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MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Bogracs Gulyas (kettle goulash) Categories: Main dish, Soups Servings: 6 4 tb Bacon fat 5 Onions, Lg; coarsly chopped 2 Green peppers, Lg; chopped 3 Garlic clove; minced 1 1/2 tb Hungarian Paprika 3 lb Beef, stewing; in 1" cubes Pepper; to taste Salt; to taste 6 oz Tomato paste Sour cream; at room temp. Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika and cook until it has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cuban Black Bean Soup Categories: Soups, Main dish, Low-cal Servings: 4 1 lb Black beans, dried 1 c Onion; chopped 1 tb Margarine or butter 4 c Water 1 Bouillon cube, beef 12 oz Ham, cooked lean 2 Bay leaves 1/2 ts Thyme, dried leaf 1/2 ts Oregano, dried leaf 1/2 ts Salt 1 Red pepper, dried whole 1 c Green pepper; chopped 1/3 c Dark rum (optional) 1 c Sour cream (optional) Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or marg until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Shrimp Soup Categories: Cajun, Soups Servings: 10 8 c Chicken stock 2 ts Louisiana hot sauce 1 c Green onions, chopped 1/2 c Celery, chopped Salt, to taste 1 tb Garlic, diced 1 tb Lea & Perrins 1 c Parsley, chopped 2 c White wine, dry 2 lb Shrimp, chopped Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Split Pea Soup Categories: Soups, Vegetables Servings: 6 1 lb Smithfield Ham, bits/pieces 1 Large Onion, chopped 1 ga Water 2 lb Split Peas 3 Large Carrots, chopped fine 2 Celery Stalks w/ leaves Separate fat from meat. Fry fat in soup pan. When crisp, discard solids. Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add water, peas, carrots, and celery (center portion with leaves, chopped fine). Cover and cook slowly until peas are mushy. Do not puree. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cream of Broccoli Soup Categories: Soups, Vegetables Servings: 10 1 Bunch of Broccoli 1/4 c Butter 2 Onions 2 c Chopped Celery 1 Garlic Clove 1/2 c Flour 4 c Milk 4 c Chicken Broth 1/2 ts Marjoram 1/2 ts Thyme Salt and Pepper Almond Slivers Chopped Tomato Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Zucchini Soup Categories: Soups, Vegetables Servings: 4 4 c Sliced Zucchini (Abt. 1lb) 1 Small Onion, Chopped 2 tb Butter Or Margarine 10 3/4 oz (1cn) Cream Of Chick. Soup 2 c Water 1 ts Salt 1/2 ts Dried Basil Leaves 1/8 ts Pepper Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute. Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Thai Shrimp-Chicken Soup Categories: Oriental, Soups, One dish Servings: 6 2 x Whole Chicken Breasts,halved 6 c Water Small Onion, peeled &chopped Small Bay Leaf 2 x Sprigs Parsley 1/2 ts Thyme 1 ts Salt 1/8 ts Pepper Garlic clove, crushed 2 ts Ground Coriander 1 1/2 ts Chili Powder 1 tb Soy Sauce 1/2 lb Raw small,shelled shrimp * 2 c Sliced Mushrooms 6 x Scallions, with tops,sliced 3 c Hot Cooked Rice 1/3 c Chopped fresh coriander ** * Deveined ** or use Parsley ================================================= Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside. Put bones in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour. Strain broth into a saucepan. Combine garlic, coriander, chili powder, and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender. Stir in scallions and fresh coriander or parsley. Remove and discard bay leaf. Serve in bowls over or with rice. Serves 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: West African Lemony Chicken-Okra Soup Categories: Soups, One dish Servings: 5 2 x Juice of 2 Lemons Broiler chicken, (2 1/2 lbs) 6 c Chicken broth or Water Lge Onion, peeled & chopped 3 x Tomatoes, peeled & choppped 1 cn Tomato Paste (6 oz.) 2 c Sliced Okra (or 1 can 15 oz) 1/3 c Uncooked long grain Rice 2 ts Salt 1/4 ts Pepper 1/2 ts Ground Red Pepper 1 ts Ground Tumeric Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub lemon juice over chicken pieces. Put in a large kettle with chicken broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes. Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle. Serves 4 to 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Brittany Mixed Fish Soup Categories: Fish, Soups, One dish Servings: 6 3 lb Mixed fish, cleaned * 2 x Lge Onions, peeled ** Lge clove Garlic, crushed 3 tb Butter or margarine 6 x Med potatoes, peeled,in 1/4s 10 c Water 2 x Med. Bay Leaves 1 ts Dried Thyme 1/2 ts Dried Marjorin 4 x Sprigs Parsley 2 ts Salt 1/2 ts Pepper Slices of crusty French bread * Flounder, mackerel, cod, or haddock ** Sliced thin ''''''''''''''''''''''''''''''''''''''''''''''''' Cut fish into chunks of equal size. Saute onions and garlic in heated butter or margarine in a large kettle until tender. Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and lower heat to moderate. Cook, covered, about 25 minutes, until fish and potatoes are tender. Remove and discard bay leaves. Put slices of bread in wide soup plates. Ladle broth over bread. Serve fish and potatoes separately on a platter. Serves 6 to 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Hungarian Goulash Soup Categories: Soups, One dish Servings: 10 4 x Med Onions, peeled & chopped 2 x Lg cloves Garlic, crushed 1/2 c Shortening or salad oil 3 1/2 tb Paprika (Hungarian) 3 lb Lean Beef Chuck (1" cubes) 2 x Lg Tomatoes, peeled & choppe 2 ts Caraway seeds 1 1/2 ts Dried Marjoram 1 ts Minced Lemon peel 8 c Water 2 ts Salt 1/2 ts Pepper 4 x Med Potatoes, peeled & cubed Cut chuck into 1" cubes. Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender. Serves 10. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Southwestern Meatball Soup Categories: One dish, Soups, Beef Servings: 6 3/4 lb Ground Beef 3/4 lb Ground Pork 1/3 c Uncooked long grain Rice Egg, slightly beaten 1 ts Dried Oregano 1 ds Salt & Pepper, to taste Med Onion, peeled & minced Clove garlic, crushed 2 tb Salad Oil 1/2 c Tomato paste 10 c Beef Bouillon 1/2 c Chopped fresh coriander Can substitute parsley for coriander, if neccessary. Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon pepper (or to taste) in a large bowl. Shape into small balls, about the size of golf balls. Saute onion and garlic in heated oil in a large kettle until tender. Mix in tomato paste. Add bouillon; season with salt and pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly, covered, about 30 minutes, until meatballs are cooked. Stir in coriander or parsley. Serves 6 to 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: German Lentil Soup with Frankfurters Categories: Soups, One dish, German Servings: 8 2 x Med Onions, peeled & chopped Clove Garlic, crushed 2 x Med Carrots,(scraped,chopped 2 x Stalks Celery,(cleaned,chopp 2 tb Salad Oil 8 c Water 2 c Lentils, washed & drained Bay Leaf 1 1/2 ts Salt 1/4 ts Pepper 1 lb Frankfurters, sliced thickly 2 tb Cider Vinegar Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender. Add frankfurters and cook another 10 minutes. Remove from heat and stir in vinegar. Remove and discard bay leaf. Serves 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Maine Fish Chowder Categories: Soups, One dish, Fish, Main dish Servings: 4 3/16 lb Salt Pork, diced 2 2/3 c Diced raw Potatoes 3 x Med Onions, peeled & sliced 1 1/3 ts Salt 2 lb White fleshed Fish * 1 1/3 c Scalded Milk 2/3 ts Butter or margarine 3/16 ts Pepper, or to taste * Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish with bones in it. Fry salt pork to render all fat in a heavy kettle and then remove. Add potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender. Do not overcook. Meanwhile, cut fish into large chunks and put into another saucepan. Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered, until fish is fork tender, about 15 minutes. Remove from heat. Strain and reserve liquid. Remove any bones from fish. Add fish and strained liquid to potato-onion mixture. Pour in milk and leave on stove long enough to heat through, about 5 minutes. Mix in butter and pepper. Serve at once. Serves 4 to 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Danish Pea Soup with Pork Categories: Soups, One dish, Pork Servings: 6 1 lb Yellow Split Peas, washed * 2 lb Lean Bacon or smoked pork ** 3 x Med Carrots, scraped Celery root, peeled & 1/4-ed 4 x Med Leeks, white parts *** 2 x Med Onions, peeled & halved 1/2 ts Dried Thyme 1 1/2 ts Salt 1/4 ts Pepper 1 lb Pork Sausage links **** * and drained ** in one piece *** use white parts of leeks only, cleaned and washed **** cook and drain sausage links Soak peas in cold water according to package directions. Put in a large kettle with 6 cups water. Cook slowly, covered, 1 1/2 hours, until tender. Put bacon, carrots, celery root, leeks, onions, thyme, salt, and pepper in another kettle. Cover with water. Cook slowly, covered, 40 minutes until vegetables and bacon are tender. Take out bacon; slice and keep warm. Remove vegetables and add to cooked split peas with as much as the broth in which the vegetables were cooked as desired to thin the soup. Reheat, if necessary. Ladle soup, including vegetables, into wide soup plates and serve sliced bacon and the cooked sausage links separately on a platter. Serve with dark bread, mustard, and beer. Serves 6 to 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: West Indies Pepper Pot Soup Categories: One dish, Soups, Meats Servings: 8 1/4 lb Salt Pork 1 1/2 lb Short Rib of Beef, 3" pieces 1 1/2 lb Stew Beef, cut into 2" cubes 12 c Water 1/2 ts Dried Thyme 1 1/2 ts Salt 1/4 ts Pepper Lg Onion, peeled & diced 2 x Cloves Garlic, crushed 2 x Scallions, with some tops * 2 tb Salad oil Lg Green Pepper, cleaned ** 10 oz Fresh Spinach, washed, trimm 10 oz Fresh Kale, washed & trimmed 1 cn Okra , drained (15 1/2 oz.) 4 x Med Sweet Potatoes, *** Lg Tomato, peeled & cubed * cleaned and sliced ** and chopped *** peeled and cubed Put salt pork and short rib pieces in a large kettle; brown ribs on all sides. Add stew beef and brown on all sides. Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any scum that rises to the top. While meat is simmering, saute onion, garlic, and scallions in heated oil in a skillet until tender. Add green pepper and saute 1 minute. Remove from heat and set aside. After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle. Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked. Remove from heat and cool slightly. Take out short ribs and cut off and discard any fat. Cube meat and return to kettle. Reheat, if necessary. Serves 8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Vegetarian Barley-Vegetable Soup Categories: Soups, One dish, Vegetables Servings: 10 2 x Med Onions, peeled & diced 2 x Lg Carrots, scraped & diced 2 x Stalks Celery, chopped 3 tb Butter or margarine 1 cn Tomatoes, chopped-1 lb 12 oz 8 c Water 1 ts Dried Basil 1/2 ts Dried Thyme 2 ts Salt 1/4 ts Pepper 1 c Pearl Barley 2 c Frozen green beans or peas * 1 tb Chopped fresh Dill * (cut up up the frozen green beans or green peas to make 2 cups) Saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill. Serves 10-12. Good for informal lunch or supper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Viennese Beef Soup Categories: Soups, One dish, Meats Servings: 8 2 1/2 lb Beef bones, cracked 3 lb Beef Chuck 3 qt Water 2 1/2 ts Salt 3/4 ts Pepper Lg Onion- peeled,sliced thin 2 x Med Leeks, white parts only 2 x Med Carrots, scraped, sliced Celery root, pared & cubed 3 x Sm Turnips, pared & cubed 2 c Cauliflower, cut up 2 x Bay Leaves 4 x Sprigs Parsley 1/2 ts Dried Thyme Taking the white parts of the leek only, clean and thinly slice them. Scald bones and rinse in cold water. Put beef and water in a large kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 1/2 hours. Again remove any scum from the top. Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender. Remove and discard parsley, bay leaves, and bones. Take out the meat and cut into bite sized pieces, discarding any gristle. Return meat to soup. Serves 8 to 10. You may also add noodles, rice or dumplings to the finished soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Fisherman's Bouillabaisse Categories: Soups, Main dish Servings: 4 1/4 c Olive Oil 2 Med. Cloves Garlic Fine Chop 1 c Water 1/2 c Dry White Wine 1 Env. Soup Mix * 1 tb Finely Chopped Parsley 1 ts Thyme Leaves 14 1/2 oz (1 can) Tomatoes ** 1 1/2 lb Lobster Tails *** 1 lb Fish **** 6 Clams, Well Scrubbed 6 Mussels, Well Scrubbed * Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained and chopped. *** There should be about 3 lobster tails that are cut into 3-inch pieces. **** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or haddock, cut into pieces. ~-------------------------------------------------------------------------- In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Hearty Meatless Chili Categories: Soups, Main dish Servings: 4 1 Env. Soup Mix * 4 c Water 16 oz (1 can) Chick Peas ** 16 oz (1 can) Red Kidney Beans *** 14 1/2 oz (1 can) Tomatoes **** 1 c Lentils, Rinsed & Drained 1 Large Stalk Celery ***** 1 tb Chili Powder 2 ts Ground Cumin 1 Med. Clove Garlic Fine Chop 1/4 ts Crushed Red Pepper * One of the following soup mixes can be used. Onion, Onion-Mushroom, Beefy Mushroom. ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stalk should be coarsely chopped. ~-------------------------------------------------------------------------- In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: COLD YOGURT GAZPACHO Categories: California, Soups, Vegetarian Servings: 8 3 medium cucumbers 6 c yogurt 2 tb white vinegar 1 tb olive oil 3 cloves garlic; minced 1 tb finely chopped mint 1 1/2 ts finely chopped dill Salt Peel cucumbers and slice lengthwise into halves. Scoop out seeds from each half with spoon. Coarsely grate cucumbers to measure about 3 cups. Place yogurt in deep bowl and whisk or stir until completely smooth. Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill. Season to taste with salt. Refrigerate soup 2 hours or until thoroughly chilled. Place ice cube in each serving, if desired. Makes 2 to 2 1/2 quarts (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CURRIED COLD ASPARAGUS SOUP Categories: California, Soups Servings: 4 1 lb asparagus 5 c chicken broth Salt 1/4 c unsalted butter 1/4 c flour 3 egg yolks 1 ts curry powder (or more) 3/4 c whipping cream 1 ds lemon juice Freshly ground pepper Snap off woody ends from asparagus stalks. Clean stalks with vegetable peeler, cut off tips and reserve. Combine chicken broth and asparagus stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40 to 45 minutes. Drop asparagus tips into boiling, lightly salted water and cook 3 to 5 minutes or until tender. Drain and reserve. Puree broth and asparagus stalk mixture in blender. Melt butter in heavy saucepan, add flour and cook, stirring, 2 minutes without browning. Add puree all at once and bring soup to boil. Cook over low heat until thickened and mixture lightly coats spoon. Stir small amount of soup into egg yolks. Add egg mixture to soup. Stir in curry powder, cream and lemon juice. Season to taste with salt and pepper. Stir in asparagus tips. Serve chilled. Makes 4 to 6 servings (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Acorn Squash and Apple Soup Categories: Soups, Low-cal Servings: 4 2 Med. acorn squash (1 lb ea)* 3 c Degreased chicken stock ** 2 Tart green apples *** 1/2 c Chopped onion 1 c Unsweetened apple juice 2 ts Grated peeled fresh ginger 1/2 ts Salt 1 tb Fresh lemon juice Freshly ground white pepper Plain non- or low-fat yogurt Snipped fresh chives OR shredded fresh basil Notes: * Squash should be halved and seeded. ** Unsalted canned chicken broth may be used instead of stock. *** Green apples should be cored, peeled and chopped (about 2 cups) Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop pulp from shells. Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan. Cover and cook over low heat 10 minutes. Add squash pulp, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Puree soup in batches in processor or blender. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently. Add lemon juice. Season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt and chives. Source: Richard Sax and Marie Simmons in "Bon Appetit", October 1988. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: El Torito Chicken And Lime Soup Categories: Soups, Mexican Servings: 4 1 qt Chicken stock 2 Limes; (just the juice) 1 ts Dried Mexican oregano 1 ts Dried basil 1 ts Pureed chipotle chile 1 Bay leaf Salt & White pepper 2 Chicken breast halves* 1 c Julienne-cut tomatoes 1/2 c Julienne-cut red onion 1 tb Minced cilantro 4 oz Jalapeno Jack cheese; cubed 2 Corn tortillas;cut in strips 1 Avocado* 4 Lime slices 4 Cilantro sprigs *Note- Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced. Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer 15 minutes. Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart. Each serving contains about 313 calories; 1102 mg sodium; 39 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein; 1.5 grams fiber; 57% calories from fat. Source-"Culinary SOS", The Los Angeles Times, 2/27/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Creamy Beef-Noodle Combo Categories: Hamburger, Main dish, Meats, Soups, Vegetables Servings: 5 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 4 oz Mushroom Stem/Pieces; 1 cn 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 c Celery; Sliced, 2 Stalks 1/2 c Green Bell Pepper; Chopped 1/4 c Pimento; Sliced 1 c Milk 1 tb Worcestershire Sauce 1 ts Salt 4 oz Noodles; Uncooked, Abt 2 C Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Minnesota Minestrone Categories: Cheese, Hamburger, Main dish, Soups, Vegetables Servings: 10 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1 Clove Garlic, Minced 28 oz Tomatoes; 1 Cn 15 oz Kidney Beans; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 1 c Celery; Sliced, 2 Stalks 2 c Cabbage; Shredded,Abt 1/2 Hd 2 c Zucchini; Sliced, 2 Sm 1 c Elbow Macaroni; Uncooked, OR 1 c Spaghetti; Broken, Uncooked 2 c Water 1/2 c Red Wine Or Water 2 ts Beef Bouillon; Instant 1 1/2 ts Salt 1 1/2 ts Italian Seasoning MMMMM-----------------------------GARNISH---------------------------------- Parmesan Cheese; Grated Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Beef And Lentil Stew Categories: Hamburger, Main dish, Meats, Soups, Vegetables Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 Clove Garlic; Minced 4 oz Mushroom Stems & Pieces;1 Cn 16 oz Stewed Tomatoes; 1 Cn 1 Celery Stalk; Sliced 1 Carrot; Lg, Sliced 1 c Lentils; Uncooked 3 c Water 1/4 c Red Wine; Optional 1 Bay Leaf 2 tb Parsley; Snipped 1 ts Salt 1 ts Beef Bouillon; Instant 1/4 ts Pepper Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Zwei-bohnenensuppe (Two Bean Soup) Categories: German, Soups Servings: 4 1 1/4 c White Beans; Dry 4 oz Ham; Cubed 1 c Cut Green Beans; * 1/4 c Celery; Diced 1 Green Onion; Diced 1 Onion; Yellow, diced 1 Potato; Peeled & Diced 1 tb Butter 2 tb Unbleached Flour 3/4 c Beef Broth 1/2 ts Salt 1/4 ts Pepper MMMMM-----------------------------GARNISH---------------------------------- 1 Parsley; Sprig * Beans can be either fresh or frozen. Do not use canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Weisse Bohnensuppe (White Bean Soup) Categories: German, Soups Servings: 8 1 lb Navy Beans; Dry 3 qt Water 1 Ham Bone Or Hock; Smoked 2 tb Parsley; Chopped 1 c Onions; Finely Chopped 1 Garlic; Clove, Minced 2 c Celery &Tops; Finely Chopped 1 1/2 ts Salt 1/2 ts Pepper Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Gulaschsuppe (Goulash Soup) Categories: German, Soups Servings: 6 2 c Onion; Chopped 1/4 c Shortening 3 Green Bell Peppers; Chopped 3 tb Tomato Paste 1 lb Beef Cubes; 1-inch Cubes Red Pepper; Dash 1 ts Paprika 2 Garlic Cloves; Minced 6 c Beef Broth; * 1 tb Lemon Juice 1/4 ts Caraway Seeds * Beef Broth can be either canned or home made (home made is preferred.) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Frankfuter Bohnensuppe (Bean Soup With Frankfurters) Categories: German, Soups Servings: 4 1 lb Navy Beans; Dried 8 c Water 3 c Beef Broth 1 Carrot; Chopped 1 Celery Stalk; Chopped 4 Bacon; Strips, Cubed 2 Onions; Small, Chopped 1 ts Salt 1/4 ts Pepper; White 6 Frankfurters, Sliced * 2 tb Parsley; Chopped * Note: Use the real Frankfurters in this recipe and not the hot dogs! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Krautsuppe (Cabbage Soup) Categories: German, Soups Servings: 6 4 Slices Bacon; Thick, Diced 2 Onions; Sliced 1 Turnip; Sliced 2 Carrots; Diced 2 Potatoes; Cubed 1 Head Green Cabbage; shredded 4 c Chicken Stock Or Bouillon 2 c Water 6 Sprigs Parsley * 1 Bay Leaf * MMMMM-----------------------------GARNISH---------------------------------- 1/4 c Parmesan Cheese; Grated * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters) Categories: German, Soups Servings: 4 1 c Lentils; Dried Quick-Cooking 6 c Water 2 Bacon; Slices, Diced 1 Leek or Green Onion; * 1 Carrot;Large, Finely Chopped 1 Celery;Stalk, Finely Chopped 1 Onion; Finely Chopped 1 tb Vegetable Oil 2 tb Unbleached Flour 1 tb Vinegar 4 Frankfurters; Thickly Sliced 1 tb Catsup; Tomato 1 ts Salt 1/4 ts Black Pepper * Leek or Green Onion should be finely chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Ochsenschwanzsuppe (Ox Tail Soup) Categories: German, Soups Servings: 6 2 lb Ox Tails; Disjointed OR 2 Veal Tails 1 Onion; Medium, Sliced 2 tb Vegetable Oil 8 c Water 1 ts Salt 4 Peppercorns 1/4 c Parsley; Chopped 1/2 c Carrots; Diced 1 c Celery; Diced 1 Bay Leaf 1/2 c Tomatoes; Drained 1 ts Thyme; Dried, Crushed 1 tb Unbleached Flour 1 tb Butter or Margarine 1/4 c Madeira In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Grunkohlsuppe (Kale And Potato Soup) Categories: German, Soups Servings: 6 4 Potatoes; Medium 2 tb Vegetable Oil 8 c Water 1 ts Salt 1/2 ts Pepper 2 lb Kale; fresh 1/2 lb Garlic Sausage; * * Garlic Sausage should be the smoked kind, cooked and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Frische Tomatensuppe (Fresh Tomato Soup) Categories: German, Soups Servings: 4 6 Tomatoes; Medium Size OR 2 lb Italian Plum Tomatoes 1 Onion; Chopped 1 Celery; Stalk, Chopped 2 c Chicken Broth 1 tb Tomato Paste 1/2 ts Basil; Dried 1/4 ts Pepper; Freshly Ground 1/2 ts Salt 1/2 c Yogurt Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Kartoffelsuppe (Potato Soup) Categories: German, Soups Servings: 4 2 Potatoes; Medium 1 Onion; Medium Size 4 Celery & Leaves; Stalks 2 tb Vegetable Oil Boiling Water 1 Bay Leaf; Small 1/2 ts Salt 2 tb Butter 2 c Milk;Up to 3 Cups Maybe Used MMMMM-----------------------------GARNISH---------------------------------- Parsley; Chopped Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup) Categories: German, Soups Servings: 4 1 Cucumber; Medium 4 Potatoes;Med, Peel And Dice 1 ts Salt 2 c Water; Cold 1/4 ts Pepper; White 1 c Cream; Heavy 1/2 c Milk 1 Green Onion; Grated 1 ts Dillweed; Dried OR 1 tb Fresh Dill; Chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Posole Categories: Mexican, Soups, Vegetables, Meats Servings: 6 1/4 c Vegetable Oil 1 Clove Garlic; Finely Chopped 1/2 lb Pork; Boneless Shoulder, * 1/4 c Flour; Unbleached 1/2 c Onion; Chopped, 1 Medium 15 oz Pinto Beans; Drained, 1 cn 30 oz Hominy; Drained, 1 cn 1/4 c Carrot; Chopped 1/4 c Celery; Chopped 1/4 c Green Chiles; Chopped 1 tb Red Chiles; Ground 3 c Chicken Broth 1 ts Salt 1/4 ts Pepper 1 1/2 ts Oregano Leaves; Dried 1/4 c Onion; Chopped, 1 small 1/4 c Cilantro; Fresh, Snipped Lime Wedges Tortilla Chips This dish is a traditional New Years Day stew. It is thick with hominy, beans and pork. ~------------------------------------------------------------------------- * Pork should be cut into 1/2-inch cubes. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain. Cook and stir 1/2 Cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime wedges and tortilla chips. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Southwest Black Bean Soup Categories: Soups, Meats, Vegetables, Mexican Servings: 8 1 c Onion; Chopped, 1 Large 4 Clove Garlic; Finely Chopped 2 tb Vegetable Oil 1 lb Black Beans; Dried 2 c Ham; Smoked, Cooked, Cubed 6 c Chicken Broth 2 tb Red Chiles; Ground 2 tb Cilantro; Fresh, Snipped 1 tb Oregano Leaves; Dried 2 ts Cumin; Ground 28 oz Whole Tomatoes; Undrained 1 Chipotle Chile; * MMMMM-----------------------QUICK CREME FRAICHE---------------------------- 1/3 c Whipping Cream 2/3 c Dairy Sour Cream MMMMM----------------------------GARNISHES--------------------------------- Red Bell Pepper; Chopped * Chipotle Chile should be one that has been canned in Adobo Sauce. ~------------------------------------------------------------------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chicken Tortilla Soup Categories: Soups, Poultry, Mexican, Vegetables Servings: 6 1/2 c Onion; Finely Chopped, 1 Med 1 Clove Garlic; Finely Chopped 2 tb Vegetable Oil 4 c Chicken Broth 1/4 c Red Bell Pepper; Chopped 1 tb Red Chiles; Ground 3/4 ts Basil Leaves; Dried 1/2 ts Salt 1/4 ts Pepper 15 oz Tomato Puree; 1 can 1/2 c Vegetable Oil 10 6"-dia Corn Tortillas; * 2 c Chicken Breasts; Cooked, ** MMMMM----------------------------GARNISHES--------------------------------- Avocado Slices Cheese; *** * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. ~------------------------------------------------------------------------- Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Butternut Squash Soup Categories: Soups, Mexican, Vegetables, Fruits Servings: 6 1/2 c Onion; Chopped, 1 Medium 2 tb Butter Or Margarine 2 c Chicken Broth 1 lb Butternut Squash; * 2 Pears; Pared and Sliced 1 ts Thyme Leaves; Fresh, Snipped 1/4 ts Salt 1/4 ts White Pepper 1/4 ts Coriander; Ground 1 c Whipping Cream MMMMM----------------------------GARNISHES--------------------------------- 1 Pear; Unpared, Sliced 1/2 c Pecans; Toasted, Chopped * Squash should be pared, seeded and cut into 1-inch cubes. ~------------------------------------------------------------------------- Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor workbowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Beer Soup With Cheese Categories: Soups, Cheese, Mexican, Vegetables Servings: 4 1/2 c Onion; Chopped, 1 Medium 2 tb Margarine Or Butter 12 oz Beer; Any Brand, 1 Btl/can 1/2 c Carrot; Finely Chopped 1/2 c Celery; Finely Chopped 2 c Chicken Broth 1 ts Salt 1 ts Cumin; Ground 1/4 ts Nutmeg; Ground Cloves; Ground, Dash of Pepper; Dash Of 1 c Dairy Sour Cream MMMMM-----------------------------GARNISH---------------------------------- 1 c Cheese; * * Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes. (4 oz) ~------------------------------------------------------------------------- Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat; stir in sour cream. Sprinkle with cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Shrimp Soup Categories: Seafood, Soups Servings: 4 MMMMM-------------------------------SOUP------------------------------------ 1/2 lb Raw Shrimp; * 4 c Chicken Broth 1/2 ts Salt 1/8 ts Saffron; Ground Pepper; Dash Of 1 tb Cold Water 1 ts Cornstarch 1/2 c Half & Half 1/4 c Parsley; Snipped 1/4 c Caesera Sauce; Below MMMMM--------------------------CAESERA SAUCE------------------------------- 1 1/2 c Tomatoes;Finely Chopped 1/2 c Onion; Chopped, 1 Med 1 Clove Garlic; Sm., Fine Chop 1 Jalapeno Chile; Canned, ** 1/2 ts Jalapeno Chile Liquid;Canned 1 tb Cilantro; Fresh,Fine Snipped 1 tb Lemon Juice 1/2 ts Oregano Leaves; Dried 1 1/2 ts Vegetable Oil. * Shrimp should be deveined and shelled and coarsely chopped. ** Jalapeno Pepper should be seeded and finely chopped. ~------------------------------------------------------------------------- SOUP: Place shrimp, 1 cup of the broth and the Casera Sauce in blender container. Cover and blend on high speed until smooth. Heat shrimp mixture, remaining broth, the salt, saffron and pepper to boiling in 3-quart sauce pan. Mix water and corn starch; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove from heat; stir in half and half. Sprinkle with parsley. CASERA SAUCE: Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days. NOTE: Use leftover Casera Sauce for spicing soups to saucing seafood. Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Spinach And Potato Soup Categories: Vegetables, Soups, Meats, Mexican Servings: 6 2 Bacon; Slices, Cut Up 1/2 c Onion; Chopped, 1 Medium 2 c Chicken Broth 2 c Potatoes; Diced 1/4 c Carrot; Finely Chopped 1/4 c Celery; Finely Chopped 1/4 c White Wine; Dry 1 1/2 ts Thyme Leaves;Fresh,Snipped * 1 1/2 ts Sage Leaves;Fresh,Snipped ** 1/2 ts Pepper 2 lb Spinach; Fresh, Chopped 2 c Milk 1/2 c Parsley; Snipped 1/4 lb Chorizo Sausage Links; *** * Or you can use 1/2 t Dried Thyme Leaves, crumbled. ** Or you can use 1/2 t Dried Sage Leaves, crumbled. *** Chorizo sausage links should be cooked and sliced. ~------------------------------------------------------------------------- Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt, thyme, sage and pepper. Heat until boiling; reduce heat. Cover and simmer for 30 minutes. Stir in half of the spinach and cook for 2 minutes. Stir in remaining spinach; cover and cook until spinach is just wilted, about 2 minutes. Stir in milk, parsley and bacon; heat just until hot. Serve with sausage. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Tortilla Dumpling Soup Categories: Soups, Mexican Servings: 8 1/4 c Casera Sauce; * 4 c Chicken Broth 1/2 c Instant Corn Tortilla Mix; 1/2 ts Baking Powder 1/2 ts Red Chiles; Ground 1/4 ts Salt 2 tb Onion; Chopped 1 tb Parsley; Snipped 1 Egg; Large 2 tb Milk * See Shrimp soup or Sowest2 for Casera Sauce Recipe. ~------------------------------------------------------------------------- Heat Casera Sauce and broth to boiling in a 3-quart saucepan. Mix remining ingredents except milk; stir in milk. Shape dough by teaspoonfuls into small balls; add to broth mixture. Cover and cook over medium heat 15 minutes. Sprinkle with chopped green onion, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Zucchini Soup Categories: Vegetables, Soups, Mexican, Cheese Servings: 4 1/4 c Onion; Chopped, 1 Small 1 tb Margarine Or Butter 2 c Chicken Broth 2 tb Green Chiles; Canned, * 1/2 ts Salt 1/8 ts Pepper 2 Zucchini; Small, Chopped 8 3/4 oz Whole Kernel Corn; Drained 1 c Milk 2 oz Cheese; Monterey Jack, ** MMMMM----------------------------GARNISHES--------------------------------- Nutmeg; Ground Parsley; Snipped * Canned green chiles should be finely chopped. ** Cheese should be cut into 1/4-inch cubes (about 1/2 cup) ~------------------------------------------------------------------------- Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling, reduce heat. Cover and simmer until zucchini is tender, about 5 minutes. Stir in milk; heat until hot. Stir in cheese. Garnish with nutmeg and parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Garlic Soup Categories: Vegetables, Soups, Mexican Servings: 8 3 Cloves Garlic; Crushed 2 tb Vegetable Oil 2 White Bread; Slices, * 4 c Chicken Broth 1/2 ts Salt 1/4 ts Pepper 1 Egg; Large, Slightly Beaten * Bread should be cut into small pieces. ~------------------------------------------------------------------------- Cook and stir garlic in oil in a 3-quart saucepan until brown. Stir in bread; cook and stir until light brown. Stir in broth, salt and pepper. Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Sprinkle with snipped parsley, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Oyster Stew Categories: Fish, Soups, Appetizers, Londontowne Servings: 6 1 pt Shucked oysters, with liquor 1 qt Milk 1/4 c Butter Salt/pepper to taste Seafood seasoning (optional) Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cream of Crab Soup Categories: Soups, Appetizers, Fish, Londontowne Servings: 6 1 lb Crabmeat 1/4 ts Celery salt 1 Chicken bouillion cube 1 c Boiling water Dash pepper 1/4 c Chopped onion 1 qt Milk 1 c Butter Chopped parsley 3 tb Flour Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Clam Chowder Categories: Soups, Fish, Appetizers, Londontowne Servings: 4 1 qt Steamed softshell clams 1 Onion 3 Medium potatoes, diced 2 tb Chopped parsley 1/4 lb Butter 2 c Milk Salt/pepper to taste Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: French Onion Soup with Croutons Categories: Soups, Appetizers, Londontowne Servings: 4 2 Medium onions 2 Chicken boullion cubes 1 qt Water 1/2 ts Kitchen Bouquet 2 Beef bouillion cubes Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. CROUTONS Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice. Mrs. John P. Elberti MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Gazpacho Categories: Soups, Appetizers, Londontowne Servings: 4 1 Clove garlic, peeled 1 Slim cucumber, peeled/cut 4 Ripe tomatos cut in eighths 1/2 Green pepper, seeded/sliced 1 ts Salt 1/4 ts Pepper 1/2 Small onion, peeled/sliced 2 tb Olive oil 3 tb Wine vinegar 1/2 c Ice water Put all ingredients into container of electric blender in order listed. Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped. Chill thoroughly and serve. May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons. Mrs. Harold T. Cook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Mandarin Hot and Sour Soup Categories: Soups Servings: 4 8 c Soup stock, 6-8 cups 1/4 lb Pork, lean 1/2 Square bean curd (optional) 1/4 c Shredded bamboo shoot 3 Dried black mushrooms 2-3* 2 tb Sliced can button mushrooms 4 Dried wood ears (optional)* 2 Stalks green onion, chopped 1 Slice cooked ham, shredded** 4 tb Vinegar 1 ts Chili Oil (optional) 1/4 hite pepper 3/4 ts Salt 1/2 ts Sesame oil 1/2 ts Sugar 1 tb Soy sauce 2 Eggs lightly beaten 3 tb Cornstarch in 3 T water * Soaked and shredded. ** Optional Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: HEARTY VEGETABLE SOUP Categories: Soups, Vegetables Servings: 10 15 oz Can Red Kidney beans 32 oz Canned tomatoes, cut up 15 oz Canned Great northern beans 15 oz Garbanzo beans 1/2 c Water 3 Onions, medium, chopped 2 Green peppers, med. chopped 2 Celery stalks, sliced 1 Zucchini, halved length,slic 2 Cloves garlic, minced 2 ts Dried basil, crushed 1/4 ts Pepper 1 Bay leaf Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal: 180 per serving; 1/4g fat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: HOT AND SOUR SOUP Categories: Soups Servings: 8 4 Chicken breasts, skind,boned 4 tb Soy sauce 1 tb Salad oil 6 c Water 3/4 ts Ground white pepper 3 tb White wine vinegar 1/4 lb Snow peas 1 Red pepper, thin strips 8 oz Can bamboo shoots, drained 2 Chicken bouillon cubes 1 lb Firm tofu, cut bite size 1/3 c Cornstarch 2 Eggs 1 Green onion, thinly sliced Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender - about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: AVGOLEMONO SOUP (LEMON) Categories: Soups Servings: 10 2 c Milk 2 tb Cornstarch 6 Egg yolks, beaten 2 qt Basic chicken stock 1/2 c Long grain rice 1/2 Stick butter 1/8 lb 1 Chopped parsley to taste 1 c Fresh lemon juice 1 Grated lemon peel (optional) 1 Salt and pepper Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Minestrone Categories: Microwave, Soups, Low-cal Servings: 6 1/2 c Thinly sliced Celery 1/2 c Thinly sliced Carrot 3/4 c (1 lg) Potato, cut 1" pieces Clove Garlic, minced 16 oz Can Tomatoes, undrained 1 c Thinly sliced Zucchini 1/2 lb Green Beans,cut in 1" pieces 1/2 c Broken Spaghetti 3 c Hot Water 2 ts Instant Beef Bouillon powder 1 ts Basil leaves 1 tb Parsley Flakes In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2 vegetables MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chicken Noodle Soup Categories: Microwave, Soups, Low-cal Servings: 8 3 lb Chicken pieces 6 c Hot water, divided 2 x Lg stalks Celery, thin slice 1 c Med Carrots, thin sliced 1/2 ts Dried Basil 1/4 ts Rosemary 1/4 ts Pepper 1 ts Salt, (opt.) 1/2 c Thin Egg Noodles In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 low fat meat MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Artichoke Soup Categories: Soups Servings: 4 19 oz Artichoke hearts drained 1 1/2 c Chicken broth 1 tb Lemon juice 1/2 ts Salt 1 Dash of white pepper 1 c 18% table cream 1 Thin slices of lemon Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon slices. Yield 4-6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Bean Soup With Frankfurters Categories: German, Soups Servings: 4 1 lb Navy beans; dried 8 c Water 3 c Beef broth 1 Carrot; chopped 1 Celery stalk; chopped 4 Bacon; strips, cubed 2 Onions; small, chopped 1 ts Salt 1/4 ts Pepper; white 6 Frankfurters, sliced * 2 tb Parsley; chopped * Note: Use the real Frankfurters in this recipe and not the hot dogs! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Black Bean Soup with Sour Cream and Mango Salsa Categories: Soups, Appetizers Servings: 4 2 c Black turtle beans 1 c Diced onion 1 Diced carrot 2 Diced celery stalks 3 Strips of bacon 2 c Chicken stock 1 Salt and pepper 4 Bay leaves 1 tb Honey Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chicken Stock Categories: Soups, Poultry Servings: 6 4 lb Fowl 1 Neck and giblets chopped 1 Onion stuck with 2 cloves 2 Leeks, halved lengthwise 2 Carrots 1 Stalk of celery, halved 2 ts Salt 6 Parsley sprigs 1 Unpeeled garlic clove 1 Bay leaf In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth. Add the onion, the leeks, the carrots, the celer, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours. Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use. Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock may be frozen. Make 6 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chunky Garden Gazpacho Categories: Soups, Vegetables Servings: 5 15 oz Can tomato sauce (1 1/2 cup) 2 tb Olive oil 2 tb Red wine vinegar 1 tb Honey Med tomato,cut in 1/2" cubes Med green pepper, chopped Sm sweet red pepper, chopped Stalk celery, chopped Clove garlic, finely minced 1/2 x Cucumber, seeded & chopped Scallion, chopped 1/2 ts Hot pepper sauce 1/2 ts Black pepper GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cock-A-Leekie (Chicken and Leek Soup) Categories: Appetizers, Soups Servings: 7 2 1/2 lb Frying chicken cut up 4 c Water 1 Medium carrot, sliced 1 Medium stalk celery, sliced 1/2 c Barley 2 ts Chicken bouillon 2 ts Salt 1/4 ts Pepper 1 Bay leaf 1 1/2 c Sliced leeks, with topps Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Country Cork Irish Stew Categories: Main dish, Soups Servings: 4 8 Samll lamb chops, thawed 1 Salt and pepper 1 tb Vegetable oil Parsley, bay leaves Peppercorns, thyme, rosemary 1 lb Potatoes, 3 to 4 medium 2 c Finely shredded cabbage 1 Medium onion, chopped 1 Large leek white thin sliced 12 Small white onions 1 1/2 c Celery stalks, diced 1 1/2 c Peas Chopped fresh parsley Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Creamy Mushroom Soup Categories: Mushrooms, Soups Servings: 2 1/4 c Chopped onion 2 tb Snipped parsley 1 tb Butter or margarine 1 1/2 c Fresh sliced mushrooms 1 1/2 ts Cornstarch 1 ts Instant beef bouillon 1/2 ts Worcestershire sauce 1/8 ts Dry mustard Dash freshly ground pepper 2/3 c Water 1/2 c Dairy sour cream Snipped parsley (opt.) In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: ~---- After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry, and return the blender container to it's base. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cucumber and Potato Soup Categories: German, Soups Servings: 4 1 Cucumber; medium 4 Potatoes;med, peel and dice 1 ts Salt 2 c Water; cold 1/4 ts Pepper; white 1 c Cream; heavy 1/2 c Milk 1 Green onion; grated 1 ts Dillweed; dried or 1 tb Fresh dill; chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Danablu Soup Categories: Soups Servings: 4 1 1/2 tb Butter 2 1/2 tb Flour 4 c Boiling water 4 Chicken bouillon cubes 1 1/2 c Danish blue cheese, crumbled 2 c Half and half 1/2 c Whipping cream, whipped 1 tb Parsley, finely chopped In a large 3-quart saucepan, melt butter and blend in flour. Remove from heat and stir in boiling water, a little at a time. Bring to a rolling boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue Cheese, stirring as cheese is added to dissolve. Return to boiling and boil 10 minutes. (This is necessary to develop flavour). Reduce heat and add the half and half, stirring constantly. Heat just to boiling and serve hot, adding a spoonful of the topping to each serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Fennel and Watercress Soup Categories: Soups, Appetizers Servings: 4 1 tb Butter 1/2 x Large fennel bulb chopped 1 Small onion, thinly sliced 1 lb Pototaes, peeled, sliced(4) 4 c Strong chicken stock Parsley, bay leaves Peppercorn, thyme Salt and pepper 1/2 c Whipping cream 1 ts Chopped parsley Large bunch watercress Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through food mill or puree until smooth in a food processor or blender. Pour puree into a clean saucepan, bring back to boil and correct seasoning. Add cream to taste and chopped parsley. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. Drain cut leaves from stalks. Place soup in a heated tureen and serve. Makes four 1 1/2 cup servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: French Onion Soup Categories: Soups Servings: 6 1/4 c Butter 6 x Medium cooking onion sliced 1 ts Sugar 1 tb All purpose flour 1 c Dry white wine 4 c Beef broth 1/4 ts Pepper 6 x 1/2 in day old french bread 2 c Grated swiss cheese 1/2 c Grated parasean cheese Paprika In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Fresh Tomato Soup Categories: German, Soups Servings: 4 6 Tomatoes; medium size or 2 lb Italian plum tomatoes 1 Onion; chopped 1 Celery; stalk, chopped 2 c Chicken broth 1 tb Tomato paste 1/2 ts Basil; dried 1/4 ts Pepper; freshly ground 1/2 ts Salt 1/2 c Yogurt Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Fruit Soup Categories: Fruits, Soups Servings: 2 2/3 c Apricot nectar 1 ts Cornstarch 1 tb Brandy 1 tb Honey 1/8 ts Ground allspice 1 c Peeled & sliced fruits * * Peeled and sliced fruits can be papayas, peaches or pineapples; cut up apricots, nectarines, or plums; or halved and pitted dark sweet cherries. ~--------------------------------------------------------------------- ~-- In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is thickened and bubbly, stiring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Chill thoroughly, if desired. Serve hot or cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Herbed Tomato Soup Categories: Herbs, Soups Servings: 2 2 tb Chopped onion 1 tb Butter or margarine 8 oz (1 can) tomato sauce 1/4 ts Dried basil, crushed 1/8 ts Dried thyme, crushed Dash freshly ground pepper 1 c Water 1 ts Instant chicken bouillon Parmesan croutons In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Hunters Stew Categories: Soups, Appetizers Servings: 5 4 Dried mushroom 1/4 c Water 2 lb Sauerkraut 1 Apple, peel, core, sliced 1 c 20 oz tomatoes 5 Peppercorns 1 Bay leaf 2 c Diced polish sausage 1 c Coarsely chopped bacon 1 Steamed potatoes Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Irish Lamb Stew Categories: Main dish, Soups Servings: 6 1 Boneless leg of lamb 3 tb Oil 2 Medium onions, chopped 1 Clove of garlic, minced 2 tb Flour 2 c Beef stock 1 ts Salt Black peper to taste 1/4 ts Rosemary 1 Bay leaf 1 lb Potatoes, cut into pieces 6 Carrots sliced 2 Small rutabagas, cubed 1 lb Frozen peas 1 Jar of boiled onions Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Kale And Potato Soup Categories: German, Soups Servings: 6 4 Potatoes; medium 2 tb Vegetable oil 8 c Water 1 ts Salt 1/2 ts Pepper 2 lb Kale; fresh 1/2 lb Garlic sausage; * * Garlic Sausage should be the smoked kind, cooked and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Lentil Soup With Franankfurters Categories: German, Soups Servings: 4 1 c Lentils; dried quick-cooking 6 c Water 2 Bacon; slices, diced 1 Leek or green onion; * 1 Carrot;large, finely chopped 1 Celery;stalk, finely chopped 1 Onion; finely chopped 1 tb Vegetable oil 2 tb Unbleached flour 1 tb Vinegar 4 Frankfurters; thickly sliced 1 tb Catsup; tomato 1 ts Salt 1/4 ts Black pepper * Leek or Green Onion should be finely chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Meatless Mission Chili Categories: Soups, Vegetables Servings: 4 2 tb Safflower oil Clove garlic, minced Green bell pepper, chopped Stalk celery, chopped Sm onion, chopped (1/4 cup) Carrot, shredded Med zucchini, shredded 18 oz Can tomatoes with juice 15 oz Can kidney beans,drained 8 oz Can tomato sauce (1 cup) 1/4 c Water 1 1/2 ts Chili powder, or to taste 1/4 ts Hot pepper sauce, to taste 1 ts Basil 1 ts Oregano 1/2 ts Black pepper GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Moroccan Chick Pea Soup Categories: Soups, Vegetables Servings: 4 2 tb Safflower oil 2 x Carrots, grated 2 x Cloves garlic, minced Med onion, chop fine (1/2 c) 15 oz Can chick peas, rinse,draine 3 c Vegetable stock 1/3 c Tahini 2 tb Lemon juice 1 tb Chopped fresh parsley 3/4 ts Ground cumin 1/2 ts Black pepper 1/2 ts Thyme leaves 1/4 ts Powdered tumeric 1/8 ts Cayenne pepper GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Mushroom Soup Categories: Appetizers, Soups Servings: 8 2 Carrot 1 Parsley root 2 Celery stalks 2 Onions, sliced 4 c Salted water 1 lb Mushrooms, sliced 1 c Water 1 Salt and pepper 2 tb Instant flour 1/4 c Cold water 1/2 c Sour cream 1 tb Dill leaves 1 lb Rhubarb finely chopped 1 Noodles, fine macaroni Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Oriental Stew Categories: Soups, Vegetables Servings: 6 5 c Vegetable stock Sm onion, thinly sliced * 2 x Cloves garlic, minced 1 tb Minced gingeroot 1 1/2 tb Soy sauce 3 x Stalks bok choy ** Sweet red pepper, julienned 1 c Broccoli florets Carrot, shredded 1 c Sliced mushrooms (3 oz) 1/2 c Peas 2 oz Buckwheat noodles (1/2 cup) 1/2 lb Firm tofu, cut in 1/2" cubes 1/4 c Watercress leaves * or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. EGG THREADS: In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Ox Tail Soup Categories: German, Soups Servings: 6 2 lb Ox tails; disjointed or 2 Veal tails 1 Onion; medium, sliced 2 tb Vegetable oil 8 c Water 1 ts Salt 4 Peppercorns 1/4 c Parsley; chopped 1/2 c Carrots; diced 1 c Celery; diced 1 Bay leaf 1/2 c Tomatoes; drained 1 ts Thyme; dried, crushed 1 tb Unbleached flour 1 tb Butter or margarine 1/4 c Madeira In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Pasta and Bean Soup Categories: Soups, Vegetables Servings: 5 1/2 c Elbow macaroni,shells, etc 2 tb Safflower oil Med onion, chopped Clove garlic, minced 1/2 x Green bell pepper, chopped 3 c Vegetable stock or water 6 oz Can tomato paste (2/3 cup) 15 oz Can chick peas, drained * 16 oz Can kidney beans, drained * 3/4 ts Black pepper 1/2 ts Summer savory 1/2 ts Thyme leaves 1 ds Cayenne pepper * rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Pureed Vegetable Soup with Broccoli Florets Categories: Soups, Vegetables Servings: 4 2 x Potatoes, peeled & diced 2 x Med stalks celery, chopped 2 x Med carrots, chopped Sm onion, chopped (1/4 cup) Clove garlic, minced 2 c Vegetable stock 1/4 ts Black pepper 1/2 ts Thyme 1 ds Nutmeg 3 c Broccoli florets 1 c Milk Egg yolk, lightly beaten 1 tb Soy sauce GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Quick Barshch Categories: Appetizers, Soups Servings: 6 2 10 oz cans beef broth 2 1 lb cans red beets 1 c Water 1 tb Lemon juice 1 ts Sugar 1/8 ts Pepper Dash of garlic powder Salt to taste 1/2 c Red table wine Patties Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Quick Pea Soup Categories: Soups, Vegetables Servings: 5 2 tb Margarine 2 x Stalks celery,finely chopped 2 x Cloves garlic, minced Med onion, chopped (1/2 cup) 2 c Vegetable stock 16 oz Bag frzn peas,thawed (3 cups 1 ds White pepper 1/2 c Low-fat milk 1 ds Nutmeg GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Savory Hamburger Soup Categories: Hamburger, Meats, Soups Servings: 2 1 Lge. carrot, thinly sliced 2 tb Chopped onion 1 tb Water 1/2 lb Lean ground beef 1 c Tomato sauce 1/2 c Water 2 tb Dry red wine 1/2 ts Sugar 1/4 ts Salt Dash garlic powder Dash pepper 2 tb Shredded cheddar cheese In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Strawberry Soup Categories: Soups, Desserts, Fruits Servings: 4 1 c Plain yogurt 1 c Sliced fresh strawberries 2 tb Orange juice 1 tb Honey GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Tomato Cheese Soup Categories: Soups Servings: 12 28 oz 2 undrained and chopped 2 tb Butter 2 Stalks of celery diced 2 Cloves of garlic, minced 1/2 Sweet red pepper diced 2 tb Butter 1/2 lb Mushrooms, chopped 1 Large cooking onion diced 2 tb Flour 1 ts White sugar 8 c Beef stock 1/2 ts Basil 1/2 ts Rosemary 1/2 ts Thyme 3 oz Cream cheese 1 Salt and pepper to taste 1 Parsley for garnish Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty portions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Turkey Soup Categories: Soups, Poultry Servings: 6 1 Onion, chopped 1 Carrot, chopped 1 Stalk celery, chopped 2 tb Unsalted butter 1 tb Vegetable oil 1/4 c All purpose flour 4 c Chicken stock 4 c Water 1 c Dry white wine 1 Turkey carcass 2 Sprigs of parsley 1/2 ts Thyme 1 Bay leaf 6 Peppercorns Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially covered, skimming any froth as ti rises to surface, for about 1 1/2 hours. Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Turkey Soup Continental Categories: Soups Servings: 8 1/4 c Butter or margarine 2 tb Finely chopped onions 1 c Cooked turkey 2 c Diced raw potatoes 1 c Diced celery 2 c Turkey broth 1 c Creamed style corn 2 c Half and half cream 1 ts Salt 1/4 ts Paprika 1/4 ts Ginger 1/8 ts Pepper 2 tb Chopped parsley In a large soup pot, saute onions in melted butter. Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally. Garnish with parsley and serve with crustly rolls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Two Bean Soup Categories: German, Soups Servings: 4 1 1/4 c White beans; dry 4 oz Ham; cubed 1 c Cut green beans; * 1/4 c Celery; diced 1 Green onion; diced 1 Onion; yellow, diced 1 Potato; peeled & diced 1 tb Butter 2 tb Unbleached flour 3/4 c Beef broth 1/2 ts Salt 1/4 ts Pepper ----------garnish----------- 1 Parsley; sprig * Beans can be either fresh or frozen. Do not use canned. ~--------------------------------------------------------------------- ~-- ----- Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Vegetable Stock Categories: Soups, Vegetables Servings: 8 2 tb Safflower oil Lg onion, sliced Carrot, sliced (with greens) Stalk celery,sliced (w/grns) Tomato, cubed Potato, cubed Turnip, sliced (peel if waxy 2 x Cloves garlic, halved 2 qt Plus 1 cup water Bay leaf Lg sprig parsley 1/2 ts Black pepper In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: White Bean Soup Categories: German, Soups Servings: 8 1 lb Navy beans; dry 3 qt Water 1 Ham bone or hock; smoked 2 tb Parsley; chopped 1 c Onions; finely chopped 1 Garlic; clove, minced 2 c Celery &tops; finely chopped 1 1/2 ts Salt 1/2 ts Pepper Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Winter Carrot Soup Categories: Soups, Vegetables Servings: 5 1 tb Safflower oil 4 x Carrots, grated Med onion, chopped (1/2 cup) 4 c Vegetable stock 6 oz Can tomato paste (2/3 cup) 1 tb Soy sauce 1/2 ts Thyme 1/4 ts Ground cumin 1/4 ts Black pepper GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Quick French Onion Soup Categories: Soups Servings: 4 1 lb Yellow onions 1 ts Sugar 2 tb Olive oil 5 c Beef broth, strained 1/4 ts Black pepper 4 x French bread slices 6 oz Jarlsberg cheese hinly slice Onions and Cheese. Cut bread into 1 inch slices and oast. In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to 20 minutes or until deep golden brown, stirring fre- uently to prevent burning. Slowly add broth and Pepper; bring to a Oil. Reduce heat, cover, and cook slowly for 20 minutes. Ladle into venproof container or individual ovenproof bowls. Place bread slices n top and add Cheese. Place under brOiler 3 to 4 inches from heat nd cook 3 to 5 minutes until Cheese is hot and bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Quick Vegetable Stock Categories: Vegetarian, Soups, Vegetables Servings: 1 3 Carrots; large 1 Turnip, large 2 Stalks celery 2 Onions. large 2 tb Butter 3 qt Water 2 ts Salt 6 Large sprig parsley 1/2 Bay leaf 1 ts Thyme leaves Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Scandinavian Rasberry Soup Categories: Appetizers, Soups, Fruits Servings: 8 20 oz Red raspberries, 2 pks 1/2 c Orange juice 1/4 c Lemon juice 1 tb Cornstarch 3/4 c Chablis wine Fresh orange sections Granishes * Sour cream * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. ~--------------------------------------------------------------------- ~---- In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: AVOCADO SOUP Categories: California, Soups, Appetizers, Vegetarian Servings: 4 2 Large avocados 2 c Chicken broth Salt, pepper 2 c Whipping cream 2 tb Cognac 2 tb Sherry Frozen avocado shell cups Peel avocados and dice pulp. Puree pulp in blender container with chicken broth. Season to taste with salt and pepper. Gradually stir in whipping cream. Chill. Add cognac and sherry just before serving. Note: To make frozen avocado-shell cups for soup, cut a slice from stem end of avocado. Scoop out pulp and discard seed. Reserve cap. Use pulp for soup or puree with small amount of lemon juice and freeze for future use. Place shell upright in cup or egg carton. freeze until firm. To serve, embed avocado shell in crushed ice in a dessert dish or soup icer. Carefully spoon in soup and lean cap against side of avocado. Makes about 4 cups. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Bulgarian Meatball Soup Categories: Soups, Ethnic Servings: 8 1 lb ground beef 6 tb rice 1 ts paprika 1 ts dried savory Salt, pepper Flour 6 c water 2 beef bouillon cubes 1/2 bunch green onions; sliced 1 green bell pepper; chopped 2 carrots;peeled,sliced thin 3 tomatoes; peeled & chopped 1 sm. yellow chiles, split * 1/2 bunch parsley; minced 1 egg 1 lemon (Juice only) *Note: Remove most of the seeds from the chiles. Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes. Add meatballs, cover and bring to boil again. Reduce heat and simmer 20 minutes. Add chiles and simmer, covered, 40 minutes or until rice is cooked. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed. Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup. Heat and stir until soup is thickened slightly, but do not allow to boil. Created by: St. George's Bulgarian Eastern Orthodox Church, Los Angeles (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CONSOMME MADRILENE Categories: California, Soups Servings: 8 6 large tomatoes 2 green bell peppers * 1 leek;trimmed,cut in chunks 4 egg whites; lightly beaten 8 c rich chicken stock Salt, pepper 1 sm bunch chives; chopped 2 oz chopped pimiento *Note: Green bell peppers should be cored, seeded and quartered. Peel, core and dice 4 tomatoes. Place in large saucepan and add green peppers, leek and egg whites, mixing well. Add chicken stock and season to taste with salt and pepper. Place over medium low heat and slowly bring to boil. Boil 5 to 10 minutes. Strain through sieve or strainer lined with linen towel or cheesecloth. Discard vegetables and refrigerateyy consomme until serving time. Just before serving, peel, core and seed remaining 2 tomatoes and dice fine. Mix with chives and pimiento and place 1 or 2 tablespoons of mixture in bottom of each soup bowl. Pour chilled consomme over vegetables and serve at once. Consomme should be thick and syrupy but not set. Created by: Udo Nechutnys, Miramonte Restaurant & County Inn, Napa Valley (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: GAZPACHO DE LOS ANGELES Categories: California, Soups Servings: 6 46 oz canned tomato juice 1 green bell pepper; minced 1 small onion; minced 1 cucumber; peeled & minced 2 canned green chiles;minced 1 tb Worcestershire sauce 1 ts seasoning blend 1/2 ts minced garlic 1 tb olive oil 1 tb chopped chives 2 drops hot pepper sauce MSG (optional) Salt, white pepper Lemon wedges Combine tomato juice, green pepper, onion, cucumber, chiles, Worcestershire, seasoning blend, garlic, olive oil, chives and hot pepper sauce. Season to taste with MSG, salt and white pepper. Chill thoroughly. Serve with lemon wedges. Note: For smooth gazpacho served with vegetable garnishes, blend tomato mixture in blender container until smooth. Serve with additional diced cucumber, green pepper and croutons on side. Makes 6 to 8 servings Created by: Velvet Turtle, Los Angeles (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: GAZPACHO DE LOS ANGELES Categories: California, Soups Servings: 6 46 oz canned tomato juice 1 green bell pepper; minced 1 small onion; minced 1 cucumber; peeled & minced 2 canned green chiles;minced 1 tb Worcestershire sauce 1 ts seasoning blend 1/2 ts minced garlic 1 tb olive oil 1 tb chopped chives 2 drops hot pepper sauce MSG (optional) Salt, white pepper Lemon wedges Combine tomato juice, green pepper, onion, cucumber, chiles, Worcestershire, seasoning blend, garlic, olive oil, chives and hot pepper sauce. Season to taste with MSG, salt and white pepper. Chill thoroughly. Serve with lemon wedges. Note: For smooth gazpacho served with vegetable garnishes, blend tomato mixture in blender container until smooth. Serve with additional diced cucumber, green pepper and croutons on side. Makes 6 to 8 servings Created by: Velvet Turtle, Los Angeles (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: RED PEPPER SOUP Categories: California, Soups Servings: 10 1 c unsalted butter 2 tb oil 4 c chopped leeks 6 large red bell peppers * 3 c chicken broth Salt 6 c buttermilk White pepper Chives or lemon slices Caviar (optional) 10 green bell peppers ** *Note: Large red bell peppers should be seeded and sliced. ** Green bell peppers should be hollowed out, or any combination of red, green, yellow and purple bell peppers may be used. Melt butter with oil in large saucepan. Add leeks and red peppers. Reduce heat and cook, covered, 20 minutes or until vegetables are soft. Check occasionally to prevent scorching. Add chicken broth and salt to taste. Simmer, partially covered, 30 minutes, or until vegetables are very soft. Blend in food processor or blender until smooth. Strain into bowl. Stir in buttermilk and white pepper to taste. Garnish with chives or thin lemon slice, with small scoop of caviar centered on each slice, if desired. For single servings, present in pepper shells. Makes 10 to 12 servings Created by: Rudi Gernreich (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: PECAN SOUP Categories: Soups, Nuts, Low-cal, Kump Servings: 4 6 oz Pecans 4 c Chicken stock 1/2 c Heavy cream 1 lg Garlic clove Salt & freshly ground pepper This is a wonderful fall soup, and only 200 calories per serving. PREHEAT OVEN TO 350F. ON a baking sheet, toast the pecans for 10-to-15 minutes, checking from time to time to prevent burning. Toss occasionally. In a food processor, place the pecans, garlic and about 1/2 cup of the stock. Turn the processor on and, with the motor running, add stock until you have a creamy consistency. (The mixture will absorb the stock.) Pass the pecan-stock mixture through a sieve into a saucepan and bring to a boil. Add the cream, season to taste with salt and pepper and serve. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: PETER'S CREAM OF PUMPKIN SOUP Categories: Soups, Holiday, Low-fat, Low-cal, Kump Servings: 4 1 ts Safflower oil 1 lb Pumpkin, fresh -cut in chunks, -=OR=- Canned Pumpkin 1 Yellow onion - peeled and chopped 1 sm Garlic clove - peeled and crushed 2 Celery stalks; chopped 1 Stalk fresh thyme; -=OR=- 1/2 ts -Dried thyme 1/2 Bay leaf 5 c Chicken broth 1 1/2 tb Low-fat white cheese -Such as cottage cheese, - farmer's cheese, - cream cheese or ricotta 1 tb Non-fat powdered milk 1/2 c Parsley, chervil and chives - (minced) This Thanksgiving soup has but 65 calories per serving. IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf. Reduce the heat, cover, and let cook gently for 8 minutes. Stir occasionally to keep the vegetables from browning. Add the broth and the pumpkin, if using canned; bring to a boil, reduce heat, and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a fine strainer back into saucepan and return to boil. If it seems too thick, thin with a little hot broth or water. (Can be made to this point up to 2 days in advance and refrigerated, loosely covered.) Before serving, reheat soup to boiling. Pour back into the blender and add the cottage cheese and powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each. Serve immediately. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: POTATO-BARLEY SOUP Categories: Soups, Kump Servings: 6 1 lg Onion; diced 2 Celery stalks; diced 4 Garlic cloves; minced 1/4 c Vegetable oil 3 qt Beef or chicken stock 1/2 c Pearl barley; rinsed 2 Carrots; diced 2 lg Idaho potatoes - peeled and diced 1/4 ts Pepper Salt to taste SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and add salt and pepper as needed. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: POTATO-CHEESE SOUP Categories: Soups, Kump Servings: 6 1 Onion; chopped 2 tb Butter 2 c Peeled and diced potatoes 3 c Chicken stock or water 1 c Heavy cream 1 1/2 c Grated sharp Cheddar cheese 1/4 c Minced fresh dill SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender. Transfer to a blender or food processor and puree until smooth. Return to the pot, add cream and cheese and heat through. Before serving, stir in dill. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: SAUERKRAUT SOUP Categories: Soups, Kump Servings: 6 1 lb Sauerkraut 6 c Beef stock 2 lg Onions; chopped 3 sl Bacon 1 ts Paprika 1 tb Tomato paste 1/2 ts Caraway seeds Salt 2 Potatoes; peeled - grated and soaked 1/4 lb Lean, diced ham 2 Beef frankfurters; sliced SIMMER SAUERKRAUT WITH 3 CUPS of stock for 30 minutes. Saute onions with bacon until golden. Add paprika, remaining stock, tomato paste, caraway seeds and salt to taste. Add sauerkraut, stock and drained potatoes, and simmer for 30 minutes. Add more stock if necessary to make 6 cups. Add the meats and cook long enough to heat through (about 10 minutes). PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: SEAFOOD GUMBO Categories: Seafood, Soups, Kump Servings: 8 8 oz Andouille sausage - sliced 1-in thick 1/3 c Olive oil 1 lb Okra; stems removed 2 c Diced onion 2 c Chopped green pepper 4 Garlic cloves; minced 5 c Chicken stock 3 c Tomatoes, peeled, seeded - (diced) 1 ts Ground cumin 1/2 ts Cayenne pepper 1/2 ts Salt 1/2 ts Pepper 1 Bay leaf 1 lb Shrimp, peeled and deveined 12 oz Sea scallops 1 lb Lump crab meat - cartilage removed 2 tb Chopped parsley Gumbo is one of those dishes which don't really suffer if an ingredient is added or subtracted--so feel free to modify. This specifies andouille (Cajun) sausage, but you could substitute kielbasa or even pepperoni. IN A LARGE POT, saute the sausage until well-browned. Remove from the pot. Add half the oil to the pot and add the okra. Cook until soft, about 15 minutes. Add the rest of the oil, the onion, green pepper and garlic, and cook 10 minutes more. Add the stock, tomato and spices. Simmer uncovered for 30 minutes. Add the shrimp and scallops and simmer for 5 minutes. Add the crab meat and parsley, simmer 2-to-3 minutes and serve. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: TURKEY-TOMATO SOUP Categories: Soups, Poultry, Kump Servings: 6 1 md Onion; minced 2 tb Butter 1 Bay leaf 1/2 ts Minced thyme 1 qt Chicken or turkey stock 2 lb Tomatoes - peeled, seeded, finely - chopped (including juice) Salt and pepper 2 c Shredded cooked turkey SAUTE ONION IN BUTTER until softened. Add the bay leaf, thyme, stock, tomatoes and salt and pepper to taste. Simmer 20 minutes. Add turkey and simmer 5-to-10 minutes. Remove bay leaf and serve, garnished with additional minced thyme if desired. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: TUSCAN BEAN SOUP Categories: Soups, Italian, Kump Servings: 6 1 lb Dried white kidney beans; OR 4 cn Cannellini beans (20 oz ea) 6 oz Pancetta or very lean bacon, - finely diced 1/4 c Olive oil 1 c Finely chopped red onion 1 c Finely chopped celery 1 tb Minced fresh sage; -=OR=- 1 ts -Dried Sage 1 ts Salt 1 ts Pepper 1 1/2 qt Chicken stock 2 c Ditalini -or any short tubular pasta 1 ts Salt 2 tb Minced parsley Freshly grated Romano cheese -=OR=- Parmigiano cheese IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans and place in a large pot. Add 10 cups cold water, cover and bring to a boil. Simmer beans and cook until tender, about 1 hour. In an 8-quart pot, saute the pancetta in olive oil until soft. Add onion and celery and saute, stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add chicken stock, cover and bring to a boil. Drain the beans, add to soup, cover and simmer 30 minutes. Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley before serving and sprinkle with grated cheese. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Christmas Oyster Soup (Soupe aux huitres de Noel) Categories: Soups, French can, Holiday, Mine Servings: 4 2 Carrots; medium -peeled & grated in long, -thin shreds 1/2 c Celery; finely diced 1/4 c Butter; melted 4 c Milk; or 1/2 milk, 1/2 cream 4 c Oysters -salt and pepper to taste Peel and grate in long thin shreds, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Use salt and pepper to taste. The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute. To quote Mme. Benoit,"This traditional Quebec dish is still very much alive. My grandmother's recipe is, as far as I am concerned, the best there is." Note: from Anne - it seems as oysters were used at Christmas. My maternal grandmother from the American midwest had a similar Christmas oyster dish although hers included corn. Source: _My Grandmother's Kitchen" by Mme. Benoit MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: BARLEY-BUTTERMILK SOUP Categories: Soups, Vegetarian, Madison Servings: 4 1/2 c Barley 1 qt Water Salt 1/4 c Finely diced red onion 3 c Buttermilk 1/2 ts Turmeric 1/4 c Finely chopped parsley 2 tb Finely chopped dill; -=OR=- 1/2 ts -Dried Dill 1 tb Finely chopped cilantro 1 tb Snipped chives Freshly ground pepper 1 ds Paprika or herb blossoms -(if available, for garnish) RINSE THE BARLEY and put it in a pot with the water and salt to taste. Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes. Drain the barley. (The liquid can be reserved to use in another soup.) Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk. Stir in the turmeric and herbs and season to taste with additional salt. Cover and refrigerate until chilled. Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals. Makes 1 Quart DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CHESTNUT-AND-LENTIL SOUP Categories: Soups, Vegetarian, Madison Servings: 6 1 lb Chestnuts Light oil 1 c French green lentils -=OR=- Brown Lentils 2 qt Water 1 md Carrot - diced into - small, even squares 1 Celery stalk - cut into small squares 1/2 sm Onion; finely diced 1 lg Garlic clove - peeled and finely chopped 1 Bay leaf 1/2 ts Salt; or to taste 5 Parsley sprigs MMMMM------------------------FINISHING THE SOUP----------------------------- 3 tb Light olive oil -Chestnuts (from above) 1 1/2 ts Chopped fresh marjoram -OR- 1/2 ts -Dried Marjoram 1/4 ts Fennel seeds, crushed - (or ground) Fresh thyme sprigs; -=OR=- 1 pn -(generous) dried Thyme 1/2 c Dry white wine 1 tb Tomato paste -Lentils (from above) Water, stock or cream -(as needed) Salt Freshly milled black pepper Extra-virgin olive oil Finely chopped parsley Small croutons, fried -(in butter or oil) -(optional) PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them. Place chestnuts on baking sheet. Bake until skins have opened and meat is tender, about 20 minutes. When cool enough to handle, peel and dice them into small pieces. Set aside. Rinse lentils and combine them in soup pot with the water. Bring to boil. Cook a few minutes at gentle boil, removing foam that forms on surface. Add carrot, celery, onion, garlic, bay leaf, salt and parsley. Lower heat and simmer until lentils are tender, about 35 minutes. When done, remove parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary. Puree half the lentils until smooth, then recombine them with the rest. FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs. Cook over medium heat, stirring frequently, for several minutes. Add wine and tomato paste. Stir to dissolve tomato paste and cook a few minutes to reduce wine. Stir in lentil mixture and simmer gently 20 minutes. If soup is too thick, thin it with a little water, stock or cream until of right consistency. Taste for salt and season with pepper. Serve with spoonful of olive oil swirled into each bowl. Sprinkle with parsley and croutons, if desired. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK --- =========================================================================== BBS: COLOSSUS Date: 11-19-92 (14:39) Number: 1945 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Madison 8 Conf: (125) COOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Minestra Di Riso Per Pesach Categories: Soups, Jewish, Italian, Holiday, Mine Servings: 8 2 Chicken breast halves -boneless 1 Egg; slightly beaten 1/4 c Matza meal* 2 ts Broth or;water 1/2 ts -salt 1 ds Cinnamon or nutmeg 2 1/2 qt Chicken broth 1/2 c Rice;uncooked 8 Eggs, small;hard boiled Passover Chicken Soup with Rice *matza meal is available at some supermarkets and Jewish grocery stores "I did not learn of the traditional matza ball soup served during the first two nights of Passover until I came to this country. Our classic soup was a chicken soup with rice to which were added balls of chicken breast and whole immature eggs (which are still at the stage where the outer shell and white have not yet formed; they are perfectly round and vary from less than 1" to less than 1 mm in diameter.) It was a beautiful soup to look at, with the white rice, the golden meat balls, the orange eggs (from chickens raised on private farms ...)...Here in America I could never find immature eggs, so I replace them with hard boiled egg yolks. Grind or finely chop the chicken broth. In a bowl, combine the beaten egg with matza meal and 2 Tbsp of water or broth. Mix well; add ground chicken, salt, spices and mix well again. Set aside to rest in the refrigerator for at least 15 minutes. Shape the mixture into tiny balls, no larger than the egg yolks. Bring the broth to a boil; add rice, chicken balls and cook, covered for 15-20 minutes. Peel eggs, discard whites and place one hard boiled egg yolk in each of the eight bowls. Pour the soup over the egg yolks and serve immediately. Source:_The Classic Cuisine of the Italian Jews_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Fassoulada ( Greek Bean Soup ) Categories: Greek, Soups, Vegetarian Servings: 8 1 lb Dried navy beans 2 Onions; chopped 2 Celery stalks with leaves - chopped 2 Carrots; scraped & diced 4 Sprigs fresh parsley;chopped 1 c Chopped, drained tomatoes 1 Bay leaf 2 Sprigs fresh mint or thyme Salt & freshly ground pepper 1/3 c Olive oil Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot. Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: LEEK-AND-ARTICHOKE SOUP Categories: Soups, Vegetables, Vegetarian, Madison Servings: 6 1 lg Artichoke; -=OR=- 2 md -Artichokes 1 c Water; acidulated with - the juice of 1 Lemon 2 Garlic cloves 1 tb Virgin olive oil 1 lg Leek; white part only -=OR=- 2 md Leeks, white part only - washed and sliced 1 sm New potato; quartered - and thinly sliced 6 Leaves butter lettuce - sliced into 1/4" strips -=OR=- a handful of - Sorrel leaves, sliced 1 tb Chopped parsley 2 Mint leaves; chopped Salt 5 1/2 c Water 1 lb Fresh peas; shucked, -=OR=- 1 c -Frozen peas MMMMM----------------------------GARNISHES--------------------------------- Freshly ground pepper Chopped chervil -=OR=- Chopped Parsley Extra-virgin olive oil Parmigiano-Reggiano - freshly grated TRIM THE ARTICHOKES. Break off the tough outer leaves and slice off the top 2/3 of the remaining inner leaves. Trim the outsides, cut the artichokes in quarters and remove the chokes. Dice the trimmed hearts into small pieces. Put them in the acidulated water as you work. Keep the garlic cloves whole. Warm the olive oil and add the leeks, drained artichokes, garlic, potato, lettuce or sorrel, parsley and mint. Season with the salt, add 1/2 cup water and stew gently until the vegetables are wilted, about 5 minutes. Add the peas and the rest of the water. Bring to a boil, then lower the heat and simmer, partially covered, for 20 minutes or until the artichokes are cooked. Taste for salt. Puree the soup or leave it as is and serve with the freshly ground pepper, add a few good pinches of chervil or parsley, a spoonful of olive oil drizzled into each soup plate and a dusting of cheese. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: PEPPER-AND-TOMATO SOUP Categories: Soups, Vegetarian, Madison Servings: 6 2 sm Ancho chiles; -=OR=- 1 ts Ground red chile (or more) 3 tb Olive or sunflower seed oil 2 md Red onions; thinly sliced 2 Bay leaves 1/8 ts Ground cloves 1/4 ts Ground coriander 5 Parsley sprigs; chopped 4 Garlic cloves - peeled & coarsely chopped Salt 1 lb Red peppers or pimientos - thinly sliced 1/2 lb Chopped savoy; -=OR=- -Smooth-Skinned Cabbage 6 c Water or stock 1 lb Very ripe tomatoes; peeled, -seeded and chopped -(juice reserved) Creme fraiche Chopped cilantro - for garnish REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into few large pieces, cover with 1 cup water in small saucepan and bring to boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2 cup water or stock, cover pan and cook over low heat 10 minutes. When vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons chile powder. Add tomatoes, their juice and remaining water or stock. Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes. When finished cooking, remove bay leaves and puree soup until completely blended. Return it to pan and season with salt, if needed. Add more chile if desired. Serve soup with swirl of creme fraiche and sprinkling of chopped cilantro. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: PINTO BEAN SOUP W/ MINT & PINE NUTS Categories: Soups, Vegetarian, Madison Servings: 6 2 c Pinto or Anasazi beans - soaked overnight 1 tb Sunflower or light olive oil 1 sm Onion; finely minced 1 ts New Mexican red chile 10 c Water Salt 1 c Half and half 2 tb Chopped cilantro 2 tb Chopped parsley 2 tb Chives, minced; -=OR=- 4 -Scallions; finely sliced 2 tb Pine nuts - toasted in a dry pan SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse them. Warm the oil in the soup pot, add the onion and chile and briefly cook together. Next add the beans, 10 cups of water and bring to a boil. Simmer until beans are tender, about 45 minutes for new beans, longer for older beans. Season to taste with salt, then continue cooking until they are completely soft. Puree half the beans and cooking liquid at a time in the blender until smooth. Return the puree to the pot. Add the cream and reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving some of the chives. Ladle the soup into bowls and garnish with the remaining chives and the pine nuts. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: POTATO-SORREL SOUP Categories: Soups, Vegetarian, Madison Servings: 6 4 tb Butter 7 c Water 3 md Leeks; the white parts only - chopped or cut - into 1/4-inch rounds 6 c Loosely packed sorrel leaves -the stems removed and - leaves roughly chopped 1/2 ts Salt (to taste) 1 1/2 lb Red potatoes; quartered - lengthwise & thinly sliced Freshly ground pepper Creme fraiche 1 tb Chives - thinly sliced or snipped This is a rather rustic soup. For a more refined version, pass it through a food mill before serving. MELT THE BUTTER IN A SOUP POT and add 1/2 cup water. Add the leeks, sorrel and salt, then cook gently, covered, for 5 minutes over medium-low heat. Add the potatoes and cook another 10 minutes, stirring occasionally, then pour in the rest of the water and gradually bring the soup to a boil. Lower the heat and simmer until the potatoes are tender, about 30 minutes. Once the potatoes are soft, help break them down by pressing them against the side of the pan, making the soup as rough or smooth as you like. Or, if you prefer, pass the soup through a food mill. Taste the soup for salt and add more, if necessary. Serve with freshly ground pepper, a spoonful of creme fraiche swirled in and a delicate sprinkling of chives over the top. If you've got garden chives and they're in bloom, separate the individual flowers at the base and sprinkle on a few along with the green stems. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: QUICK BLACK BEAN SOUP Categories: Soups, Vegetarian, Madison Servings: 6 1 1/2 c Dry black beans - rinsed and soaked - 6 hrs or overnight 1 sm Onion; diced 1 Garlic clove; finely chopped 1/2 Chipotle chile; minced -OR- 1 tb -Smoked Chile Salsa 16 oz Canned peeled tomatoes - chopped, juice reserved 1/2 bn Cilantro MMMMM----------------------------GARNISHES--------------------------------- Sour cream Grated muenster cheese -=OR=- Monterey Jack cheese Chile pequins; -=OR=- other -Small dried Red Chiles DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a couple of inches. Bring to a boil and skim off the foam that rises to the surface; then add the onions and the garlic. Lower the heat and cook until the onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt. Simmer until the beans are tender, an hour or so. Occasionally give them a stir while they're cooking. When done, taste for salt, stir in the remaining cilantro and garnish as desired. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: TOMATO, FENNEL AND POTATO STEW Categories: Soups, Vegetarian, Madison Servings: 6 1 1/2 lb Potatoes - red or yellow-fleshed 2 Fennel bulbs 1 lb Ripe tomatoes; peeled -and seeded, juice reserved -=OR=- 2 c -whole canned tomatoes Salt 4 tb Virgin olive oil 1 lg Leek; white part only, - finely diced 1 lg Yellow onion - cut into wedges 1/2" thick 2 Garlic cloves; minced 1 ts Herbes de Provence 3 pn Saffron threads 1 lg Strip orange zest (2" long) 2 Bay leaves 1 c Dry white wine 2 tb Chopped parsley 12 Nicoise olives, pitted; -OR- - Gaeta or oil-cured - Black olives, pitted PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large, into 6ths. Trim the fennel, remove the outer leaves if they're scarred, and cut into wedges 1/2-inch thick or a little wider. Leave some of the core so that the pieces stay intact. Cut the tomatoes into large, neat pieces. Bring a pot of water to a boil, add salt to taste and the potatoes, and boil for 5 minutes. Remove the potatoes, but save the water. While the potatoes are cooking, warm the olive oil in a wide pan. When hot, add the leek, onion, garlic, herbs, a little salt, saffron, orange zest and bay leaves. Cook slowly over medium heat until the onions have begun to soften, after 6 or 7 minutes, then add the wine. Let it reduce by approximately half, then add the tomatoes and their juice, the potatoes, fennel, half the parsley and the olives. Pour in enough of the reserved potato water to cover, bring to a boil and lower the heat. At this point, you can set the stew aside and finish it later, either in the oven or on top of the stove. If cooking on top of the stove, cover the pan and cook slowly until the vegetables are tender, about 35 minutes. If cooking in the oven, preheat it to 375F, cover loosely and bake for about 1 hour, or until done. Remove bay leaves. Garnish with the remaining parsley and serve with a bowl of garlic mayonnaise. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: WINTER VEGETABLE STOCK Categories: Soups, Vegetarian, Vegetables, Madison Servings: 6 2 tb Butter or olive oil 1 Onion - diced into 1/2-in squares 1 c Leek greens; roughly chopped 2 md Carrots; peeled and diced 4 Outer stalks of celery; plus Celery leaves; diced 1 c Cubed winter squash -=OR=- Squash Seeds & Skins 1 c Chard stems - cut into 1-in lengths 1 md Potato; diced, -=OR=- 1 c -Thick Potato Parings 1/2 Celery root; scrubbed, diced 1/4 c Lentils; rinsed 6 Thyme sprigs; -=OR=- 1/4 ts -Dried thyme 2 Bay leaves 2 Handfuls borage leaves -=OR=- Chard leaves, lettuce - or nettles 3 Sage leaves 10 Parsley sprigs - roughly chopped 4 Garlic cloves - peeled and chopped 1 ts Salt 2 ts Nutritional yeast (optional) 8 1/2 c Cold water HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Taste and season with more salt, if needed. Makes 4 to 6 Cups DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: ORANGE MANGO SOUP Categories: Soups, Fruits, Processor, Mandel Servings: 4 1 lg Navel orange 3 lg Very ripe mangoes 1 1/2 c Buttermilk 1 1/2 c Fresh orange juice 3 ts Honey; or to taste Fresh lemon juice - if necessary 8 sm Fresh mint leaves REMOVE THE ZEST from the orange with a zester or grater and set it aside. Cut a flat bottom on the orange, then remove all the peel and white pith from the orange with a small, sharp knife. Cut the orange into 1/4-inch slices and refrigerate until serving time. Peel the mangoes and remove the pits. Puree the flesh with the orange zest in a food processor with the metal blade or in a blender until smooth. Strain through a fine mesh strainer into a 1 1/2-quart refrigerator container. Stir in the buttermilk, orange juice and honey to taste. The soup should be the consistency of whipping cream. If it is too thick, add more buttermilk. Chill thoroughly up to 2 days before serving. Just before serving, add lemon juice and more honey, if necessary. Pour into chilled dishes. Float an orange slice on top and garnish with a mint leaf. Makes 4 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: QUICK CHICKEN STOCK Categories: Soups, Misc, Poultry, Mandel Servings: 4 5 lb Chicken bones and backs 2 md Onions; peeled 1 lg Leek 1 lg Carrot 2 md Celery stalks 8 Parsley sprigs 1 Bay leaf 2 Whole cloves 1 ts Dried thyme COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover. Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary. Remove and discard the large bones. Pour the stock through a large strainer lined with a double thickness of cheesecloth. Refrigerate the stock until the fat solidifies, then remove and discard fat. Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze. Makes 4 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: SPRING GREEN POTATO SOUP Categories: Soups, Vegetables, Processor, Mandel Servings: 8 1 tb Safflower oil 1 lg Onion; minced 1 lg Russet potato; peeled, - cut into 1-in cubes 1 lg Sweet potato; peeled, - cut into 1-in cubes 6 c Chicken stock -=OR=- Canned Broth -(preferably low-sodium) 1 ts Dried dillweed 1/8 ts Cayenne pepper 1 c Frozen peas 1 c Packed sliced Romaine leaves Salt to taste This isn't made with green potatoes, but is rather made green by the addition of peas and lettuce. HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat. When hot, add onion. Cook until softened, about 4 minutes, stirring often. Add all potatoes and cook 1 minute, stirring constantly. Add 4 cups stock or broth, dillweed and cayenne. Bring to boil. Simmer, covered, 20 minutes. Add peas and lettuce. Cook until potatoes and peas are completely tender, about 5 minutes. Puree soup in food processor with metal blade until smooth, about 2 minutes. Return to pan. Thin as desired with remaining stock or broth. Adjust seasoning. It's bright green when freshly made; the color lightens on storage but it's still appealing. Can be made 3 days ahead and refrigerated. Can also be frozen as long as 3 months. Serve hot or chilled. Makes 6 1/2 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: VEGETABLE CONFETTI SOUP Categories: Soups, Vegetables, Mandel Servings: 14 1 tb Vegetable oil 2 md Onions; minced 4 lg Carrots; peeled, - cut into 1/3-in dice 2 lg Trimmed fennel bulbs - cut into 1/3-in dice 10 c Chicken stock or broth 1 ts Dried tarragon 1 ts Dried thyme 1 lg Red pepper - cut into 1/3-in dice 2 md Zucchini - cut into 1/3-in dice 12 lg Mushrooms - trimmed, quartered Salt Freshly ground pepper Grated imported Parmesan - for serving HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer, covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more. Season to taste with salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3 months. Serve hot, garnished with cheese. Makes 14 Cups ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: WHITE BEAN AND LAMB SOUP Categories: Soups, Main dish, Mandel Servings: 10 MMMMM-------------------------------SOUP------------------------------------ 2 tb Light-tasting olive oil 1 c Chopped celery 1 c Chopped onion 2 ts Minced garlic 2 ts Dried sage 6 c Chicken stock or broth 2 c Water 1 lb Lamb shanks 1 lb Dried navy beans 2 ts Fresh lemon juice Salt Freshly ground pepper MMMMM-----------------------------GARNISH---------------------------------- 3 lg Plum tomatoes; shells only, - cut into 1/4-in dice 1/4 c Fresh basil leaves - cut into fine julienne HEAT OIL in 4-quart pot. When hot, add celery, onion, garlic and sage. Cook until onion is softened, about 5 minutes. Add stock or broth and water. Bring to a boil. Add lamb and beans. Bring to boil again. Simmer, covered, 2 hours, stirring occasionally. Use slotted spoon to remove lamb. When cool enough to handle, remove meat from bone. Cut meat into 1/3-inch dice. Puree 2 cups beans with 1 cup soup liquid until smooth. Return meat and pureed mixture to pot. Stir well to combine. Add lemon juice and season to taste with salt and pepper. Can be made ahead and refrigerated as long as 3 days or frozen. Reheat gently, thinning with water as needed. Adjust seasoning and lemon juice. To serve, garnish with tomato and basil. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: BEET SOUP WITH DILL AND YOGURT Categories: Soups, Vegetables, Roberts Servings: 6 1 tb Oil 1 md Onion; sliced 1 lb Beets - peeled and coarsely diced, 1 qt Chicken stock; or canned - low-sodium chicken broth 1 ts Salt 3/4 c Plain yogurt 3 tb Chopped fresh dill HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12 minutes. Add beets and cook, covered, about 35 minutes, stirring occasionally, until beets are falling apart. Add stock and salt. Cover and bring to boil. Reduce heat and simmer 15 minutes. Strain and reserve liquid. Transfer beets to blender or food processor and puree until smooth. Return puree to pan and add reserved liquid. Pour hot soup into tureen and ladle soup into bowls in front of guests. Decorate each soup bowl with 2 tablespoons yogurt and sprinkle yogurt with chopped dill. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: BLACK BEAN SOUP Categories: Soups, Roberts Servings: 8 2 c Dried black beans 1 md Onion; finely diced 3 tb Butter or oil 1 sm Carrot - peeled and finely diced 1 Celery stalk; finely diced 6 c Chicken broth 1 Ham hock 1 ts Thyme 1/4 c Lemon juice 1/4 c Dry sherry Sour cream Chopped fresh dill THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and soak at least 8 hours or up to 10. Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe. Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring occasionally, for 5 minutes. Add the carrot and celery and cook another 5 minutes. Add the drained beans, stock, ham hock, thyme. Cover, increase heat to high and bring to a boil. Decrease heat to low and cook, covered, for 1 1/2 hours. Place beans and liquid in a food processor or blender and puree until smooth. Pour the puree back into the pot and add lemon juice and sherry. Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill. Pour the piping hot soup at the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CREAM OF ALMOND SOUP Categories: Soups, Spanish, Nuts, Kump Servings: 6 1 Celery stalk; minced 1 Garlic clove - peeled and crushed 2 tb Butter 3 c Chicken stock 2/3 c Ground almonds 1/8 ts Mace 1 c Heavy cream Salt and pepper 2 tb Toasted slivered almonds IN A SAUCEPAN, SAUTE THE CELERY and garlic in the butter until softened. Add the chicken stock, almonds and mace. Cover and simmer 30-to-40 minutes, stirring occasionally. Remove from the heat and let stand at room temperature for one hour. Puree in a blender or food processor. Return to the pot, stir in cream and heat 2-to-3 minutes. Do not let the soup come to a boil. Taste and add salt and pepper as needed. Serve sprinkled with toasted almonds. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CREAM OF SHIITAKE MUSHROOM SOUP Categories: Soups, Low-fat, Low-cal, Vegetarian, Kump Servings: 4 1 qt Milk; whole, low-fat or skim 1 sm Onion; peeled and stuck with 2 Cloves 6 Whole peppercorns (or more) 1 pn Salt MMMMM--------------------------BOUQUET GARNI------------------------------- :Tie in cheesecloth, 6 Fresh parsley stems, 1/2 ts Dried leaf thyme 1/2 Bay leaf MMMMM---------------------------SOUP, CON'T-------------------------------- 4 tb Rice flour -(or barley or oat flour) 4 tb Cold milk (about) 8 oz Shiitake mushrooms MMMMM-----------------------------OPTIONAL---------------------------------- 6 tb Heavy cream 2 tb Madeira Reserved mushroom slices This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom stems. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CREAM OF SUN-DRIED TOMATO SOUP Categories: Soups, Low-cal, Low-fat, Vegetarian, Kump Servings: 4 1 qt Milk; whole, low-fat or skim 1 sm Onion; peeled and stuck with 2 Cloves 6 Whole peppercorns (or more) 1 pn Salt MMMMM--------------------------BOUQUET GARNI------------------------------- :Tie in cheesecloth: 6 Fresh parsley stems 1/2 ts Dried leaf thyme 1/2 Bay leaf MMMMM---------------------------SOUP, CON'T-------------------------------- 4 tb Rice flour -(or barley or oat flour) 4 tb Cold milk (about) 1 pk Sun-dried tomatoes (3 oz) 2 c Water MMMMM-----------------------------OPTIONAL---------------------------------- 6 tb Heavy cream Chopped Herbs for garnish* -(basil, chervil or parsley) This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, boil the sun-dried tomatoes in the 2 cups of water; do not drain. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes. In a blender, in batches, liquefy the soup. Return to the stove and bring just to a boil. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CREAMY GARLIC SOUP Categories: Soups, Vegetarian, Kump Servings: 6 1 Head of garlic - cloves separated, unpeeled 2 qt Water 2 ts Salt 1 pn Pepper 2 Cloves 1/4 ts Thyme 1/2 Bay leaf 4 Parsley sprigs 3 tb Olive oil 3 Egg yolks 4 tb Olive oil French bread rounds, toasted 1 c Grated Swiss or Parmesan DROP GARLIC CLOVES in boiling water and boil 30 seconds. Drain, run cold water over the cloves and peel. Place the garlic and the rest of the ingredients up to the egg yolks in a saucepan and boil slowly for 30 minutes. Correct the seasoning. Beat the egg yolks in a soup tureen until they're thick and sticky. Drop by drop, beat in the olive oil as if making a mayonnaise. Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating, and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: DIET SHRIMP BISQUE Categories: Seafood, Soups, Low-cal, Low-fat, Kump Servings: 4 2 lb Fresh shrimp; -=OR=- -Scampi, Lobster or Crayfish 1 tb Safflower; -=OR=- -Virgin olive oil 1 Leek - cleaned & sliced coarsely 1 sm Carrot; peeled and sliced 1 Celery stalk; sliced 2 Shallots; peeled and chopped 1 Garlic clove - peeled & minced 1 tb Tomato puree 1 1/2 c Dry white wine 2 qt Water 1 Chicken bouillon cube - crushed 1 pn Saffron MMMMM---------------------------HERB BOUQUET-------------------------------- 1/2 ts Thyme; and 1/2 Bay leaf, and 6 Fresh parsley stems -(tied in cheesecloth) MMMMM--------------------------FOR THE BISQUE------------------------------- Salt and pepper to taste 4 tb Cornstarch 4 tb Non-fat powdered milk 1/2 ts Cognac, Armagnac or brandy 4 Basil leaves; minced 1 ts Tarragon, minced 1 tb Minced chives SEPARATE THE TAIL from the shrimp and remove the meat, reserving all shells, claws, heads and so forth. If you wish, devein the tails, then cover and refrigerate. Coarsely chop the heads and shells, reserving 4 heads for decoration, if you have them. In a large saucepan, heat the oil over moderate heat, then add the shrimp shells and cook them. Stir slowly but continuously for 5 minutes. Add the vegetables and tomato puree and cook another 5 minutes, stirring. Add the wine and bring to the boil for 30 seconds, scraping the bottom to dissolve any coagulated juices. Add the water, bouillon cube, saffron and herb bouquet. Return to a simmer and cook, covered, for 1 hour. Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and shrimp shells with a soup ladle to extract all of the liquid. (For a finer result, strain again through cheesecloth.) Return the stock to the boil. Moisten the cornstarch in a little cold water, then add it to the saucepan and boil for 4 minutes. Taste for salt and pepper. (The recipe can be prepared ahead to this point and refrigerated.) Bring the stock to a simmer. Add the shrimp tails and let them cook a bare 2 minutes (for small or medium), or 3 minutes for extra large. Remove immediately with a slotted spoon and divide them among 4 heated soup plates. Pour the stock into a blender, add the powdered milk and cognac. Blend until smooth and homogeneous. Pour immediately into the soup plates over the shrimp tails. Garnish each dish with an equal amount of the herbs and a shrimp head (optional). This rich-tasting bisque has only 90 calories per serving. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Wild Mushroom Soup Categories: Soups Servings: 8 2 oz Dried cèpes, morels or - chanterelles mushrooms 3/4 c Madeira wine 8 tb Butter 2 c Onions, yellow -chopped 2 lb Mushrooms, fresh Salt and fresh grnd pepper 4 c Chicken stock 1 pt Heavy cream 1. Rinse the dried wild mushrooms well in a sieve under cold running water and soak them in the Madeira for 1 hour, stirring occasionally. 2. Melt the butter in a soup pot. Add the onions and cook, covered, over low heat until they are tender and lightly colored, about 15 minutes, stirring occasionally. 3. Trim stems from the fresh mushrooms and save for another use. Wipe caps with a damp cloth and slice thin. Add caps to the soup pot, season to taste with salt and pepper, and cook over low heat, uncovered, stirring frequently, for 15 minutes. 4. Carefully lift wild mushrooms from bowl with a slotted spoon and transfer to soup pot. Let Madeira settle a moment and then pour carefully into soup pot, leave sediment behind. 5. Add the chicken stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes, or until dried mushrooms are very tender. 6. Strain the soup and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the liquid and purée until very smooth. 7. Return purée to the soup pot wlong with remaining liquid and set over medium heat. Taste, correct seasoning, and then the soup slightly with heavy cream if it seems too thick. Heat until steaming and serve. =The Silver Palate Cookbook= MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Broccoli Cheese Soup Categories: Soups, Carnation Servings: 18 2 oz Butter 1 Clove garlic 4 oz Onions; chopped 4 oz Celery; chopped 1 1/2 qt Chef-Mate Golden Cheese - Sauce 1/2 ts White pepper 1 qt Chicken stock 2 lb Broccoli; chopped & cooked 1. Melt butter in large stock pot. Saute garlic, onion and celery. 2. Add golden cheese sauce, white pepper and chicken stock. Stir until well blended. 3. Add broccoli, mix well. Heat to serving temperature, stirring frequently. Serve. Makes 18 3/4 cup servings or 14 one cup servings Source: Carnation Company -- ------- Recipe via Meal-Master (tm) v7.01 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Swiss Broccoli Soup Categories: Soups, Carnation Servings: 18 2 oz Butter 1 Clove garlic 4 oz Onions; chopped 4 oz Celery; chopped 1 1/2 qt Chef-Mate Swiss Cheese - Sauce 1/2 ts White pepper 1 qt Chicken stock 2 lb Broccoli; chopped & cooked 1. Melt butter in large stock pot. Saute garlic, onion and celery. 2. Add golden cheese sauce, white pepper and chicken stock. Stir until well blended. 3. Add broccoli, mix well. Heat to serving temperature, stirring frequently. Serve. Makes 18 3/4 cup servings or 14 one cup servings Source: Carnation Company -- ------- Recipe via Meal-Master (tm) v7.01 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Bacon 'n Cheddar Beer Soup Categories: Soups, Carnation Servings: 33 6 oz Vegetable oil 1 1/2 lb Onions; coarsely chopped 1 1/4 lb Potatoes; diced 1 lb Carrots; diced 1 lb Celery; sliced 1 cn Chef-Mate Bacon 'n Cheddar -Cheese Sauce (#10 can) 2 c Beer 1 qt Chicken stock 1 1/4 lb Mixed Vegetables; frozen 1/2 ts Paprika 1/2 ts White Pepper 1/4 ts Liquid Smoke flavor 2 tb Parsley; chopped 1. Place vegetable oil in large stockpot. Add onios, potatoes, carrots and celery; saute 25-30 minutes or until vegetables are cooked. 2. Add remaining ingredients. Combine thoroughly. Simmer 20 minutes over low heat, stirring occasionally. Serve hot. Makes 25 one cup servings. Source: Carnation Company -- ------- Recipe via Meal-Master (tm) v7.01 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CINCINNATI 5-WAY CHILI Categories: Main dish, Soups, Kump Servings: 10 2 tb Butter 2 lb Ground beef 6 Bay leaves 1 lg Onion; finely chopped 6 md Garlic cloves - finely chopped 1 ts Cinnamon 2 ts Allspice 4 ts Vinegar 1 ts Dried whole red pepper -(crushed) 1 1/2 ts Salt 2 ts Pure ground red chile 1 ts Ground cumin 1/2 ts Dried oregano -(preferably Mexican) 6 oz Tomato paste 6 c Water 16 oz Kidney beans; drained 1/2 lb Vermicelli; cooked 1/2 c Cheddar cheese, grated 1 sm Onion; finely chopped HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in all the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Makvlis Supi (Blackberry Soup) Categories: Soups, Fruits Servings: 6 1 lb Blackberries 1 Clove garlic, minced 1/4 c Finely chopped cilantro 1 tb Finely chopped mint 2 tb Finely chopped thyme 1 Small onion, finely chopped 1 Small cucumber - peeled, seeded, & diced Salt 1 ts Wine vinegar Sour cream Crush blackberries and strain off juice. Add water to juice to make 3 1/2 cups liquid. Add garlic, cilantro, mint, thyme, onion, cucumber, salt to taste and vinegar. Stir well and chill. Pass with sour cream. Makes 6 servings. Each Serving Contains About: 56 calories; 52 mg sodium; 0 cholesterol; 0 fat; 13 grams carbohydrates; 1 gram protein; 3.76 grams fiber. From The Classic Cuisine of Soviet Georgia History, Traditions and Recipes by Julianne Margvelashvili Printed in the November 27, 1992, issue of the Los Angeles Times. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CORN CHOWDER Categories: Soups, Vegetables, Roberts Servings: 6 2 md Onions - peeled and roughly diced 3 tb Unsalted butter 4 c Corn kernels, cooked or raw 3 c All-purpose broth -or low-sodium chicken broth 1/2 ts Salt 1/4 ts Ground mace or nutmeg Freshly ground pepper 4 c Milk and/or cream 1/2 ts Chopped fresh rosemary; -OR- 1 pn -Dried rosemary This soup is a favorite at Trumps restaurant in Los Angeles. COMBINE ONIONS AND BUTTER in a 2-quart pot over medium heat on the stove. Cook, stirring occasionally, until the onions are soft, about 10 minutes. Add the corn and continue to cook, stirring occasionally, another 8-to-10 minutes. Add the broth, salt, mace and pepper. Cover, increase heat to high and cook for 20 minutes. Place soup in a food processor and puree until smooth. Replace the soup in a pot on the stove over medium heat and add rosemary leaves, milk and cream. Cover and bring to a boil. Reduce heat to low and cook 5 minutes. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CREAM OF PUMPKIN SOUP Categories: Soups, Roberts Servings: 8 2 tb Unsalted butter 1 md Onion; roughly diced 4 c Pureed pumpkin - (canned or fresh) 3 qt Chicken stock -or low-sodium chicken broth 1 ts Salt 1 ts Ground coriander 1/2 ts Curry powder 1/2 ts White pepper 3 c Milk and/or whipping cream 1/3 c Walnut oil MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: ESCAROLE SOUP Categories: Soups, Roberts Servings: 8 1/4 lb White beans 5 c Chicken broth 2 tb Olive oil 2 tb Minced garlic 1 sm Onion; finely diced 2 c Chopped escarole Salt and pepper; to taste SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CABBAGE SOUP Categories: Soups, Vegetables, Roberts Servings: 6 1 tb Oil 2 md Onions; diced 1 Small-to-med red cabbage - cored and shredded 1 1/2 qt Chicken broth 3 tb Wine vinegar 1 Ham hock Salt and pepper to taste Sour cream Fresh dill IN A LARGE SOUP POT, heat the oil and cook the onions, stirring occasionally, until softened, about 10 minutes. Add the cabbage and continue to cook, stirring occasionally, about 20 minutes. Add the chicken broth, vinegar and ham hock. Cover and simmer the soup for 1 hour. Remove from heat, add salt and pepper as desired. Remove meat from ham hock and add back to soup. Serve with sour cream and chopped fresh dill. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CASSOULET Categories: Soups, Main dish, French, Roberts Servings: 6 1 lb White navy beans 1 sm Duck - cut into 8 serving pieces 1/2 lb Pork stew meat 1/2 lb Lamb stew meat 2 md Onions; diced 1/4 lb Slab of bacon - cut into 3/4-in cubes 2 tb Minced garlic 1/2 lb Spicy pork sausage 4 c Water Salt as desired MMMMM--------------------SPICED TIED IN CHEESECLOTH------------------------- 12 Black peppercorns 2 Sprigs thyme 4 Bay leaves 1 sm Sprig rosemary PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place a heavy pot on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot. Lower heat to medium and add the onions. Cook, stirring, until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add 4 cups water, cover and place in the oven for 2 hours. Add the sausages and salt as desired. Replace in the oven another hour. Remove herbs in cheesecloth. When it's time to serve dinner, place the casserole on the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CHEESY CREAM OF BROCCOLI SOUP Categories: Soups, Roberts Servings: 6 2 tb Unsalted butter 1 md Onion; roughly diced 1 1/2 lb Cooked or uncooked broccoli - roughly chopped 1 ts Salt 1 Capful Pernod (optional) 3 qt Chicken stock or water; OR - canned low-sodium broth 3 c Milk and/or whipping cream Grated Jack, Velveeta; -OR- -Swiss cheese MELT BUTTER in a large pot over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the broccoli, salt and optional Pernod. Continue to cook, stirring, another 15 minutes. Add the stock. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, cream and milk. Serve piping hot and offer the grated cheese on the side to add to the soup. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Soupa Avgolemono ( Greek Egg-lemon Soup) Categories: Soups, Greek Servings: 6 2 qt Chicken broth; strained 1/2 c Raw long grain white rice 2 Whole eggs or egg yolks 2 Lemons; (juice only) Salt Bring the broth to a full boil in a soup kettle. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy, 12 to 14 minutes. Remove from the heat and keep warm while preparing avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually add the lemon juice. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon. Taste for salt, and keep warm over hot water until ready to serve. Pass the pepper mill at the table for additional zest. (If desired, bite-sized pieces of cooked chicken may be added to soup before adding the rice). Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CREAM OF ASPARAGUS Categories: Asparagus, Soups Servings: 9 1 1/2 lb Fresh asparagus 6 tb Butter + salt 2 c Water or stock 1/2 ts To 1 t dill weed (to taste) 1/2 ts White pepper 1 1/2 c Chopped onion 6 tb All-purpose flour 4 c Hot milk 1 ts Salt 2 tb Tamari soy sauce Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly. After 8 to 10 minutes, when onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes stirring frequently, until thickened. Cool slightly. In blender, puree sauce bit-by-bit with milk until thoroughly smooth. Return puree to 3-quart pan- preferably a double boiler. Add dill, salt, pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole to soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Wild Card Chili Categories: Main dish, Meats, Soups Servings: 6 1 lb Chopped beef 1/2 c Chopped onion 1 cn Red beans - 16 oz. 1 cn Refried beans - 16 oz. 1 cn Tomato sauce - 8 oz. 1 c Water 1 ts Chopped hot red peppers 1/2 ts Salt 1/2 ts Garlic salt 1/8 ts Pepper 1/8 ts Cayenne pepper 3 tb Chili powder 1 tb Molasses Brown beef with onions in a Dutch oven; pour off fat. Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally. Makes 6 servings. Marlboro Country Cookin' Brochure 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Headquarters Chili Categories: Main dish, Meats, Soups Servings: 1 3 lb Lean coursely ground beef 2 Small green peppers, chopped 2 Medium onions, thinly sliced 2 Cloves garlic, crushed 1/4 c Cooking oil 3 cn Tomatoes - 1 lb cans 3 tb Chili powder 2 ts Crushed cumin seeds or Ground cumin 1/4 ts Tabasco sauce 1 c Water 3 cn Pinto beans - 15 oz cans Or canned kidney beans Cook beef, green peppers, onions, and garlic in oil in cast-iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes. Makes about 4 quarts. Marlboro Country Cookin' Brochure 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Potato Cheddar Soup Categories: Soups, Carnation Servings: 30 1/2 c Vegetable oil 12 oz Carrots; peeled and diced 8 oz Celery; diced 10 oz Onions; chopped 4 lb Potatoes; peeled and cubes 1 cn Chef-Mate Sharp Cheddar - Cheese Sauce (#10 can) 2 qt Chicken stock; hot 3/4 ts White pepper 2 ts Worcestershire sauce 1/2 ts Garlic powder 1 tb Parsley flakes 1. Place vegetable oil in large stockpot. Add carrots, celery and onions. Saute 15 minutes. Add potatoes; saute additional 5 minutes. 2. Combine remaining ingredients. Add to vegetable mixture. Combine thoroughly. 3. Heat to serving temperature. Simmer 10 minutes, stirring constantly to prevent scorching. Serve. Makes 30 one cup servings. Source: Carnation Company MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cream of Onion Soup Categories: Soups, Carnation Servings: 18 2 lb Onions; quartered, sliced 4 oz Butter 1 cn Chef-Mate Monterey Jack - and Cheddar Cheese Sauce _ (#10 can) 3 qt ;water 1 ts White pepper 7 oz Onions, French fried canned 1. Saute onions in butter. 2. Add cheese sauce, water and white pepper. Stir to combine thoroughly. 3. Heat until boiling, stirring constantly. Reduce heat, simmer 10 minutes. 4. Garnish each with 1/4 ounce French fried onions. Serve. Makes 28 one cup servings. Source: Carnation Company -- --- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Split Pea Soup with Sausage Categories: Soups Servings: 6 2 c Split peas; rinsed 6 c Water 1 ts Salt 1/2 ts Ground cumin, or to taste 1 lb Pork sausage Soak split peas in water 2 hours. Place peas with soaking water, salt and cumin to taste in medium saucepan. Simmer, covered, about 1 1/2 hours or until smooth and soft, stirring occasionally. Add more water if needed for soupy consistency. Adjust seasonings to taste. Just before serving, pan-fry chopped sausage until done. Serve soup in individual bowls. Sprinkle cooked sausage over soup. Makes 6 servings. Each serving contains about: 515 calories; 918 mg sodium; 43 mg cholesterol; 24 grams fat; 51 grams carbohydrates; 26 grams protein; 2.47 grams fiber. Printed in the December 17, 1992, issue of the Los Angeles Times. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Garlic Soup #1 Categories: Vegetables, Soups, Mexican Servings: 8 3 Cloves Garlic, Crushed 2 tb Vegetable Oil 2 White Bread, Slices * 4 c Chicken Broth 1/2 ts Salt 1/4 ts Pepper 1 lg Egg, Slightly Beaten * Bread should be cut into small pieces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Creole Garlic Soup Categories: Soups, Cajun, Ethnic, Garlic Servings: 4 4 lg Garlic Cloves, Peeled 1/4 c Butter Or Margarine, Soft 2 c Beef Broth 2 tb Parmesan Cheese, Grated 2 c Water 1 c Dry Sherry 4 French Bread Slices Add garlic cloves to beef broth in suacepan; cover and simmer 15 minutes, or until garlic is soft. Remove garlic and reserve; add water and sherry to broth and heat to serving temperature. Toast bread on one side under broiler; remove and spread untoasted side with butter. Mash reserved garlic and spread over bread; sprinkle with cheese. Broil toast until brown and bubbly, about 30 seconds. Place a piece of toast in each of the four soup bowls; ladle hot soup over and serve. NOTE: This soup shows the Spanish influence on Creole cooking. -- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Zinfandeli's Tortilla Soup Categories: Soups, Mexican Servings: 8 1 tb Vegetable Oil (Or Two) 1 1/2 ts Garlic, Fresh, Chopped 8 Corn Tortillas, Chop Coarse 2 c Onion Puree 1 ts Cayenne Pepper 2 tb Cumin Powder 3 Bay Leaves 3/4 c Tomato Paste 1 1/2 tb Chicken Base (See Note) 1/2 c Water 1/4 c Cilantro, Fresh, Chopped 2 tb Epazote, Chopped 1 Salt To Taste 1 White Pepper To Taste 2 Chicken Breasts, Cook & Dice 1 Chopped Avocado 1 Corn Tortilla Strips, Fried 1 Shredded Monterey Jack Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio..... Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: VEAL-AND-CRAYFISH STEW Categories: Meats, Seafood, Soups, Roberts Servings: 8 2 1/2 lb Boneless veal stew meat 6 c Low-sodium chicken broth -OR all or part Water 1 sm Onion; roughly diced 2 Celery stalks; sliced 1 md Carrot; roughly diced 1/2 ts Salt; or as desired 1/2 ts Whole white peppercorns 1/4 ts Ground nutmeg 1/2 Lemon 5 tb Unsalted butter 5 tb All-purpose flour 1/2 c Dry sherry 1 c Whipping cream 24 sm Mushroom caps 24 Cooked crayfish tails - shelled, -=OR=- 12 oz -Cooked lobster meat COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter in a pot, over low heat, and whisk in the flour. Cook, stirring, 2 minutes and remove from heat. Set aside until the meat is cooked. When the meat is done, remove it from the liquid with a slotted spoon. Pick off and discard any vegetables that cling to the veal. Place the butter-flour mixture over medium-low heat on the stove. Strain the cooking liquid into it, whisking, and add the sherry and cream. Discard vegetables in the strainer. Cook, stirring, until mixture thickens, about 3 to 5 minutes. Replace the meat in the pot and add the mushrooms and crayfish. Pour in the sauce, place the pot, uncovered, over medium heat and cook 10 minutes. To serve, pour into a serving dish. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: WHITE BEAN, CHARD AND PANCETTA SOUP Categories: Soups, Roberts Servings: 6 1/4 lb Pancetta (Italian bacon) - finely diced 1 md Onion; finely diced 1 sm Carrot; finely diced 2 Celery ribs; thinly sliced 1 ts Finely minced garlic 1 c Dried white beans 4 c Low-sodium chicken broth 1 ts Chopped fresh thyme leaves -=OR=- 1 ts -Dried thyme 6 lg Swiss chard leaves Salt and pepper; as desired Grated Parmesan cheese - as desired PREHEAT OVEN TO 350F. Place pancetta in an oven-proof pot over medium heat and cook, stirring occasionally, for 2 minutes. Add the onion, carrot, celery and garlic and continue to cook, stirring occasionally, another 7 minutes, or until vegetables soften. Add the beans, broth and thyme. Cover tightly, place in oven. Bake for 1 1/2 hours or until beans are soft. Meanwhile, remove center stem from the chard leaves. Slice into crosswise slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the bean mixture and replace in the oven. If the soup is looking too thick, add some water. Cook another 20 minutes. Remove the pot from the oven and add salt and pepper as needed. Serve the soup piping hot and offer grated Parmesan cheese on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: YANKEE LAMB STEW Categories: Meats, Soups, Roberts Servings: 6 3 lb Lamb shoulder - cut into 2-in cubes 1/2 ts Salt; or to taste Freshly ground black pepper - as desired 4 tb Vegetable oil 1 md Onion; quartered 4 md Carrots; peeled - and cut into 1/2-in rounds 2 Celery stalks - cut into 4 pieces 1 tb Finely minced garlic 2 tb Tomato paste 1/4 c All-purpose flour 1 c Dry white wine 5 c All-purpose stock -OR low-sodium chicken broth 1/2 tb Whole black peppercorns 2 tb Chopped fresh thyme leaves -=OR=- 1 ts -Dried thyme 1 md Potato; peeled -and cut into 1/2-in cubes 2 tb Unsalted butter 2 md Turnips; peeled -and cut into 1/2-in cubes 1/2 c Peas PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Pour off any remaining fat, and replace the casserole over medium heat. Add the onion, half the carrots, celery, garlic and tomato paste. Cook 5 minutes, stirring occasionally. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. Add flour and cook, stirring, an additional minute. Add the wine and cook for about a minute to burn off the alcohol. Replace the meat (and any juices on the plate) in the casserole and add the stock, peppercorns and thyme. Cover, bring to a boil and place in the oven for 1 1/4-to-1 1/2 hours, or until meat is tender. Meanwhile, combine potatoes, remaining carrots and butter with 1/2 cup of water in a medium saucepan over medium heat and cook for 5 minutes. Add the turnips and cook, stirring occasionally, until all water is evaporated, leaving the vegetables bathed in butter, about another 5 minutes. Add the peas, remove from the heat and set aside. Remove the casserole from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a bowl. Pour the sauce through a fine strainer into another bowl and discard the vegetables and spices that remain in the strainer. Replace meat in the pot, add the cooked vegetables and the sauce. Cover and place over medium heat for 5 minutes. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Potato Soup Categories: Soups Servings: 6 1 tb Unsalted butter 1 Medium onion, finely chopped 3 Baking potatoes * 6 c Chicken broth 1/4 ts Celery seed Kosher salt Freshly ground black pepper Buttermilk or extra broth # * (about 10 ounces each), peeled and cut into 1/4-inch slices # if desired =========================================================================== Melt the butter in a large saucepan over medium heat. Stir in onion and cook, stirring occasionally, until onion is translucent, about 5 minutes. Add potato slices and broth; bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, about 15 minutes until potatoes are almost cooked through. Add celery seed and cook for 5 minutes more, stirring frequently to break up the potato slices. Whisk gently with a baloon whisk until soup becomes smoother, but small pieces of potato should remain. Season with salt and pepper. If not serving immediately, you might want to add a little buttermilk or extra chicken broth because soup will get thicker as it stands. Makes six 1-cup servings. Nutrition information: Calories: 137 Protein: 6.8 grams Fat: 3.5 grams Cholesterol: 6.2 mg Fiber: 1.7 grams Sodium: 783 mg [ MODERN MATURITY; April/May 1990 ] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Lipton Onion Burgers Categories: Ground beef, Main dish, Soups Servings: 8 1 Envelope onion mushrooms Soup mix 2 lb Ground beef 1/2 c Water In large bowl, combine all ingredients; shape into 8 patties, grill or broil until done. Makes 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Onion mushroom meat loar Categories: Meats, Main dish, Ground beef, Soups Servings: 8 1 Envelope lipton onion mushrm Soup mix 2 lb Ground beef 1 1/2 c Fresh bread crumbs 2 Eggs 3/4 c Water 1/3 c Ketchup Preheat oven to 350 degrees. In large bosl, combine all ingredients, in large baking pan, shaped into loaf. Bake 1 hour or until done MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Kathy's potato soup Categories: Soups, Vegetables Servings: 8 5 lb Potatoes-cubed 2 lg Onions-minced 1 lg Carrot-sliced thin 1 lb Bacon 1/4 c Flour 1 qt Cream or half-and-half Salt Pepper Boil potatoes, onion and carrot in water until tender (about 20 minutes) While vegetables are boiling fry bacon (reserving grease). Remove bacon from pan, add flour and stir to form a paste. Add cream and stir until blended and cream starts to thicken. Add to vegetables and stir until well blended and thick. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Onion Soup Gratinee Categories: Soups Servings: 4 1 tablespoon butter or margarine 2 green onions, thinly sliced 1 can (10-1/2 oz.) Cnsd Fr On Sp 1 soup can water 2 tablespoons dry vermouth 1 cup On Garl Crouton 1 cup shredded Swiss cheese (4 oz.) In 4-cup glass measure, combine butter and onions. Microwave, uncov- ered, on HIGH 1 min. or until onions are wilted. Stir in soup, water and vermouth. Microwave, uncovered, on HIGH 5 min. or until boiling, stirring once during cooking. Ladle soup into four 10-oz. bowls. Sprinkle croutons over soup; sprinkle with cheese. Let stand, uncovered, 1 min. or until cheese is melted. *TIP In high-altitude areas, food may cook slower, even though * * it may boil vigorousl y. For liquid mixtures such as soups, * * you may need a larger container; also remove the cover if * * it's boiling too hard. To compensate for low boiling temp- * * eratures, increase the power level by one level or lengthen * * cooking time. Liquids also tend to evaporate faster at high * * altitudes, so you may need to add more water or liquid. * ~End Recipe Export- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CALIFORNIA BOUILLABAISSE Categories: Soups, Seafood, California Servings: 8 1/2 c Oil 2 Garlic cloves; minced 1 lg Onion; sliced 2 sm Leeks; thinly sliced 1 Bay leaf 2 c Peeled and chopped tomatoes 2 c Fish stock -=OR=- half water and - half bottled clam juice 1 c Dry white wine 1/4 c Chopped fresh fennel; -=OR=- 1/2 ts -Crushed fennel seeds 1/8 ts Crushed saffron threads 1 ts Salt 1/4 ts Black pepper 2 tb Minced parsley 2 Lobster tails - split through shells 1 lb Red snapper; cut in chunks 1 lb Halibut or sea bass chunks 12 md Shrimp 6 Dungeness crab legs 6 Clams 6 Oysters 6 Mussels Crusty bread (optional) Heat oil in large pot. Add garlic, onion, leeks and bay leaf and cook until onion is tender but not browned. Add tomatoes, stock, wine, fennel, saffron, salt, pepper and parsley. Bring to boil. Reduce heat and simmer about 5 minutes. Add lobster, snapper and halibut and cook 10 minutes. Rinse shrimp and crab and scrub clams, oysters and mussels. Add shellfish to pot and cook 5 minutes or until shells open. Ladle into large soup plates and serve with crusty bread, if desired. Makes 6 to 8 servings (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Luxe Bay-scallop Stew Categories: Soups, Stews, Fish Servings: 6 1/4 c Olive Oil (Ext.Virg. pref.) 1 Lg. Carrot* 1 Med. Onion 1 Fennel Bulb * ** 1 Large Leek, white part only* 6 cl Garlic, peeled & sliced thin 1/8 ts Saffron threads 4 c Fish broth *** 1 tb Fresh Basil 1 tb Dill 1 tb Tarragon 3 tb Wine Vinegar (Champagne -preffered, more to taste) Salt & Pepper to taste 2 oz French Green Beans, blanced - & cut into 1-1/4" peices 1 Med. Potato (new or red)* 1 Sm. Tomato, Seeded * 3/4 lb Bay scallops [ * peeled and cut into medium dice] [ ** stalks and outer layer removed, then cut into medium dice] [*** may substitute 2 cups clam juice plus 2 cups water] I. Tie fresh basil, dill, and taragon in cheesecloth. Save a little extra for garnish II. Heat olive oil over low heat in a large saucepan with carrot, onion, and fennel. Stir occasionally until vegetables are softened but not brown. Add leek, garlic and saffron and cook and stir until soft. Add fish broth and herb sachet. Bring both to a simmer, cook for 5 minutes, then add vinegar and season to taste with salt and a little cayenne. Strain 2 cups of broth into a small saucepan. Reserve the remaining broth and vegetables. III.Meanwhile, heat water in a small saucepan. When it boils, add 1 tablespoon salt and green beans. When just tender, transfer then to a bowl of cold water with a slotted spoon. Add the diced potato and cook until just tender. Drain. Prepare tomato. (Recipe may be done ahead to this point.) IV. To finish the dish, divide the green beans, potato and tomato among six soup bowls or plates. Reheat the broth and vegetables. Heat broth in small pan. When it simmers add the scallops. Cook only a minute or two, then portion oout the vegetables and broth. Add scallops and their broth. Garnish with a sprinkling of coarsly chopped basil, dill, and tarragon. Serve at once. ~from the Luxe (24 E. 21st St., NY,NY), chef Nick Laakkonen Chicago Tribune Magazine, Mar. 21, 1993 posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Italian Minestrone Soup Categories: Soups, Beef, Vegetables, Italian, Coca-cola Servings: 6 2 1/2 lb Blade Chuck Roast 2 1/2 qt Water 2 ts Salt 1 sm Onion 1/2 c Celery Leaves 1 Bay Leaf 2 Slices Bacon, Diced 1 1/2 c Cooked Kidney Beans 1/2 c Fresh Chopped Green Beans 1/2 c Diced Celery 1/2 c Fresh Or Frozen Green Peas 1/2 c Sliced Zucchini 1/2 c Sliced Carrots 1/4 c Diced Onion 1/4 c Chopped Parsley 1 Clove Garlic, Minced 1/2 c Elbow Macaroni 6 oz Tomato Paste 1 c Coca-Cola 1 tb Olive Oil 1 tb Worcestershire Sauce 1 tb Italian Seasoning 1 ts Salt 1/4 ts Black Pepper MMMMM-----------------------------GARNISH---------------------------------- Grated Parmesan Cheese In a large pot, place the meat, water, salt, small onion, celery leaves and bay leaf. Cover and simmer for about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the remaining ingredients. Pan fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except the Parmesan cheese, to the broth. Cover and simmerfor about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. From: "International cooking with Coca-Cola", a give-away pamphlet from the Coca-Cola Company, 1981. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Sopa de Albondigas (Meat Ball Soup) Categories: Soups, Ground beef, Pork, Mexican Servings: 6 MMMMM------------------------------BROTH----------------------------------- 1 Minced Onion 1 Minced Clove Garlic 2 tb Oil 4 oz Tomato Sauce 3 qt Beef Stock MMMMM----------------------------ALBONDIGAS--------------------------------- 3/4 lb Ground Beef 3/4 lb Ground Pork 1/3 c Raw Rice 1 1/2 ts Salt 1/4 ts Pepper 1 Slightly Beaten Egg 1 tb Chopped Mint Leaves Wilt onion and garlic in oil; add tomato sauce and beef stock. Heat to boiling point. Mix meat with rice, egg, mint, salt and pepper; shape into little balls. Drop into boiling broth. Cover tightly and cook 30 minutes. Will freeze nicely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Martha Washington's Crab Soup Categories: Soups, Seafood, Presidents Servings: 6 1 tb Butter 5 ts Flour 3 Eggs; hard boiled;sieved 1 Lemon; grated rind of 1 pn -Salt 1 pn -White pepper,freshly ground 4 c Milk 1/2 lb Crabmeat; cooked 1/2 c Heavy cream 1/2 c Dry sherry 1 ds Worcestershire sauce An historic recipe served during President Gerald Ford's administration. In a 2 qt saucepan, combine butter, flour, sieved eggs, lemon rind, salt and pepper. In a separate saucepan, bring milk to a boil, remove from heat. Gradually pour in the hot milk into the egg mixture, stirring with a wire whisk. Add crabmeat, and cook over low heat for 5 minutes; do not boil. Add cream and remove from heat. Stir in sherry and Worcestershire sauce and serve piping hot. SERVES: 6 SOURCE: _The White House Family Cookbook_ by White House executive Chef Henry Haller with Virginia Aronson posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CHICKEN-AND-VEGETABLE SOUP Categories: Soups, Poultry, Roberts Servings: 8 2 Boiling chickens, 4 lbs ea. - cut in quarters 10 c Cold water 4 md Carrots; thinly sliced 2 md Yellow onions - peeled, finely diced 1 sm Head celery; thinly sliced 2 lg Leeks; green tops and white - bottoms separated 1/2 tb Whole black peppercorns 6 Bay leaves 4 Sprigs fresh thyme; -=OR=- 1 1/2 ts -Fresh thyme leaves, -=OR=- 1/2 ts -Dried thyme 1 tb Salt 1 tb Unsalted butter COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a boil over high heat. Reduce heat to low and skim off the scum that accumulates on the surface. Remove chicken breast quarters and set aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for 45 minutes. Remove cover, replace the chicken breasts and continue to cook for another 25 minutes. Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash well to remove any sand. You should have about 1 cup. Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots, onions and celery. Cover and cook gently until vegetables are soft, about 5 minutes. Remove the chicken from the liquid and place on a platter. Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables. Skim and discard any fat from the surface of the broth. Remove and discard chicken skin. Remove the meat from the bones, dice it and set aside. Place bones in an airtight freezer container and save for making stock. Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat. Heat chicken and vegetables, covered, in 350F oven until hot. Decorate each soup bowl with some heated diced vegetables and chicken. Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Egg Drop Soup Categories: Soups, Eggs, Chinese Servings: 12 3 qt Water 9 Chicken Bouillon Cubes 1/3 c Soy Sauce 6 Eggs, Well Beaten 1 1/2 c Finely Choped Green Onions -And Tops Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. Serve immediately. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Clear Japanese Soup Categories: Soups, Japanese Servings: 6 1 1/2 qt Chicken Broth 1/3 c Dry Sherry 4 1/2 ts Soy Sauce 1 Thinly Sliced Lemon MMMMM----------------------------GARNISHES--------------------------------- 6 Sliced Fresh Mushrooms 2 Green Onions And Tops -Sliced Diagonally 1 Very Thinly Sliced Carrot Bring broth to simmer in large saucepan. Add sherry and soy sauce; simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon slice in each bowl. Arrange garnishes on tray and add to soup as desired. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chunky Pizza Soup Categories: Soups, Kids, Fast, Can living Servings: 4 1 tb Oil; vegetable 1 Onion; chopped small 1/2 c Mushrooms; sliced 1/4 c Green peppers; slivered 1 c Tomatoes; undrained 1 c Stock; beef 1 c Pepperoni; thin sliced 1/2 ts Basil; dried 1 c Cheese; mozzarella shredded Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly. Source: Canadian Living magazine posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Hearty Potato Soup Categories: Soups Servings: 8 6 md Potatoes, peeled & sliced 2 Carrots, diced 6 Celery stalks, diced 2 qt Water 1 Onion, chopped 6 tb Butter or Margarine 1 ts Salt 1/2 ts Pepper 1 1/2 c Milk From an old Dutch recipe. In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetavles aside. In the same kettle, saute onion until soft. Stir in flour, salt and pepper, gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Sunday Black-bean Soup (new York Times) Categories: Soups Servings: 6 1 lb Dried black beans 2 Smoked ham hocks 3 c Chicken stock 4 Coarsely chopped carrots 3 Coarsely chopped onions 3 Coarsely chopped celery 1 tb Chopped jalepeno pepper 3 Garlic cloves 1 ts Cumin 1 c Dry sherry 1 Lime (juice) To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Bean and Franks Soup Categories: Beans, Meats, Soups Servings: 6 3 md Carrots, sliced 2 md Onions, chopped 1 Garlic Clove, minced 2 tb Butter/Margarine/Bacon Fat 28 oz Baked Beans in Brown Sugar -Sauce 11 1/2 oz V-8 or Tomato Juice 8 Frankfuaters, cut into 1" -pieces 1 ts Worsterceshire Sauce American or Cheddar Cheese, -shredded Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan. Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring occasionally until hot. Serve with cheese. Source: "The Yankee Kitchen" 04-06-93 [#2] Cheryl MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: TUSCANY PEASANT SOUP Categories: Soups, Sausage, Italian, Crockpot Servings: 4 4 Italian sausages; mild (pref 1 Celery; inner stalk, diced 3 Zucchini; medium, thinly sli 1 Onion; small, 3 c Beef stock 1 cn Tomato sauce (8-oz) 2 ts Fresh basil; chopped or 1/2 1 Salt and pepper to taste 1 Parmesan; grated or Roomano Slice sausages 1/2" thick. Using a large saucepan, brown sausages. (If turkey, spray pan first with vegetable spray.) Pour off any fat. Add celery, zucchini and onion. Saute 2 minutes, stirring. Put stock, tomato sauce and basil into crockery pot and mix. Heat on high (300) for 30 minutes. Add sausage-vegetable mixture to crockery pot. Turn to low and cook 2-3 hours. Salt and pepper to taste. Ladle into bowls and garnish with grated cheese. Serve this hearty soup accompanied by garlic-buttered toasted French bread. Italian sausages made of turkey meat can be substituted, and make this a perfect low fat meal. From "Extra-Special Crockery Pot Recipes" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cornmeal Nips Categories: Breads, Soups, Salads, Hot, Spicy Servings: 48 1 c Yellow Stone-Ground Cornmeal 1 1/2 ts Sugar 1 ts Salt 1 ts Grated Onion 2 tb Butter Or Margarine 1 ts Tabasco Pepper Sauce 1 1/2 c Boiling Water 1 lg Egg, Lightly Beaten For a change of pace from crackers or rolls, serve these zesty little wafers with soups or salads. ~------------------------------------------------------------------------- Preheat the oven to 400oF. In a large bowl, mix together the cornmeal, sugar,salt, onion, butter and Tabasco sauce. Add the boiling water and stir until it is absorbed. Stir in the egg. Drop by teaspoons onto a greased baking sheet. Bake for 15 minutes, then remove and cool on a rack. From: The Tabasco Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Buttermilk Beet Soup Categories: Soups, Spicy Servings: 6 1 tb Butter 1 c Finely Chopped Onion 1/4 c Finely Chopped Celery 1/4 c Chopped Celery Leaves 3 c Peeled Beets Cut Into - Julienne 2 c Chicken Broth 1/2 ts Tabasco Pepper Sauce 1/4 ts Salt Freshly Ground Black Pepper - To Taste 1 1/2 ts Sugar 1 1/2 c Buttermilk 2 ts Chopped Fresh Dill Cousin Walter and those who dined with him looked forward to this well-chilled light beet soup on warm days. Milk, plain yogurt, or a combination of the two can be used instead of buttermilk. ~------------------------------------------------------------------------- Melt the butter in a medium saucepan. Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden. Add the celery leaves and cook for 2 minutes longer. Add the remaining ingredients except the buttermilk and dill. Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender. Cool. Stir in the buttermilk and dill. Chill thoroughly. From: The Tabasco Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Potato, Artichoke and Leek Soup Categories: Soups, Vegetables, Spicy Servings: 8 2 tb Butter Or Margarine 1/2 c Chopped Onion 1 1/2 c Cleaned And Chopped Leeks, - White And Light Green - Parts Only 1 ts Minced Garlic 1 qt Chicken Broth 13 3/4 oz Can Artichoke Hearts, Well - Rinse, Drained & Quartered 2 1/2 c Peeled And Cubed Baking - Potatoes 2 sm Sprigs Thyme 1 1/2 c Milk 3/4 ts Tabasco Pepper Sauce Salt To Taste Fresh Ground Black Pepper Chopped Fresh Parsley "Elegant" describes this simple creamy soup of leeks, potatoes, artichoke hearts,sparked with Tabasco pepper sauce. It is superb served in hollowed-out boule bread. ~------------------------------------------------------------------------- In a medium saucepan, melt the butter and saute the onion and leeks, covered, for about 10 minutes, or until tender. Uncover and cook until the leeks are very soft, about5 minutes, adding the garlic for the last minute. Add the broth, artichokes, potatoes and thyme; simmer for 15 minutes, or until the potatoes are tender. Add the milk and Tabasco sauce; simmer for 5 minutes longer. Remove from heat and discard the thyme. In a food processor or blender, puree the soup until very smooth. Add salt and pepper to taste. Serve hot or cold, garnished with parsley. From: The Tabasco Cookbook. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Habitant Pea Soup Categories: Soups Servings: 8 10 c Water 2 c Yellow or green dried split - peas 1/2 lb Lean salt pork -OR- 2 c Diced smoked ham 1 Ham hock 2 Bay leaves 1 Onion, finely chopped 2 Carrpts, diced 1 c Celery with leaves, finely - chopped Salt and pepper to taste EQUIPMENT: large saucepan with cover, mixing spoon. 1. Hat water and peas in saucepan over high heat. Bring to a boil for 2 minutes, remove from heat, cover, and set aside for 1 hour. 2. Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots, and celery to pea mixture and breing to boil over high heat. Reduce and simmer, cover and cood for about 1-1/5 hours until peas are tender, stirring frequently. If necessary, skim off fat. If using salt pork, remove form soup, cut into small pieces, and return to soup. Remove ham hock and discard. Add salt and pepper to taste. SERVE; hot in individual bowls. Pass saltines or crusty bread for dunking From: "THe Multicultural Cookbook for Students," Albyn & Webb, ORYX Press, 1993. Posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Steve's Mum's Lentil Soup Categories: Soups, Main dish Servings: 4 1 lb Lentils (washed) 1 Large onion 3 Cloves garlic 4 oz Mushrooms, sliced 2 Ribs of celery, sliced diag. 2 Carrots, grated 2 ts Oregano or thyme 1 Salt to taste 1 Pepper to taste 1/2 lb Small pasta shells, cooked Place all ingredients except pasta in a large pot. Cover with cold water to the depth of the 2nd knuckle of your index finger. Cover pot and simmer over low heat until the lentils are tender (about one hour). Taste and correct seasoning. Stir in cooked, drained pasta, and garnish with parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Clam Chowder, Maine Style Categories: Soups, New england, Fish Servings: 4 1/4 lb Salt Pork 1 1/2 c Onions -diced 3 c Potatoes - Diced 1 qt Water 2 c Clams 12 fl Evaporated milk Dice the onions and salt pork, then saute slowly in an iron frying pan. Empty into a chowder pan. Add a quart (mor or less) of water and bring it to a boil. Add the diced potatoes and bring back to a boil. Put the clams through a meat grinder then add to the pot. Simmer until done. Add salt and pepper. When done, add the evaporated milk. Turn off heat and let set. Heat again just before serving. Serve with Crackers. (I made this one with canned chopped clams and it ws good!) From: Charlotte Grunwald's private collection of Authentic New England Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Clam Chowder - From A New England Famous Restaurant Categories: Soups, New england, Fish Servings: 8 1/4 lb Salt Pork 1 Onion -large 3 Potato -medium 3 c Milk 1 qt Clams 1/8 lb Butter Salt & Pepper 1 1/2 c Water This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's excellent, but a bit on the expensive side Cut salt pork into small dices and render in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly sliced until golden. Bring the water to a boil and cook potatoes, (peeled and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in soup bowls with dot crackers From: Charlotte Grunwald's Private Collection of Authentic New England Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Clam Chowder - New England Home Style Categories: Fish, New england, Soups, Appetizers Servings: 2 1 Bacon - slice 2 tb Onion 1 Potato - small 1/2 c Water 1/2 ts Salt 1 ds Pepper 1 cn Minced Clams 1 c Milk 1 tb Butter Cook bacon, drain on paper towels and reserve drippings. Saute onion in reserved drippings until tender. Set aside. Combine potato, water, salt, pepper and cook until tender. Stir in clams, milk, butter and onion. Heat thoroughly. Springle crumbled bacon over each serving From: Charlotte Grunwald's Private Collection of Authentic New England Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Kathie jenkins wild rice soup Categories: Soups Servings: 12 1/4 c Butter 4 Celery stalks, chopped 2 Carrots peeled and diced 1 sm Onion, diced 1 sm Red onion, diced 1/2 c Green onions, sliced 1/3 c Slivered almonds 1 tb Dill weed 2 ts Black pepper 2 ts Garlic salt 2 Bay leaves 1/2 ts Turmeric 4 qt Chicken stock 1 1/2 c Wild rice, well washed 1/2 c White rice, well washed 1/2 ts Salt 4 Egg yolks 4 c Cooked chicken diced 3 c Mushrooms, sliced Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and saute until slightly tender, stirring occasionally, about 5 minutes. Add dill weed, pepper, garlic salt, bay leaves and turmeric. In separate large pot, bring chicken stock, wild rice, white rice and salt to boil. Reduce heat, add celery mixture, cover and simmer 30 minutes, Add more stock if too thick. Whisk 1 C hot soup into yolks, then whisk back into soup. Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil. Serve immediately. Each serving contains about 282 calories; 1,444 mg sodium; 111 mg cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein; .84 grams fiber. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Buddhist Monk's Soup Categories: Soups, Vegetarian, Vegan, Buddhist Servings: 8 1 qt Water 1 lb Pumkin or butternut squash - peeled & cut into - large chunks 1 Sweet potato - peeled & chunked 1/2 c Raw peanuts; shelled and - skinned. Soaked 30 min, - drained & roughly chopped 1/3 c Dried mung beans - soaked 30 min and drained 3 tb Vegetable oil 1 Square of bean curd 1 qt Coconut milk 1/2 oz Cellophane noodles, - soaked 20 min, drained - & cut into 1 inch sections ~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans. Cook on medium heat for 35 min. While making the soup, prepare the bean curd by heating the oil in a frying pan and cooking the curd until light brown on both sides. Slice lengthwise into 1/4 inch strips and set aside. After the 35 min, check the mung beans for softness. If they're soft, add the coconut milk and a touch of salt. Bring up to a boil and throw in the cellophane noodles and fried bean curd. Serve with rice and Buddhist Nuoc Leo. From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda) MMMMM