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6-23-00

4 cups (8 to 10) tomatoes, peeled, cored and chopped, OR 4 cups canned whole tomatoes, crushed
4 cups tomato juice or part tomato juice & part vegetable or chicken stock
12 to 14 washed fresh basil leaves
1 cup heavy cream
1/4 pound sweet, unsalted butter
Salt to taste
1/4 teaspoon cracked black pepper
Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender or food processor. Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread. (Serves 8)

1/2 pound bacon, diced
10 carrots, peeled & diced
2 med onions, finely chopped
6 cloves garlic, minced
1/4 tsp ground red pepper
1/4 cp grund cumin
1/4 cp ground oregano
6 cans black beans, 15 oz drained & rinsed 5 quarts chicken broth
1/2 cp sherry, dry or medium
1/2 tsp salt
pepper to taste
sour cream for garnish
green onions for garnish, chopped
Cook bacon in large stockpot over medium high heat until crisp, remove & drain.
Add carrots & onion to bacon fat in pot. Cook over medium heat until tender, about 15 minutes, stir ocasionally. Add garlic, grund red pepper, cumin & oregano, cook 5 minutes, often. Add beans & chicken broth.
Simmer, uncovered, until beans breaddown and soup thickens, at least 1 hours. Add additional chicken broth if needed. Stir in sherry and reserved bacon. Simmer 5 minutes. Season with salt and pepper to taste. Top with sour cream and onions.
from the Chicago Tribune

1 acorn squash *
1 can (14-1/2 oz.) chicken broth
1 cup sliced carrot
1/3 cup chopped onion
1/4 tsp. dried basil leaves , crushed
3/4 cup MIRACLE WHIP Salad Dressing , divided
1 Tbsp. milk
Preparation:
PIERCE squash several times with fork.   Microwave whole squash on HIGH 2 minutes. Cut squash in half lengthwise; remove seeds. Place squash, cut-sides up, in shallow microwavable baking dish. Cover with plastic wrap; vent. Microwave on HIGH 8 to 10 minutes or until fork-tender, turning dish every 4 minutes. Let stand 5 minutes. Scoop out squash; mash. BRING all ingredients except salad dressing and milk to boil in medium saucepan; cover. Reduce heat to medium; simmer 12 to 15 minutes or until carrots and onions are tender. WHISK in 1/2 cup salad dressing; heat thoroughly, stirring occasionally. MIX remaining 1/4 cup salad dressing and milk. Spoon into individual serving  bowls. Top with salad dressing mixture; swirl gently with spoon.
Ingredient Note:
*Or substitute 1 pkg. (12 oz.) frozen cooked winter squash for the fresh acorn squash. Do not microwave.

  3 cups canned kidney beans
  1 large onion
  4 cloves garlic, minced
  1 green bell pepper, chopped
  1 cup coarsely chopped green cabbage
  1/2 cup diced red unpeeled potatoes
  10 oz. can tomatoes, with liquid
  1 to 2 tbs. chili powder
  1/2 tsp. cumin
  1/2 cup uncooked brown rice
  5 cups water or vegetable broth
  salt and pepper to taste
1. In a large skillet, water saute onion and garlic until soft, about 3 to 5 min. add bell pepper,cabbage, potatoes, tomatoes, chili powder and cumin.
2. Add the drained beans and cook, stirring frequently, for 3 min.
3. Add rice and broth, cover and cook until rice is done. Season to taste.

1 1/4 cups chicken broth
          1 Cup Ham, cubed
1 Can Cream of Chicken Soup
        1 Cup Sliced Mushrooms
1 Soup can of water
                1/4 Cup Parmesean Cheese
1 Cup cooked chicken, cubed
        2 Tablespoons Parsley
1 Cup light cream
                  2 Tablespoons Pimento
2 Cups Cooked spaghetti, cut into 2" pieces
In large pan blend together chicken broth and Cream of Chicken soup. Add the remaining ingredients. Heat stirring constantly, do not boil.

