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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I'm baaack! After having a pretty bad cold and finally recuperating, my computer got a virus. It was a nasty one, too. It took time (and money, darn it) to get it up and running again. But we're now both healthy and good to go. Thanks for your patience!


Happy Birthday wishes go out to my dear friend and long-time a2z'er Larry Holmes in Toronto, Canada. He is a nonagenarian. Go ahead... grab your dictionary. Larry, you have been such a wonderful source of strength for me personally. You lovingly guided me through many personal and professional hurdles. It is unlikely this publication would exist without your intelligent and compassionate guidance. May your special day, Tuesday - January 17th, be the best yet and one of many, many more!

My family will be going to the Los Angeles, California area a week beginning November 9 this year. We'll be renting a house and might have room for a couple more. Unlike previous trips, we will announce this once, mention it a few more times, then close it out. Waiting for folks to decide (and pay!) places too much strain on my nerves and finances. If you're interested in meeting with us, please let me know. Send me an email with "LA trip" in the subject line.

The current Monthly Theme topic is The Other White Meat. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes Newsletter.

In today's issue we share recipes gathered during the last Monthly Theme topic: Soup, Stew & Chili Recipes. You guys did a great job! We have enough to get us through many seasons of chilly weather. Thanks to all who participated.

We'll see you here again on Wednesday, God willing.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

I must have a prodigious quantity of mind; it takes me as much as a week, sometimes, to make it up.

~ Mark Twain

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is the most beautiful advice I have ever received in an e-mail ...

~Shared by Treva, NC

1. Pray

2. Go to bed on time.

3. Get up on time so you can start the day unrushed.

4. Say No to projects that won't fit into your time schedule, or that will compromise your mental health.

5. Delegate tasks to capable others.

6. Simplify and unclutter your life.

7. Less is more. (Although one is often not enough, two are often too many.)

8. Allow extra time to do things and to get to places.

9. Pace yourself. Spread out big changes and difficult projects over time; don't lump the hard things all together.

10. Take one day at a time.

11. Separate worries from concern. If a situation is a concern, find out what God would have you do and let go of the anxiety. If you can't do anything about a situation, forget it.

12. Live within your budget; don't use credit cards for ordinary purchases.

13. Have backups; an extra car key in your wallet, an extra house key buried in the garden, extra stamps, etc.

14. K.M.S. (Keep Mouth Shut). This single piece of advice can prevent an enormous amount of trouble.

15. Do something for the Kid in You every day.

16. Carry a novel with you to read while waiting in line.

17. Get enough rest.

18. Eat right.

19. Get organized so everything has its place.

20. Listen to a tape while driving that can help improve your quality of life.

21. Write down thoughts and inspirations.

22. Every day, find time to be alone.

23. Having problems? Talk to God on the spot. Try to nip small problems in the bud. Don't wait until it's time to go to bed to try and pray.

24. Make friends with Godly people.

25. Keep a folder of favorite scriptures on hand.

26. Remember that the shortest bridge between despair and hope is often a good 'Thank you God .'

27. Laugh.

28. Laugh some more!

29. Take your work seriously, but not yourself at all.

30. Develop a forgiving attitude (most people are doing the best they can).

31. Be kind to unkind people (they probably need it the most).

32. Sit on your ego.

33 Talk less; listen more.

34. Slow down.

35. Remind yourself that you are not the general manager of the universe.

36. Every night before bed, think of one thing you're grateful for that you've never been grateful for before. GOD HAS A WAY OF TURNING THINGS AROUND FOR YOU.

'If God is for us, who can be against us?' (Romans 8:31)

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Surely everyone recalls the commercials from the National Pork Board for almost 25 years. "The other white meat" lovingly referred to pork. We love pork at my house and use it often. I have oodles of recipes to share. I hope you do, too because that's what we're doing as this month's Monthly Theme topic. Please share your recipes using pork. We will collect them through this month and publish them on the first Sunday of the following month. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!).

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "The Other White Meat". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday of the month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

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. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting 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.

Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes: The Other White Meat.
Use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues

The theme issue for "The Other White Meat" has a deadline of January 31, 2012, and will be posted on February 5, 2012.

Please use this email link to submit a recipe for theme recipes: The Other White Meat. As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Classy Insults

~Shared by Mary H., Montreal, Canada

"He has all the virtues I dislike and none of the vices I admire."
Winston Churchill

"A modest little person, with much to be modest about."
Winston Churchill

"I have never killed a man, but I have read many obituaries with great pleasure."
Clarence Darrow

"He has never been known to use a word that might send a reader to the dictionary."
William Faulkner (about Ernest Hemingway)

"Poor Faulkner. Does he really think big emotions come from big words?"
Ernest Hemingway (about William Faulkner)

"Thank you for sending me a copy of your book; I'll waste no time reading it."
Moses Hadas

"He can compress the most words into the smallest idea of any man I know."
Abraham Lincoln

"I've had a perfectly wonderful evening. But this wasn't it."
Groucho Marx

"I didn't attend the funeral, but I sent a nice letter saying I approved of it."
Mark Twain

"He has no enemies, but is intensely disliked by his friends."
Oscar Wilde

"I am enclosing two tickets to the first night of my new play, bring a friend... if you have one."
George Bernard Shaw to Winston Churchill

"Cannot possibly attend first night, will attend second... if there is one."
Winston Churchill, in response

"I feel so miserable without you, it's almost like having you here."
Stephen Bishop

"He is a self-made man and worships his creator."
John Bright

"I've just learned about his illness. Let's hope it's nothing trivial."
Irvin S. Cobb

"He is not only dull himself, he is the cause of dullness in others."
Samuel Johnson

"He is simply a shiver looking for a spine to run up."
Paul Keating

"He had delusions of adequacy."
Walter Kerr

"There's nothing wrong with you that reincarnation won't cure."
Jack E. Leonard

"He has the attention span of a lightning bolt."
Robert Redford

"They never open their mouths without subtracting from the sum of human knowledge."
Thomas Brackett Reed

"He inherited some good instincts from his Quaker forebears, but by diligent hard work, he overcame them."
James Reston (about Richard Nixon)

"In order to avoid being called a flirt, she always yielded easily."
Charles, Count Talleyrand

"He loves nature in spite of what it did to him."
Forrest Tucker

"Why do you sit there looking like an envelope without any address on it?"
Mark Twain

"His mother should have thrown him away and kept the stork."
Mae West

"Some cause happiness wherever they go; others, whenever they go."
Oscar Wilde

"He uses statistics as a drunken man uses lamp-posts... for support rather than illumination."
Andrew Lang (1844-1912)

"He has Van Gogh's ear for music."
Billy Wilder

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

OLIVE GARDEN PASTA E FAGIOLI

~Shared by Anita, Battle Ground, WA

1 (1 1/2) Tbs. Olive Oil
1 (1/2 lb. Mild Italian Sausage) optional (I use Hot Italian sausage for extra seasoning)
2  (1) lb. Ground beef
12 oz. (1 med.) Onion; chopped (1 large= 12 oz)
14 oz. (1 large) Carrots; slivered (14 oz. = 3 cups = about 4 carrots)
14 oz. (2 stalks) Celery; diced  (14 oz = 3 cups = 6-7 stalks)
48 ( 28) oz. Tomatoes; canned, diced
2 C.(1 can) cooked  Dark Red Kidney beans
2 C (1 can) cooked White kidney beans (I use Light Red, the cost of the white is not justified in flavor )
88 oz. (3 cans 14.5 oz each), Beef Broth Plus 1 cup water and 1 t. beef base
3 (1 1/2) tsp. Oregano
2 1/2 (1 1/4) tsp. Pepper
5 tsp.(2 ½)  Parsley; fresh chopped (I used 1 tsp. Dried when I don’t have fresh)
1 1/2 (3/4) tsp. Tabasco sauce
48 oz. (28 oz can) Spaghetti sauce (I use Hunts, this was suggested by original contributor)
8  (4) oz. dry pasta Shell macaroni; or other pasta (I use fussili)

Sauté beef in oil in large 10-qt. (6qt.) pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup!

**Quantities in ( ) are for half of the recipe.


OLIVE GARDEN POTATO SAUSAGE SOUP
(Zuppa Tosccana)

~Shared by Anita, Battle Ground, WA

I have not tried the recipe, but when I worked at Olive Garden I made a copy of this recipe so it is in bulk you will have to cut it down.

Yield: 4 1/2 gal. (4 1/2 qt.)
 
4 (1) lbs. ground sausage  (I use hot Italian for flavor and spice)
8 (2) fl oz. chicken base (2 oz = 2 Tbs.)
1 (tsp.) tbsp. crushed red pepper
2 1/2 (10 cups) gal. hot water (I use 8 cups for smaller version)
8 (2) oz bacon, diced, precooked  (2 oz. = 4 slices)
10 (2 1/2) lbs. potatoes, 1/4" sliced  (2 `/1 lbs = 8 cups sliced)
2 (1/2) lbs. yellow onions, 1/8" chop (1 med. Onion)
1 (1/4) lb. kale, fresh 3/4" cut ( I use full bunch. of kale less the stems)
2 (1/2) fl oz. garlic puree (2 Tbs.) (this is roasted garlic, mashed)
32 (8) fl oz. heavy cream (I use 16 oz of cream)

Preheat pot to med-high heat.  Add sausage, red pepper. Cook until internal temp reaches 165 F, approx 10 min. Break up large pieces remove from pot drain well. Place bacon & onion in pot. cook until onions are transparent approx 15 min. Add garlic puree. Saute 1 min. Add water & chicken base. Stir w/ wire whip until chicken base is dissolved. Bring to a boil. Add potatoes cook until tender, approx. 15 min. Reduce heat to med. Break up potato w/ masher; add kale, sausage, and cream. Simmer 5 min. (I simmer until kale is cooked.)

**Quantities in ( ) are for half of the recipe.


SPICY PORK SOUP

~Shared by Jean, Syracuse, NY

1 tablespoon sesame oil
1/2 pound pork tenderloin, cut into short strips
5 green onions, sliced
1 tbsp. ginger, peeled and sliced
4 cups chicken broth
4-1/2 ounces fresh linguine, cut in half
1-1/2 cups bean sprouts
3 tbsp. soy sauce
cayenne pepper to taste

Heat sesame oil in a large, heavy saucepan over medium high heat. Add pork, green onions, ginger and sauté for one minute. Add chicken broth, pasta, sprouts and soy sauce. Bring soup to a boil. Reduce heat to medium low and simmer until pork is cooked through and linguine is tender. Season to taste with cayenne pepper and serve.

Makes 4 servings


CROCKPOT MEXICAN CORN CHOWDER

~Shared by Jean, Syracuse, NY

14 sm. potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 tbsp. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp + margarine
1 lg. onion, diced fine
1 green pepper, diced fine
Seasonings*
2 c. medium Cheddar cheese, shredded
1 1/2 c. Monterey Jack cheese, shredded

Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sauteed onion and green pepper. Stir in corns, chilies and seasonings (*Lawry's season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly. Place in large (5-6 qt.) crockpot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.


GREEK-FLAVORED SPINACH AND ORZO SOUP

~Shared by Jean, Syracuse, NY

6 to 8 servings

A lively, lemony soup that comes together quickly.

1 1/2 tablespoons olive oil
1 cup chopped onion or sliced leek
1 large red bell pepper, diced
2 to 3 cloves garlic, minced
3/4 cup orzo (rice-shaped pasta)
1 vegetable bouillon cube
16-ounce can diced tomatoes
5 to 6 ounces fresh spinach, rinsed, stemmed, and chopped
1/4 cup chopped fresh parsley or dill, or a combination, or more to taste
Juice of 1 lemon
Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion or leek and saute over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and saute the vegetables for another 5 to 8 minutes, or until the onion or leek turns golden and the red pepper softens.

