3 cups chopped fresh or frozen vegetable (zucchini, broccoli, spinach, celery, etc)
1 cup chicken broth
3 tbsp butter or marg.
1/4 cup flour
1 egg, beaten
salt and pepper to taste
1 cup milk
1 cup half and half
Put chopped vegetables and broth in a 3-qt pan. Bring to boil; reduce heat. Cover; simmer until vegetables are tender, 14-20 minutes. Puree vegetables and liquid in blender or food processor. Melt butter; add flour and stir until smooth. Gradually stir in milk. Bring to boil, stirring frequently. Add opureed vegetable/liquid.
In small bowl, combine egg and half and half. Gradually pour egg mixture into milk mixture, stirring contstantly. cook over meduim-low heat, stirring frequently, until heated through, about 5 minutes. Do NOT boil. Season to taste with salt and pepper. Makes 6 (1 cup) servings.
Monday, February 1, 2010
Cream of Garlic Soup (Jeane Jepson)
1 cube butter
1/2 cup minced garlic
2 cups dry white wine (must not be sweet wine)
4 cups chicken stock
1 tsp white pepper
4 bay leaves (whole)
2 qt heavy cream or half and half
2/3 cup roux (butter/flour mixture)
In large stock pot saute garlic in butter for 5 minutes at medium-high heat. Stir occasionallyso as not to rown teh garlic. Add pepper, bay leaves, wine and chicken stock. Cook for 1 hour to reduce. Don't cover. If reduction is too severe, add 1-2 cups water. After 1 hour remove from heat for 20 minutes to cool. Add cream or half and half to pot, stirring constantly and return to medium-high temperature. When the soup begins to steam, add roux to desired consistency. If you have a wire whisk this works best to stir. Cook for 20 minutes moer and serve. Enjoy!
1/2 cup minced garlic
2 cups dry white wine (must not be sweet wine)
4 cups chicken stock
1 tsp white pepper
4 bay leaves (whole)
2 qt heavy cream or half and half
2/3 cup roux (butter/flour mixture)
In large stock pot saute garlic in butter for 5 minutes at medium-high heat. Stir occasionallyso as not to rown teh garlic. Add pepper, bay leaves, wine and chicken stock. Cook for 1 hour to reduce. Don't cover. If reduction is too severe, add 1-2 cups water. After 1 hour remove from heat for 20 minutes to cool. Add cream or half and half to pot, stirring constantly and return to medium-high temperature. When the soup begins to steam, add roux to desired consistency. If you have a wire whisk this works best to stir. Cook for 20 minutes moer and serve. Enjoy!
Creamy Chicken Noodle Soup (Marie Peterson)
1 (3 1/2 lb) chicken
2 qt water
2 tsp salt
3 large carrots
2 large celery stalks
1 medium onion
1/4 tsp pepper
1/4 tsp poultry seasoning (heaping)
1/4 tsp sage
1 tsp celery salt
1 Tbsp chopped parsley
3/4 cup butter or marg.
3/4 cup flour
1 (13 oz) can evaporated milk
1 (8 oz) pkg noodles
Cook chicen in water with salt. Remove chicken from liquid; cook vegetables 10 minutes. Add seasoning to broth and cook noodles 4 minutes. Add butter, flour and evaporated milk and thicken. Put chicken in. Serves 6-8.
2 qt water
2 tsp salt
3 large carrots
2 large celery stalks
1 medium onion
1/4 tsp pepper
1/4 tsp poultry seasoning (heaping)
1/4 tsp sage
1 tsp celery salt
1 Tbsp chopped parsley
3/4 cup butter or marg.
3/4 cup flour
1 (13 oz) can evaporated milk
1 (8 oz) pkg noodles
Cook chicen in water with salt. Remove chicken from liquid; cook vegetables 10 minutes. Add seasoning to broth and cook noodles 4 minutes. Add butter, flour and evaporated milk and thicken. Put chicken in. Serves 6-8.
Corn Chowder (Val Keinzler)
2 (12 oz) cans creamed corn
4 slices bacon
1 onion
3 1/2 cups potatoes, simmered 15 minutes.
1 1/2 cup baked ham
4 tsp butter
4 tsp flour
2 cups milk
2 tsp parsley
1 Tbsp dill weed
Mix butter, bacon and onion in saucepan, then add flour, milk, parsley, and dill weed. Drain potatoes and put everything together.
4 slices bacon
1 onion
3 1/2 cups potatoes, simmered 15 minutes.
1 1/2 cup baked ham
4 tsp butter
4 tsp flour
2 cups milk
2 tsp parsley
1 Tbsp dill weed
Mix butter, bacon and onion in saucepan, then add flour, milk, parsley, and dill weed. Drain potatoes and put everything together.
