Place a 3 OR 4 POUND BONELESS CHUCK ROAST in a crockpot and add a can of undiluted CREAM OF CHICKEN (yes chicken) over the top of the roast and spread it around just the top.
Then empty a package of Lipton dry Onion Soup mix over the cream soup and don't mix it.
Drizzle 2/3 cup of white wine down the side of the crockpot.
That's all there is to it!!
Don't add any additional water either.
Cook on low for 9 or 10 hours.
Delish and so is the gravy!!
From: Soushi24
FAVORITE POT ROAST
4 pound boneless chuck roast (or rump roast)
1 cup beef stock or water
1 envelope dry onion soup mix
1 can cream of mushroom soup
1. Preheat crock pot on high.
2. In a hot frying pan, brown roast on all sides.
3. Stir together stock, onion soup mix and mushroom soup to make gravy.
4. Pour a little gravy into the bottom of preheated crock pot and place the browned roast into the crock pot. Pour the rest of the gravy over the top of the roast.
5. Cover and cook on high setting for 1 hour, then on low for 8-10 hours. Remove roast to serving platter, and skim fat from gravy. Serve the roast with the delicious mushroom gravy.
The meat turns out tender and delicious and the gravy is yummy too! I use a rump roast. I have cooked this on High in the crockpot for 5 hours, rather than the longer time on Low. Also, I always use just water, rather than beef broth.
From: ocean town
PASTICIO - (PASTITSIO)
Ingredients:
1kg Premium Mince Beef
2 onions cubed finely
1T Olive Oil
2t Salt
2t Pepper
2t Ground Cloves
1 tin Tomatoes
1T tomato Paste
2t Powdered Vegetable Stock
1 pack Pasticio Pasta (thick tubular spaghetti)
6T Butter
9T Flour
2t Salt
2t Pepper
3 cups Milk
2 Eggs
Cook pasta.
MEAT:
1. Place onions, mince, salt, pepper & cloves in frypan and cook until all liquid has evaporated (about 10-15 minutes).
2. Add oil & stock. Mix well.
3. Add tomatos and tomato paste. Crush tomatos with wooden sppon and mix well.
4. Simmer for about 30 minutes.
5. Add extra seasoning if needed.
BECHEMAL SAUCE:
1. Melt butter in saucepan.
2. Add flour, salt & pepper.
3. Take off heat and gradually stir in milk.
4. Whisk well to ensure no lumps.
Add eggs and mix well.
TO ASSEMBLE:
1. Put pasta in a baking tray.
2. Cover with meat.
3. Pour bechemal sauce on top.
4. Bake in 180 degree oven until brown on top. (about 30-45 minutes.
ENJOY!!
From: vedawhee
Pork Chops with Pecan Cream Sauce hollee
Ingredients:
3 Tablespoons vegetable oil
2 Tablespoons butter
3/4 cup chopped onion
8 ounces sliced fresh mushrooms
4 pork chops (approx 3/4" thick)
1/2 cup white wine
3/4 teaspoon salt
pepper to taste
1/2 cup heavy cream
1/3 cup pecans
3 Tablespoons chopped parsley
Heat oil and butter. Add onion and cook until soft. Add mushrooms and saute until they begin to give juice. Remove entire mixture from pan and set aside.
Brown pork chops (approx 5 minutes on each side). Drain off any excess fat.
Return onion and mushroom mixture to pan with the pork chops. Add wine, salt and pepper. Cover and simmer 10-12 minutes. Stir cream, pecans and parsley into mixture. Return to simmer and cook, uncovered, until sauce thickens (approx 10 minutes).
POT ROAST
Ingredients:
3 or 4 pound boneless chuck roast
Sliced garlic cloves
Salt and pepper
Olive oil.
Onions
Carrots
Potatoes
Tturnips
Parsnips
Other vegetables of choice
Flour for gravy
Take the boneless chuck roast and make slits in it
I put pieces of garlic cloves
salt and pepper it and then brown it all over on high heat in some olive oil
Put some whole onions on top
Add a cup of liquid - water, broth, beer, wine or a couple tablespoons soy sauce in a cup of water - in the pan and put the lid on.
