Buster has placed a total of 178 MasterCook recipes in this file: Soup-Making Tips Cabbage Soup Snowy Day Potato Chowder Creamy Shell Soup Vegetable Soup Sherried Onion Soup Hearty Hodgepodge Soup Lemon Soup Acorn Squash Soup Cream Of Celery Soup Creamy Potato Soup Cream Of Winter Vegetable Soup Mrs. Rorer's Cream Of Peanut Soup French Onion Soup Bean Soup Deb's Dried Soup Mixes Habitat Pea Soup Homemade Soup Chicken Noodle Soup Cream Of Mushroom Soup Curried Cauliflower Soup Hamburger Soup Light Vichyssoise Minestrone Soup Onion Soup Au Gratin Potato & Cheddar Cheese Soup Meat Ball Soup Pumpkin Soup Broccoli Cheese Soup Corn Chowder Chicken Rice Soup Beef Barley Soup Hamburger Soup Onion Soup "Everything But The Kitchen Sink" Stew Carrot Soup Crabmeat And Corn Soup Oriental Vegetable Pasta Soup Smoked Chicken Soup Quick & Easy Lunch Soup Recipe Spicy Tomato And Bean Soup Parent Soup Taco Soup Mom's Chicken Soup "Super Bowl Sunday" Stew Beef Barley Soup Black Bean Soup Beef Stew For The Crockpot Estofado De Elvira (Spanish Beef And Potato Stew) Maimones (Clam Broth From V‚lez-Málaga, Spain) Cazuela De Arroz (Thick Spanish Rice Soup) Pescado Cocido (Thin Spanish Fish Soup) Mom's Chili Chicken & Dumpling Soup Easy Soup Solomon Family Favorite Ramen (For Lack Of A Better Name) Chumbota (Italian Stew) Santa Fe Soup Gone-All-Day Stew Green Chile Stew My Recipe For New England Clam Chowder Ground Round Mexican Chicken And Tortilla Soup Beef & Cider Stew Zucchini Soup Chunky Homestyle Tomato And Potato Soup Cheesy Shrimp Bisque Cheezy Chowder Missy's Vegetable Soup Sausage Soup Taco Soup Winter Vegetable Chowder Mexican Chicken Corn Chowder Cheeseburger Soup Beef Stroganoff Mulligatawny(Curry Soup) Jambalaya Hamburger Soup Italian Beef Stew Lazy Beef Stew Split Pea And Barley Easy Three Bean And Beef Soup Five Hour Stew Turkey Corn Soup Mushroom Soup Cauliflower Soup Spicy Cheese And Potato Soup Spicy Cheese And Potato Soup Potato Cheese Soup Hominy Soup (Posole) Strader Stew My Dad's Gumbo Onion Soup Pork & Black Bean Stew Cream Of Broccoli Soup Austin Peele's Meatball Stew Mexican Chicken Soup Old-Fashioned Minestrone Soup Olive Garden Pasta E Fagioli Potato-Cheese-Vegetable Soup Curried Mushroom Barley Soup Cheddar Broccoli Soup Poor Man Stew Baked Potato And Cheese Soup Onion Soup French Provincial Soup Beef, Vegetable And Barley Soup (Easy And Good!) New York Soup Cheesy Vegetable Chowder Ham'n Potato Soup Polish Sausage Soup Sausage Soup With Rabe[broccoli] (Pea Soup) Soupe Aux Pois Alphabet Soup Beer Cheese Soup Chili Soup Easy Baked Potato Soup New England Fish Chowder Quick Beer Cheese Soup Refried Bean Soup Spinach Chicken Noodle Soup Chunky Beef-And-Vegetable Chili Fish Stew Bean Soup Frankfuter Bohnensuppe (Bean Soup With Frankfurters) Frische Tomatensuppe (Fresh Tomato Soup) Grunkohlsuppe (Kale And Potato Soup) Gulaschsuppe (Goulash Soup) Gurken Und Kartoffelsuppe (Cucumber And Potato Soup) Kartoffelsuppe (Potato Soup) Krautsuppe (Cabbage Soup) Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters) Ochsenschwanzsuppe (Ox Tail Soup) Schweinekotelett In Zweibelsosse (Pork Chops In Onion Sauce Weisse Bohnensuppe (White Bean Soup) Zwei-Bohnenensuppe (Two Bean Soup) Cheese Chowder Taco Soup Darlene's Veg. Soup Cheeseburger Soup Slow Cooker Beef Stew Chili Chili Strawberry Soup Hearty Potato Soup Rosy Stew Pot Vegetable Soup Split Pea Soup French Oven Stew Homemade Clam Chowder Vegetable Chowder Cider Stew Texas-Style Chili Hamburger Soup Cheeseburger Soup Cock -N- Bull Stew Corn Chowder Vegetable Chowder Deluxe Potato Soup Bisque Of Hampton Crab Soup Crab-And-Corn Bisque - Mccall's Best Recipes 1989 Crab Bisque Creamed Broccoli Soup Hearty Tomato Bean Soup - Pillsbury Dinner In Minutes Yokota Soup (Onion Soup) Doris' Special Onion Soup Herbed Beef Stew With Corn Dumplings Hungarian Mushroom Soup Borsch (This Borsch Is My Favorite!!) Bean And Steak Soup Black Bean Vegetable Soup Black & Gold Taco Soup Refried Bean Soup Beth's Chili Portuguese Kale Soup Beef Barley Soup Patatas A La Riojana (Potato And Chorizo Stew) Wisconsin Broccoli-Cheddar Cheese Soup Porrusalda De Sodupe (From Viscaya, Spain) Baked Beans Recipe, A Combination Of 3 Recipes ----------------------------------------------------------- * Exported from MasterCook Buster * Soup-Making Tips Recipe By : shared by Sara Horton Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** ADVANCE PREPARATION: Vegetables and meats for soups can be chopped, diced or cubed a day ahead and stored in the refrigerator. This includes potatoes, which can be stored in cold water to prevent discoloring. Soups can be prepared a day in advance. Put the soup in small containers and, after it cools, refrigerate up to three or four days. Reheat gently over low to medium heat. PUREEING: Puree soups in a food processor or blender in batches. If you fill the container with hot soup, it can splash and burn you. Soups don't always require cream or milk to make them creamy. Pureeing some of the soup creates the effect of creaminess. Or puree some cooked potatoes or rice to use as a thickener. GARNISHES: Add fresh herbs to soups just before serving or sprinkle in dried herbs during the last 15 minutes of cooking. When adding greens, such as escarole, kale or spinach, do so during the last few minutes of cooking so the greens keep their color and texture. Feel free to sprinkle soups with a favorite freshly grated cheese such as Parmesan. STORING: Soup will keep in the refrigerator for up to three or four days. Most soups freeze well with the exception of uncooked fruit and vegetable soups. Put them in small, airtight containers for up to two to three months for best quality, according to the USDA. Clear broths and stocks will keep up to three months in the freezer. Pureed vegetable soups must be reblended after thawing because freezing changes the texture of the starch in the potatoes or rice. Soups that call for pasta or noodles should not be frozen. Simply make the soup without the noodles and add the noodles when the soup is reheated. Source: "Light Basic Cookbook" by Martha Rose Shulman (William Morrow, $25) soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cabbage Soup Recipe By : shared by Hqaq Serving Size : 6 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground beef 1 cup chopped onion 2 tablespoons vegetable oil 1 can tomato sauce 2 cans beef or chicken broth 1 teaspoon salt 4 cups chopped cabbage 1/4 teaspoon pepper 1 cup chopped potato 1 can kidney beans Brown ground beef in vegetable oil, add beef broth, cabbage, potato, onion, tomato sauce, salt and pepper. Cook on medium-low for 30 minutes until vegetables are tender. Add kidney beans and simmer for 30 minutes. soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Snowy Day Potato Chowder Recipe By : shared by Putermous1 Serving Size : Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 tablespoons butter salt and pepper to taste 7 tablespoons flour 1 cup chopped onions 1/3 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley 4 cups chicken stock 6 cups peeled -- diced potatoes 3 1/2 cups milk 1/2 cup sour cream ***GARNISH WITH*** shredded cheddar cheese crisp bacon croutons parsley sprig Make a roux by melting 5 1/2 T. butter in a small saucepan. Stir in flour until well blended. Cook over low heat, stir often for 3-5 minutes. Remove and set aside. Melt remaining butter in a soup pot. Add onions, celery, basil, and parsley. Cook about 10 minutes. Add stock and potatoes. Simmer until potatoes are tender (15 to 20 min). Stir in milk. Simmer and whisk in roux until liquid thickens and is smooth. Simmer 10 minutes. Stir occasionally, then add sour cream and season to taste. Garnish as desired. soup & stew exchange 1999 http://saraskitchen.faithweb.com by Putermous1@xxx.xxx on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Creamy Shell Soup Recipe By : shared by Larry Peterson soup & stew exchange 1999 http://saraskitchen.faithweb.com by Putermous1@xxx.xxx on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Oriental Vegetable Pasta Soup Recipe By : Shared by Kay Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken stock 2 chicken bouillion cubes 4 cups water 2 tablespoons onion soup mix splash soy sauce 4 sliced carrots -- up to 5 2 sliced celery stalks -- up to 3 1 cup pasta of choice. Bring first 5 ingredients to a boil. Add carrots and celery, cook till tender. Add pasta and cook till tender. This recipe is great with any vegetables, these are just our favorites (my children love the soups at Chinese restaurants) soup & stew exchange 1999 http://saraskitchen.faithweb.com by Putermous1@xxx.xxx on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Chicken Soup Recipe By : Shared by Kay Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion sliced 2 28oz cans tomatoes 3 cans chicken stock OR bouillion + water equivalent 2 teaspoons garlic salt 1 1/2 teaspoons oregano 3/4 teaspoon ground cumin 3 cups sliced vegetables of your choice deboned smoked/cooked chicken -- (any leftover will -- do, but the smoked -- is best!) 1 teaspoon liquid smoke -- (if chicken is not -- smoked) Puree onion and tomatoes in blender. Add chicken stock. Bring to a boil. Add vegetables and cook till tender. Add pasta and cook till tender. (we smoke chickens every quarter and I always save one for this recipe!) soup & stew exchange 1999 http://saraskitchen.faithweb.com by Putermous1@xxx.xxx on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Quick & Easy Lunch Soup Recipe Recipe By : Shared by Dee Turner Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15 oz. can mixed vegetables -- drained 1 small can V-8 juice -- (either regular or -- spicy) Mix together in microwave safe bowl. Heat in microwave 2-3 min. til hot. Enjoy! Hint: I keep the items to make this soup on hand at work & when I need a quick & low-cal lunch, I have something very nutritious & easy. soup & stew exchange 1999 http://saraskitchen.faithweb.com by Putermous1@xxx.xxx on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Tomato And Bean Soup Recipe By : Lydia Vierson Serving Size : 3 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Spicy Chili Beans -- undrained (15 oz) 1 can vegetable juice -- (11.5 oz) 1 large tomato -- seeded, coarsely -- chopped 1 cup frozen corn 1/3 cup sliced green onions 1 tablespoon chopped fresh cilantro 1/4 teaspoon chili powder -- up to 1/2 2 tablespoons sour cream In large saucepan, combine all ingredients except sour cream; mix well. Bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into serving bowls; top with sour cream. Nutrition info: calories=230, total fat = 3 g, cholesterol = 3 mg, sodium 990 mg, dietary fiber = 9 g, sugars = 10 g, protein = 9 g. * I like to use spicy vegetable juice and more chili powder to spice it up! from:Pillsbury's Low Fat Great Tasting Recipes Feb 1996 #180 Submitted by: Lydia Vierson LVierson@aol.com soup & stew exchange 1999 http://saraskitchen.faithweb.com by Putermous1@xxx.xxx on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Parent Soup Taco Soup Recipe By : ERenfroe Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground round 1 packet taco seasoning 1 packet Hidden Valley ranch dressing -- (dry) 2 cans crushed or diced tomatoes -- with juices (14 oz) 1 can green chiles -- (or use 1 can -- tomatoes, and 1 can -- Rotel tomatoes) 1 small can whole kernel corn 1 can light kidney beans or other type if you -- have a preference ***GARNISH*** tortilla chips sour cream cheese Brown ground beef (I use ground round) and drain. Add taco seasoning and dry ranch dressing. To this, add: 2 cans crushed or diced tomatoes, with juices (14 oz) 1 can green chiles (or use 1 can tomatoes, and 1 can Rotel tomatoes) 1 small can whole kernel corn 1 can light kidney beans or other type if you have a preference Add all of this to the beef mixture. Heat through and serve with tortilla chips, sour cream, and cheese. It's great in a crockpot,, too. Also freezes well. I got this from a Parent Souper, and it's become the family favorite! soup & stew exchange 1999 http://saraskitchen.faithweb.com by Putermous1@xxx.xxx on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mom's Chicken Soup Recipe By : Mom Serving Size : 1 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole chicken 3 medium potatoes -- peeled and cubed 1 onion -- peeled and cubed 4 cloves garlic -- peeled and crushed 1 can stewed tomatoes -- (14 1/2 oz. can) 1 can tomato sauce -- (8 oz. can) 2 cans creamed corn 1 tablespoon chili powder 2 tablespoons sugar salt and pepper salsa or hot sauce -- (I used 1/2 cup), -- Pace Picante -- med. Stew chicken, adding salt and pepper as wanted, until tender and done. Remove from the broth and remove the meat from the bones. Put the meat back in the broth. (For less fat, allow the broth to cool and remove fat from the top of broth, before putting the meat back in the broth.) Add potatoes, onion, garlic, tomatoes and tomato sauce. Add water as needed. Add the creamed corn after the potatoes are cooked and shortly before serving as the creamed corn tends to stick to the bottom of the pan. Season as desired with salt and pepper and salsa. This is best with just a hint of hotness. Mom would use any kind of hot sauce or pepper. Just taste and make it to your preference. soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - NOTES : Mom made the best chicken soup I've ever eat. She never used a recipe so one day when she was going to make it, I was there with a pencil and paper and tried to write everything down as she added them to the soup. Just adjust the seasonings to what your family likes. I think the "secret" is the creamed corn. She always insisted it had to be creamed corn. Mom sometimes added carrots or macaroni. I think whatever she had on hand was what she used. This is the basic recipe and my favorite. Bea Nixon * Exported from MasterCook Mac Buster * "Super Bowl Sunday" Stew Recipe By : shared by Dona Deam Serving Size : 6 Preparation Time : 0:00 Categories s:uP & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds sirloin cut into 1-1/2" cubes -- (chuck may be used) 2 tablespoons butter 2 tablespoons olive oil 2 tablespoons paprika 1 16 Ounce Can tomatoes -- undrained 1 pound fresh green beans cut into 1/2"-pieces 1 pound zucchini cut into 1/2"-rounds 1 eggplant peeled & cut into 1/2"-cubes 3 cloves garlic peeled and sliced 3 carrots peeled and cut into round slices 2 onions chopped 2 cups chopped green pepper 2 bay leaves Salt and pepper A 3 quart casserole which can be used inside and on top of stove will be needed. Brown the meat in butter and oil mix. Remove from heat and sprinkle with paprika. Add in layers of tomatoes, beans, zucchini, eggplant, garlic, carrots, onions, green pepper, and bay leaves. Sprinkle with salt and pepper. Bring to boil on top of stove. Cover casserole and bake at 35O~ for 21/2 to 3 hours, until meat is tender Recipe can be doubled, depending on number of guests expected. Leftovers can be frozen. Serve with crusty French bread and tossed salad. Serves 6 to 8. Anna Padee soup & stew exchange 1999 http://saraskitchen.faithweb.com by on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - Notes: 1 tablespoon each oil and butter enough for my tastes Home Cookin' Walmart #1856 Bangor Maine ***** * Exported from MasterCook Buster * Beef Barley Soup Recipe By : Sally Wright Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef short ribs 1 tablespoon salt 2 tablespoons cooking oil 2 cups sliced carrots 5 cups water 1 cup sliced celery 1 6oz can -- (2cups) tomatoes-cut -- up, up to 1 3/4 cup chopped green pepper 1 large onion -- sliced 2/ cups quick cooking barley 1/4 cup snipped parsley Brown beef ribs in oil large saucepan or Dutch oven. Add water, tomatoes, onion and salt. Simmer, covered fro 1-1/2 hrs. Add carrots, celery, green pepper, barley & parsley. Simmer covered 45 minutes more. Remove from heat. Cut meat from short ribs into small pieces, discarding bones. Skim excess fat from soup, or chill overnight and disregard fat -- better the second day anyway. Heat. Makes 8-10 servings. Sally Wright soup & stew exchange 1999 http://saraskitchen.faithweb.com by on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black Bean Soup Recipe By : Joni Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups dry black beans -- (4 pounds) 7 cups water 1 medium onion -- chopped 2 celery stalks -- chopped 3 garlic cloves -- minced 1 tablespoon vegetable oil 2 smoked ham hocks -- (you can use regular -- ham..about 1 cup) 2 cans chopped green chilies -- (4 ozs. each) 2 teaspoons chicken boullion 3 bay leaves 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon sugar 1/2 teaspoon pepper 1 pound fresh kielbasa 1 can diced tomatoes -- undrained (14-1/2 -- ozs.) Rinse beans; place in a large kettle or Dutch oven. Add water and bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1-1/2 hours. In a skillet, saute onion, celery, and garlic in oil until tender. Add to beans. Add ham hocks, chilies, bouillon and seasonings. Cover and simmer for 1-1/2 hour to 2 hours or until the beans are tender. Meanwhile, in a skillet, cook kielbasa until juices are no longer pink. Cut in half lengthwise; slice into 1/4 inch pieces. Add kielbasa and tomatoes to soup. Remove ham hocks; cut