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Asparagus Soup Recipe By : Celestial Seasoning Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 bunch asparagus 1/2 cup cheese -- grated 2 cups milk basil 2 cups water celery salt 1 potato -- chopped vegetable salt 3 tablespoon butter pepper 1/2 onion -- chopped garlic (pinch) 1/2 cup mushrooms -- sliced parsley (pinch) Chop asparagus, setting aside tips for use later. Simmer chopped asparagus and chopped potato in 2 cups water, with 2 Tbs. butter, basil, celery salt, vegetable salt and pepper to taste. Simmer until vegetables are tender, and cool. Place cooled broth and vegetables in blender and puree, slowly adding the 2 cups of milk. Saute onion, mushrooms and reserved asparagus tips with a pinch of garlic and a pinch of parsley in 1 Tbs. of butter. Add to soup mixture, simmer 15-20 minutes. Grate and add cheese, if desired, just before serving.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Basic Blender Cream Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup milk 1/2 cup cream 1 cup chicken bouillon 3 tablespoons butter or margarine

2 1 1 1 1

1/4

tablespoons teaspoon teaspoon teaspoon tablespoon cup

flour salt white pepper worcestershire sauce dry sherry -- optional mix vegetables -- * see note

Put all ingredients into blender container. Cover, press button 7 for 30 seconds. Stop motor and push down with spatula if necessary Blend longer if smoother consistency is desired. Empty into saucepan and heat until hot, about 5 minutes. Cream soups are marvelous for leftovers. blending or just before serving. Sherry can be added before

- - - - - - - - - - - - - - - - - NOTES : cooked broccoli, apsaragus, cauliflower, lima beans, corn, green beans or carrots.

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Beef Barley Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 lg parsnip diced 1/4 cup chopped parsley 3 pound beef shin-(or more) 1 3/4 quart water. 2 carrots diced 1 16 ounce can peeled tomatoes - crush 2 stalks celery diced by your fingers 2 onions chopped salt and pepper to taste 2 cloves garlic crushed 1 cup pearl barley 1 white turnip diced Place all ingredients, except barley, in a large pot. Bring to a boil.

Lower to simmer and cook 2 1/2 hours. Add barley and cook until tender, Check package of barley for approximate timing. The meat can be served as a side dish to the soup with a dressing of mayonnaise and horseradish. Serve a crusty bread also. Makes a great one dish meal.

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Blender Carrot Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups cooked carrots -- cut up 1/2 cup milk 1/2 cup cream 1 cup chicken broth 1/2 small onion -- sliced 1 dash nutmeg 1 dash cinnamon 1 tablespoon brown sugar Put ingredients into container, cover, press button #3 for 20 seconds. Stop motor and use spatula if needed. Press button 11 for 15 seconds or until creamy. Pour mixture into saucepan and heat well.

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Bouillabaisse Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 1 3 1 2 2 6 1 1 1 1 1 1 1/2 1/2 3/4 1/2

cup cup clove cup pounds can quarts can pound can cup tablespoon tablespoon teaspoon dash

chopped onion diced carrot garlic -- minced vegetable oil frozen fish fillets (pike -- or white fish), -- thawed and cut in -- 3" pieces (16 or 17 oz.) whole tomatoes bay leaves -- crushed water frozen lobster tails -- thawed and cut in -- half, lengthwise (10 1/2 oz.) whole clams (do not drain) shrimp (21 1/2 oz.) bouillon chopped parsley lemon juice salt saffron -- optional freshly ground pepper

In large kettle, sauti onion, carrot and garlic in vegetable oil until onion is transparent, about 10 minutes. Add fish fillets, tomatoes, bay leaves and water. Bring to boil; reduce heat. Simmer gently 30 minutes. Add remaining ingredients and simmer gently an additional 30 minutes. Serve piping hot in large soup bowl with French bread to absorb broth.

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Bouillabaisse 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cloves garlic finely chopped 1 28 ounce can tomatoes (coarsely 1 pound fin fish (red snapper chopped) with liquid flounder -- trout) 2 cup fish stock -- clam juice or 1/2 lb shrimp, lobster -- (1/2 to 1)

1/2 2 18

cup teaspoon sm teaspoon cup lg

1/2 1/4

1 2

chicken broth scallops -- crab meat-any or dry sherry all salt clams, mussels -- or lobster thyme, basil -- saffron claws-any or all pepper to taste olive oil fresh chopped parsley for onion finely chopped garnish shallots minced

Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab. Scrub clams and mussels. Saute onions, garlic and shallots in oil on low heat until lightly golden. In a large pot, put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes. Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.

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Chicken Soup Recipe By : MS Access, Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 potatoes -- cut in pieces 1 chicken -- cut in small pieces 1 pinch salt 1 tablespoon pepper 2 carrots -- cut in slices Fill a big pot with water. Bring to boil, add salt and pepper. Add chicken, potatoes, and carrots. Reduce heat and simmer for 1 hour until chicken is tender.

