FROM THE BIG POT
A collection of recipes for soups and stews originally compiled for the wedding of Sharon Mulroy and Brian Casey in 1989.
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ITALIAN WEDDING SOUP |
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1/3 of a
stewing chicken One whole onion 2 ribs celery 3 eggs 2 whole tomatoes 3 Tbsp. grated Romano cheese
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2 Tbsp. salt 1/2 gallon water meatballs (see below) 1 cup cooked finely chopped endive (or arugula or other bitter green.) 1/2 cup raw Acini di Pepe (tiny pasta balls)
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Place chicken, onion, celery, tomatoes, salt and water in a large sauce pot. Cook
until chicken in tender, about one hour.
Strain broth into another pan and skim fat off the top.
Remove skin and bones from the chicken and dice meat. You should have one cup.
Return broth to heat. When it comes to a boil add the meatballs, endive, chicken and pasta.
Boil 15 minutes.
Beat together eggs and cheese.
Remove soup from heat and slowly pour in egg mixture, stirring constantly.
Makes 8-10 servings.
NOTE: The endive (or other green) should be cooked in water about 5-7 minutes, drained and
cooled, then squeezed into a ball to extract as much water as possible. Cook the
pasta in boiling water about five minutes.
MEATBALLS: Mix 1/2 lb ground beef, 1 egg, 1/2 cup dry bread crumbs, 1/4 cup
chopped fresh parsley, and salt and pepper to taste and shape into tiny meatballs
the size of peas. Placed in an oiled, shallow baking sheet or pan and bake at
350 about 2 minutes or until meatballs are firm. The remainder can be frozen.
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NAVY BEAN SOUP
When I was a young army wife, we often shared dinner with others. Sally Herr was a speech therapist dating a close friend of ours and she hated to cook for just one, so the would often join us for dinner. One day to repay us she cooked this soup. Sally was fond of saying "This is the best meal I ever had...except when I was at French Lick." After twenty (now almost 35) years, I still use this recipe.
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1 cup navy beans 1 1/2 quarts water 1 meaty hambone (as we want to have soup more often than we have hambones, I buy smoked ham hocks.) 1/8 cup chopped parsley 1 1/2 cups finely chopped onion 3 cups finely chopped celery stalks --with leaves |
1 clove garlic chopped Salt and pepper to taste.
(Original recipe called for 1/3 cup instant mashed potato flakes. I have never used this product – probably never will. Sometimes I add a small potato mashed, other times just let it cook a little more. |
Soak beans in cold water overnight (or boiling water for about an hour). Drain and add water and bone. Cover and simmer for 1 hour. Add potatoes, onion, celery, garlic and parsley. Simmer until soft adding more water if necessary. I try to cook this for about three hours. It needs to be stirred to prevent the bottom from sticking. Cut the meat off the bone and remove bones and other yucky stuff before serving.
PEASANT SOUP
This is Minestrone without the Italian Seasonings. There really is no limit on what you can put in this soup. Frozen mixed vegetables are fine here. Also some of the frozen mixtures of carrots, broccoli, etc. work well. Other small pasta can be substituted for the broken spaghetti.
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1 cup navy beans 6 cups water 1 meaty ham bone (or ham hock) 1 rib celery, including leaves, sliced sliced 1/2 head medium cabbage, shredded (4 cups) 2 medium carrots, sliced 1 medium onion, chopped
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1 clove garlic, minced 1 bay leaf 1 teas. thyme Salt and pepper to taste 1 can (6 oz.) tomato paste 3 Tbsp. chopped parsley 1/2 cup broken spaghetti (or small pasta) |
Place beans and water in a large stock pot, bring to a boil and boil 2 minutes. Remove from heat and let stand one hour. Add ham bone, celery, carrots, onion, parsley, bay leaf, thyme, salt and pepper. Simmer one hour or until beans are almost tender. Add cabbage and cook 30 minutes. Stir in tomato paste until well combined. Bring back to boil and add spaghetti. Simmer 14 to 20 minutes or until pasta is done. Remove ham bone and bay leaf. Cut meat off ham bone and
return to pan. Makes 6 servings.
