Jean at Adventure Foods http://www.adventurefoods.com/
sent this to me and it is a bunch of SOUP Recipies from Carolina Country Cooking Newsletter.
http://www.carolina-country-cooking.com
Chuck.
~~~~~~~~~~~~~~~~~~ Disclaimer ~~~~~~~~~~~~~~~~~~~~~~
All recipes and information provided in this newsletter and
posted on Carolina-Country-Cooking.com are provided "as is".
We cannot guarantee nor make any claims that the nutritional
values, where provided, are accurate and that each recipe is
appropriate for everyone.
In no event shall Carolina-Country-Cooking.com be liable for
damages of any kind, due to the use of recipes and information
provided in this newsletter or on the website.
It is your responsibility to decide if the recipes and
information is suitable for your personal diet. When in
doubt please seek the advice of your physician or health care
provider.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
==============================
Corn Chowder
==============================
6 slices of bacon, diced
1/2 cup of finely chopped onion
2 cups of diced raw potatoes
1 1/2 cups of water
2 teaspoons of salt
1/8 teaspoon of pepper
2 cup of cream style corn
2 tablespoons of butter or margarine, melted
2 tablespoons of flour
3 cups of milk
Parsley
Shredded Cheese
Fry bacon until crisp. Remove bacon. Saute onion in 2
tablespoons bacon drippings until transparent, not brown.
Cook potatoes in the water with salt, sauted onion and bacon
in covered pan until tender. Add pepper and corn. Blend the
margarine or butter and the flour, stir in milk and cook until
slightly thickened. Add to corn mixture: sprinkle parsley and
or shredded cheese over the top. Serve immediately piping hot.
==============================
Easy Hamburger Vegetable Soup
==============================
1 lb. of ground beef
1 cup of chopped onion
1 cup of diced potatoes
1 cup of sliced carrots
2 - 16oz. cans of tomatoes
1 cup of sliced celery
1/4 cup of rice
3 cups of water
4 teaspoons of salt
1/4 teaspoon of basil
1/4 teaspoon of thyme
1 bay leaf
Brown the ground beef and onions and drain the fat. Add
the remaining ingredients and bring to boil. Cover and simmer
for 1 hour.
==============================
Black Bean Soup
==============================
3/4 lb. of black beans
1 1/2 quarts of cold water
2 oz. of salt pork (optional)
3/4 lb. hamhock or bone of a smoked ham
1 large onion, chopped
1 clove of garlic, crushed
2 green peppers, chopped
1/2 cup of bacon drippings or olive oil
1 bay leaf
1 tablespoon of salt
1/8 teaspoon of oregano
1/4 cup of vinegar
Wash the black beans and soak overnight. Add salt pork, ham
hock and simmer over low heat. Saute the onions, garlic, and
green pepper in bacon drippings until tender and add to the
beans. Season with bay leaves, salt and oregano. Simmer until
beans are tender and thick, approximately 3 hours. Add the
vinegar just before serving. Serve over rice with finely chopped
onion on top.
==============================
Creamy Tomato Soup
==============================
2 tablespoons of margarine or butter
1 large onion, peeled and sliced thin
1 carrot, chopped
2 garlic cloves, coarsely chopped
1 - 28 oz. can peeled of Italian plum tomatoes
3 cups of chicken broth
1 small boiling potato, peeled and sliced thin
2 tablespoons of chopped fresh basil leaves or
2 teaspoons of dried basil
1/4 teaspoon of nutmeg
Salt to taste
1 cup of milk
Melt the butter or margarine in a soup pot over low heat.A
dd onion, carrot and garlic. Cook, covered for 20 minutes,
stirring occasionally, until vegetables are tender and wilted.
Crush tomatoes in their liquid and add to the pot along with
the chicken broth, potato, basil, nutmeg and salt. Cook, covered,
over low heat for 40 minutes, stirring occasionally. Let cool
to room temperature. Puree in a blender, in small batches, adding
a bit of milk to each batch. Return to soup pot and adjust
seasonings. Before serving, warm through over very low heat.
Do not allow to boil.
==============================
Onion Soup
==============================
3 oz. of bacon fat
1 oz. of olive oil
2 lbs. of onion, cut into thin strips
2 oz. of marsala wine
1 gallon of chicken stock
1/2 gallon of beef stock
1 teaspoon of thyme
1 teaspoon of basil
1 teaspoon of oregano
Saute onion in fat and oil. Add wine and cook approximately
5 minutes, until onion is soft. Add all the other ingredients.
Simmer for 20 minutes. Skim fat from top of soup. Serve with
croutons and grated Romano cheese.
