550 Soups

964500 - - BROCCOLI , ASPARAGUS OR CAULI FLOWER SOUP
2 t bsp. but t er
2 t bsp. f l our
1 bunch ( 10 oz. ) f r esh br occol i
1 sm. oni on, f i nel y chopped
2 t bsp. but t er
1 qt . chi cken st ock or br ot h
1/ 2 c. heavy cr eam, war med
Sal t and pepper

Mel t 2 t abl espoons but t er i n a smal l saucepan, st i r i n f l our . Cook 3 mi nut es
over l ow heat , st i r const ant l y. Cool . Set asi de. I f usi ng br occol i : Wash and
t r i mof f t ough par t . Separ at e and cut i nt o 1/ 2 i nch pi eces. I n a l ar ge
saucepan saut e oni on i n 2 t abl espoons but t er unt i l t ender . St i r i n br occol i ,
cover and cook 3 mi nut es. St i r i n st ock or br ot h, heat t o si mmer i ng. St i r
smal l amount of l i qui d i nt o cooked f l our and but t er mi xt ur e unt i l smoot h; r et ur n
mi xt ur e t o saucepan; st i r r i ng unt i l smoot h. Si mmer , cover ed unt i l br occol i i s
t ender , about 30 mi nut es. Remove f r omheat , cool sl i ght l y. Pur ee i n el ect r i c
bl ender , r et ur n t o saucepan. Bl end cr eami nt o soup. Tast e and sal t and pepper
i f needed. Ser ve.

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964501 - - BROCCOLI SOUP

8 st r i ps bacon
1/ 4 c. f l our
4 c. mi l k
20 oz. pkg. f r ozen mi xed veget abl es
10 oz. pkg. f r ozen br occol i , chopped
f i ne
Oni on ( chopped)
Gar l i c ( opt i onal )

Boi l f r ozen mi xed veget abl es and br occol i ( chopped f i ne) . Set asi de t o dr ai n.
Fr y bacon unt i l cr i spy. Set asi de bacon. Pour enough bacon gr ease i n soup pan
t o cover bot t omof pan. Si mmer oni ons unt i l cl ear . Mi x 1/ 4 cup f l our . Then
add 4 cups mi l k. St i r wel l . Add veget abl es and bacon. Si mmer unt i l soup i s
t hi ckened. Sal t and pepper t o t ast e. Thi s soup has bet t er f l avor when eat en
t he next day.

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1 bunch br occol i
1 c. chopped cel er y
1 c. chopped oni on
1/ 8 t o 1/ 4 l b. Vel veet a cheese
3 c. mi l k ( 2%or 1%)

- - SAUCE: - -

3/ 4 c. f l our
2 c. mi l k

Cook br occol i unt i l t ender . Dr ai n of f wat er . Add 3 cups mi l k. Add cheese.
Mi x 3/ 4 cup f l our i nt o 2 cups mi l k f or sauce ( may use mor e f l our ) . Add t o
veget abl es wi t h sal t and pepper t o t ast e. Cook 15 t o 20 mi nut es. St i r
f r equent l y.

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964503 - - CORN CHOWDER

6 sl i ces bacon, di ced
1/ 2 c. f i nel y chopped oni on
2 c. di ced r aw pot at oes
1 1/ 2 c. wat er
2 t sp. sal t
1/ 8 t sp. pepper
2 c. cr eamst yl e cor n
2 t bsp. ol eo, mel t ed
2 t bsp. f l our
3 c. mi l k
Par sl ey, shr edded cheese, cor n chi ps

Fr y bacon unt i l cr i sp. Remove bacon. Saut e oni on i n 2 t abl espoons bacon
dr i ppi ngs unt i l t r anspar ent , not br own. Cook pot at oes i n t he wat er wi t h sal t ,
saut ed oni on and bacon i n cover ed pan unt i l t ender . Add pepper and cor n. Bl end
ol eo and f l our , st i r i n mi l k and cook unt i l sl i ght l y t hi ckened. Add t o cor n
mi xt ur e: spr i nkl e par sl ey, shr edded cheese or chi ps over t he t op. Ser ve
i mmedi at el y and pi pi ng hot . Makes 6 ser vi ngs.

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964504 - - GERMAN SAUSAGE CHOWDER

1 l b. ( 8 l i nks) f ul l y cooked br at wur st
or knackwur st * cut i nt o 1/ 2 i nch pi eces
2 med. ( 2 c. ) pot at oes, peel ed and
chopped
1 med. ( 1/ 2 c. ) oni on, chopped
1 sm. ( 4 c. ) cabbage, shr edded
3 c. mi l k
3 t bsp. al l pur pose f l our
1 c. ( 4 oz. ) Swi ss cheese, shr edded
Sni pped par sl ey

I n a Dut ch oven, combi ne sausage, pot at oes, oni on, 1 1/ 2 t easpoons of sal t and
a dash of pepper . Add 2 cups of wat er . Br i ng t o boi l i ng and r educe heat . Cover
and si mmer f or 20 mi nut es or unt i l pot at oes ar e near l y t ender . St i r i n cabbage.
Cook 10 mi nut es mor e or unt i l veget abl es ar e t ender . St i r i n 2 1/ 2 cups of t he
mi l k. St i r r emai ni ng mi l k i nt o f l our and st i r i nt o soup. Cook ( on l ow heat as
t hi s di sh wi l l scor ch easi l y) and st i r unt i l t hi ckened and bubbl y. St i r i n
cheese unt i l mel t ed. Gar ni sh wi t h par sl ey. Makes 6 ser vi ngs. *Pol i sh sausage
may al so be used

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964505 - - MI NESTRONE

1 c. f i nel y mi nced cel er y
1 c. f i nel y mi nced oni on
1 c. f i nel y mi nced car r ot
1/ 4 c. but t er
1/ 2 c. gar banzo beans
1/ 2 c. ki dney beans
1/ 2 c. whol e dr i ed peas
1/ 2 c. whi t e pea beans
3/ 4 c. sl i ced car r ot s
3/ 4 c. coar sel y chopped oni on
3/ 4 c. sl i ced cel er y
3/ 4 c. chopped bel l pepper
1/ 2 c. r i ce or bar l ey
1 c. shel l macar oni
2 t bsp. mi nced par sl ey
1 t sp. or egano
1 t sp. basi l
2 t sp. soy sauce
Pepper t o t ast e
Par mesan cheese

Sl owl y saut e f i nel y mi nced oni on, cel er y and car r ot i n but t er unt i l ver y br own.
Add peas and beans and about 3 quar t s of wat er . Cook sl owl y unt i l beans ar e
al most done ( check gar banzos - t hey wi l l t ake t he l ongest ) about 2 t o 2 1/ 2
hour s. Add t he r emai ni ng veget abl es, r i ce and spi ces and mor e wat er i f
necessar y and cook anot her hour . About 20 mi nut es bef or e ser vi ng t i me add t he
macar oni and mor e wat er i f needed. Ladl e i nt o bowl s and spr i nkl e wi t h Par mesan
cheese. Ser ve wi t h cr ust y gar l i c br ead.

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964506 - - HAMBURGER VEGETABLE SOUP

1 l b. gr ound beef
1 c. chopped oni on
1 c. di ced pot at oes
1 c. sl i ced car r ot s
2 ( 1 l b. ) cans t omat oes
1 c. sl i ced cel er y
1/ 4 c. r i ce
3 c. wat er
4 t sp. sal t
1/ 4 t sp. basi l
1/ 4 t sp. t hyme
1 bay l eaf

Cook gr ound beef and oni ons, dr ai n f at . Add r emai ni ng i ngr edi ent s and br i ng t o
boi l . Cover and si mmer 1 hour .

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964507 - - SHALLOTS AND TARRAGON SOUP

5 c. chi cken br ot h
8 l g. shal l ot s i n t hi n sl i ces
1/ 2 t sp. dr i ed t ar r agon
2 cel er y st al ks chopped wi t h l eaves
Sal t and pepper

4 egg yol ks
1 c. heavy cr eam
Chopped chi ves
Papr i ka

1. I n a saucepan, put chi cken br ot h, shal l ot s and t ar r agon and cel er y. Br i ng
t o a boi l . Si mmer , cover f or 45 mi nut es i n l ow heat . I nt o bl ender cont ai ner
l adl e hal f of mi xt ur e, cover and at hi gh speed, bl end unt i l smoot h. Repeat wi t h
ot her hal f . 2. I n a bowl beat t he cr eamand yol ks. St i r i nt o t he soup. Reheat
t he soup st i r r i ng unt i l yol k ar e cooked. Do not boi l . Ser ve hot , gar ni sh wi t h
chi ves and papr i ka. Ser ves 6.

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964508 - - BLACK BEAN SOUP

3/ 4 l b. bl ack beans
1 1/ 2 qt . col d wat er
2 oz. sal t por k ( opt i onal )
3/ 4 l b. hamhock or bone of smoke ham
1 l g. oni on, chopped
1 cl ove gar l i c, cr ushed
2 gr een pepper s, chopped
1/ 2 c. bacon dr i ppi ngs or ol i ve oi l
1 bay l eaf
1 t bsp. sal t
1/ 8 t sp. or egano
1/ 4 c. vi negar

Wash beans. Soak over ni ght . Add sal t por k, hamhock and si mmer over l ow heat .
Saut e oni ons, gar l i c, gr een pepper i n bacon dr i ppi ngs unt i l t ender . Add t o
beans. Season wi t h bay l eaves, sal t and or egano. Si mmer unt i l beans ar e t ender
and t hi ck, appr oxi mat el y 3 hour s. Add vi negar j ust bef or e ser vi ng. Ser ve over
r i ce wi t h f i nel y chopped oni on on t op.

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964509 - - CREAM OF BROCCOLI SOUP WI TH CHEDDAR CHEESE

2 c. mi l k
3 t bsp. but t er
2 t bsp. f i nel y chopped oni on
3 t bsp. f l our
1/ 2 t sp. sal t
1/ 8 t sp. whi t e pepper
1/ 2 t sp. t hyme
1/ 2 t sp. gr anul at ed gar l i c
2 chi cken boui l l on cubes
1 1/ 2 c. boi l i ng wat er
2 c. shr edded Cheddar cheese
1 c. cooked f i nel y chopped br occol i

Cook oni ons i n but t er unt i l t ender . Bl end i n f l our and seasoni ngs and cook 3
t o 4 mi nut es, st i r r i ng const ant l y. Add boi l i ng wat er and boui l l on cubes and
cook sl owl y unt i l t hi ck, st i r i n t he mi l k unt i l smoot h. Add t he cheese and
br occol i and heat t hr ough. Gar ni sh wi t h f r esh chopped par sl ey. Ser ves 6.

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964510 - - LENTI L BARLEY SOUP

1/ 4 c. mar gar i ne
3/ 4 c. chopped cel er y
3/ 4 c. chopped oni on
6 c. wat er
3/ 4 c. l ent i l s

Saut e i n l ar ge st ewi ng pan mar gar i ne, cel er y, and oni on. Add wat er and
l ent i l s. Cook 20 mi nut es. Add: 1 qt . t omat oes
1/ 2 t sp. gar l i c sal t
2 t sp. sal t
1/ 4 t sp. pepper
3/ 4 c. bar l ey or br own r i ce
1/ 2 t sp. r osemar y

Si mmer 45- 60 mi nut es. Add 1/ 2 cup shr edded car r ot s. Cook 5 mi nut es mor e.
Ser ves 6.

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964511 - - HAMBURGER SOUP

1 l b. hambur ger
5 c. wat er
1 ( 16 oz. ) can t omat oes
1 med. oni on, chopped
2 car r ot s, sl i ced ( 1 c. )
2 st al ks cel er y, sl i ced ( 1 c. )
1/ 3 c. bar l ey
1/ 4 c. cat sup
1 t bsp. ( 2 cubes) beef boui l l on
2 t sp. seasoned sal t
1 t sp. basi l
1 bay l eaf

Br own beef , dr ai n f at . Add r est of i ngr edi ent s. Si mmer 1 hour unt i l bar l ey
and veget abl es ar e t ender .

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964512 - - CREAMY TOMATO SOUP

2 t bsp. r educed- cal or i e mar gar i ne
1 l g. oni on, peel ed and t hi nl y sl i ced
1 car r ot , chopped
2 gar l i c cl oves, coar sel y chopped
1 ( 28 oz. ) can peel ed I t al i an pl um
t omat oes
1 sm. boi l i ng pot at o, peel ed and
t hi nl y sl i ced
2 t bsp. chopped f r esh basi l l eaves or
2 t sp. dr i ed basi l
1/ 4 t sp. nut meg
Sal t t o t ast e
1 c. mi l k

Mel t mar gar i ne i n a soup pot over l ow heat . Add oni on, car r ot and gar l i c.
Cook, cover ed f or 20 mi nut es, st i r r i ng occasi onal l y, unt i l veget abl es ar e t ender
and wi l t ed. Cr ush t omat oes i n t hei r l i qui d and add t o t he pot al ong wi t h t he
chi cken br ot h, pot at o, basi l , nut meg and sal t . Cook, cover ed, over l ow heat f or
40 mi nut es, st i r r i ng occasi onal l y. Let cool t o r oomt emper at ur e. Pur ee i n a
bl ender , i n smal l bat ches, addi ng a bi t of mi l k t o each bat ch. Ret ur n t o soup
pot and adj ust seasoni ngs. Bef or e ser vi ng, war mt hr ough over ver y l ow heat . Do
not boi l . Ser ves 6.

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964514 - - BARS MADE WI TH TOMATO SOUP

1 can t omat o soup
1/ 2 soup can wat er
1/ 2 c. oi l
1 c. sugar
1 c. r ai si ns
2 c. f l our
2 t sp. al l spi ce
2 t sp. ci nnamon
1 t sp. baki ng soda

Mi x al l i ngr edi ent s t oget her . Spr ead i nt o a gr eased 9 x 13 i nch pan. Bake i n
350 degr ee oven f or 20 t o 25 mi nut es or unt i l t oot hpi ck i s cl ean. Fr ost wi t h
pl ai n whi t e f r ost i ng whi l e war m. I use canned cr eamcheese f r ost i ng.

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964515 - - CANNED VEGETABLES FOR SOUPS

5 l b. pot at oes, di ced
10 or so car r ot s, scr aped and sl i ced
1 bunch cel er y, di ced or cut up
3 bi g oni ons, cut up

Put al l of t he above i n a l ar ge ket t l e or r oast er and mi x wel l . Add t o
st er i l i zed j ar s wi t h 1/ 2 t easpoon canni ng sal t t o quar t j ar s. Fi l l j ar s wi t h
col d wat er , r emove bubbl es wi t h a kni f e, wi pe j ar t ops and put on l i ds and
cover s. Pr ocess f or 3 hour s i n boi l i ng wat er bat h. Then, when you' r e r eady f or
soup or beet hash, cook you meat and dump a j ar i n t he j ui ce and meat and your
soup' s r eady. OR f or hash, j ust dr ai n a j ar , add beet s and war mup i n a f r y pan
wi t h but t er .

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964516 - - TORTELLI NI SOUP

2 cl oves gar l i c, cr ushed
1 t bsp. ol eo
2 ( 13 3/ 4 oz. ) cans Col l ege I nn Br ot h
8 oz. f r esh or f r ozen t or t el l i ni
1 ( 15 oz. ) can cor n
1 ( 14 1/ 2 oz. ) can t omat o sauce
1 ( 14 1/ 2 oz. ) can t omat o bi t s

I n l ar ge saucepan over medi umhi gh heat , cook gar l i c i n ol eo f or 2 t o 3
mi nut es. Add br ot h and t or t el l i ni . Heat t o boi l and r educe heat and si mmer 10
mi nut es. Add cor n and t omat o and si mmer 5 mi nut es mor e. Ser ve t opped wi t h
cheese. Wor ks good i n cr ockpot .

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964517 - - MOM' S GERMAN BORSCHT SOUP

3 1/ 2 qt . wat er
1 l b. soup meat and bone
2 bay l eaves
1 l g. oni on, sl i ced
3 l g. car r ot s, di ced

2 t sp. sal t
1 c. cel er y and some l eaves
1 sm. heat cabbage shr edded
1/ 4 c. r i ce
2 l g. pot at oes, sl i ced
1 c. cr eam

Boi l soup meat and bone f or 2 hour s oni on and bay l eaves add veget abl es and
t omat oes. Si mmer about 1 hour . Add cr eamwhen you ar e r eady t o eat . May add
1/ 4 cup bar l ey i f desi r ed.

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964518 - - OVEN STEW

4 l bs. beef r ound st eak, cut i n 1 i nch
cubes
4 med. oni ons, sl i ced
2 ( 5 oz. ) cans wat er chest nut s,
dr ai ned and sl i ced
2 ( 6 oz. ) cans sl i ced mushr ooms,
dr ai ned
1/ 4 c. pl us 2 t bsp. f l our
2 t bsp. sugar
2 t bsp. sal t
2 ( 16 oz. ) cans t omat oes
2 c. Bur gundy

I n r oast i ng pan or Dut ch oven mi x meat , car r ot s, cel er y, oni ons, wat er
chest nut s and mushr ooms. Mi x f l our , sugar and sal t , t hen add t o meat mi xt ur e.
St i r i n t omat oes and Bur gundy. Cover and bake 4 hour s.

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964519 - - BI G MOUTH STEW

2 t bsp. but t er
1 ( 10 3/ 4 oz. ) can cr eamof mushr oom
or cr eamof cel er y soup
1 ( 10 oz. ) box f r ozen mi xed veget abl es
1 l b. Ki el basa sausage or t ur key
Ki el basa
Mi l k
Whi t e r i ce

I n a smal l saucepan, si mmer t he mi xed veget abl es unt i l done. Whi l e t hey ar e
cooki ng, mel t 2 t abl espoons of but t er i n a deep f r y pan. Sl i ce t he Ki el basa and
t hen quar t er each of t he sl i ces so t her e ar e f our bi t e si ze pi eces. Br own t he
Ki el basa i n t he but t er . Then add t he can of cr eamof mushr oomsoup t o t he meat
and but t er . t hen add t he mi l k and bl end i t al l t oget her maki ng a cr eamsauce.
Add t he veget abl es, bl end i t al l t oget her and ser ve over r i ce. Use mi l k t o t he
consi st ency you l i ke.

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964520 - - CUCUMBER SOUP

1 med. oni on sl i ced
1 t bsp. cor n oi l
3 med. peel ed and di ced cucumber s
1 t sp. cor n st ar ch
1/ 4 t sp. sal t
1/ 4 t sp. pepper
1/ 2 t sp. sweet basi l
1/ 2 t sp. beaumonde
1 t sp. l emon j ui ce
1/ 4 c. dr y ver mout h
1 t bsp. sour cr eam
chi ves t o gar ni sh

Saut e oni ons i n oi l , 5 mi nut es, add t he di ced cucumber s. Bl end cor n st ar ch
wi t h some col d chi cken br ot h, add t o cucumber s and add r est of br ot h. Add
sal t , pepper , basi l and beaumonde. Br i ng t o boi l , si mmer f or 25 mi nut es. Put
i n bl ender , bl end and add l emon j ui ce, sour cr eam. When bl ended add ver mout h.
Chi l l . Can be made sever al days ahead. When ser vi ng, gar ni sh wi t h chi ves.
CEE AAC Phoeni x Count r y Cl ub

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964521 - - LOBSTER AND ROASTED CORN CHOWDER

1 ( 21 l b. ) l i ve Mai ne l obst er
4 st r i ps bacon, f i ne di ce
1/ 2 med. oni on, f i ne di ce
1/ 4 med. gr een pepper , f i ne di ce
1/ 4 med. r ed pepper , f i ne di ce
1/ 4 med. yel l ow pepper , f i ne di ce
1/ 4 sm. j al apeno pepper , f i ne di ce
1/ 2 st al k cel er y, f i ne di ce
1/ 2 med. car r ot , f i ne di ce
1/ 2 c. di ced gr een chi l i es, canned
1/ 4 l b. unsal t ed but t er
1/ 2 c. al l pur pose f l our
6 c. l obst er st ock or 1 t bsp. l obst er
base and 6 c. wat er
1 t bsp. t omat o past e
1 c. cor n, cut of f t he cob
1 sm. smoked hamhock
2 med. baki ng pot at oes, peel ed and
cut i nt o 1 i nch squar e di ce
1 bunch ci l ant r o, f i ne chop
2 st al ks gr een oni ons, f i ne bi as cut
2 c. heavy whi ppi ng cr eam
1 t sp. Lenar d' s sout hwest er n
seasoni ng bl end
1/ 2 l emon j ui ce
Sal t and gr ound bl ack pepper , t o t ast e

St eaml obst er 17 mi nut es, l et cool and r emove f r omshel l . Save shel l s t o make
l obst er st ock i f desi r ed. Saut e bacon unt i l cr i spy i n sauce or smal l st ock pot .
Add: oni ons; gr een, r ed, yel l ow and j al apeno pepper s; cel er y and car r ot s, cook
unt i l sof t . Add: t omat o past e and gr een chi l i es. Add: l obst er base, i f t hat
i s your choi ce over st ock. Cook 3 mi nt ues st i r r i ng const ant l y over medi umheat .
Add: 1/ 2 of t he unsal t ed but t er and cook unt i l mel t ed. Add: f l our and cook 3
mor e mi nut es. Roast cor n ker nal s i n an oven on a baki ng sheet or ot her f l at pan
unt i l sl i ght l y br owned and add t o chowder . Add: cr eamst yl e cor n; sout hwest er n
seasoni ng and smoked hamhocks. Add: st ock or wat er , i f usi ng base. Cook f or
1/ 2 hour keepi ng at a sl ow boi l , st i r r i ng const ant l y. Add: pot at oes and cook
f or anot her 15 mi nut es. I f t oo t hi ck add mor e st ock or wat er t o desi r ed
consi st ency. Add: gr een oni ons; ci l ant r o and l emon j ui ce. Sl owl y Whi sk i n
cr eamand t he r emai ni ng but t er unt i l mel t ed. Season wi t h sal t and bl ack pepper
t o t ast e. Ser ves 12 peopl e. The Phoeni ci an

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964522 - - TUSCAN ONI ON SOUP

3 oz. bacon f at
1 oz. ol i ve oi l
2 l b. oni on, cut i nt o t hi n st r i ps
2 oz. mar sal a wi ne
1 gal . chi cken st ock
1/ 2 gal . beef st ock
1 t sp. each t hyme, basi l , or egano

Saut e oni on i n f at and oi l . Add wi ne and cook appr oxi mat el y 5 mi nut es, unt i l
oni on i s sof t . Add al l ot her i ngr edi ent s. Si mmer f or 20 mi nut es. Ski mf at
f r omsoup. Ser ve wi t h cr out ons and gr at ed Romano cheese. Mer chant ' s Cl ub
Nashvi l l e, Tennessee

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964523 - - TOMATO SOUP

1/ 2 bushel t omat oes, st r ai ned
6 gr een pepper s
6 l g. oni ons
1 l g. bunch cel er y
1/ 4 c. sal t
2 c. sugar
2 c. f l our
3 sq. mar gar i ne
1 1/ 2 c. al phabet soup past a

J ui ce t omat oes, t hen chop and cook ot her veget abl es unt i l t ender . Mel t
mar gar i ne and add f l our . Combi ne al l veget abl es and add sal t and sugar . Br i ng
t o boi l and add combi ned f l our and but t er ( bl end wi t h l i t t l e soup) . Combi ne al l
and boi l 10 mi nut es. Pr essur e 10 mi nut es.

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1/ 2 bushel t omat oes
2 bunches cel er y
24 sm. oni ons
Ver y l i t t l e r ed pepper
1 c. but t er
1 c. sugar
3 t bsp. sal t
1 c. f l our

Cook t omat oes, cel er y and oni ons unt i l done, 1/ 2 t o 3/ 4 hour . Put t hr ough
col ander or f ood mi l l . Add r est of i ngr edi ent s. Cook unt i l t hi ck, put i n j ar s.
Seal ; put i n pr essur e canner f or 15 mi nut es at 10 pounds pr essur e.

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1/ 2 bu. t omat oes ( 25 l bs. )
1 1/ 2 c. sugar
2 t bsp. canni ng sal t
1/ 8 t sp. pepper
4 t sp. oni on sal t
4 t sp. cel er y sal t
1 l b. but t er
2 c. f l our

Wash and quar t er . Cook unt i l sof t . Run t hr ough bl ender . Put t hr ough si eve.
Combi ne j ui ce and spi ces except but t er and f l our . Heat . Mel t but t er i n pan.
Remove and st i r f l our i nt o but t er unt i l past e, no l umps. Add j ui ce t o past e,
st i r r i ng t o bl end. Keep doi ng unt i l past e get s t hi n. Pour back i nt o j ui ce.
Br i ng t o f ul l boi l . Put i n j ar . Pr ocess i n open ket t l e or pr essur e cooker .

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14 qt s. t omat oes
7 med. oni ons
1 cel er y st al k
3 t bsp. par sl ey

Combi ne and cook unt i l cel er y and oni ons ar e t ender . Run t hr ough f ood mi l l .
Add: 4 t bsp. sal t
8 t bsp. sugar
1 t sp. pepper

Cook f or 15 mi nut es. Add: 14 t bsp. mel t ed but t er
14 t bsp. f l our

Add t o soup. Pour i nt o pr epar ed j ar s and pr ocess f or 30 mi nut es.

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1 peck t omat oes
6 oni ons
1 bunch cel er y
1 l g. gr een pepper
1/ 2 c. sugar
1/ 2 c. but t er
1/ 2 c. f l our
1/ 4 c. sal t

Cor e t omat oes, cut ot her veget abl es i n chunks and bl end al l t oget her . Cr eam
sugar , but t er and f l our and t hen add sal t and st i r . Br i ng veget abl es t o a boi l .
Add cr eamed mi xt ur e and boi l f or t en mi nut es. Pour i nt o j ar s and seal . Makes
about 6 quar t s.

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964529 - - ELEPHANT STEW

1 ( 2000 l b. ) el ephant , cl eaned & cut
i n ser vi ng pi eces
1 sm. r abbi t seasoned t o t ast e

Af t er el ephant i s cl eaned, add seasoni ngs. Cook i n a ver y l ar ge pot out door s.
Cook el ephant f or 4- 5 days or unt i l t ender . I nvi t e al l t he Wi r e Shop empl oyees;
i f ever yone shows up, add cut up r abbi t but onl y as a l ast r esor t , because most
peopl e don' t l i ke " har e" i n t hei r st ew. Management Once t her e was an
el ephant , Who t r i ed t o use t he t el ephant . No! No! I mean el ephone Who
t r i ed t o use t he t el ephone. Howe' er i t was, he got hi s t r unk ent angl ed i n
t he t el ephunk; The mor e he t r i ed t o get i t f r ee, The l ouder buzzed t he
t el ephee.

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964530 - - ONE POT STEW

1 can por k & beans
1 can l i ma beans
1 can bl ack- eyed peas
1/ 4 c. br own sugar
1 sm. can t omat o sauce
1 can peas, dr ai ned
1 can ki dney beans
1 l b. gr ound beef
1/ 8 c. must ar d

Br own gr ound beef . Pour ever yt hi ng el se i nt o t he pot and l et si mmer f or 15
mi nut es.

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964531 - - LAMB STEW

3 l bs. l amb shanks, cut i nt o t hi r ds
1 medi umoni on, chopped
1 gr een pepper , chopped
2 t bsp. sweet papr i ka
1 l b. f r esh or f r ozen gr een beans
1 smal l can t omat o sauce
1 medi umcan peel ed t omat oes

Remove as much f at as possi bl e f r ommeat . Wash t hor oughl y. Br ai se meat i n a
l ar ge ket t l e. Add 1/ 2 cup wat er , add oni on and gr een pepper and br ai se unt i l
oni on and gr een pepper ar e t r anspar ent . Br ai se unt i l meat si zzl es, but i s not
bur ned. Add 2 t abl espoons papr i ka, bl end t hor oughl y. Add can of t omat o sauce
and peel ed t omat oes and boi l wat er t o cover mi xt ur e. Let si mmer 2 hour s. Add
gr een beans cut i nt o 1 i nch pi eces and al l ow t o si mmer anot her 1/ 2 hour . Ser ve
wi t h r i ce.

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964532 - - NI GERI AN STEW

2 l bs. cooked meat ( your choi ce of
chi cken, beef or t ur key)
1 ( 15 oz. ) can Hunt ' s t omat o sauce
wi t h her bs
1 whol e chopped oni on
1 t bsp. bl ack pepper & sal t
3 t bsp. oi l
2 c. cooked r i ce

Heat oi l about 2 mi nut es. Pour 1 t easpoon sal t i n oi l . Add t omat o sauce t o
sal t and oi l and cook about 10 mi nut es. Add meat . Cook about 7 mi nut es. )
Si mmer about 30 mi nut es and ser ve over cooked r i ce.

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964533 - - BRUNSWI CK STEW

1 f r yer
1 l b. bonel ess st ew meat or sm. chuck
r oast
1 l g. oni on
1 l b. I r i sh pot at oes, cut up
2 c. canned t omat oes
1/ 2 c. Engl i sh peas
Sal t & pepper t o t ast e
1/ 2 c. cooked but t er beans
1/ 2 c. cat sup
1 t bsp. Wor cest er shi r e sauce
1 t bsp. vi negar
1 t bsp. l emon j ui ce
1 t sp. Tabasco

Cook t he f r yer and st ew meat unt i l wel l done. Gr i nd i n bl ender and set asi de.
Put oni ons t hr ough bl ender . Add oni on and pot at oes t o br ot h f r omt he chi cken
and st ew meat . Cook unt i l done i n saucepan on t op of r ange. Add meat and ot her
i ngr edi ent s. Pl ace i n sl ow cooker and cook on l ow f or 12 hour s or hi gh f or 8 t o
10 hour s. Add 1/ 2 cup bar becue sauce. Yi el d: about 8 t o 10 ser vi ngs.

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964534 - - LUMBERJ ACK STEW

3 l i nks of sausage, sl i ced
1 can whol e t omat oes, cr ush i f desi r ed
1/ 2 bel l pepper , sl i ced
1 sm. oni on, sl i ced
Gar l i c sal t
Bl ack pepper
1/ 4 st i ck of but t er

I n a ski l l et st i r f r y sausage sl i ces i n but t er wi t h t he oni ons and pepper s.
Af t er 5 mi nut es add t omat oes, gar l i c sal t and bl ack pepper t o t ast e. Si mmer on
l ow heat f or 10 mi nut es. Ser ve wi t h r i ce.

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964535 - - CAPE COD FI SH CHOWDER

3 sl i ces bacon, cut i n 1/ 2 i nch pi eces
2 med. oni ons, coar sel y chopped
( about 1 1/ 2 c. )
2- 3 med. car r ot s, di ced
2 med. cl oves gar l i c, mi nced
2 med. pot at oes, di ced
2 whol e bay l eaves
1/ 4 t sp. dr i ed t hyme
1 l b. f r esh or f r ozen cod, haddock or
f l ounder , cut i n 1- i nch pi eces
1 c. sour hal f & hal f or l ean sour
cr eam

I n l ar ge saucepan, f r y bacon unt i l cr i sp, r emove and dr ai n. Add oni ons, gar l i c
and car r ot s t o bacon dr i ppi ngs and saut e unt i l l i ght l y br owned. ( Excess
dr i ppi ngs can be dr ai ned bef or e f r yi ng. ) Add chi cken br ot h, pot at oes and
spi ces. Cover and si mmer unt i l pot at oes ar e near l y t ender , 15- 20 mi nut es. St i r
i n f i sh and si mmer f or 5- 7 mi nut es unt i l cooked. St i r i n sour hal f & hal f and
heat , but don' t boi l . Ladl e i nt o mugs, gar ni sh wi t h bacon pi eces.

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964536 - - LAZY DAY STEW

1 l b. beef st ew meat
3 med. si zed pot at oes
4 t o 6 car r ot s
1 sm. oni on
1 c. cubed cel er y
1 ( 8 oz. ) can t omat o sauce mi xed wi t h
1 can wat er
1 t sp. sugar
2 t sp. t api oca

Ar r ange meat i n si ngl e l ayer i n a baki ng pan. Sal t and pepper t o t ast e. Cut
pot at oes, car r ot s, oni on, cel er y i n good si zed chunks and l ayer on t op of meat .
Mi x t omat o sauce, wat er , sugar and pour over meat . Season t o t ast e. Spr i nkl e
wi t h 2 t easpoons t api oca. Do not st i r . Seal t i ght l y i n f oi l and bake at 325
degr ees at l east 2 hour s. Ser ves 4 peopl e. NOTE: Even anot her hour doesn' t
seemt o hur t much i f you ar e del ayed. You can t ur n heat way l ow and hol d i t f or
hour s. Don' t peek dur i ng cooki ng t i me of 2 hour s. When you r emove t he f oi l you
f i nd t he meat ni cel y br owned wi t h per f ect gr avy. The t api oca act s as gr avy
t hi ckener but don' t use t oo much or you may wi nd up wi t h gr avy you can sl i ce.

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964537 - - QUI CK CLAM CHOWDER

3 t bsp. but t er
4 shal l ot s, chopped
1 can New Engl and cl amchowder
1 can hal f & hal f
1 can cl aml i qui d
1 can mi nced cl ams
Sal t and pepper t o t ast e
Par sl ey

Saut e shal l ot s i n but t er . Gr adual l y add can of cl amchowder , st i r r i ng as you
add. Gr adual l y st i r i n can of hal f & hal f and can of cl aml i qui d. Add can of
mi nced cl ams, sal t and pepper t o t ast e. Si mmer unt i l mi xt ur e begi ns t o boi l .
Gar ni sh wi t h chopped par sl ey.

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964538 - - FROG LEG STEW WI TH A KI CK

3 l b. f r og l egs
1 gar l i c, chopped f i ne
1 oni on, chopped f i ne
1/ 8 t sp. t hyme
1/ 8 t sp. cayenne pepper
2 cans t omat o pur ee
6- 8 cans wat er
1/ 2 t bsp. basi l
1/ 8 t sp. sea sal t
2 t bsp. ol i ve oi l

Br eak t he f r og l egs apar t and saut e i n ol i ve oi l unt i l al most cooked, t hen
al l ow t o cool . Add t hemt o t he ot her i ngr edi ent s whi ch have been si mmer i ng
t oget her and cook 1 1/ 2 t o 2 hour s. Ser ve over r i ce or past a.

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964539 - - POTATOES AND PASTA SOUP

1/ 2 l b. macar oni , pr ef er abl y med.
si zed and mi xed, ex. med. shel l s, el bows,
spaghet t i , br oken i nt o 3 par t s
1 l g. oni on
1 ( 16 oz. ) can cr ushed t omat oes
1 l g. pot at o, cubed
Sal t and pepper
Smal l amount of ol i ve oi l
Gr at i ng cheese, Par mesan or any of
your choi ce, I t al i an onl y

Br own your oni on sl i ght l y i n ol i ve oi l . Add can of t omat oes and sal t and
pepper . Si mmer f or about 1 hour . Cook macar oni and pot at o t oget her i n l ar ge
pot . Dr ai n some wat er , but l eave enough so t hat past a i s cover ed. Add t omat oes
and oni ons t o past a and pot at oes. Add gr at ed cheese i nt o t he pot of soup and
ser ve.

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964540 - - CHI CK PEA AND PASTA SOUP

For 4 t o 6 per sons 19 oz. can chi ck peas
1/ 2 c. ext r a vi r gi n ol i ve oi l
1 t sp. chopped gar l i c
1/ 2 t sp. chopped r osemar y
1/ 2 t sp. chopped sage
3/ 4 c. canned I t al i an peel ed pl um
t omat oes, dr ai ned of t hei r j ui ce
3 c. homemade meat br ot h OR 1 c.
canned br ot h di l ut ed wi t h 2 c.
wat er
1/ 4 l b. st ubby soup past a
Sal t
Bl ack pepper i n a gr i nder
3 t bsp. chopped par sl ey
Fr eshl y gr at ed par megi ano- r eggi ano
( Par mesan) f or t he t abl e

Empt y can of chi ck peas and i t s l i qui d i nt o bowl . Squeeze t he peel of f t he
chi ck peas and r epl ace i nt o t hei r own l i qui d. Put t he ol i ve oi l and chopped
oni on i n a l ar ge saucepan and t ur n on t he heat t o medi um. When t he oni on
becomes col or ed a pal e gol d, add t he gar l i c, r osemar y and sage. St i r once or
t wi ce. When t he gar l i c becomes col or ed a ver y pal e gol d, add t he t omat oes.
Cook, st i r r i ng occasi onal l y f or 10 mi nut es. Add t he chi ck peas dr ai ned of t hei r
l i qui d and cook f or anot her 5 t o 6 mi nut es. Pour t he cont ent s of t he pot i nt o
a bowl , t hen pur ee t hemt hr ough a f ood mi l l back i nt o t he pot . Add t he br ot h
and t ur n on t he heat t o medi umhi gh. When t he l i qui d comes t o a boi l , add t he
past a, cover t he pot and t ur n down t he heat t o medi um. Cook unt i l t he past e i s
al dent e, t ender but f i r mt o t he bi t e. Tast e and cor r ect f or sal t and add a f ew
gr i ndi ngs of pepper . Tur n of f t he heat , st i r i n t he par sl ey and ser ve wi t h
f r eshl y gr at ed cheese avai l abl e on t he si de.

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964541 - - BEER CHEESE SOUP

1 c. f i nel y chopped cel er y
1 c. f i nel y chopped car r ot
8 chi cken boui l l on cubes, di ssol ved
i n 8 c. boi l i ng wat er or 2 qt s.
chi cken br ot h
1 c. but t er , mel t ed
8 oz. beer
16 oz. Cheddar cheese, shr edded

Boi l cel er y, car r ot and oni on i n br ot h unt i l al most t ender , about 10 mi nut es.
Mi x f l our and but t er , st i r i nt o br ot h. Cook and st i r unt i l t hi ckened; boi l 1
mi nut e. Reduce heat ; add beer and cheese. Mi x unt i l smoot h and cheese mel t s.
Heat j ust t o ser vi ng t emper at ur e. Gar ni sh wi t h popcor n. 12 ser vi ngs.

