Black Bean Soup

1 lb (450 g) dried black beans
1 Tbs (15 ml) Salt
2 to 4 cups (500 ml to 1 L) chicken broth (fresh or canned)
2 Tbs (30 ml) olive oil
1 cup (250 ml) finely chopped onion
2 tsp (10 ml) finely chopped garlic
8 oz (250 g) finely chopped lean, cooked ham (about 2 cups, 500 ml)
1 large, firm, ripe tomato, peeled, seeded, and finely chopped
(or 1/2 cup, 125 ml, chopped drained canned tomatoes)
2 Tbs malt or balsamic vinegar
1/2 tsp (2.5 ml) ground cumin
Salt and freshly ground black pepper to taste

1. Rinse and pick over the beans until they are clean and free of debris.
2. Put them in a large pot and add enough water to cover by at least 2 inches (5 cm).
3. Add the salt and bring to a boil over high heat.
4. Reduce heat and simmer partially covered for 2 to 3 hours, or until the beans are tender.
5. Drain the beans in a large colander or sieve set over a bowl to collect
the cooking liquid.
6. Set the beans aside to cool.
7. Add enough chicken broth to the bean-cooking liquid to make 6 cups (1.5 L).
8. When the beans have cooled, remove approximately 1/4 of the beans and set aside.
9. Combine the remaining beans, one cup at a time, with one cup of the liquid at
a time in an electric blender, and blend at high speed until the
beans are broken up, but not completely smooth.
10. You may press the beans through a fine meshed sieve if you do not have an electric blender.
11. In a large pot heat the olive oil until it shimmers and add the onions and garlic.
12. Cook for 5 minutes, stirring frequently, until they are soft and transparent but not brown.
13. Stir in the ham, tomatoes, vinegar, cumin, and a few grindings of black pepper.
14. Bring this mixture to a boil and cook for 5 minutes.
15. Add the bean puree and the reserved whole beans and simmer over low heat
for 15 minutes, until heated through. Taste and adjust the seasoning.
16. Serves 6 to 8.
 
 
 

                                            VEGETABLE-BEEF STEW
 

2 tablespoons vegetable oil
2 pounds beef stew meat, cubed
2 cups chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1 14 1/2oz. can beef broth
1 cup dark beer or non-alcoholic beer
1 pound small red potatoes, quartered
3 medium carrots, cut into 1/2 inch pieces
2 tablespoons cornstarch dissolved in 3 tablespoons
cold water
Heat oil in Dutch oven over medium high heat. Add beef and onions, half at a time, and brown evenly, stirring occasionally. Pour off drippings.

Return beef mixture to pan. Season with salt and pepper. Stir in broth and beer. Bring to a boil. Reduce heat to low. Cover tightly and simmer 1 1/2 hours.

Add potatoes and carrots. Bring to a boil. Reduce heat to low. Cover tightly and simmer 20 to 30 minutes, or until beef and vegetables are tender.

Stir in cornstarch-water mixture. Bring to a boil. Cook and stir 1 minute, or until thickened.

serves 6
 

                                                      Broccoli Soup

2-3 diced onions
8 cups of water
2 tablespoons flour
2-3 cups of frozen sweet corn
2-3 broccoli, cut off stems (though I recommend to add some stems to the soup)and divide into florets.
Chicken or vegetable flavoured soup mix
Salt, black fresh pepper to taste

1. Pour a little oil into a pot, heat and add diced onions.
2. Fry onions until lightly brown.
3. Add flour and mix well.
4. Add water, Broccoli and sweet corn. Cook for 1/2 hour over medium heat.
5. Add about 2 tbspns of Chicken or Vegetable flavored soup mix, salt and pepper according to taste and cook for another 15 minutes. You can eat it as is or process it a little with a hand food processor in order to give it a smooth texture.
 
 

                                                      MILD CHILI
 

1 pound ground beef
1 32oz. can mild seasoned kidney beans
1 14 1/2oz. can peeled, diced tomatoes
1 8oz. can tomato sauce
1 onion, chopped
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon seasoned salt
Fry meat and onion until meat is brown and onion tender (drain grease). In a large kettle combine all ingredients including meat. Cover and simmer 1 hour.
 

