Adelaide's Cream of Broccoli Soup

1 pkg frozen chopped broccoli
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 can chicken broth, 14 oz
1/8 tsp pepper
1/4 tsp salt
1/2 cup shredded cheddar cheese

Cook broccoli until thawed and drain well. Saute onion and celery in butter until tender. Stir in flour and cook until creamy. Add milk and broth in gradual amounts stirring after each addition. Heat and stir until thickened and smooth. Add seasonings and drained broccoli. Simmer 10 minutes, stirring frequently. Add cheese and stir until melted. Makes 5-6 cups

2 cups milk
2 tsp cornstarch
1/2 cup sugar
3 egg yolks (save the 3 egg whites)
2 cups beer

Scald milk.

Mix cornstarch and sugar, add beaten egg yolks, and blend thoroughly before stirring slowly into the milk.

In a separate pan scald the beer.Combine with the milk mixture.

Add 1 TBS sugar to the beaten egg whites.Heap this egg white mixture by tablespoons on top of the soup mixture. Serve hot.

1 pound dry black beans, sorted and rinsed
1 (14-1/2-ounce) can whole tomatoes, undrained
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 smoked ham hock or ham bone
4 cloves garlic, minced
1 bay leaf
1/2 teaspoon ground red pepper
1/2 teaspoon thyme leaves
4 cups low-sodium chicken broth
4 cups water
Salt and ground black pepper to taste
4 cups hot cooked rice
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup sour cream
1/2 cup picante sauce

Cover beans with water; soak overnight. Drain beans and place in large saucepan or Dutch oven. Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil. Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally. Add more water if necessary during simmering. Remove and discard bay leaf. Remove ham hock and cut meat off bone; return meat to beans. Puree half of soup in blender or food processor; return to pan. Season soup with salt and black pepper. Serve soup with rice, cheese, sour cream and picante sauce. Makes 8 servings.

1 cup diced onion
1/2 cup diced green pepper
6 green onions, sliced
1/2 cup oil
1/2 cup all-purpose flour
3 cups water
1 can (14-1/2 ounces) Cajun-style stewed tomatoes
2 cups peeled, seeds removed diced tomatoes
1 can (6 ounce) tomato paste
2 packages (16 ounces each) frozen whole kernel corn
3 cups cooked ham, diced
1-1/2 bounds fully cooked smoked sausage, sliced
1/8 teaspoon cayenne pepper (or to taste)
1 tablespoon sugar
1/4 teaspoon garlic powder
1 cup rice, cooked
Salt and pepper to taste
Few drops hot pepper sauce to taste

In a large kettle, saute onion, green pepper and green onions in oil until tender (do not brown) Add flour and cook until bubbly. Add water, stewed tomatoes, chopped tomatoes and tomato paste. Stir well. Add remaining ingredients, adjust seasonings and bring to a boil. Stir, reduce heat and simmer for an hour.

8 cups chicken broth
1 1/2 pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 whole cloves
1 bay leaf
1/2 cup heavy cream
3/4 tsp. white sugar
salt and pepper to taste

To Cook Chestnuts: With a sharp knife, slice an "X" across each chestnut. Place chestnuts in a single layer on a jelly roll pan.pour 1/4 cup water into the pan. Bake in a preheated 450F oven for 10 minutes.

When cool enough to handle, shell and peel.

In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes. Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve, add a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts on top.

Makes 4 servings

2 cups cubed cooked chicken breast meat
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups skim milk

In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

1 cup orange juice
3 Tbs. lime juice
1-1/2 Tbs. honey
1-1/2 cups cantaloupe, peeled, seeded and chopped
1-1/2 cups honeydew melon, peeled, seeded and chopped
1 cup champagne or apple cider
lemon yoghurt (optional)

Purée orange juice, lime juice, honey, half the cantaloupe and half the honeydew in a food processor or blender. Transfer to a large bowl. Finely chop remaining melon. Stir into purée. Stir in champagne. Keep cool until ready to serve. Dollop a bit of lemon yogurt on top of soup, if desired.

