A Large Kettle For 5 Minutes. Add Tomatoes, Water, Basil, Thyme, Salt, And Pepper. Bring To A Boil. Stir In Barley And Lower Heat. Cook Slowly, Covered, 1 1/2 Hours, Until Barley Is Tender. Stir In Beans Or Peas During Last 10 Minutes Of Cooking. Remove From Heat And Stir In Dill. Serves 10-12. Good For Informal Lunch Or Supper. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Velvet Corn Soup (05-11-93) (2:37) 1 T Peanut Oil 4 Green Onions, Minced 1/2 T Fresh Ginger Root, Minced 3 C Chicken Stock 1 C Canned Cream-Style Corn 1/4 T Salt 1/4 T White Pepper 1 T Sugar 1 T Dry Sherry 1/2 T Msg (Opt) 2 T Cornstarch And 1/8 C Stock For Cornstarch Paste 2 Egg Whites 1 T Cooked Smithfield (Or Hickory- Smoked) Ham, Minced Wash Corn In Stock. Drain Corn, Reserving Stock; Chop Finely And Return To Stock. In A Cup, Mix Cornstarch And Cold Stock To Make Paste. In Heavy 2-Quart Saucepan, Heat Oil Until Hot. Saute Green Onions & Ginger For About 30 Seconds, Stirring Constantly To Avoid Burning. Add Stock & Corn; Stir & Bring To Just Under Boil. Add Salt, Pepper & Sugar. Simmer 15 Minutes Or Until Ready To Serve. Just Before Serving, Turn Up Heat Again To A Bubbly Boil. Dribble In Cornstarch Paste Until Soup Acquires A Waxy Translucence. It Should Still Be Thin, But Not Watery. Add Sherry. Now Beat Egg White With A Fork To A Light Froth. Turn Off Heat. Quickly Swirl In Egg Whites. Pour Into Serving Bowl. Garnish With Ham. Serve. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Venison Soup (02/17/94) (13:22) 1 Shoulder Venison, Boned Salt 2 Tbsp. Butter 2 Tbsp. Flour 1/4 Cup Sausage Meat 1 Partridge, Cleaned, Dressed And Boned 2 Slices Lean Bacon 4 Carrots, Chopped 2 Onions, Chopped 2 Leeks, Chopped 2 Sprigs Parsley 1/2 Tsp. Thyme 1 Bay Leaf 2 Cups Water Salt And Pepper To Taste Toast Triangles 2-3 Cups Stock Or Boullion Cut Venison In Large Pieces, Season With Salt, And Dredge With Flour. Brown Meat In Butter On All Sides. Place Venison In Soup Kettle Or Soup Casserole. Add Water To Cover. Cook Slowly For About 50 Minutes. Rinse The Partridge Inside And Our; Pat Dry. Fill With Sausage Meat; Skewer Opening Tightly With Toothpicks. Cut Bacon In Small Pieces And Heat In Frying Pan. Cook Partridge And Vegetables In Fat Until Golden And Tender. Add Herbs And Water. Cover Pan, Simmer 10 Minutes. Add Vegetables, Partridge, And Liquid In Which They Cooked To Venison Kettle. Cover And Let Boil Gently 25 Minutes. Skim Top. Lower Heat And Simmer 2 Hours. When Venison Is Done, Place In A Warmed Soup Tureen And Keep Hot. Remove Partridge And Take Sausage Stuffing Out Of It. Chop Or Grind Partridge. Mix Stuffing And Partridge, Season With Salt And Pepper, If Needed; Spread On Toast Triangles To Serve With Soup. Strain Soup. Add Bouillon As Needed To Make 6 Large Servings. Reheat. Pour Over Venison In Tureen. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vermont Cheddar Cheese Soup (5-14-98) 2 Cups (1/2 Liter) Shredded Cheddar Cheese 3 Tablespoons (45 Ml) Butter 4 Scallions (Including Some Of The Green Parts), Chopped 1 Small Onion, Chopped 1 Rib Celery, Chopped 3 Tablespoons (45 Ml) Flour 1/8 Teaspoon (1/2 Ml) Grated Nutmeg 1/8 Teaspoon (1/2 Ml) Pepper 2 Cups (1/2 Liter) Chicken Broth 1 Quart (1 Liter) Milk 1 Teaspoon (5 Ml) Salt 1 Tablespoon (15 Ml) Worcestershire Sauce In A Large Pot, Melt The Butter. Add The Scallions, Onion And Celery. Cook Until The Onion Softens. Sift In The Flour, Nutmeg And Pepper And Cook For 2 Or 3 Minutes Longer. Gradually Stire In The Broth. Bring The Mixture To A Boil And Simmer For 15 Minutres. Cool The Mixture Slightly. Strain Into A Bowl And Return It To The Pan. Add The Milk And Bring The Soup Just To A Boil. Gruadually Add The Cheese, Stirring To Melt Each Batch Before Adding More. Return The Soup To A Boil, Stirring Often. Taste For Seasoning, And Add Salt And Worcestershire. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vichyssoise 1 Small Onion, Grated 3 Chicken Bouillon Cubes Or 3 Teaspoons Instant Chicken Bouillon 1 Cup Water 1/4 Teaspoon Salt 2 Cups Milk 1 1/4 Cups Instant Potatoes 1 Cup Light Cream Snipped Chives Watercress In Large Saucepan, Heat Onion, Bouillon Cubes, Water And Salt To Boiling. Reduce Heat; Cover And Simmer About 10 Minutes. Remove From Heat. Add 1/2 Cup Of The Milk. Stir In Instant Potatoes With Fork; Beat Until Fluffy. Gradually Stir In Remaining 1 1/2 Cups Milk; Heat Just To Boiling. Cover And Chill. Just Before Serving, Stir In Cream. Beat Vigorously. Sprinkle Each Serving With Chives. Makes 4 Servings (1 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vichyssoise 1 (11-14-93) (17:51) 4 T Butter 1 Onion, Diced 2 Stalks Celery, Sliced 2 Large Leeks, Chopped 1 Qt Chicken Broth 3 C Sliced Potatoes 1 T Soy Sauce 1 C Cream 2 T Chives Melt Butter; Add Onion, Celery, And Leeks; Cook 20 Minutes. Place In Sauce Pan; Pour In Broth; Add Potatoes; Bring To Boil And Reduce Heat To Simmer. Simmer Until Potatoes Are Soft. Puree Soup; Add Soy Sauce. Chill; Stir In Cream. Reseason If Necessary; Garnish With Chives To Serve. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Viennese Beef Soup (05-01-93) (19:34) Servings: 8 2 1/2 Lb Beef Bones, Cracked 3 Lb Beef Chuck 3 Qt Water 2 1/2 T Salt 3/4 T Pepper 1 X Lg Onion- Peeled,Sliced Thin 2 X Med Leeks, White Parts Only 2 X Med Carrots, Scraped, Sliced 1 X Celery Root, Pared & Cubed 3 X Sm Turnips, Pared & Cubed 2 C Cauliflower, Cut Up 2 X Bay Leaves 4 X Sprigs Parsley 1/2 T Dried Thyme Taking The White Parts Of The Leek Only, Clean And Thinly Slice Them. Scald Bones And Rinse In Cold Water. Put Beef And Water In A Large Kettle; Bring To A Boil. Add Bones, Salt And Pepper. Slowly Bring To A Full Simmer; Remove Any Scum From The Top. Cook Over Low Heat, Partially Covered, 1 1/2 Hours. Again Remove Any Scum From The Top. Add Remaining Ingredients And Continue To Cook About 40 Minutes, Until Meat And Vegetables Are Tender. Remove And Discard Parsley, Bay Leaves, And Bones. Take Out The Meat And