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Vicki,La (9:51:45 pm) :
CHINESE DUMPLING SOUP
Los Angeles Times, June 15, 1995

1/2 pound ground turkey
1 tablespoon minced green onion
2 teaspoons soy sauce
2 teaspoons rice vinegar
2 teaspoons minced ginger root
1 teaspoon cornstarch
1/2 teaspoon salt
1 (10-ounce) package round potsticker wrappers
1 egg, beaten
4 (14 1/2-ounce) cans fat-free chicken broth
1 small bunch bok choy, cut crosswise into 1-inch slices
4 fresh shiitake mushrooms, sliced
1 (2 1/4-inch) piece ginger root, peeled and sliced
1/4 teaspoon sesame oil
Chopped cilantro

Combine ground turkey, green onion, soy sauce, rice vinegar,
minced ginger, cornstarch and salt in bowl. Brush outer edge of potsticker
wrapper with beaten egg. Spoon about 1 teaspoon turkey mixture onto center
of wrapper. Fold wrapper in half. Press firmly to seal well. Pleat edge.

Repeat until all filling is used.

Combine chicken broth, bok choy, mushrooms and ginger in large sauce
pot. Heat to boiling. Reduce heat, cover and simmer 5 minutes. Add filled
dumplings. Return to boil. Reduce heat, cover and simmer 5 to 10 minutes,
until dumplings are cooked through. Stir in sesame oil. Spoon into serving
bowls. Sprinkle with chopped cilantro.

Makes 6 servings with about 30 dumplings.

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Betsy, NY (9:57:10 pm) :
From: Glenn/Sharon Gorman (Ranger@Halcyon.com)

Meatball Minestrone

1 pound ground beef
1 egg, beaten
1/2 cup chopped onion
1/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
2 1/2 cups water
1 can (15 1/2 ounces) kidney beans with liquid
1/2 teaspoon dried oregano
1/4 dried thyme
1 cup sliced celery
1/4 cup uncooked elbow macaroni
1/4 cup chopped fresh parsley

In a mixing bowl, combine beef, egg, onion, bread crumbs, salt and
pepper. Shape into 30-1 inch balls. In a large saucepan, brown
meatballs on all sides. Drain excess fat. Add tomato sauce, water,
kidney beans, dried oregano, thyme and celery; cover and simmer 20
minutes. Add macaroni; simmer 10 minutes or until tender. Stir in
parsley. Makes about 2 quarts.

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Cookie, NH (9:59:21 pm) :

Title: Turkey-Barley Soup
Categories: Soups
Yield: 6 servings

6 c Turkey or chicken broth
1 c Diced cooked turkey
1 c Pearl barley
1 Onion, chopped
2 Celery stalks, chopped
3 Carrots, sliced
1 Bay leaf
1 ts Dry thyme
1/4 ts Dried marjoram
1/4 ts Ground black pepper
2 tb Chop.fresh parsley (2ts.dry)

Combine all the ingredients in soup pot or slow cooker. Cook over low heat
in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until
the carrots are tender and the barley is soft.

1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable exchanges 30
grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg
potassium, 18 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared
but not tested by Elizabeth Rodier, Nov. 93

Long-grain rice has slightly less carbohydrates and calories per cup than
barley if you wish to substitute.
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Linda, OR (9:59:49 pm) :

DILL PICKLE SOUP
This soup tastes fantastic. Excellent for a dinner p arty to give your meal
a spectacular start!

3 tbls. butter
1/4 cup finely chopped onion
1/2 cu white wine
1/2 cup plus 1 tbls. all-purpose flour
5 cups water
1 1/2 cups dill pickle juice
2 teaspoons dried dill week, crushed
1/2 cup whipping cream or milk
Salt and pepper to taste
1 large dill pickled, cut julienne

In a large soup pot over medium heat, melt butter. Add onion and saute until
soft. Add white and continue cooking until almost all liquid evaporates.
Reduce heat to low and stir in flour (do not brown).

In a large bowl, combine water and pickle juice; add and whisk in all at
once to onion mixture. Bring to a boil, stirring constantly, until soup
sllightly thickens. Add dill weed. Stir in whipping cream or milk to desired
consistency. Season with salt and white pepper. Remove from heat. Serve in
soup bowls and garnish with jullienne dill pickle.