==============================
Brunswick Stew
==============================
1 fryer
1 lb. boneless stew meat or a small chuck roast
1 large onion
1 lb. of Irish potatoes, cut up
2 cups of canned tomatoes
1 cup of cream style corn
1/2 cup of English peas
Salt & pepper to taste
1/2 cup of cooked butter beans
1/2 cup of catsup
1 tablespoon of Worcestershire sauce
1 tablespoon of vinegar
1 tablespoon of lemon juice
1 teaspoon of Tabasco
1/2 Cup of your favorite barbecue sauce
Cook the fryer and stew meat until well done. Grind in blender
and set aside. Put onions through blender. Add onion and
potatoes to broth from the chicken and stew meat. Cook until
done in saucepan on top of range. Add meat and other ingredients.
Place in slow cooker and cook on low for 12 hours or high for 8
to 10 hours. Add 1/2 cup barbecue sauce.
==============================
Sausage And Potato Chowder
==============================
1 lb. of mild Italian sausage
1/2 cup of water
2 1/2 cups of peeled, diced potatoes
1/2 cup of chopped onion
1/2 cup of chopped celery
1 1/2 cups of chicken broth
1/8 teaspoon of pepper
3 1/2 cups of milk
1/4 cup of flour
1 cup of frozen peas
2 cup of shredded Cheddar cheese
Brown sausage stirring so that meat is in small pieces. Set
aside. In large saucepan put water, potatoes, onion, celery,
broth and pepper. Cover and bring to a boil just long enough
that the potatoes are tender, about 5 minutes. Add sausage
and 2 1/2 cups milk. In a jar with lid, shake the flour and
remaining milk until blended. Stir into the potato mixture,
stirring constantly until mixture begins to boil. Add peas,
simmer 3 minutes. Remove from heat, stir in cheese until melted.
==============================
Beef And Barley Soup
==============================
2/3 cup of pearl barley
1 1/2 lbs. of ground beef
1 med. onion, chopped fine
4 carrots, minced
3 ribs of celery, diced
3 - 10 1/2 oz. cans beef consomme
2 cups of water
1 - 10 1/2 oz. can of tomato soup
1 bay leaf
1/4 cup of parsley, minced
Brown ground beef and onion in Dutch oven or heavy kettle
until meat is no longer pink. Add remaining ingredients,
cover and cook, simmering 1 1/2 to 2 hours.
==============================
Cream Of Potato Soup
=============================
6 cup of diced potatoes
1 cup of diced carrots
1 cup of chopped onions
1 cup of chopped celery
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper
4 cups of milk
1/4 stick of butter or margarine
Cook vegetables together in just enough water to cover. Add
salt, pepper, milk, and margarine. Simmer 30 minutes.
========================================
===============================================
Thank you for subscribing to our newsletter.
We hope you enjoy the recipes.
Joe Harris
http://www.carolina-country-cooking.com
mailto:[email protected]
==================================================
sent this to me and it is a bunch of SOUP Recipies from Carolina Country Cooking Newsletter.
http://www.carolina-country-cooking.com
Chuck.
~~~~~~~~~~~~~~~~~~ Disclaimer ~~~~~~~~~~~~~~~~~~~~~~
All recipes and information provided in this newsletter and
posted on Carolina-Country-Cooking.com are provided "as is".
We cannot guarantee nor make any claims that the nutritional
values, where provided, are accurate and that each recipe is
appropriate for everyone.
In no event shall Carolina-Country-Cooking.com be liable for
damages of any kind, due to the use of recipes and information
provided in this newsletter or on the website.
It is your responsibility to decide if the recipes and
information is suitable for your personal diet. When in
doubt please seek the advice of your physician or health care
provider.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
==============================
Corn Chowder
==============================
6 slices of bacon, diced
1/2 cup of finely chopped onion
2 cups of diced raw potatoes
1 1/2 cups of water
2 teaspoons of salt
1/8 teaspoon of pepper
2 cup of cream style corn
2 tablespoons of butter or margarine, melted
2 tablespoons of flour
3 cups of milk
Parsley
Shredded Cheese
Fry bacon until crisp. Remove bacon. Saute onion in 2
tablespoons bacon drippings until transparent, not brown.
Cook potatoes in the water with salt, sauted onion and bacon
in covered pan until tender. Add pepper and corn. Blend the
margarine or butter and the flour, stir in milk and cook until
slightly thickened. Add to corn mixture: sprinkle parsley and
or shredded cheese over the top. Serve immediately piping hot.
==============================
Easy Hamburger Vegetable Soup
==============================
1 lb. of ground beef
1 cup of chopped onion
1 cup of diced potatoes
1 cup of sliced carrots
2 - 16oz. cans of tomatoes
1 cup of sliced celery
1/4 cup of rice
3 cups of water
4 teaspoons of salt
1/4 teaspoon of basil
1/4 teaspoon of thyme
1 bay leaf
Brown the ground beef and onions and drain the fat. Add
the remaining ingredients and bring to boil. Cover and simmer
for 1 hour.