Cut Into Bite Sized Pieces, Discarding Any Gristle. Return Meat To Soup. Serves 8 To 10. You May Also Add Noodles, Rice Or Dumplings To The Finished Soup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Warm Beer Soup 1 Cup Beer 1 Cup Milk 1 Yolk Egg 1 Tablespoon Sugar 2 Whole Clove 1 Pinch Cinnamon 1/2 Teaspoon Rind Lemon 1 Tablespoon Flour 1 Dash Salt Bring Beer To Boiling, Mixed With Cloves, Sugar, Cinnamon, And Lemon Rind. Bring Milk To Boiling Point, Mixed With Flour, Salt And Add This To Beer. Add Egg Yolk. A Nourishing Soup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Watercress Soup (5-14-98) 1 Tablespoon Butter 3 Leeks (White Part Only), Chopped 1 1/2 Pound Zucchini, Peeled And Diced 4 Cups Chicken Stock 1 Bunch Of Watercress, Tough Stems Removed 1/3 Cup Heavy Cream Salt And Freshly Ground Pepper In A Large Heavy Saucepan, Melt The Butter Over Moderately Low Heat. Add The Leeks And Cook Until Softened But Not Browned, 5 To 7 Minutes. Add The Zucchini, Increase The Heat To Moderately Hight And Saute For 2 Minutes Without Browning. Add The Stock And Bring To A Boil. Reduce The Heat To Moverate And Simmer Until The Zucchini Is Just Tender, About 5 Minutes. Add The Watercress And Simmer For 1 Minutes Longer. Using A Food Processor Or Blender, Puree The Soup, In Batches, Until Smooth. Add The Cream, If Desired And Season With Salt And Pepper To Taste. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wedding Soup (12-05-93) (16:01) Servings: 20 5 Lb Stewing Chicken 1 Ea Bunch Celery, Chopped 6 Ea Sliced Carrots 2 Ea Medium Onions 1 Ea Bunch Endive 2 Ea Bunches Escarole 2 1/2 Lb Meatball Mix 1 Lb Box Pasta 2 Cn Chicken Broth Place Whole Stewing Chicken In A Large Pot With Two Whole Onions. Add 2 Cans Of Chicken Broth And Water To Desired Height Of Fluid In Pot. Season With Salt And Pepper, And Some Garlic Powder. Simmer Chicken Until It Falls Off The Bones. Remove Chicken From The Fluid, Allowing It To Cool. Remove Onions And When Cooled, Chop Into Pieces. Clean Endive And Escarole. Simmer In A Separate Pot For About 10 Minutes Or Until Wilted Looking. Drain Well And Squeeze Dry. Chop Into Small Pieces. Add To The Chicken Broth Along With Celery, Onions And Carrots. Debone The Chicken And Chop Into Small Pieces. Add To The Pot. Make Tiny Meatballs Using Meatball Mix ( A Mix Of Ground Pork And Ground Beef With Bread Crumbs). Simmer Tiny Meatballs In Some Water Fo A Few Minutes Until Set. Add Meatballs To The Pot. Cook All For About 3-4 Hours. Just Before Done, Cook 1 Lb Of Any Type Small Pasta. Add To The Soup. Serve And Enjoy!!! Can Sprinkle With Parmesan Cheese If Desired. Difficult And Time Consuming, But Well Worth It!!!! Variation: Mix 4 Eggs, Beaten Well, And Add 1/4 Cup Of Romano Cheese, Grated, With 1/4 Cup Bread Crumbs. Add To Soup Towards End Of Cooking Time. