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(1)Texas Onion Soup
Makes 8 servings
Mix together in a large pan
4ea large sweet onions cut up
1 1/2 qt Everyday Chicken Stock
4 ea bay leaf
1 tsp Leaf thyme
2 tsp of chopped chives
5/8 tsp salt, to taste
5/8 tsp freshly ground black pepper, to taste
3/4 cup unsalted butter
Preparation Steps
Bring the mixture to a boil on the stove for 2 minutes stir continuously.
Then simmer for 45 minutes. Pick the bay leafs out of the soup and it's
ready serve in bowls with some croutons and a slice of mozzarella cheese on
top of the croutons.
(2) Texas Spicy Potato Soup
1 pound ground beef
4 cups cubed peeled potatoes 1/2 inch cubes
1 small onion chopped
3 8oz cans tomato sauce
4 cups water
2 teaspoons salt
1 and 1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce
In a Dutch oven or large kittle brown ground beef. DRAIN. Add potatoes onion
and tomato sauce. Stir in water salt pepper and hot pepper sauce. Bring to a
boil. Reduce heat and simmer for1 hour or until the potatoes are tender and
the soup has thicken.
(3) Texas Chicken Soup
1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot chilies
2 cups cooked, drained pinto beans
Place chicken pieces in large saucepan; add enough water to cover. Cook
until tender, about 25 minutes.
Remove chicken pieces from broth and put in the tomatoes, garlic and
chilies. Slide chicken meat off the bones and return meat to the broth. Add
beans and simmer about 15 minutes
(4) Spanish Bean Soup
1/2 pound garbanzo beans
1 tablespoon salt
1 beef bone
1 ham bone
2 quarts water
4 ounces bacon
1 onion
2 ounces lard
1 pound potatoes
1 pinch saffron
1 pinch of paprika
Salt to taste
1 Chorizo (Spanish sausage)
Soak garbanzo beans overnight with a tablespoon of salt in sufficient water
to cover beans. When ready to cook, drain the salted water from the beans,
and place them with the beef bone and ham bone in 2 quarts of water. Cook
for 45 minutes over slow fire. Fry the bacon, with paprika and onion in the
lard. Add to the beans. Also at this time add the quartered potatoes, add
saffron and salt to taste. When potatoes are done remove from fire and add
Chorizos cut in thin slices.
(5) Easy Chicken Noodle Soup
1 can chicken broth (46 oz.)
1/2 lb. boneless chicken (cut into bite-size pieces)
1 1/2 cups uncooked medium egg noodles
1 cup carrots (sliced)
1/2 cup onion (chopped)
1/3 cup celery (sliced)
1/4 teaspoon oregano leaves
1/4 teaspoon black pepper
In large saucepan, combine all ingredients. Turn to medium heat and bring to
a boil. Reduce heat; simmer 35 minutes or until chicken and noodles are
cooked.
(6) Mexican Cheese Soup
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup white potato, peeled and chopped fine
1/4 cup butter (or margarine)
1 medium onion, chopped fine
3 tablespoons white flour
2 cups scalded milk
2 cups chicken broth (canned is OK)
2 5 oz. glasses Kraft Old English Pasteurized cheese product
1/2 cup Medium-hot Pace picante sauce
Place first 3 veggies in 1-1/2 quart sauce pan, cover with water and cook
until tender, drain and set aside.
In a 4 quart soup pot melt butter (or margarine) and sauté onion until
soft. Blend in flour; remove from heat and add milk and chicken broth, stir
to blend. Return to heat and stir frequently until slightly thickened. Stir
in cheese until melted. Add drained veggies and picante sauce and heat 10
minutes. Makes 6 servings.
(7) Mexican Avocado Soup
2 to 3 large, ripe avocados, peeled and pitted
4 to 6 cups canned or fresh chicken or vegetable stock
1 cup heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh cilantro or parsley
Lime wedges
Mash the avocados and press them through a fine sieve. Add the mashed
avocados to a large soup pot along with the stock, cream, salt, pepper, and
nutmeg. Bring to a simmer over moderate heat, stirring frequently with a
wire whisk. Sprinkle a little chopped cilantro or parsley on the surface and
garnish with lime wedges. Serves 4 to 6.
