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Note: Due to the enormous audience request for information on Minor's Food/Soup Bases,
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1 cup evaporated milk 1 10 1/2 oz. can clam chowder 1 3 oz. can mushrooms, drained 1 can crab meat, drained 1 can small shrimp, drained onion powder, celery salt, thyme 2 Tbsp. sherry |
Combine milk, clam chowder and mushrooms. Heat just to boiling point. Add crab and shrimp. Heat through. Season to taste with onion, celery and thyme. Stir in sherry just before serving.
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2 cans black beans, drained 1 can whole kernel corn, drained 1 can Mexican style tomatoes 8 oz. salsa 1 can chopped green chilies, drained 1/2 tsp. cumin Shredded cheddar or Monterey Jack cheese |
Combine all ingredients except cheese. Simmer 2 hours. Put in baking dish and top with cheese. Bake until cheese melts.
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6 Tbsp. butter 1 1/4 lb. carrots, peeled and thinly sliced 2 medium onions, chopped 1 Tbsp. ginger root, minced 2 tsp. orange rind, grated 1/2 tsp. coriander, ground 5 cups chicken stock 1 cup light cream |
Melt butter in saucepan. Add carrots and onions. Cover and cook until vegetables begin to soften, about 15 minutes. Mix in ginger, orange rind, coriander and 2 cups chicken stock. Cover and simmer until carrots are very tender (about 30 minutes). Puree soup in batches in food processor or blender. Add remaining 3 cups chicken stock and light cream. Season with salt and pepper. Heat through.
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4 cups chicken stock 1 pkg. onion soup mix 1/8 tsp. ground mace 2 cups milk 1/4 cup dry potato flakes 3 Tbsp. butter 2 egg yolks 1/4 cup Chablis 3/4 cup shredded Jarlsberg cheese Salt to taste White pepper to taste |
Bring stock to a boil Add soup mix and mace. Simmer 10 minutes. Pass through a sieve. Add milk, potato flakes and butter. Heat through. Whip yolks to a creamy yellow. Add a little of the hot mixture to the yolks to temper them. Add the yolk mixture to the stock mixture, whipping constantly. Stir in wine. Add cheese, stirring until melted. Season to taste. Serve with sautéed French bread croutons.
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1/4 cup butter 1/4 cup flour 2 cups skim milk 3 cups chicken stock 4 oz. cheddar cheese, grated 4 oz. American cheese, grated 1/4 cup diced pimentos 10 oz. frozen, chopped broccoli, thawed Dash of garlic powder Dash of onion powder Salt and pepper to taste |
Melt butter. Blend in flour. Cook 1 minute. Add milk and stock. Bring to a boil, stirring constantly. Lower heat and add cheeses. Stir until cheese is completely melted. Add pimentos, broccoli, garlic and onion powders. Cook 5 minutes or until broccoli is tender. Season to taste with salt and pepper.
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1 1/2 - 2 lb. beef or venison stew meat 1 medium onion, sliced 4-6 stalks celery, cut into 1" pieces 4-6 carrots, peeled and cut into 1" pieces 2 large potatoes, peeled and cut into 1" pieces 1 green pepper, coarsely chopped 2 cups chopped canned tomatoes with juice 1 tsp. salt 1/4 tsp. pepper 1 tsp. sugar 3 Tbsp. quick tapioca |
Mix all ingredients together. Put in covered roaster or casserole and bake 5 hours at 250o F.
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4 ounces bacon, diced 1 lb. venison shoulder or round cut into 1" chunks 3 large carrots, peeled and cut into 1/2" slices 3 large parsnips, peeled and cut into 1/2" slices 1 cup fresh or frozen pearl onions 1 Tbsp. butter or margarine 8 ounces mushrooms, each cut in half 2 cloves garlic, minced 1 cup red wine 1 Tbsp. cornstarch 1 cup beef stock 2 Tbsp. chopped fresh parsley 1 Tbsp. tomato paste 1 tsp. Tabasco pepper sauce 1/2 tsp. dried thyme leaves |
Cook bacon in heavy skillet until just crisp, stirring occasionally. With a slotted spoon, remove bacon from skillet to a bowl. In drippings, over medium-high heat, cook venison until well browned on all sides. With a slotted spoon, remove venison to the bowl with the bacon. In drippings remaining in skillet, cook carrots, parsnips and onions about 5 minutes. Add butter, mushrooms and garlic; cook 5 minutes longer or until vegetables are crisp-tender. Stir cornstarch into red wine until blended. Add wine to skillet along with beef stock, parsley, tomato paste, salt, Tabasco, thyme, cooked bacon and venison. Increase heat and bring to a boil. Spoon mixture into 2-quart shallow casserole. Cover and bake 30 to 45 minutes. Serve with parslied buttermilk biscuits.