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964542 - - CAULI FLOWER SOUP

2 c. sl i ced caul i f l ower
1 can chi cken br ot h ( 13 3/ 4 oz. )
1 c. mi l k
1 can cr eamof pot at o soup
2 t bsp. cor nst ar ch
1/ 4 c. col d wat er

I n l ar ge, cover ed saucepan cook caul i f l ower i n chi cken br ot h unt i l t ender .
Don' t dr ai n and set asi de. I n a bowl , gr adual l y add mi l k t o pot at o soup and mi x
wel l . Bl end 1/ 4 cup col d wat er t o cor nst ar ch and st i r i nt o soup mi xt ur e. Pour
soup mi xt ur e over caul i f l ower and cook unt i l t hi ckened. Can add di ced hamor
cheese.

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964543 - - CHEESE SOUP

Di ssol ve 4 chi cken boui l l on cubes i n 1 quar t wat er . Add: 1 c. chopped oni on
1 c. chopped car r ot s
1 1/ 2 c. chopped pot at oes

Cook 10- 15 mi nut es on medi umheat . Add 1 ( 20 ounce) bag Cal i f or ni a Bl end
veget abl es. Cook 5- 6 mi nut es on medi umheat . Add 2 cans cr eamof chi cken soup,
heat on medi umheat . Add 1 pound Vel veet a cheese, cubed; cook unt i l cr eamy.

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964544 - - CORN AND BOURBON SOUP

2 sl i ces bacon
2 shal l ot s
1/ 3 c. chopped l eeks
4 c. cor n cut f r omcob
2 qt s. chi cken br ot h
1 med. pot at o, peel ed and cubed
1/ 4 t sp. sal t
1 c. whi ppi ng cr eamor hal f and hal f
2- 3 t bsp. bour bon
Chi ves

Cook bacon i n l ar ge saucepan unt i l l i ght l y br owned. Add oni on and next 3
i ngr edi ent s; cook over medi umheat 2 mi nut es. Add cor n and cook 5 mi nut es,
st i r r i ng occasi onal l y. Add br ot h and next 3 i ngr edi ent s; br i ng t o a boi l .
Cover , r educe heat and si mmer 20 mi nut es or unt i l pot at o i s t ender . Add cr eam
and cook 2 mi nut es. Do not boi l . Remove and di scar d bacon. Pl ace hal f of
mi xt ur e i n cont ai ner of an el ect r i c bl ender , pr ocess unt i l smoot h. Repeat wi t h
r emai ni ng mi xt ur e. Pour t hr ough st r ai ner i nt o Dut ch oven, pr essi ng pul p wi t h
back of spoon. Di scar d pul p. St i r i n bour bon. Ser ve hot or col d. Gar ni sh
each ser vi ng wi t h chi ves. Yi el ds 9 1/ 2 cups.

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964545 - - CREAMY ZUCCHI NI SOUP

2 c. condensed chi cken br ot h
2 med. zucchi ni , sl i ced
1/ 2 c. chopped gr een pepper
1 t sp. di l l weed
Sal t and pepper
1 c. sour cr eamor pl ai n yogur t
Sni pped par sl ey

I n a 2 quar t saucepan combi ne br ot h, zucchi ni , gr een pepper and oni on. Cover
and si mmer about 20 mi nut es. Add di l l , sal t and pepper t o t ast e. Pur ee i n f ood
pr ocessor or bl ender . St i r i n sour cr eam. Gar ni sh wi t h par sl ey.

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964546 - - DI ET SOUP

6 c. wat er
2 beef boui l l on cubes
2 c. t omat oes
1 t sp. sugar
2 c. di ced car r ot s
2 c. shr edded cabbage
Sal t and pepper

Cook al l t oget her .

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964547 - - FI SH AND CHEESE CHOWDER

1 l b. f i sh
2 t bsp. but t er
6 t bsp. chopped oni on
6 t bsp. chopped cel er y
1/ 2 c. f l our
1/ 2 t sp. sal t
Dash of papr i ka
2 ( 10 oz. ) cans chi cken br ot h,
undi l ut ed
3 c. mi l k
1 c. gr at ed pr ocessed cheese

Cut f i sh i n 1 i nch cubes. Mel t but t er i n l ar ge saucepan; add oni on, car r ot s
and cel er y. Cook unt i l oni on i s t r anspar ent . Bl end f l our , sal t and papr i ka.
Cook 1 mi nut e, st i r r i ng const ant l y. Gr adual l y add chi cken br ot h and mi l k.
Cook, st i r r i ng const ant l y unt i l t hi ckened. Add f i sh, si mmer unt i l f i sh f l akes
easi l y ( 5 mi nut es f or f r esh, 10 mi nut es f or f r ozen) . Add cheese; st i r unt i l
mel t ed.

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1 l b. gr ound beef
5 c. wat er
1 l b. can whol e t omat oes
1 c. chopped oni on
2 or 3 car r ot s, sl i ced
2 r i bs cel er y, sl i ced
1/ 3 c. pear l bar l ey
1/ 4 c. ket chup
1 t bsp. i nst ant beef boui l l on gr anul es
1 or 2 t sp. seasoned sal t , opt i onal
1 t sp. dr i ed basi l l eaves
1 bay l eaf

Br own gr ound beef i n a Dut ch oven. Dr ai n of f f at . Add wat er , t omat oes and
j ui ce, oni ons, car r ot s, cel er y, bar l ey, ket chup, boui l l on gr anul es, sal t , basi l
and bay l eaf . Br i ng t o a boi l . Reduce heat t o a si mmer , cover and si mmer
sl owl y f or 45 mi nut es. I have used a quar t of home canned whol e t omat oes and
wor ks wel l .

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1 l b. gr ound beef ( br owned)
2 c. t omat oes
1/ 2 c. di ced car r ot s
1/ 2 c. di ced cel er y
1/ 4 c. r i ce
1/ 2 c. di ced oni on
1 1/ 2 t sp. sal t
1/ 8 t sp. pepper
1 1/ 2 qt s. wat er
1 t sp. i nst ant boui l l on, veget abl e
f l avor

Combi ne al l i ngr edi ent s and si mmer f or 45 mi nut es.

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964550 - - CANNED VEGETABLE SOUP

1 peck r i pe t omat oes ( peel ed)
1 pt . or 1 can l i ma beans
1 can peas
3 gr een di ced pepper s
1 c. pear l bar l ey ( soaked over ni ght )
1 t bsp. papr i ka
1 c. sugar
1/ 2 c. but t er
1/ 2 c. sal t

Cook al l uncooked veget abl es separ at el y. Then mi x al l i ngr edi ent s t oget her and
cook t en mi nut es mor e. Pour i nt o st er i l i zed j ar s and seal . Yi el ds 7- 9 quar t s.
Ver y good i n hot di shes.

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964551 - - SAUSAGE- POTATO CHOWDER

1 l b. mi l d I t al i an sausage
1/ 2 c. wat er
2 1/ 2 c. peel ed, di ced pot at oes
1 1/ 2 c. chi cken br ot h
1/ 8 t sp. pepper
3 1/ 2 c. mi l k
1/ 4 c. f l our
1 c. f r ozen peas

Br own sausage st i r r i ng so t hat meat i s i n smal l pi eces. Set asi de. I n l ar ge
saucepan put wat er , pot at oes, oni on, cel er y, br ot h and pepper . Cover and br i ng
t o a boi l j ust l ong enough t hat t he pot at oes ar e t ender , about 5 mi nut es. Add
sausage and 2 1/ 2 cups mi l k. I n a j ar wi t h l i d, shake t he f l our and r emai ni ng
mi l k unt i l bl ended. St i r i nt o t he pot at o mi xt ur e, st i r r i ng const ant l y unt i l
mi xt ur e begi ns t o boi l . Add peas, si mmer 3 mi nut es. Remove f r omheat , st i r i n
cheese unt i l mel t ed.

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964552 - - J AN' S LENTI L SOUP

1- 2 hamhocks
3 med. cl oves gar l i c, cr ushed
1 ( 1 l b. ) pkg. dr i ed l ent i l s
1 Ki el basa or f r ankf ur t er s, t hi nl y
sl i ced

Soak l ent i l s over ni ght . Ri nsi ng 2 or 3 t i mes. Add 10 cups of wat er , l ent i l s,
hamhock, 1/ 2 t easpoon sal t ( opt i onal ) and 1/ 8 t easpoon pepper and 1 cup of
car r ot s. Br i ng t o boi l i ng; r educe heat . Si mmer , cover ed 1- 2 hour s. Remove ham
hock f r omt he soup and st r i p of f as much meat as possi bl e. Add t he meat back t o
t he soup and add cooked Ki el basa. Thi s soup can si mmer al l day, be made ahead a
day or f r ozen. Noah West er n

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964553 - - CREAM OF BROCCOLI SOUP

1 c. di ced oni ons
1/ 4 c. but t er
1 t sp. Lawr y' s sal t
Dash of pepper
2 c. chopped br occol i ( f r esh) or 2
boxes f r ozen br occol i ( or mor e i f
you want
2 c. hal f and hal f or l i ght cr eam
1 ( 10 1/ 2 oz. ) can condensed chi cken
br ot h
Dash of gar l i c
2 t o 4 t bsp. f l our

Saut e oni ons and cel er y i n but t er . Add chi cken br ot h. Add br occol i . Cook
unt i l t ender . Combi ne f l our and cr eamunt i l smoot h. Add t o br occol i . Add
sal t , pepper and gar l i c. Heat t hor oughl y. Makes 6 t o 8 ser vi ngs. *For cr eam
of br occol i and cheese soup, add 1 cup gr at ed Cheddar cheese.

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964554 - - CHEDDAR CHOWDER

3 c. wat er
4 pot at oes, di ced
1 oni on, di ced
1/ 2 c. di ced gr een pepper
1/ 3 c. but t er / mar gar i ne
1/ 3 c. f l our
3 1/ 2 c. mi l k
4 c. or 1 l b. gr at ed Col by cheese
1/ 4 t sp. Tabasco sauce
Sal t and pepper

Di ssol ve boui l l on i n wat er . Br i ng t o a boi l . Add and cook pot at oes, oni ons,
car r ot s and gr een pepper . Add but t er and f l our . Gr adual l y add mi l k and cook
unt i l t hi ckened. Add cheese and st i r unt i l mel t ed. Add Tabasco sauce. Do not
boi l . Ser ves 8. Mar gi e J ohnson

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964555 - - NEW ENGLAND CLAM CHOWDER

2 cans cl ams and j ui ce
1/ 4 l b. bacon, di ced
1 l g. oni on, sl i ced or use gr een
oni ons
Sal t t o t ast e
2 l g. pot at oes, di ced
Mi l k
2 t bsp. but t er
Pepper t o t ast e
Par sl ey

Cook bacon unt i l cr i sp. Cook oni on unt i l t ender . Add pot at oes and some wat er
and cook unt i l pot at oes ar e t ender . Add ot her i ngr edi ent s and put har d but t er
on t op. When but t er mel t s, soup i s done. Ser ves 8. Mar gi e J ohnson

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964556 - - MANHATTAN CLAM CHOWDER

2 t omat o sauce
1/ 4 c. di ced bacon
1/ 4 c. mi nced oni on
2 cans cl ams and l i qui d
1 c. wat er
Some mushr ooms
Some mi l k
1 ( 16 oz. ) can t omat oes
2 t sp. sni pped par sl ey
1 t sp. sal t
1/ 4 t sp. t hyme
1/ 8 t sp. pepper

I n l ar ge saucepan, cook and st i r bacon and oni on unt i l cr i sp and t ender . St i r
i n cl aml i qui d, pot at oes, wat er and cel er y. Cook unt i l pot at oes ar e t ender .
Add cl ams, t omat oes and seasoni ngs. Add about 2 t abl espoons but t er . Heat unt i l
boi l i ng. Mar gi e J ohnson

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2 t bsp. oi l
1 med. oni on, mi nced
4 med. pot at oes
1 ( 16 1/ 2 oz. ) can cr eamed cor n
2 c. mi l k
1/ 4 c. wat er

Af t er mi nci ng oni on, peel and cut pot at oes i nt o 1 i nch cubes. I n l ar ge ski l l et
over medi umheat , saut e oni on and pot at oes wi t h oi l unt i l oni on st ar t s t o t ur n
br own. Add 1/ 4 cup wat er ; cover and l et st eamf or about 15 mi nut es or unt i l
pot at oes ar e cooked. Add cr eamed cor n, mi l k and sal t and pepper t o t ast e. Heat
unt i l hot but do not boi l . J oyce Si nman Ms. Lar son, 6

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964558 - - PASTA- SAUSAGE SOUP

1- 1/ 2 l bs. hot or sweet I t al i an sausage
1 med. gr een pepper , cut i nt o st r i ps
1 gar l i c cl ove, mi nced
1 can ( 28 oz. ) t omat oes, chopped,
l i qui d r eser ved
2 t o 2- 1/ 2 c. uncooked bow t i e past a
6 c. wat er
1 t bsp. sugar
1 t bsp. wor cest er shi r e sauce
1 t sp. dr i ed t hyme
1 t sp. sal t

Remove casi ngs f r omt he sausages and cut i nt o 1- i nch pi eces. I n a Dut ch oven,
br own sausage over medi umheat . Remove sausage and dr ai n al l but 2 t abl espoons
of t he dr i ppi ngs. Saut e oni on, pepper , and gar l i c unt i l t ender . Add sausage
and al l r emai ni ng i ngr edi ent s. Si mmer , uncover ed, st i r r i ng occasi onal l y, unt i l
past a i s t ender , about 15- 20 mi nut es. Yi el ds: 3 quar t s. Thi s i s a good soup
f or our ar ea si nce we have many good sausage maker s. The soup has a r i ch f l avor
and i s even t ast i er t he next day. I f you ar e unabl e t o f i nd bow t i e past a, you
can subst i t ut e anot her macar oni pr oduct .

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964559 - - GARDEN- FRESH TOMATO SOUP

1/ 2 c. but t er or mar gar i ne
1 l g. oni on, sl i ced
2 spr i gs f r esh t hyme or 1/ 2 t sp.
dr i ed t hyme
4 f r esh basi l l eaves or 1/ 2 t sp.
dr i ed basi l
1 t sp. sal t
1/ 4 t sp. f r eshl y gr ound bl ack pepper
2 1/ 2 l bs. di ced f r esh r i pe t omat oes
or 2 cans ( 16 oz. each)
I t al i an- st yl e t omat oes wi t h j ui ce
1/ 4 c. al l - pur pose f l our
3 3/ 4 c. chi cken br ot h, di vi ded
1 t sp. sugar
1 c. heavy cr eam

- - CROUTONS: - -

8 sl i ces day- ol d Fr ench or I t al i an
br ead
1 l g. gar l i c cl ove, sl i ced l engt hwi se

I n a l ar ge ket t l e, heat but t er and ol i ve oi l over medi umhi gh. Add oni ons and
seasoni ngs. Cook, st i r r i ng occasi onal l y, unt i l t he oni on i s sof t . Add t he
t omat oes and past e. St i r t o bl end. Si mmer 10 mi nut es. Pl ace t he f l our i n a
smal l mi xi ng bowl and st i r i n 1/ 4 cup chi cken br ot h. St i r i nt o t he t omat o
mi xt ur e. Add t he r emai ni ng br ot h. Si mmer 30 mi nut es, st i r r i ng f r equent l y.
Al l ow mi xt ur e t o cool and r un t hr ough si eve, f ood mi l l or f ood pr ocessor .
Ret ur n t he pur eed mi xt ur e t o t he ket t l e. Add t he sugar and cr eam. Heat
t hr ough, st i r r i ng occasi onal l y. To pr epar e t he cr out ons, r ub t he gar l i c over
bot h si des of t he br ead. Br ush wi t h ol i ve oi l and pl ace on a baki ng sheet .
Bake at 350 degr ees f or 10- 12 mi nut es or unt i l t oast ed. Tur n and t oast ot her
si de 2- 3 mi nut es. J ust bef or e ser vi ng, t op each bowl wi t h one or t wo cr out ons.
Yi el d: 8 ser vi ngs.

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964560 - - COMPANY ONI ON SOUP

4 t bsp. unsal t ed but t er
4 l g. sweet or Wal l a Wal l a oni ons,
sl i ced
1 t bsp. sugar
6 c. beef br ot h, di vi ded
2 t bsp. wor cest er shi r e sauce
4 t hi ck sl i ces Fr ench br ead
Addi t i onal unsal t ed but t er
Gar l i c sal t or 1 gar l i c cl ove, hal ved
1 c. ( 4 oz. ) shr edded Gr uyer e or
Swi ss cheese

I n a Dut ch oven, mel t but t er over medi umheat . Saut e oni ons unt i l t ender .
Spr i nkl e sugar over oni ons. Reduce heat and cook, st i r r i ng occasi onal l y, unt i l
oni ons ar e car amel i zed, about 20 mi nut es. Add 3 cups br ot h; si mmer 15 mi nut es.
Add r emai ni ng br ot h, wor cest er shi r e sauce, sal t and pepper . Cover and si mmer
f or 30- 40 mi nut es. Meanwhi l e, spr ead bot h si des of t he br ead wi t h addi t i onal
but t er ; spr i nkl e wi t h gar l i c sal t or r ub wi t h t he cut - si de of gar l i c cl ove.
Br oi l br ead unt i l gol den br own, t hen t ur n and br own ot her si de. Ladl e soup i nt o
i ndi vi dual ovenpr oof soup bowl s. Fl oat a sl i ce of br ed i n each bowl and
spr i nkl e wi t h cheese. Br oi l unt i l cheese i s mel t ed and bubbl y. Ser ve
i mmedi at el y. Yi el ds: 4 ser vi ngs. The oni ons i n t hi s par t of t he count r y ar e
super b, and t hi s soup i s pr oof . Tr y i t and see i f your f ami l y enj oys t hi s
r eci pe as much as mi ne does.

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964561 - - CREAM OF BROCCOLI OR CAULI FLOWER SOUP

6 t bsp. but t er or mar gar i ne
1 t bsp. f i nel y chopped oni on
5 t bsp. f l our ( add mor e f or t hi cker
soup)
2 c. mi l k
3/ 4 t sp. sal t
Dash of pepper
1 pkg. ( 10 oz. ) f r ozen or f r esh
chopped br occol i , t hawed or
10 oz. f r esh caul i f l ower , chopped
ver y smal l
6 oz. Vel veet a cheese

Mi cr owave: I n l ar ge gl ass bowl ; heat but t er and oni on 1 1/ 2- 2 mi nut es on hi gh,
bl end i n f l our . Gr adual l y add bi r t h, mi l k, sal t and pepper ; st i r r i ng unt i l
smoot h. On medi um, heat 7- 9 mi nut es or unt i l soup i s sl i ght l y t hi ckened,
st i r r i ng occasi onal l y. Add br occol i or caul i f l ower and Vel veet a, pur ee i n
bl ender . Ret ur n t o bowl and heat 3- 4 mi nut es, st i r r i ng once. Hi nt : I l i ke t o
use bot h caul i f l ower and br occol i t oget her - - even t he ki ds l ove i t . Makes about
4 ser vi ngs.

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964562 - - CALI CO BEAN SOUP

Wash beans t hor oughl y. Pl ace i n a l ar ge ket t l e. Cover wi t h wat er . Add 2
t abl espoon sal t . Soak over ni ght . Sar an i n mar gar i ne, t hen add 2 quar t s wat er
and hamor hamhock ( opt i onal ) . Si mmer 2 1/ 2 t o 3 hour s. Add t he f ol l owi ng: 1
l ar ge oni on, chopped; 1 l ar ge can of t omat oes, 1 t easpoon chi l i powder , 1 cl ove
gar l i c, chopped; j ui ce of l emon, sal t and pepper t o t ast e. Si mmer f or 1/ 2 hour .
Makes 4- 6 ser vi ngs.

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Mi x t oget her : 1 bag of f r ozen br occol i
2 cans cr eamof cel er y soup
1 ( 8 oz. ) j ar Cheez Whi z
1 pt . hal f & hal f

Sal t and pepper t o t ast e. Cook over l ow heat .

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964565 - - BROCCOLI CHEESE SOUP

1 l g. head br occol i , cut up
1/ 2 c. f l our
2 c. mi l k
1 c. medi umCheddar cheese, gr at ed

Cook br occol i pi eces i n smal l amount of wat er . Saut e oni ons i n but t er unt i l
t r anspar ent . Add f l our . Add mi l k sl owl y, st i r r i ng cont i nual l y. St i r i n cheese
and bl end unt i l smoot h. Sl owl y bl end chi cken br ot h i nt o mi xt ur e. Add br occol i .
St i r t o mi x wel l and season t o t ast e. Si mmer about 15 mi nut es.

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964566 - - CLAM CHOWDER

2 doz. l g. cl ams, chopped ( save
r eser ve j ui ce)
2 c. pot at oes, di ced
1 can t omat oes
1 c. cel er y, chopped
1 sm. oni on, chopped
2 t bsp. f l our
3 t bsp. but t er
3 c. mi l k
Par sl ey f l akes
Pepper & sal t l ast ( some cl ams ar e
sal t y)

Cook cl ams, oni ons and cel er y sl ow, about 2 hour s. I n separ at e pot cook
pot at oes unt i l t ender . I n anot her pot , add but t er , f l our and mi l k t o make a
whi t e sauce. Season t o t ast e. One hal f hour bef or e ser vi ng, add pot at oes,
whi t e sauce, and t omat oes t o cl ams. Add cl ams j ui ce t o t ast e. Makes about 2
quar t s. Ser ve wi t h oyst er cr acker s.

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964567 - - CREAM OF POTATO SOUP

8 sl i ces bacon
12 med. pot at oes, peel ed & di ced
2 cans cr eamof chi cken soup
2 cans mi l k
Par sl ey f l akes

I n l ar ge soup pan, f r y bacon. When cr i sp, r emove bacon but l eave dr i ppi ngs i n
pan. Add oni ons and saut e unt i l t ender . Then add di ced pot at oes wi t h j ust
enough wat er t o cover pot at oes. Br i ng t o a boi l , cover , and si mmer unt i l
pot at oes ar e t ender . Add cr eamof chi cken soup, mi l k, cr umbl ed bacon bi t s and
par sl ey f l akes. Heat unt i l i t begi ns t o bubbl e. Enj oy!

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964568 - - PUMPKI N SOUP

1 t o 2 ( 16 oz. ) cans sol i d- pack
pumpki n
1 c. oni on, t hi nl y sl i ced
1 cl ove gar l i c, mi nced
1 1/ 2 t sp. sal t
1/ 2 t sp. t hyme
1/ 2 t sp. pepper
1/ 2 c. whi ppi ng cr eam, war med
1 l g. f r esh pumpki n, hol l owed out
( opt i onal )
Fr esh par sl ey ( opt i onal )

I n a cover ed saucepan, heat al l i ngr edi ent s except cr eamt o boi l i ng. Reduce
heat ; si mmer , uncover ed 20 mi nut es. St i r war mcr eami nt o soup. Gar ni sh wi t h
par sl ey and ser ve f r oma hol l owed- out pumpki n whi ch as been war med f or 20
mi nut es i n 350 degr ee oven. ( My mot her , Mar ge Beckl er , ser ves t hi s soup each
Thanksgi vi ng i n t i ny, hol l owed pumpki ns f or each gr andchi l d. Our t wi n sons
Col l i n and Mat t hew enj oyed t hi s soup as 10- mont h- ol ds on t hei r f i r st
Thanksgi vi ng day! )

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964569 - - OYSTER STEW

1 pt . oyst er s
1 can cr eamof cel er y soup
3 boi l ed pot at oes, chopped up
5 c. wat er
4 t bsp. but t er
Pi nch of sal t & pepper

Dr ai n l i qui d of f oyst er s, combi ne oyst er l i qui d, wat er , cr eamof cel er y soup,
sal t and pepper . Br i ng t o a boi l . Saut e oyst er s i n but t er unt i l edges cur l
( don' t over cook) put oyst er s i n t he r est of soup j ust bef or e ser vi ng. You can
subst i t ut e cr eamof mushr oomsoup f or t he cel er y soup somet i mes j ust add 1/ 4
t easpoon cel er y seed i f you do t hi s.

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964570 - - MI CROWAVE POTATO SOUP

4 st r i ps bacon
2 c. pot at oes ( I daho) , cut i nt o 1/ 2
i nch cubes
1/ 4 c. oni on, chopped
1/ 4 c. cel er y, chopped
1/ 2 c. wat er
1 t sp. sal t
2 t bsp. f l our
1 c. mi l k
1 ( 14 1/ 2 oz. ) can chi cken br ot h
1 t sp. par sl ey, chopped
Pepper t o t ast e

Mi cr owave bacon on Hi gh unt i l cr i sp. Cr umbl e and set asi de. Combi ne pot at oes,
oni on, cel er y, wat er and sal t i n a 2- quar t casser ol e. Cover wi t h a t i ght
f i t t i ng l i d or pl ast i c wr ap. Mi cr owave on Hi gh f or 10 t o 12 mi nut es or unt i l
veget abl es ar e t ender . Mi x f l our , mi l k, chi cken br ot h, and par sl ey unt i l
smoot h. St i r i nt o pot at oes. Mi cr owave, uncover ed, on Hi gh f or 15 t o 20 mi nut es
or unt i l desi r ed t hi ckness. St i r occasi onal l y dur i ng cooki ng. Gar ni sh wi t h
bacon.

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964571 - - ' TWO OF EACH" SOUP

Thi s r eci pe or i gi nal l y appear ed i n Bon Appet i t as " One of Each Soup" , I
doubl ed al l of t he i ngr edi ent s t o come up wi t h my ver si on of " Two of each Soup"
f or Twi nsday! Tast es gr eat - you' d never guess t he soup i ngr edi ent s. 2 t bsp.
but t er
2 oni ons, chopped
2 appl es, peel ed, di ced
2 cel er y st al ks, chopped
2 t sp. cur r y powder or t o t ast e
2 c. hal f & hal f
2 bananas, peel ed & di ced
4 c. chi cken st ock
1/ 2 t sp. sal t
Lemon sl i ces or mel on bal l s or sour
cr eam

Mel t but t er i n l ar ge saucepan over medi umhi gh heat . Add oni on, appl es,
bananas, and cel er y. Then add chi cken st ock, cur r y, and sal t . Reduce heat ,
cover and si mmer 30 mi nut es. St i r occasi onal l y. Pur ee i n bl ender or pr ocessor .
Chi l l t hor oughl y. At ser vi ng t i me, bl end i n hal f and hal f , t ur n soup i nt o
chi l l ed t ur een, gar ni sh wi t h l emon sl i ces or mel on bal l s. May al so be ser ved
hot ( add hal f and hal f at t he ver y end) , r i ght af t er bl endi ng, ser ve
i mmedi at el y, gar ni sh wi t h sour cr eamdol l op.

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964572 - - BROCCOLI - MUSHROOM CHOWDER

1 l b. br occol i , f r esh
8 oz. mushr ooms, f r esh
8 oz. but t er
1 c. f l our , si f t ed
1 qt . chi cken st ock
1 qt . hal f & hal f
1 t sp. sal t
1/ 4 t sp. t ar r agon l eaves, cr ushed

Cl ean and cut br occol i i nt o 1/ 2 i nch pi eces. St eami n 1/ 2 cup of wat er unt i l
t ender . Do not dr ai n. Set asi de. Wash and sl i ce mushr ooms. Mel t but t er i n
saucepan over medi umheat . Add f l our t o make a r oux. Cook 2 t o 4 mi nut es. Add
chi cken st ock, st i r r i ng wi t h a wi r e whi p and br i ng t o a boi l . Tur n heat t o l ow.
Add br occol i , mushr ooms, hal f and hal f , and spi ces. Heat , but do not boi l .
*Chi cken st ock: Use homemade, canned or 4 boui l l on cubes di ssol ved i n 1 quar t
of wat er .

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1/ 2 c. oni ons, chopped
1 l b. hambur ger
1 bay l eaf
2 cans cr eamof cel er y soup
1 1/ 2 c. wat er
3 c. t omat o j ui ce
1/ 2 t sp. pepper
1 t sp. sal t
1 heapi ng t sp. sugar
1 t sp. gar l i c sal t
1 can of cor n or 1 can gr een beans
( or bot h)

Saut e hambur ger i n 3 t abl espoons but t er unt i l done, t hen dr ai n. Combi ne al l
i ngr edi ent s i nt o ket t l e and si mmer f or 45 mi nut es. Ser ves 8 t o 10. The l onger
t hi s si mmer s t he bet t er i t get s.

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964574 - - KRI S' FAVORI TE CAULI FLOWER SOUP

1 l g. head f r esh caul i f l ower ,
separ at ed i nt o sm. f l ower et s
2 c. wat er
1/ 2 c. unsi f t ed f l our
2 t bsp. chi cken f l avor i nst ant
boui l l on or 6 chi cken boui l l on
cubes
2 c. ( 8 oz. ) mi l d Cheddar cheese,
shr edded
2 c. mi l k
1/ 8 t o 1/ 4 t sp. gr ound nut meg
Par sl ey, chopped
Papr i ka

I n medi umsaucepan, cook caul i f l ower i n 1 cup wat er unt i l t ender ; dr ai n,
r eser vi ng l i qui d. Reser ve 1 cup caul i f l ower . I n bl ender , bl end r emai ni ng
caul i f l ower and r eser ve l i qui d. Set asi de. I n l ar ge heavy saucepan, cook oni on
i n mar gar i ne unt i l t ender ; st i r i n f l our . Gr adual l y add r emai ni ng 1 cup wat er
and boui l l on, st i r r i ng unt i l wel l bl ended and t hi ckened. St i r i n mashed
caul i f l ower , r eser ved f l ower et s and cheese. Cook unt i l cheese mel t s. Add mi l k
and nut meg. Heat over l ow heat . Ser ve gar ni shed wi t h par sl ey and papr i ka.
Makes about 1 1/ 2 quar t s.

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964575 - - COLD CURRY SOUP

1 c. pl ai n yogur t
1/ 2 c. whi ppi ng cr eam
1 t sp. cur r y
2 egg yol ks
Sl i ces of cucumber

Br i ng chi cken br ot h, yogur t , cr eam, cur r y and sal t and pepper t o a si mmer .
Beat yol ks i n a cup. Add smal l amount of l i qui d t o yol ks t o heat sl owl y. Add
al l t o soup. Heat 2 mi nut es; st i r const ant l y. Al l ow t o cool at l east 4 hour s.
Pour over cucumber sl i ces.

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964576 - - CUCUMBER SOUP

6 med. si zed cucumber s, peel ed
6 c. Campbel l ' s chi cken br ot h
2 cl oves gar l i c, mi nced
6 t bsp. whi t e vi negar
1 t sp. sal t
4 c. sour cr eam
1 t omat o, chopped
Scal l i ons, sl i ced
Par sl ey, chopped

Bl end cucumber s, br ot h and gar l i c i n a bl ender or f ood pr ocessor . Add vi negar ,
sal t and sour cr eam. Ref r i ger at e 24 hour s. Gar ni sh wi t h t omat oes, scal l i ons
and par sl ey. Thi s r eci pe can be made up t o 2 days i n advance and chi l l ed.

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964577 - - CHI LLED CARROT SOUP

4 car r ot s, sl i ced ( 1 c. )
1 med. oni on, sl i ced
1 st al k cel er y wi t h l eaves, sl i ced
1 1/ 2 c. chi cken st ock
1 t sp. sal t
Gener ous pi nch cayenne pepper
3/ 4 c. cr eam( or hal f & hal f )

Put f i r st 3 i ngr edi ent s i n saucepan wi t h 1/ 2 cup st ock. Boi l ; cover and si mmer
f or 15 mi nut es. Put i n bl ender . Add sal t and cayenne pepper . Tur n on hi gh
speed, r emove cover and whi l e bl endi ng, add r emai nder of st ock, t hen cr eam.
Chi l l . Ser ve wi t h gar ni sh of sour cr eamand f r esh basi l or mi nt l eaves.

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964578 - - ASPARAGUS SOUP

2 t bsp. but t er
1 c. ( 1/ 4 l b. ) t hi nl y sl i ced aspar agus
1/ 2 t sp. papr i ka
6 t bsp. whi ppi ng cr eam
2 t bsp. wat er

Cook oni on i n but t er unt i l oni on i s sof t . Add aspar agus and papr i ka and cook,
st i r r i ng unt i l aspar agus t ur ns br i ght gr een. St i r i n chi cken br ot h and whi ppi ng
cr eam. Heat t o boi l i ng. Bl end t oget her t he cor nst ar ch and wat er and st i r i nt o
soup. Cook unt i l t hi ckened. Season t o t ast e wi t h sal t and pepper . Ser ves 4 t o
6.

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964579 - - CREAM OF ARTI CHOKE SOUP

1 ( 6 oz. ) j ar mar i nat ed ar t i choke
hear t s
3 l g. cl oves f r esh gar l i c
2 t bsp. f l our
2 ( 10 3/ 4 oz. ) cans condensed chi cken
br ot h
1 c. hal f & hal f
Fi nel y chopped par sl ey

Dr ai n mar i nade f r omar t i chokes i nt o 2- quar t saucepan. Cr ush gar l i c and add t o
mar i nade. Add oni on and cook, cover ed, 10 mi nut es over l ow heat . Bl end f l our .
Sl owl y st i r i n 1 can br ot h; heat t o boi l i ng, st i r r i ng. Boi l 1 mi nut e or unt i l
mi xt ur e t hi ckens. Add hot mi xt ur e t o ar t i chokes and bl end i n bl ender unt i l
smoot h. STRAI N i nt o saucepan. Add r emai ni ng br ot h and hal f and hal f . Heat t o
ser vi ng t emper at ur e; do not boi l . Spr i nkl e each ser vi ng wi t h par sl ey. Makes 4
ser vi ngs ( 4 1/ 3 cups) .

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964580 - - ENGLI SH CHEDDAR CHEESE SOUP

1/ 4 c. but t er
1/ 4 c. f l our
1 ( 27 oz. ) can chi cken br ot h
2 car r ot s, cut i nt o 1 i nch j ul i enne
st r i ps
1 oni on, chopped
1/ 2 c. chopped l eeks
1 c. whi t e wi ne
1 t sp. Wor cest er shi r e sauce
2 c. shr edded cheddar cheese
Dash of r ed pepper
Sal t
1/ 2 c. cr eam

Mel t but t er , bl end i n f l our , gr adual l y st i r i n br ot h unt i l smoot h; heat t o
boi l i ng. Add car r ot s, oni ons, l eeks, wi ne, and Wor cest er shi r e sauce. Si mmer 10
mi nut es, st i r i n cheese and r ed pepper unt i l cheese i s mel t ed. Season t o t ast e
wi t h sal t . St i r i n cr eam, heat unt i l hot . Do not boi l . Ser ve.

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964581 - - CHEDDAR CHEESE SOUP

3/ 4 c. chopped car r ot s
3/ 4 c. chopped caul i f l ower
1/ 2 c. chopped gr een oni on
1/ 2 whi t e oni on, chopped
2 c. wat er
1/ 2 c. but t er
1 c. f l our
3 c. mi l k
1 c. evapor at ed mi l k
2 cans chi cken br ot h
1 j ar ( 15 oz. ) Cheese Whi z
Pepper t o t ast e

Boi l f i r st 4 i ngr edi ent s i n wat er f or 5 mi nut es. Saut e whi t e oni on i n but t er .
Add f l our and bl end wel l . Boi l mi l k and chi cken br ot h. St i r mi l k and br ot h
i nt o oni on mi xt ur e. St i r i n boi l ed veget abl e i ncl udi ng wat er i n whi ch t hey wer e
cooked. Add Cheese Whi z and pepper . Br i ng t o a boi l and ser ve.

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964582 - - CHEESE & BROCCOLI SOUP

1 1/ 2 l bs. f r esh br occol i , chopped
1 pt . hal f & hal f
2 c. wat er
1 l b. Vel veet a cheese
3/ 4 t sp. sal t
1/ 2 t sp. pepper
1/ 2 c. cor nst ar ch mi xed wi t h 1 c.
col d wat er

St eambr occol i unt i l t ender . Pl ace hal f and hal f and wat er i n t he t op of a
doubl e boi l er add cheese, sal t and pepper . Heat unt i l al l t he cheese i s mel t ed.
Add br occol i . Mi x cor nst ar ch and wat er i n a smal l bowl . St i r i nt o cheese
mi xt ur e i n doubl e boi l er and heat over si mmer i ng wat er unt i l soup t hi ckens.

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964583 - - CREAMY PUMPKI N SOUP

1/ 4 c. but t er or mar gar i ne ( l ow f at
wor ks wel l )
1 c. chopped oni on
1 gar l i c cl ove, cr ushed
1/ 2 t sp. sal t ( opt . )
1/ 4 t sp. gr ound pepper
1 boui l l on cube
1 3/ 4 c. ( 16 oz. can) sol i d pack
pumpki n
1 c. hal f & hal f
Chopped chi ves or gr een oni on t ops

I n a l ar ge saucepan, mel t but t er ; saut e oni on, cel er y and gar l i c unt i l sof t .
Add sal t , i f desi r ed, and pepper ; cook f or 1 mi nut e. Add br ot h and boui l l on
cube; si mmer uncover ed f or 15 mi nut es. St i r i n pumpki n and hal f and hal f ; cook
5 mi nut es, st i r r i ng occasi onal l y t o bl end. Top wi t h chopped oni on. Ser ve war m.
Makes 6 cups. Doubl e t hi s r eci pe t o make 12 cups!

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964584 - - YUMMY SQUASH SOUP

2 l bs. yel l ow squash
2 ( 8 oz. ) cans chi cken br ot h
1 med. si ze oni on
1 ( 8 oz. ) pkg. cr eamcheese, r eg. or
l i ght

Cut squash i nt o smal l pi eces, about 1 i nch i n si ze. Chop oni on. Combi ne
squash and oni on i n chi cken br ot h. Cook unt i l t ender . I n bl ender combi ne 1/ 2
of squash mi xt ur e wi t h 1/ 2 of cr eamcheese. Pur ee and r epeat f or t he r est of
squash and cr eamcheese. Ret ur n mi xt ur e i nt o pot and si mmer f or 15 mi nut es.
Add sal t and pepper t o t ast e. Thi s r eci pe can wor k wi t h pot at oes, al so.

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964585 - - RAI NY NI GHT SOUP

2 l bs. gr ound beef
3 c. wat er
1 l g. pot at o, cubed
Sal t & pepper
Gr avy mi x
1 bay l eaf
1/ 8 t sp. basi l
1 can ( 28 oz. ) cr ushed t omat oes
3 boui l l on cubes
Cat sup

Br own meat , dr ai n. Add al l i ngr edi ent s, usi ng cat sup t o t ast e. Si mmer 1 hour
i n a l ar ge pot or sl ow cook i n a cr ock pot .