Spanish Gazpacho (Cold Soup) (Dorothy Henrie)
1 large can V-8 or tomato soup
1 cup sugar
1 1/2 tsp salt
2 Tbsp lemon juice
1 Tbsp Worcestershire sauce.
3 tomatoes, diced or 1 qt bottled.
1 cucumber, peeled and diced.
1 green pepper, diced
1 cup celery, chopped
1 cup shredded carrot
1/4 cup green onion, diced fine
2 small cans shrimp
Use to taste pepper, garlic salt, seasoned salt, etc. Mix and let stand at least 24 hrs in refrigerator.
1 cup sugar
1 1/2 tsp salt
2 Tbsp lemon juice
1 Tbsp Worcestershire sauce.
3 tomatoes, diced or 1 qt bottled.
1 cucumber, peeled and diced.
1 green pepper, diced
1 cup celery, chopped
1 cup shredded carrot
1/4 cup green onion, diced fine
2 small cans shrimp
Use to taste pepper, garlic salt, seasoned salt, etc. Mix and let stand at least 24 hrs in refrigerator.
Chicken Noodle Soup (Kathryn Robinson)
6 chicken breasts, split
1 large onion
4 large carrots, peeled and chopped
4 celery stalks
8 oz fresh mushrooms
3/4 cup peas
3/4 cup corn
1 Tbsp parsley
1/4 cup margarine
yellow food color
Egg Noodles:
2 cups flour
3 egg yolks
1 egg
2 tsp salt
1/4-1/2 cup water
Prepare noodles. In a large pot boil chicken in a lot of water. Chop onions, carrots, celery and mushrooms. When chicken is well done, remove from pot. Place onions, carrots and celery in pot and let cook. Remove skin and bones from chicken. Add noodles to cooking vegetables; let cook until tender. Add chicken and remaining ingredients. Cover and let simmer.
Egg Noodles. Beat eggs, water and salt. Slowly add flour, beating constantly. Remove from bowl and knead in remaining flour. Generously flour a flat area. Roll our dough to 1/8 inch thickness. Roll up in jelly roll style. Cross cut dough into strips. Unfold and gently toss with flour.
1 large onion
4 large carrots, peeled and chopped
4 celery stalks
8 oz fresh mushrooms
3/4 cup peas
3/4 cup corn
1 Tbsp parsley
1/4 cup margarine
yellow food color
Egg Noodles:
2 cups flour
3 egg yolks
1 egg
2 tsp salt
1/4-1/2 cup water
Prepare noodles. In a large pot boil chicken in a lot of water. Chop onions, carrots, celery and mushrooms. When chicken is well done, remove from pot. Place onions, carrots and celery in pot and let cook. Remove skin and bones from chicken. Add noodles to cooking vegetables; let cook until tender. Add chicken and remaining ingredients. Cover and let simmer.
Egg Noodles. Beat eggs, water and salt. Slowly add flour, beating constantly. Remove from bowl and knead in remaining flour. Generously flour a flat area. Roll our dough to 1/8 inch thickness. Roll up in jelly roll style. Cross cut dough into strips. Unfold and gently toss with flour.
My Mother's Cheezy Chicken Soup (Sheri Waters)
1 whole chicken or 1 pkg chicken breasts
1 or 2 whole carrots
1 or 2 stalks celery
1 onion
1 bud garlic
Boil chicken; cover with water. Add remaining ingredients to water and chicken. Cook until tender. 2-3 hours. Cool. Take chicken and vegetables out of broth. Cut up0dice chicken and set aside.
4 potatoes
4 carrots
4 celery stalks
1 onion
1 cube butter or marg.
3/4 cup to 1 cup flour
1-2 qt broth
1 small bottle cheez whiz (or more if you want it cheesier)
1 small pkg broccoli, steamed slightly (fresh or frozen)
Cook the first 4 ingredients (cut up) in another pan until tender. Melt butter or mar; add flour, then add broth (preference of thickness depends on how much you use of the broth). Add Cheez Whiz. Add cooked vegetables and chicken and broccoli; fold into broth and vegetables. Let simmer. Season with salt to taste.
1 or 2 whole carrots
1 or 2 stalks celery
1 onion
1 bud garlic
Boil chicken; cover with water. Add remaining ingredients to water and chicken. Cook until tender. 2-3 hours. Cool. Take chicken and vegetables out of broth. Cut up0dice chicken and set aside.
4 potatoes
4 carrots
4 celery stalks
1 onion
1 cube butter or marg.
