Author: admin

Ingredients:

4 cups (8 to
10) tomatoes, peeled, cored and chopped, or
4 cups canned “‘hole tomatoes, crushed
4 cups tomato juice or part

Instructions:

tomato juice and part vegetable or chicken stock to equal 4 cups 12 to 14 washed fresh basil leaves 1 cup heavy cream 1/2apound sweet (unsalted) butter salt to taste 1/2 tsp. cracked black pepper Combine tomatoes, juiceand/or stock in saucepan. Simmer 30 minutes. Puree, along with basil leaves, in smaJI batches, in blender or food processor. Return tosaucepan and add cream and butter, while stirring, over low heat. Add salt and pepper to taste. Garnish with basil leaves and serve with your favorite bread. Makes 8 servings.

Notes:

Tbsp. is not my recipe but I got it from one of those great recipe print-outs that were given away and I must admit it isa very good recipe. 74 816&8-0I

Servings Yield:

Serve with your favorite bread

Ingredients:

Charlotte’s Deli;., cup butter
2 (18-oz.) cans tomato juice croutons
1/2acup onion chopped
2 (101/i-oz.) cans beef broth grated Parmesan cheese

Instructions:

Combine butter, onion, juice, broth and bay leaf. Simmer for 1 hour. Garnish with croutons and cheese. Serve in smal1 cups as an appetizer or as a soup. Cheese wafers are a tasty accompaniment to this. Great for those cold winter evenings!

Notes:

Always a hit! I have used this as an appetizer, cocktail before dinner, first course, and main course soup. Tbsp. has been so popular and I treasure having this recipe. However you use it-you’ll love it! Linda Ridout really loves this and it always reminds me of those school teaching years in Comfort with her when we had it at meetings.

Servings Yield:

Serve in smal1 cups as an appetizer or as a soup

Ingredients:

2 (10-J/.,-oz.) Campbell’s undiluted Healthy Request tomato soup
1 (14-‘/1-oz.) Hunt’_s diced tomatoes with roasted garlic, chopped fine
2- /2 cups buttermilk
1;1 cup fresh basil, chopped ‘/1 tsp. coarsely ground black pepper

Instructions:

Combine tomato soup, diced tomatoes, buttermilk, basil and black pepper in a large saucepan. Heat over medium heat, stirringoccasionally for 6-8 minutes, or until soup is very hot (do not boil). Ladle into bowls, garnish with dollop of sour cream and fresh basil sprig.

Notes:

My sister brought two other couples with her from The Wood-lands, and we had a great time. My menu included this quick soup, which they really enjoyed as much as we did. I like to serve it with fruit or a salad and homemade bread.

Servings Yield:

Serve it with fruit or a salad and homemade bread

Ingredients:

2 packages (2 oz. size) dried cream of mushroom soup mix
2 cans (12.5 oz. size) chicken consomme
1/2 tsp. nutmeg dash cayenne
1/11tsp. dry mustard
1/2 cup sherry

Instructions:

Combine all ingredients, except sherry, with 2 1/2i cups water in medium saucepan. With a wire whisk or rotary beater, beat until well mixed. Over high heat, bring to boiling, uncovered; stir occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat. Stir in sherry. Serve at once. Makes 6 servings.

Notes:

I started making and serving this Bisque in the early I960’s and have always thought this was one of the best creamy soup recipes ever printed. My guests certainly agree. Tbsp. is pt!rfect for that Spt!Cial luncheon for someone you want to impress, or for a first course at a sit-down dinner. If you want to add an elegant touch, use this recipe. SHRil’IP Gmmo 2 T. oil 2 T. flour 3 cups okra, chopped 2 chopped onions 2 ‘f. oil l ‘-“” tomatoes 2 quarts watr 1 bay leaf 1 tsp. salt 3 pods garlic (optional) Red pepper (optional) Peel shn. mp uncook. ddevdn Make adark roux (see Basic Gumbo) eu’…. I, d. Add hrimp to this for a few minutessumng constant Y an oa s Set aside. Smother okra and onions in oil. Add tomatoes when okra is nearly cooked. Then add watert bay leaf, garlic, salt, and pepper. Add shrimp and roux to this. Cover and cook slowly for 30 minutes. Serve with rice. Serves 6-8. Seafood Gumbo: The same basic gumbo as for the shrimp may be used. In addition to the shrimp, add 1/2 p. int oysters and 1 can fresh or frozen crabmeat, which has been picked for shell. After adding oysters and crabmeat, cook slowly for about 15 minutes.

