http://www.recipelink.com

Betsy, NY (9:13:34 pm) :
From: loveaa@aol.com (Love AA)
Newsgroups: rec.food.cooking

Autumn Vegetable Soup

Serves 5

2 tablespoons Vegetable Broth, or vegetable oil
1 1/2 cups chopped (about 2) leeks
1 1/2 cups quartered Brussels sprouts
1 large carrot, chopped
1 celery stalk, chopped
1 large potato, chopped
1 cup acorn squash, peeled, chopped (or butternut, pumpkin,
sweet potato)
3/4 teaspoon salt, to taste
fresh ground black pepper, to taste
cayenne pepper, to taste
2 cloves minced garlic
3 cups Vegetable Broth, or water
1 cup (packed) chopped Swiss chard or collard greens
1 firm, peeled and chopped large tomato
1 chopped sweet red or green bell pepper
1 1/2 teaspoons dried dill weed
1/2 teaspoon marjoram
1/2 teaspoon dried basil
2 teaspoons soy sauce, or to taste
1 tablespoon fresh lemon juice
1/2 cup nonfat sour cream, or nonfat yogurt, Optional
dry roasted sunflower seeds, for garnish
fresh parsley, minced for garnish

In a dutch oven, cook the first 11 ingredients (everything
through the garlic) over medium heat, covered, for 10 to 15
minutes; stirring intermittently.

Add stock or water. Bring to a boil, lower to a simmer. Cover and
let it cook slowly until everything is tender, another 15 to 20
minutes.

Add swiss chard or greens, tomato chunks, and chopped bell
pepper. Simmer about 5 more minutes.

Add herbs, soy sauce, and lemon juice and contimue to simmer
another 3 to 5 minutes.

Serve in bowl and stir in 1 or 2 TBS sour cream or yogurt in each
bowl. Garnish each bowlful with a sprinkle of sunflower seeds and
parsley.

Nutrition (per serving): 158 calories

Saturated fat 0 g
Total Fat 1 g (4% of calories)
Protein 4 g (11% of calories)
Carbohydrates 34 g (85% of calories)

Cholesterol 0 mg Sodium 1678 mg
Fiber 3 g Iron 3 mg
Vitamin A 7028 IU Vitamin C 84 mg
Alcohol 0 g

Source: Still Life with Menu (Molly Katzen)

----------------------------------------------------------------------------
Betsy, NY (9:24:04 pm) :
Newsgroups: rec.food.recipes

Butternut Squash and Apple Soup With Bacon
Gourmet, October 1994

Can be prepared in 45 minutes or less.

2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well
(about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1-1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch
pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth
1/2 cup water plus additional for thinning soup
2 tablespoons sour cream or creme fraiche

Accompaniments
Sour cream or creme fraiche
chopped unpeeled apple

In a skillet cook bacon until crisp and drain, reserving 1-1/2 tablespoons
fat. Crumble bacon.

In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and
pepper to taste in reserved fat over moderate heat, stirring, until
softened. Add squash, apple, peeled and chopped, broth, and 1/2 cup water.
Simmer mixture, covered, until squash is very tender, about 15 minutes,
and discard bay leaf.

In a blender puree mixture in batches, transferring as pureed to a clean
saucepan, and add enough additional water to thin soup to desired
consistency.

Whisk in sour cream or creme fraiche and salt and pepper to taste and heat
soup over moderately low heat until hot (do not boil). Serve soup topped
with crumbled bacon and accompaniments.

Makes about 4-1/2 cups.

----------------------------------------------------------------------------
Betsy, NY (9:25:14 pm) :
Newsgroups: rec.food.recipes

Apple-Squash Soup

1 small buttercup or butternut squash (about 2 cups cooked squash)
3 tablespoons butter
2 cups chopped onions
1 small clove garlic, minced
1 small carrot, diced
1 medium potato, peeled and diced
2 cooking apples -- peeled and chopped
3 cups water or chicken broth (or a combination)
1-1/2 cups apple juice or milk
1/4 teaspoon cinnamon
salt and black pepper to taste

Cut squash in half and clean out the seeds. Place it, cut side down, on a
lightly oiled baking sheet; bake at 3500 for about one hour or until
soft. Set aside until cool enough to handle. Melt the butter in a small
saucepan over medium heat; add onions and garlic and saute until
translucent. Add the carrot, potato, apples, and water.