meat from bones and return to the soup. Cover and simmer for 30 minutes. Remove bay leaves. Makes 3 quarts. Joni Love, Light and Laughter soup & stew exchange 1999 http://saraskitchen.faithweb.com by on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Stew For The Crockpot Recipe By : Bud and Ron McGorty Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***INGREDIENTS*** 1 1b beef stew meat olive oil 1 sliced onion 1 stalk celery salt/pepper to taste 1 pinch basil 16 ounces tomato sauce 2 sliced carrots 2 cubed potatoes -- up to 3 Cook onion in 1 tsp. of olive oil in large skillet just until tender. Remove from skillet. Brown stew meat in skillet. Add meat and onions to crock pot along with other ingredients. Add 1/2 cup water and mix thoroughly. Cook on low 8-10 hours. Serves 4. This recipe has been converted to the crock pot and is one of those change as you go types. Can be doubled also. Please write if you have any questions. Enjoy! soup & stew exchange 1999 http://saraskitchen.faithweb.com by on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Estofado De Elvira (Spanish Beef And Potato Stew) Recipe By : shared by Kathleen Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound beef -- in chunks 1/2 onion -- chopped, up to 1 7 potatoes -- in chunks, up to 10 1 1/2 tomatoes -- peeled and -- shredded, up to 2 7 almonds -- (the white ones -- without the peel) 1 teaspoon sweet paprika 2 cloves garlic -- chopped 1 cup dry white wine 1 slice bread -- (french is best) saffron or yellow/orange food coloring salt In a pressure cooker, saut‚ meat in olive oil and put in hot water in a small pot (this is so the meat will soften supposedly) In the same oil, saut‚ almonds, garlic and bread. Put in blender to pure‚ with a little water. Saut‚ onion and tomato in the same oil (add water if needed). Add sweet paprika. Put in blender with almond/garlic/bread mix and pure‚ all. Now put pur‚ed mix in pressure cooker along with wine, potatoes, saffron and salt. Lock lid and when the pressure cooker gets to High leave it to cook for 15 minutes. This is one of my Spanish mother-in-law's recipes: these are all Spanish recipes which I've translated. They were also in metric which is confusing for most Americans. soup & stew exchange 1999 http://saraskitchen.faithweb.com by on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Maimones (Clam Broth From V‚lez-Málaga, Spain) Recipe By : shared by Kathleen Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 chicken bouillon cube 2 cloves garlic -- minced, up to 3 1 dried -- up to 2 cayenne peppers 1 pepper -- chopped hot water 1 tomato -- peeled and shredded sprig mint french bread -- sliced fine little clams -- (about 3 big -- fistfuls) salt Put the clams in water for a while so they spit out their dirt. In a med/large pot saut‚ garlic in oil. When it starts to turn color add the pepper being careful not to let it burn. When pepper is soft add tomato. When tomato is well cooked add the clams. When clams start to open add the bread and stir a little until bread has soaked up tomato mix. Then add hot water and the bouillon cube. Boil for a few minutes (10?). Right before serving add salt, if needed, and mint. You can either add the mint to the pot or put a sprig in each person's bowl. This next one is a local favorite since we're on the coast... these are all Spanish recipes which I've translated. They were also in metric which is confusing for most Americans. soup & stew exchange 1999 http://saraskitchen.faithweb.com by on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cazuela De Arroz (Thick Spanish Rice Soup) Recipe By : shared by Kathleen Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound pork in chunks -- (or a chicken -- breast, in chunks) 1/2 teaspoon sweet paprika 1 green pepper -- in chunks 1 chicken bouillon cube 2 cups rice saffron or yellow/orange food coloring 2 artichokes -- in quarters juice from 1/2 - 1 lemon 4 cloves garlic -- chopped salt 1 tomato -- peeled and shredded Fill med-size pan 2/3 full of water and bring to a boil. Meanwhile, in a saucepan, saut‚ meat in olive oil. When meat's done put it in the water and leave on low heat so the meat softens. (If using chicken skip this part and add chicken with the tomato later). Saut‚ garlic in meat's oil. When a little toasted add pepper. When peppers are a little done add artichokes. Add water if there's not enough oil. After adding artichokes lower heat and leave garlic, peppers and artichokes unil the artichokes are almost cooked. When artichokes are almost done add tomato. When tomato is a little done (less red) turn up heat and add rice. Add sweet paprika, meat with its water, bouillon cube, juice, saffron and salt. Leave to cook for 15 minutes. This is sorta like paella but in a soup... these are all Spanish recipes which I've translated. They were also in metric which is confusing for most Americans. soup & stew exchange 1999 http://saraskitchen.faithweb.com by on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pescado Cocido (Thin Spanish Fish Soup) Recipe By : shared by Kathleen Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 potatoes -- in chunks, up to 5 2 tablespoons olive oil 1 green pepper -- whole salt 1 ripe tomato -- whole 1 pound hake -- (can be frozen) 1 big onion -- whole juice from 1-2 lemons Put oil, potatoes, pepper, tomato and onion in a pot with a fair amount of water and bring to a boil. When potatoes are soft (15 min.?) add fish, lemon juice and salt and cook until fish is done. This is a very easy, tasty fish soup - more like a broth. these are all Spanish recipes which I've translated. They were also in metric which is confusing for most Americans. soup & stew exchange 1999 http://saraskitchen.faithweb.com by on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mom's Chili Recipe By : shared by Kathleen Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large onions -- chopped 1 can tomato sauce -- (8 oz) 1 green pepper -- chopped 1 tablespoon chili powder 2 stalks celery -- chopped, up to 3 2 teaspoons salt 1 pound ground beef -- to 1 1/2 pounds pepper cumin 1 can tomatoes with juice -- (1 lb. + 12 oz.) 2 cans kidney beans -- (1 lb. each) Saut‚ onions, green pepper, celery and ground beef. Drain excess fat. Put in a large pot with water to cover and summer 30 minutes. Add tomatoes and other ingredients except beans. Simmer another 30 minutes. Add beans and heat through. Everybody use as much spice as they like - I use lots. I also add cayenne pepper and sometimes chopped up jalapeños. This is better if made early and reheated later. Good served with cornbread. If needs more liquid add water, beef broth, tomato juice or V-8 juice. soup & stew exchange 1999 http://saraskitchen.faithweb.com by on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken & Dumpling Soup Recipe By : Dee Sherry Serving Size : 4 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chicken broth -- (46oz can) chicken breast -- (1 lg) packages parts -- (just for seasoning) milk -- (1 qt. approx.) flour -- (1 c) baking powder -- (2 t) salt -- (1/4 t) melted butter -- (3T) milk -- (1/4 c) parsley flakes -- (1 T) Put broth, breast and parts in lg. soup pot and simmer 1 hr. Remove all meat from broth and let cool. Parts can be discarded. Mix flour, baking powder, salt, butter, milk and parsley and roll out on a floured board 1/4" thick. Cut into bite size squares and drop into boiling broth. Cook 10 to 15 min or till dumplings are done. Chop breast meat and add to broth along with enough milk to make desired amout of soup. Make a paste of flour and milk to thicken and pour slowly, stirring constantly. Season with salt and course ground pepper to taste. SERVES 4 soup & stew exchange 1999 http://saraskitchen.faithweb.com by on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easy Soup Recipe By : shared by Paulina Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cans Bean n Bacon soup 4 cans water 2 cans mini ravioli some chopped spinach Mix together in the early am and you'll have a nice soup for lunch. Serve with crusty rolls or breadsticks. This is an easy but wonderful soup. I put all the ingredients in a crockpot and let it simmer for ages. Paulina soup & stew exchange 1999 http://saraskitchen.faithweb.com by on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Solomon Family Favorite Ramen (For Lack Of A Better Name) Recipe By : shared by Velda Solomon Serving Size : 1 Preparation Time : Categories : Soup and stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** a package of any flavor top ramen per person a complementary meat (sometimes we use chicken, sometimes lean hamburger) frozen veggies (we often use those mixed veggies that have square cut carrots, lima beans, green beans, and corn ) (Another good one is the Japanese style veggie combos that have mushrooms and snow peas in them, but my kids hate mushrooms, so I only do that once in a while and tell them to tuff it out--after all they are 16 and 18 and can cook something else) any fresh veggies you like and have around (carrots, a potato or two, turnips, whatever your family likes) chicken or beef broth onion garlic I cut up the chicken if that is what I am using, then saute the meat (be it beef or chicken) in either Pam spray or a tiny bit of olive oil in a big kettle. I usually use my 5 qt dutch oven. I take out the meat and add the onion (diced) and a bit of olive oil to keep it from sticking. When the onion is almost soft, I add several cloves of squished or diced garlic and continue cooking til onion and garlic are soft. I then add back the meat, a large can of chicken or beef broth (you will need about 2 cups or a bit less of broth and or water combined for each package of ramen). As it gets hot, add the veggies. Bring to a boil and reduce to simmer. When veggies are crisp tender, turn off the heat and add the top ramen (we like them broken up in small chunks). I also add some, but not all of the broth packets that come with the noodles, it is too salty for us with them all. Cover and let sit about 10 min. The noodles will be done and the veggies still slightly crisp, the way we like them. It is a very quick dinner I can keep the ingredients on hand for all the time. We serve with a salad and bread, or sometimes just with hot bread or biscuits or crackers. soup & stew exchange 1999 http://saraskitchen.faithweb.com by on Jan 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chumbota (Italian Stew) Recipe By : shared by Dona Deam Serving Size : 1 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Italian sausage 1 large onion -- diced in 1/2 inch+ cubes 1 large green pepper -- diced in 1/2 inch+ cubes 2 tablespoons olive oil 1 hot pepper -- (optional) or red -- pepper flakes to taste 4 potatoes -- peeled and diced in 1/2 inch+ cubes 2 cans whole tomatoes -- (1 can diced -- tomatoes & 2 cans water) 2 + cloves garlic -- minced salt and pepper Italian seasoning -- to taste splash of red wine -- (save most for the table) Garnish with fresh grated Parmesan cheese Serve with hot, crunchy Italian bread and a fresh salad Place about 1/2 inch water in large sauce pan and boil sausage until water dissipates. Slice and return to pan with 1 tbsp olive oil, brown. Set aside. Add olive oil if needed and lightly fry onion, green pepper and garlic. Add hot pepper for last couple minutes. Return sausage to pan Chop up tomatoes and add to pan. (If using diced canned tomatoes add them and water) Add salt and pepper to taste. Cook for about 3 minutes. Now add potatoes. Cook until potatoes are tender. This makes about 4-6 servings. First fixed for Grandaddy while Gwee was in Kansas City. This is an excellent stew. Very hardy and guys like it. From: Dona Deam Per serving (excluding unknown items): 3017 Calories; 171g Fat (51% calories from fat); 97g Protein; 278g Carbohydrate; 345mg Cholesterol; 3411mg Sodium Food Exchanges: 17 Starch/Bread; 9 Lean Meat; 3 Vegetable; 28 Fat _____ soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Santa Fe Soup Recipe By : shared by Dona Deam, Nancy Crockett Serving Size : 1 Preparation Time :0:00 Categories : Beef Mexican Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound hamburger 1 cup chopped onions 1 can rotel 1 can whole corn 1 can chopped tomatoes 1 can black beans 1 pound Velveeta Brown hamburger and onions. Add rotel, and canned vegetable (do not drain any of them); stir. Bring to a boil; add Velveeta and simmer until melted. Serve with tortilla chips. Freezes well. Nancy make this and it is great! My Aunt Nancy fixed this one for the Nebraska/Kansas State Football game. It was great. She fixed it the day before and warmed it up when she got to our house. My father and Uncle had seconds. I'd forgotten about it until this exchange. I'm glad I found it again. Dona Per serving (excluding unknown items): 2145 Calories; 63g Fat (26% calories from fat); 107g Protein; 297g Carbohydrate; 177mg Cholesterol; 1983mg Sodium Food Exchanges: 18 Starch/Bread; 7 Lean Meat; 3 1/2 Vegetable; 9 Fat soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gone-All-Day Stew Recipe By : shared by Linda Scarbrock Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomato soup -- undiluted (10 3/4 -- oz) 1 cup water or red wine 1/4 cup all-purpose flour 2 pounds beef chuck -- fat trimmed, cut in -- 1-inch to 2-inch -- cubes 3 medium carrots -- cut in 1-inch -- diagonal slices 6 white boiling onions or yellow onions -- quartered 4 medium potatoes -- cut in 1-1/2-inch -- chunks 1/2 cup 1-inch celery chunks 12 whole large fresh mushrooms 2 beef bouillon cubes 1 tablespoon Italian herb seasoning or 1 tsp. each -- thyme & rosemary -- leaf oregano 1 bay leaf 3 grinds fresh pepper Mix together soup, water/wine & flour until smooth; combine with remaining ingredients in covered roasting pan. Bake @ 275 degrees for 4-5 hours. When ready to serve, adjust seasoning, if desired. Serve over noodles or with crunchy French bread (to soak up the gravy). Coleslaw is a nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in summer. Yield: 8 servings Enjoy Linda :-) soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Chile Stew Recipe By : shared by Anne L. Acker, Pasqual's Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onion -- diced 2 tablespoons garlic -- minced 1 cup poblano peppers -- diced(~2 peppers) 1 pound lean pork loin or roast -- 1/2 inch cubes 1/4 pound ground chuck 1 cup potato -- 1/2 inch cubes 1 cup chicken broth -- (or water) 1/2 bottle beer -- (Dos Equis) 2 1/2 cups green chiles -- chopped 1 cup corn 1 1/2 tablespoons ground cumin 1 tablespoon salt 1 teaspoon pepper Brown pork and ground chuck together with onions, garlic and poblanos in a large pre-heated saucepan. Drain off fat. Add beer and spices; bring to a slow boil. Add green chiles, potato, corn and water; simmer for about an hour. Serve with green onions sprinkled on top and warm flour or corn tortillas. soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - NOTES : Try buying larger quantities of green chiles from a local mexican restaurant. Even better made a day in advance and reheated. * Exported from MasterCook Buster * My Recipe For New England Clam Chowder Recipe By : Jeanette Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** Peel and cube about 12 potatoes, I use russett Chop 1 large onion Add onion and potatoes to a large pot and cover with water Add salt, cook for appox. 