In the meantime, cook the orzo in a separate saucepan until al dente. When done, drain.

Add the 5 cups water, the bouillon cubes, and tomatoes to the soup pot. Bring to a simmer, cover and simmer gently for 10 minutes.

Add the cooked orzo to the soup along with the spinach and herbs. Stir in the lemon juice, then season with salt and pepper. Serve at once


BEER, CHEESE AND POTATO SOUP

~Shared by Jean, Syracuse, NY

Serving Size: 8

2 medium baking potatoes
1 can beer (12 oz)
1 cup canned diluted chicken broth
1 teaspoon Worcestershire sauce
1/2 cup half and half
1/4 cup cornstarch
1 jar process cheese spread  (16 oz)
1 cup milk
1/4 teaspoon ground red pepper
6 slices bacon cooked and crumbled
1/2 cup shredded sharp cheddar cheese  (2 oz)
chopped fresh chives

Wash potatoes and pat dry. Prick each potato several times with a fork. Bake at 400° for 1 hour or until done. Let cook completely; peel potatoes, and cut into chunks. Set aside. Combine beer, broth, and Worcestershire sauce in a 3-qt saucepan. Cook over medium heat for 4 to 6 minutes or until hot. Combine half and half and cornstarch; stir well. Add cornstarch mixture, cheese spread, milk, and red pepper to beer mixture; stir well. Cook, stirring constantly, 4 minutes or until thickened and bubbly. Add reserved potato chunks; cook 2 minutes or just until thoroughly heated. To serve, ladle soup into individual serving bowls. Top each serving with crumbled bacon, shredded cheese and chives.


ITALIAN CUCUZZA STEW

~Shared by Linda H., Rosharon, TX

Servings: 10-12

1 lb lean ground beef
1 tablespoon olive oil
1 large red onions, sliced
2 -3 celery ribs, chopped
1 1/2 cups carrots, sliced
4 -5 garlic cloves, crushed and chopped
1 cucuzza, peeled and cubed
1 (28 ounce) cans whole tomatoes
1 fresh bay leaves
1 teaspoon dried thyme
6 cups water
salt & fresh ground pepper

Brown the ground beef in a skillet, drain and set aside.

In a large dutch oven, add the olive oil and sauté the onion, celery, carrot, and garlic for about 4-5 minutes, or until the onions are translucent.

Add the ground beef to the pot along with the can of whole tomatoes, add the cucuzza, and the rest of the ingredients. Bring to a boil and simmer, uncovered for around 45 minutes or until the squash is cooked.

Nutrition Facts
Serving Size: 1 (329 g), Calories 135.3, Total Fat 6.1g, Saturated Fat 2.0g
Cholesterol 29.4mg, Total Carbohydrate 9.9g, Dietary Fiber 2.0g, Protein 10.7g


CHAMOMILE CHICKEN SOUP

~Shared by Linda H., Rosharon, TX

Whether you feel great or not so great, few things are more comforting than chicken soup and chamomile. So.. why not serve both at once?

1 whole skinless chicken
7 ½ quarts water
12 bags Celestial Seasonings® Chamomile Herbal Tea
4 cups chopped cauliflower (approx. 2 small heads)
4 cups chopped celery (7-8 stalks)
2 large yellow onions, chopped
4 cups chopped carrots (7-8 carrots)
1 cup uncooked rice (white or brown)

Place the chicken and water in a large stock pot, bring to a boil and simmer until cooked through (about 50 minutes). Remove the chicken and set aside to cool. When cool, remove the chicken meat from the bone and cut into bite-sized pieces. Add the tea bags to the broth, bring to a boil for 7 minutes, then remove and discard the bags. Add the chicken, cauliflower, celery, onions, carrots, and rice to the pot. Add salt and pepper to taste. Simmer on low heat for approx. 2 hours. Serve with a hearty whole-grain bread.


MIRACLE SOUP

~Shared by Marilyn M., Canton, OH

A potful every two to three days is all you need to drop pounds fast!
 
1 Tbsp. olive oil
1/4 cup chopped fresh ginger root
1/4 cup chopped garlic
2 (32 oz) packages fat-free chicken broth
1/2 cup cornstarch
1 (6 oz) can mushrooms, drained
1 (8 oz) can bamboo shoots, drained
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 Tbsp. fructose (fruit sugar)
1 teaspoon crushed red pepper
2 (16 oz) packages frozen mixed stir-fry vegetables
1 pound frozen, peeled and deveined shrimp
1/4 cup chopped fresh cilantro
1 (10 oz) package frozen chopped spinach, thawed and drained

In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender.

Stir together 1 cup broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened.

Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes.

Stir in spinach until just wilted, 2 minutes.   Serve at once.


STUFFED PEPPER SOUP

~Shared by Marilyn M., Canton, OH

1 medium onion,diced
2 bell peppers,diced
3 Tbsp.vegetable oil
2 lbs. ground beef
1/8 tsp.pepper
1/2 tsp garlic powder
1 large can beef broth
1 can spaghetti sauce  (Hunts, Garlic and Herb)
1 1/2 cups instant rice

Saute onion and peppers in oil. Add ground beef, salt, pepper and garlic powder. Brown meat then drain and return to pot. Add beef broth and spaghetti sauce; simmer for 20 minutes on medium/low heat for 20 minutes. Raise heat and bring to a full boil.  Add rice and REMOVE from heat... Let stand for 15 minutes before serving. Even better the second day.!!! ENJOY !! Serves 8 to 10.


BRUNSWICK STEW

~Shared by Pam, OH

This chicken stew is best served over homemade cornbread.

3 to 3 1/2 pound chicken
2 cups water
salt & pepper to taste
paprika to taste
2 cans (16 ounces) stewed tomatoes
1 can (17 ounces) whole, kernel corn, undrained
1 can (16 ounces) undrained lima beans
1 (or 2) potatoes, diced
1 chopped onion (size depends on your taste for onion)
2 Tablespoons corn starch
1/2 cup cold water

Put 2 cups water in kettle and add chicken (I put the chicken in whole), cover, and bring to a boil, then reduce heat and simmer until the chicken is cooked, about an hour.

Skim fat from the broth.  Remove chicken from kettle and set aside to cool.

After it's cooled, bone chicken (it's better than chewing around the bones, trust us).  Add paprika, tomatoes, corn (with liquid), beans (with liquid), potato, and onion. (Sometimes I add cooked bacon, too, about 1/4 pound.)  Heat to boiling, reduce heat, cover and simmer until the potatoes are done, about an hour.

Mix the cornstarch with 1/2 cup cold water and stir into stew.  Heat until it boils, stirring constantly, then boil for one minute or until stew thickens a bit, and it's done.

We make cornbread by following the recipe on the cornmeal box and it adds just the right flavoring to make this recipe scrumptious enough for even Elizabeth to eat.  Pete would rather substitute peas for the lima beans, which is OK with us.  We often add a can of peas and limas and corn and green beans; whatever we happen to have.  Experiment and see what you can do.

This is from the Quaker Corn Meal Box for excellent cornbread.

1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional - I don't add it)
1 cup skim milk
1/4 cup vegetable oil (Crisco is my choice)
1 beaten egg (or 2 egg whites, I use 1 whole egg)

Heat oven to 400 F.   Grease an 8 or 9 inch baking pan.  Combine dry ingredients.  Stir in milk, oil and egg, mixing just until dry ingredients are moistened.  Pour batter into prepared pan.  Bake 20 to 25 minutes or until light golden brown and a wooden pick inserted near the center comes out clean.


SLOW-COOKER WINTER VEGETABLE STEW

~Shared by Jim D., WA

Prep Time: 20 min
Start to Finish: 8 hr 40 min
Makes: 8 servings

2 cans (14.5 oz each) Muir Glen® organic diced tomatoes with Italian herbs, undrained
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can (14 oz) vegetable broth or 1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water hide

1. In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.

2. Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.

3. Mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

Nutritional Information
1 Serving: Calories 170 (Calories from Fat 0); Total Fat 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 550mg; Total Carbohydrate 36g (Dietary Fiber 5g, Sugars 8g); Protein 4g
Percent Daily Value*: Vitamin A 80%; Vitamin C 20%; Calcium 8%; Iron 15%
Exchanges: 1/2 Starch; 1 Other Carbohydrate; 2 Vegetable Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.


DUTCH POTATO SOUP

~Shared by Patricia, Charlevoix, MI
 
2 cups diced potatoes
1/2 cup diced onion
3 cups water
1 teaspoon salt
1 cup chopped celery
1/2 cup grated carrot
1 quart milk
2 tablespoons butter
2 hard boiled eggs, chopped
1 tablespoon chopped fresh parsley
 
Bring potatoes, onion , water and salt to a boil; simmer briefly. When potatoes are partially cooked, add celery and carrots. In a separate saucepan, heat milk. Add to soup mixture when potatoes are soft. Just before serving, stir in butter, eggs and parsley.


BEST EVER STEW

~Shared by Patricia, Charlevoix, MI
 
2 pounds round steak cut in cubes
2 tablespoons oil
3 medium onions cut in chunks
3 carrots cut in chunks
4 stalks of celery cut in chunks
3 or 4 potatoes cut in chunks
1 tablespoon tomato paste
3 tablespoons flour
2-3 cups beef broth
Salt and pepper to taste
 
Brown meat in oil in heavy, ovenproof pan. Remove and set aside. Add vegetables to pan along with a little more oil if needed; brown slightly. Stir in tomato paste, flour and broth; season to taste. Return meat to pan and cook on top of stove until sauce is thickened. Bake at 325 deg oven for 2 hour or until beef is tender.



SPICY (OR NOT) CHICKEN AND SWEET POTATO SOUP

~Shared by Johnny, LA

Note: Increase the red pepper flakes if you like more heat. The 1/4 teaspoon in the recipe will give gentle heat and flavor but is not overly spicy (as in, my kids ate it with no problem).

Serves 6-8

INGREDIENTS:

1 tablespoon butter
1 red onion, finely diced
1 red bell pepper, diced
3 ribs celery, diced
6 cloves garlic, minced
7-8 cups low-sodium chicken broth
1 1/2 pounds chicken, or turkey, cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken)
2 sweet potatoes, peeled and diced into 1/- inch pieces
1 can (14 oz.) can diced tomatoes, undrained
1/4 teaspoon red pepper flakes or more
1 teaspoon dried marjoram
1/2 teaspoon dried basil
3 bay leaves
2 teaspoons salt
1 teaspoon pepper

DIRECTIONS:

In a large pot (4 or 5 quarts), melt butter over medium heat and add onions. Cook, stirring often, about 5-6 minutes, until softened. Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients (don’t add the cooked chicken, if using, you’ll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through. Discard bay leaves and serve.

Source: Adapted slightly from Kim D., who emailed me the recipe
http://www.melskitchencafe.com/


WENDY'S CHILI

~Shared by Johnny, LA

Now it is said that Wendy’s Chili is made from grilled hamburger patties that didn’t make it into their burgers. We don’t have you start out with hamburger patties, but the ground beef. We think it is easier to start out this way when you make your own chili this way. If you like, we suggest that you brown this hamburger very thoroughly before making your chili.

Yield: 12 servings.

2 pounds freshly ground beef
4 cups (1 quart) tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 medium onion, chopped (about 1½ cups)
1/2 cup celery, diced
1/4 cup green bell pepper, diced
1/4 cup chili powder (you may want to use less)
1 teaspoon cumin (if you like real flavor, add more)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

In a frying pan, brown the ground beef, then drain off the fat. Put the beef and the remaining ingredients into a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes. You an also put this in the crock pot on low for 3 to 4 hours while the chili simmers.

