Recipes

RcpCardBEAN AND HAM SOUP
RcpCardCARAMEL SAUCE
RcpCardCHEESEBURGER SOUP
RcpCardHOVEY OF A FUDGE SAUCE
RcpCardMAPLE SYRUP
RcpCardPOTATO SOUP
RcpCardSALMON CHOWDER
RcpCardSWEET -N-SOUR DIP
RcpCardTHELMA'S CHOCOLATE SAUCE

Related Items

ContentsNextRcp

BEAN AND HAM SOUP

14 servings

7 cups water
1 pound navy beans, dried
2 cups ham, or ham bone
1 onion, small, finely chopped
1/2 teaspoon salt
1 bay leaf
dash pepper

In slow-cooking pot, cover navy beans with water and soak for about 12 hours. Drain water and re-cover with 5 cups of recipe water and add ham bone. Cook in crock overnight and next morning remove ham bone and chunk up meat that falls off. Add rest of ingredients and cook till about supper time. Add the last 2 cups of water only if needed as you see how it cooks throughout the day

PrevRcpContentsNextRcp

CARAMEL SAUCE

5 tablespoons brown sugar
5 tablespoons cream, not 1/2 and 1/2
2 tablespoons butter, not margarine

1 cup cream = 15 tablespoons
boil for 3 minute

CHEESEBURGER SOUP

1/2 pound hamburger

2 tablespoons butter or margarine

3/4 cup onion, chopped

3/4 cup carrot, shredded

3/4 cup celery, chopped

1 teaspoon basil

1 teaspoon parsley

3 cups chicken broth

4 cups potato, peeled and diced

2 tablespoons butter or margarine

1/4 cup flour

16 ounces Velveeta

1 1/2 cups milk

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 cup sour cream

1. Cook hamburger and drain. Melt 2 Tb butter in a frying pan and sauté onion, carrot, celery, basil, and parsley. Add broth, diced potatoes and meat. Bring to a boil. Reduce heat; cover and simmer 10 minutes. In separate pan, melt the other 2 tbs butter and add flour cooking for two minutes and stirring constantly. Add to broth mixture. Reduce heat to low and add cheese milk, salt, and pepper. Cook and stir until the cheese melts. Remove from heat and blend in sour cream.

2. (When making a large amount, I added the milk and cheese to the butter and flour mixture - made like a traditional white sauce and added it to the broth and meat mixture - mostly because I did not have a pan large enough for everything until it was put in the roaster. I also did not add as many potatoes as called for or quite as much cheese when making large multiples of the recipe.)


PrevRcpContentsNextRcp

HOVEY OF A FUDGE SAUCE


1/2 cup butter
1/2 cup cocoa
2 tablespoons cornstarch
1 cup honey
1 cup water

1 cup miniature marshmallows
1 teaspoon vanilla

Melt butter and add other ingredients. Cook over low heat stirring constantly until it thickens and comes to a boil. Remove from heat and add 1 cup small marshmallows. Stir until melted. Add 1 tsp vanilla. Can be served warm or cold

PrevRcpContentsNextRcp

MAPLE SYRUP


1 cup water, boiling
2 cups brown sugar
1/2 teaspoon mapeline
drop butter flavoring

Simmer all a few minutes and cool

PrevRcpContentsNextRcp

POTATO SOUP

6 servings

3 cups potatoes, peeled and cubed
2 cups milk
2 cups frozen vegetables, california blend
1 pound American cheese, Velveeta
3 tablespoons margarine
salt
pepper

Place potatoes in large saucepan with 4 cups water; bring to a boil. Reduce heat, cover and simmer 10 to 15 minutes or until tender; drain. Add milk and vegetables to drained potatoes; bring to a gentle boil over medium heat; reduce heat. Add cheese, butter and season to taste. Heat over low heat, stirring frequently, until cheese is melted and vegetables are tender-crisp. Serve with grated Parmesan cheese

SALMON CHOWDER

1 cup smoked salmon, cut in chunks

2 tablespoons butter

1/2 cup chopped onion

1/4 cup celery, sliced

1/2 cup green pepper, chopped

2 tablespoons flour

1 1/4 cups chicken bouillon

1/4 cup sour cream

1 teaspoon fresh dill, minced or dill weed

1/8 teaspoon pepper

1 tablespoon parsley, chopped

In a saucepan, melt butter, sauté onion, celery, pepper, Stir in flour, add bouillon and cook over medium heat, stirring constantly until reaching boiling point. Add sour cream, dill, pepper, smoked salmon; heat 2-3 minutes, stirring constantly. Add parsley before serving 3-4 servings Bon Appetit!


 

SWEET -N-SOUR DIP

1 Cup ketchup

1 6 ounce jar apricot preserves

1/3 cup brown sugar

1/3 cup sugar

1/8 teaspoon ginger, ground

 

1. Combine all ingredients in saucepan

2. Heat to boil; stirring frequently. Reduce heat to a sime. Cook 30 minutes.

3. Serve with Schwan's Egg Rolls or Crag Rangoon, hot or cold.

 

PrevRcpContents

THELMA'S CHOCOLATE SAUCE


1 1/2 cups sugar
1/2 cup brown sugar
3/4 cup cocoa
1/4 cup flour
1 (143) can evaporated lowfat milk
1 cup water
2 tablespoons margarine
8 marshmallows, large

Heat until thickened and add some milk or cream

HTML created by CookWorks: Show 'n Send ® on 3/27/2003