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964586 - - QUI CK VEGETABLE SOUP

1 t o 2 l g. cans V- 8 j ui ce
2 l bs. l ean hambur ger
1 can okr a, dr ai ned
1 can whi t e cor n, dr ai ned
2 ( 32 oz. ) cans mi xed veget abl es or
l g. bag of f r ozen veget abl es
2 t o 3 st al ks cel er y, chopped
1 t o 2 cans st ewed t omat oes
3 t bsp. chopped ci l ant r o
Gar l i c powder t o t ast e
Gr ound pepper t o t ast e

Br own meat , dr ai n. Add V- 8 j ui ce and al l ot her i ngr edi ent s. Si mmer at l east
30 mi nut es, l onger i f possi bl e. Ser ve wi t h f l our t or t i l l as f i l l ed wi t h l ow f at
Mozzar el l a cheese and zapped i n mi cr owave unt i l cheese has mel t ed. Gr eat on
col d days!

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964587 - - MUSHROOM BARLEY SOUP

1/ 2 c. r aw pear l bar l ey
6 1/ 2 c. st ock or wat er
3 t o 4 t bsp. t amar i
3 t o 4 t bsp. dr y sher r y
3 t bsp. but t er
1 heapi ng c. chopped oni on
1 l b. f r esh mushr ooms, sl i ced
1/ 2 t o 1 t sp. sal t
Fr eshl y gr ound bl ack pepper

Cook bar l ey i n 1 1/ 2 cups st ock or wat er unt i l t ender ( cook i t r i ght i n t he
soup ket t l e) . Add r emai ni ng st ock or wat er , t amar i and sher r y. I n anot her pan,
saut e oni ons and gar l i c i n but t er . When oni ons and gar l i c have sof t ened, add
mushr ooms and 1/ 2 t easpoon sal t . When al l i s t ender , add saut e mi xt ur e t o
bar l ey, bei ng sur e t o i ncl ude t he l i qui d gi ven of f by t he veget abl es as t hey' ve
cooked. Gi ve soup a gener ous gr i ndi ng of f r esh bl ack pepper and si mmer cover ed
f or 20 mi nut es over t he l owest possi bl e heat . Tast e t o cor r ect seasoni ng.

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4 c. dr i ed bl ack beans
12 c. br ot h, 1/ 2 beef , 1/ 2 chi cken
1 oni on, chopped
2 cl oves gar l i c, mashed
1 t bsp. comi no
3 t bsp. chopped ci l ant r o
Gar ni sh: f r i ed t or t i l l a chi ps, gr at ed
Mont er ey J ack cheese, chopped
gr een oni ons, sour cr eam

Combi ne al l i ngr edi ent s i n a l ar ge pot , cover and cook 3 t o 4 hour s on l ow heat
unt i l beans ar e sof t . Pur ee and pl ace back i n t he pot and t hi n t o desi r ed
consi st ency wi t h ext r a beef or chi cken br ot h.

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964589 - - BAKED POTATO SOUP

2 t bsp. but t er
2 t bsp. chopped oni on
1 1/ 2 t sp. sal t
1/ 4 t sp. cel er y
1/ 8 t sp. pepper
3 1/ 2 c. mi l k
1 1/ 3 c. i nst ant mashed pot at oes
Papr i ka
Par sl ey

I n medi umsaucepan, heat but t er , oni on, sal t , cel er y sal t , pepper and mi l k j ust
t o boi l i ng. St i r i n pot at o puf f s ( dr y) , cont i nue cooki ng unt i l smoot h. St i r
const ant l y gar ni sh wi t h cheese, bacon, sour cr eam, chi ves, papr i ka and par sl ey.

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964590 - - HARVEST SOUP

9 c. wat er
2 l g. cl oves gar l i c, mi nced
2 st al ks cel er y, chopped
2 c. squash, cubed
1 sm. caul i f l ower
4 med. car r ot s, sl i ced
3 med. whi t e pot at oes, sl i ced
1 sm. head cabbage, sl i ced t hi n
1/ 2 t sp. dr i ed basi l
2 t bsp. veget abl e boui l l on
1 t sp. sea sal t
Dash of nut meg
2 t bsp. f r esh l emon j ui ce

I n heavy soup ket t l e, br i ng wat er t o boi l . Add al l i ngr edi ent s except l emon
j ui ce. Si mmer f or 30 mi nut es, st i r r i ng f r equent l y t o br eak up squash and f or m
t hi ck st ock. St i r i n l emon j ui ce at end of cooki ng. Gr eat l ef t over . Ser ves 8.

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964591 - - CLASSI C BEEF & BARLEY SOUP

1 1/ 2 l bs. gr ound beef
1 med. oni on, chopped f i ne
4 car r ot s, mi nced
3 r i bs cel er y, di ced
3 ( 10 1/ 2 oz. ) cans beef consomme
2 c. wat er
1 ( 10 1/ 2 oz. ) can t omat o soup
1 bay l eaf
1/ 4 c. par sl ey, mi nced

Br own gr ound beef and oni on i n Dut ch oven or heavy ket t l e unt i l meat i s no
l onger pi nk. Add r emai ni ng i ngr edi ent s, cover and cook, si mmer i ng 1 1/ 2 t o 2
hour s.

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964592 - - SAUSAGE SOUP

1 l b. smoked sausage
1 oni on, chopped
1 t bsp. oi l
1 t sp. sal t
1/ 4 t sp. pepper
1 bay l eaf
1/ 2 t sp. t hyme
3 car r ot s i n st r i ps
3 cel er y st al ks, chunks
1/ 2 head cabbage, chunks
2 t bsp. r i ce, uncooked
1 ( 8 oz. ) can t omat o sauce
1 can ki dney beans
1 can whol e t omat oes ( 28 oz. )
3 c. wat er

I n a l ar ge saucepan, br own oni on i n oi l unt i l t ender . Add r emai ni ng
i ngr edi ent s. Cover and si mmer f or 45 mi nut es.

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964593 - - VEGETABLE - BURGER SOUP

1/ 2 l b. gr ound beef
1 ( 1 l b. ) can ( 2 c. ) st ewed t omat oes
1 ( 8 oz. ) can ( 1 c. ) t omat o sauce
2 c. wat er
1 ( 10 oz. ) pkg. f r ozen mi xed
veget abl es
1/ 2 env. dr y oni on soup mi x
1 t sp. sugar

I n Dut ch oven or l ar ge heavy saucepan, l i ght l y br own gr ound beef ; dr ai n of f
excess f at . St i r i n t omat oes, t omat o sauce, wat er , f r ozen veget abl es, oni on
soup mi x and sugar . Br i ng t o boi l i ng. Reduce heat , cover and si mmer 20
mi nut es. Makes 6 t o 8 ser vi ngs.

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964594 - - OLD- FASHI ONED VEGETABLE SOUP

3 l b. f r esh t omat oes
2 1/ 2 qt s. wat er or chi cken br ot h
1 c. chopped oni on
2 bay l eaves
3 t sp. basi l l eaves, di vi ded
2 t sp. sal t
1/ 2 t sp. gr ound bl ack pepper
4 c. coar sel y chopped cabbage
2 c. caul i f l ower f l ower et t es
Par sl ey f l akes
2 c. f r esh cor n ker nel s
2 c. sl i ced zucchi ni
2 c. peel ed, di ced pot at oes

Use t omat oes hel d at r oomt emper at ur e. Remove cor es and coar sel y chop. Pl ace
i n a l ar ge pot wi t h wat er . Br i ng t o a boi l . Add oni on and cel er y, bay l eaves,
1 1/ 2 t easpoons basi l , sal t and bl ack pepper . Cover and si mmer f or 1 hour . Add
r emai ni ng veget abl es. Cover and si mmer unt i l veget abl es ar e t ender , 45 t o 60
mi nut es l onger . Add r emai ni ng basi l l eaves, si mmer 5 mi nut es l onger .

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964595 - - BARLEY SOUP

1 l b. gr ound chuck ( can use 1 l b.
gr ound t ur key)
3 oni ons, chopped
3 car r ot s, chopped
1 j ar ( 2 oz. ) gr anul at ed beef boui l l on

Cook awhi l e i n 1 quar t wat er ( cr umbl i ng meat ) . Add: 1 l g. can pur ee
1 pkg. Sweet & Low
1/ 2 box bar l ey ( appr ox.
1 c. )

Add af t er ot her i ngr edi ent s ar e done. Si mmer unt i l ever yt hi ng i s done. St i r
of t en. Add enough wat er t o make 5 quar t s.

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964596 - - NEW YORK MI NESTRONE

1 l b. I t al i an sausage
1 t bsp. sal ad oi l
1 c. di ced oni on
1 t sp. dr y basi l
2 sm. zucchi ni , sl i ced
1 can t omat oes, chopped
2 cans ( 10 3/ 4 oz. ) beef boui l l on or
3 beef boui l l on cubes & 1 1/ 2 c.
wat er
1 c. coar sel y shr edded cabbage
1 t sp. sal t
1/ 4 t sp. pepper
1 can ( 1 l b. ) Gr eat Nor t her n beans,
undr ai ned
Chopped f r esh par sl ey

Sl i ce sausage cr osswi se i nt o 1/ 2 i nch pi eces; br own i n oi l i n Dut ch oven. Add
oni on, gar l i c, car r ot s and basi l ; cook f or 5 mi nut es. Add zucchi ni , t omat oes
wi t h l i qui d, boui l l on, cabbage, sal t and pepper . Br i ng soup t o boi l ; r educe
heat and si mmer f or 1 hour , cover ed. Add beans and l i qui d, cook anot her 20
mi nut es. Gar ni sh wi t h f r esh par sl ey. Ser ves 8. Fr eezes wel l , even bet t er t he
next day.

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1 c. bl ack beans
4 c. col d wat er
2 sm. oni ons, chopped
2 t bsp. mar gar i ne
1 bay l eaf
1 cl ove gar l i c, cr ushed
1 t bsp. par sl ey f l akes
Hampi eces, gr ound ( about 1/ 4 l b. )
1/ 4 t sp. sal t
Pepper t o t ast e

Pl ace beans i n soup ket t l e wi t h enough wat er t o cover ent i r el y. Soak
over ni ght . Dr ai n wat er of f beans and f i l l ket t l e wi t h 4 cups col d wat er . Cook
beans on l ow heat unt i l sof t . Saut e gar l i c, oni ons and par sl ey i n mar gar i ne and
add t o soup ket t l e al ong wi t h al l ot her i ngr edi ent s. Cont i nue cooki ng over l ow
heat unt i l sof t ( about 3 hour s) . Add wat er i f beans become t oo t hi ck. Reci pe
can be doubl ed i f desi r ed.

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964598 - - TOMATO SOUP SALAD

2 ( 3 oz. ) pkgs. l emon J el l o
1 pt . boi l i ng wat er
1 can t omat o soup
1 l g. pkg. cr eamcheese
1 c. mayonnai se
1 1/ 2 t sp. oni on, f i nel y chopped
1 1/ 2 c. cel er y
1 gr een pepper
1 c. nut s, chopped

Di ssol ve gel at i n i n boi l i ng wat er . Cool . Combi ne soup and cheese and heat
unt i l mel t ed. Mi x i n gel at i n. Pour i nt o mol d and chi l l .

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964599 - - BEEF & VEGETABLE SOUP

1 qt . beef st ock
1/ 4 t o 1/ 2 l b. boi l ed beef
1 t o 1 1/ 2 c. f r ozen mi xed veget abl es
1 sm. t omat o, peel ed, di ced
Chi ves, f i nel y chopped
Fr eshl y gr at ed Par mesan cheese, i f
desi r ed

Br i ng st ock t o a boi l i n a medi umsaucepan. Tr i many f at f r ombeef ; sl i ce or
di ce beef . Add beef and f r ozen veget abl es t o boi l i ng st ock. Cook 5 mi nut es.
Veget abl es shoul d be sl i ght l y cr i sp but t ender . Add t omat o and chi ves t o t ast e.
Ladl e hot soup i nt o 4 soup bowl s. Spr i nkl e wi t h Par mesan cheese, i f desi r ed.
Ser ve wi t h f r esh cr ust y Fr ench br ead. VARI ATI ON: For a mor e subst ant i al soup,
add pi eces of boi l ed pot at o, l ef t over past a, r i ce or smal l f l our dumpl i ng.

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964600 - - CANADI AN CHEESE SOUP

1/ 4 c. oni on, mi nced
1/ 4 c. f l our
1/ 4 c. cel er y, mi nced
Dash of papr i ka
2 t bsp. but t er
2 c. mi l k
1/ 4 c. car r ot , mi nced
Dash of sal t
1/ 2 c. cubed shar p pr ocess Amer i can
cheese

Cook oni on i n but t er unt i l t ender , but not br own. Bl end i n f l our ; add mi l k,
chi cken br ot h, car r ot , cel er y, sal t and papr i ka. Cook and st i r unt i l mi xt ur e
t hi ckens sl i ght l y. Reduce heat ; add cheese, st i r r i ng unt i l cheese mel t s.
Si mmer 15 mi nut es. Do not boi l . Ser ves 4.

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964601 - - FRENCH ONI ON SOUP

2 l g. or 3 med. oni ons, sl i ced
1 qt . ( 4 c. ) wat er
6 cubes or 6 t sp. beef boui l l on
Dash of pepper
4 t o 6 sl i ces Fr ench br ead, t oast ed
Gr at ed Par mesan cheese

I n l ar ge saucepan, cook oni ons i n but t er unt i l t ender . Add wat er , boui l l on,
Wor cest er shi r e sauce and pepper . Cover and si mmer f or 20 t o 25 mi nut es t o bl end
f l avor s. To ser ve, t op each ser vi ng wi t h a sl i ce of t oast ed Fr ench br ead and
spr i nkl e wi t h Par mesan cheese. I f desi r ed, pl ace under br oi l er unt i l cheese i s
bubbl y. Makes 4 t o 6 ser vi ngs.

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964602 - - VEGETABLE, HAM SOUP

1 c. coar sel y chopped gr een or r ed
pepper s
1 c. oni on, chopped
1 ( 16 oz. ) pkg. f r ozen, whol e ker nel
cor n ( 3 1/ 2 c. )
4 oz. cooked l ean ham, cubed
1/ 2 t sp. gr ound cumi n
1/ 4 t sp. gr ound whi t e pepper
1/ 3 c. f l our pl us 1 t bsp.
3 c. ( t wo 12 oz. cans) undi l ut ed
evapor at ed l ow- f at mi l k, di vi ded
3 t o 4 dr ops hot pepper sauce
( opt i onal )

I n l ar ge saucepan, mel t mar gar i ne; saut e pepper and oni on over medi umheat f or
f i ve mi nut es or unt i l t ender . St i r i n cor n, br ot h, ham, cumi n and whi t e pepper .
Cook f or f i ve mor e mi nut es, st i r r i ng occasi onal l y, unt i l cor n i s cooked. Pour
1/ 2 cup evapor at ed l owf at mi l k i nt o bowl ; whi sk i n f l our unt i l wel l bl ended.
Add r emai ni ng 2 1/ 2 cups evapor at ed l owf at mi l k; mi x wel l . Sl owl y pour i nt o
saucepan. I ncr ease heat t o medi umhi gh; cook, st i r r i ng const ant l y f or f i ve
mi nut es unt i l mi xt ur e comes t o a boi l and t hi ckens. Boi l f or one mi nut e, add
hot sauce. Makes 6 cups.

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964603 - - SOUTHWESTERN ALASKA COD CHOWDER

3 sl i ces bacon, cut i nt o pi eces
3/ 4 t sp. gr ound cumi n
1/ 4 t sp. r ed pepper f l akes
2 t bsp. f l our
2 ( 14 1/ 2 oz. ) cans l ow sal t chi cken
br ot h
1 ( 14 1/ 2 oz. ) can t omat oes
1/ 2 c. whi t e wi ne
1/ 2 gr een bel l pepper , seeded &
chopped
1/ 2 sm. sweet pot at o, peel ed & cut
i nt o 1/ 2 i nch cubes
1/ 2 pound Al aska cod or pol l ock, cut
i nt o bi t e si zed chunks
3/ 4 c. f r ozen cor n ker nel s
1 1/ 2 t sp. l i me j ui ce
Pepper t o t ast e

Saut e bacon i n l ar ge saucepan over medi umheat unt i l cr i sp. St i r i n oni on,
gar l i c, cumi n and pepper f l akes. Saut e f i ve mi nut es or unt i l oni ons ar e sof t .
Remove f r omheat and st i r i n f l our . Cook one mi nut e, st i r r i ng const ant l y.
Gr adual l y whi sk i n chi cken br ot h. St i r i n t omat oes, wi ne, pepper s and sweet
pot at oes. Br i ng t o a boi l and r educe heat and si mmer 10 mi nut es or unt i l sweet
pot at oes ar e sof t . Add f i sh and cor n. Si mmer 2 t o 3 mi nut es, or unt i l f i sh
f l akes wi t h a f or k. Season wi t h l i me j ui ce and pepper . Spoon i nt o bowl s,
gar ni sh wi t h par sl ey or ci l ant r o. Ser ves 4.

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964604 - - POTATO CHOWDER

5 med. pot at oes, peel ed, sl i ced
2 t bsp. f l our
1 ( 3 oz. ) j ar dr i ed beef ( cut beef
i nt o sm. pi eces)
3 c. mi l k

Cook pot at oes i n 2 1/ 2 cups boi l i ng wat er unt i l t ender . Br eak up pot at oes,
sl i ght l y wi t h a f or k. Mel t mar gar i ne i n a saucepan. Add oni on and cook unt i l
br own. Add beef . Cook and st i r unt i l beef cur l s. Add f l our , mi x wel l . Add
mi l k al l at once and st i r unt i l t hi ckened. Add pot at oes. Reheat . Ser ves 8.

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964605 - - NI NE BEAN SOUP

1 pkg. ni ne beans
2 qt s. wat er
1 l b. hamor bi g hamhock
2 t sp. sal t or t o t ast e
1/ 2 t sp. pepper
1 bay l eaf
1/ 2 t sp. or egano
1 ( 12 oz. ) can veget abl e cockt ai l
j ui ce
1/ 2 t sp. basi l
1/ 2 c. par sl ey, chopped
1 ( 16 oz. ) can t omat oes wi t h l i qui d

Wash bean mi x. Cover wi t h wat er and l et soak over ni ght . ( I f you f or get t o
soak beans over ni ght , cover beans wi t h wat er , br i ng t o boi l and boi l 2 mi nut es.
Remove f r omheat , cover and l et st and 1 hour . ) Dr ai n beans. Ad 2 quar t s col d
wat er and ham. Br i ng t o a boi l ; si mmer cover ed 2 1/ 2 t o 3 hour s. St i r i n
r emai ni ng i ngr edi ent s; si mmer 30 mi nut es, st i r r i ng occasi onal l y.

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964606 - - WON - TON SOUP

2 c. wat er
1 t bsp. soy sauce
1 pkg. won- t ons ( I n boi l i ng wat er
cook won t ons 10 mi nut es or unt i l
t hey f l oat . Dr ai n i n col ander ;
cool under r unni ng col d wat er ;
dr ai n. )
1/ 4 l b. cooked ham, cut i n t hi n
st r i ps ( r oast por k can be
subst i t ut ed f or ham. )
2 med. gr een oni ons, chopped

I n l ar ge saucepan, br i ng br ot h, wat er and soy sauce t o boi l . Add won t ons and
cook about 5 mi nut es or unt i l heat ed t hr ough. Add hamand oni ons. Ser ve hot .
Makes 6 ser vi ngs.

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964609 - - EASY OVEN STEW

2 l bs. bonel ess beef ( chuck or r ound)
i n 1 i nch cubes
1/ 4 c. f l our
2 t sp. sal t
1/ 4 t sp. pepper
1/ 4 t sp. papr i ka
2 t bsp. Wesson oi l
4 sm. oni ons, quar t er ed
4 sm. car r ot s, par ed & cut i nt o 1
i nch pi eces
4 sm. pot at oes, par ed & cut i nt o
hal ves
1 c. wat er
2 oz. cans Hunt ' s t omat o sauce wi t h
mushr ooms

Combi ne f l our , sal t , pepper and papr i ka i n paper bag. Dr op i n beef , a por t i on
at a t i me; shake unt i l coat ed. Mi x wi t h Wesson oi l i n 3 quar t casser ol e. Bake,
uncover ed, at 400 degr ees f or 30 mi nut es. St i r once. Add veget abl es, wat er ,
and Hunt ' s sauce; mi x wel l . Cover ; bake at 350 degr ees f or 1 3/ 4 hour s or unt i l
done. Yi el d: 6 ser vi ngs.

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964610 - - J UNGLE STEW

2 t bsp. oni on, chopped
2 t bsp. oi l
1/ 2 gr een pepper , chopped
1/ 2 c. uncooked macar oni
15 1/ 2 oz. can r ed beans
1/ 8 t sp. pepper
16 oz. can st ewed t omat oes
1 l b. gr ound beef
1 t sp. sal t

Cook oni on, pepper and gar l i c i n t he hot oi l unt i l oni on i s t ender . Add gr ound
beef and cr umbl e wi t h f or k unt i l i t l oses i t ' s r ed col or . St i r i n r emai ni ng
i ngr edi ent s. Br i ng t o a boi l . Si mmer , unt i l macar oni i s t ender and t her e i s
l i t t l e l i qui d, about 30 mi nut es.

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2 sm. oni ons, t hi nl y sl i ced
2 t bsp. but t er
2 t sp. al l - pur pose f l our
2 ( 14 1/ 2 oz. ) cans beef br ot h
1/ 2 c. wat er
Gar l i c sal t
4 sl i ces Fr ench br ead
1/ 4 c. Mozzar el l a cheese, shr edded
1/ 4 c. Swi ss cheese, shr edded

Cut oni on sl i ces i n hal f and separ at e. Combi ne oni on and but t er i n 3 quar t
casser ol e. Cover and mi cr owave f or 9 mi nut es. St i r i n f l our ; cover and
mi cr owave f or 1 mi nut es. Add br ot h, wat er and Wor cest er shi r e sauce. Cover and
mi cr owave f or 6 t o 8 mi nut es. Spoon i nt o 4 bowl s. Spr i nkl e desi r ed amount of
gar l i c sal t and Par mesan cheese on 1 si de of br ead. Top wi t h r emai ni ng cheese.
Pl ace on t op of each ser vi ng of soup. Mi cr owave uncover ed f or 45 seconds.

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4 c. wat er
1/ 2 c. pot at oes, di ced
2 1/ 2 c. Cal i f or ni a Bl end Veget abl es,
f r ozen
1/ 2 l b. Vel veet a
1/ 2 l b. Cheddar cheese, shr edded

Add f i r st 5 i ngr edi ent s i n 4 quar t saucepan. Cover and si mmer 20 mi nut es. Add
r emai ni ng veget abl es and si mmer unt i l cr i spy t ender . Add soup and si mmer unt i l
veget abl es ar e done. Add cheese unt i l mel t ed. Spr i nkl e bacon bi t s on t op of
ser ved soup.

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1 c. wat er
1 chi cken boui l l on cube
1 ( 10 oz. ) pkg. f r ozen br occol i
1 med. car r ot , cut i nt o sm. pi eces
2 t bsp. but t er
3/ 4 l b. Vel veet a cheese
1/ 2 can cr eamof chi cken soup
1 t sp. oni on f l akes
Pepper t o t ast e

Heat wat er and boui l l on cube t o boi l i ng; add f r ozen br occol i and car r ot pi eces.
Cook over medi uml ow heat accor di ng t o br occol i package di r ect i ons. Remove f r om
heat but DO NOT DRAI N. I n anot her pan, mel t but t er ; sl owl y add f l our .
Cont i nue st i r r i ng and add mi l k. St i r i n cheese ( i n pi eces) , soup, oni on f l akes
and Wor cest er shi r e sauce. Af t er cheese i s mel t ed, add i ngr edi ent s f r omot her
pan. Heat t hor oughl y, si mmer i ng 20 t o 30 mi nut es over l ow heat and ser ve.

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964614 - - POTATO - CHEESE SOUP

2 t bsp. oi l
4 l g. pot at oes, peel ed & sl i ced
2 l g. oni ons, peel ed & sl i ced
2 l g. cel er y, sl i ced
Sal t & pepper
1 l g. cl ove gar l i c, mi nced or
equi val ent of gar l i c powder
1 c. mi l k
8 oz. gr at ed shar p Cheddar cheese

I n a Dut ch oven, cook gar l i c and veget abl es i n t he oi l f or about 10 mi nut es.
Add br ot h and sal t and pepper . Br i ng t o a boi l , r educe heat , cover and si mmer
unt i l t ender . Mash t o desi r ed consi st ency. Add mi l k, heat t hr u. Add cheese
and st i r unt i l mel t ed. 4 ser vi ngs.

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964615 - - HAM AND POTATO CHOWDER

3 gar l i c cl oves, mi nced
4 c. wat er
4 chi cken f l avor ed boui l l on cubes OR
4 t sp. chi cken f l avor ed i nst ant
boui l l on
1 1/ 2 c. ( 2 med. ) pot at oes, peel ed,
cubed
1/ 2 c. car r ot s, chopped
1/ 2 t sp. t hyme l eaves
1/ 2 t sp. nut meg
1/ 8 t sp. pepper
1 bay l eaf
1 ( 17 oz. ) can whol e ker nel cor n,
undr ai ned
2 c. hal f & hal f
1 l b. ( 3 c. ) cooked ham, cubed
2 t bsp. f r esh par sl ey, chopped

Li ght l y spoon f l our i nt o measur i ng cup; l evel of f . I n l ar ge saucepan, or Dut ch
oven, saut e oni on and gar l i c i n mar gar i ne unt i l cr i sp- t ender . St i r i n f l our .
Cook 1 mi nut e, st i r r i ng const ant l y. Gr adual l y st i r i n 4 cups wat er and
boui l l on. Add pot at oes, car r ot s, t hyme, nut meg, pepper and bay l eaf . Br i ng t o
a boi l ; r educe heat . Cover ; si mmer an addi t i onal 15 t o 30 mi nut es or unt i l
sl i ght l y t hi ckened. Add cor n. Cover ; si mmer an addi t i onal 20 t o 30 mi nut es or
unt i l veget abl es ar e t ender . St i r i n hal f and hal f and ham. Cook unt i l
t hor oughl y heat ed. Do not boi l . Remove bay l eaf . Gar ni sh wi t h par sl ey.
Yi el d: 8 ser vi ngs ( 1 1/ 2 cups each) .

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964616 - - STRAWBERRY BAVARI AN CREAM

1 sm. pkg. st r awber r y J el l o
1 ( 10 oz. ) pkg. f r ozen st r awber r y
hal ves
1 c. boi l i ng wat er
1 t ub Cool Whi p

Dr ai n st r awber r i es, r eser vi ng any syr up. Di ssol ve gel at i n i n boi l i ng wat er .
Add wat er t o r eser ved syr up t o make 1 cup. Add syr up t o gel at i n. Chi l l unt i l
al most set . Then f ol d i n st r awber r i es and gel at i n i nt o whi pped cr eamand chi l l .
Makes 10 ser vi ngs.

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964617 - - FI SH CHOWDER

3 l g. pot at oes, cubed
1 ( 16 oz. ) can t omat oes, squeezed
1/ 2 gr een pepper , di ced
3 l g. st ems cel er y, cut i n 1/ 2 i nch
pi eces
1 or 2 cl oves gar l i c, pr essed or
chopped
2 l bs. f i sh, cubed
2 t sp. sal t
1 t bsp. sugar
1/ 4 t sp. bl ack pepper ; or al l of t he
f or egoi ng t o t ast e

Cook pot at oes, dr ai n and save wat er . Set asi de. Saut e oni ons i n 3 t abl espoons
oi l unt i l cl ear . Add next 6 i ngr edi ent s and seasoni ngs; si mmer unt i l cel er y i s
al most t ender . The above can be pr epar ed ahead. 1/ 2 hour bef or e ser vi ng, heat
t he t omat o mi xt ur e, add t he pot at oes. Br i ng t o a sl ow boi l ; add f i sh, st i r t o
mi x and si mmer unt i l f i sh i s done, about 4 t o 5 mi nut es. Do not over st i r .
Nor t her n or wal l eye ar e best t o use as t hey r et ai n f i r mness. St . Loui s, MO

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964618 - - TOMATO EGG FLOWER SOUP

4 dr i ed bl ack mushr ooms
1 t bsp. dr y sher r y
1 med. t omat o, peel ed, seeded & di ced
2 t bsp. cor nst ar ch, mi xed wi t h 1 cup
wat er
1 egg, sl i ght l y beat en
1 t sp. sesame oi l
1 gr een oni on, t hi nl y sl i ced

Soak mushr ooms i n war mwat er t o cover f or 30 mi nut es; dr ai n. Reser ve 1 cup
l i qui d. Cut of f st ems, di scar d, di ce caps. I n 3 quar t pot , br i ng br ot h,
sher r y, mushr ooml i qui d and mushr ooms t o boi l . Cook 3 mi nut es. Add t omat o,
si mmer 1 mi nut e. Add cor nst ar ch and cook, st i r r i ng unt i l soup boi l s and
t hi ckens sl i ght l y. Remove f r omheat and sl owl y dr i zzl e i n egg whi l e st i r r i ng.
Add pepper . Di vi de sesame oi l and gr een oni ons i nt o each bowl . Ladl e soup on
t op. Cr yst al Lake, I L

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964619 - - SENATE BEAN SOUP

1 l b. dr y navy beans
1 meat y hambone or 1 1/ 2 l bs. ham
hocks
2 gar l i c cl oves
2/ 3 c. pot at o f l akes
1 1/ 2 t sp. sal t
1/ 2 t sp. pepper
1 t sp. each nut meg, or egano, basi l
1 bay l eaf

I n l ar ge ket t l e, cover beans wi t h 6 t o 8 cups hot wat er . Br i ng t o a boi l ; boi l
2 mi nut es. Remove f r omheat ; cover . Let st and 1 hour . Dr ai n; add 2 quar t s
col d wat er and ham. Br i ng t o a boi l . Si mmer 1 1/ 2 hour s. St i r i n r emai ni ng
i ngr edi ent s. Si mmer 20 t o 30 mi nut es unt i l beans ar e t ender . Remove ham; t r i m
of f meat . Ret ur n t o soup. Makes about 3 quar t s. Fr eezabl e. Cr yst al Lake, I L

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964620 - - WI LD RI CE SOUP

1 l b. bacon, cooked unt i l cr i sp
1 pt . hal f and hal f
2 ( 4 oz. ) cans mushr ooms wi t h j ui ce
2 cans cr eamof pot at o soup
1 c. ( 8 oz. ) wi l d r i ce, cooked
1 c. cheese, shr edded
1 pt . wat er

Cook bacon unt i l cr i sp. Remove f r ompan. Saut e oni on i n bacon gr ease, dr ai n.
I n l ar ge saucepan, combi ne bacon, oni on and r emai ni ng i ngr edi ent s. Heat
t hor oughl y, bei ng car ef ul not t o scor ch. St . Paul , MN

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964621 - - CREOLE SOUP POT

2 c. chi cken , cut i n bi t e si ze pi eces
or 1 l b. shr i mp, cooked
6 sl i ces bacon, cut i n 1/ 2 i nch pi eces
3/ 4 c. gr een oni on, sl i ced
1 med. gr een pepper , cut i nt o 1/ 2
i nch pi eces
1 t sp. gar l i c
2 cans chi cken wi t h r i ce soup
1 ( 14 1/ 2 oz. ) can st ewed t omat oes
1 1/ 2 c. wat er
1 bay l eaf
Hot sauce t o t ast e

I n soup ket t l e, cook bacon unt i l cr i sp over medi umheat . Remove bacon and
dr ai n f at , l eavi ng 2 t abl espoons i n pot . Add gr een oni ons, gr een pepper and
gar l i c; cook over medi umheat unt i l cr i sp t ender . Add t omat oes, soup, wat er ,
and bay l eaf . Br i ng j ust t o boi l , r educe heat . Si mmer , uncover ed, 10 mi nut es.
Add chi cken/ shr i mp and bacon; cover and heat gent l y f or 5 mor e mi nut es. Add hot
sauce and ser ve. Lombar d, I L

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964622 - - ( VOMATCHKA) A BOHEMI AN CREAM BEAN SOUP

1 pt . st r i ng beans, cut i n 1 i nch
pi eces ( gr een or yel l ow beans)
3 sm. oni ons, cut i n pi eces
5 sm. pot at oes, cut i n pi eces
Fr esh di l l t o t ast e ( t ake out af t er
soup i s done)
Sal t & pepper

Cover wi t h wat er and boi l 30 t o 45 mi nut es. When boi l ed enough, add 3 eggs and
st i r a l i t t l e. Add a mi xt ur e of f l our and wat er j ust t o t hi cken a l i t t l e. Add
1 pi nt of hal f & hal f cr eam. Heat 1/ 4 cup vi negar and add l ast t o soup. Do not
boi l any mor e wi t h vi negar . May have t o add mor e or l ess vi negar t o your t ast e.
Pepper s, cal or abi , cel er y, and car r ot s, can al so be added. Mont gomer y, MN

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964623 - - ROY' S TATER SOUP

6 sm. pot at oes, cut up i nt o sm. pi eces
1 st i ck mar gar i ne
1 qt . mi l k
Sal t & pepper

Cook pot at oes unt i l t ender ; gent l y cr ush i nt o ver y smal l pi eces, do not pour
of f wat er unl ess you have a l ot . Mi x pot at oes unt i l si mi l ar t o mashi ng
pot at oes. Add mi l k, sal t , pepper and mar gar i ne. St i r unt i l gent l y boi l i ng.
Ser ve wi t h cor nbr ead.

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964624 - - BLUE CHEESE GELATI N

2 c. cot t age cheese
1 env. unf l avor ed gel at i n
1/ 4 c. col d wat er
1/ 2 c. cr umbl ed bl ue cheese
2 t bsp. chopped gr een oni ons or
par sl ey
1/ 4 c. nut meat s
1/ 2 c. mayonnai se
Few dr ops gr een col or i ng

Sof t en gel at i n i n wat er 5 mi nut es. Set over hot wat er unt i l di ssol ved. Mi x
gel at i n wi t h cheese, par sl ey, nut s, cel er y and mayonnai se. Gent l y f ol d whi pped
cr eami nt o mi xt ur e. Add dr ops of gr een col or . Fi l l mol ds and chi l l . Ar r ange
mol ded gel at i n on pl at e of l et t uce. Sur r ound wi t h canned pear s, st r awber r i es,
ki wi , gr apes, mel on cubes, chunk pi neappl e, or ange or gr apef r ui t , spi ced
cr abappl e. Cl ear wat er , Fl or i da

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964625 - - CHI NESE RAI NDROP SOUP

6 t hi nl y sl i ced wat er chest nut s
2 t hi nl y sl i ced scal l i ons
1 t bsp. sher r y
Sal t & pepper
1 1/ 2 c. cooked chi cken

Put al l i ngr edi ent s i n pan t o boi l , t hen si mmer f or 15 mi nut es. Add sher r y and
season t o t ast e. Lar go, Fl or i da

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964626 - - TRUE SPANI SH FLAVOR SPANI SH BEAN SOUP

1 med. oni on, mi nced
1/ 2 med. bel l pepper , chopped
2 oz. Vi go ol i ve oi l
1 Chor i zo ( Spani sh Sausage)
1/ 2 l b. smoked ham
1/ 4 t sp. Vi go papr i ka
1 ( #2) can gar banzos
2 med. pot at oes, di ced 1/ 2 i nch
Sal t t o t ast e
Vi go f l avor i ng & col or i ng f or yel l ow
r i ce

I n l ar ge saucepan, f r y oni on, gar l i c and bel l pepper i n ol i ve oi l , add Chor i zo,
smoked hamand papr i ka. Fr y unt i l oni ons ar e t ender , but not br owned. Add
ent i r e cont ent s of gar banzo can ( i ncl udi ng l i qui d) and al so 1 1/ 2 cans of wat er .
Br i ng t o a boi l . Add pot at oes, sal t t o t ast e and pi nch of Vi go f l avor i ng and
col or i ng t o obt ai n desi r ed gol den col or . Then l ower heat , cook 15 mi nut es or
unt i l pot at oes ar e t ender . Ser ves 4. Cl ear wat er , Fl or i da

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964627 - - WAKAVAKI I NDI AN SOUP

6 3/ 4 l bs. shor t r i bs
6 ear s of cor n ( cut i nt o t hi r ds)
4 1/ 2 l bs. cabbage
1 1/ 2 l bs. zucchi ni
2 l bs. car r ot
2 cans gr een beans ( 16 oz. can) f r esh
gr een beans
2 cans gar banzo beans ( 15 oz. can)
2 t bsp. sal t
3 whol e cl oves gar l i c

Cook shor t r i bs i n 20 cups of wat er f or 1 hour over medi umf l ame. Add car r ot s,
cor n and gar l i c and t hen cook f or 1/ 2 hour . Next add cabbage and 10 cups of HOT
wat er and cont i nue cooki ng f or 15 mi nut es. Next add gar banzo beans, gr een
beans, zucchi ni , 2 t abl espoons of sal t and t hen cook 1 addi t i onal hour . Ser ve
each bowl wi t h 2 cups of soup and i ncl ude 1 pi ece of cor n and 2 shor t r i bs i n
t he bowl . Ser ve t he soup wi t h a t or t i l l a. Tucson, Ar i zona

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964628 - - HAM & CORN CHOWDER

2 c. f r ozen chopped oni ons
1 c. f r ozen chopped gr een bel l pepper
1 l b. chunk f ul l y cooked ham
1 l g. Russet ( baki ng) pot at o
3 1/ 2 c. wat er
3 c. f r ozen cor n ker nel s
1 chi cken boui l l on cube or 1 t sp.
i nst ant br ot h gr anul es
13 r ound but t er y cr acker s
1 c. mi l k

Mel t but t er i n a 4- quar t Dut ch oven; st i r i n oni ons and pepper and, st i r r i ng
occasi onal l y, cook over hi gh heat 5 mi nut es unt i l cr i sp- t ender . Meanwhi l e cut
hami n smal l chunks ( 3 cups) and peel and di ce pot at o. Add t o pot wi t h t he
wat er , cor n and boui l l on cube. Br i ng t o boi l , r educe heat , cover and si mmer 14
mi nut es or unt i l pot at o i s t ender . Whi l e soup cooks, cr ush cr acker s ( 1/ 2 cup) ;
add mi l k and cr acker cr umbs t o soup; st i r unt i l soup r et ur ns t o a si mmer .
Ser ves 6. Fai r f i el d, Cal i f or ni a

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6 t bsp. but t er
1 t bsp. mi nced oni on
1/ 2 c. f l our
2 c. cooked wi l d r i ce
1/ 2 t bsp. sal t
1 c. hal f & hal f
2 t bsp. dr y sher r y
Sni pped par sl ey or chi ves

Mel t but t er i n saucepan. Saut e oni ons unt i l t ender . Bl end i n f l our .
Gr adual l y st i r i n br ot h. Cook, st i r r i ng const ant l y unt i l begi ns t o boi l . Boi l
1 mi nut e. St i r i n r i ce and sal t . Si mmer 5 mi nut es. Bl end i n hal f & hal f and
sher r y. Ser ves: 4. VARI ATI ON: Add 1/ 2 cup mi nced hamand 1/ 3 cup f i nel y
shr edded sl i ver ed al monds. Pal mHar bor , Fl or i da

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964630 - - POTATO - DI LL SOUP

3 c. wat er
3 pot at oes, cubed
1 t sp. sal t
1 c. cr eam( hal f & hal f )
2 t bsp. f r esh or f r ozen di l l
4 har d- boi l ed eggs
1 t bsp. f l our

Boi l pot at oes i n sal t wat er . Combi ne f l our and cr eam. When pot at oes al most
cooked, add f l our and cr eammi xt ur e. Br i ng soup t o a boi l . Add f i nel y chopped
di l l ( do not use st ems of di l l ) . Gar ni sh wi t h chopped egg. Season wi t h vi negar
t o t ast e. Cl ear wat er , Fl or i da

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964631 - - POTATO SOUP

3 t o 4 l g. pot at oes, peel ed & chopped
1 oni on, chopped

Cook above i n smal l amount of wat er ( cover ed) unt i l t ender . Add: 1 can
evapor at ed mi l k
2 t o 3 c. 2%mi l k

Add 4 sl i ces cr i sp cooked bacon, cr umbl ed. Si mmer , do not boi l . When r eady t o
ser ve, add di l l weed and par sl ey. Fai r f i el d, Cal i f or ni a

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964632 - - DI ET SOUP

2 pkgs. beef br ot h powder
1 c. Fr ench gr een beans
1 can Chi nese veget abl es
1 c. r aw cabbage, sl i ced
3 st al ks cel er y, sl i ced

Si mmer above i ngr edi ent s t oget her f or 20 t o 30 mi nut es. Bel l eai r , Fl or i da

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964633 - - HOT MADRI LENE SOUP

2 cans ( 18 oz. each) t omat o j ui ce
1/ 4 c. ( 1/ 4 st i ck) but t er
2 cans ( 10 1/ 2 oz. each) beef br ot h
or boui l l on
1 bay l eaf
Par sl ey

I n saucepan mel t but t er . Saut e oni on. Add j ui ce, br ot h and bay l eaf . Heat t o
boi l i ng poi nt , r educe heat and si mmer 5 mi nut es. Ser ve gar ni shed wi t h cheese
and par sl ey. Ser ves 7. Coconut Cr eek, Fl or i da

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964635 - - GAZPACHO

1 ( 48 oz. ) can Sacr ament o Br and t omat o
j ui ce
2 ( 10 oz. ) cans t omat o soup
1 c. each f i nel y chopped: cel er y,
t omat o, cucumber , gr een pepper
1/ 2 c. yel l ow oni on, f i nel y chopped
1/ 2 c. gr een oni on, f i nel y chopped
1/ 4 c. f r esh ci l ant r o, f i nel y chopped
2 oz. t ar r agon wi ne vi negar
4 oz. r econst i t ut ed l emon j ui ce
2 t sp. Tabasco sauce, t o t ast e
2 t sp. sal t , t o t ast e

Combi ne above i n l ar ge cont ai ner . Ser ve i ce col d wi t h cr out ons and gr at ed
Par mesan cheese.

