CREAM OF POTATO SOUP
In the 2nd edition McCleve cookbook pg. 55. My family ate this, but wasn't super excited about it. I think I ate all the leftovers. It is kinda bland, it would be better with some kind of meat added (1# hamburger). Can also top with shredded cheese which makes it even better.
COOK IN ENOUGH WATER TO COVER POTATOES:
6-7 potatoes, peeled & cubed
1 T parsley flakes
salt & pepper
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SAUTE UNTIL VEGETABLES ARE TENDER (ABOUT 10 MINUTES) AND THEN ADD TO POTATOES:
4 T margarine/butter
3/4 c chopped onion
3/4 c chopped celery
1/4 c chopped carrots
WHISK TOGETHER UNTIL THERE ARE NO LUMPS, THEN ADD TO POTATOES:
2 cans evaporated milk
1/2 c flour
STIR UNTIL THICK AND SERVE.
CAULIFLOWER CHOWDER
In the 2nd edition McCleve cookbook pg 57. It is so good and easy/quick to make. Taste even better as a leftover.
1 head cauliflower
3 cups water
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1 cup instant potatoes (can get in bulk)
8 oz cream cheese
1 can milk (soup can)
2 cans mushroom creamed soup
4 slices ham, cubed (bacon or summer sausage is good too)
Break cauliflower up and cook in water until slightly tender. DON'T DRAIN. Add other ingredients and heat thoroughly.
BRUNSWICK STEW
We all liked this. I used a rotissery chicken from Albertsons I had on hand. I would have liked it better with a little bit more water or broth. I had to use the big pot to make it in.
1 broiler/fryer chicken (3-4#), cut up
1 cup water (I used broth since my chicken was already cooked)
4 medium potatoes, peeled and cubed (I didn't peel)
1 can (15 oz) lima beans, rinsed and drained
2 medium onions, sliced (I used one)
1 tsp. salt
Dash of cayenne pepper (I didn't use)
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1 can (15 1/4 oz) corn, drained
1 can (14 1/2 oz) dice tomatoes, undrained
1/4 cup butter or margarine
1/2 cup dry bread crumbs
Place the chicken in water; bring to a boil. Reduce heat and cover and simmer for 1 1/2-2 hours or until chicken is tender. Remove chicken and debone; cube chicken and return to broth. Add potatoes, beans, onions and seasonings. Simmer for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered for 10 minutes or until slightly thickened. 6 servings.
BLACK BEAN SOUP - NEED TO START BEANS THE NIGHT BEFORE
This recipe came from a booklet that was at Albertsons that had healthy recipes in it. I liked it a lot more than I thought it would - everyone else liked it too. It is very filling.
1 T olive oil
1 cup chopped onion
1/2 cup chopped carrots
2 T minced garlic
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2 tsp ground cumin
1 tsp chili powder
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2 (14.5 oz) reduced sodium chicken broth
2 cups (2 cans) no-salt added tomato puree
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3 cups COOKED dry black beans (can also use 2-15 oz black beans rinsed let set for 5 minutes and rinse and drain)
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sour cream
shredded Monterey jack cheese
In a large pot, heat oil over medium-high heat. Add onions, carrots and garlic; saute until carrots are softened (about 5-7 minutes)
Add in cumin and chili powder; stir until well mixed. Add chicken broth, tomato sauce and black beans; salt and pepper to taste.
Bring to a boil; reduce heat and simmer 10-15 minutes or until carrots are tends and soup is slightly thickened. Serve with sour cream and cheese if desired.
serving size 1/4 recipe: calories 200; total fat 4g; cholesterol 0; sodium 525mg; fiber 13g; protein 10g
OLD-FASHIONED CHICKEN NOODLE SOUP
All of these are really good:
Cowboy Cookbook pg. 70
McCleve Cookbook 2nd edition pg. 54
Pioneer Woman Recipe
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1 qt half-and-half (not fat free)
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2 T red wine vinegar
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1 1/2 tsp salt
few grains pepper
Pour clams over vegetables in very small saucepan; add enough water to barely cover and simmer, covered, over medium heat until barely tender. While simmering, melt butter and add flour and blend; cook, stirring constantly. Add cream and cook and stir with wire whip until smooth and thick (this is important!). Add undrained vegetables/clams and vinegar. Heat through. Season with salt and pepper to taste, DO NOT let stand half warm on stove. Serve amount needed hot and chill the rest. Reheat only amount needed each time. Yield: 8 servings.