Makes 4 servings

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Cathy, IN (10:00:10 pm) : * Exported from CookWorks for MasterCook II *

Mushroom Zucchini Soup

Recipe By : Hollyhocks & Radishes
Serving Size : 8
Preparation Time: 0:00
Categories :

Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
6 cups chicken broth
1 1/2 pounds zucchini
2 pounds fresh mushroom
2 3 oz. packages Kraft Philadelphia Cream Cheese w/chives
salt and pepper
1 teaspoon curry powder -- optional

Bring chicken broth to boil in large saucepan. Slice zucchini 1-inch thick.
Clean then break mushrooms in half. Add the vegetables to the boiling broth.
Cover and simmer 7-8 min. Puree with cream cheese in blender or food
processor. Add salt and papper to taste, and curry powder if desired.
D/l from Prodigy
Photo for Brocoli Soup (from Cis d/l brocoli soup)

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NOTES : Serve hot or cold. For fancy times, you can add a dollop of sour
cream and a sprinkling of chives to each soup bowl.

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Cookie, NH (9:58:42 pm) :

Title: Turkey-Barley Soup
Categories: Soups
Yield: 6 servings

6 c Turkey or chicken broth
1 c Diced cooked turkey
1 c Pearl barley
1 Onion, chopped
2 Celery stalks, chopped
3 Carrots, sliced
1 Bay leaf
1 ts Dry thyme
1/4 ts Dried marjoram
1/4 ts Ground black pepper
2 tb Chop.fresh parsley (2ts.dry)

Combine all the ingredients in soup pot or slow
cooker. Cook over low heat
in the slow cooker for 6 hours or simmer on the
stove for 1 hour, or until
the carrots are tender and the barley is soft.

1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2
vegetable exchanges 30
grams carbohydrate, 11 grams protein, 2 grams fat,
44 mg sodium, 320 mg
potassium, 18 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by
Betty Wedman 1986 Shared
but not tested by Elizabeth Rodier, Nov. 93

Long-grain rice has slightly less carbohydrates and
calories per cup than
barley if you wish to substitute.
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(10:01:01 pm) : Here you go J-M
RED BEANS AND RICE

4 servings
1 lb red beans
1 1/2 lb smoked sausage, sliced
1/2 lb smoked ham shanks
1 large onion chopped
1 green pepper, seeded and chopped
1 celery stalk, chopped
1 garlic clove, finely chopped
1 t dried thyme, crumbled
1 t ground pepper
1/2 t ground sage
1 bay leaf
Pinch of ground red pepper
Salt
Freshly Cooked Rice

Place beans in Dutch oven and cover generously with water. Let soak for 30
minutes. Add all remaining ingredients to beans except salt and rice. Bring
to boil over medium heat. Reduce heat to medium-low, cover, and simmer until
beans are tender, adding more water if necessary, about 2 1/2 hours. Add
salt
to taste. Remove ham bones. Remove about 3 Tablespoons of beans from mixture
and mash to a paste. Return bean paste to mixture and stir. Simmer 15 more
minutes and then serve hot over the rice.
------------------------------------------

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Betsy, NY (10:01:45 pm) :
Date: Thu, 14 Apr 1994 13:00:54 -0500 (EST)
From: Frank Longo (flongo@CCMAIL.DLJ.COM)

15 Bean Soup Mix and Soup

There are some people who swear that just soaking the beans ovenight will
soften
them up sufficiently for use. I tried that the first time I used dried
beans.
It was not a satisfactory method for me. I did some research, some
experimentation and came up with my method. It works for me. I may try Cris'
method next time I need to rehydrate beans. BTW, here's a great soup recipe
using dried beans:

15 Bean Soup

3 cups 15 bean soup beans (see note)
1 large bermuda onion, chopped
4 stalks celery, chopped
1 28 oz can whole peeled tomatoes, cut up
2 lbs smoked meat (rib tips, hocks, neck bones)
1 lemon
3 bay leaves
salt, pepper to taste

Soften beans by whatever method you choose. Place in large pot. Cover with 1
gallon of water. Bring to boil. Add onion, celery, tomatoes, bay leaf and
smoked meat. Lower heat, and simmer until beans are cooked. Season with
salt,
pepper and fresh lemon juice to taste. Serves about 12

NOTE :

15 Bean soup beans

I used to buy ready made 15 bean soup beans, until I realized that I was
paying
about 3 times as much as I would had I made the mix myself. So, I did just
that
- bought 15lbs of beans and mixed them together. I'm lucky that dried beans
are
very storable. It took about 2 years to use them up, including a fair amount
for school projects. Don't forget, when making your mix, to use different
colors and shapes of beans. Dried corn and peas are also good in this. I
used:

Great Northern
Lima
Pinto Beans
Red beans
Black beans
Black-eyed 'peas'
Green peas
Yellow peas
Kidney beans
Garbanzo beans (chick-peas)

And many others I can't remember. Consider sharing with a friend, or making a 'soup starter' as christmas presents.

