How about some Holiday Soups?

**Although you could probably add alcohol to any of these recipes, those which specifically include it are in blue.

Last updated: Saturday, September 05, 2009

Guacamole Soup 1 very ripe avocado 2 large leaves lettuce 1/4 cup chopped green onions, with tops 1 clove garlic, mashed 2 tbsp. limejuice 1 to 2 tbsp. ground chile 4 sprigs fresh cilantro (1/2 tsp. dried) 4 cups Chicken Broth Minced red pepper for garnish Sour cream for garnish Cut avocado into quarters, remove pit and peel, and put the flesh in a blender or food processor. Tear the lettuce leaves into pieces; place in blender. Add remaining ingredients and 2 cups chicken broth; puree until smooth. Pour into pan; stir in remaining chicken broth; simmer, covered, for 10 minutes. Garnish with minced red pepper and a dollop of sour cream if desired and serve. Ready in 30 min Notes: For a party, this can be served as a base along with separate bowls of shredded chicken or pork, crumpled bacon, tiny shrimp, lump crab meat… and let your guest add the protein of their choice or eat it clear. In a pinch you could also use a very good quality ready-made guacamole and broth.

Corn Chowder 1 half pound low-sodium bacon, ½ inch lardons 1 large sweet onion diced, same size as corn niblets 2 T Extra Virgin Olive Oil 1 stick butter 4 cups fingerling potato, ½ inch pieces 4 pounds frozen corn 1 Qt Heavy Cream 2 Qts Half and Half 2 T Dill Weed 1 t ground Coriander (optional) 1 t ground Marjoram (optional) 1 t ground Thyme (optional) Kosher Salt and coarse black Pepper to taste In a large soup pot fry the bacon lardons until almost crisp, and then add the olive oil and diced onion and sweat them until translucent. Add the potatoes, and cook until almost fork tender. Then add the whole stick of butter, once the butter melts, add the frozen corn and stir thoroughly. Cover and let simmer. Once the corn has thawed, add the cream and herbs. Bring to a soft boil stirring regularly. Turn heat down and simmer until potato is cooked. Note: Thin the creaminess with vegetable broth if needed. Often I will save vegetable water from an earlier meal and use that.

Sausage & Veggie Soup 1/2 lb. Italian pork sausage 1 cup sliced carrots 1 large baking potato, peeled and cut into 1/2 cubes 1 clove garlic 2 (14 1/2 oz) cans beef broth 1 (15 oz) can garbanzo beans 1 (14 1/2 oz) can pasta style chunky tomatoes, un-drained 1 1/2 cup water 1/2 tsp. dried Italian seasoning 1 bay leaf 1 cup zucchini-julienne cut Grated fresh Parmesan cheese In a large skillet, brown sausage and drain. Place into a crock-pot, and add all ingredients except zucchini. Cover and cook on "low" for 7-9 hrs. Remove bay leaf, and gently stir in zucchini. Cover and cook 30 more minutes. Serve with grated cheese.

Savory Minestrone Soup 2 (14 oz) cans chicken broth 1/3 cup uncooked small shell pasta 1 (16 oz.) tomato sauce 1 (8.75 oz.) can kidney beans, drained 1 cup diced, cooked chicken 1 carrot, sliced 1 stalk celery, sliced 1/2 tsp. basil Bring broth to boil in large saucepan; stir in pasta and boil 5 minutes. Add remaining ingredients. Reduce heat; cover and simmer 10 minutes. Garnish with Parmesan cheese, if desired.

Classic Russian Borscht 2 quarts beef stock 3 tablespoons butter 1 cup cabbage, finely chopped 1 cup potatoes, diced 1/2 cup carrots, diced 1 stalk celery, minced 1 onion, chopped 1 1/2 cups canned tomatoes 1/2 cup juice (from can of beets) 1 cup cooked or canned beets, diced 1 teaspoon vinegar chopped dill or parsley (for garnishing) sour cream In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock. Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft. At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color. Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.

Zucchini Soup 2 medium Zucchini, sliced thin 3 Tbsp Chopped Onions 1 teaspoon crushed/minced Garlic 2-3 Tbsp Butter or Margarine 1/2 tsp Curry Powder 1/2 cup heavy cream (or non-dairy creamer can also be used) One 13 oz can Chicken Broth (fresh Chicken Stock can also be used) Saute Zucchini, Onion, and Garlic in melted Butter/Margarine over medium heat for approx 10-15 minutes...more or less...  Trick is to keep pan covered and do not allow zucchini to cook all the way.  Should be removed when it's about 85-90% cooked (can be adjusted to your individual tastes, some like it cooked less, others like it a bit more, the idea is to get the flavor of the saute, but still allow a little bit of the uncooked flavor and texture to remain). Put (mostly-cooked) Zucchini and chicken broth into blender.  Blend on high for aproximately 1-2 minutes. Add cream and curry powder and blend on medium speed for 1 more minute. Soup can either be served lukewarm from the blender, or can be put back into saute pan, re-heated for 2-3 minutes and served heated.  Can also be refrigerated (or frozen) and reheated later, or served chilled.

Hot-and-Sour Pumpkin Soup 1 large onion, coarsely chopped 1 tablespoon chopped garlic 1 tablespoon chopped peeled fresh ginger 1 tablespoon vegetable oil, plus 1 tablespoon 1 (3-pound) sugar or cheese pumpkin, peeled, seeded, and cut into 1-inch cubes (6 cups) 1 cup dry white wine 2 quarts chicken stock, or 1 quart canned chicken broth and 1 quart water 6 lemongrass stalks (bottom 5-inches only), coarsely chopped 1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped 3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeno chiles, trimmed and coarsely chopped (seed chiles if a milder flavor is desired) 4 kaffir lime leaves (fresh or frozen) 1/3 cup fresh lime juice 1/4 cup Asian fish sauce 1 tablespoon sugar Accompaniment: toasted pumpkin seeds Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add the pumpkin and wine, and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes. Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat. Puree pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, for 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper. Garnish with pumpkin seeds. Note: Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered Yield: 6 to 8 servings

Weight Watcher's Cabbage Soup 5 c. cabbage, sliced fine 2 c. celery, chopped 2 c. green beans 5 c. V-8 juice or tomato 5 c. water 5 bouillon cubes, beef 2 tbsp. onion, chopped 2 tbsp. lemon juice 2-4 tsp. Equal sweetener (optional) Combine all ingredients in a large kettle and cook until vegetables are tender but not overcooked.

Beef Goulasch 1 Tbl butter 1 cup chopped onion 1 Tbl paprika 1 Qt tomatoes 1 Tbl Worcestershire salt and pepper to taste 1 tsp dill 1/4 tsp marjoram 1 1/2 LB boneless beef cubed 1 tsp minced garlic 1 tsp ground caraway seeds 2 cups small dice potatoes 1 cup small dice sweet pepper 2 Tbl flour 4 cans beef broth 2 Tbl tomato paste In a large stock pot over med. heat add butter and onions. Saute until soft 3-5 min. reduce heat and add paprika, garlic, caraway, dill and marjoram. Cook 1-2 min. stirring constantly. Add meat and stir to combine. Cook 2 min stirring. Add flour and stir until combined, 1-2 min. Add broth, tomatoes, paste and Worcestershire. Bring to a boil and stir to loosen bits on bottom of pan. Reduce heat and cook 1 hour. Stir often. Then add potatoes and peppers and cook another 35-40 min. Season with salt and pepper and serve with crusty bread and sour cream is optional.

Sunshine Mushroom Soup 1/2 lb yellow split peas (dried) 5 cups water 2 chicken bouillon cubes 1 1/4 tomatoes, peeled and chunked 1/2 cup sliced carrots 1/2 cup sliced celery 1/2 cup chopped onions 1 garlic clove, minced 1/2 cup canned sliced mushrooms - drained, or 1 cup sliced fresh mushrooms 2 Tbs butter 1/2 small bay leaf 1/8 tsp thyme pinch cayenne salt, to taste pepper, to taste 1. Rinse peas, then combine with water in large soup pot and bring to boil. Stir in bouillon, tomatoes, and carrots. Return to boil, then reduce heat to simmer. 2. Place butter in skillet over medium heat. Sauté celery, onion, garlic, and mushrooms until onion is golden. Add to soup. 3. Add remaining seasoning. Simmer covered for 45 minutes or until peas are tender. Servings: 5

Pea and Pesto Soup 1 cup green or yellow split peas, rinsed 2 to 3 Tbs. prepared pesto 2 1/2 cup water 1 cup sliced zucchini 1 (14 1/2 oz.) can chicken broth 1 cup chopped green onions 1. Combine peas, broth, and water in a large saucepan, bring to a boil. Reduce heat, cover, and simmer 15 minutes. Stir in pesto, zucchini, and green onions, simmer 5 to 10 minutes. 2. Garnish with shredded Parmesan cheese, if desired. Servings: 4Norwegian Cold Potato Soup 4 medium potatoes, peeled and diced 1 medium onion, peeled and chopped 2 cups (500 ml) milk 2 cups (500 ml) heavy cream Salt and freshly ground pepper to taste 4 Tbs (60 ml) butter 1 cup (250 ml) sour cream Chopped fresh dill Boil the potatoes and onion in enough salted water to cover until tender. Drain and mash thoroughly. Add the milk, cream, salt, pepper, and butter and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 5 minutes. Chill thoroughly. Just before serving stir in the sour cream, and sprinkle with the chopped dill. Serves 6 to 8.

Fire-roasted Tomato Soup 1/4 cup cocoa, plus 1 tablespoon for dusting 2 28-ounce cans roasted tomatoes 1/2 cup peeled, seeded, and diced cucumber 4 tablespoons olive oil 1 cup finely chopped yellow onion 3 cloves garlic, minced 1/4 cup orange juice 1 large red bell pepper, membrane removed, finely chopped 1 tablespoon kosher salt 1/4 teaspoon fresh-ground black pepper 1/4 teaspoon hot-pepper sauce, such as Tabasco 1 tablespoon fresh parsley, minced 1/4 cup heavy cream 4 ounces aged manchego cheese, very thinly sliced In a blender, add the tomatoes and 1/4 cup cucumber and puree until smooth. Set aside. In a large saucepan over medium-high heat, heat olive oil. Add the onion and cook until translucent, about 5 minutes. Reduce heat to medium, stir in the garlic, and cook for 2 minutes. Slowly add pureed tomato mixture, orange juice, bell pepper, salt, and black pepper and stir to combine. Continue to cook for 35 minutes. Remove from heat and stir in the hot sauce, parsley, and cream. Serve hot, garnished with the cheese and remaining cucumber. Makes 8 servings.

Norwegian Cold Potato Soup 4 medium potatoes, peeled and diced 1 medium onion, peeled and chopped 2 cups (500 ml) milk 2 cups (500 ml) heavy cream Salt and freshly ground pepper to taste 4 Tbs (60 ml) butter 1 cup (250 ml) sour cream Chopped fresh dill Boil the potatoes and onion in enough salted water to cover until tender. Drain and mash thoroughly. Add the milk, cream, salt, pepper, and butter and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 5 minutes. Chill thoroughly. Just before serving stir in the sour cream, and sprinkle with the chopped dill. Serves 6 to 8.

Mexican Bean Soup Mix Makes: 8 C soup Total cost: $2.09 Prep (bean mix only): 5 min. Store: Room temp., indefinitely 3/4 C. each dried pinto and red kidney beans (others as appropriate) FLAVOR PACKET 2 T. dried onion flakes 2 T. dried parsley flakes 1 T. chili powder 2 tsp. ground cumin 1 tsp. dried oregano 6 chicken or vegetable bullion cubes 1/2 C. uncooked white rice 1 C. small cut pasta 1. Put beans in 1 qt. jar with lid. Put flavor packet ingredients in a sandwich sized plastic bag. Seal bag with tie or ribbon. Do same with rice and pasta. Place in jar with beans. 2. Cooking directions (attach to jar): Rinse and pick over beans. Put in a 4-5 qt. heavy pot with 4 C. water. Bring to a boil, cover and remove from heat. Let sit 1 hr. Drain beans and return to pot. Add 8 C. water and contents of flavor packet. Bring to boil, reduce heat, cover and simmer 1 hr. or until beans are firm tender (time will vary depending on age of beans). Stir in rice and bring to a simmer. Cover and simmer 15 min. Uncover, stir in pasta and 1/2 C. water. Simmer 10 min or until pasta is tender.