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Chickpea Soup Recipe By : Fort Worth Star-Telegram March 1989 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound salt cod 1 pound chickpeas -- soaked overnight 1 in water to cover 1/2 head garlic -- unpeeled in one 1 bay leaf 1 medium onion -- peeled salt -- to taste 2 tablespoons olive oil 2 slices french bread -- 1/4 inch thick 1 clove garlic -- peeled few strands saffron 1/4 pound spinach -- washed, trimmed and cut into thin strips garlic croutons -- optional Soak cod in water to cover for 24 hours, changing water a few times. Drain chickpeas. Place in 5-quart pot with tightly fitting lid. Add water to cover and add garlic, bay leaf, onion and salt to taste. Cover and bring to a boil and simmer until chickpeas are tender, about 1 1/2 to 2 hours. Drain salt cod. Add cod to chickpeas during last 1/2 hour of cooking time. In skillet, heats oil and fry bread and 1 clove garlic until golden. Puree in blender with saffron and 1 cup cooking liquid from soup. Add to soup. Remove garlic head and bay leaf. Set aside some whole chickpeas and cod for garnish. Puree remainder of soup in small batches. Return to stove and heat to simmer. Correct seasoning. Ladle into soup bowls and garnish with whole chickpeas, flacks of salt cod, spinach and croutons.

- - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook

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Cream of Leek Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup cream of wheat 2 teaspoons butter 3 cups chicken stock 1 cup chopped leeks Mix cream of wheat with butter and stir together. leeks and cook for 25 minutes. Add chicken stock,

- - - - - - - - - - - - - - - - - NOTES : May use 3 cups water and 3 tablesppon instant chicken bouillon to make chicken stock if you don't have any on hand.

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Cream of Squash Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup margarine 2 tablespoons vegetable oil

1 2 3 4 1 1 1/2

large cloves pounds cups cup teaspoons

onion -- minced garlic yellow squash -- thinly sliced chicken broth half and half white pepper parsley -- chopped

Combine butter and oil in dutch oven. Add onion and garlic, saute til tender. Stir in squash and chicken broth, simmer covered 15 to 20 minutes. Spoon 1/3 squash mixture into container of electric blender and process until smooth, repeat with remaining squash. Return to Dutch oven, stir in half and half, salt and pepper. Cook over low heat stirring constantly, till hot. Serve hot or chilled, Garnish with parsley.

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Egg Flower Soup Recipe By : Mike Price Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------chicken broth 2 egg whites 2 slices almonds 2 tablespoons chopped celery salt and pepper -- to taste honey heat chicken broth until very hot, stir in egg whites while its good and hot. Pour over almonds and celery. Add salt and pepper to taste and add honey. Makes 2 cups

- - - - - - - - - - - - - - - - - NOTES : Very good.

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Egg Flower Soup #2 Recipe By : Hazel Storm Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pint chicken broth 2 egg whites 3 almonds -- sliced 2 tablespoons chopped celery -- use some tops salt and pepper -- to taste In a large sauce pan add broth, heat until very hot. stirring until whites are done.. Add egg whites

In bowls, add almonds slices, ladle soup into dish and add chopped celery if desired. Salt and pepper to taste. Makes 2 cups.

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Finnish Summer Soup Recipe By : Serving Size : 5 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------2 1 2 1 1/2 2 2 3 1/8

-----------cups teaspoon teaspoon tablespoons small pound cups cups tablespoons

-------------------------------water skinned potatoes* salt white pepper butter or margarine boiling onions ** young fresh baby carrots *** young fresh green beans **** fresh shelled tiny peas half and half (light cream) all purpose flour

* Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

French Market Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Assorted dried beans and peas Ham Hock 1 can tomatoes -- (28 oz.) 2 Onions -- chopped 4 stalks celery -- chopped 2 cloves garlic -- minced Salt and pepper to taste Bay leaves Thyme Basil 1 pound sausage -- sliced 2 boneless Chicken breast

1/2 1/2

cup cup

red wine chopped parsley

Wash beans, cover with water and soak overnight. Drain beans, and add 3 quarts water, ham hock, bay leaves, thyme, and basil and simmer 2 1/2 to 3 hours. Add tomatoes, onion, celery, salt, pepper and simmer 1 1/2 hours. Add sausage, chicken and simmer 30 to 40 minutes. Before serving add wine and parsley. NOTE: If refrigerated for at least a day before serving the flavor is enhanced. Possum Kingdom Lake Cookbook

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French Onion Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 onions 1 clove garlic 2 cups chicken stock 1/4 cup white wine salt and pepper -- to taste 2 tablespoons oil swiss cheese Pout oil in pot, add chopped onions, mashed garlic, stir a few minutes. Add chicken stock and white wine. Cook a few minutes then put this in a little baking dish and put slices of swiss cheese on top and place in oven until cheese is melted.

- - - - - - - - - - - - - - - - - NOTES : Mike and Mike Jr. likes very much.

