Recipe: 09-30-97 Recipe Swap - 42 Recipes - Cold Weather Cooking (updated)
Recipe Collections42 RECIPES - COLD WEATHER COOKING
Recipe Swap - September 30, 1997
RECIPES IN THIS FILE:
Hot Cranberry Punch
Great Pumpkin Pie (low fat/low sugar, using egg whites)
Wisconsin Cheddar Cheese Soup
Beef Stroganoff (microwave)
Reba McEntire's Praline Sweet Potato Casserole
Beef and Tequila Stew (using bacon, tomato, and chickpeas)
Beef Burgundy Stew (serves 1, microwave)
Braised Pork Chops (crock pot)
German Restaurant Lentil Soup
Ike's Old-Fashioned Beef Stew
Corn and Potato Chowder (Vegetarian Times recipe)
Shirley's Iowa Corn Chowder (using cream of mushroom soup)
Crockpot Hungarian Goulash
Cheddar Chowder (with ham)
Chow Mein (crock pot)
Lentil Stew (using wine and tomatoes)
Oven Chicken Stew (using chicken thighs)
Hudson's Cheese Soup
Persian Pumpkin Stew
Tortellini and Spinach Stew (serves 2)
Colombo De Giraumon (Spicy Pumpkin)
Louisiana Chicken Gumbo
Swiss Onion Soup
Savory Pumpkin Stew (or butternut squash)
Whistle Stop Cafe Creamed Chicken Over Biscuits
Avocado Orange Soup (blender or food processor)
Houlihan's Baked Potato Soup
Chicken Pot Pie (double crust)
Moosewood Restaurant Cream of Cauliflower Soup
Cream of Spinach with Smoked Chicken and Portabello Mushrooms
Batter Fried Jalapeno Peppers
Corn and Chicken Chowder
Maryland Crab Soup
Walter Mcilhenny's Chili
Diamond Back Terrapin
Crawfish and Corn Soup
Chicken, Ham, and Oyster Gumbo
Mustard Soy Marinated Salmon Fillet
Salmon Cakes with Dill Sauce
Apple Cider Mignonette Sauce
Cranberry Balsamic Mignonette Sauce
Lobster and Corn Chowder
HOT CRANBERRY PUNCH
From: Sandy, Tx
Source: The Betty Crocker Cookbook
Makes 24 servings
1/2 cup packed brown sugar
7 cups water, divided use
1 teaspoon pumpkin pie spice
2 cans (16 oz each) jellied cranberry sauce
1/4 cup lemon juice
1 (12 oz) can frozen orange juice concentrate, thawed
Mix brown sugar, 1 cup of the water and the pumpkin pie spice in Dutch oven. Heat to boiling, over high heat, stirring constantly. Boil and stir until sugar is dissolved; remove from heat.
Stir in cranberry sauce until well blended. Stir in remaining 6 cups water, the orange juice concentrate and lemon juice. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.
GREAT PUMPKIN PIE (LOW FAT/LOW SUGAR)
From: Kathy, IL
This is wonderful!
1 (15 oz.) can Pumpkin puree (not sweetened pie filling
1 (14 oz.) can Eagle Brand low fat sweetened condensed milk
4 egg whites
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 (9-inch) deep dish pie shell, unbaked
Mix all ingredients together at once. Pour into pie shell.
Bake 425 degrees F for 15 minutes. Lower oven temperature to 350 degrees F and bake additional 30-40 minutes until a knife inserted comes out clean.
WISCONSIN CHEDDAR CHEESE SOUP
From: Carol, B, FL
Source: Sargento
Makes 4 servings (4 1/2 cups each)
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 1/2 cups milk*
1 cup beer (or water)
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
2 cups (8 oz.) shredded sharp cheddar cheese
Garlic or herbed croutons (optional, for serving)
Melt butter in large saucepan over medium heat. Add flour; cook until bubbly, stirring constantly.
Add milk; heat to a boil over high heat, stirring constantly. Reduce heat; stir in beer, Worcestershire sauce, salt, mustard and cayenne. Simmer 10 minutes.
Stir in Cheddar cheese; cook, stirring constantly, just until cheese melts (do not boil). Ladle into warm soup bowls; serve with croutons.
*Additional milk may be added if soup thickens upon standing or a thinner soup is desired.
Beef Stroganoff (microwave)
BEEF STROGANOFF
From: Cookie, NH
Makes 6 servings
Here's a good cold weather meal!
1 large onion, coarsely chopped
1 large garlic clove, crushed
2 teaspoons butter
1 pound tender beef, good quality
1/2 cup all-purpose flour
10 ounces beef broth (or 2 bouillon cubes-dissolved in boiling water
1/4 cup dry sherry (or chicken broth)
1 teaspoon Worcestershire sauce
2 cups fresh mushrooms, sliced
1/4 teaspoon ground black pepper
1/2 cup sour cream (regular)
Hot cooked noodles (for serving)
Place onion, garlic and butter in a microwave safe casserole dish. Cover with another casserole dish of equal size. Microwave on high for 2 minutes.
Meanwhile, slice beef into 1/4 inch strips and toss with flour. Stir coated beef and any remaining flour into onion. Microwave, uncovered on high for 2 minutes, stirring after 1 minutes.
Stir in all remaining ingredients, except sour cream. Microwave covered, on high for 10 minutes, stirring after 5 minutes.
Stir in sour cream and serve over noodles
REBA MCENTIRE'S PRALINE SWEET POTATO CASSEROLE
From: Carol, B, FL
Source: Best Of The Best Of Tennessee/Elvis Fans Cookbook II
1 (40 ounce) can sweet potatoes, drained*
1/3 cup sugar
1/4 cup margarine, melted
2 eggs
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
FOR THE TOPPING:
3/4 cup brown sugar
1/4 cup margarine, melted
1/4 cup pecans, chopped
3 tablespoons flour
Mash potatoes, add sugar, 1/4 cup melted margarine, eggs, vanilla, cinnamon and salt. Put in greased casserole.
Mix topping ingredients and sprinkle over top of potato mixture.
Bake at 350 degrees F for 30 minutes.
BEEF AND TEQUILA STEW
Makes 6 servings
2 pounds boneless beef chuck, tip or round, cut into 1-inch cubes
1/4 cup unbleached flour
1/4 cup vegetable oil
1/2 cup onion, chopped (1 medium)
2 bacon slices, cut up
4 cups chopped tomato (4 medium)
1 (15 ounce) can garbanzo beans, drained
3/4 cup tomato juice
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup tequila
2 tablespoons snipped fresh cilantro
2 cloves garlic, finely chopped
1 1/2 teaspoons salt
Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain; set aside.
Cook and stir onion and bacon in same skillet until bacon is crisp.
Stir in browned beef and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.
BEEF BURGUNDY STEW
Makes 1 serving
1 slice bacon
2 teaspoons unbleached flour
1/4 teaspoon instant beef bouillon
1/8 teaspoon dried basil, crushed
1/4 pound stew meat, 1/2-inch cubes (or use a more tender cut of meat)
3 3/4 ounces canned tomatoes, cut up, undrained
2 tablespoons dry red wine
1/4 cup frozen pearl onions
4 small whole fresh mushrooms
In a 20-oz casserole, microwave bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside.
Stir flour, bouillon granules, and basil into drippings. Add beef, undrained tomatoes, and wine; mix well. Microwave, covered, on 100% power for 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once.
Stir in onions and mushrooms. Microwave, covered, on 50% power for 10 to 12 minutes or until meat is tender, stirring twice. Sprinkle crumbled bacon on top and serve.
BRAISED PORK CHOPS
From: Cookie, NH
Makes 8 servings
6 to 8 lean pork chops, about 1 inch thick
1 teaspoon dry mustard
1/3 cup flour
1/2 teaspoon garlic salt
1 teaspoon salt
2 tablespoons shortening
2 cans (10 3/4 ounces each) condensed cream of chicken soup
Mix flour, salt, mustard and garlic salt; dredge pork chops with mixture.
Heat shortening in skillet and brown pork chops on both sides. Place chops in slow cooker and add undiluted (condensed) soup.
Cover crock pot and cook on LOW 6-8 hours, or on HIGH 3-4 hours.
GERMAN RESTAURANT LENTIL SOUP
From: Berta, Ca
Makes about 1 gallon of soup
This is my favorite soup. It came from a German Restaurant. The Chef is Horst Mager.
3/4 cup diced carrots
3/4 cup diced onion
3/4 cup diced celery
3 oz vegetable oil
3/4 cup flour
3 1/2 quarts water
1 cup dried lentils
3/4 cup diced potatoes
3 ounces bacon, cooked and well drained
2 tablespoons beef base
2 teaspoons salt
2 bay leaves
1 teaspoon thyme
Pinch of ground nutmeg
Pinch of ground white pepper
Saute the carrots, onion and celery in the oil until the onion and celery are transparent.
Add flour stirring constantly. When flour is blended slowly add 3 1/2 quarts of water, stirring constantly. Add remaining ingredients.
At this point I put everything in to my crock pot and cover and cook it (on LOW) all day. If cooked on the stove it takes 3 hours.
We usually have it for dinner, with salad and good French bread.
IKE'S OLD-FASHIONED BEEF STEW
From: Carol, B, FL
Makes 6 servings
"President Dwight D. Eisenhower's wife, Mamie, loved parties, and the couple was known for grand entertaining. Dishes served during "Ike's" boyhood in Abilene, Kansas, shared the menu with European cuisine during the Eisenhowers' 8 years in the White House. Originally, this
recipe from the Eisenhower Presidential Library fed a crowd of 60. This recipe has been reduced it to a family-size portion."