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CABBAGE SOUP WITH VEAL MEATBALLS
I have not tried this recipe but it sounds wonderful. Kim's mother used to make a good meat ball soup. She is Swedish and so is this recipe. |
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1 small head of green or white cabbage 1/4 cup salad oil 1 Tbsp. dark
corn syrup 1 1/2 quarts hot beef stock 1/2 teas. peppercorns |
Veal meatballs: 1/2 lb ground veal 1/2 lb ground pork 3 Tbsp. fine, dry bread crumbs 4 teas. minced onion dash pepper 1/2 cup cream. 1/2 teas. whole allspice
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Trim cabbage into cubes, discard core and tough portions. Place oil in heavy saucepan. Add cabbage and brown lightly. Add corn syrup and continue to brown for a few minutes. Add stock and seasonings. Cover tightly and simmer until cabbage in tender. The cooking time for cabbage depends on what kind of cabbage is used. It should be between 20-35 minutes. Add meatballs the last five minutes of cooking time.
Veal meatballs: Combine meats, bread crumbs, onions, seasonings. Gradually mix in cream. Shape into small balls, using abut 1 teaspoon of the mixture in each ball. Boil gently in cabbage soup, about five minutes.
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CANADIAN CHEESE BEER SOUP
Cheese soup was one of the first things I ever cooked in Home Economics class eons ago. Try as we might, we were not allowed to buy beer to put in it. |
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1/4 cup butter, melted 1/2 cup flour 1 1/2 quarts chicken stock 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1/2 cup finely chopped carrots 1/2 lb. cheddar cheese, cubed |
1 1/2 cup milk 1 can beer 1/2 cup chopped parsley 1/2 teas. salt. Dash white
pepper
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Add flour to butter and brown, slowly add stock, stirring constantly. Cook until slightly thickened. Add vegetables; simmer 20 minutes. Turn heat to medium, add cheese and stir until melted. Add milk and beer and immediately reduce heat. Add parsley and simmer for another five minutes. Season to taste and serve hot. |
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JALAPENO SOUP
One day under the influence of dental chemicals (I was serving as a board patient for my friend Dr. Randall Avers.) I ordered a bowl of Jalapeno Soup at a Rax Restaurant. The counter person gave me a strange look and served me a bowl of vegetable - the jalapeno's were a garnish for the chili. I told Randy this story and one day he gave me this recipe which he found in an old Bon Appetit - I can't believe I missed it. |
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3 tablespoons butter 3 tablespoons all purpose flour 3 cups chicken broth 2 cups whipping cream
2 tablespoon butter 1 large onion minced 1 large carrot, peeled and finely diced 3 jalapeno chilies, seeded and finely diced
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1 large bell pepper seeded and finely chopped. (because my husband and I are sensitive to green peppers I would use red or yellow.)
1 cup grated Swiss cheese(about 3 ounces) 1 cup grated cheddar cheese (about 3 ounces)
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Melt 3 tablespoons of butter in large saucepan over low heat. Add flour and stir 3 minutes. Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
Meanwhile, melt 2 tablespoon butter in heavy small skillet over low heat. Add onion, carrot, and bell pepper. Cook until soft stirring occasionally about 8 minutes. Mix in chilies. Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt (if using canned or rehydrated stock you will not need.) and serve. |
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CHESTNUT SOUP
This is probably the richest soup I have ever made. Make sure that the meal that follows is light, or that you use very small bowls. Chestnuts go with game, and I made this for a Lawyer's Gourmet Club dinner when they served venison and wild boar sausage. If you ever need a soup to go with either, this is the one.
