STOUPS
2-DAY BRUNSWICK STEW
DAY ONE:
4 -5 CHICKEN THIGHS
6-8 COUNTRY STYLE PORK RIBS
JOHNNY’S SEASONING ADDED TO WATER FOR COOKING
COOK MEAT (MAY BE DONE IN PRESSURE COOKER OR LARGE BOILER) AND STRAIN AND REFRIGERATE BROTH. ALLOW MEAT TO COOL, REMOVE FROM BONES, AND SHRED OR CHOP WITH FOOD PROCESSOR, DEPENDING ON YOUR PREFERRED TEXTURE. REFRIGERATE.
DAY TWO:
MEAT AND BROTH FROM PREVIOUS DAY
2 LARGE ONIONS, DICED
4 CANS PETITE DICED TOMATOES
1/2 BOTTLE MARTIN’S BBQ SAUCE
1 TBSP. HOT SAUCE
2 TBSP. WORCHESTERSHIRE SAUCE
2 TBSP. BROWN SUGAR
2 TBSP. WHITE VINEGAR
2 CUPS KETCHUP (1/2 A LARGE BOTTLE)
3 CANS CREAM-STYLE CORN
SALT & PEPPER TO TASTE
SKIM FAT FROM BROTH AND DISCARD. PUT BROTH AND SAME AMT. OF WATER IN A LARGE BOILER (I USE A 12 QT.). ADD ONIONS AND TOMATOES. COOK ON MEDIUM-HIGH HEAT UNTIL ONIONS ARE TENDER. ADD BBQ SAUCE, HOT SAUCE, WORCHESTERSHIRE SAUCE, BROWN SUGAR, AND VINEGAR AND STIR WELL. (YOU MAY ADJUST AMOUNTS TO YOUR LIKING). ADD KETCHUP, CORN, SALT AND PEPPER.. REDUCE HEAT TO SIMMER AND CONTINUE COOKING FOR SEVERAL HOURS, STIRRING OFTEN.
ALLOW TO COOL THOROUGHLY BEFORE FREEZING.
Mary Ann McCrary's Stew Recipe....One of our all time favorites and it's easy!
EASY BRUNSWICK STEW
2 (6-3/4 ounces) cans chicken
1 (10 ounces) can barbecue pork
2 (14-1/2 ounces) cans tomatoes
1 (17 ounces) can cream style corn
1 (17 ounces) can whole kernel corn
1 (8 ounces) bottle ketchup
1 pound ground chuck
Brown and drain ground chuck. Place all ingredients in crock pot and cook on LOW all night or all day.
Italian Wedding Soup
2 boxes Swanson's Chicken Broth
1/4 c. chopped spinach
1c. carrots, sliced
1/2-1 c orzo pasta, depending on how much pasta you like
I bag frozen meatballs
1/2 c. white pepper
Put the broth in a pot with the pepper, spinach and carrots. When the carrots are half done, put in the orzo. In the meantime, heat up meatballs in the microwave. They are kind of big, so I usually quarter them or eighth them. When the orzo is done (about 5-10 minutes) put in meatballs.
4-6 cups peeled and diced potatoes (about ½ in. cubes)
½ cup each: celery, carrots, and onion, finely chopped
2 bay leaves
3 cans Swanson’s chicken broth
Salt and Pepper to taste
1 can Cream of Chicken soup
1 cup sour cream
1 cup milk
Put celery, carrots, onion, bay leaves, salt and pepper in a dutch oven and cover with broth. Cook until veggies are fork tender. Add potatoes and remaining broth ( may add 3rd can of broth of ½ can of water). Cook until potatoes are soft but not mushy when pricked with a fork. Whisk soup and sour cream in a bowl until smooth. Add to vegetable mixture gradually, stirring well to avoid lumps. Add milk until desired consistency is reached. Stir lightly and simmer about 30 mins.
Top with grated cheese and bacon bits when served, if desired. You may also add small pieces of cooked ham when potatoes are added for a heartier soup
POTATO AND HAM SOUP
3 1/2 cups diced potatoes; 1/3 cup celery; 1 ham hock; 1 cup of ham diced; 1/2 tsp salt & pepper; 5 tbsp butter; 5 tbsp flour; 2 cups of milk (or half n half); chopped parsley for garnish; boil the ham hock with the celery down for stock;... remove ham from hock and strain the stock. Add potatoes, onions and ham and bring to a boil. Once it is at a rolling boil lower the heat to medium and let cook until potatoes are tender. Add salt & pepper. In a separate saucepan make a roux from the butter and flour slowly add the milk or half n half until there are no lumps. Cook the roux/milk mixture for about 5 minutes on low to medium heat. Take the roux mixture and add it to the stock. Heat thoroughly. Serve immediately with the parsley garnish on top.
Crock Pot Taco Soup
Brown 1 lb. ground chuck. Drain well. Place in Crock pot with the following:
2 cans pinto beans
1 can black beans
2 cans petite diced tomatoes
1 can Mexican Rotel tomatoes
1 can whole kernel corn (this is the only can you drain)
Stir in one envelope Old El Paso Taco Seasoning and one envelope dry Hidden Valley Ranch Dressing Mix (don't use the one for dips).
Cover and cook on Low for 4-6 hours. Serve with nacho chiips, 4-Blend Mexican Cheese, and Sour Cream.
Easy Noodles-
a great addition to soups
about 5 cups flour
3 egg whites
1 whole egg (minus the shell!!)
about 5 T water
a pinch of salt
----mix everything except the water with a fork then add in the water 1T at a time until the mixture is doughy but not sticky then roll it out on a floured surface and cut it how you choose. It can be thick or thin circles or strips. Kids love this easy recipe and you can even color the noodles with a bit of food coloring! It also can be made ahead and frozen
Meatball & Noodle Soup
4 cups of College Inn bold tender beef stock
2 cups of water
1/2 cup of frozen meatballs
1/2 noodles
1 Vidalia onion sliced
Mix the water, beef stock, meatballs and onion in a soup pot. Let simmer for about 30 -40 minutes. Add noodles before you're ready to serve (about 10 minutes or so). Serve hot! Serves 5
This is perfect when you are tired and don't feel like messing with a whole of cooking, everything is from a store and even tho I consider it cheating not making soups from scratch, sometimes you just need a break!
