Use this basic mixture as a starting point for any milk-based soup.
2 tablespoons butter or margarine
1 small yellow or white onion (minced)
2 tablespoons all purpose flour
4 cups broth (chicken, beef or vegetable)
2 cups scalded milk
salt and pepper
Recipe enhancements:
This is a New England style low carb clam chowder with Cauliflower instead of potatoes
1 (15 ounce) large can of chopped clams with juice
1 cup chopped onion
3 cups diced, fresh cauliflower (substitute for potatoes)
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup flour (or potato flakes)
3 cups milk
4 slices bacon, diced
2 tablespoons chopped parsley
Cook bacon until crisp.
Move bacon to cool on paper towels - retain drippings in pan.
Saute onion in bacon drippings until softened.
Add chopped cauliflower, crumbled bacon, clam juice, salt, and pepper.
Cover and simmer for about 15 minutes, or until cauliflower pieces are tender.
Remove from heat.
Whisk flour (or potato flakes) into milk
Add slowly to chowder in pot.
Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, (about 3 minutes.)
Add minced clams, turn off burner, stir and serve.
1 can (10 3/4 ounce) condensed potato soup
1 1/3 cup milk
1 or two slices white bread
1/4 cup (1 ounce) shredded white cheese
Combine soup and milk in saucepan. Heat to boiling, stirring frequently.
Remove bread crust and cut the bread slices into small crouton sized squares
Pour soup into bowls. Float bread squares on top. Sprinkle with cheese. Serve immediately.
5 lbs or more of cooked, lean ground beef (drained)
8 15-oz cans of red kidney beans (drained)
6 15-oz cans of chopped tomatoes
1 30 oz can of whole green chilies (drained)
20 golf-ball sized white or yellow onions (peeled)
1 cup Chili Powder - to taste
1 cup Cumin seed - to taste
Salt - to taste
Pepper - to taste
1/2 cup Beef Bouillon (to taste)
6 or more large cans or bottles of name-brand tomatoes juice
This is enough chili to fit into 4 large crock pots for a great , fun-filled friend or family summer party get-to-gether.
Start around 9:00 or 10:00 a.m., set all crock pots connected to a good power strip outside on a table. (Outside is best since the cooking can get quite messy as the chili bubbles and boils!)
Divide all ingredients equally between the four pots. Start with the ground beef, cover with kidney beans, chopped tomatoes, onion, chilies, spices and bouillon.
Pour tomato juice over the mixture to just below the rim, stir, cover and let simmer all day.
Provide your visitors with chopped red and green onion, grated cheese, hot sauces.
Also provide sweet corn bread such as Jiffy or Marie Calendar's and plenty of butter.
Great with Mom's Fresh Cole Slaw too!
2 onions - sliced
1 Tablespoon garlic powder (or crushed fresh)
5 zucchini - sliced
2 carrots - sliced
2 cans chopped tomato
8 cups water plus chicken bouillon to taste (or use all chicken broth)
1 can of tomato juice
2 potatoes peeled and cubed
Mix in a large pot and simmer till potatoes are tender. Spice to taste.
3 tablespoons oil
1 large onion, minced
2 cloves garlic, minced
1# coarse ground beef
3 cups water
1 1/3 cup canned tomatoes
1 green pepper, chopped
1 can beans (opt.)
1/2 teaspoon celery seed
1/4 teaspoon cayenne
1 teaspoon cumin seed, crushed
1 small bay leaf
2 tablespoons chile powder
1/8 teaspoon basil
1 teaspoon salt
Heat oil in skillet, add onion, garlic, and salt. Add meat and brown. Transfer meat to a large saucepan and add remaining ingredients (except beans). Bring to a boil, reduce heat and simmer until sauce is as thick as desired (about 3 hours). Add beans before serving.