2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons cooking oil
2 cloves garlic, halved
1 sprig fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
5 cups beef stock (or three cans beef broth, 14 1/2-ounces each)
3 medium potatoes, peeled and cubed
8 small carrots, peeled and sliced
1/2 pound frozen pearl onions
2 small tomatoes, cubed
3 tablespoons butter, melted
3 tablespoons all-purpose flour
In a Dutch oven or large kettle, brown beef, in batches in cooking oil. Return all meat to Dutch oven.
Tie garlic, thyme and bay leaf in a 100% cotton cheesecloth bag. Add to meat with beef stock or broth. Bring to boiling; Reduce heat; cover and simmer for 1 1/2 hours or till meat is nearly tender.
Add potatoes, carrots, onions and tomatoes. Cover; simmer for 45 minutes more. Remove cheesecloth bag.
Mix butter and flour till smooth. Stir into beef stew. Cook and stir for 1 minute more. Season to taste with salt and pepper.
CORN AND POTATO CHOWDER
Source: Vegetarian Times magazine, March 1993
1 teaspoon oil
2 teaspoons sherry
1 cup chopped onion
1 cup sliced carrot
2 stalks celery, sliced
2 cups cubed red potatoes
1 bay leaf
1 cup vegetable broth
1 cup fat free milk
1 cup corn kernels
Ground cayenne pepper (to taste)
Plain yogurt for garnish (optional)
In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 teaspoons water).
Add carrot, celery, bay leaf, potatoes and stock. Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potato is tender.
Add milk and corn; simmer for 3 minutes or until corn is tender. Discard bay leaf.
Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt.
SHIRLEY'S IOWA CORN CHOWDER
From: Carol B, FL
Makes 5 1/2 cups soup
5 slices bacon
1 medium onion, sliced and separated into rings
2 1/2 cups milk
1 (10 ounce) package frozen whole-kernel corn
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup diced potato, cooked
Salt, to taste
In a large saucepan, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
Reserve 2 to 3 tablespoons drippings in saucepan. Cook onion in reserved drippings until tender.
Stir in milk, corn, (undiluted) soup and potato. Bring to a boil. Reduce heat and simmer 2 to 3 minutes. Remove from heat. Season with salt. Top each bowl of chowder with bacon.
CROCKPOT HUNGARIAN GOULASH
Makes 6 servings
2 pounds round steaks, cut in 1/2-inch cubes
1 cup chopped onion
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme, crushed
1 (14 1/2 oz) can tomatoes
1 cup sour cream
Hot cooked noodles (for serving)
Put steak cubes, onion, garlic in crock pot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well.
Cover crock pot and cook on LOW 8-10 hours or on HIGH 4-5 hours (stir a couple of times during cooking if cooking on HIGH).
Add sour cream 30 minutes before serving, and stir in thoroughly.
CHEDDAR CHOWDER
From: Carol B, FL
Makes 6 servings
A great dinner soup - serve with French bread or rolls.
2 cups diced potatoes
2 cups water
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. ground black pepper
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups grated cheddar cheese
1 cup cubed ham
Combine potatoes, 2 cups water, carrots, celery, onion, salt and pepper in a soup pot. Boil for 10-12 minutes.
Meanwhile, melt the butter in a saucepan and add flour to make a paste. Add the milk and constantly stir over low to medium heat until it thickens. Remove from heat and add the cheese.
Pour this cheese sauce into the vegetables (do not drain water from
vegetables) and add the ham - heat through and serve.
CHOW MEIN (CROCK POT)
From: Cookie, NH
1 1/2 pounds round steak, cubed
3 bouillon cubes dissolved in 1 cup water
4 pieces celery, chopped
1 (4 ounce) can mushrooms
2 onions, chopped
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 (1 pound) can Chinese vegetables, drained
2 tablespoons cornstarch mixed with 2 tablespoons water
Place all ingredients except Chinese vegetables and the cornstarch-water mixture in crock pot:
Cover crock pot and cook on LOW for 8-10 hours. Add the vegetables and cornstarch mixture the last hour of cooking.
LENTIL STEW
Source: Elizabeth Powell
Makes 8 servings
1 pound dried lentils, washed, picked over
2 quarts water
2 whole celery stalks, chopped
1 medium onion, chopped
2 whole carrots, chopped
1 clove garlic, minced
1 bay leaf
1/4 teaspoon thyme
1 (1 ounce) can plum tomatoes
1/2 cup red wine
In a large soup kettle, combine all ingredients except wine and tomatoes. Bring to a boil and simmer, over low heat for 1 1/2 hours.
Add tomatoes and wine; simmer 20-30 minutes more.
OVEN CHICKEN STEW
Source: Aunt Salli (unknown)
Makes 4 servings
8 chicken thighs
6 tbsp flour, divided use
1 1/2 tsp salt, divided use
1/2 tsp ground black pepper, divided use
2/3 cup sliced carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 clove garlic, minced
1/4 tsp thyme
1/4 tsp marjoram
3 whole cloves
1/4 cup water
1/4 cup vinegar
2 cups chicken broth
1/4 cup tomato paste
Hot cooked rice (for serving)
In a medium bowl, mix together 4 tablespoons of the flour, 1 teaspoon salt, and 1/4 teaspoon of the pepper. Add the thighs, one at a time, dredging to coat; set aside.
In same bowl, make stew mixture by mixing the vegetables, garlic, herbs, cloves, water and vinegar. Pour into a lightly greased large shallow baking dish. Arrange the chicken on top of the mixture.
Bake, uncovered in a 425 degree F oven for 30 minutes. Reduce the heat to 325 degrees F and cook about 15 minutes more, or until juices from chicken run clear. Remove chicken pieces to a platter and keep warm.
In a small frying pan, place the stew mixture and heat on medium. Add remaining 2 tablespoons flour, 1/2 teaspoon salt and the 1/4 teaspoon pepper, stirring until smooth. Gradually add the chicken broth and tomato paste, stirring; simmer on low heat, stirring often, for about 5 minutes.
Pour the sauce mixture over the warm chicken and serve with fluffy hot rice.
HUDSON'S CHEESE SOUP
From: Carol, B, FL
Source: The Detroit News, 1996
Makes 8 servings
4 tablespoons butter
1 tablespoon finely chopped yellow onion
1/2 cup very finely diced celery
1/2 cup very finely diced carrot
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/8 teaspoon paprika
1/8 teaspoon baking soda
3 cups whole milk
3 cups chicken broth
2 pounds aged sharp Cheddar cheese, shredded
2 drops bitters
Salt and pepper
Minced parsley (for garnish)
Melt butter in a large saucepan. Add onion, celery and carrot. Cook gently, stirring often, about 10 minutes or until vegetables begin to soften.
In a small dish, mix flour, cornstarch, paprika and baking soda. Add to vegetables and cook, stirring constantly, one minute. Add milk and broth, whisking until smooth.
Heat to a simmer. Loosely cover and cook gently, stirring often, about 10 minutes until carrot is tender.
Remove pan from heat. Add cheese and stir until smooth. Add bitters. Add salt and pepper to taste. Serve hot with a sprinkling of parsley.
PERSIAN PUMPKIN STEW
Adapted from source: Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij
Makes 4-6 servings
1 pound stew meat (lamb or beef)
1 1/2 cups water
3 tablespoons tomato paste
1 teaspoon turmeric
1/8 teaspoon ground cinnamon
1 pinch saffron dissolved in 1/4 cup warm water (optional)
Salt and pepper to taste
2 small pumpkins (or 1 medium-small pumpkin)*
1/2 cup dried prunes
1/2 medium onion, chopped
Hot cooked Basmati rice (for serving)
Brown the meat.
Add about 1 1/2 cups water. Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion. Cook covered at a simmer for about 1 1/2 to 2 hours. Meat should be tender and nearly falling apart stage. (You may need to add water during cooking but you shouldn't end up with more than the stated amount. You don't want a watery stew.)
In the meantime, seed the pumpkin and slice into 2x2-inch pieces and peel. Brown on both sides in corn oil. The pumpkin should become brown in some places and somewhat flexible but not totally cooked.
Add pumpkin to the meat mixture and cook covered an additional 20-30 minutes until tender but not falling apart. A fork should go into the pumpkin easily but not break it up. Add the prunes the last 5 minutes of cooking. They shouldn't really cook too much but should get warm.
Serve over hot basmati rice.
*Baking pumpkins are the best since they are sweeter and less stringy. I have used jack o lantern pumpkins when feeling frugal and the dish was still good. You want about twice the volume of meat in peeled pumpkin slices.
TORTELLINI AND SPINACH STEW
Source: Meatless Dishes in Twenty Minutes by Karen A. Levin
Makes 2 servings
9 ounces uncooked cheese filled tortellini, fresh or frozen
2 cups spinach leaves, packed
2 medium tomatoes (or 4 plum tomatoes)
2 tablespoons olive oil
2 teaspoons garlic, minced
1 cup chicken broth (or beef or vegetable broth)
2 tablespoons minced fresh basil (or 1 tsp dried basil)
1/3 cup grated Asiago or Parmesan cheese
Freshly ground black pepper for garnish
Cook tortellini according to package directions.
While tortellini is cooking, remove stems from spinach leaves and set aside. Seed and chop tomatoes and set aside.
Heat oil in a large deep skillet over medium high heat. Add garlic and cook for 1 minute. Add broth and boil gently, uncovered, for 5 minutes.
Add spinach, tomato, and basil and heat through just until spinach wilts.