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Fried Won Tongs or Won Tong Soup Recipe By : Mike Price, Sr. Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package won tongs beef -- sliced paper-thin pork -- sliced paper-thin chicken -- sliced paper-thin assorted raw vegetables -- chopped fine Fry along or make filling from paper thin meat and raw chopped vegetables. You can fold won tongs in half or you can put two together with filling on top of one and place the other on top and seal. Fry in deep fat or drop in won-tong soup mixture.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Garbanzo Bean Soup Recipe By : Sondra Price Bailey Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound garbanzo beans 1 tablespoon salt 1 beef bone -- * see note

1 2 4 1 1 1 2 1 1

quarts ounces pinch pound ounces pinch

ham bones water white bacon paprika onion potatoes lard saffron salt -- to taste spanish sausage Add water and the two bones. Cook

Soak beans overnight with salt, drain. 45 minutes on low.

Fry bacon, paprika, onion in lard. Add along with pototoes, saffron and salt. Add chorizos cut thin. Cook until sausage, beans and potatoes are done about 1 hour more.

- - - - - - - - - - - - - - - - - NOTES : Very good.

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Gazpacho Soup

(Spanish Salad Soup)

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 ripe tomatoes -- quartered 1/2 small onion -- sliced 1/2 green pepper -- seeded and sliced 1/2 cucumber -- sliced 4 sprigs parsley 2 cloves garlic 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil

2 1/2 1/2 1/2

1

tablespoons teaspoon cup cup dash

wine vinegar worcestershire sauce ice water red wine tabasco sauce croutons

Put all ingredients except croutons into blender container, cover press button 8 for 15 seconds or until all ingredients pass through blades. flash blend if needed. DO NOT OVER BLEND. Garnish with freshly toasted croutons..

- - - - - - - - - - - - - - - - - NOTES : Inprovise with this soup. onions tops. Add fresh basil or other herbs or green

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Golden Autumn Soup Recipe By : anne.evans@rose.com (anne evans) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup butter 1 large onion -- chopped 2 leeks -- chopped (white part) 1 large potato -- peeled and diced 1 cup carrots -- thinly sliced 2 cups butternut squash -- diced 1/2" cubes 3 cups chicken stock 2 cups light cream -- up to 3 cups 2 ounce dry white wine -- optional salt and pepper chopped chives, grated carrot -- for garnish In a large heavy pot, melt butter; add onion and leeks and cook until soft

but not brown. Add potato, carrots and squash; cook and stir 2 or 3 minutes. Add stock; cover and simmer about 20 minutes or until vegetables are tender. Puree in food processor or blender until very smooth. Return to saucepan. (Can be made ahead and frozen to this point). Stir in cream to desired consistency. Add wine if desired. Heat slowly until very hot (do not boil). Taste and season with salt and pepper. Serve garnished with a sprinkle of chives or green onions and a little grated carrot. Makes about 6 servings.

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Golden Potato Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound potatoes -- peeled 1 large carrot -- peeled 2/3 cup chopped onion 2 cups chicken broth -- divided use 1/2 cup milk 1 teaspoon white Worcestershire sauce Salt Pepper Cut potatoes and carrot into 1" chunks; place in a 2-quart bowl. Add onion and 1/2 Cup broth; cover with plastic wrap venting sprout area. Stirring midway through cooking, microwave on high 8 minutes, or until vegetables are done. Pour mixture into blender and add remaining broth, milk and Worcestershire; puree. Add desired salt and pepper. Return to bowl and microwave on high 2 minutes or until heated to desired temperature. Makes 1 generous quart. Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Homemade Chicken Noodle Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups Chicken stock 2 cups diced chicken 1/2 cup sliced celery 1/2 cup sliced green onion 1/2 teaspoon salt 1/2 teaspoon poultry seasoning 1/4 teaspoon pepper 2 cups uncooked noodles 2 tablespoons flour 2 cups milk Add chicken, celery, onion and seasoning to stock. Bring to a boil. Add noodles. minutes). Cover and cook until noodles are almost tender (5 to 10 Add remaining milk.

Mix flour with small amount of milk until smooth. Stir into soup. Cook to desired thickness. Possum Kingdom Lake Cookbook

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Hot & Sour Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 small oriental dried black mushrooms 1/2 cup bamboo shoots -- slivered

1/4 1 1 1 1 1 3 2 3 1 1 1

pound tablespoon teaspoon quart cup teaspoon tablespoons tablespoons tablespoons tablespoon

boneless pork center rib -- slivered soy sauce salt chicken broth bean curds -- slivered white pepper red wine vinegar cornstarch -- blended with cold water egg -- beaten sesame oil green onion, whole -- chopped

Soak mushrooms in warm water until softened. Drain, remove stems and shred caps. Combine mushrooms, bamboo shoots, prok, soy sauce, salt and chicken broth in large sauce pan. Bring to a boil over high heat. Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar. Bring to a boil again. Stir until soup thickens. slowly pour in beaten egg. stirring gently. remove from heat and ladle into serving bowl. Stir in sesame oil. garnish with green onion.