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964636 - - LEMON SOUP

1/ 2 c. or zo
2 eggs
1 t bsp. wat er

Br i ng br ot h t o a boi l . Add or zo cook unt i l t ender about 10 mi nut es. Remove
f r omheat . I n bowl beat eggs unt i l f r ot hy. Add wat er t o l emon j ui ce and sl owl y
add t o egg mi xt ur e. Ver y sl owl y dr i bbl e hot br ot h t o egg and l emon mi xt ur e
beat i ng cont i nuousl y unt i l you have added a cup or mor e of br ot h. Ten pour egg
mi xt ur e i nt o r emai ni ng br ot h st i r r i ng const ant l y so as not t o cur dl e. Season t o
t ast e and ser ve i mmedi at el y.

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964637 - - NORTH CAROLI NA PEANUT SOUP

1 t sp. cr ushed gar l i c
3 t bsp. unsal t ed but t er
2 t sp. cur r y powder
2 t bsp. f l our
2 ( 13 3/ 4 oz. ) cans chi cken br ot h
1/ 4 t sp. pepper
1 c. peanut but t er
1/ 2 c. pl ai n yogur t
1/ 2 c. chopped peanut s
1/ 4 c. chopped par sl ey

Saut e oni on, cel er y and gar l i c i n but t er i n medi umsi zed saucepan unt i l t ender
but not br owned, st i r r i ng of t en. St i r i n cur r y powder . Mi x i n f l our unt i l
smoot h, cook 1 mi nut e st i r r i ng const ant l y. Remove f r omst ove. Add wat er t o
chi cken br ot h t o make t ot al of 4 cups. Gr adual l y st i r i nt o cur r y mi xt ur e unt i l
smoot h. St i r i n pepper . Cook over medi umheat , st i r r i ng const ant l y unt i l
mi xt ur e t hi ckens and boi l s. Cool sl i ght l y. Pl ace br ot h mi xt ur e and peanut
but t er i n bl ender or pr ocessor . Whi r l unt i l smoot h. Ret ur n t o saucepan. Br i ng
t o boi l i ng, l ower heat , cover and si mmer 10 mi nut es. Pl ace yogur t i n smal l
bowl . Gr adual l y st i r i n some hot soup. Ret ur n t o saucepan. Gent l y heat j ust
t o ser vi ng t emper at ur e. DO NOT BOI L. St i r i n l emon j ui ce. Ladl e i nt o bowl s.
Spr i nkl e wi t h chopped peanut s and par sl ey.

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964638 - - CORN CHOWDER A LA NEW ENGLAND

1 r eg. si ze can cr eamed cor n
1 sm. can cor n ni bl et s
2 - 3 sm. pi eces sal t por k OR
1/ 8 l b. but t er
2/ 3 c. chopped oni ons
3 - 4 c. homog. mi l k
1 1/ 2 - 2 med. si zed pot at oes

Render out sal t por k pi eces i n l ar ge cast al umi numpot . Remove sal t por k
pi eces and add oni ons. Saut e unt i l t r ansl ucent . Peel and di ce pot at oes. Br i ng
t o sl ow boi l i n separ at e pot f or 20 mi nut es. War mmi l k i n separ at e pan. Add
cr eamed cor n t o oni ons and f at . Add cor n ni bl et s and war mmi l k. Dr ai n di ced
pot at oes and combi ne al l i n or i gi nal l ar ge al umi numpot . Sal t and pepper t o
t ast e.

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964639 - - RHODE I SLAND CLAM CHOWDER

2 oz. sal t por k, f i nel y di ced
8 c. pot at oes, peel ed, di ced OR r ed
pot at oes, di ced wi t h ski ns
2 c. mi nced cl ams wi t h j ui ce
12 - 14 med. si ze quahaugs, open and
gr i nd savi ng j ui ce
32 oz. cl amj ui ce, f r omquahaugs and
bot t l ed
2 - 4 t bsp. chopped cel er y l eaves
16 oz. can peel ed chopped t omat oes
wi t h j ui ce

Saut e sal t por k over medi umheat unt i l gol den. Remove sol i d pi eces. Add oni on
and cook unt i l gol den i n sal t por k oi l . Cook pot at oes i n wat er unt i l j ust
t ender i n l ar ge soup pot . Add sal t por k and oni on. Add r emai ni ng i ngr edi ent s
and br i ng t o si mmer . Si mmer f or 30 mi nut es. Add sal t and pepper t o t ast e.

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964640 - - HEARTY HAMBURGER VEGETABLE SOUP

1 l b. gr ound chuck
1 med. gr een pepper , chopped
1 st al k cel er y, chopped
1 can whol e t omat oes
1/ 4 c. bar l ey
1 t bsp. sal t
1/ 4 t sp. pepper
8 c. wat er
1 env. count r y veget abl e soup mi x
wi t h noodl es

Br own beef over moder at e heat i n a l ar ge saucepan or Dut ch oven, br eaki ng up
l umps wi t h a f or k. Pour of f al l but 2 t abl espoons of t he dr i ppi ngs. Add oni on
and saut e 5 mi nut es. Add gr een pepper , cel er y, car r ot , whol e t omat oes, bar l ey,
sal t , pepper and wat er . Br i ng t o boi l i ng; l ower heat . Cover and si mmer 1 hour
or unt i l bar l ey i s t ender . Add pr epar ed soup mi x, cook 30 mi nut es l onger .
Ser ve wi t h cr ust y br ead.

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964641 - - COUNTRY BEAN SOUP

1 l b. mi xed beans f or soup, USE ANY
COMBI NATI ON OF: ki dney, pea, bl ack, yel l ow eye, et c.
1 l g. oni on
1 ( 28 oz. ) can t omat oes, cut OR
1 l g. can t omat o pur ee
1 cl ove gar l i c
1 t sp. chi l i powder
Sal t and pepper

Wash beans t hor oughl y, cover wi t h wat er and soak over ni ght i n a l ar ge cover ed
ket t l e. Next day, dr ai n and add 2 quar t s wat er , 2 cups di ced smoked sausage or
1 l ar ge hambone. Cover and si mmer 2 t o 3 hour s, t hen add: oni on, t omat oes or
pur ee, gar l i c, cel er y and car r ot s. Add chi l i powder , sal t and pepper . Si mmer
45 mor e mi nut es. Ser ve wi t h cor nbr ead. The f l avor i mpr oves wi t h age.

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964642 - - SOPA DE LI MON

6 cor n t or t i l l as, cut i n wedges
1 chi cken br east , boned & ski nned
2 oni ons - 1 quar t er ed, 1 chopped
2 cl oves gar l i c, chopped
4 pepper cor ns
2 gr een chi l i es, chopped
J ui ce & zest of 1 l emon
1 t bsp. gr apef r ui t zest
Ci l ant r o l eaves f or gar ni sh
Tomat o

1. Spr ead t or t i l l a wedges i n a si ngl e l ayer on a baki ng sheet , t hen ai r dr y,
i n a 200 degr ee oven f or about 20 mi nut es, t ur ni ng once. 2. Meanwhi l e, i n a
soup pot , combi ne chi cken br east , br ot h, gar l i c, quar t er ed oni on, pepper cor ns
and t hyme. Rai se t o a boi l , t hen r educe heat and si mmer 20 mi nut es. 3. Li f t
chi cken f r ombr ot h and shr ed wi t h 2 f or ks. St r ai n br ot h and r eser ve. 4. I n
soup pot , heat ol i ve oi l , t hen saut e chopped oni on and chi l i es over medi umheat
unt i l oni on i s sof t . Add t omat o and saut e about 5 mi nut es, st i r r i ng al l t he
whi l e. 5. Pour br ot h back i nt o soup pot , sal t t o t ast e and r ai se t o a boi l .
Add l emon j ui ce and zest and gr apef r ui t zest . Si mmer 20 mi nut es or so. 6.
Ladl e soup over t or t i l l a wedges i n ser vi ng bowl s and gar ni sh.

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964643 - - LENTI L SOUP

2 c. dr i ed l ent i l s
2 qt s. wat er
1 hambone or smoke neck bones
2 l g. car r ot s, chopped
2 st al ks cel er y & l eaves, chopped
1 bay l eaf
2 gar l i c cl oves, peel ed & quar t er ed
6 good gr i nds of f r esh pepper
1 t sp. sal t
1/ 2 l b. Ki el basi sausage, di ced

Wash l ent i l s and pi ck over . Dr ai n. Put i n l ar ge ket t l e wi t h r emai ni ng
i ngr edi ent s except sausage. Br i ng soup t o a boi l , r educe heat and si mmer f or 1
1/ 2 hour s. Meanwhi l e, dur i ng l ast 10 mi nut es of cooki ng hour di ce sausage and
saut e i n ski l l et i n a l i t t l e heat ed oi l unt i l gol den br own on al l si des. Remove
hambone and bay l eaf f r omsoup. Gar ni sh each ser vi ng wi t h di ced cooked
sausage. Ser ves 8. For t hi nner soup, add addi t i onal 2 cups of wat er .

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964644 - - KI ELBASA LENTI L SOUP

One hour bef or e ser vi ng, wash 2 1/ 2 cups l ent i l s. Heat t o boi l i ng: 8 c. wat er
Lent i l s
32 oz. chopped t omat oes
2 bay l eaves
1 t bsp. sal t
Dash of pepper

Reduce heat . Add 1 1/ 2 pounds Ki el basa, cut up. Cover and si mmer . Meanwhi l e,
i n ski l l et f r y 8 sl i ces bacon, cut up; 1 cup each chopped cel er y, car r ot s and
oni ons. Cook 15 mi nut es st i r r i ng occasi onal l y. Add t o l ent i l s and cont i nue t o
cook f or 30 mi nut es. Ser ves 8 t o 10.

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964645 - - PALOUSE SOUP

St i r up a bat ch of homemade soup mi x t o have on hand or t o package i n j ar s as
ki t chen gi f t s. 2 1/ 2 c. washed l ent i l s
2 1/ 2 c. washed gr een spl i t peas
2 1/ 2 c. pear l bar l ey
2 c. al phabet macar oni
1 c. dr i ed oni on f l akes
1/ 2 c. cel er y f l akes
1/ 2 c. par sl ey f l akes

Mi x al l i ngr edi ent s t oget her and st or e i n a j ar wi t h t i ght f i t t i ng l i d. St i r
wel l bef or e usi ng. TO COOK: Combi ne 1 cup of mi x wi t h 4 cups wat er or seasoned
st ock i n a soup pot . Add 1 cup cooked, chopped meat s, i f desi r ed. Br i ng t o
boi l . Reduce heat t o l ow and cover . Si mmer gent l y f or 45 mi nut es or unt i l peas
ar e t ender . ( Cooki ng t i me may need t o be ext ended at hi gh al t i t ude or i n har d-
wat er ar eas. ) Add 1 1/ 2 t abl espoons sal t , i f desi r ed. VARI ATI ONS: To cr eat e
Mi nest r one Pal ous Soup, combi ne 1 cup mi x wi t h 16 ounce can of st ewed t omat oes,
2 or 3 cups wat er . Add 1 chopped oni on, 1 or 2 chopped pot at oes and 1/ 2
t easpoon basi l . Br i ng t o boi l and cook as di r ect ed above. The vast f er t i l e
I daho- Washi ngt on bor der count r y commonl y known as t he Pal ouse pr oduces al most
al l of t he l ent i l s gr own i n t he Uni t ed St at es.

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1 1/ 2 r ed oni ons
1 t sp. gar l i c
1/ 4 c. ci l ant r o l eaves

1 l b. pkg. bl ack beans ( soaked 24
hour s)
1 t sp. or egano
1 bay l eaf
20 oz. can t omat oes, chopped
1/ 4 t o 1/ 2 c. ci l ant r o l eaves

J ust bef or e ser vi ng, add t o soup pot 2 t abl espoons l emon j ui ce and 2
t abl espoons r i ce vi negar . To t hi cken mash some of t he beans. Ser ve over r i ce,
i f desi r ed. Top wi t h a spoon of sour cr eamand ( or ) cheddar cheese.

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964647 - - VEGETABLE BEAN SOUP

1 ( 28 oz. ) can whol e t omat oes,
undr ai ned & cut i nt o pi eces
1 ( 16 oz. ) can por k & beans
1 ( 10 oz. ) pkg. f r ozen whol e ker nel
cor n
1 c. wat er
1/ 2 c. chopped gr een pepper
1 t sp. or egano
Sal t & pepper

I n 3 quar t saucepan combi ne al l i ngr edi ent s. Si mmer 25 mi nut es or unt i l
veget abl es ar e desi r ed t ender ness. Sal t and pepper t o t ast e. Makes 8 one cup
ser vi ngs.

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964648 - - ZUCCHI NI SOUP

4 sl i ces bacon, chopped
1 ( 10 1/ 2 oz. ) can beef consomme
2 1/ 2 c. wat er
2 t bsp. dr i ed par sl ey
1/ 4 t sp. pepper
6 t o 8 med. zucchi ni , sl i ced

Cook bacon i n l ar ge pot unt i l l i ght br own. Dr ai n f at . Add oni on and gar l i c,
saut e l i ght l y. Add r emai ni ng i ngr edi ent s except Par mesan cheese. Si mmer ,
uncover ed, unt i l zucchi ni i s t ender , about 15 mi nut es. Cool about 15 mi nut es
and bl ender 2 cups at a t i me. Reheat and ser ve wi t h Par mesan cheese spr i nkl ed
on t op. Fr eezes wel l .

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964649 - - ZUCCHI NI SOUP WI TH I TALI AN SAUSAGE

2 l bs. zucchi ni , cut i nt o 1/ 2 i nch
pi eces
1 l b. I t al i an sweet or hot sausage,
r emove casi ng
2 c. cel er y i n 1/ 2 i nch pi eces
1 c. chopped oni on
2 qt . t omat oes
2 t sp. s al t
1 t sp. I t al i an seasoni ng
1 t sp. or egano
1 t sp. sugar
1/ 2 t sp. basi l
1/ 4 t sp. gar l i c powder
2 gr een pepper s i n 1/ 2 i nch pi eces

Br own sausage, dr ai n of f f at . Add cel er y and cook 10 mi nut es. Add r emai ni ng
i ngr edi ent s except gr een pepper . Si mmer , cover ed, 20 mi nut es. Add gr een pepper
and cook, cover ed, 10 mi nut es. Makes 3 1/ 2 quar t s. The t omat oes and zucchi ni
cr eat e soup l i qui d. Ser ve wi t h gar l i c but t er ed I t al i an br ead and gr at ed
Par mesan cheese.

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964650 - - CARROT SOUP

2 t bsp. but t er
1 chopped oni on
1 l b. car r ot s, gr at ed
3 pot at oes, gr at ed
1/ 2 t sp. t hyme
1/ 4 t sp. Tabasco sauce
1 1/ 2 c. mi l k
2 c. gr at ed cheddar cheese
Sal t

Mel t but t er and saut e oni on unt i l t ender . Add chi cken st ock and br i ng t o boi l .
Add car r ot s, pot at oes, t hyme, Tabasco sauce and Wor cest er shi r e sauce and si mmer
unt i l veget abl es ar e t ender , 30 t o 40 mi nut es. Add mi l k and cheese and cook
unt i l cheese i s mel t ed. Sal t t o t ast e. Ser ves 6 t o 8. I f you l i ke a r eal l y
t hi ck soup, t hi cken wi t h a past e of 3 t abl espoons f l our and 1/ 4 cup mi l k j ust
bef or e ser vi ng.

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964651 - - LEEK SOUP

4 t bsp. but t er
6 l eeks, washed wel l & sl i ced ( whi t e
par t onl y)
1 pot at o, peel ed & di ced
2 c. hot wat er
2 c. mi l k
1/ 2 c. heavy cr eam

Saut e l eeks and oni on i n mel t ed but t er , st i r r i ng f or 5 mi nut es. Add pot at o,
hot wat er and mi l k and br i ng t o a boi l . Reduce heat and si mmer f or hal f an
hour . Add cr eamand seasoni ng. Gar ni sh wi t h chopped chi ves. Ser ves 4 t o 6.

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1 hamhock
Pot at oes, about 4 med. si zed
Pot at o Buds ( Bet t y Cr ocker dehydr at ed
pot at oes)
2 c. mi l k
1 ( 16 oz) can whol e ker nel cor n

Cook hamhock unt i l meat f al l s of f t he bone. Remove cooked hamhocks, st r ai n
br ot h i nt o a bowl and r ef r i ger at e over ni ght i f possi bl e. Next day ski mof f t he
f at whi ch r i ses t o t he t op. Cook t he pot at oes i n t hi s hamhock st ock. Pot at oes
shoul d be cut i nt o cubes and cooked unt i l sof t but not mushy. Then add 2 cups
mi l k t o t he st ock, f ol l owed by t he Pot at o Buds unt i l t he soup t hi ckens t o
desi r ed consi st ency. Put t he deboned, di ced and ( or ) shr edded hambi t s i nt o t he
st ock al ong wi t h 1 can whol e ker nel cor n. Fl avor as desi r ed, addi ng sal t ,
pepper , dehydr at ed oni ons, par sl ey, et c.

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964653 - - PALUCCA SOUP

1 r ounded c. of sl i ced car r ot s
1 r ounded c. sl i ced cel er y
1 med. sl i ced oni on
3/ 4 c. r i ce ( cooked)

Mar i nat e i n 3/ 4 st i ck mel t ed but t er f or 30 mi nut es. Add 2 quar t s of chi cken
br ot h and 3/ 4 cup whi t e wi ne. Si mmer unt i l veget abl es ar e done. Add 2 1/ 2
i nches of Vel veet a cheese, cut i nt o smal l pi eces. St i r unt i l cheese mel t s.
St i r i nt o mi x 1/ 2 pi nt of hal f and hal f . Ser ve at once.

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1 c. uncooked wi l d r i ce
2 st r i ps smoked bacon
3/ 4 c. sl i ced cel er y
1/ 2 c. sl i ced car r ot s
1 can ( 14 1/ 2 oz. ) chi cken br ot h
2 cans ( 10 3/ 4 oz. each) cr eamof
mushr oomsoup
2 soup cans mi l k
1 can ( 4 oz. ) mushr ooms, pl us l i qui d
1 t sp. seasoned sal t
Pepper t o t ast e

Combi ne r i ce and boi l i ng wat er i n l ar ge saucepan, si mmer , cover ed f or 50 t o 60
mi nut es. Dr ai n of f excess l i qui d; set r i ce asi de. Fr y bacon unt i l cr i sp;
r emove bacon and saut e oni on, cel er y and car r ot s i n smal l amount of bacon f at .
Combi ne br ot h, soups, mi l k, mushr ooms, sal t and pepper , r eser ved cr umbl ed bacon,
saut eed veget abl es and wi l d r i ce. Si mmer , cover ed, 1 hour . Yi el d: 8 ser vi ngs.

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964655 - - CROCK POT MANHATTAN STYLE CLAM CHOWDER

1/ 4 l b. di ced bacon, f r i ed & dr ai ned
1 l g. oni on, di ced
2 car r ot s, t hi nl y sl i ced
3 st al ks cel er y wi t h l eaves, t hi nl y
sl i ced
1 t bsp. f r esh par sl ey ( or dr i ed)
1 l g. can t omat oes, br oken up, wi t h
j ui ce
1 1/ 2 t sp. sal t
Bl ack pepper
1 bay l eaf
1 t sp. t hyme
2 or 3 cans cl ams wi t h j ui ce

Put al l i ngr edi ent s i n cr ock pot . St i r t o bl end. Cover and cook on hi gh f or 1
hour , t hen on l ow f or 8 hour s. Ser ves 4.

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964656 - - DELI CI OUS SOUP

1 chopped oni on
1 c. gr een oni on
1/ 4 l b. gr ound r ound

2 cans cr eamed cor n
1 l g. can st ewed t omat oes
4 di ced cooked pot at oes

Add 3 cups mi l k. Heat al l t oget her .

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964657 - - CARROT SOUP

1 qt . mi l k ( Ri ch)
2 c. cooked car r ot s, mashed
2 t bsp. oni on, f i nel y mi nced
1 t sp. sal t
1 t sp. sugar
1 t bsp. f l our
1/ 4 t sp. pepper
1 t bsp. but t er

Heat mi l k. Mash car r ot s or put t hr ough si eve. Add 1 t abl espoon f l our . St i r
i nt o t he boi l i ng mi l k and season wi t h t wo t abl espoons chopped par sl ey; gi ves i t
unusual t ast e. Br andon

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964658 - - TOMATO SOUP FOR 2

1 c. t omat oes ( I use my home canned)
1 t bsp. f l our
1 c. mi l k

Mi x but t er or mar gar i ne; add t he t omat oes and cook unt i l t hi ckened. Heat mi l k
( but do not boi l ) . Add t he cooked t omat oes sl owl y, ( whi l e st i r r i ng) t o t he hot
mi l k. Ser ve at once. Far wel l

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964659 - - " OLD FASHI ONED" BEAN SOUP

Hambone, cut meat f r ombone
1 pkg. #2 Navy beans
1 car r ot , di ced
1 st al k cel er y, di ced
5 whol e al l spi ce
1 oni on, chopped
2 pot at oes, peel ed & di ced
Sal t & pepper
Wat er t o cover

Boi l appr oxi mat el y 3 hour s unt i l done. Al exandr i a

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964660 - - GARLI C SOUP

6 cl oves gar l i c, f i nel y chopped
2 cans chi cken br ot h
2 eggs
1 t bsp. appl e ci der vi negar ( nat ur al )

Saut e gar l i c i n smal l amount of oi l . Pour i n br ot h, l et boi l 2 mi nut es.
Separ at e eggs, pour i n whi t es wi t h vi negar . Pour i nt o soup and beat . Si mmer 2
mi nut es. Use ski l l et f or maki ng ser ve i n cup or hand bowl and dr i nk. Tast es
gr eat and cl ear s nasal passages and cl eanses. Al so good f or hi gh bl ood
pr essur e.

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1/ 2 c. cel er y
1/ 2 c. gr at ed car r ot s
1/ 2 c. f l our
Par sl ey f l akes
Papr i ka
2 c. mi l k
Vel veet a cheese ( 3 l b. pkg. )

Combi ne al l i ngr edi ent s except cheese and br i ng t o a boi l . Cube cheese and add
unt i l desi r ed t hi ckness i s achi eved.

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4 l g. oni ons, t hi nl y sl i ced
2 t bsp. but t er
4 c. br own st ock or beef br ot h
2 har d r ol l ed, sl i ced & t oast ed
Gr at ed par mesan cheese

Cook oni ons i n but t er unt i l l i ght l y br owned. Add st ock and Wor cest er shi r e
sauce, cook 20 mi nut es. Season wi t h sal t and pepper . Spr i nkl e t oast wi t h
cheese. Pour soup i n bowl s and f l oat t oast sl i ces on t op. Pl ace under br oi l er
a f ew seconds unt i l cheese i s l i ght l y br owned.

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964663 - - PRONTO BEEF VEGETABLE SOUP

3 c. l ef t over cubed, cooked r oast beef
1 c. car r ot s, di ced
1 c. peel ed pot at oes, di ced
1 c. cor n
1 c. cut gr een beans
1 qt . t omat o sauce
1/ 2 t sp. sal t
1 t sp. dr i ed or egano
1 t bsp. chopped f r esh par sl ey

I n a l ar ge saucepan, combi ne al l i ngr edi ent s. Br i ng t o a boi l ; r educe heat and
si mmer 30 mi nut es or unt i l veget abl es ar e t ender . I f necessar y, add 1/ 2 t o 1
cup wat er t o t hi n soup. Yi el d 6 t o 8 ser vi ngs.

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964664 - - MI CROWAVE TOMATO CI TRUS SOUP

1 ( 10 1/ 2 oz. ) can condensed t omat o
soup, undi l ut ed
1 c. or ange j ui ce
1/ 3 c. chi cken br ot h
1 t sp. l emon j ui ce
1/ 2 t sp. sugar

Combi ne t omat o soup, or ange j ui ce, chi cken, br ot h, l emon j ui ce, and sugar i n 4
cup gl ass measur e. Cook on hi gh 5 t o 5 1/ 2 mi nut es i n mi cr owave. Ser ve wi t h
cr out ons, Par mesan cheese or sour cr eam.

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964665 - - CREAM OF ASPARAGUS SOUP

1 l b. f r esh aspar agus
1/ 4 c. but t er
1/ 4 c. f l our
1/ 3 c. l i ght cr eam
1/ 8 t sp. pepper

Tr i mof f coar se ends of aspar agus and cut i nt o 1 i nch pi eces. Cook unt i l
t ender i n 1 cup of chi cken st ock. Mel t but t er i n a deep saucepan. Remove f r om
heat and st i r i n f l our . Add r emai ni ng st ock sl owl y. Cook, st i r r i ng const ant l y
unt i l sl i ght l y t hi ckened. St i r i n cr eam, pepper and cooked aspar agus wi t h
l i qui d and heat t hr ough.

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6 pot at oes, peel ed & cut i nt o bi t e
si ze pi eces
2 oni ons, chopped
1 car r ot , par ed & sl i ced
1 st al k cel er y, sl i ced
5 c. wat er
1 t bsp. sal t & pepper
1/ 3 c. but t er
1 ( 13 oz. ) can evapor at ed mi l k

Put al l i ngr edi ent s except evapor at ed mi l k i n cr ock pot . Cover and cook on l ow
10 t o 12 hour s or on hi gh 3 t o 4 hour s. St i r i n mi l k dur i ng l ast hour .

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964667 - - MUSI C CI TY BEER CHEESE

20 oz. ext r a shar p cheese
2 cl oves gar l i c
7 oz. bot t l e beer
1/ 8 t sp. sal t
Hot sauce t o t ast e

Gr at e cheese and gar l i c. Add r emai ni ng i ngr edi ent s; mi x wel l unt i l bl ended
r eal good. The mi xt ur e wi l l be sof t . Wi l l har den i n t he r ef r i ger at or . Ser ve
wi t h cr acker s, cel er y st i cks, et c.

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964668 - - CREAMED ONI ONS

3 pt s. pear l oni ons, peel ed
3 t bsp. f l our
2 c. mi l k
1/ 2 t sp. sal t
1/ 8 t sp. f r eshl y gr at ed nut meg ( or
gr ound)
1/ 4 c. chopped f r esh par sl ey ( or
dr i ed)

Br i ng 4 quar t s sal t ed wat er t o boi l i n l ar ge saucepan. Add oni ons and cook
unt i l t ender , 7 t o 10 mi nut es, dr ai n. Mel t but t er i n l ar ge saucepan over l ow
heat . Add f l our and cook 2 mi nut es. I ncr ease heat , gr adual l y whi sk i n mi l k.
Br i ng t o boi l , r educe heat and si mmer unt i l t hi ckened, 5 mi nut es. Season wi t h
sal t , pepper and nut meg. ( Can be made ahead. Cover and r ef r i ger at e sauce and
oni ons separ at el y up t o 24 hour s. Reheat sauce over l ow heat . St i r i n oni ons
and par sl ey; heat t hr ough. Pr eheat br oi l er . Pour oni ons i nt o f l ame- pr oof
casser ol e di sh. Br oi l about 4 mi nut es, unt i l oni ons ar e bubbl y and l i ght l y
br owned. Makes 10 ser vi ngs.

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964669 - - AMBROSI A DELUXE

1 ( 11 oz. ) can mandar i n or anges,
dr ai ned
1 ( 20 oz. ) can pi neappl e chunks,
dr ai ned
1/ 3 c. shr edded coconut
1/ 2 c. mi ni at ur e mar shmal l ows
1/ 2 c. pl ai n l ow- f at yogur t

Mi x i ngr edi ent s wel l . Ref r i ger at e f or sever al hour s bef or e ser vi ng. Gar ni sh
wi t h mi nt l eaves or Mar aschi no cher r i es. Makes 6 por t i ons, 1/ 2 cup.

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964671 - - CHEDDAR - POTATO BROCCOLI SOUP

1 t bsp. but t er
1 1/ 2 l bs. pot at oes, chopped i nt o 3/ 4
i nch cubes
1 ( 10 oz. ) pkg. f r ozen br occol i ,
t hawed & cut
1 ( 6 oz. ) pkg. shr edded Cheddar cheese

I n a 3 quar t saucepan, mel t but t er . Add pot at oes, wat er , boui l l on cubes.
Cover and br i ng t o a boi l , r educe heat t o medi um. Cook j ust unt i l pot at oes ar e
t ender . Remove one cup of pot at o cubes wi t h a sl ot t ed spoon; set asi de. Pour
cont ent s of saucepan i nt o el ect r i c bl ender ; bl end unt i l smoot h t hen r et ur n t o
saucepan. Mi x i n r eser ved pot at oes and br occol i . Heat on medi um- l ow.
Gr adual l y add cheese, st i r r i ng unt i l cheese mel t s.

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964672 - - POTATO SOUP ( WI TH DRY RI VELS)

4 med. si zed pot at oes
1 1/ 2 qt s. wat er
Sal t
1/ 2 c. f l our
1 egg
1/ 4 c. mi l k
1/ 2 c. cr eam

Cook di ced pot at oes i n sal t wat er unt i l sof t . Add mar gar i ne. To make r i vel s,
r ub egg and f l our t oget her , t hen add mi l k. These ar e best made by cut t i ng
t hr ough mi xt ur e wi t h 2 f or ks. Dr op r i vel s i nt o boi l i ng pot at oes, st i r r i ng t o
pr event packi ng t oget her . Cook 5 mi nut es wi t h ket t l e cover ed. Add 1/ 2 cup
cr eam. Gar ni sh wi t h pi eces of cr i sp bacon. Makes about 4 ser vi ngs.

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964673 - - MARTI N STEW

1 1/ 2 qt s. wat er
2 1/ 2 c. macar oni
1 1/ 2 l bs. gr ound beef
1 oni on, chopped
1 qt . t omat o j ui ce
2 c. f r ozen peas

Br i ng 1 1/ 2 quar t wat er t o boi l i n l ar ge ket t l e. Add macar oni . Br own gr ound
beef and oni on. When r edness i s gone, add meat t o macar oni . Add t omat o j ui ce
and sal t and pepper t o t ast e. Si mmer 1/ 2 hour . J ust bef or e ser vi ng add 2 cups
f r ozen peas. Cook a f ew mi nut es and ser ve. Ser ves 6 t o 8.

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1 med. pot at o per per son
1 sm. oni on, di ced
3 st al ks cel er y, di ced or sl i ced
Bacon, cr umbl ed
Par sl ey
1/ 4 st i ck mar gar i ne
1 t o 2 qt s. mi l k

Cook pot at oes, oni on, cel er y i n sl i ght l y sal t ed wat er unt i l j ust t ender .
Dr ai n. Add mi l k t o cover and a l i t t l e mor e f or br ot h. Add mar gar i ne, par sl ey
t o t ast e, bacon and sal t and pepper t o t ast e. Heat unt i l war mt hr u and t hr u.
Gr eat ser ved wi t h gr i l l ed cheese sandwi ches.

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1 ( 10 oz. ) f r ozen chopped br occol i
1 t bsp. oni on, f i nel y chopped
1/ 4 c. f l our
3 c. veget abl e cooki ng l i qui d wi t h
mi l k
1 t bsp. but t er
1 1/ 2 t sp. sal t

Cook br occol i accor di ng t o package di r ect i ons, add oni on. Dr ai n; save l i qui d.
Mi x f l our wi t h par t of mi l k mi xt ur e unt i l smoot h. Add r emai ni ng l i qui d t o
br occol i . St i r i n f l our mi xt ur e, but t er and seasoni ngs. Cook over moder at e
heat , st i r r i ng occasi onal l y, unt i l soup t hi ckens and f l avor s ar e bl ended.
Ser ves 6.

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964676 - - LI MA BEAN SOUP

1 car r ot , sl i ced
1 t bsp. veget abl e oi l
1 ( 14 1/ 2 oz. ) can st ewed t omat oes
2 c. bean cooki ng l i qui d
2 c. cabbage, chopped
1 t sp. sal t
1/ 4 t sp. pepper
1 1/ 2 c. cooked l i ma beans

Saut e car r ot and oni on i n oi l i n medi umsi zed saucepan t o t ender cr i sp. Add
t omat oes, beans, cooki ng l i qui d, cabbage, sal t and pepper . Br i ng t o boi l .
Cover , si mmer f or 10 mi nut es. Add l i ma beans and par sl ey. Heat . Makes 4
ser vi ngs.

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964677 - - KI NGS ARMS TAVERN CREAM OF PEANUT SOUP

2 r i bs cel er y, chopped
1/ 4 c. but t er
3 t bsp. f l our
2 qt s. chi cken st ock or br ot h
2 c. smoot h peanut but t er
1 3/ 4 c. l i ght cr eam
Peanut s, chopped

Saut e oni on and cel er y i n but t er unt i l sof t but not br own. St i r i n f l our unt i l
wel l bl ended. Add chi cken br ot h, st i r r i ng const ant l y, br i ngi ng t o a boi l .
Remove f r omheat and put i nt o bl ender and bl end unt i l smoot h. Then add peanut
but t er and cr eam. St i r t hor oughl y. Ret ur n t o l ow heat , do not boi l .

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964678 - - ONI ON SOUP

4 l g. oni ons
1 t bsp. but t er
1 t bsp. oi l
1 t bsp. sugar
2 t bsp. f l our
6 c. beef br ot h ( 2 cans Campbel l ' s
beef boui l l on; make r emai nder wi t h
beef
boui l l on pkg.
Mozzar el l a cheese
Fr ench br ead or cr out ons

Cook oni ons and but t er or oi l over l ow heat unt i l br own, 15 mi nut es. Then
i ncr ease heat and add sugar and f l our . Pl ace i n cr ockpot wi t h t he beef br ot h
and cook or si mmer sever al hour s. Add wi ne 1 hour bef or e ser vi ng. Pl ace
cr out ons i n each bowl . Add soup and t op wi t h Mozzar el l a cheese. Pl ace under
br oi l er unt i l cheese mel t s.

