-Begin Recipe Export- QuikBook version 0.96 Beta A Title: New England Clam Chowder Keywords: Soup, chowder, clam, seafood =========================================================================== NEW ENGLAND CLAM CHOWDER SERVES 2 =========================================================================== 12 Ea Chowder Clams OR 6 1/2 oz Of Minced Clams (1 can) 1 Ea Stalk Of Celery 2 Ea Small Onions, Diced 1/4 Lb Salt Pork Or Bacon, Diced 2 Ea Small Potatoes, Peeled and Diced 2 Cups Milk Salt Freshly Ground Pepper =========================================================================== If you are using fresh clams, scrub them and put them in a pot with the celery and 1 cup of water. Cover the pot and simmer the clams for about 15 minutes, or until the shells open. Strain the clam broth and set it aside. Cut up the clams and reserve them. Cook the salt pork slowly in a heavy kettle until it is browned. Pour off all but 2 T of the fat, add the onions to the pork and cook them slowly until they are tender and transparent, but not browned. Add the potatoes and clam broth to the pot; bring the broth to a boil. Cover the pot and simmer it all for about 20 minutes, or until the potatoes are just tender. Add the clams and simmer for about 5 minutes more until the clams are heated. Scald the milk. Add it to the soup before serving, and season the chowder with salt and pepper to taste. Serve it hot with pilot crackers. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Lentil Soup Keywords: soup, lentils, maindish Lentil Soup 2 c lentils 6 c water 1 lb hot smoked sausage 3 Tbsp oil 1 lg onion, chopped 2 lg cloves garlic, minced 2 lg carrots, thinly sliced 2 stalks celery, sliced 1 tsp thyme 1/2 c fresh parsley, minced 2 lg tomatoes, peeled and chopped 1/2 c water 1 bay leaf Salt and pepper Combine lentils and water and bring to a boil. Reduce heat, cover and simmer 1 hour. While lentils are cooking, cook sausage over medium heat until browned. Remove from pan and drain fat. Wipe pan clean with a paper towel. Heat oil. Saute onion and garlic for 2 minutes. Add carrots, celery, thyme and parsley. Continue to saute 2-3 minutes. Stir in tomatoes and water. Add bay leaf; salt and pepper lightly. Cook, covered, until vegetables are tender. Remove from heat. After lentils have cooked 1 hour, add sausage and vegetables. Simmer, covered, until lentils are tender and flavors have mingled. Add salt and pepper to taste. Serves 6 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: LENTIL SOUP Keywords: Soups, maindish Servings: 6 1 ea Onion; sliced in rings 1 x Ham bone 3 ea Celery stalk w/leaves; chop 3 ea Garlic cloves 1/2 lb Carrots; peeled/chopped 1 ea Bay leaf 2 T Oil 1 x Bouquet garni 1 lb Lentils 1 lb Elgin sausage 6 c Chicken stock Saute the onion and celery and carrots in olive oil. Wash lentils and put in pot with chicken stock with ham bone, bouquet garni, chicken stock, and bay leaf. Cook until lentils are mushy (less than one hour). Remove the bay leaf, and puree the mixture. If puree is too thin, add some water. Season to taste with salt and pepper. Cut up sausage and add to the soup. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Lentil Soup Keywords: Soup, Maindish, lentil Lentil Soup 1/2 lb lentils (1 1/2 cups) 3 T margarine or butter 1/2 lb bacon 3 T flour 1 1/2 cups chopped onion 1 can (10 1/2 oz) undiluted, 1/2 cup chopped carrot condensed beef bouillon 3/4 cup chopped green pepper 2 t salt 3/4 cup chopped tomato 2 T vinegar Put lentils in 5 cups cold water in a large kettle and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Meanwhile, cut the bacon in small pieces and saute, in a large skillet, until crisp. Discard half of the bacon fat (only dicard half or less or the soup will not taste complete). To the bacon in the skillet, add the onion, carrot, pepper and tomato and saute over low heat for 5 minutes. Combine with the lentils in the kettle. Melt butter or margarine in the same skillet and remove from heat. Slowly stir in the flour until smooth then gradually stir in the bouillon. Add salt and vinegar and bring to a boil while stirring. Pour into lentils and cook over low heat, stirring occasionally, for about 30 minutes. Serve and enjoy! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Carrot soup Keywords: soup, vegetable Carrot Soup 2 lb carrots, peeled or scrupped, and chopped 4 cups chicken stock 1 tsp salt 1 medium potato, chopped 1 c chopped onion 4 cloves garlic, chopped 3/4 c chopped walnuts 1 cup yogurt 1 tsp fresh ginger root, chopped 1/4 c sherry Place carrots, stock, salt and potato in a saucepan. Bring to a boil. Cover and simmer 12 to 15 minutes. Let cool to room temperature. Saute onions and garlic in a little butter or margarine, until the onions are clear. Puree everything in the food processor until smooth. (I did it in two batches in the food processor.) Return to the kettle c add the nuts, and then whisk in the yogurt. Heat very slowly. Add the sherry and heat a little longer. This is quite good. It makes about 4 hearty servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Chicken Gumbo File' Keywords: Soup, Cajun, Gumbo, maindish Chicken Gumbo File' 1 1/2 c oil 1 1/2 c flour 2 lg onions, chopped 1 bunch green onions, chopped 1/2-1 bunch clerey, chopped 1 lg green pepper, chopped 2 1ts chicken stock 1 stewing hen 1 bay leaf Salt Pepper 1 lb andouille or smoked sausage Almost 1 bottle file' Rice In large gumbo pot, make a roux with oil and flour. Saute onions, green onions, celery, and green pepper in roux. Add stock, hen, bay leaf, salt and pepper and cook. When hen is almost cooked, add andouille. Add file a little at at time. Serve with rice. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Roasted Garlic Soup Keywords: soup, garlic ROASTED GARLIC SOUP 4 garlic head (about 1/2 lb. total), unpeeled 1/4 cup olive oil 6 tablespoons unsalted butter 4 leeks, white part only, chopped 1 onion, diced 6 tablespoons all purpose flour 4 cups chicken stock 1/3 cup dry sherry 1 cup whipping cream Fresh lemon juice Salt and fresh ground white pepper 2 tablespoons fresh chives, chopped Preheat oven to 350 degrees F. Cut top 1/4-inch off each garlic head. Place garlic heads in small shallow baking dish. Drizzle oil over. Bake until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release garlic. Chop garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about 8 minutes. Reduce heat to low. Add flour and cook 10 minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared 1 day ahead. Cover and refrigerate.) Return soup to saucepan. Add cream and simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Papagayo's Forest Muchroom Soup Keywords: soup,appetizer, chicken, mushroom ******************************************* ***** Papagayo's Forest Mushroom Soup ***** ******************************************* Categories: Soups Calories per serving: Number of Servings: 20 Fat grams per serving: Approx. Cook Time: 50min Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb mushrooms - white,fresh 1/2 sliced, 1/2 chopped 1/2 cup butter -sweet 3/4 cup shallots - minced 3 cup chicken stock 1 cup roux 1 1/2 cup cream - whipping 1 Tbsp salt - kosher pepper (to taste) 1 1/2 oz mushrooms - porcini 1 1/2 cup water 2 oz garlic - pureed 1/2 bunch rosemary 1 bunch thyme 1 bunch marjoram 1/2 bunch parsley DIRECTIONS ------------------------------------------------------------ Saute the fresh mushrooms and shallots in butter. Set aside. To reconstitute the dry porcini mushrooms, cook them in the 1 1/2 cups boiling water for five minutes, then allow the mixture to steep in a tall can for 30 minutes. Be sure to do this process carefully. After 30 minutes, lift the mushrooms out of the water, setting the liquid aside in another container. (Most of the flavor comes from this liquid, so do not throw it away.) Remove any grit that has accumulated by straining through cheesecloth or a coffee filter; you do not want the grit from the mushrooms in the soup. Now pour the heated chicken stock over the mushrooms in the tall can and let the mixture settle. Remove any more grit that has accumulated. Repeat the procedure with the chicken stock once more. In a very large pot, mix together the water that you set aside, the chicken stock with porcini mushrooms, and the sauteed mushrooms and shallots. Boil the mixture and thicken it slightly by adding the roux and simmer for about 10 minutes. Add the whipping cream. Then finish by adding the remaining ingredients using herbs, garlic, salt and pepper last. ****************************** I don't really know what they mean by "a tall can"...or why it is necessary...but however they do it, this is an excellent soup! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: CHICKEN NOODLE SOUP NEW ORLEANS STYLE Keywords: Soup, Chicken, Hot, microwav SOURCE Cathy Keller 1 large whole fryer 1 c diced onions 1/2 c diced celery 1/2 c minced parsley 4 cloves minced garlic 1 c chopped carrots 3 bay leaves 1 tsp poultry seasoning 4 qts bottled water (I used regular tap water) 12 oz broad egg noodles 2 Tbsp butter 1 c sliced onion rings 1 c sliced mushrooms (I left these out) 1 c diced carrots 1/4 c cream sherry salt and pepper to taste green onions for garnish (we didn't have any, but would imagine it would be fantastic) First, take the chicken and wash it thoroughly - that means both inside and out! Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn't look edible. (But DO NOT remove the chicken skin or any of the fat! You need the skin to make a rich stock.) Next, take a crock pot (see Note below if you don't have a crock pot) and place the chicken and giblets into it. Then drop in the diced onions, the 1/2 c of celery, the 1/2 c of minced parsley, the garlic, chopped carrots and bay leaves, poultry seasoning and *2* quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to high, and cook for at least six hours (or better still, OVERNIGHT). Remember, the longer you cook, the richer the base stock and the more tender the chicken. While the chicken is slow-cooking, it's a good time to prepare your noodles. Go ahead and boil them according to package directions... but DO NOT COOK THEM UNTIL DONE! Keep in mind that you're going to drop them into a soup, so you want them el dente (firm), otherwise they'll turn to pure mush by the time you eat them. Furthermore, you want a small percent of the starch in the noodles to cook into the soup to thicken it slightly - if you cook the noodles all the way, the soup's consistency will be flat and thin. After the noodles are cooked, butter them slightly and set them aside. When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it may tend to fall apart, but that's okay), and set it on a platter to cool. At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bit-sized pieces. Then, in a heavy 12-inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they're tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining 2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots - along with the sherry, the Tabasco*, and as soon as it comes to a boil, reduce the heat to low and simmer the soup for about 30 minutes to allow all the flavors to thoroughly blend. When you're ready to eat, ladle out heaping helpings of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunch saltines. *I just put a couple of drops of Tabasco in there -- Michelle, how much are we supposed to put in there? -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: HAMBURGER SOUP Keywords: Soup, hot, beef veg SOURCE: Cathy Keller 1 lb hamburger 3 Tbsp butter 1/4 cup onion 3 cups tomato juice 1 cup water 1/4 tsp pepper 1 bay leaf 1 tsp sugar 2 cans cream of celery soup 1/8 tsp marjoram 1/4 tsp garlic salt 2 cups shredded carrots Brown the hamburger and onion in the butter. Add the rest of the ingredients as listed. Cook over medium heat for 15 minutes. Serves 4 - 6 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: HAMBURGER SOUP Keywords: Soup, hot, beef veg SOURCE: Cathy Keller 1 lb hamburger 3 Tbsp butter 1/4 cup onion 3 cups tomato juice 1 cup water 1/4 tsp pepper 1 bay leaf 1 tsp sugar 2 cans cream of celery soup 1/8 tsp marjoram 1/4 tsp garlic salt 2 cups shredded carrots Brown the hamburger and onion in the butter. Add the rest of the ingredients as listed. Cook over medium heat for 15 minutes. Serves 4 - 6 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: GULYASSUPE Keywords: SOUP Goulash Hungarian SOURCE: Ellen Cleary 2 c chopped onion 1/4 c shortening 3 green peppers, chopped 3 Tbsp tomato paste 1 lb lean beef, cut in 1 inch cubes Dash red pepper 1 tsp paprika 2 cloves garlic, minced 6 c beef broth 1 Tbsp lemon juice 1/4 tsp caraway seeds Cubed potatoes (optional) Saute onion in shortening until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add beef, pepper, paprika, garlic, broth, lemon juice, and caraway seeds. Simmer about 1 1/2 hours, until meat is tender. (Add potatoes, if you like, and simmer until potatoes are tender.) Best when reheated and served the second day. Serves 6 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Hamburger Soup Keywords: Hamburger, Soups, Beef Servings: 8 1 1/2 lb Lean Ground Beef 1 ea Med. Onion, Chopped 1 c Carrots, Sliced 1 c Celery, Sliced 1 c Cabbage, Sliced 6 oz (1 cn) Tomato Paste 2 t Worcestershire sauce 3 c Beef Bouillon, or Stock In skillet, brown hamburger adn drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. NOTE: This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Zucchini Soup Keywords: Soups, Vegetables Servings: 4 4 c Sliced Zucchini (Abt. 1lb) 1 ea Small Onion, Chopped 2 T Butter Or Margarine 10 3/4 oz (1cn) Cream Of Chick. Soup 2 c Water 1 t Salt 1/2 t Dried Basil Leaves 1/8 t Pepper Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute. Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.) -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Hot and Sour Soup Keywords: Vegetarian, Soups Servings: 4 1/2 c Dried mushrooms 1 c Warm water 3 c Vegetable stock (see *) 1 T Dry sherry 1/2 c Sliced bamboo shoots ** 4 oz Tofu, diced 1/2 c Frozen peas, thawed 2 T White wine vinegar 1 T Soy sauce 2 T Cornstarch 1/4 c Water 1/2 t White pepper 1/2to 3/4 t. 1 t Seasame oil 1 ea Egg, lightly beaten 2 ea Green onions *** 1 x Salt (to taste) * See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. *** (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories. From: Sunset Menus & Recipes for Vegetarian Cooking -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Quick Vegetable Stock Keywords: Vegetarian, Soups, Vegetables Servings: 1 3 ea Carrots, large 1 ea Turnip, large 2 ea Stalks celery 2 ea Onions. large 2 T Butter 3 qt Water 2 t Salt 6 ea Large sprig parsley 1/2 ea Bay leaf 1 t Thyme leaves Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Finnish Summer Soup Keywords: Vegetarian, Soups, Vegetables Servings: 5 2 c Water 6 x Small thin skinned potatoes* 1 t Salt 1/8 t White pepper 2 T Butter or margarine 6 x Small boiling onions ** 12 x Young fresh baby carrots *** 1/2 lb Young fresh green beens **** 2 c Fresh sshelled tiny peas 2 c Half and half (light cream) 3 T All purpose flour * Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams cholesterol, 292 calories May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Make-ahead Gazpacho Keywords: Vegetarian, Soups Servings: 6 2 c Vegetable Stock 2 c Tomato juice 2 T Lemon juice 2 T Green taco sauce 1 t Sugar 1/2 t Garlic salt 1/8 t Pepper 1 x Cucumber * 1 x Green pepper ** 4 x Large tomatoes *** 3 x Green onions **** * Cucumber, peeled, seeded, and coarsley chopped ** Green pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Zwei-bohnenensuppe (Two Bean Soup) Keywords: German, Soups Servings: 4 1 1/4 c White Beans; Dry 4 oz Ham; Cubed 1 c Cut Green Beans; * 1/4 c Celery; Diced 1 ea Green Onion; Diced 1 ea Onion; Yellow, diced 1 ea Potato; Peeled & Diced 1 T Butter 2 T Unbleached Flour 3/4 c Beef Broth 1/2 t Salt 1/4 t Pepper ----------------------------------GARNISH---------------------------------- 1 ea 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Weisse Bohnensuppe (White Bean Soup) Keywords: German, Soups Servings: 8 1 lb Navy Beans; Dry 3 qt Water 1 ea Ham Bone Or Hock; Smoked 2 T Parsley; Chopped 1 c Onions; Finely Chopped 1 ea Garlic; Clove, Minced 2 c Celery &Tops; Finely Chopped 1 1/2 t Salt 1/2 t 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Gulaschsuppe (Goulash Soup) Keywords: German, Soups Servings: 6 2 c Onion; Chopped 1/4 c Shortening 3 ea Green Bell Peppers; Chopped 3 T Tomato Paste 1 lb Beef Cubes; 1-inch Cubes 1 x Red Pepper; Dash 1 t Paprika 2 ea Garlic Cloves; Minced 6 c Beef Broth; * 1 T Lemon Juice 1/4 t 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Frankfuter Bohnensuppe (Bean Soup With Frankfurters) Keywords: German, Soups Servings: 4 1 lb Navy Beans; Dried 8 c Water 3 c Beef Broth 1 ea Carrot; Chopped 1 ea Celery Stalk; Chopped 4 ea Bacon; Strips, Cubed 2 ea Onions; Small, Chopped 1 t Salt 1/4 t Pepper; White 6 ea Frankfurters, Sliced * 2 T 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Krautsuppe (Cabbage Soup) Keywords: German, Soups Servings: 6 4 ea Slices Bacon; Thick, Diced 2 ea Onions; Sliced 1 ea Turnip; Sliced 2 ea Carrots; Diced 2 ea Potatoes; Cubed 1 ea Head Green Cabbage; shredded 4 c Chicken Stock Or Bouillon 2 c Water 6 ea Sprigs Parsley * 1 ea Bay Leaf * ----------------------------------GARNISH---------------------------------- 1/4 c 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters) Keywords: German, Soups Servings: 4 1 c Lentils; Dried Quick-Cooking 6 c Water 2 ea Bacon; Slices, Diced 1 ea Leek or Green Onion; * 1 ea Carrot;Large, Finely Chopped 1 ea Celery;Stalk, Finely Chopped 1 ea Onion; Finely Chopped 1 T Vegetable Oil 2 T Unbleached Flour 1 T Vinegar 4 ea Frankfurters; Thickly Sliced 1 T Catsup; Tomato 1 t Salt 1/4 t 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Ochsenschwanzsuppe (Ox Tail Soup) Keywords: German, Soups Servings: 6 2 lb Ox Tails; Disjointed OR 2 ea Veal Tails 1 ea Onion; Medium, Sliced 2 T Vegetable Oil 8 c Water 1 t Salt 4 ea Peppercorns 1/4 c Parsley; Chopped 1/2 c Carrots; Diced 1 c Celery; Diced 1 ea Bay Leaf 1/2 c Tomatoes; Drained 1 t Thyme; Dried, Crushed 1 T Unbleached Flour 1 T