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A
to Z
Recipes
January 15,
2012
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I'm baaack! After having a pretty
bad cold and finally recuperating, my computer got a virus. It was a
nasty one, too. It took time (and money, darn it) to get it up and
running again. But we're now both healthy and good to go. Thanks for
your patience!
Happy
Birthday
wishes go out to my dear friend and long-time a2z'er Larry Holmes in
Toronto, Canada. He is a nonagenarian.
Go ahead... grab your dictionary. Larry, you
have been such a wonderful source of strength for me personally. You
lovingly guided me through many personal and professional hurdles. It
is unlikely this publication would exist without your intelligent and
compassionate guidance. May your special day, Tuesday - January 17th,
be the best yet and one of many, many more!
My family will be going to the Los Angeles, California area a week
beginning November 9 this year. We'll be renting a house and might have
room for a couple more. Unlike previous trips, we will announce this
once, mention it a few more times, then close it out. Waiting for folks
to decide (and pay!) places too much strain on my nerves and finances.
If you're interested in meeting with us, please let me know. Send me an
email with "LA trip" in the
subject line.
The current Monthly Theme
topic is The Other White
Meat. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
In today's issue we share recipes gathered during the last Monthly Theme topic: Soup, Stew & Chili Recipes.
You guys did a great job! We have enough to get us through many seasons
of chilly weather. Thanks to all who participated.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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I
must have a prodigious quantity of mind; it takes me as much as a
week, sometimes, to make it up.
~ Mark Twain
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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This is the most beautiful advice I
have ever received in an e-mail ...
~Shared by Treva, NC
1. Pray
2. Go to bed on time.
3. Get up on time so you can start the day unrushed.
4. Say No to projects that won't fit into your time schedule, or that
will compromise your mental health.
5. Delegate tasks to capable others.
6. Simplify and unclutter your life.
7. Less is more. (Although one is often not enough, two are often too
many.)
8. Allow extra time to do things and to get to places.
9. Pace yourself. Spread out big changes and difficult projects over
time; don't lump the hard things all together.
10. Take one day at a time.
11. Separate worries from concern. If a situation is a concern, find
out what God would have you do and let go of the anxiety. If you can't
do anything about a situation, forget it.
12. Live within your budget; don't use credit cards for ordinary
purchases.
13. Have backups; an extra car key in your wallet, an extra house key
buried in the garden, extra stamps, etc.
14. K.M.S. (Keep Mouth Shut). This single piece of advice can prevent
an enormous amount of trouble.
15. Do something for the Kid in You every day.
16. Carry a novel with you to read while waiting in line.
17. Get enough rest.
18. Eat right.
19. Get organized so everything has its place.
20. Listen to a tape while driving that can help improve your quality
of life.
21. Write down thoughts and inspirations.
22. Every day, find time to be alone.
23. Having problems? Talk to God on the spot. Try to nip small problems
in the bud. Don't wait until it's time to go to bed to try and pray.
24. Make friends with Godly people.
25. Keep a folder of favorite scriptures on hand.
26. Remember that the shortest bridge between despair and hope is often
a good 'Thank you God .'
27. Laugh.
28. Laugh some more!
29. Take your work seriously, but not yourself at all.
30. Develop a forgiving attitude (most people are doing the best they
can).
31. Be kind to unkind people (they probably need it the most).
32. Sit on your ego.
33 Talk less; listen more.
34. Slow down.
35. Remind yourself that you are not the general manager of the
universe.
36. Every night before bed, think of one thing you're grateful for that
you've never been grateful for before. GOD HAS A WAY OF TURNING THINGS
AROUND FOR YOU.
'If God is for us,
who can be against
us?' (Romans 8:31)
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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CREAM SOUP BASE
~Shared by Treva, NC
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8
"Use this roux-thickened soup base made with chicken bouillon cubes as
a canvas to create an endless variety of cream soups from the palate of
your imagination."
1/2 cup butter
6 tablespoons all-purpose flour
2 cups milk
2 cubes chicken bouillon
ground black pepper to taste
1. Melt butter in a saucepan. Add flour and make a paste. Add milk and
bouillon cubes. Cook over low heat until thickened. Add pepper to
taste. Add more milk when adding the other soup ingredients, depending
on the thickness you desire.
2. To this base you may add steamed broccoli and American cheese; or
chunks of baked potato (peel and all) with American cheese, bacon
pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks
that have been cleaned well, steamed, and chopped; or cooked asparagus
cut in pieces (if canned asparagus is used, add some of the liquid as
well), topped with grated cheese and bacon pieces.
HOMEMADE CREAM-STYLE
SOUP MIX
~Shared by Maggie,
TX
Who has a half can of cream of "something" soup in their pantry? Those
who cook for two or those who make larger dinners often need 1/2 or 1
& 1/2 cans of soup for recipes. This is a great way to always have
cream soup in the cupboard. It is a great base for sauces and gravies,
too!
16 Batches
Prep/Total Time: 10 min.
Ingredients
2 cups nonfat dry milk powder
1/2 cup plus 2 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 teaspoons dried parsley flakes
2 teaspoons dried minced onion
1 teaspoon dried celery flakes
1 teaspoon dried minced garlic
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
Directions
In a small bowl, combine all ingredients. Store in an airtight
container in a cool dry place for up to 1 year. Use as a substitute for
half of a 10-3/4-oz. can of condensed cream of chicken, mushroom or
celery soup. In a microwave-safe bowl, whisk 2/3 cup water and 3
tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2
minutes or until thickened and bubbly, whisking occasionally. For
mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery
soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped
celery rib.
Yield: 3 cups (16 batches).
Nutrition Facts: 3 tablespoons equals 87 calories, trace fat (trace
saturated fat), 3 mg cholesterol, 715 mg sodium, 15 g carbohydrate,
trace fiber, 6 g protein.
Source: Taste of Home Cooking for 2 Fall 2006, p 17
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: The Other White
Meat
Surely everyone recalls the
commercials from the National Pork Board for almost 25 years. "The
other white meat" lovingly referred to pork. We love pork at my house
and use it often. I have oodles of recipes to share. I hope you do, too
because that's what we're doing as this month's Monthly Theme topic.
Please share your recipes using pork. We will
collect them through this month and publish them on the first Sunday of
the following month. Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"The Other White Meat". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of the month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: The
Other White Meat.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "The Other White
Meat" has a deadline of January 31,
2012,
and will be posted on February 5, 2012.
Please
use this email
link to submit a recipe for theme
recipes: The
Other White Meat. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Classy Insults
~Shared by Mary H.,
Montreal, Canada
"He has all the virtues I dislike and none of the vices I admire."
Winston Churchill
"A modest little person, with much to be modest about."
Winston Churchill
"I have never killed a man, but I have read many obituaries with great
pleasure."
Clarence Darrow
"He has never been known to use a word that might send a reader to the
dictionary."
William Faulkner (about Ernest Hemingway)
"Poor Faulkner. Does he really think big emotions come from big words?"
Ernest Hemingway (about William Faulkner)
"Thank you for sending me a copy of your book; I'll waste no time
reading it."
Moses Hadas
"He can compress the most words into the smallest idea of any man I
know."
Abraham Lincoln
"I've had a perfectly wonderful evening. But this wasn't it."
Groucho Marx
"I didn't attend the funeral, but I sent a nice letter saying I
approved of it."
Mark Twain
"He has no enemies, but is intensely disliked by his friends."
Oscar Wilde
"I am enclosing two tickets to the first night of my new play, bring a
friend... if you have one."
George Bernard Shaw to Winston Churchill
"Cannot possibly attend first night, will attend second... if there is
one."
Winston Churchill, in response
"I feel so miserable without you, it's almost like having you here."
Stephen Bishop
"He is a self-made man and worships his creator."
John Bright
"I've just learned about his illness. Let's hope it's nothing trivial."
Irvin S. Cobb
"He is not only dull himself, he is the cause of dullness in others."
Samuel Johnson
"He is simply a shiver looking for a spine to run up."
Paul Keating
"He had delusions of adequacy."
Walter Kerr
"There's nothing wrong with you that reincarnation won't cure."
Jack E. Leonard
"He has the attention span of a lightning bolt."
Robert Redford
"They never open their mouths without subtracting from the sum of human
knowledge."
Thomas Brackett Reed
"He inherited some good instincts from his Quaker forebears, but by
diligent hard work, he overcame them."
James Reston (about Richard Nixon)
"In order to avoid being called a flirt, she always yielded easily."
Charles, Count Talleyrand
"He loves nature in spite of what it did to him."
Forrest Tucker
"Why do you sit there looking like an envelope without any address on
it?"
Mark Twain
"His mother should have thrown him away and kept the stork."
Mae West
"Some cause happiness wherever they go; others, whenever they go."
Oscar Wilde
"He uses statistics as a drunken man uses lamp-posts... for support
rather than illumination."
Andrew Lang (1844-1912)
"He has Van Gogh's ear for music."
Billy Wilder
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
OLIVE GARDEN PASTA E
FAGIOLI
~Shared by Anita,
Battle Ground, WA
1 (1 1/2) Tbs. Olive Oil
1 (1/2 lb. Mild Italian Sausage) optional (I use Hot Italian sausage
for extra seasoning)
2 (1) lb. Ground beef
12 oz. (1 med.) Onion; chopped (1 large= 12 oz)
14 oz. (1 large) Carrots; slivered (14 oz. = 3 cups = about 4 carrots)
14 oz. (2 stalks) Celery; diced (14 oz = 3 cups = 6-7 stalks)
48 ( 28) oz. Tomatoes; canned, diced
2 C.(1 can) cooked Dark Red Kidney beans
2 C (1 can) cooked White kidney beans (I use Light Red, the cost of the
white is not justified in flavor)
88 oz. (3 cans 14.5 oz each), Beef Broth Plus 1 cup water and 1 t. beef
base
3 (1 1/2) tsp. Oregano
2 1/2 (1 1/4) tsp. Pepper
5 tsp.(2 ½) Parsley; fresh chopped (I used 1 tsp. Dried when I
don’t have fresh)
1 1/2 (3/4) tsp. Tabasco sauce
48 oz. (28 oz can) Spaghetti sauce (I use Hunts, this was suggested by
original contributor)
8 (4) oz. dry pasta Shell macaroni; or other pasta (I use
fussili)
Sauté beef in oil in large 10-qt. (6qt.) pot until beef starts to
brown. Add onions, carrots, celery and tomatoes and simmer for about 10
minutes. Drain and rinse beans and add to the pot. Also add beef stock,
oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped
parsley. Simmer until celery and carrots are tender, about 45 minutes.
Makes 9 qts. of soup!
**Quantities in ( ) are for half of the recipe.
OLIVE GARDEN POTATO
SAUSAGE SOUP
(Zuppa Tosccana)
~Shared by Anita,
Battle Ground, WA
I have not tried the recipe, but when I worked at Olive Garden I made a
copy of this recipe so it is in bulk you will have to cut it down.
Yield: 4 1/2 gal. (4 1/2 qt.)
4 (1) lbs. ground sausage (I use hot Italian for flavor and spice)
8 (2) fl oz. chicken base (2 oz = 2 Tbs.)
1 (tsp.) tbsp. crushed red pepper
2 1/2 (10 cups) gal. hot water (I use 8 cups for smaller version)
8 (2) oz bacon, diced, precooked (2 oz. = 4 slices)
10 (2 1/2) lbs. potatoes, 1/4" sliced (2 `/1 lbs = 8 cups sliced)
2 (1/2) lbs. yellow onions, 1/8" chop (1 med. Onion)
1 (1/4) lb. kale, fresh 3/4" cut ( I use full bunch. of kale less the
stems)
2 (1/2) fl oz. garlic puree (2 Tbs.) (this is roasted garlic, mashed)
32 (8) fl oz. heavy cream (I use 16 oz of cream)
Preheat pot to med-high heat. Add sausage, red pepper. Cook until
internal temp reaches 165 F, approx 10 min. Break up large pieces
remove from pot drain well. Place bacon & onion in pot. cook until
onions are transparent approx 15 min. Add garlic puree. Saute 1 min.
Add water & chicken base. Stir w/ wire whip until chicken base is
dissolved. Bring to a boil. Add potatoes cook until tender, approx. 15
min. Reduce heat to med. Break up potato w/ masher; add kale, sausage,
and cream. Simmer 5 min. (I simmer until kale is cooked.)
**Quantities in ( ) are for half of the recipe.
SPICY PORK SOUP
~Shared by Jean,
Syracuse, NY
1 tablespoon sesame oil
1/2 pound pork tenderloin, cut into short strips
5 green onions, sliced
1 tbsp. ginger, peeled and sliced
4 cups chicken broth
4-1/2 ounces fresh linguine, cut in half
1-1/2 cups bean sprouts
3 tbsp. soy sauce
cayenne pepper to taste
Heat sesame oil in a large, heavy saucepan over medium high heat. Add
pork, green onions, ginger and sauté for one minute. Add chicken broth,
pasta, sprouts and soy sauce. Bring soup to a boil. Reduce heat to
medium low and simmer until pork is cooked through and linguine is
tender. Season to taste with cayenne pepper and serve.
Makes 4 servings
CROCKPOT MEXICAN
CORN CHOWDER
~Shared by Jean,
Syracuse, NY
14 sm. potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 tbsp. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp + margarine
1 lg. onion, diced fine
1 green pepper, diced fine
Seasonings*
2 c. medium Cheddar cheese, shredded
1 1/2 c. Monterey Jack cheese, shredded
Cover potatoes with water and boil gently, uncovered until you can
pierce them easily with a fork. Add sauteed onion and green pepper.
Stir in corns, chilies and seasonings (*Lawry's season salt, garlic
powder, dash of Worcestershire sauce). Heat until bubbly. Place in
large (5-6 qt.) crockpot on high until it bubbles again and then turn
to low. Stir in shredded cheese. Simmer on low for at least 1 hour.
GREEK-FLAVORED
SPINACH AND ORZO SOUP
~Shared by Jean,
Syracuse, NY
6 to 8 servings
A lively, lemony soup that comes together quickly.
1 1/2 tablespoons olive oil
1 cup chopped onion or sliced leek
1 large red bell pepper, diced
2 to 3 cloves garlic, minced
3/4 cup orzo (rice-shaped pasta)
1 vegetable bouillon cube
16-ounce can diced tomatoes
5 to 6 ounces fresh spinach, rinsed, stemmed, and chopped
1/4 cup chopped fresh parsley or dill, or a combination, or more to
taste
Juice of 1 lemon
Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion or leek and saute over medium
heat until translucent, about 5 minutes. Add the red pepper and garlic
and saute the vegetables for another 5 to 8 minutes, or until the onion
or leek turns golden and the red pepper softens.
In the meantime, cook the orzo in a separate saucepan until al dente.
When done, drain.
Add the 5 cups water, the bouillon cubes, and tomatoes to the soup pot.
Bring to a simmer, cover and simmer gently for 10 minutes.
Add the cooked orzo to the soup along with the spinach and herbs. Stir
in the lemon juice, then season with salt and pepper. Serve at once.
BEER, CHEESE AND
POTATO SOUP
~Shared by Jean,
Syracuse, NY
Serving Size: 8
2 medium baking potatoes
1 can beer (12 oz)
1 cup canned diluted chicken broth
1 teaspoon Worcestershire sauce
1/2 cup half and half
1/4 cup cornstarch
1 jar process cheese spread (16 oz)
1 cup milk
1/4 teaspoon ground red pepper
6 slices bacon cooked and crumbled
1/2 cup shredded sharp cheddar cheese (2 oz)
chopped fresh chives
Wash potatoes and pat dry. Prick each potato several times with a fork.
Bake at 400° for 1 hour or until done. Let cook completely; peel
potatoes, and cut into chunks. Set aside. Combine beer, broth, and
Worcestershire sauce in a 3-qt saucepan. Cook over medium heat for 4 to
6 minutes or until hot. Combine half and half and cornstarch; stir
well. Add cornstarch mixture, cheese spread, milk, and red pepper to
beer mixture; stir well. Cook, stirring constantly, 4 minutes or until
thickened and bubbly. Add reserved potato chunks; cook 2 minutes or
just until thoroughly heated. To serve, ladle soup into individual
serving bowls. Top each serving with crumbled bacon, shredded cheese
and chives.
ITALIAN CUCUZZA STEW
~Shared by Linda
H., Rosharon, TX
Servings: 10-12
1 lb lean ground beef
1 tablespoon olive oil
1 large red onions, sliced
2 -3 celery ribs, chopped
1 1/2 cups carrots, sliced
4 -5 garlic cloves, crushed and chopped
1 cucuzza, peeled and cubed
1 (28 ounce) cans whole tomatoes
1 fresh bay leaves
1 teaspoon dried thyme
6 cups water
salt & fresh ground pepper
Brown the ground beef in a skillet, drain and set aside.
In a large dutch oven, add the olive oil and sauté the onion, celery,
carrot, and garlic for about 4-5 minutes, or until the onions are
translucent.
Add the ground beef to the pot along with the can of whole tomatoes,
add the cucuzza, and the rest of the ingredients. Bring to a boil and
simmer, uncovered for around 45 minutes or until the squash is cooked.
Nutrition Facts
Serving Size: 1 (329 g), Calories 135.3, Total Fat 6.1g, Saturated Fat
2.0g
Cholesterol 29.4mg, Total Carbohydrate 9.9g, Dietary Fiber 2.0g,
Protein 10.7g
CHAMOMILE CHICKEN
SOUP
~Shared by Linda
H., Rosharon, TX
Whether you feel great or not so great, few things are more comforting
than chicken soup and chamomile. So.. why not serve both at once?