3/4 cup to 1 cup flour
1-2 qt broth
1 small bottle cheez whiz (or more if you want it cheesier)
1 small pkg broccoli, steamed slightly (fresh or frozen)
Cook the first 4 ingredients (cut up) in another pan until tender. Melt butter or mar; add flour, then add broth (preference of thickness depends on how much you use of the broth). Add Cheez Whiz. Add cooked vegetables and chicken and broccoli; fold into broth and vegetables. Let simmer. Season with salt to taste.
Cheese Broccoli Soup (Thora Platt)
4 qt water
12 chicken bouillion cubes
3 cubes butter or margarine
1 1/2 cup flour
16 oz jar cheez whiz
3 small pkg frozen broccoli spears or equivalent fresh broccoli
Bring to boil water and chicken cubes. Add bite size broccoli pieces to water. Melt butter in pan and add flour. Stir into boiling water and stir until thickened and smooth. Add cheez whiz and stir until melted. Serve hot. Great over baked potatoes for a potato bar. Serves 14 (5 qts)
12 chicken bouillion cubes
3 cubes butter or margarine
1 1/2 cup flour
16 oz jar cheez whiz
3 small pkg frozen broccoli spears or equivalent fresh broccoli
Bring to boil water and chicken cubes. Add bite size broccoli pieces to water. Melt butter in pan and add flour. Stir into boiling water and stir until thickened and smooth. Add cheez whiz and stir until melted. Serve hot. Great over baked potatoes for a potato bar. Serves 14 (5 qts)
Cheese Soup (Mary Ann Bastian)
1 qt water
3 chicken bouillion cubes
1 cup carrots
1 cup celery
1 cup potatoes
1/2 cup onions
1 can cream of chicken soup
1 pkg frozen broccoli
1 pkg frozen cauliflower
2 cups velveeta cheese
Simmer water and bouillion cubes. Cook carrots, celery, potatoes and onions 15 minutes. Precook califlower and broccli. Add vegetables and velveeta cheese to water and bouillion; do not boil.
3 chicken bouillion cubes
1 cup carrots
1 cup celery
1 cup potatoes
1/2 cup onions
1 can cream of chicken soup
1 pkg frozen broccoli
1 pkg frozen cauliflower
2 cups velveeta cheese
Simmer water and bouillion cubes. Cook carrots, celery, potatoes and onions 15 minutes. Precook califlower and broccli. Add vegetables and velveeta cheese to water and bouillion; do not boil.
Cabbage Patch Soup (Patrice Bean)
1 1/2-2 lb hamburger
1 large onion, chopped
1 cup celery, chopped
2 cups shredded cabbage
salt and pepper to taste
1 tbsp worcestershire sauce
2 tsp chili powder
2 cups water
2 tbsp sugar
2 cans red kidney beans
1 large can tomatoes
Brown meat and onions; add celery and cabbage. Cook vegetables until clear or wilted. Add water and seasonings. Stir well. Add tomatoes and beans. Simmer for 1/2 hour.
1 large onion, chopped
1 cup celery, chopped
2 cups shredded cabbage
salt and pepper to taste
1 tbsp worcestershire sauce
2 tsp chili powder
2 cups water
2 tbsp sugar
2 cans red kidney beans
1 large can tomatoes
Brown meat and onions; add celery and cabbage. Cook vegetables until clear or wilted. Add water and seasonings. Stir well. Add tomatoes and beans. Simmer for 1/2 hour.
Broccoli Soup (Arla Parsons)
1 can chicken broth
1 pkg frozen broccoli
1 onion, chopped
1 cube butter
1/2 cup flour
1 qt milk or half and half
salt and pepper to taste
Boil onions and broccoli in chicken broth until tender. Add flour to milk; mix well. Add butter and milk to broccoli mixture. Stir until thickened.
Sauce base can be used for any cream soup such as potato or clam chowder.
1 pkg frozen broccoli
1 onion, chopped
1 cube butter
1/2 cup flour
1 qt milk or half and half
salt and pepper to taste
Boil onions and broccoli in chicken broth until tender. Add flour to milk; mix well. Add butter and milk to broccoli mixture. Stir until thickened.
Sauce base can be used for any cream soup such as potato or clam chowder.