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1 1/ 2 l bs. br occol i , cut up
2 c. wat er
2 t bsp. but t er
2 t bsp. f l our
2 1/ 2 c. wat er
1 chi cken boui l l on
3/ 4 t sp. sal t
1/ 8 t sp. pepper
Dash of nut meg

Cook br occol i , cel er y and oni on i n 2 cups wat er unt i l t ender , about 10 mi nut es.
Do not dr ai n. Put i n bl ender or f ood pr ocessor unt i l good consi st ency. Set
asi de. Mel t but t er i n saucepan. St i r i n f l our . St i r unt i l mi xt ur e i s bubbl y.
Add br occol i mi xt ur e and boui l l on, sal t , pepper and nut meg. Heat t o a boi l .
Add cr eam.

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964680 - - GOLDEN CHEESE SOUP

1/ 3 c. car r ot s, gr at ed
2 t bsp. oni on, chopped
3 t bsp. but t er
1/ 4 c. f l our
2 c. mi l k
1 1/ 4 c. cheese, shr edded

Cook car r ot s, cel er y and oni on unt i l t ender i n 1 cup boi l i ng sal t ed wat er . Do
not dr ai n. Mel t but t er i n doubl e boi l er ; bl end i n f l our . Add mi l k, cook
st i r r i ng const ant l y unt i l t hi ck. Add br ot h, cheese and veget abl es wi t h l i qui d.
St i r over l ow heat unt i l cheese mel t s.

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964682 - - CARROT ORANGE SOUP

1 l b. car r ot s
3 or 4 c. chi cken st ock
1 bay l eaf
1 or ange ( j ui ce and zest )
Sour cr eam
Chopped chi ves

Peel car r ot s. Cut i n smal l pi eces. Add smal l amount chi cken st ock and bay
l eaf . Mi cr owave on hi gh f or 10 t o 15 mi nut es or cook on st ove t op unt i l t ender .
Meanwhi l e r emove or ange ski n, zest ( not whi t e par t ) and cut i n smal l pi eces.
J ui ce or ange. Set asi de, when car r ot s t ender , r emove bay l eaf . I n bl ender or
f ood pr ocessor pur ee car r ot s, or ange j ui ce and zest . Add chi cken st ock t o
car r ot and or ange mi xt ur e. Heat . Ser ve hot wi t h dol l op of sour cr eamand
spr i nkl ed wi t h chopped chi ves.

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964682 - - CARROT ORANGE SOUP

1 l b. car r ot s
3 or 4 c. chi cken st ock
1 bay l eaf
1 or ange ( j ui ce and zest )
Sour cr eam
Chopped chi ves

Peel car r ot s. Cut i n smal l pi eces. Add smal l amount chi cken st ock and bay
l eaf . Mi cr owave on hi gh f or 10 t o 15 mi nut es or cook on st ove t op unt i l t ender .
Meanwhi l e r emove or ange ski n, zest ( not whi t e par t ) and cut i n smal l pi eces.
J ui ce or ange. Set asi de, when car r ot s t ender , r emove bay l eaf . I n bl ender or
f ood pr ocessor pur ee car r ot s, or ange j ui ce and zest . Add chi cken st ock t o
car r ot and or ange mi xt ur e. Heat . Ser ve hot wi t h dol l op of sour cr eamand
spr i nkl ed wi t h chopped chi ves.

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964683 - - CHEESE CLAM CHOWDER ( BOB' S FAVORI TE)

1 pkg. Or e I da pot at oes O' Br i an ( 1 l b.
8 oz. )
3 cans chi cken br ot h ( Campbel l s
undi l ut ed or f r esh, f r esh i s best )
3 t bsp. cor nst ar ch ( 5 t bsp. f or
t hi cker )
1 qt . hal f and hal f
1 t sp. sal t
2 c. cubed Vel veet a cheese
6 t bsp. par sl ey
4 t bsp. sal t ed but t er
Bacon bi t s i f desi r ed
2 cans ( 10 oz. ) baby whol e cl ams
( r eser ve br ot h)
1/ 2 t sp. sugar
1 t sp. t hyme

Boi l pot at oes 10 mi nut es i n chi cken br ot h. Add cor nst ar ch whi ch shoul d be
t hi nned wi t h a l i t t l e hal f and hal f . Ri nse cl ams and be sur e t hey ar e f r ee f r om
gr i t . Reser ve br ot h t o add wi t h al l t he r est of i ngr edi ent s. Br i ng t o a boi l .
( DO NOT BOI L) add bacon bi t s i f desi r ed.

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1 c. oni on, f i nel y chopped
1 c. cel er y, f i nel y di ced
2 c. pot at oes, f i nel y di ced
2 cans ( 6 1/ 2 oz. each) chopped
cl ams, undr ai ned
3/ 4 c. f l our
1 1/ 2 t sp. sal t
1/ 4 t sp. pepper

( Not e: When i n a hur r y I have used a package of f r ozen O' Br i en pot at oes i n
pl ace of veget abl es. ) Combi ne veget abl es i n smal l saucepan. Dr ai n cl ams; pour
j ui ce over veget abl es; add enough wat er t o bar el y cover . Cook uncover ed unt i l
t ender about 15 mi nut es. I n meant i me, mel t but t er i n l ar ge, heavy saucepan.
St i r i n f l our unt i l bl ended and bubbl y. Remove f r omheat ; st i r i n cr eamunt i l
smoot h and bl ended. Ret ur n t o heat ; cook and st i r wi t h wi r e whi p unt i l t hi ck
and smoot h. Add undr ai ned veget abl es and cl ams; heat t hr ough. Season wi t h sal t
and pepper .

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964685 - - GAZPACHO

1 cl ove gar l i c
3 l bs. t omat oes, ver y r i pe
2 med. cucumber s, peel ed and chopped
1/ 2 c. mi nced gr een pepper
1/ 3 c. ol i ve oi l
Dash of Tabasco
3 t bsp. vi negar
Sal t and pepper

Rub a l ar ge bowl wi t h a cut gar l i c cl ove. Peel t omat oes, r emove cor es and chop
i nt o smal l pi eces. Pr epar e cucumber s, pepper and oni on. Add t o t omat o j ui ce,
t hen add oi l , vi negar , pl ent y of sal t and pepper . Let al l i ngr edi ent s r est i n
bowl and chi l l f or sever al hour s.

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964686 - - HEARTY TURNI P ONI ON SOUP

4 med. whi t e t ur ni ps, gr at ed
8 t bsp. but t er
8 t bsp. f l our
6 t o 8 c. beef st ock
2 c. wat er , opt i onal
Sal t
Fr eshl y gr ound pepper
8 sl i ces Fr ench br ead, t oast ed
1 c. gr at ed Par mesan cheese

Pl ace gr at ed t ur ni ps i n a pot cover ed wi t h wat er . Br i ng t o boi l 1 t o 3
mi nut es. Dr ai n. Dr y t ur ni ps wi t h paper t owel . Mel t 4 t abl espoons but t er i n
l ar ge heavy pan. Add oni ons and cook over medi umheat unt i l r i ch br own. Add
t ur ni ps and cont i nue cooki ng unt i l t ur ni ps l i ght br own and oni ons car mel i zed t o
nut t y col or . St i r i n f l our , t abl espoon at a t i me. Tast e beef st ock; i f st r ong
or sal t y use l ess and di l ut e wi t h wat er . Add beef st ock and wat er and st i r
unt i l boi l s. Then si mmer 30 mi nut es. Sal t and pepper i f desi r ed. Spr i nkl e
t oast ed br ead wi t h Par mesan cheese and br oi l t o sl i ght l y br own. Ladl e soup i nt o
bowl s over t oast ed br ead or t op wi t h br ead. Can be made ahead and best t o do so
t he house doesn' t smel l . Fr eezes wel l al so.

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964687 - - I TALI AN SAUSAGE SOUP

1 1/ 2 l b. mi l d I t al i an sausage cut i n
1/ 2 i nch l engt hs
2 cl oves mi nced gar l i c
28 oz. can I t al i an st yl e pear t omat oes
3 cans ( 14 oz. each) r egul ar st r engt h
beef br ot h
1 1/ 2 c. dr y r ed wi ne
1/ 2 t sp. cr umbl ed basi l l eaves
3 t bsp. chopped par sl ey
1 med. gr een pepper
2 med. zucchi ni sl i ced 1/ 4 i nch t hi ck
3 c. uncooked bowt i e noodl es
Par mesan cheese t o t ast e
pepper t o t ast e
1 l g. oni on ( di ced)

I n 5 quar t or l ar ger dut ch oven cook sausage over medi umheat unt i l l i ght l y
br owned. Dr ai n f at . Add gar l i c and oni on, cook unt i l l i mp. St i r i n t omat oes
i ncl udi ng l i qui d. Add br ot h, wi ne and basi l . Si mmer uncover ed f or 30 mi nut es.
Cook and chi l l r emove f at . Ret ur n t o f i r e and add r est of i ngr edi ent s ( par sl ey,
pepper , t o t ast e, zucchi ni and noodl es) . Si mmer cover ed about 25 mi nut es.
Ser ve wi t h Par mesan cheese on t op.

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2 c. chopped oni on
1/ 2 c. quar t er car r ot s, t hi nl y sl i ced
6 c. wat er
1 c. dr y l ent i l s
1 can ( 6 oz. 2/ 3 c. ) t omat o past e)
1/ 2 c. dr y r ed wi ne
1/ 4 c. mi nced par sl ey
3 sm. veget abl e. Boui l l on cubes
1 t sp. sal t , opt i onal
1/ 2 t sp. Wor cest er shi r e sauce
1/ 4 t sp. bl ack pepper
Shr edded or gr at ed Par mesan cheese,
opt i onal

I n l ar ge dut ch oven or heavy saucepan, heat oi l . Saut e oni on, cel er y and
car r ot s unt i l t ender . St i r i n wat er , l ent i l s, t omat o past e, wi ne, par sl ey,
boui l l on cubes, sal t , Wor cest er shi r e sauce and pepper . Br i ng t o boi l ; r educe
heat and si mmer , uncover ed, 45 t o 50 mi nut es or unt i l l ent i l s ar e t ender . Ser ve
spr i nkl ed wi t h Par mesan cheese i f desi r ed. Makes 6 ( 1 1/ 4) cup ser vi ngs.
Hear t saf e r eci pe, 257 cal or i es per ser vi ng.

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Pr epar e i n cr ock pot 3 l g. cans no f at chi cken br ot h
No f at chi cken br ot h
1 c. l ent i l s
1 med. can no sal t V8 j ui ce.
Oi l canol a or mar gar i ne
6 t o 8 cockt ai l beef f r anks
Pi eces of cel er y and car r ot s, opt i onal
Gar l i c powder
2 bay l eaves
3 cl oves, sage
coar se gr ound pepper
6 al l spi ce, whol e
Sal t subst i t ut e
Cel er y seed

Wash and dr ai n l ent i l s. Si mmer on l ow wi t h chi cken br ot h and spi ce bag ( cheese
cl ot h) f or sever al hour s. Li ght l y br own oni on and cel er y i n canol a oi l . Add
car r ot s t o pot and si mmer anot her hour , r emove spi ce bag. Add V8 j ui ce and
smal l hot dogs. Si mmer anot her 1/ 2 hour . Ser ve wi t h gar l i c, Par mesan f l at
br ead or cor n br ead and sal ad.

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1 l b. shi n beef wi t h bone
5 qt . wat er , col d
3 t bsp. sal t
1 c. dr i ed r ed ki dney beans
2 cl oves, gar l i c
1 mi nced med. oni on
1/ 2 c. sni pped par sl ey
1/ 2 l b. l ean gr ound beef
1/ 4 t sp. pepper
1 c. di ced cel er y
2 c. f i nel y shr edded cabbage
1 1/ 2 c. di ced car r ot s
1 #2 1/ 2 can t omat oes
1 1/ 2 c. br oken spaget t i
1 c. t hi nl y sl i ced zucchi ni

Day bef or e: I n l ar ge ket t l e, pl ace shi n beef wi t h bone, sal t , beans. Br i ng t o
a boi l ; ski m. Cover , si mmer 3 hour s. I n oi l , saut e gar l i c, oni on par sl ey,
gr ound beef and pepper unt i l oni on i s t ender ; di scar d gar l i c. Remove bone f r om
soup; cut of f meat . Add meat t o soup, al ong wi t h oni on mi xt ur e, cel er y,
cabbage, car r ot s, t omat oes. Si mmer cover ed 20 mi nut es or unt i l veget abl es ar e
t ender . Ref r i ger at e. About 30 mi nut es bef or e ser vi ng: ski mf at f r omsoup.
Br i ng soup t o a boi l , add spaghet t i , zucchi ni . Cook cover ed about 10 mi nut es.
Add sal t and pepper t o t ast e. Top soup wi t h cheese. Ser ves 8. Cr oddy

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964691 - - NEW YEAR' S DAY GOOD LUCK SOUP

2 c. of bean mi xt ur e ( 13 bean mi x, 1
pkg. )
Ham, or hocks or bacon
1 l g. oni on
1 l g. can t omat oes
1 cl ove gar l i c
J ui ce of 1 l emon

Wash beans, cover wi t h wat er . Soak over ni ght . Put beans i n 2 quar t s of wat er .
Add hamhocks, bacon or ham. Cut l ar ge oni on i n l engt hs. Let si mmer 2 1/ 2 t o 3
hour s. Add t omat oes, gar l i c cl ove, j ui ce of l emon. Sal t and pepper t o t ast e.
Si mmer . Makes ( 6) l ar ge bowl s. Del i ci ous!

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964692 - - PEANUT SOUP

1 l g. cl ove oni on, mi nced
1 ( 16 oz. ) can t omat oes ( br oken)
2 c. wat er
1 1/ 2 c. peanut but t er
1 ( 13 oz. ) can evapor at ed mi l k
1/ 2 t sp. each sal t and pepper
Dash cayenne or hot pepper sauce

I n 3 quar t saucepan over medi umheat , saut e oni on, gar l i c i n mar gar i ne unt i l
t ender . St i r i n t omat oes, wat er , peanut but t er . Br i ng t o boi l , r educe heat .
Cover and si mmer f or 5 mi nut es. St i r i n mi l k, sal t and pepper . Cook st i r r i ng
occasi onal l y about 10 mi nut es unt i l soup t hi ckens. I f t hi nner soup desi r ed, add
mi l k. Ser ves 4. ( Good wi t h spi nach sal ad and r ye br ead) .

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964693 - - VI CHYSSOI SE

1 l g. oni on, sl i ced ver y t hi n
4 med. pot at oes, sl i ced ver y t hi n
1 st al k of cel er y, chopped
2 t sp. mar gar i ne or but t er
2 c. of chi cken br ot h
1/ 2 t sp. sal t
1/ 2 t sp. pepper
1 t sp. dr y par sl ey or 1/ 4 c. of f r esh
1/ 4 t sp. mar j or am
1/ 4 t sp. t hyme
1 c. of hal f and hal f

Si mmer unt i l pot at oes ar e sof t and bl ended. St i r i n: 1 cup of whi t e sauce and
si mmer anot her 10 mi nut es. St i r r i ng const ant l y. Ser ve hot or col d.

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964694 - - SPI NACH EGG DROP SOUP

6 c. veget abl e or chi cken br ot h
1 pkg. ( 10 oz. ) f r ozen chopped spi nach
2 l g. eggs
2 t bsp. gr at ed Par mesan cheese
1/ 3 t sp. gr ound nut meg

Put br ot h and f r ozen spi nach i n a 4 quar t pot . Br i ng t o a si mmer , br eaki ng up
spi nach, unt i l compl et el y t hawed. I n a smal l bowl beat eggs, cheese and nut meg
wi t h f or k unt i l wel l bl ended. Br i ng soup t o a r api d boi l . Sl owl y st i r i n egg
mi xt ur e. Cook 1 t o 2 mi nut es unt i l eggs l ook l i ke l i t t l e shr eds and ar e f ul l y
cooked. Makes 4 ser vi ngs.

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964695 - - STRAWBERRY AND PEACH SOUP

4 c. sl i ced st r awber r i es
1/ 2 c. sugar
Pi nch of sal t
1/ 2 c. yogur t pl ai n
1 1/ 2 c. weak t ea or wat er

Pur ee' st r awber r i es unt i l smoot h. Add r emai ni ng i ngr edi ent s and chi l l .
Gar ni sh wi t h whol e ber r i es. Wonder f ul and cool on a summer s day.

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964696 - - TI N CUP CREAMY CHEESE SOUP

2 c. t hi nl y sl i ced oni ons
1/ 2 c. but t er
1/ 4 c. f l our
1 t sp. sal t
1 1/ 2 t sp. Beau Monde
2 c. mi l k
6 sl i ces Swi ss cheese
2 c. soup st ock, or Fr ench Oni on soup
Gr at ed Mont er ey J ack cheese

Saut e oni ons i n but t er unt i l t r anspar ent . Bl end i n f l our and seasoni ngs. St i r
unt i l bubbl y; r emove f r omheat . Gr adual l y st i r i n mi l k and soup st ock. Br i ng
t o boi l st i r r i ng const ant l y. When r eady t o ser ve, spr i nkl e gr at ed cheese over
bowl ; put i n sl i ce of br ead and cover wi t h Swi ss cheese. Br oi l one mi nut e unt i l
cheese mel t s. Thi s r eci pe comes f r omt he gener al st or e and caf e at op of Ti n
Cup Pass, Col or ado.

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964697 - - ASPARAGUS CHEESE SOUP

1/ 4 c. but t er
1/ 4 c. f l our
1 t bsp. sal t
1/ 8 t sp. nut meg
1/ 8 t sp. pepper
6 c. mi l k
2 ( 10 oz. ) pkgs. f r ozen aspar agus,
cooked, chopped, wi t h cooki ng
wat er r eser ved.

Mel t but t er ; bl end i n f l our and seasoni ngs. Remove f r omheat and st i r i n mi l k.
Ret ur n t o heat , st i r r i ng const ant l y, unt i l t hi ckened. Add aspar agus and
cooki ng wat er ; heat t o si mmer i ng. Remove f r omheat and st i r i n cheese unt i l
mel t ed. Gar ni sh wi t h papr i ka, i f desi r ed.

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2 sl i ces bacon
2 med. pot at oes, peel ed and cubed
1 1/ 2 t sp. sal t
1 t sp. pepper
1 1/ 2 c. wat er
2 ( 10 oz. ) cans cl ams
2 t bsp. but t er
2 c. mi l k

Chop bacon; f r y unt i l al most cr i sp. Add oni on; saut e' . Add pot at oes, sal t ,
pepper and wat er . Cook f or 10 mi nut es over medi umheat . Dr ai n cl ams, r eser vi ng
l i qui d; chop cl ams. Add cl ams, cl aml i qui d but t er and mi l k t o pot at o mi xt ur e.
Heat t o ser ve t emper at ur e, but do not boi l . Yi el d: 4 ser vi ngs.

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964699 - - MI NESTRONE SOUP

1 t sp. mi nced gar l i c
1 t sp. or egano
4 car r ot s
1 st al k cel er y
1/ 2 sm. oni on, di ced ( opt i onal )
1 can beef br ot h
1 can chi cken br ot h
2 cans wat er
1 bay l eaf
1 can ki dney beans
1 pkg. f r ozen beans
1 pkg. f r ozen peas
Br oken up spaghet t i

Br own gr ound chuck and add next 10 i ngr edi ent s, cover and si mmer f or 2 hour s.
Add ki dney beans, f r ozen beans, peas and si mmer 45 mi nut es. Add br oken
spaghet t i f or t he l ast 20 mi nut es.

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964701 - - ACORN SQUASH & APPLE SOUP

2 med. acor n squash, seeded & hal ved
3 c. degr eased chi cken st ock or canned
2 t ar t gr een appl es ( 2 c. cor ed,
seeded & chopped)
1 c. unsweet ened appl e j ui ce
2 t sp. f r esh gi nger r oot , peel ed &
gr at ed
1/ 2 t sp. sal t ( omi t i f usi ng canned
st ock)
1 t bsp. f r esh l emon j ui ce
Whi t e pepper t o t ast e
Yogur t or sour cr eam& chi ves
( gar ni sh)

Cook squash, r emove pul p. Combi ne 1/ 2 cup st ock, appl es and oni on i n heavy
medi umsaucepan. Cover and cook over l ow heat f or 10 mi nut es. Add squash pul p,
r emai ni ng st ock, appl e j ui ce, gi nger and sal t . Cover and si mmer unt i l
i ngr edi ent s ar e ver y t ender , about 20 mi nut es. Pur ee soup i n bat ches i n bl ender
or pr ocessor . St r ai n t hr ough si eve i nt o cl ean saucepan, pr essi ng pur ee wi t h
back of spoon. Reheat soup gent l y. Season wi t h sal t and gener ous amount of
pepper . Ladl e i nt o bowl s. Gar ni sh wi t h yogur t or sour cr eamand chi ves.

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964702 - - CREAM OF ALMOND SOUP

2/ 3 c. bl anched al monds
2 t bsp. but t er
2 t bsp. f l our
2 c. hal f & hal f
Sal t t o t ast e
Pepper t o t ast e

Chop or cr ush al monds f i nel y. Combi ne wi t h heavy cr eami n a smal l bowl . Heat
but t er i n a medi umsi ze saucepan . Add f l our and cook sl owl y, st i r r i ng f or 2
mi nut es. Gr adual l y add chi cken br ot h, st i r r i ng and cooki ng sl owl y, unt i l
t hi ckened and smoot h. Add hal f and hal f , sal t and pepper and heat t hr ough. Mi x
i n al monds and heavy cr eamj ust bef or e ser vi ng. Ser ves 4.

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2 t sp. ol eo or oi l
2 t bsp. oni on
1 1/ 2 c. wat er
1 chi cken boui l l on cube
1/ 2 c. pot at oes
1/ 8 t sp. sal t
1 1/ 2 c. br occol i , cook 4 mi nut es
Dash of gar l i c
1 1/ 2 c. mi l k
1/ 4 l b. cut up Vel veet a

Saut e chopped oni on i n ol eo or oi l . Add wat er and boui l l on. Heat t o boi l i ng,
st i r r i ng unt i l di ssol ved. Add pot at oes and sal t , cook unt i l pot at oes ar e sof t ,
t hen mash t hemi n pan. Add cooked br occol i , gar l i c and mi l k. Heat . Add
cheese, st i r r i ng unt i l mel t ed. You may add pepper t o t ast e.

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964704 - - BUSY DAY POTATO SOUP

4 pot at oes
1 qt . mi l k ( 4 c. )
1/ 2 t o 1 di ced oni on
1 t sp. sal t
1 t bsp. ( heapi ng) f l our
Dash of pepper

Cut pot at oes i nt o smal l pi eces and cook i n sal t ed wat er , wi t h t he oni on. I n a
heavy pan mel t t he mar gar i ne over l ow heat . St i r i n f l our and cook unt i l
bubbl y. Sl owl y add hal f of t he mi l k. Add hot , cooked pot at oes and oni on
mi xt ur e. Use an " ol d- t i mer s" pot at o masher t o br eak up pot at oes a l i t t l e bi t .
Add t he r est of t he mi l k and t he sal t and pepper . Cook over medi umheat unt i l
hot . I f i t i s not t hi ck enough, shake 1 t abl espoon of f l our wi t h 1/ 2 cup col d
mi l k and add t o t he soup, st i r f r equent l y, gar ni sh wi t h a spr i nkl e of dr i ed
par sl ey. MMMM - Good! Ser ves 4. The guys l ove i t ! Ser ve wi t h cr acker s and
but t er .

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964705 - - BASQUE FI SH SOUP

1 l g. oni on, chopped ( 1 c. )
1/ 2 c. chopped cel er y wi t h l eaves
1 l g. cl ove gar l i c, cr ushed
2 cans ( 16 oz. each) t omat oes cut up
1/ 2 c. dr y whi t e wi ne
1 t sp. sal t
1/ 4 t sp. each pepper and t hyme
1 pkg. ( l b. ) f r ozen f i sh f i l l et s,
t hawed or par t and cut 1 i nch
chunks.

I n l ar ge saucepan saut e' oni on,
cel er y, and gar l i c i n but t er unt i l
t ender .
St i r i n t omat oes, wi ne, par sl ey,
sal t , pepper and t hyme. Cover and
si mmer
30 mi nut es. At t hi s poi nt ,
r ef r i ger at e or f r eeze, i f desi r ed.
Or add f i sh
and si mmer 7 t o 10 mi nut es or unt i l
f i sh i s opaque and f l akes easi l y
wi t h
f or k. Makes 4 t o 6 ser vi ngs or 1
package f r ozen r aw shr i mp ( 12
ounces)
may be used i nst ead of f i sh.

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964706 - - HAMBURGER NOODLE SOUP

1 l b. gr ound beef
1 oni on
1 car r ot
2 st al ks cel er y
1 t sp. t i me
1 t bsp. par sl ey
1 oz. t omat o pur ee
1 l b. can t omat oes
Noodl es as want ed
Nut meg

Combi ne meat and next f i ve i ngr edi ent s. Cook 25 t o 30 mi nut es. Add t omat o
pur ee and t omat oes. Cook 10 mi nut es. Add noodl es. Cook unt i l sof t . Spr i nkl e
nut meg on each ser vi ng. Homemade noodl es ar e best .

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964707 - - MOM' S FRENCH ONI ON SOUP

4 l g. oni ons, t hi nl y sl i ced
4 ( 10 1/ 2 oz. ) cans beef br ot h
1/ 2 c. dr y sher r y
Dash pepper
1/ 2 i nch t hi ck and t oast ed
3/ 4 c. gr at ed Par mesan cheese
6 sl i ces Swi ss or Gr uyer e cheese

Pr eheat oven t o 375 degr ees. I n l ar ge saucepan, saut e oni ons i n but t er or
mar gar i ne unt i l t r ansl ucent about 20 mi nut es. Add beef br ot h, sher r y,
Wor cest er shi r e sauce and pepper . Pour i nt o 6 oven pr oof bowl s. I n each bowl
l ayer t he f ol l owi ng: Fi r st Fr ench br ead sl i ce, Second Par mesan cheese ( 1/ 6) ,
Thi r d Swi ss cheese sl i ce Bake at 15 t o 20 mi nut es, cheese shoul d be sl i ght l y
br own and bubbl i ng.

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964708 - - BEEF BARLEY CHEESE SOUP

1/ 2 l b. gr ound beef
2 1/ 2 c. col d wat er
1 can I t al i an st yl e st ewed t omat oes,
cut up
2 l g. sl i ced car r ot s
1/ 2 c. sl i ced mushr ooms
1/ 2 c. qui ck bar l ey, uncooked
Sal t and pepper
1/ 2 l b. Vel veet a cheese, cubed

Br own meat i n saucepan; dr ai n. Tr ansf er t o l ar ge pot and add wat er , t omat oes,
car r ot s, mushr ooms, bar l ey and or egano. Br i ng t o boi l ; r educe heat . Cover ;
si mmer 10 mi nut es or unt i l bar l ey and car r ot s ar e t ender . Season t o t ast e.
St i r i n cheese unt i l mel t ed.

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964709 - - TOMATO SOUP WI TH MOZZARELLA

1/ 4 c. ol i ve oi l
2 med. oni ons, chopped
5 t o 6 med. t omat oes, peel ed
1 sm. cl ove gar l i c, mi nced
1 med. beet , peel ed & sl i ced
1/ 2 t sp. sal t
1/ 2 t sp. pepper
3 t o 4 dr ops Tabasco sauce
1 t bsp. whi t e vi negar
1/ 4 l b. Mozzar el l a cheese
1/ 4 t sp. basi l

Heat ol i ve oi l and oni ons i n medi umsaucepan. Quar t er t omat oes and add t o
saucepan al ong wi t h gar l i c and beet . Season wi t h sal t , pepper and basi l .
Reduce heat t o l ow and cook 45 mi nut es. Di scar d beet s and t r ansf er t o f ood
pr ocessor , pur ee unt i l smoot h. Bef or e ser vi ng, season wi t h l emon j ui ce, Tabasco
sauce and vi negar , t hen add 1/ 2 i nch cubes of Mozzar el l a cheese.

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1 ( 6 oz. ) can t omat o past e
1 cl ove gar l i c, f i nel y chopped
1 ( 16 oz. ) can whol e t omat oes,
undr ai ned
2 c. wat er
1 c. gr een cabbage, shr edded
2 med. car r ot s, par ed & sl i ced
3/ 4 t sp. basi l
1 bay l eaf
1/ 4 t sp. or egano/ sal t
1/ 8 t sp. pepper
1/ 2 c. di t al i ni
1 ( 16 oz. ) can cannel i ni beans,
undr ai ned

Saut e oni on, cel er y and gar l i c i n oi l i n l ar ge saucepan f or 3 mi nut es or unt i l
oni on sof t ens. St i r i n t omat oes. Br eak up chunks wi t h spoon. Add wat er ,
past e, cabbage, car r ot , basi l , bay l eaf , or egano, sal t and pepper . Br i ng t o a
boi l . Cover . Lower heat and si mmer f or 25 mi nut es. Add macar oni . Si mmer ,
cover ed, f or 20 mi nut es. St i r i n beans wi t h l i qui d. Cook, cover ed, f or 10
mi nut es or unt i l veget abl es and macar oni ar e t ender . Di scar d bay l eaf . Soup i s
t hi ck.

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964711 - - TONY' S MI NESTRONE

1/ 2 c. bacon, chopped
1 cl ove gar l i c, chopped
1/ 2 c. t omat o, chopped
1 t sp. par sl ey, chopped
1 t sp. sage, chopped
1 t sp. sal t
1/ 2 t sp. pepper
1/ 2 t sp. r osemar y, chopped
2 car r ot s, sl i ced
4 t o 5 f r esh basi l l eaves, chopped
1 can r ed ki dney beans
1/ 4 sm. cabbage, shr edded
2 zucchi ni , di ced
1 c. shel l ed peas or f r ozen
1/ 2 c. mushr ooms, sl i ced
1 1/ 2 qt s. Col l ege I nn chi cken st ock
4 t bsp. Romano cheese
1 t bsp. hot sauce
1 c. macar oni or any har d past a
1 c. r ed wi ne

Pl ace ol i ve oi l i n a l ar ge soup pot . Add bacon, gar l i c, oni on, par sl ey, sage,
sal t and pepper and br own a l i t t l e. Add t omat o past e, di l ut ed i n 1 cup r ed
wi ne. Cook 5 mi nut es. Add al l veget abl es and 1 1/ 2 quar t s of t he st ock and
cook sl owl y 45 mi nut es. Add past a and cook 10 mi nut es l onger . Spr i nkl e soup
wi t h Romano cheese. Ser ves about 5 or 7.

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964712 - - BEANS AND SAUERKRAUT SOUP

1 l b. cr anber r y beans
1 l g. can sauer kr aut
1 med. oni on
1 cl ove gar l i c
1 t bsp. oi l
1 heapi ng t bsp. f l our
Sal t t o t ast e

Soak beans over ni ght . Cook i n appr oxi mat el y 3 quar t s of wat er unt i l t ender ( 3
hour s) . Add sauer kr aut and si mmer 1/ 2 hour . Add f l our and oi l and br own
l i ght l y i n ski l l et wi t h oni on and gar l i c ( chop f i ne) . Add t o beans and
sauer kr aut . ( For a r i cher soup, add hambone or Ki el basi t o beans and cook
t oget her . ) For a f ast soup use canned r ed beans.

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964713 - - CARAT SOUP

1 t bsp. but t er
1 sm. oni on, coar sel y chopped ( 1/ 4 c. )
1/ 2 l b. car r ot s, par ed and sl i ced
3/ 4 l b. pot at oes, par ed and sl i ced
3 c. degr eased cl ear chi cken br ot h
1 c. hal f and hal f
Mi nced, pl ai n or gar l i c chi ves

I n a 3- quar t saucepan over l ow heat , mel t t he but t er ; add t he oni on and cook,
st i r r i ng f or sever al mi nut es. Add t he car r ot s, pot at oes and br ot h. Si mmer ,
cover ed, unt i l veget abl es ar e sof t , about 30 mi nut es. Cool enough t o use i n
el ect r i c bl ender , whi r l ( i n t wo bat ches) unt i l smoot h. Ret ur n t o saucepan; st i r
i n t he hal f and hal f , sal t and pepper . Reheat . Spr i nkl e each ser vi ng
gener ousl y wi t h t he chi ves. Makes 5 cups. Beaut i f ul l y smoot h, del i cat e i n
f l avor and a l ovel y col or . As good as gol d!

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1 c. oni ons, chopped
1 1/ 2 t sp. sal t
1/ 4 t sp. pepper
4 c. mi l k
1/ 4 st i ck mar gar i ne

Cook veget abl es t oget her i n a smal l amount of wat er , j ust t o cover veget abl es.
Add sal t , pepper , mi l k, and mar gar i ne. Si mmer 30 mi nut es.

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964715 - - DRUNKEN BEAN SOUP

1 ( 16 oz. ) pkg. dr i ed pi nt o beans ( 2
1/ 2 c. )
3 c. wat er
1 sl i ce bacon, cut i nt o 1 i nch pi eces
2 t sp. sugar
2 t sp. sal t
2 ( 12 oz. ) cans beer
1 c. r oast beef , shr edded
1 t sp. gr ound cumi n
1 ( 10 oz. ) can t omat oes and gr een
chi l es, dr ai ned

Sor t and wash beans; pl ace i n Dut ch oven. Cover wi t h wat er 2 i nches above
beans. Cover and l et soak 8 hour s. Dr ai n beans and r et ur n t o Dut ch oven. Add
3 cups wat er t o beans, br i ng t o a boi l . Add bacon, sugar and sal t ; cover ,
r educe heat and si mmer 30 mi nut es. St i r i n beer , beef , chi l i powder , cumi n and
gar l i c powder . Cover and si mmer 1 hour , st i r r i ng occasi onal l y. St i r i n
t omat oes and gr een chi l es. Cover and si mmer an addi t i onal 30 mi nut es.

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964716 - - DUTCH STYLE SOUP

1 ( 1 7/ 8 oz. ) can chi cken noodl e dr y
soup mi x
1/ 2 c. whol e cor n

I n saucepan, st i r soup i nt o wat er ; add cor n. Par t i al l y cover ; si mmer 7
mi nut es, st i r r i ng now and t hen. Makes 3 t o 4 ser vi ngs.

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964717 - - LI LLI AN' S BEAN AND BARLEY SOUP

1 1/ 2 l b. hampi eces
4 t o 5 qt s. wat er
1 med. oni on
6 st al ks cel er y
2 car r ot s
1/ 2 l b. whi t e navy beans
1 1/ 2 c. bar l ey
Sal t and pepper

I n l ar ge pot , put ham, wat er , oni on, cel er y, car r ot s, and navy beans. Cook 2
t o 3 hour s. Add bar l ey and cook anot her 2 hour s.

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964718 - - LI THUANI AN POTATO SOUP

1 1/ 2 c. bacon, di ced
3 c. ( 3/ 4 l b. ) peel ed pot at oes, cubed
1/ 2 c. oni on, cubed
1/ 4 c. f r esh mar j or am
3 c. beef st ock
3/ 4 c. car r ot s, cubed
3/ 4 c. cel er y, cubed
1/ 2 c. l eeks, chopped
1 c. heavy cr eam

I n a l i t t l e bi t of but t er , saut e t he bacon i n a st ock pot . Add t he pot at oes,
oni ons, mar j or am, and beef st ock and cook over l ow heat about 25 mi nut es. At
t he end of t hat t i me, add t he car r ot s, cel er y and l eeks and si mmer f or an
addi t i onal 10 mi nut es. Tr ansf er i ngr edi ent s t o a f ood pr ocessor and pr ocess t o
a sat i ny consi st ency. Ret ur n i ngr edi ent s t o st ock pot and add heavy cr eam.
Cook about 5 mor e mi nut es over l ow heat . Season t o t ast e. Gar ni sh wi t h par sl ey
and ser ve i mmedi at el y. Ser ves 6.

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964719 - - MUSHROOM SOUP

2 l bs. f r esh mushr ooms
1 1/ 2 c. car r ot s, sl i ced
1 cl ove gar l i c ( opt i onal )
1 t bsp. oni on, mi nced
1 t bsp. par sl ey, chopped
1/ 4 c. oi l f or r oux
4 t o 5 t bsp. f l our f or r oux

Pl ace car r ot s and pot at oes i n appr oxi mat el y 4 quar t s of wat er . When par t i al l y
cooked, add sl i ced mushr ooms, par sl ey, and oni on, cook unt i l t ender . Make a
r oux of appr oxi mat el y 4 t o 5 t abl espoons f l our , 1/ 4 cup oi l , l i ght l y br own i n
f r yi ng pan and sl owl y mi x i nt o soup br ot h. Add mor e wat er i f t oo t hi ck. For a
r i cher soup, use chi cken or beef br ot h.

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964720 - - SAUSAGE SOUP

1/ 2 l b. I t al i an sausage
1 med. oni on
1 j ar t omat oes
1 can beef br ot h
1 ( 8 oz. ) can t omat o sauce
1 med. gr een pepper
3/ 4 c. pi cant e sauce
1 t sp. basi l l eaves
1/ 2 t sp. or egano
1/ 2 c. canned whi t e beans ( opt i onal )
1 pkg. Tor t el l i ni ' s

Br own sausage, add oni ons, and cook unt i l t ender . Dr ai n sausage. Add
r emai ni ng i ngr edi ent s, cook f or 1 hour .

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964721 - - SPLI T PEA SOUP

8 c. wat er
1 l b. ( 2 1/ 4 c. ) dr i ed spl i t peas
2 l bs. smoked ham
1 med. ( 1/ 2 c. ) oni on, chopped
1 t sp. sal t
1/ 4 t sp. pepper
2 med. ( 1 c. ) car r ot s, cut i nt o 1/ 2
i nch pi eces
2 med. ( 1 c. ) st al ks cel er y, cut i nt o
1/ 2 i nch pi eces

Heat wat er and peas t o boi l i ng i n Dut ch oven; boi l 2 mi nut es. Remove f r om
heat ; cover and l et st and one hour . St i r ham, oni on, sal t , and pepper i nt o
peas. Heat t o boi l i ng; r educe heat . Cover and si mmer unt i l peas ar e t ender ,
about one hour . Ski mf at i f necessar y. Remove ham, t r i mf at and bone f r omham.
Cut hami nt o 1/ 2 i nch pi eces ( about 4 cups) . St i r ham, car r ot s, and cel er y i nt o
soup. Heat t o boi l i ng, r educe heat . Cover and si mmer unt i l veget abl es ar e
t ender , about 45 mi nut es. Makes 8 ser vi ngs, about 1 1/ 2 cups each.