Source: CopyKat.com’s Dining Out in the Home.


POT LICKER SOUP

~Shared by Johnny, LA

Makes 10 cups

2 (1 lb.) smoked ham hocks
1 medium onion, chopped
1 medium carrot, diced
1 tbsp. vegetable oil
1 garlic clove, chopped
1/2 cup dry white wine
1/2 tsp. salt
1/4 tsp. dried crushed red pepper
1 (14.5-oz.) can vegetable broth
1/2 (16-oz. package fresh collard greens, washed and trimmed

Bring ham hocks and 8 cups water to a boil in a Dutch oven over medium-high heat. Boil 5 minutes; drain.

Reserve hocks; wipe Dutch oven clean.

Sauté onion and carrot in hot oil in Dutch oven over medium heat 4 to 5 minutes or until tender; add garlic, and cook 1 minute.

Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half.

Add hocks, 8 cups water, salt and crushed red pepper to onion mixture, and bring to a boil.

Cover, reduce heat to low, and simmer 3 hours or until ham hocks are tender.

Remove hocks, and let cool 30 minutes. Remove meat from bones; discard bones. Transfer meat to an airtight container; cover and chill. Cover Dutch oven with lid, and chill soup 8 hours.

Skim and discard fat from soup in Dutch oven. Stir in meat and vegetable broth.

Bring mixture to a boil.

Gradually stir in collards. Reduce heat, and simmer, stirring occasionally, 45 to 50 minutes or until collards are tender.


CHRISTY'S SOUTHERN PLATE GROUND BEEF STEW

~Shared by Johnny, LA

This recipe is a great starting point. Play with ingredients and make it your own!

1-2 lbs ground beef, cooked and drained
Carrots, diced
Onion, peeled and chopped
5-6 potatoes, peeled and diced
2-3 Cups frozen green beans
29 ounce can diced or crushed tomatoes
1-2 Cans Spicy Hot V-8 juice (I use two)
2 C water
4 Beef Boullion Cubes
1 tsp salt (more or less to taste)

Place everything in a pot except for ground beef. Bring to a boil and reduce heat to simmering. Cover and cook for an hour until vegetables are tender. Add ground beef, cook for another thirty minutes.

This can be assembled in the morning and put in your slow cooker all day on low. If doing it this way, just go ahead and add the ground beef in at the start. I add it in last to keep it a little firmer.


SHORTCUT SENATE BEAN SOUP

~Shared by Johnny, LA

4 cans Navy Beans, undrained
3 stalks celery, chopped
1 tsp minced garlic
1 onion, chopped
4 bullion cubes
2-4 ham hocks (or leftover ham)
1 C instant mashed potato flakes
Stick margarine or butter (1/2 C)
1 tsp salt
1 tsp pepper

Place bullion cubes in pot with six cups water. Add ham hocks or ham. Cover and bring to a boil, reduce heat and simmer thirty minutes.

Place butter in large skillet over medium heat. Add onion, celery, and garlic. Saute until lightly browned.

Remove ham hocks from broth and dice up when cool. Add instant potatoes to broth and stir. Add onion mixture, beans, and diced ham. Stir in salt and pepper. Bring to a boil, stirring constantly, and reduce heat to simmer for thirty minutes before serving.


CAJUN SHRIMP STEW

~Shared by Johnny, LA

Prep time: 15 min
Cook time: 50 min
Yield: About 4 to 6 servings

Ingredients:

2 pounds of small raw shrimp, peeled and deveined
3/4 cup of canola or vegetable oil
3/4 cup of all purpose flour
1 cup of chopped onion
1/4 cup of chopped green bell pepper
4 cups of shrimp stock or water, warmed
1/2 teaspoon of kosher salt
4 turns of freshly cracked black pepper
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
Pinch of thyme
2 tablespoons of chopped fresh parsley, reserve some for garnish
1/4 cup of sliced green onion, reserve some for garnish
Hot cooked rice

Instructions:

Peel and devein shrimp, pat dry, press a paper towel down on top of them and refrigerate. Heat oil over medium high heat in a stockpot or cast iron Dutch oven, stir in the flour and cook and stir until the color of peanut butter, about 10 minutes. Add the onion and pepper; cook and stir until softened. Slowly stir in the stock or water, a little at a time, bring mixture up to a boil, reduce heat and simmer for about 30 minutes. Add the salt, pepper, Cajun seasoning, thyme and shrimp; simmer for another 10 minutes or until shrimp is cooked through. Stir in the parsley and green onion; taste and adjust seasonings. Garnish with additional parsley and green onion if desired, served over hot cooked rice, with hot buttered French bread and a side salad.

Source: Kitchen of Deep South Dish
http://deepsouthdish.com


SOUTHERNIZED ITALIAN WEDDING SOUP

~Shared by Johnny, LA

Prep time: 15 min
Cook time: 20 min
Yield: About 4 to 6 servings

Ingredients

1 tablespoon of bacon drippings, canola or vegetable oil
1 pound of spicy Hot Italian sausage
1 cup of chopped onion
1 garlic clove, minced
1 (14.5 ounce) can of stewed tomatoes
2 quarts of chicken broth or stock
1/2 tablespoon of dried parsley
1/2 teaspoon of Italian seasoning
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or Heaven Made Best
2 cups of cooked collards, turnip, or mixed greens
2 cups of cooked black-eyed peas w/jalapeño
Kosher salt and freshly cracked black pepper, to taste

Instructions

Heat bacon fat or oil over medium to medium high heat, in the bottom of a Dutch oven or other heavy bottomed pot. Remove casings from sausage and cook, breaking meat up into larger sized chunks. Add the onion and garlic to the meat and cook until the onions are tender and the sausage is cooked completely through.

Use kitchen shears to cut up the stewed tomatoes in the can. Add, with the juices, to the sausage; stir in the chicken broth, parsley, Italian seasoning and Cajun seasoning and bring to a boil; reduce heat and simmer for 15 minutes. Stir in the collards and black-eyed peas and heat through. Taste and season with salt and pepper. Serve with cornbread.

~Cook's Notes~

Can substitute 1 or 2 (14.5 ounce) cans of black-eyed peas, or white beans, drained and rinsed and 1 or 2 (15 ounce) cans of collards, turnip, mustard or mixed greens, drained or about 5 ounces of fresh baby spinach, kale, or other tender, quick cooking greens such as chopped, fresh turnip or mustard greens. Can also roll the raw sausage into tiny meatballs, if you prefer.


CHICKEN TORTILLA SOUP

~Shared by Mary S., Nashville, TN

1 medium onion, slivered
1 tsp. oil
1 (15 ounce) can whole kernel corn, drained
1 (14.5 ounce) can chicken broth [not Campbell's condensed]
1 can cream of chicken soup
1 cup cooked, cubed chicken
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can Rotel diced tomatoes with green chili peppers
1 tsp. dry cilantro
1 tsp. garlic powder
Tortilla strips

Sauté onion in oil until translucent. Open the cans of corn, chicken broth, cream of chicken soup, cubed chicken, black beans, diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Add onions, cilantro, and garlic powder. Simmer over medium heat until chicken is heated through. Serve topped with tortilla strips. [Sold near the salad croutons or in Mexican food section]


SWEET & SOUR BEEF-CABBAGE SOUP

~Shared by Mary S., Nashville, TN

6 servings, about 1 3/4 cups each

1 tablespoon canola oil
1 pound lean (90% or leaner) ground beef
1 1/2 teaspoons caraway seeds
1 teaspoon dried thyme
2 1/2 cups frozen bell pepper and onion mix, thawed, chopped
1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
6 cups reduced-sodium beef broth
1 15-ounce can crushed or diced tomatoes
1 1/2 tablespoons honey
1 tablespoon paprika, preferably Hungarian sweet
3 cups coarsely chopped Savoy, or green cabbage
1-2 tablespoons cider vinegar
1/4 teaspoon salt
Freshly ground pepper to taste

Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.

Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors.

Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.


LA MADELEINE TOMATO-BASIL SOUP

~Shared by Mary S., Nashville, TN

4 cups (8-10) tomatoes peeled, cored and chopped or 4 cups canned whole tomatoes, crushed
4 cups unsalted tomato juice
12 to 14 fresh basil leaves, chopped
1 cup whipping cream
1/2 cup sweet unsalted butter, softened
1/4 teaspoon cracked black pepper
salt to taste

Combine tomatoes and juice in a saucepan. Simmer for 30 minutes over a medium-low heat. Cool slightly, then place in a blender or food processor, add the basil and process to puree; this will need to be done in batches, depending on the size of your blender. Return mixture to saucepan and add the cream and butter. Stir over low heat until the butter and cream are incorporated. Stir in salt to taste and pepper. Garnish the soup with fresh basil and serve with really good crusty bread.


CHEESY VEGETABLE CHOWDER

~Shared by Mary S., Nashville, TN

1 medium onion, chopped
5 celery ribs, sliced
3 carrots, sliced
1 large potato, cut into 1/4-inch cubes
1 garlic clove, minced
3 1/2 cups chicken broth
1 (14 1/2-ounce) can whole kernel corn, rinsed and drained
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 (16-ounce) loaf pasteurized prepared cheese product, cubed
1 (2-ounce) jar diced pimiento, undrained
1 tablespoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon paprika
Garnish: celery leaves

Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn; remove from heat.

Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook, stirring constantly, 1 minute.

Stir in milk and next 5 ingredients. Cook, stirring constantly, until cheese melts. Gradually stir cheese mixture into vegetable mixture.

Cook over medium heat, stirring constantly, until soup is thoroughly heated. Garnish, if desired, and serve immediately.  Yield:  2 quarts.


CREAM OF BRIE & CRAB SOUP

~Shared by Mary S., Nashville, TN

1 cup flour
¼ lb unsalted butter
2-1/2 quarts chicken stock
2 quarts heavy cream
½ lb Brie cheese, peeled and cubed
½ Tbsp white pepper
¼ tsp red pepper
1 lb lump crabmeat

Making roux: Melt butter and add flour, stir until well combined.  Cook roux to desired color.  Remove roux and allow to cool to room temperature.  *Tip – a lighter color roux yields a lighter color soup.

Bring stock to cooking temperature and slowly add cream.  Stir until fully combined.  Reduce by 10%.  Add the roux and stir gently to combine.  Bring to a gentle boil, this will develop the roux.  Reduce the temperature of the kettle when it begins to boil.  Watch that it doesn’t boil over.

When thickened, add cheese and stir until fully melted.  Texture should be smooth and well combined.  Season with peppers and salt to taste.  Gently fold in crabmeat.  Makes 10 to 12 generous servings.


CROCKPOT HAMBURGER SOUP

~Shared by Mary S., Nashville, TN

1-1/2 lb lean ground beef
1 medium onion, chopped
1 cup sliced carrots
1 cup sliced celery
1 cup sliced cabbage
1 – 6 ounce can tomato paste
2 tsp Worcestershire sauce
3 cups beef bouillon or stock*

In a skillet, brown ground beef and drain thoroughly.  Add onion, carrots, celery and cabbage.  Combine tomato paste, Worcestershire sauce and beef stock/bouillon.  Add to crockpot with hamburger and stir to blend.  Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours.

*I used 2 cans of beef broth.  I also added about ½ tsp Lawry’s salt-free 17 spice seasoning and 2 to 3 squirts of catsup.