1 whole skinless chicken
7 ½ quarts water
12 bags Celestial Seasonings® Chamomile Herbal Tea
4 cups chopped cauliflower (approx. 2 small heads)
4 cups chopped celery (7-8 stalks)
2 large yellow onions, chopped
4 cups chopped carrots (7-8 carrots)
1 cup uncooked rice (white or brown)
Place the chicken and water in a large stock pot, bring to a boil and
simmer until cooked through (about 50 minutes). Remove the chicken and
set aside to cool. When cool, remove the chicken meat from the bone and
cut into bite-sized pieces. Add the tea bags to the broth, bring to a
boil for 7 minutes, then remove and discard the bags. Add the chicken,
cauliflower, celery, onions, carrots, and rice to the pot. Add salt and
pepper to taste. Simmer on low heat for approx. 2 hours. Serve with a
hearty whole-grain bread.
MIRACLE SOUP
~Shared by Marilyn
M., Canton, OH
A potful every two to three days is all you need to drop pounds fast!
1 Tbsp. olive oil
1/4 cup chopped fresh ginger root
1/4 cup chopped garlic
2 (32 oz) packages fat-free chicken broth
1/2 cup cornstarch
1 (6 oz) can mushrooms, drained
1 (8 oz) can bamboo shoots, drained
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 Tbsp. fructose (fruit sugar)
1 teaspoon crushed red pepper
2 (16 oz) packages frozen mixed stir-fry vegetables
1 pound frozen, peeled and deveined shrimp
1/4 cup chopped fresh cilantro
1 (10 oz) package frozen chopped spinach, thawed and drained
In a large pot, heat oil over medium heat. Stir in ginger and garlic
and cook 3 minutes, until tender.
Stir together 1 cup broth with cornstarch. Pour cornstarch mixture into
pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper
and remaining broth. Bring to a boil and cook until thickened.
Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer
until shrimp is opaque, about 10 minutes.
Stir in spinach until just wilted, 2 minutes. Serve at
once.
STUFFED PEPPER SOUP
~Shared by Marilyn
M., Canton, OH
1 medium onion,diced
2 bell peppers,diced
3 Tbsp.vegetable oil
2 lbs. ground beef
1/8 tsp.pepper
1/2 tsp garlic powder
1 large can beef broth
1 can spaghetti sauce (Hunts, Garlic and Herb)
1 1/2 cups instant rice
Saute onion and peppers in oil. Add ground beef, salt, pepper and
garlic powder. Brown meat then drain and return to pot. Add beef broth
and spaghetti sauce; simmer for 20 minutes on medium/low heat for 20
minutes. Raise heat and bring to a full boil. Add rice and REMOVE
from heat... Let stand for 15 minutes before serving. Even better the
second day.!!! ENJOY !! Serves 8 to 10.
BRUNSWICK STEW
~Shared by Pam, OH
This chicken stew is best served over homemade cornbread.
3 to 3 1/2 pound chicken
2 cups water
salt & pepper to taste
paprika to taste
2 cans (16 ounces) stewed tomatoes
1 can (17 ounces) whole, kernel corn, undrained
1 can (16 ounces) undrained lima beans
1 (or 2) potatoes, diced
1 chopped onion (size depends on your taste for onion)
2 Tablespoons corn starch
1/2 cup cold water
Put 2 cups water in kettle and add chicken (I put the chicken in
whole), cover, and bring to a boil, then reduce heat and simmer until
the chicken is cooked, about an hour.
Skim fat from the broth. Remove chicken from kettle and set aside
to cool.
After it's cooled, bone chicken (it's better than chewing around the
bones, trust us). Add paprika, tomatoes, corn (with liquid),
beans (with liquid), potato, and onion. (Sometimes I add cooked bacon,
too, about 1/4 pound.) Heat to boiling, reduce heat, cover and
simmer until the potatoes are done, about an hour.
Mix the cornstarch with 1/2 cup cold water and stir into stew.
Heat until it boils, stirring constantly, then boil for one minute or
until stew thickens a bit, and it's done.
We make cornbread by following the recipe on the cornmeal box and it
adds just the right flavoring to make this recipe scrumptious enough
for even Elizabeth to eat. Pete would rather substitute peas for
the lima beans, which is OK with us. We often add a can of peas
and limas and corn and green beans; whatever we happen to have.
Experiment and see what you can do.
This is from the
Quaker Corn Meal Box for excellent cornbread.
1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional - I don't add it)
1 cup skim milk
1/4 cup vegetable oil (Crisco is my choice)
1 beaten egg (or 2 egg whites, I use 1 whole egg)
Heat oven to 400 F. Grease an 8 or 9 inch baking pan.
Combine dry ingredients. Stir in milk, oil and egg, mixing just
until dry ingredients are moistened. Pour batter into prepared
pan. Bake 20 to 25 minutes or until light golden brown and a
wooden pick inserted near the center comes out clean.
SLOW-COOKER WINTER
VEGETABLE STEW
~Shared by Jim D.,
WA
Prep Time: 20 min
Start to Finish: 8 hr 40 min
Makes: 8 servings
2 cans (14.5 oz each) Muir Glen® organic diced tomatoes with Italian
herbs, undrained
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can (14 oz) vegetable broth or 1 3/4 cups Progresso® reduced-sodium
chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water hide
1. In 4- to 5-quart slow cooker, place all ingredients except
cornstarch and water.
2. Cover; cook on Low heat setting 8 to 10 hours or until vegetables
are tender.
3. Mix cornstarch and water; gradually stir into stew until blended.
Increase heat setting to High; cover and cook about 20 minutes longer,
stirring occasionally, until thickened.
Nutritional Information
1 Serving: Calories 170 (Calories from Fat 0); Total Fat 1/2g
(Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 550mg; Total
Carbohydrate 36g (Dietary Fiber 5g, Sugars 8g); Protein 4g
Percent Daily Value*: Vitamin A 80%; Vitamin C 20%; Calcium 8%; Iron 15%
Exchanges: 1/2 Starch; 1 Other Carbohydrate; 2 Vegetable Carbohydrate
Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
DUTCH POTATO SOUP
~Shared by
Patricia, Charlevoix, MI
2 cups diced potatoes
1/2 cup diced onion
3 cups water
1 teaspoon salt
1 cup chopped celery
1/2 cup grated carrot
1 quart milk
2 tablespoons butter
2 hard boiled eggs, chopped
1 tablespoon chopped fresh parsley
Bring potatoes, onion , water and salt to a boil; simmer briefly. When
potatoes are partially cooked, add celery and carrots. In a separate
saucepan, heat milk. Add to soup mixture when potatoes are soft. Just
before serving, stir in butter, eggs and parsley.
BEST EVER STEW
~Shared by
Patricia, Charlevoix, MI
2 pounds round steak cut in cubes
2 tablespoons oil
3 medium onions cut in chunks
3 carrots cut in chunks
4 stalks of celery cut in chunks
3 or 4 potatoes cut in chunks
1 tablespoon tomato paste
3 tablespoons flour
2-3 cups beef broth
Salt and pepper to taste
Brown meat in oil in heavy, ovenproof pan. Remove and set aside. Add
vegetables to pan along with a little more oil if needed; brown
slightly. Stir in tomato paste, flour and broth; season to taste.
Return meat to pan and cook on top of stove until sauce is thickened.
Bake at 325 deg oven for 2 hour or until beef is tender.
SPICY (OR NOT)
CHICKEN AND SWEET
POTATO SOUP
~Shared by Johnny,
LA
Note: Increase the red pepper flakes if you like more heat. The 1/4
teaspoon in the recipe will give gentle heat and flavor but is not
overly
spicy (as in, my kids ate it with no problem).
Serves 6-8
INGREDIENTS:
1 tablespoon butter
1 red onion, finely diced
1 red bell pepper, diced
3 ribs celery, diced
6 cloves garlic, minced
7-8 cups low-sodium chicken broth
1 1/2 pounds chicken, or turkey, cut into 1/2-inch pieces (or use about
3-4 cups of shredded, cooked chicken)
2 sweet potatoes, peeled and diced into 1/- inch pieces
1 can (14 oz.) can diced tomatoes, undrained
1/4 teaspoon red pepper flakes or more
1 teaspoon dried marjoram
1/2 teaspoon dried basil
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
DIRECTIONS:
In a large pot (4 or 5 quarts), melt butter over medium heat and add
onions. Cook, stirring often, about 5-6 minutes, until softened. Add
bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring
occasionally, until the vegetables are tender. Add remaining
ingredients (don’t add the cooked chicken, if using, you’ll add it near
the end), stir well, and bring to a low boil, reduce heat, and simmer,
uncovered, for about 40-45 minutes, until the potatoes are tender and
chicken is cooked through. If using cooked chicken, stir it in at this
point and let it heat through. Discard bay leaves and serve.
Source: Adapted slightly from Kim D., who emailed me the recipe
http://www.melskitchencafe.com/
WENDY'S CHILI
~Shared by Johnny,
LA
Now it is said that Wendy’s Chili is made from grilled hamburger
patties that didn’t make it into their burgers. We don’t have you start
out with hamburger patties, but the ground beef. We think it is easier
to start out this way when you make your own chili this way. If you
like, we suggest that you brown this hamburger very thoroughly before
making your chili.
Yield: 12 servings.
2 pounds freshly ground beef
4 cups (1 quart) tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 medium onion, chopped (about 1½ cups)
1/2 cup celery, diced
1/4 cup green bell pepper, diced
1/4 cup chili powder (you may want to use less)
1 teaspoon cumin (if you like real flavor, add more)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
In a frying pan, brown the ground beef, then drain off the fat. Put the
beef and the remaining ingredients into a 6-quart pot. Cover the pot
and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes.
You an also put this in the crock pot on low for 3 to 4 hours while the
chili simmers.
Source: CopyKat.com’s Dining Out in the Home.
POT LICKER SOUP
~Shared by Johnny,
LA
Makes 10 cups
2 (1 lb.) smoked ham hocks
1 medium onion, chopped
1 medium carrot, diced
1 tbsp. vegetable oil
1 garlic clove, chopped
1/2 cup dry white wine
1/2 tsp. salt
1/4 tsp. dried crushed red pepper
1 (14.5-oz.) can vegetable broth
1/2 (16-oz. package fresh collard greens, washed and trimmed
Bring ham hocks and 8 cups water to a boil in a Dutch oven over
medium-high heat. Boil 5 minutes; drain.
Reserve hocks; wipe Dutch oven clean.
Sauté onion and carrot in hot oil in Dutch oven over medium heat 4 to 5
minutes or until tender; add garlic, and cook 1 minute.
Add wine; cook, stirring occasionally, 2 minutes or until wine is
reduced by half.
Add hocks, 8 cups water, salt and crushed red pepper to onion mixture,
and bring to a boil.
Cover, reduce heat to low, and simmer 3 hours or until ham hocks are
tender.
Remove hocks, and let cool 30 minutes. Remove meat from bones; discard
bones. Transfer meat to an airtight container; cover and chill. Cover
Dutch oven with lid, and chill soup 8 hours.
Skim and discard fat from soup in Dutch oven. Stir in meat and
vegetable broth.
Bring mixture to a boil.
Gradually stir in collards. Reduce heat, and simmer, stirring
occasionally, 45 to 50 minutes or until collards are tender.
CHRISTY'S SOUTHERN
PLATE GROUND BEEF
STEW
~Shared by Johnny,
LA
This recipe is a great starting point. Play with ingredients and make
it your own!
1-2 lbs ground beef, cooked and drained
Carrots, diced
Onion, peeled and chopped
5-6 potatoes, peeled and diced
2-3 Cups frozen green beans
29 ounce can diced or crushed tomatoes
1-2 Cans Spicy Hot V-8 juice (I use two)
2 C water
4 Beef Boullion Cubes
1 tsp salt (more or less to taste)
Place everything in a pot except for ground beef. Bring to a boil and
reduce heat to simmering. Cover and cook for an hour until vegetables
are tender. Add ground beef, cook for another thirty minutes.
This can be assembled in the morning and put in your slow cooker all
day on low. If doing it this way, just go ahead and add the ground beef
in at the start. I add it in last to keep it a little firmer.
SHORTCUT SENATE BEAN
SOUP
~Shared by Johnny,
LA
4 cans Navy Beans, undrained
3 stalks celery, chopped
1 tsp minced garlic
1 onion, chopped
4 bullion cubes
2-4 ham hocks (or leftover ham)
1 C instant mashed potato flakes
Stick margarine or butter (1/2 C)
1 tsp salt
1 tsp pepper
Place bullion cubes in pot with six cups water. Add ham hocks or ham.
Cover and bring to a boil, reduce heat and simmer thirty minutes.
Place butter in large skillet over medium heat. Add onion, celery, and
garlic. Saute until lightly browned.
Remove ham hocks from broth and dice up when cool. Add instant potatoes
to broth and stir. Add onion mixture, beans, and diced ham. Stir in
salt and pepper. Bring to a boil, stirring constantly, and reduce heat
to simmer for thirty minutes before serving.
CAJUN SHRIMP STEW
~Shared by Johnny,
LA
Prep time: 15 min
Cook time: 50 min
Yield: About 4 to 6 servings
Ingredients:
2 pounds of small raw shrimp, peeled and deveined
3/4 cup of canola or vegetable oil
3/4 cup of all purpose flour
1 cup of chopped onion
1/4 cup of chopped green bell pepper
4 cups of shrimp stock or water, warmed
1/2 teaspoon of kosher salt
4 turns of freshly cracked black pepper
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
Pinch of thyme
2 tablespoons of chopped fresh parsley, reserve some for garnish
1/4 cup of sliced green onion, reserve some for garnish
Hot cooked rice
Instructions:
Peel and devein shrimp, pat dry, press a paper towel down on top of
them and refrigerate. Heat oil over medium high heat in a stockpot or
cast iron Dutch oven, stir in the flour and cook and stir until the
color of peanut butter, about 10 minutes. Add the onion and pepper;
cook and stir until softened. Slowly stir in the stock or water, a
little at a time, bring mixture up to a boil, reduce heat and simmer
for about 30 minutes. Add the salt, pepper, Cajun seasoning, thyme and
shrimp; simmer for another 10 minutes or until shrimp is cooked
through. Stir in the parsley and green onion; taste and adjust
seasonings. Garnish with additional parsley and green onion if desired,
served over hot cooked rice, with hot buttered French bread and a side
salad.
Source: Kitchen of Deep South Dish
http://deepsouthdish.com
SOUTHERNIZED ITALIAN
WEDDING SOUP
~Shared by Johnny,
LA
Prep time: 15 min
Cook time: 20 min
Yield: About 4 to 6 servings
Ingredients
1 tablespoon of bacon drippings, canola or vegetable oil
1 pound of spicy Hot Italian sausage
1 cup of chopped onion
1 garlic clove, minced
1 (14.5 ounce) can of stewed tomatoes
2 quarts of chicken broth or stock
1/2 tablespoon of dried parsley
1/2 teaspoon of Italian seasoning
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or Heaven Made
Best
2 cups of cooked collards, turnip, or mixed greens
2 cups of cooked black-eyed peas w/jalapeño
Kosher salt and freshly cracked black pepper, to taste
Instructions
Heat bacon fat or oil over medium to medium high heat, in the bottom of
a Dutch oven or other heavy bottomed pot. Remove casings from sausage
and cook, breaking meat up into larger sized chunks. Add the onion and
garlic to the meat and cook until the onions are tender and the sausage
is cooked completely through.
Use kitchen shears to cut up the stewed tomatoes in the can. Add, with
the juices, to the sausage; stir in the chicken broth, parsley, Italian
seasoning and Cajun seasoning and bring to a boil; reduce heat and
simmer for 15 minutes. Stir in the collards and black-eyed peas and
heat through. Taste and season with salt and pepper. Serve with
cornbread.
~Cook's Notes~
Can substitute 1 or 2 (14.5 ounce) cans of black-eyed peas, or white
beans, drained and rinsed and 1 or 2 (15 ounce) cans of collards,
turnip, mustard or mixed greens, drained or about 5 ounces of fresh
baby spinach, kale, or other tender, quick cooking greens such as
chopped, fresh turnip or mustard greens. Can also roll the raw sausage
into tiny meatballs, if you prefer.
CHICKEN TORTILLA SOUP
~Shared by Mary S.,
Nashville, TN
1 medium onion, slivered
1 tsp. oil
1 (15 ounce) can whole kernel corn, drained
1 (14.5 ounce) can chicken broth [not Campbell's condensed]
1 can cream of chicken soup
1 cup cooked, cubed chicken
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can Rotel diced tomatoes with green chili peppers
1 tsp. dry cilantro
1 tsp. garlic powder
Tortilla strips
Sauté onion in oil until translucent. Open the cans of corn, chicken
broth, cream of chicken soup, cubed chicken, black beans, diced
tomatoes with green chilies. Pour everything into a large saucepan or
stock pot. Add onions, cilantro, and garlic powder. Simmer over medium
heat until chicken is heated through. Serve topped with tortilla
strips. [Sold near the salad croutons or in Mexican food section]
SWEET & SOUR
BEEF-CABBAGE SOUP
~Shared by Mary S.,
Nashville, TN
6 servings, about 1 3/4 cups each
1 tablespoon canola oil
1 pound lean (90% or leaner) ground beef
1 1/2 teaspoons caraway seeds
1 teaspoon dried thyme
2 1/2 cups frozen bell pepper and onion mix, thawed, chopped
1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled,
diced
6 cups reduced-sodium beef broth
1 15-ounce can crushed or diced tomatoes
1 1/2 tablespoons honey
1 tablespoon paprika, preferably Hungarian sweet
3 cups coarsely chopped Savoy, or green cabbage
1-2 tablespoons cider vinegar
1/4 teaspoon salt
Freshly ground pepper to taste
Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and
thyme and cook, stirring and breaking up the beef with a spoon, until
it is mostly browned, about 4 minutes. Stir in pepper-onion mix and
apple; cook, stirring, for 2 to 3 minutes more.