Leave it on the stove for 2 hours on low or put it in the oven at 325 degrees for about 2 hours. I PREFER THE OVEN.
Then if it is getting tender, I put some carrots, potatoes, turnips, parsnips or whatever on top of the meat in the pan and put the lid back on and continue cooking until tender.
I take everything out and make a gravy out of the drippings with a little flour that I either stir in and dilute or mix with water until smooth and then pour in.
From: adeli
PRESSURE COOKER CABBAGE ALL IN ONE MEAL doglover3
Ingredients:
1 very large head cabbage cut into pieces
2 large onions cut into chunks
4 large carrots sliced thick
2 large potatoes cut into chunks
1 poundsmoked sausage cut into slices
1 - 10 ounce box frozen fordhook lima beans
1/2 cup beef broth
Start and end with cabbage laying in pressure cooker (I make 2 batches from this, eat one while the other is cooking). Top off with 1/2 cup beef broth and Bring to pressure. Cook for 7 minutes, no more or will be mushy. I bring pressure down quickly under cold running tap water.
For second pot you will have broth leftover from first batch so no need to add anymore unless you see it needs it, 1/4 cup maybe, same instructions as above, so very good.
"This is for a pressure cooker and great with the cold weather coming. Was my gram's, then my mom's and now mine. Quick & Easy & So Good!"
QUICHE OR BREAKFAST CASSAROLE
Ingredients:
1 pkg. roll of Bob Evans sausage. I LIKE USING THE MAPLE.
6 eggs beaten
2 c. milk
1 teas. salt
4 c. bread cubes
Mix together and add sausage
1 c. grated or shredded cheese
Butter a 9x13 dish
Brown and drain sausage.
While sausage is cooking, in a mixing bowl, mix and add eggs, milk, salt and bread cubes.
Pour in above ingredients
Top with 1 c. grated or shredded cheese.
I USE CHEDDAR.
Bake uncovered at 350 degrees --35 to 40 minutes.
(60 if refrigerated)
Can be refrigerated overnight if desired before baking.
Cut in squares and serve.
The kids like to add a little syrup on top.
SEAFOOD NEWBURG
1 stick of butter or margerine
1 large package of cream cheese
1 can of Campbell's Cheddar Cheese soup
Seafood, shrimp, lobster, crab, white fish, without bones, and any fish you really like and think would go with the newburg sauce - as much as you would like to use, no specific weight
White wine - to taste - I prefer dry white wine, but that's optional
Garlic powder - to taste
Paprika, for color only
Parsley for color too
Melt butter in heavy saucepan.
Add cream cheese, and blend until smooth, using a whisk.
Add cheddar cheese soup and continue to whisk until smooth.
Add garlic powder, wine, Paprika and Parsley.
Add seafood, and stir until seafood is heated.
Serve over rice, noodles, pasta, toast points or puff pastry shells.
From: kbd1225
SHRIMP WRAPS Jerz_girl
Ingredients:
Seasoning :
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice
Dipping Sauce :
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)
5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese
Open the shrimp, put a jalapeno slice in there, a chunk of
cheese on top, and wrap it all up with bacon.
When skewering, be sure to face all the shrimp the right direction (like a tight little Rockettes kick line).
Preheat oven to broil.
Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.
Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.
Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy. You want undercooked bacon that,
when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side, and don't let it brown. When the bacon is done
lay it on paper towels to drain and cool.
Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then
cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. This will
make a pocket for the pepper and cheese.
Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 6 jalapeno slices - you'll need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze. Serve over a bed of rice if desired.
"Only feeds two, so make plenty for a party."
SMOKIE BEAR BRISKET POT ROAST
One 4# - 5# fresh brisket (not corned)
Rinse and pat dry.
With fat side down, sprinkle generously with black pepper, paparika, garlic powder, Lowery's season salt and Accent.
Turn over and repeat.
Place in baking pan.