Bring the vegetables to a boil, lower the heat, and simmer about 20
minutes or until all the vegetables are tender. When the baked squash has
cooled, scoop out the squash and combine in a blender or food processor
with the vegetables, cooking water, and juice or milk.

Puree in several batches to assure a smooth consistency. Reheat the soup
on low heat until it is hot, but not boiling. Add the cinnamon, and
season to taste with salt and black pepper. Serves 4 to 6.

----------------------------------------------------------------------------
Betsy, NY (9:27:53 pm) :
From: apoe@unicom.net (Art Poe)
Newsgroups: rec.food.recipes

Chicken Soup With Dumplings

Recipe By : Food and Wine
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Soup
Soups Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Butter
1 Small Onion -- minced
9 Cups Chicken stock
Salt
Freshly ground white pepper
1/2 Teaspoon Thyme
Pinch Freshly ground nutmeg
1 Cup All-Purpose flour
2 Eggs

In a large saucepan, melt the butter. Add the onion and cook over
moderate heat until softened, about 3 minutes. Stir in 8 cups of the
chicken stock and bring to a simmer. Season with salt and white
pepper to taste.

Meanwhile, in a medium saucepan, combine the remaining 1 cup stock
with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper.
Bring to a boil over high heat. Remove from the heat and beat in the
flour until thoroughly blended. Let the mixture cool slightly, then
beat in the eggs, one at a time.

Drop tablespoons of the dumpling mixture into the simmering soup and
cook until the dumplings begin to firm, about 5 minutes. Remove from
the heat, cover the saucepan and set aside to steam the dumplings for
3 minutes before serving.

----------------------------------------------------------------------------
J-M, Me (9:32:26 pm) : This is not a soup or a stew but it is a STROGANOFF
which is good on a cold night like tonight. And, as always, my apologies for
the measurements...those of you who know me know that I tend to wing it in the kitchen!

handful of chopped onion
1 can cream of shroom soup
1 lb of hamburger
1 soupcan milk
1 can of whole mushrooms, drained
splash red wine

egg noodles

Saute onions till soft. Add hamburg to skillet and brown. As usual, drain of
the fat. Dump in the soup,milk and the mushrooms & simmer for a few minutes.
Add the splash of wine cook for a minute more and serve over the egg noodles

VERY QUICK and could probably be used with ground turkey just as easily,
don't you think?
----------------------------------------------------------------------------
Betsy, NY (9:33:46 pm) :
From: Richardson@pop.com (Richardson)

Italian Tomato Bisque

Recipe By : Rick
Serving Size : 4

2 pounds Roma Tomato
1 medium onion -- sliced thin
1 tablespoon butter
1 tablespoon brown sugar
2 whole clove
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh basil -- chopped fine
1/2 pint half and half
1 cup milk
2 tablespoons chives -- chopped
1/2 cup dry red wine -- (optional)

Blanch the tomatoes until skin comes loose, then skin, seed, and chop
coarsley. Saute onion in butter a few minutes, then add all ingredients
except the milk and cream. Simmer for about 25 minutes, and remove the
cloves. Transfer to a blender or food processor, and puree. Add half and
half, and the milk. (If preparing before-hand, put aside in the refrigerator
at this point.) Heat up in a sauce pan and sprinkle chives on top before
serving.

