* Exported from MasterCook *
Annie's Cheddar Chowder
Recipe By : Annie from KC
Serving Size : 6 Preparation Time :
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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2 c. boiling water
2 c. chopped potatoes
1/2 c. carrot slices
1/2 c. chopped celery
1/4 c. chopped onion
1 1/2 t. salt
1/4 t. pepper
1 c. diced ham (optional)
1 c. broccoli flowerettes
1/4 c. margarine
1/4 c. flour
2 c. milk
2 c. shredded cheddar cheese
Add water to potatoes, carrots, celery, onions, broccoli and seasonings. Cover and simmer 10 minutes. Do NOT drain. Make a white sauce with the margarine, flour and milk. Add cheese and stir. Add ham, if desired. Combine sauce and undrained vegetables.
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* Exported from MasterCook *
Authenic Kentucky Burgoo
Recipe By : Pete O'Bryan
Serving Size : 100 Preparation Time :
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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5 lbs. mutton
3 hens
10 lbs. beef
3 gallons tomatoes
1 gallon corn
1 gallon lima beans
15 lbs. potatoes -- chopped
1 head cabbage -- chopped
1 bunch celery -- chopped
2 lbs. carrots -- chopped
5 lbs. onions -- choppedK
salt
Black and red pepper
Cook meat in 5 gallons water until tender. Remove from broth, debone and grind. Return meat to broth; add remaining ingredients. Stir and cook until thickened, 5-7 hours. Makes 15 gallons.
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NOTES : We make this in a BIG iron kettle over an open fire. Takes two days to accomplish this feat! Day 1 we cook meat and chop all the veggies! Day two we cook! Then we either can or freeze to have in the winter. This is usually a group effort! Lots of friends, family and neighbors!! We also usually have chickens, chops, and ribs on the bbq pit!
* Exported from MasterCook *
Cheese Soup
Recipe By : Newspaper Clipping
Serving Size : 4 Preparation Time :
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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1/2 cup oleo
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup flour
3 tablespoons cornstarch
1 quart chicken stock
1 quart milk
1/8 teaspoon soda
2 tablespoons parlsey
1 cup shredded American cheese (more is better)
salt and pepper to taste
Melt butter in Dutch oven; add onion, carrots, celery, and saute until soft. Add flour and cornstarch; cook until bubbly. Add stock and milk and stirring to make a smooth paste. Add soda and grated cheese. Season with salt and pepper, heat to serving temperature. Add parsley just before serving.
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* Exported from MasterCook *
Chili
Recipe By : Anne Conrad
Serving Size : 20 Preparation Time :
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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4 lb. ground chuck
2 large onions -- diced, divided
1 can tomato juice -- (46 oz.)
2 cans hot chili beans -- (15.5 oz.)
1 jar Tabasco 7 spice chili recipe sauce -- (16 oz.)
1 can chopped green chilies -- (4.5 oz.)
1 can Just for Chili diced tomatoes -- (14.5 oz.)
1 can Just for Chili tomato sauce -- (15 oz.)
1 can Rotel -- (10 oz.)
2 packages Sweet'n'Low
1 package instant beef bouillion
1/2 cup thin spaghetti -- broken small and
cooked (1/2 to 2/3)
Salt -- black pepper, red
pepper, garlic, cumin, and chili powder
to taste
Brown the ground chuck and half the chopped onion. Drain; place in large dutch oven. Add remaining ingredients, simmer, uncovered, for 1-2 hours, stirring often. Taste and correct seasonings to your preference.
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* Exported from MasterCook *
Creamy Tomato Soup
Recipe By : Anne Conrad
Serving Size : 4 Preparation Time :
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
1 tablespoon onion -- finely chopped
3 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
Pepper and/or hot sauce to taste
16 ounces tomato juice or tomato sauce
2 cups milk (I use skim)
Combine butter and onion in 2 quart glass microwave dish. Microwave on high for 2 minutes or until butter is melted. Add flour, sugar, salt and pepper, mix well. Stir in tomato juice gradually. Microwave on high 4 minutes or until heated through, stirring once. Stir in milk gradually. Microwave on medium high 8-10 minutes or just to the simmering point, stirring every 2 minutes.
