Susan, This Poem is for you. "Mama's Birthday Cake!" The birthday cake that Mama made Nobody could forget - It makes my mouth start to watering To think about them yet! We always knew she'd start to mix The batter after lunch And the birthday child could lick the bowl All by himself this once. We'd walk about on tiptoe. For what seemed to us like hours Then we'd watch her decorate the cake, With frosting leaves and flowers She'd serve it after dinner While we sang the birthday song - The memory of those happy times, I'll treasure all life long. And to this day no birthday cake Can match the memory of The ones that Mama used to make With flour and eggs... and love! Barbara Burrow Crockpot Recipe Links Original Crockpot Recipes at Dimensional.Com This was my favorite crockpot recipe site! (I looked at 60 out of 4,060 sites listed.) Crockpot Cooking 998 Crockpot Recipes More than 1200 Crockpot Recipes and Resources More Crockpot Recipes Quick 'n Easy Crockpot Recipes Home Cooking's Crockpot Recipes Crockpot Recipes, Cooking and Discussions eScribe's Crockpot everything site Just Crockpot Recipes with link to Just Dutch Oven Recipes. Enternet's Crockpot Recipes Mom of 3 Crockpot Recipe Links Diabetic Crockpot Recipes at Sara's Kitchen MAD'S Recipe Emporium Lowfat Southern Crock Pot Recipes-Cooking RecipeZaar's Crockpot Recipes The New Homemaker's Five-Star Crockpot Recipes Frugality Network's Crockpot Recipes Dutch food and eating habits with lots of good links to Dutch recipes. FONDUE RECIPES CHEESE FONDUE by: Marc Boyer Toast, crackers, or French bread can be dipped into this creamy delicious fondue. It is recommended that you use a fondue pot for this recipe, however, you could also use a casserole dish instead. INGREDIENTS 1 pound Swiss cheese, diced 1 cup dry white wine 1 1/2 tablespoons potato flour 1 pinch ground nutmeg 2 tablespoons Kirsch (Cherry Brandy/liquer) 1 loaf French bread, cubed 1 clove of garlic DIRECTIONS Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it. Dredge the diced cheese in potato flour and set aside. Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt and pepper to taste. When ready to serve, add kirsch. Makes 6 to 8 servings SHRIMP FONDUE by Andi Spearing A rich, creamy fondue, great for dunking chunks of fresh French bread, or topping a bbq'd steak; a family favorite for sure! INGREDIENTS 1 (32 ounce) container sour cream 1 (8 ounce) package cream cheese 1 (10.75 ounce) can cream of shrimp soup 1 dash Worcestershire sauce 1 dash garlic salt DIRECTIONS Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot. Makes 6 to 8 servings CRAB CHEESE FONDUE So simple, yet so delicious INGREDIENTS 2 jars (5 ounces each) sharp process cheese spread 2 packages (8 ounces each) cream cheese, softened 2/3 cup milk 1 teaspoon Worcestershire sauce 2 cans (6 1/2 or 7 1/2 ounces each) crab meat, drained and flaked In medium saucepan combine cheese spread, cream cheese, milk and Worcestershire sauce. Heat over low heat, stirring until smooth and blended. Add crab and heat through. Serve warm in chafing dish, accompanied with French bread cubes for dipping. Makes about 4 cups FONDUE SAVOYARDE by Dan Nesmith (nesmith@cs.uni-sb.de) Here's a recipe from the Savoy region of France. 12 oz. Emmental cheese, shredded 12 oz. Beaufort (or other Gruyere) cheese, shredded 12 oz. Tomme cheese (if you can't find this, substitute with Beaufort), shredded 6 glasses dry white wine (from the Savoy if possible) 1/2 glass kirsch (cherry) liqueur 1 clove garlic, peeled and crushed white pepper 1 or 2 loaves French bread, wholewheat or white Amount of bread depends on how hungry you are, figure a large handful per person. Better too much than not enough) 1 egg On the day before or the morning of the meal, cube the bread, and leave it out to let it dry a little. Rub the bottom and sides of an earthenware pot or cast iron saucepan with the garlic. Pour wine into pot and place on stove over medium-high heat. Bring wine to boil, add cheese and stir slowly with a wooden spoon. Before