Quick Cauliflower Soup 2 Tbs (30 ml) butter 1 small onion, chopped 2 ribs of celery (including leaves), chopped 3 cups (750 ml) canned or fresh chicken stock 1 cup (250 ml) cooked cauliflower, mashed with a fork 1 cup (250 ml) cream or milk Salt and pepper to taste A pinch of coriander Heat the butter in a saute pan and cook the onion and celery until tender but not brown. Add the chicken stock and cauliflower and bring to a boil. Add the cream, salt, pepper, and coriander and bring to a simmer. Serves 4 to 6.

Sago Soup 1 full package Minute tapioca 1 full box raisins 1 full box currants 3 teaspoons cinnamon 2 - 3 1/2 cups sugar 2 lemons, sliced real thin 3 quarts of water 2 quarts frozen blackberries Boil water, add tapioca. Cook and keep stirring so it doesn't stick or get lumpy. Add at least 2 cups of the sugar, cinnamon, stir and then add raisins and currants. Add blackberries, continue cooking - taste - add more sugar until it is to your desired sweetness. If you can't find black berries, you can use grapes, and add food coloring for a deep purple color.

Potato-Leek Soup 1 lb bacon (diced, browned, drained, & set aside) 10 lbs potatoes (peeled & diced) 2 lg cans chicken broth 2 large leeks (cleaned & sliced thin) white pepper to taste Add pepper, potatoes & leeks to boiling broth. Lower heat to simmer and cook until leeks have dissolved. Turn heat to very low. When no longer boiling add: 1 quart half-and-half or heavy cream 1 16 oz carton sour cream 1 lb brilliant shrimp (optional) cooked bacon

Egg Drop Soup 4 cups (1 L) fresh or canned chicken broth 1 Tbs (15 ml) cornstarch (cornflour) 1/4 cup (60 ml) cold water 1 Tbs (15 ml) soy sauce 1/4 tsp (1 ml) freshly grated ginger root (optional) White pepper to taste 2 eggs 1 scallion (green onion, spring onion) green and white part, very thinly sliced Bring the chicken broth to a boil over moderate heat. Mix the corn starch with the water and stir it into the broth. Add the soy sauce, optional ginger, and pepper. Return the soup to a boil and remove from heat. Beat the eggs slightly, so that they are broken up but the yolks and the whites are not completely mixed together. Slowly pour the eggs into the soup while gently stirring to form long threads of the eggs. Divide the scallion slices between the individual serving bowls and ladle the soup over them. Serves 4 to 6.

New Year's Eve/Day Soup Make a large pot of Pinto Beans according to package directions, adding in fresh ham to season (about 1/2 inch cubes). Salt and pepper to taste, but go light on the Salt, the Ham will season it. Once the beans are done, add one jar of Sour Kraut, any brand will do. If you prefer to use the package type, use two of these. Cook for about 20 minutes then add in 1 small container of sour cream. Yes, I said sour cream. This will enhance the taste of the soup and make it rich. You may use more if your taste buds can stand the richness.

Jambalaya Soup 1 Lg. fryer deboned or put bones from chicken in pot to make broth or use 5 to 6 chicken breast fillets 2-10 oz. cans chicken broth and 8 cans water 1 lb. smoked sausage sliced thin 2 rib celery cut chunky 1 Lg. onion cut chunky 1 red bell pepper cut chunky 1 green bell pepper cut chunky 3 garlic cloves, minced 1-14.5 oz. can stewed tomatoes 1-10 oz. can diced rotel tomatoes 3 or 4 bay leaves 2 portabella mushroom diced 6 white mushrooms diced 1/4 cup green onions tops chopped fine 1/4 cup parsley chopped fine 1 Tbs. Poultry Seasoning Salt and pepper to taste Make stock with bones. Saute sausage and drain fat., then add chicken cut into big chunks skin and fat removed, then add vegetables, then stewed tomatoes and rotel tomatoes, onion tops, parsley, poultry seasoning and bay leaves. Add stock and cook until meat is tender. May have to add more water or chicken stock to cover. Cook in 8 or 10 qt. pot. It should be liquidy like a soup. Can serve over rice or just eat like that. Servers 4 to 6 people

Parsley Soup 2 medium onions, chopped 1 Tbs (15 ml) butter or margarine 2 cups (500 ml) fresh or canned chicken stock 2 medium potatoes, peeled and diced 1 cup (250 ml) chopped parsley, including stems 2 cups (500 ml) milk Salt and freshly ground pepper to taste Thin slices of lemon for garnish Cook the onions in the butter in a large saucepan over moderate heat until the onions are soft but not brown. Add the chicken stock and potatoes and bring to a boil. Cook until the potatoes are tender. Add the parsley, milk, salt, and pepper, and bring to a boil. CAREFULLY process 1 cup (250 ml) at a time in an electric blender until smooth and strain through a fine mesh strainer to remove any fibers from the parsley stems. Serve hot or cold with a slice of lemon floating on the surface. Serves 4 to 6.

Chicken Noodle Soup 8 boneless skinless chicken thighs or 1 cut up chicken 2 medium onions, diced 3 stalks celery, diced 1&1/2 lb. carrots, diced 1 cup frozen peas 3-4 bouillon cubes 1-2 T. Mrs.Dash seasoning (to taste) 8-10 cups water salt and pepper to taste 16 oz. pkg. wide egg noodles Place chicken in large stock pot and cover with water. Bring to gentle boil. Simmer covered for 1 & 1/2 hours, until tender. Remove chicken from pot to cool, reserving stock. To stock add diced onion, celery, and carrots, peas, bouillon cubes, Mrs. Dash, salt and pepper. Cover, continue simmering gently. Remove chicken from bone if using whole chicken. Dice chicken and add back to pot. Simmer another half hour to blend flavors. Check for seasoning, and adjust if needed. Add prepared egg noodles, or place noodles in bowl and ladle soup on top. ~~Variation: cook noodles in soup if desired to give them more flavor. You may need to add more water and seasoning to adjust flavor. ~~Variation: Add your favorite dumplings! I use Jiffy Mix baking mix (just like bisquick): 2 cups Jiffy Mix and 2/3 cup milk. Mix well, and drop by Tablespoon in boiling soup. Cook, covered, for approx. 15-20 minutes, turning dumplings over occasionally. The longer they cook, the dumplings get more dense, so cook until your desired doneness.

Chicken Noodle Soup 1 Chicken, cut into serving pieces 1 can of chicken broth (14 1/2 oz.) 2 Tbs. chicken bouillon 6 eggs (or just the yolks) 1/2 tsp. salt 1/4 tsp. baking powder flour Place chicken in a large pot and cover with plenty of water. Boil chicken for about an hour, adding water as necessary. Remove chicken from water (DON'T THROW OUT THE WATER!!) and remove chicken from the bone, shredding into bite size pieces. It's okay if the chicken is still a little pink because it still has a lot of cooking time left!  Strain the liquid. Return the chicken pieces to the pot and add the broth and bouillon and more water if necessary to fill the pot. Let the chicken boil gently while you prepare the egg noodles. In a large bowl mix together the eggs, salt and pepper. Add enough flour, a little at a time until the mixture holds together. On a well floured surface dump the mixture and knead, adding as much flour as needed, until it is not sticky. Roll out and cut into strips. As you are cutting your noodles remember that they will be a lot bigger once they cook, so keep them thin. Bring the chicken to a brisk boil and then drop your prepared egg noodles into the broth. Boil for about 10 minutes, then lower to medium heat and simmer until it reaches the desired consistency. It is recommended to wait until the broth & noodles are about the same color.

French Fish Chowder 3/4 lb. skinless, boneless codfish 3/4 lb. skinless, boneless halibut or red snapper 1 can baby clams 3 Tbs. olive oil 1/2 C. finely chopped onions 1 C. finely chopped celery 1 Tbs. finely chopped garlic 1 C. finely diced red or green pepper 2 t. turmeric (optional) 1/4 t. saffron stems (optional) 1 C. dry white wine 3 C. canned, crushed tomatoes (28 oz. with juice) 1 bay leaf 2 sprigs fresh thyme or 1 t. dried 1/4 t. dried red pepper flakes (optional) 2 C. fish broth or water 1 bottle (8 oz.) clam juice 1 C. orzo 1/4 C.chopped fresh basil (optional) Salt to taste 1. Cut the fish into 1 inch cubes. 2. Heat oil in large saucepan and add onions, celery, garlic and peppers. Cook, stirring over medium heat about 5 minutes. Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, clam juice and salt. Bring to a boil and simmer for 5 minutes. 3. Add the orzo. Stir well and simmer for 7 to 8 minutes or until orzo is tender. 4. Add fish, stir. Bring to a boil and simmer for 3 minutes. Remove the bay leaf and sprinkle with basil. If you prefer a thinner base, add more clam juice. Yield: 4 servings

Minestrone 1 large red onion, peeled and chopped 2 cloves garlic, peeled and sliced 3 tablespoons olive oil 2 cubes vegetable bouillon dissolved in 8 cups water 1 15-ounce can navy beans 1 1/2 cups each frozen corn, peas 3 carrots, peeled and chopped 3 stalks celery, sliced 1/2 teaspoon each basil, oregano, rosemary 1 6-ounce can tomato paste 1 cup macaroni Saute onion and garlic in olive oil for 5 minutes. Add bouillon, beans and their liquid, vegetables, and spices; bring to a simmer. Reduce heat; cover and cook for 30 minutes. Stir in tomato paste and macaroni and simmer until macaroni is tender. Serves at least 6. Good with garlic bread.

Hearty Minestrone 3 lbs beef shank crosscuts 1 medium onion, chopped 1 bay leaf 2 tsp salt 1/4 tsp pepper 8 cups water 16 oz can french style green beans, drained 15 oz can garbanzo beans (chick peas), drained 8 oz can tomatoes, cut up (if you want some zip, try Rotel brand Tomatoes & Green Chilies) 2 medium carrots, thinly sliced 4 oz Polish sausage, thinly sliced 2 oz fine noodles (vermicelli or angel hair pasta work well) 2 Tbs snipped parsley 1 clove garlic, minced 1 1/2 tsp dried basil, crushed grated parmesan cheese (optional) 1. In a large heavy pot combine beef, onion, bay leaf, salt, and pepper. Add water. Cover and simmer about 1 1/2 hours or until meat is tender. If using stew meat, skip steps 2 and 3. 2. Remove beef, skim fat from broth. 3. When meat is cool enough to handle, remove from bones, cut up meat, and return to broth. Discard bones. 4. Add green beans, garbanzo beans, undrained tomatoes, carrots, sausage, noodles, parsley, garlic, and basil to soup. 5. Cover and simmer for 20 to 25 minutes or until vegetables and noodles are tender. 6. Remove bay leaf, season to taste. If desired pass grated Parmesan cheese. Makes 8 to 10 servings.

Hobo Stew 1 medium potato per person quartered 1 clove of garlic per person thinly sliced 1 1/2 large onions diced 1 medium steak (the cheaper the steak the better) cut into cubes 1/4 cup uncooked rice per person. Flour 2 tablespoons cooking oil salt and pepper Flour meat cubes very well shaking off excess. (I take a plastic bag and keep shaking it and patting the flour into the meat) In a nice size stock pot (depending how much you are making) pour oil in and let it get hot. Carefully add garlic, onion and floured meat. Brown well and remove from heat. DO NOT DRAIN oil and meat drippings from the pan. To the stock pot add the potatoes. Cover meat and potatoes with about 2 to 3 inches of warm water over the top. Bring to a boil and then let simmer over medium / low heat stirring occasionally. Stew will be done when potatoes and meat are tender. It takes about 45 minutes to an hour total. Rice: I take a 1/4 cup of rice per person and add 1/2 cup water per person. Place water in pan and bring it to a boil, lightly salted. Add rice and bring to a low boil cover and turn heat source down very Low for about 15 minutes.

Hobo Stew II 1 lb. ground beef 1/2 LB bacon (optional) 2 Cups homemade onion gravy (or 2 pkgs. dry onion gravy mix) 3 med. sized potatoes diced 1 green pepper, diced 1 tsp. chili powder 1/2 tsp. salt dash of pepper 1 16 oz can kidney beans (drained) 1 Cup corn In a large stew pot cook the Bacon until crisp. Brown the ground beef in the bacon drippings (if you choose to, adds some calories, but is yummy that way). When the ground beef is brown, drain off the grease. Add potatoes, onion gravy, enough water to cover potatoes, chili powder, salt and pepper to the pot. Bring to a boil. Cover and simmer until potatoes are almost done. Add beans, corn and green pepper. Add more water if needed. Simmer until green pepper is crisp tender. Crumble the bacon over the top and serve. Is really good with a crusty bread and butter.