GOLDEN CAULIFLOWER SOUP

~Shared by Mary S., Nashville, TN

5-6 cups cauliflower florets
8 oz. grated cheddar cheese
2 tsp. salt, divided
3 cups chicken broth
3 cups water
1/8-tsp. white pepper
1 cup finely chopped green onions
1/8-tsp. Tabasco sauce
1 stick butter
1 Tbs. Worcestershire sauce
2 Tbs. all-purpose flour
2 Tbs. Lemon juice
2 cups fat free half-and-half, warmed
Paprika, cheese, green onion garnish

Combine cauliflower, 1-tsp. salt and water in a saucepan.  Cover and cook until tender.  Drain.  In a 3 quart soup pan sauté onions in butter for 7 minutes.  Add flour and cook 2 minutes, stirring often. Slowly add warmed milk, stirring constantly.  Slowly add cheese and cook until melted.  Puree cauliflower and add to sauce.  Add broth.  Add remaining 1-tsp. salt, white pepper, Tabasco, Worcestershire and lemon juice.  Cook on low heat till serving temperature.  If serving cold, use water or additional broth to thin soup if too thick.  Garnish with cheese, green onions and paprika before serving.  Makes 6 servings.


HEARTY POTATO CHOWDER

~Shared by Mary S., Nashville, TN

Table salt & pepper to taste
1 cup broccoli florets
2 cups finely chopped onion
3 to 4 cups diced potatoes
1 cup finely grated carrot
3 Tbsp butter
3 cups water
3 cups milk
3 cups chopped smoked sausage
1 cup finely chopped celery

Melt butter in large pot and sauté onions.  When onions are tender, add water, carrot, celery, potatoes, broccoli and sausage.  Add salt and pepper to taste and bring to a boil. Simmer for 15 minutes or until potatoes are tender.  Add milk, stir thoroughly and serve hot.  Serve with fresh baked bread.  Note:  Recipe states this serves 6, but would say at least 8.  I added 1 cup of grated cheese to this also.


PORTOBELLO MUSHROOM SOUP

~Shared by Mary S., Nashville, TN

½ stick unsalted butter
5 leeks (white & pale green only), chopped
1 medium onion, chopped
10 oz Portobello mushrooms, chopped to make about 4 cups
¼ cup flour
3 cups chicken stock or broth
4 Tbsp dry sherry
2 cups half n half
¼ tsp cayenne pepper
¼ tsp white pepper
1 Tbsp Worcestershire
1 dash salt

Melt butter in heavy large pot over med heat. Add leeks & onion; sauté tender.  Add mushrooms & sauté 5 min.  Reduce to low.  Add flour, cook till mixture thickens, stirring occasionally, about 3 mins.  Gradually stir in stock & half the sherry.  Bring soup to a boil while stirring.  Reduce heat & simmer until thickened, about 10 mins.  Stir in half n half.  Stir until slightly thickened, about 10 mins.  Stir in the cayenne.  Season with white pepper and stir in remaining sherry.  Bring to simmer.

Serve immediately.  Makes 6 servings.
 

TORTILLA SOUP

~Shared by Mary S., Nashville, TN

1 cup chopped onion
2 garlic cloves, minced
1 Tbsp olive oil
1 4-ounce can diced green chilies
1 14.5-ounce can diced tomatoes
4 cups chicken broth
1 8-ounce can tomato sauce
1 can water from sauce can
1 tbsp chili powder
1 tbsp cumin
1 tbsp Worcestershire sauce
Dash oregano
2 cups cooked, diced chicken breasts
Monterey Jack Cheese, grated
Corn Tortillas

Slice the tortillas into thin strips and place on sprayed baking sheet.  Bake at 250º for about 30 minutes, or until crispy.  Be careful not to burn them.  Add the oil to a soup pot, sauté the onions and garlic in oil for about 4/5 minutes.  Add the rest of the ingredients, except for the cheese and tortillas.  Simmer about 30 minutes.  Top with cheese, tortillas and cilantro, if desired.


DILL PICKLE SOUP

~Shared by Luanne, FL

8 c. chicken stock or broth
2 chicken bouillon cubes
2 med. carrots, coarsely grated
2 c. peeled and cubed potatoes
1 c. thinly sliced celery
5 coarsely grated dill pickles (about 3/4 cup)
1/2 c. milk
2 tbsp. flour
1 egg
5 tbsp. sour cream
Salt and pepper to taste
Finely chopped parsley, if desired
Finely chopped fresh dill, if desired

In large saucepan or soup pot with cover, combine chicken stock or broth, bouillon cubes, carrots, potatoes and celery. Cook, covered, over low heat until potatoes are soft, about 10 minutes. Do not overcook, add pickles and continue cooking 15 minutes.

In small bowl, beat milk and flour until completely smooth, stir a small amount of hot soup into flour mixture. Mix until smooth and return to soup pot, stirring until well combined. Bring soup to a boil stirring frequently soup is slightly thickened. Remove from heat.

In a small bowl, beat egg with sour cream until smooth. Pour a small amount of hot soup into sour cream mixture and mix thoroughly. Return sour cream mixture to soup pot and stir until smooth. Keep sour cream warm but do not boil after this point or egg/sour cream will curdle. Add salt and pepper to taste. Garnish with parsley and dill, if desired. Makes about 10 servings.


EASY HAM AND BEAN SOUP

~Shared by Luanne, FL

This bean soup recipe contains Great Northern beans, tomato sauce, potatoes, carrots, onions, and diced ham.

Ingredients:

8 ounces Great Northern beans, soaked overnight--I use jars or cans of the beans
4 cups water
2 (8 oz.) cans tomato sauce
Seasoned salt and pepper to taste
2 med. potatoes, diced
2 carrots, shredded
2 small onions, chopped
1/2 to 1 cup diced ham

Preparation:

In a kettle, cover beans with fresh water; bring to a boil, reduce heat, then simmer for 30 minutes.

Drain beans. Combine beans and remaining ingredients in Crock Pot. Stir. Cook on low 8 to 10 hours.

Adjust seasonings.

Serves 4.

*** When using precooked beans, 4 hours on low is plenty.


SLOW-COOKER* CHICKEN 'N RICE GUMBO SOUP

~Shared by Luanne, FL

This gumbo is going to "get ya" with its flavorful blend of ingredients.

Ingredients:
 
3/4 lb boneless skinless chicken thighs, cut into 1-inch pieces (used breasts)
1/4 lb fully cooked smoked sausage (two 5-inch sausages), chopped
2 medium celery stalks (with leaves), sliced
1 large carrot, chopped fine (3/4 cup)
1 medium onion, chopped (1/2 cup)

(I think we need some garlic, and a Creole Spice mixture and I added some)

1 can (14.5 oz) stewed tomatoes, undrained
5 cups water
2 tbsp chicken bouillon (your choice)
1 teaspoon dried thyme leaves
1 (10 oz) frozen cut okra, thawed, drained
3 cups hot cooked rice
Red pepper sauce, if desired

1. In 4- to 5-quart slow cooker, mix all ingredients except okra, rice and pepper sauce.

2. Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F).

3. Stir in okra. Cover; cook on Low heat setting 20 minutes longer.

4. Spoon soup over rice in soup bowls. Serve with pepper sauce.

Serves about 6

* I did it on the stove.


SPLIT PEA SOUP

~Shared by Luanne, FL

Ingredients:

ham hocks or meaty ham bone
2 quarts water
16 ounces dried split peas
1/2 C chopped onion
1/2 C chopped celery stalk and leaves
2 medium carrots, 1/2-inch dice
2 bay leaves
salt and pepper to taste

Preparation:

In a Dutch oven or large kettle, simmer meaty ham bone or ham hocks with 2 quarts of water for about 1 hour. Refrigerate then skim fat from the top. Put broth in crockpot along with chopped ham removed from bone(s) and remaining ingredients. Cover and cook on low for 10 to 12 hours.


OVEN BEEF AND BEER STEW

~Shared by Luanne, FL

Ingredients:

2 tablespoons butter or margarine
1 cup sliced onion
2 pounds lean beef, cut in cubes, 1-inch
1 tablespoon flour
1 cup beer
2 teaspoons vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 bay leaf
1/4 teaspoon thyme, crumbled

Preparation:

Preheat oven to 350 degrees.

In a Dutch oven over medium-high heat, melt butter; brown onions.

Remove onions from the pan; add beef and brown.

Sprinkle beef with flour; add onions and remaining ingredients and stir well.

Cover tightly and bake for about 2 1/2 hours, or until very tender.


CHILE-CHEESE CHOWDER

~Shared by Luanne, FL

This is good served with your favorite cornbread. Recipe halves easy.

2 raw bacon slices
1 cup chopped carrots
1 cup seeded, chopped poblano peppers
2 TBS. seeded, minced jalapeno peppers
1 cup chopped onion
1/2 tsp. ground cumin
3 cloves garlic - minced
4 cups chicken broth
5 cups peeled, diced potatoes
1/2 tsp. salt
1/3 cup all-purpose flour
2 1/2 cups skim milk
3/4 cup shredded low-fat Monterey jack cheese
1/2 cup shredded  low-fat sharp cheddar cheese
2/3 cup sliced green onions

In a Dutch oven, cook bacon until crisp. Reserve 1 TBS. drippings in pan, remove bacon and set it aside. Add carrots, peppers, onion, cumin, and garlic to pan. Sauté until browned. Stir in broth and scrape bottom of pan to release browned bits. Add potatoes and salt, cover, and simmer for 25 minutes. Whisk together flour and milk. Add flour mixture to potato mixture while stirring and cook over medium heat until thickened, stirring often (about 10 minutes). Remove from heat, stir in cheeses until melted. Serve in bowls topped with crumbled bacon and sliced green onions.

Serves about 10.


CHICKEN STEW

~Shared by Luanne, FL

1 pound boneless skinless chicken breasts, cooked and cubed (I left raw)
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2" cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 cans (4 oz. each) mushroom stems and pieces, drained
2 chicken bouillon cubes
2 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
1 tablespoon cornstarch
2 cups cold water

In a 5-qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine the cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until veggies are tender.

** Can be used as a soup or I like it over biscuits.


PEG'S WONDERFUL VEGETABLE SOUP

~Shared by Mary H., Montreal, Canada

This is a great soup!  Cut down on salt, if you wish, or eliminate it entirely.  Lots of other vegetables taste great if added, such as cabbage, tomatoes and garbanzo beans.

3 tablespoons oil
1/2 cup diced carrots
1/2 cup diced turnip
1 1/2 cups sliced celery
1 1/2 cups sliced potatoes
4 cups boiling water
1/2 cup frozen peas
1/2 cup chopped parsley
1 teaspoon salt
1/8 teaspoon pepper

Cook carrots, turnip, celery and onion in oil until slightly browned.  Add potatoes and cook for two minutes longer.  Add water, cover and simmer for 30 minutes, adding more water if needed.  Add peas and cook for 15 minutes longer.  Add parsley.  Taste and adjust seasonings if necessary.  Yield: 8 servings.


BEEF STEW WITH CHEESE BISCUITS

~Shared by Mary H., Montreal, Canada

Cooking the shallots until caramelized creates the flavor base, and their subtle sweetness naturally balances out the sharp blue cheese.  Use cheddar cheese if you are not a fan of blue cheese.

2 pounds stewing beef cubes, trimmed
1/2 teaspoon each: salt and pepper
2 tablespoons olive oil
1 bag (8 oz.) shallots, peeled and quartered
3 cups cremini mushrooms, quartered
2 carrots, chopped
1 turnip, peeled and cubed
3 cloves garlic, thinly sliced
6 sprigs fresh thyme
2 bay leaves
3 tablespoons all-purpose flour
1/2 cup red or white wine
3/4 cup sodium-reduced beef broth
1 can (28 oz.) whole tomatoes, drained and coarsely chopped

Sprinkle beef with salt and pepper.  In Dutch oven, heat 2 teaspoons of the oil over medium-high heat; brown beef in batches.  Transfer to bowl.

Add remaining oil to pan; cook shallots over medium heat, stirring occasionally, until caramelized and softened, about 8 minutes.

