To leave "A to Z Recipes Newsletter" see instructions at the end.
Publisher's Desk Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice
Happy New Year to one and all! May this be the best one ever for you and yours. A to Z Recipes will continue to be delivered to your e-mail but on Sundays only. Whenever possible, there will be a Wednesday issue from Linda in Michigan. Good morning and welcome to A to Z Recipes newsletter. What a treat for all today as we are digging deep into a pot of steaming soup. Because of the huge response to the Soup's On! theme topic, there will be another issue next Sunday. I know you will all enjoy the special recipes sent in. As you know, several of our readers are chefs and cookbook authors. I am introducing a new reader's cookbook (Sheryl Anne Zuckerman), a recipe from a cookbook author and first-time submitter Kusum in Poughkeepsie, NY, as well as recipes from some whose names you may recognize as regulars here (Bill in BC, Pat in Minden, NV). Our Ramblings and Did You Know? sections contain excerpts from Sheryl, and you will find a few recipes from her work in progress in the Favorites section. If you would like copies of the cookbooks from submissions mentioned in the Favorites section, send me an email using this link and I will forward your request to the author (you must provide the name of whichever author from whom you request information). I hope you enjoy all the recipes our fellow readers have sent your way. 
Cookbooks, Recipes, Gourmet Cooking from Amazon
In the Beginning… by Sheryl Anne Zuckerman, NY Picture this. It’s the early years of a shiny new millennium and Martians have landed at a major bookstore on New York City’s Upper West Side, instead their usual touchdown spot on some farmer’s cornfield in outer Wyoming. Obviously a computer error; that’s what happens when you purchase your lithium batteries at a flea market. Making the best of the situation, the Martians proceeded to the café for cappuccino and croissants, stopping only to ask a clerk for a list of books on the human relationship to food, the subject of their most recent research. To the Martians dismay, they are given a set of directions 3 pages long, cross-referencing the store’s sections on cooking, travel, business, religion, psychology, anthropology, spirituality, art, the media, and the idiot’s guides to everything. The book titles ranged from Joe Celebrity’s My Life as a Chocoholic, A Taste of Little Lichtenstein, Why the Rich Never get a Table Near the Restroom, How to Make Puppets From Day-Old Pancakes and More, Everything I Needed to Know about Cooking I Learned in Preschool, Dreaming of Food While Having S-e-x (and Visa Versa), Vegetarians and the Cows Who Love Them, Silence of the Lambchops, and so on. Actually, if those Martians are still hanging around, why not invite them to read this little book. You see, the history of Man, food and cooking is fairly simple, quite fascinating, and dates back to the beginning of it all; it began with Adam and Eve in Eden. Yeah, those were the good old days. Adam and Eve laughed and frolicked with the woodland creatures who also laughed and frolicked. Hell, even the rats and roaches were pretty chipper since they’d not yet been cast in the role of “pestilence” and neither rat poison nor bug spray had been invented. Being n-a-k-e-d, neither Adam nor Eve (nor the woodland creatures for that matter) concerned themselves with such nonsense as the etiquette of wearing white after Labor Day. As for food, G-d was a glorious cook and fulfilled their every taste bud desire. Indeed, we would still find Adam and Eve in Eden today, but for their unfortunate acquaintanceship with a certain slick and slithery fellow (no not their attorney-this time). The Lord did not suffer their apple/snake/tree-of-knowledge faux pas gladly, and so it was one, two, three and they were out the door, just like that. And it was really downhill from there. Not only were they to bear children in pain, but for generations thereafter, people ate by the sweat of their brows…and not very well I might add. Adam and Eve were so rushed after getting their exit-Eden “pink slip” that they had no time to grab the take-out menus. Thus, for generations men and women foraged for their food, subsisting on grass, roots, berries, raw fish and the occasional Shepherd’s Mud Pie. Suffice it to say that man’s life span was much lower back then, and his attention span at dinner was lower still. But this was not to be humanity’s fate forever. For lo there came a time when people discovered good taste, a sweet tooth and a definite loathing for anyone’s mud pies. (Fiber my crockpot!) Then Necessity mothered Invention. And Invention begat, well, you’ll see, for this was just the beginning. So happy reading…and happy eating!
The True History Of Soup by Sheryl Anne Zuckerman, NY We’ll spoon it, sip it, sop it, and slurp it. We’ll eat it steaming hot when we’re chilled to the bone and icy cold when we’re hot. It can soothe the savage beast in us. And cure the common cold! Yet few people know the real history of soup...how it all began. Well, how it became a food item anyway. But wonder no more! My research is now complete...sit back, pick up a mug of Tomato Basil and read on... The year was 5,563.7 BCC1. The land was young and fertile; the people short and hairy. Up on Mount Olympus, the gods were in a tizzy, worrying about job security. It seems they were wary of this crazy, new “monotheism” concept, so they spent much of their time arguing the point. Some gods took to drink. Others suggested unionizing2. Needless to say, all this milling about interfered with their god-like business, which mostly involved interfering with the people-like business of the folks down below. Not that anyone on Earth was complaining. They had plenty of free time on their hands now, what with no one nudging them about prayer, self-denial, ritual sacrifice, alternate side of the street cleaning rules, and parking meters. One young fellow who particularly enjoyed all this free time and plentiful parking was Ur. Ur lived in the small village of Serbovia, which today lies somewhere in the Ukraine, about 20 miles from Kiev, in the general vicinity of the town of Chernobyl. Actually, Serbovia now lies under Chernobyl, having long since been reduced to rubble. Is it any wonder? But I digress. Now this fellow Ur was an enterprising young man. Although a wheel grinder by trade, he always felt he was destined for greater things. And thanks to the gods pre-occupation with their own future place in the universe, Ur had more time to contemplate his own future. Besides, the wheel was very trendy for a while, but sales were down and folks mostly purchase them as novelty items and gag gifts for stag parties. Yet Ur did not lose faith. Some day the wheel would do more than roll about tripping passersby. One day, as Ur sat spinning his wheels, mulling over the possibilities, it suddenly struck him...a wheel that is. It flew off the grinder while Ur was daydreaming, and smacked him square in the head. Like Newton and his apple, Ur’s accident led to an epiphany that would change the world! First he thought, while nursing the bulbous bump on his bean, there was the wheel, which moved around a lot, if not much else. Then there were parking meters which did not move at all, but that was probably a good thing. As for the alternate side of the street cleaning rules, the gods must have made them up for some reason. (Actually, they were invented only to annoy people early in the morning - which they did ). Anyway, it stood to reason that someone, some day, would invent...the CAR3! And what do cars need most? Why FUEL of course, and Ur was just the man to make it. And so Ur set about in his quest for the perfect fuel, much to his girlfriend Alice’s chagrin. He was ruining her pots and pans you see, but she indulged Ur’s new pre-occupation with her more evolved feminine tolerance. True, Ur was no rocket scientist...but who was in those days? And, at four and a half feet tall with a sloping forehead and more hair than BIGFOOT, he was no one’s ideal match for the prom BUT…he was the only single wheel grinder in town. Plus, he did a mean two-step. So, who would give that up over a few pieces of stoneware? But I digress. For weeks, Ur mixed and mashed and stirred most anything he could get his hands on. And then, BOOM! He founded three unique formulas. One of them just had to work, he felt. The first was thick and cool and smelled fruity. The second was hot and spicy with the scent of garlic. The third formula was a bust from the get go. It looked and smelled like hot tar, which did not seem to Ur to be a strong selling point to future car owners. So Ur tossed it all out back. However, Whitwal, Alice’s nosy neighbor spied the abandoned concoction and stole it away for no readily apparent reason. However, his grandson later invented radial tires and began a worldwide franchise. Can you say “patent law?” But I digress. The next dilemma facing Ur was how to test the stuff. After all, no one had invented the car yet.3 Still, Ur would not be thwarted in his quest for fame and fortune through fuel. So he decided to test his formulas by tasting them. After all, they were made from 90% edible foodstuffs. (You don’t really want to know about the other 10%.) What could it hurt? So he took a sip of the thick, cool fruity formula and smacked his lips in delight. The hot, spicy product proved equally delicious. “It’s sumptuous! It’s scrumptious! Hey, it’s dinner!” he declared and sat down to a fuel formula feast. Before long, Ur was fueling the entire village. Not only with the cool, thick fruity and spicy hot mixes, but also with other fine concoctions. There was a creamy potato with garlic, split pea, wild mushroom, and more. The possibilities were endless! Ur even began tossing in local livestock. However, after a few nasty encounters with a couple of irate chickens and a pig-headed boar, Ur wisely used only deceased members of the animal kingdom. And so fuel became a smash hit! And Ur rejoiced, and the villagers rejoiced. Even Alice rejoiced, since only a few pots were burned beyond use (and they belonged to her ex-husband), and the fuel was delicious. It seems that everyone was rejoicing except the gods. They felt left out of things so Zeus sent down to Earth a couple of junior levels for a “gods-on-active-training” exercise, a/k/a “goats” who were neither depressed about the future of idolatry, nor drunk, nor busy attending union meetings. They followed the succulent scent of pepper and spice to the village of Serbovia, swooped down and swept off with Ur’s specials of the day; a fine salmon bisque and a cucumber cooler. And lo, the gods were “wowed” and so they too rejoiced, and feasted. More important, they stopped fretting over that whole “monotheism” issue. Paganism and idol worship would linger on for a few more years at least4. So, for the time being the gods happily got back to their daily business of nudging mankind about praying and self-denial, ritual sacrifice, alternate side of the street cleaning rules and parking meters - although still no one had yet invented the car, but that’s another story. Meanwhile Ur went into business for himself, opening the world’s first diner. Everyone in the village thought it was a super idea. Naturally, every main course came with one of his famous fuel formulas. Ur called the place “Super Fuel.” Over time, people just called it “Super’s” and the fuel became, well, just “Supe” which evolved into...oh, you get it. And the rest, as they say, is history5. 1 Before the Common Cookbook. 2 This emotional trauma was not unlike that experienced by millions in the United States during the corporate downsizing in the late 20th Century or the dot.com bust a few years later. 3 It never did occur to Ur to just go ahead and invent the car, himself. 4 Eventually, most of the gods faded into the earth and sky, the winds and the seas, becoming the legendary forces of nature we know today. Several others joined the mortal world as businessmen and politicians...you can probably recognize some of their descendants. 5 There was no attempt to make this story politically correct. However, no Serbovians, gods, goats (either kind) livestock, radial tires, politicians (however tempting), businessmen, or fuel products were actually harmed in the telling of this tale and the only burned sacrifices were a few pots & pans. A to Z Recipes Handy Links for Diabetics
Nothing planned at this time... A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues As usual, only recipes are to be sent to: A to Z Recipes Inbox.   This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS ! 