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OYSTER ARTICHOKE SOUP
This recipe is from the New Orleans School of Cooking. We have made it very often for New Year’s Eve. |
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24 ounces artichokes (canned are fine) cut into quarters. 1 cup chopped green onions (for soup) 1 teas. thyme leaves 1/2 cup melted butter. 1/2 cup flour plus 1 Tbsp. |
1 quart heavy cream (or half and half) 1 qt. strong chicken broth or stock substitute* 1 cup chopped green onions (for garnish) 1 Tbsp. parsley (for garnish) 2 doz. oysters, or 1 pint
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Combine
first five ingredients and bring to a boil. Reduce to simmer and simmer
for 12 minutes. Combine butter and flour for a light roux and add to
simmering pot. (Cook these together, over medium to low heat, stirring
constantly until lightly browned.) Stir in heavy cream and simmer for
10 minutes. Add oysters and simmer for 5 more minutes. Serve with freshly chopped green onions and parsley for garnish.
*The stock substitute consists of the drained liquid from oysters and liquid from artichokes. Add stock to make 1 quart..
Last year I couldn't find the hot sauce and grabbed some Chipotle Chili -- used about 1/2 teas. IT WAS FABULOUS. |
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HOT AND SOUR SOUP
I got this recipe from Rita Schmidt about eighteen year ago when no one cooked Chinese food at home and restaurants only served Cantonese. Rita went on to high positions in Public Health in the states of Alaska and Washington, but hopefully still retains her love of food and cooking. |
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1/4 cup shredded dried Chinese mushrooms (soften in boiling water for 1/2 hour. 1/4 cup shredded bean curd (tofu) 1/4 cup shredded bamboo shoots 1/2 cup shredded chicken, beef or pork 1 teas. soy sauce 1 teas. corn starch 1 Tbsp. soy sauce 1 1/2 Tbsp. vinegar |
1/2 teas. sesame oil 1/2 teas. ground white pepper 1 Tbsp. chopped green onion 1 Tbsp. chopped gingerroot 3 cups chicken broth or water 1 teas salt
1/2 teas. sugar 1 1/2 Tbsp. cornstarch 1 1/2 Tbsp. water 2 eggs |
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Place mushrooms, bean curd and bamboo shoots in pan of cold water, boil then remove and drain. Mix shredded chicken with one teas. soy sauce and one teas. cornstarch.
Place the Tablespoon of soy sauce, vinegar, sesame oil, pepper, onion and ginger in a large soup bowl.
Heat the chicken broth, salt and sugar until boiling. Add mushrooms, bean curd, and bamboo shoots. When mixture returns to boil add meat, stirring to separate shreds. Combine remaining cornstarch and water. Stir into soup to thicken.
Remove from heat. Beat eggs and add slowly to soup in a thin stream. Stir lightly and pour into soup bowl with soy sauce/vinegar mixture. Mix and serve,
Makes about six servings.
Fresh mushrooms, water chestnuts, peas, or pimentos can be added to this soup for texture or color. DO NOT ADD CORN, GREEN, OR LIMA BEANS. (This is one of my pet peeves with Chinese restaurants who often include these vegetables (because they are part of frozen mixed vegetables) in soups and fried rice. |
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CHARLEY'S CHOWDER
One night in 1974, the Swanson's and the Mulroys decided to go out to dinner. The men were late returning from the golf course, so we got a late start. After going to two or three restaurants which had closed their kitchens, we ended up at Engine House #5, which had just opened. (I think the story was that we had called and gotten a 10:45 reservation which was the only one available.) After we had finished our meal, we remembered that they had forgotten to serve us soup. So we demanded soup and ate it for dessert. This recipe is from The Gandy Dancer, in Ann Arbor, run by the same people. |
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2 ounces olive oil 3 medium garlic cloves, crushed 2 ounces onions, finely chopped 3 ounces celery, finely chopped A pinch each of: oregano, basil and thyme. 6 ounces stewed tomatoes, very finely chopped. |
3 pints water 3 pints clam juice or clamato juice 1 pound boneless fish, Pollack or turbot Salt and pepper to taste. 1 ounce parsley, finely chopped |
