Other recipes in this category
  • Mom
    4 lg. onions thinly sliced
    4 tbsp. butter or margarine
    4 (10 1/2 oz.) cans beef broth
    1/2 c. dry sherry
    2 tsp. Worcestershire sauce
    Dash pepper
    6 slices French bread
    1/2 inch thick and toasted
    3/4 c. grated Parmesan cheese
    6 slices Swiss or Gruyere cheese
    Preheat oven to 375 degrees. In large saucepan saute onions in butter or margarine until translucent about 20 minutes. Add beef broth sherry Worcestershire sauce and pepper. Pour into 6 oven proof bowls. In each bowl layer the following First French bread slice Second Parmesan cheese (1/6) Third Swiss cheese slice Bake at 15 to 20 minutes cheese should be slightly brown and bubbling.
  • Minestrone
    1 c. finely minced celery
    1 c. finely minced onion
    1 c. finely minced carrot
    1/4 c. butter
    1/2 c. garbanzo beans
    1/2 c. kidney beans
    1/2 c. whole dried peas
    1/2 c. white pea beans
    3/4 c. sliced carrots
    3/4 c. coarsely chopped onion
    3/4 c. sliced celery
    3/4 c. chopped bell pepper
    1/2 c. rice or barley
    1 c. shell macaroni
    2 tbsp. minced parsley
    1 tsp. oregano
    1 tsp. basil
    2 tsp. soy sauce
    Pepper to taste
    Parmesan cheese
    Slowly saute finely minced onion celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.
  • Clam Chowder
    2 doz. lg. clams chopped (save
    reserve juice)
    2 c. potatoes diced
    1 can tomatoes
    1 c. celery chopped
    1 sm. onion chopped
    2 tbsp. flour
    3 tbsp. butter
    3 c. milk
    Parsley flakes
    Pepper & salt last (some clams are
    salty)
    Cook clams onions and celery slow about 2 hours. In separate pot cook potatoes until tender. In another pot add butter flour and milk to make a white sauce. Season to taste. One half hour before serving add potatoes white sauce and tomatoes to clams. Add clams juice to taste. Makes about 2 quarts. Serve with oyster crackers.
  • Oyster Stew
    1 pt. oysters
    1 can cream of celery soup
    3 boiled potatoes chopped up
    5 c. water
    4 tbsp. butter
    Pinch of salt & pepper
    Drain liquid off oysters combine oyster liquid water cream of celery soup salt and pepper. Bring to a boil. Saute oysters in butter until edges curl (don t over cook) put oysters in the rest of soup just before serving. You can substitute cream of mushroom soup for the celery soup sometimes just add 1/4 teaspoon celery seed if you do this.
  • Wild Rice Soup
    2 tbsp. butter
    1 tbsp. minced onion
    1/4 c. flour
    4 c. chicken broth
    2 c. cooked wild rice
    1/2 tsp. salt
    1 c. half and half
    2 tbsp. sherry (optional)
    Minced parsley or chives
    Variations 1/3 c. minced ham 1/3
    c. finely grated carrots 3 tbsp.
    slivered almonds
    Melt butter in saucepan. Saute onions until tender. Blend in flour gradually add broth. Cook stirring constantly until mixture thickens slightly. Stir in rice and salt. Simmer 5 minutes. Blend in half and half and sherry (and any variations). Heat to serving temperature. Garnish with parsley or chives. Makes 6-7 cups.