1 pound ground beef
1 clove garlic (minced)
1 cup chopped onions
1/2 cup chopped green pepper
1 can (14 ounce) red kidney beans
2 cans (10 ounce) pork and beans
1 can (14 ounce) tomatoes
1/2 cup water
1 teaspoon chili powder

In a large skillet saute the beef, garlic, onions, and green pepper until meat is browned and vegetables are tender (approx. 5 minutes). Drain the fat. Mix in the kidney beans, pork and beans, tomatoes, water and chili powder. Bring to a boil, reduce heat and simmer for 5 minutes. This chili recipe makes 4 servings.

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream
salt and pepper, to taste

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender.Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tbs of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Season, to taste, and serve hot.

1 pound boneless, skinless chicken breasts, cut in 1 inch pieces
10 oz bag frozen broccoli
1 can reduced sodium chicken broth
1 can condensed cream of potato soup
1 cup sliced carrots
6 medium mushrooms, thinly sliced
1 medium onion, chopped
1/2cup whole kernel corn
2 cloves garlic, minced
1/2tsp dried thyme
1/3cup half and half

Combine all ingredients except half and half in slow cooker. Cover and cook on low 5 hours or until veggies are tender and chicken is no longer pink in center.

Stir in half and half. Turn cooker to high and continue cooking 15-20 minutes longer, until fully heated.

Creamy Tomato Tortellini Soup

2 cups Three Cheese Tortellini, prepared accrding to package directions
2 (10.75 oz.) cans condensed tomato soup
2 3/4 cups lowfat 1% milk
1/2 teaspoon crushed dried basil
1/4 cup grated Parmesan cheese

COMBINE pasta, soup, milk and basil in a medium sauce pan. Bring to a boil; reduce heat to low. Cook for 10 minutes. Sprinkle with cheese.

3 medium sweet potatoes, peeled and chopped
3 small zucchini, chopped
2 cups chopped broccoli
1 large onion, chopped
1/4cup butter or margarine, melted
3 cans sodium-reduced vegetable stock
2 medium potatoes, peeled and shredded
2 tsp salt
1 tsp ground cumin
1 tsp freshly ground black pepper
1/2tsp celery seeds
2 cups milk

In slow cooker, stir together sweet potatoes, zucchini, broccoli, onion and butter. Pour in vegetable stock/broth and stir. Add potatoes and seasonings. Stir.

Cover and cook on Low 8-10 hours or on High 4-5 hours. Add milk and cook another 30 minutes to 1 hour. Serve with crusty bread and a fresh salad.

DIET Cabbage Soup

5 LARGE SCALLIONS
1 GREEN PEPPER
1 OR 2 CANS TOMATOES
1 BUNCH CELERY
1 LARGE CABBAGE
2 PKGS BEEF/ONION SOUP
3 CANS OF WATER
SEASON WITH SALT, PEPPER, CURRY, PARSLEY. IF DESIRED, BOUILLON OR HOT SAUCE.

Cut vegetables in small to medium pieces and cover with water. Boil fast for 10 minutes. Lower heat to simmer and continue cooking until vegetables are tender. This soup can be eaten any time you are hungry. Eat as much as you want, whenever you want. This soup will not add calories. The more you eat, the more weight you will lose. Fill a thermos in the morning if you will be away during the day.

2 onions, chopped
1/2 cup margarine
4 cups diced potatoes
1 (10 ounce) package frozen diced carrots
1 pound Polish sausage, sliced
1 green bell pepper, chopped
3 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups milk
3/4 cup dry potato flakes

Using a large saucepan, brown onion in butter. Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy. Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes. Let soup sit for approximately 5 minutes in order to thicken and then serve.

Fiesta Chicken Soup

Vegetable cooking spray
1 pound skinless, boneless chicken breasts, cut into cubes
1 large green and/or red bell pepper, coarsely chopped
2 teaspoons chili powder
1 teaspoon garlic powder
2 cans (14 1/2 ounce) chicken broth
1 package (10 ounces) frozen whole kernel corn
1 cup of cooked rice, no salt added
1 teaspoon fresh chopped cilantro
5 lime wedges

Spray large saucepan with cooking spray and heat over medium heat 1 minute. Add chicken, pepper, chili powder, garlic powder and cook 5 minutes, stirring often. Add broth, corn and rice. Heat to boil, reduce heat to low. Cook 10 minutes or until chicken is no longer pink. Stir in cilantro, serve with lime wedges.

