Author: admin

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:

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:

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:

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:

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:

1 (101/2-oz.) can chicken broth
2 (13-oz.) cans vichyssoise soup
(Cross & Black” ell’s)
2 (13-oz.) can light cream
1 small onion cut fine
1/2 tsp. cayenne

Instructions:

salt and pepper to taste Put thru blender and chill. Serves8.. k d asy ‘-“ty and good, It is best to serve cold soups

Notes:

Qme an e, w. o in chilled dishes.

Servings Yield:

Serve cold soups Qme an e