(8) Stew of the
Southwest Serves 8
2 lbs. Beef Stew Meat, cut into 1-inch cubes
2 tablespoons Cooking Oil
1 1/2 cups Onion, chopped
1 small jar of Salsa
4 Beef Bouillon Cubes, OR 2 teaspoons Beef Bouillon Granules
2 cloves Garlic, minced
1 tablespoon fresh Parsley, chopped
1-2 teaspoons ground Cumin
1/2 teaspoon Salt
2 cups Water
3-4 medium Carrots, cut into 1-inch pieces
14-oz. can Diced Tomatoes, undrained
1-1/2 cups frozen cut Green Beans
1-1/2 cups frozen Corn
4-oz. can Green Chilies, chopped
In a 4-quart Dutch oven, warm the cooking oil over medium heat and brown the
beef in it; drain when browned. Add the onion, salsa, beef bouillon, garlic,
parsley, cumin, salt, and water to the Dutch oven and bring the mixture to a
boil. Reduce the heat, cover, and simmer for 1 hour. Add the carrots, and
increase the heat to return the mixture to a boil. Reduce the heat and
simmer for 20 minutes. Add the tomatoes, green beans, corn, and green
chilies. Once again increase the heat to return the stew to a boil; then
reduce the heat, cover, and simmer for 15-20 minutes, or until beef and
vegetables are tender. Season with hot pepper sauce, if desired.
(9) Shortcut Beef Stew
1 tablespoon vegetable oil
1 lb. boneless beef sirloin steak, cut into 1 in. cubes
1 can (10 3/4 oz.) Campbell’s Tomato Soup
1 can Campbell’s Beefy Mushroom Soup
1 tablespoon Worcestershire sauce
1 bag (24 oz.) frozen vegetables for stew (potatoes, carrots, celery)
HEAT oil in saucepot. Add beef and cook until browned and juices evaporate,
stirring often.
ADD soups, Worcestershire and vegetables. Heat to a boil. Cover and
cook over low heat 10 min. or until vegetables are tender. Serves 4.
(10) Spanish Garlic Soup
Serves 6-8
4 Tbs. butter, divided
2 cups leeks, trimmed and sliced (white
and light green parts only)
12/15 cloves peeled garlic, coarsely chopped
6 cups chicken broth
2 lbs. potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon fresh parsley, chopped
1 cup whipping cream
Croutons for garnish
In Dutch oven, melt 2 Tablespoons butter. Sauté leeks and garlic 2-3 min.
Add chicken broth, potatoes, salt and parsley. Bring to a boil. Reduce heat,
cover and simmer 45 minutes. Puree in blender or food processor until
smooth. Add cream. Heat JUST to a boil. Swirl in remaining butter. Serve
hot. Garnish with croutons and more parsley or chives if desired.
(11) Italian Wedding Soup
In a large bowl, mix together
2 lbs. very lean ground beef
1/2 cup bread crumbs
1/4 cup Romano cheese
1 egg
Italian seasoning to taste
Mix until very well blended. Then make small meatballs, about the size of a
nickel. Heat in a large, nonstick frying pan. 1 tablespoon butter or
margarine add meatballs and cook, turning often. If necessary, add a bit of
water to the pan throughout the cooking process to keep the meatballs from
drying out. When meatballs are cooked through and brown on all sides, drain
the meatballs on paper towels to remove the excess grease.
Thoroughly wash, removing any wilted or unusable leaves 1 head of romaine or
endive lettuce. Finely chop the lettuce. Blanch in a pot of boiling water
for about 1 minute and drain.
Meanwhile, cook according to package directions. 1 cup pastina or ancini de
pepe. When cooked completely, remove from heat, but do not drain off the
cooking water.
In a large, 6-quart stock pot, combine.