With fat side up, cover with sliced onions and put in a 350 oven, uncovered for 45 minutes.
Remove from oven and pour 3 tablespoons apple cider vinegar over the top and and 2 cups boiling water around brisked.
Cover tightly with foil and bake for another 3 1/2 to 4 hours.
DO NOT PEEK!
Remove from oven and cool.
I find that if I refrigerate this, the next day I can skim the fat easily off the liquid.
Take out of pan and slice across the grain, in thin slices.
Return to liquid and reheat.
This freezes beautifully.
I usually make 2 at a time.
One to eat and one to have on hand in the freezer.
From: SmokieBear
Spaghetti & Meatballs by irishrock
Ingredients:
Sauce:
2 - small cans Hunts� tomato sauce
1 - small can Hunts� tomato paste
1 - package Liptons� dry onion soup mix
1-1/4 cups water
In a medium size saucepan, stir together, 1-1/2 cans of sauce (see meatballs for other 1/2 can) 1 can tomato paste, onion soup mix and 1-1/4 cups of water. Heat to the start of boiling, then cover, cook on simmer for 10 minutes.
Meanwhile, mix the meatball mixture.
Meatballs:
Ingredients:
1 pound ground beef
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 Tablespoon Italian or oregano seasoning or parsley flakes
1/2 can of Hunts� tomato sauce
Mix all together and roll into 1 to 1-1/4 balls (12 or 13)
Uncover the saucepan and gently place meatballs in sauce. Cook uncovered on simmer for 25 minutes, don't stir until meatball are almost set (approx. 5 min.) then stir every now & then. Cook one pkg. of spaghetti (16oz) per pkg. instructions. Pour sauce & meatballs mixture over the cooked spaghetti.
Serves approx. 4
"This recipe goes back over 40 years ago. I found it on the back of a small can of Hunts tomato sauce..it sounds so simple to fix, that most won't try it. Needless to say I've been doing it this way for over 40 yrs. "
"As you can see it's not a spicy recipe at all. I imagine you could add different spices to it. What I liked about the recipe is having the meatballs together with the sauce. It's just a nice "down home" spaghetti recipe."
"If anyone tries this, please let me know what you think. Ok"
"Not really a "holiday goodie" but is a staple in my house anytime. BTW, has anyone had fried spaghetti??"
STAY IN BED STEW kbd1225
Ingredients:
1 pound of stew beef
1 - can of Campbell's� Tomato Soup
1 - can of water
Carrots
Onions
Potatoes
Other vegetables you may like in Stew
2 beef bullion cubes per pound of meat
Cornstarch, optional
Preheat oven to 275-degrees, if you are cooking in the oven. No need to do anything with a crockpot, only putting in the raw ingredients.
Put all raw ingredients and bullion cubes in the crockpot with a cover, or a stew pot, with a cover, that can be used in the oven. Pour 1 can (per pound of meat) tomato soup over mixture, plus one can of water. If you want your gravy thicker, add a serving spoon of cornstarch to the can of water, or add less water. The cornstarch really thickens the gravy, depending on whether you like your gravy more watery or thicker.
Cover, cook in the crockpot on low for 6-8 hours, or high for 4-6 hours OR in the covered stew pot or corningware dish, covered, and cook in the over at 275 for 4-6 hours, or until the veggies are tender. You don't have to stir it or attend to the dish in any way while it is cooking.
STUFFED CABBAGE: adeli
Ingredients:
Combine:
1/2 pound raw ground beef
1/2 pound raw ground pork
1/2 cup raw rice
1 small finely chopped onion
2 finely chopped cloves of garlic
1/2 teaspoon ground nutmeg
salt and pepper to taste
Other Ingredients:
l large cabbage
1 quart saurkraut, drained, washed and squeezed
1 - 8 ounce can of tomato sauce
Sour Cream
Dip a large cabbage in boiling water for a few minutes to loosen leaves and then peel large leaves off. Chop up some of the remaining cabbage and hold aside.