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(10:05:52 pm) : Organization: Megatek Corporation, San Diego, California
References:
Date: Mon, 2 Aug 1993 23:49:22 GMT

Chicken & Corn Chowder
----------------------

1 lbs chicken breast 1 chopped onion
4 T butter 2 stalk chopped celery
4 c fresh corn (6 ears) 2 med. boiling potatoes, diced
3-4 T flour 3 c chicken stock
1 c heavy cream (or substitute buttermilk - marilee)

Melt butter and fry chicken, but do not let brown -- when it's
glistening, lower heat and simmer 10 minutes or until meat is firm.
Cut up and set aside.

Puree 2 c of corn until smooth (note: marilee says keep 1/2 of the
kernels whole or even used a can of creamed corn). From the chicken
frypan drippings, saute onion and celery until soft. Sprink with
flour and cook until bubbly. Add rest of ingredients, and simmer 15
minutes until the pototo is tender. Stir in cream or buttermilk,
salt and pepper. Heat and serve. Serves 6-8.

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(10:07:00 pm) : * Exported from MasterCook II *

CAULIFLOWER AND ROQUEFORT SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Cheese/Eggs
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tbsp (1/2 stick) butter
1 med Onion -- chopped
1 med Cauliflower
1 lg Boiling potato
1 qt Chicken broth
2 tbsp Snipped chives
1/2 tsp Herbes de Provence
Few drops liquid pepper -- seasoning
1 c Heavy cream
2 Egg yolks -- room temperature
2 tbsp Armagnac
1/2 lb Roquefort -- crumbled

>From Food and Wines of France, Inc.

Chives for garnish
Melt butter in large, heavy Dutch oven over moderately high heat and
saute onion for 1 minute; cover; sweat for 10 minutes. Meanwhile, halve
and core the cauliflower. Reserve some flowerets and chop remainder to
total about 6 cups. Peel and dice potato. Add cauliflower and potato to
Dutch oven; cook, stirring, for 1 minute. Add chicken broth, chives,
Herbes de Provence and red pepper seasoning. Bring to boil; cover; lower
heat and simmer for 10 minutes, or until vegetables are just tender. Cool
slightly. Puree all but 1 1/2 cups mixture in food processor or blender in
batches; return to pan. In a small bowl, blend cream, yolks and Armagnac;
add 1 cup of the hot soup, beating constantly with wire whip. Return to
pan; add half of crumbled Roquefort. Heat very slowly, stirring
constantly, until cheese melts and soup thickens slightly. Do not allow
soup to boil. Garnish soup with reserved cauliflowerets, crumbled
Roquefort and chives.

Makes 4 to 6 servings.
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(10:08:05 pm) : Jarlsberg Cheese and Broccoli Soup

1 c. chopped leek
1-2 c. mushrooms, chopped
2-3 T. margarine
1-2 T. flour
3 c. chicken broth
1 bunch broccoli, in florets
1 pint half and half
1 c. shredded Jarlsberg cheese

Saute leek and mushrooms in margarine till tender. Add flour and heat
one minute more till bubbly. Stir in broth till thick. When heated, add
broccoli. Simmer 20 min. till tender. Add half and half (less if you
want) and cheese. Stir till cheese is all melted. Good with a good loaf
of French bread.

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Vicki,La (10:09:23 pm) : Broccoli-Cheese Soup.

1 1/2 pounds fresh broccoli
1 pint half-and-half (that's half milk, half cream for the non-US
people, or substitute to your liking)
2 cups water
1 pound pasteurized process cheese spread (like Velveeta)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup cornstarch (cornflour) mixed with 1 cup cold water

Steam broccoli until tender (can cook in microwave on high power, 6
minutes per pound). Place half-and-half and water in the top of a
double boiler. Add cheese (cut in pieces), salt and pepper. Heat
until all the cheese is melted. Add broccoli. Mix cornstarch and
water in a small bowl. Stir into the cheese mixture in the double
boiler, and heat over simmering water until soup thickens. Makes 10
1 cup servings.