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.
Shop Better Homes and Gardens 50% Off Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name Where you live Your birthdate Here are our January Birthday Babies: 4th Doug on Vancouver Island, BC, Canada 6th Marie on Vancouver Island, BC, Canada 6th Brenda in Hartselle, Alabama 7th Lucy in Kirtland, Ohio 20th Donita in Stayton, Oregon 23rd Jean, Huron, South Dakota 29th Elaine, Meadville, Pennsylvania Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
 You might be a bad cook if.... Shared by Treva in Eastern TN 1. The last time you tried to make toast the kitchen caught on fire. 2. Your apple pie bubbled over and ate the enamel off the bottom of the oven. 3. You make tuna noodle broccoli surprise for your roommate and the surprise is that it glows in the dark! 4. Your homemade bread can be used as a door stop. 5. The leftover crumbs make a great replacement for kitty litter. 6. Those annoying pest control companies keep pestering you, wanting to buy and patent your recipe for candy Christmas cookies. 7. You forget and leave a gallon of your homemade ice cream on the porch overnight during a record busting heat wave and the next afternoon, not only is it still solid, but it tastes better. 8. You hate rice, but you keep finding it floating around in your beef stew. 9. Your kids know what exactly peas porridge in a crock-pot nine days old tastes like. 10. The EPA requires that all your garbage cans be marked with large bright red 'biohazard' symbols. Effective Teaching Tool Shared by Barbara, Chula Vista, CA A college professor had the mysterious habit of walking into the lecture hall each morning, removing a tennis ball from his jacket pocket. He would set it on the corner of the podium. After giving the lecture for the day, he would once again pick up the tennis ball, place it into his jacket pocket, and leave the room. No one ever understood why he did this, until one day. . . A student fell asleep during the lecture. The professor never missed a word of his lecture while he walked over to the podium, picked up the tennis ball and threw it, hitting the sleeping student squarely on the top of the head. The next day, the professor walked into the room, reached into his jacket, removed a baseball. No one ever fell asleep in his class the rest of the semester.
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon COLLARD/SAUSAGE SOUP ~Submitted by Charlie, Mobile, AL Serves 4 1/2 package frozen collards 1 large onion diced 1 large potato diced 1/2 pound diced pork sausage 1 can northern beans - undrained 2 carrots peeled and sliced Salt, pepper and garlic powder to taste Optional: 1 can whole tomatoes Cook sausage till done. Add 4 cups water and all other ingredients. Bring to boil, simmer covered for 30 minutes or until vegetables are done. MILK TOMATO SOUP ~Submitted by Fancy, Aurora, NE 1 quart homegrown tomatoes 1 quart whole milk 1/2 tsp baking soda (cuts tomato acidity) Heat tomatoes and milk in separate pans. Stir baking soda into the tomatoes as they heat. When preferred temperature is reached, slowly pour tomatoes into the milk. This will prevent curdling. A dear friend in Pennsylvania adds 1 tablespoon of Wondra flour for each cup of liquid, plus onion powder, celery seed, salt, pepper, and a bit of sugar. WILD MUSHROOM MEDLEY WITH SHERRY (or The Devil Meets David Niven) by Sheryl Anne Zuckerman, NY Years ago, all mushrooms ran wild. Ran amuck more accurately, having been invented by the devil himself to piss off farmers and suburban homeowners with manicured lawns. They were later domesticated by the angels who found them to be simply delicious and much easier to gather when the darn things stopped moving about so much. Thank heaven then that the mushrooms featured in this recipe are wild in name only and can be readily found lazing about at your local grocer’s. Ingredients: 10 oz. Cultivated White Mushrooms cut in 1/4’s and set 5oz. aside, chop 5oz. with stems 10 oz. Cremini Brown Mushrooms cut in 1/4’s and set 5oz. aside and chop 5oz. with stems 3 lg. Portobellos including stems, coarsely chopped 6 oz. Mixed Shitaki and Porcini Mushrooms 2 oz. Morels 1 lg. Vidalia Onion finely chopped (or other sweet variety) 4 Tablespoons Olive Oil 1 Rounded teaspoon each, Thyme, Sage, Rosemary 2 Tablespoons snipped Parsley 1 Bay Leaf 1/2 Cup dry Sherry Wine (plus an optional 2 cups for the chef) Sea Salt and Black Pepper to taste 1 Cup Light Cream 2 Tablespoons Tamari Sauce 6 Cups Water Hungarian Hot Paprika Wipe Portobellos and scrape brown underside before chopping. Reserve scrapings. Wipe all mushrooms with a damp paper towel, cut stems from cultivated and cremini and coarsely chop 5 oz. of each with all stems. Add to chopped portobellos and mixed wild variety. Cut 5 oz. each of Cultivated and Cremini in 1/4’s and set aside. Heat 2 T. oil in large stock pot and sauté chopped mushrooms and onion about 5-7 minutes. Add water, herbs and seasoning and bring to a boil. Simmer until mushrooms are tender, about 1/2 hour. Add wine and tamari and simmer another 15 minutes. While waiting, drink the extra 2 cups of wine. The soup will simmer while you stew...Just kidding! While soup is simmering, brown reserved cut Cultivated and Cremini mushrooms in remaining tablespoon of oil. Remove soup from heat , discard bay leaf and cool. Puree in blender or food processor with cream. Return to pot with browned mushrooms and reheat on low flame. Do not allow to boil. Serves 6-8 Serving suggestion: Garnish each serving with a sprinkling of reserved scrapings and a sprig of curly parsley, topped with a light sprinkle of Hungarian hot paprika for color. We don’t recommend topping the soup with an actual Hungarian. The results are too unpredictable. MIXED BERRIES SOUP by Sheryl Anne Zuckerman, NY Strawberry Shortcake was an exotic dancer in an upscale establishment in mid-town Serbovia. Her costumes were made from stringing a variety of berries together and placed strategically on her curvaceous person. The outfits were practical (Strawberry’s dinner breaks were very short) and seasonal. If she occasionally misjudged some berry placement, well, she was all the more popular for it. Ms. Shortcake borrowed this recipe from Ur to entice her boss into giving her a raise, and it worked. Well, the private dance she did for him helped a little as did the 4 extra cups of wine used in the original recipe. Ingredients: 1 Pint Blueberries 1 Pint Strawberries 6oz. Blackberries 6oz. Raspberries 1/2 Cup Brown sugar 1Cup Dry Red wine 2 Cups Vanilla yogurt 3” Stick Cinnamon 1 Teaspoon Vanilla 3 Cups Water Wash strawberries and set aside. Bring water, sugar, and cinnamon to a boil. Add blueberries, blackberries, and raspberries and simmer 5 minutes. Add wine and simmer another 10 minutes. Remove cinnamon stick and puree in processor or blender. Pass through sieve to remove seeds and blueberry skins. Stir in yogurt and reserved strawberries. Chill several hours or overnight. Serving suggestion: Garnish with sprig of fresh mint, accompanied by chocolate dipped biscotti. This intoxicating blend of fresh fruit, spices, and wine is so rich and sophisticated, you may suggest that the family dress “black tie” for dinner. In a pinch, a fresh tee shirt and jeans will do nicely. VICHYSSOISE (CREAMED POTATO LEEK SOUP) ~Submitted by William "Uncle Bill" Anatooskin, Burbay, BC From his cookbook "From Uncle Bill's Kitchen" Serves 8 2 medium onions, chopped 2 large leeks chopped, white part only 1/4 cup butter 4 Tbsp. chicken soup base or 4 packets of chicken bouillon 4 cups water 2 medium potatoes, peeled and chopped 1/2 tsp. white pepper 1 cup half and half cream 6 Tbsp. finely chopped chives or green onions In a frying pan on medium-high heat, sauté' onions and leeks in butter until a very light yellow. In a large cooking pot, add water, chicken soup base, potatoes, sautéed onions and leeks and white pepper. Cook on medium-high heat for 15 to 20 minutes or until potatoes are tender. Process the cooked ingredients in batches in a food processor or blender until smooth. Return to cooking pot and heat to boiling. Add half and half cream; mix well and return to just boil. Remove from heat and let sit for about 10 minutes. Garnish with chives or green onions when serving soup. I prefer to serve this soup hot, however, you may also serve it chilled. UNCLE BILL’S BUCK’EM-OFF-CHILI CON CARNE Servings - 24 - 1 - cup servings ~Submitted by William "Uncle Bill" Anatooskin, Burbay, BC From his cookbook "From Uncle Bill's Kitchen" This recipe takes a bit of time to make, but it is well worth it. I won FIRST PLACE AWARD at the CLOVERDALE RODEO in the year 2000. The competition was fierce between 18 talented chefs, but my Chili was chosen for the taste and for it’s MEDIUM HOT SPICY flavour. This recipe freezes well in plastic containers. 