Place a spoonful (use common sense here) of meat mixture on wide end of cabbage leaf and roll up. Do this until you use all your meat mixture. You may need to cut part of the tough core on the end of that leaf off so it will roll easier.
In a dutch oven, put a layer of reserved chopped cabbage; a layer of cabbage rolls; some drained and washed sauerkraut; and a little tomato sauce. Keep layering this until all ingredients are used. Cover and Cook on stove top or in oven at 350 degrees for about an hour and a half.
Serve with sour cream on top .
Note: The meat will get done. So will the rice. If you wish you may cook the rice and then add it. You may use all beef if you do not wish to use pork.
Super Sloppy Joes adeli
Ingredients:
2 pounds ground beef
1/2 cup chopped onion
2 celery ribs with leaves, chopped
1/4 cup chopped green pepper
1 2/3 cups canned crushed tomatoes
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
8 hamburger buns, split
DIRECTIONS:
In a Dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Add the next nine ingredients; mix well. Simmer, uncovered, for 35-40 minutes, stirring occasionally. Spoon 1/2 cup meat mixture onto each bun.
yield: 8 servings.
"Great favorite during football season or for autumn picnics or if you have a sleep over for your kids! My daughter-in-law gave me this one."
SWEET AND SOUR POT ROAST � (was my mother-in-laws )
Gently saute in 1 tablespoon olive oil in a dutch oven or deep skillet, until soft 2 medium onions that have been thinly sliced.
Brown a 3 to 4 pound rump roast on all sides after salting and peppering to taste. At this point, you can put the onions and the roast in a crock pot. Add 6 whole cloves.
Combine 1/3 cup honey,
1/2 cup lemon juice and
1/3 cup white honey.
Pour over the meat.
Simmer slowly in the crock pot until done.
This could take 8 hours.
Check after 5/
Or if done in heavy pot, put in 300 degree oven for 3 to 3 1/2 hours or until tender.
Thicken the gravy slightly.
Slice the meat thinly and serve with the sauce over meat and noodles, rice or potatoes.
Remove cloves first!!!!
From: adeli
SWISS CHICKEN CUTLETS sandye1
Ingredients:
5 chicken breasts, split, skinned and boned
salt
2 beaten eggs
1 cup fine, dry bread crumbs
1/4 cup cooking oil
3 Tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
1/3 cup dry white wine
1 cup shredded Swiss cheese
Sprinkle each breast with salt (lightly). Dip in beaten egg; then in bread crumbs. In skillet heat 2 Tablespoons oil. Brown chicken cutlets, a few at a time, about 2 minutes on a side, adding remaining oil as needed. Set chicken aside.
In saucepan, melt butter; blend in flour, the 1/2 tsp. salt, and pepper. Add milk all at once; cook and stir till thickened and bubbly. Remove from heat; stir in wine. Pour half of the sauce into the bottom of 13X9X2" baking dish.
Arrange cutlets on top of sauce. Top with remaining sauce. Cover and chill several hours or overnight.
Bake, covered, at 350� till heated through, about 50 minutes. Sprinkle with Swiss cheese and bake uncovered for two minutes.
Serves 10.
TARRAGON CHICKEN SALAD hollee
Ingredients:
4 cups cooked, chicken (or turkey) cut into bite size pieces
1/3 cup mayonaise (not Miracle Whip)
1/3 cup sour cream
2 ribs celery - chopped
1/2 cups walnuts or almonds (optional)
2 teaspoon dried tarragon or 4 teaspoon fresh, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
Mix together all ingredients. (I usually add the mayo and sour cream last, in equal parts, until it reaches the desired consistency since many recipes have much more dressing than I like) Refrigerate, covered for at least 4 hours. Stir in a bit of milk before serving if you prefer a thinner dressing.
"Another good recipe for all the leftover turkey. Although the recipe calls for chicken, I often substitute turkey and the results are just as delicious. This salad is great on its own, in a sandwich or a wrap."
TO DIE FOR CROCK POT ROAST
1 beef roast
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water
Place roast in crockpot.
Mix all three envelopes and sprinkle on top of roast.
Pour water in the bottom of the crockpot.
