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* Exported from MasterCook *

Asparagus Soup

Recipe By : Celestial Seasoning


Serving Size : 1 Preparation Time: 0:0
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.

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* Exported from MasterCook *

Basic Blender Cream Soup

Recipe By :
Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1/2 cup cream
1 cup chicken bouillon
3 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon worcestershire sauce
1 tablespoon dry sherry -- optional
1 cup 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. Sherry can be added before blending or
just before serving.

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

* Exported from MasterCook *

Beef Barley Soup

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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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* Exported from MasterCook *

Blender Carrot Soup

Recipe By :
Serving Size : 4 Preparation Time: 0:0
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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* Exported from MasterCook *

Bouillabaisse

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 12 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion
3/4 cup diced carrot
1 clove garlic -- minced
1/2 cup vegetable oil
3 pounds frozen fish fillets (pike -- or white fish),
-- thawed and cut in
-- 3" pieces
1 can (16 or 17 oz.) whole tomatoes
2 bay leaves -- crushed
2 quarts water
6 frozen lobster tails -- thawed and cut in
-- half, lengthwise
1 can (10 1/2 oz.) whole clams (do not drain)
1 pound shrimp
1 can (21 1/2 oz.) bouillon
1/2 cup chopped parsley
1 tablespoon lemon juice
1 tablespoon salt
1/2 teaspoon saffron -- optional
1 dash 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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* Exported from MasterCook *

Bouillabaisse 2

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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)
chicken broth
scallops -- crab meat-any or
1/2 cup dry sherry
all
2 teaspoon salt
18 sm clams, mussels -- or lobster
1/2 teaspoon thyme, basil -- saffron
claws-any or all
pepper to taste
1/4 cup olive oil
fresh chopped parsley for
1 lg onion finely chopped
garnish
2 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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* Exported from MasterCook *

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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* Exported from MasterCook *

Chickpea Soup

Recipe By : Fort Worth Star-Telegram March 1989


Serving Size : 6 Preparation Time: 0:0
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.

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NOTES : Possum Kingdom Lake Cookbook


* Exported from MasterCook *

Cream of Leek Soup

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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. Add chicken stock, leeks and
cook for 25 minutes.

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

* Exported from MasterCook *

Cream of Squash Soup

Recipe By :
Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup margarine
2 tablespoons vegetable oil
1 large onion -- minced
2 cloves garlic
3 pounds yellow squash -- thinly sliced
4 cups chicken broth
1 cup half and half
1 1/2 teaspoons 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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* Exported from MasterCook *

Egg Flower Soup

Recipe By : Mike Price


Serving Size : 2 Preparation Time: 0:0
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

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NOTES : Very good.


* Exported from MasterCook *

Egg Flower Soup #2

Recipe By : Hazel Storm


Serving Size : 2 Preparation Time: 0:0
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. Add egg whites stirring
until whites are done..

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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************* ERROR 5003 **************

* Exported from MasterCook *

Finnish Summer Soup

Recipe By :
Serving Size : 5 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
skinned potatoes*
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter or margarine
1 small boiling onions **
young fresh baby carrots ***
1/2 pound young fresh green beans ****
2 cups fresh shelled tiny peas
2 cups half and half (light cream)
3 tablespoons 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.

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* Exported from MasterCook *

French Market Soup

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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 cup red wine
1/2 cup 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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* Exported from MasterCook *

French Onion Soup

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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.

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NOTES : Mike and Mike Jr. likes very much.

* Exported from MasterCook *

Fried Won Tongs or Won Tong Soup


Recipe By : Mike Price, Sr.
Serving Size : 1 Preparation Time: 0:0
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.

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* Exported from MasterCook *

Garbanzo Bean Soup

Recipe By : Sondra Price Bailey


Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound garbanzo beans
1 tablespoon salt
1 beef bone -- * see note
1 ham bones
2 quarts water
4 ounces white bacon
1 pinch paprika
1 onion
1 pound potatoes
2 ounces lard
1 pinch saffron
salt -- to taste
1 spanish sausage

Soak beans overnight with salt, drain. Add water and the two bones. Cook 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.
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NOTES : Very good.

* Exported from MasterCook *

Gazpacho Soup (Spanish Salad Soup)

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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 tablespoons wine vinegar
1/2 teaspoon worcestershire sauce
1/2 cup ice water
1/2 cup red wine
1 dash 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..


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

* Exported from MasterCook *

Golden Autumn Soup

Recipe By : anne.evans@rose.com (anne evans)


Serving Size : 1 Preparation Time: 0:0
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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* Exported from MasterCook *

Golden Potato Soup


Recipe By :
Serving Size : 1 Preparation Time: 0:0
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

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* Exported from MasterCook *

Homemade Chicken Noodle Soup

Recipe By :
Serving Size : 6 Preparation Time: 0:0
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. Cover and cook until noodles are almost tender (5 to 10 minutes).

Mix flour with small amount of milk until smooth. Add remaining milk. Stir into
soup.

Cook to desired thickness.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Hot & Sour Soup

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small oriental dried black mushrooms
1/2 cup bamboo shoots -- slivered
1/4 pound boneless pork center rib -- slivered
1 tablespoon soy sauce
1 teaspoon salt
1 quart chicken broth
1 cup bean curds -- slivered
1 teaspoon white pepper
3 tablespoons red wine vinegar
2 tablespoons cornstarch -- blended with
3 tablespoons cold water
1 egg -- beaten
1 tablespoon sesame oil
1 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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* Exported from MasterCook *

Hot And Sour Soup

Recipe By :
Serving Size : 4 Preparation Time: 0:0
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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* Exported from MasterCook *

Hungarian Goulash 57

Recipe By :
Serving Size : 6 Preparation Time: 0:0
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. Cover; simmer 1 1/2 to 2 hours or until meat is
tender.