2 ½ lbs. boneless chuck roast or beef stew, cut into 3/8” cubes ½ cup all-purpose flour ½ cup extra virgin olive oil 8 large garlic cloves, finely chopped 2 large onions, chopped small 5 19 fl. oz red kidney beans, drained and rinsed 2 28 fl. oz. cans of tomatoes, crushed, include liquid 1 5 ½ oz. can of tomato paste 1 10 fl. oz. can of beef broth 4 10 fl. oz. cans of mushroom stems and pieces, include liquid 3 Tbsp. ground chili powder 2 tsp. ground cumin 1 ½ tsp. granulated garlic powder 1 tsp. Italian seasoning ½ tsp. ground cayenne pepper (optional) 1 tsp. dried oregano leaves ½ tsp. freshly ground black pepper (optional) 1 tsp. salt 2 large red sweet peppers, seeded and diced 1 large green pepper, seeded and diced 2 large celery ribs, chopped small 1 12 fl. oz. can of beer (of your choice) 1 cup dry red wine 4 tsp. tapioca starch or cornstarch ¼ cup cold water 2 cups grated sharp cheddar cheese (for garnish) 2 cups finely chopped onions (for garnish) Cut roast or beef stew into 3/8” cubes and place into a large mixing bowl. Sprinkle with flour and mix to coat well. In a large frying pan, heat olive oil over medium-high heat. Add coated meat cubes and fry until lightly browned, about 5 to 7 minutes, stirring frequently. When meat is done, transfer to a large cooking pot. Add chopped garlic, chopped onions, red kidney beans, plum tomatoes including liquid, tomato paste, beef broth, mushrooms including liquid, chili powder, ground cumin, sugar, Italian seasoning, cayenne pepper, dried oregano leaves, black pepper, salt, sweet red pepper, green pepper and celery, bring to boil, then reduce heat and simmer, covered for at least 1 ½ hours, stirring occasionally. Add beer and red wine and continue to simmer, covered for 15 – 20 minutes. At this time, adjust seasonings to taste. In a small, whisk together tapioca starch and cold water. While chili is simmering, add tapioca mixture to thicken slightly, stirring continuously for about 3 minutes. When serving, add some grated sharp cheddar cheese and finely chopped onions. Serve with a slice of hot garlic bread. If you prefer HOT SPICY chili, add additional cayenne pepper, but be careful not to add too much. It is too difficult to remove from the chili. NOTE: You can substitute and use 2 ½ pounds of lean ground round instead of a roast. Dredge ground round in flour and fry until lightly browned. Continue with the recipe. EASY POTATO SOUP ~Submitted by Hal, OH Potato Soup Easy and Delicious: Peel and quarter and slice - 3 large potatoes and put in 4 Qt. Pot (Nesco) add 1 med. onion cut up (1 stalk of celery but not necessary) 1 can of celery soup (a must) 1 -1/2 soup cans full of water salt & pepper to taste 1/4th stick of Butter (more if you wish) (we like more) Cover and simmer until potatoes are just about done add 1-1/2 soup cans of milk, stir and heat until potatoes are done .( I use the soup cans to measure with while cooking ) If you need more liquid add more milk not water. Serve with tasty bread and Butter- Enjoy! JALAPENO POTATO SOUP ~Submitted by Hal, OH 1 medium onion, chopped 1/4 cup margarine 5 pounds russet potatoes, peeled and cubed 8 cups chicken broth 1 teaspoon ground cumin 1/2 cup jalapeno chiles, coarsely chopped 1 pinch baking soda 4 cups evaporated milk salt and pepper to taste sour cream green onions, chopped In a large stockpot, sauté onion in butter or margarine until just tender. Add potatoes, chicken broth and cumin, then cover and cook until potatoes are tender, about 20 or 30 minutes. Remove from heat and add jalapenos with liquid, baking soda and evaporated milk. Coarsely mash potatoes in the pot with a potato masher. Stir well, then season with salt and pepper, Return to heat and simmer for 15 minutes, stirring frequently. Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions. Serves 16 to 18. QUICK BROCCOLI-CHEESE SOUP ~Submitted by Hal, OH Makes 6 servings PREP TIME: 25 minutes COOK TIME: 10 minutes 3 cans (14 1/2 fluid ounces each) reduced-sodium chicken broth 2 packages (16 ounces each) frozen cut broccoli 1 small onion, coarsely chopped 1 teaspoon bottled minced garlic 1 1/2 cups dry NESTLÉ® CARNATION® Nonfat Dry Milk 1/2 cup water 1/4 cup all-purpose flour Salt and ground black pepper 1 cup (4 ounces) shredded cheddar cheese Shredded cheddar cheese (optional) HEAT broth in large saucepan to boiling. Add broccoli, onion, and garlic. Return to a boil. Reduce heat to low; cover. Cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan. COMBINE dry milk, water, and flour in medium bowl; mix well. Stir into soup; season with salt and pepper. Heat through. Add 1-cup cheese. Stir over low heat until melted. Sprinkle with additional cheese. CREAMY CRAB & POTATO BISQUE/CHOWDER ~Submitted by Chris, NM I was going to make crab alfredo last night for dinner and came up with this dish instead, so as not to be too rich. I had to write it down as I went along and added ingredients! My hubby said it was very good! We will have this again! 2 (2 ½ oz.) pkg. Starkist crab 2 c. frozen corn 4 med. to lg. potatoes, peeled & cubed 1 lg. onion, diced 1 c. spaetzle, optional 1 (10 oz.) container Digiorno alfredo sauce 1 c. water 2 c. milk dried chives, to taste salt & pepper, to taste 2 - 3 dashes garlic powder 3 tbl. butter ¼ c. instant potato flakes Sauté diced onion in butter. Add potato flakes to make roux. Add corn and potatoes and stir well. Add alfredo sauce, water and milk; stir well. Add chives, salt, pepper and garlic powder to mixture and blend. Simmer on low for 45 minutes, or till potatoes are crisp tender. Add spaetzle to mixture, cover and simmer another 15 minutes, then add crab and stir. Cover and simmer 15 minutes to blend flavors. Serves 4 - 6. Note: You may need to add more water or milk to thin the chowder, or some more instant potato flakes to thicken. I added another ½ to ¾ c. water to chowder and didn't need to add more potato flakes. This is very good but a tad rich. HEARTY TACO SOUP ~Submitted by Brenda, AL 1 pound ground beef 1 envelope taco seasoning mix 1 onion, chopped 16 oz can chili beans-undrained 16 oz can kidney beans-undrained 16 oz can cream style corn 14 oz can diced stewed tomatoes-undrained 10 can diced tomatoes with green chilies-undrained Tortilla chips 1 cup shredded cheddar cheese Directions: Brown beef in large pot, drain. Stir in onions, add taco seasoning mix and mix well. Stir in beans, corn and tomatoes. Simmer over low heat for 15 to 20 minutes until hot and bubbly. To serve ladle in bowls and top with shredded cheese. Serve tortilla chips on side. CHILI ~Submitted by Bonnie, WA This is so good and easy also. I do in the crockpot. 2 lbs hamburger 1-1/2 cups chopped onion (or to taste) 1 cup chopped green pepper 2 cloves garlic, finely chopped, or equal amount of bottled garlic. 1 can (28 ounces) whole tomatoes, undrained 2 cans (16 ounces each) kidney beans, undrained 1 can (8 ounces) tomato sauce 2 tsp salt 2 TBL chili powder 1 tsp pepper 1 tsp cumin In skillet (or in my crockpot can do with crockpot as have West Bend) brown hamburger, drain and turn into crockpot. Add onion, green pepper, garlic, tomatoes, kidney beans, tomato sauce, salt, chili powder, pepper and cumin. Stir to combine, cover and simmer at low/medium heat 7 to 10 hours. Makes 8 to 10 servings. Good served with cornbread muffins or bread Garlic bread or just crackers. Plus - I put out small dishes of sour cream, diced green onions and grated cheese, for everyone to add whatever they want to. DUMP SOUP ~Submitted by Marcia, Fort Collins, CO 2 cans of broth (I use fat free chicken broth) 1 can of Ro-tel tomatoes 1 pkg of frozen vegetables (we like California blend, but use what you like) 8 oz. Velveeta cheese (low fat) Dump the first 3 ingredients into a big pot and bring to a boil. Turn off heat, then mix in cheese until it melts. Makes 8 servings, only 1WW point per serving. Obviously you can dump in any leftover vegetables or even add a can of kidney or garbanzo beans, but don't forget to adjust the points for any add-ins. CHICKEN SOUP WITH DUMPLINGS ~Submitted by Helen, N. Ft. Myers, FL Almost every cuisine in the world has its version of dumpling from French quenelles, Italian gnocchi, Chinese dumplings or the southern classic Chicken and Dumplings. Try this easy chicken soup with spoonfuls of dough dropped in for a heartier meal. 1 fresh whole chicken 6 cups chicken broth, divided (Put all in Pot & cook until done) 1 Tbs poultry seasoning 1 1/2 tsp salt 1/4 tsp ground black pepper 2 cups flour 1 tsp baking powder (Mix all together & Place in pot until done.) 1/4 tsp salt 1/8 tsp ground black pepper 1/4 cup shortening 1/2 cup 2% milk 1/4 cup chicken broth In a stockpot, combine chicken with 6 cups chicken broth and simmer until chicken is tender, 30 to 45 minutes. Drain, strain broth and debone chicken. Return broth and meat to stockpot and season with poultry seasoning, salt and pepper. In a medium mixing bowl, sift together flour, baking powder, salt and pepper. Cut in shortening until mixture resembles coarse crumbs. Stir in milk and remaining chicken broth. Drop dough by spoonfuls into boiling soup and simmer for 10 to 15 minutes or until dumplings are cooked thoroughly. Dumplings will be cooked when a toothpick inserted in the center comes out clean. Serve hot. Servings: 8 Preparation time: 15 minutes Cooking time: 45 minutes POTATO SOUP MIX IN A JAR ~Submitted by Helen, N. Ft. Myers, FL 1 3/4 cups instant mashed potatoes 1 1/2 cups dried milk 2 tablespoons instant chicken bouillon 