----------------------------------------------------------------------------
Risa G., NJ (9:33:47 pm) : Here is one from the wired wino page:

Irish Stew

Ingredients:

1 1/2 pounds lean boneless lamb shoulders, cut in 3/4-inch cubes
12 fl. ounces beer, or water
2 14 oz. cans broth
3 cups cubed potatoes
2 cups thinly sliced carrots
1 tablespoon olive oil
1 onion, coarsely chopped
1 teaspoon pepper
1 envelope brown gravy mix
parsley, chopped, for garnish

Directions:

In 3-quart pan with cover, heat oil. Add onion and sautÈ until brown;
stirring occasionally. Add lamb and sautÈ, stirring until browned. Stir in
beer or water, and pepper. Cover and simmer for 30 minutes. Mix in broth and
gravy mix. Add potatoes and carrots, cover and simmer for 15 to 20 minutes
or until vegetables are
tender.Garnish with chopped parsley if desired.
----------------------------------------------------------------------------
Vicki,La (9:34:58 pm) :

Recipe via UNREGISTERED Meal-Master (tm) v8.02

Title: Easy Seafood Stew
Categories: Seafood, Main dish
Yield: 4 servings

1 T Extra-virgin olive oil
1 md Onion, chopped
2 Garlic cloves, pressed or
-minced
13 oz Canned chopped or minced
-clams, undrained
6 oz Canned white crab, drained
-and rinsed
6 oz Canned shrimp, drained and
-rinsed
10 3/4 oz Canned condensed sodium
-reduced tomato soup
2 oz Jar pimientos, undrained
1 1/3 c Hot water
1/4 c Fresh parsley, optional
1/4 t Salt
1/4 t Freshly ground black pepper
1/4 t Dried basil, crushed
1/4 t Dried oregano, crushed
1/8 t Red pepper flakes

1. Heat the oil in a large, heavy saucepan. Add the onion and garlic
and cook, covered, over low heat for about 15 minutes, or until the
onion is soft and translucent.

2. Stir in all remaining ingredients and continue to cook, covered,
over low heat for about 10 minutes, or until hot.

Each serving contains approximately: 226 calories; 106 mg.
cholesterol; 6 grams fat; 1.181 mg. sodium

The Birmingham News Wednesday, June 29th, 1994

----------------------------------------------------------------------------
Vicki,La (9:36:14 pm) :

Newsgroups: rec.food.recipes
Subject: New Orleans-Style Chicken Stew
Message-ID:
Date: Wed, 14 Sep 1994 05:18:05 -0400 (EDT)

4 Servings:

1 bunch of scallions (Green Onions) 6 to 8
2 ribs celery
1 large red bell pepper
4 skinless, boneless chicken breast halves
1/4 cup flour
1 tsp. thyme
1/8 tsp. cayenne pepper
2 tbsp. butter
1 tbsp. vegetable oil
3 cloves garlic, minced or crushed through a press
1 can (14 oz) stewed tomatoes with their juice (I use diced tomatoes)
1/4 cup chicken broth
3 drops hot pepper sauce (I tend to use more than this)
1 bay leaf
1/4 lb. kielbasa or other precooked garlic sausage

1. Coarsely chop the scallions. Dice the celery and bell pepper. Cut
the chicken into bite sized pieces

2. In a plastic bag, combine flour, thyme and cayenne, and shake to
mix. Add chicken and shake to coat lightly. Remove chicken and
reserve excess flour mixture.

3. In a large skillet, warm 1 Tbsp. of the butter in the oil over
medium high heat until the butter is melted. Add the chicken and cook
until it is browned all over, about 7 min. Remove chicken to a plate
and cover loosely to keep warm.

4. Add 1 remaining Tbsp. butter to the skillet and heat until melted.
Add the garlic and the reserved dredging mixture. Cook, stirring,
until the flour is no longer visible, about 1 min.

5. Add tomatoes and their juice, the chicken broth, scallions, celery,
bell pepper, hot pepper sauce and bay leaf, and bring to a boil over
medium-heat. reduce heat to low, cover and simmer, stirring
occasionally, until the vegetables are tender, about 15 min.

6. Meanwhile, dice the sausage.

7. Return the stew to a boil over medium-high heat. Return the chicken
(and any juices that have accumulated on the plate) to the skillet
along with the sausage, and heat until the chicken is cooked through,
about 3 min. Remove the bay leaf before serving.