Drain tortellini and add to skillet. Cook for 1 minute or until hot. Sprinkle with cheese and serve with pepper.
COLOMBO DE GIRAUMON (SPICY PUMPKIN)
Source: The World in Your Recipe: Vegetarian Recipes by Troth Wells
Makes 4 servings
2 tbsp oil
1 onion, finely sliced
1 to 2 cloves garlic, crushed
2 tsp curry powder
3 whole cloves, ground
1/2 red chili, finely chopped
1 lb cooking pumpkin, peeled and cut in 1 inch cubes*
2 tomatoes, chopped
1 tbsp suntanas or golden raisins
1/4 tsp sugar (optional)
1 lemon, juice of
Salt and pepper
First, heat the oil in a heavy pan and then add the onion. Saute until it is transparent and then add the garlic and cook that also.
Next put in the curry powder, ground cloves, the chopped tomatoes, sultanas and sugar. Sprinkle the lemon juice over. Cover, and cook very gently for 30-40 minutes or until pumpkin is tender, stirring frequently to ensure that it does not catch. Season and serve to accompany main dishes and rice.
LOUISIANA CHICKEN GUMBO
From: angel,LA.
Source: Tabasco
Makes 8 servings
1/4 cup flour
1 teaspoon salt
1 (3-pound) chicken cut into 8 pieces
1/4 cup vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped green onion
3 cloves garlic, mashed
1 quart chicken broth
2 cups canned whole tomatoes in juice, undrained, crushed
1 bay leaf
1 teaspoon Tabasco pepper sauce
1 (10 ounce) package frozen, whole okra
3 cups cooked rice, divided use
Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat. In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve.
Add onion, celery, onion and garlic; saute 5 minutes, stirring often.
Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco pepper sauce. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes.
Add okra; cook 10 minutes longer. Serve each portion in bowl topped with 1/2 cup cooked rice.
SWISS ONION SOUP
From: Carol, B, FL
Makes 8 to 10 servings
When diners at Schuler's in Marshall, Michigan, order the restaurant's version of classic French onion soup topped with Swiss cheese, they get it steaming hot in a pewter mug.
2 pounds onions, thinly sliced
2/3 cup butter, divided use
2 tablespoons finely chopped garlic
2 tablespoons dry mustard
2 to 3 teaspoons dried sage, crushed
1/4 cup dry sherry
6 cups chicken broth and/or beef broth
1/3 cup butter
2/3 cup all-purpose flour
1 cup heavy (whipping) cream
Salt and pepper
Croutons
Swiss cheese slices
Grated Parmesan cheese
In a large Dutch oven, cook onions in the 1/3 cup butter till onions turn a dark golden brown.
Add garlic, mustard and sage. Stir in sherry. Add broth.
In a medium saucepan, melt the remaining 1/3 cup butter; stir in flour. Cook and stir the mixture till light brown.
Stir flour mixture into onion mixture. Stir in cream. Bring to boiling. Cook for 1 minute more. Season with salt and pepper.
Serve soup topped with croutons, Swiss cheese and Parmesan cheese.
SAVORY PUMPKIN STEW
Source: Vegetarian Times magazine, October, 1992
Makes 4 servings
1 onion, diced
2 cups vegetable broth (or water)
3 cloves, garlic, minced
2 tbsp vegetable oil
3 cups pumpkin or butternut squash, peeled, seeded, chopped
2 tbsp prepared mustard
3/4 tsp ground cinnamon
2 tbsp apple cider vinegar
2 potatoes, peeled, chopped
2 tbsp whole-wheat flour
1 cup frozen peas
1 cup frozen corn
Salt and pepper to taste
Saute onion and garlic in oil until transparent, about 4 minutes.
Add pumpkin and potatoes and cook, stirring occasionally, for 5 minutes. Stir in flour until dissolved. Add vegetable broth or water, 1 cup at a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered stirring occasionally, over medium-low heat for 30 minutes, or until sauce is thick and vegetables are tender.
Add peas and corn and cook 5 minutes more. Season to taste with salt and pepper.
VARIATION:
Turn this stew into a potpie by baking in a pie pan lined with a biscuit crust.
Creamed Chicken Over Biscuits
Source: Fannie Flagg's Whistle Stop Cafe Cookbook
Makes 2-3 servings
1/4 cup butter
1/2 cup thinly sliced celery
1/4 cup self-rising flour
1 1/2 cups milk
1/2 teaspoon salt
Dash ground black pepper
Dash ground red pepper (cayenne)
2 cups diced cooked chicken
3 large baked biscuits or toast (for serving)
Melt butter in a small saucepan over medium-low heat; add celery. Cover and cook until tender.
Sprinkle flour over mixture and stir until smooth. Cook 1 minute, stirring constantly.
Gradually stir in milk until smooth; add salt, pepper, red pepper, and chicken. Cook, stirring constantly until thickened. (If the gravy is too thick for you, add a little water to thin it and simmer 1 minute.)
Serve over biscuits or toast.
AVOCADO ORANGE SOUP
From: angel,LA.
Source: Tabasco
Makes 4 servings
2 large ripe avocados, pitted
1 cup fresh orange juice
1 cup plain yogurt
1/2 teaspoon Tabasco pepper sauce
1/4 teaspoon salt
Orange slices (for garnish)
In food processor or blender, blend avocados and orange juice. Add yogurt, Tabasco sauce and salt. Blend until smooth. Refrigerate until ready to serve.
Garnish with orange slices.
HOULIHAN'S BAKED POTATO SOUP
From: Carol, B, FL
Makes 6-8 servings
1 pint finely diced yellow onions
1/4 pound (1/2 cup) butter
1/2 cup flour
1 quart warm water
1/4 cup chicken stock
1/2 pint potato flakes
1/2 teaspoon Tabasco sauce
Salt, pepper, garlic powder and dried basil (to taste)
1 pint milk
1 pint heavy (whipping) cream
1 pint potatoes, diced but unpeeled
Saute onions in melted butter for 10 minutes in steam kettle.
Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
In a separate container, combine 1 quart warm water, chicken stock, potato flakes and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
The potatoes should be steamed for 20 minutes in a separate container. Combine the potatoes with the soup to complete.
CHICKEN POT PIE
Source: Cathy Burnett
1/4 cup butter
3/4 cup coarsely chopped onion
1 cup sliced mushrooms or 1 (4 oz.) can
5 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cup chicken broth
1 cup milk
1/2 tsp. Worcestershire Sauce
2 cups chopped cooked chicken
1 1/2 cup canned (drained) or diced cooked vegetables
Pastry for 2 crust pie (I'm lazy and use the Pillsbury Pie Crust)
Melt butter in medium saucepan over medium heat. Add onion and mushrooms. Saute until onions are tender, stirring occasionally.
Stir in flour, salt, and pepper. Stir in broth until blended. Add milk and Worcestershire sauce. Stir constantly over medium heat until mixture thickens and comes to a full boil. Stir and boil 1 minute. Add meat and veggies.
Place bottom pastry in 10x6-inch pan or shallow 1 1/2 quart casserole. Add filling and top pastry. Cut 1/2-inch hole in center.
Bake in preheated 425 degree F oven for about 25 minutes or until crust is golden brown.
CREAM OF CAULIFLOWER SOUP
From: Annie, TX
Source: Moosewood Restaurant Low-Fat Favorites
Makes 6 servings
2 cups chopped onions
1 garlic clove, minced
3 cups diced potatoes
1 cup chopped celery
5 cups water
1 cup peeled and chopped carrots
1 medium head cauliflower, chopped (about 5 cups)
1 heaping tablespoon chopped fresh dill (2 teaspoons dried)
1 tablespoon fresh lemon juice
1 teaspoon dried mustard
1/4 teaspoon caraway seeds
2 cups buttermilk
Salt to taste
Chopped scallions (for garnish)
In a soup pot, combine the onions, garlic, potatoes, celery, and water. Bring to a boil, reduce the heat, and then simmer for 10 minutes.
Add the carrots and continue to simmer for 10 more minutes.
Add the cauliflower, dill, lemon juice, mustard, and caraway seeds and simmer for 15 to 20 minutes longer, until the carrots are tender.
In a blender or food processor, puree the soup with the buttermilk, working in batches. Add salt to taste. Gently reheat.
Serve topped with chopped scallions.
CREAM OF SPINACH WITH SMOKED CHICKEN
AND PORTABELLO MUSHROOMS
From: Bill, DC
Makes 6 servings
2 1/4 pounds spinach, chopped
3 ounces butter
1 1/2 tablespoons minced shallot
3/8 cup flour
3 3/4 cups chicken stock
to taste salt and pepper
3 3/4 cups milk
1/4 cup heavy (whipping) cream
1 1/2 each portabello mushroom, sliced and sauteed
1 1/2 smoked chicken breasts, diced
1/4 cup grated parmesan cheese
Cook spinach in a large skillet over medium heat until tender.
Pour spinach into a colander set over a bowl and press out as much water as possible; set aside.
In the same skillet, melt the butter and cook the shallots until soft. Blend flour and cook for 1 minute.
Add spinach and stock and simmer for 15 minutes.
Wash and slice the portabello mushrooms and slice them thinly. Dice the chicken breast and set aside.
Saute the mushrooms in melted butter until tender, add the smoked chicken and saute for 1 minute more. Add mixture to the simmering stock. Incorporate grated parmesan cheese.
In a separate pan, heat the milk and cream. Add to soup. Season with salt and pepper.