2 (10 3/4 oz.) cans of chicken broth
2 soup cans of water
Heat to a boil over medium heat. Add the meatballs and Cook 15 to 20
minutes. Add the pastina, along with the cooking water. Add the blanched
lettuce or endive. Cook on a low heat another 15-20 minutes. 20.
Add to taste: Salt and pepper to taste.
(12) Winter Time Chicken
Stew
4 to 6 chicken breasts
1 large white onion, chopped
2 cups celery, chopped
4 red potatoes, cubed
1 10 oz. package frozen butter beans
1 16 oz. package frozen white corn
1 15 oz. can diced tomatoes with juice
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoons Worcestershire sauce
1 teaspoon granulated chicken bouillon
1 tablespoon marjoram
Just a pinch of red pepper
Salt and pepper to taste
Place chicken, onion, celery and salt and pepper in a large stock pot, add
enough water to cover chicken and boil until chicken is cooked through.
Remove chicken from the pot and place on a plate to cool. Add corn, beans,
potatoes, tomatoes, vinegar, sugar, marjoram, Worcestershire sauce, bouillon
and red pepper to the broth. After chicken is cooled, remove skin and
discard and remove meat from the bones and add to the broth. Simmer stew on
low for 2 hours before serving.
(13) Baked Potato Soup
2/3 cup butter or margarine
2/3 cup all purpose flour
7 cups milk
4 large baking potato's baked,cooled,peeled, and cubed
4 green onions, chopped
12 bacon strips cooked crisp and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
In a soup kettle or Dutch oven, melt butter. Stir in flour. Hear and stir
until smooth. Gradually add milk, stirring constantly until thickened. Add
potato's and onions. Bring to a boil, stirring constantly. Reduce heat and
simmer 10 min. Add bacon, cheese, sour cream, salt, and pepper. Stir until
cheese is melted and serve.
(14) Green Chiles Stew
2 pounds pork or beef, cubed
1/4 cup flour
2 tablespoons shortening
2 large onions, chopped
3 cups tomatoes
2 cups water
1/2 teaspoon garlic powder
2 teaspoons salt
3 cups chopped green chilies
Coat the meat in flour. Add the shortening to a heavy skillet and brown meat
on medium heat. Then place meat in a large stew pot. Sauté the onions in the
remaining shortening in the skillet and add to stew pot. Then add all
remaining ingredients to stew pot and simmer on low heat for 1 hour.
(15) Hot and Sour Soup
1 oz. dried Oriental mushrooms
2 cans 14 oz. each chicken broth
2 cups orange juice
3/4 pound boneless pork cut into long thin strips
1 cup carrots cut into long thin strips
1 can 8 oz. sliced water chestnuts drained
1 tablespoon soy sauce
1/4 teaspoon salt
1/2 pound tofu drained and cut into 1/2-inch cubes
3 tablespoons white wine vinegar
3/4 teaspoon Tabasco sauce
1/4 cup cornstarch
1/3 cup water
WHAT IS TOFU: Tofu is a white soybean curd formed into blocks or cakes.
In a small bowl pour enough boiling water over mushrooms to cover. Let stand
30 minutes and drain. In large saucepan combine mushrooms, broth, orange
juice, pork, carrots, water chestnuts, soy sauce and salt. Bring to a boil.
Reduce heat and simmer 3 minutes or until pork is cooked. Add tofu, vinegar
and Tabasco sauce. Combine cornstarch and water until smooth then add to
soup. Stir constantly, bring to a boil over medium heat and boil for 1
minute. Makes 8 servings.