Thicken sauce with flour/water mixture, if desired.

Serve over hot buttered noodles.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Leek Soup
Recipe By :
Serving Size : 1 Preparation Time: 0:0
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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* Exported from MasterCook *

Macaroni And Bean Soup

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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 water-
1 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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* Exported from MasterCook *

Minestrone Soup

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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 cup tomatoes
1 1/2 quarts beef stock
1/2 pound 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. Sprinkle with Parmesan cheese and serve with garlic bread.

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NOTES : Very good.


* Exported from MasterCook *

Moroccan Chick Pea Soup

Recipe By :
Serving Size : 4 Preparation Time: 0:0
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 tablespoons lemon juice
1 tablespoon chopped fresh parsley
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon thyme leaves
1/4 teaspoon powdered tumeric
1/8 teaspoon 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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* Exported from MasterCook *

New Orleans Ham Gumbo

Recipe By : Mary L. Phillips of Midlothian


Serving Size : 6 Preparation Time: 0:0
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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* Exported from MasterCook *

Not Danny Glover's Gumbo

Recipe By : The Daily of the Univ of Washington, April 12th 1993


Serving Size : 1 Preparation Time: 0:0
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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* Exported from MasterCook *

Onion & Egg Soup

Recipe By : Mary McKinnon, Beach Island, S.C.


Serving Size : 2 Preparation Time: 0:0
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.

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

* Exported from MasterCook *

Pasta And Bean Soup

Recipe By :
Serving Size : 5 Preparation Time: 0:0
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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* Exported from MasterCook *

Perogy Cilantro Soup

Recipe By : leroux@cs.ubc.ca (Stephen Leroux)


Serving Size : 1 Preparation Time: 0:0
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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* Exported from MasterCook *

Portuguese Kale Soup

Recipe By : atravers@umassd.edu
Serving Size : 8 Preparation Time: 0:0
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 potatoes -- peeled and diced
1 head cabbage -- shredded
1 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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* Exported from MasterCook *

Potato Soup

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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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* Exported from MasterCook *

Potato Soup #2

Recipe By : Mary McKinnon


Serving Size : 1 Preparation Time: 0:0
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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* Exported from MasterCook *

Pureed Vegetable Soup With Broccoli Florets

Recipe By :
Serving Size : 4 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
potatoes -- peeled & diced
1 med stalk celery -- chopped
1 med carrots -- chopped
1/4 cup onion -- chopped
1 garlic, clove -- minced
2 cups vegetable stock
1/4 teaspoon black pepper
1/2 teaspoon thyme
1 dash nutmeg
3 cups broccoli florets
1 cup milk
egg yolk -- lightly beaten
1 tablespoon 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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* Exported from MasterCook *

Quick Italian Soup

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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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* Exported from MasterCook *

Quick Pea Soup

Recipe By :
Serving Size : 5 Preparation Time: 0:0
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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* Exported from MasterCook *

Quick Vegetable Stock

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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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* Exported from MasterCook *

Sicilian Tuna Soup

Recipe By :
Serving Size : 10 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 medium onion -- chopped
40 milliliters garlic -- chopped
1 medium zucchini -- chopped
2 cans tomatoes w/juice -- 15oz ea
4 cups chicken stock or broth
2 tablespoons dry sherry
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
1/2 teaspoon black pepper
1 can cannellini beans; drain -- 15oz
1 can red kidney beans; drain -- 15oz
2 cans 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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* Exported from MasterCook *

Snow Crab Hot Pot

Recipe By :
Serving Size : 4 Preparation Time: 0:0
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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* Exported from MasterCook *

Spring Onion soup with Watercress Puree

Recipe By : Summer 1980


Serving Size : 8 Preparation Time: 0:0
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) plus 1 1/2 cup sliced green
onions can be used.

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* Exported from MasterCook *

Turkey And Chile Soup

Recipe By : fnsjc@aurora.alaska.edu
Serving Size : 1 Preparation Time: 0:0
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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* Exported from MasterCook *

Turkey Minestrone

Recipe By :
Serving Size : 6 Preparation Time: 0:0
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. Cover and simmer until
vegetables are tender.

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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* Exported from MasterCook *

Turkey Vegetable Soup

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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. Add water.
Cover and simmer 1 hour.

Remove carcass; strip turkey from bones. Discard carcass. Strain broth.

Combine broth, turkey and remaining ingredients in Dutch oven.

Cover and simmer 30 minutes.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Vegetable Cream Soup

Recipe By :
Serving Size : 1 Preparation Time: 0:0
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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* Exported from MasterCook *

Vegetable Stock

Recipe By :
Serving Size : 8 Preparation Time: 0:0
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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* Exported from MasterCook *

Watercress Soup

Recipe By : Southeren Living, April 1979


Serving Size : 8 Preparation Time: 0:0
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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* Exported from MasterCook *

West African Chicken Soup/Stew

Recipe By : cici@nature.berkeley.edu (Cici)


Serving Size : 1 Preparation Time: 0:0
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds chicken -- cut up
1 onion -- chopped
1 pound mushrooms -- chopped
1 bunch collard greens -- or spinach or other
6 ounces 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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* Exported from MasterCook *

Winter Carrot Soup

Recipe By :
Serving Size : 5 Preparation Time: 0:0
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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* Exported from MasterCook *

Winter Tomato Garlic Macaroni Soup

Recipe By : "Jessica Litman" <p01046@psilink.com>


Serving Size : 1 Preparation Time: 0:0
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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