1 (4 to 5 pound) stewing chicken
3 1/2 quarts water
1 tablespoon salt
3 stalks celery
1 parsley root
2 onions
3 sprigs dill
3 sprigs parsley
Clean chicken thoroughly. Combine in a deep saucepan with the water and onions. Bring to a boil and cook over medium heat for 1 1/2 hours. Add remaining ingredients. Cover and cook over low heat 1 hour longer, or until chicken is tender. Remove chicken and strain soup.
Makes about 2 to 2 1/2 quarts soup.
1 tablespoon olive oil
2 boneless skinless chicken breast
halves, cut into bite-size pieces
2 (10 1/2 ounce) cans condensed
chicken broth, undiluted
2 (14 1/2 ounce) cans diced tomatoes
with garlic and onion, undrained
2 small zucchini, diced
1 (25 ounce) package frozen cheese ravioli
2 teaspoon dried parsley
Freshly-grated Parmesan cheese
In Dutch oven, saut? chicken in hot oil for 2 minutes, stirring constantly. Add chicken broth, tomatoes and zucchini; cover and bring to boil. Add frozen ravioli; simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness. Stir in parsley.
To serve, ladle into soup bowls; sprinkle with Parmesan cheese.
1 ham bone
1 pound ham scraps
3 quarts water
3 onions, chopped
1/4 teaspoon black pepper
4 medium potatoes, cut into cubes
1 small head cabbage, shredded
4 cups fresh or canned tomatoes
Dash of cayenne pepper
Salt to taste
Bring ham bone and ham scraps to boil in water with onions and pepper. If ham has been previously cooked, simmer for 2 hours. If ham is not cooked, simmer for 3 hours. Do not add salt until later, as the ham is so salty that more may not be necessary.
Add potatoes, cabbage and tomatoes and simmer 1 hour longer. Add cayenne pepper and add more salt if needed. Skim off excess fat before serving.
Serve with cornbread!
Source: Captain Jim Norman/Nashville Firefighter – Station #3, Nashville, Tennessee
1 pound navy beans, cooked
3 cups smoked ham, diced
2 cans Campbell’s Cheddar Cheese Soup
2 pound potatoes, diced
1 large onion, chopped
Drain and reserve liquid from cooked beans. Cook potatoes and onions together just barely covered with water. When beans, potatoes and onions are done, combine with cheese soup and ham. Add liquid from beans, to taste.
Goes great with corn muffins and corn sticks.
1 pound ground beef
1 package hot dogs, cut up
1 (28 ounce) can diced tomatoes, undrained
2 (16 ounce) cans dark red kidney beans, undrained
2 (15 ounce) cans tomato sauce
Salt and pepper
1 cup shredded cheese
1 bag Fritos Corn Chips
Cook ground beef. Drain. Stir in hot dogs, diced tomatoes, kidney Beans, tomato sauce, salt and pepper. Cover and simmer for 30 minutes, stirring occasionally.
Serve over Frito chips and top with cheese.
Posted by Chris in NM at recipegoldmine.com 2004/12/8 05:56
1 1/2 pounds lean ground beef, browned
2 cups diced onions
1 cup each carrots and celery, diced
1 tablespoon minced garlic
4 potatoes, diced
2 cans chicken broth
1 cup red wine
1 can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon red pepper sauce
1/2 teaspoon black pepper
1/4 cup butter
1/2 cup flour or cornstarch
Brown ground beef in Dutch oven over medium high heat. Add onions, carrots, celery and garlic. Cook 1 to 12 minutes until vegetables are softened. Then add potatoes, wine, broth, tomatoes, Worcestershire sauce, red pepper sauce and pepper. Bring to boil. Reduce heat, cover and simmer 15 to 45 minutes to blend flavors.
Meanwhile, melt butter in small saucepan then stir in 1/2 cup flour. Cook over medium?high heat, stirring until deep brown. Whisk into soup; cover and simmer 15 minutes more.
1 (3 1/2 to 4 pound) corned beef brisket
8 cups cold water
1 bay leaf
1 cinnamon stick, broken into 2 or 3 pieces
1 tablespoon mixed pickling spices, tied in a square of cheesecloth
2 medium onions, thinly sliced and separated into rings
1 stalk celery, thinly sliced
8 cups hot water
1 small head (about 1 1/2 pounds) green or white cabbage,
washed and drained
Sour cream or plain yogurt (optional)
Snipped fresh dill or dried dill (optional)
Rinse corned beef well under cold running water, then place in a 5- to 6-quart lidded pot. Cover with the cold water and bring to a full boil; drain. Add bay leaf, cinnamon stick, pickling spices, onions and celery. Cover with the hot water. Bring to a boil, cover, reduce heat to low, and simmer slowly for 31/2 to 4 hours, or until meat is very tender.
Remove corned beef; discard pickling spices and bay leaf. Cut corned beef into thick slices; return to cooking liquid. NOTE: At this point, the cooking liquid and corned beef can be transferred to a large shallow container, briefly cooled, covered and refrigerated for up to 2 days before serving.
Shortly before serving, cut cabbage into quarters; slice into thin shreds and add to soup. Bring to a boil and cook, uncovered, for 2 to 3 minutes, just until cabbage is limp but still bright green.
Serve immediately in large soup bowls, placing a slice or two of the beef into each bowl and adding some of the vegetables and broth. Top each serving with a dollop of sour cream and fresh or dried dill, if desired.
Makes 6 to 8 servings.
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