Sally' Shrimp Stew Oyster Stew
Greek Shrimp with Tomato Sauce Wanton Soup
Mushroom Bisque Split Pea Soup
Blender
Borscht
Chili with
Corn Dumplings
Chinese
Egg Drop/Italian Stracciatella
Penn Dutch Rivel Chowder
Jan's
Beef Stew
Suan
la t'ang - Hot and Sour Soup
Chili with Corn Dumplings
From Bisquick, by Betty Crocker, page 56. This is a nice spicy. The guys at card club liked it.
Prep: 15 min Cook:40 min
1 1/2 lb. ground beef
3/4c.chopped onion
15-17 oz whole kernel corn, undrained
16 oz. stewed tomatoes, undrained
16 oz. tomato sauce
2 T. chili powder
1 t. garlic salt (my addition)
1 t. red pepper sauce
1 1/3c. Bisquick Original baking mix
2/3 c. cornmeal
2/3 c. milk
3 T. chopped fresh cilantro
Cook beef and onion in Dutch oven over medium
heat, stirring occasionally, until beef is brown; drain. Reserve
1/2c. of the corn. Stir in remaining corn with liquid, tomatoes,
tomato sauce into beef mixture. Heat to boiling; reduce heat.
Cover and simmer 15 minutes.
Mix baking mix and cornmeal. Stir in milk,
cilantro and reserved 1/2 c. corn just until moist.
Drop dough by rounded tablespoonfuls onto simmering
chili. Cook uncovered over low heat 15 minutes. Cover and cook
15-18 minutes or until dumplings are dry.
Split Pea Soup
When we have a nice ham bone Robin wants Bean Soup and Austin wants Split Pea. I 'can' both soups so that I am ready for a fast lunch for Bob (Okay, it's a small town and he comes home for lunch every day.)
1 lb. (2 1/3c.) split peas, rinsed
2 quarts water
3 chicken bouillon cubes
1 ham bone, with some meat on it (or I have been
known to use a ham slice from the store)
1 lg. onion, chopped
1 c. diced carrots
1 c. celery, chopped
1 T. lemon juice
2t. salt
1/8t. freshly grated pepper
Combine split peas, water, bouillon, and ham bone (If using a ham slice, add when you add the onion and carrots). Simmer covered for 2-2 1/2 hours. Add remaining ingredients, simmer covered 45 minutes. Remove ham bone and pick meat off.
To can:
put into clean, hot glass jars, leaving 1" head space. Adjust
caps. Process pints 50 minutes, quarts 1 hour at 10 pounds of pressure.
When you go to use the canned soup, add water to meet your thickness preference.
Wanton Soup
Also called Short Soup, meaning to swallow a cloud. From our Taiwan days. This is the 'chicken noodle' soup I take to friends just out of the hospital.
8 oz. raw shrimp, minced
1 pkg. wanton shells
8 oz. fresh pork, minced
1/3 c. minced scallions
1 T. soy sauce
1/2 a well beaten egg (other half to help seal
the wantons)
1/2 t. minced ginger
1/4 t. freshly ground pepper
1/8 t. minced garlic
1/8 t. sesame oil
1/8 t. sugar
Mix all together. Put 1 teaspoon of mixture
on lower half of a wanton shell. Fold point over filling and tuck
under. Roll toward top of point, pushing into horseshoe shape.
Leave 3/4" of point exposed. Moisten point on right side with remaining
egg and fold over left point over right point. Press to seal.
Makes about 40 wantons.
May
be frozen. Thaw one day in refrigerator.
To make soup: Serves 4
1 quart well seasoned chicken stock
1 T. soy sauce
1 T. cornstarch mixed with 2 T. of the chicken
stock
12-16 wantons, thawed
some coarsely chopped spinach leaves
sesame oil
scallion greens, chopped
Heat stock. Add soy and cornstarch mixture, stir until slightly thickened. Cook wantons until they float. Add spinach. Put into individual bowls, Adding a few drops of sesame oil and a sprinkling of scallion greens.