Stir in mushrooms, carrots, turnip, garlic, thyme and bay leaves; cook for 2 minutes.  Sprinkle with flour; cook, stirring, for 1 minute.

Add wine, scraping up browned bits.  Add broth and tomatoes.  Return beef to pan; bring to a boil.  Reduce heat to low; cover and simmer, stirring occasionally, for 1 1/4 hours.

Uncover and cook until thickened and beef is tender, about 20 minutes.  Discard thyme and bay leaves.  Scrape into 13 x 9-inch baking dish.  Make Cheese Biscuits as directed below.

Cheese Biscuits:
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup crumbled blue cheese (about 4 oz.), or shredded extra-old cheddar cheese
1 cup buttermilk (approx.) (If you do not have buttermilk, just add 2 tablespoons of vinegar or lemon juice to 1 cup milk)

In a large bowl, whisk together flour, baking powder and salt.  Using pastry blender or 2 knives, cut in butter until crumbly; stir in blue cheese (or cheddar).  Drizzle in buttermilk, stirring, just until soft sticky dough forms.  Turn out onto lightly floured surface; knead 6 times or just until smooth.  Roll out into 10 x 8 inch rectangle; cut into 12 biscuits.  Arrange over stew; brush biscuits with 1 tablespoon more buttermilk.

Bake in 375-degree F. oven until bubbly and biscuits are golden brown and no longer doughy underneath, about 35 minutes.

Source: Canadian Living Magazine


CORN-TOPPED WHITE CHILI CASSEROLE

~Shared by Mary H., Montreal, Canada

1/3 cup unsalted butter
1 sweet onion, chopped
1 sweet green pepper, chopped]
1 to 2 jalapeño peppers, seeded and diced
3 cloves garlic, minced
2 teaspoons each: ground cumin, ground coriander and oregano
1/2 teaspoon salt
1/4 teaspoon each: hot pepper flakes and pepper
3 pounds boneless skinless chicken thighs, cubed
3 tablespoons all-purpose flour
1 can (19 oz.) no-salt-added white kidney beans, drained and rinsed
1 1/3 cups milk
1 cup sodium-reduced chicken broth

In Dutch oven, melt 1 tablespoon of the butter over medium heat; cook onion, green pepper, jalapeño peppers, garlic, cumin, coriander, oregano, salt, hot pepper flakes and pepper, stirring occasionally, until softened, about 6 minutes.  Transfer to bowl.

Add 1 tablespoon of the remaining butter to pan and heat over medium-high heat; brown chicken, in batches.  Add to onion mixture in bowl.

Melt remaining butter in pan; sprinkle with flour and cook, stirring, for 2 minutes.  Stir in chicken mixture and beans.  Gradually pour in milk and broth, stirring constantly; bring to boil.  Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes.

Scrape into 13 x 9 inch baking dish; refrigerate for 1 hour to cool and thicken slightly.  Meanwhile, make Cornmeal Topping.

Cornmeal Topping:
1 tablespoon butter
1/2 teaspoon salt
1 cup cornmeal
2 cups shredded Gouda cheese
1 cup frozen corn kernels

In large saucepan, bring 3 1/2 cups water, butter and salt to a boil; reduce heat to low.  Gradually whisk in cornmeal; cook, stirring often, for 8 minutes.  Remove from heat.  Stir in Gouda cheese and corn; spread over chili.

Bake in a 400-degree F. oven until knife inserted in center comes out hot and top is golden brown, about 25 minutes.

Source: Canadian Living Magazine


CHILI CON CARNE

~Shared by Mary H., Montreal, Canada

Heat 3 tablespoons bacon fat or salad oil in a skillet.  Add 1 onion, sliced.  Cook 2 minutes.  Add 1 pound ground beef, 1 clove garlic (on a toothpick).  Cook and stir for 5 minutes.  Add 1 can red kidney or chili beans, 2 cups (or more) stewed or canned tomatoes or tomato sauce, 1 tablespoon chili powder.  Simmer until thick (about 1 hour).  Season to taste with salt and paprika.  Remove the garlic.  Serves 6.

Corn Pone Pie
Put chili mixture into a 1 1/2 quart casserole dish.  Over the top, spoon Corn Bread batter (recipe follows).  Bake for 20 minutes at 400 degrees F.

Corn Bread batter:
Mix together: 3/4 cup corn meal, 1 cup flour, 1/3 cup sugar, 3 teaspoons baking powder, 3/4 teaspoon salt.  Mix in: 1 cup milk, 1 egg, well beaten, 2 tablespoons melted shortening.  If making corn bread, spoon into a shallow buttered, 8" square pan.  Bake for 20 minutes at 425 degrees F.


IRISH STEW

~Shared by Mary H., Montreal, Canada

Authentic Irish Stew needs no thickening, except the potato cooked in it, but if you prefer a thicker gravy, mix 1/4 cup flour with 1/4 cup cold water, pour into the finished stew, then cook and stir until the gravy is smooth and thick.

Cube or cut 2 pounds stewing lamb into serving-sized pieces.  Cover with boiling water, cover the pot and simmer for 1 hour.  Add:
1/2 cup cubed carrot
1/2 cup cubed turnip
1 onion, sliced
1 potato, cubed

Cover and simmer for half an hour.  Add 2 cups sliced potato.  Cover and simmer for half an hour, then season to taste with salt and pepper.  Serves 6.

Source: Fannie Farmer


DELICIOUS, HEARTY STEW

~Shared by Mary H., Montreal, Canada

1 1/2 pounds beef stewing cubes
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
2 ribs celery, chopped
1 onion, chopped
1/4 cup all-purpose flour
2 cups water
2 cups sodium-reduced beef broth
1 cup red wine
1/4 cup tomato paste
2 bay leaves
3/4 teaspoon dried thyme
1 pound Yukon Gold potatoes, peeled and cubed
2 carrots, peeled and cubed
2 parsnips, peeled and cubed
2 turnips, peeled and cubed

Combine beef, salt and pepper.  In large Dutch oven, heat oil over medium-high heat; brown meat in batches and turning occasionally, until browned all over, about 6 minutes.  Transfer to plate.  Reduce heat to medium; cook celery and onion, stirring, until softened, about 6 minutes.  Stir in flour; cook, stirring, for 1 minute.

Return meat to pan; stir in water, broth, wine, tomato paste, bay leaves and thyme.  Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours.  Stir in potatoes, carrots, parsnips and turnips; return to simmer.  Cover and cook until meat and vegetables are tender, 40 - 45 minutes.  Discard bay leaves.  Serves 8 - 10.

Source: Canadian Living Magazine


VEGETABLE STEW

~Shared by Mary H., Montreal, Canada

5 medium unpeeled potatoes, chopped
1 pound (about 2 cups) onions, cut in wedges
2 - 3 carrots, cut in 1/2-inch rounds
1/2 pound (about 1 cup) mushrooms, cut in half
2 medium zucchini, cut in chunks
1/2 pound green beans, cut in 1-inch pieces
2 1/2 cups tomato juice
1/4 cup soya sauce
paprika and basil to taste

Mix tomato juice and soya sauce together.  Place potatoes, onions, carrots and beans in a large casserole dish.  Pour 2/3 of tomato-soya mixture over the vegetables.  Sprinkle with a little paprika and basil.  Bake in covered casserole for 1 1/4 hours at 350 degrees F.

Add mushrooms, zucchini and the rest of the tomato-soya mixture.  Sprinkle more paprika and basil on top.  Bake for another 30 minutes.  Serves 6 - 8.


JUNE'S EASY AND DELICIOUS VEGETABLE SOUP

~Shared by Mary H., Montreal, Canada

10 cups water
2 potatoes, cut in 1/2 inch chunks
2 carrots, sliced
2 zucchini, cut in 1/2 inch chunks
2 - 3 tomatoes, chopped
2 cloves garlic, crushed
1/2 teaspoon each: onion powder and cumin
1 cup string beans, cut in 1-inch pieces
1 teaspoon each: oregano and dill weed
1 teaspoon each: basil and thyme
1/4 cup soya sauce
1 tablespoon parsley flakes

Place 10 cups water in a large pot; add vegetables.  Bring to a boil.  Add all seasonings.  Simmer over medium-low heat for 45 minutes.  Serves 8 to 10.


CANADIAN CHEESE SOUP

~Shared by Bobbie, Roswell, NM

1 large potato, diced
1/2 cup butter
1 cup finely diced onion
1/4 cup diced carrots
1/4 cup celery
3 tbls flour
3 tbls corn starch
1/2 cup cold water
2 cans chicken broth
1/2 cup milk
1 brick (10-oz) sharp cheddar cheese, grated
Salt and pepper
2 tbls parsley,chopped fine
1 1/2 cups water
 
In covered saucepan, simmer vegetables in 1 1/2 cups water until tender. Add remaining ingredients except parsley and thickening. Mix flour and corn starch in 1/2 cup cold water. Add to soup mixture. Heat and serve garnished with parsley. Serves 4-6


CHILI WITH LIMA BEANS

~Shared by Bobbie, Roswell, NM
 
1 cup dried Lima beans
1 tsp salt
1 pound ground beef
3/4 cup chopped onions
3 tbls shortening
1 1/2 cups bean liquid
1 can tomato soup
1 can whole kernel corn
1 green pepper, chopped
2 stalk of celery cut into strips
1 tbls chili powder
2 or 3 drops Tabasco sauce
 
Soak 1 cup dried Lima beans overnight in enough water to cover. Next day ad salt and simmer until tender, drain and reserve 1 1/2 cups liquid. Add remaining ingredients and simmer one hour. Serves 8.
 

CATFISH GUMBO

~Shared by Bobbie, Roswell, NM
 
1 lb skinned catfish fillet
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1 garlic clove, finely chopped
1/4 cup melted fat
2 beef bouillon cubes
2 cups boiling water
1 cup tomatoes
1 package (10 ounce) frozen okra, sliced
2 tsps salt
1/4 tsp pepper
1/4 tsp thyme
1 whole bay leaf
Dash liquid hot pepper sauce
1 1/2 cups hot cooked rice
 
Cut fillets into 1 inch pieces. Saute celery, green pepper, onion and garlic in fat until tender. Dissolve bouillon cubes in water, then add bouillon, tomatoes, okra and seasonings to vegetables. Cover and simmer 30 minutes. Add fish and simmer 15 minutes longer. Remove bay leaf. Divide rice into 6 bowls and fill with gumbo.


PLAIN OLDE CHILI

~Shared by Lynn, Roswell, NM
 
2 lbs ground beef
1/4 cup shortening
3 lbs chili powder
1 small button garlic, minced
2 tbls flour
2 qts beef stock
1 medium onion , chopped
Salt to taste
 
Heat shortening, add meat, onion, and garlic. Fry until nicely browned. Add chili powder and flour, Fry 5 minutes longer, stirring continually. Add stock and simmer 2 hours.


DEER CAMP STEW

~Shared by Lynn, Roswell, NM
 
1 tbls fat
2 lbs hamburger
Salt and pepper
1 onion, peeled and cubed
2 cans (10 1/2 oz) vegetable soup
1 cup beef stock
 
Melt fat in skillet. Add salt and pepper to burger; separate meat into pieces or shape into small balls. Fry with onion until onion is light brown and burger is cooked. Pour off excess fat. Add soup and enough stock to prevent sticking. Cover and cook slowly until meat is cooked. Serves 8.


GARDEN GUMBO SOUP

~Shared by Lynn, Roswell, NM
 
1 lb soup meat of choice
2 tbls shortening
2 qts cold water
1 chopped onion
1 tsp salt
2 cups tomatoes
1 cup shelled lima beans
2 cups corn
1/2 head chopped cabbage
4 sliced carrots
2 cups cut green beans
1 cup diced potatoes
1/2 cup chopped celery
1 cup sliced okra
1 tsp chili powder - if desired
 
Brown meat in shortening; add water and salt. Bring to boil and cook about 15 min. Add vegetables and simmer 1 1/2 hours.