Per Serving:
Calories: 402
Protein: 39 gm
Fat: 19 gm
Carbohydrates: 18 gm
Cholesterol: 117 mg
Sodium: 792 mg

MMMMM
----------------------------------------------------------------------------
Betsy, NY (9:36:36 pm) : Here's a soup with shallots:

VERY ONION SOUP

This is my own recipe that was published (under my wife's name, !#$!!&*!) in
the December 1986 issue of BON APPETIT Magazine.

1/4 C. (1/2 stick) butter
3 large onions, sliced
3 leeks (white and green parts), sliced thinly
1 bunch of green onions (white part and some green ) sliced
1/4 C. chopped shallots
2 tsp. minced fresh ginger
2 garlic cloves, crushed
Pinch of cayenne pepper
1 Tbl. flou
7 C. beef broth
1 C. dry white win
3 Tbl. brandy
3 tsp. fresh lemon juice
1 tsp. salt
More?
Freshly ground pepper
Snipped fresh chives

Melt butter in a heary large skillet over medium high heat. Add onions,
leeks, green onions, shallots, ginger and garlic and saute until tdner,
about 20 minutes. Add cayenne and flour and stir until mixture is brown.
Transfer to large pot, add broth and wine and simmer for 20 minutes. Blend
in brandy, juice, salt and pepper. Simmer 15 minutes. Ladle into bowls and
sprinkle with chives. Serve hot. Serves 10..

Source: Poppa Rock's Family Cookbook by Peter Rock

----------------------------------------------------------------------------
Vicki,La (9:37:18 pm) :
Subject: Cajun Recipes
Message-ID:
Organization: NIST
References:
Date: Sun, 29 Aug 1993 19:54:20 GMT

Cajun Gumbo

flour and oil for the roux

some combination of onion, bell pepper, okra, cayenne pepper, and garlic

some meat (chicken, andouille or other sausage, shrimp, crawfish, etc.)

spices (Tony Chachere's Cajun spice or combination of black pepper, white
pepper, cayenne, garlic powder, and maybe some herbs, file')

To make the roux, use slightly more flour than oil. I usually use about
half a cup of light (safflower or canola) oil to about 2/3 c. for 1-2
lbs of meat. In a heavy (preferably cast iron), large (>4 qt) pan, heat
the oil till it's nice and thin, then add the flour. Stirring frequently,
heat this mixture over low heat until it's as cooked as you think it can
get, then 10 minutes more. How long this takes depends on how long you're
willing to spend actually just standing there stirring the roux, which
determines how hot you can cook it. If you're willing to stir it
constantly, the roux can be made in 45 minutes-1:15, and can be cooked
somewhere between low and medium. If you want to stir every couple of
minutes, the roux takes a couple of hours and must be cooked over very
low heat. This is the most important step, as it makes the
flavor and consistency of the dish. If the roux is underdone, the gumbo
will have a kind of floury taste and texture, whereas if you burn the oil,
it will taste like burnt oil. Best thing to do is have a real Cajun show
you how to do it procgiy (I was lucky enough to have this opportunity).

Once the roux is done, add the meat*, coat with the roux and brown the
outside a little, add the veggies and some spices, toss a little more,
then add hot water, making sure the mixture isn't so hot that it will
spatter. The water should cover the ingredients.

Bring to a boil, stirring constantly to emulsify the roux and water, then
simmer until all the meat is done, tasting and adding spice till it's
right.

*Since shrimp and crawfish only take a few minutes to cook, they should
only be added 5-10 minutes before serving.

Right before serving, add a few tbsp of gumbo file', less if you're using
okra, increase the heat a little, and stir until the file' is dissolved
and the gumbo is thickened.

This is frequently served as a soup, but I much prefer it as a meal, with
rice, bread, and lots of tabasco.

A lot of effort, but well worth it.