(16) Cream Of Mushroom Soup
4 tablespoons Butter
1/4 cup Onions Finely Chopped
1/2 lb Fresh Mushrooms; Finely Chop
1 tablespoon Unbleached Flour
2 cups Chicken Broth
1/2 cup Heavy Cream
Salt & Pepper To Taste
Melt the butter in a pot and add the onion and mushrooms. Cook over low heat
for 15 minutes, stirring occasionally. Sprinkle with the flour stir and cook
2 more minutes. Then turn up the heat and slowly
add the stock stirring until it reaches the boiling point. Reduce the heat
and simmer for 20 minutes. Stir in the cream and season to taste with salt
and pepper simmer and stir for 2 minutes and serve. Servings 4
(17) Ham Chowder
2 cups carrots (sliced)
2 cups water
1 1/2 cups chopped ham
1 10 3/4 oz. can chicken broth
1 10 oz. package frozen peas
1/2 cup flour
2 cups milk
1 1/2 cups Swiss cheese (cubed)
1/2 cup chopped onion
In a 4 quart saucepan, combine carrots, water, ham, broth, peas and onion.
Bring to a boil over medium-high heat then reduce heat. Cover and simmer for
15 minutes. Increase heat and bring to a full rolling boil and gradually add
flour stirring constantly. Stir in milk. Reduce heat, simmer, stirring
occasionally for 15 minutes. Remove from heat then stir in cheese. Cover and
let stand for 3 to 5 minutes before serving.
(18) Home Style Vegetable Soup
2 pounds stew meat
8 cups water
9 Beef Bouillon Cubes
2 bay leaves
1 can diced tomatoes 28 oz.
1 cup carrots chopped
1/2 cup celery chopped
1/2 cup onion chopped
2 cups cabbage chopped
1 1/2 cups potatoes chopped
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup frozen corn
In large kettle, combine stew meat, water, bullion cubes and bay leaves.
Bring water to boil; simmer covered for
1 1/2 hours or until meat is tender. Skim fat from surface. Add tomatoes,
carrots, celery, onion, cabbage,
potatoes, pepper and garlic powder. Simmer covered for 40 minutes. Add corn;
cook an additional 10 minutes. Serve with warm French bread and crackers.
(19)
Cream of Onion Soup
4 medium Onions, peeled and quartered
3 tablespoons Butter
1 tablespoon All-purpose Flour
1/2 teaspoon Caraway Seeds
1/4 teaspoon dried Thyme
1 14 oz. can Chicken Broth
1 cup Whole Milk
Salt and Pepper to Taste
After peeling and quartering the onions, cut them crosswise into thin
slivers. In a 3-quart saucepan over
medium heat, melt the butter and sauté the onion slivers until soft, but not
yet browned, stirring frequently. This
process will take 15 to 20 minutes. Stir in the flour to coat the onions,
then add the caraway
seeds and thyme. Gradually stir in the chicken broth, and continue to stir
occasionally until the mixture boils.
Remove about half of the onions with a little of the liquid and place in a
blender or food processor to puree.
Once pureed, return the onion mixture to the saucepan. Add the milk, and
slowly re-heat the mixture until the
soup is steaming. Season to taste with salt and pepper. Serve warm with a
sprinkling of croutons, if so desired.
Serves 4
(20) Potato Soup
2-3 pounds of potatoes, peeled and cut into cubes
2 onions
4 cubes of chicken bouillon
4 tablespoons butter
4 tablespoons flour
4-6 cups of milk
parsley
salt and pepper to taste
Boil potatoes and onions together until done, drain and reserving 2 cups of
the water they were cooked in. In the same pan the potatoes were cooked in,
melt the butter and add flour do not brown. Add reserved potato water and
bouillon, add salt and pepper to taste. White pepper will maintain the white
color of the soup, but not necessary. Stir and bring to a boil then add the
milk. More milk the thinner the soup, less milk the thicker. While milk is
heating mash the potatoes and onion cooked previously. Add them to the soup
and stir until warmed thoroughly. Milk and flour will scorch and burn to the
pan if the heat is too high and the soup is not stirred. Serve with parsley
sprinkled on top with warm bread and butter.
(21) Egg Lemon Soup
6 cups canned or fresh chicken broth
1/3 cup raw long-grained rice
2 eggs
Juice of 1 lemon
Bring the broth to a boil in a 2 quart saucepan over high heat. Add the rice
and stir once. Lower the heat to a simmer and cook covered for 20 minutes.
