Zucchini Soup (Kris Kearsley)
2 cups chopped onion
2 Tbls butter
4+ cups sliced zucchini
3 cups chicken or veg. broth
1 cup loosely packed fresh basil
Season to taste with a combination of salt, pepper, cayenne or Tabasco, nutmeg, cumin, curry. I like to use Garam Masala which is an Indian blend of spices. You can find it in the spice section of any grocery store.
Cook onion in butter until soft. Add broth and zucchini and simmer until tender. Add basil and spices. Blend with an immersion blender or do batches in a traditional blender till smooth.
Optional: Add ½ cup of cream, milk or half-and-half for a creamier texture. Garnish top with shaved parmesan, cheddar or sour cream.
This also freezes well.
Clam Chowder (Susie Cottle)
2-3 Potatoes (peeled and cut)
1/2 Onion (finely chopped)
1-2 Celery (sliced)
**Pour clam juice over and add a bit of water and simmer until vegetables are done.
1 Cube Butter
1 T. Sugar
3/4 Cup Flour
1 qt. Half & Half
2 Cans Clams
**Cook until think, then add to vegetables.
Minestrone Soup (Susie Cottle)
5 Slices Bacon (cut up)
2 Celery Stalks (chopped) 1 Carrot (Chopped) 1 Cup chopped onion
3 Medium Cloves Garlic
1 28 oz. Can peeled Italian Style Tomatoes
1/2 Cup Fresh Parsley (chopped)
6 Cup Chicken Stock or Bullion Cubes
1 10 oz Can Red Kidney Beans, (drained and rinsed)
1 10 oz Can White Beans, (drained and rinsed)
1 9 oz Can Garbanzo Beans, (drained and rinsed)
1 tsp. Dried Basil
1 tsp. Oregano
1 1/2 Cup Small Seashell-Shaped Pasta
Parmesan Cheese
Saute bacon in large pan for 5 minutes until crisp. Add onion and celery to bacon drippings. Cook until vegetables are soft but not brown. Add carrots and garlic. Cook 2 minutes longer. Add tomatoes, parsley, chicken stock, beans, basil, and oregano. Simmer over medium heat for 20 minutes. Add the pasta shells and cook for 8 minutes longer. Add more water if soup becomes too thick. Ladle in bowls and sprinkle with Parmesan cheese.
Creamy Chicken Noodle Soup (Susie Cottle)
2-3 Chicken Breasts
1 tsp Celery Salt
1/2 tsp Poultry Seasoning or 3 bouillon cubes
2 carrots (sliced)
1 Onion (chopped)
2 qt Water
1 tsp Onion Salt
2 Celery (chopped)
Combine all ingredients ad boil 1 1/2 hours. Remove chicken and cut into thumb size pieces. Cook noodles in broth for 20 minutes. While cooking noodles make cream sauce.
Egg Noodles
2 Egg Whipped until fluffy
1 Cup flour
Stir until stiff and mix well. Roll out thin and cut in 2" long by 3/8 inch wide
Cream Sauce:
Melt 1 Cube Butter
Add 3/4 Cup Flour
1 tsp Salt
1/2 tsp Pepper
Stir and heat until bubbling. Bubble for one minute. Then add 1 quart milk. Finally, add sauce and meat back to noodles and broth. Stir together and serve.
Favorite Taco Soup (Ranell Williamson)
1 Pound Ground Beef
1 Large Onion, Chopped
1 28 oz Can Crushed Tomatoes
1 16 oz Can Kidney Beans, undrained
1 16 oz Can Whole Kernel Corn, undrained
1 Package (1/4 Cup) Taco Seasoning
Corn chips or fritos, grated cheddar cheese, and sour cream
In a large soup pot, brown beef and onion; drain. Stir in tomatoes, beans, corn and taco seasoning. Simmer for 1/2 hour, uncovered. Serve topped with chips, grated cheese and sour cream.
Cheese and Broccoli Soup (Ranell Williamson)
4-5 Potatoes, cubed
2 Cups Carrots
1/2 Cup Celery
1 Cup Onion
1 1/2 lb. Broccoli
Put first four ingredients in a pan with 2 1/2 cups water. Cook everything till tender. Add broccoli, cook 7 more minutes.