Jungle Stew 1 can niblet corn 1 can red kidney beans 1 cup instant rice, uncooked 1 cans (soup can size) tomato sauce 2 pounds hamburger 1 can water 1 tablespoon minced onion Salt and pepper to taste Brown meat with the onion. Drain fat and add the rest of the ingredients. Simmer until the rice is done. If you want a thicker consistency, reduce the liquid. You can also put the cooked mixture in a casserole dish (if it is thicker) and put it in the oven with cheese on the top only long enough to melt the cheese. Very good with garlic bread. Serves 6.

Gulyas (Hungarian One Pot Stew) Heavy Dutch oven, heated on 'high' for about five minutes on top of the range, to which you add the following per person: 1 pound good beef, cut into cubes 2 large onions coarsely chopped 4 teaspoons paprika (Hot or sweet to taste. I use Hot Hungarian ) 2 ripe tomatoes, chopped 1 large green pepper, chopped 1 slice salt pork chopped on top of all. No water or any other liquid. Brown meat in a little good olive oil. Add onions, tomatoes and pepper. Careful not to burn. Add paprika and cover with bacon or salt pork squares, cover and simmer until the beef is tender and the vegetables have made their own gravy. Watch for the first 30 minutes, but just stir occasionally after that. Season with salt after cooking, if needed. (The salt pork or bacon is usually enough for me. ) Deep, rich sauce. Luscious taste. Serve with crusty French bread or giant southern biscuits.

Italian Ravioli Soup 1 med onion (chopped) 1 green pepper (chopped) 2-3 Tbs olive oil 2-4 cloves of garlic (chopped) 56 oz chicken broth 1 - 32 ounce can of crushed or stewed tomatoes (or whole) 1 - 16 oz Fresh/frozen Cheese Ravioli 1 Tbs Sweet Basil 1 Tsp Oregano Salt Pepper 1 LB cooked bulk sausage 1/2 LB cooked bacon (chopped) Cook onion, green pepper and garlic in olive oil, until onion is transparent. Add garlic last, as it burns quickly. Add chicken broth, tomatoes, ravioli, basil, oregano, cooked sausage and bacon. Salt and pepper to taste. I like to put this into a crockpot and let it cook for a couple of hours on a medium heat. Stir to prevent sticking.

Chicken n' Salsa Soup 8 cups of water 3 Tbs of chicken Bovril (or equal amounts of chicken stock if you have the time to make it) 1 cup of salsa 1 cup of corn 1 can of sliced mushrooms 2 cups of cubed chicken, or ground chicken (cooked) 2 tsp chili powder Add water and Bovril and bring to a boil, add salsa, corn, mushrooms, chicken and chili powder and simmer for a couple hours. (the longer the simmer the better the taste). Great served with cornmeal muffins with grated sharp cheddar cheese on top. 

Shrimp and Corn Chowder 2 quarts chicken stock (canned broth may be used) 1 medium onion, diced 4 Tbs. butter or olive oil 4 Tbs. flour 1-2 carrots, diced 1 stalk of celery, diced Pinch of salt and 2tsp freshly ground pepper. 1/8 to 1/4 tsp. cayenne (to taste) 2 cups diced potatoes 1 bay leaf 2 cups half and half 1 20 ounce bag frozen sweet corn 1/2 to 1 lb shrimp (whatever budget allows; small are fine), shelled, and halved if large Chopped parsley for garnish Brown vegetables, except potato, in butter or olive oil in large pot. Stir in the flour and seasonings and cook briefly (making a roux). Add the chicken stock and stir well. Add potatoes and bay leaf and cook until the potatoes are tender; remove bay leaf. Lastly add the corn, shrimp and half and half and simmer just until the shrimp are done. Ladle into bowls, sprinkle with parsley and serve with oyster crackers or crusty bread. (serves 8-10)

Green Bean Soup 6 cups water 1 cup turkey ham, cubed 2 med. potatoes, peeled and cubed 1 lb fresh green beans, snapped to 1" (frozen ok) 1 small onion, cut in half and sliced the long way 1/2 tsp salt 1/8 tsp black pepper 1 Tbs summer savory 1/2 pint sour cream Bring water, ham, onion, summer savory and seasoning to a boil, then cover and simmer for several hours to make stock. Add potatoes and green beans. Simmer until done. Stir in sour cream and reheat without bringing to a boil.

Vegetable Soup 2 1/2 to 3 lb. beef roast Place in a large soup pot with lots of water and the following herbs: 1 tsp. oregano 2 cloves of garlic crushed 1 tsp parsley 1 tsp dill weed 1 tsp. celery seed 1/2 to 1 tsp seasoning salt fresh-ground pepper to taste (All fresh herbs would be wonderful but dried are more practical if you're in a hurry.) Set your oven on 300 Degrees, cover your pot with foil and roast all night. The aroma is wonderful when you awake in the morning. Remove the meat and broth from the oven. Take out the meat to dice and refrigerate the broth so you can remove the fat before you use the broth, if you are trying to eat in a healthy manner. When ready, scoop the hardened fat from the broth. Use all of the broth plus 1/2 to 2/3 of a large can of tomato juice for the liquid in the soup, If more liquid is needed, use the balance of the tomato juice. Then add the following vegetables: 1/2 to 2/3 of a head of cabbage, chopped 3 large potatoes, chopped 2 or 3 large bags of mixed or vegetable soup vegetables may want to add extra corn and peas cook for 20 - 30 minutes and taste to adjust seasoning. add a 20 oz. can of chopped tomatoes Continue to simmer for another 20 minutes or so and add cut up meat and simmer a few more minutes; then check texture of vegetables as the soup should be close to done. Enjoy! Very good served with fresh Italian bread or just plain crackers.

Kidney Bean Stew 2 15 oz. Cans Red Kidney Beans 1 1/2 Lbs. Ground turkey 1 Medium Onion, chopped 1 Cup celery, Chopped 4 Carrots, Chopped 5 Med. Potatoes, Cubed 1 2/3 Tbs. Chili Powder 1 Tsp. black pepper 1 1/2 Tsp. Celery Salt 1 1/2 Tsp. Garlic powder 1/4 Tsp. Salt 10 Drops red pepper sauce (more or less to taste, I like more) Brown ground turkey in large skillet, add chopped onion and celery before meat is cooked through. Drain. Par boil carrots and potatoes in 2 qt pan with water about 2" from top. Use all the water from the potatoes and carrots in the stew. Place all ingredients in a large pot. Simmer covered for about 1 hour. Makes 4 to 6 servings.

Pasta e Fagioli 1 lb. ditalini (or another small-shaped pasta) 2 medium onions, diced 4 slices bacon, julienned 1/2 gallon water 8 beef bouillon cubes 1/8 tsp. crushed red pepper flakes 1- 11/2 c. prepared tomato sauce 2 T. dried parsley 2 cans kidney beans, drained, rinsed In a Dutch oven, saute onion and bacon over medium heat until onion is tender. Add all remaining ingredients except the pasta and bring to a boil. Once boiling, add pasta. Keep at a soft boil and cook for 15 minutes. There will be "juice" in the pot when it is done cooking, but the remaining liquid will be absorbed as it cools. Warning: adding extra water to try to keep it soupy only results in mushy pasta, so be sure to scoop out some extra juice when serving it to dip the Italian bread in! Serves: 8-10

Steak 'N Veggie Soup 1-2 lbs. boneless beef sirloin steak, cut 1" thick 2 tsp. dried basil 1 tsp. salt 1/2 tsp. ground pepper 2-3 garlic cloves, crushed 1-2 Tbs. oil 2 cans (14 1/2 oz.) beef broth 1 16oz. jar chunky salsa 1 1lb. bag frozen veggies that includes green beans, onions, red peppers and potatoes* 1 can Great Northern beans, drained & rinsed 1 c. torn fresh spinach Cut beef into 1/4" thick strips; cut each strip into 1" pieces. In a medium-size bowl, combine beef, dried basil, salt, pepper, garlic & oil; toss to coat beef. Heat Dutch oven over medium heat until hot. Add beef mixture; cook, stirring until browned. Stir in broth, salsa and veggies. Bring to a boil. Reduce heat to low; simmer 10 minutes then stir in beans. Cook until heated. Stir in spinach. *This frozen vegetable mixture used to be called Green Giant American Mixtures, but I have been unable to find it for awhile, so I use one box frozen green beans, then cut up my own potatoes, onions and red peppers.

Italian Stew 5 med-size potatoes, peeled and cut into chunks 4 large carrots, peeled and cut into 1/2" chunks 2 med-size onions, peeled and cut into eighths 1 small can mushroom stems & pieces, drained 2 cups frozen corn or 1 15 oz. can of corn kernels, drained 2 cups frozen cut green beans or 1 15 oz. can of cut beans, drained 1 tsp. dried oregano 1 tsp. dried basil salt & pepper to taste grated parmesan or Romano cheese for sprinkling 1-1/2 lbs. of sweet Italian sausage (either bulk or in links or ring) 1 28 oz. can of tomato sauce or diced tomatoes in puree, your choice Fry Italian sausage in skillet till browned, breaking apart into chunks. (If using links or ring, squeeze the sausage out of the casing before frying). Drain excess fat. In an oven-safe 3 qt, casserole, combine remaining ingredients except for the grated cheese. Bake in 350 degree oven, covered, for 45-60 minutes, or until vegetables are tender. Serve with grated parmesan or Romano on top, along with a nice crusty Italian bread. This is a very flavorful stew and hits the spot on a cold snowy day. This will serve 4 nicely.

Lentil and Italian Sausage Soup 1/2 lb. lean bacon diced 1 lb sweet Italian sausage 1 parsnip, chopped 1 large carrot, chopped 1 small anise or fennel root, chopped 1 cup lentils, cleaned and rinsed 8 cups chicken stock 1 tbs cider vinegar 2 cloves garlic, minced 1/2 tsp thyme 1/2 tsp marjoram 1 smoked ham hock 2 cups chopped fresh spinach leaves Fry out bacon over medium heat until pieces are crisp and fat is released. Cut sausage into 3/4-inch long pieces and brown with bacon. Chop parsnip and add to pot, then chop carrot and add to pot, chop onion and add to pot chop anise and add to pot. Lastly chop mushrooms and add to pot. Saute mixture about five minutes after each vegetable addition while preparing the next vegetable. After adding mushrooms and sauteing for five minutes, add lentils and saute and additional five minutes, stirring constantly. Add chicken broth, vinegar, spices and ham hock. Cook until lentils are tender and ham is falling off hock, about 60 to 90 minutes. Just before serving stir in chopped spinach and cook an additional five minutes. Serves 6 to 8

Split Pea Soup 1 large, meaty ham bone (I prefer Honey Baked) 1 medium brown onion, chopped 1 pound split peas 1/4 tsp. ground thyme 1 medium bay leaf 1 clove garlic, minced 1/4 tsp. ground cayenne 1/8 tsp. ground marjoram 1 stalk celery with leaves, chopped 1/4 tsp. ground oregano black pepper to taste Cover ham bone with 2 quarts water. Add remaining ingredients. Bring to a boil, boil 2 minutes. Cover, remove from heat and let rest for one hour. Bring to simmer and cook until tender. Remove bone, trim, put meat back in soup. Cool. Remove bay leaf and excess fat. Serve hot. Makes approximately 2 quarts.

Tortilla Soup 3 tablespoons corn oil 4 corn tortillas, coarsely chopped 6 cloves garlic, finely chopped 1 tablespoon chopped fresh cilantro 1 cup fresh onion puree 2 cups fresh tomato puree 1 tablespoon cumin powder 2 teaspoon chili powder 2 bay leaves 4 tablespoons canned tomato puree 2 quarts chicken stock Salt to taste 1 cooked chicken breast, cut into strips 1 avocado, peeled, seeded and cubed 1 cup shredded cheddar cheese 3 corn tortillas, cut into thin strips and fried crisp Heat oil in large saucepan over medium heat. Saute tortillas with garlic and cilantro over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt to taste and cook, stirring frequently for 30 minutes. Skim fat from surface, if necessary. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve immediately. Soup may be made one day in advance and gently reheated before serving.

