Reader Recipes

Warm up to these SENSATIONAL SOUPS

POTATO AND CORN CHOWDER

From Gwen Hudson of Madison Heights

 

INGREDIENTS:

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2 T butter

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1 large onion, finely chopped

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2 celery ribs, chopped

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3 (14-oz.) cans of chicken broth

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1½ cups frozen or canned corn

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2 large potatoes, peeled and diced

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½ t salt

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1 cup heavy cream or half-and-half

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2 T all-purpose flour

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Pepper to taste

 

DIRECTIONS: Melt butter in a large saucepan. Stir in onion and celery. Cook 9-10 minutes or until tender. Add the chicken broth, corn, potatoes and salt. Lower the heat and cover the pan. Simmer for about 10 minutes or until the potatoes are tender. In a small bowl, whisk the flour and cream and add to the potato mixture; simmer about 8 minutes. Serve with grated cheese and crumbled bacon.

 

 

 

CREAMY TOMATO SOUP WITH HERBS

From Alice Forrester of Suffolk

 

INGREDIENTS:

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1 t olive oil

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1 small onion (½ cup chopped)

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1 t bottled garlic, minced

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2 cans tomatoes, chopped and seasoned with garlic and oregano

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10-oz. can tomato sauce

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1 cup low-fat milk

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¼ cup Parmesan cheese, grated or shredded

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Croutons (optional for garnish)

 

DIRECTIONS: Heat the oil in a 4/12-quart Dutch oven or soup pot over medium heat. Peel and finely chop the onion and add it to the pot. Stir and cook for 2 minutes. Add the garlic, stir and cook for 30 seconds. Add the tomatoes with their juices and the tomato sauce. Raise the heat to high, and bring the soup to a boil. Reduce the heat to low. Stir in the milk and Parmesan cheese. Do not boil the soup after the milk has been added. Stir and cook for 2 minutes. Remove from heat and serve at once; garnish with croutons, if desired.

 

 

OLD-FASHIONED SUPPER SOUP

From Ina Ayres of Marshall

 

INGREDIENTS:

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½ cup onion, chopped

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1 medium garlic clove, minced

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1 t basil leaves, crushed

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2 T margarine

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2 cans mushroom soup

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2 2⁄3 cups water

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1 lb. can of stewed tomatoes

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2 cups cooked chicken or turkey, diced

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1½ cups med. egg noodles, uncooked

 

DIRECTIONS: In large skillet, sauté onion, garlic and basil in margarine until tender. Stir in soup and water; add remaining ingredients. Bring to a boil; reduce heat. Cook for 10 minutes or until noodles are done; stir occasionally.

 

 

BEAN SOUP

From Patricia Harbin of Louisa

 

INGREDIENTS:

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1 lb. dried beans (navy, pea or great northern), rinsed and picked over

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1 meaty ham bone or ham hock

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3 medium potatoes, peeled and diced

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1 large onion, chopped

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1 cup diced celery

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2 cloves garlic, minced

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Salt and pepper, to taste

 

DIRECTIONS: In large kettle, soak beans overnight in 2 quarts of water.  The next morning, add 2 more quarts of water. Add ham bone, bring to boil and skim. Cover, then simmer 2 hours or until beans begin to fall apart. Add potatoes, onion, celery and garlic. Simmer 1 hour longer. Remove ham bone and cut up the meat. Discard bone; return meat to soup. If desired, mash beans and potatoes against side of kettle to thicken the soup. Season. Makes about 4 quarts and can be frozen.

 

 

TURKEY CHILI

From Kelly McKee of Clifton

 

INGREDIENTS:

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Nonstick cooking spray

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1 lb. lean ground raw turkey

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1 cup chopped celery

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16-oz. can tomatoes, cut up

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16-oz. can red kidney beans, drained

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8-oz. can tomato sauce

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6-oz. can V-8 juice

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1 bay leaf

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2 T dried minced onion

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1 t dried basil

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½ t instant beef bouillon granules

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½ t ground cumin

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½ t garlic powder

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½ t crushed red pepper (optional)

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½ cup water

 

Directions: Spray a large, cold skillet with nonstick cooking spray. Add turkey and celery. Cook until turkey is no longer pink, stirring to break up pieces. Stir in rest of ingredients PLUS one-half- cup water. Bring to a boil and reduce heat. Simmer uncovered for 20 minutes, stirring occasionally. Discard bay leaf. Serve with toasted pita chips if desired. Makes 4 servings.

 

 

SAILOR SOUP

From Yvonne Burnette of Sutherland

 

INGREDIENTS:

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1 T oil

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1 green pepper, chopped

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1 carrot, grated

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½ cup chopped onion

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½ t minced garlic

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16-oz. can stewed tomatoes

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2 16-oz. cans navy beans with liquid

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1 cup water

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½ t sugar

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¼ t black pepper

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1⁄8 t red pepper

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2 t parsley

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2 T bacon bits

 

DIRECTIONS: Heat oil in a large sauce­pan; sauté green pepper, carrot, onion and garlic. Add tomatoes, beans, water, sugar and peppers. Simmer 1 hour. Stir in parsley and bacon bits; simmer 5 minutes.

 

 

CHEESE POTATO SOUP

From Beth James of Courtland

 

INGREDIENTS:

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8 medium potatoes

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3 carrots, diced or shredded

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3 stalks celery

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1 medium onion, diced

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1½ t seasoned salt

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½ t pepper

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1 cup instant mashed potatoes

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1 lb. Velveeta cheese

 

DIRECTIONS: Combine the first 6 ingredients in 3 quarts of water and cook for 45 minutes. Stir in 1 cup of instant mashed potatoes, and add 1 pound of Velveeta cheese.

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads; Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340 , Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com

 

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