BATTER FRIED JALAPENO PEPPERS
Source: Brenda Turner
I blanch the peppers first, fill with cream cheese, then put in the freezer for about 20 minutes.
Then, I dip them in a mixture of:
about 1/2 flour and 1/2 cornmeal (and whatever spices you want to add - garlic powder, salt, pepper, cayenne pepper, etc)
1 egg slightly beaten
About 1/3 cup milk
The consistency of the batter should not be too thick but should also not be runny. Fry in hot oil.
CORN AND CHICKEN CHOWDER
From: angel,LA.
Source: Tabasco
Makes 8 cups
3 tablespoons butter or margarine, divided use
1 pound chicken breasts, cut into chunks
2 medium leeks, sliced (2 cups)
2 medium potatoes, cut into bite-size chunks
1 large green pepper, diced
2 tablespoons paprika
2 tablespoons all-purpose flour
3 cups chicken broth
2 1/2 cups fresh corn kernels
1 1/2 teaspoon Tabasco pepper sauce
1 teaspoon salt
1 cup half-and-half
In 4-quart saucepan, over medium-high heat, melt 1 tablespoon butter. Cook chicken chunks until well browned on all sides, stirring frequently. With slotted spoon, remove chicken to plate.
Add 2 tablespoons butter to drippings remaining in saucepan. Over medium heat, cook leeks, potatoes and green pepper until tender, stirring occasionally.
Stir in paprika and flour until well blended; cook 1 minute. Add chicken broth, corn kernels, Tabasco sauce, salt and chicken chunks. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in half-and-half; heat through.
This one is an old stand by in these parts.
MARYLAND CRAB SOUP
From: Bill, DC
Makes 4 servings
3 cups chicken stock
1/4 cup rough chopped green bell pepper
1/4 cup rough chopped onion
1/4 cup rough chopped celery
1/2 cup crushed tomatoes
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons margarine
1/2 teaspoon Old Bay seasoning
3/4 cup frozen mixed vegetables
1 ounce roux
1 cup lump crabmeat
Combine all ingredients except for the roux and crab. Mix well. Bring to a boil. Reduce heat and simmer, uncovered for 10-12 minutes; stirring occasionally.
Using a wire whip, add the roux to the simmering soup. Stir frequently until thickened, about 5-6 minutes.
Add crab meat to simmering soup, mixing and being careful not to break up the lumps of crab. Remove from heat. Adjust seasoning with salt and pepper as desired. Serve.
WALTER MCILHENNY'S CHILI
From: angel,LA.
Source: Tabasco
Makes 4 to 6 servings.
1/4 cup vegetable oil
3 pounds lean beef chuck, well trimmed, cut into 1-inch cubes
1 cup chopped onion
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons Tabasco pepper sauce
3 cups water
1 (4 ounces) can chopped green chilies, drained
FOR SERVING:
Hot cooked rice (for serving)
Chopped onion (optional)
Shredded cheese (optional)
Sour cream (optional)
In 5-quart Dutch oven or saucepot, heat oil over medium-high heat. Add beef, 1/3 at a time; cook until browned on all sides. Remove; set aside.
Add onion and garlic; stirring frequently, cook 5 minutes or until tender.
Stir in chili powder, cumin, salt and Tabasco pepper sauce; cook 1 minute. Add water and chilies; bring to a boil. Return beef to Dutch oven. Reduce heat and simmer 1 1/2 hours or until beef is tender.
Serve over rice with chopped onion, shredded cheese and sour cream, if desired.
I got this a couple of weeks ago on Ocacoke Island from the Ocacoke Island Cookbook
DIAMOND BACK TERRAPIN
From: Crabby, VA
Boil meat of 6 Terrapins* until Tender. Season to Taste with salt and pepper.
Melt 1 stick (1/2 cup) butter and brown 6 tablespoons flour in butter. Add terrapin to butter, flour mixture. Add 3/4 cup sherry wine. Bring back to boil. Serve in soup plates with crisp crackers.
*To prepare terrapin cut off heads, scald and cut from shell, skin pieces and remove claws.
CRAWFISH AND CORN SOUP
From: Kim, LA
1 cup chopped onion
1/2 cup butter
2 packages (10 ounces each) frozen whole kernel corn
1 pint heavy (whipping) cream
1/2 teaspoon salt
1/2 teaspoon red pepper
1/2 teaspoon curry powder
5 drops of Tabasco sauce
1 pound crawfish tails
Saute onions in melted butter in large saucepan.
Puree 1 package of corn in food processor and add to onions. Add remaining package of corn and simmer for 5 minutes.
Add heavy cream and all seasonings. Bring mixture to a boil and reduce heat; stirring constantly. Add crawfish. Let simmer 10 minutes and serve.
CHICKEN, HAM, AND OYSTER GUMBO
From: angel,LA.
Makes 8 servings
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
2 green bell peppers, seeded and diced
2 celery stalks, diced
1 medium onion, diced
2 garlic cloves, minced
1 (16 ounce) can whole tomatoes
2 cups sliced fresh okra
2 cups water
3 pounds chicken, boned and cut into large chunks
1 pound boneless smoked ham, cut into 1-inch chunks
2 tablespoons chopped fresh parsley
2 teaspoons Tabasco pepper sauce
1 teaspoon salt
1 bay leaf
1 pint shucked oysters and their liquid
3 cups cooked rice
In 5-quart saucepan, heat oil over medium heat. Add flour and cook, stirring constantly, about 30 minutes until roux turns dark brown and develops nutty aroma. Add green peppers, celery, onion and garlic; cook 10 minutes or until vegetables are tender.
Add tomatoes with their liquid, okra, water, chicken, ham, parsley, Tabasco sauce, salt and bay leaf. Over high heat, heat to boiling; reduce heat to medium. Simmer, uncovered, 45 minutes, stirring occasionally.
Add oysters; simmer 10 minutes longer. Discard bay leaf. Serve with cooked rice and additional Tabasco sauce, if desired.
MUSTARD SOY MARINATED SALMON FILLET
From: Bill,DC
Makes 6 servings
2 2/3 tablespoons grain mustard
2 tablespoons rice vinegar
1/4 cup light soy sauce
1/2 teaspoon Tabasco sauce
1 1/2 teaspoons brown sugar
2 pounds salmon fillet, 5 ounce portions, skinned and boned
Combine the mustard, vinegar, soy sauce, Tabasco, and brown sugar in a bowl.
Place the fish into a container large enough to cover the fillets with the marinade. Pour the marinade over the fish and marinate for a minimum of 2 hours.
Place fish onto sprayed sheet pans and bake until it flakes easily with a fork.
Boil marinade for a few minutes. Remove fish to 2 inch hotel pans and serve with some marinade drizzled over the top.
SALMON CAKES WITH DILL SAUCE
From: Bill,DC
Makes 6 servings
1 pound potatoes, peeled and quartered
1 (15 1/2 oz) can salmon, drained
3 7/8 tablespoons nonfat yogurt
3 7/8 tablespoons sliced green onion
3 tablespoons chopped fresh parsley
1 7/8 tablespoons fresh lemon juice
1/4 teaspoon cracked black pepper
1 cup fresh bread crumbs
1 7/8 tablespoons olive oil
Peel and quarter potatoes, in stock pot or steamer, cook the potatoes until fork tender, about 20 minutes. Drain and mash.
Add to potatoes remaining ingredients except olive oil Mix well and shape into 3 ounce patties.
Heat olive oil on griddle and sear cakes until browned, about 3-4 minutes per side. Transfer to a 2 inch hotel pan, cover with plastic and store in hot box until service.
Decorate pan with parsley sprigs and lemon garnish at service.
APPLE CIDER MIGNONETTE SAUCE
From: Bill,DC
Makes 1 1/2 cups
2 shallots, trimmed and finely minced
1/2 Granny smith apple, peeled, cored and finely diced
1/2 cup apple cider
1/2 cup cider vinegar
2 tsp cracked black pepper
Mix together all the ingredients and let sit for 1 hour to mellow.
Spoon over freshly chilled raw oysters on the half shell.
CRANBERRY BALSAMIC MIGNONETTE SAUCE
From: Bill,DC
1/2 cup fresh cranberries, coarsely chopped
1 bunch scallions, trimmed and finely minced
1/2 cup dry red wine
1/2 cup balsamic vinegar
2 tsp cracked black pepper
Mix together all ingredients and let sit for 1 hour to mellow.
Spoon over freshly opened chilled oysters on the half shell.
Note: For a large platter of oysters alternating the apple cider and cranberry mignonette sauces is stunning.
LOBSTER AND CORN CHOWDER
Margaret, MA
Source: A Taste of Something Special (American Airlines)
Makes 8 servings (1 cup each)
3 ears fresh corn*
1/2 large yellow onion, finely chopped
1 tbsp unsalted butter
5 cups whole milk
2 cups (1 pint) heavy (whipping) cream
1/2 lb potatoes (2 small) diced to 1/2 x 1/2-inch, unpeeled
1 oz lobster base paste*
1 1/2 cups water
3/4 tsp salt
1 1/2 tsp ground white pepper
1/2 lb cooked lobster meat***
Shuck corn and cut kernels from cob; set aside.
Saute onions in butter until translucent. Combine with milk, cream and potatoes in heavy-bottom pot and bring to simmer.
Dissolve lobster base in water and add to milk mixture. Simmer for 20 minutes.
Add corn and continue simmering 10 minutes. Season with salt and pepper.
Add lobster meat, heat through and serve.
*When substituting frozen kernel corn, do not add until the last 5 minutes.