Hunter's Venison Stew 4 lbs. venison in bite-size cubes 4 Tbs. flour 2 tsp. seasoned salt 6-8 Tbs. butter 2 cups Burgundy Wine 1/2 cup dry white wine 2 cups beef bouillon (broth) 6 carrots, sliced 6 stalks celery, with leaves, sliced 2 medium onions, sliced 2 cloves garlic, pressed 3-4 bay leaves 2 Tbs. snipped parsley 1/4 tsp. chives 1/4 tsp. chervil or parsley 1/4 tsp. thyme 1 tsp. salt 1/2 tsp. fresh ground pepper 1/2 cup barley 1 pound mushrooms, sliced 4-5 medium potatoes, cubed 1 cup sour cream 2 tsp. paprika In a paper bag shake together the venison, flour, and salt until meat is coated. Melt some of the butter in a Dutch oven over medium heat; Brown venison in batches and remove and reserve. Don't overcook. Return lightly browned meat to dutch oven. Add Burgundy, white wine, bouillon; bring to a slow boil; add carrots, celery, onions, garlic, bay leaves, parsley, chives, chervil, thyme, salt and pepper and barley. Cover and simmer for one hour. Add mushrooms and potato's and simmer 20 minutes more until all is tender. Stir in sour cream and paprika and simmer ten minutes. The stew can be cooked well ahead (a couple of days) of the day you wish to serve it. Also freezes well. Note: I tend to start this around noontime, and let simmer very slow all day, until dinner time. Melts in your mouth!!

Chicken and Artichoke-Heart Stew 2 Tbs unsalted butter 2 Lbs skinless, boneless chicken thighs, cubed (breasts can be substituted but I think dark meat chicken is more akin to veal) 2 medium sized onions, cut into 1" chunks 4 cups Chicken Stock Salt and freshly ground Pepper to taste Garlic, minced to taste (I use about 3-4 tablespoons, but then I like garlic) 2 - 9oz. Boxes frozen artichoke hearts, defrosted and drained (2 14 oz. canned artichoke hearts with the thistles removed work fine) Juice of 1 lemon 1/2 Cup coarsely chopped fresh dill In a stockpot, melt 2 Tbs butter over medium-low heat. Add the chicken and onions. Toss until coated with butter. Cook, stirring occasionally until the chicken is cooked through. Add enough Chicken Stock to cover chicken and onions. Add 1 tsp salt and 1/4 tsp pepper, and garlic. Simmer partially covered for an hour or until chicken is tender. Add the Artichoke Hearts. Cook about 10 minutes, stir in lemon juice and dill. Serve over rice. Serves 6 Note: I have cooked the artichokes along with the chicken and onions for the full hour and it works fine. This is also great left over.

Country Supper Soup One lb. ground turkey One onion, chopped One clove garlic, minced Three cups water One one-lb. (12oz.) can peeled whole tomatoes One (eight-oz.) can tomato sauce One (15 1/2oz.) can small red beans One-half head cabbage, chopped Three carrots, sliced Three stalks celery, sliced Three Tbs. rice Two chicken bouillon cubes Two tsp. salt one fourth tsp. pepper One bay leaf One-half tsp. thyme In 2-quart heavy saucepan, cook turkey, onion and garlic until onion is transparent, drain excess fat if necessary. Add remaining ingredients; mix well. Cover, simmer 30 minutes. Makes 6 to 8 servings. Note: When serving four freeze half for later.

Potato Leek Soup 6 medium sized potatoes, peeled and cubed. I like russets, but almost any kind will work 2 medium sized leeks, washed and sliced. 2 Tbs butter 3 c chicken stock or broth 3/4 c milk salt and pepper to taste shredded cheddar cheese 6 slices bacon crumbled or 1 cup ham cubes Melt butter in a large saucepan and when hot, add sliced leeks. Saute until leeks are slightly translucent. Add potatoes and chicken stock. Bring to a low boil and simmer until potatoes are tender. At this point, mash the potatoes only slightly to break up the cubes a little. This will thicken your soup just a bit. Add milk and bring back up to temperature. Serve with the shredded cheese and the ham or bacon. Serves 4-6

Hearty Potato Soup 10 bag potatoes, peeled & chopped in quarters 2-3 Carrots, grated milk 1 lb sausage, browned salt (to taste) shredded cheddar cheese (for garnish if preferred) Boil potatoes, in very large pot of water until starting to get mushy. Drain off 3/4 of water, if liquid is too full of potato like mush, take less liquid. Fill pot back up with milk. Let it simmer/boil low, add browned sausage and grated carrots. Simmer until carrots are tender. This is very hearty and excellent for the cold winter months. I usually add salt to taste when serving. You can also add shredded cheddar cheese on top for garnish.

Garlicky Beef Stew 1 lb. lean beef, cut into 1 inch cubes 1/4 cup flour 4 TBS vegetable oil 3 ribs of celery cut into 3/4 inch pieces 1 large onion, chopped (med. to large pieces) 4 cups water 1 pkg. dry onion soup mix 1/4 cup red wine 2 TBS red wine vinegar 12 cloves garlic, (crushed or diced) 1/2 tsp. dried thyme 1/2 tsp. pepper 1/8 tsp. ground dried sage 1/4 tsp. dried marjoram 1/4 tsp. salt 2 med. carrots, cut into 1/4 inch slices 1 red or green bell pepper, cut into 1 inch pieces 1 cup eggplant. peeled and cut into 1 inch pieces 4 small new potatoes, peeled and cut into 1 inch pieces Coat beef with flour and set aside. Heat 2 Tbs. oil in a large skillet and brown beef over medium heat for 10 to 12 minutes. Drain off fat and set meat aside. Heat 2 Tbs. oil in a large pot. Add celery and onion and saute for 3 minutes over medium heat. Add water and bring to a boil. Reduce heat; add soup mix, wine, vinegar, garlic, spices and beef. Mix thoroughly and simmer for 1 hour and 15 minutes. Add remaining ingredients and simmer for 1 hour, or until vegetables are tender. Serve with warm french bread and a salad. serves 6 - 8

Butternut Squash Soup 1 Tbs (15 ml) vegetable or olive oil 1 medium onion, chopped 1 lb (500 g) butternut or other yellow winter squash, peeled, seeded, and cut into cubes 1 medium potato, peeled and cubed 1 tart cooking apple, peeled, cored, and cubed 2 cups (500 ml) vegetable stock or water 2 cups (500 ml) apple juice or cider 1/2 tsp (2 ml) ground cinnamon 1/2 tsp (2 ml) ground ginger 1/4 tsp (1 ml) ground cumin A grating of fresh nutmeg Salt and freshly ground pepper to taste Heat the oil in a large saucepan over moderate heat and cook the onion for 5 minutes, until tender but not brown. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered 15 to 20 minutes, until the potato and squash are tender. Carefully process in small batches in a food processor or electric blender until smooth. Garnish with an additional grating of fresh nutmeg, if desired. Serves 4 to 6.

Mediterranean Stew (All quantities are to be taken loosely--this is a stew after all) 1-1 1/2 LB round steak, lean stew meat etc-- it's OK to use whatever's on sale. 1-1 1/2 Cup red wine--quality count's here a lot more than in the meat--a hearty burgundy or merlot is grand. 2+ cloves garlic--please use fresh 1-2 tsp Basil (dry is OK) red pepper flakes (if kids around use just a sprinkle or two--if only adults try a bit more but don't leave it out entirely) 2-3 carrots 1 large onion 1 1/2 Cup mushrooms 6 plum tomatoes or ~4 regular (smell them and try to find some with flavor 1 can black olives small or medium (reserve juice) Italian style herbs--your choice 1 LB pasta--I use rotini Romano or asagio cheese--grated but not the powdered stuff please! Day 1: cut meat into large cubes, place it wine, garlic, basil and pepper flakes in a ziplock type bag or other container. Squeeze out the air and close. Put it in the back of your fridge and forget it for 2-4 days. The wine and flavors will work wonders on that cheap meat you got. Day 3-5: Put the contents of the ziplock into the bottom of either your crock pot or a small roasting pan/large dutch oven. Add a tsp or cube of dry chicken bullion. Cut the rest of the ingredients grossly--bite size but big enough so you can still identify and taste each item after cooking. layer them in order over the meat mix. Sprinkle top with Italian herbs--use oregano and more basil generously--sage,thyme and marjoram a bit more discretely, and you can add a few more red pepper flakes or a couple bay leaves here as well. Pour 1/2 to all reserved olive juice over the top. If doing it in a crock pot I start on high for an hour or so while I get ready for work then turn to low--leave it and it is done when I come home. If I have time to do it in the oven I cook it at 300F 3-4hrs--it is done when the meat separates with a fork. If it gets dry(not usually) add wine. To Serve: Cook pasta al dente--cover with stew and top generously with cheese. Serves 4-6.

Italian Vegetable Stew Two or more med zucchini 2-3 Green pepper 3-4 Potatoes 1/2 pound Green beans, fresh or frozen 1 Med onion 2- 6 ounce cans Tomato Paste 1 teaspoon Oregano Salt & Pepper, to taste Peel and slice the zucchini and potatoes into bite size chunks. Cut the green peppers into bite sized chunks. Cut the green beans into 1/2 inch pieces (use the frozen kitchen cut style and save yourself the trouble) Coarsely chop the onion. In a heavy large pot saute the onions in a small amount of vegetable oil until translucent. Add 1 1/2 quarts of water per zucchini to the onions. Add 1 6oz can tomato paste per Zucchini Add green peppers, potatoes and green beans. Add salt, pepper and oregano to taste, Cook until beans are tender then add zucchini. Cook until zucchini is tender. Serve with thickly sliced Italian or French bread. This is the best tummy warmer on a cold, snowy day that I can think of. It is nearly fat free and yet very filling. Prep time 15 Minutes, Cook time usually under 30 minutes for a single recipe.

Pasta and Chick Pea Soup 3 tbs. olive oil 3 cloves garlic, crushed 1 can (28 0z.) crushed tomatoes 3+1/2 cups chicken broth (canned works great) 2 cans Chick Peas 2 cups ditalini or elbow macaroni (uncooked) 1/2 cup chopped fresh parsley (I have used dried parsley in a pinch) 2 basil leaves, crushed (same as parsley - dried works fine) 1/2 cup grated parmesan cheese In large saucepan heat olive oil. Add garlic. Saute for 1 minute (be careful, it burns quickly). Stir in tomatoes, chicken broth, chick peas, and ditalini. Bring to a boil. Reduce heat and simmer covered, until ditalini is cooked, about 15 minutes, stirring occasionally. Stir in parsley and basil. Simmer 2 minutes longer. Serve with parmesan cheese. Yield: about 2+1/2 quarts. For leftovers, you will probably have to add some chicken broth when heating, as the macaroni seems to absorb most of the liquid.

Basic White Pozole with Red and Green Sauces 1 whole chicken, about 3 lb (1.5 kg), cut up 1/2 onion 3 cloves garlic 4 teaspoons salt 1 sprig cilantro (fresh coriander) 2 lb (1 kg) boneless lean pork 1 lb (500 g) boneless pork butt (pork leg) 2 lb (1 kg) dried hominy, cooked and drained 3 oz (90 g) dried oregano 1 cup (8 oz/250 g) chopped onions 3 oz (90 g) ground chile piquin 5 limes, quartered 1 head lettuce, shredded 2 avocados, peeled & sliced 1 bunch red radishes, sliced Place the chicken in a large pot or Dutch oven and add the onion, garlic, 1 teaspoon of the salt and the cilantro. Cover with 10 cups (80 fl oz/2.5 L) water, bring to a boil and simmer, covered, over medium heat for 20 minutes or until the chicken is tender. Transfer the chicken to a plate, remove the skin and bones and shred the meat. Reserve the stock. There should be about 8 cups (64 fl oz/2 L). Place the pork, pork butt and remaining salt in a large pot and cover with 14 cups (112 fl oz/3.5 L) water. When the water comes to a boil, skim the surface and cook over medium heat for 1 hour. Add the hominy and cook another 30 minutes. Remove and shred the meat and return it to the pot. Add the chicken stock and shredded chicken to the pot, correct the seasonings, cover and cook over medium heat for 20 minutes or until the hominy is tender. Serve in small earthenware bowls and pass around separate containers with oregano, chopped onion, chile piquin, shredded lettuce, sliced radishes, peeled slices of avocado and lime quarters. SERVES 12 Red Pozole Sauce 10-12 chiles guajillos, seeds and membranes removed 1/2 cup (4 fl oz/125 ml) water 1/4 onion 4 cloves garlic 7 tablespoons oil Soak the chiles in hot water to cover for 20 minutes, then drain. In a blender, puree the chiles with the water, onion and garlic. Heat the oil in a skillet over high heat, add the chile puree and saute for 5 minutes. Lower the heat and cook for 10 minutes. Add this sauce to the white pozole when you mix in the shredded chicken and pork. Green Pozole Sauce 2 cups (8 oz/250 g) hulled raw pumpkin seeds 3 chiles serranos 1 lb (500 g) tomatillos, husks removed 2 leaves lettuce 3 small radish leaves 1/4 onion 1/2 cup (4 fl oz/125 ml) chicken stock 2 tablespoons oil 1 teaspoon salt Toast the pumpkin seeds in a skillet until they begin to pop, being careful that they do not burn. Transfer them to a blender and grind to obtain a smooth paste. Set aside. Bring a large saucepan of water to a boil, add the chiles and cook for 5 minutes. Add the tomatillos and cook for 3 minutes. Drain and set aside. In a blender puree the tomatillos, chiles, lettuce, radish leaves and onion with the chicken stock. Set aside. Heat the oil in a large casserole or skillet. Add the pumpkin seed paste and saute for 3 minutes, stirring constantly. Add the pureed tomatillos and boil for 2 minutes. Add the salt, lower the heat and cook, stirring constantly, for 7 minutes. Correct the seasonings. Add this sauce to the white pozole when adding the shredded chicken and pork.