Market Street Clam Chowder (Jeane Jepson)
1 cup diced potatoes
1 cup diced celery
1 cup diced onions
1 cup diced green pepper
1 cup diced leek
3/4 cup chopped clams
3/4 Tbsp pepper
1 1/2 Tbsp salt
3/4 Tbsp whole thyme
6 bay leaves
1 tsp tobasco
3/4 cup Sherry
2 cups water
3/4 cup clam juice
3/4 cup melted butter
1 cup flour
2 qt half and half
Combine melted butter and flour in ovenproof container and bake at 325 for 30 minutes. In large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
1 cup diced celery
1 cup diced onions
1 cup diced green pepper
1 cup diced leek
3/4 cup chopped clams
3/4 Tbsp pepper
1 1/2 Tbsp salt
3/4 Tbsp whole thyme
6 bay leaves
1 tsp tobasco
3/4 cup Sherry
2 cups water
3/4 cup clam juice
3/4 cup melted butter
1 cup flour
2 qt half and half
Combine melted butter and flour in ovenproof container and bake at 325 for 30 minutes. In large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
Boston Clam Chowder (Janice Helquist, Mary Norris, Kathy Waters)
2 (6 1/2 oz) cans minced clams
1 cup onions, chopped fine
1 cup celery, finely diced
2 cups potatoes, finely diced
1 cube butter
3/4 cup flour
1 qt. half and half cream or 2% low fat
1 1/2 tsp salt
1/2 tsp sugar
dash of pepper
Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover vegetables. Simmer, covered, over medium heat until potatoes are tender, about 20 minutes.
In meantime, meltbutter; add flour and blend and cook a minute or two. Add cream. Cook and stir until smooth and thick, using a wire whisk. Add undrained vegetables and the clams. Heat through. Season with salt, pepper and sugar. Serves 8.
1 cup onions, chopped fine
1 cup celery, finely diced
2 cups potatoes, finely diced
1 cube butter
3/4 cup flour
1 qt. half and half cream or 2% low fat
1 1/2 tsp salt
1/2 tsp sugar
dash of pepper
Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover vegetables. Simmer, covered, over medium heat until potatoes are tender, about 20 minutes.
In meantime, meltbutter; add flour and blend and cook a minute or two. Add cream. Cook and stir until smooth and thick, using a wire whisk. Add undrained vegetables and the clams. Heat through. Season with salt, pepper and sugar. Serves 8.
Beef-Vegetable Soup (Dorothy Ence)
2 1/2 lb beef chuck roast
1 Tbsp oil
8 cups water
3 stalks celery, cut in 1/2 inch pieces
3 carrots, cut in 1/2 in pieces
3 potatoes, cut in 1/2 inch pieces
1 onion, chopped
6 peppercorns
1 Tbsp parsley
2 tsp salt
2 tsp beef boullion granules
1 bay leaf
Set super pot cooker at 225 and brown meat on all sides in oil. Add all remaining ingredients. Cover and reduce heat to simmer for 2 hours. Remove meat, peppercorns and bay leaf. Trim meat from bone and cut into 1 inch cubes. Return meat to Super Pot. Skim off fat before serving. Yield:6-8 servings.
1 Tbsp oil
8 cups water
3 stalks celery, cut in 1/2 inch pieces
3 carrots, cut in 1/2 in pieces
3 potatoes, cut in 1/2 inch pieces
1 onion, chopped
6 peppercorns
1 Tbsp parsley
2 tsp salt
2 tsp beef boullion granules
1 bay leaf
Set super pot cooker at 225 and brown meat on all sides in oil. Add all remaining ingredients. Cover and reduce heat to simmer for 2 hours. Remove meat, peppercorns and bay leaf. Trim meat from bone and cut into 1 inch cubes. Return meat to Super Pot. Skim off fat before serving. Yield:6-8 servings.
Renae's Beef Stew (Gaia Christenesen)
1 lb stew meat
1 medium onion, chopped
2 stalks celery, chopped
2 cups carrots, cubed
2 cups potatoes, cubed
1 can tomato soup
1/2 can water
2 tsp salt
dash of pepper
3 Tbsp tapioca
1/2 tsp Worcestershire
a little cabbage (optional)
Brown stew meat in round roaster (or any oven-safe pan with a cover) Drain. Add rest of ingredients. Bake at 250 for 5 hours. Do not remove cover while cooking. Can be cooked in a slow cooker but takes 8 or 9 hours.
1 medium onion, chopped
2 stalks celery, chopped
2 cups carrots, cubed
2 cups potatoes, cubed
1 can tomato soup
1/2 can water
2 tsp salt
dash of pepper
3 Tbsp tapioca
1/2 tsp Worcestershire
a little cabbage (optional)
Brown stew meat in round roaster (or any oven-safe pan with a cover) Drain. Add rest of ingredients. Bake at 250 for 5 hours. Do not remove cover while cooking. Can be cooked in a slow cooker but takes 8 or 9 hours.
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