----------------------------------------------------------------------------
Vicki,La (9:38:24 pm) : Ground Beef Noodles in Sour Cream
By: Beth Hitchcock,

1 cup onion, chopped
2 Tbsp butter, melted
1 lb. ground beef
3 cups noodles
3 cups tomato juice
I prefer to use 3 cups V8 juice and omit the celery salt
2 tsp salt
1-2 tsp celery salt (optional)
2 tsp Worcestershire sauce
Dash of pepper
1 (6-1/2 oz) can mushroom stems and pieces
1 cup sour cream

Saute onion in butter until tender; add meat, brown lightly. Place noodles
in a layer over meat. Combine tomato juice and seasonings; pour over
noodles. Bring to a boil; cover. Simmer over low heat 30 minutes or until
noodles are tender. Stir in sour cream and mushrooms; bring to a boil.
Serve hot.

Yield: 6 servings

----------------------------------------------------------------------------
Vicki,La (9:39:57 pm) : Newsgroups: rec.food.veg.cooking
From: vampire@panama.phoenix.net
Message-ID:
Date: Tue, 14 Jan 1997 04:27:25 GMT

Cabbage-Tomato Soup (Serves 4)

1 quart rich vegtable broth (use the low sodium ones, if possible)
8 cups shredded cabbage
1 tsp sugar or sugar substitute
1/4 tsp salt (optional)
1 med onion, diced
1 sm. can tomato paste (or sm. can spicy V-8)
1 tsp lemon juice

Add shredded cabbage to vegtable broth and cook over low heat
in large pan. Add sugar, salt and tomato paste (or spicy V-8). Stir and
simmer for one hour, stirring occasionally. If you prefer a thinner broth,
add a bit more water. Add lemon juice and serve hot. If you like very spicy
food, add a couple dashes of tabasco sauce just before serving! This soup is

very good with thickly sliced dark rye bread.
(this recipe freezes well and can be reduced for just one or two
servings)
----------------------------------------------------------------------------
Vicki,La (9:40:43 pm) : "Of Cabbages and Cod"

1/2 head cabbage
1 onion chopped
3 cloves of garlic, minced
1 can of cream of whatever soup
1 can chicken broth
1 LB cod
1 LB shrimp
white wine
1 can tomatoes

Cook cabbage, onion and garlic until soft. Add chicken broth, soups, wine
and tomatoes. Simmer 1/2 hour. Add cod, cook until almost flaky. Add
shrimp and continue to cook until the shrimp is done.

----------------------------------------------------------------------------
Betsy, NY (9:40:51 pm) :
I haven't tried this recipe, but it looks so good:

From: lfenster@netcom.com
Newsgroups: rec.food.recipes

After lurking for some time, I got inspired by Larry Cohen's
Bialy recipe to contribute some recipes for Jewish food. This
soup tastes very much like the cabbage soup I used to have as a
kid. But it isn't my mother's recipe - I got it years ago from a
book called Kosher Recipes for the Holiday and Everyday, pur out
by a long list of Jewish organizations plus the Southern
California Gas Company.

Some notes at the end about changes I sometimes make. The fact
is that after I made it according to the recipe the first time, I
began to make changes.

CABBAGE SOUP

1 large head cabbage, shredded (1)
1 large onion, quartered
salt to taste
2 lbs. flanken (short ribs)
1 large can tomatoes
1/2 c. lemon juice (2)
1/4 c. brown sugar
2 qts. water
2 Tbsp. oil

Brown meat in oil in large pot. (3) Add onion, salt and water.
Bring to a boil, lower heat and simmer for 1-1/2 hours, or until
meat is almost tender. Add shredded cabbage and tomatoes and
simmer for another hour. Add lemon juice and brown sugar. Taste
and correct seasoning if mecessary.

Variation: 1/2 c. catsup or 8 oz. can of tomato sauce may be
substitued for the tomatoes if a stronger tomato flavor is
desired. (4)

(1) I usually leave the cabbage in somewhat larger pieces than
shreds.
(2) There have been times when I'm out of lemon and use "sour
salt" (citric acid - sold in Jewish food section of grocery)
instead. I use it to taste.
(3) I rarely brown the meat first. With my undevelopped palate
it tastes just as good and takes less time.
(4) When tomatoes are cheap I use about 4 fresh large tomatoes.