Crockpot Hungarian Goulash 2 lbs stew meat (cut into cubes) 1 large onion (sliced) 1 clove garlic (minced) 1/2 cup catsup 2 tablespoons Worcestershire sauce 1 tablespoon brown sugar 2 teaspoons salt 2 teaspoons paprika 1/2 teaspoon dry mustard 1/4 cup flour 1 cup water Place cubed meat in slow-cooking crockpot. Cover with sliced onion. Combine garlic, catsup. sugar, Worcestershire sauce, salt, paprika and mustard. Stir in water. Pour over meat and onion. Cover and cook on low for 9 to 10 hours. Turn control to high. Dissolve flour in small amount of cold water and stir into meat mixture. Cook on high 1o to 15 minutes or until slightly thickened.. Serve over cooked rice or noodles. 5 to 6 servings.

Sicilian Pepperoni & Sausage Soup Supreme 1/2 cup red onion, sliced 1 large clove of garlic, minced 1/2 cup green pepper, julienned 1 Tbs. olive oil 2 links of Italian sausage, hot or sweet, cut into 1/2" pieces 1/4 lb. sliced pepperoni, quartered 4 oz. Mushrooms, cooked and drained 13 3/4 oz. can Chicken broth or make your own 14 oz. jar pizza sauce 14 1/2 oz can diced tomatoes 1 Tbs fresh basil, chopped 1/2 cup water 1/4 cup olives, slice to taste 1/4 cup Parmigiano Reggiano or mozzarella cheese,shredded 1. In a heavy saucepan, saute onion, garlic, and green pepper in the olive oil for several minutes until tender. 2. Add sausage, pepperoni, and mushrooms; continue to saute for 5 minutes; drain off excess grease. 3. Add chicken broth, pizza sauce,tomatoes, basil,and water; bring to a boil and simmer for 20 minutes. 4. Add olives the last 5 minutes or so, just to warm through. 5. Remove from heat and ladle into bowls. Add 1/4 cup cheese to the top of each serving. Makes four 1/2 cup servings.

Pasta Fagioli 2 Tbs. olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 large -30 oz.- can Italian crushed tomatoes in puree 1 Tsp. dried oregano 1 Tsp. dried basil Pinch hot pepper flakes 2 cups low sodium broth, vegetable or chicken 2 16 oz. cans cannalini beans, drained 8 oz spaghetti, broken in 1 inch pieces, or 8 oz ditalini or elbow macaroni The dark leafy greens from a bunch of celery chopped, and a couple of the inner small ribs of celery chopped -about 1 cup packed total- In large Dutch oven heat oil over medium heat. Add the chopped onion, cook 2-3 minutes until soft and translucent. Add the garlic and hot pepper flakes, cook 1 minute more. Add the broth and tomatoes, Heat through. Meanwhile in large pot of boiling water, place the celery and pasta, cook until the pasta is still al dente. Drain and add celery and pasta to soup. Add drained beans and simmer. Salt and pepper to taste. Serve in bowls, add parmesan cheese if desired. Yield: 4-6 servings

Cream of Tomato Soup 6 T butter or margarine 6 T flour 3-1/2 cups milk 1 28-oz can whole tomatoes Sugar Pepper Herbs of your choice, fresh or dry Dry mustard (optional) Make basic white sauce with the butter, flour and milk: Melt butter over medium heat; when bubbling, remove from heat, add flour and work it into a loose paste. Add cold milk gradually and whisk until smooth. Return to heat, cook over low heat, stirring almost constantly, until thickened and starch taste has disappeared. Alternatively, you can do this in the microwave, which eliminates all that stirring. Melt butter on high, about 90 seconds. Add flour, then milk, as above. Cook on 70% power, until desired consistency, whisking every 3 minutes. Should take about 10-12 minutes. While the sauce is doing, break the tomatoes up into bite-size pieces, then warm them gently in a saucepan (at least 2.5 litres), with generous sprinkles of sugar, freshly ground pepper, your choice of herbs (basil, thyme, tarragon, dill are all good) and up to 1 tsp dry mustard. When the tomatoes are warm and the sauce completed, add the sauce to the tomatoes, stir well, and continue warming until piping hot. Dress it up for a special occasion by using about 1/2 cup less milk in the sauce and adding 1/2 cup of dry sherry, white vermouth or sake just before serving. The average cookbook would probably say 4-6 servings; we three generally polish it off for a supper. Variations: As you can see this is just equal parts of white sauce and canned tomatoes, with some seasoning. I have a Cream of Mushroom variation if anyone wants it, but feel free to use your imagination.

Mushroom Stew pork butt, chunked and defatted hot sausage (if you don't like hot, use whatever) onions, chopped chunky green peppers, chopped chunky celery, chopped chunky 3-4 cans (28oz.) of whole or diced tomatoes in puree mushrooms, use different varieties of them, sliced thick Mrs. Dashes, salt free, Classic Italiano spice, to taste Play with the amounts used... I use about a 6lb butt and 2-3 lbs sausage so it makes a very big batch, which freezes well. Veggies depends on how well you like them, I use quite a lot. 6-8 gr peppers, 5-6 onions, whole bunch of celery, depending on size, of course. Put 1st five ingredients in a stockpot and start them cooking down. Add tomatoes, mushrooms and spice; mix well. Cook until meat is tender and has thickened up some.

Hearty Chicken Vegetable Soup 3 pounds (1.5 kg) chicken (legs, thighs, wings, backs) preferably with the skin. 2 large onions, quartered. 3-4 cloves of garlic, peeled. 3 carrots, cut into bite-sized pieces. 2 stalks celery cut into bite-sized pieces. 3 tomatoes, quartered. 3-4 small winter squash, peeled and cut into bite size pieces. 1-2 potatoes, peeled and cut into bite size pieces. 1 1/2 cups butternut squash, peeled and cut into bite size pieces. 1 sweet potato, peeled and cut into bite size pieces. 1 tablespoon each paprika and salt. 2 teaspoons dried parsley or a few stalks of fresh parsley. 1/2 teaspoon dried bay leaf (optional). Black pepper to taste. Put chicken, onion, garlic, carrots and celery in large soup pot. Fill pot halfway with water. Bring to a boil on high heat and then reduce heat to low and simmer while removing the foamy scum that forms on top. Partially cover the pot and continue simmering on low heat for about an hour. (It's better not to add more water). **Add the rest of the vegetables and the spices and mix well. Partially cover the pot and simmer on low heat for about 45 minutes or until the vegetables are tender. Taste, and add more salt and pepper if needed. Serve hot. This makes approximately 8-10 servings. **Note: The soup can be made in two stages, if desired, in order to remove the excess fat and chicken skin. Stop cooking the soup before adding the rest of the ingredients and refrigerate overnight. The next day, skim off the congealed fat from the soup. Remove the chicken parts from the soup and pull off the chicken skin. Return the chicken to the pot and bring the soup to a boil. Continue as usual.

]Quick Minestrone Soup Place first 7 ingredients in a big pot until it begins to boil. Cover and simmer for 1/2 hour stirring occasionally. Add cheese at serving time. 1 to 2 cans of chicken broth 1 can kidney beans, drained and rinsed in cool water 1 can Italian stewed tomatoes [cut into small chunks] plus juice 2 cups zucchini,peeled and cubed into small pieces{One large/ 2 small} 1/2 cup dry ditalini pasta garlic -one or two cloves, ground or chopped fine 1 10-oz bag of frozen peas and carrots 1/4 cup Parmesan cheese

Spanish Stew 2 cans garbanzo beans (or chick peas) a 4 pound stewing hen, quartered 2 pounds beef short ribs 1 pound smoked ham 5 quarts water 1 pound kale or fresh spinach, washed 2 leeks 2 large carrots sliced 2 tomatoes, diced 1 Tablespoon salt 2 Chorizos (Spanish sausages) 2 Tablespoons olive oil 1 cup chopped onions 2 cups raw rice 2 teaspoons Spanish Paprika 2 teaspoons tomato paste If dried chick peas are used, wash them, cover with water and bring to a boil; cook 2 minutes, remove from the heat, and let soak 1 hour. Drain Combine the dried chick peas (if canned chick-peas are used, add with the sausages) chicken, beef, ham, and water in a deep, large pan. Bring to a boil, skim the top, and cook over low heat 1 1/2 hours. Tie the kale or spinach and leeks with white thread. Add to the pot with the carrots, tomatoes, and salt. Cook 30 minutes, then add the sausages. Cook 30 minutes longer. Transfer meats to a heated platter, cover, and keep hot. Strain the broth, reserving all the vegetables and chick-peas; put on the platter with the meat. Heat the oil in a sauce pan; saute the onions 5 minutes. Mix in the rice until translucent. Add the paprika, tomato paste, and 4 cups of the broth; cover and cook over low heat 20 minutes or until rice is tender and dry. To serve the cocido, pour the remaining hot broth into a tureen. Arrange the meats on a platter surrounded with portions of chick-peas and kale. Heap the rice in a deep serving dish. The soup is eaten first, then the meats and rice. Serves 6-10

Dressed Up Goulash 3 cans (28 ounces a can) whole peeled tomatoes with liquid 1-2 pounds of hamburger 1 hefty cup of cooked macaroni, cooked according to package directions 1 can or bottle of any beer (not dark beer) 12 ounces 4-6 slices of American cheese (can use a different cheese, about a cup grated) 4-6 slices of bacon 4-6 cloves of garlic chopped (more if they are small cloves...this recipe loves garlic!) 2 Tablespoons tomato paste 2 Tablespoons of chopped fresh parsley if available (otherwise 2 teaspoons dried, optional) 2 teaspoons cornstarch 1 teaspoon sugar 1 teaspoon salt 1 teaspoon dried basil leaves 1 teaspoon dried marjoram leaves 1 teaspoon paprika 1/2 teaspoon ground white pepper 1/2 teaspoon dried thyme leaves 1/4 teaspoon ground cumin (I like more!) 1/4 teaspoon allspice Few dashes of red pepper flakes (careful here! and is optional) Cook macaroni according to package directions and set aside. Cook bacon till crisp, drain on paper towels and set aside. Take 1/4 cup of the beer and mix well with the cornstarch and set aside. Brown the hamburger with the chopped garlic and drain well when done. Return hamburger mixture to pan and add tomatoes, tomato paste, beer, parsley, sugar, salt and remaining spices. Simmer rapidly uncovered at medium low about 1/2 hour until thickened but still juicy. Stir occasionally. Add more beer if too dry. Reduce heat and add cornstarch mixture, stir till bubbling again then remove from heat. Add cooked macaroni. In lasagna type pan put in half of mixture. Top with cheese. Cover with remaining mixture and then top with the crisp bacon crumbled into small pieces. Put into 350 degree oven (Fahrenheit) uncovered about 20-30 min until center is hot. Serves 4

Canadian Stew 1 cup of mixed dried SOUP mix [I used to make my own - mainly split peas, lima beans, corn, kidney or navy beans, lentils, etc. and sometimes a few chick peas] Fresh or frozen would make a better stew but amounts would have to be increased. 1/8 cup rice [optional] 1/8 cup pot barley [optional] 8 to 12 cups of water or more[8 makes a very thick stew - maybe too thick especially if add the pot barley] 1 or 2 large tomatoes [I freeze mine then rinse in hot water to remove skin-salsa maybe substituted][optional but recommended] 1 large potato cut in bit sized chunks [optional] 1 large onion [or 2 medium ones - I like onion] 1 clove garlic minced [or to taste - can use dried but not as warming] 1 pound lean ground beef - browned well with garlic and 1/4 of the onion 1 tbs. Worcestershire sauce 5 drops Tabasco sauce more or less [optional but recommended] 1 or 2 tbs. vinegar [ the liquid from hot pickles also works very well] 1/4 tsp. black pepper 1 tsp. or more chili powder dash or so of cayenne pepper [optional] salt to taste - be warned that if you use dried mix that it can use a lot of salt assorted spices such as bay leaf, mint, oregano at bit at a time to taste - personal preference here but usually at least 1 tsp. of chili powder is needed if you use tomatoes. The more pungent the spices means you can use less salt. Brown and drain the ground beef [with the garlic and some of the onion] Bring the water to a boil in a large dutch oven [or a large 8 quart pot - if you cut back on some of the amounts - it may fit into a 4 quart slow cooker]. add at least 1 tsp. of salt then add all the ingredients. Simmer covered for at least four hours - the longer the better. May need to add some more water and spices as the flavours blend [and more salt]. Serves 4 hungry men as a main meal or up to 12 as a side dish.