cheese is fully melted, take pot off the stove and place on a lighted fondue burner. Season with pepper and add kirsch while stirring. Once cheese has entirely melted. Serve with bread and fondue forks, stirring occasionally. If cheese bubbles rapidly, turn down heat. When cheese is almost gone (maybe 3/4 cup left), break a raw egg into the pot and stir rapidly with the cheese. After a minute, dump remaining bread into pot and stir together with cheese and egg. Then turn off the burner and enjoy what's left. Options: Wear a beret and listen to a Jacques Brel album. Assess penalties for losing bread in the fondue. Serves 6 MY PICK FOR THE ULTIMATE FONDUE SITE SHARON CURTIS Sharon's fondue recipes include: Cheese Fondues, Vegetable Fondues, Chocolate Fondues, Fruit Fondues, and Sweet Fondues! She includes an overview of fondue and lists implements preferred. You'll love this one! EASTER STORY COOKIES - TEACHING CHILDREN THE MEANING OF EASTER You need: 1 c. whole pecans 1 tsp. vinegar 3 egg whites pinch salt 1 c. sugar zipper baggie wooden spoon tape Bible Preheat oven to 300 deg F. Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3. Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27. So far the ingredients are not very appetizing. Add 1 c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa.1:18 and John 3:1-3. Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt.28:1-9. HE HAS RISEN! HOR D'OUVRES Marge Miller's "COON CHEESE PUFFS" Description: Tastey hor d'oeuvre recipe; Peggy Sholl used to make these for her cocktail parties in Neptune, N.J. I love them. Found this recipe in the Scotland School PTA "The Book of Recipes"; not dated but must have been late 60s or early 70s. Ingredients: 1 loaf of Italian Bread (round in shape about 12"x4"x4") 1 8 oz. bar of Coon Cheese (substitute Cheddar) 1 Three Oz. package of Cream Cheese 1/4 pound of Butter - no substitute please 2 Egg Whites - Stifly beaten (You can use the yolks to make a custard.) Garlic Salt (very light amount of each of these) Onion Salt Celery Salt or Celery Seed Directions: Remove all crust from bread, slice, and cut into 1 inch cubes. You can save the crusts for soft bread crumbs (see Burgandy Meatballs, below). Place in a plastic bag and freeze; this keeps them firm for dipping into the batter. Over double-boiler, MELT grated COON CHEESE, CREAM CHEESE and BUTTER. STIR until smooth and well blended. Remove from heat and place in large glass or metal bowl; this will cool it down enough to add the egg whites. Don't cool too much! FOLD IN the two stifly beaten EGG WHITES DIP frozen BREAD CUBES into this mixture and place on foil-lined cookie sheets. SPRINKLE cubes with garlic, onion and celery salts LIGHTLY, to taste. Place cookie sheet/s into refrigerator for about one hour, until cubes are firm enough to handle. Then, AGAIN, place cubes into plastic bag and place in freezer until frozen. When you are ready to bake them, PREHEAT OVEN TO 400 DEGREES. Place frozen cubes on cookie sheet/s, bake for 10 to 12 minutes, near top rack of oven. Watch them, the bottoms may brown too much. Paprika may be sprinkled on them for additional color. (I omit this.) Yield - about 60 Preparation Time: A lot of time in total but done in stages. A little messy dipping the cubes into batter, and if they are not frozen, the bread will fall apart. Can be prepared days/weeks in advance. BURGANDY MEATBALLS (Lucy at Cornell U., 1969) Description: These are delicious and easy to make; an old standby for me when I'm fixing a buffet. You can use them as an hor d'ouvre or, as a main course served with wild rice; vegetable french cut stringbeans. Ingredients 1 ONION, finely chopped 3/4 Cup of MILK 2 EGGS 2 teaspoons KOSHER SALT 1/4 teaspoon BLACK PEPPER Dash each of ALLSPICE and NUTMEG 2 Cups of SOFT BREAD CRUMBS (use unseasoned) 2 pounds GROUND BEEF 3 Tablespoons of CRISCO for sauteing (holds heat without scorching; substitute would be Wesson Oil) 3 Tablespoons of FLOUR (or 1 1/2 Tablespoon Corn Starch) 1 Can of BEEF CONSUMME (broth or boullion), 10 1/2 OZ. 3/4 Cup of a good DRY BURGANDY 1/2 Cup SOUR CREAM (regular, not low fat or skim) 2 Tablespoons of chopped FRESH PARSLEY (or 1 Tablespoon of dried) Preparation Combine onion and milk and set aside. In a large bowl, beat eggs thoroughly. Add seasonings, bread crumbs, ground beef, and milk & onion mixture. Mix thoroughly and shape into small (no larger than the size of a large marble) meatballs. Brown on all sides, in melted shortening, and place on paper towels to drain. Stir flour into fat that has remained in skillet. Gradually stir in beef consumme and burgandy; cook and stir until thickened and smooth. Now return meatballs to skillet for 15 minutes. Just before serving stir sour cream into gravy. Sprinkle with parsley. Quantity - Approximatealy 60. Note: The size of the meatball, and the fat remaining in the skillet, will depend on the ground beef you buy. I generally buy ground sirloin for this recipe as there is less shrinkage in the meatballs; you don't want this to be greasy because it will effect the sauce which is delicate when the sour cream is added. I never make these more than a day in advance, and I never freeze them! The sauce would break. They keep well and reheat, but use low, slow heat so you don't break up the sauce. For buffets I keep them warm over the usual canned flame/burners. SOUP STEAK 'N ONION SOUP WITH ROASTED PORTABELLA MUSHROOMS "The winning recipe of the PROGRESSO* 1999 Great Discovery Soup Contest." Prep Time: Approx. 35 minutes 3/4 cup uncooked penne (tube-shaped pasta) or medium shell pasta 1 medium portabella mushroom, cleaned, sliced (about 3/4 cup) 1 lb. boneless beef sirloin steak (1 inch thick), cut into thin bite-sized strips 1/2 Vidalia* onion, coarsely chopped (about 1 cup) 2 garlic cloves, crushed Dash salt 1/4 teaspoon pepper 2 tablespoons olive oil 1 tablespoon all-purpose flour 1/2 teaspoon dry mustard 1/3 cup chopped fresh cilantro or parsley 1/4 cup dry sherry 1 (14 1/2-oz.) can ready-to-serve beef broth 1 (10 3/4-oz.) can beef consomme 1/3 cup ketchup 1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm. 2. Meanwhile, heat oven to 400 degrees F. Lightly spray 9-inch square pan with nonstick cooking spray. Place mushroom slices in sprayed pan. Bake at 400 degrees F. for 15 minutes. Remove from oven; set aside. 3. In medium bowl, combine beef strips, onion, garlic, salt, pepper and oil; toss to coat. 4. Heat Dutch oven or large saucepan over medium-high heat until hot. Add beef mixture; cook and stir 3 minutes. Sprinkle with flour and dry mustard; cook and stir an additional 2 minutes or until beef is browned. 5. Stir in mushroom, cilantro and sherry. Add broth, consomme and ketchup; mix well. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. 6. Stir in cooked penne. Let stand 5 minutes before serving. Makes 4 (1 1/4-cup) servings Visit PROGROSSO's for news and special offers. Be SURE to check out their "COMPANION RECIPE" section among which are GREAT recipes for cheese breads and garlic croutons. CABBAGE SOUP DIET This is a GREAT soup; I have made many variations of the recipe. It works as a diet, but the Mayo Clinic cautions against its use as such. You can check out their site if you are interested. RECIPE 6 large green onions 2 green peppers 1 or 2 cans of tomatoes (diced or whole) 1 bunch celery, 1/2 head cabbage 1 package Lipton Onion Soup mix 1 or 2 cubes boullion (optional) 1 48 oz. can V8 juice (optional) Season to taste with salt, pepper, parsley, curry garlic powder, etc. THE DIET - Eat all the soup you want, whenever you want. It's delicious! Day 1 - Every fruit you want except bananas (soup) Day 2 - All the veggies you want, baked potato w/butter for dinner (soup) Day 3 - Combine day 1 and two but no potato (soup) Day 4 - Up to six bananas, all the skim milk you want (soup) Day 5 - 10 to 20 ounces of beef, a can of tomatoes, 6-8 glasses of water(soup) Day 6 - All the beef and vegetables you want (soup) Day 7 - Brown rice, unsweetened fruit juices and vegetables (soup) If