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Hot And Sour Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup dried mushrooms 1 cup warm water 3 cups vegetable stock 1 tablespoon dry sherry 1/2 cup sliced bamboo shoots 4 ounces tofu -- diced 1/2 cup frozen peas -- thawed 2 tablespoons white wine vinegar 1 tablespoon soy sauce 2 tablespoons cornstarch 1/4 cup water 1/2 teaspoon white pepper 1 teaspoon sesame oil 1 egg -- lightly beaten

2

green onions salt (to taste)

For each cup of vegetable stock specified in recipe, dissolve 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and sesame oil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories.

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Hungarian Goulash 57 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds cubed boneless beef 2 tablespoons shortening 2 slices onion 1 clove garlic -- minced 1 tablespoon paprika 2 teaspoons salt 3 cups water 1/4 cup Heinz 57 Sauce Hot buttered noodles In Dutch oven brown beef in shortening. Stir in sliced onions, garlic, paprika and salt; saute# until onions are tender.

Add water, Heinz 57 sauce. is tender.

Cover; simmer 1 1/2 to 2 hours or until meat

Thicken sauce with flour/water mixture, if desired. Serve over hot buttered noodles. Possum Kingdom Lake Cookbook

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Leek Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 stalks leeks -- sliced mushrooms -- optional 3 tablespoons butter 3 cups beef broth -- to thicken Cook leeks and mushrooms (optional) in butter until soft. Add broth and simmer until hot. Thicken with flour. Serve

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Macaroni And Bean Soup

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 carrot chopped 2 tablespoon olive oil 2 cup small white beans(navy) 2 cloves garlic chopped (soaked overnight with 1 tb 1 lg onion chopped baking soda in 1 qt water1 celery stalk chopped removes the gassy effect) 1 tablespoon flour 2 13 oz can beef broth 1 8 ounce can tomato sauce 6 cups water -- (6 to 8) 1/4 pound ditalini macaroni 2 slices salt pork or bacon grated cheese for serving diced Here's another soup that can feed an army and be a complete meal with bread and salad. Soak beans overnight. Drain and rinse beans well. Place oil in large pot and saute salt pork. Add all veggies and saute until translucent. Add flour and stir well. Add beans, broth, water and tomato sauce. Bring to boil and then simmer for 2 hours. When beans are soft, taste for salt and pepper. Add pasta and simmer until pasta is tender. Serve with cheese on the side for topping.

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Minestrone Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup white beans -- or Pinto beans 1 tablespoon olive oil 1 cup thinly sliced onion 1/2 cup thinly sliced carrot 1/2 cup diced potatoes 1 cup diced celery 1 cup green beans 2 cups zucchini squash 3 cups spinach -- or okra

1 1 1/2 1/2

cup quarts pound

tomatoes beef stock bacon -- fried & crumbled salt and pepper -- to taste Basil -- to taste oregano -- to taste tarragon -- to taste

soak beans overnight. Bring beans to boil in 4 cups water, cook 1 hour or til tender. Heat olive oil in pan, add garlic and onion, cook on medium heat til onions are tender, add celery and carrots and cook 3 minutes, add potatoes and squash. Cook 3 minutes, add green beans and spinach or okra, cook 3 minutes. add stock, tomatoes and beans, add bacon and seasonings, simmer 3 hours. Serve piping hot. bread. Sprinkle with Parmesan cheese and serve with garlic

- - - - - - - - - - - - - - - - - NOTES : Very good.

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Moroccan Chick Pea Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons safflower oil carrots, grated 1 cloves garlic, minced 1 med onion, chop fine (1/2 c) 1 15 ounce ca chick peas, rinse,drain 3 cups vegetable stock 1/3 cup tahini

2 1

3/4 1/2 1/2 1/4 1/8

tablespoons tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon

lemon juice chopped fresh parsley ground cumin black pepper thyme leaves powdered tumeric cayenne pepper

GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Meanwhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil

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New Orleans Ham Gumbo Recipe By : Mary L. Phillips of Midlothian Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------9 tablespoons shortening or oil 7 tablespoons flour 1/2 cup chopped onion 1/2 cup diced bell pepper 1 can tomatoes -- pureed in blender -- (16 oz.) 1 can Spanish style tomato sauce -- (15 oz.) 1/2 cup water 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1/2 teaspoon celery salt 1 tablespoon brown sugar 1/4 teaspoon hot red pepper sauce -- optional 1 1/2 cups sliced fresh okra 2 cups cubed cooked ham -- 1/2" cubes Melt shortening in large Dutch oven (5 qt.) over medium high heat.

Add flour; cook and brown flour, stirring constantly, until it is deep, dark brown. Add chopped onion and diced bell pepper. Flour will stop browning when onion is added. Cook until onion turns clear, stirring occasionally. Add tomato sauce, purred tomatoes and water; stir until smooth and boiling. Cook 3 minutes or until thickened. Add all spices and seasoning, stirring well. Add thin-sliced okra and cook 15 minutes, stirring occasionally. Add cubed ham and continue cooking 10 minutes. Gumbo may be prepared in a day in advance and stored in refrigerator. Serve over scoops of fluffy white rice. YIELD: 6 to 8 servings NOTE: Cleaned shrimp may be substituted for all or half of ham.