Cover and cook on low 6 to 7 hours.
From: Soushi24
Turkey Shepherd's Pie hollee
Ingredients:
4 Tablespoons butter
1 cup onion - chopped
1 cup celery - chopped
1 cup carrots - chopped
1 clove garlic - minced
1/2 cup white wine
1 cup gravy (can use 2 cups if you like more)
1/2 teaspoon thyme
3 cups cooked turkey - cut into bite-size pieces
1 cup frozen peas
3 cups mashed potatoes
Melt butter in saucepan. Add onion, celery, carrots and garlic. Saute over medium heat, stirring often, 8-10 minutes. Stir in wine, gravy and thyme. Cover and simmer 15 minutes.
Place turkey into casserole dish. Add gravy and vegetables. Spread carefully over the turkey and vegetables.
Bake at 400 for about 30 minutes, until potatoes are brown and pie is bubbly.
Serves approx 4.
This is a great recipe for all your leftovers.
"My family likes to bake this divided into individual casseroles. If you chose to do this, you can reduce the cooking time to approximately 20 minutes."
WHITE POT ROAST
Place in slow cooker,
Ingredients:
1 chopped onion
1 stick of celery sliced
1 1/2to 2 pounds beef stew meat
1 can cream of mushroom soup
1/2 package of lipton onion soup mix
1/2 cup red wine
1 bay leaf
1 small can of mushrooms (drained)
freshly ground pepper.
Cook 8-10 hours on low...
And then, ENJOY, you can serve it over rice or noodles....
From: Paula6956
ZIA DINER MEATLOAF adeli
Ingredients:
2 pounds ground beef
1 pound ground pork
3 teaspoons minced garlic
1 large onion, diced
1 large green bell pepper, seeded, washed and diced
1 cup mild green chile, diced
1/2 cup pine nuts, toasted
3/4 cup tomato sauce
3 tablespoons tomato paste
2 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon thyme
3 eggs, beaten
6 bacon strips
In a large bowl, place all ingredients EXCEPT bacon. Mix thoroughly with your hands.
Place this mixture in a loaf pan. Place the bacon strips on top. Cover the pan with foil.
Preheat the oven to 400 degree and bake for 1 to 1/2 hours, or until the meat has reached 175 internal temperature.
Pour off the grease before serving.
Note: You can buy green chile in the can if fresh is not available. Pinion is also known as pine nuts. All grocery stores have it. There is no bread or cracker in this. Make sure you let it sit for about 10 to 15 minutes and then drain it before serving
"Mickeyduck I think your husband would like this one!! It is from the Zia Diner in Santa Fe, NM. I ate it many times with a big old pile of mashed potatoes. I had a request for it elsewhere so thought I would post it for all of my friends here too! This is good to come home too when you have been holiday shopping or you are decorating the tree. LOL. "
CRANBERRY SWIRL
Ingredients:
1 CAN OF WHOLE BERRY CRANBERRY SAUCE
1 CONTAINER OF VANILLA YOGURT(SAME SIZE AS CRANBERRY SAUCE)CAN EVEN USE LOW FAT.
Gently blend together. For anyone that likes cranberry sauce this tastes almost like a dessert and so quick and easy to fix.
Always gets raves.�
Forgot my easiest recipe of all
From: doglover3
EASY WALDORF SALAD narekkm
Ingredients:
3 apples, diced (I used Fuji)
1 Tablespoon lemon juice
2 celery stalks, sliced thin or chopped
1/2 cup mayo (I used fat-free)
1 Tablespoon cider vinegar
sugar to taste
1 - small can mandarin oranges
1 - 20 ounce can pineapple chunks (in their own juice)
2 Tbsp chopped walnuts
Dried cranberries (optional)
Mix lemon juice with diced apples. Add celery, walnuts oranges and pineapple.
In a bowl mix mayo, vinegar, and sugar. Taste for sweetness. Add to fruit mixture. Toss well, sprinkle with cranberries. Serve on bed of lettuce.
"Sampled this at my local TJ's and have made this myself. Very easy, very good."