2 lbs lean beef boneless round roast
1/3 cup all purpose flour
3/4 teaspoon ground cinnamon
2 cups frozen pearl onions (a 10 oz. Pkg is just right)
1 1/2 cups water
3/4 cup Italian-style tomato paste
3/4 cup dry red wine or apple juice
1 tablespoon red wine vinegar
1 tablespoon honey
Hot cooked rosamarina (orzo) pasta, bulgur wheat pilaf or rice
1/2 cup crumbled feta cheese, if desired

1. Trim excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions with cold water to separate; drain. Place beef and onions in 3½- to 4-quart Crock-Pot slow cooker.

2. Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture.

3. Cover and cook on low heat setting 0 to 10 hours or until beef is tender. Serve over pasta. Sprinkle with cheese.

Makes 6 servings.

Homemade Chicken Vegetable Soup

2 cams (13 3/4 oz.) College Inn Chicken Broth or any good chicken broth or homemade stock
1 whole chicken breast, split (about 1 lb.)
fresh ground pepper (about 1/8 tsp.)
2 bay leaves
1/2 cup each, sliced carrot and celery
1/2 cup chopped fresh onoin
1/2 cup uncooked medium egg noodles
1 cup water

In a medium saucepan, combine all ingredients, except egg noodles. Simmer, covered, 30 minutes. Remove chicken. Trim meat from bones. Add to soup. Stir in noodles. Simmer, covered, 15 minutes. Serves 4.

Jalapeno Cheese Soup

6 c Chicken broth
8 Celery stalks
2 c Diced onion
3/4 ts Garlic salt
1/4 ts White pepper
2 lb Velveeta cheese
1 c Diced jalapeno peppers
Sour cream
Flour tortillas

Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.

In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas.

2 tablespoons shortening
2 green onions, diced
1 stalk celery, diced
1 green bell pepper, diced
1 jalapeño pepper (optional)
1 tablespoon chopped fine parsley
1 quart cut-up okra
1/2 can tomato paste
1 tomato paste can of water
1 (18 ounce) can stewed tomatoes, chopped
1 pound crabmeat
1 pound shrimp
1 cup diced cooked ham
1 cup diced, cooked chicken
1 jar oysters (optional)

In a 10-inch frying pan melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes.

Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.

Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.

Low Fat Chicken Stew

4 boneless chicken breasts, skinless
1 tsp. minced garlic
1 onion, sliced
3 carrots, sliced
2 celery ribs, chopped
1 cup fat free chicken broth
1/2 tsp. white pepper
1 cup cooked peas
20 oz. can kidney beans, drained
1/8 cup fat free chicken broth

Preheat oven to 350 F. Cut chicken into 1" stripes. In large nonstick baking dish, combine chicken, garlic, onion, carrots, celery, broth and pepper. Bake for 1 hour. Remove from oven. Add peas and beans to stew. In blender, combine broth and flour; mix on high for one minute. Pour flour mixture into chicken mixture and stir. Cover and cook for 15 minutes longer. Serve hot. Makes 4 servings.

1 c Garlic, peeled & minced
1 tb Onion, chopped
2 tb Olive oil
3/4 c Tomatoes
1 qt Stock
Pepper
Croutons

Combine garlic & onion in a bowl. Heat oil in a large pot. Add garlic & onion & saute till soft. Do not brown. Add chopped tomatoes & stir in well. After a few minutes, stir in stock & pepper. Simmer for 15 minutes. Add salt if desired. Serve with croutons.

1 cup diced potatoes
1/4 cup chopped onion
1/2 cup diced celery
1/4 tsp pepper
1/2 tsp salt
3 tbsp butter, melted
1 1/2 tbsp flour
2 cups milk
1 cup ham, cooked and diced

Combine first six ingredients. Simmer until vegetables are tender.