Servings Yield:

Serve at once

Ingredients:

I medium chopped onion
1/2 pound smoked turkey
2 stalks celery, cut into
1/1 inch sausage, cut into
1/2 inch slices slices
3 clove minced garlic
1 large baking potato, peeled
3 T. vegetable oil and cut into
1⁄2 inch pieces

Instructions:

S c. beef bouillon or broth 1 c. catsup 4 c. coarsely ch. opped cabbage 3⁄4 c. Pace Picante Sauce (1/1 medium head) 2 T. cider vinegar 1 (16-oz.) can kidney beans, I large green bell pepper, cut undrained into 1/1 inch pieces Cook onion, celery and garlic in oil in large saucepan 4 min., stirring occasionally. Add remaining ingredients except green pepper; bring to a boil. reduce heat, cover and simmer 35 minutes. Stir in green pepper; simmer uncovered IO minutes. Serve with addiitional Picante Sauce. Makes 8 servings, about 13 cups. Soup may be refrigerated up to 3 days or frozen up to 3 months. Team it with a favorite crusty bread, corn bread, or warm tortillas for a. great supper or lunch.

Notes:

Tbsp. sounds like a lot of trouble, but can be done ahead of time and heated up for your supper.

Servings Yield:

Serve with addiitional Picante Sauce

Ingredients:

1/2 to
2 lbs. ground meat
1 medium chopped onion
2 cans chopped tomatoes, undrained
1 can Ro-Tel undrained
1 can whole kernel corn, undrdined
1 can pinto beans, undrained
1 can Ranch Style Beans, undrained
1 package dry taco seasofting mix
1 package dry original Ranch Dressing mix

Instructions:

Brown meat with onion, drain. Add remaining ingredients and simmer 2 hours. Serve with grated cheese on top if desired.

Notes:

Tbsp. came from an Emmaus gathering many years ago, so I treasure it not only for a great taste but also for very special memories it gives me.

Servings Yield:

Serve with grated cheese on top if desired

Ingredients:

., lb. butter
1 onion, chopped

Instructions:

Chop vegetables and saute in butter. Add to other ingredients in an- other pan. 1 lb. ground meat, drained 1 cup chopped tomatoes 2 cans Ranch Style beans 2 cans “hole kernel corn 1 can Ro-Tel tomatoes Mix together, adding salt and pepper as needc!d. Add to other ingredi-ents, simmer about 40 minutes. Add 2 cups tamales, cut in chunks. Stir until warmed. Serve by adding grated cheese on top.

Notes:

Tbsp. has been one of my favorites to make for all the men in my life! A good friend from University Uited Methodist Churc, flash Gordon, asigns healing qualities to this soup. I am not sure it reaches that level, but it is one of the st and most requested soups of all my recis.

Servings Yield:

Serve by adding grated cheese on top

Ingredients:

22 lharge cho. pped ye11ow onions
8 c. opped green peppers
2 to cups chicken broth
2 cups chopped celery

Instructions:

cooked chickens, shred the 4 T. butter meat 2 (16-oz.) cans stewed or whole 12 corn trtillas, cut in strips tomatoes”‘itb juice and fried crisply 11/ p Lime slices i cups ace’s Picante Sauce Cilantro leaves In large stew potsaute onions unultender. Stir in tomatoes sa l gren pepper and celery in butter to servingtemperature. In ea, h sa, chicken broth andchicken. Heat chips. Ladle in soup, then i mpy bwl, lacea few crisp tortilla Serves 12-15. g s with hme slices and cilantro leaves. fNroomte: TWexhaast?wAoJuIld a recipde book be w 1thouta tor tilla soup, especially crusty brea d anda you nee to mak. e. a comp1ete meal 1s some fresh the biggest of appe::: salad. Tins isa hearty soup that wilsl atisfy

Notes:

Servings Yield:

Serves 12-15

Ingredients:

1/2 lbs. boneless chuck roast, cubed Water to cover
12 (46-oz.) can tomato juice
1 (46-oz.) can V-8 Picante juice
2 packages frozen vegetable gumbo mix
1 Tbsp. Creole Seasofting (or to taste)
4 large peeled and cubed _potatoes

Instructions:

shredded cheddar cheese sliced green onions to garnish In large soup pot place cubed roast and cover with water. Cook over high heal for 30 minutes. Add tomato juices. When liquid is hot, add gumbo mixes and cook for thirty minutes. Add potatoes and seasoning and simmer until vegetables aredone.

Notes:

We were lucky to find that this was served daily at Mammy’s Kitchen just outside Natchez, Mississippi. It hada sprinkling of shred-ded cheddar cheese and sliced green onions on to p

Servings Yield:

Ingredients:

1 lb. sliced zucchini
1/-4c. chopped onion
1 (10
1/-4-oz.) can cream of chicken soup, undiluted
11/3 cups water
salt and pepper to taste
1/2 to
1/2 c. white wine

Instructions:

Combine all ingredients except wine; cook over medium heat JO to 12 minutes or until squash is tender. Cool slightly. Pour into container of electric blender; blend until smooth. Stir in wine. Chill thoroughly. Yields 4 to 6 servings. Recipe Favorites Recipe Fa, orites Salads ‘ Susan’ children Hwiter, Reed and Pai. g.. e in frontof their Christmas tree in Boerne, Texas, with their dog. Jewel If children grew up according to early indications, we should have nothing but geniuses. Goethe

Notes:

Servings Yield:

Yields 4 to 6 servings