2 teaspoons dried minced onion 1 teaspoon dried parsley 1/4 teaspoon ground white pepper 1/4 teaspoon dried thyme 1/8 teaspoon turmeric 1 1/2 teaspoons seasoning salt Combine all ingredients in a bowl; mix well. Put ingredients in a 1-quart jar. On gift tag write: Place 1/2 cup mix in soup bowl; add 1 cup of boiling water; stir until smooth. MULLIGATAWNY SOUP ~Submitted by Larry Holmes, Ontario, Canada (“Mad Dogs and Englishmen go out in the Midday Sun”. With that song, Noel Coward lightheartedly impugned the English for their tendency to attempt to impose British culture on its colonies – including India. The nearest thing to soup in India, they discovered, was “Pepper Water” [mulligatawny] a vegetable sauce. Soup, they wanted, so they started chucking in a variety of meats, vegetables and curry to create a variety of mulligatawnies that became popular in India and Ceylon. This is one of them!) 2 tablespoons butter ¼ pound diced salt pork 1 chicken (2 ½ pounds) cut up 1 tablespoon flour 1 to 2 heaping teaspoons Madras curry powder 2 quarts chicken or veal stock ½ cup sliced carrots 1 stalk celery, chopped 2 onions, chopped 1 apple, peeled, cored and chopped 1 bay leaf 2 whole cloves 6 peppercorns, slightly cracked ½ cup light cream rice parsley Melt the butter in a skillet, add the diced pork and brown slightly. Add pieces of chicken and sauté over low heat until light-colored. Sprinkle the flour and curry powder over the chicken and allow this to cook with it briefly. Transfer to a soup pot, juices and all. Add the chicken or veal stock, carrots, celery, onion, apple, bay leaf, cloves and peppercorns. Bring to a boil and then turn heat down very low to a simmer. Skim off the surface, add 1 cup cold water, bring to a boil again, skim again; reduce heat and simmer until the chicken is tender, about 1 hour or so. Remove the chicken from stock and cut the meat from bones into neat pieces. Put the meat aside if the soup is not to be served at this moment. Strain the broth and remove any fat from it. This can be done more easily if there is time to chill the broth first. To serve, heat the chicken in the broth and check seasonings. Add the cream. This is served with a bowl of plain boiled rice, dry and flaky. A spoonful of rice is put in each soup bowl and then sprinkled with finely chopped parsley. Spoon the soup and meat over it. Serves 4 to 6. CHICKEN ASOPOA ~Submitted by Larry Holmes, Ontario, Canada (A Puerto Rican specialty.) 2 cloves garlic 1 onion, chopped 2 sweet chili peppers, seeded 1 green pepper, seeded and chopped ¼ cup lard 1 chicken (2 ½ to 3 pounds) cut up 2 cups rice 1 teaspoon oregano ¼ teaspoon peppercorns 3 leaves cilantro OR 1 tablespoon chopped celery leaves OR 1 teaspoon celery seed, crushed 2 teaspoons salt juice of ½ lime 2 tomatoes, chopped and seeded ½ cup pitted or stuffed green olives 1 tablespoons capers and 1 tablespoon caper juice 1 cup cooked peas (canned are okay) 1 cup chopped cooked asparagus stalks (canned are okay) 1 (4-ounce) can pimentos, cut into large pieces Sauté the garlic, onion, chili peppers and green pepper in some of the lard. When wilted but not brown, add the pieces of chicken and stir around in the mixture until they have been lightly browned. Add the rice, oregano, peppercorns, cilantro or celery leaves or celery seed, salt, lime juice, 2 cups water, tomatoes, green olives and capers and caper juice. Simmer until tender, about 1 ½ hours, then add peas, asparagus, pimentos and more liquid if needed. Serve hot. Makes 6 servings. FRENCH CANADIAN PEA SOUP ~Submitted by Larry Holmes, Ontario, Canada (Authentic? Depends on from what part of La Belle Province one comes.) 1 pound whole dried yellow peas 8 cups water ½ pond salt pork, all in one piece 1 onion, large, chopped ½ cup celery, chopped ¼ cup carrots, grated ¼ cup fresh parsley, chopped 1 bay leaf 1 teaspoon savory, dried salt, to taste pepper, to taste Wash and sort peas; soak in cold water overnight. Drain and place in a large pot; add water, salt pork, onion, celery, carrots, parsley, bay leaf. Savory and 1 teaspoon salt. Bring to a boil; reduce heat and simmer until peas are tender, adding more water if necessary. Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. Note: In some variations, a little garlic, leeks, other vegetables or a ham bone are added to flavor. For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be puréed then returned to the soup. BOUILLABAISSE ~Submitted by Larry Holmes, Ontario, Canada (Truly French!) 1/3 cup olive oil 2 leeks, chopped 2 onions, chopped 2 cloves garlic, minced 3 tomatoes, peeled, seeded and diced ½ teaspoon thyme ¼ teaspoon rosemary 1 teaspoon grated orange peel ½ teaspoon saffron salt and pepper 1 pint fish fumet* OR 1 pint clam juice 1 cup white wine 4 to 5 pounds fish and shell fish# cut into serving-size pieces finely chopped parsley In a large kettle or pot, heat the oil, add the leeks, onion and garlic and cook for about 5 minutes. Add the tomatoes, seasonings, fish fumet and wine. Simmer for 15 minutes. Bring to a fast boil, add the fish and shellfish and boil for 15 minutes. Traditional serving method: Fish and shellfish are arranged on a hot platter and the broth strained into a tureen. Thin pieces of French bread are placed in each soup plate. Add an assortment of shellfish and cover with the broth Sprinkle with parsley. Makes 6 to 8 servings. *Fish Fumet: 2 pounds assorted white fish cut into pieces 1 pound fish heads and bones 1 cup white wine 2 leeks, sliced 1 onion, sliced 1 stalk or branch of celery, chopped 6 sprigs parsley 12 bay leaf ¼ teaspoon thyme 1 clove 1 teaspoon salt white pepper Put all ingredients in a pan with 6 cups water. Simmer for ½ hour. Strain, cool. Makes 5 or 6 cups. Freeze any fish fumet left over from bouillabaisse recipe. #Fish/Shellfish: fish fillets, shrimp, scallops, lobster, etc. SOPA DE ALBONDIGAS ~Submitted by Larry Holmes, Ontario, Canada (Mexican Meatball Soup) Broth: 2 cans (10 ¾ ounces each) condensed beef broth 2 soup cans of water 1 bay leaf ¼ cup dry sherry ½ cup tomato sauce Meatballs: ¾ pound ground beef ¾ pound lean ground pork 1/3 cup raw long-grain rice 1 ¼ teaspoon salt ¼ teaspoon pepper 1 egg, slightly beaten 1 tablespoon chopped mint 2 tablespoons chopped parsley, for garnish Combine broth ingredients in large saucepan. Bring mixture to a boil over moderate heat. Meanwhile, combine meatball ingredients. Mix well; form into meatballs, using approximately 1 tablespoon-measure of meat mixture to each meatball. Add meatballs, a few at a time, to hot broth. When all meatballs have been added, cover saucepan; reduce heat to low. Cook for 30 minutes. Remove bay leaf. Garnish soup with parsley. Serve with crusty bread. Makes 4 to 6 servings. TEX MEX CHICKEN TACO SOUP ~Submitted by Lou, FL Here is a tasty easy soup for cold winter days. 1/2 cup diced onions 1/2 cup diced green bell peppers 2 tablespoon minced garlic Vegetable oil 1 pound boneless chicken breasts, shredded 8 ounces salsa ( chunky ) 1 (14 ounce) Mexi- corn, drained 1 (14 ounce) can hominy ( well rinsed ) 1 (16 ounce) can pinto beans 1 envelope taco seasoning 1 (3 ounce) can tomato paste 1 can of Ro-tel tomatoes 28 ounces chicken broth 8 ounces cream cheese or Velveeta Simmer chicken meat in about 3 cups of lightly salted water until done. Use the water as part of the broth. Sauté onions, peppers and garlic in oil. Add chicken, salsa, vegetables, beans, taco seasoning, tomato paste and broth. Simmer 30 minutes. Taste and adjust seasonings, I like a little more cumin. Dice cream cheese (or the Velveeta) and add to the soup. Simmer over low heat another 10 minutes while stirring to melt cheese. Serve with tortilla chips and extra cheese, if desired. CARROT AND GINGER SOUP WITH LIMES AND CLEMENTINES ~Submitted by Treva, Eastern TN Grated zest of limes and clementines add spark to this golden, gingery soup. The mild taste of clementine juice works well, but orange, mandarin or tangerine juice also work fine. 2 tablespoons butter 2 tablespoons sunflower oil 2 onions, chopped 1 inch fresh ginger, peeled and finely chopped 1 pound carrots (about 4-6), finely sliced 4 cups chicken stock or water Juice of 5 clementines (about 3/4 cup) Sea salt and freshly ground black pepper, to taste Shreds of lime and clementine zest, for garnish 1. Heat butter and oil in a saucepan, add onions and a pinch of salt, and cook until softened and golden. Add ginger and carrots and sauté a few minutes more. Add stock or water, clementine juice, salt and pepper. Bring to a boil, then simmer until carrots are tender, about 20 minutes. 2. Strain into a pitcher; put solids into a blender with 1-2 ladles of strained liquid, then purée, adding extra liquid if necessary. When smooth, add remaining liquid and purée again. 