A Touch of Hands Cookbook: SoupsA Cookbook To Benefit The International Rett Syndrome Association
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7 lbs. chicken backs and wings
In a stockpot, combine all of the ingredients with 3 quarts of water. Bring to a boil over high heat. Lower the heat, cover partially, and simmer for two hours. Strain the stock into a large bowl, pressing down on the solids to extract all the liquid. The stock can be refrigerated for up to 3 days or frozen for up to 2 months. Freeze in ice trays and use cubes as needed. Discard the fat before using or freezing.
1 tbsp. butter or margarine
In medium saucepan, melt butter and sauté onion and celery just until soft and translucent. Add potatoes, water, salt, paprika and bay leaf. Simmer until potatoes are tender, about 25 minutes. Meanwhile, in small saucepan, make paste using flour and 1/2 C. of the milk. Bring to boiling and stir into chowder. Cook over low heat, stirring, until chowder thickens. Heat remaining 1 1/2 C. milk in small saucepan and add to chowder along with corn. Cook just until heated through; do not boil. Remove bay leaf and discard. Serve garnished with parsley. Serves 4.
2 cans (14 1/2 oz. each) chicken broth
Combine broth and pepper in saucepan. Heat to boiling. Slowly pour egg mixture into broth, stirring constantly with fork so egg will form shreds. Garnish with green onion. Serves 4.
1 28 oz. can tomatoes
Brown ground beef with celery and onions. Puree tomatoes in blender. In very large pot or Dutch oven, combine ground beef mix, pureed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to a boil. Cover; simmer over low heat about 20 minutes. Add garbanzo beans, green beans and chili beans. Bring to a boil; add macaroni. Cook 15 - 20 minutes until macaroni is tender. Garnish with Parmesan cheese. Makes 10 - 12 servings.
2 lbs. ground beef
Brown ground beef. Drain. Add salt, soup, milk and beans. Simmer about 30 minutes. Add chili powder to taste.
1 C. split peas, washed
Mix all ingredients together in a sauce pan and just cover with water. Simmer until all vegetables are well cooked. Remove bay leaf and mix in a blender until smooth. If desired, boiled wieners or sausage may be added. Serves about four depending on how hungry you are.
1 C. (6 oz.) dried apricots
Place fruit in a large sauce pot and add 2 quarts of water. Cover tightly and soak 2 to 3 hours. Add sugar, tapioca, cinnamon stick and orange peel. Bring to boiling; reduce heat. Cover and simmer about 1 hour, or until tender. Remove from heat and stir in 1 C. red raspberry fruit syrup. Serve hot or chill in refrigerator. Serve with whipped cream and slivered almonds.
1 can (14 1/2 oz.) stewed tomatoes, coarsely chopped
In large pot, combine tomatoes, broth, onion and garlic (or equivalent of garlic powder). Simmer 5 minutes. Break meat into bite-size chunks; add to soup. Simmer until cooked, about 8 minutes. Top individual servings with tortilla chips. Serve with shredded Monterey Jack cheese and chopped cilantro, if desired. Serves 4 - 6.
Copyright © Deborah Schilling