Recipes

Basic Cream Soup

4 cups fresh vegetables, coarsely chopped 5 cups chicken stock 5 tablespoons butter 4 tablespoons flour 3 cups light cream Salt and pepper

Peel vegetables if necessary, and chop coarsely. Place in saucepan with 3 cups of chicken stock. Cook over medium heat until vegetables are tender. Set aside ½ cup choice pieces of vegetable to use as garnish. Puree the remaining vegetables together with vegetable water. Melt butter in a soup kettle, blend in flour, and stir in the cream. Simmer on low, stirring constantly for 3 minutes. Stir in pureed vegetables and remaining 2 cups of chicken stock. Simmer for 3 more minutes. Salt and pepper to taste.

Broccoli Soup – add dash nutmeg Cucumber Soup – add ½ cup sour cream Lima Bean Soup – add 4 tablespoons crumbled bacon Cauliflower Soup – add paprika Spinach Soup – add 2 hard-boiled eggs, chopped

Carrot and Orange Soup

4 tablespoons sweet butter 2 cups onions, chopped 12 large carrots (1 ½ pounds), peeled and chopped 4 cups chicken stock 1 cup fresh orange juice Salt and pepper Grated orange zest

Melt butter in a soup pot. Add onions, cover, and cook over low heat until tender and light colored, approximately 30 minutes.

Strain, put vegetables in a blender, add 1 cup of chicken stock and blend until smooth.

Return puree to soup pot and add the orange juice and the additional stock t the consistency you like.

Season with salt and pepper; all orange zest.

Catherine’s Fish Stew

2 pounds fresh white fish (haddock, cod) 1 cup white wine Celery leaves (few) 1 bay leaf 1 clove garlic 4 whole cloves nutmeg 3 onions, sliced ½ cup butter 4 potatoes, peeled and cubed 2 ½ teaspoons salt ½ teaspoon white pepper 2 cups boiling water 2 cups whipped cream or milk ¼ cup chopped dill or parsley

Place all ingredients except the cream and dill in a casserole dish with the potatoes on the bottom and fish on top. Cover and bake at 375° F for 1 hour. Heat cream to scalding and add to casserole, stirring to break up fish. Garnish with dill or parsley and serve. This recipe serves 8…I cut in half. Excellent!

Andra Ferguson

Cincinnati Chili

1 large onion, chopped 1 pound extra-lean ground beef 1 clove garlic, minced 1 tablespoon chili powder 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cumin ½ teaspoon red (cayenne) pepper ½ teaspoon salt 1 ½ tablespoon unsweetened cocoa 1 15-ounce can tomato sauce 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar ½ cup water

Sauté over medium-high heat, onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cumin, cayenne pepper, salt, unsweetened cocoa, tomato sauce, Worcestershire sauce, cider vinegar and water. Reduce heat to low and simmer, uncovered, 1½ hours.

Traditionally served over cooked spaghetti and topped with shredded cheddar cheese, chopped onions, and kidney beans, if desired.

Cheese Chowder

4 potatoes, peeled and chopped 5 carrots, peeled and chopped 1 onion, peeled and chopped 2 cups chicken stock 4 tablespoons butter 2 cups milk 1-2 cups grated cheddar cheese Salt and pepper Chopped parsley

Combine potatoes, carrots, onion, and stock in a soup pan and simmer, partially covered, for 15 minutes. As vegetables cook, melt butter in saucepan. Add flour and stir until blended. Slowly add milk, stirring whit whisk, until mix is smooth. Stir in cheese and cook over low heat until melted. Season with salt and pepper. Slowly add cheese mix to vegetables and stock, stirring over low heat until blended. Garnish with parsley.

Peg's Note: I find 1 cup of shredded cheese plenty for my taste – you might like more, but I would add a little at a time and keep tasting.

Commander McDog (Paul’s) Chili

6 cups cooked meat – chuck, cubed, ground 6 cups tomato sauce (2 29-ounce cans) 2 teaspoons garlic powder 5 teaspoons chili powder (hot) 3 teaspoons crushed hot chili peppers (red) 4 medium jalapeño peppers, chopped very fine 1 cup water 3 tablespoons oregano 3 tablespoons paprika 1 large onion – chopped very fine 3 tablespoons turmeric Cayenne pepper to taste – optional

Simmer the all of the above ingredients for at least 30 minutes or up to an hour; the longer the better.

