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Recipes

RcpCardGRANDMA VANICEK'S CZECHOSLOVAKIAN LIVERBALLS
RcpCardGREEN CHILE STEW
RcpCardGREEN TOMATO SOUP
RcpCardHAM & POTATO CHEDDAR CHOWDER
RcpCardHARDY VEGETABLE SOUP
RcpCardHARVEST BOWL SOUP
RcpCardHARVEST SOUP
RcpCardHEARTY RUSSIAN BEET SOUP
RcpCardHEARTY VEGETABLE BARLEY SOUP
RcpCardHEARTY VEGETABLE BEEF SOUP
RcpCardHERB AND EGG SOUP
RcpCardHERBED VEGETABLE SOUP
RcpCardHOLIDAY PUMPKIN SOUP
RcpCardHOMEMADE CREAM SOUP SUBSTITUTE
RcpCardHUNGARIAN GOULASH
RcpCardHUNGARIAN GOULASH SOUP WITH SPAETZLE
RcpCardITALIAN BEAN SOUP
RcpCardITALIAN LENTIL MINESTRONE SOUP
RcpCardITALIAN MINESTRONE SOUP COCA-COLA
RcpCardJELLIED BEET BORSCHT
RcpCardKEN'S HOT AND SOUR SOUP
RcpCardKEN'S TOMATO EGG DROP SOUP
RcpCardLA POTEE AUVERGNATE
RcpCardLAMB STOCK
RcpCardLAMB, LENTIL, AND ROSEMARY SOUP
RcpCardLEBANESE MJDERAH
RcpCardLEEK SOUP #1
RcpCardLEEK SOUP #2
RcpCardLEMON CHICKEN SOUP
RcpCardLENTIL PHEASANT SOUP
RcpCardLENTIL SOUP
RcpCardLIGHT VEGETABLE STOCK
RcpCardLORD AND TAYLOR'S SCOTCH BROTH
RcpCardLOW-FAT CRAB CHOWDER
RcpCardMANHATTAN CLAM CHOWDER
RcpCardMANY MUSHROOMS SOUP
RcpCardMEATBALL MINESTRONE
RcpCardMELLOW CHEESE SOUP
RcpCardMELLOW MELON SOUP
RcpCardMINESTRONE LO-CAL
RcpCardMUSHROOM CLAM CHOWDER
RcpCardMUSHROOM-BARLEY SOUP W/ SHORT RIBS
RcpCardMUSHROOM-SHORT RIB SOUP
RcpCardNAVY BEAN BORSCH
RcpCardNEW ENGLAND CLAM CHOWDER
RcpCardOLD FASHIONED VEGETABLE SOUP
RcpCardONION BROTH
RcpCardPEA SOUP
RcpCardPEANUT BUTTER SOUP
RcpCardPINTO BEAN SOUP WITH MINT & PINE NUTS
RcpCardPOO MAN'S SOUP
RcpCardPOTAGE DE BLE ( CORN SOUP)
RcpCardPOTATO CHEESE SOUP
RcpCardPOTATO SOUP
RcpCardPOZOLE

Any Comments?  E-mail me.

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GRANDMA VANICEK'S CZECHOSLOVAKIAN LIVERBALLS

1 servings

1 pound chicken liver
5 slices bread
1 onion
parsley
1 egg
6 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 teaspoon marjoram
2 garlic cloves
garlic powder, to taste


These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook.

To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes.

Nutrition Facts
Amount Per Serving: Calories 1106 - Calories from Fat 221
Percent Total Calories From: Fat 20%, Protein 33%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 8g, Cholesterol 1937mg, Sodium 4429mg, Total Carbohydrate 129g, Dietary Fiber 2g, Sugars 0g, Protein 92g, Vitamin A 45231 units, Vitamin C 59 units, Calcium 0 units, Iron 30 units


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GREEN CHILE STEW

4 servings

3 pounds lamb, Boneless Shoulder
1 cup onion, Chopped, 1 Large
3 each garlic cloves, finely chopped
1/4 cup vegetable oil
2 cups chicken broth
1 teaspoon salt
1 teaspoon juniper berries, Crushed, Dry
3/4 teaspoon pepper
1 tablespoon unbleached flour
1/4 cup water
4 each chiles , Poblano *
2 tablespoons lemon peel, Finely Shredded


* Poblano Chiles should be roasted and peeled, (See Sowest1), and Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.

Nutrition Facts
Amount Per Serving: Calories 918 - Calories from Fat 611
Percent Total Calories From: Fat 67%, Protein 28%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 68g, Saturated Fat 24g, Cholesterol 248mg, Sodium 1500mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 65g, Vitamin A 4859 units, Vitamin C 116 units, Calcium 0 units, Iron 6 units


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GREEN TOMATO SOUP

1 servings

3 cups green tomatoes
peeled and chopping fine
1 onion, chopped
1/4 teaspoon cinnamon
1/8 teaspoon cloves, ground
1 teaspoon sugar
1/4 teaspoon pepper
2 cups water
1/4 teaspoon baking soda
3 tablespoons butter
3 tablespoons flour, all purpose
4 cups milk



Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar, pepper and water. Bring to a boil and boil for 30 minutes. Add the soda. Melt the butter, add the flour. Mix and add the milk. Cook till creamy, stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt to taste and serve.

Nutrition Facts
Amount Per Serving: Calories 1238 - Calories from Fat 626
Percent Total Calories From: Fat 51%, Protein 14%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 70g, Saturated Fat 42g, Cholesterol 226mg, Sodium 1092mg, Total Carbohydrate 111g, Dietary Fiber 5g, Sugars 0g, Protein 42g, Vitamin A 5911 units, Vitamin C 163 units, Calcium 0 units, Iron 4 units


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HAM & POTATO CHEDDAR CHOWDER

1 servings

1 onion, (large) chopped
1/2 cup red bell pepper
1/2 cup green bell pepper, chopped
1/2 pound diced ham
2 tablespoons margarine
4 potatoes, peeled & diced
1 chicken broth, (13.75 oz.)
1 cup milk
1/2 teaspoon ground white pepper
parsley
1 container cheese
snack cold pack product


Saute first 3 ingredients in margarine in saucepan. Add potatoes and broth. Bring to a boil; reduce heat. COver; simmer 15 minutes or until potatoes are tender. Stir in milk, cheese snack, and pepper/ Cook over low heat until cheese snack is melted and chowder is hot, stirring occasionally. Sprinkle with parsley.

Nutrition Facts
Amount Per Serving: Calories 1621 - Calories from Fat 424
Percent Total Calories From: Fat 26%, Protein 17%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 14g, Cholesterol 128mg, Sodium 2863mg, Total Carbohydrate 232g, Dietary Fiber 8g, Sugars 0g, Protein 68g, Vitamin A 4659 units, Vitamin C 314 units, Calcium 0 units, Iron 14 units


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HARDY VEGETABLE SOUP

10 servings

4 quarts water
3/4 cup celery, chopped
3/4 cup onion, chopped
2 garlic cloves, chopped
1 cup carrot, sliced
2 cups potatoes, sliced
2 tablespoons canola oil
1/2 cup tomato paste
1/2 cup green bell pepper, diced
1 cup mixed vegetables, *
1/2 tablespoon sweet basil
salt and pepper, to taste
1/2 cup macaroni
1/2 cup pot barley
2 cups leftovers; beef, ham or chicken
2 cups cabbage, coarsely chopped
1 tomato, chopped


In a soup pot saute the celery, onion and garlic in oil for 5 minutes. Add water, vegetables, pot barley, meats, seasonings. Bring to the boil and simmer for 1 1/4 hours. For last 1/4 hour add cabbage and macaroni. * Soup mix

Nutrition Facts
Amount Per Serving: Calories 195 - Calories from Fat 39
Percent Total Calories From: Fat 20%, Protein 24%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 21mg, Sodium 213mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 4784 units, Vitamin C 27 units, Calcium 0 units, Iron 2 units


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HARVEST BOWL SOUP

1 servings

1 tablespoon olive oil
2 cups onions, chopped
1 1/2 cups carrots, thinly sliced
1 cup celery, thinly sliced
4 garlic cloves, minced
2 teaspoons dried Italian crushed seasoning
3 14 oz. cans Swanson Natural Goodness (1/3 less salt) chicken broth
3 cups V-8 juice
1/4 pound green beans, cut into pieces
1 bay leaf
1/8 teaspoon pepper
2 16 oz. cans kidney beans, red/white, rinsed, drained
2 cups yellow squash, coarsely chopped



In 6 quart dutch oven over medium heat, in hot oil, cook onions, carrots and celery with garlic and Italian seasoning until vegetables are tender. STir in remaining ingredients except kidney beans and squash. Heat to boiling. Reduce heat to very low; simmer 30 minutes. Add kidney beans and squash, cook 5 minutes more or until squash is tender. Remove bay leaf.