**Available in seafood departments
***When using frozen lobster meat, the chowder may need thickening. Adjust after cooking by adding a bit of cornstarch dissolved in water.
Recipe Swap - September 30, 1997
RECIPES IN THIS FILE:
Hot Cranberry Punch
Great Pumpkin Pie (low fat/low sugar, using egg whites)
Wisconsin Cheddar Cheese Soup
Beef Stroganoff (microwave)
Reba McEntire's Praline Sweet Potato Casserole
Beef and Tequila Stew (using bacon, tomato, and chickpeas)
Beef Burgundy Stew (serves 1, microwave)
Braised Pork Chops (crock pot)
German Restaurant Lentil Soup
Ike's Old-Fashioned Beef Stew
Corn and Potato Chowder (Vegetarian Times recipe)
Shirley's Iowa Corn Chowder (using cream of mushroom soup)
Crockpot Hungarian Goulash
Cheddar Chowder (with ham)
Chow Mein (crock pot)
Lentil Stew (using wine and tomatoes)
Oven Chicken Stew (using chicken thighs)
Hudson's Cheese Soup
Persian Pumpkin Stew
Tortellini and Spinach Stew (serves 2)
Colombo De Giraumon (Spicy Pumpkin)
Louisiana Chicken Gumbo
Swiss Onion Soup
Savory Pumpkin Stew (or butternut squash)
Whistle Stop Cafe Creamed Chicken Over Biscuits
Avocado Orange Soup (blender or food processor)
Houlihan's Baked Potato Soup
Chicken Pot Pie (double crust)
Moosewood Restaurant Cream of Cauliflower Soup
Cream of Spinach with Smoked Chicken and Portabello Mushrooms
Batter Fried Jalapeno Peppers
Corn and Chicken Chowder
Maryland Crab Soup
Walter Mcilhenny's Chili
Diamond Back Terrapin
Crawfish and Corn Soup
Chicken, Ham, and Oyster Gumbo
Mustard Soy Marinated Salmon Fillet
Salmon Cakes with Dill Sauce
Apple Cider Mignonette Sauce
Cranberry Balsamic Mignonette Sauce
Lobster and Corn Chowder
HOT CRANBERRY PUNCH
From: Sandy, Tx
Source: The Betty Crocker Cookbook
Makes 24 servings
1/2 cup packed brown sugar
7 cups water, divided use
1 teaspoon pumpkin pie spice
2 cans (16 oz each) jellied cranberry sauce
1/4 cup lemon juice
1 (12 oz) can frozen orange juice concentrate, thawed
Mix brown sugar, 1 cup of the water and the pumpkin pie spice in Dutch oven. Heat to boiling, over high heat, stirring constantly. Boil and stir until sugar is dissolved; remove from heat.
Stir in cranberry sauce until well blended. Stir in remaining 6 cups water, the orange juice concentrate and lemon juice. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.
GREAT PUMPKIN PIE (LOW FAT/LOW SUGAR)
From: Kathy, IL
This is wonderful!
1 (15 oz.) can Pumpkin puree (not sweetened pie filling
1 (14 oz.) can Eagle Brand low fat sweetened condensed milk
4 egg whites
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 (9-inch) deep dish pie shell, unbaked
Mix all ingredients together at once. Pour into pie shell.
Bake 425 degrees F for 15 minutes. Lower oven temperature to 350 degrees F and bake additional 30-40 minutes until a knife inserted comes out clean.
WISCONSIN CHEDDAR CHEESE SOUP
From: Carol, B, FL
Source: Sargento
Makes 4 servings (4 1/2 cups each)
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 1/2 cups milk*
1 cup beer (or water)
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
2 cups (8 oz.) shredded sharp cheddar cheese
Garlic or herbed croutons (optional, for serving)
Melt butter in large saucepan over medium heat. Add flour; cook until bubbly, stirring constantly.
Add milk; heat to a boil over high heat, stirring constantly. Reduce heat; stir in beer, Worcestershire sauce, salt, mustard and cayenne. Simmer 10 minutes.
Stir in Cheddar cheese; cook, stirring constantly, just until cheese melts (do not boil). Ladle into warm soup bowls; serve with croutons.
*Additional milk may be added if soup thickens upon standing or a thinner soup is desired.
Beef Stroganoff (microwave)
BEEF STROGANOFF
From: Cookie, NH
Makes 6 servings
Here's a good cold weather meal!
1 large onion, coarsely chopped
1 large garlic clove, crushed
2 teaspoons butter
1 pound tender beef, good quality
1/2 cup all-purpose flour
10 ounces beef broth (or 2 bouillon cubes-dissolved in boiling water
1/4 cup dry sherry (or chicken broth)
1 teaspoon Worcestershire sauce
2 cups fresh mushrooms, sliced
1/4 teaspoon ground black pepper
1/2 cup sour cream (regular)
Hot cooked noodles (for serving)
Place onion, garlic and butter in a microwave safe casserole dish. Cover with another casserole dish of equal size. Microwave on high for 2 minutes.
Meanwhile, slice beef into 1/4 inch strips and toss with flour. Stir coated beef and any remaining flour into onion. Microwave, uncovered on high for 2 minutes, stirring after 1 minutes.
Stir in all remaining ingredients, except sour cream. Microwave covered, on high for 10 minutes, stirring after 5 minutes.
Stir in sour cream and serve over noodles
REBA MCENTIRE'S PRALINE SWEET POTATO CASSEROLE
From: Carol, B, FL
Source: Best Of The Best Of Tennessee/Elvis Fans Cookbook II
1 (40 ounce) can sweet potatoes, drained*
1/3 cup sugar
1/4 cup margarine, melted
2 eggs
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
FOR THE TOPPING:
3/4 cup brown sugar
1/4 cup margarine, melted
1/4 cup pecans, chopped
3 tablespoons flour
Mash potatoes, add sugar, 1/4 cup melted margarine, eggs, vanilla, cinnamon and salt. Put in greased casserole.
Mix topping ingredients and sprinkle over top of potato mixture.
Bake at 350 degrees F for 30 minutes.
BEEF AND TEQUILA STEW
Makes 6 servings
2 pounds boneless beef chuck, tip or round, cut into 1-inch cubes
1/4 cup unbleached flour
1/4 cup vegetable oil
1/2 cup onion, chopped (1 medium)
2 bacon slices, cut up
4 cups chopped tomato (4 medium)
1 (15 ounce) can garbanzo beans, drained
3/4 cup tomato juice
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup tequila
2 tablespoons snipped fresh cilantro
2 cloves garlic, finely chopped
1 1/2 teaspoons salt
Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain; set aside.
Cook and stir onion and bacon in same skillet until bacon is crisp.
Stir in browned beef and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.
BEEF BURGUNDY STEW
Makes 1 serving
1 slice bacon
2 teaspoons unbleached flour
1/4 teaspoon instant beef bouillon
1/8 teaspoon dried basil, crushed
1/4 pound stew meat, 1/2-inch cubes (or use a more tender cut of meat)
3 3/4 ounces canned tomatoes, cut up, undrained
2 tablespoons dry red wine
1/4 cup frozen pearl onions
4 small whole fresh mushrooms
In a 20-oz casserole, microwave bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside.
Stir flour, bouillon granules, and basil into drippings. Add beef, undrained tomatoes, and wine; mix well. Microwave, covered, on 100% power for 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once.
Stir in onions and mushrooms. Microwave, covered, on 50% power for 10 to 12 minutes or until meat is tender, stirring twice. Sprinkle crumbled bacon on top and serve.
BRAISED PORK CHOPS
From: Cookie, NH
Makes 8 servings
6 to 8 lean pork chops, about 1 inch thick
1 teaspoon dry mustard
1/3 cup flour
1/2 teaspoon garlic salt
1 teaspoon salt
2 tablespoons shortening
2 cans (10 3/4 ounces each) condensed cream of chicken soup
Mix flour, salt, mustard and garlic salt; dredge pork chops with mixture.
Heat shortening in skillet and brown pork chops on both sides. Place chops in slow cooker and add undiluted (condensed) soup.
Cover crock pot and cook on LOW 6-8 hours, or on HIGH 3-4 hours.
GERMAN RESTAURANT LENTIL SOUP
From: Berta, Ca
Makes about 1 gallon of soup
This is my favorite soup. It came from a German Restaurant. The Chef is Horst Mager.
3/4 cup diced carrots
3/4 cup diced onion
3/4 cup diced celery
3 oz vegetable oil
3/4 cup flour
3 1/2 quarts water
1 cup dried lentils
3/4 cup diced potatoes
3 ounces bacon, cooked and well drained
2 tablespoons beef base
2 teaspoons salt
2 bay leaves
1 teaspoon thyme
Pinch of ground nutmeg
Pinch of ground white pepper
Saute the carrots, onion and celery in the oil until the onion and celery are transparent.
Add flour stirring constantly. When flour is blended slowly add 3 1/2 quarts of water, stirring constantly. Add remaining ingredients.
At this point I put everything in to my crock pot and cover and cook it (on LOW) all day. If cooked on the stove it takes 3 hours.
We usually have it for dinner, with salad and good French bread.
IKE'S OLD-FASHIONED BEEF STEW
From: Carol, B, FL
Makes 6 servings
"President Dwight D. Eisenhower's wife, Mamie, loved parties, and the couple was known for grand entertaining. Dishes served during "Ike's" boyhood in Abilene, Kansas, shared the menu with European cuisine during the Eisenhowers' 8 years in the White House. Originally, this
recipe from the Eisenhower Presidential Library fed a crowd of 60. This recipe has been reduced it to a family-size portion."