Butter or Margarine 1/4 c 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grunkohlsuppe (Kale And Potato Soup) Keywords: German, Soups Servings: 6 4 ea Potatoes; Medium 2 T Vegetable Oil 8 c Water 1 t Salt 1/2 t Pepper 2 lb Kale; fresh 1/2 lb 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Frische Tomatensuppe (Fresh Tomato Soup) Keywords: German, Soups Servings: 4 6 ea Tomatoes; Medium Size OR 2 lb Italian Plum Tomatoes 1 ea Onion; Chopped 1 ea Celery; Stalk, Chopped 2 c Chicken Broth 1 T Tomato Paste 1/2 t Basil; Dried 1/4 t Pepper; Freshly Ground 1/2 t Salt 1/2 c 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Kartoffelsuppe (Potato Soup) Keywords: German, Soups Servings: 4 2 ea Potatoes; Medium 1 ea Onion; Medium Size 4 ea Celery & Leaves; Stalks 2 T Vegetable Oil 1 x Boiling Water 1 ea Bay Leaf; Small 1/2 t Salt 2 T Butter 2 c Milk;Up to 3 Cups Maybe Used ----------------------------------GARNISH---------------------------------- 1 x 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup) Keywords: German, Soups Servings: 4 1 ea Cucumber; Medium 4 ea Potatoes;Med, Peel And Dice 1 t Salt 2 c Water; Cold 1/4 t Pepper; White 1 c Cream; Heavy 1/2 c Milk 1 ea Green Onion; Grated 1 t Dillweed; Dried OR 1 T 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Chow-Down Chowder Keywords: Low-cal, Soups, Vegetables Servings: 6 14 1/2 oz Chicken broth, can 1 c Broccoli, frozen, cut 1 c Mushrooms, fresh, sliced 1/2 c Onion, chopped 1 T Margarine 2 T Flour, all-purpose  1 T Pimiento, chopped 1/4 t Salt 1/8 t Pepper PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium 415mg Potassium In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. BETTER HOMES AND GARDENS -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Tomato-Seafood Stew Keywords: Low-cal, Soups, Seafood, Vegetables Servings: 6 1/2 lb Shrimp, shelled 1 c Onion, chopped 2 x Garlic cloves, minced 1 T Oil, cooking  1 x Potato, peeled, chopped 1 x Celery, stalk, chopped 1 x Green pepper, medium, choppe 1 x Carrot, medium, shredded 1 t Thyme, dried, crushed 1/4 t Pepper  2 T Parsley, snipped * fresh or frozen shrimp --------------------------------------------------------------------------- PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., 240mg Sodium, 749 Potassium Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls. BETTER HOMES AND GARDENS -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Szechwan Chicken Soup Keywords: Low-cal, Soups, Poultry Servings: 6 3 x Condensed chicken broth * 3 oz Oriental noodles **  2 x Apples, medium, cored **** 6 oz Pea pods, frozen, cut up 4 x Green onions, ***** * 10 3/4 -ounce broth ** chicken flavored, broken up *** frozen chicken cubes **** cored and coarsely chopped ***** onions, bias-sliced into 1 1/2-inch length --------------------------------------------------------------------------- PER SERVING: 259 Cal., 28g Pro., 20g Carbo., 7g fat, 54mg Chol., 1239mg Sodium, 530mg Potassium In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in remaining ingredients. Return to boiling. Serve at once. BETTER HOMES AND GARDENS -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Savory Hamburger Soup Keywords: Hamburger, Meats, Soups, Main dish Servings: 2 1 ea Lge. Carrot, Thinly Sliced 2 T Chopped Onion 1 T Water 1/2 lb Lean Ground Beef 1 c Tomato Sauce 1/2 c Water 2 T Dry Red Wine 1/2 t Sugar 1/4 t Salt 1 x Dash Garlic Powder 1 x Dash Pepper 2 T Shredded Cheddar Cheese In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Herbed Tomato Soup Keywords: Herbs, Soups Servings: 2 2 T Chopped Onion 1 T Butter Or Margarine 8 oz (1 Can) Tomato Sauce 1/4 t Dried Basil, Crushed 1/8 t Dried Thyme, Crushed 1 x Dash Freshly Ground Pepper 1 c Water 1 t Instant Chicken Bouillon 1 x Parmesan Croutons In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Creamy Mushroom Soup Keywords: Mushrooms, Soups Servings: 2 1/4 c Chopped Onion 2 T Snipped Parsley 1 T Butter Or Margarine 1 1/2 c Fresh Sliced Mushrooms 1 1/2 t Cornstarch 1 t Instant Beef Bouillon 1/2 t Worcestershire Sauce 1/8 t Dry Mustard 1 x Dash Freshly Ground Pepper 2/3 c Water 1/2 c Dairy Sour Cream 1 x Snipped Parsley (Opt.) In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: ----- After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry, and return the blender container to it's base. