Saute onion in butter until tender. Add remaining ingreds. to pot and cook over low heat until thoroughly heated. Garnish with croutons or crackers. Makes 6-8 servings.

Cook bones and vegetables in 1 1/2 quarts water for about 2 hours. Keep skimming the broth to remove scum. Strain. Add enough water to bring the amount to 1 1/2 quarts again. Add barley to the broth and cook until it is soft. Make a roux with butter and flour. Cook the roux over […]

The night before you plan to make this soup, soak the feet or hocks in brine (1 tablespoon of salt per quart of water). They should be completely covered. Put the split peas to soak in plain cool water. There should be about 2 inches of water over the peas–they will swell quite a bit. […]

Combine the beans cumin, oregano and bay leaf in a medium sized saucepan, with 1 1/4 pints of water. Bring to the boil and cook for 10 minutes. Reduce the heat and simmer for about 2 1/2 hours ,or until the beans are tender. Allow to cool a little, strain and discard the bay leaf. […]

* Use 3 – 3 1/4 pounds fresh skinned haddock or other white-fleshed fish with bones in it. Fry salt pork to render all fat in a heavy kettle and then remove. Add potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just […]

Rinse the corned beef under running water and place in a large dutch oven. Cover with cold water and bring to a boil, skimming off any scum that rises to the surface. Reduce the heat to low, and simmer, covered, for 3 1/2 hours. Remove the meat from the hot stock and allow to cool. […]

LIVER DUMPLINGS 100 g Chicken liver (3.5 oz) 40 g Butter (1.5 oz) 80 g Bread crumbs (2.75 oz) 2 Egg yolks 1 Egg white Saute the onion and the bacon in the butter, add the leek and the lentils, saute for a moment. Moisten with bouillon, bring to the boil and simmer until the […]

1. Heat oil in 3-quart pot. Add onion and green pepper and cook until soft. 2. Add ground beef, garlic, stewed tomatoes, and kidney beans. Bring to boil; cover, reduce heat and simmer for 30 minutes. 3. Stir in VEG-ALL and cook 10 minutes longer.

BETJARENSUPPE AUF BAKONYER ART put 1/2kg of chopped beef into cold water and bring to a boil,than skim the scum off the top.After 20-25 minutes add 50-60dkg of chopped chicken.Season with S&P and onion.When half cooked,add some carrots and parsnips cut into slivers,a celery heart,1 or 2 grn.peppers and tomatoes and 15 dkg of chopped […]

Place fryer, water, boullion, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours). Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth. Put reserved chicken and broth in large kettle; add cans of broth, chicken, […]