Broccoli and Cheese Soup

olive oil
2 onions
6 medium potatoes
1 pint water/stock
2 heads of broccoli
8 oz cheddar cheese - mature cheddar is good, add more cheeses if
you want it only improves it
salt, peper, herbs and spices

heat oil, soften 2 onions and 6 medium potatoes.

When yellowish, add about 1 pint of water or stock and one head of
broccoli (broken into florets), salt and any herbs/spices you fancy.

Cook for about 20 minutes at a fast simmer.

Add another head of broccoli in florets, simmer for another 2/3 minutes.

Remove from pan while new broccoli is still crunchy and liquidise.

Add about 8 ounces grated mature cheddar to the serving dish and stir
until it melts - top with lots of freshly ground pepper. Serve with
fresh brown bread.

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Betsy, NY (10:09:29 pm) :
From: Dagnija McAuliffe (CATMCAUD@CENTRAL1.LIBRARY.UQ.OZ.AU)

Here's a cold cucumber soup recipe that I make for almost every
special occasion in summer, and it's always enjoyed by everyone.
You could substitute yoghurt for the cream and a low fat alternative
for the butter.

Chilled Cucumber Soup

2oz. butter
1 onion
1 tblspn. chopped green pepper
2 med or 1 1/2 large cucumbers
1 small potato
2 cups chicken stock
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/2 tsp. paprika
1/2 cup cream
cucumber slices, extra
chopped parsley

Melt butter in a large saucepan, add chopped onion and saute till
transparent. Add chopped pepper, diced unpeedled cucumber (1/2"
dice), peeled, chopped potato, stock and seasonings, and bring to
boil. Reduce heat and simmer 15 mins. or until potato is cooked.
Puree in blender. Correct seasonings and chill. Before serving stir in
cream. Add garnish of cucumber slices and chopped parsley. Serves
4-6.

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Vicki,La (10:10:39 pm) : This one is for dear Velma
Newsgroups: rec.food.recipes
Subject: Chilled Blueberry Soup
Date: Thu, 17 Aug 1995 16:57:14 GMT

Chilled Blueberry Soup

1 1/2 c fresh blueberries or frozen blueberries,
thawed with juice
1/2 c water
1/4 c sugar
1 T lemon juice
1/4 t ground coriander
dash ground cinnamon
dash ground cloves
1 T dry red wine
1/3 c plain yogurt
1/3 c sour cream
mint sprigs for garnish

In blender, puree berries and water. Pour into small saucepan.
Stir in sugar, lemon juice, coriander, cinnamon, and cloves.
Bring to boiling, stirring to dissolve sugar. Reduce heat.
Cover and simmer for 5 minutes. Pour into medium bowl.
Refrigerate until cool. Stir in wine,then yogurt, and sour
cream until blended. Cover and refrigerate until well-chilled.

To serve: ladle soup into serving bowls. Whisk sour cream
until smooth. Using a pastry tube, pipe sour cream in a
spiral pattern atop each bowl of soup. Using a wooden
toothpick, gently swirl sour cream into lacy designs.
Garnish with mint sprigs.

Yield: 3 servings
From: Victoria Magazine, June, 1993

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Cookie, NH (10:11:10 pm) : Hearty Chicken Rice Soup

10 cups chicken broth*
1 large onion chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped parsley
1/2 tsp cracked black pepper
1/2 tsp.dried thyme leaves
1 bay leaf
1-1/2 cups chicken cubed (3/4 lb.)
2 tbsp. lime juice
2 cups cooked rice (Lundberg's long grain brownr)
Lime slices for garnish

Combine broth onion celery carrots parsleypepper thyme and bay leaf in Dutch
oven. Bring to a
boil; stir once or twice. Reduce heat; simmer uncovered 10 to 15 min. Add
chicken; simmer
uncovered 5 to 10 min or until chicken is cooked. Remove and discard bay
leaf. Stir in rice and lime
juice just before serving. Garnish. Makes 8 servings.

