1 jar white beans, rinsed
48 oz chicken broth
1 T minced garlic
1 t ground cumin
1 ½ t oregano
½ t cayenne
1 medium onion, chopped
1 small can chopped green chilis
4 c cooked and diced chicken breast
In a large pot, combine all ingredients. Start on med/high heat to bring to boil. Lower heat and simmer for three hours. Lid can be off and on occasionally to get desired thickness. Can add more broth if needed. Serve with sour cream and/or grated cheese on top.
Posted in Cookbook V2, Michele and Jack's Recipes, Soups and Stews
1 lb black beans, dry
1/2 c olive oil
1 large onion, chopped fine
1 green pepper, seeded and chopped
3 cloves minced garlic
1 tsp oregano
1/4 tsp ground cumin
1 small can tomatoes, cut up
1 t salt
1 bay leaf
2 lemons
Combine beans and 2 quarts water. Cover and let boil one minute. Remove and let stand one hour. Put oil in fry pan, gently saute onion, green pepper, and garlic until soft. Stir in spices and tomato, cook three minutes longer. Add sauce to beans along with 1 water, salt, and bay leaf. Bring to boil, reduce to simmer, and cook 1 1/2 hours or until beans are tender.
To serve, remove half of the beans, mash, and return them to the soup. Squeeze juice of one lemon into soup. Slice the remaining lemon and put into bowls. Serve with lemon and french bread and salad.
Posted in Carol and Bruce's Recipes, Cookbook V2, Soups and Stews
Tagged beans, tomato, vegetables
2 T butter
1 medium onion, chopped
1 butternut squash, pared, seeded, cubed
4 c chicken broth
1/2 tsp white pepper
salt to taste
1 c skim milk
1 c cream
chopped fresh parsley, for garnish
In a large soup pot, melt the butter and saute onion until soft. Add squash and broth. Cover and bring to a boil. Turn down heat and simmer 20 to 25 minutes, or until squash is tender. Cool, uncovered, for 20 minutes. Puree in blender or food processor until very smooth. Add pepper, salt, milk, and cream. Heat gently, but do not boil. Serve garnished with parsley.
3 sticks butter
Onions
Celery
3-4 large potatoes, boiled
50 oz canned chopped clams
50 oz canned clam juice
1 c mashed potato flakes
1 quart half and half
Black pepper
Hot sauce
Melt butter. Sauté onions and celery in butter until translucent. Dice potatoes and add to kettle. Add in chopped clams and clam juice. Heat until ready to boil. Turn off the fire and thicken with potatoes flakes. Stir and let sit for five minutes, then add more flakes so the mixture is very thick. Boil half and half in the microwave and add until the chowder is at the thickness that you like. Spice with black pepper and tobasco as desired.
Posted in Carol and Bruce's Recipes, Cookbook V2, Soups and Stews
6 c chicken broth
¾ lb corned beef brisket, cooked and chopped
1 can sauerkraut, drained
1 large carrot, grated
½ c onion, chopped
1 clove garlic, minted
½ t dried thyme
¼ t ground white pepper
¼ t dried tarragon
1 bay leaf
3 T cornstarch
1/3 c water
2 c shredded swiss cheese
1 c whipping cream
Rye bread cubes, toasted
Combine the first ten ingredients in a Dutch oven. Bring to a boil over medium heat. Reduce heat and simmer 30 minutes. Remove and discard bay leaf. Combine cornstarch and water, stirring until smooth. Stir mixture into soup. Bring to a boil, stirring constantly. Boil one minute. Remove from heat. Add shredded cheese and cream, stirring until cheese melts. Top each serving with rye cubes. Yields 12 c.
Notes: Good winter supper served with rye bread.
Posted in Cookbook V2, Soups and Stews, Tom and Lois's Recipes
Tagged beef, cheese, sauerkraut
1 pound dried lima beans, picked over
3 or 4 chicken bouillon cubes
1 ham hock
8 oz chopped ham
2 cans chopped tomatoes in juice
1 onion
3 cloves garlic, chopped
1 T olive oil
Water to cover
Chop the onion fine and sautee it in olive oil until soft. Add garlic and cook another minute or two. Put in a pot with the lima beans. Cover the beans with water, add the bouillon cubes and ham hock. Simmer until the beans are mushy, making sure that the liquid doesn’t boil away. Remove ham hock, flake off any meat, and add meat to the pot. Add chopped ham, the tomatoes, and salt and pepper to taste. Let cool slightly, then puree about half the soup in the blender. Add it back to the pot and mix well to combine the textures. Add a little water if it seems too thick. Serve hot. Keeps several days in the fridge and can be frozen.
Vegetarian variation: Use veggie bouillon instead of chicken. You can either omit the ham/ham hock, or substitute cubed smoked tofu for it. Either way, add a dash of liquid smoke and/or some smoked pimento.
Posted in Cookbook V2, Meghan's Recipes, Soups and Stews
Tagged beans, ham, tomatoes, vegetables
Simmer 1 ¾ to 2 lbs summer squash, chopped or sliced, in 2 quarts vegetable/chicken stock for 10 minutes. Saute 1 medium onion, sliced thin, in 2 T butter and add this to stock. Also add one small (8 oz) can sweet corn, 1 t basil, salt, and 2 cloves garlic. Stir in 1 lb grated jack cheese. Serve with cold, fresh chopped tomatoes.
Posted in Jeanne and Tim's Recipes, Original Cookbook, Soups and Stews
3 T olive or salad oil
1 clove garlic, minced
1 large onion, chopped
1 green pepper, chopped
1 small can (8 oz) tomatoes
12 oz can tomato juice
½ t salt
¼ c dry white wine or 1 T lemon juice and 3 T water
½ t oregano leaves
1 t Worcestershire sauce
1 ½ lb boned, skinned red snapper or rockfish, cut into 1 ½” cubes
In 3-4 quart saucepan, heat oil; cook garlic, onion, and green pepper until onion is limp. Add tomatoes and break up. Add remaining liquids and ingredients. Bring to a boil. Add fish, cover. Reduce heat to simmer, stirring occasionally until fish flakes, about 8 minutes.
Posted in Jeanne and Tim's Recipes, Original Cookbook, Soups and Stews
Tagged seafood
Put in deep pan
2 T butter
1 t chopped onion
1 sprig parsley
Cook until onion is yellow. Add
1 ½ c shite crab meat
Cook and stir 5 minutes. Stir in
2 T flour
1 T tomato paste
Add 2 c chicken stock. Simmer 20 minutes. Remove the parsley. Add 2 c thin cream or half and half. Heat but do not boil. Season with salt and cayenne. Add a dash of dry sherry to the bowl. Serves six.
Posted in Carol and Bruce's Recipes, Original Cookbook, Soups and Stews
Tagged seafood
Stick of butter
1 onion or a few green onions
1 potato
1 head broccoli
1 glass white wine
1 quart cream (half and half)
Salt
White pepper
Beau monde
Lemon pepper
Into a pot large enough to hold soup for the number of people you’re cooking for, melt a stick of butter, chop in an onion, one potato, the bushy part of a head of broccoli. Add a glass of white wine, some pepper, salt, lemon pepper, and beau monde. Add one quart of cream (light). Simmer until potato is soft. Run through blender. Serve warm or place in freezer until soup begins to freeze around edges. Whip one more time and serve. To hasten process, boil potato before adding to mixture; allow to simmer over very low heat for flavors to blend and other vegetables to soften. Take care not to curdle the cream.
Posted in Carol and Bruce's Recipes, Original Cookbook, Soups and Stews
Tagged broccoli