Mary L. Phillips of Midlothian Dallas Times Herald, Oct. 27, 1977 Possum Kingdom Lake Cookbook

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Not Danny Glover's Gumbo Recipe By : The Daily of the Univ of Washington, April 12th 1993 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 carrot 1 package blackeyed peas -- frozen 1 onion 3 stalks celery 1 green bell pepper -- or red 2 tomatoes -- or 1 can, chopped 1 package frozen corn kernels 1 package frozen okra vegetable oil bay leaves oregano basil allspice cayenne pepper

salt black pepper Make vegetable stock by boiling at least one carrot, several bay leaves, and any leftover root vegetables for 45 mins in 6 cups of water. Add the black-eyed peas and simmer about 30 mins. Chop the onion, celery, and the bell pepper. Remove all the celery leaves from the top of the bunch, rinse well, and chop them too. Saute the onion in a little oil. Add the celery, with leaves, and after a few mins., the bell pepper. Sprinkle generous amounts of the spices in the pan, and saute another minute. Remove the carrot, vegetable pieces, and the bay leaves from the stock. Add the onion mixture and chopped tomatoes to the stock, and stir well, adding more water if necessary. Let simmer about 10 mins. Chop the okra and stir in with the frozen corn; simmer another 10 mins. Adjust the spices to taste, and serve, ideally with cornbread.

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Onion & Egg Soup Recipe By : Mary McKinnon, Beach Island, S.C. Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 onions -- cut in 1/4" pieces water salt -- to taste 2 eggs pepper -- to taste butter In a large sauce pan place onions and enough water to cover, add salt, cover and simmer for about 35 minutes or until onions are tender. Add eggs and stirring at same time until egg whites are done, about 1 minute. add pepper and butter stir until butter is blended in soup mixture. Serve at once.

- - - - - - - - - - - - - - - - - NOTES : This was Mary's grandmother's recipe from ong ago.

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Pasta And Bean Soup Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup elbow macaroni,shells, etc 2 tablespoons safflower oil 1 med onion, chopped 1 clove garlic, minced green bell pepper, chopped 3 cups vegetable stock 1 6 ounces can tomato paste (2/3 cup) 1 15 ounce ca chick peas, drained 1 16 ounce ca kidney beans, drained * 3/4 teaspoon black pepper 1/2 teaspoon summer savory 1/2 teaspoon thyme leaves 1 dash cayenne pepper GARNISH: grated Parmesan cheese, optional. Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper.

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Perogy Cilantro Soup Recipe By : leroux@cs.ubc.ca (Stephen Leroux) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 small onion -- diced 2 cloves garlic -- diced 1/3 cup fresh cilantro -- diced 1/2 tablespoon butter -- or oil 2 tomatoes -- diced 6 perogys -- 2 of which are diced 1 dash tabasco In your favourite soup cooking dish (preferably something with a nice thick base), melt butter/heat oil or medium-high heat. Add onion, garlic, and cilantro and fry until soft. Add tomatoes. Turn heat down to just below medium. Fry some more, for a minute or so, then add 1.5 cups of water. Take 2 of the perogys and chop 'em up into little bits. Add all of the perogys to the soup, and a small dash of tabasco. Simmer for 20 minutes, stirring occasionally. Enjoy.

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Portuguese Kale Soup Recipe By : atravers@umassd.edu Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons crushed red pepper 1 medium onion 2 tablespoons salt 2 bunches kale -- 4 boxes frozen 3 cans kidney beans 1 1/2 pounds linguica or chourico (Portuguese sausage) -- chopped

6 1 1

head

potatoes -- peeled and diced cabbage -- shredded shank bone with meat

1.) PUT MEATS, INCLUDING LINGUICA OR CHOURICO AND SHANK IN POT. ADD CRUSHED RED PEPPER, ONION AND SALT. COVER WITH WATER. 2.) BRING WATER TO BOIL, AND KEEP SIMMERING UNTIL MEAT IS ALMOST DONE. 3.) PUT KALE, CABBAGE AND RED KIDNEY BEANS IN BROTH. 4.) WHEN KALE IS ABOUT HALF-COOKED, ADD POTATOES AND COOK ADDITIONAL 30 MINUTES.

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Potato Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Potatoes -- quartered water salt pepper onion -- diced butter Milk Cheese -- shredded green onions -- sliced Melt butter in frying pan. Cook onions in butter than add butter and onions to a large soup pot. Add potatoes and cover with water. Cook potatoes until they are falling apart. Add water as needed. Add salt and pepper to taste. 10 minutes before the potatoes are done add more butter and add milk 1 cup at a time to reach desire taste. (Hint add some water to the milk before adding to the pot of potatoes. Cook 10 minutes more. Server with cheese and green onion on top.