Nutrition Facts
Amount Per Serving: Calories 3834 - Calories from Fat 232
Percent Total Calories From: Fat 6%, Protein 25%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 4g, Cholesterol 0mg, Sodium 10167mg, Total Carbohydrate 656g, Dietary Fiber 66g, Sugars 0g, Protein 244g, Vitamin A 57023 units, Vitamin C 330 units, Calcium 0 units, Iron 94 units


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HARVEST SOUP

8 servings

1 cup onion, chopped
1 tablespoon oil
3 14 oz. cans chicken broth
1 16 oz. can pumpkin
1 tomato, whole, drained & crushed (Hunts)
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
1/8 teaspoon cloves, crushed
1 cup skim milk
1 teaspoon cornstarch


in Large Saucepan, Saute Onions in Oil Until Tender. Stir in Remaining Ingredients Except Milk & Cornstarch. Boil & Simmer, Uncovered 10 Min. in A Cup, Mix Milk & Cornstarch. Add To Soup & Stir Constantly. Boil Until Thickened Slightly.

Nutrition Facts
Amount Per Serving: Calories 56 - Calories from Fat 23
Percent Total Calories From: Fat 41%, Protein 16%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 1mg, Sodium 997mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 183 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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HEARTY RUSSIAN BEET SOUP

8 servings

1 cup dry navy beans
2 1/2 pounds lean beef
1/2 pound slab bacon
10 cups cold water
1 bay leaf
8 whole peppercorns
2 garlic cloves
2 tablespoons dried parsley
1 carrot
1 celery stalk
1 large red onion
1 teaspoon salt
8 beets
2 small beets
2 cups green cabbage, shredded
2 leeks, large, sliced
3 potatoes, cut into eighths
1 pound + 13 oz. tomato
1 tablespoon tomato paste
3 tablespoons red wine vinegar
4 tablespoons sugar
1 pound kielbasa
2 tablespoons flour
1 tablespoon butter or margarine
1/2 cup sour cream



Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours.

Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak.

Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes.

Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more.

Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup.

Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired.

Nutrition Facts
Amount Per Serving: Calories 753 - Calories from Fat 324
Percent Total Calories From: Fat 43%, Protein 22%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 15g, Cholesterol 109mg, Sodium 357mg, Total Carbohydrate 66g, Dietary Fiber 4g, Sugars 0g, Protein 41g, Vitamin A 3165 units, Vitamin C 60 units, Calcium 0 units, Iron 8 units


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HEARTY VEGETABLE BARLEY SOUP

1 servings

1/2 pound lean ground beef
1/2 cup onion, chopped
1 garlic, minced
7 cups water
1 whole unsalted, undrained (14.5 oz) tomato
1/2 cup barley, medium size
1/2 cup celery, sliced
1/2 cup carrot, sliced
2 beef bouillon cubes
1/2 teaspoon basil, crushed
1 bay leaf
1 9 oz. package frozen mixed vegetables


In 4 quart saucepan or dutch oven, brown meat. Add onion and garlic; cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing.

Nutrition Facts
Amount Per Serving: Calories 1061 - Calories from Fat 329
Percent Total Calories From: Fat 31%, Protein 24%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 14g, Cholesterol 158mg, Sodium 2535mg, Total Carbohydrate 120g, Dietary Fiber 7g, Sugars 0g, Protein 63g, Vitamin A 29460 units, Vitamin C 58 units, Calcium 0 units, Iron 10 units


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HEARTY VEGETABLE BEEF SOUP

8 servings

2 pounds beef stew, meat, cubed
1 1/2 cups corn
3 1/2 quarts water
2 each onions, sliced
1 each onion, chopped
1 each potato, cubed (large)
1 tablespoon salt
1 cup spinach, chopped
1/2 teaspoon thyme
1 cup green beans, chopped
1/2 cup split peas
1 cup green pea
6 each carrots, sliced
1 cup lima beans
3 cups celery, diced
1 cup ketchup
1 each green bell pepper, diced
2 tablespoons parsley, chopped
3 each tomatoes, cubed


In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning.

Nutrition Facts
Amount Per Serving: Calories 255 - Calories from Fat 10
Percent Total Calories From: Fat 4%, Protein 15%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1312mg, Total Carbohydrate 52g, Dietary Fiber 4g, Sugars 0g, Protein 9g, Vitamin A 16811 units, Vitamin C 59 units, Calcium 0 units, Iron 3 units


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HERB AND EGG SOUP

1 servings

3 pints chicken stock
1 tablespoon butter
2 tablespoons mint, fresh chopped
3 tablespoons basil, fresh chopped
1 tablespoon coriander, chopped
2 tablespoons chopped Italian parsley
2 eggs
salt and pepper, to taste
Parmesan cheese


Boil the stock. Add the butter, mint, basil, coriander and parsley and cook 5 minutes. Beat the eggs with the salt and pepper. POur mixture slowly into the boiling broth, mixing with a wire whip so that the egg does not coagulate into one lump. The soup will be thick and very flavorful. When serving, add parmesan cheese to taste.

Nutrition Facts
Amount Per Serving: Calories 595 - Calories from Fat 304
Percent Total Calories From: Fat 51%, Protein 20%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 15g, Cholesterol 469mg, Sodium 10489mg, Total Carbohydrate 43g, Dietary Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 2737 units, Vitamin C 41 units, Calcium 0 units, Iron 9 units


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HERBED VEGETABLE SOUP

6 servings

2/3 cup onion, chopped
2 garlic, minced
3 cups water
1 cup tomato, peeled, seeded & chopped
4 carrots, sliced into 1/2" pieces
4 round red potatoes
peel and slice into 1/2" pieces
2 tablespoons chicken bouillon, granules
1 cup nonfat buttermilk
2 tablespoons lemon juice
2 teaspoons minced fresh marjoram
1 teaspoon minced fresh thyme
1/8 teaspoon white pepper
sprig fresh thyme


Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add Water, Tomatoes, Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover, Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of Vegetables & Cooking Liquid. Process Until Smooth. Place in Large Bowl. Processremaining Vegetables & Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled. (Fat 1.4, Chol. 0.)

Nutrition Facts
Amount Per Serving: Calories 206 - Calories from Fat 8
Percent Total Calories From: Fat 4%, Protein 11%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 321mg, Total Carbohydrate 44g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 13753 units, Vitamin C 37 units, Calcium 0 units, Iron 3 units


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HOLIDAY PUMPKIN SOUP

1 servings

4 cups broth
1 bouillon cube
4 pounds pumpkin, fresh, peeled, seeded & cooked
2 cups water
2 cups half and half
2 tablespoons molasses
1 tablespoon butter
1/8 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 cup fresh chopped parsley
mint, chopped for garnish


Make broth with bouillon. Cut pumpkin into 1" cubes and place in broth. Simmer for 5 minutes, then puree in blender. Return puree to heat; add half & half and molasses. Add butter, ginger and nutmeg; simmer 10 minutes. Add parsley; simmer 10 minutes more. Serve with fresh chopped mint on top.

