Other recipes in this category
  • New England Clam Chowder
    3 strips bacon
    1 sm. onion cubed
    3 or 4 potatoes
    4 c. half and half
    2 cans minced clams
    1/2 stick butter or margarine
    Salt & pepper to taste
    Fry and drain bacon and onions. Crumble bacon up. Pare potatoes and cook until tender. Add potatoes to bacon and onion mixture. Add half and half minced clams and butter. Heat. Add salt and pepper to taste. (2nd Grade Teacher)
  • Blue Cheese Gelatin
    2 c. cottage cheese
    1 env. unflavored gelatin
    1/4 c. cold water
    1/2 c. crumbled blue cheese
    2 tbsp. chopped green onions or
    parsley
    1/4 c. nutmeats
    1/4 c. chopped celery
    1/2 c. mayonnaise
    1/2 c. whipping cream
    Few drops green coloring
    Soften gelatin in water 5 minutes. Set over hot water until dissolved. Mix gelatin with cheese parsley nuts celery and mayonnaise. Gently fold whipped cream into mixture. Add drops of green color. Fill molds and chill. Arrange molded gelatin on plate of lettuce. Surround with canned pears strawberries kiwi grapes melon cubes chunk pineapple orange or grapefruit spiced crabapple. Clearwater Florida
  • Jan
    1-2 ham hocks
    1 lg. onion chopped
    3 med. cloves garlic crushed
    1 (1 lb.) pkg. dried lentils
    1 Kielbasa or frankfurters thinly
    sliced
    1 c. sliced carrots
    Soak lentils overnight. Rinsing 2 or 3 times. Add 10 cups of water lentils ham hock 1/2 teaspoon salt (optional) and 1/8 teaspoon pepper and 1 cup of carrots. Bring to boiling reduce heat. Simmer covered 1-2 hours. Remove ham hock from the soup and strip off as much meat as possible. Add the meat back to the soup and add cooked Kielbasa. This soup can simmer all day be made ahead a day or frozen. Noah Western
  • New York Minestrone
    1 lb. Italian sausage
    1 tbsp. salad oil
    1 c. diced onion
    1 clove garlic minced
    1 c. sliced carrots
    1 tsp. dry basil
    2 sm. zucchini sliced
    1 can tomatoes chopped
    2 cans (10 3/4 oz.) beef bouillon or
    3 beef bouillon cubes & 1 1/2 c.
    water
    1 c. coarsely shredded cabbage
    1 tsp. salt
    1/4 tsp. pepper
    1 can (1 lb.) Great Northern beans
    undrained
    Chopped fresh parsley
    Slice sausage crosswise into 1/2 inch pieces brown in oil in Dutch oven. Add onion garlic carrots and basil cook for 5 minutes. Add zucchini tomatoes with liquid bouillon cabbage salt and pepper. Bring soup to boil reduce heat and simmer for 1 hour covered. Add beans and liquid cook another 20 minutes. Garnish with fresh parsley. Serves 8. Freezes well even better the next day.
  • French Onion Soup
    2 tsp. oleo
    2 c. thinly sliced onions
    1 tsp. flour
    3 c. beef broth (canned)
    4 slices French bread lightly toasted
    1/2 c. Swiss cheese grated
    1/2 c. Parmesan cheese grated
    Melt margarine in saucepan. Brown onions add flour and continue to cook. Stir in broth and bring to boil. Reduce heat and simmer for 15 minutes. Preheat broiler. Divide soup into oven proof bowls. Top each with two slices of bread. Sprinkle with cheese and brown under broiler.