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Potato Soup #2 Recipe By : Mary McKinnon Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups potatoes -- thinly sliced 1 medium onion -- diced 3 tablespoons butter 1 1/2 cups potato water 1 1/2 cups evaporated milk 1 teaspoon salt 4 teaspoons minced parsley -- optional chopped chives -- optional Peel, wahs and slice potatoes and add onions and enough water to just cover. Cook covered for 15 minutes. Drain and reserve 1 1/2 cups of potato water. Mash potatoes, add butter, water milk and salt. Heat very good. If desired top each serving with a teaspoon of minced parsley or chopped chives

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Pureed Vegetable Soup With Broccoli Florets Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------potatoes -- peeled & diced

1 1 1 2

1/4 1/4 1/2

med stalk med cup cups teaspoon teaspoon dash cups cup tablespoon

1 3 1 1

celery -- chopped carrots -- chopped onion -- chopped garlic, clove -- minced vegetable stock black pepper thyme nutmeg broccoli florets milk egg yolk -- lightly beaten soy sauce

GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired.

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Quick Italian Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound ground beef 1 medium onion -- chopped 1 package Hamburger Helper mix for Lasagna 5 cups water 1 can whole kernel corn -- (8 1/4 oz.) 1 can whole tomatoes -- (16 oz.) 2 tablespoons grated Parmesan cheese 1 small zucchini -- sliced and slices -- cut into halves Cook and stir ground beef and onion in Dutch oven until beef is brown;

drain. Stir in Sauce Mix, water, corn (with liquid), tomatoes (with liquid), and cheese; break up tomatoes with fork. Heat to boiling, stirrings constantly; reduce heat. Cover and simmer, stirring occasionally, 10 minutes. Stir in Noodles and zucchini. Cover and cook 10 minutes longer. Sprinkle each serving with grated Parmesan cheese if desired. Makes 9 1/2 cups. Possum Kingdom Lake Cookbook

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Quick Pea Soup Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons margarine 1 stalk celery -- chopped 1 cloves garlic -- minced 1/2 cup med onion -- chopped 2 cups vegetable stock 16 ounces frozen peas 1 dash white pepper 1/2 cup low-fat milk 1 dash nutmeg GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired.

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Quick Vegetable Stock Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 carrots -- large 1 turnip -- large 2 stalks celery 2 onions 2 tablespoons butter 3 quarts water 2 teaspoons salt 6 large sprig parsley 1/2 bay leaf 1 teaspoon thyme Scrub and coarsely chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use.

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Sicilian Tuna Soup Recipe By Serving Size Categories : : 10 : Preparation Time :0:00

Amount -------2 1 40 1 2 4 2 1/2 1/8 1/2 1 1 2

Measure -----------tablespoons medium milliliters medium cans cups tablespoons teaspoon teaspoon teaspoon can can cans

Ingredient -- Preparation Method -------------------------------olive oil onion -- chopped garlic -- chopped zucchini -- chopped tomatoes w/juice -- 15oz ea chicken stock or broth dry sherry dried oregano dried basil black pepper cannellini beans; drain -- 15oz red kidney beans; drain -- 15oz chunk light tuna in water -- drain; 6oz ea

Heat olive oil in large pan over medium heat. Add onions, garlic and zucchini and saute until onions are transparent, 5 minutes. Add tomatoes with juice, stock, Sherry, oregano, basil and pepper. Simmer over low heat for 15 minutes. Add beans and tuna and simmer for another 15 minutes.

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Snow Crab Hot Pot Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds snow crab clusters 2 cups broccoli flowerettes 2 cups carrots -- cut in diagonal -- slices 8 Green onions -- cut into brushes, -- if desired 2 cans regular-strength chicken broth -- (14 1/2 oz. each) 2 cups water Creamy sauce -- see recipe Thaw crab if frozen. Cut into serving-size pieces; crack. Arrange crab and vegetables on large platter or serving bowl.

Transfer broth to chafing dish; keep warm. Provide diners with long handled fondue forks or chop-sticks. Let each cook crab and vegetables in broth until crab is heated through and vegetables are cooked crisp-tender. Serve with Creamy Sauce and crusty French bread or rice. Cooking broth may be ladled into cups and served as a soup after crab and vegetables are cooked. Possum Kingdom Lake Cookbook

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Spring Onion soup with Watercress Puree Recipe By : Summer 1980 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup unsalted butter 4 cups thinly slice spring onions -- tender tops also 3 tablespoons all-purpose flour 2 cups chicken stock 2 cups milk -- plus 2 tablespoons 1 teaspoon salt 1/8 teaspoon fresh ground pepper 2 bunches watercress sprigs -- stems removed 2 tablespoons heavy cream 1. Melt butter in large sauce pan over medium heat. When foam subsides, add onions, saute until wilted abut 4 minutes. Reduce heat to low. Cover pan, sweet onions stirring occasionally,, until tender about 15 minutes. (Do not allow onions to brown) Sprinkle flour over onions, cook, stirring constantly, about 4 minutes. 2. Heat chicken stock, milk, salt and pepper in medium saucepan to simmering. Gradually whisk stock mixture into onion mixture. simmer, stirring constantly until soup begins to thicken, about 5 minutes. Simmer, covered, stirring occasionally. 20 minutes. Puree soup in batches in food processor or blender until smooth. 3. While soup is simmering, plunge watercress into large saucepan of simmering water. Cook 30 seconds. Drain, Squeeze to extract all moisture, combine in blender with 2 tablespoons milk, puree until completely smooth. Add cream, process only long enough to blend.