                                                        Clam Bisque

1 small onion
2 sprigs parsley
2 celery stalks
3/4 stick of butter
5 tablespoons of flour
2-3 dashes paprika
1 cup clam juice
1 cup minced clams
2 1/2 pints milk or cream
Tabasco and salt to taste

1. Puree celery, onion and parsley.
2. Put in 3-quart saucepan and sautee with butter.
3. Add flour and paprika to form a roux ( pasty consistency) and cook over low heat approximately 10 minutes.
4. Meanwhile, heat clam juice and clams together in a small pan and add to roux mixture.
5. Add hot milk or cream until a creamy consistency develops.
6. Add seasonings to taste.
7. Makes 6 to 8 portions.
 
 

                                                       ORIGINAL BEEF STEW
 

2 pounds beef stew meat(cut in small cubes)
1 14 1/2 oz. can peeled and diced tomatoes
4 oz. tomato sauce
1 small onion, sliced
1 bay leaf
1 tablespoon salt
1/4 teaspoon pepper
4 carrots, pared and quartered
4 potatoes, pared and quartered
In a large kettle, thoroughly brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water, bay leaf,onion,salt, pepper. Cover, simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves. Add vegetables and tomato sauce. Cover and cook 30 to 45 minutes, or until vegetables are tender.

FOR GRAVY: Skim most of fat from liquid. Combine 1/4 cup water and 2 tablespoons all-purpose flour stir until smooth. Stir slowly into hot liquid. Cook and stir until bubbly. Cook and stir 3 minutes.

Serves 6
 

                                                         Lobster Bisque

Serves 4 (Double the recipe if you want to serve 8)

1 large yellow onion, finely chopped
1 stalk celery, finely chopped
1/4 cup chicken broth
2 3/4 cup milk
1 cup half & half cream
3 Tbs. flour
1/2 tspn salt
1/2 tspn ground mace
1/4 tspn white or black pepper
1/4 cup sherry or white wine
8 oz. of flaked cooked lobster(or you can substitute lumped crab meat)

1. Combine onion, celery, and broth in saucepan and bring to a boil and simmer, covered, for 5 minutes or until vegetables are tender.
2. Stir in milk.
3. Whisk together half & half cream, flour, salt, mace, and pepper and stir this into the saucepan.
3. Cook over moderate heat, stirring constantly, for 10 minutes or until thickened and bubbly (do not boil). 4. Stir in lobster or crab and sherry and cook uncovered for 5 minutes or until heated through.
 
 

                                                         Tomato Bisque

Makes 6 Servings.

4 cups Tomatoes, fresh or canned, crushed
1 cup Tomato juice
2 tbspns Dillweed, fresh (or 1 tbspn dry)
1 cup Half-n-half (or light cream)
2 tbspns Onion, minced
2 cloves Garlic, minced
2 tbspns Olive oil
2 tbspns Butter
2 chicken Bouillon cubes
Salt and pepper to taste

1. Sauté onions and garlic in butter/olive oil blend over medium heat until softened, about 6 minutes.
2. Add tomatoes, bouillon cubes, dill, salt and pepper.
3. Cover and simmer for 10 minutes.
4. Stir to dissolve bouillon cubes.
5. Remove from heat and allow to cool.
6. Place liquid in blender or food processor (you'll have to do it in batches).
7. Return mixture to pan and add half-n-half and gently reheat.
8. Garnish with a small spoonful of sour cream and a fresh dill sprig.
9. Add buttered croutons if desired.
 
 

                                                        OVEN BAKED BEEF STEW
 

2 pounds beef stew meat(cut in small cubes)
4 carrots(cut in small pieces)
1 onion sliced
2 garlic cloves, finely chopped
2 14 1/2 oz. cans peeled diced tomatoes
1/3 cup quick cooking tapioca
1 tablespoon cumin seed
6 peppercorns
1 teaspoon salt
2 ears corn, cut into fourths
4 potatoes cut in fourths
1 large zucchini,sliced
Mix all ingredients except corn, potatoes and zucchini in dutch oven. Cover and bake 2 1/2 hours at 325, stir occasionally.

Add corn and potatoes. cover and bake 1 1/2 hours longer or until tender.

Add zucchini. Cover and let stand 15 minutes.