GREEN RIVER CHILI

~Shared by Mary, Roswell, NM
 
4 lbs chili meat
1 large onion, chopped
2 garlic cloves
1 tsp ground oregano
6 tsps chili powder -more if desired
1 1/2 cups whole, canned,  tomatoes
2-6 generous dashes liquid hot pepper sauce.
Salt to taste
2 cups hot water
 
Place meat, onions and garlic in large, heavy Dutch oven. Cook until light colored. Add oregano, chili powder, tomatoes, pepper sauce, salt and hot water. Bring to a boil,lower heat and simmer about 1 hour. Skim fat off while cooking.


SKILLET STEW

~Shared by Mary, Roswell, NM
 
2 lbs beef chuck, cut into cubes
Salt and pepper
Flour
2 tbls shortening
1 small onion, chopped
1 can (8 oz) tomato sauce
2 medium potatoes, diced
2 medium carrots,sliced
1 stick celery, chopped
1 tbls parsley flakes
1 can (4 oz) sliced or chopped mushrooms
 
Salt and pepper meat and dredge in flour. Brown in shortening; add onion tomato sauce and water to cover. Cook 15 minutes. Add potatoes, carrots celery, parsley flakes and mushrooms. Simmer until meat and vegetables are tender, stirring occasionally. Add more liquid is needed. Serves 8.
 

LENTIL SOUP

~Shared by Mary, Roswell, NM
 
1 pound lentils
1 ham bone
1 large onion
1/2 cup diced celery
2 1/2 qts water
1 1/2 cups diced potatoes
1 cup diced carrots
Salt to taste
 
Wash lentils and soak over night. Drain. Place lentils, ham bone, onion, celery and water in kettle. Bring to a boil, then reduce heat and simmer one hour. Add potatoes and carrots. Continue cooking 30-45 minutes.


JUNGLE STEW

~Shared by Deb, Roswell, NM
 
1 pound ground beef
2 tbls margarine
1 small onion, chopped
1 tsp chili powder
Salt & pepper to taste
1 cup macaroni
1 can (15 ounce) tomatoes
1 can (15 ounce) Ranch Style beans
 
Brown beef and onion in margarine. Add chili powder, salt and pepper. Simmer. Cook macaroni in salted water. Combine meat, tomatoes, beans and cooked macaroni. Add water if necessary and simmer about 20 minutes. Serves 4.


TOMATO BOUILLON

~Shared by Deb, Roswell, NM
 
4 cups tomato juice
2 cans condensed beef broth
6 peppercorns
4 whole cloves
1 bay leaf
1/2 tsp salt
Pinch of basil
1 small onion, diced
A few celery tops
2 tlbs chopped parsley
 
Combine all ingredients. Simmer for 30 minutes. Strain . Garnish with lemon slices.


DAD'S GREEN CHILI

~Shared by Deb, Roswell, NM
 
1 pound lean beef, cubed
1 cup chopped onion
2 garlic cloves, minced
1 can (7oz) green chiles
4 medium zucchini, quartered and sliced
1 can (15oz) diced tomatoes with juice
1/2 cup shredded Colby Cheese
 
Heat a large skillet sprayed with non-stick pan spray. Saute beef until lightly browned; add onion and garlic. Cook 5 minutes. Add chiles and the liquid from can, and the zucchini; cook 5 minutes. Add tomatoes with liquid; heat to a simmer. The mixture should be soupy. Add up to 1/2 cup water if needed. Serve in soup bowls with 1 1/2 tbls shredded cheese on top of each serving.


BEEF CHILI

~Shared by Sandi, Roswell, NM

2 lbs lean ground beef
1/4 cup hot bacon drippings
Salt and pepper to taste
1 medium onion, chopped fine
3 tbls chili powder
3 tbls flour
1 cup tomato sauce
Water

Brown ground beef in bacon drippings; season with salt and pepper. Add onion, chili powder, and flour and sear a little longer. Add tomato sauce and enough water to cover. Simmer about 1 hour.


OYSTER SOUP

~Shared by Sandi, Roswell, NM

2 qts milk
1 egg yolk
1 tbls butter
1 pint oysters
1 tbls flour
Salt and pepper

Melt butter, add flour,milk, beaten egg yolk, oysters and seasoning. Cook and serve hot.


LIMA BEAN STEW

~Shared by Sandi, Roswell, NM

1 cup large dry lima beans
3 1/2 cups water
1/4 cup all purpose flour
1/2 cup cold water
1 can (8 ounce) tomatoes, drained and cut up
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
1 bay leaf
2 tsps salt
1/4 cup dry bread crumbs
1/2 tsp salt
1/4 cup milk
1/4 tsp Worcestershire sauce
1 lb lean ground beef

Rinse beans. Place in dutch oven; add 3 1/2 cups water and boil 2 minutes. Cover and simmer 1 hour. Do not drain. Combine flour and the cold water. Stir into beans; cook until thick and bubbly. Add vegetables, bay leaf and two teaspoons salt. Bring to a boil. Cover and bake at 375 degs. for 1 1/2 hours, stirring occasionally.

Meanwhile, combine bread crumbs and remaining salt, milk and Worcestershire sauce; mix into ground beef. Shape into small meatballs, add to stew. Cover and continue baking for 45 minutes. Remove bay leaf. Serves 6.


CREAM OF ONION AND POTATO SOUP

~Shared by Treva, NC

2 potatoes, diced
3 cups potato water
1 tablespoon vegetable oil
3 & 1/2 cups chopped onions
1/3 cup dry white wine
6 ounces cream cheese, at room temperature, cubed
1 cup milk
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
croutons
cheddar cheese
 
Boil potatoes in water or vegetable stock until soft. Reserve liquid.

Saute onions in butter and oil on low heat for 10 minutes. Add wine and simmer for 5 minutes.

In a blender, puree the cream cheese, sauteed onion and cooked potatoes with a cup or two of liquid in which the potatoes were cooked.

Pour the puree into a soup pot and stir in the rest of the potato liquid, the cup of milk, salt and pepper.

Heat carefully, stirring occasionally. Garnish with parsley, croutons or grated cheese.


COMPANY STEW

~Shared by Treva, NC

Company Stew is that little bit different 'cause it's light, quick, and smart.

Serves: 4
Cooking Time: 1 hr
 
4 tablespoons vegetable oil
2 pounds dark meat turkey, cut into 1-inch chunks
2 garlic cloves, crushed
1 large onion, chopped
1 envelope (from a 2-ounce box) onion soup mix
1 (15-ounce) can tomato sauce
2 cups water
1/2 cup dry red wine
1 tablespoon Worcestershire sauce
1 bay leaf
 
In a large saucepan, heat oil over medium heat; add turkey chunks and brown lightly.

Add garlic and onion, and cook 4 to 5 more minutes.

Stir in remaining ingredients; bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally.

Remove bay leaf before serving.
 
Note: Serve over hot cooked rice or noodles.


GREEN SOUP

~Shared by Treva, NC

Green soup is really about the easiest soup of them all to create, as all that is required in essence is to get a good variety of green vegetables and cook them properly in a soup form to enable success. The main idea here is to utilize a number of diverse green vegetable flavors to make a flavor that is unlike any other. In the process you can absorb an almost instant boost of needed vitamins and minerals, and with a little luck you just may help your children to actually begin to like their veggies. The trick to making green soup work well is to use at least 6 different green vegetables and ensure that they are cooked long enough to allow their flavors to release. Here is a good basic recipe:
 
1 cup each of diced green beans, diced brussel sprouts, chopped celery, spinach, broccoli, swiss chard, collard greens
1/2 cup diced onion
1/2 cup diced carrots
24 ounces of water
24 ounces of chicken broth
1/2 teaspoon each of salt, black pepper, rosemary, thyme and oregano
1/2 stick of salted butter
 
In a soup pot place all of the ingredients except the chicken broth and butter and place on medium heat covered for 35 minutes. Remove the pot lid and allow the soup to boil so it reduces for about 10 additional minutes. Take half of the soup and run it through a food processor and then return it to the pot along with the chicken broth and butter, cover and cook for an additional 20 minutes. The soup can then be served and sour cream can be used as a garnish.


HOUSTON RESTAURANT CANADIAN CHEESE SOUP

~Shared by Treva, NC

1/2 cup margarine
1 cup carrots in 1/8" dice
1/2 cup celery in 1/8" dice
3 cups chicken broth
3 cups half-and-half
2 pounds Velveeta cheese -- in small cubes
1 tablespoon finely-chopped fresh parsley
Diced tomatoes or diced jalapeño
chiles as garnish - (optional)
 
Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at once and sauté until soft but not brown. Add flour and stir to combine. Cook until mixture begins to turn a light-brown color. Over medium-high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base if formed. Add half-and-half being careful not to let it boil. Add cheese, stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalapeños, if desired.


SLOW COOKER CHICKEN CHILI

~Shared by Treva, NC

Prep Time:10 min
Cook Time:6 hr 0 min
6 to 8 servings
 
2 pounds ground chicken, coarsely ground preferred
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and shredded
1 (15-ounce) can low-sodium chicken broth
1/4 cup instant tapioca (recommended: Minute tapioca)
1 to 2 chipotle chiles in adobo sauce with seeds, chopped
2 tablespoons soy sauce
1 tablespoon kosher salt
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/2 to 3/4 cup lager-style beer, optional
Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
 
Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

Tip: Stirring in chili powder right before serving brightens the flavor of the chili.

Source: Food Network Kitchens


MUSHROOM SOUP

~Shared by Treva, NC

1 Quart Mushrooms
1 & 1/2 quart good rich Stock (veal or chicken)
1 Tablespoon Flour
1 Tablespoon Butter
1 teaspoon Salt
1/2 teaspoon Pepper
Whipped Cream
Croutons
 
Wash and peel mushrooms and dice. Stir into them 1 & 1/2 cups of stock. Thicken with flour creamed with the butter, salt and pepper. At the last moment, add a bit of whipped cream and croutons.

Source: Pink Ribbon Cookbook, Women First Breast Cancer Support Group


HEARTY POTATO AND ONION SOUP

~Shared by Treva, NC

4 lg. potatoes
2 carrots, peeled and sliced
1 stalk celery, sliced
1 sm. yellow onion, chopped
2 tsp. (each) basil, rosemary, thyme
1 tsp. salt, pepper
1 bay leaf
2 cloves garlic, minced
1/2 C. milk
1/4 C. dry instant potato flakes
Enough water to cover potatoes by 2 inches
 
1. Wash potatoes, and slice into 1-inch cubes. Place in 3 qt. sauce pan. Add carrots, celery, and onion. Fill with enough water to cover by 2 inches.
 
2. Add seasonings, bring to a boil. Boil until potatoes are tender. Mash potatoes a little with a potato masher (leave chunks of potato though).
 
3. Add milk, and instant potato flakes. Simmer until it thickens.


WHATCHAGOT SOUP

~Shared by Treva, NC

Makes: 4 servings
Serving size: 1 & 1/2cup
Start to Finish: 30 mins
 
2 tablespoons vegetable oil
8 ounces boneless meat (such as chicken, turkey, beef steak, or lean pork), cut into 1-inch cubes, or ground meat (such as beef, turkey, chicken, or sausage)
3 cups cutup vegetables (such as chopped zucchini, small broccoli or cauliflower florets, chopped celery, chopped onion, chopped carrots, chopped potatoes, corn, peas, and/or chopped, seeded tomatoes)
1 (32 oz) carton beef or chicken broth
1/2 (96 oz) can (1/3 cup) tomato paste
1 (1 oz) envelope dry onion soup mix
1/2 teaspoon dried herb (such as Italian seasoning, basil, oregano, or rosemary), crushed;
-or
1/4 teaspoon crushed red pepper or dried thyme, crushed
1 cup cooked pasta or noodles, cooked rice, or cooked barley,
-or
canned beans [such as kidney, navy, cannellini (white kidney), or black], rinsed and drained
Salt
Ground black pepper
 
1. In a 4- or 5-quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add meat; cook and stir until meat is browned and cooked through. If necessary, drain off and discard fat. Remove meat from saucepan; set aside.