Combine flour and melted butter. Add butter, milk and diced ham to vegetables. Heat just to boiling. Let set a couple of hours to allow flavors to blend.

1 (1 lb.11 oz.) can red kidney beans
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 small zucchini cut in small cubes
2 ribs celery, sliced thin
2 green onions, sliced thin
1 small carrot, diced
2 tablespoons butter
1 (8 oz.) can tomato sauce
2-1/2 cups water
1/2 cup dry sherry (optional)
1/4 cup cooked elbow macaroni

Drain beans and place in a large pan; mash about 2/3 and leave the rest whole. Add seasonings, vegetables, butter, tomato sauce and water. Simmer for 1 hour. Add dry sherry and macaroni. Simmer 10-15 minutes. Serve with garlic bread and a salad.

1-1/2 lb. boneless beef sirloin steak, cut into 1-1/2 inch cubes
1 Tbsp. flour
2 cups onion wedges, 1/4 inch thick
2 cups red and green peppers, cut into 1-inch pieces
3 Tbsp. margarine or butter
1 cup A.1. Bold & Spicy Steak Sauce
1/2 cup beef broth
1/4 cup dry red wine
Hot cooked MINUTE White Rice

TOSS meat with flour to coat; set aside. COOK onions and peppers in 1 Tbsp. margarine in large heavy pot on medium-high heat just until tender; remove onion mixture from pot. BROWN meat in batches in remaining margarine in same pot. Return meat and onion mixture to pot. Stir in steak sauce, beef broth and wine. Bring to boil; reduce heat to low. Simmer 30 minutes or until meat is tender. Serve over rice.

Tomato and Pasta Soup

1 tablespoon olive oil
2 cloves garlic, crushed
1 medium red onions, chopped fine
1 (445-g) can tomato soup
1 (400-g) can chopped tomatoes
3 cups water
2 cups spiral shaped pasta
1 tablespoon finely chopped fresh basil leaves
2 slices bacon, chopped fine and cooked until crisp then drained on absorbent paper (optional)

1 Heat oil in large pan; cook garlic and onion, stirring, until onion is soft.
2 Add soup, tomatoes, water and pasta.
3 Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender.
4 Stir in basil.
5 Serve with the bacon sprinkled on top (if using).

1 pound ground turkey
1 can (46 ounce) V-8 juice
1 jar (16 ounce) thick and chunky salsa
1 can ( 14- 1/2 ounces) chicken broth
1 can ( 15-16 ounce) kidney beans, rinsed and drained
1 package ( 10 ounce) frozen mixed vegetables
4 cups shredded cabbage (you can use the coleslaw mix in the salad section of grocery store)
1 medium onion, diced
1 medium potato, peeled and cubed
1/2 cup medium pearl barley
1/2 teaspoon leaf oregano
1/8 teaspoon garlic powder
Salt and pepper to taste

In a large heavy soup kettle coated with nonstick cooking spray, cook turkey until done. Drain. Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for an hour or until vegetables and barley are tender.

1 Tbsp. oil of choice (olive, canola, margarine, butter)
1/2 small onion
2 cloves garlic
1/2" piece of ginger
2 cloves garlic
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. dry mustard
1/4 tsp. cinnamon
1 tsp. salt
6 medium summer squash
1 medium steamed potato
1 large apple
4 cups leftover water from steaming vegetables or plain water
1 Tbsp. lemon juice

Chop onion and garlic fine. In soup kettle with oil of choice, add cumin, coriander, mustard, cinnamon, salt, and cayenne. Saute onion and garlic until soft. Stir often. Peel ginger. Place in blender with 1 Tbsp. water and blend. Add blended ginger to soup pot. Cut summer squash into 1" pieces. Quarter potato and apple, discarding apple core and seeds. Chop squash in food processor or blender. Add potato and apple, continuing to chop until ingredients are assimilated. Use small amounts of liquid to keep blade moving. Add remaining liquid, a little at a time, working the machine until a soup-like consistency is achieved. Transfer soup to pot. Warm, stirring frequently, to just below simmer point. Add lemon juice. Taste and adjust seasoning with additional salt and cayenne, if desired. Garnish: Chopped cilantro.