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup flour
2 quarts of milk
3 cans (6 1/2 ounces each) chopped clams, undrained
2 teaspoons salt
1 teaspoon ground sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley
Boil potatoes in a saucepan, cover and cook until tender. Meanwhile in a Dutch oven, saute onions in butter until tender. Add flour, mix until smooth. Stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, thinly sliced
1 green bell pepper, chopped
1 1/2 teaspoon chili powder
Ham bone from a baked ham
8 cups water
3/4 teaspoon salt
2 cups fresh or canned tomatoes, chopped
2-15 oz cans white hominy, drained
2 cups diced ham
1 lime, cut into wedges
In large, heavy pot, heat oil. Add onion and garlic and cook until tender. Add bell pepper and cook until almost tender. Stir in chili powder, add ham bone, water and salt and bring to a boil. Reduce to simmer, cover and cook for 1 1/2 hours. Discard bone. Add tomatoes and hominy and cook uncovered for 30 minutes. Stir in ham and heat through. Serve with lime wedges.
1 medium sized head of green cabbage
1 large white or yellow onion
1 large potato peeled
3 cups milk
3 tablespoons butter
salt and pepper to taste
Shred the cabbage and thinly slice the potatoes and onions. Place into a pan with about 1/4 cup water and cook until tender. Mash to a pulp, add milk, salt, pepper and butter and reheat (but don't bring to a boil). Serve hot.
Recipe enhancements:
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated onion
1/2/cup milk (more or less)
1 teaspoons minced parsley
Sift together the dry ingredients. Add parsley and grated onion and enough milk to make a soft dough. Drop by teaspoon or tablespoon into boiling soup or stew. Cover the stew and boil gently for about 15 minutes - do not lift the lid during this period of time.
1 1/2 cups lentils
2 quarts of water
1/2 cup diced ham, bacon or salt pork
1 large white or yellow onion
1 cup sliced carrots
1/2 cup diced celery
1 small bay leaf
salt and pepper to taste
1 tablespoon chopped parsley or chives
In large pan, cover the lentils with water and allow to soak overnight. Drain and check for small bits of dirt or sand. Place in soup kettle and add 2 quarts of water. Add the remaining ingredients, cover and cook on medium heat for about 2 hours or until lentils are tender.
For creamy texture, press the soup through a sieve.
Recipe variations:
4 medium sized, diced potatoes
1 chopped onion
2 tablespoons butter
2 tablespoons flour
3 cups scalded milk
1 tablespoon minced parsley
to taste: salt, pepper, celery salt
Cook the potatoes and onions until tender. Pour into blender and mix until smooth. Place soup back into pan. Mix butter, flour and spices with 1 cup of the soup liquid. Add this mixture to the soup and reheat soup on low heat. Serve topped with crumbled bacon, grated cheese.
Recipe variations:
1 1/2 cups milk
3/4 cup frozen peas
3/4 cup frozen carrots, sliced or diced
1 cup cut up and cooked chicken
1 can each cream of chicken and mushroom soup
1 cup baking mix
1/3 cup milk
1/2 teaspoon pepper
2 tablespoons chopped parsley
In saucepan, heat 1 1/2 cups milk peas, carrots chicken and soups to boiling. In medium bowl, stir baking mix, 1/3 cup milk and pepper just until moistened. Drop dough by spoonfuls into boiling mixture, reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley. and serve.
1 tablespoon oil
2 medium onions, diced
1 1/2 tablespoons chili powder
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3 (15.8 oz) cans of Great Northern Beans, drained and rinsed
4 cups chicken broth
3 cups cooked turkey (or chicken), diced
1/2 cup diced, seeded plum tomato
1/3 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
8 lime wedges
Heat oil in a large pot over medium high heat. Add onion and saute 10 minutes or until tender and golden. Add chili powder, garlic, and cumin. Saute 2 minutes. Add oregano and beans and cook 30 seconds. Add broth and bring to a simmer. Cook 20 minutes.
Place 2 cups of bean mixture in a blender and process until smooth. Return pureed mixture to pot. Add turkey (or chicken) and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt and pepper, stirring well. Garnish with lime wedges.
Makes 8 servings.
Home-Made Noodles:
5 eggs, beaten
1/2 teaspoon baking powder
1 teaspoon salt
Sift in enough flour to make dough very stiff (not sticky). Roll out dough onto floured board or counter top. Roll out very thin. Roll up dough (like a jellyroll) and slice thin.
Chicken:
Cook 1 chicken in a large pot for 45 minutes. Remove from broth and let cool. Remove meat from bones and return to broth. Bring broth to a boil and add noodles. Turn down heat, cover and let cook at least 20 minutes. Can serve alone or over mashed potatoes. Add salt and pepper to taste.