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Place olive oil in large pot and heat until very hot. Drop crushed garlic cloves into the hot oil. Cook until garlic is golden in color. It is very important that you do not burn the garlic as it will ruin the taste. Remove the garlic from the oil. While oil is hot, add the onions and cook a minute or two. Add basil, oregano and thyme and cook for another minute. add celery and cook until translucent in color. Add the finely chopped tomatoes and cook for about 20 to 25 minutes, stirring to prevent sticking. Add water, fish, clam juice and cook for another 15 minutes, uncovered at full heat. This removes moisture to break up the fish and blend the flavor. When serving, add the chopped parsley. |
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BEV'S PUMPKIN SOUP (This is a Columbus Symphony Orchestra Women's Association "Ladies Luncheon" dish, but I think men would like it too. |
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1 large onion peeled and sliced 1/4 cup (1/2 stick) butter 1/2 teas. curry powder 2 cups canned pumpkin 2 1/2 cups chicken broth 2 cups half and half 1 1/2 teas. salt |
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Sauté onion in butter. Sprinkle curry powder, sauté 1 minute. Turn into electric blender container, add 1 cup of the chicken broth. Blend 30 seconds. Put in saucepan; add remaining broth, pumpkin, half and half and salt. Heat thoroughly, but do not boil. To garnish you may add freshly grated nutmeg, a dollop of sour cream and sprinkling of chopped chives. Serves 6 to 8. |
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HUNGARIAN GOULASH (Can be a soup or a Stew) |
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2 pounds lean meat, cut into cubes. (Can be beef, pork or veal, or a combination.) 3 Tbsp. bacon fat or butter 2 large onions, chopped fine 3 Tbsp. flour 2 teas. paprika 2 cloves garlic 1 quart stock or water (or can use half red wine. |
(Do not add pepper to this dish. There are two flavors of paprika sweet and hot. Use one or both depending on how hot you would like the goulash to be) |
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Brown meat in the hot fat. Add onions and cook until translucent. Add flour and spices and cook for about a minute, then add. Cover and cook slowly for about 2 hours. Add liquid if needed to make 2 cups. The sauce should be dark and thick. If you want to serve as a soup add an additional two cups of liquid. I usually add tiny noodle chunks to the soup. These are made by mixing one egg, one cup flour, and enough water to make into a dough. They you pinch off chunks and add them to the soup. Recently I found these frozen (spatzel) and it is a lot easier. |
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CHOUCROUTE ALSACIENNE
This recipe is a result of combining the culinary efforts of two cooks named Johnson. Janet Johnson, of Toledo, Knoxville, Charleston, Columbus, Orlando and wherever, and Tom Johnson, a famous Ohio chef and cooking instructor. The dish can run the gamut from simple to complex, but basically relies on the affinity between pork, sauerkraut, and long, slow cooking. The following is my combination of the two recipes. |
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3 lb. sauerkraut, uncooked 2 onions sliced 1 lb. bacon 1 1/2 lb.
salted or smoked shoulder or loin of pork 1 bay leaf 2 cardamom pods 8 juniper berries 4 Allspice berries mixed sausages, bratwurst, knockwurst, etc. |
5 oz goose fat,
lard or bacon drippings. Salt and
pepper 2 cups dry white wine, preferably Riesling. 6 large potatoes
(Janet uses caraway seeds in her seasoning. I dislike that spice but found her dish delicious.) |
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Drain liquid
from sauerkraut and rinse in cool water.
Cut the
bacon in 1/2 inch slices and fry in the bottom of a large kettle and remove
the cooked pieces. Add fat as needed, depending on how fat the
bacon is you may not need to add more.
Add onions to the fats and cook over a low heat until they just begin to brown. Spread half of the sauerkraut over the onions, then place the pork, bacon and a spice bag on top. Cover meat with the rest of the sauerkraut and enough wine to moisten the sauerkraut without covering it with liquid.
Spread 2 tablespoons of fat over the top. Cover and simmer on top of stove or cook in low oven 300ø for three hours for crunchy sauerkraut or 5-6 hours for tender. Sausages can be poached and added in the last 1/2 hour. Potatoes should be boiled separately, and added with the sausages. Janet would top with dumplings from the Bisquick box.
