The Cookbook

Seven Can Soup

In a large pot:
Brown 1 lb hamburger meat with 1 chopped oinion. Drain any fat.

Add:
2 cans ranch style beans
2 cans tomatoes (use Rotel if you want it hot)
3 cans minestrone soup
Pinch of basil
If you wish, add ½ cup of wine

Heat and serve with corn bread.

librarylady

Cheesy Broccoli Tater Soup

8 med. potatoes (can vary depending on amount you want to make)
2 tbsp. butter
1 c. chopped onion
Garlic (fresh or powder)
1 1/2 c. broccoli florets, cooked tender-crisp or 1 pkg. (10 oz.) frozen broccoli cuts
2 c. shredded Cheddar cheese
Small sour cream
Salt and pepper to taste

Peel potatoes and cut into 3/4 inch cubes; set aside. Melt butter. Add onion and saute 5 minutes. Add potatoes. Cover, bring to a boil, reduce heat to medium and cook just until potatoes are tender, about 15 minutes.
Drain potatoes, hit with mixer to soften up taters. Return to pan. Add broccoli.

Over medium heat, gradually add cheese, stirring until heated through and cheese is completely melted.

Stir in sour cream and season to taste with salt and pepper.

Orphie

Andy's Soup

I concocted this last week. Turned out really good:

1 large can diced tomatos
3 regular cans of chicken broth.
1 boneless chicken breast (frozen is OK.)
1 small package fresh celery
1 fresh jalepeno
1/2 cup brown instant rice
1/2 white onion
1 garlic bulb

Into soup pot, empty the three cans of chicken broth and the can of diced tomatos. Add instant brown rice. Heat.

Chop celery.
Dice onion.
Grate jalepeno as finely as possible.
Separate garlic into peeled, trimmed cloves.

Add celery, onion and jalepeno to soup.
Using a garlic press, press each clove directly into the soup.

Add whole chicken breast to soup. When it's completely cooked, remove it, dice it, and return it to soup.

When this soup is finished cooking, you'll have a tasty, low calorie, very filling soup that also will make the whole kitchen smell great!

Enjoy!

Andy

5-Way Cincinnati Chili

Servings: 4

FOR THE CHILI:
1 lb. ground beef
1 medium onion, chopped
1 cup chicken stock
1 cup water
1 cup canned tomatoes
3/4 tsp. vinegar
1/2 tsp. Worcestershire sauce
1 1/2 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. ground allspice
1/2 tsp. cayenne
1/2 tsp. ground cinnamon
1 clove garlic, minced
1 bay leaf
salt to taste

TO SERVE:
1/2 lb. spaghetti
1/2 lb. canned kidney beans
3/4 cup shredded cheddar cheese
1/2 cup onion, chopped
6 ounces oyster crackers

Bring first beef, 1 medium onion, chopped, chicken stock, and water to a boil in a heavy nonreactive pot over high heat. Reduce heat to medium low and simmer until beef turns brown.

Stir in the remaining chili ingredients. Cover and simmer 3 hours over low heat. Skim off fat.

Cook pasta in a pot of boiling salted water 8-10 minutes or until al dente. Drain.

Serve chili ladled over spaghetti. Sprinkle with hot kidney beans, shredded cheese and chopped onions with oyster crackers on the side.

A few drops of Tobasco or Louisiana Hot Sauce on top of the finished product is not a bad idea.

g from c

Chili (Cincinnati Skyline)

http://www.chili-recipes.com

Ingredients:

2 lb Ground beef
1 cn Tomato sauce (15 oz)
2 Bay leaves
1 ts Ground cinnamon
1-1/2 ts Salt
1-1/2 ts Vinegar
1-1/2 ts Ground allspice
3 c Water
1/4 ts Garlic power
1 Onion, chopped
1 ts Worcestershire sauce
2 ts Cumin
1 tb Chili powder
1/2 ts Crushed red pepper

Instructions: Mix ground beef and water until soupy. Mix in other ingredients. Simmer, uncovered 3 hours. Stir occasionally. "Makes 8 servings."


g from c

Mom's and Ruth's Vegetable Soup
(both ladies get credit - we're not sure who came up with it first!)


1 ½ cups carrots sliced (or whole baby carrots)
1 ½ cups onion, diced
½ large potato, diced (we usually leave this out, personal pref.)
1 reg. sized can stewed tomatoes w/ juice
1 can corn, WITH juice
1 can peas, WITH juice
11 oz. V-8
leftover roast, shredded
leftover gravy
3 beef bouillion cubes
1 cup elbow macaroni
3 cups water
2 tbsp. ketchup
S&P (but careful w/ salt as canning juices have a lot)

Saute onion in butter. Add carrots, potatoes and enough water to cover. Boil 10 min. (roughly) until veggies are tender. Stir in leftover gravy, tomatoes, peas, corn, V-8, Roast, ketchup, bouillon cubes, 3 cups water. Bring to a boil and then simmer at least 45 minutes. Add uncooked macaroni and bring to a boil, lower heat and cook until macaroni is almost tender (it’ll keep cooking after you turn it off).

***GREAT w/ cornbread.

klh6656

White Bean Chili
Recipe courtesy Paula Deen

1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

klh6656

Chili's Chicken Enchilada Soup

1 tbsp. vegetable oil
1 lb. chicken breast fillets (approx. 3 fillets)
1/2 cup diced onions
1 clove minced garlic
4 cups chicken broth
1 cup masa harina (you can find this in the flour section)
3 cups water
1 cup enchilada sauce (I used canned)
16 oz. velveeta (this time I used the shredded and it was easier)
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
Garnish - shredded cheddar cheese, tortilla strips/chips, pico de gallo

Add oil to large pot over medium heat. Add chicken breasts and brown for 4-5 minutes per side. Set chicken aside.

Add onions and garlic to pot and saute' over medium heat for about 2 minutes or until onions begin to become translucent. Add chicken broth.

Combine masa harina with 2 cups of water and whisk until blended. Add masa mixture to pot with onions, garlic, and broth.

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in bowls, and garnish with shredded cheddar cheese, chips, and pico de gallo. (I find the tortilla shreds like they use in restaurants in the bakery section of Kroger).

DiamondGirl

Beurre Mani'e

A butter and flour paste used for thickening soups or stews without altering the taste.

In a bowl, mash together:
1 Tablespoon softened butter
1 Tablespoon all purpose flour

Add a cup of soup or stew liquid and mix until the butter and flour mixture is incorporated completely into the liquid. Stir the mixture back into the soup or stew and bring to a boil to thicken.

Karen Elizabeth Watts - Dallas Morning News

Note: This works and by using any broth and a few left over veggies as an extender can change a small quantity meat into a rich something over rice or toast.