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NOTES : We use this as a beverage a lot. It's great in a mug served with a grilled cheese sandwich!
* Exported from MasterCook *
Baked Potato Soup
Recipe By : Grace
Serving Size : 8 Preparation Time :
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Bacon slices (or 8) fried; Crumbled
1 c Yellow onions; diced
2/3 c Flour
6 c Chicken stock; hot
4 c Potatoes, baked, diced; Peeled
2 c Heavy cream (I used 2 c. 1% milk instead)
1/4 c Parsley; chopped
1 1/2 tsp. Granulated garlic
1 1/2 tsp. Salt
1 1/2 tsp. Red pepper sauce
1 1/2 tsp. Coarse black pepper
1 c Cheddar cheese; grated
1/4 c Green onions, diced; white only
Chop and fry bacon in a large pot until crisp; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps until liquid thickens. Reduce heat to simmer and add potatoes, cream, reserved bacon, parsley, garlic, salt, pepper sauce and black pepper. Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. Can also add basil (optional) Makes 2 quarts. Serves: 8
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* Exported from MasterCook *
Leek Vermicelli Soup
Recipe By : Nancy/PA
Serving Size : 4 Preparation Time :30
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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4 Leeks
*or*
8 green onions (medium yellow onion works too!!)
3 tablespoons butter
2 tablespoons flour
4 cups chicken broth
1 teaspoon salt (I use less)
1/4 teaspoon white pepper
2 cups milk (skim milk works well, fat-free half and half is better)
2 ounces vermicelli
Sautee leeks or onions in butter for 15 minutes. Add flour and
continue to cook 10 minutes longer. In a large pot combine the broth,
salt and pepper. Bring to a boil and turn down heat. Ladle 1 cup of broth into leek mixture. Add milk and cook 10 minutes uncovered. Add 2
oz of vermicelli (amount that will fit on the head of a dime), cook 5
minutes. Add remaining broth.
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NOTES: I cook the vermicelli in the chicken broth while I'm sauteing
the onions!! Sometimes I add mushrooms and smoked or roasted chicken!!
Delicious and very *user* friendly!!
* Exported from MasterCook *
Meatball and Ravioli Soup
Recipe By : Net Recipe
Serving Size : 8 Preparation Time :
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil or salad oil
1 large onion -- finely chopped
1 clove garlic -- minced
28 ounces canned tomatoes -- chopped
1/4 cup tomato paste
13 3/4 ounces beef broth
1/2 cup dry red wine
1 cup water
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon oregano
12 ounces ravioli -- cheese-filled
1/4 cup parsley -- chopped
Parmesan cheese -- grated
*Meatballs*
1 egg
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 teaspoon onion salt
1 clove garlic -- minced
1 pound lean ground beef
In a 4- to 6-quart Dutch oven, brown meatballs carefully in heated oil. Mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs. Add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme, and oregano. Bring to a boil, reduce heat, cover, and simmer 30 minutes.
Add ravioli and cook, covered, at a gentle boil for as long as specified on package (10 to 15 minutes), until they are just tender and no longer taste starchy. Salt to taste. Stir in parsley. Serve with cheese to sprinkle over the thick soup.
Meatballs: In a medium bowl lightly beat egg; mix in soft bread crumbs, Parmesan cheese, onion salt, garlic, and beef. Shape into 1-inch balls.
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NOTES : This soup is so substantial that it can almost be eaten with a fork. It needs only green salad and red jug wine to make a complete meal.
Very, very good!!
* Exported from MasterCook *
Potato Cheese Soup
Recipe By : Anne Conrad
Serving Size : 6 Preparation Time :
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans fat-free chicken broth
1 grated carrot
1 stick celery -- minced
Leeks or onions -- chopped (to taste,
I prefer leeks)
Chopped potatoes (so that liquid barely
covers vegetables)
Milk to desired thickness (I use skim)
Shredded Velvetta cheese (at least 2 cups -- but the more the
better!)
Cook first five ingredients until tender. Add milk to desired consistency, then add as much cheese as your conscience will allow you. Heat to boiling. Serve with hot buttered cornbread!!
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