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964722 - - VEGETABLE SOUP

1 l b. beef , cut bi t e si ze
1 soup bone
3 1/ 2 qt s. col d wat er
2 1/ 2 t bsp. sal t ( or t o t ast e)
4 t bsp. par sl ey, mi nced
1/ 8 t sp. pepper
1 c. whol e ( or cut up) gr een beans
3/ 4 c. cel er y, di ced
2/ 3 c. shel l ed peas
2 c. gr een cabbage, shr edded
1 ( No. 2) can t omat oes ( 2 1/ 2 c. )

Combi ne beef , wat er , and 2 t abl espoons sal t . Cover ; br i ng t o boi l and ski mof f
any scumt hat r i ses t o t he t op. Re- cover and si mmer 4 hour s. Add r emai ni ng
i ngr edi ent s except 2 t abl espoons mi nced par sl ey. Cover and si mmer 30 mi nut es.
Spr i nkl e wi t h r emai ni ng par sl ey. Ser ves 8 t o 10.

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964723 - - CROCK - POT TURKEY SOUP

Car cass, wi ngs & bones of 1 l ef t over
t ur key
2 st al ks cel er y wi t h l eaves
2 car r ot s, cut i n chunks
2 bay l eaves
1/ 2 t sp. basi l

Remove al l meat f r omt he bones and car cass and r ef r i ger at e. Br eak bones and
car cass up i nt o pi eces smal l enough t o f i t i nt o a 4 or 5 quar t cr ock pot . Add
r emai ni ng i ngr edi ent s and 3 quar t s of wat er . Cover and si mmer on t he l ow
set t i ng f or 24 hour s. St r ai n br ot h, and r ef r i ger at e over ni ght i n a cl ean bowl .
Di scar d veget abl es and bones. The next day, r emove t he f at t hat has congeal ed
on t he sur f ace of t he br ot h. Pl ace i n a l ar ge ket t l e and br i ng sl owl y t o t he
boi l . Add: 1 1/ 2 c. chopped cel er y
1 1/ 2 c. chopped car r ot s

Si mmer f or 15 mi nut es. Add 3/ 4 cup par sl ey and si mmer f or anot her 15 mi nut es
or so. Sal t and pepper t o t ast e and add 1 cup noodl es or ot her smal l soup
past a. Si mmer unt i l t he past a, bar l ey and veget abl es ar e t ender . Add 1 t o 2
cups l ef t over t ur key ( or however much you need t o get r i d of ) and r et ur n t o
boi l i ng. Makes appr oxi mat el y 3 t o 4 quar t s and f r eezes wel l .

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Fi nel y di ce: 1 med. or 2 sm. pot at oes
1 med. oni on

Cook i n l i ght l y- sal t ed wat er ( j ust enough t o cover pot at oes, oni ons) unt i l
sof t . ( Pot at o mi xt ur e can be mashed bef or e addi ng cl ams, i f desi r ed. ) Add 1
f l at can of mi nced or chopped cl ams wi t h l i qui d. Br i ng t o boi l . Add: Sal t &
pepper t o t ast e
1 t bsp. but t er

Add 1 can ( 14 ounce) evapor at ed mi l k ( or evapor at ed ski mmi l k) and HEAT BUT
DON' T BOI L. Ser ve hot . Ser ves 2.

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964725 - - LAURI ' S FI SH SOUP

2 t bsp. but t er or mar gar i ne, mel t ed
2 cans ( 10 3/ 4 oz. each) cr eamof
pot at o soup, condensed
1 soup can measur ement of hal f & hal f
or mi l k
1/ 2 soup can measur ement of wat er
1/ 2 t sp. sal t
1/ 4 t sp. pepper
1 can ( 8 3/ 4 oz. ) cr eamst yl e cor n
1 pkg. Sea St i ck Sal ad St yl e Fi sh,
t hawed*

*I use t he cr ab - l obst er bl end f ound at f ood st or es. ) 10 ounces any
veget abl es ( spi nach, mi xed veget abl es, et c. ) . Saut e oni on i n but t er . Add r est
of i ngr edi ent s down t hr ough t he f i sh and br i ng t o a boi l , st i r r i ng const ant l y.
Reduce heat and add t he 10 ounces of veget abl e of your choi ce. Cook f or 10
mi nut es or unt i l heat ed t hor oughl y.

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964726 - - EI GHT BEAN SOUP

1 l b. ( about 2 1/ 2 c. ) mi xt ur es of
beans ( gr eat nor t her n, navy, ki dney, pi nt o, gr een spl i t pea, bl ack, gar banzo,
l ent i l s, bl ack- eyed peas, et c. )
Hambone or por k bones
1 bay l eaf
1 can ( 16 oz. ) t omat oes, cut up

Ri nse beans. Pl ace i n l ar ge ket t l e, cover wi t h about 2 quar t s wat er , br i ng t o
a boi l . Remove f r omheat , cover and l et st and f or 1 t o 2 hour s. Dr ai n of f
wat er . Add 2 quar t s f r esh wat er ( or br ot h- boui l l on) , hamor por k bones and bay
l eaf . Br i ng t o a boi l and si mmer f or 2 t o 3 hour s. Remove and di scar d bay
l eaf . Add oni on, t omat oes, chi l i powder , sal t and pepper . Si mmer 10 mi nut es
mor e ( or l onger ) . Ser ves 8.

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964727 - - UNI TED STATES SENATE BEAN SOUP

1 l b. dr y navy beans
1 hambone wi t h meat

Soak beans over ni ght i n 3 quar t s wat er . Dr ai n. I n a l ar ge soup pot put ham
bone and beans. Add 2 quar t s col d wat er and si mmer f or 2 hour s. Add: 4 c.
mashed pot at oes, mi ni mum( mor e
makes soup t hi cker )
2 gar l i c buds, mi nced
4 t bsp. f r esh par sl ey, chopped
1 t sp. sal t
1/ 4 t sp. pepper

Si mmer al l f or 1 hour mor e. NOTE: Thi s r eci pe has been ser ved DAI LY i n t he
Senat or s' r est aur ant of t he Capi t ol Bui l di ng f or over 100 year s! They even
passed a l aw t o r equi r e t hi s!

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964728 - - KI ELBASA BEAN SOUP

2 c. wat er
1 med. pot at o, peel ed & di ced
2 car r ot s, peel ed & sl i ced
8 oz. smoked ki el basa, t hi nl y sl i ced
1 can ( 11 1/ 2 oz. ) bean wi t h bacon
soup, undi l ut ed
Chopped f r esh par sl ey ( opt i onal )

I n a l ar ge saucepan, br i ng wat er and veget abl es t o a boi l . Si mmer 10 mi nut es
or unt i l veget abl es ar e t ender . Add ki el basa and soup. Heat t hr ough. Gar ni sh
wi t h par sl ey, i f desi r ed. 6 ser vi ngs.

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Put beef neck soup bones and smal l pot r oast ( 1 pound or so) i n soup pot and
cover wi t h col d wat er . Add seasoni ngs: 3 or 4 cl oves
3 bay l eaves
Sm. handf ul pepper cor ns
1 t sp. al l spi ce

Si mmer 2 hour s. Remove cl oves, bay l eaves and pepper cor ns. Then cl ean and
sl i ce veget abl es and add: 5 t o 6 sm. pot at oes, cubed
4 l g. car r ot s
4 st al ks cel er y
1 ( 1 l b. ) pkg. f r ozen gr een beans
2 l g. cans ( 28 oz. ) whol e t omat oes or
compar abl e amt . of homegr own
t omat oes
Fr esh par sl ey

Si mmer 1 hour or unt i l al l veget abl es ar e t ender . Remove neck bones and meat
and shr ed and r et ur n t o pot . Add 2 or 3 beef boui l l on cubes.

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964730 - - HELEN LANGE AUTEN' S CHEESE SOUP

- - PART 1: - -

4 c. wat er
2 t o 3 st al ks cel er y
1 box f r ozen caul i f l ower
1 pkg. ( 20 oz. ) f r ozen mi xed
veget abl es

- - PART 2: - -


PART 1: Boi l unt i l al l ar e done. PART 2: Add soup and cheese. St i r unt i l
smoot h. Heat t o ser ve ( DO NOT BOI L) . I f t oo t hi ck, add a l i t t l e wat er . Ser ves
8 t o 10.

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964731 - - CROCK - POT FRENCH ONI ON SOUP

2 l b. oni ons ( about 5 c. sl i ced)
7 c. hot wat er
8 beef boui l l on cubes ( or 1 can
consomme & 7 boui l l on cubes)
Toast ed cr out ons

Peel oni ons and sl i ce t hi n; br own l i ght l y i n but t er i n f r yi ng pan. Pour
saut eed oni on sl i ces i nt o cr ock pot . Add wat er , boui l l on cubes and consomme.
Set cooker on l ow set t i ng and cook f or 7 t o 8 hour s. Or cook on hi gh 3 t o 4
hour s. Ser ve wi t h cr out ons and Par mesan cheese.

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964732 - - CREAM OF CAULI FLOWER SOUP

1 ( 1 l b. ) head caul i f l ower , br oken
i nt o f l ower et s
1/ 4 c. wat er
3 t bsp. but t er
1 t bsp. chi cken- f l avor ed boui l l on
2 c. mi l k
1/ 2 t sp. sal t
1/ 4 t sp. gr ound nut meg
1/ 4 t sp. pepper
Cheddar cheese

Cook caul i f l ower and oni on i n 1/ 4 cup wat er unt i l t ender . Smash caul i f l ower
wi t h pot at o masher , i f t oo l umpy. Add r emai ni ng i ngr edi ent s i n saucepan and
heat . Spr i nkl e wi t h cheddar cheese.

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964733 - - BARLEY & LENTI L SOUP

2 l g. oni ons, chopped
4 gar l i c cl oves, chopped
1 r ed bel l pepper , chopped
8 oi l - packed sun- dr i ed t omat oes,
dr ai ned & chopped
2 t sp. dr ai ned basi l , cr umbl ed
1 t sp. dr i ed or egano, cr umbl ed
6 ( 14 1/ 2 oz. ) cans ( about ) beef br ot h
1 ( 28 oz. ) can cr ushed t omat oes
1 c. pear l bar l ey
1 c. l ent i l s
Sal t & f r eshl y gr ound bl ack pepper
1/ 4 c. f r esh par sl ey, chopped
( opt i onal )

Heat oi l i n heavy 4 quar t saucepan over medi umhi gh heat . Add oni ons and
gar l i c and saut e unt i l oni ons ar e t r ansl ucent , about 10 mi nut es. Add next 6
i ngr edi ent s. Cook unt i l bel l pepper j ust sof t ens, st i r r i ng occasi onal l y, 6
mi nut es. Mi x i n 5 cans br ot h, t omat o past e and t omat oes. Br i ng mi xt ur e t o
boi l . St i r i n bar l ey and l ent i l s. Reduce heat , si mmer unt i l bar l ey and l ent i l s
ar e t ender , st i r r i ng occasi onal l y, about 1 1/ 2 hour s. Thi n soup t o desi r ed
consi st ency wi t h r emai ni ng br ot h. Season wi t h sal t and pepper . Ladl e i nt o soup
bowl s and gar ni sh wi t h par sl ey, i f desi r ed. 8 ser vi ngs.

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964734 - - POTATO - LEEK SOUP

3 c. l eeks & oni ons
3 t bsp. but t er
3 t bsp. f l our
4 c. hot wat er
4 c. pot at oes, cubed
1 t bsp. sal t
Mi l k, as desi r ed

Chop l eeks and oni ons t oget her . Cook wi t h but t er i n l ar ge pot . Do not br own
oni ons. Thi s t akes 5 t o 6 mi nut es. Add f l our and st i r 2 mi nut es. Gr adual l y add
wat er . Add sal t and pot at oes. Add t he gr eens f r oml eeks. Par t i al l y cover and
si mmer f or 30 t o 40 mi nut es. Add mi l k as desi r ed.

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964735 - - HEARTY BACON POTATO CHOWDER

8 sl i ces bacon, cut i nt o 1 i nch pi eces
2 c. cubed 1/ 2 i nch new r ed pot at oes
8 oz. ( 1 c. ) dai r y sour cr eam
1 1/ 2 c. mi l k
1/ 4 c. cel er y, f i nel y di ced*
1 can ( 10 3/ 4 oz. ) cr eamof chi cken
soup, condensed
8 oz. can whol e ker nel cor n, dr ai ned
1/ 4 t sp. pepper

I n 3 quar t saucepan cook bacon over medi umheat f or 10 mi nut es. Add pot at oes
and oni ons. Cont i nue cooki ng, st i r r i ng occasi onal l y unt i l pot at oes ar e t ender
( 15 t o 20 mi nut es) . Add r emai ni ng i ngr edi ent s. Cont i nue cooki ng, st i r r i ng
occasi onal l y, unt i l heat ed t hr ough ( 10 t o 12 mi nut es) . ( *I cook t he cel er y
about 5 mi nut es i n mi cr owave bef or e addi ng t o soup. )

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964736 - - BORSCH

3 l bs. beef shank
1 l b. bonel ess beef br i sket
2 qt s. wat er
1 t bsp. sal t
1/ 4 t sp. pepper
4 c. cabbage, shr edded
1 ( 28 oz. ) can t omat oes, cut - up
1/ 4 c. l emon j ui ce
1/ 4 c. sni pped par sl ey
3 t bsp. sugar
1 t sp. papr i ka
1 bay l eaf
1 ( 16 oz. ) can beet s, di ced
Sour cr eam

Si mmer meat , wat er , sal t and pepper 2 hour s, cover ed. Remove bones. Di ce meat
and r et ur n t o br ot h. Add r emai ni ng i ngr edi ent s t o t he br ot h, EXCEPT beet s and
sour cr eam. Cover and si mmer 1 hour . Add beet s. Heat t hr ough. Remove bay
l eaf . Season t o t ast e. Top each ser vi ng wi t h a dol l op of sour cr eam. Ser ves
12 t o 14.

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964737 - - MANHATTEN SUPPER SOUP

2 c. cabbage, coar sel y chopped
1 l g. oni on, sl i ced t hi n
1 st al k cel er y
2 soup cans wat er + 1 can condensed
beef br ot h or 3 boui l l on cubes +
30 oz. wat er
1 med. pot at o, cubed
1 can t omat o past e
1 l b. can t omat oes
1 pkg. f r ozen peas
2 t sp. sal t
1/ 4 t sp. pepper
1 1/ 2 t sp. sugar ( opt i onal )

Br own meat . Add al l i ngr edi ent s except t he peas. Br i ng t o a boi l , t hen si mmer
50 mi nut es uncover ed. Add f r ozen peas. Cover and cook 10 addi t i onal mi nut es.
Fr eezes wel l .

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1 l b. I t al i an sausage, casi ng r emoved
1 ( 28 oz. ) can whol e t omat oes
1/ 2 l b. escar ol e, coar sel y chopped
1 c. sm. bow past a
1 can ( 16 oz. ) ki dney beans

Br own sausage, br eaki ng i t up. Add oni on and gar l i c and saut e. St i r i n
t omat oes wi t h l i qui d, br eaki ng up t omat oes, and br ot h. Br i ng t o boi l and add
escar ol e, si mmer cover ed 15 mi nut es. Meanwhi l e cook past a, dr ai n. Dr ai n beans.
Add bot h t o soup, heat t hr ough. Ser ve 10.

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1 l b. gr ound beef ( or gr ound t ur key)
5 c. wat er
1 ( 16 oz. ) can t omat oes, cut up
1 c. car r ot s, sl i ced
1/ 4 c. cat sup
1 t bsp. beef boui l l on gr anul es
2 t sp. sal t
1 t sp. dr i ed basi l , cr ushed
1 bay l eaf
Added sal t t o your t ast e ( opt i onal )
1/ 4 t o 1/ 2 t sp. pepper

Br own meat . Dr ai n of f gr ease. Add t he r emai ni ng i ngr edi ent s. Si mmer 1 hour
or unt i l veget abl es ar e t ender . ( Can al so be made i n cr ock pot f or 4 hour s on
hi gh power . )

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964740 - - AUTUMN SOUP

1 l b. l ean gr ound beef or t ur key
1 c. car r ot s, chopped
1 c. cel er y, di ced
3 c. wat er or beef st ock
2 t sp. sal t
1/ 4 t sp. pepper
1 bay l eaf
1/ 8 t sp. basi l
1 ( 28 oz. ) can t omat oes wi t h l i qui d
1 t sp. br own bouquet sauce ( opt i onal )

I n l ar ge saucepan br own meat , dr ai n of f f at . Add oni ons and cook unt i l t ender ,
about 5 mi nut es. St i r i n r emai ni ng i ngr edi ent s, except t omat oes. Heat t o
boi l i ng, r educe heat , cover and si mmer f or 20 t o 30 mi nut es. Add t he t omat oes,
cover and si mmer 20 mi nut es l onger , or unt i l veget abl es ar e t ender . Add bouquet
sauce i f desi r ed. Remove bay l eaf .

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964741 - - HEARTY TOMATO SOUP

I n a heavy pot saut e unt i l oni on i s gol den: Oi l as needed
1 oni on, chopped
1 st al k cel er y, chopped

Add, st i r and saut e unt i l r i ce i s a l i t t l e r oast y: 2 t bsp. whol e wheat f l our
3/ 4 c. r aw br own r i ce ( or 1 1/ 2 c.
cooked r i ce)

Add: 1 ( 28 oz. ) can t omat oes, chopped &
mashed wi t h a spoon
2 t sp. sal t ( opt i onal )
4 whi t e pepper cor ns or l ot s of
f r eshl y gr ound bl ack pepper
1 t bsp. sugar
1 t sp. or egano
1 t sp. basi l

Have r eady: 3 c. mi l k, hot
1 t bsp. but t er

I f st ar t i ng wi t h r i ce whi ch i s r aw, cook unt i l r i ce i s done, about 45 mi nut es.
I f usi ng pr ecooked r i ce, cook unt i l f l avor s mi ngl e, at l east 15 mi nut es. Remove
f r omheat . For a mor e el egant soup, pur ee i t i n t he bl ender or a si eve. Add
mi l k and but t er and mor e sal t and pepper i f needed. War mbut do NOT boi l .
Del i ci ous wi t h oat meal br ead. 6 ser vi ngs.

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964742 - - CHEESE BROCCOLI SOUP

1 c. gr een oni ons, chopped
1 st i ck but t er or ol eo
1 qt . mi l k
1 can Rot el t omat oes
1 r ound j al apeno cheese
3 pkgs. f r ozen br occol i

Saut e oni ons i n but t er or ol eo. Add r est of i ngr edi ent s and cook sl owl y unt i l
br occol i i s t ender .

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964743 - - HOMEMADE SOUP

2 hamhocks
2 cans cor n
1/ 2 pkg. peas
1/ 2 pkg. but t er beans
3 pot at oes
5 sm. cans t omat o j ui ce

Cook hamhocks 2 hour s. Pul l meat of f when cool . Put i n peas and beans i n
wat er , l et cook 20 mi nut es. Then add pot at oes and cor n. Then add meat and
t omat o j ui ce. Cook 20 mi nut es. Sal t and pepper and a l i t t l e sugar . I da Nol an

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4 med. oni ons, j ul i enne
6 cans beef consomme
3 cans wat er
2 c. mi l k
2 t bsp. f l our
Sal t & pepper
Fr ench br ead ( or I t al i an)
Mozzar el l a ( or Pr ovol one cheese
Mar gar i ne

Saut e oni ons i n mar gar i ne unt i l t r anspar ent . Add f l our and cook unt i l gol den.
Add consomme and wat er . Br i ng t o a boi l . Add sal t , pepper and mi l k and si mmer
f or 20 mi nut es. Sl i ce br ead, l i ght l y but t er ed on bot h si des and bake unt i l ver y
cr unchy. Top wi t h cheese and bake unt i l cheese i s mel t ed. Pl ace br ead i n bowl
and t op wi t h soup.

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964745 - - EMERALD SOUP

1 l g. oni on
2 boxes f r ozen br occol i
1/ 2 c. evapor at ed mi l k
1 sm. pkg. Mexi can Vel veet a cheese
3 t bsp. but t er
1 c. mi l k

Saut e f i nel y chopped oni ons i n but t er unt i l cl ear . Cook br occol i as di r ect ed.
Dr ai n, pl ace cooked br occol i and mi l k i n f ood pr ocessor or bl ender . Add t o
cheese and saut eed oni ons. Cook on medi umt o l ow heat f or 20 t o 30 mi nut es or
unt i l desi r ed consi st ency i s r eached. *Dr ops of hot sauce makes t hi s a f est i ve
hol i day di sh.

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964746 - - CORN SOUP

Thi s r eci pe won me f i r st pl ace many, many year s ago i n Hor i ma Cour i er Cont est .
2 cans cr eamcor n ( #2)
2 cans whol e cor n ( #2)
1 can cor n on cob
1 t sp. par sl ey
1/ 2 l b. t o 2 l bs. sal t meat
1 can t omat o past e ( or 1 1/ 2 cans
past e t o ever y 6 cans cr eamed & 6
cans whol e cor n)
2 med. oni ons
1 cooki ng spoon sugar
1 t sp. sal t
1 t sp. oni on t ops

Cut and pr e- boi l sal t meat . Then br own a l i t t l e i n a l i t t l e cooki ng oi l . Take
out and put asi de. Br own t omat o past e i n same cooki ng oi l unt i l dar k br own. I f
t her e i s t oo much oi l , t ake out some. Add chopped oni ons and si mmer a whi l e.
Then add sal t meat , cor n and r est of seasoni ngs. You may add bl ack pepper or
any ot her spi ce t hat you l i ke. To ever y can of cor n, add t wo cups of wat er .
Boi l f or about 1 hour , wat chi ng t hat you have enough wat er at al l t i me.

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6 r ed pot at oes
6 sweet pot at oes
3 car r ot s
1 pkg. cel er y
1 ( 16 oz. ) t omat o j ui ce
2 pkgs. mi xed veget abl es ( f r ozen)
2 sm. cans t omat o sauce
1 can cr eamof mushr oomsoup
Season wi t h gar l i c powder , oni on
powder , sal t and LA hot sauce
6 t ur ni ps
1 head cabbage
3 bel l pepper s
1/ 2 pkg. ver mi cel l i
3 l g. oni ons

Peel and chop i n l ar ge chunk al l r aw veget abl es. Put i ngr edi ent s i n l ar ge pot
( except ver mi cel l i ) . Fi l l t he pot wi t h wat er . Put i n seasoni ng, cook unt i l r aw
veget abl es ar e t ender . Add ver mi cel l i and cook unt i l ver mi cel l i i s t ender .
Tur n of f and l et st and. I f you want i t t hi cker , put i n one can t omat o past e.
I f you want meat , put i t i n at t he st ar t .

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964748 - - BOY SCOUT STEW

1 l b. hambur ger
1 sm. oni on
1 can veget abl e soup
1 can wat er

Br own oni on and hambur ger . St i r i n veget abl e soup and wat er . Cover and cook
on l ow i n ski l l et unt i l t hi ck. whi t e Oak Mower

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964749 - - OLD FASHI ONED POTATO SOUP

4 c. pot at oes, peel ed, di ced
1 qt . wat er
3 c. mi l k
2 t bsp. but t er
8 par sl ey spr i gs
1 1/ 4 t sp. sal t or mor e t o t ast e
Fr eshl y gr ound whi t e pepper t o t ast e

Pl ace t he pot at oes, cel er y, oni on and wat er i n a l ar ge saucepan and br i ng t o a
boi l . Reduce t he heat and si mmer unt i l t he veget abl es ar e sof t but not mushy,
about 30 mi nut es. Dr ai n or al l ow t he wat er t o r educe unt i l al most gone. Chop
par sl ey l eaves and r eser ve t he st ems. Add t he mi l k, but t er , par sl ey st ems, sal t
and whi t e pepper t o t ast e. Al l ow t he soup t o si mmer , uncover ed, f or t he f l avor s
t o bl end, 8 t o 10 mi nut es. Remove t he par sl ey st ems; t ast e f or sal t . St i r i n
t he chopped par sl ey l eaves. Ser ve wi t h cr i sp cr acker s or one of your best
homemade br eads.

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964750 - - CABBAGE AND BEEF SOUP

1 l b. l ean gr ound beef
1/ 2 t sp. gar l i c sal t
1/ 4 t sp. pepper
1 ( 16 oz. ) can ki dney beans, undr ai ned
1/ 2 med. head cabbage, chopped
1 ( 28 oz. ) can t omat oes, chopped &
l i qui d r eser ved
1 t omat o can wat er
Chopped f r esh par sl ey

I n a Dut ch oven, br own beef . Add al l r emai ni ng i ngr edi ent s except par sl ey;
br i ng t o a boi l . Reduce heat and si mmer , cover ed, f or 1 hour . Gar ni sh wi t h
par sl ey. I f cooki ng f or t wo; soup can be f r ozen i n ser vi ng si ze por t i ons t o
enj oy mont hs l at er .

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964751 - - CHUNKY BEET SOUP

3 bunches ( 1 1/ 2 l bs. each) beet s
1 gr een appl e, cor ed and chopped

Tr i mt ops f r ombeet s l eavi ng a 1 i nch pi ece of st em. Pl ace i n l ar ge saucepan
wi t h 2 quar t s col d wat er and sal t t o t ast e. Br i ng t o boi l ; r educe heat , cover
and si mmer about 30 mi nut es unt i l beet s ar e f or k t ender . Cool 10 mi nut es.
Dr ai n; r eser vi ng 6 cups beef l i qui d. Peel beet s and cut i nt o 1/ 2 i nch cubes.
I n l ar ge saucepan over medi umheat , cook oni on i n oi l unt i l l i ght l y br owned and
t ender , 10 mi nut es. Add cubed beet s, r eser ved beet l i qui d and appl es. Br i ng t o
boi l ; si mmer 3 t o 4 mi nut es unt i l appl es ar e t ender . To ser ve, l adl e soup i nt o
bowl s. Dol l op wi t h sour cr eam; gar ni sh wi t h appl e sl i ces.

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964752 - - MOCK TURTLE SOUP

4 qt s. wat er
1 c. vi negar
1 sm. can t omat o soup
1 bot t l e cat sup

3 l emons
8 car r ot s
1 mango
2 l g. oni ons
1 st al k cel er y

Add t o f i r st mi xt ur e. Cook f or 1 1/ 2 hour s: 3 t bsp. whol e mi xed spi ces i n
bag
1 t bsp. dr y must ar d
8 har d boi l ed eggs, chopped

Cook 1/ 2 hour l onger . Mi x 10 t abl espoons br own f l our t o smoot h past e and add
t o soup. Cook a l i t t l e l onger , r emove f r omheat and add 1 cup wi ne.

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1/ 2 oni on, chopped
1 t bsp. but t er
2 qt s. col d wat er
2 c. ( 1 l b. pkg. ) dr y l ent i l s
1 t o 2 cel er y st al ks wi t h l eaves,
chopped
2 t o 3 pot at oes, gr at ed
1 t sp. basi l
1 c. t omat oes
1 t sp. sal t

Br own oni on i n but t er . Add col d wat er and dr y l ent i l s. Br i ng t o a boi l , cover
and si mmer f or about 2 hour s. Add sever al sl i ced car r ot s, cel er y st al ks wi t h
l eaves, pot at oes, basi l , t omat oes and sal t . Cont i nue si mmer i ng wi t h cover on
unt i l veget abl es ar e t ender . Ser ve wi t h gr at ed cheese on t op i f desi r ed.

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2 c. dr i ed spl i t peas
1 hambone wi t h some meat l ef t on i t
1 l g. oni on, mi nced
3 st al ks cel er y, chopped f i ne
1 spr i g par sl ey
Bay l eaf

Soak 2 cups dr i ed spl i t peas i n 3 quar t s col d wat er over ni ght . Add hambone,
oni on, cel er y, par sl ey, bay l eaf and car r ot s. Heat t o boi l , cover and si mmer 4
t o 5 hour s, unt i l peas ar e t ender and l i qui d i s par t i al l y cooked down. Season
t o t ast e wi t h sal t and pepper . A f ew mi nut es bef or e ser vi ng, add 1 cup cr eam.
St i r i n wel l and heat t hr ough.

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964755 - - SPLI T PEA OR LENTI L SOUP

1/ 2 c. uncooked dr y spl i t peas or
l ent i l s
1 sm. oni on, t hi nl y sl i ced
1 sm. st al k cel er y, chopped
1/ 4 c. t omat o sauce
2 c. wat er

Wash and dr ai n spl i t peas or l ent i l s. Put al l i ngr edi ent s i n pan. Heat t o
boi l i ng. Cover and boi l gent l y about 30 mi nut es unt i l spl i t peas or l ent i l s ar e
t ender . Makes 2 ( 1 cup) ser vi ngs. Menu I dea: Ser ve wi t h or ange- gr ape f r ui t
sal ad, i ce cr eamand cake.

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964756 - - CREAMY POTATO SOUP

2 t sp. f at
1 c. wat er
1/ 2 t sp. sal t
1 t bsp. f l our
1 c. l owf at mi l k
1 t bsp. oni on, f i nel y chopped
1 c. i nst ant pot at o f l akes or 4 t bsp.
i nst ant pot at o gr anul es
1 t bsp. car r ot or cel er y t ops, chopped

Cook oni on i n f at unt i l t ender and l i ght l y br owned. St i r i n f l our and sal t
unt i l smoot h. Sl owl y st i r i n wat er . Cook and st i r over medi umheat unt i l
sl i ght l y t hi ckened. Remove f r omheat . Add mi l k. St i r i n pot at o f l akes or
gr anul es unt i l smoot h. Heat unt i l hot but not boi l i ng. Makes 2 ( 1 cup)
ser vi ngs. )

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964757 - - BEAN SOUP

2 c. mi xed dr y beans
10 c. wat er
2 cl oves gar l i c
1 l b. hamhocks

- - SUGGESTED VEGGI ES: - -

1/ 2 eggpl ant , cubed
3 med. beet s wi t h st ems, sl i ced
1 c. r ed cabbage, chopped
1 l g. pear

- - SPI CES: - -

3 bay l eaves
1 t sp. savor y l eaf
3 t sp. sal t ( adj ust t o t ast e)
Pepper t o t ast e
1/ 2 c. whi t e wi ne ( opt i onal )
4 whol e cl oves
1 1/ 2 t sp. cumi n
1/ 4 c. sweet must ar d

Let beans soak over ni ght i n t wi ce t he vol ume of wat er . Dr ai n and r i nse. Saut e
1/ 2 of t he hamhocks wi t h gar l i c, oni on and a bi t of ol i ve oi l . Then, i n l ar ge
pot , si mmer t oget her beans, wat er , saut eed mi xt ur e, bay l eaves, cl oves and
r emai ni ng hamhocks f or 1/ 2 hour . St eamcar r ot s and beet s unt i l par t i al l y
t ender . Pr epar e veget abl es, add t o beans wi t h t he spi ces, br i ng t o a boi l .
Si mmer f or 1 hour or unt i l veget abl es ar e t ender . Adj ust sal t and pepper t o
t ast e. To ser ve: Ser ve wi t h hot cor n br ead.

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964759 - - ROSE' S CORN CHOWDER

1 ( 2 i nch) sq. bacon
1 can cr eamcor n
1/ 4 t sp. pepper ( whi t e)
1/ 2 t sp. dr i ed t hyme or 1 t bsp. f r esh
1 c. mi l k, evapor at ed mi l k or l i ght
cr eam
Papr i ka

Di ce bacon, f r y sl owl y i n bi g pot . Remove, dr ai n, r eser ve. Saut e oni on i n
dr i ppi ngs. Add pot at oes, br ot h, pepper and t hyme. Si mmer , cover ed f or about 30
mi nut es, unt i l pot at oes ar e done. St i r i n cor n and mi l k, beat t hr ough. Tast e
f or seasoni ng. Ser ve - spr i nkl e wi t h papr i ka and bacon.

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964760 - - HOT & SOUR SOUP

6 dr i ed Chi nese mushr ooms
1 l b. f r esh t of u
1 sm. can sl i ced bamboo shoot s
1/ 2 l b. bonel ess por k, sl i ced t hi nl y
2 t sp. soy sauce
1/ 4 t sp. gr ound whi t e pepper
3 t bsp. Chi nese bl ack vi negar
3 t bsp. wat er
1 egg, l i ght l y beat en
Boui l l on gr anul es t o season

Pr epar e ahead: I n smal l bowl cover mushr ooms wi t h 1/ 2 cup of hot wat er , soak
30 mi nut es. Di scar d wat er . Cut away t ough st ems and di scar d. Thi nl y sl i ce
mushr oomcaps. Dr ai n bamboo shoot s and t of u, and r i nse i n col d wat er . Sl i ce
i nt o st r i ps. Combi ne i n heavy saucepan t he st ock, soy sauce, mushr ooms, bamboo
shoot s. Br i ng t o boi l over hi gh heat . I mmedi at el y r educe heat t o l ow, cover
pan and si mmer 3 mi nut es. Dr op i n t of u, pepper and vi negar . Br i ng t o boi l
agai n. Add por k and boi l agai n. Mi x cor nst ar ch wi t h wat er and pour i nt o soup.
St i r unt i l soup begi ns t o t hi cken, t hen sl owl y pour i n egg, st i r r i ng al l t he
whi l e. Remove f r omheat , adj ust seasoni ng wi t h boui l l on, vi negar and pepper .

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964761 - - VEGETABLE SOUP WI TH SAUERKRAUT

2 t bsp. but t er
1 l b. l ean beef , cut i nt o 1 i nch cubes
1/ 2 l b. l ean por k i n cubes
2 qt . beef st ock, can use beef cubes
1 ( 16 oz. ) can t omat oes, chopped wi t h
l i qui d
1 ( 16 oz. ) can sauer kr aut
1/ 2 c. chopped oni ons
1 1/ 2 c. chopped cel er y
1 bay l eaf
2 t sp. sal t
1/ 4 t sp. pepper
1/ 4 t sp. t hyme
2 t bsp. packed br own sugar

I n a l ar ge ket t l e, mel t but t er , br own t he beef and por k. Add beef st ock,
t omat oes and t hei r l i qui d, undr ai ned sauer kr aut , oni ons, cel er y, car r ot s,
par sl ey, bay l eaf , sal t , pepper , mar j or amand t hyme. Br i ng t o boi l , r educe heat
and si mmer , cover ed f or 2 hour s or unt i l meat i s t ender . St i r i n br own sugar ,
si mmer cover ed an addi t i onal 15 mi nut es. Makes 2 quar t s.

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964762 - - BOEUF BOURGUI GNON

3 l bs. good beef chuck, cut f or st ew
3 t bsp. f l our
1 1/ 2 t sp. sal t
1/ 2 t sp. pepper
1 c. ( can) condensed beef br ot h,
undi l ut ed
1 c. dr y r ed wi ne
1/ 2 l b. sl i ced mushr ooms or 4 oz.
canned mushr ooms
1 can or j ar sm. whi t e oni ons

Br own i n l ar ge ski l l et beef i n 1 t abl espoon oi l . Spr i nkl e f l our over beef wi t h
sal t and pepper and t hyme. Cook f l our some ( 2 mi nut es sl owl y) . Then pour over
br ot h and wi ne. Af t er 2 hour s of baki ng i n 325 degr ee oven, t i ght l y cover ed,
add mushr ooms and oni on. Cook 1 hour mor e. Al ways t i ght l y cover ed. Yummy!
Can f r eeze.

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964764 - - MI RACLE SOUP

6 l g. oni ons
2 gr een pepper s
2 qt s. t omat oes
1 l g. head of cabbage
1 l g. bunch of cel er y
Boui l l on cubes ( beef or chi cken)
1 t sp. Mr s. Dash
Sal t t o t ast e

Mi x veget abl es and cook unt i l t ender . Add boui l l on cubes and Mr s. Dash and
sal t . Cook unt i l br ot h t hi ckens.

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2 t bsp. but t er
1 1/ 2 t o 2 c. wat er
1 can cr eamof chi cken soup
3 c. mi l k
1/ 2 t sp. sal t
Bl ack pepper

Mel t but t er i n saucepan over l ow heat . Add oni on and cook unt i l sof t , but not
br own. Add pot at oes and wat er . Cover and br i ng t o a boi l . Cook unt i l t ender ,
10 t o 15 mi nut es. St i r i n cr eamof chi cken soup, mi l k and seasoni ngs. Bl end
wel l . Si mmer unt i l heat ed t hr ough. Ser ve wi t h gr at ed cheese.

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4 cans t omat o soup
1 sm. bag car r ot s
1 st al k cel er y
1/ 2 head cabbage
1 l g. oni on
1 l b. gr ound beef

Br own gr ound beef . Add veget abl es and soup. Add 4 cans of wat er . Cook 4
hour s.

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1 c. mar gar i ne
1 c. di ced oni ons
4 c. chopped br occol i
1 c. f l our
2 c. war mmi l k
2 c. gr at ed cheese

Saut e oni ons, cel er y and br occol i i n mar gar i ne; add f l our and si mmer unt i l
veget abl es ar e cr i sp. Add chi cken st ock and mi l k. Add seasoni ngs and gr at ed
cheese and st i r unt i l cheese i s mel t ed. Makes 25 ser vi ngs.

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2 t sp. ol eo
2 c. t hi nl y sl i ced oni ons
1 t sp. f l our
3 c. beef br ot h ( canned)
4 sl i ces Fr ench br ead, l i ght l y t oast ed
1/ 2 c. Swi ss cheese, gr at ed
1/ 2 c. Par mesan cheese, gr at ed

Mel t mar gar i ne i n saucepan. Br own oni ons, add f l our and cont i nue t o cook.
St i r i n br ot h and br i ng t o boi l . Reduce heat and si mmer f or 15 mi nut es.
Pr eheat br oi l er . Di vi de soup i nt o oven pr oof bowl s. Top each wi t h t wo sl i ces
of br ead. Spr i nkl e wi t h cheese and br own under br oi l er .

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964769 - - HOT AND HEARTY CHOWDER

2/ 3 c. shor t eni ng
2 1/ 2 c. cel er y, di ced
1 1/ 4 c. oni ons, chopped
2 1/ 2 c. pot at oes, di ced
1 ( # 10) can cr eamst yl e cor n
2 1/ 2 qt s. mi l k
1 ( # 5) can t omat o soup
Sal t , pepper as needed
1 t bsp. chi cken base

Mel t shor t eni ng and cook oni ons and cel er y unt i l t ender . Put i n pot at oes and
wat er and cook unt i l t ender . Put i n cor n and sal t . Br i ng t o boi l . Add t omat o
soup and chi cken base. Season. Heat , but do not br i ng t o a boi l . Ser ves 50.

