Soups and Salads
by: Michelle A. Preston
3 pounds chicken white meat diced
2 small carrots, peeled
3 celery stalks, cut into large pieces
1/3 cup onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 tablespoon parsley, chopped
water
Place all of the ingredients into a large soup pot, with enough water to cover. Cover and bring to a boil. Skim off the scum, re-cover, lower heat, and simmer for 1 and 3/4 hours.
Serves 4
1/2 cup Swiss cheese, grated
1/2 cup Provolone cheese, grated
2 onions, sliced
3 cups beef bouillon
1/4 tablespoon butter
1/2 tablespoon flour
pinch of salt
pinch of pepper
4 hard slices French bread
1) Saute the onions in butter until brown. Gradually add in the flour, salt, pepper, and 2 tablespoons of bouillon. Mix well.
2) Pour onion mixture into the bouillon and bring to a boil. Lower flame and simmer for 15 minutes.
3) Toast the bread and then place at the bottom of bowls. Pour soup over bread, sprinkle cheese over top, and place bowls in broiler for 3 minutes, until a crust is formed.
Serves 4
2 pound stewing chicken, cut into serving sized pieces
1/2 cup ham, diced
1 tablespoon butter
1/4 cup onion, diced
pinch of thyme
1/8 cup parsley, chopped
4 cups boiling water
1 bay leaf
1/2 cup okra, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shrimp, shelled and de-veined
1/2 quart stewing oysters, in liquid
1 cup cooked rice
1) Saute the chicken, ham, and butter in a large soup pot until the chicken browned. Add the onion, thyme, and parsley. Saute until the onion becomes transparent. Add the boiling water, bay leaf, okra, salt, and pepper and bring to a boil.
2) Lower flame and simmer and cook for 1 hour or until the chicken is tender.
3) Add the shrimp and the oysters and cook for an additional 10 minutes. Place 1/4cup cooked rice in a bowl and pour the gumbo on top.
Serves 4
1 pound stew meat, browned
1 pound ground beef, browned
1 cup cabbage, chopped
1 cup spinach, chopped
1 cup broccoli, chopped
1 cup carrots, sliced
3 medium potatoes, cubed
1 can (48 oz.) chicken broth
1 can (48 oz.) V-8 juice or tomato juice mushrooms (or any vegetable you like) to fill the pot
salt and pepper to taste
1) Brown meats, do not drain. Add all other vegetables, broth and juice.
2) Bring to a boil, reduce heat and simmer for one hour.
Serves 8
Mrs. R L. Prater
Lincoln Park, MI
4 cups chicken consomme
4 slices of pumpernickel bread 1 tablespoon butter 4 eggs
2 cups Edam cheese, grated 4 slices Cheddar cheese 4 slices Provolone cheese
1) Heat consomme to boiling, lower flame, and simmer for 10 minutes.
2) Fry the pumpernickel in butter. Poach the eggs in the consomme, drain, and place over the fried bread in heated bowls. Pour the hot consomme over the eggs and bread, sprinkle with Edam cheese, and top with slices of Cheddar and Provolone.
Serves 4
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