15 minutes the add one glove of garlic minced. When potatoes have finished cooking, add as many fresh or canned clams that you prefer, my husband likes tons so I add a very large can plus juices. Next add 3 cartons of heavy cream and salt, pepper, and a little red pepper flakes. To thicken soup a little I remove 2 cups of broth, and add flour to thicken then add back to soup. Great with crusty bread Jeanette soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ground Round Mexican Chicken And Tortilla Soup Recipe By : shared by Barbee Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***INGREDIENTS*** 1 pound cubed chicken breast -- (browned) 1 can Fiesta nacho cheese soup 1 can cream of chicken soup 1 soup can of milk 1 can enchilada sauce -- (mild only) Crushed tortilla chips Shredded cheddar cheese Preparation instructions: Brown chicken breast and set aside. Combine all the other ingredients EXCEPT the tortilla chips and cheddar cheese. Bring to a boil over low heat, it burns very quickly, so stir at all times. Serve with crushed tortilla chips and the shredded cheddar cheese spread on top of soup. Sara, Here is a recipe it took me over 3 years to get. We ordered it for years at a restaurant near home called The Ground Round. They would not share the recipe with me so I requested it from the Pillsbury site and I received 3 different ones. This is the one from the Ground Round Restaurant sent in by Dave Weiche. Hope you all enjoy it as much as we do. Enjoy! Barbee soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef & Cider Stew Recipe By : shared by Dona Deam Serving Size : 1 Preparation Time :0:00 Categories : Beef Crockpot Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef stew meat -- cut in 1" cubes 1 tablespoon cooking oil 4 carrots or parsnips -- chopped 2 medium red-skinned potatoes -- chopped 2 onions -- halved and sliced 2 small apples -- cored & cut in 1/2" pieces 1 stalk celery -- chopped 2 tablespoons quick-cooking tapioca 1 cup apple cider 1 cup water 2 teaspoons instant beef bouillon granules 1/4 teaspoon dried thyme -- crushed 1/4 teaspoon pepper Brown Meat 1/2 at a time, in hot oil, drain off fat. In 3 1/3, 4, or 5 qt crockpot, place carrots or parsnips, potatoes, onions, apples, and celery. Sprinkle tapioca over vegetables. Add meat. In a bowl, combine the cider, water, bouillon granules, dried thyme and pepper; pour over meat. Cover and cook on low 8-10 hours or on high 4-5 hours This is from one of my Christmas cookbooks- New Flavors from your Crockery Cooker from Better Homes and Gardens. My DH picked it out to have tonigh. It might work for superbowl, too. Recipe By : New Flavors from Your Crockery Cooker-BH&G Dona Per serving (excluding unknown items): 1288 Calories; 55g Fat (38% calories from fat); 100g Protein; 99g Carbohydrate; 250mg Cholesterol; 327mg Sodium Food Exchanges: 14 Lean Meat; 4 1/2 Vegetable; 4 1/2 Fruit; 2 1/2 Fat soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Zucchini Soup Recipe By : shared by Nancy Wheeler, Louisville, KY Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Italian sausage-all sweet or sweet & hot 1 cup onions -- chopped 2 cups celery -- sliced 1 1/2 pounds zucchini -- sliced 2 teaspoons garlic powder -- (to taste) 2 cans tomatoes -- 28 oz. each 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 thyme 2 1/2 teaspoons salt 1 tablespoon sugar 1/2 cup dry Vermouth -- (I omit) 2 green peppers -- cut in circles Brown sausage(out of casing if use)& onions, drain. Add celery & cook 15 min. Next, add tomatoes & spices. Simmer covered. Add peppers last. soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chunky Homestyle Tomato And Potato Soup Recipe By : Evelyn Comely, Cambridge, Ontario Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 onions -- chopped 4 cups -- peeled cubed -- potatoes (Yukon -- Gold are best) 1 1/2 cups chopped celery 1 1/2 cups chopped carrots 2 cloves garlic -- minced 1 tablespoon Italian seasoning 1 tablespoon cornstarch 2 cups milk 1 19 oz -- (540 ml) or larger -- can diced tomatoes 1 1/4 cups chicken broth -- double strength 2 tablespoons tomato paste salt and pepper to taste. 1. In a large saucepan melt butter. Add onions and cook over medium heat until tender. Add potatoes, celery, carrots, garlic and seasoning and cook for 4 to 5 minutes. 2. Stir in cornstarch. Add milk, cook and stir until mixture comes to a boil and thickens. (if using larger can of tomatoes add 2nd tbsp. cornstarch) Add tomatoes, broth and paste. Return to a boil and simmer for 20 minutes or until vegetables are cooked. Season to taste. yield 10 cups from Evelyn Comely, Cambridge, Ontario soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheesy Shrimp Bisque Recipe By : Marilyn Sears, Sumter, SC Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup celery slices 2 tablespoons butter 1 package Philadelphia cream cheese -- cubed (8 oz.) 1 cup milk 1/2 pound Velveeta process cheese -- cubed 1 bag frozen cooked tiny shrimp -- (thawed & drained) -- (6 oz.) 1/3 cup dry white wine 1/4 teaspoon dill weed In a 2 qt. saucepan, cook celery in butter until tender. Reduce heat to MEDIUM. Add cream cheese & milk; stir until cream cheese is melted. Add Velveeta ccheese, shrimp & wine; heat thoroughly, stirring occasionally. Sprinkle with dill before serving. Marilyn Sears Sumter, SC soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheezy Chowder Recipe By : Javlanspa Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken bouillon cube 1 1/2 cups boiling water 2 cups chopped potatoes 1 10 oz pk frozen mixed vegetables 1/4 cup chopped onion 1 17 oz can creamed style corn 1 8 oz jar Cheez Whiz 1/2 cup milk Dissolve bouillon in water. Add vegetables. Cover. Simmer 10 min or till vegetables are tender. Stir in remaining ingredients. Heat till cheese is melted and soup is hot. Serve with crusty bread. soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Missy's Vegetable Soup Recipe By : shared by Missy Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb. cubed stew beef -- up to 1 2 14 oz. cans tomatoes 1 14 oz. can corn 1 14 oz. can mixed vegetables 1 14 oz. can pork and beans 2 chopped medium onions 3 white potatoes peeled and cubed -- up to 4 catsup -- salt, and pepper Brown meat in a large stock pot. Add other ingredients and cook over low heat until done. *(Sometimes if the mixture is too thick, I will add a can of chicken broth to give it more of a soup consistency.) We love this with homemade bread and a salad. **This is a recipe that was passed on to us by a family friend, so the directions are not exact. soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sausage Soup Recipe By : shared by Missy Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Italian sausage -- (removed from -- casing) 1 large onion -- chopped 1 can Italian tomatoes -- (2lb.3oz.) 2 cans chicken broth -- (13 3/4 oz.) 1 teaspoon leaf basil -- crumbled 1/2 cup orzo macaroni 1/4 teaspoon salt 1 dash pepper Cook sausage in soup kettle, breaking into pieces, until all pink color is gone. Remove sausage from kettle. Saute onions in kettle until soft and then add sausage to kettle. Add tomatoes, broth, and basil, and bring to a boil. Stir in macaroni, salt, and pepper, and lower heat. Simmer for 20 minutes. Serves 4-6. Thanks for including these recipes. Missy email (MQP3@aol.com) soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Taco Soup Recipe By : shared by Debra Balint Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef 1 can kidney beans 1 can pinto beans 1 can corn 1 can Rotel tomatoes and chiles 1 can DelMonte diced tomatoes with onion and -- green pepper 1 can chopped green chiles 1 can diced jalapenos 1 package taco seasoning mix 1 package dry Original Hidden Valley Ranch Dressing -- mix Brown ground beef and drain. Add all ingredients (do not drain cans before adding) to crock pot. Simmer 6-8 hours on low. Garnish with corn chips, sour cream, and cheese. I found this on the internet recently and loved it. I hope you all enjoy it, too. (this one's very easy - just open cans) soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Winter Vegetable Chowder Recipe By : Lori Hubert Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onion 1/2 cup chopped celery 2 tablespoons margarine 1 large peeled potato 1 cup sliced carrots 2 cups water 1 beef bouillion cube 1 teaspoon salt 1/2 teaspoon basil 1/4 teaspoon black pepper 1 : 7oz. can corn -- undrained 1 1/2 cups chopped zucchini 1 tablespoon flour 2/3 cup evap. milk 1/2 cup cheddar cheese -- shredded Saute onion and celery in butter in Dutch oven until tender. Cut potato into 1/2" cubes. Addpotatoe, carrots, water, bouillion cube, salt, basil and pepper. Heat to boiling. Reduce heat and cover, simmering gently 30 min. Stir in sliced zucchini and corn with liquid. Simmer gently 30 min. Combine flour with small amount of evap. milk to make a sauce, add to vegetable mixture along with remaining milk. Cook and stir over medium heat until mixture boils. Remove from heat and stir in cheese until melted. Sprinkle with additional cheese, if desired. Makes 5-3/4 c. soup. Submitted by Lori Hubert (bhubert@boone.net) soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mexican Chicken Corn Chowder Recipe By : Linda Scarbrock Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds boneless -- skinless chicken -- breasts 1/2 cup chopped onion 1 garlic cloves -- minced, up to 2 3 tablespoons butter or margarine 2 chicken bouillon cubes 1 cup hot water 1/2 teaspoon ground cumin -- up to 1 2 cups half & half cream 2 cups shredded Monterey Jack cheese 1 6oz can cream style corn -- up to 1 1 4oz chopped green chilies -- undrained, up to 1/4 teaspoon hot pepper sauce -- up to 1 1 medium tomato chopped fresh cilantro or parsley optional Cut chicken into bite size pieces. In a Dutch oven, brown chicken, onion, & garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water; add to pan along with cumin; bring to a boil, reduce heat; cover & simmer for 5 minutes. Add cheese, cream, corn, chilies & hot pepper sauce. Cook & stir over low heat until cheese is melted. Stir in tomato. Serve immediately. Garnish with cilantro or parsley if desired. Yield: 6- 8 servings. 2 qts. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheeseburger Soup Recipe By : Linda Scarbrock Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 4 tablespoons butter or margarine -- divided 3 cups chicken broth 4 cups diced -- peeled potatoes (1 -- 3/4 lb.) 1/4 cup all-purpose flour 8 ounces processed American cheese -- cubed 1 1/2 cups milk 3/4 teaspoon salt 1/4 teaspoon pepper -- up to 1/2 1/4 cup sour cream In a 3 qt. sauce pan brown beef; drain & set aside. In the same saucepan saute onions, carrots, celery, basil & parsley in 1 tbl butter until vegetable are tender; about 10 minutes. Add broth, potatoes & beef bring to a boil; reduce heat; cover & simmer 10 to 12 minutes or until potatoes are tender. Meanwhile in a small skillet melt remaining butter. Add flour; cook & stir 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook & stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt & pepper; cook & stir until cheese melts. Remove from heat blend in sour cream. Yield: 8 servings. 2 1/4 qt.. soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Stroganoff Recipe By : shared by Angel Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***INGREDIENTS*** 1 tablespoon dry mustard powder 1 tablespoon sugar water 90 milliliters sunflower oil -- (6 tablespoons) 3 large onions - sliced 450 gram fresh button or field mushrooms - sliced -- (1lb) 1 1/4 kilograms fresh beef fillet - cut into 1cm -- (1/2") wide strips -- (2 1/2lb) Salt and freshly ground black pepper 600 milliliter sour cream -- (20 fl ozs) 6 fresh sprigs parsley - stems removed and -- chopped deep fried straw potatoes -- ( French fries) Method~ Combine mustard and sugar in a bowl with enough water to make a paste. Let the flavours mingle while completing the recipe. Heat half the sunflower oil in a large heavy bottomed skillet. when just crackling, add the sliced onions, reduce the heat to low, and stir. Gently soften the onions, covered, for about 25 minutes, stirring occasionally. During the last 10 minutes, uncover and add the sliced mushrooms. Remove from the heat, drain the mixture, and set aside in a bowl. Heat the remaining oil in the skillet. Drop in half of the meat, stirring with a wooden spoon and turning the strips over to brown evenly. Transfer with a slotted spoon to the bowl with the vegetables; saute the remaining meat. when all is browned, return the meat and vegetables to the skillet, together with the mustard mixture. Season to taste and add the sour cream, a little at a time, stirring continuously. Cover the skillet and heat through gently for about 5 minutes, then serve. Serve with a light sprinkling of parsley, and the straw potatoes. Enjoy...Angel. soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mulligatawny(Curry Soup) Recipe By : shared by Angel Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***INGREDIENTS*** 1 kilogram chicken pieces -- (2lb) 2 tablespoons plain -- (A/P) flour 2 teaspoons curry powder - or to taste 1 teaspoon turmeric 1/2 teaspoon ground ginger 60 grams butter 6 whole cloves 12 black peppercorns 1 large apple - peeled -- cored and chopped 6 cups chicken stock 2 tablespoons lemon juice 1/2 cup fresh cream Hot boiled rice Method~ 1...Trim chicken pieces of any excess fat and sinew. Combine flour, curry powder, turmeric and ginger; rub into chicken. 2...Heat butter in a large pan and cook chicken pieces on all sides until lightly browned. Tie the cloves and peppercorns in a small piece of muslin, add to pan with the chicken stock and chopped apple. Bring to the boil, reduce heat, and simmer covered, for 1 hour. 3...Remove chicken pieces from pan and discard the muslin bag. Remove skin from chicken, finely chop the flesh. Skim fat from soup. 4...Return chicken meat to pan. Stir in lemon juice and cream; heat through gently. 5...Serve with hot boiled rice, offered separately. soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jambalaya Recipe By : shared by Penny Schutte Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** HI THERE HERE IS MY FAVORITE RECIPI FOR JAMBALAYA ( A TYPE OF STEW) SAUTE TWO MEATS TOGETHER ABOUT TWO PONDS TOTAL ....I USUALLY USE CHICKEN OR TURKEY AND CAJUN SAUSAGE .....BUT HAM WORKS GOOD AS DOES PORK OR BEEF I DON'T EAT SEAFOOD BUT IT CAN BE USED AS WELL......CHOP UP ONE LARGE ONION AND SAUTE WITH THE MEATS......CHOP AND SEED A GREEN PEPPER AND ADD TO MEATS AND ONION.....SEASON TO TASTE WITH SALT AND PEPPER OR CREOLE SEASONING ( I USE TONY SACHERE ) ADD A CAN OR TWO OF DICED TOMATOES AND SERVE OVER COOKED RICE......REALLY GOOD PENNY soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hamburger Soup Recipe By : shared by Laura-jean Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds hamburger cooked 3 ribs celery cut in small pieces 5 carrots cut up -- up to 6 1 onion chopped 1 bag frozen mixed vegatables 3 tablespoons flour 1 can chopped tomatoes water add everything except flour to crockpot. add enough water to cover everything really well. I usually go all the wya up to the top. cook on high for 4-6 hours low 8-10 hours. an hour before you are ready to eat take a little liquid out and mix with flour then add to hot soup. cook for at least an hour more. the flour thickens the soup a little bit. Laura-jean soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Beef Stew Recipe By : shared by Verla Monge Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds boneless beef chuck or stew meat 3 tablespoons oil 2/3 cup diced celery 1 large onion -- chopped 2 cloves garlic -- minced 1 28 0z. can Italain tomatoes cut up 1/2 cup minced parsley 1/2 cup dry white wine 1 teaspoon salt 1 teaspoon rosemary 1 teaspoon pepper Brown beef in hot oil. Remove and set aside. Add onion, celery, and garlic and sautee until tender. Return beef to skillet and add tomatoes, parsley, wine, salt and pepper. Bring to a boil, then reduce heat, cover, and simmer 1 1/2 to 2 hours until beef is tender. I usually brown the meats and veggies and then put the stew in the crockpot on low for 4 hours or until tender. Your house will smell wonderful. Eat with a loaf of fresh italian bread!!!! soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lazy Beef Stew Recipe By : shared by TopazScorp Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound stew meat 1 package soup veggies -- (carrots, pearl -- onions, celery, -- potatoes) (1 lb) 1 can cream of mushroom soup -- (10 3/4 oz) 1 can cream of celery soup -- ( 10 3/4 oz) 1 package brown gravy mix 2 teaspoons cinnamon 1 teaspoon nutmeg 2 teaspoons black pepper 1 teaspoon oregano Place stew meat and soup in crockpot. Add gravy mix and stir. Let cook 2 hours. Add veggies and spices. Let cook 4 to 6 hours. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Split Pea And Barley Recipe By : shared by MomAD30044 Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups chicken broth 3 1/2 cups water 1 1/2 cups dried split peas -- rinsed and drained -- (about 10 oz) 1/2 cup barley 1 large carrot -- diced 1/2 cup chopped onion 1 large stalk celery -- diced 1 teaspoon minced garlic 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1. Put all ingredients into a 3- to 4- quart pot. 2. Bring to a bil, reduce heat and simmer uncovered about 1 hour until peas begin to fall apart when stirred and barley and vegetables are tender. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easy Three Bean And Beef Soup Recipe By : shared by the Hall Family Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef cubed steaks -- cut into bite sized -- pieces 2 tablespoons butter or margarine 1 28 oz can whole tomatoes with liquid 1 10 3/4 ounces can condensed beef broth or consomme 1 cup water 1/2 cup regular barley 1/4 cup chopped onion 1 1/2 teaspoons salt 1/4 teaspoon dried marjoram leaves 1/4 teaspoon thyme 1 10 oz pkg frozen baby lima beans -- broken apart 1 9 oz pkg frozen Italian or French style -- broken apart -- green beans 1 15 oz can butter beans -- drained 1/4 cup grated Romano cheese Brown beef in butter in dutch oven over medium heat. Stir in tomatoes with liquid, consomme, water, barley, onion, salt, marjoram, and thyme. Heat to boiling. Reduce heat and simmer, covered, 50 min. Stir in lima and green beans. Heat to boiling, reduce heat and simmer, covered, 10 minutes. Stir in butter beans. Cover and simmer 10 minutes more. Sprinkle desired amount of cheese on each serving. The recipe says 10 servings but there are three of us, (one teenage son) and we NEVER have any left. This is a Betty Crocker recipe. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Five Hour Stew Recipe By : shared by the Hall Family Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds stew meat or round steak cut into bite -- About -- size pieces 6 carrots cut into chunks 1 chopped green pepper -- optional 4 potatoes -- cut into pieces 1 diced onion 5 stalks celery -- sliced 2 1/2 cups stewed tomatoes -- or cut fresh -- tomatoes 1 slice white bread -- cubed 1 teaspoon salt 1 tablespoon sugar 3 tablespoons tapioca Brown meat slightly. Mix all ingredients in large baking dish with a tight fitting lid. Bake covered at 250 for 5 hours. Or cook in crockpot/slow cooker all day. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Turkey Corn Soup Recipe By : shared by Clara McElroy Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** This is my husband's favorite soup and -- has roots in Pennsylvania Dutch country I have never used measurements - -- it would be next to impossible to ruin One turkey carcass boiled in water to cover. Add whatever vegetables and seasonings you like to the pot. I use a chopped onion, a cutup carrot, salt, and pepper. Simmer for two to three hours. Remove the carcass and strain the broth, saving any turkey for the soup. Wash the pot and return the broth to the pot. Add leftover turkey cut in bite sized pieces, a large bag of frozen corn, ten ounces or more of partially cooked egg noodles, and three boiled eggs cut in pieces. Simmer an additional thirty minutes. This is especially good the next day since the gelatin from the turkey bones thickens the soup. Usually I have to add additional water. When I do not have leftover turkey or when I just don't want to go through the initial process with the carcass, I use a whole chicken. Clara McElroy soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mushroom Soup Recipe By : shared by Debby Serving Size : 6 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces butter -- up to 3 1 large onion -- chopped 1 pound button mushrooms -- sliced (or chopped) 1/2 pint red wine 1 1/2 pints veggie stock 3/4 pint double cream fresh chopped parsley for garnish Fry (med. heat) onion in half of butter for a few mins till just soft, stirring. Fry (med. heat) mushrooms in rest of butter for 8-10 mins. till soft adding more butter as needed (can fry w/onion to save time). Add wine & simmer for another 5 mins. Add stock & onion (if you didn't fry w/mushrooms) & simmer gently for 15 mins. Leave to cool slightly then coarsly puree soup in blender/food processor (optional, if you don't like chunky soup). Reheat gently when ready to serve & stir in cream (no boiling at any point of cooking. (it will dissipate the alcohol) Garnish & serve. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cauliflower Soup Recipe by: shared by Debby Serving Size : 8 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola OR olive oil (not extra virgin) 1 small onion -- thinly sliced 2 leeks, white parts only -- quartered and sliced 3/4 teaspoon salt 4 cups cauliflower florets 1 medium potato -- peeled and sliced 6 cups Vegetable Broth white pepper to taste 2 teaspoons butter 4 slices country bread -- toasted 1/2 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley In a soup pot or Dutch oven, heat oil over medium heat. Ad onion and cook, stirring, for 2 minutes. Add leeks and salt; cook, stirring frequently, until vegetables soften and begin to brown, 5-7 minutes. Add cauliflower and potato; cook, stirring often, until cauliflower begins to soften, 5-7 minutes. Add broth and bring to a simmer. Cover an simmer over low heat until vegetables are tender, about 15 minutes. In a blender or food processor, puree soup in batches. Return soup to a clean pot and heat through. Season with salt and pepper. If the soup seems too thick, add hot water to achieve desired consistency. Stir in butter. Divide toasts among 8 soup plates. Sprinkle with cheese and ladle soup over toast. Garnish with parsley and serve. ----------------------------- soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Cheese And Potato Soup Recipe by: shared by Debby Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons olive oil -- divided 3 pounds Vidalia onions -- thinly sliced 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/2 teaspoon dried basil 5 slices sourdough or French bread 1 cup sweet red wine 4 cups beef broth 1/4 teaspoon pepper garlic salt 3 tablespoons Parmesan cheese -- divided Warm 3 tablespoons olive oil in large, heavy pot. Add onions, salt, thyme and basil. Stir well to coat onions with oil. Gently saute over low heat. Cook slowly for 45-60 minutes, or until considerably reduced in volume, and onions are softened and browned lightly, stirring occasionally. Preheat oven to 375F. Brush bread slices with remaining olive oil. Arrange on baking sheet. Bake for 20 minutes, or until dried out and lightly toasted. Add wine to onion mixture. Stir in broth and add pepper. Sprinkle bread slices with garlic salt to taste. Break up bread; lay half in a 10x2x8-inch baking dish. Cover with a thick layer of onion mixture removed from the pot with a slotted spoon. In soup pot, set aside 3 cups broth. Ladle half of the remaining broth over bread and onions. Sprinkle 1 tablespoon Parmesan cheese over top. Repeat layering with remaining bread, onions, broth and Parmesan cheese. Bake for 1 hour, or until nearly all broth has been absorbed and cheese on top has formed a gratin. Divide among6 soup bowls, keeping crusty surface intact. Heat reserved 3 cups broth. Pour 1/2 cup around each serving. -------------------------------- soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Cheese And Potato Soup Recipe by: shared by Debby Serving Size : 6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large potatoes -- cubed 3 tablespoons butter 1 small red bell pepper -- finely chopped 6 green onions -- chopped 1 large clove garlic -- minced 5 tablespoons flour 1/4 teaspoon dried Italian seasoning 1/2 teaspoon pepper 2 drops hot pepper sauce 2 cans chicken broth -- (16 oz each) 1 jar mild -- medium or hot salsa -- (12 oz) 2 cups shredded Cheddar cheese Boil potatoes for 15-20 minutes or until tender. Drain and set aside. Using same pot, melt butter. Saute red bell pepper, green onions. and garlic for 5 minutes. Add flour, Italian seasoning, pepper and hot pepper sauce. Pour in broth and stir. Add salsa. Bring to a gentle boil, stirring occasionally. Add potatoes. Cook until heated through. Remove from heat. Add cheese; stir to blend. Serve with tortilla chips, if desired. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Cheese Soup Recipe By : shared by KathiBrn Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large potatoes -- cubed 8 cups chicken broth 1 large onion -- minced 1 teaspoon salt 1/2 cup water 1 tablespoon cornstarch 1 1/2 cups milk mixed with 1/2 cup powdered milk * 1 cup grated cheddar cheese (*I use all nonfat powdered milk) for low fat or 2 cups half and half if you're not watching fat grams Cook potatoes covered until tender. (Broth should just cover potatoes.) Mash potatoes in broth with a potato masher. (You can put it in the food processor and make it smooth if you prefer your soup to not have any pieced of potato.) Add 1/2 cup water mixed with 1 TBSP cornstarch. Put it back on the heat and stir constantly until thickened. Add milk or half and half. Stir until thoroughly mixed. Add cheese ad stir int hot soup until it melts. (We use more cheese) This freezes pretty well. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hominy Soup (Posole) Recipe By : shared by RAHELL Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ham hocks -- up to 3 2 big cans of chicken broth 2 onions quartered 1 teaspoon oregano 1 teaspoon cumin 2 cans yellow hominy salt to taste. Cook ham hocks in chicken broth, onions, oregano and cumin over a low heat until the ham hocks begin to come off the bones. Remove from heat and take all the meat off the bones. Discard the bones and fat and shred the meat. Discard the onion. Put the broth in the refrigerator until the fat gets hard on the top. Skim it off. Return the broth back to the stove. Add the ham and the hominy. Cook about 20 to 25 minutes. To serve put in a bowl. Squeeze a small slice of lime into the bowl. Add a few chopped green onion, a few corn tortilla strips that have been fried and 3 or 4 small dots of cream cheese. This is so good. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Strader Stew Recipe By : shared by Fran Hartley Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 friers 5 quarts water 2 ounces cans tomatoes -- up to 16 4 cups frozen whole kernel corn 2 cups frozen lima beans 3 medium potatoes -- peeled and cubed 2 cups frozen cut okra 2 onions -- chopped 1 tablespoon sugar 1 tablespoon salt 1 teaspoon pepper 1/2 cup butter Boil chicken. Cool, skin, bone & shred chicken. Combine 4 qts broth, chicken & other ingredients and return to boil. Reduce heat, simmer uncovered 4-5 hrs, stirring often. Add additional broth or water for thinner soup. Yield: around 1 gal. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * My Dad's Gumbo Recipe By : shared by Fran Hartley Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onions 1 cup chopped green pepper 1 cup chopped celery 1 1/2 cups chopped okra 1 clove garlic -- crushed 4 cups tomatoes -- (2 - 1 lb. cans) 3 cups chicken broth -- (or bouillion cubes) 2 teaspoons salt 1 teaspoon sugar 1 dash Tabasco 1/8 teaspoon thyme 2 bay leaves 1 1/2 pounds uncooked shrimp Kitchen Bouquet for color 2/3 stick oleo 2/3 cup flour Melt oleo in skillet. Add onion, pepper, celery & garlic. Cook til lightly brown. Make a roux with the oleo and flour. Add okra, tomatoes, broth and seasonings. Cover & simmer 30 mins. Add shrimp & Kitchen Bouquet & cook until done (about 20 mins). Serve over cooked rice. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Onion Soup Recipe By : shared by Dave Littlehale Serving Size : 4 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups thinly sliced onions -- (don't use red -- onions) 6 tablespoons butter 1 quart Stock or water 1 tablespoon Tamari 3 tablespoons dry white wine 1/2 teaspoon dry mustard 1 dash thyme few dashes of white pepper salt to taste ***OPTIONAL*** 2 small cloves garlic -- crushed 1 teaspoon honey Cook the onions (and optional garlic), lightly salted in the butter in a kettle. Cook them until very but not too brown. (Use medium heat to cook them gradually and thoroughly.) Add mustard and thyme. Mix well. Add remaining ingredients. Cook slowly, covered, at least 30 minutes. Serve topped with croutons* and grated cheese. * Make your own croutons by saut‚ing diced (1" cubes) bread (rye or herb breads are great for this) in garlic butter. Spread saut‚ed cubes on a tray and toast for 15 minutes in a 325ø oven. >From Moosewood Cookbook by Mollie Katzen soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork & Black Bean Stew Recipe By : shared by Debbie Smith Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless pork tenderloin -- cut in cubes 2 teaspoons oil 2 medium onions -- chopped 2 cloves garlic -- minced 1 cup chopped celery 2 cups chopped green cabbage 1 cup diced tomatoes -- (10oz) 1 cup chicken broth -- (13 3/4 oz) 2 cups black beans -- undrained (15 oz -- each) In large skillet, saute pork in hot oil until browned on all sides. Add onion, garlic, celery, cabbage, tomatoes, & chicken broth; heat to a boil stirring frequently. Reduce heat; cover & simmer 30 min. or until vegetables are tender, stir occ. Stir in beans and cook an additional 5 min. 6-8 servings soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cream Of Broccoli Soup Recipe By : shared by Beth Schempp Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***COMBINE AND COOK UNTIL TENDER*** 7 chicken bouillion cubes 3 quarts water 1 onion -- finely chopped 1 cup celery -- finely chopped 1 ounce pkg. chopped broccoli -- up to 16 Melt 2 cubes of margarine Blend in 1 c. flour to make a paste. Add to hot vegetable mixture. Stir until smooth. Add 16 oz. bottle of Cheeze Whiz Stir to melt. Serve. May be frozen. Fresh or frozen broccoli may be used. >From the files of Beth Schempp soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Austin Peele's Meatball Stew Recipe By : shared by Julie Stokes Serving Size : 6 Preparation Time :0:30 Categories : Main Dishes Tried & True Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground chuck 3/4 cup soft bread crumbs -- (1 1/2 slices) 1/3 cup milk 1 teaspoon salt 1/2 teaspoon pepper 3 tablespoons oil 1 clove garlic -- minced 6 ounces tomato paste 3/4 cup dry red wine 1 1/2 cups water 1 bay leaf 1/2 teaspoon oregano 1/2 teaspoon thyme 1 cup potatoes -- cubed 1 cup carrots -- thinly sliced 1 cup celery -- thinly sliced 1/4 pound fresh mushrooms -- quartered 1 tablespoon parsley -- chopped Combine meat, crumbs, milk, salt and pepper in a large bowl; blend well. Shape mixture into 36 balls. Heat oil in a large skillet; brown meatballs, turning frequently. Blend garlic, tomato paste, red wine, water, bay leaf, oregano and thyme. Bring to boiling; lower heat; simmer for 10 minutes. Add potatoes and carrots; cover, simmer 30 minutes. Add celery and mushrooms; simmer 15 minutes longer or until vegetables are tender. Sprinkle with parsley. Recipe By : Family Circle 10/76 soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mexican Chicken Soup Recipe By : shared by Julie Stokes Serving Size : 4 Preparation Time :0:20 Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken broth 2 cups water 8 ounces chicken breast meat -- chopped 10 3/4 ounces cream of chicken soup 1 cup salsa 1 cup cooked rice 1 cup corn 1/2 teaspoon minced garlic 1 teaspoon dried parsley In a large saucepan, combine chicken broth, water, garlic and chicken. Cook over medium heat until chicken is tender, about 10 minutes. Stir in chicken soup and salsa. Add rice, corn and parsley. Mix well to combine. Lower heat and simmer 10 minutes, stirring occasionally. Recipe By : JoAnna Lund soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old-Fashioned Minestrone Soup Recipe By : shared by Julie Stokes Serving Size : 16 Preparation Time :0:30 Categories : Soups & Stews Tried & True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 2 large carrots -- chopped 2 stalks celery -- chopped 2 medium potatoes -- chopped 16 ounces green beans -- drained 1/2 cup olive oil 4 cups water 1/2 small cabbage -- shredded 1/2 package fresh spinach -- chopped 6 medium tomatoes -- peeled 2 medium zucchini -- chopped 4 cubes beef bouillon 1 teaspoon salt 16 ounces white beans -- canned, drained 16 ounces red kidney beans -- canned, drained Saute onion, celery potatoes and green beans in olive oil in large saucepan for 20 minutes or until brown. Add water, cabbage, spinach, tomatoes, zucchini, bouillon cubes and salt; mix well. Bring to a boil, stirring to break up tomatoes. Reduce heat. Simmer, covered, for 40 minutes or until vegetables are tender, stirring occasionally. Ladle into soup bowls. Garnish with Parmesan cheese. Recipe By : Good Housekeeping soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Olive Garden Pasta E Fagioli Recipe By : shared by Julie Stokes Serving Size : 8 Preparation Time :0:30 Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 cup diced onion 1 cup carrot -- julienned 1 cup celery -- chopped 2 cloves minced garlic 28 ounces canned diced tomatoes 15 ounces red kidney beans -- canned, with liquid 15 ounces great northern beans -- canned, with liquid 15 ounces tomato juice 12 ounces V-8® vegetable juice 1 tablespoon white vinegar 1 1/2 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon ground pepper 1/2 teaspoon thyme 1/2 pound ditali pasta -- (salad pasta) Brown ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic; saute for 10 minutes. Add remaining ingredients except pasta. Simmer for 1 hour. About 50 minutes into the simmer time, cook the pasta according to package directions. Cook just until pasta is still slightly tough. Drain; add to the soup. Simmer for 5 minutes then serve. Recipe By : Top Secret Recipes soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato-Cheese-Vegetable Soup Recipe By : shared by Julie Stokes Serving Size : 6 Preparation Time :0:20 Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 2 cloves garlic -- minced 1 large onion -- chopped 2 cups potatoes -- peeled and chopped 1 carrot -- sliced 1/2" thick 1 cup chicken broth 1 cup water 1 cup skim milk 4 ounces nonfat cream cheese 1 teaspoon dried dill 1/4 teaspoon cayenne pepper 1 1/2 cups Cheddar cheese -- grated 1 cup fresh broccoli -- chopped salt and pepper -- to taste In a soup pot, saute garlic and onion in butter until lightly browned. Add vegetables, chicken broth and water. Cover and simmer for 30-40 minutes or until vegetables are tender. You can puree the vegetables at this point. Add milk and spices, cheeses and broccoli and simmer until cheese melts and broccoli softens a little. Recipe By : Mother Earth News-Feb/Mar 94 soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - NOTES : You can add other vegetables or meats if you wish. Julie Stokes * Exported from MasterCook Buster * Curried Mushroom Barley Soup Recipe By : shared by Emily Tescher-Johnston Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1 cup sliced carrots 1 cup chopped onion 1 pound fresh whole mushrooms -- sliced (about 5 -- cups) 8 ounces smoked ham -- diced (about 1 1/2 -- cups) 4 teaspoons curry powder Two 13 3/4 oz cans of ready-to-serve -- chicken broth 14 1/2 ounces can stewed tomatoes 3/4 cup quick cooking barley Melt butter in a large sauce pan. Add carrots and onions and cook about 5 minutes - until carrots are crisp-tender. Add mushrooms. Cook until mushrooms are tender - about 5 minutes. Add ham and curry powder and cook until currey begins to fragrant - 30 to 60 seconds. Stir in chicken broth, tomatoes and barley. Bring to boil, then cover and simmer until the barley is tender - about 10 minutes. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheddar Broccoli Soup Recipe By : shared by Sara Range Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large bunch of fresh broccoli 1/4 cup butter 1/4 cup flour 2 cups chicken stock 2 cups milk 1 il velvetta cheese 1 jar hot cheez whiz seasoning to taste salt pepper cut broccoli into pieces; cook until tender, drain. melt butter in large saucepan; stir in flour to make a smooth paste. add chicken stock; stir till thick. stir in milk, cheese, and seasonings; add broccoli, cook until heated. serve hot! this will be a hot soup so if you dont care for hot you can leave out the cheez whiz. this is one of my familys favoritefor a nice cold day. Sara, my best soup in the world. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Poor Man Stew Recipe By : shared by CReitnauer Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sausage links -- (country style or -- Italian) 1 1/2 pounds fresh string beans 1 1/2 pounds potatoes 1 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper layer all ingredients in a crock pot-potatoes on bottom. Cook on low for 8-10 hours or on high for 5-6 hours. Serve with fresh bread. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Baked Potato And Cheese Soup Recipe By : shared by Nordsgrl Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium baked potatoes 3 tablespoons butter 1 cup mixed onion -- carrots, celery -- diced into small -- pieces 2 tablespoons flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1 1/2 cups mashed potato flakes 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1/2 teaspoon dried chives 1 teaspoon garlic powder 1 cup half and half 1 pound Velveeta type cheese -- (cubed) Melt butter in pot and sautee onions, celery and carrots until tender and onions begin to brown. Add flour and mix well. Add stock, water, cornstarch, potato flakes and spices, bring to boil and reduce heat, simmer 5 minutes. Skin the baked potatoes, chop to make chunks (1/2 cubes). Add to stock mixture along with the half and half, bring soup to a boil, reduce heat and simmer. Add cheese chunks. Simmer about 1/2 hour and enjoy! PS. Sometimes I add about 1/2 lb fried and crumbled bacon as I add the cheese. This is a family favourite soup recipe that I make at least twice a month during the winter soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Onion Soup Recipe By : shared by Vicki Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds peeled onions 1/2 cup butter or margarine 3/4 cup flour 1 1/2 teaspoons pepper 2 tablespoons paprika 1 bay leaf 1 cup white wine salt as needed 3 quarts beef bouillon ***CROUTONS*** 6 english muffins 12 slices mozzarella cheese Slice onions thick Melt butter. Saut‚ onions, stirring frequently until very soft. Make a paste with flour and small amount of warm liquid from saut‚ed onions. Add paste and next 5 remaining ingredients. Simmer 10 minutes. Add bouillon. Cover and simmer 2 hours. Refrigerate over night. Reheat to serve. Split English muffins into halves. Melt mozzarella cheese on top of English muffin halves. Vut in quarters. Garnish soup with English muffin quarters. Yield: 16 cups Vicki firework@gte.net soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac Buster * French Provincial Soup Recipe By : shared by Dona Deam Serving Size : 1 Preparation Time : 0:00 Categories : Soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef 1 cup diced potatoes 1 cup diced carrot 1/2 cup diced onions salt and pepper to taste 4 cups shredded cabbage 3 tablespoons butter 1 tablespoon flour 2 cups chicken broth 1 1/2 cups Hidden Valley Original Ranch Dressing Brown meat and drain. Prepare dressing as directed on package. Set aside. Saute vegetables in butter. Stir in flour and add broth. Add ground beef and dressing and simmer until vegetables are tender Anna May Olson, Council Grove, KS/Grass and Grain Weekly/January 1998 I found this one a year ago. It is great, very filling without being heavy. The soup is ready very quickly, 30 minutes or so. I keep the packages of hidden valley dressing on hand especially for this soup. Dona soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 1306 Calories; 101g Fat (69% calories from fat); 66g Protein; 36g Carbohydrate; 290mg Cholesterol; 3721mg Sodium Food Exchanges: 1/2 Starch/Bread; 8 Lean Meat; 5 Vegetable; 16 Fat * Exported from MasterCook Buster * Beef, Vegetable And Barley Soup (Easy And Good!) Recipe By : shared by DMFinTX Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup chopped onion 1 clove minced garlic 7 cups water 14 ounces Italian Style Tomatoes -- cut into pieces 1/2 cup Barley 1/2 cup sliced celery 1/2 cup sliced carrots 2 beef bouillon cubes 2 tablespoons Italian Seasoning -- (more, to taste) 9 ounces frozen mixed vegetables In 4 qt. dutch oven, brown beef in a little oil. Add onion and garlic and cook until tender. Drain; then add remaining ingredients except for frozen veggies. Cover, bring to a boil. Reduce heat and simmer 60 minutes, stirring occasionally. Add frozen veggies and cook 10 minutes or until cooked through. Additional water may be added if the broth becomes too thick. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * New York Soup Recipe By : shared by DMFinTX Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound hamburger 3 chopped celery stalks 1 chopped onion 30 ounces kidney beans 28 ounces chopped tomatoes 1/2 box diline or elbow pasta 3 cups water 2 beef bouillon cubes garlic powder -- to taste Italian Seasoning -- to taste Romano Cheese Cook hamburger, drain and set aside. Saute celery and onion in microwave (no need to add liquid). Combine meat, sauteed vegetables and remaining ingredients (except pasta and cheese). Simmer on low for several hours. Cook pasta for 8 minutes, drain and add to soup IMMEDIATELY before serving. Top with Romano Cheese. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheesy Vegetable Chowder Recipe By : shared by LilannT Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped onion 1 clove minced garlic 1 cup sliced celery 3/4 cup sliced carrots 1 cup cubed potatoes 3 1/2 cups chicken broth -- (2 cans with 14 1/2 -- oz. each) 1 can whole kernel corn -- drained (17 ozs.) 1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups milk 1 tablespoon prepared mustard 1/4 teaspoon white pepper 1/8 teaspoon paprika 2 tablespoons diced pimiento 2 cups shredded Cheddar cheese -- (8 ozs.) Combine first 6 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Stir in corn; remove from heat. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients. Cook just until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated. Serve immediately. YIELD: 2 quarts soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ham'n Potato Soup Recipe By : shared by LilannT Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onion 4 tablespoons butter 2 cans Cream of Potato Soup 2 soup cans of milk 2 cups diced ham 1 can French-style green beans -- (drained) 1/2 teaspoon Tabasco sauce 2/3 cup grated Parmesan cheese In saucepan, cook onion in butter. Add remaining ingredients except cheese. Bring to boil; reduce heat. Cook over low heat 10 minutes. Add cheese. Heat, stirring until cheese melts. Makes about 8 cups soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Polish Sausage Soup Recipe By : shared by LilannT Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans kidney beans -- undrained (15 -- ounces) 2 cans Swanson Chicken Broth -- (14 1/2 ounces) 1 can diced tomatoes in juice -- (14 1/2 ounces) 1 can Hunt's Salsa Tomato Sauce -- (15 ounces) 2 cups Pace Picante Sauce 1 can sliced mushrooms -- drained (8 ounce) 1 1/2 pounds kielbasa sausage -- cut into 1/4-inch -- slices, up to 2 6 cups chopped cabbage 2 cups chopped onions 1 1/2 teaspoons chili powder 1 medium green pepper -- chopped In large Dutch oven, combine all ingredients except green pepper; bring to a boil. Reduce heat, cover and simmer for 20 minutes. Stir in green pepper; simmer uncovered 10 minutes. Ladel into soup bowls and serve with additional picante sauce. Makes about 18 one-cup servings Around 108 calories & 2 grams of fat per serving soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sausage Soup With Rabe[broccoli] Recipe By : shared by Recipegalfawn Serving Size : 1 Preparation Time :0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 # sweet italian sausage -- 1inch chunks 1 onion -- chopped 3 garlic cloves -- chopped 1 jar 16oz salsa 1 can ready to use chicken broth -- 14 1/2 oz 6 cups broccoli rabe -- 1 bunch cleaned and chopped I used a pkg frozen broccoli 4 ounces mozzerella cheese -- cubed In a soup pot, heat oil over nedium heat Add onion, cook 4-5 minutes or until lightly browned, stirring frequently Add Garlic and cook one minute or until just golden Add salsa, broth and Broccoli rabe Bring to a boil over hight heat Reduce heat to low, cover and simmer 10 minutes or until broccoli rabe is tender, stirring occasionally Ladle soup into bowls, top with cheese cubes and serve soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - NOTES : This was a hit with my family Recipe By : Mr Food winter 1998 magezine * Exported from MasterCook Buster * (Pea Soup) Soupe Aux Pois Recipe By : shared by Sherilyn Palmer, Ottawa, Ontario, Canada Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Traditional Quebec Recipes Grains, Beans & Rice Tried-These Canadian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound salted pork -- or 1 Ham Bone 1 pound Yellow Peas 1 large Onion -- chopped 1/2 cup Chopped Celery -- with leaves 1/4 cup fresh parsley 1 Bay Leaf 1 teaspoon Dried Savory Salt 10 cups cold water 1. Wash peas and soak overnight in cold water. 2. Rinse peas and pour into a large pot. 3. Add water and the rest of the ingredients to the peas, bring to a boil, cover and simmer for 3 hours until the peas become very soft. 4. Remove salted pork or ham bone. For a creamier consistency, puree half of the soup in a blender or a food processor. Return the puree into the soup and season to taste. 5. This soup can be frozen for 6 months. Pea soup is usually served during the winter months since there are fewer fresh vegetables available. It's also very comforting. Serves 8. Sherilyn's Notes: I did not soak the peas overnight. Instead, I covered the yellow peas (approximate 2 1/4 cups) in cold water. Bring water to a full boil and then leave the peas in same water to soak for 1 - 1/2 hours. Rinse in cold water VERY WELL. Because I increased the veggies, I covered peas in 14 cups water. I used a very meaty ham bone and I added 4 - 5 large celery stalks (with leaves), 3 medium onions and 3 - 4 large carrots. Using a food processor I chopped vegetables until fairly small. Add spices (I also used some seasonall) and simmered everything together for approximately 3 hours. It is important not to add salt until the soup is cooked. When the soup cools, puree in blender until smooth (not all, approximately 1/3). This thickens the soup and allows for a nice smooth texture. While I have been a big lover of Canada's Habitant Pea Soup all my life, I think this recipe is equal to it. Pea Soup is considered very serious comfort food in Canada, especially through these very cold winter days! Recipe By : Traditional Quebec Cooking, Micheline Dontigny (1995) MC formatted by Sherilyn Palmer dojspalm@sprint.ca soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Alphabet Soup Recipe By : Fjlmsmom Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 28oz can stewed tomatoes -- undrained 11 ounces chicken broth (use less salt in recipe if using -- bouillon cubes as broth source.) 1 16oz bag frozen mixed vegetables 1 16oz can corn 1/2 teaspoon salt 1/2 teaspoon basil 1 tablespoon ground black pepper (coursely ground is best) 3 tablespoons uncooked alphabet pasta (whole wheat -- if possible) 1 cup cooked chicken or turkey -- cut in bite-size -- pieces Mash tomatoes well in a Dutch oven. Add broth, vegetables, salt, basil, and pepper. Stir well. Set over medium heat. Bring to a boil. Add meat and pasta. Reduce heat and simmer for 25 to 30 minutes. Yields approximately 9 to 10 cups. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beer Cheese Soup Recipe By : shared by the Wike Family Serving Size : 1 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 3 cups chicken broth 1 tablespoon worcestershire sauce 1/2 cup chives 1 cup flour 16 ounces cheez whiz 6 ounces beer 1 1/2 cups cream Melt butter. Add broth and add small amount of broth to flour; mix, then add to butter mixture. Remove from heat, beat with wire whip. Add remaining ingredients. Cook on low in slow cooker 4 hours or all day. Top with popcorn soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chili Soup Recipe By : shared by the Wike Family Serving Size : 1 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 medium onion 1 can tomato juice 2 cans red kidney beans -- drained spaghetti chili powder -- to taste saltine crackers Brown ground beef and onion. Add remaining ingrdients (all except saltine crackers) and cook until spaghetti is done. We like it with lots of saltine crackers with real butter on them. Recipe By : Mary Kurtz soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - NOTES : Mary Kurtz taught me how to make this in Japan * Exported from MasterCook Buster * Easy Baked Potato Soup Recipe By : shared by the Wike family Serving Size : 1 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium russet potatoes 6 tablespoons margarine 2/3 cup all-purpose flour 6 cups milk salt and pepper -- to taste 1 cup sour cream 3 ounces bacon bits 1 bunch green onions -- chopped 8 ounces cheddar cheese Wash and dry potatoes; pierce with a fork. Put in a white plastic grocery bag ( the kind from the check-out, not from the produce section); tie a double knot. Microwave on high 10 min. Bag will puff up. Meanwhile, melt margarine in a large soup pot. Add flour; whisk to combine. Add milk slowly, whisking until lightly thickened. Remove bag of potatoes from oven. Carefully cut open bag. It will be very hot. After potatoes are cool enough to handle, chop potatoes, including skins, and sprinkle with salt and pepper. Add to soup. Stir well and add sour cream, bacon, green onions and cheese. Reserve some bacon, green onions and cheese for garnish. Recipe By : Sept. 1998 http://www.kitchenlink.com soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * New England Fish Chowder Recipe By : shared by the Wike Family Serving Size : 1 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon or salt pork 1 large onion 2 garlic clove 4 cups potato 3/4 pound halibut -- (or white fish) 3 cups milk 1 teaspoon butter 1 teaspoon paprika salt and pepper For best color and flavor, fry out three to four slices of bacon or salt pork. Saute large onion/garlic cloves in butter or bacon fat. Add four cups sliced potatoes (potatoes may also be in small chunks - your choice) and water to cover. Cook over medium heat until just tender. Add about 3/4 lb. of Haddock fillet, cut into bite-sized pieces, floured. Put on top of potatoes and simmer ten minutes or until fish is done. Slowly add three to four cups of milk, salt and pepper, a tsp. of butter (I add Paprika too). Set aside for thirty to sixty minutes for best flavor. Recipe By : orecnik@mgl.ca soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Quick Beer Cheese Soup Recipe By : shared by the Wike family Serving Size : 1 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans cream of celery soup 1 cup beer 1 pound cheddar cheese -- shredded 1 teaspoon worcestershire sauce 1/4 teaspoon paprika croutons Put all ingredients in crock pot except croutons; cover and cook on high 2 hours stirring occasionally. Top with croutons before serving. Recipe By : http://southernfood.miningco.com [1998] soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - NOTES : For variety add 1 cup steamed fresh broccoli for a broccoli-cheese soup. * Exported from MasterCook Buster * Refried Bean Soup Recipe By : shared by the Wike Family Serving Size : 4 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 2 cloves garlic -- minced 1 tablespoon oil 31 ounces refried beans 16 ounces diced tomatoes -- undrained 14 1/2 ounces diced tomatoes and green chiles -- * see note 2 tablespoons cilantro -- * see note 6 corn tortillas 2 cups Monterey jack cheese 8 ounces sour cream Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add beans and next 3 ingredients, stirring until smooth; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cilantro, if desired. Cut tortillas into thin strips; spread in a single layer on a baking sheet. Bake at 350 for 15 minutes or until browned, stirring every 5 minutes. Cool. Ladle soup into individual soup bowls; top with tortilla strips, cheese and sour cream. Recipe By : Southern Living Cookbook soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - Serving Ideas : This dish is so filling, you need to add only tortilla chip NOTES : Note: I used "ro-tel" tomatoes and dried cilantro. Both seemed to work just fine. * Exported from MasterCook Buster * Spinach Chicken Noodle Soup Recipe By : shared by the Wike family Serving Size : 6 Preparation Time :0:27 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil -- * see note 1/2 teaspoon minced garlic 3 14.5 oz can chicken broth 2 chicken breast halves without skin -- 8 to 10 oz. 1 piece parmesan cheese rind or 1 inch cube 1/8 teaspoon freshly ground black pepper 1 pinch nutmeg 1/2 cup tiny star pasta or 3/4 c. thin spaghetti 2 cups thinly sliced spinach leaves 6 tablespoons freshly grated parmesan 1. Heat oil in large saucepot over medium-low heat. Add garlic and cook until fragrant (do not brown). Stir in broth, chicken, Parmesan rind or cheese, pepper and nutmeg. Bring just to boil; reduce heat and simmer 10 minutes. Remove chicken and set aside. Remove and discard cheese rind. 2. Increase heat to high. Add pasta and boil, stirring occasionally, until tender, 5 to 10 minutes. Meanwhile, chop chicken into 1/2-inch dice. 3. Return chicken to soup; add spinach. Spoon into bowls and sprinkle with grated Parmesan. Makes 6 cups. Recipe By : www.lhj.com [1998] soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - NOTES : Here's a trick borrowed from the kitchens of Italy: Tossing a bit of rind from a wedge of fresh Parmesan into the pot imparts a subtle, nutty flavor to the broth. * Exported from MasterCook Buster * Chunky Beef-And-Vegetable Chili Recipe By : shared by Donna Schultz Preparation Time :0:05 Categories : Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound ground chuck 2 cups sliced mushrooms 1 cup chopped onion 1 cup diced yellow bell pepper 3 cloves garlic -- crushed 2 1/2 cups diced zucchini 1 1/2 cups water 1 cup diced carrot 2 1/2 tablespoons chili powder 1 tablespoon sugar 2 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon hot sauce 32 ounces kidney beans -- (2 cans) drained 29 ounces no-salt-added whole tomatoes -- (2 cans) undrained and coarsely chopped 16 ounces no-salt-added tomato sauce -- (2 cans) Cook the meat, mushrooms, onion, bell pepper, and garlic in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain mixture, and return to pan. Add remaining ingredients, and bring to a boil. Partially cover, reduce heat, and simmer 1-1/2 hours or until thickened, stirring occasionally. Yield: 3 quarts (serving size: 1-1/2 cups). Recipe By : Cooking Light, March 1995, page 170 soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fish Stew Recipe By : shared by Pat Plummer Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans cans tomatoes -- undrained and -- chopped (14 1/2 -- oz.) 1 cup chopped onion 1/2 cup chopped celery 1 clove garlic -- minced 1 cup V-8 juice 1 bay leaf 1 teaspoon chicken-flavored bouillon granules 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 3 whole allspice -- up to 4 1/4 teaspoon red pepper 1/4 teaspoon hot sauce 1 pound lean whitefish or catfish fillets -- cue into bitesize -- pieces 1/2 pound medium sized fresh shrimp -- peeled and -- deveined, up to 1 Combine 1 T. tomato liquid and next three ingredients in a 3 quart casserole. Cover and microwave at HIGH for 3-4 minutes or until vegetables are tender. Add remaining tomatoes and liquid and all other ingredients except for the seafood. Cover and microwave on HIGH for 18-20 minutes. Add fillets and shrimp; stir well. Cover and microwave at HIGH for 3 minutes. Check for doneness. Microwave up to 5 minutes more. Let stand, covered, 5 minutes. Discard bay leaf. Serve with rice. This is an adaptation of a recipe in Cooking Light some time between June and December 1987 (I think!) Pat Plummer Charlotte, NC soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bean Soup Recipe By : shared by Kathy Price Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** Wash and sort 1 lb. navy beans. Add 2 quarts water and soak overnight. (Or simmer 2 minutes and remove from heat. Cover and let stand 1 hour.) Don't Drain. Add 1 meaty ham bone, 1/2 cup sliced carrots and a mediem onion sliced. Cover and simmer 3-3 1/2 hours or til tender. Remove ham bone and add any ham bits. Season to taste with salt and pepper. Adding salt before the soup is done cooking will toughen the beans and take them longer to cook. Makes 6 servings. This is a wonderful winter soup. I like to serve it with cornbread. Enjoy! soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Frankfuter Bohnensuppe (Bean Soup With Frankfurters) Recipe By : shared by missis Serving Size : 4 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Navy Beans -- Dried 8 cups Water 3 cups Beef Broth 1 each Carrot -- Chopped 1 each Celery Stalk -- Chopped 4 each Bacon -- Strips, Cubed 2 each Onions -- Small, Chopped 1 teaspoon Salt 1/4 teaspoon Pepper -- White 6 each Frankfurters -- Sliced * 2 tablespoons Parsley -- Chopped * Note: Use the real Frankfurters in this recipe and not the hot dogs! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Frische Tomatensuppe (Fresh Tomato Soup) Recipe By : shared by missis Serving Size : 4 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 each Tomatoes -- Medium Size OR 2 pounds Italian Plum Tomatoes 1 each Onion -- Chopped 1 each Celery -- Stalk, Chopped 2 cups Chicken Broth 1 tablespoon Tomato Paste 1/2 teaspoon Basil -- Dried 1/4 teaspoon Pepper -- Freshly Ground 1/2 teaspoon Salt 1/2 cup Yogurt Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grunkohlsuppe (Kale And Potato Soup) Recipe By : shared by missis Serving Size : 6 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each Potatoes -- Medium 2 tablespoons Vegetable Oil 8 cups Water 1 teaspoon Salt 1/2 teaspoon Pepper 2 pounds Kale -- fresh 1/2 pound Garlic Sausage -- * * Garlic Sausage should be the smoked kind, cooked and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gulaschsuppe (Goulash Soup) Recipe By : shared by missis Serving Size : 6 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Onion -- Chopped 1/4 cup Shortening 3 each Green Bell Peppers -- Chopped 3 tablespoons Tomato Paste 1 pound Beef Cubes -- 1-inch Cubes 1 Red Pepper -- Dash 1 teaspoon Paprika 2 each Garlic Cloves -- Minced 6 cups Beef Broth -- * 1 tablespoon Lemon Juice 1/4 teaspoon Caraway Seeds * Beef Broth can be either canned or home made (home made is preferred.) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gurken Und Kartoffelsuppe (Cucumber And Potato Soup) Recipe By : shared by missis Serving Size : 4 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each Cucumber -- Medium 4 each Potatoes -- Med, Peel And Dice 1 teaspoon Salt 2 cups Water -- Cold 1/4 teaspoon Pepper -- White 1 cup Cream -- Heavy 1/2 cup Milk 1 each Green Onion -- Grated 1 teaspoon Dillweed -- Dried OR 1 tablespoon Fresh Dill -- Chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kartoffelsuppe (Potato Soup) Recipe By : shared by missis Serving Size : 4 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 each Potatoes -- Medium 1 each Onion -- Medium Size 4 each Celery & Leaves -- Stalks 2 tablespoons Vegetable Oil 1 Boiling Water 1 each Bay Leaf -- Small 1/2 teaspoon Salt 2 tablespoons Butter 2 cups Milk -- Up to 3 Cups Maybe Used ***GARNISH*** 1 Parsley -- Chopped Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Krautsuppe (Cabbage Soup) Recipe By : shared by missis Serving Size : 6 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each Slices Bacon -- Thick, Diced 2 each Onions -- Sliced 1 each Turnip -- Sliced 2 each Carrots -- Diced 2 each Potatoes -- Cubed 1 each Head Green Cabbage -- shredded 4 cups Chicken Stock Or Bouillon 2 cups Water 6 each Sprigs Parsley * 1 each Bay Leaf * ***GARNISH*** 1/4 cup Parmesan Cheese -- Grated * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters) Recipe By : shared by missis Serving Size : 4 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Lentils -- Dried Quick-Cooking 6 cups Water 2 each Bacon -- Slices, Diced 1 each Leek or Green Onion -- * 1 each Carrot -- Large, Finely Chopped 1 each Celery -- Stalk, Finely Chopped 1 each Onion -- Finely Chopped 1 tablespoon Vegetable Oil 2 tablespoons Unbleached Flour 1 tablespoon Vinegar 4 each Frankfurters -- Thickly Sliced 1 tablespoon Catsup -- Tomato 1 teaspoon Salt 1/4 teaspoon Black Pepper * Leek or Green Onion should be finely chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ochsenschwanzsuppe (Ox Tail Soup) Recipe By : shared by missis Serving Size : 6 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Ox Tails -- Disjointed OR 2 each Veal Tails 1 each Onion -- Medium, Sliced 2 tablespoons Vegetable Oil 8 cups Water 1 teaspoon Salt 4 each Peppercorns 1/4 cup Parsley -- Chopped 1/2 cup Carrots -- Diced 1 cup Celery -- Diced 1 each Bay Leaf 1/2 cup Tomatoes -- Drained 1 teaspoon Thyme -- Dried, Crushed 1 tablespoon Unbleached Flour 1 tablespoon Butter or Margarine 1/4 cup Madeira In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Schweinekotelett In Zweibelsosse (Pork Chops In Onion Sauce Recipe By : shared by missis Serving Size : 4 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each Pork Chops 1/2 teaspoon Salt 1/4 teaspoon Pepper 1 1/2 tablespoons Unbleached Flour 1 1/2 tablespoons Vegetable Oil 4 each Onions -- Small (2 med) * 1/2 cup Beer 1/2 cup Beef Broth -- Hot 1 teaspoon Cornstarch * Onions are to be thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Weisse Bohnensuppe (White Bean Soup) Recipe By : shared by missis Serving Size : 8 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Navy Beans -- Dry 3 quarts Water 1 each Ham Bone Or Hock -- Smoked 2 tablespoons Parsley -- Chopped 1 cup Onions -- Finely Chopped 1 each Garlic -- Clove, Minced 2 cups Celery &Tops -- Finely Chopped 1 1/2 teaspoons Salt 1/2 teaspoon Pepper Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Zwei-Bohnenensuppe (Two Bean Soup) Recipe By : shared by missis Serving Size : 4 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups White Beans -- Dry 4 ounces Ham -- Cubed 1 cup Cut Green Beans -- * 1/4 cup Celery -- Diced 1 each Green Onion -- Diced 1 each Onion -- Yellow, diced 1 each Potato -- Peeled & Diced 1 tablespoon Butter 2 tablespoons Unbleached Flour 3/4 cup Beef Broth 1/2 teaspoon Salt 1/4 teaspoon Pepper ***GARNISH*** 1 each Parsley -- Sprig * Beans can be either fresh or frozen. Do not use canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheese Chowder Recipe By : shared by Ruby Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water 2 cups chopped potatoes 1/2 cup carrots -- chopped 1/2 cup celery -- chopped 1/4 cup onion -- chopped 1 1/2 teaspoons salt 1/4 teaspoon pepper Combine all ingredients and simmer 10 minutes. DO NOT DRAIN. Mix with white sauce (below) after cheese melts. White Sauce 1/4 c. flour 1/4 c. margarine or butter 2 c. milk Heat until thickened. Add 2 c. cooked ham or bacon and 2 c. cheese. DO NOT BOIL. After cheese is melted, add cooked potatoes and vegetables. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Taco Soup Recipe By : shared by fuzzro Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground beef 1 onion chopped Cook this together and drain of fat 3 cans tomatoes 3 cans water 1 can Rotel tomatoes 1 can pinto beans 1 can light kidney beans 1 can corn 1 can hominy 1 pkg. dry taco seasoning mix 1 pkg. dry buttermilk ranch dressing mix Grated cheddar cheese Corn chips or Tostitoes Sour cream Add all of this to the meat mixture and cook till all ingrediants blend together and its cooked down a little. Then spoon into bowls and top with cheese,chips ,and sour cream. THIS IS SO QUICK AND GOOD! soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Darlene's Veg. Soup Recipe By : Darlene Mooberry Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef 1 small onion -- diced fined -- (optional) 1/2 cup diced celery -- (optional) 4 large potatoes -- cubed 2 large carrots sliced or cubed 1 32oz package of frozen mixed vegetables 1 can kidney beans -- (optional) sometimes I use chili beans 1 quart more of tomato juice OR 2 cans of tomato soup and a can of -- tomato paste 1/2 cup catsup 1 1/2 teaspoons sugar cans use seasoning salt OR chili powder.. Salt & pepper to your taste. Cook the meat with onion and celery until meat is no longer pink. Add the other ingredients. Use the amount of water you want to. Bring to a boil and then lower heat and cook several hours. It is better even after you warm it up. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheeseburger Soup Recipe By : shared by Darlene Mooberry Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds hamburger 3/4 cup chopped onion 3/4 cup diced celery 2 cups diced carrots 1 teaspoon basil 1 teaspoon parsley flakes 3 cups chicken broth 4 cups diced potatoes 1/4 cup flour 2 cups cubed cheese 1 1/2 cups milk 3/4 teaspoon salt pepper 1/4 cup sour cream Brown hamburger and drain. Saute onion, celery , carrots and spices in 1 Tablespoon margarine. About 10 minutes Add broth, potatoes and beef and bring to a boil. simmer 10 minutes. Melt 3 Tablespoons maragarine, add flour, milk. Cook 3 - 5 minutes. Add to soup. Cook 2 minutes. Add cheese, salt, pepper and blend in sour cream. Serves 8. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Slow Cooker Beef Stew Recipe By : shared by Marion Kelly Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds stew beef or what ever you normally use -- (blade, brisket) -- for beef stew 1 tblp vegetable oil 1 can tomatoes -- (28-oz) 2 onions -- (cut in wedges) 2 cups sweet potatoes -- (peeled & -- chopped)-probably -- about 1 1/2 -- potatoes-average -- sized 2 stalks celery -- chopped 2 bay leaves -- (I didn't have any & -- it still was good) 1 1/2 teaspoons Italian seasoning -- (herb) 2 1/2 cups beef stock 1 cup frozen peas 1/2 cup flour Method: Brown beef in oil. Note: you do not have to do this if you don't have time-I never do & it's O.K. In slow Cooker ( 4.5-6 L) Crush tomatoes (with potato masher) Add onions, sweet potatoes, potatoes, celery, bay leaves (if have them) herb seasoning & meat Pour over 2 cups of the stock Cover \Cook on Low for 10 to 12 hours. Then (when beef done) add peas, salt & pepper. Whisk flour with remaining stock (1/2 cup) & stir into stew Discard bay leaves (if used) Makes at least 6 servings Can bee adapted for oven: Decrease stock to 1 3/4 cups Flour beef (with the 1/2 cup & include the salt & pepper) Brown beef (set aside on plate) Add onions, herb seasoning, cook for a few minutes Then return beef to the pan Add crushed tomatoes & all the other ingredients (except peas) & bring to boil. Reduce heat to medium - low & simmer OR cook in oven at 325 degrees F. approx. 2 hours (stirs occasionally) Uncover & cook 15 min longer until sauce slightly thickened. Stir in peas (remove bay leaves) I haven't used the oven method- only the crock pot version. From Canadian Living Magazine (1998, I think) soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chili Recipe By : shared by Suzy Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** 3 pounds hamburger browned in skillet, 16 oz tomato sauce, 2 15oz cans kidney beans, 1 cup chopped onion, salt, pepper, and chili powder to taste. Maybe some crushed red pepper depending on my mood and if I plan to freeze it or not. All this gets tossed into a large pot and simmered on low/med for about 45 minutes to an hour. Boil macaroni noodles until al dente during last 10 or so minutes of cooking (in seperate pot with water). Add noodles to mixture and stir. Cook 5 more minutes on VERY low. Serve with crackers and a BIG glass of milk..Mmmmm... soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chili Recipe By : shared by Sandi Kaduce Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds hamburger 2 cans tomato sauce 1 can kidney beans 1 can chili beans 1 large can crushed tomatoes 2 cans water -- up to 3 3 tablespoons chili powder -- (to taste), up to 5 salt & pepper -- (to taste) *Brown hamburger. Drain & put in large pot. Add remaining ingredients. Let this simmer, if you plan to eat it right away. Add 2 cups (or so) noodles and cook until noodles are tender. *You may make this a day ahead. Just add noodles about 1/2 - 1 hour before serving. *If you want a larger batch, add 1 pound hamburger, 1 can tomato sauce & beans. Chili will be thin wuntil noodles are added. *A package of chili seasoning mix may be used in place of the chili powder. Tabasco sauce can be added for hotter chili. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Strawberry Soup Recipe By : shared by Sandi Kaduce Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh strawberries 1/4 cup honey 1/4 cup sour cream 3/4 cup cold water 1/2 cup dry red wine Blend all ingredients. Not necessary to strain. Chill. Stir well before serving. Garnish with dollop of sour cream & fresh strawberry. Makes 3-4 servings. May be doubled, tripled, etc... Recipes submitted by Sandi Kaduce (skaduce@aol.com) soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hearty Potato Soup Recipe By : shared by EHWills Serving Size : 6 Preparation Time :0:00 Categories : Soups, Chowders, Stews Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 potatoes -- peeled and cut into -- 1/2 inch cubes 2 medium onions -- diced 2 carrots -- thinly sliced 2 ribs celery -- thinly sliced 2 cans {14 1/2 oz. each} chicken broth 1 teaspoon dried basil 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup all-purpose flour 1 1/2 cups half-and-half * Combine first 8 ingredients in a slow cooker. * Cook, covered, at High 3 hours or until vegetables are tender. * Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. YIELD: 8 1/2 cups Recipe By : Southern Living Magazine-November 1998 Per serving (excluding unknown items): 334 Calories; 1g Fat (1% calories from fat); 9g Protein; 76g Carbohydrate; 0mg Cholesterol; 399mg Sodium soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rosy Stew Pot Recipe By : shared by KHebertdms Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef stew meat -- cut into 1-inch -- cube (I use Tri-tip for real tender meat) salt and pepper to taste 1 small onion -- halved lengthwise -- and slivered 1 tablespoon minced garlic 1 tablespoon paprika -- (seems like a lot, -- but mellows during -- cooking) 1 teaspoon caraway seeds -- ( I don't use) 1 cup diced -- (1/4 inch) carrots 1 cup diced -- (1/4 inch) parsnips 1 cup diced -- (1/4 inch) red bell -- pepper ( I used green since red was real $$$) 1 cup diced -- (1/4 inch) russet -- potatoes 1 can tomato sauce -- (15oz) 1/4 cup beef broth 1/4 cup lemon juice 1/4 cup brown sugar -- packed cooked egg noodles for serving All of the vegetable must be cut the same size to cook in the same amount of time. Place all ingredients, except noodles in the Crock-Pot and stir well to combine. Cover and cook on high for 5 hrs or until meat is very tender. Serve immediately in shallow bowels over the egg noodles. Here is a great family pleaser and you make it in the crockpot! soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vegetable Soup Recipe By : shared by Sheila Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz bag mixed vegetable 1 can vegetable or tomato juice 1 pound ground meat 1 envelope onion soup mix I usually cook the meat in the bottom of the soup pot, drain and then add other ingredients Heat until veggies are done. Sometimes I use a vegetable gumbo mix, other times a stew type mix. Here, the butcher never seems to be able to pack meat in 1 LB. packages. It's always 1.34, 1.46, 1.26 or some other such nonsense. I take advantage of this by buying a 1.5 lb. package and doubling all the other ingredients. You can also add a bit of leftover macaroni. This freezes very well. Great with crackers, or corn muffins. This is a big family favorite. They like the taste of it; I like the ease. -Sheila soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Split Pea Soup Recipe By : shared by Barbara Erickson Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***INGREDIENTS*** 1 16oz pkg. dried green split peas -- rinsed 1 hambone -- or 2 meaty hamhocks OR 2 c. diced ham 3 carrots -- peeled and sliced 1 medium onion -- chopped 2 stalks celery plus leaves -- chopped 1 bay leaf 1/4 cup fresh parsley -- chopped (optional) 1 tablespoon seasoned salt -- (or to taste) 1/2 teaspoon fresh pepper 1 1/2 quarts hot water Preparation: Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls of bone. Remove bones and bay leaf. Serve garnished with croutons. *Freezes well.* This recipe is easy, great tasting and my family loves it! soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * French Oven Stew Recipe By : shared by Barbara Erickson Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds stew meat cut in 1 1/2 inch cubes 6 carrots -- pared and cubed 4 medium potatoes -- cubed 4 stalks celery sliced thick 1 tablespoon sugar 1 tablespoon salt 1/2 teaspoon pepper 2 tablespoons quick cooking tapioca 1 10 0z. can tomato soup -- up to 1 1/2 cans water 1 4 0z can mushrooms -- up to I love this stew recipe because you just throw everything in, put it in the oven and forget it for 4 hours. Place all except mushrooms in a 4 qt. casserole. Cover and bake 4 hours at 300 degrees or until tender. Just before serving stir in mushrooms. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Homemade Clam Chowder Recipe By : shared by Barbara Erickson Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans clams -- plus juice, up to 4 1 cup diced celery 1 chopped onion -- or use onion powder water to cover Simmer in crock pot and during the last hour add 3/4 cup butter, 3/4 cup flour, mixed in sauce pan first. Then add 1 pint half and half cream. Then add another pint of half and half. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vegetable Chowder Recipe By : shared by Barbara Erickson Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water 1 cup diced potatoes 1 cup celery chopped 1 cup green beans 1 cup slice carrots 1/2 teaspoon garlic powder 1 can corn 1 1/2 teaspoons salt 1/2 cup fried bacon 1 bay leave 1/2 cup onion 2 tablespoons flour 2 cups milk Simmer celery, carrot, potatoes in water, fry bacon and onion. Make thickening ...Mix and simmer soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cider Stew Recipe By : Susan Wilson Serving Size : 6 Preparation Time :0:00 Categories : Beef Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef stew meat -- cut into 1 inch -- cubes 3 tablespoons flour 2 teaspoons salt 1/4 teaspoon pepper 3 tablespoons cooking oil 2 cups apple cider or apple juice 1 1/2 tablespoons vinegar 3 potatoes -- peeled and -- quartered 4 carrot -- peeled and -- quartered 1 onion -- sliced 1 rib celery -- sliced Water 1/4 teaspoon thyme -- crushed Coat meat with mixture of flour, salt, pepper, and thyme. In 4 1/2 quart dutch oven, brown meat, half at a time in hot oil. Drain off fat. Return meat to Dutch oven and stir in apple cider, vinegar, and 1/2 cups water. Cook and stir until mixture boils; reduce heat. Cover and simmer 1 1/4 hours or until meat is nearly tender. Stir in vegetables and cook 30 minutes more, or until vegetables are done. This is one of our family favorites! I usually make a batch of baking powder biscuits or a loaf or crusty bread to eat with this! Yummy! soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas-Style Chili Recipe By : Serving Size : 8 Preparation Time : Categories : Debbie Blair Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds boneless beef top sirloin steak 2 tablespoons vegetable oil 2 medium-size onions -- chopped 3 cloves garlic -- finely chopped 1 28-ounce can tomato sauce 1 tablespoon chili powder 1 tablespoon ground cumin 2 teaspoons dried oregano leaves 1 teaspoon salt 2 medium-size sweet green peppers -- cut into 1-inch -- squares 1 10-ounce package frozen whole-kernel corn corn tortilla chips -- (optional) boiling water 1. Trim off any fat from sirloin and discard. Cut sirloin into 1-inch cubes. 2. In heavy 6-quart saucepot, heat 1 tablespoon oil over medium-high heat. Add half of sirloin cubes. Saut‚ until pieces are browned on all sides — about 5 minutes. Remove sirloin to a bowl; repeat to brown remaining sirloin cubes. 3. Add remaining tablespoon oil to saucepot; add onions and saut‚ until soft and translucent — 5 to 7 minutes. Add garlic and saut‚ 1 minute. Return browned sirloin and any juices to saucepot. Stir in tomato sauce, chili powder, cumin, oregano, and salt. Heat chili to boiling over high heat; reduce heat to low, cover, and simmer 1 hour, stirring occasionally. 4. Stir green peppers and corn into chili mixture. Cook 30 to 45 minutes longer or until meat and vegetables are tender, stirring occasionally. 5. To serve, stir chili and ladle into soup plates. Garnish with tortilla chips, if desired, or keep chili warm over very low heat for guests to help themselves as desired. Chili may be kept warm for up to 2 hours on top of stove; add a little boiling water when needed to keep from sticking. Check occasionally with quick-read thermometer and adjust heat if necessary to maintain temperature above 140 degrees F. Nutrition information per serving without tortilla chips — protein: 44 g; fat: 17 g; carbohydrate: 19 g; fiber: 4 g; sodium: 974 mg; cholesterol: 108 mg; calories: 396. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hamburger Soup Recipe By : shared by Joyce Terry Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MIX THE FOLLOWING INGREDIENTS*** ***BRING TO A BOIL. SIMMER 1 HOUR*** 1 # browned and drained ground beef 1 8-oz can tomato sauce 4 cups water 1 cup potatoes -- peeled and diced 1 cup carrots -- peeled and diced 1 cup diced celery 1 cup chopped onions 1 bay leaf 1 tablespoon oregano 1 teaspoon salt 1/2 teaspoon pepper Recipe may be doubled or tripled. Serve with hot crusty homemade bread and milk for a delicious winter evening meal. Joyce Terry Woodland Hills, UT soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheeseburger Soup Recipe By : shared by Yonk64 Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dried basil 1 teaspoon dreid parsley flakes 4 tablespoons butter 3 cups chicken broth 4 cups diced peeled potatoes 1/4 cup all purpose flour 8 ounces process cheese -- cubed (2c.) 1 1/2 cups milk 3/4 teaspoon salt 1/4 teaspoon pepper In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots,celery,basil and parsley in 1 tbs. butter until vegetables are tender, about 10 minutes. Add broth,potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour; cool and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese,milk.salt and pepper; cook and stir until cheese melts. Remove from heat. Enjoy with a hard roll or a home made loaf of french bread... soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cock -N- Bull Stew Recipe By : shared by Ann Jones Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup steak sauce 2 chicken bouillon cube 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon sugar 1/2 cup hot water 2 1/2 pounds chicken thighs 1 pound lean stewing beef -- cubed 1 medium onion -- chopped 2 medium potatoes -- frozen, peeled and -- cubed 2 medium carrots -- peeled and cubed 1 pound can stewed tomatoes 1/4 cup flour Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in crock pot; stir well. Add remaining ingredients except flour; mix carefully. Cover and cook on low setting for 7-10 hours; on high setting for 4 hours. Before serving, remove ckicken and bone, and return meat to crock pot; stir well. To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Stir. Cover and cook on high setting until thickened. soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Corn Chowder Recipe By : shared by Ann Jones Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1 small green bell pepper -- chopped 4 medium potatoes -- peeled and cubed chicken broth 32 ounces cream style corn 32 ounces whole kernel corn -- drained 16 ounces evaporated milk 2 cups milk Brown the onion and green pepper in little oil. Add the potatoes and cover with chicken broth or water. Boil until slightly soft-don't drain. Add corn. Simmer 10 minutes. Then add milks and simmer 10 more minutes. Add salt and pepper. Serve immediately or refrigerate to allow flavors to mellow. Heat before serving. ( The next time I make this I will add about 1/2 cup celery to the onion and green pepper. Also for a little more color in the soup with the yellow and green, 1/2 cup diced carrots would give it more color. At serving time I topped the soup with grated cheese and chopped green shallots.) soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vegetable Chowder Deluxe Recipe By : shared by Connie Head Serving Size : 6 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped celery 2 cups cooked corn -- or frozen kernel -- corn 1 onion -- chopped 2 tablespoons diced green pepper 2 1/2 cups cold water 1 tablespoon salt 1 cup cooked tomatoes 1/8 teaspoon pepper 4 tablespoons butter 3 tablespoons flour 2 cups milk -- scalded 1/2 cup grated cheddar cheese 1/2 cup diced pimiento 1/4 teaspoon paprika Combine the first 8 ingredients, heat to boiling and simmer 1/2 hour. Melt butter, blend in flour. Add milk gradually, stirring constantly; heat to boiling and cook 5 minutes. Add to vegetable mixture with cheese, pimiento and paprika. Heat until cheese is melted. Serves 6. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Soup Recipe By : shared by Connie Head Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups diced potatoes 1 cup sliced celery 1 cup chopped onions 2 cups water -- up to 3 2 teaspoons salt -- up to 3 1/2 stick butter 1 cup milk 1 cup cream 1 tablespoon parsley -- minced 1/2 teaspoon caraway seeds -- up to 1 pepper to taste Peel and dice potatoes. Add to a large pot. Add onion and celery. Cook until tender. about 20 minutes. When done, mash vegetables with masher, leaving small chunks. Stir in the milk, cream, parley, caraway seeds and pepper to taste. Add the butter and continue to heat on medium heat until melted. Optional: dice and fry bacon until crispy. Garnish soup with bacon bits. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bisque Of Hampton Crab Soup Recipe By : shared by Doris Selin Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup crab meat 1 1/4 cups milk 1/2 teaspoon Worcestershire sauce 1 can cream of mushroom soup 1/8 teaspoon Tabasco sauce 1 can cream of asparagus soup 1/3 cup sherry 1 cup light cream Mix together well and heat, do not boil, serve with fresh parsley garnish. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Crab-And-Corn Bisque - Mccall's Best Recipes 1989 Recipe By : shared by Doris Selin Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tabl butter or margarine 1 small onion -- chopped 1 small red pepper -- chopped 1 large celery stalk -- chopped 1/4 teaspoon dried thyme leaves 1/8 teaspoon ground red pepper -- up to 1/4 1 can cream-of-potato soup 2 cups milk 17 ounces can creamed corn 12 ounces surimi -- (fish & crab blend) Toast rounds In microwave-safe 3-qt glass casserole, melt butter on HIGH 1 minute. Add onion, pepper, celery, thyme and ground red pepper. Cover with plastic wrap; turn back one corner to vent. Cook on HIGH 5 minutes, stirring once. Stir in soup, milk, corn and surimi. Cover; vent. Cook on HIGH 7 minutes, or until boiling. Serve with toasted rounds. 8 servings soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Crab Bisque Recipe By : shared by Doris Selin Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tabl butter 1 teaspoon chopped onion 1 cup half and half 3 tabl flour 1 cup chicken broth 1 cup crab meat 1/4 cup sherry 1 can tomato soup -- undiluted Tabasco -- salt and cayenne to -- taste Saut‚ onion in butter and stir in flour. Gradually add chicken broth, stirring all the while. Stir in soup and cream and bring to boiling point. Add remaining ingredients and simmer a bit. 4-5 servings soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Creamed Broccoli Soup Recipe By : shared by Doris Selin Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 cups milk 2 chicken bouillon cubes 10 ounces package frozen chopped broccoli 1/2 cup flour 2 cups cubed processed cheese Velveeta 1 cup evaporated milk -- (or half & half) In large saucepan, cook broccoli with bouillon cubes and water. Do NOT drain. Put milk, cheese and flour into blender and blend till smooth. Add to broccoli. Add milk, cook over medium heat, stirring frequently, until mixture thickens. (I put broccoli and water mixture in blender and blend till smooth.) soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hearty Tomato Bean Soup - Pillsbury Dinner In Minutes Recipe By : shared by Doris Selin Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices bacon 1/2 cup chopped onion 1/2 cup chopped celery 28 ounces can whole tomatoes -- cut up 10 3/4 ounces can condensed tomato soup 15 1/2 ounces can Green Giant or Joan of Arc Light or -- Dark Red Kidney Beans 11 ounces can Whole Kernel Sweet Corn -- undrained, drained 1 teaspoon sugar 1/2 cup water 1/8 teaspoon pepper 1/4 teaspoon dried thyme leaves -- crushed Cook bacon in 4-quart saucepan or Dutch oven until crisp; remove bacon, reserving 1 tabl drippings. Crumble bacon; set aside. Heat reserved drippings in saucepan over medium heat. Add onion and celery; cook and stir until vegetables are crisp-tender. Stir in remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until thoroughly heated. Garnish each serving with crumbled bacon. 1 servings - 170 calories - 3g fat 16% - 2mg cholesterol soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Yokota Soup (Onion Soup) Recipe By : shared by Doris Selin Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 raw onions sliced lengthwise -- up to 3 1/2 pound butter 1 cup flour 2 -quarts chicken broth -- up to 3 2 bouillon cubes -- up to 4 1/2 cup canned milk salt and pepper In skillet melt butter saut‚ onions, add flour and saut‚ again, brown lightly but do not scorch. Add chicken stock a little at a time stirring constantly. Add bouillon cubes salt and pepper. Add canned milk and heat through. Pour soup in bowls and top each with a slice of French bread and Swiss cheese then place under the broiler until cheese melts. from Yokota Air Force Base Officers' Club, Yokota, Japan soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Doris' Special Onion Soup Recipe By : shared by Doris Selin Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups thinly sliced sweet onions 2 cups soup stock -- (can consomm‚) 1/2 cup butter 1/4 teaspoon pepper 1/4 cup flour 1 1/2 teaspoons salt -- up to 2 Grated Parmesan cheese to taste 2 cups milk French Bread Swiss or Mozzarella cheese Saut‚ onions in butter in large saucepan over low heat for 20-30 minutes or until tender and transparent. Blend in flour, pepper and salt; cook over medium heat, stirring until bubbly. Remove from heat; stir in milk and soup stock (stock may be made by using 1 can beef broth and add water to make 2 cups) gradually. Return to heat; bring to boil, stirring constantly. Sprinkle with Parmesan cheese; boil for 1 minute. Place 1 slice French bread and Swiss cheese in 6 large bowls. Pour soup over bread and cheese. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Herbed Beef Stew With Corn Dumplings Recipe By : shared by fixette Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 2 pounds stew beef - cubed 1/3 cup all-purpose flour 2 cups beef stock 1 cup red wine 1 2 oz. cans tomato sauce -- (2 to 8) 1 tablespoon chopped parsley 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 2 bay leaves 4 medium carrots - sliced 12 pearl onions - peeled 3/4 cup water 1 tablespoon unsalted butter 1 teaspoon sugar ***DUMPLINGS*** 1 3/4 cups all-purpose flour 1/3 cup yellow cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 3 tablespoons melted butter 2 tablespoons chopped parsley Directions: For Stew - In a large cast iron skillet heat the vegetable oil over medium heat. Season beef cubes with salt and pepper and coat with flour. Shake off excess. Add the beef to skillet and brown on all sides - approximately 8 minutes. Stir in the beef stock, red wine, tomato sauce, parsley, marjoram, thyme, rosemary and bay leaves. Bring to a simmer and reduce to low heat. Cover and simmer for 1 hour. In another large skillet, combine the carrots, onions, water, unsalted butter, and sugar. Broil to a boil over medium heat and cover. Cook for two minutes. Continue cooking until vegetables are tender and glazed. Stir glazed vegetables into stew. Cook until beef is just tender - about 15 minutes. For Dumplings: In a medium bowl, whisk the flour, cornmeal, baking powder and salt to combine. Make a well in the center and add the milk and melted butter. Stir just to combine then add the parsley. Drop the dumpling batter by tablespoons on top of the simmering stew. Cover and cook until the dumplings are cooked through or about 20 minutes. Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook soup & stew exchange 1999 http://saraskitchen.faithweb.com . - - - - - - - - - - - - - - - - - - NOTES : I got this recipe from a cable show called Home and Family. Have made if often since then and it is a hit with everyone. * Exported from MasterCook Buster * Hungarian Mushroom Soup Recipe By : GL Sherrod Serving Size : 8 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 # butter 6 large shallots 3 tablespoons hot paprika 3 tablespoons mild paprika 6 tablespoons flour 2 quarts chicken broth 4 quarts mushrooms sliced 4 cups sour cream 1/3 cup chopped fresh dill Salt and pepper Peel shallots and slice thinly. In 3 quart soup pot, melt butter over medium heat, saute shallots until translucent. Reduce heat to medium low, stirring constantly add flour. Stir 3 to 4 minutes until thoroughly blended. Slowly stir in 2 quarts broth, stitting until smooth. Increase heat to medium, add mushroms, simmer uncovered 20 minutes. Add sour cream half a cup at a time, stirring after each addition until blended. Add chopped fresh dill, salt and pepper to taste. Serves 8. This was a favorite of mine when we lived in New England - I requested Gourmet get the recipe: this is it, printed in about 1990 or so. soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Borsch (This Borsch Is My Favorite!!) Recipe By : DeeDee Henderson Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 quarts water -- (6 cups) 3/4 tablespoon salt 1/2 cup carrots chopped fine 1/8 cup green pepper chopped fine 1/2 stalk celery chopped fine 1 medium beet 1/2 cup canned tomatoes -- (mashed) 3 medium potatoes -- (quartered) 1/3 cup butter plus 1 tbsp. 3 cups finely shredded cabbage 1/2 cup onions chopped fine 1 1/2 cups canned tomatoes 3/4 cup diced potatoes 1/8 cup chopped green pepper 1/4 cup sweet cream 1 tablespoon dill-----black pepper METHOD Boil the first 8 ingredients until potatoes are tender. In a frying pan melt 1/3 lb. butter. Add 1/2 cup onions to butter and cook until tender, but do not brown. Add 1 1/2 cups tomatoes and let simmer with onions and butter until a thick sauce. Take out 1/2 cup of sauce and set aside. Add 1 1/2 cups cabbage to sauce and fry. Discard beet from boiling mixture. Remove potatoes from pot. Mash and add 1 tbsp. butter and 1/4 cup cream. Mix well and set aside. Add the 1/2 cup of reserved onion-tomato sauce to stock. Also add 3/4 cup diced potatoes. When diced potatoes are tender add remainder of cabbage (1 1/2 cups) Bring to the boiling point, but do not boil. Put tomato sauce mixture from frying pan into pot. Add mashed potato mixture. Add green pepper and a few shakes of black pepper. You can double this for a family, I always do. Visit "DeeDee's Little Kitchen of Recipes and More" http://www.angelfire.com/me/kyoddie/kitchen.html soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bean And Steak Soup Recipe By : DeeDee Henderson Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lima beans -- dried 1 rib steak 1 tablespoon oil 2 onions 3 cloves garlic -- diced 4 carrots -- diced 2 stalks celery -- sliced 5 cups cabbage -- chopped fine 3 potatoes -- diced 1/4 cup parsley -- fresh and chopped 2 teaspoons salt 1/2 teaspoon pepper 1/8 teaspoon cloves 1 teaspoon thyme leaves 1 can beef broth 6 cups water 1 can tomatoes Soak the beans overnight. Brown the steak well, remove from soup pot. Add the onions and garlic and cook for a few minutes. Add the cabbage, celery, carrots, tomatoes, water, beef broth and the spices. Put the steak back into soup mixture and simmer for 1 1/2 hours. Meanwhile cook the beans in a separate pot for 1/2 hour and drain. Add the potatoes, beans and the parsley to soup. Remove the steak and cut into small pieces and put back into the soup and simmer for another 45 minutes. Visit "DeeDee's Little Kitchen of Recipes and More" http://www.angelfire.com/me/kyoddie/kitchen.html soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black Bean Vegetable Soup Recipe By : DeeDee Henderson Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 onion -- chopped 1 clove garlic -- minced 2 carrots -- chopped 2 teaspoons chili powder 1 teaspoon ground cumin 4 cups vegetable stock 2 cans black beans -- (each 14oz/398ml) -- drained and rinsed 1 can corn kernels -- (7oz/199ml) 1/4 teaspoon pepper 1 can stewed tomatoes -- (10oz/284ml) In large saucepan, heat oil over medium heat; cook onion, garlic and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover and simmer for 10 to 15 minutes or until carrots are tender. Enjoy, DeeDee Visit "DeeDee's Little Kitchen of Recipes and More" http://www.angelfire.com/me/kyoddie/kitchen.html soup & stew exchange 1999 http://saraskitchen.faithweb.com , converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black & Gold Taco Soup Recipe By : Jan Songer Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Ground Beef 1 Onion - Chopped 1 package Taco Seasoning Mix 1 1/2 cups Beef Broth 2/3 cup Picante Sauce 1 ounce Can Black Beans -- Drained, up to 15 1 ounce Can Kidney Beans -- Drained, up to 15 1 can Whole Kernel Corn -- Drained Brown beef with onion in skillet until beef is no lnger pink. Drain. Add remaining ingredients except garnishes. Bring to Boil and simmer uncovered 5-10 minutes. (Put it in the crock pot on low for a couple hrs before serving) Put into soup bowls and garnish with sour cream, shredded cheese, chopped cilantro, & tortilla or tostito chips. soup & stew exchange 1999 http://saraskitchen.faithweb., converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Refried Bean Soup Recipe By : shared by the Gregorys Serving Size : 4 Preparation Time :0:00 Categories : Ethnic Mexican Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 2 cloves garlic -- minced 1 tablespoon oil 31 ounces refried beans 16 ounces diced tomatoes -- (canned), undrained 14 1/2 ounces diced tomatoes and green chiles -- * see note 2 tablespoons cilantro -- * see note 6 corn tortillas 2 cups Monterey jack cheese 8 ounces sour cream Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add beans and both types of tomatoes, stirring until smooth; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cilantro, if desired. Cut tortillas into thin strips; spread in a single layer on a baking sheet. Bake at 350 for 15 minutes or until browned, stirring every 5 minutes. Cool. Ladle soup into individual soup bowls; top with tortilla strips, cheese and sour cream. My daughter sent me this recipe, it is one of her and her husbands favorites and when I made it for myself and my husband we quickly became addicted to it. I believe it came out of a Southern Living Magazine. If you like a Mexican flavor you would LOVE this soup. soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - Serving Ideas : This dish is so filling, you need to add only tortilla NOTES : Note: I used "ro-tel" tomatoes and dried cilantro. Both seemed to work just fine. * Exported from MasterCook Buster * Beth's Chili Recipe By : Beth Beckermeyer Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds hamburger browned and drained -- up to 1 -- if needed 1 large onion chopped 1 can kidney beans drained and rinsed 2 cans red beans drained and rinsed 2 tablesspoons chili powder 1 quart stewed tomatoes Cook all together for about 30 minutes. Serve with grated cheese, sour cream, lettuce, chopped tomato, black olive slices, corn chips, or you can serve with corn bread. soup & stew exchange 1999 http://saraskitchen.faithweb.com converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Portuguese Kale Soup Recipe By : shared by Marylou Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***INGREDIENTS*** 2 large onions -- sliced thinly 1 tablespoon olive oil 1 tablespoon butter 1 pound linguica* -- (1/4 in. slices) 1 pound chourico* -- (1 in. chunks) 4 boiling potatoes -- diced 4 cups water 2 cans beans -- (14 1/2 oz each) (either red kidney or our favorite -- pea beans) 1 large can crushed tomatoes 1 can beef broth -- (14 1/2 oz) 2 cups dry red wine 1 pound kale -- rinsed, drained, -- chopped, up to 2 2 bay leaves 1 pinches cayenne 1 tablespoon sugar In a large kettle cook onion in the oil & butter until softened. Add the linguica & chourico and cook, stirring occasionally, 15 minutes. Add potatoes, 4 c. water, beans, crushed tomatoes, broth, wine, kale, etc. bring to a boil, simmer 2 hours. Great served with crusty bread. * Linguica pronounced (lin gwee' suh) is an orangish-reddish-colored, semi-spicy, garlicky, Portuguese sausage. We find it in the cold-cuts section near the breakfast sausages, Keilbasa, etc. There are two companies that we like that make the linguica, they are Fragoza, and Gaspar's. (At least one of those companies is based in New Bedford, MA-not sure which one) The Chourico, we pronoucne it (shood eesh') resembles the Linguica in appearance, but is even spicier! We cut it into larger chunks because some of the little ones like to avoid it :-). This recipe makes a nice spicy stew, excellent for the winter months, when fresh Kale is easier to come by. *Please see the note below about a couple of the ingredients which you may not be familiar with. I hope you are adventurous and try this one, you won't be disappointed! E-mail me directly if you have difficulty finding the Portuguese sausages. I can dig up an address or phone, they do mail order, [if my information is still current!] ENJOY! Theronlou@aol.com" Marylou † soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Barley Soup Recipe By : shared by WWilson Serving Size : 8 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef short ribs with bones 5 cups water 1 can diced tomatoes -- undrained (14-1/2 -- ounces) 1 medium onion -- chopped 1 1/2 teaspoons salt 1/8 teaspoon pepper 2 cups sliced carrots 1 cup sliced celery 1 cup chopped cabbage 2/3 cup quick-cooking pearl barley 1/4 cup minced fresh parsley In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. remove ribs; cool. Skim fat. Remove meat from bones and cut into bit-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Yield: 8 servings (2 quarts) soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Patatas A La Riojana (Potato And Chorizo Stew) Recipe By : shared by Cora Sipe Serving Size : 4 Preparation Time :0:00 Categories : soup & stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds new potatoes -- (3 to 4) 3 tablespoons olive oil 2 medium onions -- finely chopped 2 red bell peppers -- finely chopped 2 green bell peppers -- finely chopped 6 cloves garlic -- minced salt 2 bay leaves 1 pound sweet chorizo -- in 1/4" slices 1 teaspoon imported sweet paprika 3 cups chicken broth 1 1/2 cups water 1 piece dried red chile pepper -- seeded (2 inches) 8 peppercorns 2 tablespoons minced parsley Break the potatoes into pieces roughly 1-1/2 inches in size by inserting a small knife and pulling apart. Heat the oil in a large soup pot and saute the onions, red and green peppers, and 2 cloves of minced garlic with the salt and bay leaves for 2 to 3 minutes. Cover and cook very slowly 15 minutes. Turn up the flame to medium, add the potato pieces and chorizo, and saute for 2 minutes. Stir in the paprika, pour in the broth and water, then add the chile pepper and peppercorns. Bring to a boil, lower the flame to medium, and cook, uncovered, for 20 minutes. Meanwhile, in a mortar or mini processor mash to a paste the remaining 4 cloves minced garlic, the parsley, and a little salt. Add to the soup and continue cooking about 15 minutes more, or until the potatoes are just done. Cover and let sit 5 minutes before serving. Makes 4-6 servings Source: Delicioso: The Regional Cooking of Spain by Penelope Casas (ISBN 0-679-43055-5) Formatted by Cora Sipe (cora.sipe@yale.edu) soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - NOTES : From Northeastern Interior Spain: Region of the Peppers * Exported from MasterCook Buster * Wisconsin Broccoli-Cheddar Cheese Soup Recipe By : shared by Faye Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 3 tablespoons all-purpose flour 4 cups lowfat milk 3/4 tsp.salt 1/2 tsp.dry mustard 1/4 teaspoon cayenne pepper 1 package frozen chopped broccoli -- thawed.drained -- (10-0z) 1/2 cup finely chopped red bell pepper 6 0z sharp or extra sharp Cheddar cheese -- shredded 2 tablespoons chopped chives or green onion tops Melt butter in large saucepan over medium heat. Add flour: cook and stir 30 seconds or until bubbly. Add milk, salt,mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently, Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer,uncovered 5 minutes, stirring occasionally. Add cheese; stir over low heat just until cheese melts(do not boil) Ladle into four soup bowls and top with chives Serves 4 soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Porrusalda De Sodupe (From Viscaya, Spain) Recipe By : shared by Kathleen Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- a little less than 1 lb. salty codfish -- in chunks 4 cloves garlic -- chopped, up to 5 5 tablespoons olive oil pepper 1 pound leeks -- sliced sweet paprika 1 pound potatoes -- peeled and chopped salt -- (if needed) De-salt the codfish by putting it in water for 4-5 hours and changing the water several times during that period. Saut‚ leeks, potatoes and garlic in oil. Add sweet paprika. Add 6-7 C. water, codfish and pepper. Leave to cook for 30 minutes. This recipe is from a Spanish cookbook (Martínez Llopis, Manuel, Cocina Tradicional Española, Edisan S.A., Madrid, 1987, p.8). It's from the north of Spain and is real good when it's cold outside. these are all Spanish recipes which I've translated. They were also in metric which is confusing for most Americans. soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Baked Beans Recipe, A Combination Of 3 Recipes Recipe By : shared by Marion Kelly Serving Size : 1 Preparation Time : Categories : Soup & Stew exchange Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** Method: 2 cups (1 pound) white beans (rinsed) - Soak beans overnight in water (*keep this water for cooking in later) -After soaked overnight: Put into pot with 5 or 6 cups water (use the above water & add more to equal 5/6 cups) -Bring to boil, then simmer approx. 30 min. Drain. * Save the liquid In casserole: Slice 1 medium onion & put on bottom of the dish In a Bowl: Mix together: 1/2 tsp. salt, pinch of pepper 1/2 cup of ketchup 1/4 to 1/2 cup molasses 2 tsp. vinegar 1 to 1 1/2 tblp brown sugar 1/4 to 3/4 tsp. of mustard (honey mustard good) 19 oz tin of tomatoes (or your own.) Then add the beans, & mix together Place into casserole & on top of mixture add 1/4 to 1/2 pound salt pork or bacon. Add enough of the saved liquid to cover mixture. Cover and cook at 250 degrees for approx. 7 hours. NOTE: add liquid as needed during cooking in order to keep beans just covered. AT 6 to 6 1/2 hrs take 1 cup of the beans, mash them & stir into casserole (I don't know if this is a "must do" part) Uncover casserole for the last 1/2 to 1 hour. Nice served along with a cabbage & raisin salad. (Cabbage, raisin, onion & salad dsg) ("off the Dried Bean bag", Menninite Cook Book & Cdn Living ) soup & stew exchange 1999 http://saraskitchen.faithweb.com - - - - - - - - - - - - - - - - - -