4. Ladle soup into heated soup bowls. Add watercress puree to soup. Swirling the green cream against the white soup with small spoon. Tip: 2 1/2 cups sliced leeks (white parts only) green onions can be used. plus 1 1/2 cup sliced

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Turkey And Chile Soup Recipe By : fnsjc@aurora.alaska.edu Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------16 ounces tomatoes 7 ounces green chiles -- diced 1 onion -- cut into chunks 3 cups chicken broth -- or homemade turkey stock 3 cups cooked turkey -- bite sized pieces 2 cups cooked brown rice 1 10 ounce wh kernel corn, frozen 3/4 teaspoon ground cumin 1/2 teaspoon garlic salt 1/4 teaspoon chili powder This is a recipe that I like to use for turkey leftovers. I use the carcass to make the stock first. I throw in any vegetables I want to use up in the fridge into the stock pot except cabbage and broccoli and carrot greens which smell too strong if I let the stock boil too hard by accident. I simmer the stock about 2 hours or so. After straining the stock and discarding the bones and vegetables I use the following recipe from the Sunset "Fresh Ways with Chicken" cookbook, which I usually double. I also use more broth and less turkey than they call for, I really don't measure the ingredients, I just add what I've got until it's as thick as I want it and the proportions look right. In a blender or food processor combine tomatoes and their liquid, chiles and onion; whirl until smooth. Pour into a large pan, add broth and bring to a boil over high heat. Add turkey, rice, corn, garlic and spices. Reduce heat and simmer until heated through. Serve with fresh cilantro, sour cream and tortilla strips, their recipe calls for strips made from flour tortillas, but I use corn sometimes too.

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Turkey Minestrone Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Meaty turkey frame 1 teaspoon salt 4 cups water 2 cups sliced potatoes 3 Onions -- thinly sliced 1 Bag -- (8 oz.) shredded -- coleslaw cabbage 2 cups sliced celery 6 Ripe pitted medium olives -- chopped Combine turkey frame, salt and water in a soup pot (or pressure cooker). Cover and simmer 2 hours over low heat, or 45 minutes in a pressure cooker, (following manufacturer's directions.) Strain broth into a container. Set turkey frame aside to cool. When fat has risen to the surface of the turkey broth, skim with a bulb-type baster (or if you're not in a hurry, chill until fat hardens. Then lift off the fat.) Combine fat free broth with remaining ingredients. vegetables are tender. Cover and simmer until

Meanwhile, strip meat from turkey frame and chop into bite-size pieces. Add to the soup and heat through. Salt and pepper to taste. Season with Parmesan cheese and chopped fresh parsley if you like. Possum Kingdom Lake Cookbook

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Turkey Vegetable Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups cooked Butterball breast of turkey -- cut into 1/2" cubes Bones and trimmings from cooked breast of -- turkey 6 cups water 1 can cocktail vegetable juice -- (46 oz.) 8 ounces turkey gravy packet 1 Bag -- (16 oz.) frozen -- mixed vegetables 2 medium onions -- diced 2 Ribs celery -- sliced 1 clove garlic -- minced 2 teaspoons seasoned salt 1/2 teaspoon pepper 1/2 teaspoon thyme leaves Place turkey bones and trimmings in Dutch oven or large saucepan. water. Cover and simmer 1 hour. Remove carcass; strip turkey from bones. Discard carcass. Add

Strain broth.

Combine broth, turkey and remaining ingredients in Dutch oven. Cover and simmer 30 minutes. Possum Kingdom Lake Cookbook

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Vegetable Cream Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon cornstarch 2 cups milk 2 tablespoons margarine 1/2 teaspoon salt 1/4 teaspoon pepper 1 Chicken bouillon cube

1

cup

finely chopped cooked vegetables -- (spinach, asparagus -- or broccoli)

In saucepan mix cornstarch and 1/2 cup of the milk until smooth. Stir in next 4 ingredients and remaining milk. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Add vegetables. Makes 3 cups Possum Kingdom Lake Cookbook

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Vegetable Stock Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons safflower oil 1 lg onion, sliced carrot, sliced (with greens) 1 stalk celery,sliced (w/grns) tomato, cubed potato, cubed turnip, sliced (peel if waxy 1 cloves garlic, halved 2 quarts plus 1 cup water bay leaf 1 lg sprig parsley 1/2 teaspoon black pepper In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.