Stir in broth, tomatoes, honey and paprika and adjust the heat so the
mixture boils gently. Cook for 8 to 10 minutes to blend the flavors.
Stir in cabbage and cook just until barely tender, 3 to 4 minutes more.
Season with vinegar to taste, salt and pepper.
LA MADELEINE
TOMATO-BASIL SOUP
~Shared by Mary S.,
Nashville, TN
4 cups (8-10) tomatoes peeled, cored and chopped or 4 cups canned whole
tomatoes, crushed
4 cups unsalted tomato juice
12 to 14 fresh basil leaves, chopped
1 cup whipping cream
1/2 cup sweet unsalted butter, softened
1/4 teaspoon cracked black pepper
salt to taste
Combine tomatoes and juice in a saucepan. Simmer for 30 minutes over a
medium-low heat. Cool slightly, then place in a blender or food
processor, add the basil and process to puree; this will need to be
done in batches, depending on the size of your blender. Return mixture
to saucepan and add the cream and butter. Stir over low heat until the
butter and cream are incorporated. Stir in salt to taste and pepper.
Garnish the soup with fresh basil and serve with really good crusty
bread.
CHEESY VEGETABLE
CHOWDER
~Shared by Mary S.,
Nashville, TN
1 medium onion, chopped
5 celery ribs, sliced
3 carrots, sliced
1 large potato, cut into 1/4-inch cubes
1 garlic clove, minced
3 1/2 cups chicken broth
1 (14 1/2-ounce) can whole kernel corn, rinsed and drained
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 (16-ounce) loaf pasteurized prepared cheese product, cubed
1 (2-ounce) jar diced pimiento, undrained
1 tablespoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon paprika
Garnish: celery leaves
Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce
heat, and simmer 20 minutes or until potato is tender. Stir in corn;
remove from heat.
Melt butter in a heavy saucepan over low heat; add flour, stirring
until mixture is smooth. Cook, stirring constantly, 1 minute.
Stir in milk and next 5 ingredients. Cook, stirring constantly, until
cheese melts. Gradually stir cheese mixture into vegetable mixture.
Cook over medium heat, stirring constantly, until soup is thoroughly
heated. Garnish, if desired, and serve immediately. Yield:
2 quarts.
CREAM OF BRIE &
CRAB SOUP
~Shared by Mary S.,
Nashville, TN
1 cup flour
¼ lb unsalted butter
2-1/2 quarts chicken stock
2 quarts heavy cream
½ lb Brie cheese, peeled and cubed
½ Tbsp white pepper
¼ tsp red pepper
1 lb lump crabmeat
Making roux: Melt butter and add flour, stir until well combined.
Cook roux to desired color. Remove roux and allow to cool to room
temperature. *Tip – a lighter color roux yields a lighter color
soup.
Bring stock to cooking temperature and slowly add cream. Stir
until fully combined. Reduce by 10%. Add the roux and stir
gently to combine. Bring to a gentle boil, this will develop the
roux. Reduce the temperature of the kettle when it begins to
boil. Watch that it doesn’t boil over.
When thickened, add cheese and stir until fully melted. Texture
should be smooth and well combined. Season with peppers and salt
to taste. Gently fold in crabmeat. Makes 10 to 12 generous
servings.
CROCKPOT HAMBURGER
SOUP
~Shared by Mary S.,
Nashville, TN
1-1/2 lb lean ground beef
1 medium onion, chopped
1 cup sliced carrots
1 cup sliced celery
1 cup sliced cabbage
1 – 6 ounce can tomato paste
2 tsp Worcestershire sauce
3 cups beef bouillon or stock*
In a skillet, brown ground beef and drain thoroughly. Add onion,
carrots, celery and cabbage. Combine tomato paste, Worcestershire
sauce and beef stock/bouillon. Add to crockpot with hamburger and
stir to blend. Cover and cook on low setting for 8 to 10 hours,
or high setting for 3 to 4 hours.
*I used 2 cans of beef broth. I also added about ½ tsp Lawry’s
salt-free 17 spice seasoning and 2 to 3 squirts of catsup.
GOLDEN CAULIFLOWER
SOUP
~Shared by Mary S.,
Nashville, TN
5-6 cups cauliflower florets
8 oz. grated cheddar cheese
2 tsp. salt, divided
3 cups chicken broth
3 cups water
1/8-tsp. white pepper
1 cup finely chopped green onions
1/8-tsp. Tabasco sauce
1 stick butter
1 Tbs. Worcestershire sauce
2 Tbs. all-purpose flour
2 Tbs. Lemon juice
2 cups fat free half-and-half, warmed
Paprika, cheese, green onion garnish
Combine cauliflower, 1-tsp. salt and water in a saucepan. Cover
and cook until tender. Drain. In a 3 quart soup pan sauté
onions in butter for 7 minutes. Add flour and cook 2 minutes,
stirring often. Slowly add warmed milk, stirring constantly.
Slowly add cheese and cook until melted. Puree cauliflower and
add to sauce. Add broth. Add remaining 1-tsp. salt, white
pepper, Tabasco, Worcestershire and lemon juice. Cook on low heat
till serving temperature. If serving cold, use water or
additional broth to thin soup if too thick. Garnish with cheese,
green onions and paprika before serving. Makes 6 servings.
HEARTY POTATO CHOWDER
~Shared by Mary S.,
Nashville, TN
Table salt & pepper to taste
1 cup broccoli florets
2 cups finely chopped onion
3 to 4 cups diced potatoes
1 cup finely grated carrot
3 Tbsp butter
3 cups water
3 cups milk
3 cups chopped smoked sausage
1 cup finely chopped celery
Melt butter in large pot and sauté onions. When onions are
tender, add water, carrot, celery, potatoes, broccoli and
sausage. Add salt and pepper to taste and bring to a boil. Simmer
for 15 minutes or until potatoes are tender. Add milk, stir
thoroughly and serve hot. Serve with fresh baked bread.
Note: Recipe states this serves 6, but would say at least
8. I added 1 cup of grated cheese to this also.
PORTOBELLO MUSHROOM
SOUP
~Shared by Mary S.,
Nashville, TN
½ stick unsalted butter
5 leeks (white & pale green only), chopped
1 medium onion, chopped
10 oz Portobello mushrooms, chopped to make about 4 cups
¼ cup flour
3 cups chicken stock or broth
4 Tbsp dry sherry
2 cups half n half
¼ tsp cayenne pepper
¼ tsp white pepper
1 Tbsp Worcestershire
1 dash salt
Melt butter in heavy large pot over med heat. Add leeks & onion;
sauté tender. Add mushrooms & sauté 5 min. Reduce to
low. Add flour, cook till mixture thickens, stirring
occasionally, about 3 mins. Gradually stir in stock & half
the sherry. Bring soup to a boil while stirring. Reduce
heat & simmer until thickened, about 10 mins. Stir in half n
half. Stir until slightly thickened, about 10 mins. Stir in
the cayenne. Season with white pepper and stir in remaining
sherry. Bring to simmer.
Serve immediately. Makes 6 servings.
TORTILLA SOUP
~Shared by Mary S.,
Nashville, TN
1 cup chopped onion
2 garlic cloves, minced
1 Tbsp olive oil
1 4-ounce can diced green chilies
1 14.5-ounce can diced tomatoes
4 cups chicken broth
1 8-ounce can tomato sauce
1 can water from sauce can
1 tbsp chili powder
1 tbsp cumin
1 tbsp Worcestershire sauce
Dash oregano
2 cups cooked, diced chicken breasts
Monterey Jack Cheese, grated
Corn Tortillas
Slice the tortillas into thin strips and place on sprayed baking
sheet. Bake at 250º for about 30 minutes, or until crispy.
Be careful not to burn them. Add the oil to a soup pot, sauté the
onions and garlic in oil for about 4/5 minutes. Add the rest of
the ingredients, except for the cheese and tortillas. Simmer
about 30 minutes. Top with cheese, tortillas and cilantro, if
desired.
DILL PICKLE SOUP
~Shared by Luanne,
FL
8 c. chicken stock or broth
2 chicken bouillon cubes
2 med. carrots, coarsely grated
2 c. peeled and cubed potatoes
1 c. thinly sliced celery
5 coarsely grated dill pickles (about 3/4 cup)
1/2 c. milk
2 tbsp. flour
1 egg
5 tbsp. sour cream
Salt and pepper to taste
Finely chopped parsley, if desired
Finely chopped fresh dill, if desired
In large saucepan or soup pot with cover, combine chicken stock or
broth, bouillon cubes, carrots, potatoes and celery. Cook, covered,
over low heat until potatoes are soft, about 10 minutes. Do not
overcook, add pickles and continue cooking 15 minutes.
In small bowl, beat milk and flour until completely smooth, stir a
small amount of hot soup into flour mixture. Mix until smooth and
return to soup pot, stirring until well combined. Bring soup to a boil
stirring frequently soup is slightly thickened. Remove from heat.
In a small bowl, beat egg with sour cream until smooth. Pour a small
amount of hot soup into sour cream mixture and mix thoroughly. Return
sour cream mixture to soup pot and stir until smooth. Keep sour cream
warm but do not boil after this point or egg/sour cream will curdle.
Add salt and pepper to taste. Garnish with parsley and dill, if
desired. Makes about 10 servings.
EASY HAM AND BEAN
SOUP
~Shared by Luanne,
FL
This bean soup recipe contains Great Northern beans, tomato sauce,
potatoes, carrots, onions, and diced ham.
Ingredients:
8 ounces Great Northern beans, soaked overnight--I use jars or cans of
the beans
4 cups water
2 (8 oz.) cans tomato sauce
Seasoned salt and pepper to taste
2 med. potatoes, diced
2 carrots, shredded
2 small onions, chopped
1/2 to 1 cup diced ham
Preparation:
In a kettle, cover beans with fresh water; bring to a boil, reduce
heat, then simmer for 30 minutes.
Drain beans. Combine beans and remaining ingredients in Crock Pot.
Stir. Cook on low 8 to 10 hours.
Adjust seasonings.
Serves 4.
*** When using precooked beans, 4 hours on low is plenty.
SLOW-COOKER* CHICKEN
'N RICE GUMBO SOUP
~Shared by Luanne,
FL
This gumbo is going to "get ya" with its flavorful blend of
ingredients.
Ingredients:
3/4 lb boneless skinless chicken thighs, cut into 1-inch pieces (used
breasts)
1/4 lb fully cooked smoked sausage (two 5-inch sausages), chopped
2 medium celery stalks (with leaves), sliced
1 large carrot, chopped fine (3/4 cup)
1 medium onion, chopped (1/2 cup)
(I think we need some garlic, and a Creole Spice mixture and I added
some)
1 can (14.5 oz) stewed tomatoes, undrained
5 cups water
2 tbsp chicken bouillon (your choice)
1 teaspoon dried thyme leaves
1 (10 oz) frozen cut okra, thawed, drained
3 cups hot cooked rice
Red pepper sauce, if desired
1. In 4- to 5-quart slow cooker, mix all ingredients except okra, rice
and pepper sauce.
2. Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours or
until juice of chicken is clear when center of thickest part is cut
(180°F).
3. Stir in okra. Cover; cook on Low heat setting 20 minutes longer.
4. Spoon soup over rice in soup bowls. Serve with pepper sauce.
Serves about 6
* I did it on the stove.
SPLIT PEA SOUP
~Shared by Luanne,
FL
Ingredients:
ham hocks or meaty ham bone
2 quarts water
16 ounces dried split peas
1/2 C chopped onion
1/2 C chopped celery stalk and leaves
2 medium carrots, 1/2-inch dice
2 bay leaves
salt and pepper to taste
Preparation:
In a Dutch oven or large kettle, simmer meaty ham bone or ham hocks
with 2 quarts of water for about 1 hour. Refrigerate then skim fat from
the top. Put broth in crockpot along with chopped ham removed from
bone(s) and remaining ingredients. Cover and cook on low for 10 to 12
hours.
OVEN BEEF AND BEER
STEW
~Shared by Luanne,
FL
Ingredients:
2 tablespoons butter or margarine
1 cup sliced onion
2 pounds lean beef, cut in cubes, 1-inch
1 tablespoon flour
1 cup beer
2 teaspoons vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 bay leaf
1/4 teaspoon thyme, crumbled
Preparation:
Preheat oven to 350 degrees.
In a Dutch oven over medium-high heat, melt butter; brown onions.
Remove onions from the pan; add beef and brown.
Sprinkle beef with flour; add onions and remaining ingredients and stir
well.
Cover tightly and bake for about 2 1/2 hours, or until very tender.
CHILE-CHEESE CHOWDER
~Shared by Luanne,
FL
This is good served with your favorite cornbread. Recipe halves easy.
2 raw bacon slices
1 cup chopped carrots
1 cup seeded, chopped poblano peppers
2 TBS. seeded, minced jalapeno peppers
1 cup chopped onion
1/2 tsp. ground cumin
3 cloves garlic - minced
4 cups chicken broth
5 cups peeled, diced potatoes
1/2 tsp. salt
1/3 cup all-purpose flour
2 1/2 cups skim milk
3/4 cup shredded low-fat Monterey jack cheese
1/2 cup shredded low-fat sharp cheddar cheese
2/3 cup sliced green onions
In a Dutch oven, cook bacon until crisp. Reserve 1 TBS. drippings in
pan, remove bacon and set it aside. Add carrots, peppers, onion, cumin,
and garlic to pan. Sauté until browned. Stir in broth and scrape bottom
of pan to release browned bits. Add potatoes and salt, cover, and
simmer for 25 minutes. Whisk together flour and milk. Add flour mixture
to potato mixture while stirring and cook over medium heat until
thickened, stirring often (about 10 minutes). Remove from heat, stir in
cheeses until melted. Serve in bowls topped with crumbled bacon and
sliced green onions.
Serves about 10.
CHICKEN STEW
~Shared by Luanne,
FL
1 pound boneless skinless chicken breasts, cooked and cubed (I left raw)
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2" cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 cans (4 oz. each) mushroom stems and pieces, drained
2 chicken bouillon cubes
2 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
1 tablespoon cornstarch
2 cups cold water
In a 5-qt. slow cooker, combine the first 12 ingredients. In a small
bowl, combine the cornstarch and water until smooth. Stir into chicken
mixture. Cover and cook on low for 8-10 hours or until veggies are
tender.
** Can be used as a soup or I like it over biscuits.
PEG'S WONDERFUL
VEGETABLE SOUP
~Shared by Mary H.,
Montreal, Canada
This is a great soup! Cut down on salt, if you wish, or eliminate
it entirely. Lots of other vegetables taste great if added, such
as cabbage, tomatoes and garbanzo beans.
3 tablespoons oil
1/2 cup diced carrots
1/2 cup diced turnip
1 1/2 cups sliced celery
1 1/2 cups sliced potatoes
4 cups boiling water
1/2 cup frozen peas
1/2 cup chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
Cook carrots, turnip, celery and onion in oil until slightly
browned. Add potatoes and cook for two minutes longer. Add
water, cover and simmer for 30 minutes, adding more water if
needed. Add peas and cook for 15 minutes longer. Add
parsley. Taste and adjust seasonings if necessary. Yield: 8
servings.
BEEF STEW WITH
CHEESE BISCUITS
~Shared by Mary H.,
Montreal, Canada
Cooking the shallots until caramelized creates the flavor base, and
their subtle sweetness naturally balances out the sharp blue
cheese. Use cheddar cheese if you are not a fan of blue cheese.
2 pounds stewing beef cubes, trimmed
1/2 teaspoon each: salt and pepper
2 tablespoons olive oil
1 bag (8 oz.) shallots, peeled and quartered
3 cups cremini mushrooms, quartered
2 carrots, chopped
1 turnip, peeled and cubed
3 cloves garlic, thinly sliced
6 sprigs fresh thyme
2 bay leaves
3 tablespoons all-purpose flour
1/2 cup red or white wine
3/4 cup sodium-reduced beef broth
1 can (28 oz.) whole tomatoes, drained and coarsely chopped
Sprinkle beef with salt and pepper. In Dutch oven, heat 2
teaspoons of the oil over medium-high heat; brown beef in
batches. Transfer to bowl.
Add remaining oil to pan; cook shallots over medium heat, stirring
occasionally, until caramelized and softened, about 8 minutes.
Stir in mushrooms, carrots, turnip, garlic, thyme and bay leaves; cook
for 2 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
Add wine, scraping up browned bits. Add broth and tomatoes.
Return beef to pan; bring to a boil. Reduce heat to low; cover
and simmer, stirring occasionally, for 1 1/4 hours.
Uncover and cook until thickened and beef is tender, about 20
minutes. Discard thyme and bay leaves. Scrape into 13 x
9-inch baking dish. Make Cheese Biscuits as directed below.
Cheese Biscuits:
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup crumbled blue cheese (about 4 oz.), or shredded extra-old cheddar
cheese
1 cup buttermilk (approx.) (If you do not have buttermilk, just add 2
tablespoons of vinegar or lemon juice to 1 cup milk)
In a large bowl, whisk together flour, baking powder and salt.
Using pastry blender or 2 knives, cut in butter until crumbly; stir in
blue cheese (or cheddar). Drizzle in buttermilk, stirring, just
until soft sticky dough forms. Turn out onto lightly floured
surface; knead 6 times or just until smooth. Roll out into 10 x 8
inch rectangle; cut into 12 biscuits. Arrange over stew; brush
biscuits with 1 tablespoon more buttermilk.
