OYSTER DAY SOUP
30 MINUTES
2
1/4
1
4
3
8 OZ. CANS
CUP
TBS.
TSP.
CUPS
SHUCKED OYSTERS
WATER
ALL-PURPOSE FLOUR
WORCESTERSHIRE SAUCE
SALT
MILK
HALF AND HALF
BUTTER
DRAIN OYSTERS, RESERVE 2/3 CUP LIQUID AND SET ASIDE.
IN 4 QT. SAUCEPAN, MIX FLOUR, WORCESTERSHIRE, SALT AND 1/4 CUP WATER. HEAT TO BOILING OVER MEDIUM HEAT. COOK 1 MINUTE.
SLOWLY STIR IN MILK, HALF AND HALF, BUTTER, OYSTERS AND LIQUID. HEAT TO BOILING. REDUCDE HEAT, COOK 10-15 MINUTES OR UNTIL OYSTERS CURL.
STIR OFTEN.
CREAM OF THAT MUSHROOM SOUP
45 MINUTES
1/2
1/3
3 1/2
POUND
SMALL
CUBES
MUSHROOMS
LEMON JUICE
ONION, DICED
CHICKEN BOUILLON
PEPPER
WHIPPING CREAM
TRIM STEMS OFF MUSHROOMS AND SET ASIDE. THIN SLICE MUSHROOM CAPS. COOK MUSHROOMS AND LEMON JUICE IN 4 QT. SAUCEPAN WITH BUTTER UNTIL TENDER.
REDUCE HEAT AND REMOVE MUSHROOMS TO BOWL. COOK ONIONS AND STEMS IN SKILLET UNTIL TENDER. STIR IN FLOUR AND COOK 1 MINUTE.
STIR IN WATER AND BOUILLON, COOK STIRING CONSTANTLY UNTIL MIXTURE THICKENS AND BOILS.
SPOON ONE-HALF OF MUSHROOM MIXTURE INTO BLENDER, COVER AND BLEND AT LOW SPEED UNTIL SMOOTH. POUR INTO BOWL. REPEAT WITH REMAINING MIXTURE.
RETURN MIXTURE TO SAUCEPAN, STIR IN SALT, PEPPER, CREAM AND MUSHROOM SLICES. REHEAT JUST UNTIL SOUP IS BOILING.
JESSE'S CHEDDAR CHEESE PLEASER
1 HOUR
MEDIUM
LARGE
14 OZ. CANS
8 OZ. PKGE.
CARROTS
CELERY STALKS
ONION
GREEN PEPPER
CHICKEN BROTH
SHREDDED CHEDDAR CHEESE
DICE CARROTS AND CELERY STALKS. DICE ONION AND GREEN PEPPER. IN 5 QT. DUTCH OVEN OVER MEDIUM HEAT, MELT 4 TBS. BUTTER.
ADD DICED VEGGIES AND COOK UNTIL TENDER. STIR IN 1 CAN CHICKEN BROTH AND SHREDDED CHEESE. HEAT UNTIL CHEESE MELTS.
SPOON 1/4 CHEESE MIXTURE INTO BLENDER. COVER AND BLEND AT LOW SPEED UNTIL SMOOTH. POUR INTO LARGE BOWL. REPEAT WITH REMAINING CHEESE.
RETURN ALL BLENDED MIXTURE TO DUTCH OVEN, STIR IN MILK AND REMAINING BROTH. HEAT SOUP UNTIL HOT, STIRRING OCCASIONALLY.
OLD FASHIOND NEW ENGLAND CLAM CHOWDER
1/8
DOZEN
HARD SHELL CLAMS
BACON, DICED
POTATOES, PEELED AND DICED
SCRUB CLAMS WELL WITH BRUSH AND RINSE THROUGH. IN 4 QT. SAUCEPAN OVER HIGH HEAT, BOIL 1 CUP OF WATER. ADD CLAIMS AND BOIL.
REDUCE HEAT, COVER AND SIMMER JUST UNTIL CLAMS OPEN UP. REMOVE CLAMS, RESERVE BROTH. DISCARD SHELLS, COARSLY CHOP CLAMS AND SET ASIDE.
CAREFULLY POUR BROTH INTO MEASURING CUP, ADD WATER TO MAKE 2 CUPS IF NECESSARY.
IN SAME SAUCEPAN OVER MEDIUM HEAT, COOK BACON UNTIL BROWNED. ADD ONION AND COOK 5 MINUTES. STIR IN FLOUR, SALTS, AND PEPPER. COOK 1 MINUTE.