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Annie, TX (10:11:50 pm) : Clam Chowder
from the Fat Free Living Super Cookbook
by Jyl Steinback

14 1/2 oz. can fat-free chicken broth
1/2 cup low-fat cream of celery soup
1/8 t. pepper
3 cups diced potatoes
1/2 cup chopped celery
1 tbsp. onion powder
1 cup skim milk
2 tbsp. flour
2 6 1/2 oz. cans fat-free minced clams

Lightly spray a medium saucepan with nonfat cooking spray and heat over
medium-high
heat. Add chicken broth, cream of celery soup, pepper, potatoes, celery, and
onion
powder to saucepan and bring to a boil over high heat. Cover saucepan,
reduce heat to
low, and simmer 15 to 20 minutes, until vegetables are tender. In a small
bowl, combine
milk with flour and mix until smooth. Gradually add to broth and cook until
mixture
starts to become thick. Stir in clams; increase heat to medium-high and
bring to boil.
Reduce heat to medium and cook, stirring constantly, until soup is thick and
heated
through.

Serves 6. 124 calories per serving

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Vicki,La (10:12:21 pm) : Recipe via Meal-Master (tm) v8.00

Title: Asparagus and Crab Meat Soup - Mang Tay Nau Cua
Categories: Vietnamese, Soups, Seafood
Yield: 6 servings

4 c Chicken broth
1 tb Plus 2 teaspoons nuoc mam
-(Vietnamese fish sauce)
1/2 ts Sugar
1/4 ts Salt
1 tb Vegetable oil
6 Shallots, chopped
2 Garlic cloves, chopped
8 oz Fresh or canned lump crab
-meat, picked over and
-drained
Freshly ground black pepper
2 tb Cornstarch or arrowroot,
-mixed with 2 tablespoons
-cold water
1 Egg, lightly beaten
15 oz White asparagus spears, cut
-into 1-inch sections with
-canning liquid reserved
1 tb Shredded coriander
1 Scallion, thinly sliced

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt
in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.

Meanwhile, heat the oil in a skillet. Add the shallots and garlic and
stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons
fish sauce and black pepper to taste. Stir-fry over high heat for 1
minute. Set aside.

Bring the soup to a boil. Add the cornstarch mixture and stir gently
until the soup thickens and is clear. While the soup is actively
boiling, add the egg and stir gently. Continue to stir for about 1
minute. Add the crab meat mixture and asparagus with its canning
liquid; cook gently until heated through.

Transfer the soup to a heated tureen. Sprinkle on the coriander,
scallion and freshly ground black pepper.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori &
Chang. 1989.

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Cathy, IN (10:12:54 pm) : * Exported from CookWorks for MasterCook II *

Broccoli Soup 3

Recipe By : Gloria Pitzer's Cooks Quarterly, 84/fall
Serving Size : 6
Preparation Time: 0:00
Categories :

Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
1 cup milk
3 tablespoons butter or margarine
1/4 teaspoon pepper
10 ounces frozen broccoli -- thawed, chopped
1/2 cup sour cream

Combine soups with celery and milk. in 2qt saucepan over med. heat.
Stir in margarine (I used butter), pepper and gently fold in thawed
brocolli (I mashed mine with potato masher cause my dad said when he had it,
it didn't have chunks) Do not boil or sauce will curdle. Fold in sour cream.
When hot and smooth, serve at once. I also have frozen blanched brocoli, and
made this with fresh frozen.
From: Gloria Pitzer's cook's quarterly -fall 1984

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Cathy, IN (10:13:21 pm) : * Exported from CookWorks for MasterCook II *

Chili Con Carne 2

Recipe By : Campbell's Pamplet
Serving Size : 3
Preparation Time: 0:00
Categories :

Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
1 pound Hamburger
1 cup onion -- chopped
2 cloves garlic -- medium
2 16 oz. cans kidney beans -- undrained
1 10 3/4 ounce can Campbell's Tomato Soup
1/2 cup water
2 tablespoons chili powder
1 tablespoon vinegar
1/2 teaspoon salt
dash pepper

In saucepan, brown beef and cook onion with garlic until tender (use
shortening if necessary). Stir to separate meat; pour off fat. Add remaining
ingredients. Cover; cook over low heat 30 minutes. Stir occasionally. Makes
about 6 1/2 cups From: Campbell pamplet from Park View grocery store 1975
Serving Ideas : Serve with Cornbread
NOTES : I use 2 cans of tomato soup.