Bake in 375-degree F. oven until bubbly and biscuits are golden brown
and no longer doughy underneath, about 35 minutes.
Source: Canadian Living Magazine
CORN-TOPPED WHITE
CHILI CASSEROLE
~Shared by Mary H.,
Montreal, Canada
1/3 cup unsalted butter
1 sweet onion, chopped
1 sweet green pepper, chopped]
1 to 2 jalapeño peppers, seeded and diced
3 cloves garlic, minced
2 teaspoons each: ground cumin, ground coriander and oregano
1/2 teaspoon salt
1/4 teaspoon each: hot pepper flakes and pepper
3 pounds boneless skinless chicken thighs, cubed
3 tablespoons all-purpose flour
1 can (19 oz.) no-salt-added white kidney beans, drained and rinsed
1 1/3 cups milk
1 cup sodium-reduced chicken broth
In Dutch oven, melt 1 tablespoon of the butter over medium heat; cook
onion, green pepper, jalapeño peppers, garlic, cumin, coriander,
oregano, salt, hot pepper flakes and pepper, stirring occasionally,
until softened, about 6 minutes. Transfer to bowl.
Add 1 tablespoon of the remaining butter to pan and heat over
medium-high heat; brown chicken, in batches. Add to onion mixture
in bowl.
Melt remaining butter in pan; sprinkle with flour and cook, stirring,
for 2 minutes. Stir in chicken mixture and beans. Gradually
pour in milk and broth, stirring constantly; bring to boil.
Reduce heat and simmer, stirring occasionally, until thickened, about
20 minutes.
Scrape into 13 x 9 inch baking dish; refrigerate for 1 hour to cool and
thicken slightly. Meanwhile, make Cornmeal Topping.
Cornmeal Topping:
1 tablespoon butter
1/2 teaspoon salt
1 cup cornmeal
2 cups shredded Gouda cheese
1 cup frozen corn kernels
In large saucepan, bring 3 1/2 cups water, butter and salt to a boil;
reduce heat to low. Gradually whisk in cornmeal; cook, stirring
often, for 8 minutes. Remove from heat. Stir in Gouda
cheese and corn; spread over chili.
Bake in a 400-degree F. oven until knife inserted in center comes out
hot and top is golden brown, about 25 minutes.
Source: Canadian Living Magazine
CHILI CON CARNE
~Shared by Mary H.,
Montreal, Canada
Heat 3 tablespoons bacon fat or salad oil in a skillet. Add 1
onion, sliced. Cook 2 minutes. Add 1 pound ground beef, 1
clove garlic (on a toothpick). Cook and stir for 5 minutes.
Add 1 can red kidney or chili beans, 2 cups (or more) stewed or canned
tomatoes or tomato sauce, 1 tablespoon chili powder. Simmer until
thick (about 1 hour). Season to taste with salt and
paprika. Remove the garlic. Serves 6.
Corn Pone Pie
Put chili mixture into a 1 1/2 quart casserole dish. Over the
top, spoon Corn Bread batter (recipe follows). Bake for 20
minutes at 400 degrees F.
Corn Bread batter:
Mix together: 3/4 cup corn meal, 1 cup flour, 1/3 cup sugar, 3
teaspoons baking powder, 3/4 teaspoon salt. Mix in: 1 cup milk, 1
egg, well beaten, 2 tablespoons melted shortening. If making corn
bread, spoon into a shallow buttered, 8" square pan. Bake for 20
minutes at 425 degrees F.
IRISH STEW
~Shared by Mary H.,
Montreal, Canada
Authentic Irish Stew needs no thickening, except the potato cooked in
it, but if you prefer a thicker gravy, mix 1/4 cup flour with 1/4 cup
cold water, pour into the finished stew, then cook and stir until the
gravy is smooth and thick.
Cube or cut 2 pounds stewing lamb into serving-sized pieces.
Cover with boiling water, cover the pot and simmer for 1 hour.
Add:
1/2 cup cubed carrot
1/2 cup cubed turnip
1 onion, sliced
1 potato, cubed
Cover and simmer for half an hour. Add 2 cups sliced
potato. Cover and simmer for half an hour, then season to taste
with salt and pepper. Serves 6.
Source: Fannie Farmer
DELICIOUS, HEARTY
STEW
~Shared by Mary H.,
Montreal, Canada
1 1/2 pounds beef stewing cubes
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
2 ribs celery, chopped
1 onion, chopped
1/4 cup all-purpose flour
2 cups water
2 cups sodium-reduced beef broth
1 cup red wine
1/4 cup tomato paste
2 bay leaves
3/4 teaspoon dried thyme
1 pound Yukon Gold potatoes, peeled and cubed
2 carrots, peeled and cubed
2 parsnips, peeled and cubed
2 turnips, peeled and cubed
Combine beef, salt and pepper. In large Dutch oven, heat oil over
medium-high heat; brown meat in batches and turning occasionally, until
browned all over, about 6 minutes. Transfer to plate.
Reduce heat to medium; cook celery and onion, stirring, until softened,
about 6 minutes. Stir in flour; cook, stirring, for 1 minute.
Return meat to pan; stir in water, broth, wine, tomato paste, bay
leaves and thyme. Bring to a boil; reduce heat, cover and simmer
for 1 1/2 hours. Stir in potatoes, carrots, parsnips and turnips;
return to simmer. Cover and cook until meat and vegetables are
tender, 40 - 45 minutes. Discard bay leaves. Serves 8 - 10.
Source: Canadian Living Magazine
VEGETABLE STEW
~Shared by Mary H.,
Montreal, Canada
5 medium unpeeled potatoes, chopped
1 pound (about 2 cups) onions, cut in wedges
2 - 3 carrots, cut in 1/2-inch rounds
1/2 pound (about 1 cup) mushrooms, cut in half
2 medium zucchini, cut in chunks
1/2 pound green beans, cut in 1-inch pieces
2 1/2 cups tomato juice
1/4 cup soya sauce
paprika and basil to taste
Mix tomato juice and soya sauce together. Place potatoes, onions,
carrots and beans in a large casserole dish. Pour 2/3 of
tomato-soya mixture over the vegetables. Sprinkle with a little
paprika and basil. Bake in covered casserole for 1 1/4 hours at
350 degrees F.
Add mushrooms, zucchini and the rest of the tomato-soya mixture.
Sprinkle more paprika and basil on top. Bake for another 30
minutes. Serves 6 - 8.
JUNE'S EASY AND
DELICIOUS VEGETABLE SOUP
~Shared by Mary H.,
Montreal, Canada
10 cups water
2 potatoes, cut in 1/2 inch chunks
2 carrots, sliced
2 zucchini, cut in 1/2 inch chunks
2 - 3 tomatoes, chopped
2 cloves garlic, crushed
1/2 teaspoon each: onion powder and cumin
1 cup string beans, cut in 1-inch pieces
1 teaspoon each: oregano and dill weed
1 teaspoon each: basil and thyme
1/4 cup soya sauce
1 tablespoon parsley flakes
Place 10 cups water in a large pot; add vegetables. Bring to a
boil. Add all seasonings. Simmer over medium-low heat for
45 minutes. Serves 8 to 10.
CANADIAN CHEESE SOUP
~Shared by Bobbie,
Roswell, NM
1 large potato, diced
1/2 cup butter
1 cup finely diced onion
1/4 cup diced carrots
1/4 cup celery
3 tbls flour
3 tbls corn starch
1/2 cup cold water
2 cans chicken broth
1/2 cup milk
1 brick (10-oz) sharp cheddar cheese, grated
Salt and pepper
2 tbls parsley,chopped fine
1 1/2 cups water
In covered saucepan, simmer vegetables in 1 1/2 cups water until
tender. Add remaining ingredients except parsley and thickening. Mix
flour and corn starch in 1/2 cup cold water. Add to soup mixture. Heat
and serve garnished with parsley. Serves 4-6
CHILI WITH LIMA BEANS
~Shared by Bobbie,
Roswell, NM
1 cup dried Lima beans
1 tsp salt
1 pound ground beef
3/4 cup chopped onions
3 tbls shortening
1 1/2 cups bean liquid
1 can tomato soup
1 can whole kernel corn
1 green pepper, chopped
2 stalk of celery cut into strips
1 tbls chili powder
2 or 3 drops Tabasco sauce
Soak 1 cup dried Lima beans overnight in enough water to cover. Next
day ad salt and simmer until tender, drain and reserve 1 1/2 cups
liquid. Add remaining ingredients and simmer one hour. Serves 8.
CATFISH GUMBO
~Shared by Bobbie,
Roswell, NM
1 lb skinned catfish fillet
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1 garlic clove, finely chopped
1/4 cup melted fat
2 beef bouillon cubes
2 cups boiling water
1 cup tomatoes
1 package (10 ounce) frozen okra, sliced
2 tsps salt
1/4 tsp pepper
1/4 tsp thyme
1 whole bay leaf
Dash liquid hot pepper sauce
1 1/2 cups hot cooked rice
Cut fillets into 1 inch pieces. Saute celery, green pepper, onion and
garlic in fat until tender. Dissolve bouillon cubes in water, then add
bouillon, tomatoes, okra and seasonings to vegetables. Cover and simmer
30 minutes. Add fish and simmer 15 minutes longer. Remove bay leaf.
Divide rice into 6 bowls and fill with gumbo.
PLAIN OLDE CHILI
~Shared by Lynn,
Roswell, NM
2 lbs ground beef
1/4 cup shortening
3 lbs chili powder
1 small button garlic, minced
2 tbls flour
2 qts beef stock
1 medium onion , chopped
Salt to taste
Heat shortening, add meat, onion, and garlic. Fry until nicely browned.
Add chili powder and flour, Fry 5 minutes longer, stirring continually.
Add stock and simmer 2 hours.
DEER CAMP STEW
~Shared by Lynn,
Roswell, NM
1 tbls fat
2 lbs hamburger
Salt and pepper
1 onion, peeled and cubed
2 cans (10 1/2 oz) vegetable soup
1 cup beef stock
Melt fat in skillet. Add salt and pepper to burger; separate meat into
pieces or shape into small balls. Fry with onion until onion is light
brown and burger is cooked. Pour off excess fat. Add soup and enough
stock to prevent sticking. Cover and cook slowly until meat is cooked.
Serves 8.
GARDEN GUMBO SOUP
~Shared by Lynn,
Roswell, NM
1 lb soup meat of choice
2 tbls shortening
2 qts cold water
1 chopped onion
1 tsp salt
2 cups tomatoes
1 cup shelled lima beans
2 cups corn
1/2 head chopped cabbage
4 sliced carrots
2 cups cut green beans
1 cup diced potatoes
1/2 cup chopped celery
1 cup sliced okra
1 tsp chili powder - if desired
Brown meat in shortening; add water and salt. Bring to boil and cook
about 15 min. Add vegetables and simmer 1 1/2 hours.
GREEN RIVER CHILI
~Shared by Mary,
Roswell, NM
4 lbs chili meat
1 large onion, chopped
2 garlic cloves
1 tsp ground oregano
6 tsps chili powder -more if desired
1 1/2 cups whole, canned, tomatoes
2-6 generous dashes liquid hot pepper sauce.
Salt to taste
2 cups hot water
Place meat, onions and garlic in large, heavy Dutch oven. Cook until
light colored. Add oregano, chili powder, tomatoes, pepper sauce, salt
and hot water. Bring to a boil,lower heat and simmer about 1 hour. Skim
fat off while cooking.
SKILLET STEW
~Shared by Mary,
Roswell, NM
2 lbs beef chuck, cut into cubes
Salt and pepper
Flour
2 tbls shortening
1 small onion, chopped
1 can (8 oz) tomato sauce
2 medium potatoes, diced
2 medium carrots,sliced
1 stick celery, chopped
1 tbls parsley flakes
1 can (4 oz) sliced or chopped mushrooms
Salt and pepper meat and dredge in flour. Brown in shortening; add
onion tomato sauce and water to cover. Cook 15 minutes. Add potatoes,
carrots celery, parsley flakes and mushrooms. Simmer until meat and
vegetables are tender, stirring occasionally. Add more liquid is
needed. Serves 8.
LENTIL SOUP
~Shared by Mary,
Roswell, NM
1 pound lentils
1 ham bone
1 large onion
1/2 cup diced celery
2 1/2 qts water
1 1/2 cups diced potatoes
1 cup diced carrots
Salt to taste
Wash lentils and soak over night. Drain. Place lentils, ham bone,
onion, celery and water in kettle. Bring to a boil, then reduce heat
and simmer one hour. Add potatoes and carrots. Continue cooking 30-45
minutes.
JUNGLE STEW
~Shared by Deb,
Roswell, NM
1 pound ground beef
2 tbls margarine
1 small onion, chopped
1 tsp chili powder
Salt & pepper to taste
1 cup macaroni
1 can (15 ounce) tomatoes
1 can (15 ounce) Ranch Style beans
Brown beef and onion in margarine. Add chili powder, salt and pepper.
Simmer. Cook macaroni in salted water. Combine meat, tomatoes, beans
and cooked macaroni. Add water if necessary and simmer about 20
minutes. Serves 4.
TOMATO BOUILLON
~Shared by Deb,
Roswell, NM
4 cups tomato juice
2 cans condensed beef broth
6 peppercorns
4 whole cloves
1 bay leaf
1/2 tsp salt
Pinch of basil
1 small onion, diced
A few celery tops
2 tlbs chopped parsley
Combine all ingredients. Simmer for 30 minutes. Strain . Garnish with
lemon slices.
DAD'S GREEN CHILI
~Shared by Deb,
Roswell, NM
1 pound lean beef, cubed
1 cup chopped onion
2 garlic cloves, minced
1 can (7oz) green chiles
4 medium zucchini, quartered and sliced
1 can (15oz) diced tomatoes with juice
1/2 cup shredded Colby Cheese
Heat a large skillet sprayed with non-stick pan spray. Saute beef until
lightly browned; add onion and garlic. Cook 5 minutes. Add chiles and
the liquid from can, and the zucchini; cook 5 minutes. Add tomatoes
with liquid; heat to a simmer. The mixture should be soupy. Add up to
1/2 cup water if needed. Serve in soup bowls with 1 1/2 tbls shredded
cheese on top of each serving.
BEEF CHILI
~Shared by Sandi,
Roswell, NM
2 lbs lean ground beef
1/4 cup hot bacon drippings
Salt and pepper to taste
1 medium onion, chopped fine
3 tbls chili powder
3 tbls flour
1 cup tomato sauce
Water
Brown ground beef in bacon drippings; season with salt and pepper. Add
onion, chili powder, and flour and sear a little longer. Add tomato
sauce and enough water to cover. Simmer about 1 hour.
OYSTER SOUP
~Shared by Sandi,
Roswell, NM
2 qts milk
1 egg yolk
1 tbls butter
1 pint oysters
1 tbls flour
Salt and pepper
Melt butter, add flour,milk, beaten egg yolk, oysters and seasoning.
Cook and serve hot.
LIMA BEAN STEW
~Shared by Sandi,
Roswell, NM
1 cup large dry lima beans
3 1/2 cups water
1/4 cup all purpose flour
1/2 cup cold water
1 can (8 ounce) tomatoes, drained and cut up
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
1 bay leaf
2 tsps salt
1/4 cup dry bread crumbs
1/2 tsp salt
1/4 cup milk
1/4 tsp Worcestershire sauce
1 lb lean ground beef
Rinse beans. Place in dutch oven; add 3 1/2 cups water and boil 2
minutes. Cover and simmer 1 hour. Do not drain. Combine flour and the
cold water. Stir into beans; cook until thick and bubbly. Add
vegetables, bay leaf and two teaspoons salt. Bring to a boil. Cover and
bake at 375 degs. for 1 1/2 hours, stirring occasionally.
Meanwhile, combine bread crumbs and remaining salt, milk and
Worcestershire sauce; mix into ground beef. Shape into small meatballs,
add to stew. Cover and continue baking for 45 minutes. Remove bay leaf.
Serves 6.
CREAM OF ONION AND
POTATO SOUP
~Shared by Treva, NC
2 potatoes, diced
3 cups potato water
1 tablespoon vegetable oil
3 & 1/2 cups chopped onions
1/3 cup dry white wine
6 ounces cream cheese, at room temperature, cubed
1 cup milk
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
croutons
cheddar cheese
Boil potatoes in water or vegetable stock until soft. Reserve liquid.
Saute onions in butter and oil on low heat for 10 minutes. Add wine and
simmer for 5 minutes.
In a blender, puree the cream cheese, sauteed onion and cooked potatoes
with a cup or two of liquid in which the potatoes were cooked.
Pour the puree into a soup pot and stir in the rest of the potato
liquid, the cup of milk, salt and pepper.
Heat carefully, stirring occasionally. Garnish with parsley, croutons
or grated cheese.
COMPANY STEW
~Shared by Treva, NC
Company Stew is that little bit different 'cause it's light, quick, and
smart.
Serves: 4
Cooking Time: 1 hr
4 tablespoons vegetable oil
2 pounds dark meat turkey, cut into 1-inch chunks
2 garlic cloves, crushed
1 large onion, chopped
1 envelope (from a 2-ounce box) onion soup mix
1 (15-ounce) can tomato sauce
2 cups water
1/2 cup dry red wine
1 tablespoon Worcestershire sauce
1 bay leaf
In a large saucepan, heat oil over medium heat; add turkey chunks and
brown lightly.
Add garlic and onion, and cook 4 to 5 more minutes.