SLOWLY STIR IN CLAM BROTH UNTIL SMOOTH. ADD POTATOES AND BRING TO BOIL. REDUCE HEAT, COVER AND SIMMER 15 MINUTES.
STIR IN HALF & HALF AND CLAMS. HEAT THROUGH. STIR IN BUTTER.
THE BIG APPLE'S FISH STEW
40 MINUTES
16 OZ. PKGE.
28 OZ. CAN
10 OZ. PKGE.
FROZEN COD FILLETS
VEGATABLE OIL
ONION, CHOPPED
TOMATOES
BASIL
SUGAR
FROZEN LIMA BEANS
THAW FILLETS AT ROOM TEMP. IN 4 QT. SAUCEPAN OVER MEDIUM HEAT IN HOT OIL, COOK ONION UNTIL TENDER. STIR IN TOMATOES WITH LIQUID.
STIR IN NEXT 4 INGREDIENTS, BRING TO BOIL. REDUCE HEAT, COVER AND LET SIMMER 20 MINUTES. STIR OFTEN.
CUT FISH INTO BITE SIZED CHUNKS. ADD FISH AND BEANS TO TOMATO MIXTURE, BRING TO A BOIL. REDUCE HEAT, COVER AND SIMMER 5 MINUTES.
GYPSIE CHICKEN AND CORN
2 HOURS
8
3 1/2 POUND
10 OZ. PKGE
FRYER
FROZEN WHOLE KERNAL CORN
FROZEN CHOPPED BROCCOLI
EGG
RINSE CHICKEN AND PLACE BREAST SIDE DOWN IN 5 QT. DUTCH OVEN. ADD ONION, WATER, SALT AND PEPPER. HEAT TO BOILING.
REDUCE HEAT TO LOW, COVER AND SIMMER 35 MINUTES. REMOVE CHICKEN TO BOWL AND REFRIGERTE 30 MINUTES. DISCARD SKIN AND BONES.
CUT INTO BITE SIZED PIECES. SKIM FAT FROM DUTCH OVEN. HEAT BROTH TO BOILING. ADD CHICKEN, FROZEN CORN AND BROCOLLI, HEAT TO BOILING.
IN SMALL BOWL, MIX FLOUR, MILK AND EGG TO MAKE CRUMBLY DOUGH WITH FINGERS. CRUMBLE DOUGH INTO SOUP.
REDUCE HEAT TO MEDIUM AND COOK UNCOVERED FOR 5 MINUTES OR UNTIL INGREDIENTS ARE TENDER.
SOUTHREN SPLIT PEA SOUP
7
WHOLE ALLSPICE
PEPPERCORNS.
SPLIT PEAS
HAM BONE WITH 2 CUPS MEAT LEFT ON
CARROTS, THINLY SLICED
CELERY STALKS, THINLY SLICED
SALT AND PEPPER
TIE ALLSPICE AND PEPPERCORNS IN CHEESECLOTH. RINSE PEAS IN WATER.
IN 5 QT. DUTCH OVEN OVER HIGH HEAT, HEAT SPICE BAG, PEAS, HAM BONE, CARROTS, CELERY AND WATER TO BOIL. REDUCE HEAT, COVER, SIMMER 1 HOUR.
DISCARD SPICE BAG. REMOVE HAM BONE TO CUTTING BOARD. CUT OFF MEAT, DISCARD BONE. CUT INTO BITE SIZED CHUNKS AND RETURN TO SOUP.
STIR IN SALT AND PEPPER TO TASTE.
FRENCH ONION SPECIAL
2 1/2
LONG LOAF
10 OZ. CANS
FRENCH BREAD
ONIONS, SLICED
DRY RED WINE
CONDENSED BEEF BROTH
SWISS CHEESE SLICES
CUT FOUR 1 INCH SLICES FROM BREAD LOAF, SERVE REMAINING WITH SOUP. TOAST BREAD UNTIL LIGHTLY BROWN.
IN 4 QT. SAUCEPAN OVER MEDIUM HEAT, IN HOT BUTTER, COOK ONIONS AND SUGAR 10 MINUTES. STIR IN FLOUR UNTIL WELL BLENDED.
ADD WATER, WINE AND BROTH, HEAT TO BOILING. REDUCE HEAT TO LOW, COVER AND SIMMER 10 MINUTES.
SPOON SOUP INTO 4 16 OZ. HEAT SAFE SOUP BOWLS. PLACE 1 SLICE TOAST ON TOP OF EACH BOWL. FOLD CHEESE SLICES TO FIT ON BREAD.
PLACE BOWLS ON JELLY ROLL PAN. HEAT OVEN AT 425F. BAKE UNTIL CHEESE IS MELTED.