Nutrition Facts
Amount Per Serving: Calories 967 - Calories from Fat 652
Percent Total Calories From: Fat 67%, Protein 9%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 72g, Saturated Fat 43g, Cholesterol 210mg, Sodium 7102mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 5053 units, Vitamin C 18 units, Calcium 0 units, Iron 18 units


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HOMEMADE CREAM SOUP SUBSTITUTE

1 servings

2 cups non-fat instant milk powder
3/4 cup cornstarch
1/4 cup instant low sodium chicken bouillon
2 teaspoons dried onion flakes
1 teaspoon basil
1 teaspoon thyme
2 teaspoons pepper



Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper. To make the equivalent of one can of soup, use the 1/3 cup of the mix and 1 1/2 cup water and cook until thickened. NOTE: Beef bouillon may be used in place of the chicken. Mushrooms may be added to the sauce for a mushroom soup base.

Nutrition Facts
Amount Per Serving: Calories 1277 - Calories from Fat 38
Percent Total Calories From: Fat 3%, Protein 28%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 46mg, Sodium 4303mg, Total Carbohydrate 222g, Dietary Fiber 1g, Sugars 0g, Protein 88g, Vitamin A 5842 units, Vitamin C 16 units, Calcium 0 units, Iron 4 units


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HUNGARIAN GOULASH

8 servings

2 pounds beef stew, meat, cut into 1" cubes
1 onion, sliced
1 garlic clove, chopped fine
1/4 cup shortening
1 1/2 cups water
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon dry mustard
1/4 cup cold water
2 tablespoons flour


Cook and stir beef,onion,and garlic in shortening until beef is brown;drain.Stir in 1 1/2 cups water,ketchup,Worcestershire, brown sugar,salt,paprika and mustard.Heat to boiling;reduce heat. Cover and simmer 2 to 2 1/2 hours until beef is tender. Shake 1/4 cup water and flour;stir gradually into beef mixture Heat to boiling,stirring constantly.Boil and stir one minute until thickened.

Nutrition Facts
Amount Per Serving: Calories 115 - Calories from Fat 66
Percent Total Calories From: Fat 58%, Protein 3%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 858mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 577 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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HUNGARIAN GOULASH SOUP WITH SPAETZLE

6 servings

1 1/2 pounds beef stew, mueat, cut into 1/2" cubes
1 tablespoon vegetable oil, or shortening
1 onion, chopped
1 quart water
3/4 cup potato, (1 large) grated
1 package paprika, (use less if using Hungarian Paprika)
1 tablespoon tomato, sauce or ketchup
1 teaspoon salt
1/2 teaspoon caraway seeds
1/4 teaspoon thyme, crushed
pinch red pepper
SPAETZLE
2 cups all-purpose flour, unbleached
1 teaspoon salt
1 egg
1/2 cup water



Brown the meat in the shortening in a large saucepan. Add the onion and cook until the onion is tender. Add the water, grated potato and seasonings. Bring to a boil and simmer, covered, until the meat is tender. Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir in the egg. Gradually add the water until the dough is stiff but smooth. Place on a wet cutting board; flatten. With a wet knife, scrape small pieces of dough off and drop into boiling salted water. Cook one layer of spaetzle at a time; boiling gently 5 to 8 minutes or until done. Remove with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or Tomato soups. It may also be served as a side dish, either tossed with hot melted butter or sauteed in butter. For variety sprinkle with toasted bread crumbs or grated Parmesan Cheese.

Nutrition Facts
Amount Per Serving: Calories 216 - Calories from Fat 33
Percent Total Calories From: Fat 15%, Protein 12%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 35mg, Sodium 789mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 188 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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ITALIAN BEAN SOUP

16 servings

1 cup dried navy beans
2 quarts water
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup carrot, chopped
1 1/2 teaspoons dried basil
1 teaspoon salt
1 1/2 teaspoons oregano
1/4 teaspoon dry mustard
2 garlic, minced
3 8 ounces tomato sauce
1/2 cup whole wheat, uncooked elbow macaroni


Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans. Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1 1/2 Hours OR Until Beans Are Tender, Stirring Occasionally. Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender. (Fat 0.5, Chol. 0.)

Nutrition Facts
Amount Per Serving: Calories 78 - Calories from Fat 3
Percent Total Calories From: Fat 4%, Protein 20%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 408mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 2414 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


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ITALIAN LENTIL MINESTRONE SOUP

1 servings

2 cups dried lentils
12 cups water, cold, divided
1 6 ounce tomato paste
3 stalks celery, minced
1 cup cabbage, coarsely chopped
1 cup mushroom, sliced
1 onion, chopped
1/2 teaspoon dried oregano, or Italian herbs
1/2 teaspoon basil
1 teaspoon garlic salt
pepper, to taste
pinch hot pepper flakes
6 tablespoons grated Parmesan cheese


Soak lentils overnight in 6 cup water; drain, discard water. Combine lentils with remaining 6 cup water. Heat to boiling. Stir in remaining ingredients, except cheese. Cover and simmer for 45 minutes. Serve sprinkled with parmesan cheese.

Nutrition Facts
Amount Per Serving: Calories 2333 - Calories from Fat 194
Percent Total Calories From: Fat 8%, Protein 27%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 9g, Cholesterol 30mg, Sodium 3329mg, Total Carbohydrate 380g, Dietary Fiber 46g, Sugars 0g, Protein 155g, Vitamin A 10054 units, Vitamin C 339 units, Calcium 0 units, Iron 54 units


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ITALIAN MINESTRONE SOUP COCA-COLA

6 servings

2 1/2 pounds meaty soup bones or blade chuck roast
2 1/2 quarts water
2 teaspoons salt
1 onion
1/2 cup celery leaf
1 bay leaf
2 bacon, slices, diced
1 1/2 cups kidney beans
1/2 cup fresh, chopped green beans
1/2 cup celery, diced
1/2 cup green pea
1/2 cup thinly sliced zucchini
1/2 cup thinly sliced carrot
1/4 cup onion, diced
1/4 cup parsley, chopped
1 garlic clove, minced
1/2 cup elbow macaroni, (2 oz.)
1 6 ounce tomato paste
1 cup Coca-Cola
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
grated Parmesan cheese


In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat.

Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients.

Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.

Nutrition Facts
Amount Per Serving: Calories 605 - Calories from Fat 149
Percent Total Calories From: Fat 25%, Protein 40%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 138mg, Sodium 1401mg, Total Carbohydrate 53g, Dietary Fiber 4g, Sugars 0g, Protein 61g, Vitamin A 3768 units, Vitamin C 29 units, Calcium 0 units, Iron 12 units


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JELLIED BEET BORSCHT

12 servings

3/4 pound beet
1 tablespoon low-sodium beef bouillon powder
1 1/2 cups water
2 envelopes unflavored gelatin
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 1/2 cups cabbage, shredded
1/3 cup cucumber, chopped
1/4 cup fresh minced dill
2 tablespoons green onions, finely chopped
1 tablespoon prepared horseradish



Leave Root & 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat & Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, & Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until The Consistency Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions & Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm.