Stir in remaining ingredients; bring to a boil. Reduce heat and simmer
45 minutes, stirring occasionally.
Remove bay leaf before serving.
Note: Serve over hot cooked rice or noodles.
GREEN SOUP
~Shared by Treva, NC
Green soup is really about the easiest soup of them all to create, as
all that is required in essence is to get a good variety of green
vegetables and cook them properly in a soup form to enable success. The
main idea here is to utilize a number of diverse green vegetable
flavors to make a flavor that is unlike any other. In the process you
can absorb an almost instant boost of needed vitamins and minerals, and
with a little luck you just may help your children to actually begin to
like their veggies. The trick to making green soup work well is to use
at least 6 different green vegetables and ensure that they are cooked
long enough to allow their flavors to release. Here is a good basic
recipe:
1 cup each of diced green beans, diced brussel sprouts, chopped celery,
spinach, broccoli, swiss chard, collard greens
1/2 cup diced onion
1/2 cup diced carrots
24 ounces of water
24 ounces of chicken broth
1/2 teaspoon each of salt, black pepper, rosemary, thyme and oregano
1/2 stick of salted butter
In a soup pot place all of the ingredients except the chicken broth and
butter and place on medium heat covered for 35 minutes. Remove the pot
lid and allow the soup to boil so it reduces for about 10 additional
minutes. Take half of the soup and run it through a food processor and
then return it to the pot along with the chicken broth and butter,
cover and cook for an additional 20 minutes. The soup can then be
served and sour cream can be used as a garnish.
HOUSTON RESTAURANT
CANADIAN CHEESE SOUP
~Shared by Treva, NC
1/2 cup margarine
1 cup carrots in 1/8" dice
1/2 cup celery in 1/8" dice
3 cups chicken broth
3 cups half-and-half
2 pounds Velveeta cheese -- in small cubes
1 tablespoon finely-chopped fresh parsley
Diced tomatoes or diced jalapeño
chiles as garnish - (optional)
Melt the margarine in a Dutch oven. Add the carrots, onions and celery
all at once and sauté until soft but not brown. Add flour and stir to
combine. Cook until mixture begins to turn a light-brown color. Over
medium-high heat, add the chicken broth a little at a time. Stir and
continue to cook and stir with a whisk until a thick base if formed.
Add half-and-half being careful not to let it boil. Add cheese,
stirring until melted. Just before serving add parsley. Garnish with
diced tomatoes and jalapeños, if desired.
SLOW COOKER CHICKEN
CHILI
~Shared by Treva, NC
Prep Time:10 min
Cook Time:6 hr 0 min
6 to 8 servings
2 pounds ground chicken, coarsely ground preferred
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and shredded
1 (15-ounce) can low-sodium chicken broth
1/4 cup instant tapioca (recommended: Minute tapioca)
1 to 2 chipotle chiles in adobo sauce with seeds, chopped
2 tablespoons soy sauce
1 tablespoon kosher salt
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/2 to 3/4 cup lager-style beer, optional
Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped
scallions, and chopped pickled jalapenos
Put the chicken in the slow cooker. Add 3 tablespoons of the chili
powder and all the rest of the ingredients, except the beer. Stir
everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, stir in the remaining 2 teaspoons of chili powder,
the beer, if using, and season with more salt and pepper, to taste, if
desired. Divide the chili among warm bowls. Serve with the topping of
your choice.
Tip: Stirring in chili powder right before serving brightens the flavor
of the chili.
Source: Food Network Kitchens
MUSHROOM SOUP
~Shared by Treva, NC
1 Quart Mushrooms
1 & 1/2 quart good rich Stock (veal or chicken)
1 Tablespoon Flour
1 Tablespoon Butter
1 teaspoon Salt
1/2 teaspoon Pepper
Whipped Cream
Croutons
Wash and peel mushrooms and dice. Stir into them 1 & 1/2 cups of
stock. Thicken with flour creamed with the butter, salt and pepper. At
the last moment, add a bit of whipped cream and croutons.
Source: Pink Ribbon Cookbook, Women First Breast Cancer Support Group
HEARTY POTATO AND
ONION SOUP
~Shared by Treva, NC
4 lg. potatoes
2 carrots, peeled and sliced
1 stalk celery, sliced
1 sm. yellow onion, chopped
2 tsp. (each) basil, rosemary, thyme
1 tsp. salt, pepper
1 bay leaf
2 cloves garlic, minced
1/2 C. milk
1/4 C. dry instant potato flakes
Enough water to cover potatoes by 2 inches
1. Wash potatoes, and slice into 1-inch cubes. Place in 3 qt. sauce
pan. Add carrots, celery, and onion. Fill with enough water to cover by
2 inches.
2. Add seasonings, bring to a boil. Boil until potatoes are tender.
Mash potatoes a little with a potato masher (leave chunks of potato
though).
3. Add milk, and instant potato flakes. Simmer until it thickens.
WHATCHAGOT SOUP
~Shared by Treva, NC
Makes: 4 servings
Serving size: 1 & 1/2cup
Start to Finish: 30 mins
2 tablespoons vegetable oil
8 ounces boneless meat (such as chicken, turkey, beef steak, or lean
pork), cut into 1-inch cubes, or ground meat (such as beef, turkey,
chicken, or sausage)
3 cups cutup vegetables (such as chopped zucchini, small broccoli or
cauliflower florets, chopped celery, chopped onion, chopped carrots,
chopped potatoes, corn, peas, and/or chopped, seeded tomatoes)
1 (32 oz) carton beef or chicken broth
1/2 (96 oz) can (1/3 cup) tomato paste
1 (1 oz) envelope dry onion soup mix
1/2 teaspoon dried herb (such as Italian seasoning, basil, oregano, or
rosemary), crushed;
-or
1/4 teaspoon crushed red pepper or dried thyme, crushed
1 cup cooked pasta or noodles, cooked rice, or cooked barley,
-or
canned beans [such as kidney, navy, cannellini (white kidney), or
black], rinsed and drained
Salt
Ground black pepper
1. In a 4- or 5-quart Dutch oven heat 1 tablespoon of the oil over
medium-high heat. Add meat; cook and stir until meat is browned and
cooked through. If necessary, drain off and discard fat. Remove meat
from saucepan; set aside.
2. In the same Dutch oven, heat the remaining 1 tablespoon oil over
medium-high heat. Add vegetables; cook and stir for 3 to 5 minutes or
until vegetables are crisp-tender. Return meat to Dutch oven.
3. Stir broth, tomato paste, onion soup mix, and herb into mixture in
Dutch oven. Bring to boiling over high heat; reduce heat. Cover and
simmer for 15 minutes. Stir in cooked pasta, rice, barley, or beans.
Season with salt and pepper.
Nutrition: Calories 249, Protein (gm) 18, Carbohydrate (gm) 22,
Fat, total (gm) 10, Cholesterol (mg) 40, Saturated fat (gm) 1,
Monosaturated fat (gm) 5, Polyunsaturated fat (gm) 3, Dietary Fiber,
total (gm) 2, Sugar, total (gm) 4, Vitamin A (IU) 486, Vitamin C (mg)
20, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit.
B6) (mg) 1, Folate (µg) 56, Cobalamin (Vit. B12) (µg) 0, Sodium (mg)
1825, Potassium (mg) 587, Calcium (DV %) 30, Iron (DV %) 2
WINTER TOMATO SOUP
FOR THE SLOW COOKER
~Shared by Treva, NC
1/2 cup (1 stick) unsalted butter
1 large or 2 medium-size yellow onions, chopped
1 quart home-canned tomatoes or one 28-ounce can imported Italian whole
or chopped plum tomatoes, with their juice
1/2 cup dry vermouth or dry white wine
1 tablespoon sugar
1 heaping teaspoon dried tarragon
Kosher or sea salt to taste
Cold sour cream for serving
1) Melt butter in a large skillet set over medium heat. Add onion and
cook until golden, about 15 minutes, stirring often to cook evenly.
2) Combine tomatoes, vermouth, sugar, and tarragon in a slow cooker.
Scrape contents of skillet into tomato mixture.Cover and cook on LOW
for 5 to 6 hours.
3) Purée in batches in a food processor or with a handheld immersion
blender. Stain soup if you wish. Season with salt. Keep warm on LOW
without letting it come to a boil until serving. Ladle hot soup into
bowls and top with a spoonful of cold sour cream. Yield: 4 servings.
MEXICAN ONION SOUP
~Shared by Treva, NC
5 medium-size yellow onions, thinly sliced (about 3 pounds)
4 (14 & 1/2-ounce) cans chicken broth, divided
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
2 (14 1/2-ounce) cans beef broth
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 tablespoons ground chipotle pepper
1 & 1/4 cups (5 ounces) shredded Monterey Jack cheese with peppers
Tortilla Strips (recipe follows)
1/3 cup chopped fresh cilantro
Combine onions, 1 cup chicken broth, minced garlic and next 3
ingredients in a Dutch oven over medium heat cook stirring occasionally
25 to 30 mins or until most of the liquid evaporates. Increase heat to
medium high and cook stirring often to loosen particles from bottom of
Dutch oven 15 to 20 mins or until onions are caramel colored. Stir in
beef broth, tomatoes and green chiles, chipotle pepper and remaining
chicken broth. Bring to a boil over high heat reduce heat, and cook,
stirring often, 15 to 20 mins. Ladle soup into 6 bowls sprinkle evenly
with cheese, Tortilla Strips and chopped cilantro. Makes 6 servings.
Tortilla Strips
6 (6-inch) corn tortillas
Vegetable cooking spray
Salt to taste
Using round pizza cutter cut 6 corn tortillas into 1 1/2-inch strips.
Coat with vegetable cooking spray place on a baking sheet. Bake at 400F
for 5 mins. Stir and bake 5 more mins or until crisp. Sprinkle with
salt. Makes 6 servings.
FULLY LOADED BAKED
POTATO SOUP
~Shared by Treva, NC
Fully Loaded Baked Potato Soup is a great cheesy potato soup recipe.
Loaded with cheese, bacon and sour cream, it's everything you love
about baked potatoes, but in a bowl! Feed your family tonight with this
great recipe.
5 medium baking potatoes
8 slices of bacon
1 cup sweet onions, chopped
2/3 cup flour
6 cups chicken broth
2 cups half and half
1/4 cup fresh parsley, chopped
1 & 1/2 teaspoons garlic, minced
1 & 1/2 teaspoons dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon hot sauce
1 & 3/4 cups shredded cheddar cheese
1 cup green onions, sliced
1/4 cup fresh parsley, chopped
Preheat oven to 400 degrees F. Wash potatoes; prick several times with
a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel
potatoes, and slice crosswise. Cook bacon in a large skillet until
crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and
set aside. Cook onion in drippings, stirring constantly, until tender;
add flour, stirring well. Cook 1 minute, stirring constantly. Gradually
add chicken broth; cook over medium heat, stirring constantly, until
mixture is thickened and bubbly. Stir in potato, half-and-half, and
next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes
(do not boil). Stir in 1 cup cheese and 1/4 cup green onions. Cook
until cheese melts, stirring often. Ladle soup into individual soup
bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining
3/4 cup cheese, 3/4 cup green onions, and parsley.
OLIVE GARDEN CREAM
OF TOMATO AND BASIL
SOUP
~Shared by Treva, NC
4 Tbsp butter
1 small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste
Melt butter in a heavy sauce pan. Add red onions and sauté until
tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes
and heavy cream, bring to a simmer and reduce by 1/2. Puree soup in a
food processor. Stir in 2 Tbsp chopped basil, salt and pepper. Garnish
with remaining fresh basil and tomatoes and serve. Serves 4.
Source: Olive Garden
FARMER'S STEW
~Shared by Treva, NC
Whether you've had a hectic day on the farm or at another job, you're
in for a hearty meal at sunset with this stew.
Serves: 4
Cooking Time: 25 min
3 tablespoons olive oil
1 to 1 & 1/2 pounds boneless, skinless chicken breasts, cut into
1-inch chunks
2 medium-sized onions, chopped
8 garlic cloves, coarsely chopped and divided
6 plum tomatoes, cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized red bell peppers, cut into 1-inch chunks
1/2 cup chopped fresh parsley, divided
1 tablespoon dried basil
2 teaspoons dried oregano
1 & 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cans (15 ounces each) whole potatoes, drained
Peel of 1 lemon, finely grated
In a 6-quart soup pot, heat the olive oil over high heat. Add the
chicken, onions, and 6 of the chopped garlic cloves.
Cook for 8 to 10 minutes, or until the chicken is browned on all sides,
stirring frequently.
Reduce the heat to medium and add the tomatoes, zucchini, red peppers,
1/4 cup parsley, the basil, oregano, salt, and black pepper. Cover and
cook for 10 minutes, then add the potatoes, lemon, the remaining 2
chopped garlic cloves and 1/4 cup chopped parsley. Stir until
thoroughly mixed, then cover and cook for 5 to 7 minutes, or until the
potatoes are warmed through.
Serve immediately.
CHUNKY CHICKEN SOUP
WITH BUCKWHEAT
~Shared by Treva, NC
2 tsp canola oil
1/3 cup whole buckwheat
1 cup water
1 large carrot, cut into 1/2-inch rounds
1 large celery rib, cut crosswise into 1/2-inch slices
3/4 cup frozen pearl onions, or fresh chopped onion
4 cups fat-free, reduced-sod chicken broth, divided*
2 cups roasted chicken breast, in bite-size pieces
Salt and ground black pepper
1/4 cup chopped flat-leaf parsley
Heat oil to medium-high heat in medium-size saucepan. Add buckwheat,
stirring constantly until grains are fragrant about 2 mins. Off heat,
pour in water taking care as liquid will spatter. Return pan to stove
reduce heat to simmer and cook covered until buckwheat is al dente
about 15 mins. Set covered pan aside. Place carrots, celery and onions
in large saucepan. Add 1/2 cup broth, cover and simmer over medium-high
heat until vegetables are crisp-tender 10 mins. Add remaining broth,
chicken and cooked buckwheat. Add salt and pepper to taste. When soup
is hot divide among four wide shallow bowls. Garnish each bowl with 1
tablespoon parsley and serve.
Note If desired in place of roasted chicken gently simmer a 3/4-pound
skinless and boneless chicken breast in broth in large saucepan. When
it is white in the center about l5 mins set chicken breast aside. When
chicken is cool enough to handle shred into bite-size pieces. Clean out
pot and proceed cooking vegetables and completing soup as above.
*To reduce sod content to 80 mg per serving use low-sod chicken broth.
Makes 4 servings
Per serving 210 cals 5g total fat (1g sat fat) 15g carb
25g protein 3g dietary fiber 530mg sod
CHILI IN THE CROCKPOT
~Shared by Treva, NC
2- 16 oz cans Light Red Kidney Beans
2- 16 oz cans Dark Red Kidney Beans
2- 16 oz cans Pinto Beans
1 lb ground beef or more- browned & drained
1 Green Pepper- chopped
2- 16 oz cans of diced tomatoes
2- 16 oz cans of tomato sauce
1 Tbsp chili powder (or more if you like)
Dash of Black Pepper
1 Tbsp Worcestershire Sauce
1 tsp garlic powder
1 large crock pot
Combine all ingredients (including their juices) in large crock pot,
making sure to mix all ingredients well. Cook on low for 8 hours.
DISNEY'S FRENCH
ONION SOUP
~Shared by Dorie, IL
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2 c. sliced Spanish onions
2 tsp. butter
2 3/4 c. water
2 beef bouillon cubes
1 chicken bouillon cube
1/8 tsp. white pepper
Salt to taste
1/4 tsp. garlic powder
1 tbsp. dry sherry or white wine
French bread, sliced 1 inch thick and toasted
Mozzarella cheese
Saute onions in butter in a heavy 6-cup saucepot until golden brown,
stirring often. Add water, bouillon cubes, pepper, salt if needed, and
garlic powder. Bring to a boil and simmer, covered, 10-15 minutes. Add
sherry and cook 2 minutes longer. Serve topped with French bread and
Mozzarella cheese. Place under broiler long enough to melt cheese.
BEEF CURRY SOUP
(Africa)
~Shared by Dorie, IL
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1 pound cubed beef stew meat
2 onions, chopped
2 tablespoons margarine
6 cups beef stock
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt
In a large saucepan or pot, brown the beef cubes and onions in butter
or margarine.
Add the beef stock, curry and bay leaves. Cook at low heat for 30
minutes.
Add the potatoes, vinegar, and salt. Simmer for 45 minutes to 1 hour,
until all is tender. Serve hot!!
GET A HUSBAND
BRUNSWICK STEW
~Shared by Dorie, IL
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1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn
Heat the olive oil in a large skillet, and saute the onions and celery
until soft. Mix in the pork and beef, and cook until evenly browned. Do
not drain.
Transfer the pork and beef mixture to a large stock pot over low heat.
Stir in the shredded chicken, tomatoes and their liquid, ketchup, and
barbeque sauce. Season with salt, pepper, and hot sauce. Place the
whole green pepper into the mixture. Cook, stirring occasionally, 2
hours, or until thickened.
Stir the cream style corn into the stew mixture. Continue cooking 1
hour, or to desired consistency. Remove the green pepper; chop and
return to the stew or discard.
CHEESY VEGETABLE AND
HAM CHOWDER
~Shared by Dorie, IL
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2 C. water
2 C. chopped potato (2 medium)
1/2 C. chopped carrots (1 medium)
1/2 C. chopped celery
1/4 C. chopped onion
1/4 C. butter or margarine
1/4 C. all purpose flour
1/4 t. black pepper
2 C. milk
2 1/2 C. shredded Cheddar cheese or 10 oz. American cheese torn
1 (15 oz) can cream style corn
2 C. cubed cooked ham
In a large saucepan combine water, potato, carrot, celery and onion.