3. Reheat if necessary, taste and adjust seasoning, then serve soup in bowls and top with lime and clementine zest. Serves 4 FRESH TOMATO SOUP ~Submitted by Treva, Eastern TN 2 Tbsp. butter or margarine 1 & 1/2 Tbsp. all purpose flour Salt & Pepper, to taste 1/4 tsp. baking soda 3 fresh tomatoes, each cut in 8 wedges 1 cup milk Melt butter or margarine. Blend in flour, salt and pepper. Cook for about 1 minute. Adding baking soda, tomatoes, and simmer 5 minutes. Add milk, heat thoroughly and serve. Makes: 4 servings CHICKEN CORN CHOWDER ~Submitted by Treva, Eastern TN 1 Tbsp. margarine or butter 1 cup chopped onions 2 tsp. bell pepper, minced 2 cups chicken broth 1 (16 oz.) can cream style corn 1 medium tomato, chopped 2 cups diced cooked chicken 1 cup heavy cream or half & half Melt butter or margarine in a 3 qt. saucepan. Add onion and pepper. Cook for 3 minutes till over medium heat. Stir in rest of ingredients. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes or till hot. Makes 4 servings.  CARAMELIZED ONION SOUP ~Submitted by Treva, Eastern TN Source: Better Homes and Gardens Prep: 25 min. Cook: 30 min. Ingredients 3 pounds sweet onions, such as Vidalia, Walla Walla, or Maui 3 tablespoons olive oil, margarine, or butter 12 medium shallots, halved (about 12 ounces) 4 cups beef broth or reduced-sodium chicken broth 2 tablespoons dry white wine (optional) Salt and pepper 6 1/2-inch-thick slices sourdough or French bread (4 ounces) 6 ounces Gouda or Edam cheese, thinly sliced Green onion tops (optional) Directions 1. Cut about 1/2-inch off the tops of three of the whole onions. Peel off the papery outer leaves. Trim the root ends, but leave them intact. Turn one of these onions so it rests on its top. Cut two thin (about 1/4-inch) slices from the center of the onion, cutting down from the root end to the onion top. Be careful to keep these slices intact. Repeat with remaining 2 onions to give a total of 6 thin, center-cut onion slices. Set remaining onions aside. 2. In a large skillet, heat 1 tablespoon of the oil or margarine. Carefully add the 6 onion slices in a single layer. Cook, uncovered, over medium heat for 3 to 4 minutes or until golden brown. Turn carefully with a wide metal spatula. Cook about 3 minutes more or until golden brown on second side. Carefully remove from skillet and drain on paper towels. 3. Thinly slice remaining onion portions. Halve and cut remaining whole onions into thin slices. You should have 6 to 7 cups onion slices. In a 4- or 4-1/2-quart Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Stir in the sliced onion and halved shallots. Cook, uncovered, over medium heat for 20 to 25 minutes or until onion is tender, stirring occasionally. Increase heat to medium-high and cook 5 minutes or until onions are golden brown, stirring occasionally. 4. Stir broth and wine, if using, into onions in Dutch oven. Heat through. Season to taste with a little salt and pepper. 5. Meanwhile, place bread slices on rack of broiler pan. Place under broiler, about 4 inches from the heat, about 1 minute or until lightly toasted. Turn bread over; top each piece with a slice of cheese. Broil for 1 to 2 minutes or until cheese just begins to melt. 6. To serve, ladle soup into bowls. Top each with a piece of cheese toast. Add a caramelized onion slice and green onion tops. Makes about 7 cups (6 main-dish servings). Nutrition facts per serving: calories: 333 total fat: 13g saturated fat: 6g cholesterol: 32mg sodium: 998mg carbohydrate: 41g fiber: 4g protein: 14g vitamin A: 17% vitamin C: 28% calcium: 26% iron: 11% EAST CITY MUSHROOM BISQUE ~Submitted by Treva, Eastern TN Although the taste of this bisque is rated tops as soon as it is made, you will find the flavor improves even more if made a day ahead. l large basil leaf 10 black peppercorns 3 sprigs fresh thyme 3 sprigs flat leaf parsley 1 & 1/2 pounds baby Portobello mushrooms 3 tablespoons light olive oil 2 medium onions, chopped 1 large leek, white part only, chopped 4 large garlic cloves, chopped 1/4 cup port wine 1/4 cup red wine (we used a merlot) 2 medium all-purpose potatoes, peeled and cubed 4 cups chicken broth (homemade or canned) 2 cups heavy cream 3 tablespoons unsalted butter 1/4 cup dry sherry wine or to taste 3 to 4 good dashes Tabasco sauce 3 to 4 good dashes Worcestershire sauce Salt and fresh-ground black pepper, to taste 1/3 cup (or more depending upon the number of servings) fresh-grated parmesan, for garnish White truffle oil, for garnish, optional Chopped chives, for garnish, optional In the middle of a large piece of cheesecloth, place basil leaf, peppercorns, sprigs of fresh thyme and sprigs of flat leaf parsley. Tie with a long piece of cotton string, leaving about 12 inches of string to hang over side of pot for easy removal; set aside. Clean mushrooms. Remove and discard any hard stems. Halve or quarter mushrooms so they are all similar in size. Set aside. In a nonreactive large stockpot, heat oil over medium-high heat. Sauté onions, leeks and garlic about 2 minutes or until beginning to brown. Add mushrooms and continue to sauté 3 to 5 minutes more or until mushrooms wilt and begin to brown. Stir in port and red wines and simmer a minute. Add potatoes, broth and spice bag, pushing bag in well but letting string hang over edge of pot. Bring to a boil, then reduce heat so mixture is at a good simmer; partially cover and simmer about 15 minutes or until potatoes are tender. Stir in heavy cream, return to a simmer and cook, uncovered, 12 to 15 minutes, or until everything is very tender. We opted to let the mixture cool about 45 minutes at this point, stirring occasionally so it was cool enough to process. Remove and discard spice bag. In a good blender or a food processor fitted with the metal blade, process bisque in batches until as smooth as possible (there will still be small bits). Press mixture through a medium- to large-hole strainer (you just want to remove largest pieces) into a large soup pot. When all is strained, return to a boil and swirl in butter. Add sherry, Tabasco, Worcestershire, salt and pepper. If too thick, thin with a bit of additional chicken broth or water. If too thin, cook 15 minutes or so or until right consistency. Serve at once or let cool and refrigerate for up to 3 days. Reheat over medium to low heat before serving. Serve garnished with about 1 teaspoon parmesan cheese per serving, a few drops truffle oil and a sprinkling of chives. Makes about 11 cups. Per (1-cup) serving: 286 calories, 56 percent calories from fat, 24 grams total fat, 13 grams saturated fat, 71 milligrams cholesterol, 13 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 11 grams net carbs, 7 grams protein, 129 milligrams sodium.  OVEN LAMB STEW ~Submitted by Treva, Eastern TN Source: Better Homes and Gardens Prep: 20 min. Cook: 1 hour 25 min. Ingredients 1-1/2 pounds lean boneless lamb 1 14-1/2-ounce can tomatoes, cut up 3/4 cup water 1/2 cup dry white wine 2-1/2 cups peeled parsnips cut into 1/2-inch slices (1 pound) 2 cups fresh or frozen cut green beans 1 cup carrots cut into 1/2-inch slices 1/2 cup chopped onion 1 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1/8 teaspoon pepper 1 clove garlic, minced 2 tablespoons cornstarch 1/4 cup water 1/3 cup plain low-fat yogurt Directions 1. Trim fat from lamb and cut meat into 1-inch cubes. In an ovenproof Dutch oven combine lamb, undrained tomatoes, the 3/4 cup water, wine, parsnips, green beans, carrots, onion, rosemary, salt, pepper, and garlic. Bake, covered, in a 350 degree F oven for 1-1/4 to 1-1/2 hours or until lamb is tender. Remove Dutch oven from the oven to the range top. 2. Meanwhile, combine cornstarch and the 1/4 cup water. Stir into Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. To serve, dollop some of the yogurt atop each serving. Makes 6 servings. Nutrition facts per serving: calories: 236 total fat: 5g cholesterol: 60mg sodium: 361mg carbohydrate: 25g protein: 20g THE RAZOR CLAM CHOWDER ~Submitted by Treva, Eastern TN A prize winning recipe by Chef Rick Kamp. 46 ounces minced clams, in stock 1 yellow onion, medium, chopped medium 2 baking potatoes, peeled, diced 6 ounces butter, clarified 2 tsp. salt 1/3 tsp. white pepper 2 tsp. thyme 1 bay leaf 1/2 cup flour 1 cup heavy whipping cream Drain clams and reserve stock in soup pot. Add diced potatoes to clams and bring to a boil. Sauté chopped onions in clarified butter till clear and add flour. Add onion flour mixture to clam/potato stock. Stir till medium thickness. Add clams and seasonings to taste. Add cream till desired thickness Note: Soup can be frozen before addition of cream. CREAM OF TOMATO SOUP ~Submitted by Treva, Eastern TN 2 tablespoons butter 1 medium onion, chopped 1 small carrot, peeled and finely diced 2 tablespoons flour 2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved 2 cups reduced-sodium canned chicken broth 1 tablespoon tomato paste 1 tablespoon fresh basil or 1/2 teaspoon dried basil 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves 1 bay leaf 1 cup light cream or milk Salt and pepper In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf. In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve. Yield: 4 to 6 servings. CHEESEBURGER SOUP ~Submitted by Treva, Eastern TN 1 lb ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup celery cubed 4 cups diced potatoes 1/4 cup flour 8 oz American cheese cubed 1 tsp dried basil 1 tsp parsley flakes 4 Tbsp. butter 4 cups chicken broth 1 & 1/2 cups milk 3/4 tsp salt 1/2 tsp pepper 1/4 cup sour cream In a 3 quart sauce pan brown beef, drain