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964770 - - BEEF BARLEY SOUP

10 c. wat er
2 c. qui ck cooki ng bar l ey
6 c. beef br ot h
Peas, car r ot s and oni ons
2 eggs
1/ 2 c. packaged seasoned br ead cr umbs
1. 5 oz. packet meat l oaf seasoni ng

Br i ng wat er , bar l ey, beef br ot h t o a boi l , r educe heat t o medi um, cover and
si mmer 10 mi nut es or unt i l bar l ey i s al most t ender . Meanwhi l e i n medi umsi zed
bowl mi x gr ound beef , eggs, seasoned br ead cr umbs and meat l oaf seasoni ng. Mi x
unt i l wel l bl ended. Dr op meat mi xt ur e i nt o soup. Si mmer cover ed 5 t o 7 mi nut es
l onger unt i l meat l oses i t s pi nk col or . Ski many f oamf r omt op of soup. Add
peas, car r ot s and oni ons as desi r ed.

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964771 - - SPEEDY VEGETABLE SOUP

1 l b. gr ound beef
2 t bsp. f at
8 c. wat er
1 envel ope oni on soup mi x
1 c. car r ot s chopped
1/ 2 c. cel er y chopped
1/ 2 c. pot at oes, cut up
1/ 2 c. cabbage ( opt i onal )
Sal t and pepper , t o t ast e

Br own meat i n f at , add wat er and soup mi x. Cover and br i ng t o boi l . Reduce
heat and cook 30 mi nut es. Add r emai ni ng i ngr edi ent s, i ncr ease heat unt i l soup
comes t o a boi l . Tur n t o l ow and cook 1/ 2 hour or unt i l veget abl es ar e done.

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964772 - - HEAVENLY HASH

1 ( No. 2) can cr ushed pi neappl e
( dr ai ned)
1 ( No. 11) can mandar i n or anges
( dr ai ned)
1 c. coconut
2 c. mi ni at ur e mar shmal l ows
1/ 2 c. gr at ed wal nut meat s

Mi x t oget her wi t h sour cr eamor Cool Whi p. Cool i n r ef r i ger at or f or 2 hour s.
Ser ve i n l et t uce cups. Ser ves 4 t o 6.

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4 cans cr eamof pot at o soup
4 cans canned mi l k
4 cans whol e cor n
1 pkg. bacon
2 t bsp. but t er
1 oni on, chopped
Sal t , pi nch
1/ 8 t sp. pepper
1/ 2 t sp. par sl ey

Pour al l cans i nt o l ar ge soup pot . Cook bacon and chop i nt o smal l pi eces add
t o soup mi xt ur e. Saut e' oni on and i f f r esh par sl ey i n but t er unt i l sof t . Add
t o soup mi xt ur e. Add sal t and pepper . Si mmer on t op of st ove f or 1 hour .

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6 c. wat er
1 1/ 2 c. spl i t peas, washed
3 f r esh car r ot s, sl i ced
2 t sp. sal t
1 bay l eaf

Br i ng peas t o a boi l f or 3 mi nut es, r educe heat and si mmer unt i l t ender , 45 t o
50 mi nut es. Add veget abl es and si mmer unt i l t ender , 15 t o 25 mi nut es. Add
wat er as needed. Remove bay l eaf . Pur ee t o t hi cken t he soup. The chi l dr en
l ove i t !

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964775 - - CLAM AND CORN CHOWDER

2 t bsp. but t er
2 cans chopped cl ams
1 c. mi l k
1/ 4 t sp. l i qui d hot pepper seasoni ng
1 ( 8 oz. ) bot t l e cl amj ui ce
1 can cr eamst yl e cor n
8 sl i ces bacon, cooked, cr i sp and
cr umbl ed

Mel t but t er , saut e' oni on. Add r emai ni ng i ngr edi ent s. Cook 10 mi nut es.

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964776 - - PEANUT BUTTER SOUP

3 t bsp. but t er
3 t bsp. f l our
1/ 8 t sp. sal t
1 c. mi l k
1/ 2 c. peanut but t er
1 c. or 10 3/ 4 oz. can chi cken br ot h
pl us wat er t o make 2 cups.

Mel t but t er i n 2 quar t saucepan. Add cel er y and oni on. Saut e 5 mi nut es.
Bl end i n f l our and sal t . Cook unt i l smoot h, st i r r i ng const ant l y. Remove f r om
heat . Gr adual l y add mi l k, cook over medi umheat , keep st i r r i ng unt i l t hi ckened.
Boi l and st i r 1 mi nut e. Add peanut but t er , st i r unt i l bl ended, st i r i n br ot h,
heat t o ser vi ng t emper at ur e ( do not boi l ) . Yi el d 4 cups.

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964777 - - ASPARAGUS SOUP

2 l b. aspar agus, di agonal l y sl i ced
i nt o 1 i nch pi eces
3 l eeks, sl i ced
4 gr een oni on, sl i ced
1 r ed pot at o, chopped smal l
3 t bsp. but t er
4 c. wat er
1 beef or chi cken boui l l on cube
1 c. cr eam
2 t bsp. t ar r agon
2 t bsp. basi l
1 cl ove gar l i c, pr essed
1 t bsp. soy sauce

Saut e veget abl es i n but t er f or 5 mi nut es. Add wat er and boui l l on cube; si mmer
5 mi nut es. Add r emai ni ng i ngr edi ent s and si mmer 10 mi nut es mor e. Ser ve.
Ser ves 4.

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964778 - - APPLE SOUP

16 appl es, cor ed and chopped
5 c. wat er
1/ 2 t bsp. l emon peel , gr at ed
1 i nch ci nnamon, wr apped i n cheese
cl ot h
1/ 4 c. mapl e syr up
1 t bsp. ar r owr oot
1/ 2 c. sour cr eam

Si mmer appl es, wat er , l emon peel , ci nnamon, and mapl e syr up unt i l appl es ar e
t ender , about 20 mi nut es; r emove ci nnamon. Pur ee soup i n bl ender ; r et ur n t o
saucepan. Remove about a cup of l i qui d and combi ne i t wi t h ar r owr oot . When
t hi ckened, r et ur n t o soup. St i r i n l emon j ui ce, and wi ne. Heat t hr ough. Ser ve
wi t h a spoonf ul of sour cr eamon each bowl . Ser ves 6.

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1 med. car r ot gr at ed
2 med. st al ks cel er y, sl i ced
3 t bsp. f l our
1 t sp. sal t
1/ 4 t sp. pepper
1 1/ 2 c. cooked wi l d r i ce
1 c. wat er
1 can ( 10 3/ 4 oz. ) chi cken br ot h,
condensed
1 c. hal f and hal f or mi l k
1/ 4 c. sni pped par sl ey, opt .

Cook and st i r cel er y, car r ot , oni on i n mar gar i ne i n saucepan unt i l cel er y i s
t ender , about 15 mi nut es. St i r i n f l our , sal t , pepper . St i r i n wi l d r i ce,
wat er and br ot h. Heat t o boi l i ng; r educe heat . Cover and si mmer 15 mi nut es
st i r r i ng occasi onal l y. St i r i n r emai ni ng i ngr edi ent s. Heat unt i l hot ( do not
boi l ) 5 ser vi ngs.

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964780 - - BERRI ES AND CHERRI ES ROSE'

1 envel ope unf l avor ed gel at i n
2 t bsp. sugar
3/ 4 c. boi l i ng wat er
1 1/ 2 c. r ose' wi ne
1/ 2 c. r aspber r i es and hal ved
st r awber r i es
1 c. pi t t ed sweet cher r i es

I n medi umbowl mi x gel at i n and sugar . Add boi l i ng wat er and st i r unt i l gel at i n
di ssol ves compl et el y t hen st i r i n wi ne. Ref r i ger at e st i r r i ng occasi onal l y unt i l
mi xt ur e begi ns t o t hi cken and become syr upy. Fol d i n ber r i es and cher r i es.
Pour i nt o a 4 cup mol d or 6 3/ 4 cup i ndi vi dual mol ds. Ref r i ger at e unt i l f i r m3
or 4 hour s. Ser ve wi t h whi pped cr eam. Fr ai che i n pot pour r i sect i on.

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964781 - - MI NESTRONE SALAD

1 ( 8 oz. ) pkg. el bow macar oni , cooked
and dr ai ned
3 med. car r ot s, shr edded
1 ( 16 oz. ) can of navy beans, dr ai ned
1 1/ 2 c. chopped cel er y
1/ 4 c. chopped f r esh par sl ey
3/ 4 c. mayonnai se
1/ 2 c. veget abl e oi l
2 t bsp. ci der vi negar
1/ 2 t sp. seasoni ng sal t
1/ 4 t sp. cayenne
Romai ne l et t uce t omat o sl i ces

Combi ne macar oni , navy beans, veget abl es; st i r wel l . Combi ne mayonnai se and
next f our i ngr edi ent s. St i r wel l t o mi x. Pour over macar oni mi xt ur e. Mi x wel l
t o coat . Cover and chi l l . Li ne sal ad bowl wi t h Romai ne l eaves. Spoon sal ad
i nt o bowl . Ar r ange t omat o sl i ces on t op. Makes 8 ser vi ngs.

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964782 - - PSEUDO - GAZPACHO

4 l g. t omat oes
3 l g. cucumber s
4 st al ks of cel er y hear t s
1 l g. whi t e oni on
3 l g. gr een bel l pepper s
4 sl i ces of whol e wheat br ead ( or any
t ype br ead)
Wi ne vi negar
Ol i ve oi l
Pepper ( f r oma gr i nder )
2 ( 32 oz. ) bot t l es of Mr . & Mr s. ' T'

Pl ace t he t omat oes i n boi l i ng wat er a coupl e of mi nut es and peel t he ski ns.
Cut pepper s i n hal f . Peel cucumber s and oni on and cut t he veget abl es i nt o
pi eces sui t abl e f or your bl ender or f ood pr ocessor . Chop t he veget abl es f i ne.
Pl ace i n a bowl . Cut t he cr ust s f r omt he br ead and t ear i nt o smal l pi eces. Put
t hemand a l i t t l e of t he Bl oody Mar y mi x i nt o t he bl ender and pur ee. Add t hi s
mi xt ur e t o t he veget abl es. Add 4 t abl espoons each of wi ne, vi negar and ol i ve
oi l and st i r t hor oughl y. Sal t and pepper t o t ast e. Add a cr ushed and chopped
gar l i c cl ove and t ast e t he soup, addi ng mor e gar l i c i f desi r ed. Add Tabasco
sauce, 1 dr op at a t i me, and t ast e af t er each addi t i on. Bei ng car ef ul not t o
over do i t . Put i nt o r ef r i ger at or over ni ght . Thi s soup i s best when ser ved ver y
col d. A t r adi t i onal accompani ment of t hi s t ype of soup i s har d- boi l ed eggs.
Any l ef t over s may be f r ozen. Ser ves 6 t o 8.

28 oz. t omat o, cr ushed or pur ee
Add sal t and pepper t o t ast e. Br i ng t o boi l , l ower heat , cover and si mmer 1
hour . Cook 1 cup bowt i e noodl es ( or macar oni ) . Add t o sausage mi xt ur e.
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964784 - - EASTERN SHORE CLAM CHOWDER
Cel er y sal t
Gar l i c
Tabasco sauce
Ri char d Spi cy Bl oody Mar y mi x
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3 l b. I t al i an sweet sausage, ski nned &
cut 1 i nch pi eces
1 oni on, di ced
2 gr een pepper s, di ced

Cook sausage and r emove f r ompan, keep hot . Cook pepper s and oni ons unt i l
sof t . Add sausage t o pepper s and oni ons. Add: 4 c. chi cken br ot h ( can use
chi cken
boui l l on)
1 cl ove gar l i c ( gar l i c powder )
2 t bsp. par sl ey, dr i ed or f r esh
2 t bsp. basi l , cr umbl ed or di ced

3 st r i ps bacon or sm. amt . of ham
6 med. pot at oes, peel ed & di ced
1 t bsp. gr een pepper , chopped
2 sm. t omat oes, cut up
3 c. wat er
1 bay l eaf
1 t sp. sal t
1 cl ove gar l i c, chopped
6 sm. pepper cor ns
1 pi nch cayenne pepper
2 c. dr y bl ack beans
2 t sp. sal t
1 can ( 6 oz. ) t omat o past e
Opt i onal t oppi ngs: t hi nl y sl i ced
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2 c. chi cken br ot h ( 1 can)
1 1/ 2 c. chopped cl ams
1 t sp. t hyme
1 t sp. basi l
2 t bsp. whi t e wi ne

Cut bacon i nt o st r i ps, saut e t hemi n 2 quar t saucepan. Add oni on, cel er y and
gr een pepper , smal l amount of t omat o chunks, saut e unt i l t r anspar ent . Add
wat er , pot at oes, bay l eaf and sal t . Br i ng t o boi l , cover and r educe heat t o
l ow. When pot at oes ar e t ender , add cl ams wi t h l i qui d, t hyme, basi l , gar l i c and
cayenne. Si mmer about 5 mi nut es. Add wi ne and ser ve gar ni shed wi t h f r esh
par sl ey.

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2 qt s. wat er
1/ 2 l b. l ean por k cubes
r adi shes, f i nel y shr edded cabbage,
mi nced
f r esh chi l i pepper s & sour cr eam

Ri nse beans. I n a Dut ch oven, combi ne beans and wat er . Br i ng t o a boi l .
Reduce heat ; cover and si mmer unt i l beans wr i nkl e and cr ack, about 1 1/ 2 hour s.
Add oni on, por k, sal t , gar l i c and or egano. Si mmer , cover ed, 1 1/ 2 t o 2 hour s or
unt i l beans and por k ar e t ender .

6 c. br occol i
1/ 2 c. f l our
2 c. mi l k
2 eggs
2 c. or 1 pt . hal f and hal f
Cook br ot h and veget abl es on medi umhi gh i n l ar ge pot 15- 20 mi nut es; r educe
heat . I n separ at e pot , mel t but t er . Add f l our . Cook unt i l bubbl y on medi um-
hi gh. Add mi l k; boi l . Mi x eggs and hal f and hal f , t hen add t o mi l k- f l our
mi xt ur e. St i r unt i l ver y, ver y t hi ck. Add t o veget abl es. Cool medi um- l ow f or
5 mi nut es. Add r egul ar mi l k, i t t oo t hi ck.

Fol l ow di r ect i ons on box of Kona Coast cl amchowder mi x, except cl amj ui ce, can
be pur chased at Smi t h' s, i n t he meat depar t ment . Af t er mi x has si mmer ed, add
cheese unt i l mel t ed. Add Wor cest er shi r e sauce and chi cken boui l l on and sal t and
pepper and gar l i c; al l ow t o si mmer f or 30 mi nut es. Put al l veget abl es i n a
st eamer unt i l t ender . Add t o soup and ser ve.
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964788 - - DI LLED POTATO SOUP


- - - - - - - - - - - - - - - - - - - - - - - -

1 box Kona Coast Cl amchowder mi x
2 t bsp. Schi l l i ng soup gr eens
1/ 2 l b. Amer i can cheese ( yel l ow)
1 t bsp. chi cken boui l l on
1 sl i ced car r ot
1 oni on, chopped
3 pot at oes, peel ed & quar t er ed
1 c. br occol i
2 gl oves gar l i c, mi nced

4 c. r aw pot at oes, cubed 1/ 4"
1 c. l i ght cr eamor mi l k
1 l g. car r ot , chopped
2 t bsp. chopped f r esh di l l
1 ( 16 oz. ) can whol e ker nel cor n
Opt i onal : 1 c. gr at ed Cheddar cheese

Mel t but t er i n l ar ge pan. Add oni on, pot at o and car r ot . Cover and cook over
ver y l ow heat 5- 10 mi nut es. Add br ot h, sal t and pepper t o t ast e. Si mmer unt i l
veget abl es ar e t ender . Remove f r omheat . Pur ee 1/ 2 of mi xt ur e or bl ender or
f ood pr ocessor . Ret ur n pur ee t o r eser ve mi xt ur e i n pan and st i r i n cr eam. Add
cor n; r et ur n t o heat i f necessar y. DO NOT BOI L! Ser ve gar ni shed wi t h cheese,
i f desi r ed. Not e: I f di l l i s not avai l abl e; t he soup' s gr eat wi t hout i t ! .

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964789 - - I TALI AN SOUP

1/ 2 t sp. dr i ed basi l l eaves
1 med. yel l ow summer squash, sl i ced
1/ 2 c. gr at ed Par mesan cheese

1/ 4 l b. sal t por k, f i nel y di ced
1 ( 16 oz. ) can t omat oes, undr ai ned
1 c. shr edded cabbage
1 ( 10 oz. ) pkg. f r ozen chopped spi nach
1/ 2 t sp. pepper
Saut e por k i n l ar ge Dut ch oven unt i l cr i sp; dr ai n. Br own gr ound beef . Add
r emai ni ng i ngr edi ent s except macar oni and Par mesan. Br i ng t o a boi l ; cover ,
r educe heat and si mmer one hour . St i r occasi onal l y. Add macar oni ; si mmer 10
mi nut es. Spr i nkl e each ser vi ng wi t h Par mesan cheese. Yi el d: 18 cups.

1 l b. bul k I t al i an sausage
1 1/ 2 c. wat er
1 ( 10 1/ 2 oz. ) can condensed beef
br ot h

Cook and st i r sausage and oni ons i n a 3 quar t saucepan unt i l sausage i s l i ght
br own; dr ai n. St i r i n r emai ni ng i ngr edi ent s except cheese; br eak up t omat oes
wi t h f or k. Heat t o boi l i ng; r educe heat , si mmer unt i l zucchi ni i s t ender , about
5 mi nut es. Ser ve wi t h cheese.

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2 1/ 2 qt s. wat er ( +/ - )
1 ( 15 oz. ) can r ed ki dney beans,
undr ai ned
1 ( 15 oz. ) can whi t e ki dney beans
3/ 4 c. uncooked t i ny macar oni
1 c. chopped gr een oni ons
1 t sp. basi l
1 l b. gr ound beef ( opt i onal )

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964791 - - MULLI GATAWNY SOUP

1 l g. st ewi ng hen or f r yer - chi cken,
cut i n pi eces
1 qt . col d wat er
1 t bsp. dr i ed par sl ey
1 t bsp. sal t ( opt i onal )
1- 2 t sp. cur r y powder
Cayenne pepper t o t ast e
I n l ar ge soup pot or ket t l e, combi ne f i r st 8 i ngr edi ent s; cover and si mmer
appr oxi mat el y 45 mi nut es ( unt i l chi cken i s t ender ) . Remove chi cken, i f needed,
t o det er mi ne t he need f or mor e wat er . You' l l need at l east a quar t . Di scar d
ski n and bones; cut meat i nt o smal l chunks. I n anot her l ar ge pot , heat oi l
over medi umheat and add next 7 i ngr edi ent s; si mmer i ng unt i l t ender . Remove
f r omheat and st i r i n f l our . St i r i n br ot h, chi cken and t omat oes ( wi t h j ui ce)
and cayenne pepper . Boi l , r educe heat ; cover and si mmer about 1 hour . Ser ves
8- 10. Spr i nkl e wi t h cr out ons, i f desi r ed. Thi s makes a wonder f ul wi nt er t i me
di nner ! Var i at i on: Add sausage br at s wi t h t he chi cken.
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2- 3 cans cl ams
3/ 4 c. f l our
1/ 2 t sp. sal t
Pepper t o t ast e

Dr ai n j ui ce f r omcl ams. Put j ui ce i n pot wi t h veget abl es. Add wat er unt i l
bar el y cover s veget abl es; si mmer on medi umheat unt i l bar el y t ender . I n
separ at e pan, mel t but t er . Add f l our , st i r r i ng const ant l y, unt i l smoot h. Add
hal f and hal f ; st i r wi t h wi r e whi p unt i l t hi ck and smoot h. Put al l t oget her .
Add sal t , pepper and vi negar af t er heat ed t hr ough.
1 bay l eaf
1/ 8 t sp. nut meg
1/ 8 t sp. gr ound cl oves
2 t bsp. ol i ve oi l ( or chi cken br ot h)
1 med. car r ot , chopped
1 gr een bel l pepper , chopped
1 med. appl e, par ed, cor ed & chopped
1/ 3 c. f l our ( opt i onal )
1 ( 14 oz. ) can st ewed t omat oes

1 c. oni ons, f i nel y di ced
1 c. cel er y, f i nel y di ced
2 t bsp. wi ne vi negar

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964793 - - POTATO CHEESE SOUP

2 t bsp. f l our
1/ 2 t sp. sal t
Dash pepper
2 c. mi l k
1 c. di ced cooked pot at oes
Mel t mar gar i ne i n a saucepan over l ow heat . Bl end i n f l our , sal t and pepper .
Add mi l k gr adual l y. Cook, st i r r i ng const ant l y, unt i l mi xt ur e t hi ckens and
bubbl es. Add pot at oes, oni on and cheese. Heat over l ow heat unt i l cheese i s
mel t ed. ( DO NOT BOI L. ) Makes 4 ser vi ngs. Reci pe may be doubl ed.

- - - - - - - - - - - - - - - - - - - - - - - -
1/ 2 t sp. sal t
2 t bsp. sher r y ( opt i onal )
Mi nced par sl ey or chi ves
Var i at i ons: 1/ 3 c. mi nced ham, 1/ 3
9 sl i ces t hi ck bacon, di ced
1 can cr eamof mushr oomsoup
1 c. uncooked wi l d r i ce
1 c. gr at ed Amer i can cheese


2 t bsp. but t er
1 t bsp. mi nced oni on
1/ 4 c. f l our
2 c. cooked wi l d r i ce
c. f i nel y gr at ed car r ot s, 3 t bsp.
sl i ver ed al monds

Mel t but t er i n saucepan. Saut e oni ons unt i l t ender . Bl end i n f l our ; gr adual l y
add br ot h. Cook, st i r r i ng const ant l y, unt i l mi xt ur e t hi ckens sl i ght l y. St i r i n
r i ce and sal t . Si mmer 5 mi nut es. Bl end i n hal f and hal f and sher r y ( and any
var i at i ons) . Heat t o ser vi ng t emper at ur e. Gar ni sh wi t h par sl ey or chi ves.
Makes 6- 7 cups.

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964795 - - WI LD RI CE & CHEESE SOUP

1 med. oni on, di ced
2 pt s. hal f and hal f

Cook wi l d r i ce unt i l t ender . Fr y bacon unt i l cr i spy; add oni on and cook unt i l
t ender . Dr ai n excess gr ease. Combi ne cooked r i ce, bacon, oni on, soups, and
hal f and hal f ; si mmer unt i l t hi ck. J ust bef or e ser vi ng, add gr at ed cheese and
st i r unt i l mel t ed. Gar ni sh wi t h cr out ons, i f desi r ed.

- - - - - - - - - - - - - - - - - - - - - - - -


2 r i bs cel er y, chopped
1 c. unsal t ed chi cken br ot h
2 c. ski mmi l k
I n a l ar ge saucepan, pl ace br occol i , cel er y, oni on and br ot h. Br i ng t o a boi l ,
cover and si mmer 8 mi nut es unt i l veget abl es ar e t ender . I n medi umbowl combi ne
mi l k, cor nst ar ch, sal t , pepper and t hyme. Add mi l k mi xt ur e t o veget abl e mi xt ur e
and cook unt i l soup i s sl i ght l y t hi ckened and j ust begi ns t o boi l ( about 4 - 5
mi nut es) , st i r r i ng const ant l y. Remove f r omheat and add cheese, st i r r i ng unt i l
mel t ed.
- - - - - - - - - - - - - - - - - - - - - - - -
964798 - - RED ROOT SOUP

6 shal l ot s, peel ed & chopped
Combi ne f i r st 6 i ngr edi ent s i n a l ar ge ket t l e. Add chi cken br ot h and wat er and
cook f or 20 t o 25 mi nut es or unt i l veget abl es ar e t ender . Bl end l i ght l y unt i l
veget abl es ar e j ust mi nced but not smoot h. At t hi s poi nt t he mi xt ur e can be
r ef r i ger at ed or f r ozen. When r eady t o ser ve, add ski mmi l k and cur r y powder and
heat . Cr ot on Fal l s, NY
1 1/ 2 c. br occol i , chopped OR
1 ( 10 oz. ) pkg. f r ozen chopped
br occol i
1 oni on, chopped
1/ 4 t sp. sal t
1/ 8 t sp. pepper
1/ 8 t sp. gr ound t hyme
1 oz. Swi ss cheese, shr edded ( about
1/ 4 c. )

2 beet s, peel ed & chopped
2 pot at oes, peel ed & chopped
4 l eeks, chopped
1 c. par sl ey, chopped
2 c. wat er
2 c. ski mmi l k
1/ 2 t sp. cur r y powder

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964799 - - SENATE BEAN SOUP

1 1/ 2 c. Gr eat Nor t her n beans
Soak beans over ni ght or br i ng t o boi l and boi l 2 mi nut es, l et st and 1 hour .
Dr ai n beans and measur e l i qui d. Add wat er t o make 2 quar t s. Put i n ket t l e wi t h
beans and hamhock. Cover and si mmer 2 hour s. Add pot at o, oni on, cel er y and
gar l i c. Si mmer 1 hour . Remove hamhock and cut up meat . Remove 1 cup beans
and some l i qui d and pur ee i n bl ender . Ret ur n meat and pur eed beans t o soup.
Heat , season t o t ast e. Makes 6 l ar ge ser vi ngs. Aber deen, NC
- - - - - - - - - - - - - - - - - - - - - - - -
964800 - - MOM' S VEGETABLE SOUP

Cut hal f meat f r ombone and br own i n hot f at . Add r emai ni ng meat and bone t o
col d wat er . Add br owned meat , oni on and sal t . Cook sl owl y f or 2 hour s. Cool
af t er r emovi ng bones, ski mf at of f ; when i t i s sol i d. Reheat and add
veget abl es; cont i nue t o cook 1 hour . Ser ves 8 t o 10. Cook i n l ar ge heavy pan,
Dut ch oven, et c. Pur dys, NY
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1/ 2 c. l i ght cr eam( opt i onal ) I don' t
1 1/ 2 t sp. sal t
1/ 4 t sp. par sl ey f l akes
1 smoked hamhock
1 med. pot at o, di ced f i ne
1 oni on, sl i ced f i ne
1/ 2 c. cel er y, di ced

3 t o 4 l b. beef bone
1 t sp. sal t
1/ 2 c. r i ce or bar l ey
1 sm. oni on, cut up
2 c. peel ed t omat oes
1 c. gr een beans, cut

4 med. pot at oes, cut i n chunks
1/ 8 l b. mar gar i ne ( 1/ 4 c. )
2 ( 2 c. cans) cr eamst yl e cor n
1 qt . mi l k ( 4 c. )
usual l y have any
1/ 8 t sp. pepper
1/ 8 t sp. t hyme

Fr y oni ons i n 2 t abl espoons of mar gar i ne unt i l br owned. Cook pot at oes, cubed,
f or 15 mi nut es. Use 1/ 2 cup pot at o wat er t o r i nse cor ns' cans. War mmi l k and
cr eami n a l ar ge pan and add pot at oes, oni ons, cor n and 1/ 4 cup mar gar i ne, her bs
and sal t and pepper . Heat unt i l pi pi ng hot , do not boi l . Set asi de t o cool .
Reheat and ser ve. I t ' s bet t er ser ved next day. I may i ncr ease her bs t o 1/ 4
t easpoon. Pur dys, NY
1 smoked hambone
1 oni on, chopped

- - - - - - - - - - - - - - - - - - - - - - - -
t omat oes ( br eak up & spoon)
1 t sp. sal t
1/ 2 t sp. basi l

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964802 - - CHEF' S RECI PE SPLI T PEA SOUP

1 l b. gr een spl i t peas
1 l b. car r ot s, chopped
2 qt s. boi l i ng wat er
Her bs, as desi r ed

Ri nse hambone, add wi t h oni on and car r ot t o boi l i ng wat er . Ri nse spl i t peas,
dr ai n and add. Boi l moder at el y f or 2 1/ 2 hour s. Mor e wat er may be added whi l e
cooki ng, i f necessar y. Remove hambone. St r ai n, i f necessar y. Ser ve ver y hot .
Pur dys, NY

964803 - - PASTA & FAGI OLI SOUP

1 cl ove gar l i c, f i nel y mi nced
2 st al ks cel er y, sl i ced
Saut e i n 2 t abl espoons ol i ve oi l
1 ( 28 oz. ) can I t al i an peel ed
1 ( t omat o) can of wat er
1 t bsp. par sl ey
Pepper
Br i ng above t o boi l and add wi t h 1 cup el bow macar oni ( or l i ke macar oni ) . When
macar oni i s done, add 1 ( pound) can whi t e ki dney canel l i oni beans, j ui ce and
al l . Ser ve wi t h gr at ed Romano cheese. Hebr on, NH

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964804 - - PEA SOUP

2 t bsp. saf f l ower oi l
6 c. wat er
1/ 2 c. car r ot s, sl i ced

1 smoked hambone

1/ 2 t sp. gi nger , gr ound
1 c. spl i t peas
1 st al k cel er y
1 bay l eaf
Sal t & f r eshl y gr ound pepper
1 c. cooked r i ce

Heat 2 oi l s i n pot - add oni ons, t hen gar l i c. When oni ons wi l t ( do not br own)
add t he r est of t he i ngr edi ent s except r i ce. Boi l gent l y 2 hour s. Put war m
cooked r i ce on bot t omof soup pl at es t hen add hot soup. Ser ves 6 t o 8.
Kat onah, NY

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964805 - - CHEF' S RECI PE SPLI T PEA SOUP

1 l b. gr een spl i t peas
1 l b. car r ot s, chopped
1 oni on, chopped
2 qt s. boi l i ng wat er
Her bs, as desi r ed

Ri nse hambone, add wi t h oni on and car r ot t o boi l i ng wat er . Ri nse spl i t peas,
dr ai n and add. Boi l moder at el y f or 2 1/ 2 hour s; mor e wat er may be added whi l e
cooki ng, i f necessar y. Remove hambone. St r ai n, i f necessar y. Ser ve ver y hot .
Pur dys, NY

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964806 - - CHI NESE KI TCHEN MAI N - DI SH SOUP

1/ 2 c. cel er y, sl i ced
1 med. cl ove gar l i c, mi nced
2 cans chi cken r i ce soup
1 soup can wat er
2 c. cooked chi cken, di ced
1 pkg. f r ozen snow peas
1 t bsp. soy sauce
1/ 2 c. wat er chest nut s, sl i ced

I n l ar ge saucepan, cook cel er y and oni on wi t h gar l i c and gi nger i n but t er unt i l
t ender . Add r emai ni ng i ngr edi ent s. Cook over l ow heat 5 mi nut es or unt i l done;
st i r occasi onal l y. Ser ve wi t h addi t i onal soy sauce. Makes about 6 cups.
Pat t er son, NY

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964807 - - TURKEY SOUP
5 gal s. wat er
6 pl us l bs. t ur key
4 l bs. f r ozen mi xed veget abl es
Si mmer t ur key al one f or 2 t o 3 hour s. Ski mgr ease. Debone. Add veget abl es.
Si mmer al l f or 3 t o 4 hour s. Add spi ces dur i ng l ast hour . Pat t er son, NY
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3 l bs. car r ot s, cut up
2 l g. r ut abagas ( waxed Canadi an
t ur ni ps) cut up
2 yel l ow t ur ni ps, cut up
1 l b. sm. whi t e boi l i ng oni ons
3/ 4 t o 1 l b. cel er y, cut up
Spi ces t o t ast e

964808 - - HARVEST VEGETABLE SOUP

I al ways hol l ow out a bi g pumpki n t o use as a t ur een when ser vi ng t hi s
col or f ul soup. 1/ 4 c. ( 1/ 2 st i ck) but t er
4 scal l i ons, whi t e & gr een par t s,
t hi nl y sl i ced
2 l g. gar l i c cl oves, f i nel y chopped
6 car r ot s, t hi nl y sl i ced
1 1/ 2 c. cel er y, di ced
6 med. pot at oes, peel ed & quar t er ed
4 par sni ps, peel ed & sl i ced
4 c. cubed pumpki n or but t er nut squash
4 whi t e t ur ni ps, peel ed & quar t er ed
3 l g. t ar t appl es, peel ed & coar sel y
chopped
2 bay l eaves
Sal t & f r eshl y gr ound bl ack pepper
Mel t t he but t er i n a l ar ge heavy pot over medi umheat . Add t he oni on,
scal l i ons, gar l i c, car r ot s, and cel er y and saut e f or 10 mi nut es. Add t he
chi cken br ot h, veget abl es, appl e and bay l eaves and br i ng t he mi xt ur e t o a boi l .
Lower t he heat and si mmer t he soup f or 20 mi nut es. Add t he basi l , t hyme, and
sal t and pepper t o t ast e and si mmer f or about 15 mi nut es l onger , or unt i l t he
veget abl es ar e t ender . Ser ve. ( The soup can be made a day i n advance and
r eheat ed over l ow heat bef or e ser vi ng. ) Ser ves 16. Car mel , NY
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1/ 4 c. but t er or ol eo
I f f r esh cl ams ar e used, scr ub t hemwel l and pl ace i n a pan wi t h about 1 cup of
wat er i n t he bot t om. Cover and br i ng t o a si mmer , st eamabout 5 mi nut es or
unt i l shel l s open and cl ams ar e j ust t ender . Pul l cl ams f r omshel l s, st r ai n
l i qui d t hr ough a f i ne mesh st r ai ner l i ned wi t h cl ot h and r eser ve. Cut cl ams
i nt o smal l pi eces. Measur e, you shoul d have about 2 cups. I f canned cl ams ar e
used, dr ai n t hem, r eser vi ng t he l i qui d. Pl ace t he pot at oes and oni ons and bacon
i n a saucepan and near l y cover t hemwi t h cl aml i qui d and wat er , cover and si mmer
unt i l pot at oes ar e j ust t ender . Meanwhi l e, make a t hi ck whi t e sauce by
mel t i ng t he but t er over l ow heat i n a pan l ar ge enough t o hol d t he chowder . Add
f l our and st i r unt i l bubbl y and bl ended. Add mi l k and cook, st i r r i ng const ant l y
unt i l t hi ck. Add t he cl ams and pot at o mi xt ur e wi t h i t s l i qui d t o t he sauce.
Then t o desi r ed consi st ency, wi t h wat er . Sal t and pepper t o t ast e. Heat ,
st i r r i ng, j ust t o t he boi l i ng poi nt bef or e ser vi ng. Makes 6 t o 8 ser vi ngs.
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964811 - - SPEEDY CLAM CHOWDER
2 ( 6 1/ 2 oz. ) cans mi nced or chopped


964810 - - CLAM CHOWDER PERFECTI ON

About 15 t o 20 sm. cl ams i n t he shel l
or 2 cans ( 7 1/ 2 oz. each) mi nced
cl ams
Wat er
2 sl i ces bacon, di ced
Cl aml i qui d
1 1/ 2 c. mi l k

3 st r i ps bacon
1 sm. oni on ( yel l ow)
2 1/ 2 c. mi l k
cl ams
Cut bacon i nt o 1/ 2 i nch st r i ps and f r y unt i l cr i sp. Dr ai n gr ease. Put i nt o
l ar ge t al l si ded saucepan. Saut e oni ons wi t h bacon, when oni ons ar e sof t , add
bot h cans cl ams undr ai ned, pot at o soup, cel er y soup and mi l k. St i r , heat unt i l
hot . Ser ves 4 t o 6 ser vi ngs.
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1 box chopped br occol i , t hawed
1/ 4 t sp. t hyme
2 c. mi l k
Lemon j ui ce

Combi ne al l i ngr edi ent s except l emon i n saucepan and si mmer . Add l emon j ui ce
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964813 - - GREAT CLAM CHOWDER

3/ 4 c. f l our
1 1/ 2 t sp. sal t
Dash of pepper
1/ 2 t sp. sugar
1/ 2 c. f l our
I n l ar ge Dut ch oven or ket t l e, combi ne pot at oes, oni on, car r ot , sal t , pepper ,
par sl ey f l akes and boui l l on cubes. Add enough wat er t o j ust cover veget abl es;
cook unt i l veget abl es ar e t ender , about 15 t o 20 mi nut es. Do not dr ai n. Scal d
mi l k by heat i ng t o 180 degr ees or unt i l t i ny bubbl es f r omar ound edges of pan.
t o bowl of soup f or added f l avor , about 1 t easpoon.

2 sm. cans mi nced cl ams
1 c. chopped oni ons
1 c. f i nel y di ced cel er y
1 di ced car r ot
2 or 3 c. di ced pot at oes
Dr ai n j ui ce f r omcl ams; pour i nt o pan wi t h veget abl es. Add enough wat er t o
j ust cover veget abl es. Cook unt i l t ender . Make whi t e sauce and add co cooked
veget abl es and l i qui d. - - WHI TE SAUCE: - -
3/ 4 c. mar gar i ne, mel t ed
1 qt . hal f & hal f

Bl end i n bl ender al l sauce i ngr edi ent s except mar gar i ne. Then add mel t ed
mar gar i ne. Pour i nt o above mi xt ur e. Next add cl ams. Soup wi l l t hi cken. Ser ve
wi t h Fr ench br ead or cr acker s. You can' t eat j ust 1 bowl - MMM Good!