you are using this soup as a diet: No bread, alcohol, or carbonated beverages - not even diet soda (read below). DID YOU KNOW WELLNESS DIRECTORY OF MINNESOTA The following is an excerpt from their first page used with permission: NutraSweet (Equal, Aspartame) The FDA has received more complaints about this artificial sweetener than from any other food additive they have ever passed. Complaints range from headaches, to stomach cramps, to muscle fatigue, and NutraSweet has been linked to neurological disorders such as Fibromyalgia and Alzheimer’s Disease. At 85 degrees, all drinks containing NutraSweet undergo a transformation. The NutraSweet turns into formaldehyde. Now for the scary news. No medical journal has reported this, however, industry magazines, such as Flying Safety and Navy Physiology have: at high altitudes, because NutraSweet contains 10% methanol, oxygen deprivation soon follows consumption of diet sodas, leading to dizziness, loss of vision, sudden memory loss, and even epileptic fits. When the FDA passed NutraSweet, they banned a harmless sweetener, Stevia, which comes from a plant. It has been used for over 200 years with no side effects. Japan originally made their diet Coke with Stevia, until they decided to standardize with the rest of the world. Soon after the FDA banned Stevia, a grass roots effort started up demanding the FDA show proof that Stevia was harmful. Since the FDA had no research to prove it harmful, they dragged their feet a couple of years, and finally gave in before Congress began an investigation. You can now purchase Stevia in most health food stores. MORE ABOUT SOUP Soup Recipes Archives Tons of soup recipes, collections and indexes! CIBOLO JUNCTION - Recipes, as well as Salsas, Fruit and Chile Preserves, Soup, Stew and Bread Mixes, Cibolo Sampler Gift Boxes, Sourdough Pretzels, Wholesale Products, Herbs, Spices, Seasoning Blends and Flavorings, Dehydrated Vegetables, Chili Products, Dried Mushrooms, Mushroom Blends, Special Extras, and Sundried Fruits. Includes "Glossary of New Mexican Foods", and "Spices A to Z". The Real Man's Cookbook by W.J. Rayment - Potato Soup and many other recipes. SoupRecipe.Com - "All Kinds O' Soups! Grab a cup o' coffee and browse our database alphabetically. We have Bean Soups, Beef Soups, Chicken Soups, Chili, Chowders, Cold Soups, Gumbo, International Soups, Italian Soups, Noodle Soups, Potato Soups, Seafood Soups, Stews, Vegetable Soups, Vegetarian Soups, ... whew! More than 500 soup recipes last time we checked! Still can't find that recipe your mom made for you when you were a kid? Or do you have a recipe you'd like to share? Visit our Recipe Exchange and share in the wealth." SOUP OF THE EVENING...Beautiful Soup - Everything and anything you ever wanted to know about soup! Plus recipes and fantastic links! CLICK HERE FOR THE TOP SECRET RECIPE VAULT MUFFINS SPICE MUFFINS This is my mother's recipe. The muffins are dark and spicey and delicious. I make them on cold mornings and eat with good butter; they are also delicious cold and plain. The house will smell wonderfully for the whole day! Ingredients 1 Cup of DARK SEEDLESS RAISENS 1 Cup of COLD WATER 1 Cup of FLOUR 3/4 Cup of SUGAR 1 1/2 teaspoons of fresh DOUBLE ACTING BAKING POWDER 1/2 teaspoon KOSHER SALT 1 Tablespoon GROUND CINNAMON 1/2 teaspoon GROUND CLOVES 1/2 teaspoon GROUND NUTMEG 1/4 Cup of Crisco (do NOT substitute with butter). Use part of this to grease your muffin tins. If you don't grease the tins, remove about 2 Tablespoons of the Crisco. 1 EGG, beaten 1/2 Cup RAISEN LIQUID (you'll see) Preparation Wash Raisens in cold water. Place in small pan with cup of cold water; cook gently for 15 minutes. Drain and SAVE THE LIQUID (and the raisens). I usually drain through strainer into a 2-cup measuring cup. Put liquid aside to cool. Mix flour, sugar, baking powder, salt, spices, and Crisco. Beat by hand for two minutes. Add beaten egg. Now, add 2 tablespoons of flour to the cooked raisens - this coats the raisens and makes a big difference in the way they sit in the muffins. Add coated raisens to the rest of the mix. Fill muffin tins 1/2 full and BAKE AT 375 DEGREES F. FOR 15 to 20 MINUTES. Yields 1 Dozen To Die For Blueberry Muffins " These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want! " Prep Time: approx. 