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fruit Soup Keywords: Fruits, Soups Servings: 2 2/3 c Apricot Nectar 1 t Cornstarch 1 T Brandy 1 T Honey 1/8 t Ground Allspice 1 c Peeled & Sliced Fruits * * Peeled and sliced fruits can be papayas, peaches or pineapples; cut up apricots, nectarines, or plums; or halved and pitted dark sweet cherries. ------------------------------------------------------------------------- In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is thickened and bubbly, stiring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Chill thoroughly, if desired. Serve hot or cold. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Hamburger Soup Keywords: Soups, Beef Servings: 8 1 1/2 lb Lean Ground Beef 1 ea Med. Onion, Chopped 1 c Carrots, Sliced 1 c Celery, Sliced 1 c Cabbage, Sliced 6 oz (1 cn) Tomato Paste 2 t Worcestershire sauce 3 c Beef Bouillon, or Stock In skillet, brown hamburger adn drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. NOTE: This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: White Gazpacho Keywords: Appetizers, Soups Servings: 6 4 t Instant Chicken Bouillion OR 4 ea Cubes Chicken Bouillion 2 c Boiling Water 3 ea Med Cucumbers 16 oz (1 pk) Sour Creem 2 T Lemon Juice 1/4 t Garlic Powder 1/4 t Pepper Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Scandinavian Rasberry Soup Keywords: Appetizers, Soups Servings: 8 20 oz (2 pk) Red Raspberries * 1/2 c Orange Juice 1/4 c Lemon Juice 1 T Cornstarch 3/4 c Chablis ** 1 x Fresh Orange Sections 1 x Granishes *** 1 x Sour Cream * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. --------------------------------------------------------------------------- In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Bogracs Gulyas (kettle goulash) Keywords: Soups Servings: 6 4 T Bacon fat 5 a g onions; coarsely chopped 2 ea Lg green peppers; chopped 3 a arlic clove; minced 1 1/2 T Hungarian paprika 3 b tewing beef; in 1" cubes 1 x Pepper; to taste 1 alt; to taste 6 oz Tomato paste 1 our cream; at room temp. Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent and paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Split Pea Soup Keywords: Soups Servings: 8 8 c Water 1 lb Dried split peas(2 1/4 cups) 2 lb Smoked ham 1 ea Med. onion,chopped(1/2 cup) 1 t Salt 1/4 t Pepper (1/4 t) 2 ea Med. carrots * 2 ea Med. stalks celery * * Note : the carrots and celery should be cut into 1/2 inch pieces. Heat Water and peas to boiling in Dutch oven. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Stir ham, onion, salt and pepper into peas. Heat to boiling; reduce heat. Cover and simmer until the peas are tender, about 1 hour. Skim fat if necessary. Remove ham; trim fat and bone from ham. Cut ham into 1/2 inch pieces (about 4 cups). Stir ham, carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes This recipe serves 8 approximately 1 1/2 cups each. 365 calories per serv. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fisherman's Bouillabaisse Keywords: Soups, Seafood Servings: 4 1/4 c Olive Oil 2 ea Med. Cloves Garlic Fine Chop 1 c Water 1/2 c Dry White Wine 1 ea Env. Soup Mix * 1 T Finely Chopped Parsley 1 t Thyme Leaves 14 1/2 oz (1 can) Tomatoes ** 1 1/2 lb Lobster Tails *** 1 lb Fish **** 6 ea Clams, Well Scrubbed 6 ea Mussels, Well Scrubbed * Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained and *** There should be about 3 lobster tails that are cut into 3-inch **** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or --------------------------------------------------------------------------- In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Venison Savory Stew Keywords: Soups Servings: 8 2 lb Venison Roast (Boneless) 1/2 c White Wine 1/8 c Worcestershire Sauce 1 c Lentils 1 ea Large cucumber, diced 1 ea Jalepeno pepper, diced 6 ea Med bannana peppers, chopped 4 ea Small potatoes, quartered 1 ea Indiv box of Fiber One 1 pk Top Ramen Beef fl.noodles 4 ea Triscuit Snack Crackers 1/4 pk Ranch Dip Mix(-sourcream) Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash them briskley and then cut them up. The good stuff is in the skin, always, as the skin is what was intended to serve, protect and defend the pulp and seeds. Fill large crock pot half full of clean cold water. Add ingredients. Let cook on low heat for 12-16 hours. Season as desired during last 1 hour of cooking, adding bay, etc., as suits your individual collection of buds. This recipe may be done with any game animal, except that squirrel tends to be far too stringy for my taste. If you like hearty and thick, this stew is for you. It would also go well with beef, obviously. I do recommend a bay leaf added to the top for the last hour. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Lentil Soup Keywords: Soups Servings: 6 1 ea Onion; sliced in rings 1 x Ham bone 3 ea Celery stalk w/leaves; chop 3 ea Garlic cloves 1/2 lb Carrots; peeled/chopped 1 ea Bay leaf 2 T Oil 1 x Bouquet garni 1 lb Lentils 1 lb Elgin sausage 6 c Chicken stock Saute the onion and celery and carrots in olive oil. Wash lentils and put in pot with chicken stock with ham bone, bouquet garni, chicken stock, and bay leaf. Cook until lentils are mushy (less than one hour). Remove the bay leaf, and puree the mixture. If puree is too thin, add some water. Season to taste with salt and pepper. Cut up sausage and add to the soup. --- Linda Graham -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Posole Keywords: Mexican, Soups, Vegetables, Meats Servings: 6 1/4 c Vegetable Oil 1 ea Clove Garlic; Finely Chopped 1/2 lb Pork; Boneless Shoulder, * 1/4 c Flour; Unbleached 1/2 c Onion; Chopped, 1 Medium 15 oz Pinto Beans; Drained, 1 cn 30 oz Hominy; Drained, 1 cn 1/4 c Carrot; Chopped 1/4 c Celery; Chopped 1/4 c Green Chiles; Chopped 1 T Red Chiles; Ground 3 c Chicken Broth 1 t Salt 1/4 t Pepper 1 1/2 t Oregano Leaves; Dried 1/4 c Onion; Chopped, 1 small 1/4 c Cilantro; Fresh, Snipped 1 x Lime Wedges 1 x Tortilla Chips This dish is a traditional New Years Day stew. It is thick with hominy, beans and pork. -------------------------------------------------------------------------- * Pork should be cut into 1/2-inch cubes. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain. Cook and stir 1/2 Cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime wedges and tortilla chips. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Southwest Black Bean Soup Keywords: Soups, Meats, Vegetables, Mexican Servings: 8 1 c Onion; Chopped, 1 Large 4 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 1 lb Black Beans; Dried 2 c Ham; Smoked, Cooked, Cubed 6 c Chicken Broth 2 T Red Chiles; Ground 2 T Cilantro; Fresh, Snipped 1 T Oregano Leaves; Dried 2 t Cumin; Ground 28 oz Whole Tomatoes; Undrained 1 ea Chipotle Chile; * ----------------------------QUICK CREME FRAICHE---------------------------- 1/3 c Whipping Cream 2/3 c Dairy Sour Cream ---------------------------------GARNISHES--------------------------------- 1 x Red Bell Pepper; Chopped * Chipotle Chile should be one that has been canned in Adobo Sauce. -------------------------------------------------------------------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Chicken Tortilla Soup Keywords: Soups, Poultry, Mexican, Vegetables Servings: 6 1/2 c Onion; Finely Chopped, 1 Med 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 4 c Chicken Broth 1/4 c Red Bell Pepper; Chopped 1 T Red Chiles; Ground 3/4 t Basil Leaves; Dried 1/2 t Salt 1/4 t Pepper 15 oz Tomato Puree; 1 can 1/2 c Vegetable Oil 10 ea 6"-dia Corn Tortillas; * 2 c Chicken Breasts; Cooked, ** ---------------------------------GARNISHES--------------------------------- 1 x Avocado Slices 1 x Cheese; *** * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. -------------------------------------------------------------------------- Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Butternut Squash Soup Keywords: Soups, Mexican, Vegetables, Fruits Servings: 6 1/2 c Onion; Chopped, 1 Medium 2 T Butter Or Margarine 2 c Chicken Broth 1 lb Butternut Squash; * 2 ea Pears; Pared and Sliced 1 t Thyme Leaves; Fresh, Snipped 1/4 t Salt 1/4 t White Pepper 1/4 t Coriander; Ground 1 c Whipping Cream ---------------------------------GARNISHES--------------------------------- 1 ea Pear; Unpared, Sliced 1/2 c Pecans; Toasted, Chopped * Squash should be pared, seeded and cut into 1-inch cubes. -------------------------------------------------------------------------- Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor workbowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Beer Soup With Cheese Keywords: Soups, Cheese, Mexican, Vegetables Servings: 4 1/2 c Onion; Chopped, 1 Medium 2 T Margarine Or Butter 12 oz Beer; Any Brand, 1 Btl/can 1/2 c Carrot; Finely Chopped 1/2 c Celery; Finely Chopped 2 c Chicken Broth 1 t Salt 1 t Cumin; Ground 1/4 t Nutmeg; Ground 1 x Cloves; Ground, Dash of 1 x Pepper; Dash Of 1 c Dairy Sour Cream ----------------------------------GARNISH---------------------------------- 1 c Cheese; * * Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes. (4 oz) -------------------------------------------------------------------------- Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat; stir in sour cream. Sprinkle with cheese. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Shrimp Soup Keywords: Seafood, Soups Servings: 4 ------------------------------------SOUP------------------------------------ 1/2 lb Raw Shrimp; * 4 c Chicken Broth 1/2 t Salt 1/8 t Saffron; Ground 1 x Pepper; Dash Of 1 T Cold Water 1 t Cornstarch 1/2 c Half & Half 1/4 c Parsley; Snipped 1/4 c Caesera Sauce; Below -------------------------------CAESERA SAUCE------------------------------- 1 1/2 c Tomatoes;Finely Chopped 1/2 c Onion; Chopped, 1 Med 1 ea Clove Garlic; Sm., Fine Chop 1 ea Jalapeno Chile; Canned, ** 1/2 t Jalapeno Chile Liquid;Canned 1 T Cilantro; Fresh,Fine Snipped 1 T Lemon Juice 1/2 t Oregano Leaves; Dried 1 1/2 t Vegetable Oil. * Shrimp should be deveined and shelled and coarsely chopped. ** Jalapeno Pepper should be seeded and finely chopped. -------------------------------------------------------------------------- SOUP: Place shrimp, 1 cup of the broth and the Casera Sauce in blender container. Cover and blend on high speed until smooth. Heat shrimp mixture, remaining broth, the salt, saffron and pepper to boiling in 3-quart sauce pan. Mix water and corn starch; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove from heat; stir in half and half. Sprinkle with parsley. CASERA SAUCE: Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days. NOTE: Use leftover Casera Sauce for spicing soups to saucing seafood. Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Spinach And Potato Soup Keywords: Vegetables, Soups, Meats, Mexican Servings: 6 2 ea Bacon; Slices, Cut Up 1/2 c Onion; Chopped, 1 Medium 2 c Chicken Broth 2 c Potatoes; Diced 1/4 c Carrot; Finely Chopped 1/4 c Celery; Finely Chopped 1/4 c White Wine; Dry 1 1/2 t Thyme Leaves;Fresh,Snipped * 1 1/2 t Sage Leaves;Fresh,Snipped ** 1/2 t Pepper 2 lb Spinach; Fresh, Chopped 2 c Milk 1/2 c Parsley; Snipped 1/4 lb Chorizo Sausage Links; *** * Or you can use 1/2 t Dried Thyme Leaves, crumbled. ** Or you can use 1/2 t Dried Sage Leaves, crumbled. *** Chorizo sausage links should be cooked and sliced. -------------------------------------------------------------------------- Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt, thyme, sage and pepper. Heat until boiling; reduce heat. Cover and simmer for 30 minutes. Stir in half of the spinach and cook for 2 minutes. Stir in remaining spinach; cover and cook until spinach is just wilted, about 2 minutes. Stir in milk, parsley and bacon; heat just until hot. Serve with sausage. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Tortilla Dumpling Soup Keywords: Soups, Mexican Servings: 8 1/4 c Casera Sauce; * 4 c Chicken Broth 1/2 c Instant Corn Tortilla Mix; 1/2 t Baking Powder 1/2 t Red Chiles; Ground 1/4 t Salt 2 T Onion; Chopped 1 T Parsley; Snipped 1 ea Egg; Large 2 T Milk * See Shrimp soup or Sowest2 for Casera Sauce Recipe. -------------------------------------------------------------------------- Heat Casera Sauce and broth to boiling in a 3-quart saucepan. Mix remining ingredents except milk; stir in milk. Shape dough by teaspoonfuls into small balls; add to broth mixture. Cover and cook over medium heat 15 minutes. Sprinkle with chopped green onion, if desired. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Zucchini Soup Keywords: Vegetables, Soups, Mexican, Cheese, Zucchini Servings: 4 1/4 c Onion; Chopped, 1 Small 1 T Margarine Or Butter 2 c Chicken Broth 2 T Green Chiles; Canned, * 1/2 t Salt 1/8 t Pepper 2 ea Zucchini; Small, Chopped 8 3/4 oz Whole Kernel Corn; Drained 1 c Milk 2 oz Cheese; Monterey Jack, ** ---------------------------------GARNISHES--------------------------------- 1 x Nutmeg; Ground 1 x Parsley; Snipped * Canned green chiles should be finely chopped. ** Cheese should be cut into 1/4-inch cubes (about 1/2 cup) -------------------------------------------------------------------------- Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling, reduce heat. Cover and simmer until zucchini is tender, about 5 minutes. Stir in milk; heat until hot. Stir in cheese. Garnish with nutmeg and parsley. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Garlic Soup Keywords: Vegetables, Soups, Mexican Servings: 8 3 ea Cloves Garlic; Crushed 2 T Vegetable Oil 2 ea White Bread; Slices, * 4 c Chicken Broth 1/2 t Salt 1/4 t Pepper 1 ea Egg; Large, Slightly Beaten * Bread should be cut into small pieces. -------------------------------------------------------------------------- Cook and stir garlic in oil in a 3-quart saucepan until brown. Stir in bread; cook and stir until light brown. Stir in broth, salt and pepper. Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Sprinkle with snipped parsley, if desired. -End Recipe Export-