Paul LaBroad

Corn Chowder

4-5 slices bacon or 2” chunk of salt pork 1 medium onion, chopped 4-5 potatoes 4 cans creamed corn Whole milk

Chop bacon or salt pork and cook until browned and crisp; remove from pan and set aside. In greased pan, slowly cook onions until translucent. Cut potatoes into cubes, add to onions. Add water to just cover potatoes. Cook until potatoes are just done. Add cans of creamed corn. Add milk to make consistency you like. Salt and pepper to taste. Return bacon or salt pork to pan. Warm slowly.

Betsey's Note: When I am feeling lazy, I will use 2 cans of sliced potatoes instead of raw potatoes. This way you do not have to boil potatoes and you can leave out the water. I think this soup is better the second day.

Cream of Carrot Soup

4 medium onions 4 cups carrots 5 tablespoons butter 4 tablespoons flour 5 cups beef broth 4 whole cloves 3 cups whole milk Salt and pepper Nutmeg

Peel and coarsely chop onions and carrots. Melt butter in soup kettle and sauté vegetables until onions are golden and transparent. Blend in flour. Mix in 2 cups beef broth and stir until smooth. Add remaining broth and cloves; simmer covered for 30 minutes.

Discard cloves. Puree soup in blender. Stir in milk. Return soup to soup kettle and add salt and pepper to taste. Sprinkle a little nutmeg on top. Stir.

“Elegant”

Peg's Note: I do not puree vegetables to a paste as I like a little chunk to my carrots. I also use 5% milk. For broth, you can use bouillon cubes or powder mixed with water.

Smokey Clam Chowder

8 slices bacon, cut into ½-inch pieces 2 tablespoons butter 1 large onion, chopped 2 quarts water 2 cups dry white wine 3 large potatoes, peeled and cut into ½-inch pieces 1 pound Finnan Haddie 2 cups milk 4 cups canned or fresh clam with juice 2 cups half-and-half 1 cup whipping cream 2 teaspoons dried thyme 1 teaspoon paprika Salt and pepper to taste

Fry bacon in large soup pan until crisp. Set bacon aside. Add butter to bacon fat; add onions and cook over medium heat for 10 minutes, stirring occasionally. Pour water and wine into pot and add potatoes. Simmer, uncovered, until potatoes are tender, about 25 minutes. Put 3 cups of the soup with potatoes into blender and process until smooth. Return puree to soup pot and stir.

While soup is simmering, cut Finnan Haddie in half and place in saucepan. Cover with milk, heat to boiling and then simmer for 20 minutes. Pour poaching liquid into soup. Flake Finnan Haddie into small pieces and add to soup. Add clams with juice.

Stir in half-and-half and heavy cream into soup. Add thyme and paprika, salt, and pepper. Simmer 10-15 minutes. Add bacon and serve. Makes 3 ½ quarts.

Steve’s Chili

2 pounds ground round beef 2 medium onions, diced ½ green pepper, seeded and sliced 2 cans stewed tomatoes 1 can tomato soup 1 small can tomato paste 2 cans dark red kidney beans 2 tablespoons chili powder – hot or regular 1 package dry onion soup mix 1 tablespoon salt 1 teaspoon ground cumin ½ teaspoon black pepper

In a large saucepan brown the meat, crumbling as it cooks into small pieces. With a slotted spoon remove cooked meat from the pan and set aside. Add onions and peppers to meat fat in large saucepan and cook until soft, about 10 minutes. Return meat to pan and add the rest of the ingredients. Simmer the chili, covered, for at least 2 hours. Serve with oyster crackers and shredded cheese.

Steve's Note: This freezes well. Also very good warmed in your crockpot. Start in the morning and it will welcome you home in the evening – all ready when you are too tired to cook and hungry.

