Soups & Stews
The difference is if you need a fork to eat it
Potato & Broccoli Soup - Excellent soup, warms you to your toes
3 cups cubed potatoes ----------------------------------- 1 cup frozen chopped broccoli (thawed)
1/2 cup chopped carrots --------------------------------- 1 can chicken broth (14.5 oz)
1 1.2 cups milk ------------------------------------------ 3 tbls. flour
6 oz Velveeta cheese (cubed) ----------------------------- 1 tbls. crushed red pepper (optional)
In a large pot combine potatoes, broccoli, carrots and chicken broth and bring to a rapid boil. Cover, reduce heat and simmer for 20 mins.
Combine milk and flour and mix till smooth, then add to soup with cheese and cook over medium heat till mixture thickens.
The original recipe makes about 7 small servings, great for a appetizer but for a meal I recommend doubling the recipe. Bushtah
From - Crissy "P" a friend at my day job
Chicken Noodle Soup
5 large pieces of light & dark meat ------------------------ 1 cup chopped onion
1/2 cup chopped celery ----------------------------------- 2 cups diced carrots
1 pound egg noodles -------------------------------------- 1 cup whole milk or cream
Salt and pepper to taste ----------------------------------- 3 chicken bouillon cubes
3 quarts water
In a large stock pot add water, onion, celery, salt, pepper and bouillon cubes bring to a rapid boil, add chicken and boil for 10 mins. Turn heat to medium and cover for 30 mins, remove chicken and set in refrigerator. Add carrots and simmer 1 hour uncovered. Bring back to a rapid boil and add noodles, cut chicken into strips, add to soup and cook till noodles are tender. Reduce heat and add milk. Heat through and serve.
In memory of - Virginia "L"
Chicken and Dumplings
5 assorted pieces of chicken --------------------------- 1 can cream of chicken soup
1 1/2 cups diced carrots ------------------------------- 1 cup chopped onion
1/2 cup chopped celery -------------------------------- 4 or 5 medium potatoes ( cut into large pieces )
1 cup peas --------------------------------------------- 1/2 pound egg noodles
Salt and pepper to taste
In large pot add 3 quarts water, onion, celery and chicken, bring to rapid boil and cook 10 mins, then turn heat to medium and cook covered till chicken falls off bones. Remove chicken and set in refrigerator. Add carrots and potatoes leave heat on medium and cook till carrots are tender. Bring back to a rapid boil and add noodles and cream of chicken soup, cut chicken into desired size and add to soup last add peas.
Dumplings
2 cups bisquick
2/3 cup milk
Mix till smooth. While soup is boiling add dumplings to soup with teaspoon. Cook uncovered for 10 mins and then covered for 10 mins.
In memory of - Virginia "L"
Beef Stew
2 pound beef cut into strips -------------------------------- 1 cup chopped onion
1/2 cup chopped celery ------------------------------------4 to 5 medium cut potatoes
2 cups cut carrots ------------------------------------------1 can tomato sauce
2 bay leaves ----------------------------------------------- 2 beef bouillon cubes or 1 cup beef broth
Brown meat and add with all ingredients except tomato sauce to deep baking dish with just enough water to cover. Cover and simmer till potatoes are soft, then add tomato sauce and cook uncovered for 1 hour.
In memory of - Virginia "L"
Chili Soup
2 cans chili beans ---------------------------------------- 1 can stewed tomatoes
2 cons tomato sauce ------------------------------------- 1 small can tomato paste
2 pounds ground beef ------------------------------------ 1 1/2 cup chopped onion
1/2 cup green pepper -------------------------------------1 can cut mushrooms
Chili powder ----------------------------------------------Salt and pepper to taste
In a large pot add 2 quarts water, tomato sauce, broth from beans, stewed tomatoes,onion and peppers simmer covered for 1/2 hour. Brown beef and drain grease, add to soup with 1 tablespoon chili powder . Let simmer for 1 hour stirring occasionally. Add tomato paste and beans simmer 45 mins or till reaches desired thickness, add mushrooms and heat through.
From - Bushtah himself
TINKO'S - Potato Soup - This one needs alot of prep work and time but *Is to die for*
4 to 5 pounds potatoes - peeled and cubed ------------------------------ Enough water to cover potatoes
1/2 stick butter ---------------------------------------------------------- 1/2 stick margarine
1/4 cup chopped onion -------------------------------------------------- 1 cup cubed ham
1/2 cup diced celery ----------------------------------------------------- 1 cup flour
4 chicken bouillon cubes ------------------------------------------------- 6 cups cold milk
1/2 pound finely shredded cheese
Cook potatoes until tender pour into large bowl (do not drain water) In same pan you took potatoes out of sauté onions and celery in butter and margarine until tender, add flour and bouillon cubes stir constantly for 4 to 6 mins, add milk and stir until thick and creamy then add back in potatoes and water. Stir in cheese and ham heating till all cheese has melted.
From - Crissy "P" and the "P" family cookbook
Italian Sausage Soup - Unbelievable
1 pound Italian sausage ---------------------------------------------1 cup chopped onion
2 garlic cloves - chopped -------------------------------------------5 cups beef broth
1/2 cup water ------------------------------------------------------ 1/2 cup dry red wine or water
2 cups (4 medium) chopped, seeded, And peeled tomatoes ---------1 cup thinly sliced carrots
1/2 teaspoon basil leaves ------------------------------------------- 1/2 teaspoon oregano
8 oz tomato sauce -------------------------------------------------- 8 oz cheese filed tortellini
3 tablespoons parsley ----------------------------------------- ----- 1 medium green pepper chopped
1 tablespoon olive oil ------------------------------------------------Grated parmesan cheese
Salt and pepper to taste
Remove sausage casing and brown. Drain well. In a 5 quart pan add 1 tablespoon oil, sauté onions and garlic till onions are tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to boil, reduce heat and simmer uncovered for 30 mins. Add tortelline, parsley, green pepper, salt and pepper. Simmer covered for 20 mins or till tortellin are tender. Sprinkle parmesan cheese on each serving.
From - Crissy "P" a friend at my day job
Ham & Bean soup - Very simple recipe
1 pound Navy beans --------------------------------------------- 1 large onion - chopped
2 celery stocks - chopped ----------------------------------------3 pound ham hock
Extra ham in chunks if desired ------------------------------------ Pepper - Do not salt till its on the table
Rinse beans in cold water then place beans in a large bowl that you can cover tightly add enough cold water to cover and leave 1 inch head room for the beans to swell, let set over night or aprox 8 hours.
After beans have soaked place them in a large pot with all ingredients and allow to simmer till ham falls off the bone(make sure you remove all the bones from pot). Continue to simmer till beans are tender, cooking time should be aprox 4 to 5 hours.
Great with fresh make corn bread !
In memory of - Virginia "L"
Easy pot pie - It truly is easy and pretty darn good to !
1st you need to get the recipe above for Beef stew or Chicken and Dumplings (only forget the dumplings)
1 1/2 cups Bisquick
2 cups milk (a little more or less)
Salt & pepper
Follow the recipe for either the Beef stew or the Chicken stew. Then dump contents into a 9 by 13 baking dish and preheat you oven to 375.
In a separate bowl add Bisquick, salt and pepper, add milk a little at a time and mix with a fork till just smooth enough to pour (DON"T ADD TO MUCH MILK - YOU DO NO NOT WANT IT RUNNY) pour mixture over the top of the stew and bake till crust is golden brown.
From - Bushtah himself
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