Zucchini Soup 1 lb. sweet Italian sausage 2 c. celery, diced 2 lbs. zucchini, cut into 1/2" slices 1 c. onion, chopped 2 28 oz. cans of tomatoes 2 t. salt 1 t. Italian seasoning 1 t. sugar 1/2 t. dried basil 1/4 t. garlic powder 2 green peppers, cut into 1/2" pieces Brown sausage in a large pot. Remove sausage from pot and cut into chunks. Add celery to sausage drippings and cook for 15 minutes. Add all other ingredients EXCEPT green peppers and simmer, covered, for 20-30 minutes. Add peppers and cook for 10-15 minutes longer. Makes 6 servings

Irish Lamb Stew 3 tb Olive oil 1 lg Onion (thinly sliced) 4 Garlic cloves, minced 3 lb Lamb cut into -stew-sized cubes and -carefully trimmed of fat 4 lb Tomatoes, cooked -(2 large cans) 3 Bay leaves 1 tb Lemon juice 1 tb Hungarian paprika 1 t Celery salt 1/2 t Cumin, ground 1/8 t Cayenne 1 dash Allspice 1 dash Cinnamon, ground 1 1/2 lb Green beans, fresh, -washed and trimmed In a saute pan, saute onion in olive oil on medium-low heat until golden brown. Add garlic in the last 2-3 minutes. Add lamb cubes and saute until brown. Add tomatoes and simmer until meat is tender. Keep an eye on the liquid; add water or red wine if it becomes dry. Add bay leaves, lemon juice and spices. Simmer on low heat for at least 2 hours. About 1/2 hour before pronouncing it done, add the green beans. Serve over a bed of white rice and add your favorite chutney. Serves 6.

Carrot Soup 2 pounds carrots, peeled and chopped 1/2 pound onion, chopped 4 tablespoons butter 4 cups chicken broth 1 cup heavy cream 2 tablespoons chopped dill 1/4 teaspoon cayenne pepper salt to taste Fry onion in butter, then carrots, both lightly-don't brown. Add remaining ingredients except cream. Cook until the vegetables are soft, then puree. Add cream.

Hearty Beef Stew Use a 5 quart slow cooker 6 potatoes peeled and cut into bite size pieces 6-8 carrots peeled and sliced 3 medium onions coarsely chopped 2 lbs stew beef 1 can diced tomatoes (15 oz size) 1 can tomato sauce (15 oz size) 1 green pepper coarsely chopped 1 tbs minced garlic salt and pepper to you taste 1cup water Combine all ingredients in crock and cook on high setting for 1 hour then turn to low and cook all day. You should give the stew a good stir when you turn it to low. You can use deer meat for the stew beef. It gives the stew a much hearty flavor. This is a great way to have a good hot meal when you get home from work, I usually fix corn bread to crumble up in the juices. I hope you enjoy this on a cold winter evening. This will make the 5 quart crock full.

Hungarian Soup 1 lb ground beef (or stewing beef) salt & pepper 2 medium onions chopped 1 16 oz can tomatoes, cut up 1 clove garlic chopped 2 potatoes, diced 2 tsp paprika 2 carrots, sliced dash cayenne pepper 2 red/green peppers chopped 3 cups beef broth 2 Tbs flour 2 cups water 2 Tbs water 1/2 tsp marjoram sour cream 1/2 tsp caraway seeds (optional) Brown beef until crumbled and remove from pan. Cook onions and garlic about 4 minutes. Add paprika, cayenne, stock, water, caraway, marjoram, salt, pepper and reserved meat. Stir well. Bring to boil reduce heat and simmer covered for about 45 minutes. Add tomatoes, potatoes, carrots and peppers. Stir well return to boil. Cover and cook for 30 minutes or until vegetables are tender. Combine flour and water to form smooth paste. Add slowly to soup, stirring well until slightly thickened. Serve topped with sour cream.

Texas Ranger Stew 1-1/2 pounds lean ground beef 1 small onion, chopped 1 (28 oz) can peeled whole tomatoes 1 (14 oz) can beef broth water 1/4 cup ketchup 2 T Worcestershire sauce 1-1/2 t salt 1/2 t ground thyme 1/8 t freshly ground black pepper 2 (6-8 oz cans) sliced mushrooms 1 c uncooked quick-cooking rice Place a large skillet over medium-high heat and add ground beef and onion. Cook, breaking up beef, until beef is no longer pink inside; drain fat. At this point, I usually rinse the meat in hot water - gets off almost all the fat. Add tomatoes, broth, 2 soup cans of water, ketchup, Worcestershire sauce, salt, thyme, pepper and mushrooms. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in rice, cover and set aside 5 minutes. Serves 4-6 (or 2-3 Texas size appetites).

Hamburger Soup 1 pound hamburger meat 1/2 pkg elbow macaroni 1 large can (28 oz) diced tomatoes Salt and Pepper to taste Cover the hamburger with water and bring to boil. Remove foam. Now add the diced tomatoes and the macaroni and the salt and pepper. Let simmer until macaroni is tender. Note: If you wish you can add chopped onion, but I like it the way it is.

Hamburger Soup 1 LB ground beef browned and crumbled 4 beef bullion cubes 1 qt. water 1 # large can peeled crushed tomatoes 1 LB bag frozen green beans 1 LB bag frozen peas 1 LB bag cauliflower 1 LB bag frozen broccoli 1 LB bag corn 1 LB bag of frozen French fries or tatter tots Use a very large pot as it can get out of control use as much water as needed for the vegetables you use. simmer and eat. Serve with warm fresh bread.

Cheeseburger Soup 1/2 pound ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 4 tablespoons butter or margarine, divided 3 cups chicken broth 4 cups diced peeled potatoes (1-3/4pounds) 1/4 cup all-purpose flour 2 cups cheddar cheese 1-1/2 cups milk 3/4 teaspoon salt 1/4 to 1/2 teaspoon pepper 1/4 cup sour cream In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Cock-a-Leekie Soup One 2-1/2 to 3 pound broiler-fryer chicken, cut up 4 cups water 1 cup finely chopped carrot 1 cup finely chopped celery 3/4 cup finely chopped onion 2 sprigs parsley 2 teaspoons salt 1/4 teaspoon white pepper 1 bay leaf 1-1/2 cups thinly sliced leeks (1/2 pound) - wash thoroughly to remove any grit 1 large or 2 small white potatoes, peeled or unpeeled (your choice) and chopped (1/2 to 3/4 cup) 1/2 cup quick cooking barley 2 cups half & half (light cream) sliced leeks for garnish In large kettle or Dutch oven (5-quart) combine the cut-up chicken and water. Add carrot, celery, onion, parsley, salt, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 25 minutes or until chicken is tender. Remove chicken pieces, bay leaf, and parsley from the broth. Discard bay leaf and parsley. Let chicken and broth cool. When chicken is cool enough to handle, remove meat, discarding skin and bones. Chop meat and set aside. Skim off fat from the broth. Add the 1-1/2 cup leeks, chopped potato, and barley to the broth. Bring mixture to boiling; reduce heat. Cover and simmer 15-20 minutes. Stir in half & half and reserved chopped chicken about 5 minutes before serving. Heat soup through, taste and adjust seasonings as desired. To serve, ladle soup into individual soup bowls and top with additional sliced leeks and/or parsley for garnish. This is especially nice served with fresh Italian bread and a nice white wine - a nice inexpensive yet elegant supper! Makes 6 servings.

Cream of Chicken Soup 8 cups chicken stock 2 cups heavy cream 7 tablespoonful butter 7 tablespoonful flour salt & pepper to taste 2 cups diced cooked Chicken 1 1/2 cups diced cooked potatoes Melt butter in a heavy soup pot. Add flour 1 tablespoonful at a time while stirring constantly for about 3 minutes. Slowly add hot stock, stirring. Cook for about 20 minutes(simmer). Add chicken, potatoes and warmed cream. Check for seasonings. That is the basic soup. You can add any cooked vegetable you choose or more potatoes and different meats and stock to make a very delicious stew. Just do not boil it after adding the cream. Serves 6-8

WW II Stew 6 sliced potatoes 1 pound chopped beef (hamburger will do, but small pieces of stew meat is best) 1 small diced onion 5-6 sliced carrots 1 stalk sliced celery 1 can small peas 1 can diced tomatoes 1 green pepper, sliced into rings Place potatoes in casserole dish. Each layer should be seasoned with salt, pepper and garlic powder or crushed garlic to taste. Brown met and place on top of potatoes. Then add, as follows: carrots, celery, peas, tomatoes. Place green pepper rings on top. Bake 2 hours at 350. Served with sliced pineapples on lettuce leaves for a complete meal.

Irish Stew 2 Tablespoons butter 2 lbs.stewing beef chuck 4 medium potatoes, peeled and chunked (baking or red-don't peel reds) 4 carrots, peeled and chunked (or use small bag peeled baby carrots) 1 box-frozen peas, thawed (or use fresh, if available) 1 medium jar of small boiled onions, drained 2 fresh parsnips, peeled and chunked 2 fresh turnips, peeled and chunked 1 small onion, sliced Flour for dredging meat Salt and Pepper to taste Start boiling a kettle of water. Put flour, s & p on paper plate. Dredge each piece of meat. Melt butter in large Dutch Oven. Brown meat on all sides. Add enough boiling water to cover meat. Add sliced onion. Simmer over low flame-1 hr.. Add potatoes, carrots, parsnips and turnips. Simmer 1/2 hr. Add peas and drained onions. Simmer 15 minutes more. If stew is thin, thicken by combining 1T flour and a little stock. Mix in a cup until smooth. Then add and stir into stew. Repeat, if necessary. Serve with buttered, toasted white bread or crusty Italian. Serves 6-8.

Chicken Brunswick Stew Approx. 4 pounds of chicken pieces - I often use wings cause they are easy to fetch out the pot and debone 1 large can (2 pounds) crushed tomatoes - can substitute 2 1# cans of whole tomatoes if you cut them into smaller pieces 1 - 1 pound can of corn - or cut equivalent from cobs 4 large carrots cut into chunks 1 large onion cut into pieces or two smaller onions if don't have a large one 1-1 pound can of green beans - or a quart you canned 1 -1 pound can of baby lima beans - or a 10 ounce pack of frozen 3 potatoes cubed 2 or 3 bay leaves if available thyme, oregano and sage to taste - I cut fresh but dried will do too salt and pepper to taste water Use a large, heavy soup pot I first saute the onions in a little olive oil or any type of oil that is handy while the onions are cooking cut up the potatoes and carrots put about 2 cups water in the pot and begin to add the other ingredients - don't add the lima beans if using canned until close to the end of cooking. Let the stew simmer for at least 2 hours. This stew can simmer longer than 2 hours and 3 hours is good, but it smells good and makes you hungry. Be sure to use a very low setting because if your heat is too high, it may cause ingredients to stick. It will be thick and may require more water. Add water to thin to desired consistency. About 30 minutes before serving add canned lima beans and check seasoning. I prefer a very thick stew. Now as the time to eat nears pull out the chicken pieces and remove meat from bones and discard bones. If you used wings the pieces of meat will be a good size ..if you used thighs or breast pieces it will be necessary to pull the meat apart in bite size pieces. If you see the bay leaves, remove. Once all of the meat is back in the pot be sure to stir well to distribute throughout. This will serve five people with some left over. This soup is real good when served with a hot piece of corn bread.