15 Minutes. Cook Time: approx. 25 Minutes Ingredients 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon Directions 1 Preheat oven to 400 degrees F (205 degrees C). 2 Combine flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup. Add enough milk to the oil and egg to fill the cup. 3 Mix this with flour mixture. Add blueberries. Fill muffin cups right to the top and sprinkle with crumb topping mixture, optional. 4 To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over muffins before baking. 5 Bake for 20-25 minutes. HOME ©Joan Sholl Francis, 1999 - 2002. Email: joanfran@ptd.net
Susan, This Poem is for you. "Mama's Birthday Cake!" The birthday cake that Mama made Nobody could forget - It makes my mouth start to watering To think about them yet! We always knew she'd start to mix The batter after lunch And the birthday child could lick the bowl All by himself this once. We'd walk about on tiptoe. For what seemed to us like hours Then we'd watch her decorate the cake, With frosting leaves and flowers She'd serve it after dinner While we sang the birthday song - The memory of those happy times, I'll treasure all life long. And to this day no birthday cake Can match the memory of The ones that Mama used to make With flour and eggs... and love! Barbara Burrow
You need: 1 c. whole pecans 1 tsp. vinegar 3 egg whites pinch salt 1 c. sugar zipper baggie wooden spoon tape Bible Preheat oven to 300 deg F. Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3. Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27. So far the ingredients are not very appetizing. Add 1 c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa.1:18 and John 3:1-3. Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt.28:1-9. HE HAS RISEN!
BURGANDY MEATBALLS (Lucy at Cornell U., 1969) Description: These are delicious and easy to make; an old standby for me when I'm fixing a buffet. You can use them as an hor d'ouvre or, as a main course served with wild rice; vegetable french cut stringbeans. Ingredients 1 ONION, finely chopped 3/4 Cup of MILK 2 EGGS 2 teaspoons KOSHER SALT 1/4 teaspoon BLACK PEPPER Dash each of ALLSPICE and NUTMEG 2 Cups of SOFT BREAD CRUMBS (use unseasoned) 2 pounds GROUND BEEF 3 Tablespoons of CRISCO for sauteing (holds heat without scorching; substitute would be Wesson Oil) 3 Tablespoons of FLOUR (or 1 1/2 Tablespoon Corn Starch) 1 Can of BEEF CONSUMME (broth or boullion), 10 1/2 OZ. 3/4 Cup of a good DRY BURGANDY 1/2 Cup SOUR CREAM (regular, not low fat or skim) 2 Tablespoons of chopped FRESH PARSLEY (or 1 Tablespoon of dried) Preparation Combine onion and milk and set aside. In a large bowl, beat eggs thoroughly. Add seasonings, bread crumbs, ground beef, and milk & onion mixture. Mix thoroughly and shape into small (no larger than the size of a large marble) meatballs. Brown on all sides, in melted shortening, and place on paper towels to drain. Stir flour into fat that has remained in skillet. Gradually stir in beef consumme and burgandy; cook and stir until thickened and smooth. Now return meatballs to skillet for 15 minutes. Just before serving stir sour cream into gravy. Sprinkle with parsley. Quantity - Approximatealy 60. Note: The size of the meatball, and the fat remaining in the skillet, will depend on the ground beef you buy. I generally buy ground sirloin for this recipe as there is less shrinkage in the meatballs; you don't want this to be greasy because it will effect the sauce which is delicate when the sour cream is added. I never make these more than a day in advance, and I never freeze them! The sauce would break. They keep well and reheat, but use low, slow heat so you don't break up the sauce. For buffets I keep them warm over the usual canned flame/burners.