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2 cups all-purpose flour 1 Tbsp. baking powder 1/2 tsp. baking soda 1/4 cup butter or margarine, cut into small pieces 1 cup buttermilk 3 Tbsp. chopped fresh parsley |
Combine flour, baking powder, baking soda, and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs. Add buttermilk and parsley; stir just until moistened. Make into 6 biscuits. Bake 12 to 15 minutes at 450o F.
Taco Soup (from a Wauwatosa listener - not tested by David)
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2 lb. ground beef 1 medium onion, chopped 1 can chopped green chilies 1 pkg. dry taco seasoning 2 cups water 1 can pinto beans, drained 1 can kidney beans, drained 1 can whole kernel corn, drained 3 cans stewed tomatoes 1 pkg. Hidden Valley ranch salad dressing mix |
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4 oz. bacon, finely diced 2 Tbsp. butter 6 oz. lettuce, cut into strips 6 Tbsp. flour 3 cups hot water 1/2 tsp. chicken base 1 tsp. ham base 1 tomato, medium dice Dash or nutmeg Dash or red pepper 1 cup half and half |
In a heavy skillet or large heavy sauce pan, cook bacon until lightly browned. Add butter and heat until melted. Stir in the lettuce and sauté 2 minutes. Add flour, stirring until well blended and cook 2-3 minutes. Remove from heat. Stir in water, chicken and ham base, tomatoes, nutmeg and red pepper. Heat to boiling, and boil gently 6 minutes, stirring occasionally. Add half and half. Heat through. Garnish soup with shredded lettuce and tomato pieces.
Norwegian Lapskaus (from "Kokebok" by Cappelen - translated by David)
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about 3 cups water 12 oz. carrots, peeled and cut into cubes 4 oz. celery, sliced 6 oz. rutabaga, cut into cubes 2 lb. potatoes, peeled and cut into cubes 1 lb. roasted beef and pork, cut into cubes 1 medium sized leek, sliced into 1/4" rings beef base if needed or left over gravy salt pepper chopped parsley |
Heat water to boiling. Add carrots, celery and rutabaga. Cook until about half done (10-12 minutes). Add the potatoes and cook until everything is tender. Add the meat and leek and let the lapskaus simmer a few minutes. If you have any leftover gravy, add it too. In lapskaus, everything should be tender, but stir it as little as possible so it doesn't end up like porridge, Season the lapskaus with salt and pepper. Serve in soup dishes. Sprinkle with parsley.
Lamb and Rhubarb Stew (developed by Tia Wittkopf at WITC)
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2 cups rhubarb cut into 1" pieces 1 cup water 1/2 cup brown sugar 1/4 Tbsp. butter 1 cup diced onion 1 1/2 lamb shoulder cut into 1" cubes 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup minced parsley 1/4 cup lemon juice |
Combine rhubarb, water and brown sugar. Let stand 30 minutes. Melt butter in heavy sauce pan. Add onion and lamb and brown well. Add cinnamon, nutmeg, 1/4 cup of the parsley and lemon juice. Strain rhubarb and add syrup to the meat. Reserve rhubarb. Cover and simmer meat 45 minutes or until tender. Additional liquid may be required. Add rhubarb and simmer 10 minutes. Served topped with remaining parsley.
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2 Tbsp. butter 2 Tbsp. oil 1 lb. beef chuck, in 1" cubes (or use venison) 2 large onions, diced 2 Tbsp. flour 2 Tbsp. brandy 1 cup beer 1/2 cup beef stock 1 bay leaf 1/4 tsp. ground allspice salt and pepper 2 Tbsp. sour cream. |
Heat butter and oil in Dutch oven. Add meat and brown well. Remove meat. Add onions a sauté until they loose their crispness. Stir in flour. Add brandy, beer, and stock. Bring to a boil, stirring occasionally. Return meat to Dutch oven. Add bay leaf, allspice and salt and pepper. Cover and simmer 2-3 hours. Stir in sour cream just before serving.