In a small bowl, beat the eggs well. Add the lemon juice and beat for 2 to 3
minutes. Add 1 cup of the hot broth a little at a time, beating constantly.
Remove the broth from the heat
and stir in the egg mixture. Stir constantly until slightly thickened. You
may have to heat it a little over a low flame, but DO NOT BOIL. Serves 4 to
6
(22) Cheese Spinach Soup
1/2 cup of chopped onion
1/2 cup of chopped celery
1/4 cup butter or margarine
6 slices of cooked, crumbled bacon
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
4 cups of milk
1 10-ounce pkg. frozen chopped spinach, thawed
1-1/2 cups shredded cheddar cheese (6 ounces)
In a large soup pot cook onion & celery in butter or margarine until tender.
Stir in flour, salt, and pepper. Add milk all at once, cook and stir until
thickened and bubbly. Stir in bacon, spinach & cheese; cook & stir until
cheese is melted. Makes 4-6servings. Can be doubled.
(23) Flank Steak Beef
Stew
1 pound beef flank steak, well trimmed and cut into 1 inch chunks
1/4 cup all purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
4 medium carrots, cut into 1 inch pieces
2 large celery ribs, cut into 1/2 inch slices
1 can 10 1/2 ounces condensed beef broth
5 medium potatoes, cut into 1-inch chunks
In a medium bowl, combine the steak and flour and toss to coat well. Coat a
nonstick soup pot with nonstick cooking spray and heat over medium high
heat. Add the beef, sprinkle with the garlic powder, onion powder, salt, and
pepper. Sauté for 3 to 5 minutes, or until the steak is browned on all
sides. Add the carrots, celery,
and broth. Then cover, reduce the heat to low, and simmer for 40 to 45
minutes. Add the potatoes cover and simmer for 25 to 30 minutes, or until
the potatoes are fork-tender. Serves: 4 to 6
(24) Barbque Beef
and Bean Soup
2 lbs. beef sirloin cut into 1/2 inch cubes
1/2 teaspoon Pepper
3 cups chopped onion
64 ounces can chopped tomatoes with juice
3 cloves garlic, minced
1 can (48 ounces) pinto beans, drained
2 tablespoons vegetable oil
1 bottle (14 ounce) roasted red bell peppers, drained, rinsed and chopped
2 tablespoons chili powder
2 cans beef broth
2 tablespoons ground cumin
1/4 cup molasses
1/4 teaspoon ground cloves
2 teaspoons cider vinegar
1 teaspoon salt
1 tablespoon Tabasco
Brown beef, onion and garlic in oil in Dutch oven over medium heat until
beef is no longer pink. Stir in chili powder, cumin, cloves, salt and
pepper. Add tomatoes, beans, peppers, broth, molasses and
Tabasco. Simmer over low heat for 1 1/2 hours, partially covered, stirring
occasionally. Stir in vinegar and serve.
Servings: Serves 8
(25)
Mushroom Soup
2 cups chopped mushrooms
3/4 cup chopped green onions
1/4 cup butter
2 tablespoons flour
2 chicken bouillon cubes
2 cups boiling water
1 cup milk
Over medium heat saute onions and mushrooms in butter until tender. Stir in
flour. In small saucepan boil water, add bullion cubes to dissolve.
Gradually add, along with milk, to mushroom mixture. Cook over low
heat for 10 minutes and serve.
(26) Potato Soup with Dumplings
3 to 5 lbs potatoes, diced
2 medium onions, diced small
4 stalks celery, diced small
2 carrots, diced small
2 cloves garlic, minced
1 lb ham slices diced into small pieces
1 stick butter or margarine
Milk
Salt and Pepper to taste
Dumplings recipe below
Place prepared potatoes, onions, celery, carrots, salt, and garlic in large
soup pot. Add water to top of vegetables and continue to add water until
amount is then doubled. Bring to a boil. Meanwhile prepare dumplings. When
water comes to a boil lower temperature to low. Then drop dumplings in small
pieces in to hot water. Increase
heating temperature to med and stirring frequently. When water resumes to a
boil continue to boil for about 5 min then again lower temp to low. By this
time the dumplings will have absorbed most of water in kettle. Add milk till
you have quantity to make soup thin or thick as you like. Add stick of
butter sliced, ham pieces, pepper and more salt if needed. Simmer stirring
often until butter is melted and meat is heated.