Hearty Vegetable Soup Simmer: 3 hrs. 1 Whole round steak, partially thawed, cubed very small 1 Clove garlic, minced 1 pkg. frozen mixed vegetables (I use the one with peas, carrots, lima beans, green beans and corn) (1 lb. pkg.) 1 - 12 oz. can tomatoes (I chop them and have also used stewed tomatoes which are delicious) Salt, MSG, pepper to taste 1 Large onion 6 small potatoes, cubed 1 pinch parsley flakes 1 T. sugar 1 bouillon cube Season meat with salt, pepper and MSG. Cut into bite size pieces and brown with one clove of minced garlic DON'T flour meat. Add mixed vegetables and tomatoes. Add browned meat to pot. LOTS of salt is needed. (I use approximately 1 Tablespoon at this point.) Add parsley and sugar. Fill 4-6 qt. pot 3/4 full of water. Cook gently 2-3 hours. Add potatoes cut into small cubes during the last 1/2 hour. I add potatoes, bring to simmer and then turn off for last 1/2 hr. so potatoes are done but firm and not mushy. This keeps the liquid clear and not cloudy. Adjust seasonings to taste. Variation: Cut back on the quantity of potatoes. Precook a handful of spaghetti noodles broken in 1/2" lengths and several handfuls of rice, precooked. Add these at the end with the potatoes. Serves 10-12

15 Bean Soup 16 oz. Mixed dried beans (cow peas, black eyed peas, yellow eyed peas, yellow split peas, green split peas, kidney beans, pinto beans, navy beans, cranberry beans, black beans, red beans, white lima beans, green lima beans, colored lima beans and garbanzo beans) or use a ready mixed package of dried beans. 1 ham hock 1/2 cup chopped onion 1/2 cup chopped celery 1 chopped carrot 1 med. Can tomatoes 1 clove garlic, minced 1/2 tsp. Black pepper 2 Tbs. Worcestershire sauce 1 Tbs. Chopped basil juice of one lemon 6 Tbs. Olive oil Parmesan cheese Rinse the beans and soak overnight. Drain the beans and simmer for 1 hour in 3 quarts of water. Add all of the ingredients except the olive oil and cheese, simmer 2 more hours. Remove meat from ham bone- return the meat to the soup. Add the olive oil and simmer 15 minutes. Serve hot with cheese sprinkled on top of the soup. I sometime add thinly sliced Chorizo sausage to the soup right before serving it. This soup is very good served with cornbread.

Vegetables and Tofu stew 12 ounces (360 g) tofu, diced 2 onions, chopped cauliflower, chopped 1 green pepper, chopped 2 carrots, chopped 1 turnip, chopped 2 potatoes, diced 2-3 laurel leaves 2 Tbs (30 ml) salted herbs 1 Tbs (15 ml) onion powder 2 Tbs (30 ml) sunflower or corn oil 2 cups (540 ml) tomato juice 1 cup (250 ml) vegetable or beef stock Salt and pepper to taste; a pinch of thyme, sage and garlic powder. Put all ingredients in a large saucepan. Let simmer for 30 to 40 minutes. Serve with rice and a green salad. Serve 4.

Potato Cheese Soup 4 large potatoes, peeled and chopped 1 small onion chopped 4 cups water (chicken broth makes an excellent substitute or use half broth and half water) dash of dill salt/pepper 2 T. butter or marg. 2 T. flour 1 c. milk 1 - 2 cups shredded cheddar cheese In a large pot put the potatoes, onion and water/broth. Bring to a boil and simmer until potatoes are soft. Add seasonings to taste. In a separate pot melt the butter, stir in the flour and until well mixed. Cook for just about a minute but do not brown. Add milk, stirring constantly until sauce has thickened. Cook for an additional few minutes. Put half the potato soup mixture in a blender and puree, return to soup pot. Slowly add the milk/flour mixture to soup pot, stirring constantly. Simmer gently for a few minutes then add the cheese blending well. Adjust seasonings. If you use chicken broth you may want to use less salt. Be creative, add different kinds of cheese or add some bacon bits, chopped ham or veggies to make this soup heartier. Serves 4-6

Hare Soup Take a hare (or rabbit), cut it in pieces, get three quarts of water and one of cider, a bit of lean bacon cellery onions pepper salt and a little sweet herbs stew it on a slow fire if the soup be not thick enough mix a little flour and water. Fry some toasts in butter and now stir in your soup.  Serves 8-10

Rabbit Stew 1 rabbit, jointed flour with salt & pepper added to your taste 2 tbs butter 1 cup (1/2 pint) beef stock 1 cup (1/2 pint) ale or stout 1/2 teacup (?!) ketchup nutmeg to taste lemon peel 1 onion stuck with 1 or 2 cloves Set oven to 350 F (180 C). Wash and dry the joints. Roll them in flour and fry in the butter until brown. Add the stock, ale, ketchup, lemon peel and onion. Sprinkle some nutmeg over all. Cook 1-2 hours, according to the age of the rabbit. Alternatively this could be simmered on top of the stove for a similar time. Serves 4.

Indian Lentil Stew 1 c dried lentils -- picked clean 1 c peas and carrots, frozen 1 c cauliflower, frozen -- chopped 1 c Onion -- chopped 1 t ginger -- minced 1 lg potato -- chopped 12 ozs Tomato juice 1/2 Tbsp jalapeno -- minced 2 Tbsp canola oil 1/2 t garam masala 1/2 t curry powder 1 Tbsp lemon juice 1 Tbsp hot pepper sauce -- optional 1 Tbsp Pickapeppa sauce -- optional 1 t dried cilantro 3 c water salt and pepper -- to taste Saute onion, jalapeno and ginger in 1T oil until onion is translucent. Add tomato juice, water and lentils. Cook for 30-35 minutes in a pressure cooker until lentils are tender. Add potato; cook for another 20 minutes or until potato is tender. Add remaining ingredients and simmer uncovered for another ten minutes until vegetables are thoroughly warmed through. If stew is too thick add another 1/2 cup of water and adjust the seasonings and spices. Serve with crusty bread rolls or sesame bread sticks NOTES : Garam masala can be omitted and curry powder increased to 1 teaspoon. Pickapeppa sauce is a condiment both hot, spicy and sweet found near the hot pepper sauce in most major supermarkets.

Polish Dill Pickle Soup 8 cups chicken broth 2 grated carrots 2 cups peeled and cubed potatoes 5 grated polish dill pickles 1/2 cup milk 1 egg 5 T. sour cream salt & pepper Preparation: Combine broth, carrots, potatoes, and celery in soup pot. Cook, covered over low heat until potatoes are tender, add pickles and cook 15 min. mix milk and flour until smooth, and add to soup mixing well. Bring to boil. Stirring till slightly thickened. Remove from heat. Beat eggs with sour cream until smooth. Keep soup warm, but not boiling. Add some of the soup to sour cream, then gradually add back to pot. Keep warm, but not boiling or it will curdle. Add salt and pepper to taste. Make approx.10 servings.

Potato Bisque Soup 1 pound (450 g) Italian sausage (or rough equivalent) 1/2 cup chopped onion 2 1-lb cans of tomatoes (may use fresh tomatoes of equivalent quantity) 4 potatoes, pared, diced to equal 6 cups 1/4 cup chopped parsley 1 cup diagonally cut celery 2 Tablespoons celery leaves 1 1/2 c water 2 beef bouillon cubes 1 bay leaf 1 tablespoon salt 1/2 teaspoon lemon juice In a large saucepan or kettle, brown the sausage over medium heat. Add the onion and cook 5 minutes. Add remaining ingredients. Bring to a boil. Reduce and simmer uncovered 40 minutes or until potatoes are tender. Yield: 6 huge servings

Bigos (Polish Hunter's Stew) 3lbs. Sauerkraut - I use the kind in the plastic bags, not canned 2lbs. Ham w/bone or pork spareribs, (bones are important for flavor) 2 Bay leaves 1 1/2oz.Dried Mushrooms, chopped up 20 Whole black peppercorns (approximately) 10 Allspice berries (do not use powder) 12 Cups Beef Broth/bouillon 2Lbs. Green Cabbage, shredded like the sauerkraut 2 tbs. butter 1 1/2lb.Polish smoked sausage (kielbasa), cut into 1/2" rounds 1 lb. White sausage w/garlic, cut into 1/2" rounds 1 lb. Slab Bacon, cut into 1/2" cubes 1/2 tsp. salt Rinse and drain the sauerkraut. In a stockpot, put the ham or pork, the sauerkraut, mushrooms, salt; bay leaves, peppercorns and allspice can be added singly or in a cheesecloth bag to make removal later easier. Add 6 cups of the beef broth, cook uncovered for 15 min. on medium heat. Cover and simmer on low heat for 45 minutes. Remove the meat and set aside to cool. Cook the cabbage in a separate saucepan in the remaining 6 cups of broth. Bring to a boil and then simmer for about 45 min. or until the cabbage is done. Add to sauerkraut mixture. As the ham/pork cools, remove the bones and cut into 1" chunks. Melt the butter in a large pan and add the cooked meat and the 2 kinds of sausage. Saute about 10 minutes or until browned. Add to sauerkraut. In the same skillet, saute the bacon cubes until they are crisp. Drain on paper towels and add to sauerkraut mixture. Cover and cook on LOW heat for 1 hour - can be kept on low as long as 2 hrs., but watch the liquid. My Nana said that this stew was often kept cooking for days on end, adding meat, cabbage and sauerkraut as needed). I often add a cup or 2 of a white wine in the last half hour. Remove the bouquet garni and serve hot with fresh bread and butter. Baked apples make a very nice dessert to go with this stick to the ribs stew.

Egg Lemon Soup 6 cups (1.5 L) canned or fresh chicken broth 1/3 cup (80 ml) raw long-grained rice 2 eggs Juice of 1 lemon Bring the broth to a boil in a 2 quart (2 L) saucepan over high heat. Add the rice and stir once. Lower the heat to a simmer and cook covered for 20 minutes. In a small bowl, beat the eggs well. Add the lemon juice and beat for 2 to 3 minutes. Add 1 cup of the hot broth a little at a time, beating constantly. Remove the broth from the heat and stir in the egg mixture. Stir constantly until slightly thickened. You may have to heat it a little over a low flame, but DO NOT BOIL. Serves 4 to 6.

Split Pea Soup 1 pound yellow split peas 4 leeks 3 1/2 quarts water 2 onions 3 pounds pork 3 carrots 1/4 pound salt pork 3 sprigs parsley 1 turnip 1/2 teaspoon thyme 1 celery root 1 pound potatoes 1 parsnip Salt Wash the split peas well, then soak in 1 1/2 quarts cold water for two hours. Bring to a boil in the same water, then cook over low heat 1 1/4 hours or until tender. While the peas are soaking, in a large pan combine the pork, salt pork, turnip, celery root, parsnip, leeks, onions, carrots, parsley, thyme and potatoes with the remaining water. Bring to a boil. Cover and cook over low heat 3 hours. Strain the stock and add enough to the peas to make the consistency you like. Cut the vegetables into small pieces and add them to the peas. Add salt to taste. The meat can be served in a separate course with mustard sauce. Serves 8 to 10

Hot & Sour Soup Chicken breast 1/2 kg cut in strips Prawns 6 large sized finely minced. Marinate both ,chicken and prawns with salt, Ajinomoto (MSG),white pepper, sugar 1/4 teaspoon each and Cornflour 1 tsp and leave it for half an hour. Chicken stock 8 to 10 cups. Bean sprouts 1/2 to 1 cup finely chopped. Coriander leaves 1/4 bunch finely chopped. Carrot 1/2 to 1 finely chopped in cubes. Egg 1 whole beaten . Cornflour 1/4 cup dissolved in little water. Tomato 1 chopped SEASONING:- Salt 1 1/2 teaspoon. Ajinomoto (MSG) 1/2 teaspoon. White pepper 1/2 teaspoon. Sugar 1 teaspoon. Soya sauce 1 tablespoon Tomato ketchup 1/2 cup. Vinegar 1/2 cup. Chilli sauce 1 tablespoon. Boil stock, add in the marinated chicken and prawns and all the vegetables, chopped tomato including all the seasonings except cornflour paste .When one boil comes to the mixture then add the cornflour paste and continue stirring with the spatula.Lastly add beaten egg and stir it.After sometime remove and garnish with coriander leaves chopped. Now this delicious soup is ready to be served .