STEAK 'N ONION SOUP WITH ROASTED PORTABELLA MUSHROOMS "The winning recipe of the PROGRESSO* 1999 Great Discovery Soup Contest." Prep Time: Approx. 35 minutes 3/4 cup uncooked penne (tube-shaped pasta) or medium shell pasta 1 medium portabella mushroom, cleaned, sliced (about 3/4 cup) 1 lb. boneless beef sirloin steak (1 inch thick), cut into thin bite-sized strips 1/2 Vidalia* onion, coarsely chopped (about 1 cup) 2 garlic cloves, crushed Dash salt 1/4 teaspoon pepper 2 tablespoons olive oil 1 tablespoon all-purpose flour 1/2 teaspoon dry mustard 1/3 cup chopped fresh cilantro or parsley 1/4 cup dry sherry 1 (14 1/2-oz.) can ready-to-serve beef broth 1 (10 3/4-oz.) can beef consomme 1/3 cup ketchup 1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm. 2. Meanwhile, heat oven to 400 degrees F. Lightly spray 9-inch square pan with nonstick cooking spray. Place mushroom slices in sprayed pan. Bake at 400 degrees F. for 15 minutes. Remove from oven; set aside. 3. In medium bowl, combine beef strips, onion, garlic, salt, pepper and oil; toss to coat. 4. Heat Dutch oven or large saucepan over medium-high heat until hot. Add beef mixture; cook and stir 3 minutes. Sprinkle with flour and dry mustard; cook and stir an additional 2 minutes or until beef is browned. 5. Stir in mushroom, cilantro and sherry. Add broth, consomme and ketchup; mix well. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. 6. Stir in cooked penne. Let stand 5 minutes before serving. Makes 4 (1 1/4-cup) servings Visit PROGROSSO's for news and special offers. Be SURE to check out their "COMPANION RECIPE" section among which are GREAT recipes for cheese breads and garlic croutons.
CABBAGE SOUP DIET This is a GREAT soup; I have made many variations of the recipe. It works as a diet, but the Mayo Clinic cautions against its use as such. You can check out their site if you are interested. RECIPE 6 large green onions 2 green peppers 1 or 2 cans of tomatoes (diced or whole) 1 bunch celery, 1/2 head cabbage 1 package Lipton Onion Soup mix 1 or 2 cubes boullion (optional) 1 48 oz. can V8 juice (optional) Season to taste with salt, pepper, parsley, curry garlic powder, etc. THE DIET - Eat all the soup you want, whenever you want. It's delicious! Day 1 - Every fruit you want except bananas (soup) Day 2 - All the veggies you want, baked potato w/butter for dinner (soup) Day 3 - Combine day 1 and two but no potato (soup) Day 4 - Up to six bananas, all the skim milk you want (soup) Day 5 - 10 to 20 ounces of beef, a can of tomatoes, 6-8 glasses of water(soup) Day 6 - All the beef and vegetables you want (soup) Day 7 - Brown rice, unsweetened fruit juices and vegetables (soup) If you are using this soup as a diet: No bread, alcohol, or carbonated beverages - not even diet soda (read below).
Soup Recipes Archives Tons of soup recipes, collections and indexes!
CIBOLO JUNCTION - Recipes, as well as Salsas, Fruit and Chile Preserves, Soup, Stew and Bread Mixes, Cibolo Sampler Gift Boxes, Sourdough Pretzels, Wholesale Products, Herbs, Spices, Seasoning Blends and Flavorings, Dehydrated Vegetables, Chili Products, Dried Mushrooms, Mushroom Blends, Special Extras, and Sundried Fruits. Includes "Glossary of New Mexican Foods", and "Spices A to Z".
The Real Man's Cookbook by W.J. Rayment - Potato Soup and many other recipes.
SoupRecipe.Com - "All Kinds O' Soups! Grab a cup o' coffee and browse our database alphabetically. We have Bean Soups, Beef Soups, Chicken Soups, Chili, Chowders, Cold Soups, Gumbo, International Soups, Italian Soups, Noodle Soups, Potato Soups, Seafood Soups, Stews, Vegetable Soups, Vegetarian Soups, ... whew! More than 500 soup recipes last time we checked! Still can't find that recipe your mom made for you when you were a kid? Or do you have a recipe you'd like to share? Visit our Recipe Exchange and share in the wealth."
SOUP OF THE EVENING...Beautiful Soup - Everything and anything you ever wanted to know about soup! Plus recipes and fantastic links!
CLICK HERE FOR THE TOP SECRET RECIPE VAULT
©Joan Sholl Francis, 1999 - 2002. Email: joanfran@ptd.net