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Elsie Marie Scholl Battershaw when a young girl. |
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4 Tablespoons Butter 1/2 cup onion, chopped 1/3 cup flour 1 teaspoon salt 1/2 teaspoon pepper 2 Tablespoons sugar
2 Tablespoons Knorrs Vegetable Dip mix, optional
1 quart tomato juice* (or equivalent of fresh tomatoes, peeled and pureed)
1 can evaporated milk
In large pot over medium heat, sauté onions in butter until onions are translucent. Remove from heat and stir in flour. Stir until no lumps remain. Slowly whisk in the tomato juice. Return to low heat. Add salt, pepper, sugar and Knorrs Dip. Cook until just before boiling. Remove from heat and let cool for at least ten minutes before adding evaporated milk. Use regular milk if you don't want your soup to be so rich or Half and Half if you want it richer.
*I use fresh tomatoes, peeled and run through the blender on high till pureed. It has a few seeds, but it doesn't hurt the soup.
Use the rest of the Knorrs Dip mix in Beer Bread...a great combination with the soup.
Sandy Frey
1 acorn squash, seeded, cooked and cubed Sauté 1/4 cup chopped onion in 1 tablespoon butter
Add cubed squash Salt and Pepper to taste Garlic cloves or powder 2 tablespoons of peanut butter
Mash squash slightly as it is cooking. Add milk or cream to desired consistency.
Sandy Frey
Sauté together: 1 lb ground turkey 1 medium white onion 1 clove garlic
Add: 1 can crushed or chopped tomatoes and v-8 juice (amount depends on how thick or thin you like your chili) 1 can rinsed black beans
Add salt, pepper, cumin and chili powder to taste (I use LOTS of cumin and I use the hot chili powder but you can use mild)
Garnish with low-fat cheese, low-fat sour cream, scallions.....whatever you like. If you are not avoiding carbs, it's also good with crushed tortilla chips on top.
I also made a Mexican turkey soup with our leftover turkey this year. I don't really use recipes or keep track of exact amounts of ingredients but this should give you a general idea:
I boiled the turkey carcass with some chunks of onion, celery, carrot, garlic, a dried red chili, bay leaves, fresh thyme, salt and pepper to make stock; then strained the stock, removed the meat and separated the fat. Then I added back into the stock: chopped onion, garlic, cumin, chili powder, cayenne, fresh lime juice, crushed tomatoes, shredded turkey and corn tortillas (the tortillas melted into the soup and gave it a great flavor). we garnished with avocado, cilantro and Mexican cheese. it was fun twist on the regular leftover turkey soup.
Maureen Cutler
Vary amounts according to your needs: Chicken Broth - about four cups Water, as needed Salt and Pepper to taste 2 cups chicken, shredded or cubed 1 package long grain wild rice 1 small onion, chopped (optional)
White Sauce: 1/2 cup Flour 1/2 cup butter 2 cups heavy cream (I use 1 can of evaporated milk)
In a large pot over medium heat, combine broth, water, onion, salt, pepper and chicken. Bring to boil and stir in rice. Cook covered over medium heat till rice is soft - about 1/2 hour.
When rice is done, make a white sauce of flour, butter and heavy cream. In a medium sauce pan over medium heat, melt butter. Stir in flour. Whisk in cream, a little at a time, until fully incorporated and smooth. Pour white sauce into broth/chicken mixture and stir till thoroughly blended.
Simmer on low or put into crock pot till ready to serve.
(I used a dry chicken stock base to make the broth.)
Sandy Frey
Brown: 2 pounds ground beef 1/2 to 1 cup onion
Drain and add: 1/2 cup flour Stir.
Add: 1 large can tomato juice 2 teaspoons chili powder (more if you like it hot) 1 can kidney beans 1/2 cup pickle relish 1 cup salsa (more if you like) salt and pepper small amount of sugar
Bring to a boil and simmer slowly for 1/2 hour.
Sandy Frey
6 carrots 4 potatoes 3 stalks of celery 2 medium onions Chop all vegetables fine.
Add 4 cups water and simmer till tender. Put veggies through blender.