FRUIT COMPOTE
24 dried apricots
12 dried pitted prunes
1 cup concord grape wine (or concord grape juice)
32 oz. can sweet potatoes, halved
16 oz. can sliced pineapple
6 oz. can frozen orange juice concentrate
1/4 cup butter
brown sugar
maraschino cherries
chopped pecans
Soak dried apricots and prunes in wine (or grape juice) for 30 minutes.
Arrange sweet potatoes in greased 13x9x2" baking dish.
Spoon apricots and prunes between potatoes.
Drain pineapple, reserving juice.
Place pineapple rings over potatoes.
Combine pineapple juice, orange juice, and butter; heat until butter melts.
Pour over fruit.
Sprinkle with brown sugar.
Place a cherry in center of each pineapple ring.
Sprinkle pecans over all.
Bake 350` for 1 hour, basting occasionally. Makes 8 servings.
From: ShoppingPrincess
HOLIDAY or COMPANY RICE SALAD (COLD)
Cook your long grain rice in orange juice instead of water. Let cool slightly.
When done, stir in a container of drained canned fruit cocktail(med size can) but depends on how much rice you make, save juice.
Can stir in 1 or 2 cups of colored mini marshmallows at this point,(OPT)I do for company.
Gently stir in a container of cool whip, fat free, low fat or regular.
If too thick add more cool whip or some juice from fruit cocktail next day.
From: doglover3
THANKSGIVING CORN PUDDING adeli
Ingredients:
4 tablespoons butter
4 tablespoons flour
2 cups cream
5 cups corn
4 beaten egg yolks
4 egg whites
Make a white sauce by melting butter and whisking the flour into it until smooth. Then slowly add the heavy cream and whisk until lumpless. Add the corn and temper the yolks by stirring a half-cup of corn mixture into them. Then add them to the corn mixture and cook stirring constantly until the mixture thickens.
Beat the egg whites until they are stiff and fold them into the corn mixture.
Put into a 2 quart casserole and bake at 325 degrees for 10 minutes and 350 degrees for about 20 minutes. You will know it is done by watching it puff up and level off. This is somewhat like a souffle and will fall.
AUTUMN BISQUE kbd1225
Ingredients:
1 pound butternut squash, peeled, halved, seeded and cubed
2 tart apples, peeled, cored and cubed
1 medium onion, chopped
2 slices white bread, crusts removed and cubed
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried rosemary, crushed
2 egg yolks slightly beaten (you may substitute egg beaters)
1/4 cup heavy whipping cream
Thin apple slices (optional)
Fresh rosemary (optional)
In a large saucepan, combine the squash, apples, onions, bread chicken broth, sale, pepper, rosemary and marjoram. Bring to boiling. Reduce heat and simmer, uncovered, about 35 minutes or until the squash and apples are tender. Remove from the heat; cool slightly.
Spoon one-third of the soup into a blender container or food processor bowl. Cover and blend or process until pureed. Repeat with remaining soup. You may also use one of those hand wand blenders and puree the soup in the large saucepan.
Return all of the pureed mixture to the saucepan. Reheat the soup gently over very low heat.
In a small bowl, stir together the egg yolks and whipping cream. Beat in 1 cup of the hot soup, then add the yolk mixture to the saucepan, stirring constantly. Heat and stir just until the soup begins to boil.
Transfer the soup to a tureen. Garnish with the apple slices and rosemary, if desired.
Adding a small portion of the hot soup to the egg yolk and cream mixture warms the egg and cream so it will be less likely to form lumps when combined with the rest of the soup.
Depending on the variety of squash you choose, you might find the squash easier to handle if you first cut the squash into halves or quarters, then remove the seeds. Finally cut off the flesh from the peel and cube.
Instead of the butternut squash, experiment with other winter squashes such as acorn, banana, turban, hubbard and buttercup. When shopping, choose a squash that is heavy for its size and has a hard rind.
"This recipe is from Kim Burton Kinds Bowling for Kids Village Cookbook, from Seattle, WA. I have made this soup, and my husband loves it, and he doesn't even like squash."