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Cathy, IN (10:13:43 pm) : * Exported from CookWorks for MasterCook II *

Creamed Cabbage Soup

Recipe By : Country Woman magazine, 94/09-10
Serving Size : 8
Preparation Time: 0:00
Categories :

Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
29 ounces chicken stock -- (2 14 1/2 ounce cans
1 onion -- chopped
1 carrot -- chopped
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups light cream
1 cup milk
1/2 teaspoon dried thyme

In a large soup kettle or Dutch oven, combine broth, celery, cabbage, onion
and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes
or until vegetables are tender. Meanwhile melt butter in a medium saucepan.
Add flour, salt and pepper; stir to form a smooth paste. Combine cream and
mlk; gradually add to flour mixture, stirring constantly. Cook and stir
until thickened; contine cooking 1 minute longer. Gradually stir into
vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.
Yield: 8-10 servings.
NOTES : Submitted by Laurie Harms, Grinell, Iowa

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Vicki,La (10:16:35 pm) : Cucumber and Yoghurt Soup

1 large cucumber
3 teaspoons olive oil
1 small onion, chopped
625 ml (20 fl oz/2 1/2 cups) hot chicken stock
grated peel and juice of 1/2 lemon
3 teaspoons chopped fresh dill
90 ml (3 fl oz/1/3 cup) strained Greek yoghurt
salt and pepper
dill sprigs, to garnish

Cut 5 cm (2 in) piece from cucumber, then chop remainder. Put oil in a pan,
add onion and cook gently until soft.

Add chopped cucumber, stock, lemon peel and juice and dill. Bring to the
boil,
then cover and simmer for 15-20 minutes, until cucumber is tender. Puree in
a
blender or food processor, then turn into a bowl and cool. Stir in half the
yoghurt and chill.

Check seasoning, then thinly slice reserved piece of cucumber. Serve the
soup
garnished with thin slices of cucumber floating on the surface and the
remaining yoghurt spooned on top with sprigs of dill.

Serves 4-6.

Source for the above recipe:
Lorna Rhodes
The book of soups. Sydney; Auckland : Golden Press, 1989.
ISBN 0730204545

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Betsy, NY (10:21:29 pm) :
From: jdholmes@access.digex.net (J. David Holmes)

Here is a favorite recipe of mine, straight from the
Chesapeake Bay.

-- Cioppino --

1 large onion, chopped
1 medium green pepper - chopped
1/2 cup celery, sliced
1 carrot, shreded
3 cloves of garlic, minced
3 tablespoons olive oil

2 1lb. cans of tomatoes
1 8oz can of tomato sauce
1 tsp basil leaf, crumbled
1 bay leaf
1 tsp. salt
1/4 tsp. pepper

1 lb fresh/frozen halibut steak (skin removed)
1 doz. clams or mussels in shells
1/2 lb. shrimp - cleaned and deveined
1/2 lb. scallops
1/2 cup dry white wine

In a heavy soup pot, saute onion, green pepper, celery,
carrot and garlic in olive oil until soft.

Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper.
Heat to boiling, reduce heat and simmer, uncovered, for 2 hours.
Remove and discard bay leaf.

Add the halibut, shrimp, scallops and wine, simmer 10 minutes

Place clams in pot and steam 5 - 10 minutes until the clams open
and the fish is flaky (or steam the clams in a separate and add
to the soup).

Serve in soup bowls, sprinkled with parsley, accompanied by
French or sourdough bread.

Note: I often take a heavy hand with the shrimp and scallops. Enjoy!

--Dave

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Candy,VA (10:26:06 pm) : Cream of Squash Soup
4 c water
1 pound crookneck squash,chopped
1 large onion
2 T instant chicken bouillon granules
2 T butter
2 T flour
2 egg yolks ,slightly beaten
1 c light cream
Combine water,squash,onion and bouillon in saucepan. Simmer covered about 25
minutes or till tender. Place half the mixture in blender or food processor.
Blend till smooth. Remove & place in a bowl.Repeat with remaining mixture.
In large pan, melt butter, stir in flour. Add the blended squash mix and
stir until thickened and bubbly. Stir about 1 cupof hot mixture into beaten
egg yolks. Return to pan, stir in cream. Heat through but do not boil.
Serves 6
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Cathy/IN(10:27:03 pm) : Cream Of Kohlrabi And Potato Soup
Source: Burpee's The Spring Garden
Serves 6
3 tablespoons unsalted butter
1 onion -- chopped
2 potato -- peeled, cubbed
2 leek -- trimmed of all but 2" of green
4 kohlrabi -- untrimed, 1lb, peeled and chopped
1 teaspoon salt -- or to taste
freshly ground white pepper -- to taste
6 cups chicken broth
1/2 cup heavy cream -- or whipping cream
1/4 cup sour cream
2 tablespoons fresh chives -- finely minced

