Monday, November 12, 2007

Soups

Potatoe Cheese Soup_
Source: Unknown
5 c. diced potatoes ( I add a few more!)
1/2 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
3 c. water
3 chicken boullion cubes
*boil 15 min. Do not drain

White Sauce:
3/4 c. butter
4 c. milk
3/4 c. flour
*cook on low,
add 8-12 oz. velveeta cheese
Add white sauce to vegetables, stir and enjoy
serves: 6

Chicken Noodle Soup_
Source: Amanda Barker
1 whole chicken
12 chicken boullion
1 onion
1 celery stalk
*Fill large pot (approx. 12 cups) with water and Boil above for 2 hours. Take out all the chunks (unless you like them!)Add 1 pkg. frozen noodles (Grandma's Noodles is a good brand"and as many chopped carrots as you want in the soup*Boil 20 min. While boiling, shred the chicken and add it when there is 5 min. left. Thicken with cornstarch and waterIt's delicious served over mashed potatoes!Serves: 6


Clam Chowder
2 cans (6 ½ oz each) minced clams
2 C potatoes, finely diced
( Frozen hash brown potatoes may be used)
1 C celery, finely diced (about 2 stalks)
1 C onions, finely chopped
Water
¾ C margarine or butter, melted
¾ C flour
1 quart light cream or 1 can of evaporated milk and 1 quart skim milk =
5 cups
¾ tsp. salt
½ tsp. sugar
Pepper to taste
4 drops of Tobasco Sauce

Pour juice from clams over vegetables in large saucepan. Add water to barely cover. Cover. Simmer 20 minutes until potatoes are tender. Meanwhile, make sauce. Melt butter. Stir in flour until smooth. Blend in cream. Stirring constantly, cook until smooth and thick. Add undrained vegetables and clams. Heat without boiling. Season with salt, sugar and pepper.


Cream of Broccoli

3 cups water
2 teaspoons salt
1 1/2 cups chopped broccoli
3tablespoons butter
4 tablespoons all-purpose flour
14 1/2 ounces evaporated milk
1 cup chicken broth
1 1/2 teaspoons grated onion
1 1/2 teaspoons salt

In a medium saucepan, bring 3 cups water and salt to a boil. Cook broccoli in boiling water, uncovered, for 10 to 12 minutes. Drain, place broccoli in a small bowl, and mash.
Melt butter in a large saucepan over medium heat. Mix in flour, and then gradually whisk in milk and chicken broth; stir continuously until liquid begins to boil. Stir in grated onion and mashed broccoli. Season with remaining salt. I like to add a handful of shredded cheddar cheese to kick up the nothch. Serves 4.


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