Nutrition Facts
Amount Per Serving: Calories 28 - Calories from Fat 1
Percent Total Calories From: Fat 5%, Protein 28%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 83mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 23 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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KEN'S HOT AND SOUR SOUP

4 servings

3 ounces lean boneless pork
1 ounce dried Chinese mushroom
1 ounce bean thread noodles
10 ounces fresh bean curd
2 eggs
1 teaspoon sesame oil
1 quart chicken stock
2 teaspoons sugar
3 tablespoons Chinese red vinegar
or cider vinegar
1/2 teaspoon white pepper
2 tablespoons dark soy sauce
1 tablespoon cornstarch, blended with
1 tablespoon water
2 tablespoons finely chopped scallions
2 tablespoons finely chopped cilantro
1 teaspoon sesame oil
1 teaspoon chili oil


CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps. Soak the noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the eggs and sesame oil together in a small bowl. Bring the chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Pour the soup into a large tureen or individual bowls and serve at once. Makes 4 to 6 servings

Nutrition Facts
Amount Per Serving: Calories 243 - Calories from Fat 100
Percent Total Calories From: Fat 41%, Protein 28%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 126mg, Sodium 2022mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 289 units, Vitamin C 1 units, Calcium 0 units, Iron 5 units


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KEN'S TOMATO EGG DROP SOUP

4 servings

1 quart chicken stock
2 tomatoes, fresh or 1 cup drained, canned tomatoes
2 eggs
1/2 teaspoon sesame oil
2 teaspoons light soy sauce
1 teaspoon salt
1 tablespoon scallions, finely chopped (use white part only)
scallion top, reserve for garnish


Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were introduced less than 100 years ago, but nevertheless, they work wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh tomatoes, peel, seed and cut into 1-inch cubes. If using canned tomatoes, chop them into small chunks. Lightly beat the eggs, then combine them with sesame oil in a small bowl. Add the light soy sauce and salt to the simmering stock, and stir to mix them in well. Add the tomatoes and simmer for 5 minutes. Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8" works well.) Garnish with the finely chopped scallion tops. Makes 4 to 6 Servings

Nutrition Facts
Amount Per Serving: Calories 80 - Calories from Fat 39
Percent Total Calories From: Fat 49%, Protein 26%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 106mg, Sodium 2218mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 587 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units


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LA POTEE AUVERGNATE

6 servings

2 sausages, garlic
6 ounces bacon, in one piece
2 onions, thinly sliced
24 garlic cloves, peeled
1 calf's foot, split
1 pound pork, stew meat
1/2 cup dry Great Northern beans
5 cups low sodium chicken bouillon, or water
1 sprig rosemary
1 sprig thyme
4 bay leaves
pepper, to taste
2 potatoes
1 teaspoon salt, or as desired
12 ounces smoked pork chops
1 head green cabbage, cut into strips


PRICK THE SAUSAGES, then place in a 2-quart heavy pot with bacon and onions. Place over medium heat on top of the stove and cook 10 minutes. Remove the sausages, and set them aside. Pour off excess fat. Return the pot to the stove, add garlic, calf's foot and pork stew meat, cover and cook another 10 minutes. Add beans and enough broth to barely cover. Add rosemary, thyme, bay leaves and pepper. Cover, bring to a boil and place the pot in the oven. Turn oven to 350F and cook for 1 hour. Check from time to time and add water if the beans dry out. Meanwhile, cut the sausages into 1-inch pieces and quarter the potatoes. When the beans are soft, add salt, smoked pork, sausages, cabbage and potatoes. Replace the cover and replace the pot in the oven for another 35 minutes. When it's time to put dinner on the table, fish the bay leaves out of the pot and serve the potee in the dish in which you cooked it.

Nutrition Facts
Amount Per Serving: Calories 491 - Calories from Fat 140
Percent Total Calories From: Fat 29%, Protein 35%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 5g, Cholesterol 100mg, Sodium 740mg, Total Carbohydrate 45g, Dietary Fiber 4g, Sugars 0g, Protein 42g, Vitamin A 293 units, Vitamin C 95 units, Calcium 0 units, Iron 5 units


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LAMB STOCK

1 servings

1 leg of lamb, bone (6 lb. leg) cut in half
3 stalks celery, cut into small pieces
2 carrots, cut into small pieces
2 onions, peeled and quartered
1 tomato, ripe or 1 cup canned tomato cut into small pieces
lamb defatted pan drippings
4 peppercorns
1 bay leaf
1 parsley



add enough water to just cover the lamb bone. Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful. If it tastes weak, simply raise the heat a bit and let it reduce further.

Nutrition Facts
Amount Per Serving: Calories 800 - Calories from Fat 50
Percent Total Calories From: Fat 6%, Protein 14%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 1mg, Sodium 2451mg, Total Carbohydrate 159g, Dietary Fiber 28g, Sugars 0g, Protein 29g, Vitamin A 45343 units, Vitamin C 264 units, Calcium 0 units, Iron 16 units


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LAMB, LENTIL, AND ROSEMARY SOUP

6 servings

2 tablespoons olive oil
1 tablespoon butter
3 garlic, minced
2 onions, chopped
2 carrots, cut into small pieces
1 teaspoon salt
1 teaspoon pepper
6 cups lamb stock
2 cups very ripe, chopped in canned tomatoes tomatoes
1 bay leaf
1 soup bone, from roast leg of lamb
1 cup lamb, cooked & cubed
Tabasco pepper sauce, or other hot pepper sauce




In a large soup pot, heat the butter on low heat to melt.. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning.

Nutrition Facts
Amount Per Serving: Calories 273 - Calories from Fat 149
Percent Total Calories From: Fat 55%, Protein 26%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 60mg, Sodium 1248mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 7228 units, Vitamin C 23 units, Calcium 0 units, Iron 2 units


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LEBANESE MJDERAH

1 servings

8 cups water
1 cup lentils, rinsed
1 cup rice, uncooked, not instant
1 onion, cut into julienne strips
1/4 cup olive oil
salt and pepper, to taste
green onion, to garnish
1/2 cup plain yogurt, per person
cucumber, peeled, seeded and diced
dried, minced garlic
mint
pita bread


Add the water to the lentils and boil for 10 minutes. Add the rice and boil 15 minutes more, stirring continuously until rice starts to bubble at the top, then stir occasionally. Saute strips of onion in olive oil and add to rice and lentils. Salt and pepper to taste and simmer an additional 5 minutes. Garnish with green onions and serve with cucumbers mixed in yogurt and seasoned to taste, with garlic and mint. Accompany with pita bread.

Nutrition Facts
Amount Per Serving: Calories 2198 - Calories from Fat 629
Percent Total Calories From: Fat 29%, Protein 14%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 70g, Saturated Fat 11g, Cholesterol 14mg, Sodium 1463mg, Total Carbohydrate 314g, Dietary Fiber 13g, Sugars 0g, Protein 78g, Vitamin A 319 units, Vitamin C 36 units, Calcium 0 units, Iron 28 units


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LEEK SOUP #1

1 servings

3 tablespoons butter or margarine
1 cup leek, chopped, white part
1 teaspoon chicken stock
2/3 cup water
1 potato
1 cup milk
1/4 cup cream
chives, chopped for garnish


Melt butter/margarine in skillet over medium heat. Cook leeks about 5 minutes. Add chicken stock and 2/3 cup water; bring to a boil and reduce heat. Cover and simmer for 10 minutes. Stir in milk, cream and boiled potato. Add potato after mashing, or put in blender at low speed and add chives as garnish.

Nutrition Facts
Amount Per Serving: Calories 897 - Calories from Fat 523
Percent Total Calories From: Fat 58%, Protein 7%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 58g, Saturated Fat 36g, Cholesterol 179mg, Sodium 561mg, Total Carbohydrate 77g, Dietary Fiber 3g, Sugars 0g, Protein 16g, Vitamin A 2338 units, Vitamin C 47 units, Calcium 0 units, Iron 5 units


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LEEK SOUP #2

1 servings

1/2 cup unsalted (1/2 stick) butter or margarine
2 tablespoons vegetable oil
2 pounds leeks, or green onions trimmed, rinse well & slice thin
2 garlic, finely chopped
3 tablespoons all-purpose flour
2 quarts chicken stock, preferably homemade
white pepper, ground, to taste
salt, to taste


Heat the butter and oil together in a large casserole or dutch oven. Add the leeks and stir to coat. Cover. Cook over low heat for 15 minutes; the leeks should be very soft. Add the garlic and cook over medium heat, uncovered, stirring frequently until the leeks are lightly browned, about 15-20 minutes. Sprinkle the flour over the leeks; then stir to combine. Cook, stirring, for about 2-3 minutes. Slowly stir in hot chicken stock. Simmer, partially covered, for about 30 minutes until the flavor develops. Season with the white pepper and salt, to taste. Serve in mugs with your favorite crackers.