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= West African Lemony Chicken-Okra Soup (05-01-93) (19:31) Servings: 5 2 X Juice Of 2 Lemons 1 X Broiler Chicken, (2 1/2 Lbs) 6 C Chicken Broth Or Water 1 X Lge Onion, Peeled & Chopped 3 X Tomatoes, Peeled & Chopped 1 Cn Tomato Paste (6 Oz.) 2 C Sliced Okra (Or 1 Can 15 Oz) 1/3 C Uncooked Long Grain Rice 2 T Salt 1/4 T Pepper 1/2 T Ground Red Pepper 1 T Ground Tumeric Cut Up Broiler-Fryer Chicken. If Using Can Of Okra, Drain It Well. Rub Lemon Juice Over Chicken Pieces. Put In A Large Kettle With Chicken Broth Or Water. Bring To A Boil. Lower Heat And Cook Slowly, Covered, 12 Minutes. Add Remaining Ingredients And Continue To Cook Slowly About 30 Minutes, Until Chicken And Rice Are Tender. Remove Chicken Pieces And Debone. Cut Meat Into Small Pieces And Return To Kettle. Serves 4 To 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= West Indies Pepper Pot Soup (05-01-93) (19:34) Servings: 8 1/4 Lb Salt Pork 1 1/2 Lb Short Rib Of Beef, 3" Pieces 1 1/2 Lb Stew Beef, Cut Into 2" Cubes 12 C Water 1/2 T Dried Thyme 1 1/2 T Salt 1/4 T Pepper 1 X Lg Onion, Peeled & Diced 2 X Cloves Garlic, Crushed 2 X Scallions, With Some Tops * 2 T Salad Oil 1 X Lg Green Pepper, Cleaned ** 10 Oz Fresh Spinach, Washed, Trim 10 Oz Fresh Kale, Washed & Trimmed 1 Cn Okra , Drained (15 1/2 Oz.) 4 X Med Sweet Potatoes, *** 1 X Lg Tomato, Peeled & Cubed * Cleaned And Sliced ** And Chopped *** Peeled And Cubed Put Salt Pork And Short Rib Pieces In A Large Kettle; Brown Ribs On All Sides. Add Stew Beef And Brown On All Sides. Pour In Water And Slowly Bring Just To A Boil. Skim. Add Thyme, Salt, And Pepper. Lower Heat And Simmer, Covered, 1 Hour, Occasionally Removing Any Scum That Rises To The Top. While Meat Is Simmering, Saute Onion, Garlic, And Scallions In Heated Oil In A Skillet Until Tender. Add Green Pepper And Saute 1 Minute. Remove From Heat And Set Aside. After Meat Has Cooked 1 Hour, Add Sauteed Vegetables And Other Ingredients To The Kettle. Continue To Cook Slowly, Covered, About 30 Minutes, Until Vegetables And Meat Are Cooked. Remove From Heat And Cool Slightly. Take Out Short Ribs And Cut Off And Discard Any Fat. Cube Meat And Return To Kettle. Reheat, If Necessary. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Whiskey Flavored Crab Soup (02/02/94) (20:15) Serves 4 To 6 1 Pound Crab Meat 1/2 Cup Milk 2 Tablespoons Butter Cream Sauce: 3 Tbsp Butter 3 Tbsp Flour 2 Cups Milk 1-1/2 Cups Heavy Cream 4-5 Tbsp Scotch Whiskey Chopped Parsley Salt And Pepper Heat The Crabmeat In The Milk And Butter. Make The Cream Sauce By Cooking The Butter And Flour Together Slowly For 2 Minutes, And Then Whisking In The Milk, And Salt And Pepper To Taste. Bring To A Boil And Whisk Until Smooth. Add The Heavy Cream, And When Simmering Immediately Add The Crabmeat. When It Is Just At The Boiling Point Stir In The Whiskey. Serve In Heated Cups With A Sprinkling Of Parsley. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= White Bean Soup (05-09-93) (18:33) Servings: 8 1 Lb Navy Beans; Dry 3 Qt Water 1 Ea Ham Bone Or Hock; Smoked 2 T Parsley; Chopped 1 C Onions; Finely Chopped 1 Ea Garlic; Clove, Minced 2 C Celery &Tops; Finely Chopped 1 1/2 T Salt 1/2 T Pepper Cover Beans With Water In Large Pot Or Soup Kettle And Soak Overnight. Rinse Beans Well And Return To Pot With Ham Bone And 3 Quarts Of Water. Simmer, Uncovered, For 2 Hours. Add Parsley, Onions, Garlic, Celery And Tops, Salt And Pepper. Simmer, Uncovered, For 1 Hour Or Until Vegetables Are Tender. Remove Ham Bone, Dice The Meat, And Add Meat To Soup. Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= White Gazpacho (02/12/94) (16:38) Servings: 6 4 T Instant Chicken Bouillion Or 4 Ea Cubes Chicken Bouillion 2 C Boiling Water 3 Ea Med Cucumbers 16 Oz (1 Pk) Sour Creem 2 T Lemon Juice 1/4 T Garlic Powder 1/4 T Pepper Pare And Seed Cucumbers. Cut Into Cubes So That You Have About 3 Cups Of Cubes. In Small Saucepan, Dissolve Bouillion In Water. Cool Completely. In Blender Or Food Processor, Blend Cucumber With 1/2 Cup Bouillon Liquid Until Smooth. In Medium Bowl, Combine Cucumber Mixture, Remaining Bouillon Liquid, Sour Cream, Lemon Juice, Garlic Powder And Pepper; Mix Well. Chill Thoroughly. Garnish As Desired. Serve With Condiments. Refrigerate Left Overs. Suggested Condiments: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= White Stock Combine One 3 To 4 Pound Veal Knuckle, Cut In Several Pieces, 3 Quarts Cold Water. 2 Stalks Celery, 1 Onion, Quartered, 1 Carrot Sliced, 2 Sprigs Parsley, 2 Cloves Garlic, 1/2 Bay Leaf, 8 Whole Black Peppercorns, And 1 Tablespoon Salt In Soup Kettle. Simmer (Don't Boil), Uncovered, 5 Hours. Strain. Clarify, If Desired (See Recipe For Brown Stock). Use In Cream Soups For Part Or All Of The Milk. Makes 2 Quarts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Winter Carrot Soup (08-07-93) (15:38) Servings: 5 1 T Safflower Oil 4 X Carrots, Grated 1 X Med Onion, Chopped (1/2 Cup) 4 C Vegetable Stock 6 Oz Can Tomato Paste (2/3 Cup) 1 T Soy Sauce 1/2 T Thyme 1/4 T Ground Cumin 1/4 T Black Pepper Garnish: Scallion Curls Or Herbed Garlic Croutons (Optional). In Dutch Oven Or 4-5 Qt Saucepan, Heat Oil. Stir In Carrots And Onion; Saute Until Tender, About 5 Minutes. Add Remaining Ingredients, Increase Heat, And Cover. When Mixture Reaches A Boil, Reduce Heat To Med And Simmer For About 5 Minutes. Top With Garnish If Desired. Variations: - Add 1/2 Cup Raisins-Cook Soup Until They Are Plump & Tender. - Add 1/2 Cup Chopped Apple, Simmering Till Tender - Add 1/2 Cup Cooked Brown Rice Or 1/2 Cup Raw Cashews -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Winter Tomato Soup (01/24/94) (20:46) Yield: 2 Servings 1 Cn Campbells Tomato Soup 10oz 10 Oz Milk 5 Oz Water 1 Cn Mushroom Pieces 10oz 1 C Spaghetti Noodles 1"Pieces 1/4 Ts Oregano 1/4 Ts Garlic Powder 1/4 Ts Pepper (Black) 1/4 Ts Paprika (Hungarian) 10 Dr Tobasco Sauce 2 Oz Navy Rum (Dark) Except For The Spaghetti, Mix All Ingredients Together. Bring To The Boil Then Turn Heat To Low. Break The Spaghetti Into 1 Inch Long Pieces, Then In A Seperate Pot, Cook Until Tender; Drain And Place Spaghetti Into Soup. Stir And Bring Soup To The Boil Agian Then Turn Heat To Low. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Winter Vegetable Soup (11-04-92) (10:37) Ibm 1 Carrot 1 8 Once Sweet Or White Potato 1 Medium Onion, Chopped 1 Garlic Clove, Minced 1 10 3/4 Ounce Can Condensed Chicken Broth, Undiluted 1 Teaspoon Chicken Flavor Bouillon Granules 3/4 Teaspoon Thyme 2 Cups Coarsely Sliced Green Cabbage 1/2 10 Ounce Package Frozen, Cut Green Beans, Rinsed With Water To Thaw Cut Carrot Crosswise Into 1 Inch Pieces; If Pieces Are Thick, Cut Lengthwise Into Halves. Peel Potato; Cut Into 1 Inch Chunks. In 3 Quart Casserole, Cook Carrot, Potato, Next 5 Ingredients, And 1 Cup Water, Covered, On Microwave High 12 To 15 Minutes Until Soup Is Boiling And Vegetables Are Tender; Stir Occasionally During Cooking. Add Cabbage And Thawed Green Beans To Casserole. Cook, Uncovered, On Microwave High 4 To 6 Minutes Until Tender. Makes 6 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Woodsman's Soup 1 1/2 Pound Canned Ham (The Non-Refrigerated Type), Cut Into Cubes 2 Boxes (10 Ounces Each) Pre-Cooked Beans 1/4 Cup Instant Minced Onion 1 Tablespoon Sugar 1 1/2 Teaspoons Salt 1 Teaspoon Each Celery Salt, Onion Powder And Chili Powder 10 Cups Water In Large Saucepan, Heat All Ingredients To Boiling, Stirring Occasionally. Simmer 30 Minutes. Makes 10 Servings (About 1 Cup Each). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Yellow Squash Soup (11-04-93) (23:34) 3 Medium Size Crookneck Squash Or Golden Zucchini 2 T Olive Oil 1 Large Onion Finely Chopped 2 Cloves Garlic Minced 2 T Chopped Fresh Sage Or 1 T Rubbed Sage Dash White Pepper 1 T Tomato Paste 4 Cup Chicken Broth 2 T Lemon Juice Trim Squash And Cut Into About 1/2 Inch Cubes. Heat Oil In A 3 Or 4 Quart Pan Over Medium Heat. Add Squash, Onion, Garlic, Chopped Sage, And Pepper. Cook Stirring Often Until Onion Is Soft, About 8 Minutes. Stir In Tomato Paste And Broth. Bring To A Boil, Cover And Simmer Until Squash Is Very Tender, About 10 Minutes. Whirl About Half At A Time In The Blender Until Smooth. Return To Pan And Stir In Lemon Juice. Heat Until Steaming. Can Garnish With Sage Leaves. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Zucchini Soup (05-02-93) (21:22) Servings: 4 4 C Sliced Zucchini (Abt. 1lb) 1 Ea Small Onion, Chopped 2 T Butter Or Margarine 10 3/4 Oz (1cn) Cream Of Chick. Soup 2 C Water 1 T Salt 1/2 T Dried Basil Leaves 1/8 T Pepper Cover And Microwave Zucchini, Onion, And Margarine In 2-Qt Casserole On High (100%), Until Vegetables Are Tender, 9 To 11 Minutes. Place Soup, 1 Cup Of The Water And The Zucchini Mixture In Blender Container. Cover And Blend On Medium-High Speed Until Smooth, About 1 Minute. Return Mixture To Casserole. Stir In Remaining 1 Cup Of Water, The Salt, Basil And Pepper. Cover And Microwave On High (100%) Until Hot And Bubbly, 8 To 10 Minutes. (Can Be Refrigerated And Served Cold.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=