----------------------------------------------------------------------------
Vicki,La (9:42:36 pm) : BEEF BARLEY SOUP

2 pounds beef short ribs with bones
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 to 1-1/2 teaspoons salt, optional
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley
1/4 cup minced fresh parsley

In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired
and pepper; bring to a boil over medium heat. Reduce heat: cover and
simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs; cool.
Skim fat. Remove meat from bones and cut into bite-size pieces;
return to broth. Add carrots, celery and cabbage; bring to a boil.
Reduce heat; cover and simmer 15 minutes. Add barley; return to a boil.
Reduce heat; cover and cook 10-15 minutes or until barley and vegetables
are tender. Add parsley. Yield: 8 servings (2 quarts). Diabetic
Exchanges: One 1-cup serving (prepared without salt) equals 3 meat, 1
vegetable, 1 starch; also, 314 calories, 156 mg sodium, 72 mg
cholesterol, 19 gm carbohydrate, 27 gm protein, 15 gm fat.
(from the Oct/Nov 96 issue of Taste of Home)

----------------------------------------------------------------------------
Cookie, NH (9:42:52 pm) :

Cookie's Easy Clam Chowder

Mine is easy Bubbles:

Peel and cut-up as many potatoes as you want

dice a small onion

1 bottle of clam juice

1 pint of half and half

1 pint of 1% milk

s&P to taste

Cook the potatoes for 10 minutes in the clam juice and some water(use your
own judgement)
cook the onion in the microwave in a micro-proof dish about 6 mins.
combine potatoes,onion,half and half and h2o, and S&P, simmer til warmed
through
----------------------------------------------------------------------------
Vicki,La (9:44:30 pm) : Oxtail Soup

Hi, I haven't tried this one but it's from a real
"New England Cookbook" re-printed in 1966.

OX TAIL SOUP

1 Ox tail
3 pints stock
1 lg. onion, diced
1 carrot
1/2 cup, chopped tomatoes
1 stalk celery
1 cup claret
1 TBS butter
1 sprig thyme
2 sprigs parsley
1 bay leaf
6 peppercorns
1 TBS Worcestershire Sauce
Salt

Wash ox tail well and split in small joints.
Melt butter in saucepan, add tail.
When beginning to brown, add onion.
Fry until onion is golden, add stock, carrot
and celery cut in thin slices, thyme, parsley
and bay leaf tied securely together, finely
chopped tomatoes and claret.
Season with Worcestershire Sauce, crushed
peppercorns and salt, and let boil up once.
Cover and leave in oven 8 hours. Remove
herbs. Separate meat of ox tail from the
bones and serve a little of the meat in each
plate of soup.

(Sorry it doesn't give a temp. for the 4 oven)

----------------------------------------------------------------------------
Linda, OR (9:46:31 pm) :

PACIFIC COAST CLAM CHOWDER
5 bacon slices, cut into 1/4-inch pieces
1/4 cup butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
Salt and pepper to taste
4 cups milk
Potatoes, peeled and cut into 1/4-inch pieces (as many potatoes as you
prefer)
2 (6 1/2-oz) cans minced clams, undrained
Crackers

In a large soup pot over medium heat, saute bacon until crisp and golden
brown. Remove bacon with a slotted spoon; drain bacon on paper towels (drain
off fat from soup pot). Set aside.

Reduce heat to low and add buter or margarine and stir until melted. Add
onion and saute until soft. Add f lour, salt, and pepper, stirring
constantly until well blended. Gradually add milk, stirring constantly until
sauce comes to a boil and thickens.

Add potatoes and simmer 10 to 15 minutes or until potatoes are sot. Add
bacon, clam liquid; simmer until thoroughly heated. Season to taste with
additional salt and pepper. Remove from heat and serve in soup bowls. Serve
with crackers.