Grace Kilmartin. Grace was Father O'Connor's housekeeper at Sacred Heart Catholic Church, Chariton Iowa in the 1930's to 1950's.
2 cups flour
1/2 teaspoon salt
3 heaping teaspoon baking flour
1 egg
Place egg in a cup and fill up with milk. Mix with dry ingredients. Drop from spoon into boiling broth.
Cook 10 minutes.
This recipe was created out of left over beef taco, chicken fajita meats and refried beans
Not wanting to throw any of it away, and painfully tired of tacos and fajitas...I decided to experiment and make chili. It came out beautifully and quite delicious. (Honestly I think you can make a good chili out of an old tire iron if you just add enough beans, chili powder and cumin... ;-)
about 2 cups cooked, shredded chicken
about 2 cups ground beef
about 1 1/2 cups refried beans (or 1 can)
3 or 4 cans drained kidney beans
1 quart tomato juice or tomato vegetable juice (like V-8)
3 cans chopped tomatoes
3 or more tablespoons of chili powder
1 or 2 tablespoons cumin
1 package fajita seasoning mix
1 or 2 taco seasoning mixes
Bring to a boil, cover and simmer for an hour or more. The refried beans seem to give the chili a bit more smooth, creamy consistency.
3 medium potatoes
2 small onions, chopped fine
2 tablespoons butter
1 tablespoon chopped sparsely
4 1/2 cups milk
1 cup cream or 1/4 cup white sauce
1 1/2 teaspoons salt
celery salt
pepper
paprika to taste
Cook potatoes in salted water until soft.
Rub potatoes through strainer.
Scald milk with chopped onion and add strained potatoes, stirring well.
Add butter, seasonings, cream or white sauce, and cook over low heat (do not allow to boil).Serve sprinkled with chopped parsley.
1 whole chicken (or wings, back and necks of 2 chickens)
1 onion
1 stalk celery
2 carrots
1 potato
1 bay leaf
1 turnip
sparsely
Cover the chicken with water in large pot and let cook over a low heat 4 to 6 hours (do not boil)
Add water when needed. Before serving, strain through cheesecloth several times.
Add paprika.
1 can corn
3 cups diced potatoes
2 slices thin salt pork
1 sliced onion
1 quart scalded milk
8 crackers
salt
pepper
1 cup milk
2 tablespoons butter
2 tablespoons flour
Melt 2 tablespoons of butter, stir in 2 tablespoons flour, not allowing mixture to brown.
For thicker sauce, add more flour in tablespoon increments.
Add pepper, salt, milk gradually until mixture is about the thickness of a good mayonnaise. This can be refrigerated for later use.
1 quart shucked oysters in their liquor (also called oyster liquid)
3 tablespoons butter
1 1/2 quart scalded milk
salt
pepper
Place oysters in colander, pour cold water over them and pick through them for shells and other un edible objects.
Reserve Oyster liquor, strain through cheesecloth, heat and add oysters.
Cook until the oysters are plump and edges curl.
Remove oysters and add to scalded milk, butter, salt and pepper.
Strain oyster liquor, add to mixture and allow to simmer gently for a few minutes.
4 young carrots
1 large handful of fresh spinach
2 potatoes
3 stalks celery
1/2 bunch sparsely
Wash and dice the potatoes, celery and carrots.
Place all in boiling water and cook until very soft.
Mince the sparsely, clean and mince the spinach.
Add to the broth.
Add 1 cup rice and cook until done.
Add pepper and salt to taste before serving.
2 lbs lean beef with bone
1 carrot
1 onion
1 stalk celery
2 quarts of water
pepper, salt
Kitchen bouquet
Cut meat into small pieces and brown in hot grease or vegetable oil.
Drain fat, add water, stir and pour mixture into a soup kettle. Cover with water.
Cook covered over slow heat for 4 to 6 hours. Add vegetables and seasoning after the first hour.
Skim the surface several times so the broth will be clear.
Strain through cheesecloth and let stand until cold.
Remove all fat.
Use as a base for vegetable soup.