2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons cooking oil
2 cloves garlic, halved
1 sprig fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
5 cups beef stock (or three cans beef broth, 14 1/2-ounces each)
3 medium potatoes, peeled and cubed
8 small carrots, peeled and sliced
1/2 pound frozen pearl onions
2 small tomatoes, cubed
3 tablespoons butter, melted
3 tablespoons all-purpose flour
In a Dutch oven or large kettle, brown beef, in batches in cooking oil. Return all meat to Dutch oven.
Tie garlic, thyme and bay leaf in a 100% cotton cheesecloth bag. Add to meat with beef stock or broth. Bring to boiling; Reduce heat; cover and simmer for 1 1/2 hours or till meat is nearly tender.
Add potatoes, carrots, onions and tomatoes. Cover; simmer for 45 minutes more. Remove cheesecloth bag.
Mix butter and flour till smooth. Stir into beef stew. Cook and stir for 1 minute more. Season to taste with salt and pepper.
CORN AND POTATO CHOWDER
Source: Vegetarian Times magazine, March 1993
1 teaspoon oil
2 teaspoons sherry
1 cup chopped onion
1 cup sliced carrot
2 stalks celery, sliced
2 cups cubed red potatoes
1 bay leaf
1 cup vegetable broth
1 cup fat free milk
1 cup corn kernels
Ground cayenne pepper (to taste)
Plain yogurt for garnish (optional)
In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 teaspoons water).
Add carrot, celery, bay leaf, potatoes and stock. Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potato is tender.
Add milk and corn; simmer for 3 minutes or until corn is tender. Discard bay leaf.
Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt.
SHIRLEY'S IOWA CORN CHOWDER
From: Carol B, FL
Makes 5 1/2 cups soup
5 slices bacon
1 medium onion, sliced and separated into rings
2 1/2 cups milk
1 (10 ounce) package frozen whole-kernel corn
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup diced potato, cooked
Salt, to taste
In a large saucepan, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
Reserve 2 to 3 tablespoons drippings in saucepan. Cook onion in reserved drippings until tender.
Stir in milk, corn, (undiluted) soup and potato. Bring to a boil. Reduce heat and simmer 2 to 3 minutes. Remove from heat. Season with salt. Top each bowl of chowder with bacon.
CROCKPOT HUNGARIAN GOULASH
Makes 6 servings
2 pounds round steaks, cut in 1/2-inch cubes
1 cup chopped onion
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme, crushed
1 (14 1/2 oz) can tomatoes
1 cup sour cream
Hot cooked noodles (for serving)
Put steak cubes, onion, garlic in crock pot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well.
Cover crock pot and cook on LOW 8-10 hours or on HIGH 4-5 hours (stir a couple of times during cooking if cooking on HIGH).
Add sour cream 30 minutes before serving, and stir in thoroughly.
CHEDDAR CHOWDER
From: Carol B, FL
Makes 6 servings
A great dinner soup - serve with French bread or rolls.
2 cups diced potatoes
2 cups water
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. ground black pepper
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups grated cheddar cheese
1 cup cubed ham
Combine potatoes, 2 cups water, carrots, celery, onion, salt and pepper in a soup pot. Boil for 10-12 minutes.
Meanwhile, melt the butter in a saucepan and add flour to make a paste. Add the milk and constantly stir over low to medium heat until it thickens. Remove from heat and add the cheese.
Pour this cheese sauce into the vegetables (do not drain water from
vegetables) and add the ham - heat through and serve.
CHOW MEIN (CROCK POT)
From: Cookie, NH
1 1/2 pounds round steak, cubed
3 bouillon cubes dissolved in 1 cup water
4 pieces celery, chopped
1 (4 ounce) can mushrooms
2 onions, chopped
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 (1 pound) can Chinese vegetables, drained
2 tablespoons cornstarch mixed with 2 tablespoons water
Place all ingredients except Chinese vegetables and the cornstarch-water mixture in crock pot:
Cover crock pot and cook on LOW for 8-10 hours. Add the vegetables and cornstarch mixture the last hour of cooking.
LENTIL STEW
Source: Elizabeth Powell
Makes 8 servings
1 pound dried lentils, washed, picked over
2 quarts water
2 whole celery stalks, chopped
1 medium onion, chopped
2 whole carrots, chopped
1 clove garlic, minced
1 bay leaf
1/4 teaspoon thyme
1 (1 ounce) can plum tomatoes
1/2 cup red wine
In a large soup kettle, combine all ingredients except wine and tomatoes. Bring to a boil and simmer, over low heat for 1 1/2 hours.
Add tomatoes and wine; simmer 20-30 minutes more.
OVEN CHICKEN STEW
Source: Aunt Salli (unknown)
Makes 4 servings
8 chicken thighs
6 tbsp flour, divided use
1 1/2 tsp salt, divided use
1/2 tsp ground black pepper, divided use
2/3 cup sliced carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 clove garlic, minced
1/4 tsp thyme
1/4 tsp marjoram
3 whole cloves
1/4 cup water
1/4 cup vinegar
2 cups chicken broth
1/4 cup tomato paste
Hot cooked rice (for serving)
In a medium bowl, mix together 4 tablespoons of the flour, 1 teaspoon salt, and 1/4 teaspoon of the pepper. Add the thighs, one at a time, dredging to coat; set aside.
In same bowl, make stew mixture by mixing the vegetables, garlic, herbs, cloves, water and vinegar. Pour into a lightly greased large shallow baking dish. Arrange the chicken on top of the mixture.
Bake, uncovered in a 425 degree F oven for 30 minutes. Reduce the heat to 325 degrees F and cook about 15 minutes more, or until juices from chicken run clear. Remove chicken pieces to a platter and keep warm.
In a small frying pan, place the stew mixture and heat on medium. Add remaining 2 tablespoons flour, 1/2 teaspoon salt and the 1/4 teaspoon pepper, stirring until smooth. Gradually add the chicken broth and tomato paste, stirring; simmer on low heat, stirring often, for about 5 minutes.
Pour the sauce mixture over the warm chicken and serve with fluffy hot rice.
HUDSON'S CHEESE SOUP
From: Carol, B, FL
Source: The Detroit News, 1996
Makes 8 servings
4 tablespoons butter
1 tablespoon finely chopped yellow onion
1/2 cup very finely diced celery
1/2 cup very finely diced carrot
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/8 teaspoon paprika
1/8 teaspoon baking soda
3 cups whole milk
3 cups chicken broth
2 pounds aged sharp Cheddar cheese, shredded
2 drops bitters
Salt and pepper
Minced parsley (for garnish)
Melt butter in a large saucepan. Add onion, celery and carrot. Cook gently, stirring often, about 10 minutes or until vegetables begin to soften.
In a small dish, mix flour, cornstarch, paprika and baking soda. Add to vegetables and cook, stirring constantly, one minute. Add milk and broth, whisking until smooth.
Heat to a simmer. Loosely cover and cook gently, stirring often, about 10 minutes until carrot is tender.
Remove pan from heat. Add cheese and stir until smooth. Add bitters. Add salt and pepper to taste. Serve hot with a sprinkling of parsley.
PERSIAN PUMPKIN STEW
Adapted from source: Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij
Makes 4-6 servings
1 pound stew meat (lamb or beef)
1 1/2 cups water
3 tablespoons tomato paste
1 teaspoon turmeric
1/8 teaspoon ground cinnamon
1 pinch saffron dissolved in 1/4 cup warm water (optional)
Salt and pepper to taste
2 small pumpkins (or 1 medium-small pumpkin)*
1/2 cup dried prunes
1/2 medium onion, chopped
Hot cooked Basmati rice (for serving)
Brown the meat.
Add about 1 1/2 cups water. Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion. Cook covered at a simmer for about 1 1/2 to 2 hours. Meat should be tender and nearly falling apart stage. (You may need to add water during cooking but you shouldn't end up with more than the stated amount. You don't want a watery stew.)
In the meantime, seed the pumpkin and slice into 2x2-inch pieces and peel. Brown on both sides in corn oil. The pumpkin should become brown in some places and somewhat flexible but not totally cooked.
Add pumpkin to the meat mixture and cook covered an additional 20-30 minutes until tender but not falling apart. A fork should go into the pumpkin easily but not break it up. Add the prunes the last 5 minutes of cooking. They shouldn't really cook too much but should get warm.
Serve over hot basmati rice.
*Baking pumpkins are the best since they are sweeter and less stringy. I have used jack o lantern pumpkins when feeling frugal and the dish was still good. You want about twice the volume of meat in peeled pumpkin slices.
TORTELLINI AND SPINACH STEW
Source: Meatless Dishes in Twenty Minutes by Karen A. Levin
Makes 2 servings
9 ounces uncooked cheese filled tortellini, fresh or frozen
2 cups spinach leaves, packed
2 medium tomatoes (or 4 plum tomatoes)
2 tablespoons olive oil
2 teaspoons garlic, minced
1 cup chicken broth (or beef or vegetable broth)
2 tablespoons minced fresh basil (or 1 tsp dried basil)
1/3 cup grated Asiago or Parmesan cheese
Freshly ground black pepper for garnish
Cook tortellini according to package directions.
While tortellini is cooking, remove stems from spinach leaves and set aside. Seed and chop tomatoes and set aside.
Heat oil in a large deep skillet over medium high heat. Add garlic and cook for 1 minute. Add broth and boil gently, uncovered, for 5 minutes.
Add spinach, tomato, and basil and heat through just until spinach wilts.
Drain tortellini and add to skillet. Cook for 1 minute or until hot. Sprinkle with cheese and serve with pepper.