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4 large celery ribs cut into 1/4" slices 4 large carrots, peeled and cut into 1/2" by 1/2" pieces 2 large onions, diced 1 pound turnips, peeled and cut into 1/2" chunks 12 oz. mushrooms, thickly sliced 1/4 cup oil 1 ham bone with 2 cups meat left on, or 2 smoked ham hocks (3/4 lb. each) 1 cup barley 1 1/4 tsp. dried thyme leaves 1 tsp. salt 1/2 tsp. pepper 1 beef flavored bouillon cube 1 14 to 16 ounce can stewed tomatoes 1 9-ounce package frozen Italian green beans |
Heat 2 tablespoons onion in Dutch over. Brown celery, carrots and onions. With slotted spoon, remove mixture to bowl. Add 2 more tablespoons oil and brown turnips and mushrooms. Return carrot mixture; and ham bone, barley, thyme, salt, pepper, bouillon, and 12 cups water. Heat to boiling. Reduce heat; cover and simmer 1 1/2 hours. Cut meat from ham bone; discard bone. Cut meat into small pieces. skim fat from soup. Return ham; add stewed tomatoes and beans. Heat to boiling. Cover and simmer 5 to 10 minutes until beans are tender. Makes about 10 servings.
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1 Tbsp. oil 2 lb. lamb shoulder, cut into 2" cubes 1 onion, diced 4 cups water or chicken stock 1 bay leaf 1 clove garlic, minced 3 Tbsp. minced parsley pinch of thyme 3 carrots, cubed 2-3 turnips, cubed 2 cups potatoes, cubed salt pepper |
Heat oil in Dutch oven. Brown lamb well. Remove to a bowl. Add onions and brown lightly. Add water or chicken stock, bay leaf, garlic, parsley and thyme. Return meat to Dutch oven. Bring to a biol. Reduce heat, cover and simmer 1 1/2 hours. Add vegetables and continue cooking 'til vegetables are tender (about 1/2 hour). Season with salt and pepper. If desired, thicken broth with 1/4 cup flour mixed with 1/2 cup cold water. Or, drop dumplings on stew, cook dumplings, remove and then thicken broth.
| 1 1/2 cups all purpose flour 2 tsp. baking powder 3/4 tsp. salt 3 Tbsp. shortening 3/4 cup milk |
Combine dry ingredients. Cut in shortening until mixture is crumbly. Stir in milk only until blended. Drop by spoonfuls onto, meat in boiling meat stock (not in liquid). Cook slowly 10 minutes, uncovered. Cover tightly and cook 10 minutes more. Remove dumplings to hot platter and keep warm while thickening stock.
Spicy White Chili (developed by Erin Berlin at WITC)
| 2 medium onions, chopped 1 Tbsp. cooking oil 4 garlic cloves, minced 2 cans (4 oz. each) chopped green chilies 2 tsp. ground cumin 1 tsp. dried oregano 1/4 tsp. cayenne pepper 2 cans (14 1/2 oz. each) chicken broth 4 cups cubed cooked chicken 3 cans (15 1/2 oz. each) great northern beans, rinsed and drained 2 cups (8 oz.) shredded Monterey Jack cheese Sour cream and sliced jalapeno peppers (optional) |
In heavy saucepan, sauté onions in oil until tender. Stir in garlic, chilies, cumin, oregano and cayenne. Cook and stir 2-3 minutes. Add broth, chicken and beans; simmer, uncovered, for 15 minutes. Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers, if desired. Yield: 6-8 servings (2 1/4 quarts).
Meatless Taco Soup (sent to me by Mary Ann Doherty)
| 2 medium onions, chopped 1 large onion, chopped 2 (16 oz) cans red kidney beans, drained and rinsed 2 (16 oz) cans pinto beans, drained and rinsed 1 (16 oz) can whole kernel corn, drained 1 (14 1/2 oz) can Ro-tel tomatoes 4 (14 1/2 oz) cans diced tomatoes 1 pkg. low sodium taco seasoning mix 1 pkg. Hidden Valley Ranch Dressing mix (dry) |
Sauté onion in a large pot, spraying with nonstick spray. Add beans, corn, tomatoes, taco seasoning and dry ranch mix. Simmer about 1 hour over low heat. Serve over rice. Top with nonfat sour cream and nonfat Cheddar cheese. (NOTE: The original recipe called for ground beef. In this version, the beef has been eliminated and extra beans added. Beans can be useful as a low-fat, high-protein alternative to meat. The recipe was redesigned by Hollie Weaver Beason and appeared in an Illinois newspaper).
Last Update: Jan. 98
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