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964814 - - POTATO CHOWDER

4 c. peel ed, di ced pot at oes
1 c. gr at ed car r ot s
1 t sp. sal t
1/ 4 t sp. pepper
1 t bsp. dr i ed par sl ey f l akes
6 c. scal ded mi l k
4 t bsp. but t er

Remove 1 t o 11/ 2 cups mi l k and add but t er and f l our t o hot mi l k, st i r r i ng wi t h
wi r e whi sk. Add r emai ni ng hot mi l k t o undr ai ned veget abl es, t hen st i r i n
t hi ckened mi l k mi xt ur e. St i r unt i l bl ended. Si mmer f or 15 mi nut es or l ow heat .
Yi el ds: 8 t o 10 ser vi ngs.
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2 c. f i nel y shr edded cabbage

Pl ace shi n of beef i n a l ar ge ket t l e. Add wat er , 2 t abl espoons sal t and beans.
Cover and br i ng t o a boi l . Ski m, r ecover and si mmer 4 hour s. Heat oi l i n
ski l l et and br own gar l i c i n i t . Remove gar l i c, t hen saut e t he oni on and par sl ey
i n oi l unt i l oni on i s t ender but not br own. Remove bone and meat f r ommeat
st ock. Then add 1 t abl espoon sal t , oni on, par sl ey, pepper and al l r emai ni ng
i ngr edi ent s except spaghet t i and cheese. Cover and si mmer f or 30 mi nut es. Add
spaghet t i and cook 10 mi nut es l onger . Ser ve - passi ng cheese t o be spr i nkl ed on
t op. Ser ves 10.
3 t o 4 med. pot at oes, di ced
1 j ar ( 32 oz. ) Cl aussen' s sauer kr aut
I n 5 quar t pot add oi l . Add st ew meat , spr i nkl e wi t h f l our , sal t , and pepper ,
br own meat . Add oni ons, saut e wi t h meat . Add 2 quar t s ( 8 cups) wat er and bay
l eaves. Br i ng t o a boi l , si mmer unt i l meat i s t ender , about 1 hour . Add
pot at oes, beans and kr aut . Cook unt i l pot at oes ar e done.


1 l b. shi n beef wi t h bone
3 1/ 2 qt s. col d wat er
1 c. dr i ed whi t e or r ed ki dney beans
1 t bsp. ol i ve or sal ad oi l
2 peel ed cl oves gar l i c
2/ 3 c. shel l ed peas
1 c. par ed di ced car r ot s
1/ 2 c. spaghet t i , br oken up f i ne
1/ 2 c. mi nced oni ons
1/ 8 t sp. pepper
1 c. cut f r esh st r i ng beans
1 c. canned t omat oes

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964816 - - KRAUT SOUP

3 t bsp. oi l
1 1/ 2 l bs. st ew meat
1 t o 2 bay l eaves
1 l g. or 2 ( 16 oz. ) cans por k & beans
or cans t o equal amount

2 ( 12 oz. ) canned or r eg. mi l k or

I n a saucepan or l ar ge deep pan f or l ar ger r eci pe, combi ne chi cken br ot h,
chopped oni on, pot at oes and di l l weed. Br i ng mi xt ur e t o boi l i ng. Reduce heat ,
cover and si mmer f or 10 t o 15 mi nut es or when pot at oes ar e t ender . Pl ace hal f
t he veget abl e mi xt ur e i n bl ender and hal f t he mi l k. Cover and bl end f or 30 t o
60 seconds or unt i l smoot h. Pour back i n t he pot , combi ne f l our and r est of
mi l k and st i r i nt o t he soup mi xt ur e. ( I f mi xt ur e i s t oo t hi ck, add mi l k t o
adj ust t o your l i ki ng. ) St i r i n sal t and whi t e pepper , cook and st i r over l ow
heat unt i l t hi ck and bubbl y and heat ed t hr ough. Ser ves: 8 - - CLAM CHOWDER: - -

1 t bsp. sal t
1/ 4 t sp. t hyme
2 t bsp. i nst ant beef boui l l on
undr ai ned
1 ( 8 1/ 2 oz. ) can di agonal cut gr een
beans, undr ai ned
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2 cans r eg. si ze chi cken br ot h
1 c. chopped oni on
6 c. cubed pot at o
2 gr at ed or chopped car r ot s
4 t bsp. al l - pur pose f l our
1/ 2 t sp. or t o t ast e sal t
4 dashes whi t e pepper , not hot
hal f and hal f
Above r eci pe can easi l y be conver t ed i nt o cl amchowder , j ust add l ar ge can
mi nced cl ams, i ncr ease hal f and hal f t o 2 ( 16 ounce) and 1/ 2 pound gr at ed J ack
cheese. Make sur e you add cl ams af t er you put veget abl e mi xt ur e i n bl ender .

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964818 - - OLD FASHI ONED VEGETABLE SOUP

1 l b. gr ound beef
1 c. r aw pot at o, di ced
2 ( 16 oz. ) cans whol e t omat oes, cut
coar sel y
5 c. wat er
1/ 4 t sp. basi l
1 bay l eaf
1 ( 7 oz. ) can whol e ker nel cor n,
1 ( 8 1/ 2 oz. ) can sm. ear l y peas,
undr ai ned

Br own gr ound beef and oni on unt i l meat i s sl i ght l y br own. Dr ai n f at . Add
r emai ni ng i ngr edi ent s except cor n, beans and peas. Si mmer 30 mi nut es or unt i l
r aw veget abl es ar e t ender . Add canned veget abl es. Cont i nue heat i ng 5 mi nut es.
Makes 11 cups.

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964819 - - BAKED POTATO SOUP

4 l g. baki ng pot at oes
6 c. mi l k
3/ 4 t sp. sal t
shr edded
1 ( 8 oz. ) pkg. sour cr eam

Mel t but t er i n pan. Add oni ons, car r ot s and cel er y. Saut e unt i l sof t . Add
f l our and cor nst ar ch and cook unt i l bubbl y. Add br ot h and war med mi l k. Add
baki ng soda and cheese. - - MEXI CAN CORN CHOWDER: - -
Use basi c cheese soup r eci pe addi ng 1 ( 4 ounce) can cr eamed cor n and subst i t ut e
1 pound bl ock of Vel veet a Mexi can cheese ( I use mi l d) f or t he gr at ed cheese.

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1/ 2 t sp. pepper
4 gr een oni ons, chopped and di vi ded
12 sl i ces bacon, cooked, cr umbl ed and
di vi ded
1 1/ 4 c. ( 5 oz. ) Cheddar cheese,
Bake pot at oes wi t h ski ns; l et cool . Cut pot at oes i n hal f , scoop out pul p, set
asi de. Di scar d ski ns. Mel t mar gar i ne over l ow heat i n l ar ge saucepan; add
f l our , st i r r i ng unt i l smoot h. Cook 1 mi nut e, st i r const ant l y. Gr adual l y add
mi l k; cook over medi umheat unt i l t hi ckened and bubbl y, st i r r i ng const ant l y.
Add pot at o pul p, sal t , pepper , 2 t abl espoons gr een oni ons and 1 cup of cheese.
Cook unt i l heat ed t hen add sour cr eam. Add ext r a mi l k, i f necessar y f or desi r ed
t hi ckness. Ser ve wi t h r emai ni ng oni on, bacon and cheese. Ser ves 8 - 10.

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1/ 4 c. but t er
1/ 2 c. oni on, f i nel y di ced
1/ 2 c. gr at ed cel er y
1/ 2 c. gr at ed car r ot s
1 1/ 2 t sp. cor nst ar ch
1/ 4 c. f l our
1 qt . chi cken br ot h
1 qt . mi l k
1/ 8 t sp. baki ng soda
1 l b. gr at ed cheese

964821 - - CHEESE BROCCOLI NOODLE SOUP

1 t bsp. but t er
6 c. wat er
8 oz. f i ne egg noodl es
1 t sp. sal t
br occol i
6 c. mi l k
2 l b. Vel veet a cheese, cubed
Pepper t o t ast e

Saut e oni ons i n but t er on medi umheat . Add wat er and boui l l on cubes and heat
t o boi l i ng. St i r occasi onal l y unt i l cubes ar e di ssol ved. Add egg noodl es and
sal t . Boi l uncover ed f or 3 mi nut es. St i r occasi onal l y. Add f r ozen br occol i
and gar l i c, boi l f or 4 mi nut es. Add mi l k, cheese and pepper . Cook unt i l cheese
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964822 - - CLASSI C ONI ON SOUP

6 sl i ces Fr ench br ead, 3/ 4" t hi ck,
6 sl i ces nat ur al Swi ss cheese
I n l ar ge saucepan cook oni ons and gar l i c i n but t er unt i l oni ons ar e gol den
br own. Add wat er , sher r y ( i f desi r ed) and boui l l on cubes; br i ng t o a boi l ;
r educe heat and si mmer 30 mi nut es t o bl end f l avor s. Pl ace soup i n 6 ovenpr oof
soup bowl s. Top each ser vi ng wi t h a br ead sl i ce and cheese. Br oi l unt i l cheese
mel t s. Ser ve i mmedi at el y. I f sher r y i s omi t t ed. subst i t ut e 1/ 2 cup wat er .
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964823 - - FRENCH CARROT SOUP
i s mel t ed. Do not br i ng t o a boi l af t er mi l k i s added. Best ser ved r i ght away.

4 c. sweet oni ons, t hi nl y sl i ced
1 cl ove gar l i c, f i nel y chopped
5 1/ 2 c. wat er
1/ 2 c. dr y sher r y or whi t e wi ne
( opt i onal )
8 beef f l avor ed boui l l on cubes
but t er ed and t oast ed

But t er f or f r yi ng
1 med. oni on, f i nel y chopped
1 l b. car r ot s, peel ed and chopped
1 l g. pot at o, peel ed and chopped
1 t bsp. par sl ey, chopped
1 t sp. sugar
Sal t and pepper
Mel t but t er i n saucepan. Add veget abl es and cover . Cook f or 5 mi nut es.
( Longer f or t ender veget abl es. ) Gr adual l y st i r i n chi cken st ock. Br i ng t o
boi l ; add seasoni ngs, par sl ey and sugar . Lower heat and hal f cover . Si mmer
gent l y f or 30 mi nut es. Pur ee soup i n bl ender or f ood pr ocessor , et c. Ret ur n t o
r i nsed out pan; r eheat gent l y and adj ust seasoni ngs. At ser vi ng t i me gar ni sh
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964824 - - RONTI NI

1 cucumber , quar t er ed and sl i ced

964825 - - COLD SOUP SALAD

1/ 2 c. gr een pepper , chopped
2 t sp. par sl ey or 1 t sp. dr i ed
2 t bsp. vi negar
1 t sp. sal t
1/ 4 t sp. pepper

wi t h a spoonf ul of cr eamand some spr i nkl ed par sl ey.

2 med. pkg. egg noodl es
1 c. Cr i sco oi l
1 c. sugar
1 t sp. sal t
1 t bsp. Accent
1 t bsp. gar l i c sal t
1 c. dar k vi negar ( t ar r agon)
1 t bsp. dr y must ar d
1 med. chopped oni on
1 bel l pepper , sl i ced
Cook noodl es unt i l t ender . Dr ai n, r i nse noodl es i n col d wat er and dr ai n agai n.
Pl ace i n l ar ge cont ai ner t hat can be seal ed. Add r est of i ngr edi ent s; mi x and
chi l l over ni ght .
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1 c. t omat oes, peel ed & chopped
1/ 2 c. cucumber s, chopped
1/ 3 c. gr een oni on, chopped
1 or 2 dr ops of gar l i c oi l
2 t bsp. sal ad oi l
1/ 2 t sp. Wor cest er shi r e sauce
2 1/ 2 c. t omat o j ui ce

Mi x al l t oget her and chi l l over ni ght .

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3 st r i ps bacon
3 or 4 pot at oes
1 pkg. f r ozen chopped spi nach
2 t bsp. par mesan cheese

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7 oz. spaghet t i

1 sm. oni on, cubed
2 cans mi nced cl ams
1/ 2 st i ck but t er or mar gar i ne

Fr y and dr ai n bacon and oni ons. Cr umbl e bacon up. Par e pot at oes and cook
unt i l t ender . Add pot at oes t o bacon and oni on mi xt ur e. Add hal f and hal f ,
mi nced cl ams and but t er . Heat . Add sal t and pepper t o t ast e. ( 2nd Gr ade
Teacher )

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964827 - - SPI NACH EGG - DROP SOUP

8 c. wat er
2 l g. eggs

Br i ng wat er t o boi l and add boui l l on cubes. Cook unt i l di ssol ved. Add f r ozen
spi nach and cook unt i l compl et el y t hawed. I n a smal l bowl beat eggs and cheese.
Add sal t and pepper t o t ast e. As soup i s boi l i ng, add egg mi xt ur e sl owl y and
st i r wi t h f or k. Egg mi xt ur e wi l l make shr eds and i s f ul l y cooked i n 1 or 2
mi nut es. Ser ve hot .

964828 - - SPAGHETTI SOUP

1 or 2 l bs. gr ound beef
2 cans t omat oes
Smal l pot at o
1 can t omat o sauce
2 can gr een beans
1 can sm. peas

Pour al l i ngr edi ent s i nt o boi l er whi l e br owni ng hambur ger meat , dr ai n meat and
pour i n l ast . May have t o add wat er . Cover and si mmer on l ow f or 30 mi nut es.
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964829 - - CROCKPOT CAMPSTEW

chi cken
1 ( 16 oz. ) can st ewed t omat oes,
1/ 2 c. ket chup

Pl ace oni ons and pot at oes i n saucepan. Cover wi t h l i ght l y sal t ed wat er . Br i ng
t o a boi l ; r educe heat and si mmer unt i l t ender . Dr ai n wel l . Combi ne oni ons,
3 c. pot at oes, chunked
1 c. ( 1/ 2 i nch) cel er y cr escent s

1 c. chopped oni ons
1 ( 10 oz. ) can Cast l eber r y' s bar beque
por k
1 ( 10 oz. ) can Cast l eber r y' s bar beque
beef
1 ( 10 oz. ) can sweet sue bar beque
1 ( 16 oz. ) can cr eamcor n
undr ai ned
1 t bsp. bot t l ed l emon j ui ce
pot at oes and r emai ni ng i ngr edi ent s i n cr ock pot . Cook on l ow at l east 1 hour .

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964830 - - DR. PEPPER STEW

3 l b. st ewi ng beef
3 t sp. sal t
1 t sp. bl ack pepper
1/ 4 c. f l our
3 t bsp. f at
2 c. beef boui l l on
2 c. Dr . Pepper , soda
2 c. car r ot s chunked
1 1/ 2 c. oni ons, chunked
1 c. f r esh or f r ozen gar den peas
Sal t and pepper ; dust wi t h f l our . I n l ar ge ket t l e, br own meat i n hot f at unt i l
ver y br own. Add boui l l on and Dr . Pepper ; cook over l ow heat unt i l t ender . Add
al l veget abl es except peas and cook unt i l bar el y t ender ; add peas and cook at
l east 10 mi nut es mor e. Ser ves 8.
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964831 - - MOCK TURTLE SOUP

5 l bs. l ean gr ound beef
10 pt s. wat er
2 ( 14 oz. ) bot t l es cat sup
2 bot t l es Wor cest er shi r e sauce
1 bag f r ozen chopped oni ons
2 l emons, quar t er ed
2 oz. whol e mi xed pi ckl i ng spi ce
I nst ant pot at o f l akes ( Hungr y J ack)
Cheesecl ot h

I n l ar ge r oast i ng pan, add al l i ngr edi ent s except t he i nst ant pot at oes. Put
t he t wo ounces of pi ckl i ng spi ce on a pi ece of cheesecl ot h and make a bag out of
i t ; t i e wi t h st r i ng. Dr op bag of spi ces i nt o t he mi xt ur e. Do not use l i d on
r oast i ng pan. Br i ng t o a boi l and t hen cut heat back t o si mmer , 2 1/ 2 hour s
af t er t he t i me i s up, r emove f r omst ove and al so r emove spi ce bag and l emon
pi eces. Add i nst ant pot at oes t o t hi cken. Be sur e t o use al l of t he mi xt ur e.
May t ake 1 1/ 2 boxes of i nst ant pot at o. Fr eeze what you do not use f or f ut ur e
meal s. Mason, Ohi o

Peas
Car r ot s
Cor n
Cabbage

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1 can Cheddar cheese soup
1 can mi l k
Br occol i

Cook br occol i unt i l t ender , about 5 t o 7 mi nut es. Mi x mi l k and cheese soup.
Heat , dr ai n br occol i . Add t o cheese mi xt ur e. Bl end i n mi xer on hi gh speed f or
30 seconds. Heat and ser ve. Bel l ef ont ai ne, Ohi o

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964833 - - REFRI GERATOR SOUP

Lef t over s
Gr een beans
Tomat oes
Pot at oes
Oni ons
Cel er y
3 beef boui l l on cubes or chi cken br ot h

" Chi l dr en ar e st ar vi ng al l over t he wor l d, now eat your , veget abl es" , Mot her
woul d say, and we di d. But al ways t her e wer e some l ef t ; so cl ean, put i n t he
r ef r i ger at or . Pop al l t hose l ef t over veget abl es i nt o a pot al ong wi t h chi cken
br ot h/ beef boui l l on cubes and f i l l up wi t h wat er . Sal t and pepper t o t ast e.
Cover and br i ng t o boi l , t hen r educe heat and si mmer 2 hour s. Enj oy!
Ci nci nnat i , Ohi o

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964834 - - MULI GAN STEW

1/ 2 can peas
1 pot at o
2 t o 3 t bsp. chi l i powder

1/ 2 c. f l our
1 c. mi l k

1 l b. gr ound beef
Sal t & pepper t o t ast e ( about 1 1/ 2
t sp. sal t )

Br own beef and oni on. Add peel ed and di ced pot at o. Cook appr oxi mat el y 20
mi nut es. Add peas and seasoni ng. Heat about 7 t o 10 mi nut es. Opt i onal : Add
car r ot s i f desi r ed. Rossmeyne, Ohi o

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1 c. wat er
2 t sp. chi cken boui l l on
1 pkg. chopped br occol i
2 c. Vel veet a cheese
1 c. mi l k

Cook wat er , br occol i , and chi cken boui l l on t oget her unt i l t ender . Mi x 1/ 2 cup
f l our and 1 cup mi l k t oget her and add t o br occol i . Add anot her 1 cup mi l k and 2
cups Vel veet a cheese. Cook over l ow heat about 20 mi nut es. St i r const ant l y.
Mi l f or d, Ohi o

- - - - - - - - - - - - - - - - - - - - - - - -

964836 - - MY BEST NEW ENGLAND CLAM CHOWDER

12 chowder cl ams
1 l b. pot at oes, peel ed & di ced
1/ 4 l b. sal t por k, di ced
3 oz. f l our
1 pt . whol e mi l k
1/ 2 pt . heavy cr eam
1 t sp. " Ol d Bay Seaf ood Seasoni ng"
1 oz. veget abl e oi l
1/ 2 l b. oni ons, peel ed & di ced
2 qt s. wat er

St eamcl ams unt i l t hey open, t hen chop i nt o ver y smal l pi eces ( hol d unt i l
l at er ) . Peel and cube t he pot at oes ( hol d) . Si mmer t he di ced oni ons i n t he
veget abl e oi l unt i l t hey ar e t r anspar ent ( hol d) . Si mmer sal t por k unt i l l i ght
br own t hen r emove t he f at . Put t he oni ons, pot at oes, cl amwat er , cel er y, sal t
por k and seasoni ng i nt o a l ar ge pot and cook f or 1 hour on medi umheat , t hen add
cl ams and cook f or 5 mi nut es l onger . St i r i n t he f l our dur i ng t hi s per i od.
Heat t he mi l k and cr eami n a separ at e pot and add t o t he chowder mi xt ur e when
r eady. Ser ve, t opped wi t h oyst er cr acker s and a smal l pat of but t er . Enj oy!
Pr epar at i on t i me: 1 t o 1 1/ 2 hour s. Ser ves: 10 t o 12.

- - - - - - - - - - - - - - - - - - - - - - - -

964837 - - EASY FRENCH ONI ON SOUP

3 t bsp. bacon dr i ppi ngs
5 l g. oni ons
3 t bsp. f l our
1/ 2 t sp. sal t
1/ 8 t sp. pepper
1 t o 2 cl oves cr ushed gar l i c

4 l g. gar l i c cl oves
4 c. gr at ed zucchi ni
1 spr i g par sl ey
1/ 4 t sp. t hyme
1 c. dr y wi ne
1 t sp. cognac
Par mesan cheese
Swi ss, Gr uyer e cheese

1. I n deep saucepan heat bacon dr i ppi ngs. 2. Saut e i n dr i ppi ngs: oni ons
( chopped f i ne) . Cook over medi umheat unt i l oni ons ar e sof t . 3. Add 3
t abl espoons f l our , sal t , pepper , gar l i c. Cook unt i l mi xt ur e i s gol den br own but
not bur ned. 4. Add a spr i g of par sl ey, 1/ 4 t easpoon t hyme, 1 quar t chi cken
st ock, 1 cup dr y wi ne and si mmer f or 3/ 4 of an hour . Add 1 t easpoon cognac. I n
a bowl : spr i nkl e wi t h Par mesan cheese, Gr uyer e or Swi ss cheese. Mel t under
br oi l er . Pr epar at i on t i me: 1 hour 20 mi nut es. Ser ves: 4 t o 8.

- - - - - - - - - - - - - - - - - - - - - - - -

964838 - - GAZPACHO

3 c. V- 8 j ui ce
1/ 4 t sp. Tabasco
1 c. mi nced oni on
1/ 2 c. f r esh l emon j ui ce
Sal t t o t ast e
2 c. chopped f r esh t omat oes
1 1/ 2 gr een pepper s, mi nced
2 t bsp. ol i ve oi l ( opt . )

Pl ace 1 cup of V- 8 and t he gar l i c i n a bl ender or f ood pr ocessor and pr ocess
unt i l t he gar l i c has been pur eed. Tr ansf er t o a l ar ge bowl . Add t he r emai ni ng
i ngr edi ent s. Season t o t ast e. Ref r i ger at e unt i l wel l chi l l ed, at l east 4
hour s.

- - - - - - - - - - - - - - - - - - - - - - - -

964839 - - ZUCCHI NI SOUP

1 t sp. sal t
2 l bs. di ced zucchi ni
2 c. mi l k
1 c. chopped oni on
1/ 2 sm. cl ove gar l i c, mi nced
2 t bsp. but t er
2 c. l i ght cr eam
1 t sp. sugar
Sour cr eam

Add wat er and sal t t o zucchi ni i n saucepan. Br i ng t o a boi l ; cover and si mmer
unt i l j ust t ender . Add 2 cups of mi l k t o st op t he cooki ng. Saut e oni on and
gar l i c i n but t er unt i l t ender . Bl end zucchi ni and oni on i n bl ender unt i l
smoot h. Add cr eam, sugar and sal t and pepper t o t ast e. Heat or chi l l t o ser ve.
Add 1 t abl espoon of sour cr eamt o each bowl , hot or col d. Makes 10 cups.

- - - - - - - - - - - - - - - - - - - - - - - -

964840 - - PORTUGUESE SAUSAGE & POTATO SOUP

3 c. wat er
4 oz. smoked gar l i c sausage
1/ 2 l b. Russet pot at oes, peel ed,
sl i ced
4 c. canned chi cken br ot h
1 l g. kal e bunch, st ems r emoved,
l eaves t hi nl y sl i ced

Br i ng 3 cups wat er t o boi l i n heavy l ar ge saucepan. Pi er ce sausage sever al
t i mes and add t o wat er . Poach 15 mi nut es. Dr ai n sausage, r eser vi ng poachi ng
l i qui d. Ret ur n l i qui d t o saucepan. Cut sausage i n hal f l engt hwi se. Cut
cr osswi se i nt o 1/ 4 i nch wi de sl i ces. Set asi de. Add pot at oes and br ot h t o
poachi ng l i qui d. Si mmer unt i l pot at oes ar e t ender , about 25 mi nut es. Tr ansf er
hal f of pot at oes and l i qui d t o pr ocessor and pur ee. Ret ur n pur ee t o saucepan.
Add kal e and oi l and si mmer unt i l kal e i s t ender , about 5 mi nut es. Mi x i n
sausage and heat t hr ough. ( Can be made 1 day ahead. Cover and chi l l . Rewar m
over medi umheat , st i r r i ng f r equent l y. )

- - - - - - - - - - - - - - - - - - - - - - - -


3 t bsp. but t er
1 sm. chopped f i ne
1 cl ove gar l i c, f i ne chopped
3 t bsp. f l our
2 cans ( 13 3/ 4 oz. ) chi cken br ot h

4 c. pot at oes, chopped
2 t o 3 c. cl ams, shucked or 1 l b.
1/ 2 l b. sal t por k, di ced
1/ 2 c. wat er
2 boxes f r ozen br occol i or 4 c. f r esh
chopped br occol i
1/ 4 t sp. t hyme
1/ 4 t sp. pepper
1 c. heavy cr eam
1 1/ 2 c. whi t e cheddar cheese,
shr edded
Sl i ced cher r y t omat o f or gar ni sh

Mel t but t er . Add oni on and gar l i c, saut e unt i l t r anspar ent . Spr i nkl e f l our
i nt o saut e, cook f or 3 mi nut es. Add br ot h and wat er . Br i ng t o a boi l . Reser ve
1 cup br occol i f l or et t es. Add bal ance of br occol i t o bl ender . Chop unt i l f i ne.
Add chopped br occol i and spi ces t o br ot h mi xt ur e. Br i ng t o boi l . Add cr eam,
st i r i n f l or et t es and br i ng t o boi l i ng poi nt and l et set 2 t o 5 mi nut es.
Pr epar at i on t i me: 30 t o 40 mi nut es. Ser ves: 6 t o 8.

- - - - - - - - - - - - - - - - - - - - - - - -

964842 - - REAL MAI NE CHOWDER

Wat er
f i sh, cubed
Sal t t o t ast e
1 c. cr eam
1 c. whol e mi l k

Saut e sal t por k f or 5 mi nut es or unt i l br own i n l ar ge heavy saucepan. Take out
pi eces and dr ai n on paper t owel s, get r i d of al l r emnant s i n pot except f or
about 2 t abl espoons of t he f at . Saut e oni ons i n r emai ni ng f at unt i l see-
t hr ough, add pot at oes and saut e f or 2 mi nut es or so. Add wat er enough j ust t o
cover pot at oes and oni ons. Br i ng t o boi l , l ower heat and cook f or 20 mi nut es
( or unt i l pot at oes al most done) . Add f i sh or cl ams, br i ng t o boi l , l ower heat
and cook f or 5 t o 10 mi nut es. Remove f r omheat and add mi l k and cr eam, sal t and
pepper t o t ast e. Ser ve i mmedi at el y and use sal t por k f or gar ni sh. Pr epar at i on
t i me: 40 mi nut es. Ser ves: 4 t o 6. NOTE: NEVER boi l chowder wi t h mi l k or cr eam
i n i t ! !

- - - - - - - - - - - - - - - - - - - - - - - -

964843 - - HONEY DEW- LI ME SOUP

1/ 2 of a med. r i pe honeydew mel on
2/ 3 c. wat er
1/ 4 c. f r ozen l i meade concent r at e
1 ( 8 oz. ) car t on vani l l a yogur t
Thi n sl i ces of pr osci ut t o ham
6 sm. t hi n sl i ces r i pe honeydew mel on

Remove seeds f r ommel on hal f ; di scar d seeds. Scoop mel on pul p i nt o a bl ender
or f ood pr ocessor ( appr oxi mat el y 2 1/ 2 cups pul p) . Add wat er and l i meade.
Cover and bl end or pr ocess unt i l smoot h. Tr ansf er mi xt ur e i nt o a l ar ge mi xi ng
bowl . St i r i n yogur t . Cover and chi l l f or 2 t o 24 hour s. Top each ser vi ng
wi t h a st r i p of pr osci ut t o t i ed ar ound a mel on sl i ce. Ser ve wi t h assor t ed
cheeses. Pr epar at i on t i me: 20 mi nut es. Ser ves: 6.

- - - - - - - - - - - - - - - - - - - - - - - -

964844 - - CURRI ED PEANUT SOUP

1 t bsp. peanut oi l
3 t bsp. cur r y powder
1/ 3 c. r i ce
2 t bsp. sher r y
1 med. oni on, hal ved, sl i ced ( ver y
t hi n)
4 c. chi cken st ock, br ot h
3 med. car r ot s, peel ed, j ul i enned
t hi nl y
1/ 2 c. cr eamy peanut but t er
1 1/ 2 t sp. sugar
Fi nel y chopped gr een oni ons
Chopped f r esh ci l ant r o

Heat oi l i n heavy l ar ge saucepan over medi umheat . Add oni on, gar l i c and cur r y
powder and saut e unt i l oni on i s t r ansl ucent , about 6 mi nut es. Add 4 cups st ock
and br i ng t o boi l . St i r i n r i ce and car r ot s. Reduce heat and si mmer unt i l r i ce
i s ver y t ender , st i r r i ng occasi onal l y, appr oxi mat el y 20 mi nut es. Pur ee hal f
of soup i n bl ender or pr ocessor wi t h peanut but t er . Ret ur n pur ee t o saucepan.
St i r soup unt i l heat ed t hr ough, t hi nni ng mor e st ock i f desi r ed, do NOT boi l .
Mi x i n sugar . Ladl e soup i nt o bowl s. Spr i nkl e wi t h gr een oni ons and chopped
ci l ant r o. Ser ve: 4.

- - - - - - - - - - - - - - - - - - - - - - - -

964845 - - CHI LLED CUCUMBER SOUP

4 l eeks, chopped
4 med. pot at oes, chopped
( 3 c. )
1 c. non- f at yogur t
3 l g. cucumber s
Sal t t o t ast e
Tabasco t o t ast e

964846 - - CABBAGE SOUP

Put shi n- bone meat , oni ons, cel er y and gar l i c i n a l ar ge 4 quar t pan. Cover
wi t h wat er , t omat oes and spi ces. Pan shoul d be 3/ 4 f ul l . Br i ng t o a boi l , t hen
l et cook sl owl y f or 1 1/ 2 hour s or unt i l meat i s t ender . Add t he veget abl es and
cont i nue cooki ng. Separ at e t he meat f r omt he bone and add meat back t o soup.
Add mor e l i qui d t o f i l l pan. Cook unt i l veget abl es ar e t ender , 1/ 2 hour . Ser ve
wi t h dar k br ead.
Wor cest er shi r e sauce t o t ast e
I n a soup pot , heat t he sher r y and saut e t he oni ons and l eeks ( a t ot al of 4
cups bet ween t he 2) unt i l gol den. Add pot at oes, cel er y, par sl ey and chi cken
br ot h. Cook unt i l t he veget abl es ar e t ender . Pur ee. Al l ow t o war mt o r oom
t emper at ur e. Meanwhi l e, peel and gr at e t he cucumber s ( you shoul d have about 2
cups) . Bl end i nt o t he cool ed soup, al ong wi t h t he yogur t . Season t o t ast e wi t h
sal t , Wor cest er shi r e sauce and Tabasco. Ref r i ger at e unt i l wel l chi l l ed, at
l east 4 hour s. Gar ni sh wi t h chi ves.

- - - - - - - - - - - - - - - - - - - - - - - -

1 1/ 2 l bs. shi n- bone meat or 1 1/ 2 t o
2 l bs. st ew meat
1 l g. can r eg. t omat oes
2 bay l eaves
1 t sp. bl ack pepper
Sm. amt . basi l
3 st al ks cel er y, di ced
4 t o 5 pot at oes, cut up
1/ 2 head cabbage, sl i ced t hi nl y
Sal t , i f desi r ed

- - - - - - - - - - - - - - - - - - - - - - - -

964847 - - CABBAGE - TOMATO SOUP

1 head gr een cabbage, coar sel y chopped
2 ( 16 oz. ) cans st ewed t omat oes
2 l bs. beef shor t r i bs wi t h bone
1 t o 2 t bsp. sugar
1 t o 2 t bsp. l emon j ui ce
2 c. wat er

Br own shor t r i bs wel l on al l si des. Add r emai ni ng i ngr edi ent s and si mmer f or 2
t o 3 hour s or unt i l beef i s t ender . Remove beef f r ombone and r et ur n t o soup.
Fat can be r emoved by chi l l i ng br ot h. Ser ve wi t h cr ust y r ol l s f or a t ast y meal .

- - - - - - - - - - - - - - - - - - - - - - - -

964848 - - CREAMY CORN CHOWDER

1/ 2 t sp. whol e basi l
4 ( 3/ 4 i nch) sl i ces Fr ench br ead
3 t o 4 pot at oes, par ed
Sal t
1/ 4 c. but t er or ol eo
2 cans whol e ker nel cor n, dr ai ned
1/ 4 t sp. pepper
2 ( 13 oz. ) cans evapor at ed mi l k
Sni pped par sl ey

1. Cook pot at oes unt i l f or k t ender and save wat er . Di ce pot at oes t o equal 2
cups. 2. I n l ar ge pan, mel t but t er , st i r i n cel er y and saut e unt i l t ender .
Add dr ai ned cor n, pot at oes, 1 1/ 2 t easpoons sal t , basi l and pepper . Cover and
heat 10 mi nut es. 3. Add evapor at ed mi l k, r eser ved pot at o wat er addi ng wat er t o
make 2 cups t ot al . Heat , but do not boi l . 4. Gar ni sh wi t h par sl ey. Makes 7
t o 8 ser vi ngs.

- - - - - - - - - - - - - - - - - - - - - - - -

964849 - - FRENCH ONI ON & BROCCOLI SOUP

2 ( 10 1/ 2 oz. ) cans condensed Fr ench
oni on soup
br occol i
6 oz. Gr uyer e or Font i na cheese,
shr edded

I n a 4- quar t saucepan, mi x soup wi t h wat er as l abel di r ect s and add f r ozen
br occol i ; over hi gh heat , heat t o boi l i ng. Reduce heat t o l ow; si mmer 8 t o 10
mi nut es unt i l br occol i i s cooked. Meanwhi l e, pl ace Fr ench br ead sl i ces on
cooki e sheet . Pl ace cooki e sheet under br oi l er and t oast br ead unt i l gol den on
bot h si des. Spoon oni on soup mi xt ur e i nt o 4 ( 16 ounce) oven- saf e soup bowl s
or cr ocks. Pl ace 1 sl i ce t oast ed Fr ench br ead on soup i n each bowl ; t op wi t h
cheese. Pl ace soup bowl s on cooki e sheet s f or easi er handl i ng. Br oi l unt i l
cheese mel t s and t op i s gol den br own. Spr i nkl e soup wi t h chopped par sl ey.
Makes 4 ser vi ngs.

- - - - - - - - - - - - - - - - - - - - - - - -


3 t o 4 st al ks cel er y, chopped
2 oni ons, chopped
1 ( 10 oz. ) pkg. f r ozen chopped spi nach
2 cans whol e t omat oes, chopped,
dr ai ned
1/ 2 c. ket chup t o t ast e
1 l b. hambur g, cooked & dr ai ned
Basi l t o t ast e
Par sl ey t o t ast e

Use a 5 quar t pan. Cook unt i l veget abl es ar e t ender . Cook and add any t ype of
macar oni and t op wi t h Par mesan cheese.

- - - - - - - - - - - - - - - - - - - - - - - -

964851 - - STRAWBERRY SOUP

1 ( 16 oz. ) pkg. f r ozen st r awber r i es,
t hawed
1 c. sour cr eam
1 c. hal f & hal f
1/ 4 c. sugar
2 t bsp. whi t e wi ne

Pl ace st r awber r i es i n bl ender , cover and bl end wel l . Add r emai ni ng
i ngr edi ent s, bl end wel l . Chi l l sever al hour s. 8 ( 1/ 2 cup) ser vi ngs.

- - - - - - - - - - - - - - - - - - - - - - - -

964852 - - HI GH FI BER VEGETABLE SOUP

2 c. gr een pepper , chopped
4 t bsp. but t er
1 ( 28 oz. ) can t omat oes and l i qui d
1 c. cor n
1 c. cabbage, chopped
1 c. squash, di ced, zucchi ni and/ or
summer
1 c. pot at o, di ced
2 c. gr een beans
10 c. wat er
5 t sp. beef br ot h gr anul es
1 bay l eaf
2 t sp. mar j or am
1 t sp. t hyme
1/ 2 t sp. bl ack pepper
1/ 4 t sp. cr ushed r ed pepper
1 c. bar l ey
Sal t t o t ast e

I n l ar ge pot , saut e gr een pepper s and oni ons i n but t er about 2 - 3 mi nut es.
Add: wat er , br ot h gr anul es, t omat oes ( chopped) and l i qui d, l emon j ui ce, al l
veget abl es, and al l spi ces. Br i ng t o l ow boi l , r educe t o si mmer . Cover and
si mmer 20 mi nut es. Add bar l ey and si mmer 40 - 50 mi nut es l onger . Makes 6 - 8
ser vi ngs.

- - - - - - - - - - - - - - - - - - - - - - - -
964853 - - CHRI STMAS SOUP
2 t sp. sal t

15 Bean Super Soup
15 bean pr e- packaged soup mi x, f ound
i n super mar ket s
1 l g. oni on
1 pod r ed pepper ( opt i onal ) OR
J ui ce of one l emon

Wash beans t hor oughl y. Pl ace i n l ar ge ket t l e, cover wi t h wat er , add 2
t easpoons sal t , and soak over ni ght . I n mor ni ng, dr ai n. Add 2 pi nt s wat er and
some hamor hamhocks. Br i ng t o a boi l , t hen si mmer sl owl y 2 1/ 2 - 3 hour s.
Add oni on, t omat oes, r ed pepper or chi l i powder , l emon, sal t and pepper . Si mmer
anot her 30 mi nut es or so. Ser ve wi t h cr acker s and a gr een sal ad.

- - - - - - - - - - - - - - - - - - - - - - - -

964854 - - CREAM OF FRESH TOMATO SOUP

1 sm. oni on, f i nel y chopped
6 med. r i pe t omat oes, peel ed, seeded
and chopped
3 t bsp. but t er
1/ 2 t sp. bl ack pepper , f r eshl y gr ound
1/ 4 t sp. baki ng soda
1 c. heavy cr eam
1/ 4 - 1/ 2 t sp. dr i ed sage
Gar ni sh: dol l op of sour cr eamand
chopped par sl ey

Saut e oni on f or 5 mi nut es i n but t er i n a 4 quar t saucepan. Add t omat oes, sal t ,
pepper , baki ng soda and sage. Saut e f or 10 - 12 mi nut es or unt i l t hi ckened and
past y. Remove f r omheat and st i r i n cr eam. Tast e f or seasoni ng. Ret ur n t o
heat and heat t hr ough. Ser ve i n heat ed cup or r ef r i ger at e and ser ve chi l l ed
wi t h a dol l op of sour cr eamand chopped par sl ey.

- - - - - - - - - - - - - - - - - - - - - - - -
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550 Soups

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964500 - - BROCCOLI , ASPARAGUS OR CAULI FLOWER SOUP

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