Dumplings
6 med eggs
flour
1 1/2 teaspoon salt
Beat eggs until frothy. add salt again beating eggs until blended. Add flour
to form a soft but not sticky batter. Drop either by spoonfuls or crumble
with hands in to soup.
(27) German South Texas Stew
1/2 lb cubed lean pork
1/2 lb cubed lean beef stew meat
1/2 lb cubed lean veal
1 cup flour
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 medium onion, chopped
2 tablespoons butter
3 cups chicken or beef stock
1 tablespoon caraway seeds
1 cup sour cream
Combine the flour, paprika, salt, and pepper. Use a plastic food storage bag
to Dredge the cubed meats
in the flour mixture. Melt the butter in a heavy skillet and saute the
chopped onion for 10 minutes, until soft. Add the meats and brown over high
heat. Add the stock and the caraway seeds and cook covered, over low heat,
until the meat is tender and most of the liquid is gone. Remove from heat
and stir in the sour cream. Serves 4 to 6.
(28) Crab Soup
1/2 lb shredded crab meat
2 large cans fat free chicken broth about 8 cups
1/4 cup instant brown rice
1 shredded carrot
3 spring onions, sliced thin saute the white part, save the
green for garnish
Grated Parmesan cheese
Put everything, except crab meat, into a large soup pot, bring to a boil,
reduce heat and cook until rice is done. Add crab meat and cook 5 minutes
until it is hot. Serve. Garnish with onion greens and sprinkle lightly with
Parmesan cheese.
(29) Corn Soup
2 tablespoons butter
1 medium onion finely chopped
2 and 1/2 cups cooked corn
2 medium tomatoes peeled and seeded
4 cups chicken or vegetable stock
1 cup heavy cream or half-and-half
Salt and freshly ground pepper to taste
Heat the butter in a saute pan over moderate heat and saute the onion until
tender but not brown, about 5 minutes. Combine the onion, 2 cups of the
corn, the tomatoes, and a small amount of the stock in an electric
blender or food processor and process until smooth. Combine the corn mixture
and the remaining stock in a saucepan over moderate heat and bring to a
boil. Reduce the heat and simmer for 5 minutes. Remove from the heat. Stir
in the cream, season with salt and pepper, and serve immediately, garnished
with the remaining corn.
(30) Garlic and Egg Soup
1 head of garlic, separated into individual cloves
about 16 cloves
6 cups water
2 tablespoon olive oil
6 sprigs parsley
1 bay leaf
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
Salt and freshly ground pepper to taste
6 eggs
6 slices of French bread, toasted
Grated Swiss or Parmesan cheese for garnish
Boil the garlic in a small amount of water for 1 minute. Drain and peel.
Combine the garlic and the water, olive oil, and seasonings in a large pot
and bring to a boil over moderate heat. Simmer for 30 minutes. Strain the
soup into a wide shallow saucepan, pressing the garlic to extract the
juices, and gently add the eggs. Simmer Do Not
Boil for 4 to 8 minutes, until the eggs are done to the degree you prefer.
Place a slice of toast in a soup bowl. Ladle the soup over the toast and
garnish with grated cheese.
(31) Hot Texas Shrimp Soup
6-12 oz thin rice noodles
5 cups chicken stock
1 stalk lemon grass, bruised and coarsely chopped,
or 1/2 tsp grated lemon zest
12-16 oz shrimp, peeled, shells reserved
Jalapeno, finely chopped, to taste
1/4 cup lime juice
Salt and freshly ground pepper to taste
2 cups bean sprouts
2 scallions thinly sliced
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/2 cup cilantro leaves
Bring 1 gallon of water to a boil. Remove from the heat and add the noodles.
