White Chile

Posted on Categories Soups
1 lb white beans, soaked overnight and drained
6 cups chicken broth
2 cloves garlic , minced
2 onions, diced
1 small can chopped green chiles
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon cayenne pepper
4 cups cooked chicken, shredded or diced
3 cups grated Monterey Jack cheese

Combine beans, chicken broth, garlic and onions in a large pot, and bring to a boil. Reduce heat and simmer for 3 hours. Add remaining ingredients, with exception of the cheese, and simmer an additional hour. Serve and garnish with cheese.

Chuckwagon Bean Soup

Posted on Categories Soups
2 lbs ground chuck – browned and drained
2 onions, chopped
1/2 lb bacon, cooked and broken into pieces
1 16-ounce can pork & beans
1 16-ounce can butter beans
1 16-ounce can dark red kidney beans, drained and rinsed
1/4 cup ketchup
1/4 cup barbecue sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
Salt & pepper to taste
4 teaspoons chili powder
2 tablespoons prepared mustard
6 cups beef broth

Mix all ingredients together. Cook on low heat for 2 hours, stirring every 1/2 hour. Serve with cornbread if desired.

Cuban Black Bean Soup

Posted on Categories Soups
1 gallon water
1 1/2 cups black beans, soaked in water overnight and drained
1 lb bacon, chopped
1 teaspoon dried, crushed red pepper flakes
salt and pepper to taste
2 cloves garlic, crushed
Pinch of Oregano
2 yellow onions, peeled and chopped
1 tablespoon prepared mustard
1 cup chopped parsley
1 cup chopped celery

Add beans to water with bacon. Simmer for 5 hours. Stir every 1/2 hour. Add the remaining ingredients. Simmer for another 2 hours, stirring every 1/2 hour. May be served with sour cream and chopped hard boiled eggs if you wish.

Green Bean and Potato Soup

Posted on Categories Soups
5 stalks celery, sliced thin
1 bunch green onions, chopped
1/2 stick butter
2 tablespoons flour
8 cups water
1 cup milk
3 medium potatoes, diced with skins left on
salt & pepper to taste
1/2 cup chopped fresh parsley
1 tablespoon dill
1 1/2 cups sour cream
1 10-ounce package frozen French-cut green beans

Saute the celery and green onions in the butter. When the vegetables are not quite tender, add the flour, and stir in. Add the water, and stir until blended. Add the milk, and stir over medium heat until thickened. Add potatoes to the pot along with some salt and pepper, parsley, and dill. Simmer, stirring ofter, until the potatoes are tender, about 1/2 hour. Twenty minutes before serving, stir in the sour cream and green beans. Simmer for 20 minutes, and serve.

Beer and Cheese Soup

Posted on Categories Soups
1 cup carrots, chopped
1 cup celery, chopped
1 cup yellow onions, peeled and chopped
2 teaspoons salad oil
6 cups chicken broth
1 cup cheddar cheese, grated
2 teaspoons flour
salt and pepper to taste
1 teaspoon dry mustard
1/4 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1 12-ounce bottle beer
Polish sausage or knackwurst (optional)

Saute the carrots, celery, and onions in the oil until lightly browned. Bring the broth to a boil, add the vegetables, and simmer for 45 minutes. Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring often until you serve. Add the seasonings, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. You may add sliced cooked sausage to this just before serving, if you wish.

Leek and Potato Soup

Posted on Categories Soups
4 tablespoons butter
4 large potatoes, peeled and finely sliced
2 medium-sized bunches leeks, finely sliced
1 1/2 cups water
salt & pepper
1 teaspoon dijon mustard
1 1/2 cups milk
2 eggs
1/2 cup cream
chopped parsley

Melt the butter in a pan. Add the potatoes and leeks. Add 1/2 cup water, salt, pepper and mustard. Cover and cook over a slow heat until the vegetables are soft and mushy. Pour on the milk and remaining water and stir over heat until the soup comes to a boil. Turn heat down to low. Add the eggs into the cream and beat well. Add this mixture into the soup and slowly thicken over low heat without boiling. Sprinkle with chopped parsley and serve.



Black Pepper Butter

Posted on Categories Beverages and Condiments
1 teaspoon ground black pepper
1/2 teaspoon parsley flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons fresh lemon juice
1 stick (1/2 cup) softened butter

Add spices and lemon juice to butter and blend well. Refrigerate. Serve on
broiled or grilled steak, lamb, pork or chicken.

PEAR APPLE AND RAISIN CHUTNEY

Posted on Categories Beverages and Condiments
2 pounds pears; peeled and chopped coarsely
2 pounds apples; peeled and chopped coarsely
1/2 cup finely chopped yellow pepper
1 – 1/2 cups seedless golden raisins
2 cups sugar
1/2 cup finely chopped crystallized ginger
3 cups cider vinegar
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon

Place all ingredients in a saucepan. Cook slowly until mixture is thickened. About 1 hour. Cool to room temperature. Transfer to glass jars and refrigerate.