==============================
Black Bean Soup
==============================
3/4 lb. of black beans
1 1/2 quarts of cold water
2 oz. of salt pork (optional)
3/4 lb. hamhock or bone of a smoked ham
1 large onion, chopped
1 clove of garlic, crushed
2 green peppers, chopped
1/2 cup of bacon drippings or olive oil
1 bay leaf
1 tablespoon of salt
1/8 teaspoon of oregano
1/4 cup of vinegar
Wash the black beans and soak overnight. Add salt pork, ham
hock and simmer over low heat. Saute the onions, garlic, and
green pepper in bacon drippings until tender and add to the
beans. Season with bay leaves, salt and oregano. Simmer until
beans are tender and thick, approximately 3 hours. Add the
vinegar just before serving. Serve over rice with finely chopped
onion on top.
==============================
Creamy Tomato Soup
==============================
2 tablespoons of margarine or butter
1 large onion, peeled and sliced thin
1 carrot, chopped
2 garlic cloves, coarsely chopped
1 - 28 oz. can peeled of Italian plum tomatoes
3 cups of chicken broth
1 small boiling potato, peeled and sliced thin
2 tablespoons of chopped fresh basil leaves or
2 teaspoons of dried basil
1/4 teaspoon of nutmeg
Salt to taste
1 cup of milk
Melt the butter or margarine in a soup pot over low heat.A
dd onion, carrot and garlic. Cook, covered for 20 minutes,
stirring occasionally, until vegetables are tender and wilted.
Crush tomatoes in their liquid and add to the pot along with
the chicken broth, potato, basil, nutmeg and salt. Cook, covered,
over low heat for 40 minutes, stirring occasionally. Let cool
to room temperature. Puree in a blender, in small batches, adding
a bit of milk to each batch. Return to soup pot and adjust
seasonings. Before serving, warm through over very low heat.
Do not allow to boil.
==============================
Onion Soup
==============================
3 oz. of bacon fat
1 oz. of olive oil
2 lbs. of onion, cut into thin strips
2 oz. of marsala wine
1 gallon of chicken stock
1/2 gallon of beef stock
1 teaspoon of thyme
1 teaspoon of basil
1 teaspoon of oregano
Saute onion in fat and oil. Add wine and cook approximately
5 minutes, until onion is soft. Add all the other ingredients.
Simmer for 20 minutes. Skim fat from top of soup. Serve with
croutons and grated Romano cheese.
==============================
Brunswick Stew
==============================
1 fryer
1 lb. boneless stew meat or a small chuck roast
1 large onion
1 lb. of Irish potatoes, cut up
2 cups of canned tomatoes
1 cup of cream style corn
1/2 cup of English peas
Salt & pepper to taste
1/2 cup of cooked butter beans
1/2 cup of catsup
1 tablespoon of Worcestershire sauce
1 tablespoon of vinegar
1 tablespoon of lemon juice
1 teaspoon of Tabasco
1/2 Cup of your favorite barbecue sauce
Cook the fryer and stew meat until well done. Grind in blender
and set aside. Put onions through blender. Add onion and
potatoes to broth from the chicken and stew meat. Cook until
done in saucepan on top of range. Add meat and other ingredients.
Place in slow cooker and cook on low for 12 hours or high for 8
to 10 hours. Add 1/2 cup barbecue sauce.
==============================
Sausage And Potato Chowder
==============================
1 lb. of mild Italian sausage
1/2 cup of water
2 1/2 cups of peeled, diced potatoes
1/2 cup of chopped onion
1/2 cup of chopped celery
1 1/2 cups of chicken broth
1/8 teaspoon of pepper
3 1/2 cups of milk
1/4 cup of flour
1 cup of frozen peas
2 cup of shredded Cheddar cheese
Brown sausage stirring so that meat is in small pieces. Set
aside. In large saucepan put water, potatoes, onion, celery,
broth and pepper. Cover and bring to a boil just long enough
that the potatoes are tender, about 5 minutes. Add sausage
and 2 1/2 cups milk. In a jar with lid, shake the flour and
remaining milk until blended. Stir into the potato mixture,
stirring constantly until mixture begins to boil. Add peas,
simmer 3 minutes. Remove from heat, stir in cheese until melted.
==============================
Beef And Barley Soup
==============================
2/3 cup of pearl barley
1 1/2 lbs. of ground beef
1 med. onion, chopped fine
4 carrots, minced
3 ribs of celery, diced
3 - 10 1/2 oz. cans beef consomme
2 cups of water
1 - 10 1/2 oz. can of tomato soup
1 bay leaf
1/4 cup of parsley, minced
Brown ground beef and onion in Dutch oven or heavy kettle
until meat is no longer pink. Add remaining ingredients,
cover and cook, simmering 1 1/2 to 2 hours.
==============================
Cream Of Potato Soup
=============================
6 cup of diced potatoes
1 cup of diced carrots
1 cup of chopped onions
1 cup of chopped celery
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper
4 cups of milk
1/4 stick of butter or margarine
Cook vegetables together in just enough water to cover. Add
salt, pepper, milk, and margarine. Simmer 30 minutes.
========================================
===============================================
Thank you for subscribing to our newsletter.
We hope you enjoy the recipes.
Joe Harris
http://www.carolina-country-cooking.com
mailto:[email protected]
==================================================