Soak until the noodles are tender, 5 to 10 minutes.Drain and divide the
noodles between 4 to 6 individual soup bowls. Meanwhile, simmer the chicken
stock, lemon grass, and reserved shrimp shells in a large pot over moderate
heat for 15 minutes. Add the Jalapeno and simmer for 5 minutes. Strain,
discard the solids, and return the stock to the pot. Immediately before
serving, bring the stock to a simmer and add the shrimp, lime juice, salt,
and pepper and cook just until the shrimp are firm and opaque, about 2
minutes. Divide the beans sprouts and scallions between the soup bowls and
ladle the soup into the bowls. Garnish with the fresh herbs. Serves 4 to 6.
(32) Flat Cornbread
1 cup boiling water
1/3 cup yellow cornmeal plus additional for
dusting the baking sheets
1 package (about 1 Tablespoon) active dried yeast
1/4 cup warm water
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoon olive oil
Combine the boiling water and cornmeal in a small bowl and let stand for 20
minutes, stirring occasionally. Combine the warm water and yeast in a small
bowl and let stand until foamy, about 5 minutes. Combine the flour, salt,
and cornmeal mixture in a bowl and stir to combine. Add the yeast mixture
and olive oil and stir until thoroughly combined. Turn onto a floured
surface and knead lightly 4 or 5 times. Place the dough in a greased bowl,
turning it to coat the top. Cover and let rise in a warm place until doubled
in volume, about 1 hour. Punch down the dough and let stand for 5 minutes.
Divide into 4 equal portions and roll each into a 10x6-inch oval. Place on
baking sheets (you'll probably need two) that have been lightly dusted with
cornmeal and bake in a preheated 400F
oven until golden brown, 25 to 30 minutes. Cool on a wire rack. Serves 4 to
8.
(33) Cowboy Beef and
Sun-Dried Tomato Stew
1 cup sun-dried tomatoes (not in oil)
2 cups warm water
1 1/2 lbs beef stew meat, trimmed of excess fat
12 medium new potatoes, halved
1 medium onion, coarsely chopped
8 oz baby-cut carrots
1 bay leaf
1/2 teaspoon dried thyme
1/4 cup cold water
2 Tablespoons all-purpose flour
Soak the tomatoes in the warm water for 30 minutes. Drain the tomatoes,
reserving the soaking liquid, and chop the tomatoes. Combine with the
remaining ingredients, including the reserved soaking liquid, except the
cold water and flour in a slow cooker. Cook covered on low until the beef is
tender, 8 to 9 hours. Alternately, cook tightly covered in a 300 degrees
oven for 3 to 4 hours. Mix the cold water with the flour and stir into the
beef mixture. Cook covered until thickened slightly, about 15 minutes.
Serves 6 to 8.
(24) Texas Boy Beef Stew
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 Pound Beef Stew Meat, cut into 1-inch pieces or 1 lb Hamburger Meat
2 Tablespoons vegetable oil
1 Small Onion, chopped
2 Celery Ribs, thickly sliced
2 Cloves Garlic, finely chopped
1 (15.5-ounce) can recipe-ready diced tomatoes, undrained
2 Small Carrots, peeled and thickly sliced
1 teaspoon beef base or bouillon granules
1/2 teaspoon ground thyme
1 Large Potato, peeled and cut into 1-inch pieces
Combine flour, salt and pepper in medium bowl. Add beef; toss well to coat.
Heat vegetable oil in large saucepan over medium-high heat. Add beef, onion,
celery and garlic. Cook, stirring frequently, for 6 to 8 minutes or until
beef is no longer pink and vegetables are tender. Add tomatoes with juice,
carrots, beef base or bouillon and thyme. Bring to a boil. Reduce heat to
low; cover. Cook, stirring occasionally, for 25 minutes. Add potato; cook,
stirring occasionally, for 25 to 30 minutes or until beef is tender.
Makes 4 servings.
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