Cioppino 12 fresh clams 12 fresh mussels 1/4 cup olive oil 1 large onion, chopped 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 1 (16-ounce) can chopped tomatoes, undrained 1 (15-ounce) can Italian-style tomato sauce 1 cup dry red wine 1 (14-1/2 ounce) can clam broth 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh basil, or 1 teaspoon dried basil 1 pound sea bass, halibut, or perch filet cut into bite-size pieces 1/2 pound fresh sea scallops Wash and clean the clams and mussels, discarding any opened ones. Set aside. Heat the olive oil in a large Dutch oven or stockpot. Add onion and cook over medium heat, stirring constantly, 4 minutes or until soft. Add garlic and hot pepper flakes and cook 1 minute, or until fragrant. Add the tomatoes, tomato sauce, wine and clam broth. Season with salt and pepper. Simmer, uncovered, for about 20 minutes. Liquid will be reduced by one fourth. Add the basil, clams , mussels, and the fish, and cook for 3-5 minutes, until fish is cooked through. Lastly add the scallops and cook 2-3 minutes until they are cooked white. (Clams and mussels should open during cooking. Discard any unopened shells). Serve immediately in shallow soup or pasta bowls with thick crusty bread.

Vegetable-Beef Soup 2 lbs. round steak, cut into 1" cubes 3 beef bouillon cubes and 7 C. water 3 medium onions, chopped 2 ribs celery, diced 1/2 lb. carrots. sliced 1/4 C. barley 1 bay leaf 2 tsp. salt 1/2 tsp. pepper 3 C. shredded cabbage 2 medium potatoes, peeled and diced 1 - 10 oz. pkg. frozen succotash, or frozen corn and lima beans to equal about 2 C. 1 - 16 oz. can tomatoes, chopped In large kettle bring to boil meat, bouillon, water, onions, celery, carrots, barley, bay leaf, salt and pepper. Reduce heat, cover and simmer 5 hours or until meat is very tender. Discard bay leaf. Add cabbage, potatoes and succotash or corn and lima beans. Cover and simmer 20 minutes or until potatoes are tender. Stir in tomatoes and heat through. Makes about 3-1/2 qts. or about 12 servings.

Potato Soup 2-3 pounds of potatoes, peeled and cut into cubes 2 onions 4 Tbs. powdered or 4 cubes of chicken bouillon 4 Tbs. butter 4 Tbs. flour 4-6 cups of milk parsley salt and pepper Boil potatoes and onions together. When done, drain, reserving 2 cups of the water they were cooked in. In same pan potatoes cooked in, melt butter and add flour to make a roux. Do not brown either butter or flour. Add reserved potato water and bouillon, add salt and pepper, (preferably white pepper to maintain the white color of the soup, but not necessary). Mix and bring to a boil until thickened slightly, add milk, the more the thinner the soup, the less the thicker. While milk is heating in the rest of the ingredients, mash or rice the potatoes and onion cooked previously. Add them to the soup and stir until incorporated and is warmed thoroughly. Keep stirring and keep an eye on this as the milk and flour will sometimes scorch and burn to the pan if the heat is too high and the soup is not stirred. Serve with parsley sprinkled on top and accompanied by warm bread and butter.

Chili Stew (2) 14.5 oz cans diced tomatoes--DO NOT drain (This is a great way to use home canned tomatoes too!) (2) 14.5 oz cans of kidney beans, drained (can substitute pinto beans) 1 lb. ground beef 1 small onion, diced 1 clove garlic, crushed 1 Cup dried elbow macaroni 1 can or one small box frozen kitchen style (do-not substitute french cut) green beans In a large soup pan saute onions and garlic until soft. Add hamburger and brown. Drain. Add tomatoes, kidney beans, and macaroni (If there is not enough liquid to cover all ingredients then add water to cover). Bring to a boil, cover and reduce heat. Cook until macaroni is desired tenderness. Add green beans, simmer 5 more minutes. If using frozen green beans, run under warm water until "the chill" is gone. This meal can also be prepared in a crock pot and simmered all day.

Celery and Beef Soup 8 stalks celery 2 Tbs butter 1 1/2 kg beef shanks, sliced 2.5 cm thick (or 2 lbs stew beef, cubed) 2 onions, chopped 3 cloves garlic, crushed 2 bay leaves 1 Tbs thyme salt and pepper to taste 3 tomatoes, chopped 1 carrot, diced 1 potato, diced 1 large handful brown rice 8-9 cups water Slice the celery into 5 cm lengths. In a large soup pot, melt butter. Add beef and brown well (make sure a little meat residue sticks to the bottom of the pot, it makes the broth richer), remove and set aside. Add onions, celery, and garlic. Cook, stirring until celery is limp (8-10 minutes). Stir in bay leaves, thyme, salt and pepper. Return beef to pot. Add tomatoes, carrot, potato, and water (I usually add a bit of Tabasco here, I love the stuff!). Bring to a boil and cover, reduce heat and simmer for 3 hours. Add the rice, cover, and simmer slowly for another hour or until rice is tender. Remove bay leaves, and serve with a great big piece of crusty bread. Should serve about 6, but 4 is more realistic.

'Fountain of Youth' Stew 2 tablespoons olive oil 1 large onion, chopped 2 to 3 garlic cloves, minced 2 cups peeled and cubed sweet potatoes (2 to 3 medium potatoes) 3 cups chicken broth 1 bay leaf 2 teaspoons minced fresh basil or 1 teaspoon dried basil 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme 1/4 teaspoon paprika Salt and pepper to taste 1 large, ripe tomato, chopped 10 ounces fresh green beans, trimmed and cut into 2 inch pieces or 1 (10 ounce) package frozen green beans, thawed and cut into 2 inch pieces 1 (15 to 16 ounce) can garbanzo beans, drained 5 ounces spinach, washed and roughly chopped Heat oil in large saucepan or Dutch oven over medium heat. Add onion, garlic and sweet potatoes. Cook for 5 minutes, stirring occasionally. Add broth, bay leaf, basil, thyme and paprika. Stir and add salt and pepper to taste. Cover and reduce heat to a simmer. Simmer until vegetables are tender - about 10 to 15 minutes. Stir in tomato, green beans and garbanzo beans. Simmer for 15 to 20 more minutes or until green beans are tender. Add spinach and cook for 1 to 2 minutes more. Taste and add more salt and pepper if needed. Remove bay leaf. Makes 4 large servings. Serve with warm, crusty bread.

Hearty Sweet and Sour Stew 2 tablespoons vegetable oil 2 pounds Round Steak cut into 1 inch chunks 2 cups chopped onions 2 cups carrots cut into 1/2 inch slices 2 cups sliced celery cut into 1/2 inch slices 2 cups ( OR a 15 ounce can) of tomato sauce 1/2 cup cider ( OR white) vinegar 1/2 cup light corn syrup 1 tablespoon. prepared mustard 1/4 cup firmly packed brown sugar 2 teaspoons. chilli ( OR cayenne ) powder 2 teaspoons. sweet paprika 1 teaspoon salt 1 teaspoon ground black pepper Sour Cream for a garnish when served. In a large skillet, heat the oil and cook meat, just until browned (about 4 to 5 minutes). Place in the Crock Pot, along with all the rest of the ingredients except the sour cream. Mix well, cover and cook on high until the meat is tender. About 4 to maybe 6 hours. Serve in bowls and top with a spoon full of Sour Cream.

Sweet Potato Soup 1 tbs. butter 1 tbs. olive oil 2 medium cooking onions, chopped 2 cloves of garlic, chopped finely 1/3 cup dry white wine 1 pound (3 - 4 medium) sweet potatoes (or yams), peeled and cubed 1 jalapeno pepper, seeded, chopped 4 cups chicken stock 1/4 tsp. EACH of thyme, rosemary, and nutmeg salt and pepper to taste 1/2 cup of chopped cilantro Over medium heat, add butter and olive oil to large soup pot. Add onions and garlic and cook for about 5 minutes. Add wine, sweet spuds and jalapeno, cover and cook for about 15 minutes, stirring occasionally. Add stock and herbs and spice, cover and cook for another 15 minutes or so, until sweet potatoes are fully cooked. Blend together to make a beautiful low fat 'cream soup'.

Indian Split Pea Soup 2 cups uncooked yellow split peas 8 cups water or stock 2 tablespoons sunflower oil 1 cup diced onion 1 1/2 tablespoons minced fresh garlic 1 teaspoon minced fresh ginger root 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/2 teaspoon turmeric 1/8 teaspoon cayenne pepper 1 teaspoon salt 1 1/2 cups chopped kale Wash peas, then turn into 3 qt soup pot. Add water or stock and bring to a boil; reduce heat and cook over low heat for 45 min, half covered with lid, stirring occasionally. Heat oil in frying pan; add onion garlic and ginger and saute until lightly browned and tender. Add to split peas along with the rest of the ingredients; adjust heat to simmer, cover and cook soup 30 minutes stirring occasionally. Serves 6.

Beef and Guinness Stew 3 cups Guinness 1 tablespoon Dijon mustard Sprig of fresh rosemary 2 bay leaves 3 pounds beef stew meat, cut into cubes 3 tablespoons canola oil 4 tablespoons unsalted butter 2 to 3 onions, peeled and sliced 3 stalks celery, chopped 3 carrots, peeled and thickly sliced 1/2 pound white mushrooms, quartered 1 tablespoon all purpose flour 1 garlic clove, minced Salt and freshly ground pepper to taste 2 tablespoons minced parsley In a large glass dish, combine 1 cup of the Guinness, mustard, rosemary, and bay leaves. Add the beef cubes, stir to coat, cover, and refrigerate overnight. Preheat the oven to 325°F. Drain the meat and discard the marinade. In a large skillet, heat the oil over medium heat. Brown the meat in batches, 3 to 5 minutes on each side, then transfer to a large casserole dish. Add the butter to the skillet, and when it foams, add the onions and cook for 5 minutes, or until browned. Add the celery and carrots and cook, stirring constantly, for 5 minutes, or until tender. Reduce heat to simmer, stir in the flour, and cook for 2 minutes, or until blended. Add the remaining 2 cups Guinness, garlic, salt, and pepper. Pour the vegetables over the meat, cover, and cook for about 2 hours, or until the meat is tender. Stir occasionally, and add a little more Guinness if the stew seems dry. Adjust seasonings and sprinkle with chopped parsley. Serves 6

Beef Stew with Soda Bread Crust 2 pounds beef stew meat, cut into cubes 2 tablespoons all purpose flour Salt and freshly ground pepper to taste 3 tablespoons canola oil 1 large onion 1 garlic clove, minced 1 1/2 cups Guinness Stout 1/2 pound turnip, cut into 1/2-inch pieces 1/2 pound carrots, cut into 1/2-inch pieces 1 small bunch fresh thyme, finely chopped Soda Bread: 2 cups all purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 3/4 cup buttermilk Preheat the oven to 325°F. Put the meat into a resealable plastic bag, add the flour, salt, and pepper, and shake to coat. Heat the oil in a heavy skillet and brown the meat all at once over high heat, stirring constantly. Cook for about 5 minutes, or until the meat is lightly browned. Remove to a large casserole dish. Reduce the heat to medium. Add the onions and garlic to the skillet and cook for 3 to 5 minutes, or until soft but not browned. Transfer to the casserole dish. Add 3 to 4 tablespoons of the Guinness to the hot pan, bring to a boil, and cook for 2 to 3 minutes, stirring up the browned bits from the bottom of the pan. Pour over the meat and vegetables. Stir in the remaining Guinness, turnip, and carrots. Cook for 1 1/2 hours. Meanwhile, make the soda bread: Sift together the flour, salt, and baking soda. Make a well in the center and pour in most of the buttermilk. Working around the bowl, draw the flour into the buttermilk, continuing with a circular motion until the dough comes together. Add the remaining buttermilk to make a sticky dough. Turn onto a lightly floured surface and knead gently. Pat the dough into a 1-inch thick circle to fit the circumference of the casserole dish. Gently place the dough on top of the casserole and cook for 30 minutes, or until lightly browned. Serve immediately. Serves 4 to 6

Traditional Beef and Guinness 2 tablespoons canola oil 2 pounds lean beef, cubed 2 to 3 large onions, peeled and sliced 1/4 cup all purpose flour 6 to 8 carrots, peeled and thickly sliced 1 head celery, thickly sliced 2 quarts homemade beef stock, or canned low-salt beef broth 1 cup Guinness Stout 1 teaspoon caraway seeds 1 tablespoon raisins 1 tablespoon tomato puree Salt and freshly ground pepper to taste 2 tablespoons minced parsley Heat the oil in a heavy skillet and brown the meat all at once over high heat, stirring constantly. Cook for about 5 minutes, or until the meat is lightly browned. Remove to a large kettle or dutch oven. Reduce the heat in the skillet, add the onions, and cook for 3 to 5 minutes, or until soft but not browned. Add the flour and stir to coat the onions. Transfer the onions to the kettle and add the remaining ingredients. Cover and cook over medium-low heat for 2 to 2 1/2 hours, or until the meat is tender. Adjust seasonings and sprinkle with chopped parsley. Serves 6

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