Add: 2 tsp. chicken bouillon 1 cup half and half 2 1/2 tsp. salt 1/2 tsp. pepper 1/2 lb. American cheese (Velveeta) 1 tsp. dill weed 1/4 cup butter Heat to boiling. Makes about 2/3 gallon. If too thick, add more water.
Pat
McKenzie
2 eggs 1 slice cheese 2 pieces toast
Beat eggs well. Pour into a hot oiled skillet. Turn once and put cheese on top of egg. Fold over and put on toast.
Kelli and Melissa Frey
Chop 6 to 8 hard cooked eggs in food processor to desired texture. Pour into bowl. Add 1/4 to 1/2 cup sugar, 1 teaspoon mustard, 1/2 package cream cheese, small amount of vinegar to taste. Stir lightly. Serve on fresh bread. Adjust any of the above amount according to your preferences.
Sandy Frey 3 cups chicken, cooked and diced 1/3 cup mayonnaise 1/3 cup sour cream 2 - 3 tablespoons lemon juice salt and pepper
Add the following, in desired amounts: grapes, celery, slivered almonds
Nancee Krohn
1/2 pound ground beef 4 cups peeled and diced potatoes 3/4 cup onion, chopped 1/4 cup flour 3/4 cup carrots, shredded 8 ounces American cheese, cubed 3/4 cup celery, diced 1 1/2 cup milk 1 teaspoon dried basil 3/4 teaspoon salt 1 teaspoon parsley flakes 1/4 teaspoon pepper 4 Tablespoons butter, divided 1/4 cup sour cream 3 cups chicken broth
In 3 quart saucepan, brown beef. Drain and set aside. In same pan, sauté onion, celery, carrots, basil and parsley in 1 T. butter, until tender (about 10 minutes). Add broth, potatoes and beef; bring to a boil. Reduce heat. Cover and simmer 10 to 12 minutes or until potatoes are tender. Meanwhile, in small skillet, melt remaining butter. Add flour; cook and stir for 3 to 5 minutes or until bubbly. Add to soup; bring to boil. Cook and stir two minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings
Janice Buettner
In a large saucepan, sauté: 1 medium onion, chopped 2 TB. margarine
Add: 1pound sausage Crumble and brown.
Add: 2 medium potatoes, pared and diced 1 cup water Bring ingredients to a boil and boil gently, covered, for about 10 minutes or until potatoes are tender.
Add: 2 cans cream style corn 1 quart milk Salt and pepper to taste 2 TB. sugar
Simmer a few minutes until thoroughly heated. Makes about 3 quarts of chowder.
This is one of those recipes which substitutions can be made to please the taste buds of your family. I have tried different sausages, bacon, ham…I’ve varied the amounts of corn, potatoes, milk…depending on what was in the cupboards at the time. This soup is even better the second day.
Sandy Frey
2 lbs.
ground beef
1 (4-oz.)
can diced green chiles (undrained)
Brown beef and onion together. Combine the rest of the ingredients and enjoy.
Katie Frey
(Caree makes this in the crock pot also and it is delicious.)
1 large
14-oz. can crushed tomatoes
2 to 3
lbs. of browned hamburger
Put all together in pan. Don't let it boil. Turn to simmer. Serve with Fritos corn chips on top. Serves 10.
Caree (Frey) Cielocha
Ingredients: 1/2 C. barley 4 C. beef broth 1 lb. ground beef 1-14.5 oz. can diced tomatoes 1 C. carrots, sliced 1/2 tsp. thyme 1 C. onion, chopped 1 bay leaf 1 C. celery, chopped salt/pepper to taste 2 cloves minced garlic 3 Tbsp. dried parsley
In medium covered saucepan, cook 1/2 C. pearl barley in water for 45 min. till softened or water is absorbed. (This can be cooked a day ahead and refrigerated so it is ready to add quickly.)
In a large pot, cook ground beef till browned. Drain fat if needed. Add onion, garlic, celery and carrots. Cook 5 minutes. Add cooked barley, broth, tomatoes and seasonings.
Bring soup
to boil. Reduce heat. Cover and simmer 20 minutes. Serve. Pat McKenzie
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