Makes 8 servings.
----------------------------------------------------------------------------
Betsy, NY (9:48:23 pm) :
Date: Wed, 24 Aug 1994 16:32:33 CDT
From: Elizabeth Stevens
Subject: WED:VegetableBisque/Seafood

Vegetable Bisque with Seafood

3 cups frozen whole kernel corn, thawed and divided
2 cups low sodium chicken broth, divided
1 tbsp olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup skim milk
3/4 pound medium fresh shrimp, peeled
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/4 tsp salt
1/8 tsp pepper

Combine 2 cups corn and 1 cup broth in a blender; puree and set
aside.
Heat oil in large saucespan over medium heat. Add onion and next
2 ingredients; saute' five minutes or until tender. Stir in
pureed corn mixture, remaining one cup broth, and milk; bring
to boil. Cover, reduce heat, and simmer 5 minutes.
Add remaining 1 cup corn, shrimp, and remaining ingredients;
cover and simmer until shrimp is done. Yield: 7 cups

Calories 174; Protein 14.6g; Fat 4.1g
9/94 Cooking Light Magazine(this soup is beautiful with color and texture)

----------------------------------------------------------------------------
Vicki,La (9:49:30 pm) :

Newsgroups: rec.food.recipes
Subject: Maryland Crab Soup
Date: 30 Sep 1995 06:33:29 -0600
Message-ID:

4 cups water
2 12 oz cans tomatoes, minced
1/2 large onion, chopped
2 carrots, sliced
1 can sweet corn
1/2 lb string beans, cut into 1 inch pieces
1 hot pepper, minced
Old Bay seasoning, to taste
1 lb crabmeat

Put everything but the crabmeat into a large pot and bring to a boil.
Cover and simmer, adding crabmeat, for about 2 hours.
Don't buy the lump crabmeat, it's a waste. I used leftover crabmeat
and clawmeat, which gives it a bit more sweetness. If
you're buying crabmeat, it's probably best to by 1/2 lb each of
claw and backfin.

----------------------------------------------------------------------------
Betsy, NY (9:49:53 pm) :
From: Glenn/Sharon Gorman (Ranger@Halcyon.com)

Cabbage Patch Stew

1 pound ground chuck
1 medium onion, diced
1/2 cup diced celery
1/4 cup diced green pepper, optional
1-16 ounce can stewed tomatoes
1-10 3/4 ounce can tomato soup
2 cups water
1 1/2 cups coarsely chopped cabbage
1 teaspoon salt
1-2 teaspoons chili powder, to taste
1 tablespoon brown sugar

Cook and stir ground chuck in Dutch oven until light brown. Add onion,
celery and green pepper; cook several minutes. Stir in stewed tomatoes,
soup, water, cabbage, salt, pepper, chili powder and brown sugar. Heat
to boiling. Reduce and simmer until cabbage is tender. Serves 6.

----------------------------------------------------------------------------
Vicki,La (9:50:44 pm) :

Newsgroups: rec.food.recipes
Subject: Cream of Broccoli Soup
Message-ID:
Organization: University of California, Davis
Date: Thu, 23 Sep 1993 21:56:13 GMT

2 bunches broccoli, stalks removed
2 parsnips, chopped
2 carrots, chopped
1 large onion, diced
3/4 pound of mushrooms, diced
5 cloves of garlic, minced
2 cups of white wine

1 pint of whipping cream
1 pint of lowfat plain yogurt (or about 2 individual sized tubs)
1 T of dried basil
2 T nutmeg
1 1/2 T Worcestershire sauce
4 oz freshly grated Parmesan cheese
salt and pepper to taste

PREPARATION TIME: about 45 minutes
MAKES: about 20 servings

Put vegetables in BIG pot and cover with wine and water. Bring to a boil
slowly and let simmer until vegetables are soft. Puree (a hand blender is
handy). Add remaining ingredients, stirring while doing so. Let simmer
for a few minutes before eating. Feel free to play around with the
seasonings. I cook by taste so the amounts are guestimates!

----------------------------------------------------------------------------

END OF PART 1 (of 2)

The Recipe Link
http://www.recipelink.com