1 1/2 LB.lean stew beef or 1 chicken
1 large can tomatoes, or 1 quart home canned water to cover meat
1 medium onion
1/4 teaspoon whole black peppercorns
1 small dried red pepper
1 bay leaf (small one)
2 1/2 tsp. dried parsley, or the equivalent fresh, or to taste
1 level tablespoon savory (Do Not Leave Out)
3 or 4 potatoes, peeled and cut in bite-size pieces
1 medium to large head cabbage, cut up fine
1/2 pt. cream or half and half
Put meat in 6-quart kettle with water to cover meat. Add tomatoes and spices. The spices should be put in a large tea ball or wrapped in cheesecloth and dangled in soup.
Bring to a boil; lower heat and simmer till meat is done. Cut beef into bite-sized pieces, or bone chicken. Discard spice ball. Add potatoes and cabbage. For thicker soup, add more vegetables; for thinner soup, add less. Heat to boiling again; lower heat and simmer for 1 hour, or until cabbage is done and potatoes are tender. Remove from heat for 5 minutes. YOU MUST WAIT AT LEAST 5 MINUTES or the cream, added next, will curdle. Add cream, stirring while it is being added, just till the color is changed from red color to a light red/dark pink color. This may not take all the 1/2 pint of cream. Serve hot.
Note: Can double recipe, but instead of adding 2 cans tomatoes, use 1 can tomatoes and 1(12ounce) can tomato sauce.

6 ounces fresh spinich
6 ounces boneless chicken breasts
1 quart chicken stock
2 tablespoons light soy sauce
2 teaspoons sugar
2 tablespoons finely chopped scallions
Remove the stems of the spinich and wash the leaves well. Blanch the leaves for a few seconds in a pot of boiling water until they are just wilted. Then freshen them in cold water to prevent further cooking. Cut the chicken into thin slices about 2 inches long. In a separate pot of boiling water, blanch the chicken slices for 2 minutes until they are slighly firm and white. Now drain both the spinich ans the chicken slices. The soup can be prepared up to this point several hours ahead.
Just before you are ready to eat, bring the chicken stock to a simmer and season it with the soy sauce and sugar. Add the blanched spinich and chicken slices. Bring the soup back to the simmering point and then add the scallions. Serve at once.
Source: Chinese Cookery by Ken Hom

1/2 c. chopped celery
1 tbsp. butter/margarine
1 can cream of potato soup
1 soup-can water or milk
1 tbsp. parsley flakes
5 oz. canned chicken (or left-over)
In covered saucepan, cook celery in butter over very low heat until tender, but not browned. Add remaining ingredients and simmer 10 minutes.

1 tbsp. butter/margarine
1/2 c. chopped onion
1 c. chopped carrots
1 c. chopped celery
19 oz. can chopped tomatoes
4 c. water
1 c. cubed potatoes
1 tbsp. soy sauce
1/2 tsp. pepper
1/2 tsp. salt
In large pan, cook onion, carrots and celery in butter for 5 minutes. Add remaining ingredients and cook, covered, about 30 minutes.

1 lb. ground beef
4 c. water
1 beef bouillon cube
1 tsp. chili powder
1 tsp. salt
1/2 tsp. garlic powder
3 onions, chopped
16 oz. can tomatoes, undrained
8 oz. kernel corn
1 large green pepper, diced
Brown beef in 4 qt. pan; drain. Add water, bouillon cube, chili powder, salt and garlic. Bring to boil; reduce heat and simmer, covered, 20 minutes. Add remaining ingredients and simmer, covered, 20-30 minutes.

2 c. dry beans (mixed or navy)
2 tbsp. salt
2 qt. water
1 large onion, chopped
1 clove garlic, minced
1 tsp. chili powder
28 0z. can tomatoes, chopped
1-2 tsp. lemon juice
2 c. diced ham or sliced smoked sausage
Put all ingredients in crock-pot; stir to mix. Cook on low 9-10 hours.

4 to 6 pound hen, cut into pieces
4 Tablespoons oil
1 stick margerine
4 Tablespoons flour
2 cups chopped fresh okra
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 Tablespoons chopped green onions (scallions)
1 Tablespoon Worcestershire sauce
Tony's Creole Seasoning
3 quarts water
File'
Season chicken with Tony's Creole Seasoning. In a large aluminum dutch oven (do not use black iron pot) fry seasoned chicken in 2 Tblsp. oil until brown. Remove and set aside. Add 2 more Tblsp. oil an fry chopped okra for about 10 minutes, stirring constantly to keep from burning. Add a roux made with margarine and flour. Add chicken, Worcestershire sauce, chopped onion, celery, bell pepper, garlic, and 3 quarts of water. Bring to a boil and simmer 2 or 3 hours or until meat is tender. Skim off excess fat and serve in soup bowls with rice. Garnish with chopped scallions and a sprinkling of file'. (Serves 10)

All recipes from Cooking Smart E-mail list unless other specified. 1-26-00

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