COLOMBO DE GIRAUMON (SPICY PUMPKIN)
Source: The World in Your Recipe: Vegetarian Recipes by Troth Wells
Makes 4 servings
2 tbsp oil
1 onion, finely sliced
1 to 2 cloves garlic, crushed
2 tsp curry powder
3 whole cloves, ground
1/2 red chili, finely chopped
1 lb cooking pumpkin, peeled and cut in 1 inch cubes*
2 tomatoes, chopped
1 tbsp suntanas or golden raisins
1/4 tsp sugar (optional)
1 lemon, juice of
Salt and pepper
First, heat the oil in a heavy pan and then add the onion. Saute until it is transparent and then add the garlic and cook that also.
Next put in the curry powder, ground cloves, the chopped tomatoes, sultanas and sugar. Sprinkle the lemon juice over. Cover, and cook very gently for 30-40 minutes or until pumpkin is tender, stirring frequently to ensure that it does not catch. Season and serve to accompany main dishes and rice.
LOUISIANA CHICKEN GUMBO
From: angel,LA.
Source: Tabasco
Makes 8 servings
1/4 cup flour
1 teaspoon salt
1 (3-pound) chicken cut into 8 pieces
1/4 cup vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped green onion
3 cloves garlic, mashed
1 quart chicken broth
2 cups canned whole tomatoes in juice, undrained, crushed
1 bay leaf
1 teaspoon Tabasco pepper sauce
1 (10 ounce) package frozen, whole okra
3 cups cooked rice, divided use
Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat. In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve.
Add onion, celery, onion and garlic; saute 5 minutes, stirring often.
Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco pepper sauce. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes.
Add okra; cook 10 minutes longer. Serve each portion in bowl topped with 1/2 cup cooked rice.
SWISS ONION SOUP
From: Carol, B, FL
Makes 8 to 10 servings
When diners at Schuler's in Marshall, Michigan, order the restaurant's version of classic French onion soup topped with Swiss cheese, they get it steaming hot in a pewter mug.
2 pounds onions, thinly sliced
2/3 cup butter, divided use
2 tablespoons finely chopped garlic
2 tablespoons dry mustard
2 to 3 teaspoons dried sage, crushed
1/4 cup dry sherry
6 cups chicken broth and/or beef broth
1/3 cup butter
2/3 cup all-purpose flour
1 cup heavy (whipping) cream
Salt and pepper
Croutons
Swiss cheese slices
Grated Parmesan cheese
In a large Dutch oven, cook onions in the 1/3 cup butter till onions turn a dark golden brown.
Add garlic, mustard and sage. Stir in sherry. Add broth.
In a medium saucepan, melt the remaining 1/3 cup butter; stir in flour. Cook and stir the mixture till light brown.
Stir flour mixture into onion mixture. Stir in cream. Bring to boiling. Cook for 1 minute more. Season with salt and pepper.
Serve soup topped with croutons, Swiss cheese and Parmesan cheese.
SAVORY PUMPKIN STEW
Source: Vegetarian Times magazine, October, 1992
Makes 4 servings
1 onion, diced
2 cups vegetable broth (or water)
3 cloves, garlic, minced
2 tbsp vegetable oil
3 cups pumpkin or butternut squash, peeled, seeded, chopped
2 tbsp prepared mustard
3/4 tsp ground cinnamon
2 tbsp apple cider vinegar
2 potatoes, peeled, chopped
2 tbsp whole-wheat flour
1 cup frozen peas
1 cup frozen corn
Salt and pepper to taste
Saute onion and garlic in oil until transparent, about 4 minutes.
Add pumpkin and potatoes and cook, stirring occasionally, for 5 minutes. Stir in flour until dissolved. Add vegetable broth or water, 1 cup at a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered stirring occasionally, over medium-low heat for 30 minutes, or until sauce is thick and vegetables are tender.
Add peas and corn and cook 5 minutes more. Season to taste with salt and pepper.
VARIATION:
Turn this stew into a potpie by baking in a pie pan lined with a biscuit crust.
Creamed Chicken Over Biscuits
Source: Fannie Flagg's Whistle Stop Cafe Cookbook
Makes 2-3 servings
1/4 cup butter
1/2 cup thinly sliced celery
1/4 cup self-rising flour
1 1/2 cups milk
1/2 teaspoon salt
Dash ground black pepper
Dash ground red pepper (cayenne)
2 cups diced cooked chicken
3 large baked biscuits or toast (for serving)
Melt butter in a small saucepan over medium-low heat; add celery. Cover and cook until tender.
Sprinkle flour over mixture and stir until smooth. Cook 1 minute, stirring constantly.
Gradually stir in milk until smooth; add salt, pepper, red pepper, and chicken. Cook, stirring constantly until thickened. (If the gravy is too thick for you, add a little water to thin it and simmer 1 minute.)
Serve over biscuits or toast.
AVOCADO ORANGE SOUP
From: angel,LA.
Source: Tabasco
Makes 4 servings
2 large ripe avocados, pitted
1 cup fresh orange juice
1 cup plain yogurt
1/2 teaspoon Tabasco pepper sauce
1/4 teaspoon salt
Orange slices (for garnish)
In food processor or blender, blend avocados and orange juice. Add yogurt, Tabasco sauce and salt. Blend until smooth. Refrigerate until ready to serve.
Garnish with orange slices.
HOULIHAN'S BAKED POTATO SOUP
From: Carol, B, FL
Makes 6-8 servings
1 pint finely diced yellow onions
1/4 pound (1/2 cup) butter
1/2 cup flour
1 quart warm water
1/4 cup chicken stock
1/2 pint potato flakes
1/2 teaspoon Tabasco sauce
Salt, pepper, garlic powder and dried basil (to taste)
1 pint milk
1 pint heavy (whipping) cream
1 pint potatoes, diced but unpeeled
Saute onions in melted butter for 10 minutes in steam kettle.
Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
In a separate container, combine 1 quart warm water, chicken stock, potato flakes and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
The potatoes should be steamed for 20 minutes in a separate container. Combine the potatoes with the soup to complete.
CHICKEN POT PIE
Source: Cathy Burnett
1/4 cup butter
3/4 cup coarsely chopped onion
1 cup sliced mushrooms or 1 (4 oz.) can
5 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cup chicken broth
1 cup milk
1/2 tsp. Worcestershire Sauce
2 cups chopped cooked chicken
1 1/2 cup canned (drained) or diced cooked vegetables
Pastry for 2 crust pie (I'm lazy and use the Pillsbury Pie Crust)
Melt butter in medium saucepan over medium heat. Add onion and mushrooms. Saute until onions are tender, stirring occasionally.
Stir in flour, salt, and pepper. Stir in broth until blended. Add milk and Worcestershire sauce. Stir constantly over medium heat until mixture thickens and comes to a full boil. Stir and boil 1 minute. Add meat and veggies.
Place bottom pastry in 10x6-inch pan or shallow 1 1/2 quart casserole. Add filling and top pastry. Cut 1/2-inch hole in center.
Bake in preheated 425 degree F oven for about 25 minutes or until crust is golden brown.
CREAM OF CAULIFLOWER SOUP
From: Annie, TX
Source: Moosewood Restaurant Low-Fat Favorites
Makes 6 servings
2 cups chopped onions
1 garlic clove, minced
3 cups diced potatoes
1 cup chopped celery
5 cups water
1 cup peeled and chopped carrots
1 medium head cauliflower, chopped (about 5 cups)
1 heaping tablespoon chopped fresh dill (2 teaspoons dried)
1 tablespoon fresh lemon juice
1 teaspoon dried mustard
1/4 teaspoon caraway seeds
2 cups buttermilk
Salt to taste
Chopped scallions (for garnish)
In a soup pot, combine the onions, garlic, potatoes, celery, and water. Bring to a boil, reduce the heat, and then simmer for 10 minutes.
Add the carrots and continue to simmer for 10 more minutes.
Add the cauliflower, dill, lemon juice, mustard, and caraway seeds and simmer for 15 to 20 minutes longer, until the carrots are tender.
In a blender or food processor, puree the soup with the buttermilk, working in batches. Add salt to taste. Gently reheat.
Serve topped with chopped scallions.
CREAM OF SPINACH WITH SMOKED CHICKEN
AND PORTABELLO MUSHROOMS
From: Bill, DC
Makes 6 servings
2 1/4 pounds spinach, chopped
3 ounces butter
1 1/2 tablespoons minced shallot
3/8 cup flour
3 3/4 cups chicken stock
to taste salt and pepper
3 3/4 cups milk
1/4 cup heavy (whipping) cream
1 1/2 each portabello mushroom, sliced and sauteed
1 1/2 smoked chicken breasts, diced
1/4 cup grated parmesan cheese
Cook spinach in a large skillet over medium heat until tender.
Pour spinach into a colander set over a bowl and press out as much water as possible; set aside.
In the same skillet, melt the butter and cook the shallots until soft. Blend flour and cook for 1 minute.
Add spinach and stock and simmer for 15 minutes.
Wash and slice the portabello mushrooms and slice them thinly. Dice the chicken breast and set aside.
Saute the mushrooms in melted butter until tender, add the smoked chicken and saute for 1 minute more. Add mixture to the simmering stock. Incorporate grated parmesan cheese.
In a separate pan, heat the milk and cream. Add to soup. Season with salt and pepper.
BATTER FRIED JALAPENO PEPPERS
Source: Brenda Turner
I blanch the peppers first, fill with cream cheese, then put in the freezer for about 20 minutes.