Bring to boiling; reduce heat. Simmer covered for 10 minutes. Do not
drain.
Meanwhile in a medium saucepan melt butter. Stir in flour and 1/4 t.
black pepper; add milk all at once. Cook and stir over medium heat
until thickened and bubbly. Add cheese to milk mixture. Cook and stir
until cheese melts. Add cheese mixture to potato mixture. Stir in corn
and ham. Heat through but do not boil. If desired season with
additional pepper.
SPICY RED LENTIL SOUP
~Shared by Dorie, IL
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1 teaspoon olive oil
1 1/2 cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 1/2 cups frozen chopped spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon curry powder
Heat the oil in a large pot over medium heat, and cook the onion until
golden brown. Season with salt and pepper. Mix in tomatoes, spinach,
and lentils, and pour in water. Season with basil, cardamom, cumin,
cayenne pepper, and curry powder. Bring to a boil, reduce heat to low,
and simmer 25 minutes, stirring occasionally, until lentils are tender.
Transfer the soup to a blender (or use a hand held blender), and blend
until smooth before serving.
BEAN, PASTA AND
ROASTED PEPPER SOUP
~Shared by Dorie, IL
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1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 (49.5 fluid ounce) can Swanson® Chicken Broth (regular or Natural
GoodnessTM)
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/2 cup uncooked ditalini pasta
1/2 cup roasted sweet red pepper strips
1 tablespoon red wine vinegar
Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic
and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a
boil. Cover and cook 15 minutes or until pasta is done. Add peppers and
vinegar. Heat through.
Source: Campbells
GREEN CHILI
~Shared by Dorie, IL
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Ingredients
3-4 lb pork roast
1 15-oz can stewed tomatoes
2- 8-oz cans green chilies
2 3.5-oz cans whole jalapenos
large onion
salt & pepper to taste
3 cloves of garlic (or to taste)
1 15-oz can refried beans (optional)
dash of cumin
2 tsp chili powder
2 cans chicken or vegetable stock
Cook pork in water with salt and pepper and garlic till it falls off
bone. Let cool, skim off grease, remove bones and cut up pork
into serving pieces. Chop up remaining ingredients and cook with
pork in crock pot 12 to 16 hours on low heat setting.
BRAZILIAN BLACK BEAN
STEW
~Shared by Dorie, IL
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1 tablespoon canola oil
1/4 pound chorizo sausage, chopped
1/3 pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
Heat the oil in a large pot over medium heat, and cook the chorizo and
ham 2 to 3 minutes. Place the onion in the pot, and cook until tender.
Stir in garlic, and cook until tender, then mix in the sweet potatoes,
bell pepper, tomatoes with juice, chile pepper, and water. Bring to a
boil, reduce heat to low, cover, and simmer 15 minutes, until sweet
potatoes are tender.
Stir the beans into the pot, and cook uncovered until heated through.
Mix in the mango and cilantro, and season with salt.
CHUNKY CHILI
~Shared by Dorie, IL
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Ingredients
1 pound stew meat
1 pound boneless chicken breast, cut up
1 onion, chopped
1 bell pepper, chopped
2 cans pinto beans with jalapenos
2 packages chili seasoning
2 cans Mexican style diced tomatoes
Brown meat, chicken, pepper, and onion in a little olive oil until
brown. Add chili seasoning, beans, and tomatoes. Simmer for one hour.
Serve this with corn bread or tortillas, or pour over Fritos and
sprinkle with cheese for a Frito pie. Serves 12.
CHRISTMAS EVE BEEF
STEW
~Shared by Dorie, IL
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2 1/2 pounds beef stew meat, diced into 1 inch pieces
1 (28 ounce) can stewed tomatoes, with juice
1 cup chopped celery
4 carrots, sliced
3 potatoes, cubed
3 onions, chopped
3 1/2 tablespoons tapioca
2 cubes beef bouillon
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/4 cup red wine
2 cups water
1 (10 ounce) package frozen green peas, thawed
Preheat the oven to 250 degrees F (120 degrees C).
Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca
into a Dutch oven. Season with beef bouillon, thyme, rosemary, and
marjoram, and stir in red wine and water. Place the lid on the Dutch
oven.
Bake for 5 to 6 hours in the preheated oven. Add peas during last half
hour of cooking.
CROCK POT BEEF AND
SAUSAGE CHILI
~Shared by Dorie, IL
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1 pound ground beef
1 pound bulk pork sausage
1 large onion, chopped (1 cup)
1 cup chopped green pepper
1 cup sliced celery
2 (15 1/2 ounce) cans kidney beans
1 (11-12ounce) can tomatoes, cut up
1 (6 ounce) can tomato paste
2 cloves garlic, minced
2 teaspoon chili powder
2 teaspoon salt
In a skillet, cook ground beef and sausage until browned; drain off
excess fat. Transfer meat mixture to a slow cooker. Add onions, green
pepper and celery. Stir in undrained kidney beans, undrained tomatoes,
tomato paste, garlic, chili powder and salt. Cover and cook on low heat
setting for 8 to 10 hours.
CREAMY TOMATO SOUP
~Shared by Dorie, IL
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2 tablespoons all-purpose flour
1 tablespoon sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley
Directions
In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir
until smooth. Add remaining milk. Bring to a boil over medium heat,
stirring constantly. Cook and stir for 2 minutes or until thickened.
Slowly stir in hot tomato juice until blended. Sprinkle with parsley.
Yield: 4 servings.
OLD-FASHIONED LAMB
STEW
~Shared by Dorie, IL
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1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds boneless lamb, cut into 3-inch pieces
2 tablespoons canola oil
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, cut into eighths
1 tablespoon dried parsley flakes
2 teaspoons dried rosemary, crushed
1/4 teaspoon garlic powder
4 large carrots, cut into 1/2-inch pieces
4 medium potatoes, peeled and cut into 1-inch pieces
1 package (10 ounces) frozen peas
1 can (4 ounces) mushroom stems and pieces, drained
Directions
In a large resealable plastic bag, combine flour, salt and pepper; add
lamb and toss to coat. In a Dutch oven, brown the lamb in oil; drain.
Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and
simmer for 2 hours. Add carrots and potatoes; cover and cook 1 hour
longer or until the meat is tender. Add peas and mushrooms; heat
through. Thicken if desired. Yield: 10-12 servings.
A-1 CHICKEN SOUP
~Shared by Dorie, IL
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2 tablespoons vegetable oil
2 skinless chicken leg quarters
1/2 cup chopped onion
2 quarts water
3 cubes chicken bouillon, crumbled
1 stalk celery, chopped
3 carrots, chopped
1 clove roasted garlic, minced
salt and pepper to taste
1 (12 ounce) package thin egg noodles
Directions
In a large pot over medium heat, cook chicken pieces in oil until
browned on both sides. Stir in onion and cook 2 minutes more. Pour in
water and chicken bouillon and bring to a boil. Reduce heat and simmer
45 minutes. Stir in celery, carrots, garlic, salt and pepper. Simmer
until carrots are just tender. Remove chicken pieces and pull the meat
from the bone. Stir the noodles into the pot and cook until tender, 10
minutes. Return chicken meat to pot just before serving.
CROCK POT SAUSAGE
CHOWDER
~Shared by Dorie, IL
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1/4 pound Polish Kielbasa, chopped
1 cup mild green chile picante sauce
1 clove garlic, finely chopped
1 (10 oz) pkg. frozen whole- kernel corn, thawed
1 medium tomato, chopped
1 (14.5 oz) can chicken broth
1 ( 15.5 oz) can garbanzo beans, drained
1 Tbsp chopped fresh cilantro
1/8 to 1/4 tsp crushed dried red pepper flakes
Combine all ingredients in 3 1/2 qt. crockpot. Cover and cook on low 3
to 4 hours. Ladle into soup bowls.
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CHICKEN AND WILD RICE SOUP
~Shared by Treva, NC
Light cheese and a flour-and-milk mixture keep this chicken and wild
rice soup creamy but surprisingly low in fat. Make a batch of soup and
reheat throughout the week for effortless and satisfying meals.
YIELD: 8 servings (serving size: 1 1/4 cups)
1 cup uncooked quick-cooking wild rice
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 & 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2
breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)
Cook rice according to package directions, omitting salt and fat.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking
spray. Add onion and garlic; sauté 3 minutes. Add broth and potato;
bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5
minutes or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the milk
mixture to potato mixture; cook 5 minutes or until slightly thick,
stirring constantly. Remove from heat; add cheese, stirring until
cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with
parsley, if desired.
Nutritional Information per serving: Calories: 280; Calories from fat:
23%; Fat: 7g;Saturated fat: 4g; Monounsaturated fat: 1g;
Polyunsaturated fat: 0.5g; Protein: 24.9g;Carbohydrate: 28.7g; Fiber:
1.6g;Cholesterol: 52mg; Iron: 1.1mg; Sodium: 879mg; Calcium: 329mg
Source: Cooking Light SEPTEMBER 2004
ACORN CHEDDAR SOUP
~Shared by
Patricia, Charlevoix, MI
2 medium acorn squash
1 tablespoon unsalted butter
3 cups nonfat chicken broth
1/4-1/2 teaspoon dried sage
1 teaspoon garlic powder
6 ounces low fat cheddar cheese, shredded
1 1/2 cups evaporated skim milk
Salt and pepper to taste
Ground nutmeg
Bake or microwave squash until tender. Scoop out pulp into food
processor and puree until tender. Mix in butter, broth, sage and garlic
powder. Transfer puree to a medium soup pot and cook over low heat for
several minutes. Slowly add Cheddar and milk, stirring until cheese is
melted. Thin with additional milk if necessary. Add salt and pepper and
sprinkle with nutmeg. Serve immediately. 6 servings.
Per serving: 227 calories, 6.5 total fat, 13.9g protein, 31.2g carbs,
20 mg cholesterol, 717mg sodium.
TURKEY NOODLE SOUP
~Shared by Treva, NC
Cooking spray
1 cup (1/4-inch-thick) slices carrot
3/4 cup chopped onion
4 garlic cloves, minced
1 cup (1/4-inch-thick) slices celery
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups fat-free, less-sodium chicken broth
2 cups (3 ounces) uncooked egg noodles
1 tablespoon low-sodium soy sauce
1 bay leaf
2 cups shredded turkey (about 8 ounces)
Coarsely ground black pepper (optional)
Heat a large saucepan over medium-high heat. Coat pan with cooking
spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is
lightly browned. Add celery, salt, and 1/4 teaspoon pepper; sauté 3
minutes. Add broth and next 3 ingredients (through bay leaf); bring to
a boil. Reduce heat, and simmer 5 minutes. Add shredded turkey; cook 3
minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper,
if desired. 4 servings.
Nutritional Information per serving: Calories: 280;
Calories from fat: 23%; Fat: 7.2g;Saturated fat: 2.6g;
Monounsaturated fat: 1.1g; Polyunsaturated fat: 1.4g;
Protein: 29.1g; Carbohydrate: 24.3g; Fiber: 2.3g;
Cholesterol: 80mg; Iron: 2.6mg; Sodium: 544mg;
Calcium: 79mg;
Source: Cooking Light NOVEMBER 2005
BEEF AND CABBAGE STEW
~Shared by
Patricia, Charlevoix, MI
1 two pound boneless chuck roast, trimmed and cut into 1" cubes
1 teaspoon salt
1/4 teaspoon ground pepper
2 cups chopped onion
1 small head of cabbage, shredded (about 1 1/2 lbs)
1 can (28 ounce) diced tomatoes
1 can (28 ounce) tomato puree
1 1/2 cups sliced carrots
1 cup bell pepper, diced
1/4 cup packed brown sugar
1 cup low fat plain yogurt
Season meat with salt and pepper; place in a large pot. Add onion and
meat with enough water to cover the meat (about 2 quarts). Bring to a
boil, reduce heat and simmer one hour. Add remaining vegetables and
brown sugar. Cover and simmer two hours longer. Skim fat from top of
stew with a spoon. Top each serving with 1 rounded tablespoon of
yogurt. Serves 10.
Per serving: 223 calories, 5gm total fat, 53mg cholesterol, 557 mg
sodium, 17gm sugar, 21gm protein.
NEXT-DAY TURKEY SOUP
~Shared by Treva, NC
Use leftover turkey to simmer up this healthy easy-to-make pasta soup
using Progresso® Chicken Broth, sweet potatoes and green beans.
Prep Time 15 Minutes
Total Time 45 Minutes
2 cloves garlic, crushed and finely chopped
2 tablespoons olive oil
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh sage leaves, if desired
2 cartons (32 oz each) Progresso® chicken broth
1 bay leaf
2 cups green beans, cut into 1-inch pieces*
1 sweet potato, diced*
1/2 cup uncooked small pasta, such as orzo or pastina
3 cups diced cooked dark turkey meat
In a large soup pot, heat garlic in the olive oil. Allow to brown
slightly and add onion, carrot and celery. Cover; sweat over medium-low
heat until softened, 7 or 8 minutes. Add the chopped sage to the soup
pot along with the broth and the bay leaf. Bring to a simmer. When
simmering, add the green beans, sweet potato and pasta to the soup.
Bring it back up to a simmer; lower heat and cook for about 10 minutes
or until vegetables are tender and pasta is cooked. Stir in turkey.
Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.
Makes 6 to 8 servings.
Tip: 3 cups leftover cooked Thanksgiving side vegetables can be used in
place of the fresh vegetables.
Nutrition Information:
1 Serving (1 Serving) Calories 270 (Calories from Fat 90),Total Fat 10g
(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 55mg;Sodium 1190mg;
Total Carbohydrate 20g (Dietary Fiber 3g,Sugars 5g),Protein 26g
Percent Daily Value*:Vitamin A 110.00%;Vitamin C 10.00%;Calcium
6.00%;Iron 15.00%
Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat
Milk;0 Milk;1 Vegetable
Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Chef Michael Chiarello – June 2010.
SLOW COOKED DETOX
SOUP
~Shared by Maggie,
TX
Makes: 4 servings
Cooking Time: 8 hr
Ingredients
1 onion, diced
1 carrot, diced
1 cup Brussels sprouts, sliced in half
1 cup baby bok choy, chopped
1 cup cherry tomatoes, chopped
1 cup parsley, chopped
5 celery stalks with leaves included, chopped
1 zucchini, diced
2 cups purified water
3 garlic cloves, minced
1/2 inch piece of ginger, minced
1 tablespoon miso paste
Instructions
In a slow cooker, put all ingredients in, and cook on low for 8 hours.
(Simply set it in the morning and it will be ready when you get home!)
Notes
If you don't use a slow cooker, put all the ingredients in a large pot
and bring to a boil, then simmer for 35 minutes or until vegetables are
tender.
Source: Adele of Vegie Head (http://www.vegiehead.com)
TOMATO AND GARLIC
BREAD SOUP
~Shared by Maggie,
TX
Serves: 4
Preparation Time: 5 min
Cooking Time: 10 min
Ingredients
1 tablespoon olive oil
1/2 cup yellow onion, diced
1/2 teaspoon fresh garlic, minced
1/4 teaspoon dried red pepper flakes
2 cups low-sodium vegetable broth
1 can Italian-style crushed tomatoes, undrained
4 slices Roman Meal bread, toasted and cut into 1/2-inch pieces
3 tablespoons fresh basil leaves, thinly sliced
2 tablespoons Parmesan cheese, shaved (optional)
Instructions
Heat oil in large saucepan over medium-high heat. Add onion, garlic and
red pepper flakes. Cook 3 to 5 minutes until onion is tender, stirring
occasionally.
Add broth, tomatoes and bread cubes. Cook until simmering, stirring
occasionally. Stir in basil.
Divide into 4 bowls. Top with cheese and additional basil if desired.
Nutritional Information
Per Serving:
Calories: 167 Total Fat: 5g Cholesterol: 0mg Sodium: 387mg Total
Carbohydrate: 23g Dietary Fiber: 3g Protein: 23g Whole Grains: 5.5g
Notes
Source: Roman Meal
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SPICY SHRIMP AND RICE STEW
~Shared by Mary S.,
Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 2 teaspoons olive oil
- 3 cups reduced-sodium fat-free chicken broth
- 2 ribs celery, diced
- 1 large carrot, peeled, diced
- 1 large green bell pepper, seeded, chopped
- 1 can (14-1/2 ounces) reduced-sodium diced tomatoes, undrained
- 1 large bay leaf
- 1-1/2 teaspoons dried thyme leaves
- 3/4 teaspoon paprika
- 1 cup uncooked long-grain white rice
- 1 pound medium shrimp, peeled, deveined
- Salt, cayenne, and black pepper, to taste
DIRECTIONS
Saute onion and garlic in oil in large saucepan until onion is tender,
about 5 minutes. Add remaining ingredients, except rice, shrimp, salt,
cayenne, and black pepper, and heat to boiling. Reduce heat and simmer,
covered, 15 minutes.
Heat to boiling and add rice; reduce heat and simmer, covered, until
rice is tender, about 20 minutes. Add shrimp; simmer, covered, until
shrimp are cooked and pink. Discard bay leaf; season to taste with
salt, cayenne, and black pepper.