2 lbs lean beef
1/4 head of cabbage
parsley
3 carrots
3 onions
2 potatoes
2 stalks of celery
1 can chopped tomatoes
water
salt and pepper
Cut meat into small pieces and put into a soup kettle.
Cook over slow heat for 4 hours. Skim every so often to keep broth clear.
Add tomatoes and strain. Return to soup kettle.
Dice vegetables and cook in boiling water about 20 minutes.
Add the cooked vegetables to the stock and let simmer about 20 minutes before serving.
A cup of cooked rice or macaroni can be added as well. Skim off all fat.
3 tablespoons butter
1/2 cup okra
2 chopped onions
chopped green pepper
tablespoon chopped chives
salt and pepper
Cut onions into small pieces and brown in butter, stirring often so the mixture doesn't burn.
Add the other ingredients to 1 quart chicken stock or consommé.
Cook over low heat for about 1/2 hour. (Do not allow to boil or broth will get cloudy.)
6 large onions
8 slices stale bread
grated Parmesan Cheese
2 quarts consommé stock
2 tablespoons butter
red pepper
Slice onions thin, and brown in butter.
Add to consommé along with a pinch of red pepper.
Toast slices of stale bread, place in tureen (a large serving dish for foods).
Pour boiling hot soup, onions and cheese over the toast and serve immediately.
2 cups white flour
4 teaspoons baking powder
3/4 cup milk
Mix together milk, flour, baking soda and a pinch of salt. Place on floured surface and pat out to approximately 1/2 inch thickness.
Cut with biscuit cutter. Place in buttered steamer , cover and steam 12 minutes, or drop into liquid of stew, cover, and cook on top of the stew until done.
Do not allow the dumplings to sink into the stew.
Serves 8 people.
1/2 pound ham
1/2 pound veal
1 chicken
1 to 2 cups rice
parsley
1 onion
1 clove garlic
1 cup chopped okra (optional)
flour
red cayenne pepper, salt
2 teaspoons file powder (powdered leaves of the sassafras tree)
Cut meat into small pieces and fry to brown. Place meat in soup kettle with chicken and cover with water.
Brown onion and garlic in the same fat as the meat. Add enough flower and water to make a thin gravy. Add to the soup kettle.
Add salt and pepper and cook and cook slowly for several hours.
Remove chicken from the pot and remove meat from bones. Put the meat back into the pot.
Add chopped parsley and file powder to soup. Do not allow soup to boil after file powder has been added.
Cook rice till light and dry.
Serve hot from the kitchen, place 2 to 3 tablespoons of rice per soup plate. Cover rice with soup liquid and meat pieces.
Side dish suggestions: salad, dinner rolls, dessert and coffee or red wine.
Substitutions:
Instead of chicken:
1 1/2 tablespoons vegetable oil
2 pounds beef (stew meat or other soup meat)
8 cups water
1 cup sliced or chopped onion
1 cup chopped celery
Brown meat in oil in a pan large enough to hold all ingredients. Add remaining ingredients and bring to a boil.
Cover and simmer for 2 to 3 hours.
Strain stock.
Basic beef stock (above)
approximately 2 cups diced fresh vegetables - your choice:
potato
white or yellow onion
chopped zucchini or other squash
fresh or frozen peas
green beans
carrots
celery
green pepper
cabbage
turnips
etc...
salt and pepper to taste
Simmer until vegetables are tender.
Basic beef stock (above)
2 cups tomato juice
1/3 cup uncooked wild rice
1/2 cup chopped onion
1 teaspoon salt
Cover and simmer until rice is done.
3 cups beef stock (above)
1 1/2 cupo tomato juice
1/4 pound beef stew or soup meat
1 pound ground sausage
2 cups shredded cabbage
3/4 cup chopped onion
3/4 cups sliced carrots
3/4 cups fresh green beans
1/2 cup chopped celery
1 15 ounce can chopped tomatoes
2 cloves minced garlic
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 15 ounce can navy beans (or your favorite)
1 ounce spaghetti broken in half
Brown meats in soup kettle. Add all ingredients except beans and spaghetti.
Bring to a boil and simmer for 1 to 2 hours. Add beans and spaghetti and cook on simmer for additional 30 minutes.
Options:
sprinkle grated cheese on individual servings