2. In the same Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables; cook and stir for 3 to 5 minutes or until vegetables are crisp-tender. Return meat to Dutch oven.

3. Stir broth, tomato paste, onion soup mix, and herb into mixture in Dutch oven. Bring to boiling over high heat; reduce heat. Cover and simmer for 15 minutes. Stir in cooked pasta, rice, barley, or beans. Season with salt and pepper.

Nutrition: Calories 249, Protein (gm) 18, Carbohydrate (gm) 22, Fat, total (gm) 10, Cholesterol (mg) 40, Saturated fat (gm) 1, Monosaturated fat (gm) 5, Polyunsaturated fat (gm) 3, Dietary Fiber, total (gm) 2, Sugar, total (gm) 4, Vitamin A (IU) 486, Vitamin C (mg) 20, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 56, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 1825, Potassium (mg) 587, Calcium (DV %) 30, Iron (DV %) 2


WINTER TOMATO SOUP FOR THE SLOW COOKER

~Shared by Treva, NC

1/2 cup (1 stick) unsalted butter
1 large or 2 medium-size yellow onions, chopped
1 quart home-canned tomatoes or one 28-ounce can imported Italian whole or chopped plum tomatoes, with their juice
1/2 cup dry vermouth or dry white wine
1 tablespoon sugar
1 heaping teaspoon dried tarragon
Kosher or sea salt to taste
Cold sour cream for serving

1) Melt butter in a large skillet set over medium heat. Add onion and cook until golden, about 15 minutes, stirring often to cook evenly.

2) Combine tomatoes, vermouth, sugar, and tarragon in a slow cooker. Scrape contents of skillet into tomato mixture.Cover and cook on LOW for 5 to 6 hours.

3) Purée in batches in a food processor or with a handheld immersion blender. Stain soup if you wish. Season with salt. Keep warm on LOW without letting it come to a boil until serving. Ladle hot soup into bowls and top with a spoonful of cold sour cream. Yield: 4 servings.


MEXICAN ONION SOUP

~Shared by Treva, NC

5 medium-size yellow onions, thinly sliced (about 3 pounds)
4 (14 & 1/2-ounce) cans chicken broth, divided
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
2 (14 1/2-ounce) cans beef broth
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 tablespoons ground chipotle pepper
1 & 1/4 cups (5 ounces) shredded Monterey Jack cheese with peppers
Tortilla Strips (recipe follows)
1/3 cup chopped fresh cilantro

Combine onions, 1 cup chicken broth, minced garlic and next 3 ingredients in a Dutch oven over medium heat cook stirring occasionally 25 to 30 mins or until most of the liquid evaporates. Increase heat to medium high and cook stirring often to loosen particles from bottom of Dutch oven 15 to 20 mins or until onions are caramel colored. Stir in beef broth, tomatoes and green chiles, chipotle pepper and remaining chicken broth. Bring to a boil over high heat reduce heat, and cook, stirring often, 15 to 20 mins. Ladle soup into 6 bowls sprinkle evenly with cheese, Tortilla Strips and chopped cilantro. Makes 6 servings.

Tortilla Strips

6 (6-inch) corn tortillas
Vegetable cooking spray
Salt to taste

Using round pizza cutter cut 6 corn tortillas into 1 1/2-inch strips. Coat with vegetable cooking spray place on a baking sheet. Bake at 400F for 5 mins. Stir and bake 5 more mins or until crisp. Sprinkle with salt. Makes 6 servings.


FULLY LOADED BAKED POTATO SOUP

~Shared by Treva, NC

Fully Loaded Baked Potato Soup is a great cheesy potato soup recipe. Loaded with cheese, bacon and sour cream, it's everything you love about baked potatoes, but in a bowl! Feed your family tonight with this great recipe.

5 medium baking potatoes
8 slices of bacon
1 cup sweet onions, chopped
2/3 cup flour
6 cups chicken broth
2 cups half and half
1/4 cup fresh parsley, chopped
1 & 1/2 teaspoons garlic, minced
1 & 1/2 teaspoons dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon hot sauce
1 & 3/4 cups shredded cheddar cheese
1 cup green onions, sliced
1/4 cup fresh parsley, chopped

Preheat oven to 400 degrees F. Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.


OLIVE GARDEN CREAM OF TOMATO AND BASIL SOUP

~Shared by Treva, NC

4 Tbsp butter
1 small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste

Melt butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2. Puree soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper. Garnish with remaining fresh basil and tomatoes and serve. Serves 4.

Source: Olive Garden


FARMER'S STEW

~Shared by Treva, NC

Whether you've had a hectic day on the farm or at another job, you're in for a hearty meal at sunset with this stew.

Serves: 4
Cooking Time: 25 min
 
3 tablespoons olive oil
1 to 1 & 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 medium-sized onions, chopped
8 garlic cloves, coarsely chopped and divided
6 plum tomatoes, cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized red bell peppers, cut into 1-inch chunks
1/2 cup chopped fresh parsley, divided
1 tablespoon dried basil
2 teaspoons dried oregano
1 & 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cans (15 ounces each) whole potatoes, drained
Peel of 1 lemon, finely grated
 
In a 6-quart soup pot, heat the olive oil over high heat. Add the chicken, onions, and 6 of the chopped garlic cloves.

Cook for 8 to 10 minutes, or until the chicken is browned on all sides, stirring frequently.

Reduce the heat to medium and add the tomatoes, zucchini, red peppers, 1/4 cup parsley, the basil, oregano, salt, and black pepper. Cover and cook for 10 minutes, then add the potatoes, lemon, the remaining 2 chopped garlic cloves and 1/4 cup chopped parsley. Stir until thoroughly mixed, then cover and cook for 5 to 7 minutes, or until the potatoes are warmed through.

Serve immediately.


CHUNKY CHICKEN SOUP WITH BUCKWHEAT

~Shared by Treva, NC

2 tsp canola oil
1/3 cup whole buckwheat
1 cup water
1 large carrot, cut into 1/2-inch rounds
1 large celery rib, cut crosswise into 1/2-inch slices
3/4 cup frozen pearl onions, or fresh chopped onion
4 cups fat-free, reduced-sod chicken broth, divided*
2 cups roasted chicken breast, in bite-size pieces
Salt and ground black pepper
1/4 cup chopped flat-leaf parsley

Heat oil to medium-high heat in medium-size saucepan. Add buckwheat, stirring constantly until grains are fragrant about 2 mins. Off heat, pour in water taking care as liquid will spatter. Return pan to stove reduce heat to simmer and cook covered until buckwheat is al dente about 15 mins. Set covered pan aside. Place carrots, celery and onions in large saucepan. Add 1/2 cup broth, cover and simmer over medium-high heat until vegetables are crisp-tender 10 mins. Add remaining broth, chicken and cooked buckwheat. Add salt and pepper to taste. When soup is hot divide among four wide shallow bowls. Garnish each bowl with 1 tablespoon parsley and serve.

Note If desired in place of roasted chicken gently simmer a 3/4-pound skinless and boneless chicken breast in broth in large saucepan. When it is white in the center about l5 mins set chicken breast aside. When chicken is cool enough to handle shred into bite-size pieces. Clean out pot and proceed cooking vegetables and completing soup as above.

*To reduce sod content to 80 mg per serving use low-sod chicken broth.

Makes 4 servings

Per serving 210 cals 5g total fat (1g sat fat) 15g carb
25g protein 3g dietary fiber 530mg sod


CHILI IN THE CROCKPOT

~Shared by Treva, NC

2- 16 oz cans Light Red Kidney Beans
2- 16 oz cans Dark Red Kidney Beans
2- 16 oz cans Pinto Beans
1 lb ground beef or more- browned & drained
1 Green Pepper- chopped
2- 16 oz cans of diced tomatoes
2- 16 oz cans of tomato sauce
1 Tbsp chili powder (or more if you like)
Dash of Black Pepper
1 Tbsp Worcestershire Sauce
1 tsp garlic powder
1 large crock pot
 
Combine all ingredients (including their juices) in large crock pot, making sure to mix all ingredients well. Cook on low for 8 hours.


DISNEY'S FRENCH ONION SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 c. sliced Spanish onions
2 tsp. butter
2 3/4 c. water
2 beef bouillon cubes
1 chicken bouillon cube
1/8 tsp. white pepper
Salt to taste
1/4 tsp. garlic powder
1 tbsp. dry sherry or white wine
French bread, sliced 1 inch thick and toasted
Mozzarella cheese
 
Saute onions in butter in a heavy 6-cup saucepot until golden brown, stirring often. Add water, bouillon cubes, pepper, salt if needed, and garlic powder. Bring to a boil and simmer, covered, 10-15 minutes. Add sherry and cook 2 minutes longer. Serve topped with French bread and Mozzarella cheese. Place under broiler long enough to melt cheese.


BEEF CURRY SOUP
(Africa)

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 pound cubed beef stew meat
2 onions, chopped
2 tablespoons margarine
6 cups beef stock
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt
 
In a large saucepan or pot, brown the beef cubes and onions in butter or margarine.

Add the beef stock, curry and bay leaves. Cook at low heat for 30 minutes.

Add the potatoes, vinegar, and salt. Simmer for 45 minutes to 1 hour, until all is tender. Serve hot!!


GET A HUSBAND BRUNSWICK STEW

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn

Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.

Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.

Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.


CHEESY VEGETABLE AND HAM CHOWDER

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 C. water
2 C. chopped potato (2 medium)
1/2 C. chopped carrots (1 medium)
1/2 C. chopped celery
1/4 C. chopped onion
1/4 C. butter or margarine
1/4 C. all purpose flour
1/4 t. black pepper
2 C. milk
2 1/2 C. shredded Cheddar cheese or 10 oz. American cheese torn
1 (15 oz) can cream style corn
2 C. cubed cooked ham

In a large saucepan combine water, potato, carrot, celery and onion. Bring to boiling; reduce heat. Simmer covered for 10 minutes. Do not drain.

Meanwhile in a medium saucepan melt butter. Stir in flour and 1/4 t. black pepper; add milk all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese to milk mixture. Cook and stir until cheese melts. Add cheese mixture to potato mixture. Stir in corn and ham. Heat through but do not boil. If desired season with additional pepper.


SPICY RED LENTIL SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 teaspoon olive oil
1 1/2 cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 1/2 cups frozen chopped spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon curry powder

Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.

Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.


BEAN, PASTA AND ROASTED PEPPER SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 (49.5 fluid ounce) can Swanson® Chicken Broth (regular or Natural GoodnessTM)
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/2 cup uncooked ditalini pasta
1/2 cup roasted sweet red pepper strips
1 tablespoon red wine vinegar

Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 minutes or until pasta is done. Add peppers and vinegar. Heat through.

Source: Campbells


GREEN CHILI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

Ingredients
3-4 lb pork roast
1 15-oz can stewed tomatoes
2- 8-oz cans green chilies
2 3.5-oz cans whole jalapenos
large onion
salt & pepper to taste
3 cloves of garlic  (or to taste)
1 15-oz can refried beans (optional)
dash of cumin
2 tsp chili powder
2 cans chicken or vegetable stock

Cook pork in water with salt and pepper and garlic till it falls off bone.  Let cool, skim off grease, remove bones and cut up pork into serving pieces.  Chop up remaining ingredients and cook with pork in crock pot 12 to 16 hours on low heat setting.