From the above directions, you can see that this can be made just about any damn way you please. All that is really essential is sauerkraut, pork, onions, and a few spices. If you are going all the way with several kinds of pork and sausages, you will probably want to serve with either potatoes or dumplings, not both. Other meats such as smoked sausage and smoked pork chops can also be added. Spicy mustard can be served to accompany the meat. |
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BEER STEW
Another thirty-year-old recipe, (plus) I got this one from Joni Clark whose husband Don was in the army and law school with Kim. She now lives in Bad Axe, Michigan. |
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Melt: 1/2 stick butter Saute until lightly browned: 2 chopped onions 2 chopped garlic cloves Add and brown on all sides: 1 1/2 lb. lean beef (round steak) cut into 1/2 x 1/2 x 2 inch strips. Add: 1 bay leaf A generous pinch of thyme. 1 12 ounce can beer - dark beer is best
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Cook for about 2 hours or until meat is very tender. Add more beer or water if necessary
the rest of the can.> Just before serving add: 1/4 cup red wine vinegar 2 Tbsp. brown sugar
Change made in recent years. Add ¼ cup balsamic vinegar – in place of red wine vinegar and brown sugar. |
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If you think stews should have vegetables, add a package of frozen peas and carrots just before serving. I think cooking carrot with the stew makes it too sweet. Another vegetable I like in this stew in turnips. Just peel and dice and add to the stew with the meat. It gives it a nice spicy flavor. |
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CINCINNATI CHILI
You either love it or you hate it. In Columbus you can buy Skyline Chili mix which contains all the spices necessary, but if you get the craving in Kansas City this recipe may be a Godsend. |
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quart hot water 2 lbs. ground beef 1 12 ounce can tomato paste 1 large onion 1/4 teas. cayenne 3 bay leaves 1 teas. salt 1 teas. cinnamon 1 teas. pepper |
1 teas. allspice 1 teas. white wine vinegar 1/2 teas. cumin 1/2 teas. Worcestershire sauce 3 Tbsp. chili powder 1/4 teas. garlic powder 1 lb freshly cooked spaghetti 1 cup grated cheese 1 cup chopped onions |
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There are some who say that you should also add 1 square of unsweetened chocolate to this mixture. I’ve done it both ways and prefer to save my chocolate for other occasions when you can taste it.
Pour water into saucepan, crumble in beef. Add next 13 ingredients. Simmer 3 hours, stirring occasionally. Discard bay leaves. Serve with cooked spaghetti, grated cheese and chopped onions. (I have heard that it isn't authentic unless you leave the copped onions out on the counter for at least two hours to mellow.) Tabasco, oyster crackers and cooked kidney beans are other optional additions |
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BARLEY SOUP This is a new addition since the original publication of this cookbook. I make it in the fall when the vegetables are fresh and the weather begins to turn cold. |
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1-1/2 pounds beef (stew meat, or chuck or round steak cut into stew sized pieces. Discard fat and bone.) ¼ cup olive or salad oil 1 can Beef Consommé 1 quart water 1 cup pearl barley (not quick cooking.) 2 onions sliced 1 red or yellow bell pepper
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2 carrots cut into rounds 2 stalks celery, sliced about ½ inch thick. 2 turnips cut into ½ inch dice 1 bay leaf 1 teaspoon fresh thyme
6-8 ounces fresh mushrooms sliced or dried mushrooms reconstituted (a hand full – have no idea of the weight.)
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Brown meat in oil and put in a large pot. Brown onions in the same oil. Add barley, pepper, barley , water and spices. Cook for at least an hour (barley will probably not be completely done.) Add carrots, celery and turnips. Cook until barley and vegetables are tender. Just before serving adjust seasoning with salt and pepper and add sliced mushrooms. (If you use dry mushrooms, add the water they soaked in also.) You may need to add water as this cooks to keep it soup-like in consistency.
Best if allowed to sit overnight in refrigerator for flavors to develop. This soup grows. Each time you reheat it you add some more water it will make more soup. No idea how many people it will serve that way, but will serve 6-8 after first cooking. |
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