BEER CHEESE SOUP hollee
Ingredients:
1/4 cup diced onion
1/4 cup diced carrots
5 tablespoons butter
1/2 cup flour
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 can beer (you drink the other half while cooking)
1-3/4 cup chicken broth
1/2 cup half and half
5 ounces grated cheddar cheese
Saute onions and carrots in butter. Add flour and seasoning and cook 5 minutes over medium heat. Stir in beer and broth and whip until smooth. Bring to a low simmer. Add cream and cheese, heat until cheese melts. Add more beer if too thick.
Makes approximately 5 (8 oz) servings
Note: I like mine with a little "zip", so I add a bit of cayenne pepper or hot sauce.
"A mid-west favorite."
BORSCHT adeli
Ingredients:
3 pounds beef chuck or brisket
3 - 4 beef marrow bones
3 quarts water
3 onions
3 carrots
2 bay leaves
salt and pepper or peppercorns to taste
6 large beets
4 cups thinly sliced cabbage
1 16 ounce can whole or chopped squeezed tomatoes
3 tablespoons tomato paste
1/4 cup lemon juice - or to taste
4 cloves garlic
1/2 cup honey - or to taste
salt to taste
6 potatoes
sour cream
Prepare the stock by putting the beef, marrow bones, water, 1 quartered carrot, 2 halved onions, bay leaves and salt and pepper in a soup pot and bringing it to a boil. Reduce the heat and skim the surface of any residue. Cook until the meat is tender; about 1 to 1 1/2 hours. Cool and skim the top and strain the soup. Reserve the boiled beef.
To make the soup, combine the stock, cabbage, tomatoes, tomato paste, chopped remaining onion, julienned remaining carrots, lemon juice, garlic and honey. Cook for about an hour. Cut up the reserved beef and put in.
Boil the potatoes whole and when serving place a potato in a bowl and put the soup on top. Serve with a large dollop of sour cream.
"As a Jewish friend once said, "An old proverb is that 'Cheap Borscht is a blessing for the toothless.'" This is not cheap but a great experience and quite filling. This has a sweet and sour taste that can be adjusted with the honey and lemon. Feel free to experiment."
CHEESE AND BROCCOLI SOUP Jerz_girl
Ingredients:
4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)
Garnish:
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley
Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 small servings.
CLAM CHOWDER Jerz_girl
Ingredients:
1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
1 - 14 ounce can Chicken broth
2 Ribs celery, chop fine
1 Tablespoon Dry minced onion
1 - 10 ounce can Clams, minced well
1 teaspoon dried parsley flakes
2 Baked potatoes, cooked and peeled and crumbled
In blender put clam juice, milk powder and flour, blending smooth.
Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth. Turn heat to low. Stir in
celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper.
Freezes well.
CREAM OF MUSHROOM SOUP SmokieBear
Ingredients:
3 pounds of mushrooms
2 or 3 teaspoons butter
12 Tablespppns butter
8 Tablespoons flour
4 teaspoons salt
1/2 teaspoon pepper
8 cups (64 oz) half and half
8 cups (64 oz) chicken broth (I use College Inn�)
4 teaspoon onion flakes
Clean and slice mushrooms. Sautee mushrooms in 2 or 3 teaspoons butter, and set aside.
Melt 12 Tablespoons butter. Blend in flour, salt, pepper. Stir in half and half and chicken broth.
Bring to boil, boil for 1 minute, stirring constantly. Add the mushrooms and onion flakes. Cook 10 minutes.
This freezes well.
CURRIED APPLE SQUASH BISQUE
1 medium onion (or 1/2 large Spanish onion)
1 tablespoon butter or good oil such as canola, sunflower
1 tablespoon Madras type curry powder or to taste
1 butternut squash (about 1 and a 1/2 pounds)
2 granny smith apples
5 cups light vegetable stock or chicken broth
1 tablespoon fresh lemon juice
1 teaspoon sea salt, or to taste
Chop the onion.
