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.


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.


Posted on Categories Beverages and Condiments
1 medium onion, finely chopped
3/4 cup malt vinegar
1/2 cup wine vinegar
1 small stalk celery, chopped
1/2 teaspoon mustard seed
2 lbs green tomatoes, washed and chopped
2 tart apples, peeled, cored and chopped
1 cup seedless raisins
1 clove garlic, crushed
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon crushed red peppers

Combine all ingredients in a large sauce pot and cook at a very low boil until mixture thickens; Approximately 1 hour. Cool to room temperature, put into glass jars and refrigerate.


Posted on Categories Beverages and Condiments
1 – 1/4 pounds lemons
5 cups water
4 cups sugar
Zest of 6 lemons
1 vanilla bean, split lengthwise (or) 1 tablespoon vanilla bean paste
Peel the skin and pith from lemons. Remove membranes and seeds. Chop pulp coarsely. Put the lemon pulp and lemon zest into a large non-reactive pot. Add 5 cups water, 4 cups sugar; scrape seeds from vanilla bean, add to pot along with bean. Heat to a fast boil then reduce to low boil and stir periodically until mixture thickens about 30 – 45 minutes. Cool to room temperature. Transfer to jars;  Cover and refrigerate. Bring to room temp before serving.