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Watercress Soup Recipe By : Southeren Living, April 1979 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 cups watercress 1 slice onions -- 1/2 inch thick 1 slice celery -- 3 inches long 1 tablespoon sugar 1 tablespoon cornstarch 3 cups chicken bouillon -- divided 13 ounces evaporated milk -- canned 1 tablespoon butter 1 teaspoon salt Watercress leaves -- optional Combine watercress, onion, celery, sugar, cornstarch and 2 cups bouillon in container of electric blender; process until smooth. Pour watercress mixture into a saucepan; add remaining bouillon and stir well. Bring to a boil. Reduce heat, and simmer 10 minutes, stirring constantly. Stir in evaporated milk, butter and salt; simmer 3 to 5 minutes, stirring occasionally. Garnish individual servings with watercress leaves, if desired. Yield: 8 to 10 servings.

Mrs. R. V. Forrester, Springfield, Virginia.

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West African Chicken Soup/Stew Recipe By : cici@nature.berkeley.edu (Cici) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method

-------1 1/2 1 1 1 6

-----------pounds pound bunch ounces

-------------------------------chicken -- cut up onion -- chopped mushrooms -- chopped collard greens -- or spinach or other tomato paste west African red pepper salt

Stem and chop greens. Put chicken, onion and mushrooms in soup pot. Add enough water to just barely cover ingredients. Turn on medium-high heat. Cover and cook while you're washing and chopping the greens, about 10 minutes. Add salt, red pepper and tomato paste. Boil for about another 5 or 10 minutes. Add greens and replace lid, steaming greens and stirring them in. Variations: sometimes we add some exotic ingredients like smoked fish and/or ground egusi (which is a kind of melon seed), but it's perfectly tasty without these additions. This is traditionally served with "fufu" which is a doughy starch made variously from gari (roasted, fermented, ground cassava), or from semolina flour or from various combinations of Bisquick, potato Buds, potato starch, etc. It's also good over rice.

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Winter Carrot Soup Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon safflower oil carrots, grated 1 med onion, chopped (1/2 cup) 4 cups vegetable stock 1 6 ounces can tomato paste (2/3 cup) 1 tablespoon soy sauce 1/2 teaspoon thyme 1/4 teaspoon ground cumin 1/4 teaspoon black pepper GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup

raisins-cook soup until they are plump & tender.

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Winter Tomato Garlic Macaroni Soup Recipe By : "Jessica Litman" <p01046@psilink.com> Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 garlic bulbs 2 large yellow onions 2 leeks -- white part only 4 tablespoons olive oil -- butter, or butter/oil 26 ounce tomatoes -- chopped, or 1 can pl 1 dried ancho peppers -- optional 1 quart tomato broth -- see note 1 quart chicken broth -- or vegetable broth or 6 cups water rosemary basil parsley sea salt pepper 8 ounce macaroni parmesan cheese -- optional Separate the garlic bulbs into cloves and peel. Divide garlic cloves into three piles. Mince onions with one third of the garlic cloves (I use a food processor). Heat oil or butter in large (6 quart or more) pot and saute onion and garlic until soft but not brown. Slice leeks thinly with another third of the garlic cloves (I use the food processor again, with a #2 slicing disk, but any slicing disk works fine, as does a knife), and add to the pot. Saute until soft. Remove the stem and seeds from the ancho peppers. Add the tomatoes, broths and water to the pot; then add the herbs and ancho peppers. (I always have cheesecloth around, so I usually chop up the fresh herbs and put them with the dried ancho pepper in a piece of cheesecloth that I tie up like a bag; this makes it easy to fish the herbs and ancho out at the end, which makes the soup prettier.) Bring to a boil, cover the pot, lower the heat and simmer for two hours until the onion and leek have pretty well melted into the soup. If fishing the herbs and ancho pepper out of the soup isn't too messy, do it now. Slice the reserved garlic very very thinly, and add to the soup pot.

Add water if it has gotten too thick. Simmer covered, for 30 minutes. If you are going to save the soup and serve it tomorrow, stop here, cool and refrigerate it. Otherwise, keep going. 10 minutes before serving, uncover the pot, taste the soup, season with salt and pepper and bring to a rolling boil. Add the macaroni, and cook for a couple minutes less than you usually would, because you aren't going to drain it. Or, cook the macaroni separately and add it just before you ladle the soup into bowls. Grate a little parmesan cheese over the top, if you like. NOTE: Tomato broth: I use a recipe adapted from one of Molly O'Neill's Sunday New York Times Magazine columns: for one quart of tomato broth, chop four pounds or more or fresh or canned plum tomatoes (or use 4 lbs of Pomi tomatoes in the box, which come already chopped), and put in a 4 quart pot with 1 teaspoon sea salt, 1 Tablespoon chopped fresh basil, 1 Tablespoon chopped fresh parsley, and 1 Tablespoon chopped fresh rosemary. Bring just to a boil, stirring, and then strain immediately through a fine mesh strainer (stirring the mixture from time to time with a wire whisk will help it get through the strainer.)

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