Serves 8
 

                                              CREAM OF MUSHROOM SOUP
 

1 cup (about 1/4 pound) mushrooms
2 tablespoons chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 cups chicken or beef broth
1/2 cup light cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Slice mushrooms through cap and stem, cook with onion in butter 5 minutes. Blend in flour, add broth. Cook and stir till slightly thickened. Cool slightly, add cream and seasonings. Heat through.

Serves 4 to 6
 

                                             BEAN SOUP
 

1 pound navy or lima beans
1 meaty ham bone
1/2 teaspoon salt
6 whole peppercorns
1/4 cup chopped onion
1 bay leaf
Wash beans. Add 2 quarts water simmer 2 minutes, remove from heat, cover and let stand 1 hour (don't drain). Add 1 ham bone, 1/2 teaspoon salt, 6 peppercorns, and bay leaf. Cover, simmer 3 to 3 1/2 hours, add 1/4 cup chopped onion the last half hour. Remove ham bone, cut ham off bone, add ham to soup. Season to taste.

serves 6
 

                                               VEGETABLE BEEF SOUP
 

1 1/2 pounds stew meat
2 soup bones
1 14 1/2 oz. can tomatoes, diced
1 8 oz. can tomato sauce
1/3 cup onion, diced
1 16 oz. pgk. frozen vegetable soup mix
4 teaspoons salt
pepper to taste
2 bay leaves
Combine meat, soup bones, onion, and 6 cups water in a kettle. Cover and simmer 2 hours or until meat is tender. Remove meat from soup bones (discard soup bones) cut meat into small pieces, skim off excess fat. Add meat and vegetables, salt and pepper, cover and simmer 1 hour.

Serves 8
 

                                                MANHATTEN CLAM CHOWDER
 

2 dozen med. size clams
3 slices bacon, finely diced
1 cup finely diced celery
1 cup chopped onion
1 1-pound can tomatoes, cut up
2 cups diced potatoes
1 cup finely diced carrots
1 1/2 teaspoons salt
1/4 teaspoon dried thyme, crushed
Thoroughly wash clams. Cover with salt water (1/3 cup salt to 1 gallon cold water) let stand 15 minutes, rinse. Repeat twice. Place clams in large kettle, add 1 cup water. Cover and steam just till shells open, 5 to 10 minutes. Remove clams from shells, dice finely.* Strain liquor, reserve 1/2 cup.

Partially cook bacon. Add remaining ingredients and dash of pepper. Cover, simmer about 35 minutes. Blend 2 tablespoons all-purpose flour with 2 tablespoons cold water. Stir into chowder, cook and stir to boiling. Add clams, heat.

Serves 6 to 8

*If desired, substitute two 7 1/2-ounce cans clams or 1 pint fresh shucked clams.
 

                                                OYSTER STEW
 

2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 carrot, diced
1 8oz. can whole oysters
1/4 cup butter or margarine
1 quart milk, scalded
Blend flour, salt, and 2 tablespoons water in a 3-quart kettle. Add undrained oysters and butter. Simmer over very low heat 3 to 4 minutes till edges of oysters curl, stirring gently. Add hot milk, remove from heat and cover. Let stand 15 minutes. Reheat briefly. Top servings with pats of butter.

Serves 4 to 5
 

                                                CREAM OF POTATO SOUP
 

2 cups diced, cooked potatoes
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 cups milk
Melt butter in saucepan over low heat. Blend in flour, salt, and a dash of pepper. Add milk all at once. Cook quickly, stirring constantly, till mixture thickens and bubbles. Reduce heat add potatoes and onion. Simmer till heated through.

serves 6
 

                                                SPLIT PEA SOUP
 

6 slices bacon
1/4 to 1/2 onion, diced
2 carrots, diced
1 pound dried split peas
21/2 to 3 quarts water
2 ham hocks
1 teaspoon salt, dash of pepper,or to taste
1 bay leaf
In a large kettle fry bacon until crisp remove to paper towel.

Pour off all but a small amount of bacon fat, cook onions and carrots, stirring, until softened. Add the remaining ingredients and bring to boil, reduce heat and simmer until thick, about two hours, add water as needed.

Remove ham hocks and bay leaf from kettle, remove meat from ham hocks, crumble bacon and return to kettle.

Makes 6 to 8 servings.