Other recipes in this category
  • Lauri
    2 tbsp. butter or margarine melted
    1/2 c. onion chopped
    2 cans (10 3/4 oz. each) cream of
    potato soup condensed
    1 soup can measurement of half & half
    or milk
    1/2 soup can measurement of water
    1/2 tsp. salt
    1/4 tsp. pepper
    2 chicken bouillon cubes
    1 can (8 3/4 oz.) cream style corn
    1 pkg. Sea Stick Salad Style Fish
    thawed*
    *I use the crab - lobster blend found at food stores.) 10 ounces any vegetables (spinach mixed vegetables etc.). Saute onion in butter. Add rest of ingredients down through the fish and bring to a boil stirring constantly. Reduce heat and add the 10 ounces of vegetable of your choice. Cook for 10 minutes or until heated thoroughly.
  • Hearty Turnip Onion Soup
    4 med. white turnips grated
    8 tbsp. butter
    8 med. onions sliced
    8 tbsp. flour
    6 to 8 c. beef stock
    2 c. water optional
    Salt
    Freshly ground pepper
    8 slices French bread toasted
    1 c. grated Parmesan cheese
    Place grated turnips in a pot covered with water. Bring to boil 1 to 3 minutes. Drain. Dry turnips with paper towel. Melt 4 tablespoons butter in large heavy pan. Add onions and cook over medium heat until rich brown. Add turnips and continue cooking until turnips light brown and onions carmelized to nutty color. Stir in flour tablespoon at a time. Taste beef stock if strong or salty use less and dilute with water. Add beef stock and water and stir until boils. Then simmer 30 minutes. Salt and pepper if desired. Sprinkle toasted bread with Parmesan cheese and broil to slightly brown. Ladle soup into bowls over toasted bread or top with bread. Can be made ahead and best to do so the house doesn t smell. Freezes well also.
  • Lima Bean Soup
    1 carrot sliced
    1 lg. onion chopped
    1 tbsp. vegetable oil
    1 (14 1/2 oz.) can stewed tomatoes
    2 c. bean cooking liquid
    2 c. cabbage chopped
    1 tsp. salt
    1/4 tsp. pepper
    1 1/2 c. cooked lima beans
    1/4 c. parsley chopped
    Saute carrot and onion in oil in medium sized saucepan to tender crisp. Add tomatoes beans cooking liquid cabbage salt and pepper. Bring to boil. Cover simmer for 10 minutes. Add lima beans and parsley. Heat. Makes 4 servings.
  • Chef
    1 lb. green split peas
    1 lb. carrots chopped
    1 smoked ham bone
    Salt & pepper to taste
    1 onion chopped
    2 qts. boiling water
    Herbs as desired
    Rinse ham bone add with onion and carrot to boiling water. Rinse split peas drain and add. Boil moderately for 2 1/2 hours. More water may be added while cooking if necessary. Remove ham bone. Strain if necessary. Serve very hot. Purdys NY
  • 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.