Jennifer's Best Recipes

THE MISSING SOUP RECIPES



I can still hear Mama saying..."there's just something about soup that says 'home'."




BEEF STEW
Jennifer Snyder
This is another one that I've never used a recipe to make. These are the basics and you can play with the ingredients as you wish.
  • 2-3 lbs. top or bottom round steak

  • 5 medium potatoes, diced

  • 1 large onion, chopped

  • 16oz. sliced mushrooms, canned or fresh

  • 10 baby carrots

  • 2 bay leaves

  • 1-2 tbls. minced garlic

  • 1 1/2 tsp. salt

  • 1 tsp. pepper

  • 1-2 tbls. worchestershire sauce

  • 1/2 tsp. celery salt

  • 1/2 tsp. basil

  • 1 jalepeno' pepper
  • 4 tbls. olive oil

  • 3 beef bullion cubes or 2 packages beef gravy mix

  • dry instant mashed potatoes


I use round steak so that I can remove all fat and grissle and cut into 1 inch chunks. In bottom of large pot, heat olive oil. Add beef, both salts and pepper and saute, stirring every few minutes until slightly browned. Add chopped onions and potatoes and continue until all has been slightly browned, about 10 minutes. Add garlic, bay leaves, basil, jalepeno' with a dash of jalepeno' juice, and worchestershire sauce, stir and allow to saute and steam only about 5 minutes. Add carrots, mushrooms, and either dissolved bullion or gravy mixes and enough water to cover all. Bring to a mild boil and reduce heat and simmer several hours, stirring occaisionally, adding water if necessary. Taste and adjust seasonings as desired, usually needs more salt, pepper and garlic. About 30 minutes before serving check potatoes. If they cooked down, you may wish to add some more. If gravy is thin then add some dry instant mashed potatoes, about 1/4 cup at a time, stirring, to thicken sauce and add flavor. Makes alot. Serve with cornbread and jalepeno' peppers on the side.






CHICKEN STEW
Jennifer Snyder
  • 2 cans chunk white meat chicken, undrained

  • 1 small can peas and carrots, drained

  • 1 small can kernel corn, drained

  • 1 regular can creamed corn

  • 1 can eveporated milk

  • 1 1/2 cups water

  • 2 small potatoes chunked

  • 1 medium onion chopped

  • 2 cloves minced garlic

  • 1 1/2 tsp. salt

  • 1 tsp. pepper

  • dash tobasco sauce

  • 1/4 - 1/2 cup dry potatoe flakes


Combine all ingredients except potatoe flakes in large pot. Cover and simmer over medium low to medium heat for about 1 hour, stirring occaisionally. Add potatoe flakes toward end of cooking time, using more or less if necessary to thicken as desired. Serve with cornbread or crackers. Can use leftover veggies and can play with these ingredients as desired. Makes about 6 servings.






CHILI
Jennifer Snyder
This is another one that I've always just made without a recipe so these are my basics and you can adjust it to your taste.

  • 3 lbs. ground round

  • 4 tbls. olive oil

  • 2 medium onions, chopped

  • 1 green pepper, chopped

  • 1 jalepeno' pepper, minced

  • 2 cans diced tomatoes

  • 2 cans chili hot beans

  • 1 can light red kidney beans

  • 1 can dark red kidney beans

  • 2 tbls. minced garlic

  • 1/2 tsp. red pepper

  • 1 tsp. cayenne pepper

  • 2 tbls. worchestershire sauce

  • 1 tbls. tobasco sauce

  • 1 tsp. salt



Brown meat in olive oil in a large pot. When done, add onion, green pepper, jalepeno', garlic, and salt. Stir and cook until onion is transparent, about 5 minutes. Add everything else and enough water to thin a little and allow it to simmer on low to medium heat for several hours. Taste and adjust seasonings as necessary throughout cooking time. Best when simmers all day and is easily done in a crock pot using low heat.






LIMA BEAN SOUP
Marion Schlater
  • 2 cups lima beans

  • 1 large onion, chopped

  • 1 tbls. celery seed

  • 1 tbls. thyme

  • 1 can tomatoe soup

  • salt and pepper to taste

  • dash or two tobasco sauce

  • ham and bone


If possible, soak beans overnight in covered pot. Pour off water and refill with fresh water. Add onion, celery seed, thyme, tomatoe soup, salt, pepper, tobasco, and ham bone with plenty of meat still on it. Allow to simmer a couple hours or until beans are cooked and sauce is slightly thickened. 20 minutes before serving, add rivals (dumplings).

RIVALS
  • 1 egg

  • 1 cup flour

  • dash salt

Mix these ingredients together adding only enough water to make smooth enough to drop of a spoon into the pot. Allow to cook for a few minutes, and then gently fold them into soup.






TATER SOUP
Jennifer Snyder
  • 10-12 medium potatoes, diced

  • 2 onions, chopped

  • 4 slices bacon

  • 4-6 slices fatback

  • 2 cans evaporated milk

  • 3 cups water

  • 1 stick butter

  • 1 tbls. garlic

  • 2 tsp. salt

  • 1 1/2 tsp pepper

  • dash tobasco sauce

  • dry instant potatoes



In skillet, fry bacon and fatback, then remove to cool, Reserve grease, then crumble bacon, set aside fatback. In a large pot combine milk, water, butter, crumbled bacon, tobasco, salt and pepper. Allow this to simmer over medium heat. In skillet add diced potatoes, garlic, and onion to bacon/fatback grease and fry until slightly browned, about 10 minutes. Using slotted spoon, remove fried taters and onions, adding them to milk mixture. Allow all to simmer, stirring occaisionally, at least 1 hour to allow potatoes to cook down. If soup is thin add dry instant potatoes, 1/4 cup at a time until desired consistency. Serve with fatback and cornbread.









Salmon Stew
Jennifer Snyder


I have never liked this stuff but everyone in the South loves it so I had to learn to make it. This is how I do it, nothing special.
  • 1 12oz. can premium Salmon, drained

  • 1 can evaporated milk

  • 1 1/2 cups water

  • 1 stick butter

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 1 small onion, chopped fine

  • 1 medium potatoe, diced

  • dash tobasco


If you can't find premium salmon in a large can you can use 2 or 3 small cans. I like the "CHICKEN OF THE SEA" salmon because it is perfectly clean, no bones, no skin, no bad smell. Anyway, In a medium pot combine milk, water, butter, salt, pepper, tobasco, onion, and potatoe (if desired). Bring to a slow boil, reduce heat to low, add salmon and simmer. Serve with ketchup (they will squirt this in and stir it up, yuk!) and crackers. Serves 2-4.

VARIATION

If making this for only one person, use 1 small can salmon, 1 small can evaporated milk, 1/2 cup water, and adjust seasonings.

OYSTER STEW

Use this same recipe but use 1 12oz. container standard oysters, drained instead of salmon. Omit onion or allow to cook until tender before adding oysters. This one I like.








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