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  • "BISCUIT"
    http://groups.msn.com/ChuckWagonCooksFriends
    Message 1 of 2 , Jan 2, 2004
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    • Mark & Barbara Wilkins
      Steak Soup 1/2 cup butter 1 cup flour 1-1/2 lbs ground chuck, cooked halfway and drained 1 pkg frozen vegetables, cooked halfway and drained 1 cup chopped
      Message 2 of 2 , Jan 4, 2004
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        Steak Soup

        1/2 cup butter
        1 cup flour
        1-1/2 lbs ground chuck, cooked halfway and drained
        1 pkg frozen vegetables, cooked halfway and drained
        1 cup chopped onion
        1 cup sliced carrots
        1 #303 can tomatoes
        1 teaspoon pepper
        2 tablespoons beef base
        1 teaspoon MSG

        Melt butter, add flour and stir in 8 cups water. Add
        remaining ingredients. Bring to boil, simmering until
        done. Do not salt. Serves 10-12.


        Pumpkin-Corn Chowder

        2 tablespoons butter
        1 small onion, diced
        1 (10 oz) pkg frozen corn, thawed
        1 (16 oz) can pumpkin puree
        2 cups water
        2 chicken bouillon cubes
        1 tablespoon sugar
        1 1/2 teaspoons salt
        1/8 teaspoons ground cinnamon
        2 cups half-and-half

        Melt butter in Dutch oven; add onion and saute until
        tender. Add corn and cook, stirring occasionally, for
        2-3 minutes. Stir in pumpkin and next 5 ingredients;
        bring to boil. Reduce heat, and simmer 5 minutes.
        Stir in half-and-half, and cook until thoroughly
        heated (do not boil). Makes 7 cups.


        Tomato-Basil Parmesan Soup

        3 cups whole tomatoes with juice
        1/4 cup vegetable oil
        1 cup finely diced celery
        1 cup finely diced onions
        1 cup finely diced carrots
        4 tablespoons fresh basil (or 2 tablespoons dried)
        1 tablespoon fresh oregano (or 1 teaspoon dried)
        1/2 bay leaf
        4 cups chicken broth
        2 tablespoons butter
        1/2 cup flour
        2 cups half-and-half, warmed
        1 cup freshly grated Parmesan cheese
        1 teaspoon salt
        1/4 teaspoon ground white pepper

        Place whole tomatoes and juice in bowl of food
        processor and pulse to puree. Set aside. Heat oil in
        a 4-quart soup pot. Add celery, onions and carrots.
        Saute 5 minutes. Add basil, oregano and bay
        leaf. Add tomatoes and chicken broth. Bring soup to
        a boil, reduce heat and allow to simmer until carrots
        are tender, approx. 15 minutes. While soup simmers,
        prepare a roux: Melt butter in skillet over low heat.
        Add flour and cook, stirring constantly, 5 to 7
        minutes. Slowly stir 1 cup hot soup into roux.
        Stirring constantly, add another 3 cups hot soup and
        stir until mixture is smooth. Immediately add roux
        mixture back into soup pot. Simmer, stirring
        constantly, until soup begins to thicken. In a
        separate saucepan, warm half-and-half and set aside.
        Add Parmesan cheese to soup and whisk to blend. Stir
        in warm half-and-half. Add salt and pepper. Simmer
        soup over low heat 15 to 20 minutes, stirring
        occasionally to blend half-and-half and Parmesan into
        soup as soup thickens. Remove soup from heat and
        serve. Makes 2 quarts.

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