Suan la t'ang - Hot and Sour
Soup
Straight from Taipei, Taiwan!! In fact it took us several year to figure out that here it is called Hot and Sour. It is addictive.
1 quart chicken stock
1/4 lb. pork, shredded
4 large chinese mushrooms
12 dried lily buds
1 T. cloud ears
1/4 c. bamboo shouts, shredded
2 T. soy sauce
1 cake fresh bean curd (tofu) julienne
3 T. vinegar (red wine optional)
1/4 t. freshly ground pepper
2 T. cornstarch (or water chestnut powder) mixed
with 1/4c. of the mushroom juice water
2 scallions, chopped
1 egg, beaten
sesame oil
Soak mushrooms, lilys, and cloud ears separately
in warm water for 30 minutes. Heat broth to boiling and add ingredients
including the soy. Simmer 3-5 minutes. Add bean curd, pepper,
and vinegar. Stir in cornstarch mixture. Take off heat and
add egg, stirring in a figure 8 to shred egg.
Garnish with a few drops of sesame oil and chopped
greens of scallions.
Serves 4 for dinner. Serves 8 in a multi course meal.
Penn Dutch Rivel Chowder
Although Bob doesn't care for this, I used it a lot for Mother and Kiddlies lunch get togethers.
3 c. potatoes, sliced
1 c. onion, coarsely chopped
3 1/2 c. water
1 3/4 t. salt, divided
1/8 t. freshly ground pepper
1 egg
1 c. flour
4 oz. Underwood's deviled ham
1 quart milk
Combine potatoes, onions, water, 1 1/4t. salt
and pepper. Simmer covered 15 minutes; remove from heat.
TO MAKE RIVELS: beat egg, add 1/2t. salt and
flour; mix well to form a soft dough.
Stir deviled ham and milk into potato mixture,
heat until bubbly.
Rub a small amount of dough between palms of
you hands over the kettle of simmering chowder, allowing tiny pieces to
drop into soup. Simmer 5 minutes.
Oyster Stew
The only decent recipe I found from the Better homes and Garden, page 344.
2 T. flour
1/2 t. salt
dash white pepper
2 T. water
1 quart of scalded milk
1 pint of oysters
Combine first 4 ingredients to make a paste. Stir into 1 pint of oysters and their liquor. Simmer over low heat until the edges curl. Then pour into 1 quart scalded milk. Remove from heat; cover; let stand 15 minutes. Have dishes hot. Drop in some butter. Reheat stew briefly - serve piping hot. Sprinkle with paprika. Serves 4-6, depending on whether it is for dinner or used as a starter.
Chinese Egg Drop
5 c. 'clear' chicken broth
1 T. cornstarch, mixed with 2T. water
2 large eggs (or 3 small eggs)
chopped scallion greens
sesame oil
Bring broth to a boil over high heat. Add
cornstarch mixed with water, stirring until slightly thickened and clear.
Slowly pour in beaten egg and stir gently in a figure 8, to shred the egg.
Immediately turn off heat. Serve with a sprinkle of scallion greens
and a few drops of sesame oil.
Serves 4-6.
Italian Stracciatella
5 c. 'clear' chicken broth
1 T. cornstarch, mixed with 2T. water
2 large eggs (or 3 small eggs)
1/2 c. freshly grated parmesan
1 T. chopped fresh parsley
1 glass white wine (optional)
Follow the directions for Egg Drop Soup, substituting the cheese, parsley, and wine for the scallions and sesame oil.
Jan's Beef Stew
Jan made this for us when we visited with Daddy, before he died. It is hearty and good.
