SOUP (5)

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INGREDIENTS

• 4 cups water
• 20 fl.oz. chicken broth
• 4 Tbsp. chicken soup base
• 1/2 tsp. freshly ground black pepper
• 2 large carrots, peeled and chopped small
• 4 medium potatoes, peeled and diced
• 1 large onion, chopped small
• 2 large celery stalks, chopped small
• 1 medium sweet red pepper, finely diced
• 1 cup mayonnaise
• 1/2 lb. processed cheese
• 1/2 lb. sharp cheddar cheese, grated
• 1/4 lb. Swiss cheese, grated
• 4 Tbsp. instant potato flakes

Peel and prepare vegetables.
In a large cooking pot, add water, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions and brint to a boil.
Reduce heat and simmer for 15 minutes or until vegetables are tender, stirring occasionally.
Add celery, sweet red pepper and simmer for 5 more minutes.
Gadualy add mayonnaise to hot soup, whisking until smooth.
Reduce heat to medium and add processed cheese, sharp cheddar cheese, Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy stirring constantly.
Add instant mashed potatoes and stir well. Let soup sit for 15 minutes before serving.

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Wholesome and delicious. it is hard to wait the 15 mins before serving..

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Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 8 ozs Dried Lentils (225g)
• 2½ pts Water (600 ml)
• 2 slices of Bacon
• 1 Leek
• 1 Tbls Vegetable Oil
• 2 Tbls Plain Flour
• 1 Tbls Vinegar
• 4 Frankfurters
• 1 Large Carrot
• 1 Rib of Celery
• 1 Large Onion
• 1 Tbls Tomato Ketchup
• Salt & Pepper to Taste

Wash the Lentils thoroughly.
Bring the water to boil in a large saucepan and add the lentils. Chop the bacon, leek carrot, celery finely and add to the saucepan. Simmer partially covered for 30-40 minutes.
In a frying pan, heat the oil and saute the chopped onion until soft. Sprinkle the flour over the onion and stir, lower heat stir constantly until the flour turns a light brown. DO NOT BURN FLOUR.
Stir in half a cup of hot lentil soup into the brown flour. Whisk until well blended. Blend in the vinegar, then add the contents of the frying pan to the saucepan, cover and simmer for 30 minutes or until soft.
Cut the Frankfurters into bite size pieces and add with the ketchup to the soup and cook until frankfurters and heated through, then season with salt and pepper and serve.

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Well what can we say about this one ?
It certainly is not the soup to have as a light starter to a big meal it is a meal in itself..

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 4 Slices of Bacon, Thick, Diced
• 2 Onions, Sliced
• 1 Turnip, Sliced
• 2 Carrots, Diced
• 2 Potatoes, Cubed
• 1 Head Green Cabbage, shredded
• 1½ pt Chicken Stock Or Bouillon(0.75ltr)
• 1pt Water (0.5ltr)
• 6 Sprigs Parsley
• 1 Bay Leaf
  *GARNISH
  1/4 c Parmesan Cheese, Grated
  

Tie the 6 sprigs of parsley and 1 bay leaf together with a peice of string or cotton
In a Large saucepan, combine all ingredients except salt, pepper and cheese.
Simmer partially covered for 1-1/2 to 2 hours.
Discard the parsley bundle; season to taste.
Pour into hot soup plates and garnish with cheese.

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A Good hearty soup for a cold winters day

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 2 Onions (Chopped)
• 50ml Vegitable oil (2floz)
• 3 Sweet Peppers (Green) Chopped
• 1 Sweet Pepper (Red) Chopped
• 500g Beef cut into Cubes (1lb)
• 2 cloves of Garlic chopped
• 75g Tomato puree (3 tbls)
• 15ml lemon juice (1 tbls)
• 10g Paprika (1 tsp)
• 3g Carraway seeds (1/4 tsp)
• 1 Ltr Beef Stock or Broth (2 pts)
• Salt to taste

Fry onions in hot fat until transparent.
Add green peppers and tomato puree. Reduce heat Cover and simmer 10 minutes.
Add the beef cubes and remaining ingredients.
Simmer for approx 1 1/2 hours, until meat is tender.

We Like to Cut some potatoes into small cubes and add them to the soup for the last ten minutes or so untill they are cooked.
This is one of Andys favorite recipes.

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 1 1/2 tb (heaping) flour
• Sugar to taste
• 50 g Butter (3 1/2 Tbsp)
• 2 Egg yolk
• 1 l Beer
• 1/8 l Milk (1/2 cup plus 1/2 Tbsp)
• 1 sm Piece of cinnamon
• Toasted white [French] bread

From grandmother's more thrifty times; rarely encountered today.

Brown the flour in the butter, then add beer. Add cinnamon and sugar and bring to a boil. Whisk together the egg yolk and milk and stir into the hot (but no longer boiling) beer. Strain, and serve with toasted slices of bread.

Thank you

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Copyright © 1998 Andy & Jen Hall