and set aside. In the same sauce pan sauté onions, carrots, celery, basil and parsley in 2 Tbsp. butter until veggies are tender, about 10 minutes. Add broth, potatoes and beef, bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile in a small skillet, melt remaining butter and add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup, bring to boil and cook and stir for 2 minutes, reduce heat to low. Add the cheese, milk, salt, pepper and cook and stir until cheese melts. Remove from heat and add sour cream. ROASTED TURKEY NOODLE SOUP ~Submitted by Treva, Eastern TN If you had the smarts to freeze your turkey carcass, feel free to make soup. The rest of you must toss the wretched thing! It's OLD! We're going to start with some good stock first. Here's what I did and how I did it. I took the carcass apart, threw it in the roaster and flung some quartered onions, carrots and celery in there, and about 8 whole cloves of garlic. I drizzled this mess with some olive oil and tossed it in the oven at 425 for about 45 minutes. The house smelled wonderful! Then I put the roaster on the stove top, added cold water (about 3/4 of the way up in the pan) and boiled the whole thing right there for another hour. I let it cool for awhile, strained it, put in the fridge overnight, took off the top layer of grease and now this incredibly wonderful broth is resting comfortably in the freezer. I plan on making my Turkey Noodle Soup (using those big thick noodles) for New Year's. 1-3 onions, chopped 2-4 large carrots, chopped 1-2 stalks of celery, chopped 2-4 cloves of garlic pressed 3 tablespoons olive oil 1 teaspoon thyme salt and pepper to taste 1/2 bag (or so) extra wide noodles 2 tablespoons or so, freshly chopped parsley grated Romano cheese Okay, how many veggies you chop will depend on how chunky you want it, and how much broth you have. First, you heat the olive oil in a large soup pot over medium high heat and add the chopped veggies. They can brown a little, but stir them around for about 5 minutes. Next, add the broth, thyme and bring to a boil, turn down to a simmer, and the parsley and cook for about 15 minutes or until veggies and nice and tender but not mush. Add the noodles and cook till the noodles are al dente. Ladle up into bowls, sprinkle a little Romano cheese over the top, a fresh grinding of pepper and dig in. This is so good! Serve this with crusty whole wheat baguettes and a big spinach salad and you have a nice meal. POTATO SOUP (with cheddar cheese and sour cream) ~Submitted by Treva, Eastern TN 3 to 4 medium to large potatoes 2 to 3 medium carrots 1/2 cup chopped onion 1/2 teaspoon salt 1 cup milk 1 cup shredded cheddar cheese (I have also used mozzarella) 1/2 cup sour cream 2 to 3 tablespoons butter Peel the potatoes and the carrots. Cut into small pieces. Put into a soup pot and cover with water. Add 1/2 teaspoon of salt. Boil until the potatoes and carrots are tender. A few minutes before the potatoes and carrots are done, add the onion. When the potatoes and carrots are cooked, add 1 cup of milk and 2 to 3 tablespoons of butter. (Do not drain the liquid off the pot when the carrots and potatoes are finished cooking.) Heat through. Add shredded cheese. Continue stirring over low heat until the cheese is melted. Add the sour cream. Stir over low heat until the sour cream has been mixed in completely. Makes 4 to 6 servings. PASTA E FAGIOLE ~Submitted by Pat, Minden, NV Source: My husbands cookbook "Who Says Amateurs Can't Cook? "This soup is as good or better than that found at the Olive Garden and better than most of the other Italian restaurants where this is served. This one is special!" Trust me, this is the best...try it! 1 lb. ground beef 1 small onion diced 1 large carrot shredded 3 stalks of celery, finely chopped 2 cloves garlic, minced 1 (14.5 oz) can diced tomatoes w/oregano, basil and garlic 1 (15 oz.) can red kidney beans with liquid 1 (15 oz.) can small white beans with liquid 1 (14.oz) can Swanson's vegetable broth 1 (12 oz.) can V-8 juice 1 (15 oz.) can tomato sauce 1 tablespoon white vinegar 1 1/2 teaspoon salt 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon pepper 1/2 teaspoon thyme 1/2 pound salad macaroni Water Tabasco (optional) Brown the ground beef. Pour off fat. Place ground beef and all other ingredients, except pasta, in a large pot. Bring to a slow boil and lower heat. Simmer on low for 2 to 3 hours, stirring occasionally. Cook pasta according to package directions. Add to soup and continue to simmer for another 20 minutes. Note: Thin soup with water as needed during cooking. Add Tabasco to add a little "zing" to the soup. Serve with loads of grated Parmesan Cheese. TACO SOUP ~Submitted by Pat, Minden, NV Source: My husbands cookbook "Who Says Amateurs Can't Cook? "What could be better on a cold winter night than a hearty soup? This one if especially delicious and different. Try serving with warm tortillas or a crusty French bread." 1 lb. lean ground beef 3 (10 1/2 oz.) cans chicken broth 1 (2 1/2 oz.) pkg. taco seasoning 1/2 teaspoon cumin 1/2 teaspoon pepper 1 bunch green onion, chopped 1 ripe tomato, diced 1 (2 1/2 oz.) can black sliced olives 2 cups tortilla chips, crumbled lettuce, shredded 1 cups cheddar cheese, shredded In medium skillet, brown ground beef. Drain fat and place meat in a colander. Place colander under hot water for a few seconds to eliminate all residual fat. In medium kettle, combine chicken broth, taco seasoning, cumin, pepper and ground beef. Bring to a boil. Reduce heat and simmer, covered. for 20 minutes. Add green onions. tomato and olives. Continue simmering for another 10 minutes. Serve in soup bowls; top with tortilla chips, lettuce and cheese. SPLIT PEA SOUP ~Submitted by Pat, Minden, NV Source: My husbands cookbook "Who Says Amateurs Can't Cook? 1 package (16 oz.) split peas 7 cups water 1 small ham shank 1 large onion, finely chopped 1 tablespoon instant chicken bouillon 1/2 teaspoon garlic powder 1/4 teaspoon oregano 1/4 teaspoon black pepper 1 bay leaf In large soup pot, combine peas, water, ham shank, onion, chicken bouillon and seasonings. Simmer uncovered 1 1/2 hours. Remove ham shank. Trim meat from bone and cut meat into small 1-inch pieces. Return meat to pot. Simmer uncovered an additional 2 to 2 1/2 hours or until soup reaches desired thickness and peas are thoroughly dissolved. CHICKEN NOODLE SOUP ~Submitted by Pat, Minden, NV Source: My husbands cookbook "Who Says Amateurs Can't Cook? "There are as many ways of making chicken soup as there are in preparing chicken. I especially like this one but you may wish to "fine tune" it to your tastes. That's what I did with the original recipe and came up with this." 1 whole (2 1/2 to 3 lb) chicken, cut-up 5 cups water 1 (10 oz.) can chicken broth 2 (10 oz.) cans cream of chicken soup 2 teaspoons salt 3/4 teaspoon pepper 1/2 teaspoon garlic powder 1/4 teaspoon poultry seasoning 1 whole large onion 3 celery tops. chopped 1/2 teaspoon celery salt 1/2 cup chopped celery 8 oz. noodles Place chicken pieces, water and all ingredients except chopped celery and noodles in large soup pot. Bring to a boil.. Reduce heat, cover and simmer 1 hour or until chicken is done. Remove chicken pieces. Dice meat; discard bones and skin. Strain soup to remove onion and celery tops. Return meat to soup. Add chopped celery and noodles. Cover and continue to simmer 20 minutes, or until noodles are tender. CHRISTMAS CHILI ~Submitted by Pat, Minden, NV Source: My husbands cookbook "Who Says Amateurs Can't Cook? "Good anytime. This is a family favorite on Christmas Eve as the main course. However, it was equally applauded on fourth of July. Chili is best made a day or two in advance, then heated and flavor-adjusted on the day of serving." 1 lb. top sirloin, cut in 3/4 in. cubes 3 tablespoons flour salt, pepper olive oil 1 small can beer 1/2 large onion, chopped 2 cloves garlic, thinly sliced 2 lbs. ground beef, coarse chili grind 1 (15 oz.) can kidney beans 1 (15 oz.) can pinto beans 2 (15 oz.) cans chili beans 1 (15 oz. ) can chili, no beans 2 (15 oz.) cans whole tomatoes, crushed 1 (7 oz.) can green chili salsa 2 (3 1/2 oz.) cans black olives. sliced 1 teaspoon ground cumin 1/2 cup red wine 1 teaspoon leaf oregano 2 bay leaves 1 heaping tablespoon Pasilla chili powder 1 tablespoon New Mexico (NM) chili powder red Cayenne pepper, optional Marinate steak cubes in beer 6 to 8 hours, covered in refrigerator. Lightly brown onion and garlic in oil. Coat marinated steak cubes in flour, salt and pepper mixture and add to onion and garlic. Cook until meat is browned. Add hamburger and brown. Drain excess grease. Transfer meat mixture to a 8-qt. soup pot. Add remaining ingredients, except for NM chili powder. Cover and simmer 3 hours, stirring frequently to prevent sticking. Let cool and refrigerate overnight. Reheat an hour or so before serving. Adjust flavor and level of heat with NM chili and red pepper, as desired. Serve with shredded cheddar cheese and chopped onion. Makes 12 to 16 servings Makes 8 servings. GARLIC TOAST: Meanwhile, rub bread with garlic, brush with olive oil. Cook in heated grill pan until browned and crisp on both sides.