White Sauce: 1/3 cup butter, 2 cups skim milk, 1/2 cup flour, 1/2 tsp. dry mustard
Melt butter, add flour, pour in milk all at once. Cook over medium heat till thick and bubbly. Dissolve 6 bouillon cubes in 2 cups water. Add to white sauce. Cook till thick. Ad 1/2 cups cheese Add white sauce to the vegetables. Don't drain the vegetables. Add cubed chicken if desired.
Creamy Corn and Potato Chowder (Tamera Dowdle)
2 TBL Butter
1 Large Onion, finely chopped
1 Rib Celery, finely chopped
5 1/2 Cups Chicken Stock
1 1/2 Cups Frozen Corn Kernels
1 Large All-Purpose Potato, peeled and diced
1/2 to 3/4 Tsp salt, to taste
1 Cup Heavy Cream
3 TBL All-Purpose Flour
Pepper to taste
Fresh Dill or Parsley for garnish, chopped
Melt the butter in a large saucepan or medium soup pot. Stir in the onion and celery. Partially cover the pan and cook the vegetables over moderate heat for 9-10 minutes, stirring occasionally Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil. Lower the heat, cover the pot, and simmer for about 7 minutes until the potatoes are just tender. In a small bowl, whisk together the cream and flour. Stir the mixture into the soup with the pepper. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes. Serve hot, garnished with herbs.
Meatball Alphabet Soup (Tamera Dowdle)
Meatballs:
1/2 Cup dried Bread Crumbs
1/2 Cup Parmesan Cheese, grated
2 TBL Onion, minced
1 Garlic Clove, minced
2 TBL Fresh Parsley, minced
2 Tsp Dried Basil
1/2 Tsp Salt
1/2 Tsp Pepper
1 Large Egg, lightly beaten
1 Pound Ground Beef
Soup:
2 TBL Olive Oil
1 Small Onion, finely chopped
1 Celery Rib, finely chopped
1 Garlic Clove, minced
5 Cups Chicken Stock
1 Cup Crushed Canned Tomatoes in puree
1 Tsp Italian Seasoning
1/2 Tsp Salt
pepper to taste
1/3 cup alphabet pasta, dry
1. First make the meatballs. Combine the bread crumbs, cheese, onion, garlic, herbs, and spices in a large mixing bowl. Use a fork to mix in the egg. Then add the ground beef, mixing well with your hands. Shape the mixture into 1 inch balls. (you should get about 4 dozen)
2. Heat a skillet coated with cooking spray or a small amount of vegetable oil. Place the meatballs in the skillet and cook them over medium-low heat for 8-10 minutes, turning them often so they brown evenly, until the centers are only slightly pink.
3. For the soup, heat the oil in a large saucepan or medium soup pot. Add the onion, celery and garlic. Partially cover the pan and cook the vegetables over moderate heat for 8-10 minutes, stirring occasionally. Add the chicken stock, crushed tomatoes, and spices. Bring the soup to a simmer over medium-low heat, then add the pasta.
4. Keep the soup at a gentle simmer until the pasta is almost cooked, then transfer the meatballs to the pot and simmer gently for 3 minutes more to finish cooking the meatballs. Makes 6 servings.
Chupe de Pollo con Chipotle (Tamera Dowdle)
1 7 oz Can Chipotle Chiles in Adobo Sauce
1 TBL Extra Virgin Olive Oil
2 Cups Chopped Onion
1 Cup Chopped Carrot
1/2 Cup Chopped Celery
1 Tsp Ground Cumin
1/2 Tsp Dried Oregano
1/2 Tsp Dried Thyme
6 Garlic Cloves, Crushed
6 Cups fat-free, less-sodium chicken broth
1 1/2 lbs Skinless, Boneless Chicken Breasts
2 Medium Red Potatoes cut into 1/2 inch pieces
1 15.5 oz Can White or Golden Hominy Rinsed and Drained
1/4 Cup Whipping Cream
1 Cup Chopped Seeded Plum Tomato
1/4 Cup Chopped Fresh Cilantro
1/2 Tsp Salt
8 Lime Wedges
1. Remove 1 chile and 1 tsp adobo sauce from can, reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.
2. Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.
3. Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomatoes, cilantro and salt. Serve with lime wedges. Yield: 8 servings.
