In large kettle cook meat, pepper, and onion until meat is browned. Drain grease. Add beans, tomato and spices.
Cover. Bring to boil. Cook 45 minutes. Scoop into bowls. Top with a tablespoon of sour cream or shredded cheddar cheese.
1 cup fresh mushrooms, sliced
1 small onion, chopped
2 1/2 cups potatoes, diced
3 tablespoons butter
2 1/2 tablespoons flour
2 cups milk
2 1/4 cups chicken broth
1 tsp. Worcestershire sauce
1 tablespoon lemon juice
1 tsp fresh parsley chopped
1 tsp. salt (or to taste)
1 tsp. pepper
In large pan, saute mushrooms and onions in butter and olive oil. Add potatoes, milk, flour and broth. Stir and bring to boil, reduce heat immediately and add remaining ingredients. Cook at low heat about 35-45 minutes.
]]>3 tablespoons flour
1 tsp salt
1/2 tsp. celery salt
1/4 tsp. ginger
3 pounds stewing beef, cubed
2 tablespoons shortening
1 can diced tomatoes
2 onions, chopped
1/3 cup red wine vinegar
1/2 cup molasses
8 carrots, sliced
1/2 cup water
In large bowl, combine flour, salt, celery salt and ginger. Add beef and coat with mixture. Brown meat in shortening in a large skillet. Add
tomatoes, onions, vinegar and molasses and water. Cover and cook at low heat for about two hours. Add carrots the last 25 minutes or until tender.
4 cans beef consomme
2 cans water
3 large yellow onions, very thinly sliced
3 tablespoons Worcester sauce
1/4 cup butter
1/2 tsp. celery salt
1/4 tsp. garlic salt
2 tablespoons flour
4 tablespoons sugar
salt to taste
shredded mozzarella cheese
Pour beef consomme and water into large saucepan. Cook over medium heat. In skillet, cook onions with butter about 15 minutes. Add salt, celery salt, sugar, garlic salt, flour and Worcester sauce. Mix well. Add to beef consomme. Cover and cook for 4 hours, stirring occasionally.
Just before serving, scoop soup into bowls and sprinkle mozzarella cheese on top.
2 pounds ripe tomatoes
1 tablespoon oil
1 small onion, chopped
1 clove garlic, diced
1/4 cup flour
1 Tablespoon Worcestershire sauce
2 drops hot pepper (optional)
1 cup dry white wine
3 tablespoons fresh basil
1/2 cup tomato puree
salt and pepper to taste
Coarsely chop tomatoes. heat oil in large sauce pan and saute onion and garlic for 5 minutes without browning. Stir in four and cook for 2 minutes.Add tomatoes and simmer 20 minutes. Add Worcestershire sauce, wine, hot pepper and tomato puree. Bring to boil and simmer 30 minutes. Transfer to blender or food processor and puree until smooth. Strain into bowl. Add salt and pepper to taste. Chill and stir in basil. Serve.
]]>1 pound fresh mushrooms
1 qt. chicken broth
1 small onion, chopped
7 tablespoons butter
6 tablespoons flour
3 cups milk
1 cup heavy cream
1 tsp. salt
1/2 tsp. pepper
2 tablespoons sherry
Finely chop mushrooms. In a sauce pan, put broth, onions and mushrooms. Simmer for 30 minutes. In another saucepan, melt butter and add flour. Stir until blended. In microwave, bring milk and heavy cream to a boil. Add all at once to butter/flour mixture and whisk until smooth. Add to mushrooms and onions. Add spices and simmer until thick. Add sherry just before serving.
]]>2 tablespoons olive oil
1 large onion, finely chopped
1 stalk celery, chopped
1/2 tsp rosemary
2 tablespoons parsley
1 cup carrots, chopped
1 1/2 cups broccoli, chopped
1 cup cauliflower, chopped
1 cup zucchini, chopped
1 cup green beans, chopped
1 can crushed tomato
3 cans beef broth
1/4 cup small pasta
In large saucepan, saute onion and celery in olive oil. Add rosemary and parsley. Stir in vegetables and cook over medium heat for several minutes to mix flavors. Add broth. bring to boil and lower immediately to simmer for 20 minutes. Add pasta and cook until tender. Salt to taste.
]]>4 beef short ribs
1 1/2 cups celery chopped including leaves
2 quarts water
1 onion, chopped
1 cup crushed tomato
1 cup carrots, chopped
1/4 tsp. pepper
1 tsp salt
1 cup pasta (Ditalini)
In large kettle assemble all ingredients except the pasta. Cook on low heat for 2 hours. Take out beef short ribs. Remove meat from bone, shred and put back into soup. Just before serving, add pasta and cook until pasta is tender.
]]>2 tablespoons butter
1 medium onion, chopped
1 3/4 cups peas
1 tablespoon salt
1 tsp. pepper
6 1/2 cups cold water
2 cups hot milk (whole)
1 ham bone
1 1/2 tsp celery salt
In soup kettle melt butter and saute onion. Add water, peas and ham bone. Stir in spices. Let cook about one hour until peas mash when pressed. Cut off meat from ham bone and return meat to soup. Add hot milk. Let simmer and thicken.
]]>2 small onions, chopped
2 stalks celery, chopped
1 stick butter
4 cups chicken stock
1 head fresh broccoli, chopped
1 pint half and half
2 tablespoons flour
1/2 cup cheddar cheese, shredded
In medium sauce pan, saute onions and celery in butter. Add broccoli, and chicken stock. Cook until tender. Pour in half and half and flour. Stir. Let simmer. Salt and pepper to taste. Add cheddar cheese. Serve.
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