BRAZILIAN BLACK BEAN STEW

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 tablespoon canola oil
1/4 pound chorizo sausage, chopped
1/3 pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt

Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.

Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.


CHUNKY CHILI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

Ingredients
1 pound stew meat
1 pound boneless chicken breast, cut up
1 onion, chopped
1 bell pepper, chopped
2 cans pinto beans with jalapenos
2 packages chili seasoning
2 cans Mexican style diced tomatoes
 
Brown meat, chicken, pepper, and onion in a little olive oil until brown. Add chili seasoning, beans, and tomatoes. Simmer for one hour. Serve this with corn bread or tortillas, or pour over Fritos and sprinkle with cheese for a Frito pie.  Serves 12.


CHRISTMAS EVE BEEF STEW

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 1/2 pounds beef stew meat, diced into 1 inch pieces
1 (28 ounce) can stewed tomatoes, with juice
1 cup chopped celery
4 carrots, sliced
3 potatoes, cubed
3 onions, chopped
3 1/2 tablespoons tapioca
2 cubes beef bouillon
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/4 cup red wine
2 cups water
1 (10 ounce) package frozen green peas, thawed

Preheat the oven to 250 degrees F (120 degrees C).

Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram, and stir in red wine and water. Place the lid on the Dutch oven.

Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.


CROCK POT BEEF AND SAUSAGE CHILI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 pound ground beef
1 pound bulk pork sausage
1 large onion, chopped (1 cup)
1 cup chopped green pepper
1 cup sliced celery
2 (15 1/2 ounce) cans kidney beans
1 (11-12ounce) can tomatoes, cut up
1 (6 ounce) can tomato paste
2 cloves garlic, minced
2 teaspoon chili powder
2 teaspoon salt

In a skillet, cook ground beef and sausage until browned; drain off excess fat. Transfer meat mixture to a slow cooker. Add onions, green pepper and celery. Stir in undrained kidney beans, undrained tomatoes, tomato paste, garlic, chili powder and salt. Cover and cook on low heat setting for 8 to 10 hours.


CREAMY TOMATO SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 tablespoons all-purpose flour
1 tablespoon sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley

Directions

In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley. Yield: 4 servings.


OLD-FASHIONED LAMB STEW

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds boneless lamb, cut into 3-inch pieces
2 tablespoons canola oil
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, cut into eighths
1 tablespoon dried parsley flakes
2 teaspoons dried rosemary, crushed
1/4 teaspoon garlic powder
4 large carrots, cut into 1/2-inch pieces
4 medium potatoes, peeled and cut into 1-inch pieces
1 package (10 ounces) frozen peas
1 can (4 ounces) mushroom stems and pieces, drained

Directions

In a large resealable plastic bag, combine flour, salt and pepper; add lamb and toss to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours. Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired. Yield: 10-12 servings.


A-1 CHICKEN SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 tablespoons vegetable oil
2 skinless chicken leg quarters
1/2 cup chopped onion
2 quarts water
3 cubes chicken bouillon, crumbled
1 stalk celery, chopped
3 carrots, chopped
1 clove roasted garlic, minced
salt and pepper to taste
1 (12 ounce) package thin egg noodles

Directions

In a large pot over medium heat, cook chicken pieces in oil until browned on both sides. Stir in onion and cook 2 minutes more. Pour in water and chicken bouillon and bring to a boil. Reduce heat and simmer 45 minutes. Stir in celery, carrots, garlic, salt and pepper. Simmer until carrots are just tender. Remove chicken pieces and pull the meat from the bone. Stir the noodles into the pot and cook until tender, 10 minutes. Return chicken meat to pot just before serving.


CROCK POT SAUSAGE CHOWDER

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1/4 pound Polish Kielbasa, chopped
1 cup mild green chile picante sauce
1 clove garlic, finely chopped
1 (10 oz) pkg. frozen whole- kernel corn, thawed
1 medium tomato, chopped
1 (14.5 oz) can chicken broth
1 ( 15.5 oz) can garbanzo beans, drained
1 Tbsp chopped fresh cilantro
1/8 to 1/4 tsp crushed dried red pepper flakes

Combine all ingredients in 3 1/2 qt. crockpot. Cover and cook on low 3 to 4 hours. Ladle into soup bowls.

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CHICKEN AND WILD RICE SOUP

~Shared by Treva, NC

Light cheese and a flour-and-milk mixture keep this chicken and wild rice soup creamy but surprisingly low in fat. Make a batch of soup and reheat throughout the week for effortless and satisfying meals.

YIELD: 8 servings (serving size: 1 1/4 cups)
 
1 cup uncooked quick-cooking wild rice
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 & 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)
 
Cook rice according to package directions, omitting salt and fat.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
 
Nutritional Information per serving: Calories: 280; Calories from fat: 23%; Fat: 7g;Saturated fat: 4g; Monounsaturated fat: 1g; Polyunsaturated fat: 0.5g; Protein: 24.9g;Carbohydrate: 28.7g; Fiber: 1.6g;Cholesterol: 52mg; Iron: 1.1mg; Sodium: 879mg; Calcium: 329mg
 
Source: Cooking Light SEPTEMBER 2004


ACORN CHEDDAR SOUP

~Shared by Patricia, Charlevoix, MI
 
2 medium acorn squash
1 tablespoon unsalted butter
3 cups nonfat chicken broth
1/4-1/2 teaspoon dried sage
1 teaspoon garlic powder
6 ounces low fat cheddar cheese, shredded
1 1/2 cups evaporated skim milk
Salt and pepper to taste
Ground nutmeg
 
Bake or microwave squash until tender. Scoop out pulp into food processor and puree until tender. Mix in butter, broth, sage and garlic powder. Transfer puree to a medium soup pot and cook over low heat for several minutes. Slowly add Cheddar and milk, stirring until cheese is melted. Thin with additional milk if necessary. Add salt and pepper and sprinkle with nutmeg. Serve immediately. 6 servings.
 
Per serving: 227 calories, 6.5 total fat, 13.9g protein, 31.2g carbs, 20 mg cholesterol, 717mg sodium.


TURKEY NOODLE SOUP

~Shared by Treva, NC

Cooking spray
1 cup (1/4-inch-thick) slices carrot
3/4 cup chopped onion
4 garlic cloves, minced
1 cup (1/4-inch-thick) slices celery
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups fat-free, less-sodium chicken broth
2 cups (3 ounces) uncooked egg noodles
1 tablespoon low-sodium soy sauce
1 bay leaf
2 cups shredded turkey (about 8 ounces)
Coarsely ground black pepper (optional)
 
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; sauté 3 minutes. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes. Add shredded turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired. 4 servings.

Nutritional Information per serving: Calories: 280;
Calories from fat: 23%; Fat: 7.2g;Saturated fat: 2.6g;
Monounsaturated fat: 1.1g; Polyunsaturated fat: 1.4g;
Protein: 29.1g; Carbohydrate: 24.3g; Fiber: 2.3g;
Cholesterol: 80mg; Iron: 2.6mg; Sodium: 544mg;
Calcium: 79mg;

Source: Cooking Light NOVEMBER 2005


BEEF AND CABBAGE STEW

~Shared by Patricia, Charlevoix, MI
 
1 two pound boneless chuck roast, trimmed and cut into 1" cubes
1 teaspoon salt
1/4 teaspoon ground pepper
2 cups chopped onion
1 small head of cabbage, shredded (about 1 1/2 lbs)
1 can (28 ounce) diced tomatoes
1 can (28 ounce) tomato puree
1 1/2 cups sliced carrots
1 cup bell pepper, diced
1/4 cup packed brown sugar
1 cup low fat plain yogurt
 
Season meat with salt and pepper; place in a large pot. Add onion and meat with enough water to cover the meat (about 2 quarts). Bring to a boil, reduce heat and simmer one hour. Add remaining vegetables and brown sugar. Cover and simmer two hours longer. Skim fat from top of stew with a spoon. Top each serving with 1 rounded tablespoon of yogurt. Serves 10.
 
Per serving: 223 calories, 5gm total fat, 53mg cholesterol, 557 mg sodium, 17gm sugar, 21gm protein.


NEXT-DAY TURKEY SOUP

~Shared by Treva, NC

Use leftover turkey to simmer up this healthy easy-to-make pasta soup using Progresso® Chicken Broth, sweet potatoes and green beans.

Prep Time 15 Minutes
Total Time 45 Minutes
 
2 cloves garlic, crushed and finely chopped
2 tablespoons olive oil
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh sage leaves, if desired
2 cartons (32 oz each) Progresso® chicken broth
1 bay leaf
2 cups green beans, cut into 1-inch pieces*
1 sweet potato, diced*
1/2 cup uncooked small pasta, such as orzo or pastina
3 cups diced cooked dark turkey meat
 
In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover; sweat over medium-low heat until softened, 7 or 8 minutes. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer. When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.

Makes 6 to 8 servings.
 
Tip: 3 cups leftover cooked Thanksgiving side vegetables can be used in place of the fresh vegetables.
 
Nutrition Information:
1 Serving (1 Serving) Calories 270 (Calories from Fat 90),Total Fat 10g (Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 55mg;Sodium 1190mg; Total Carbohydrate 20g (Dietary Fiber 3g,Sugars 5g),Protein 26g
Percent Daily Value*:Vitamin A 110.00%;Vitamin C 10.00%;Calcium 6.00%;Iron 15.00%
Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable
Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Chef Michael Chiarello – June 2010.


SLOW COOKED DETOX SOUP

~Shared by Maggie, TX

Makes: 4 servings
Cooking Time: 8 hr

Ingredients

1 onion, diced
1 carrot, diced
1 cup Brussels sprouts, sliced in half
1 cup baby bok choy, chopped
1 cup cherry tomatoes, chopped
1 cup parsley, chopped
5 celery stalks with leaves included, chopped
1 zucchini, diced
2 cups purified water
3 garlic cloves, minced
1/2 inch piece of ginger, minced
1 tablespoon miso paste

Instructions

In a slow cooker, put all ingredients in, and cook on low for 8 hours. (Simply set it in the morning and it will be ready when you get home!)

Notes

If you don't use a slow cooker, put all the ingredients in a large pot and bring to a boil, then simmer for 35 minutes or until vegetables are tender.

Source: Adele of Vegie Head (http://www.vegiehead.com)



TOMATO AND GARLIC BREAD SOUP

~Shared by Maggie, TX

Serves: 4
Preparation Time: 5 min
Cooking Time: 10 min

Ingredients

1 tablespoon olive oil
1/2 cup yellow onion, diced
1/2 teaspoon fresh garlic, minced
1/4 teaspoon dried red pepper flakes
2 cups low-sodium vegetable broth
1 can Italian-style crushed tomatoes, undrained
4 slices Roman Meal bread, toasted and cut into 1/2-inch pieces
3 tablespoons fresh basil leaves, thinly sliced
2 tablespoons Parmesan cheese, shaved (optional)

Instructions

Heat oil in large saucepan over medium-high heat. Add onion, garlic and red pepper flakes. Cook 3 to 5 minutes until onion is tender, stirring occasionally.

Add broth, tomatoes and bread cubes. Cook until simmering, stirring occasionally. Stir in basil.

Divide into 4 bowls. Top with cheese and additional basil if desired.

Nutritional Information

Per Serving:
Calories: 167 Total Fat: 5g Cholesterol: 0mg Sodium: 387mg Total Carbohydrate: 23g Dietary Fiber: 3g Protein: 23g Whole Grains: 5.5g Notes

Source: Roman Meal

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Dilly Core

If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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