Steve LaBroad

Stew

2-3 pounds meat, cubed 1 medium onion 4-5 potatoes, cubed 2 beef bullion cubes 5-6 carrots, sliced 3 tablespoons fat Water Salt Pepper Cornstarch Water

Melt the fat in a stewing pan. Bacon fat is very good for flavor, or use butter. Brown the pieces of meat on all sides. While browning meat, cut up the onion, and add to meat. When all meat is browned, add enough water to just cove meat and onions and bring to a boil; turn burner to low and simmer for 30 minutes. Add sliced carrots and simmer for another 30 minutes. Add potatoes and bring to a slow boil; return to simmer for another 30 minutes. Add salt and pepper to taste.

You may have to bring water lever up to just cover ingredients when you add carrots and potatoes. Thicken gravy with cornstarch and water.

Stillwater Chili

¼ cup olive oil 2 large onions, finely chopped 1 small can chopped jalapeño’s 1 small yellow pepper, seeded and diced 1 small green pepper, seeded and diced 4 garlic cloves, minced ¼ cup chili powder 2 tablespoons dried oregano 1 tablespoon sweet paprika 1 tablespoon hot paprika 2 teaspoons ground cinnamon 1 teaspoon turmeric 1 teaspoon ground coriander seeds ½ teaspoon ground cardamom 1 tablespoon unsweetened cocoa powder 2 pounds ground beef 12 ounces hot Italian sausages, removed from casing 1 can (35 ounce) tomatoes, un-drained ½ cup tequila AND 1 bottle (12 ounce) beer Salt to taste

Heat oil in large pot over medium heat; add onions and cook for 10 minutes, stirring occasionally. Add jalapeños, bell peppers, and garlic, stirring occasionally, for 5 minutes. Add seasonings and cocoa powder; cook 5 minutes. Remove from heat. Brown the beef and sausage, crumbling the meat, until meat in no longer pink. Add meat to onion mix and return pan to medium heat. Stir in tomatoes, tequila, beer, and season to taste with salt. Simmer chili, uncovered, over low heat, for about 1 hour.

Tomato and Cheese Soup

8 ounces crusty sourdough croutons 2 tablespoons olive oil 9 garlic cloves, minced 3 large onions, finely chopped 8 cups chicken stock or broth 2 28-ounce cans peeled plum tomatoes, drained and crushed ¼ cup freshly grated parmesan cheese ¼ freshly grated Asiago cheese

Garnish: ¼ cup thinly sliced fresh basil leaves ¼ cup Parmesan cheese shavings Croutons

Heat olive oil in a large, heavy pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add minced garlic and cook 1 minute more. Add chicken stock, crushed tomatoes and cheeses. Simmer soup uncovered for 30 minutes, stirring occasionally. For a smother texture, puree in a blender or food processor before serving.

Tomato Soup with Cheese

10 small tomatoes 2 tablespoons butter 1 medium onion, chopped 1 cup mushrooms, chopped 2 tablespoons flour 2 teaspoons sugar 8 cups beef bouillon 2 cloves garlic ½ teaspoon basil ½ teaspoon rosemary ½ teaspoon thyme Salt and pepper 3 ounces cream cheese, softened 2 tablespoons fresh parsley, chopped

Peel tomatoes, shake out seeds, and chop them coarsely. Place in buttered casserole dish.

Bake at 325° F for 20 minutes.

Meanwhile, heat butter in soup kettle and add onions and mushrooms. Cook for 5 minutes stirring often. Add flour and sugar, mix until flour is absorbed. Add beef stock, garlic cloves, basil, rosemary, thyme, and bring to a boil. Add baked tomatoes. Cover, reduce heat, and simmer for 30 minutes. Mix salt and pepper with softened cream cheese and crumble into soup. Serve hot, sprinkled with fresh parsley.

Vegetable Soup

Soup bone with meat 2 bunches of carrots 3 parsnips 3 large onions 1 large can of tomatoes 1 bunch celery Salt and pepper

In a soup kettle, put soup bone and cover with water. Peel and chop carrots, parsnips, onions, and celery. Bring to a boil and then simmer for 3 hours.

Remove bone and meat. Cool; break meat into pieces and return to pot. Add can of tomatoes, including all juice. Salt and pepper to taste.

Peg's Note: I like to fix my vegetables as my mother did. That was to put vegetables through the grinder. I like the consistency of soup this way instead of chunky vegetables.

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