recipes

In a pot, add the carrots and onion with enough water to cover.

Add the broth, cooked rice, butter, salt, and sugar and heat until hot.

Add the milk and continue to heat on low until the soup is hot enough to serve.

In a large soup pot, fry the bacon pieces until crisp; remove the bacon with a slotted spoon and set aside but don’t drain the grease.

Add the onion to the bacon grease and sauté for 5-10 minutes, stirring occasionally, until the onion is translucent; add the cabbage and, stirring occasionally, continue to sauté for another 5 minutes or so until the cabbage is limp but not browned.

Add the broth and simmer until the cabbage and onions are tender, about 15 minutes.

Add the half-and-half, salt, and pepper, and heat thoroughly but do not boil.

Sprinkle the bacon pieces and cheese on top of each bowl of soup.

(We do this at the table so everyone can add the amount that seems right to them.

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Melt butter in a pot.

Add onion and sauté until onions are tender.

Stir in flour and salt and gradually add milk while stirring constantly.

When the mixture has begun to boil and thicken slightly, add the broth, broccoli, and carrots.

Heat over low heat for about 25 minutes, being careful not to let the soup boil; stir occasionally so vegetables don’t stick to the bottom of the pot.

Add salt and pepper to taste, and serve.

In a large pot, cook celery, onion, and broccoli in just enough water to cover vegetables.

Simmer until the vegetables are tender and do not drain the water.

Blend together the cottage cheese and cream of chicken soup until well mixed and smooth.

Add the milk, salt, and pepper and mix well again.

Add this mixture to the undrained vegetables and heat thoroughly, but do not boil.

Adjust seasonings and serve.

Slightly brown the bacon in a soup pot.

Add the celery, bell pepper, and onion and continue to brown the bacon until done, stirring so the vegetables don’t stick to the bottom of the pot.

The bacon grease can remain in the soup, but if you want to cut the amount, soak up some of the grease with paper towels before adding the potatoes, tomatoes, and corn along with 1 cup water.

Cover pot and simmer on medium-low to low heat for 30 minutes.

Add the milk and heat until almost boiling, but do not boil.

Add salt and pepper to taste.

Sprinkle a bit of fresh parsley on the top of each bowl if desired.

In a large pot, cook the bacon until brown and crisp.

Use a slotted spoon to transfer the cooked bacon onto paper towels.

Add the potatoes, onion, and celery to the bacon drippings in the pot and cook, gently stirring (so veggies don’t stick to the bottom), for 5 minutes.

Add the milk, reserved clam juice, thyme, and pepper.

Mix well, reduce heat to medium-low, cover the pot, and simmer for about 20 minutes or until potatoes are tender.

Take 2 cups of the vegetable mixture and puree until smooth, using either a food processor or blender.

Return the pureed vegetables to the soup pot and then add the creamed corn, regular corn, and clams.

Return the soup to a boil and then reduce the heat and simmer until completely hot, about 5 minutes.

To serve, ladle soup into individual bowls and sprinkle some of the cooked bacon on top of each bowl.

(Alternatively, you can simply add the bacon to the soup pot and stir to mix before ladling the soup into individual bowls.

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Bread, cut into bite-sized pieces (use the amount that seems right, about 4 cups)

Mix together the milk, sugar, and vanilla.

Let it set for a bit and then stir again so the brown sugar can dissolve at least a little.

Place bread cubes and some fruit pieces in individual soup bowls and ladle the milk mixture over top.

Note: This makes a great meal on hot days, or when you are canning fruit.

Just use the fruit-of-the-day, and you have a quick and easy lunch or dinner in minutes.

In a pot, sauté the hamburger and onion until the hamburger has browned completely; drain off fat.

Add remainder of ingredients and simmer for about 30 minutes.

You can add a bit more water if you want your soup thinner.

Ladle into individual bowls and serve as is, or add shredded Cheddar cheese, sour cream, or broken tortilla chips on top.

In a large pot, melt the butter and sauté the onion and garlic until the onion is translucent.

Add the potatoes, carrot, and chicken broth and simmer for about 15 minutes or until the potatoes and carrot pieces are cooked through.

Add a bit more broth or water if it boils down very much.

While the vegetables are simmering, in a medium-sized mixing bowl, mix together the cream cheese and diced tomatoes; use a fork to smash the cream cheese into the tomatoes.

It won’t be entirely smooth, but do your best.

When the vegetables are cooked through, add the cream cheese mixture to the soup and stir.

Next, add the chicken, dill, half-and-half, Cheddar cheese, and corn and stir until the cheese is melted.

Heat the soup on low for about 20 minutes, stirring occasionally and not allowing it to boil.

In a large stockpot, melt the butter and brown the chicken; you can leave the chicken whole, or cut into pieces if desired.

Add 6 cups water along with chicken broth, onion, celery, salt, pepper, and turmeric.

Bring to a boil and then cover and reduce heat.

Cook until chicken is tender.

Remove the chicken, straining and reserving the broth, and let the chicken cool enough so that you can handle it; take the meat off the bones and place back into the stockpot with the broth.

Bring the soup back to a gentle boil.

Add the corn; simmer for about 5-10 minutes or until the corn is cooked through.

Add the noodles and simmer for about another 5 minutes or so or until the noodles are hot.

Taste the soup and add more salt or pepper if needed.

Serve garnished with hard-boiled eggs and parsley (fresh or dehydrated).