Nutritional Information Per Serving: (1/6 of recipe) Calories: 240,
Fat: 4.2 g, Cholesterol: 60.1 g, Sodium: 227 mg, Protein: 28.5 g,
Carbohydrate: 21.4 g
Diabetic Exchanges: 1 Bread/Starch, 3 Meat
Source: 1,001 Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
BOUILLABAISSE
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 pound mussels (optional)
- 1/2 pound medium-size shrimp
- 1/2 pound halibut or cod fillets
- 1 teaspoon virgin olive oil
- 2 shallots, chopped
- 2 garlic cloves, minced
- 2-1/2 cups canned Italian plum tomatoes
- 2 cups clam juice or fish stock
- 1/2 cup dry white wine
- 1/2 teaspoon dried leaf basil
- 1/4 teaspoon dried leaf thyme
- 1/4 to 1/2 teaspoon hot pepper flakes
- 1 bay leaf
- 1/2 pound bay scallops
DIRECTIONS
Scrub mussels well to rid them of beards and sand. Discard any open
ones. Peel and devein shrimp. Cut halibut into bite-size pieces.
In a large non-stick saucepan, heat oil. Add shallots and cook until
soft. Add garlic and tomatoes, cook, stirring 1 minute. Add clam juice,
wine, basil, thyme, pepper flakes, pepper and bay leaf. Bring to a
boil, reduce heat and simmer 15 minutes. Add halibut and simmer 5
minutes. Add shrimp and scallops and cook 5 minutes more. Add mussels,
cover pan and simmer about 5 minutes until mussels open, discarding any
that do not open. Discard bay leaf.
Nutritional Information Per Serving (1/6 of recipe): Calories: 203,
Cholesterol: 108 mg, Carbohydrate: 12 g, Protein: 28 g, Sodium: 584 mg,
Fat: 3 g
Diabetic Exchanges: 3 Low-fat Meat, 2 Vegetable
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
TEN-MINUTE GAZPACHO
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 cups tomato juice, preferably reduced-sodium
- 2 garlic cloves, chopped
- 2 tsp. olive oil
- 2 Tbsp. bread crumbs
- 1/2 Tbsp. white wine vinegar
- Salt and freshly ground black pepper, to taste
- 1/4 cup seeded and diced cucumber
- 1/4 cup finely diced green bell pepper
- 1 plum tomato, seeded and finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup zucchini, finely diced (optional)
- 1 hard boiled egg white, finely chopped (optional)
DIRECTIONS
In a blender, puree tomato juice, garlic and olive oil. Add bread
crumbs and vinegar, and blend to combine.
Season to taste with salt and pepper. Pour into a covered container and
chill well, from 2 hours to overnight.
When ready to serve, adjust seasonings if necessary.
Divide soup among 4 serving bowls. Add 1 Tbsp. each of diced cucumber,
pepper, tomato and onion, plus zucchini and egg white if desired. (Or
add diced vegetables to juice mixture before serving.)
Nutritional Information Per Serving: 70 calories; 3 g. total fat; less
than 1 g. saturated fat; 10 g. carbohydrate; 2 g. protein; 1 g. dietary
fiber; 97 mg. sodium
Diabetic Exchanges: 2 Vegetable, 1/2 Fat
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
HOT AND SOUR SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 10 (1 cup) servings
INGREDIENTS
- 10 large dried black mushrooms
- 1/2 cup tree ear fungi
- 1/3 tiger lily stems (golden needles)
- 2 tablespoons cornstarch
- 3 tablespoons water
- 3/4 diced uncooked chicken breast
- 1 teaspoon olive oil
- 1 tablespoon soy sauce
- 1 can (8 oz.) bamboo shoots, sliced
- 6 cups chicken stock, or 3 cans (10-3/4 oz each) chicken broth,
defatted, + 2 cans water
- 3 tablespoons white vinegar
- 1 tablespoon double black soy sauce
- 2 cakes tofu (fresh bean curd), cubed
- 2 teaspoons chili oil
- 2 egg whites, beaten
- 4 green onions, sliced
DIRECTIONS
Place mushrooms, tree ears, and tiger lily stems in a small bowl and
cover with boiling water. In about 15 minutes or when they are soft,
drain off the water and chop off stems or any hard parts.
Slice mushrooms and tree ears and pull tiger lily stems into shreds.
Set aside.
Combine cornstarch and water into a smooth paste. Set aside.
In a heated wok or skillet, saute chicken in oil until chicken is
cooked through. Stir in regular soy sauce. Stir in mushrooms, tree
ears, tiger lily stems, and bamboo shoots.
Add chicken stock, vinegar, and double black soy sauce. Stir cornstarch
mixture into soup. Let thicken. Add tofu and bring soup to a boil. Stir
in the chili oil and white pepper.
Turn off the heat for 1 minute and then slowly pour the egg whites into
the soup, stirring constantly. Garnish each bowl of soup with chopped
green onions.
Nutritional Information Per Serving Calories: 97; Protein: 7g; Fat: 2g;
Carbohydrates: 5g
Diabetic Exchanges: 1/2 Bread/Starch; 1 Meat
Source: Eater's Choice Low-Fat Cookbook
ITALIAN-STYLE TURKEY
SAUSAGE AND
FENNEL STEW
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- Vegetable cooking spray
- 12 ounces Italian turkey sausage
- 1 medium onion, cut into thin wedges
- 1 can (15 ounces) reduced-sodium diced tomatoes, undrained
- 1 cup reduced-sodium fat-free chicken broth
- 1 pound butternut squash, peeled, cut into 3/4-inch cubes
- 2 parsnips, peeled, sliced
- 1 fennel bulb, trimmed, cut into 1/2-inch slices
- 12 Brussels sprouts, halved
- 1/2 teaspoon crushed red pepper
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
DIRECTIONS
Spray large saucepan with cooking spray; heat over medium heat until
hot. Add sausage and cook until browned, about 10 minutes; remove
sausage and slice. Add onion to saucepan; saute until tender, about 5
minutes.
Stir in tomatoes and liquid, broth, squash, parsnips, fennel and sliced
sausage. Heat to boiling; reduce heat and simmer, covered, 10 minutes.
Stir in Brussels sprouts, crushed red pepper, and Italian seasoning.
Simmer until Brussels sprouts are tender, 10-15 minutes. Season to
taste with salt and pepper.
Nutritional Information Per Serving: (1/4 of recipe) Calories: 310,
Fat: 9.7 g, Cholesterol: 45.6 mg, Sodium: 780 mg, Protein: 21.8 g,
Carbohydrate: 39.4 g
Diabetic Exchanges: 2 Vegetable, 2 Bread/Starch, 2
Meat
Source: 1,001 Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
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CHICKEN AND MUSHROOM SOUP
~Shared by Luanne,
FL
1/2 lb Boneless Chicken Breast
4 tb Sesame Oil
2 c Chicken Stock
2 tb Sherry
1 c Fresh Mushrooms, quartered
2 tb Fresh Parsley, chopped
Thinly slice the chicken breast meat. Bring the chicken stock to a
rolling boil and add the chicken and mushrooms.
When the soup starts to boil again and all of the ingredients float to
the top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning. Add salt and
pepper if necessary.
Serve in individual soup bowls and sprinkle the parsley on top.
Serves: 2
BEEF SOUP
~Shared by
Patricia, Charlevoix, MI
1 stalk celery with leaves
1 small carrot, if desired
2 cups beef broth
3/4 teaspoon salt
2/3 cup cut-up canned or cooked beef
1/2 cup uncooked macaroni
Cut celery in thin 1-inch pieces. Finely chop carrot (if used) .Heat
broth to boiling. Add rest of ingredients. Boil gently about 15
minutes until vegetables and macaroni are tender. Makes 2 servings,
about 1 cup each.
ARIZONA CHILI
~Shared by
Patricia, Charlevoix, MI
1/4 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 (15.5 ounce) can chili beans, undrained
1 (14.5 ounce) can diced tomatoes, undrained
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
In a saucepan, cook beef, onion and garlic over medium heat until meat
is no longer pink; drain. Stir in the remaining ingredients; bring to a
boil. Reduce heat; cover and simmer for 10-15 minutes or until heated
through.
Note: Freeze remaining tomato paste.
TWO BEAN CHILI
~Shared by
Patricia, Charlevoix, MI
2 onions coarsely chopped
2 garlic cloves, minced
2 teaspoons olive oil
1 can (14 ounce) stewed tomatoes with juice
1 can (12 ounce) beer
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon hot pepper sauce
1 can (15 ounce) pinto beans, rinsed and drained
1 can (15 ounce) dark red kidney beans, rinsed and drained
1 large green bell pepper, cored, seeded & chopped
Saute onions and garlic in oil in a large saucepan or dutch oven until
tender. About 5 minutes. Stir in tomatoes and liquid, the beer, chili
powder, cumin, and hot sauce. Simmer uncovered for 15 minutes. Stir in
beans and green pepper and simmer, uncovered, 15 minutes longer.
Per Serving: 172 calories, 2gm total fat, 0mg cholesterol, 238mg
sodium, 32gm carbs, 9gm sugars, 9gm protein.
BEEF AND PEA SOUP
~Shared by
Patricia, Charlevoix, MI
2 tablespoons vegetable oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 green bell pepper cored, seeded and sliced
2 carrots sliced
1 can (14 ounce) black eyed peas
1/2 pound ground beef
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/4 cabbage, sliced
8 ounces tomatoes, peeled and chopped
2 1/2 cups beef stock
Salt and pepper to taste
Heat oil in a large pan over medium heat. Add onion and garlic and
cook, stirring frequently for 5 minutes or until softened. Add bell
pepper and carrots and cook for an additional 5 minutes.
Drain peas, reserving the liquid. Place 2/3 of the peas in a food
processor with liquid from the can and process until smooth. Reserve
remainder of the peas.
Add ground beef to pan with vegetables and cook, stirring constantly to
break up any lumps, until well browned. Add spices and cook for 2
minutes. Add cabbage, tomatoes, stock, pureed peas and season to taste.
Bring to a boil, reduce heat, cover and simmer for 15 minutes or
until vegetables are tender. Stir in reserved peas, cover and let
simmer an additional 5 minutes. Serve in warmed soup bowls.
Click
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HEARTY CHIPOTLE
CHICKEN SOUP
Ingredients
1 large onion, chopped
1 tablespoon canola oil
4 garlic cloves, minced
4 cups reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
3 cups frozen corn
2 chipotle peppers in adobo sauce, seeded and minced
2 teaspoons adobo sauce
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup fat-free sour cream
1/4 cup minced fresh cilantro
Directions
In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1
minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers,
adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer,
uncovered, for 20 minutes. Stir in chicken; heat through. Garnish with
sour cream; sprinkle with cilantro. Yield: 8 servings (3-1/4 quarts).
Nutrition Facts: 1-2/3 cups with 1 tablespoon sour cream equals 287
calories, 4 g fat (1 g saturated fat), 29 mg cholesterol, 790 mg
sodium, 42 g carbohydrate, 7 g fiber, 21 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.
Source: Taste of Home
CREAM OF ARTICHOKE
SOUP
3 Tbs. butter
1 shallot, finely chopped
2 Tbs. flour
4 cups chicken stock
2 lbs. artichoke bottoms, drained if using canned, thawed if using
frozen
1 cup half-and-half cream or milk
Salt and freshly ground pepper to taste
Melt the butter in a large saucepan over moderate heat and saute the
chopped shallot for 2 minutes. Add the flour and cook 3 minutes,
stirring frequently. Add the chicken stock and bring to a boil,
stirring frequently. Chop the artichoke bottoms coarsely and puree them
in an electric blender or food processor, adding a little of the
chicken stock if necessary. Add the artichoke puree to the soup and
stir. Season with salt and pepper. Serve hot or chilled. Serves 4 to 6.
ENCHILADA BEEF CHILI
SOUP
Serving Size: 6
3/4 pound boneless beef round steak -- trimmed of fat, cut into 1/2"
cubes
1 cup chopped onions
1 14.5 ounce can stewed tomatoes -- undrained
1 14.5 ounce can ready to serve beef broth
1 10 ounce can Old El Paso Enchilada Sauce
2 teaspoons chili powder
1/2 teaspoon cumin
1 cup Green Giant Niblets Frozen Corn
2 15.5 or 15 ounce cans pinto beans -- drained and rinsed
2 to 3 tablespoons chopped fresh cilantro
Spray large saucepan with nonstick cooking spray. Heat over high heat
until hot. Add beef and onions; cook and stir until beef is browned.
Add tomatoes, broth, enchilada sauce, chili powder and cumin; mix well.
Bring to a boil. Reduce heat to medium-low; simmer 15 minutes.
Stir in corn and beans. Simmer 15 to 20 minutes or until beef is
tender, stirring occasionally. Stir in cilantro. If desired, sprinkle
with additional cilantro.
Per Serving (excluding unknown items): 251 Calories; 1g Fat (3.6%
calories from fat); 15g Protein; 48g Carbohydrate; 17g Dietary Fiber;
0mg Cholesterol; 34mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean
Meat; 1 Vegetable; 0 Fat.
Serving Ideas : This spicy soup is great with warm cornbread, corn
muffins or corn breadsticks. Or, try warm flour tortillas.
NOTES : Ingredient Substitution: Mexican stewed tomatoes can be used in
place of the regular stewed tomatoes; omit the chili powder and cumin.
Healthy Hint: Pinto beans add fiber, protein and iron to this soup.
Vitamin C rich tomatoes enhance the body's ability to absorb the iron.
Source: "Pillsbury Classic Cookbook Healthy Homestyle Meals February
2002"
MAGGIANO'S LITTLE
ITALY CHICKEN ASIAGO
SOUP
1/4 cup olive oil
2 cups diced onion (cut into 1/2-inch cubes)
1/2 cup chopped garlic
1 cup bias-cut celery slices (about 1/4 inch thick)
2 cups half-moon-cut carrot slices (1/2 inch thick)
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh rosemary
1 gallon chicken broth
2 pounds cooked chicken breasts, pulled into bite-sized pieces
1/2 cup shredded Asiago cheese
1/2 cup grated Parmesan cheese
1/2 pound mini-shell pasta, cooked
Fresh spinach leaves, cut into small pieces (to taste)
Additional Asiago cheese for garnish (to taste) In large pot over
medium-high heat, heat oil.
Add onions and garlic and saute until light brown. Lower heat and add
celery, carrots, salt and pepper.
Saute until vegetables are tender. Add rosemary and cook briefly.
Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses.
Simmer 10 minutes.
Adjust seasonings with salt and pepper if needed. Serve immediately or
cool in refrigerator.
To serve: Portion pasta, spinach and cheese for garnish into bottom of
individual serving dishes. Top with hot soup.
Makes about 8 large servings.
Source: Maggiano's Little Italy, 2500 N. Mayfair Road, Wauwatosa,
Wisconsin
SMASHED POTATO SOUP
Prep: 25 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
Ingredients
3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1-1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground black pepper
4-1/2 cups chicken broth
1/2 cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
Sliced green onions ((optional)
Directions
1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper,
garlic, and black pepper. Pour broth over all.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours.
3. Mash potatoes slightly with a potato masher. Stir in whipping cream,
cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired,
top individual servings with additional sliced green onions.
Makes 8 servings.
Nutrition Facts
Calories 243, Total Fat (g) 11, Saturated Fat (g) 6, Cholesterol (mg)
37, Sodium (mg) 644, Carbohydrate (g) 30, Fiber (g) 3, Protein (g) 8
CREAMY CHICKEN
TORTILLA SOUP
Ingredients
2 cans (10 oz each) Ro-Tel Original Diced Tomatoes & Green Chilies,
undrained
2 cans (14 oz each) reduced-sodium chicken broth
1 can (16 oz each) Rosarita No Fat Traditional Refried Beans
1/2 cup frozen whole kernel corn
2 cups shredded cooked chicken
Fried corn tortilla strips or chips, optional
Shredded Monterey Jack cheese, optional
Directions
Combine undrained tomatoes and broth in medium saucepan. Stir in beans
and corn; bring to boil. Reduce heat to low and simmer 5 minutes,
stirring frequently. Add chicken; heat through. Serve topped with
tortilla strips and cheese, if desired.
Makes: 6 servings (1-1/2 cups each).
Source: Ro-Tel
CRAB CORN SOUP
2 bottles 8 oz. clam juice
1/2 c. butter
1 medium onion chopped
1 medium garlic clove minced
1/4 c. all-purpose flour
2 c. canned chicken broth
1 1/2 c. drained fresh or canned corn
1/4 tsp. dried thyme
1 tsp. salt
1/2 tsp. fresh ground pepper
1/4 tsp. red cayenne pepper
1 pint heavy cream
1 lb, lump crab meat or substitute imitation crab
4 chopped green onions
Melt butter or margarine in a heavy 4 to 6 quart soup pot over medium
heat. Add onion and garlic. Sauté until wilted and transparent, about 5
min. Add flour all at once ; stir until blended. cook 3 to 4 min.,
stirring. Slowly stir in stocks or clam juice and broth. Bring to a
boil to thicken. Stir in corn, thyme, salt, black pepper and cayenne;
reduce heat to medium. Cook, uncovered, 25 min. Stir in cream; cook 10
min. Taste for seasoning; adjust if necessary. Using your fingertips
carefully pick through crabmeat; remove any bits of shell or cartilage.
Do not break up lumps of meat. Add crabmeat and green onions to soup;
cook over medium heat just to heat through, 5 to 6 min. Serve hot.
Makes 8 to 10 servings. Serve with Tabasco to be added for each
individuals taste. Use fresh corn if in season.
POTATO LEEK SOUP
WITH BACON
Makes 4 servings.
1/4 cup chopped parsley
1/2 cup heavy cream
2 medium potatoes, peeled, cut into pieces
2 cloves garlic, chopped
4 slices bacon, chopped
1/2 tsp smoked paprika
1 1/2 cups frozen peas, do not thaw
Salt and Pepper
4 cups low sodium chicken broth
2 leeks, white and light green parts only, thinly sliced
1 1/2 cups cubed crusty bread
2 tbs unsalted butter
Heat oven to 400°.