In a 3 to 4 quart pot, heat the butter or oil and saute the onion and curry powder over medium heat until the onion is translucent - may take up to 10 minutes.
Meanwhile peel and seed the squash.
Cut it into cubes.
Peel and seed one of the apples.
Cut it into cubes.
When the onion is done cooking, add the squash, the cubed apple and the stock to the pot.
Bring to a boil; reduce the heat and simmer covered about 30 minutes or until the squash is tender.
Add salt.
Puree the soup. You may put it in a blender; mash it with a potato masher; or use one of those hand held electric stick blender things. The latter is what I use.
Peel the remaining apple, grate it and toss it in the lemon juice.
To serve, spoon out into bowl and put and put grated apple on top. You may also put a dab of sour cream on good yogurt on top
From: adeli
ONION SOUP Jerz_girl
Ingredients:
1/2 pound firm white onions - sliced
1/4 cup butter
2 tablespoons corn oil
3 tablespoons flour
1 quart chicken broth
1 quart beef broth
8 slices French bread
Swiss cheese - shredded
parmesan - grated
Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
Pour into Dutch oven and stir in broths. Heat thoroughly.
Divide among 8 oven-proof bowls. Float a slice of bread atop each serving. Mix equal parts of cheese to smooth paste and spread over bread.
Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once.
Leftover soup freezes well up to 6 months.
"Also good."
POTATO SOUP1 Jerz_girl
Ingredients:
1 3/4 ounces ham base
2 quarts chicken stock
8 ounces yellow onion - dice
3 ounces margarine
2 pounds potatoes - bite size
1 1/2 teaspoons black pepper
2 cups milk
3 ounces flour
3 ounces margarine
Combine chicken stock in sauce pan with ham base. Stir until lumps are gone.
In separate stock pot: melt first margarine measurement; add onion and saute until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.
In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.
"Very good!"
POTATO SOUP2 Jerz_girl
Ingredients:
1-1/2 cups chopped onions or more to taste
Butter, olive oil, margarine or buttery spray
4-6 cups diced potatoes with some skin left on if you want
2-3 cans chicken broth, vegetable broth or water
1-1/2 cups milk, half & half or fat free half & half
1 to 1-1/2 cups dry instant mashed potato flakes (opt)
Salt and pepper to taste
Cheddar cheese
Sauteed bacon
Green onions for garnish
Saute onions in a bit of butter or olive oil until coated. Add your potatoes in (and you can use cooked potatoes or leftover baked potatoes, in which case your soup will be done in record time). Add broth and bring to a boil. Boil, if using raw potatoes, until potatoes are tender, about 15-20 minutes. If using cooked potatoes, bring to a boil and lower to a simmer. Add milk and continue to simmer until flavors blend.
Puree some of the potatoes with a hand blender or mash with a potato masher, or leave as is and starting adding potato flakes to thicken the mixture.
Stir to blend and add seasonings to taste.
Serve with choice of garnishes.
Serves 6-8.
WILD RICE SOUP hollee
Ingredients:
4 cups cooked wild rice
1 large onion, diced
2 carrots, diced
2 ribs celery, diced
5 cups diced, cooked chicken
1/4 cup white wine
1 stick butter
1 cup flour
8 cups chicken broth
1 cup half and half
salt and pepper to taste
1/2 Tablespoon beau monde (optional)
Prepare rice.
In a 4 qt stock pot, saute onion, carrot, celery, chicken and butter for approximately 5-10 minutes (until vegetables have softened slightly). Stir in the flour a little at a time, stirring constantly, to create a roux. Continue stirring until all flour is well blended, but do not let the roux brown.
Gradually add the chicken broth while constantly stirring. Add the wild rice, wine and seasonings. Heat thoroughly. Add cream and reheat slowly, but do not boil or the cream will curdle. Serves 10-12
Note - Since most ingredients are already cooked, this soup does not need to cook long like others. I usually boil a whole chicken to make my own broth - then pull the meat off for the soup.
**You can substitute regular rice if you don't like the wild variety or can't find it in your area.