1. In a large casserole, melt butter over medium heat. Add the onion and
potatoes and cook until the onion is
soft but not browned.
2. Rinse the sliced leeks under cold water, drain and add to the casserole
together with the diced kohlrabi.
Season with salt and pepper. Add the stock, bring to a boil, deduce heat and
simmer partially covered until the vegetables are very soft, about 35
minutes.

3. Cool the soup and puree in a food processor or blender until smooth.
Return the soup to casserole. Add the creme fraiche or heavy cream/sour
cream
mixture, and correct seasoning.
4. Serve hot, garnished with minced chives and accompained by a crusty loaf
of french bread.
Creme Fraiche
For homemade crem fraiche combine 2 cups heavy cream (not ultrapasteurized)
and 6 Tablespoons buttermilk in glass jar. Whisk until combined and set
aside at room temperature for 24 hours. Chill until ready to use.
Note: I used green onions (4) instead of leaks, about 5 cups water/4
teaspoons instant chicken bouillon. Also heavy cream and sour cream mixture.
I make and freeze, leaving the cream's and chives out until I thaw out and
then add when I warm it up

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Betsy, NY (10:47:56 pm) :
Pumpkin Stew

Recipe By : sarahb@fanfare.Eng.Sun.COM (Sarah Bate)

1 1/2 pounds beef round -- boneless, cubed
1 tablespoon butter -- not margarine
1 medium onion -- coursely chopped
2 stalks celery -- coursely chopped
5 cups water
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
5 pounds pumpkin
1/4 cup all-purpose flour -- sifted
1 cup frozen green peas

In a 4-quart Dutch oven, brown beef in butter. Add onion & celery; saute
until browned. Stir in 4 cups water, the salt, thyme, & pepper. Heat to
boiling. Cook covered 1 hour. Cut 2 inches off the top of the pumpkin.
Trim the rim of pumpkin bottom to form points; scoop out seeds. Peel top &

trimmings; cut into 1" cubes; add to beef after 1 hour. Cook 30 mins
longer or until tender. Heat oven to 350*. Bake pumpkin shell 20 mins.
Stir flour into 1 cup water; add stew with peas. Cook, stirring until
thickend; spoon into shell & serve. Note: Do not place pumpkin on direct
heat.

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Crabby, VA (10:50:01 pm) : Seafood Bisque
2 cans Cream of Potato Soup
1 can clams w/liquid
1/4 lb scallops halved or
quartered(depending on size)
1/4 -1/2 lb shrimp
S & P to taste
Few drops of tabasco
1/4-1/2 tsp of Old Bay
1 qt. ahlf and half
Pour soup into pan add clams with liquid
then spices and seafood.
Add enough half and half to make thick soup.
This is better if refrigerated overnight and servedthe next day.
It's good served hot the first time out.

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Kathy-Idaho (10:53:37 pm) : Refrigerator Soup

Throw everything from the refrigerator that
is not green or moldy into a pot. I add
leftover gravy, meats, barley, onion,potatoes, and most anything. Let it
simmer forever, then serve hot with a good
hot bread.

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Crabby, VA (11:07:21 pm) : CRAB STEW
8-10 large hard shell crabs cleaned & broken in half
3 med. white potatoes, diced fine
1 onion diced
2 tbsp. bacon drippings
Put all ingredients ina large container and cook for 30 min. Thicken with
3 tbls. oof cornmeal and 1/2 cup of
water. Add more water it too thick. Just before removing from the fire add
meat from the claws. Canned Crabmeat may be used. Serve with Crackers.

This came from Native Sefood Cookery compiled by the Oyster & Maritime
Museum.

This is good when yyou have
crabs left over from crab pickin feast and don't want to throw them away.
Halve them and throw in the freezer
until ready for this.

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END OF PART 2 (of 2)

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