Nutrition Facts
Amount Per Serving: Calories 1934 - Calories from Fat 1180
Percent Total Calories From: Fat 61%, Protein 6%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 131g, Saturated Fat 63g, Cholesterol 249mg, Sodium 13959mg, Total Carbohydrate 161g, Dietary Fiber 14g, Sugars 0g, Protein 28g, Vitamin A 4644 units, Vitamin C 111 units, Calcium 0 units, Iron 20 units


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LEMON CHICKEN SOUP

4 servings

3 chicken broth
1/4 cup rice
4 cups fresh lemon juice


Add the warm broth slowly to the beaten egg yolks, beating constantly. That's all there is to it...

Nutrition Facts
Amount Per Serving: Calories 131 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 5%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 7mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 49 units, Vitamin C 112 units, Calcium 0 units, Iron 1 units


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LENTIL PHEASANT SOUP

1 servings

2 tablespoons olive oil
2 tablespoons unsalted butter
3 carrots, cut into 1/2" pieces
3 stalks celery, cut into 1/2" pieces
1 parsnip, peeled, cut into 1/2" pieces
3 garlic, minced & peeled
4 cups defatted chicken stock, or fresh homemade
3 cups drained, crushed, canned plum tomatoes
1 cup lentils, dried, rinsed well
2 pounds pheasant, guinea hen or chicken
quartered with backbone
6 tablespoons Italian parsley
1 tablespoon rosemary, chopped fresh or 1 tsp. dried
1/4 teaspoon ground allspice
fresh ground black pepper
salt, to taste
3/4 cup dry sherry


Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer, partially covered, for 15 minutes. Add pheasant breasts and simmer another 15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered, another 20 minutes. While soup simmers, remove skin from pheasant and shred meat. Remove cover from soup, add shredded pheasant, shhery and remaining parsley. Serve immediately.

Nutrition Facts
Amount Per Serving: Calories 3476 - Calories from Fat 930
Percent Total Calories From: Fat 27%, Protein 39%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 103g, Saturated Fat 31g, Cholesterol 744mg, Sodium 4962mg, Total Carbohydrate 295g, Dietary Fiber 41g, Sugars 0g, Protein 342g, Vitamin A 70885 units, Vitamin C 354 units, Calcium 0 units, Iron 54 units


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LENTIL SOUP

4 servings

1/2 pound lentils, (1 1/2 cup)
3 tablespoons margarine or butter
1/2 pound bacon
3 tablespoons flour
1 1/2 cups onions, chopped
1 (10 1/2 oz) undiluted,+
1/2 cup carrot, chopped
3/4 cup green bell pepper, chopped
2 teaspoons salt
3/4 cup tomato, chopped
2 tablespoons vinegar
condensed beef bouillon



Put lentils in 5 cups cold water in a large kettle and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Meanwhile, cut the bacon in small pieces and saute, in a large skillet, until crisp. Discard half of the bacon fat. (Only discard half or less or the soup will not taste complete). To the bacon in the skillet, add the onion, carrot, pepper and tomato and saute over low heat for 5 minutes. Combine with the lentils in the kettle.

Melt butter or margarine in the same skillet and remove from heat. Slowly stir in the flour until smooth then gradually stir in the bouillon. Add salt and vinegar and bring to a boil while stirring.

Pour into lentils and cook over low heat, stirring occasionally, for about 30 minutes.

Serve and enjoy!

Nutrition Facts
Amount Per Serving: Calories 458 - Calories from Fat 173
Percent Total Calories From: Fat 38%, Protein 21%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 5g, Cholesterol 17mg, Sodium 1812mg, Total Carbohydrate 47g, Dietary Fiber 4g, Sugars 0g, Protein 24g, Vitamin A 4571 units, Vitamin C 41 units, Calcium 0 units, Iron 6 units


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LIGHT VEGETABLE STOCK

1 servings

1 onion
2 garlic
1 stalk celery
1 carrot
1 Bouquet Garni


Put Into a Saucepan. Cover Generously With Water and Bring To a Boil. Simmer Half Covered for About An Hour. Then Strain. Other Vegetables and Flavorings Such as Leeks, Thinly Pared Lemon Rind, & Allspice Berries Can Be Added. Peelings from Well-Scrubbed Potatoes Also Give Good Flavor.

Nutrition Facts
Amount Per Serving: Calories 296 - Calories from Fat 16
Percent Total Calories From: Fat 5%, Protein 14%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 822mg, Total Carbohydrate 60g, Dietary Fiber 9g, Sugars 0g, Protein 10g, Vitamin A 21498 units, Vitamin C 85 units, Calcium 0 units, Iron 5 units


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LORD AND TAYLOR'S SCOTCH BROTH

8 servings

3 pounds lamb breast, w/bone or stewing lamb
8 cups cold water
1/2 cup pearl barley
2 tablespoons butter
2 carrots, peeled & diced
1 turnip, white, peeled & diced
2 stalks celery, diced
1 onion, diced
salt and pepper, to taste


1. In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary..

2. Remove the meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup.Continue simmering the soup.

3. In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.

4. Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste.

Nutrition Facts
Amount Per Serving: Calories 476 - Calories from Fat 177
Percent Total Calories From: Fat 37%, Protein 43%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 8g, Cholesterol 165mg, Sodium 522mg, Total Carbohydrate 23g, Dietary Fiber 2g, Sugars 0g, Protein 52g, Vitamin A 5486 units, Vitamin C 23 units, Calcium 0 units, Iron 5 units


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LOW-FAT CRAB CHOWDER

6 servings

2 potatoes
4 tablespoons margarine
1/2 cup onion, chopped
1/4 cup green bell pepper
4 tablespoons flour
4 cups skim milk
2 corn, whole (10 1/4 oz. each) drained
1 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon pepper
16 ounces imitation crab
2 tablespoons cooking sherry




Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan, over medium heat. Add onion and green pepper, cook about 4 minutes, stirring frequently. Add flour, cook about 1 minute, stirring constantly. Gradually add milk, using a whisk to prevent lumping and to blend the sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the mixture appears hot, but not bubbling. Cut crab into bite-size pieces and add to the sauce. Add potatoes. Heat again until hot, but not bubbly, stirring frequently. Just before serving, add cooking sherry.

Nutrition Facts
Amount Per Serving: Calories 306 - Calories from Fat 81
Percent Total Calories From: Fat 27%, Protein 22%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 18mg, Sodium 1204mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 722 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units


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MANHATTAN CLAM CHOWDER

8 servings

1/4 cup bacon, or lean salt pork, or margarine or butter
1 onion, finely chopped (1/4 c.)
2 8 oz. cans clams, minced or whole*
2 cups potatoes, finely chopped
1 cup water
1/3 cup celery, chopped
1 16 oz. can whole tomato
2 teaspoons snipped parsley
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper



Cook and stir salt pork and onion in large kettle until pork is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to pork and onion. Cook until potatoes are tender, about 10 minutes. Add clams, tomatoes (with liquid) and the remaining ingredients. Heat to boiling, stirring occasionally. Serve with assorted crackers if desired. *1 pint shucked fresh clams with liquid can be substituted for the canned clams. Chop clams and add with the potatoes. Variation--- *Vegetable-Clam Chowder* Add 2 T. finely chopped green pepper with the onion. Add 1 small carrot, finely chopped (about 1/4 c.) and 1/2 c. green peas with the potatoes. Add broken soda crackers and 1 T. margarine or butter just before serving.