HUNGARIAN BEEF STEW ~Submitted by Ann, FL This recipe serves: 4 Preparation time : 20 minutes Cooking time : 1 hour 30 minutes Ingredients 1 1/2 pounds lean beef stew meat (top round), cut into 2-inch cubes salt to taste freshly ground black pepper flour for dredging 1 tablespoon vegetable oil 1 small yellow onion, diced 1/2 red bell pepper, seeded and chopped 1/2 yellow bell pepper, seeded and chopped 1/2 green bell pepper, seeded and chopped 1 cup quartered mushrooms 2 cloves garlic, minced 1 bay leaf 1 1/2 tablespoons sweet, Hungarian paprika 1/2 cup dry red wine 1 cup diced, canned tomatoes 2 cups low-sodium beef broth Cooking Instructions 1. Season the beef with salt and pepper. Dredge it in flour and shake off the excess. 2. Heat the oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the meat on all sides. Adjust the heat so that the meat browns well, but does not burn. 3. Add the onions, peppers, mushrooms, garlic and bay leaf and cook 2 minutes more. Sprinkle the paprika into the pot and stir well to combine. 4. Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated. 4. Add the tomatoes and the beef broth and bring to a boil. Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour. 5. Adjust the seasoning with salt and pepper, remove the bay leaves and serve in a deep tureen. Nutrition Facts Serving Size 1 bowl Amount Per Serving Calories 454 Total Fat 13 g Saturated Fat 4 g Protein 60 g Total Carbohydrate 17 g Dietary Fiber 4 g Sodium 418 mg Percent Calories from Fat 26% Percent Calories from Protein 53% Percent Calories from Carbohydrate 15% Source: www.foodfit.com UNCLE BILL’S VEGETABLE BARLEY SOUP ~Submitted by William "Uncle Bill" Anatooskin, Burbay, BC Author of "From Uncle Bill's Kitchen" Servings 24 4 Tbsp. extra virgin olive oil 2 large onions, chopped small 3 large carrots, scrubbed and sliced ¼” thick 3 large celery ribs, chopped small 4 large garlic cloves, minced or chopped small 16 cups water ¾ cup pearl barley 3 large potatoes, peeled and cut into thirds 3 Tbsp. butter ½ cup whipping cream 4 cups chicken broth 28 fl.oz. canned tomatoes including liquid: crush tomatoes 15 fl.oz. canned white kidney beans or red kidney beans 2 large potatoes, peeled and cubed ½” 1 Tbsp. dried basil 4 Tbsp. chicken soup base or chicken bouillon cubes 2 tsp. curry powder ½ tsp. white pepper 2 cups finely shredded fresh white cabbage 1 Tbsp. soy sauce 2 Tbsp. dried dill weed ½ cup freshly grated Padano cheese for sprinkle on soup In a large frying pan, add olive oil, onions, carrots, celery, garlic, cover and cook for 5 to 8 minutes or until vegetables are crisp, stirring frequently. In the meantime, in a large cooking pot, add 16 cups of water and bring to boil. Add pearl barley, potatoes and cook for about 15 minutes or until potatoes are tender. Remove potatoes into a bowl, add butter, whipping cream and mash with potatoes; set aside. To cooking pot, add chicken broth, crushed canned tomatoes, white kidney beans, and fried vegetables and cook for about 15 minutes. In a food processor or blender, puree’ about 4 cups of soup and return to cooking pot. Add cubed potatoes, dried basil, chicken soup base, curry powder, white pepper, shredded cabbage, soy sauce and dried dill weed. Add reserved potato mixture and stir well to blend. Continue to cook for about 10 minutes. Remove from heat and let sit for about 10 minutes before serving. When serving soup, add 1 tablespoon of grated Padano cheese to each bowl. Refrigerate any unused portion of soup. WINTER VEGETABLE MINESTRONE Serves 4 - 6 ~Submitted by William "Uncle Bill" Anatooskin, Burbay, BC Author of "From Uncle Bill's Kitchen" 3 Tbsp. extra virgin olive oil 1 large onion, chopped small 2 large carrots, peeled and sliced 2 large celery ribs, chopped 3 large garlic cloves, minced 1 lb. Swiss chard, stems trimmed, leaves coarsely chopped 1 large potato, peeled and cubed ½” 15 fl.oz. canned plum tomatoes, include liquid (crush tomatoes) 1 sprig fresh rosemary 15 fl.oz. canned cannelloni beans, drained and rinsed, divided 28 fl.oz. chicken broth or vegetable broth, divided 1 oz. Padano cheese, freshly ground, or freshly grated Parmigiano Reggiano 2 Tbsp. chopped fresh Italian parsley 1 Tbsp. dried dill weed or 3 tablespoons of fresh, finely chopped ½ tsp. salt ¼ tsp. freshly ground black pepper Heat the oil in a heavy large pot over medium heat. Add onions, carrots, celery and garlic and sauté for about 10 minutes or until onions are translucent. Add Swiss chard and potato and sauté for about 2 minutes. Add tomatoes and rosemary and simmer until the chard is wilted and the tomatoes break down, about 10 minutes. Meanwhile, blend ¾ cup of the beans with ¼ cup of broth in a food processor or blender until smooth. Add the pureed mixture and remaining broth, padano cheese and potatoes to the vegetable mixture.; simmer until the potato cubes are tender, stirring occasionally, about 15 minutes. Stir in the whole beans, parsley and dill weed, and simmer until the beans are heated through and the soup has thickened; cook about 2 minutes. Remove the stem of the Rosemary and discard; the leaves will have fallen off into the soup. Season with salt and pepper to taste. If soup is too thick, add more broth or some water. NOTE: If desired, add 3 ounces of thinly sliced pancetta, coarsely chopped. Add, when adding garlic. THE CABBAGE SOUP RECIPE ~Submitted by Helen, N. Ft. Myers, FL The cabbage soup can be eaten at any time you feel hungry during the day and you can eat as much as you wish as often as you like. Ingredients: 6 large Green onions 2 Green Peppers 1-2 cans Diced Tomatoes 1 Bunch Celery 1 Package Lipton Onion Soup Mix 1-2 Cubes of Bouillon (if desired) 1 head Cabbage Cut vegetables into small pieces and cover with water. (V-8 juice and water can be used). Boil fast for 10 minutes. Reduce to simmer and continue cooking until vegetables are tender. Season to taste with salt, pepper, parsley, garlic, etc. EAT AS MUCH AS YOU WANT WHENEVER YOU WANT ANYTIME OF THE DAY.