1 1/2 lbs. stew meat, cut in bite sized pieces
(I don't like the stores stew meat, so I always buy s roast and cut it
myself)
1 c. diced celery (I prefer sliced)
1 c. diced carrots (I prefer sliced)
2 large potatoes, diced
6 medium onions, chopped
2 slices bread, cubed
2 1/2c. tomatoes, squished
1 T. salt
1 T. sugar
1 t. freshly ground pepper
3 T. tapioca
1/2 T. worcestershire
Mix all ingredients in a large casserole dish.
Cover and cook for 5 hours at 250*. Serves 6.
Blender Borscht
One of Bob's favorites, with fresh from the garden beets.
32 oz. cooked beets, drained (reserve 1/2c. for
garnish)
14 1/2 oz. chicken broth
2 T. chopped onion
4 t. fresh lemon juice
1/2 t. salt
1/8 t. sugar
freshly ground pepper
2 c. buttermilk
TOP WITH: sour cream and freshly chopped chives, and reserved julienne beets.
Puree all. Adjust seasoning. Cover
and refrigerate overnight. Serve in chilled bowls.
Mushroom Bisque
1/2 lb. mushrooms
3/4 c. onion
1/4 t. salt
14 oz. chicken broth
1 - 1 1/2c. sour cream
freshly ground pepper
freshly snipped chives to garnish (or scallion
greens)
Simmer mushrooms and onion in broth 1/2 hour. Puree. Stir in sour cream. Serve sprinkled with fresh chives. Serves 4.
This
can be frozen, before you add the sour cream and chives.
Greek Shrimp with Tomato Sauce
Although the kids prefer my Shrimp Stew, I think
this is wonderful. It was worth the price I paid for the book
in 1974. Adapted from Super Cookery, page 156
1/4 c. butter
1 medium onion, thinly sliced
2 large cloves garlic, minced
2 lb. tomatoes, peeled seeded and drained
1 t. sugar
1/2 T. oregano (1/2t. dried)
1/2 T. basil (1/2t. dried)
1 bay leaf
1 T. parsley (1/2t. dried)
8 oz. dry white wine (I use Martini Rossi dry
vermouth)
1 t. salt
1/2 t. freshly ground pepper
1 lb. shrimp, peeled
1 1/2 oz. feta cheese, crumbled
In butter cook garlic and onion, 15 minutes.
Add tomatoes, sugar, oregano, basil, bay and parsley. Simmer
15 minutes. Stir in wine and simmer 30 minutes, until reduced and
somewhat thickened. Add salt, pepper, shrimp and cheese, cook 8-10
minutes.
Serves 4-6.
Sally's Shrimp Stew
This is traditionally our Christmas Eve dinner, served with French bread with herbed butter.
1/2 c. celery, sliced thinly
1/2 c. onion, coarsely chopped
1 t. garlic, minced
1/2 stick butter
1/3 c. flour
1/2 t. salt
1/2 t. dried thyme
1/4 t. freshly ground pepper
2 lb. canned tomatoes, crushed
14 oz. chicken broth
8 oz. minced clams with broth
1/4 t. tabasco
10 oz. frozen sliced okra, cooked
1 lb. shrimp, peeled
1/2 lb. cod, flounder, or sole - optional
Sauté celery, onion, and garlic in butter. Stir in flour, salt, thyme, and pepper: cook stirring until bubbly. Stir in tomatoes, broth, clams and tabasco. Add shrimp and fish; cook until shrimp is pink (5-6 minutes). Add okra and heat through.
Can be
served over rice.
Robin's Gaspacho
Robin came up with this one when she was in junior high school. She even got recognized in a recipe contest.
4 C. tomato juice, chilled (V-8
works if that is your taste)
1/2 of a peeled and chopped cucumber
1 chopped scallion
1T. worcestershire
1T. lemon juice
dash tabasco
Combine all. Serve with a dollop of sour cream and some snipped chives. Serves 4.
On a
hot summer day, with friends on the porch, we serve this in 10 oz plastic
disposable tumblers, with a spoon.