Nutrition Facts
Amount Per Serving: Calories 154 - Calories from Fat 19
Percent Total Calories From: Fat 12%, Protein 43%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 39mg, Sodium 392mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 710 units, Vitamin C 36 units, Calcium 0 units, Iron 17 units


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MANY MUSHROOMS SOUP

4 servings

3 tablespoons butter
3 tablespoons oil
1 each garlic clove, minced
1 each onion, chopped
1 pound mushroom, mixed (oyster, morels, porcini & enoki)
3 cups chicken broth
1/4 cup white port
2 tablespoons tomato paste
1/2 cup parsley, minced
1 pepper, to taste


Melt butter and oil in large saucepan. Saute garlic and onion slowly over low heat, 10 minutes. Add sliced mushrooms, cover and cook over medium heat for 5 minutes. Add broth, port and tomato paste. Simmer 10 minutes. Add parsley and freshly ground pepper. Serve.

Nutrition Facts
Amount Per Serving: Calories 282 - Calories from Fat 184
Percent Total Calories From: Fat 65%, Protein 7%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 6g, Cholesterol 23mg, Sodium 1206mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 1124 units, Vitamin C 14 units, Calcium 0 units, Iron 4 units


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MEATBALL MINESTRONE

10 servings

MEATBALLS
1 pound ground beef
1/2 pound sweet Italian sausage
1/2 cup bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package spinach, (10.5 oz.) frozen, thawed, & well drained
oil, for browing
1 egg
SOUP
7 cups water
1 15 oz. can kidney beans, with juice
4 cups tomatoes, large can
1/2 teaspoon oregano
1/2 teaspoon basil
2 stalks celery
2 carrots, peeled and sliced
2 cups mostaccioli, uncooked pasta
freshly grated Parmesan cheese
7 cups instant beef bouillon, (or 7 cups well-seasoned beef stock for water & bouillon cubes)


To make the meatballs, combine the hamburger and sausage. Add the bread crumbs, salt and pepper, the spinach and egg. Mix thoroughly and form into large meatballs. Saute in a little oil until browned on all sides. Set aside. For soup, bring the water, bouillon cubes, kidney beans, tomatos, oregano and basil to a slow boil, mashing the tomatos with the back of a wooden spoon. Simmer 10 minutes and add the celery and carrots. Bring back to a boil and simmer 10 more minutes. The add the mostaccioli and meatballs and boil another 10 minutes. Let cool 15 minutes (pasta will absorb a lot of the liquid). Serve with freshly- grated Parmesan cheese, a salad and hearty bread, such as the cabbage patch bread.

Nutrition Facts
Amount Per Serving: Calories 485 - Calories from Fat 124
Percent Total Calories From: Fat 26%, Protein 27%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 73mg, Sodium 1085mg, Total Carbohydrate 57g, Dietary Fiber 5g, Sugars 0g, Protein 33g, Vitamin A 5176 units, Vitamin C 37 units, Calcium 0 units, Iron 7 units


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MELLOW CHEESE SOUP

1 servings

3 leeks
1/4 cup Butter/margarine+
5 cups chicken broth
1 potato, all-purpose, pared, & sliced thin
2 egg yolks
1 cup Jarlsberg cheese, shredded, divided
salt, to taste
white pepper


Rinse leeks under running cold water to remove sand. Cut leeks 1 inch above white base. Reserve 1 green leaf for garnish; discard remaining leek greens. Coarsely chop white part of leeks into pieces. In medium saucepan, over medium heat, saute leeks in butter until soft, about 3 minutes. Add broth and potato; cover and cook until potato is fork tender, about 20 minutes. In blender container or food processor, in batches, process soup until pureed. Return soup to saucepan. In small dish, beat egg yolks. Stir 1/4 cup soup into yolks. Slowly stir yolks back into soup. Reserve 2 Tb cheese for garnish. Gradually stir remaining cheese into soup until melted. Season with salt and pepper. Pour into serving dishes. Garnish each with thin strips of leek green and reserved cheese. -----

Nutrition Facts
Amount Per Serving: Calories 1062 - Calories from Fat 404
Percent Total Calories From: Fat 38%, Protein 19%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 22g, Cholesterol 483mg, Sodium 9108mg, Total Carbohydrate 114g, Dietary Fiber 8g, Sugars 0g, Protein 51g, Vitamin A 1622 units, Vitamin C 75 units, Calcium 0 units, Iron 13 units


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MELLOW MELON SOUP

1 servings

1 cantaloupe, pared, seeded and cubed (about 2 lb.)
1/2 honeydew melon, pared, seeded and cubed (about 2 lb.)
2/3 cup sweet white wine
1/4 teaspoon ground cardamom
mint, chopped for garnish


Reserve a few melon cubes for garnish. In food processor or blender container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill until ready to serve. At serving time, skim foam from top of soup; pour into soup bowls. Garnish with melon pieces and chopped mint.

Nutrition Facts
Amount Per Serving: Calories 424 - Calories from Fat 16
Percent Total Calories From: Fat 4%, Protein 6%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 83mg, Total Carbohydrate 71g, Dietary Fiber 4g, Sugars 0g, Protein 6g, Vitamin A 17323 units, Vitamin C 292 units, Calcium 0 units, Iron 2 units


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MINESTRONE LO-CAL

6 servings

1/2 cup celery, thinly sliced
1/2 cup carrot, thinly sliced
3/4 cup potato, cut 1" pieces
garlic clove, minced
16 ounces tomatoes, canned, undrained
1 cup zucchini, thinly sliced
1/2 pound green beans, cut in 1" pieces
1/2 cup spaghetti, broken
3 cups hot water
2 teaspoons instant beef bouillon
1 teaspoon basil leaf
1 tablespoon parsley flakes


In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2 vegetables

Nutrition Facts
Amount Per Serving: Calories 82 - Calories from Fat 4
Percent Total Calories From: Fat 5%, Protein 14%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 3443 units, Vitamin C 33 units, Calcium 0 units, Iron 2 units


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MUSHROOM CLAM CHOWDER

4 servings

1/2 cup mushroom, fresh, chopped
1 teaspoon vegetable oil
7 ounces minced (canned) clams
1/2 cup chopped celery
1/3 cup onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne
1 1/3 cups non-fat instant milk powder
1 1/2 cups cold water
1 tablespoon cornstarch
2 tablespoons fresh, minced parsley


Heat oil in saucepan and saute mushrooms. Stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover and let simmer for 5 minutes. Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 c skim milk for the powder & water). Stir milk mixture into saucepan and simmer over low heat until soup thickens. Pour into serving bowls and top each serving with 1/2 T parsley. (142 calories per serving)

Makes 4 servings

Nutrition Facts
Amount Per Serving: Calories 243 - Calories from Fat 23
Percent Total Calories From: Fat 9%, Protein 45%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 41mg, Sodium 583mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 1420 units, Vitamin C 16 units, Calcium 0 units, Iron 15 units


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MUSHROOM-BARLEY SOUP W/ SHORT RIBS

8 servings

2 pounds beef short ribs
1 onion, diced
2 tablespoons garlic, minced
6 stalks celery, finely sliced
6 cups chicken stock, or water
2/3 cup pearl barley
1 tablespoon dried dill weed
salt and pepper, to taste
2 pounds mushrooms


PLACE RIBS, ONION, GARLIC and celery in a soup pot. Add the liquid, cover, bring to a boil and simmer over low heat for 1 hour. Add the barley, dill, salt and pepper and cook another 50 minutes. Add the mushrooms and cook another 10 minutes. Serve piping hot.