Then, I dip them in a mixture of:
about 1/2 flour and 1/2 cornmeal (and whatever spices you want to add - garlic powder, salt, pepper, cayenne pepper, etc)
1 egg slightly beaten
About 1/3 cup milk
The consistency of the batter should not be too thick but should also not be runny. Fry in hot oil.
CORN AND CHICKEN CHOWDER
From: angel,LA.
Source: Tabasco
Makes 8 cups
3 tablespoons butter or margarine, divided use
1 pound chicken breasts, cut into chunks
2 medium leeks, sliced (2 cups)
2 medium potatoes, cut into bite-size chunks
1 large green pepper, diced
2 tablespoons paprika
2 tablespoons all-purpose flour
3 cups chicken broth
2 1/2 cups fresh corn kernels
1 1/2 teaspoon Tabasco pepper sauce
1 teaspoon salt
1 cup half-and-half
In 4-quart saucepan, over medium-high heat, melt 1 tablespoon butter. Cook chicken chunks until well browned on all sides, stirring frequently. With slotted spoon, remove chicken to plate.
Add 2 tablespoons butter to drippings remaining in saucepan. Over medium heat, cook leeks, potatoes and green pepper until tender, stirring occasionally.
Stir in paprika and flour until well blended; cook 1 minute. Add chicken broth, corn kernels, Tabasco sauce, salt and chicken chunks. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in half-and-half; heat through.
This one is an old stand by in these parts.
MARYLAND CRAB SOUP
From: Bill, DC
Makes 4 servings
3 cups chicken stock
1/4 cup rough chopped green bell pepper
1/4 cup rough chopped onion
1/4 cup rough chopped celery
1/2 cup crushed tomatoes
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons margarine
1/2 teaspoon Old Bay seasoning
3/4 cup frozen mixed vegetables
1 ounce roux
1 cup lump crabmeat
Combine all ingredients except for the roux and crab. Mix well. Bring to a boil. Reduce heat and simmer, uncovered for 10-12 minutes; stirring occasionally.
Using a wire whip, add the roux to the simmering soup. Stir frequently until thickened, about 5-6 minutes.
Add crab meat to simmering soup, mixing and being careful not to break up the lumps of crab. Remove from heat. Adjust seasoning with salt and pepper as desired. Serve.
WALTER MCILHENNY'S CHILI
From: angel,LA.
Source: Tabasco
Makes 4 to 6 servings.
1/4 cup vegetable oil
3 pounds lean beef chuck, well trimmed, cut into 1-inch cubes
1 cup chopped onion
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons Tabasco pepper sauce
3 cups water
1 (4 ounces) can chopped green chilies, drained
FOR SERVING:
Hot cooked rice (for serving)
Chopped onion (optional)
Shredded cheese (optional)
Sour cream (optional)
In 5-quart Dutch oven or saucepot, heat oil over medium-high heat. Add beef, 1/3 at a time; cook until browned on all sides. Remove; set aside.
Add onion and garlic; stirring frequently, cook 5 minutes or until tender.
Stir in chili powder, cumin, salt and Tabasco pepper sauce; cook 1 minute. Add water and chilies; bring to a boil. Return beef to Dutch oven. Reduce heat and simmer 1 1/2 hours or until beef is tender.
Serve over rice with chopped onion, shredded cheese and sour cream, if desired.
I got this a couple of weeks ago on Ocacoke Island from the Ocacoke Island Cookbook
DIAMOND BACK TERRAPIN
From: Crabby, VA
Boil meat of 6 Terrapins* until Tender. Season to Taste with salt and pepper.
Melt 1 stick (1/2 cup) butter and brown 6 tablespoons flour in butter. Add terrapin to butter, flour mixture. Add 3/4 cup sherry wine. Bring back to boil. Serve in soup plates with crisp crackers.
*To prepare terrapin cut off heads, scald and cut from shell, skin pieces and remove claws.
CRAWFISH AND CORN SOUP
From: Kim, LA
1 cup chopped onion
1/2 cup butter
2 packages (10 ounces each) frozen whole kernel corn
1 pint heavy (whipping) cream
1/2 teaspoon salt
1/2 teaspoon red pepper
1/2 teaspoon curry powder
5 drops of Tabasco sauce
1 pound crawfish tails
Saute onions in melted butter in large saucepan.
Puree 1 package of corn in food processor and add to onions. Add remaining package of corn and simmer for 5 minutes.
Add heavy cream and all seasonings. Bring mixture to a boil and reduce heat; stirring constantly. Add crawfish. Let simmer 10 minutes and serve.
CHICKEN, HAM, AND OYSTER GUMBO
From: angel,LA.
Makes 8 servings
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
2 green bell peppers, seeded and diced
2 celery stalks, diced
1 medium onion, diced
2 garlic cloves, minced
1 (16 ounce) can whole tomatoes
2 cups sliced fresh okra
2 cups water
3 pounds chicken, boned and cut into large chunks
1 pound boneless smoked ham, cut into 1-inch chunks
2 tablespoons chopped fresh parsley
2 teaspoons Tabasco pepper sauce
1 teaspoon salt
1 bay leaf
1 pint shucked oysters and their liquid
3 cups cooked rice
In 5-quart saucepan, heat oil over medium heat. Add flour and cook, stirring constantly, about 30 minutes until roux turns dark brown and develops nutty aroma. Add green peppers, celery, onion and garlic; cook 10 minutes or until vegetables are tender.
Add tomatoes with their liquid, okra, water, chicken, ham, parsley, Tabasco sauce, salt and bay leaf. Over high heat, heat to boiling; reduce heat to medium. Simmer, uncovered, 45 minutes, stirring occasionally.
Add oysters; simmer 10 minutes longer. Discard bay leaf. Serve with cooked rice and additional Tabasco sauce, if desired.
MUSTARD SOY MARINATED SALMON FILLET
From: Bill,DC
Makes 6 servings
2 2/3 tablespoons grain mustard
2 tablespoons rice vinegar
1/4 cup light soy sauce
1/2 teaspoon Tabasco sauce
1 1/2 teaspoons brown sugar
2 pounds salmon fillet, 5 ounce portions, skinned and boned
Combine the mustard, vinegar, soy sauce, Tabasco, and brown sugar in a bowl.
Place the fish into a container large enough to cover the fillets with the marinade. Pour the marinade over the fish and marinate for a minimum of 2 hours.
Place fish onto sprayed sheet pans and bake until it flakes easily with a fork.
Boil marinade for a few minutes. Remove fish to 2 inch hotel pans and serve with some marinade drizzled over the top.
SALMON CAKES WITH DILL SAUCE
From: Bill,DC
Makes 6 servings
1 pound potatoes, peeled and quartered
1 (15 1/2 oz) can salmon, drained
3 7/8 tablespoons nonfat yogurt
3 7/8 tablespoons sliced green onion
3 tablespoons chopped fresh parsley
1 7/8 tablespoons fresh lemon juice
1/4 teaspoon cracked black pepper
1 cup fresh bread crumbs
1 7/8 tablespoons olive oil
Peel and quarter potatoes, in stock pot or steamer, cook the potatoes until fork tender, about 20 minutes. Drain and mash.
Add to potatoes remaining ingredients except olive oil Mix well and shape into 3 ounce patties.
Heat olive oil on griddle and sear cakes until browned, about 3-4 minutes per side. Transfer to a 2 inch hotel pan, cover with plastic and store in hot box until service.
Decorate pan with parsley sprigs and lemon garnish at service.
APPLE CIDER MIGNONETTE SAUCE
From: Bill,DC
Makes 1 1/2 cups
2 shallots, trimmed and finely minced
1/2 Granny smith apple, peeled, cored and finely diced
1/2 cup apple cider
1/2 cup cider vinegar
2 tsp cracked black pepper
Mix together all the ingredients and let sit for 1 hour to mellow.
Spoon over freshly chilled raw oysters on the half shell.
CRANBERRY BALSAMIC MIGNONETTE SAUCE
From: Bill,DC
1/2 cup fresh cranberries, coarsely chopped
1 bunch scallions, trimmed and finely minced
1/2 cup dry red wine
1/2 cup balsamic vinegar
2 tsp cracked black pepper
Mix together all ingredients and let sit for 1 hour to mellow.
Spoon over freshly opened chilled oysters on the half shell.
Note: For a large platter of oysters alternating the apple cider and cranberry mignonette sauces is stunning.
LOBSTER AND CORN CHOWDER
Margaret, MA
Source: A Taste of Something Special (American Airlines)
Makes 8 servings (1 cup each)
3 ears fresh corn*
1/2 large yellow onion, finely chopped
1 tbsp unsalted butter
5 cups whole milk
2 cups (1 pint) heavy (whipping) cream
1/2 lb potatoes (2 small) diced to 1/2 x 1/2-inch, unpeeled
1 oz lobster base paste*
1 1/2 cups water
3/4 tsp salt
1 1/2 tsp ground white pepper
1/2 lb cooked lobster meat***
Shuck corn and cut kernels from cob; set aside.
Saute onions in butter until translucent. Combine with milk, cream and potatoes in heavy-bottom pot and bring to simmer.
Dissolve lobster base in water and add to milk mixture. Simmer for 20 minutes.
Add corn and continue simmering 10 minutes. Season with salt and pepper.
Add lobster meat, heat through and serve.
*When substituting frozen kernel corn, do not add until the last 5 minutes.
**Available in seafood departments
***When using frozen lobster meat, the chowder may need thickening. Adjust after cooking by adding a bit of cornstarch dissolved in water.
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