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Soups & Chowders |
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HINT: Soups
Need to add more water to your soup with meat? Add cold
water, not hot water. Hot water can toughen the meat.
- Need More Water in your
soup? When you're making soup with meat in the stock pot and
need to add more water, add cold water, not hot water. Hot water can
toughen the meat.
- Soup or Stew Too Salty? add a
few pieces of cut raw potatoe and discard once they have cooked and
absorbed the salt.
- Boiling Liquid?
Never leave a spoon or metal object in a pot that you wish to come to
a quick boil. The metals deflect heat, lwngthwing the time for the
contents to reach the boiling point.
BORSCH
10 to 12 medium fresh beets, cubed
1 medium onion, chopped
3 to 4 medium carrots, chopped
1 medium potato, peeled & chopped
1 small cabbage, shredded
2 tbsp fresh chopped dill
1 tbsp pickling spice
2 cans tomato soup (undiluted)
sour cream (for garnish)
salt & pepper to taste
Place vegetables in a large pot, cover with
water & cook until tender. Add the spices (The
pickling spices can be tied in a cheese cloth). Add the
tomato soup, stir, add salt & pepper to taste. Serve with 1
tsp of sour cream on top of each bowl.
Serves 6
Hint: (If the beets are not new, cook
them in their skins, then pop off the skins, cube or shred and add to
the soup after the other vegetables are tender. Heat & stir
until the red juices of the beets have coloured the broth. Then
add the spices & tomato soup.
(If a low fat sour cream is used their will
only be 2.3 grams of fat per serving)
MUSHROOM
SOUP DELUXE
3 heaping tbsp butter or margarine
3 heaping tbsp flour
1 cup milk
1 chicken bouillon cube
2 cans cream of mushroom soup (undiluted)
2 cans sliced mushrooms & the juice
Melt margarine in a large pot, add the flour,
stir & then add the milk & stir until sauce is
thickened. Dissolve the chicken bouillon cube in a bit of milk
or water and add to the
sauce. Stir in the mushroom soup &
sliced mushrooms plus mushroom juice. Stir & heat.
DO NOT BOIL. This is a thick rich
soup. Thin with a bit more milk if necessary.
HEARTY
HAMBURGER SOUP
6 to 8 cups boiling water
3 med carrots, cut into small chunks
3 stalks celery, cut into small chunks
1 medium onion, cut into small chunks
2 large potatoes, cut into small chunks
1 ½ pounds extra lean hamburger
1 tsp salt
2 cans tomato soup (undiluted)
1 to 2 tbsp chili powder
1 tsp Worcestershire sauce
1 tsp garlic powder
pepper to taste
Put the 6 to 8 cups water in large pot. Add
carrots, cook about 4 minutes, then add the celery, then onions and
lastly the potatoes. Cook until vegetables are tender, DO NOT DRAIN
Scramble fry the hamburger, sprinkle with 1
tsp salt, drain off any excess fat. Add the drained hamburger to the
undrained vegetables. Add remaining ingredients. Taste &
add more of the seasonings if desired. Serves 6.
POTATO SOUP
1 ½ cup water
4 large potatoes, peeled & diced in med
size chunks
½ cup celery, diced in med size chunks
½ cup onions, diced in med size chunks
3 chicken bouillon cubes
2 tbsp margarine
2 tbsp flour
2 cups milk
pepper to taste (white pepper is preferred to
maintain the lighter colour)
(DO NOT ADD SALT) the boullion cubes are salty
Put first 5 ingredients in a large pot.
Cook until vegetables are desired tenderness. Remove from heat
& let cool slightly. DO NOT DRAIN
Melt the margarine in a small pot, add the
flour, stir & then add the milk. Stir until thickened. Add
this mixture to the undrained vegetables, stir and heat. DO NOT BOIL.
Serves 6
CREAM OF
CAULIFLOWER SOUP
4 cups water
1/2 head fresh cauliflower, cut into med to
large size flowerettes
½ cup celery, diced in med size chunks
½ cup onions, diced in med size chunks
2 chicken bouillon cubes
3 tbsp margarine
3 tbsp flour
2 cups milk
pepper to taste (white pepper is preferred to
maintain the lighter colour)
(DO NOT ADD SALT)
the boullion cubes are salty
Put first 5 ingredients in a large pot.
Cook until vegetables are desired tenderness. Remove from heat
& let cool slightly. DO NOT DRAIN
Melt the margarine in a small pot, add the
flour, stir & then add the milk. Stir until thickened. Add
this mixture to the undrained vegetables, stir and heat. DO NOT BOIL.
Serves 6
MIRACLE DIET SOUP
1 onion, chopped coarsely
1 whole green pepper, chopped coarsely
1 pkg onion soup mix
½ head cabbage
3 celery stalks
2 whole carrots
1 tsp salt
1 tsp pepper
Put all ingredients in a large pot, simmer
until the vegetables are tender.
GWEN'S HEARTY VEGETABLE SOUP
8 cups water
5 to 6 large carrots, cut in big chunks
1 large onion, cut in big chunks
4 celery stalks, cut in big chunks
1 green pepper, cut in big chunks
4 to 5 potatoes, cut in big chunks
1 (48oz) can tomato juice
2 (10 oz) cans tomato soup
4 - 5 beef bouillion cubes (oxo), depending on
richness desired
1 can mushroom, stems & pieces (plus juice)
1 can green beans, (plus juice)
1 can yellow beans, (plus juice)
1 to 2 tsp pepper
2 to 3 tsp chili powder
1 to 2 tsp garlic powder
(DO NOT ADD SALT)
the beef bouillion is salty
Put water in a large kettle, add the carrots
and boil for about 8 minutes.
Add the onions & celery and boil for about
8 minutes.
Add the potatoes & green pepper and boil
for 5 minutes.
Add the remaining ingredients and simmer
slowly for about 20 minutes.
Taste, add more spices etc. if required.
This recipe is low in calories and could
almost be considered a diet soup.
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