Nutrition Facts
Amount Per Serving: Calories 485 - Calories from Fat 152
Percent Total Calories From: Fat 31%, Protein 29%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 7g, Cholesterol 74mg, Sodium 1887mg, Total Carbohydrate 48g, Dietary Fiber 7g, Sugars 0g, Protein 35g, Vitamin A 945 units, Vitamin C 55 units, Calcium 0 units, Iron 8 units


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MUSHROOM-SHORT RIB SOUP

6 servings

4 tablespoons unsalted butter
2 onions, finely minced
4 cups water
1/2 pound beef short ribs
6 tablespoons barley
2 tablespoons sherry
2 tablespoons thyme leaves, freshly chopped or 1 tsp. dried
1 teaspoon salt
fresh ground pepper
3 cups mushrooms, sliced


MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the onions and cook covered, stirring occasionally, for 10 minutes or until the onions are soft. Add the water and the ribs, increase heat to high and bring to a boil. Boil, skimming the soup for 5 minutes. Reduce the heat to low, cover and cook for 1 hour. Add the barley and cook 20 minutes. Add the sherry, thyme, salt and pepper and mushrooms. Simmer an additional 15 minutes.

Nutrition Facts
Amount Per Serving: Calories 240 - Calories from Fat 117
Percent Total Calories From: Fat 49%, Protein 19%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 45mg, Sodium 410mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 346 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units


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NAVY BEAN BORSCH

1 servings

1 cup dry navy beans
2 1/2 pounds lean beef
1/2 pound slab bacon
10 cups cold water
1 bay leaf
1/2 cup sour cream
8 whole peppercorns
2 garlic
2 tablespoons dried parsley
1 carrot
1 celery stalk
1 red onion
1 teaspoon salt
8 beets
2 beets
2 cups green cabbage, shredded
2 leeks, sliced
3 potatoes, cut into 1/8's
1 pound + 13 oz. tomato
1 tablespoon tomato paste
3 tablespoons red wine vinegar
4 tablespoons sugar
1 pound kielbasa
2 tablespoons flour
1 tablespoon butter, melted


Cover beans with water and allow to soak overnight: cook until tender; drain; set aside. Place beef, bacon & water in large soup pot;bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion & salt. Cover & simmer over low heat for about 1 1/2 hours. Scrub beets for soup & cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eights. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into anothe pot and add cooked beats, cabbage, leeks, potatoes, tomatos, tomnato paste, vinegar, sugar, beef & bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired.

Nutrition Facts
Amount Per Serving: Calories 5913 - Calories from Fat 2807
Percent Total Calories From: Fat 47%, Protein 21%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 312g, Saturated Fat 126g, Cholesterol 920mg, Sodium 2369mg, Total Carbohydrate 453g, Dietary Fiber 29g, Sugars 0g, Protein 317g, Vitamin A 25714 units, Vitamin C 399 units, Calcium 0 units, Iron 61 units


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NEW ENGLAND CLAM CHOWDER

10 servings

10 tablespoons unsalted butter
1/2 onion, diced
1/2 carrot, diced
1/2 celery stalk, diced
10 tablespoons flour
10 cups bottled clam juice
8 sprigs fresh thyme, or 1 1/2 tsp. dried thyme
1/2 teaspoon ground nutmeg
1/2 tablespoon salt
1/4 teaspoon ground white pepper, or to taste
2 cups canned chopped clams
1 cup whipping cream
1 cup half and half



MELT BUTTER IN A 3-QUART POT over low heat, add the onion, carrot and celery and cook, stirring occasionally, about 5 minutes. Add the flour and cook, stirring another minute. Add the clam juice, thyme, nutmeg, salt and pepper, increase heat to high and bring to a boil. Reduce heat to low and simmer for 1 hour, skimming off the foam and reducing to 8 cups liquid. Add chopped clams, half and half and cream, bring back to a boil and immediately remove from heat. Serve piping hot.

Nutrition Facts
Amount Per Serving: Calories 305 - Calories from Fat 216
Percent Total Calories From: Fat 71%, Protein 15%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 15g, Cholesterol 101mg, Sodium 925mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 2164 units, Vitamin C 11 units, Calcium 0 units, Iron 10 units


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OLD FASHIONED VEGETABLE SOUP

1 servings

1 cup onion, chopped
1 cup potato, raw, diced
1 cup carrot, sliced
1 cup celery, sliced
32 ounces tomatoes, whole, coarsely chopped
5 cups water
1 tablespoon salt
1/4 teaspoon basil, crushed
1/4 teaspoon thyme, crushed
1 bay leaf
1/4 teaspoon pepper
2 tablespoons instant beef bouillon
7 ounces corn, can, undrained
8 1/2 ounces green beans, can, undrained
8 1/2 ounces peas, small can, undrained


Brown beef & onion. Drain. Add everything except canned vegs., Simmer 30 min. Add canned vegs., heat.

Nutrition Facts
Amount Per Serving: Calories 1012 - Calories from Fat 57
Percent Total Calories From: Fat 6%, Protein 15%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 7349mg, Total Carbohydrate 201g, Dietary Fiber 20g, Sugars 0g, Protein 38g, Vitamin A 40542 units, Vitamin C 441 units, Calcium 0 units, Iron 16 units


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ONION BROTH

6 servings

1 pound soup bone, or calf's feet
2 tablespoons butter, or oil
5 pounds yellow onions, peeled and roughly chopped
2 tablespoons garlic, minced
1/4 teaspoon ground mace
4 cups chicken stock, or water
4 bay leaves
salt and pepper, to taste


PLACE BONES, oil and onions in a large pot and place over low heat. Cook, stirring, until the onions change color from light to dark, about 1 hour. Add garlic, mace, stock, bay leaves, salt and pepper. Cover and simmer for 45 minutes. Remove the bones and bay leaves and serve the soup.

Nutrition Facts
Amount Per Serving: Calories 321 - Calories from Fat 106
Percent Total Calories From: Fat 33%, Protein 21%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 71mg, Sodium 1275mg, Total Carbohydrate 37g, Dietary Fiber 3g, Sugars 0g, Protein 17g, Vitamin A 253 units, Vitamin C 27 units, Calcium 0 units, Iron 2 units


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PEA SOUP

1 servings

1 pound dry green split peas
8 cups water
2 stalks celery, coarsely chopped (1 cup)
2 carrots, coarsely chopped (1 cup)
1 onion, coarsely chopped (1/2 cup)
1 teaspoon salt
1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1/4 cup parsley, snipped or 2 tbl. dried parsley flakes
4 cups hot cooked brown rice


In a dutch oven combine peas, water, celery, carrots, onion, salt, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until peas are tender. Add parsley. Simmer, uncovered, 45-60 minutes or until thick. Place 1/2 cup hot cooked brown rice on top of each serving.

Nutrition Facts
Amount Per Serving: Calories 4823 - Calories from Fat 273
Percent Total Calories From: Fat 6%, Protein 16%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 6g, Cholesterol 0mg, Sodium 4106mg, Total Carbohydrate 948g, Dietary Fiber 45g, Sugars 0g, Protein 189g, Vitamin A 44895 units, Vitamin C 168 units, Calcium 0 units, Iron 46 units


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PEANUT BUTTER SOUP

6 servings

2 tablespoons onions, minced
3 tablespoons butter
1 tablespoon flour
1 cup peanut butter
4 cups chicken broth
salt and pepper
1 cup whipping cream
1 tablespoon Madeira


Cook onion in butter until soft in 2-quart saucepan. Add flour and cook, stirring, until smooth. Stir in peanut butter, add chicken broth. Season to taste with salt and pepper. Cook, stirring, over low heat until thickened and smooth. Add cream. Just before serving, add Madeira.