MAKE CROUTONS - Melt 1 tbs butter, then mix with paprika in a bowl. Add
bread cubes and toss. Spread on a baking sheet and bake until golden,
10 min.
Cook bacon in a saucepan until crisp. Transfer to a paper towel lined
plate. Discard all but 1 tbs fat from pan. Add remaining butter, then
add leeks and garlic, cover and cook until soft. Add broth, 2 cups
water, potatoes and 1/4 tsp each salt and pepper, cover and bring to a
boil. Reduce heat and simmer partially covered until potatoes are
tender. Puree half the soup in a blender, then return to pot. Add cream
and bring to a simmer. Add peas and cook until tender. Season with salt
and pepper.
SERVE topped with croutons, bacon and parsley.
MOM'S EXCELLENT
CREAMY CAULIFLOWER SOUP
1 Tbs. olive oil
1 cup chopped onion
1/2 cup chopped celery
3 cloves garlic, minced
1 cup chopped carrot
2 cups chopped potato
2 cups chopped cauliflower flowerets
4 cups chicken stock or water
1/4 tsp. dill
1/4 tsp. caraway seed
1/4 tsp. dry mustard
1/4 tsp. black pepper
1-1/2 cups grated cheddar cheese or Velveeta or combination
12 oz. can evaporated skimmed milk
1 hot banana pepper
Salt to taste
In a large stock pot, saute onion, garlic, celery, and carrots till
tender. Add stock or water to pan with potato cubes, cauliflower and
banana pepper. Bring to a boil and simmer for 20 minutes, or till
vegetables are tender. At this point, add seasonings, except salt.
Taste for heat, and if ok, remove banana pepper now. If you like it
hotter, leave till desired heat is achieved, remember that reheating
the soup will make it hotter each time. Next, add the milk and heat to
a slow simmer. Now, add the cheese. I use 1-2 cups of Velveeta, and/or
sharp cheddar cheese shredded, and stir in until melted. Now salt to
taste and serve.
Notes: If a banana pepper is unavailable, use crushed red pepper
flakes. I also add shredded sharp cheddar cheese with the Velveeta. I
also like the caraway flavor and add more than my Mom does.
Source: Taste of Home
OYSTER SOUP
1 pint Oysters
3 bunches Green Onions
3 Tablespoons Parsley
2 can Cream of Mushroom soup
1 1/2 Can Water
1 Onion, chopped
3 Garlic Cloves
2 stalks Celery
1/2 cup Butter
3 Tablespoon Flour
Melt Butter, saute Onions, Green Onions, garlic, clelery and parsley
until tender. In a large saucepan add Oysters, soup and water. Bring to
a boil; add onion mixture. Brown flour in butter, add to oysters,
Reduce heat to medium, cook for 15 to 20 minutes.
Source: Pink Ribbon Cookbook, Women First Breast Cancer Support Group
SILKY ASPARAGUS SOUP
Makes 5 servings.
1 small potato, peeled, cubed
1 pound asparagus, trimmed, cut into pieces
1 tbs butter
1/2 cup baby spinach or arugula
2 cans 14.5 oz each chicken broth
1 tbs vegetable oil
1 cup chopped onions
In saucepot, cook onions in butter and oil until tender. Add asparagus,
broth and potatoes. Increase heat, bring to a boil. Reduce heat, let
simmer until asparagus and potatoes are tender. Remove from heat. Stir
in spinach. In blender, puree soup until smooth. Return to saucepot.
Season soup with salt and pepper, if desired. Spoon into serving bowls.
Garnish with blanched asparagus spears and chopped tomatoes, if
desired, then SERVE.
LEMON CHICKEN SOUP
1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2-1/4 cups water
1 cup diced cooked chicken, optional
1 to 2 tablespoons lemon juice
Pepper to taste
Minced fresh parsley, optional
In a 3-qt. saucepan, combine soups and water; mix well. Heat through.
Add the chicken if desired. Stir in lemon juice and pepper. Garnish
with parsley if desired. Yield: 4-5 servings.
CROCKPOT BROCCOLI
SOUP
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2 - 1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock
pot. Cook on high until broccoli is thawed. Add cream of chicken soup
and cheese, to taste, to mixture. Turn crock pot on low and cook for 2
hours.
BAKED POTATO SOUP
1 lb. bacon
2/3 C. margarine
2/3 C. flour
7 C. milk
4 large baked potatoes, peeled & cubed
4 green onions
1 1/4 C. shredded Cheddar cheese
1 C. sour cream
1 t. salt
1 t. pepper
Cook bacon. Drain, crumble and set aside. In Dutch oven or stock pot,
melt margarine over medium heat. Whisk in flour until smooth.
Gradually, stir in milk, whisking constantly, until thickened. Stir in
potatoes & onions. Bring to a boil, stirring frequently. Reduce
heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt
& pepper. Continue cooking stirring frequently, until cheese is
melted. Add milk if too thick.
CHEESEBURGER SOUP
2-4 beef bouillon cubes
1 qt. Water
1 lb. Browned hamburger
1 sweet onion, sautéed in hamburger drippings
3 large potatoes cut into 1" cubes
1 lb bag frozen California vegetables
2 cans cream of celery soup
1 lb Velveeta cheese cut into 1" cubes
In a large saucepan bring water to a boil and add bouillon cubes. Cover
and boil for 10 min. To this add potatoes and veggies cover and cook
over medium heat until tender-about 10-15 minutes. Reduce heat to low.
Stir in cream of celery soup and add hamburger and onions. Simmer again
with the lid on the pot for about another 5-10 minutes.
At this point you may want to add some garlic, pepper or other
seasonings that you feel would enhance the flavor. Add the cubed
Velveeta until cheese melts and serve.
BAKED FRENCH ONION
SOUP
6 large onions, thinly sliced
3-4 garlic cloves finely minced
3-4 T. olive oil
5 cans beef broth
1/4 t. garlic powder
1/4 t. onion powder
1/3 t. black pepper
8 slices white bread
1 C. shredded Parmesan cheese
8 slices Provolone
Preheat oven to 325. Remove the crusts from the bread. Bake bread
pieces 15-20 minutes or until lightly browned & crisped. Set aside.
Saute' onions in olive oil over medium heat until onions become
translucent but not brown. Add minced garlic cloves to onions during
last few minutes making sure garlic does not brown. Stir in beef broth
and seasonings. Bring to a boil; reduce heat and simmer 30-40 minutes.
Adjust seasonings to taste adding salt and pepper as desired. Ladle the
soup into ovenproof serving bowls. Cover soup with slice of bread. Top
with Provolone cheese and sprinkle with Parmesan. Place serving bowls
under broiler set on high. Broil 6-7 minutes or until cheese is bubbly
and has some browning. Serve with additional Parmesan cheese.
CREAM OF CHICKEN SOUP
1 teaspoon olive oil
1 stalk celery, sliced
1/4 cup sliced green onions
1/4 cup flour
2 cups skim milk
1 (10 3/4 ounce) can reduced sodium chicken broth
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1/2 cup shredded carrots
2 boneless, skinless chicken breasts, cooked and chopped
3/4 cup shredded reduced fat cheddar cheese
Heat oil in a medium sauce pan over medium heat. Add celery and green
onions and sauté until tender. Combine flour and milk in a small
container with a tight fitting lid. Shake well to combine. Add milk and
flour mixture, chicken broth, Worcestershire sauce and pepper and
carrots and heat until thickened and bubbly. Stir in chicken and cheese
and cook over low heat until cheese melts completely.
Makes 4 servings
Serving size: 12 ounces
Nutrients per serving: Calories: 279 Total fat: 5 grams (17% of
calories) Saturated fat: 2 grams Cholesterol: 78 mg Sodium: 470 mg
Carbohydrate: 15 grams (23% of calories) Protein: 39 grams (59% of
calories) Dietary fiber: 1 gram
MEXICAN CORN SOUP
Servings: 6 servings
Carb grams per serving: 23
1 16-ounce package frozen whole kernel corn, thawed
1 cup chicken broth
1 4-1/2-ounce can diced green chile peppers
2 tablespoons butter or margarine
1/2 teaspoon bottled minced garlic (1 clove)
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups milk
1 cup chopped cooked chicken (about 5 ounces)
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese (4 ounces)
Snipped fresh parsley (optional)
Fresh oregano sprigs (optional)
1. In a blender, combine half of the corn and the chicken broth. Cover;
blend until nearly smooth.
2. In a large saucepan, combine corn puree, remaining corn, chile
peppers, butter, garlic, dried oregano (if using), salt, and black
pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10
minutes. Stir in milk, chicken, tomatoes, and snipped oregano (if
using); heat through. Remove from heat. Stir in cheese until melted. If
desired, sprinkle individual servings with snipped parsley and garnish
with oregano sprigs.
Nutrition Facts Per Serving:
Servings: 6 servings
Calories 279
Total Fat (g) 14
Saturated Fat (g) 8
Cholesterol (mg) 56
Sodium (mg) 479
Carbohydrate (g) 23
Fiber (g) 0
Protein (g) 18
CREAMY CHICKEN WITH
RICE SOUP
1/3 c. butter
1 C. diced onion
1 T. fresh garlic
2 C. sliced mushrooms
1 C. chopped carrots
2 C. chopped chicken breast
1 t. All-Purpose Seasoning
7 C. chicken broth
1 C. half-and-half
1 C. cooked white rice
1/3 C. cornstarch dissolved in 1/2 C. cold water
In a heated wok, melt butter. Add the onion and garlic. When the onions
are soft and tender, add mushrooms and saute until soft.
Add the carrots, chicken, all purpose seasoning and broth. Stir until
well-blended.
Add the cornstarch mixture. Stir until thickened.
Add the half-and-half. Continue simmering for 10 minutes.
Add the cooked rice and serve.
Yield: about 15 cups.
Note: You can use Uncle Bens Long Grain and Wild Rice Original recipe
for the rice instead of white rice.
QUICK TORTILLA SOUP
1 red bell pepper, chopped
4 garlic cloves, minced
3 cans of chicken broth
1 package (16 ounces) frozen corn
2 to 3 cups cooked, shredded chicken
1/2 cup salsa
1/2 cup chopped fresh cilantro
Tortilla chips
Heat 1 tablespoon of oil in a large soup pot. Add the red bell pepper
and garlic. Cook about four minutes, or until soft. Add the broth,
corn, chicken and salsa. Bring to boil. Reduce the heat and simmer on
low for five minutes. Stir in cilantro.
Suggestions
To serve, ladle soup into bowls and top with crushed tortilla chips.
FRENCH MEATBALL SOUP
2 Tbsp. rice
2 ozs. ground beef round
1 Tbsp. egg -- (raw beaten)
1 Tbsp. onion -- grated
1 dash garlic -- parsley, nutmeg
2 Tbsp. dry red wine
1 1/4 cups beef broth
Salt and pepper to taste
Add rice to 1 cup water. Boil 5 minutes; drain well. Blend rice, ground
round, egg, onion, garlic, parsley, and nutmeg; form into small
meatballs. Add wine to broth; bring to boil. Drop meatballs into hot
broth, one at a time. Bring to boil again; reduce heat. Simmer 20
minutes. Add salt and pepper.
SHRIMP STEW
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 cup small, peeled shrimp
3 cups water
2 tablespoons finely chopped green bell pepper
2 tablespoons minced celery
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 tablespoon ground black pepper
Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat
oil until hot but not smoking. Add flour all at once and stir
constantly until the roux is golden brown. (Note: do not cook the roux
too fast. If black flecks appear, the roux is burned and you must
discard and start over. It may take 45 minutes to 1 hour to make the
roux. The end result is worth the time.) Add the onion to the roux and
cook, stirring constantly, until onion is soft and light brown. Lower
heat to simmer and add the shrimp and cook for about 10 minutes. Slowly
stir in the water. Raise heat to medium and continue cooking until the
stew reaches a boil. Stir in the green bell pepper, celery, parsley,
salt and pepper. Turn heat down to a simmer and cook for about 30 to 40
minutes .
GARDEN ZUCCHINI SOUP
1 large onion, chopped
2 Tbsp butter or margarine
2 cups boiling chicken or vegetable broth
4 cups coarsely diced zucchini, unpared
1/2 tsp salt
1/8 tsp garlic powder
1/8 tsp celery salt
Dash of pepper
1/4 cup fresh parsley leaves OR 1 Tbsp dried
Garlic Croutons, optional
Grated Cheese, optional
In saucepan, saute onion in butter until tender. Add all remaining
ingredients except parsley. Cook over medium heat until zucchini is
tender, about 5 minutes. Carefully pour into blender, (if necessary
half at a time) Add fresh parsley and whirl at high speed until smooth.
Serve hot or cold. Garnish with garlic croutons and grated cheese if
desired.
WHITE CHEDDAR CHEESE
SOUP
Adapted from Cuisine at Home.
1/4 cup unsalted butter
1 cup yellow onion, diced small
1/2 cup celery, diced small
1 teaspoon garlic, minced
1/4 cup all-purpose flour
2 teaspoons dry mustard
1-1/2 teaspoons kosher salt
1 teaspoon ground white pepper
1/2 cup dry white wine (I used Chardonnay)
1-1/2 cups chicken broth
1-1/2 cups whole milk
1-1/2 cups heavy cream
4 cups good quality sharp, white Cheddar cheese, grated (12 oz.)
Tomatoes and parsley for garnish
Sauté onion and celery in butter in a large pot over medium-low
heat. Cook for 10 minutes; add garlic and sauté 1 minute
more. Stir in flour to coat the vegetables. Add dry
mustard, salt and white pepper. Stir constantly for 2 minutes to
prevent scorching.
Whisk in wine, the mixture will be clumpy, that's okay. Then
whisk in broth, milk and cream, scraping the bottom of the pot.
Bring soup to a boil, reduce heat and simmer 15 minutes.
Remove from heat and stir in cheese. Continue stirring until
cheese is completely melted.
Transfer to individual serving bowls and garnish with tomatoes and
parsley. Serve immediately.
Source: Noble Pig
http://noblepig.com/2009/10/10/white-cheddar-cheese-soup.aspx
CORN CHOWDER
Using low-fat milk instead of cream lowers the saturated fat content in
this hearty dish.
INGREDIENTS
1 tablespoon olive oil
2 tablespoons finely diced celery
2 tablespoons finely diced onion
2 tablespoons finely diced green pepper
1 package frozen whole kernel corn (10 oz.)
1 cup peeled, diced, 1/2" raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) or skim milk
1/4 cup fresh parsley, minced
DIRECTIONS
1. Heat oil in medium saucepan.
2. Add celery, onion, and green pepper and saute for 2 minutes.
3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a
boil; reduce heat to medium; and cook, covered, about 10 minutes or
until potatoes are tender.
4. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and
shake vigorously.
5. Add gradually to cooked vegetables and add remaining milk.
6. Cook, stirring constantly, until mixture comes to a boil and
thickens. Serve garnished with chopped fresh parsley.
Yield: 4 servings--Serving Size: 1 cup.
SLOW COOKER LENTIL
AND RICE SOUP
Very easy and very thrifty. Use any combination of liquids, (ex-more
broth, no water) but make sure you have 6 cups.
7½ hours; 20 min prep
Serves 10
4 cups low sodium chicken broth
2 cups water
1 small onion, chopped
2 carrots, chopped
1 stalk celery, chopped
2 tablespoons garlic, minced
1/2 teaspoon dried thyme
1/2 cup dry lentils
1/2 cup brown rice
Place all ingredients in a small slow cooker. Cover and cook on low for
7 to 8 hours or until lentils and rice are cooked.
Source: Recipezaar
http://www.recipezaar.com
CAN OPENER VEGETABLE
STEW
Handy start-up stew recipe made from ingredients that are easy to keep
on hand. Add meat, chicken or rice and beans for more protein.
1 (14.5-ounce) can stewed tomatoes, undrained
1 (12-ounce) jar beef gravy
1 1/2 cups water
1 tablespoon dried onion flakes
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup water
3 tablespoons cornstarch
1 (15-ounce) can whole potatoes, drained
1 (15-ounce) can sliced carrots, drained
In a large skillet, combine tomatoes, gravy, water, onion flakes and
parsley. Bring to a boil and simmer for 5 minutes. Meanwhile mix water
and cornstarch. Stir until well combined and add to skillet. Stir
constantly until thickened. Add potatoes and carrots. Stir and reduce
heat; simmer for 10 minutes. Serve hot.
Makes 6 servings.
BEEFY TOMATO SOUP
1 lb. ground beef
1 quart tomato juice
3 C. water
3/4 C. uncooked elbow macaroni
1 envelope onion soup mix
1/4 tsp. chili powder
In a large saucepan, cook beef over medium heat until no longer pink;
drain.
Add the remaining ingredients. Bring to a boil. Reduce heat, simmer,
uncovered, for 15-20 minutes or until macaroni is tender.
Serves 8.
COWBOY SOUP
Ingredients:
2 pounds ground beef
1 onion, chopped
1 can whole kernel corn
1 can mixed vegetables
1 can ranch beans
1 can chopped tomatoes
1 can Rotel tomatoes
1 package Spanish rice, precooked
3 cans beef broth
8 ounces tomato sauce
Directions:
Brown burger and onion together until well cooked. Drain well. Add the
remaining ingredients. Do not drain any of the vegetables. Heat soup to
a simmering point and cook for about 15 minutes.
You can add more broth if you like a thinner soup.
Serves 12.
Source: CDKitchen
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A
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Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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