(Yield: 16 cups; serves 16)
You might need to buy:
- • 10 ears corn
- • 8 cups water
- • 1 Tablespoon fennel seed
- • 1 Tablespoon celery seed
- • 1/2 Tablespoon red pepper flakes
- • 3 cups heavy cream
- • 1/4 cup chopped fresh dill
(Yield: 11 cups; serves 7)
You might need to buy:
- • 2 Tablespoons butter
- • 1 cup chopped onion
- • 1 cup chopped carrot
- • 4 cups reduced-sodium chicken broth or water
- • 1/2 cup milk
You might need to buy:
- • 1 quart water
- • 6 chicken bouillon cubes
- • Add 1 1/2 teaspoons minced onion
- • 5 large potatoes-peeled and cubed; until tender
- • Add 1/2 qt. half and half
- • 1/4 cup plus 2 TBS flour
- • 1 cube butter
1992 Lenten Luncheon
ready in about 45 minutes;
serves 8
You might need to buy:
- oleo or butter
- chicken stock
- heavy cream
- salt
- pepper
serves 6
You might need to buy:
- ham base
- chicken base
- yellow onions diced
- margarine
- tp black pepper
- flour
- margarine
You might need to buy:
- water
- smoked bacon - chopped
- spicy Italian sausage - crumbled
- chopped kale OR Swiss chard
- heavy whipping cream
- salt and pepper - to taste
ready in about an hour and 5 minutes;
serves 6
You might need to buy:
- potatoes
- carrots
- onions
- garlic cloves
- tarragon
- parsley
- pumpkin
ready in about 260 minutes;
serves 8
You might need to buy:
- meaty tomatoes
- stewed tomatoes with juice
- parsley flakes
- bay leaf
- whole cloves
- brown sugar
- cornstarch dissolved in 1/2 c water
- ground sage
Vegan
ready in about an hour and a half;
serves 4
You might need to buy:
- Saute until clear.
- Pour in:
- Add:
- Add:
- Place in blender:
- Blend until creamy smooth.
- Add to soup stock with 2 more cups water and bring to boil.
- Add:
- fresh cauliflower
- Cook another 15 min.
- Add:
- frozen peas
- grated zucchini
- Cook another 10 min.
- Serve immediately or next day.