Nutrition Facts
Amount Per Serving: Calories 486 - Calories from Fat 384
Percent Total Calories From: Fat 79%, Protein 10%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 17g, Cholesterol 70mg, Sodium 1248mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 827 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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PINTO BEAN SOUP WITH MINT & PINE NUTS

6 servings

2 cups pinto beans, or Anasazi soaked overnight
1 tablespoon olive oil, or Sunflower
1 onion, finely minced
1 teaspoon New Mexican red chile
10 cups water
salt
1 cup half and half
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
2 tablespoons chives, minced or 4 scallions thinly sliced
2 tablespoons pine nuts, toasted in a dry pan


SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse them. Warm the oil in the soup pot, add the onion and chile and briefly cook together. Next add the beans, 10 cups of water and bring to a boil. Simmer until beans are tender, about 45 minutes for new beans, longer for older beans. Season to taste with salt, then continue cooking until they are completely soft. Puree half the beans and cooking liquid at a time in the blender until smooth. Return the puree to the pot. Add the cream and reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving some of the chives. Ladle the soup into bowls and garnish with the remaining chives and the pine nuts.

Nutrition Facts
Amount Per Serving: Calories 159 - Calories from Fat 82
Percent Total Calories From: Fat 52%, Protein 12%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 15mg, Sodium 470mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 401 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


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POO MAN'S SOUP

1 servings

1 chicken, quartered whole
water
1 ounce pork tenderloin
6 stalks celery, cut on diagonal
1 onion, large, diced
1/4 head cabbage, thinly sliced
3 carrots, cut on the diagonal
2 potatoes, diced
1 tablespoon soy sauce
2 green onions, finely chopped
2 eggs, slightly beaten
wonton wrapper
1 egg white, slightly beaten



Place chicken and pork in a pot. Cover with water, bring to a boil. Add celery, onion, cabbage, carrots, potatoes and soy sauce. Simmer about 2 hours. Remove pork, chop finely. Debone and skin chicken and chop finely. Combine pork and chicken with green onions and eggs. Mix thoroughly. Place 1 heaping ts of mixture in center of each wonton wrapper. Brush edges of wrapper with egg white. Fold in half to form a triangle, pressing edges together to seal tightly. Cover with damp cloth while filling remaining wontons. While soup is simmering, carefully drop in wontons. Bring back to boil, then simmer until wontons become transparent. Season to taste with soy sauce.

Nutrition Facts
Amount Per Serving: Calories 2678 - Calories from Fat 374
Percent Total Calories From: Fat 14%, Protein 33%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 11g, Cholesterol 835mg, Sodium 6408mg, Total Carbohydrate 353g, Dietary Fiber 52g, Sugars 0g, Protein 223g, Vitamin A 69206 units, Vitamin C 583 units, Calcium 0 units, Iron 38 units


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POTAGE DE BLE ( CORN SOUP)

1 servings

2 cups water
2 cups milk
4 cups corn kernels, fresh (frozen if out of season)
1 teaspoon salt
2 tablespoons butter
1/3 cup celery, chopped
1/4 cup onion, chopped
1/4 cup leek, chopped,white part only
2 tablespoons flour
1/2 cup whipping cream
salt and pepper, fresh ground


Potage du Ble This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold in St. Georges is rich and creamy. It may be made with frozen or canned corn kernels, but it won't have the same delicate sweetness.

Bring water to a boil in a large saucepan. Add milk, corn and salt; cook just until corn is tender. Strain cooking liquid into a bowl and set corn aside. Heat butter in same saucepan and saute celery, onion and leek until softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 minutes. Place corn and liquid in food processor or blender and puree in batches until smooth. Return to saucepan and add cream. Adjust seasonings with salt and pepper to taste. Reheat until piping hot. SERVES: 4-6

Nutrition Facts
Amount Per Serving: Calories 1798 - Calories from Fat 792
Percent Total Calories From: Fat 44%, Protein 9%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 88g, Saturated Fat 53g, Cholesterol 292mg, Sodium 4074mg, Total Carbohydrate 210g, Dietary Fiber 8g, Sugars 0g, Protein 42g, Vitamin A 5343 units, Vitamin C 82 units, Calcium 0 units, Iron 5 units


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POTATO CHEESE SOUP

6 servings

4 tablespoons sweet butter
2 cups yellow onions, finely chopped
2 cups carrots, peeled and chopped
6 sprigs parsley
5 cups chicken stock
2 potatoes, peeled & cubed
1 cup dill, fresh, chopped
2 cups cheddar cheese, grated
salt and pepper, to taste


1. Melt butter in soup pot. Add onions and carrots and cook over low heat covered until vegetables are tender and lightly colored about 25 minutes.

2. Add parsley, stock, and potatoes, and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes.

3. Add dill, remove soup from heat, and let it stand covered for 5 minutes.

4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the stock and process until smooth.

5. Return pureed soup to the pot and add additional cooking liquid (about 3-4 cups) until the soup reaches the desired consistency.

6. Set over low heat, and add salt and pepper, and gradually stir in the grated cheese. When all the chees is melted, serve immediately.

Garnish with croutons.

Nutrition Facts
Amount Per Serving: Calories 381 - Calories from Fat 195
Percent Total Calories From: Fat 51%, Protein 16%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 13g, Cholesterol 60mg, Sodium 1763mg, Total Carbohydrate 31g, Dietary Fiber 2g, Sugars 0g, Protein 15g, Vitamin A 11268 units, Vitamin C 18 units, Calcium 0 units, Iron 6 units


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POTATO SOUP

6 servings

2 leeks, white part only
2 tablespoons flavorless cooking oil
3 cups chicken stock, or low sodium chicken broth
3 cups water
1 1/2 pounds potatoes, peeled & roughly diced
1/2 teaspoon nutmeg
1 teaspoon salt, or to taste
1/4 teaspoon white pepper
sour cream
chopped chives


REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and reserve for another use. Slice the light part into 1/2-inch rounds, wash well and set aside on a plate. Heat the oil in a pot, over medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Place pureed soup in a pot and reheat, covered, over low heat. To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives. Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table. Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches.

Nutrition Facts
Amount Per Serving: Calories 202 - Calories from Fat 49
Percent Total Calories From: Fat 24%, Protein 8%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1135mg, Total Carbohydrate 34g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 70 units, Vitamin C 22 units, Calcium 0 units, Iron 2 units


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POZOLE

1 servings

4 pounds pork shoulder, butt with bone
2 pork neck bones
salt and pepper, to taste
1 onion
4 (15-oz each) white hominy
1 tablespoon red chile powder, (chile rojo powder)
onion, diced
radish, trimmed
raw shredded cabbage
Tabasco pepper sauce, or salsa


Fill large soup pot or kettle (dutch oven) about half full with cold water. Cur pork into 1-2 inch chunks and place in pot along with neck bones, salt and pepper. Cut onion in half and add to pot. Bring to a boil and cook at medium-low heat until the meat falls off the bones (about 2 1/2 to 3 hours.) Remove bones. At this point, you may cool down the meat and stock, then refrigerate overnight to congeal fat. Trim away all possible fat and proceed. Add hominy and chile rojo and bring soup to a final boil, then simmer about 20 minutes, skimming off any foam. Serve in deep bowls, garnish, if desired, with onions, radishes and cabbage. Pass the Tabasco or salsa.

Nutrition Facts
Amount Per Serving: Calories 4090 - Calories from Fat 2102
Percent Total Calories From: Fat 51%, Protein 40%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 234g, Saturated Fat 85g, Cholesterol 1536mg, Sodium 2955mg, Total Carbohydrate 87g, Dietary Fiber 11g, Sugars 0g, Protein 410g, Vitamin A 3349 units, Vitamin C 473 units, Calcium 0 units, Iron 32 units


This page last updated on 28 May 2001.
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