VEGETABLE NOODLE SOUP ~Submitted by Kusum, Poughkeepsie, NY This soup is a favourite with children. Make it a little spicy if you like. This is from my cookbook Recipes with a Spice - Indian Cuisine for Balanced Nutrition. Visit www.healthyindiancuisine.com for further info. Use your choice of vegetables and herbs– onions, garlic, cauliflower, broccoli, in this soup. Serve with crackers or bread sticks. 1 cup pasta noodles 11 oz. can Cream of Mushroom soup ¼ cup tomato puree ½ cup chopped carrots ½ cup chopped mushrooms ½ chopped tomato Seasonings: 4 sprigs of parsley and dill Garnish: 2 teaspoons Parmesan cheese 1. In a 3–quart pot, boil 4 cups water. Add the noodles and cook, on medium–high heat for about 5 minutes, until little soft. 2. Add the Cream of Mushroom soup. Keep stirring, making sure it does not boil over. 3. Stir in the tomato puree, mushrooms, and carrots (or any other vegetables). Add more water if needed. Reduce the heat, maintaining gentle boil for about 5 minutes until the vegetables are soft. 4. Turn off the heat. Stir in chopped tomato, parsley and dill. Garnish with cheese, if desired, and serve hot. Healthy Alternative: Cook ½ cup split Mung dal for about 10 minutes before adding the pasta. May also stir in 2 tablespoons of Textured Vegetable Protein (TVP). Makes about 4 servings, ¾ cup each. Per serving – Nutritive Value: 155 calories, 4.6 g protein, 21 g carb, 2 g fiber, 6.6 g fat, 16 mg chol. Food Group Exchange: ½ Grain, ½ Vegetable, ¼ Fat. A to Z Recipes Handy Links for Diabetics
ASPARAGUS AND LEEK SOUP ~Submitted by Cheryl, Chicago, IL I get more requests for this very simple recipe. This is delicious! Can be prepared in 45 minutes or less. 1 cup finely chopped white and pale green part of leek, washed well 1 garlic clove, minced 2 tablespoons unsalted butter 1 pound asparagus, trimmed and cut into 1-inch pieces 1 1/4 cups chicken broth 1/3 cup sour cream In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Purée two thirds of the mixture in a blender until it is very smooth, stir the purée into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil. Serves 2. Source: Epicurious.com I also like to garnish this with a healthy topping of fresh flat leaf parsley and homemade croutons. STRAWBERRY CHAMPAGNE SOUP ~Submitted by Treva, Eastern TN 10 oz. pkg. frozen strawberries in syrup, thawed 2 tbls. cornstarch in 1/2 cup cold water 1 cup low fat sour cream 2 cups half and half 2-4 tbls. strawberry liqueur Boil strawberries, stir in cornstarch mixture. Stir and simmer for three minutes. Transfer to a bowl and cool to room temperature. Whisk in sour cream, 2 cups half and half and liqueur. Chill, covered. Serve with a splash of champagne, a dollop of whipped cream and a strawberry. Serves: 2
CROCK-POT CHILI 1 pound ground round 1 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup dry red wine or water 1 tablespoon chili powder 1 teaspoon sugar 1 teaspoon ground cumin 1/4 teaspoon salt 1 garlic clove, minced 1 (15-ounce) can kidney beans, undrained 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained 6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese. Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours. Yield: 6 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese) CALORIES 243(21% from fat); FAT 5.6g (sat 2.3g,mono 1.8g,poly 0.5g); PROTEIN 25.5g; CHOLESTEROL 49mg; CALCIUM 154mg; SODIUM 637mg; FIBER 3.1g; IRON 4.1mg; CARBOHYDRATE 22.9g Source: Cooking Light, MAY 1998 SAN LUIS GREEN CHILE SOUP 6 medium Fresh Anaheim chilies 1 lg Red bell pepper 1 Fresh Jalapeno pepper, sliced 2 oz Salt pork, diced 1/2 lb Boned chicken breast, thinly sliced 1/2 lb Pork butt steak, thinly sliced 6 tb Butter 1 medium Onion, diced 1/2 c All-purpose flour 1 1/2 ts Chili powder 1 t Ground cumin 1 sm Clove garlic, minced 3/4 c Tomato sauce 2 qt Chicken broth, warmed 1/2 c Peeled, seeded and diced tomatoes 1 tb Minced fresh cilantro Garnish: Avocado slices, Sour cream Roast Anaheim chilies, red pepper and jalapeno under hot broiler close to heat until skins blister, turning to char on all sides. Place in plastic bag for 10 minutes. Peel, dice and set aside. In large skillet, cook salt pork until fat is rendered. Remove salt pork with slotted spoon; drain on paper towel. Increase heat and sauté chicken and pork quickly until browned. Drain and set aside. Melt butter in large saucepan. Add onion and cook until transparent. Add flour and cook stirring until roux is golden brown. Remove roux from heat and stir in chili powder, cumin, garlic and tomato sauce. Whisk in warm chicken broth and heat to simmering. Add chilies, red pepper, jalapeno, salt pork, chicken and pork to soup. Heat thoroughly and stir in tomatoes and cilantro. Heat to simmering. Source: Creme de Colorado Cookbook (1987) CREAM OF CORN SOUP This is a great basic cream soup recipe (minus the corn). See the variations for more versatility. I have added chopped chicken during the last heating step and it was scarfed up by the kids. I also like to sprinkle shreds of cheddar or Mozzarella cheese atop each serving. 1 cup milk 1/2 cup heavy cream 1 cup chicken broth 3 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon white pepper 1 teaspoon Worcestershire sauce 1 tablespoon sherry (optional) 1 cup frozen corn kernels In a blender or food processor, combine milk, cream, chicken broth, butter, flour, salt, white pepper, Worcestershire sauce, sherry (optional), and canned corn. Blend well, about 1 minute. Pour into a saucepan and heat until hot, about 5 minutes. Variations: Substitute cooked broccoli, asparagus, cauliflower, lima beans, green beans, carrots, or mixed vegetables for the corn Makes 4 servings. SEVEN CAN SOUP 10 3/4 oz tomato soup, condensed 14 1/2 oz Ro-tel tomatoes; diced 14 1/2 oz tomato sauce with celery, onion, peppers 15 oz chili with no beans 15 oz chili with beans 15 1/4 oz whole kernel corn; drained 15 oz mixed vegetables; drained 1 lb ground beef 1 tb sugar Brown ground beef. Mix all ingredients together and simmer. Great served with corn bread. AMISH NAVY BEAN SOUP 2 cup navy beans, dried 2 1/2 qts water 1 each ham bone (1 1/2 lbs) (I use ham hocks) 1 each garlic, clove, minced 1 each bay leaf 1 cup potatoes, cubed 1 cup celery, thinly sliced 1 cup onion, finely chopped 1 cup carrots, cubed Salt and pepper, to taste Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour. Then add the ham bone, garlic and bay leaf to the beans, and cover and simmer them for 2 hours or until the ingredients are almost tender. Add the vegetables and salt and pepper to taste, and simmer them for 1 hour longer. Remove the ham bone, cut off the meat, dice it, and to add to the beans. Reheat the soup almost to boiling, then remove the bay leaf. SPICY SAUSAGE AND BEAN SOUP 1/2 lb fully cooked Polish sausage, cut into 1/2" pieces 2 t chili powder or to taste 1/2 t oregano leaves 1/4 t salt 2 1/2 c water* 16 oz can stewed tomatoes 1/2 c uncooked elbow macaroni 15 oz can kidney beans, drained In large saucepan, combine sausage, seasonings, and tomatoes. Bring to a boil. Stir in macaroni. Reduce heat to medium. Cook for 8 to 10 minutes or until macaroni is tender. Stir in beans; cook for an additional 1 minute or until thoroughly heated. Makes 4 (1 1/4 cup) servings. *I like to add chicken broth granules to the water for extra flavor, but cut down on the added salt. Source: Heck if I know! From a hand-written recipe in my card file. BARBARA BUSH'S ALL-AMERICAN CLAM CHOWDER This recipe uses a canned soup as a shortcut, but is still great tasting! 7 ounces clams, canned with liquid (drain and save the clam liquor) 3 slices Bacon 1/2 cup Onion -- minced 1 cup Potatoes -- cubed 1 can Cream of celery soup 1 1/2 cups Milk 1 dash Black pepper Cook bacon in frying pan until crisp. Remove, drain and break into 1" pieces. Brown onion in bacon fat. Add clam liquor and potatoes. Cover. Cook over low heat until potatoes are done (about 15 minutes). Blend in bacon pieces, minced clams, and other ingredients. Heat, but don't boil. Bacon may be used for garnish. Serves 4. Source: Modified from a recipe I found on the internet some time ago. POBLANO-RICE SOUP 1 lb Poblano peppers, roasted, then peeled and seeded 1 md Onion; coarsely chopped 1 Garlic clove 7 c Chicken stock; divided 1 tb Vegetable oil 1 c Uncooked rice 1 ts Salt 2 c Cooked shredded chicken 1 c Heavy cream 8 oz Monterey Jack cheese; cubed Combine peppers, onion and garlic with 1/2 cup chicken stock in blender; process until smooth. Heat oil in 4-quart Dutch oven over medium-high heat until hot. Pour poblano mixture into hot oil and cook sauce for 5 minutes, stirring constantly. Add remaining chicken stock, rice, and salt. Bring to a boil. Reduce heat and simmer 15 to 20 minutes or until rice is tender. Add chicken and cream; heat thoroughly. Place heaping tablespoon cubed cheese in bottom of each bowl. Ladle soup over cheese and serve immediately. SIMPLE SALMON CHOWDER 3 t Butter 1 large Onion, diced 1 1/2 c Celery, diced 4 medium Potatoes, diced OR... 3 large -potatoes, diced 2 rounded tablespoons Cornstarch 12 fl Evaporated milk 2 c Cooked salmon* Sauté celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot. Serves 4. *(2 small cans or 1 large can) Source: Alaska Seafood booklet (received through the mail many years ago)
A to Z Recipes Website Contact List Owner-Submit Article Submit a Recipe Sign up for Newsletter Be Removed from Newsletter A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation
The information contained in issues and the website are for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.  Simply Calphalon Nonstick 5-Quart Chili Pot The best deal I've seen on this kitchen essential!  Cuisinart Chef's Classic Nonstick Hard-Anodized 6-Quart Saucepan with Lid  The Soup Bible (Hardcover) by Debra Mayhew  Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Peter Siegel, Carla Ruben, Robin Vitetta-Miller MAGGIE'S PERSONAL PICKS...  The Big Book of Soups & Stews 262 Recipes for Serious Comfort Food  California Pizza Kitchen Pasta, Salads, Soups, And Sides by Larry Flax, Rick Rosenfield  Moosewood Restaurant Daily Special More Than 275 Recipes for Soups, Stews, Salads and Extras  The Best Recipe: Soups & Stews by Editors of Cook's Illustrated Magazine |