Hearty Bean and Vegetable Stew



1 lb beans, assorted, dry

2 cup vegetable juice

1/2 cup dry white wine

1/3 cup soy sauce

1/3 cup apple or pineapple juice

vegetable stock or water

1/2 cup celery -- diced

1/2 cup parsnips -- diced

1/2 cup carrots -- diced

1/2 cup mushrooms -- diced

1 onion -- diced

1 tsp basil, dried

1 tsp parsley, dried

1 bay leaf

3 clove garlic -- minced

1 tsp black pepper -- ground

1 cup rice or pasta -- cooked



Sort and rinse beans, then soak overnight in water.

Drain beans and place in crockpot. Add vegetable

juice, wine, soy sauce, and apple or pineapple juice.

Cover with vegetable stock or water; the amount added

depends on whether you prefer a soup (more liquid) or

a stew (less). The juice adds just a tad of sweetness

and the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours. Add vegetables, herbs, and

spices, and cook for 5-6 hours at low until carrots

and parsnips are tender. When tender, add rice or

pasta and cook for one additional hour.



NOTES: For beans use 3 or 4 kinds, such as: black, red

kidney, pinto, baby lima, lentil, and green and/or

yellow split peas.



Number of Servings: 12

New England Seafood Chowder

From Country Extra



We find many ways to prepare the abundance of fresh seafood available

in our area, and this "fish chowdy" is a hearty favorite. Featuring a

flavorful combination of haddock, shrimp and scallops, the chowder is

great to serve to a group.



INGREDIENTS

4 pounds haddock fillets, cut into 3/4-inch pieces



1/4 pound uncooked medium shrimp, peeled and deveined



1/4 pound bay scallops



4 bacon strips, diced



3 medium onion, quartered and thinly sliced



2 tablespoons all-purpose flour



2 cups diced peeled potatoes



4 cups milk



2 tablespoons butter



1 tablespoon minced fresh parsley



2 teaspoons salt



1/2 teaspoon lemon-pepper seasoning



1/4 teaspoon pepper



SERVINGS 15

CATEGORY

Main Dish

METHOD Stovetop - One-Dish

PREP 10 min.

COOK 60 min.

TOTAL 70 min.

DIRECTIONS

Place haddock in a Dutch oven; cover with water. Bring to a boil over

medium heat. Reduce heat; simmer, uncovered, for 20 minutes longer.

Drain, reserving 2 cups cooking liquid; set liquid and seafood aside.

In a soup kettle, cook bacon over medium heat until crisp; drain

on paper towels. In the drippings, saute onions until tender. Stir in

flour until blended. Gradually stir in reserved cooking liquid. Bring

to a boil; cook and stir for 2 minutes or until thickened. Reduce

heat. Add potatoes; cover and cook for 15-20 minutes or until

potatoes are tender.

Add the milk, seafood, butter, parsley, salt, lemon-pepper and

pepper; heat through. Sprinkle with bacon. Yield: 15 servings (3-3/4

quarts).

Cabbage Sausage Soup

From Taste of Home



INGREDIENTS

1 pound bulk Italian sausage



1 large onion, chopped



2 garlic cloves, minced



7 cups chopped cabbage (about 1-1/2 pounds)



4 cans (28 ounces each) diced tomatoes, undrained



2 teaspoons dried basil



2 teaspoons brown sugar



1 teaspoon dried oregano



1 bay leaf



3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary,

crushed



1/2 teaspoon salt



1/8 teaspoon pepper



SERVINGS 16

CATEGORY

Soup

PREP 10 min.

COOK 45 min.

TOTAL 55 min.

DIRECTIONS

In a Dutch oven or soup kettle, cook sausage, onion and garlic over

medium heat until meat is browned. Add cabbage; cook and stir for 3-5

minutes or until cabbage is crisp-tender.

Stir in the remaining ingredients. Bring to a boil. Reduce heat;

cover and simmer for 30-35 minutes or until cabbage is tender.

Discard bay leaf. Yield: 16 servings (4 quarts).

Cream of Reuben Soup

Buy pre-grated carrot and Swiss cheese to save time and effort.



6 cups chicken broth

3/4 lb. cooked corned beef OR canned, chopped

1 can (10 oz.) chopped sauerkraut, rinsed and drained

1 large carrot, peeled and grated

1/2 cup chopped onion

1 garlic clove, minced

1/2 tsp. dried thyme

1/4 tsp. ground white pepper

1/4 tsp. dried tarragon

1 bay leaf

3 TB cornstarch

1/3 cup water

2 cups (8 oz.) shredded Swiss cheese

1 cup whipping cream

Rye bread cubes, toasted



Combine first 10 ingredients in a Dutch oven; bring to a boil over medium

heat. Reduce heat,

and simmer 30 minutes. Remove and discard bay leaf.



Combine cornstarch and water, stirring until smooth; stir mixture into soup.

Bring to a boil; boil,

stirring constantly, 1 minute. Remove from heat. Taste, and adjust seasoning

if necessary.



Add shredded cheese and whipping cream, stirring until cheese melts. Top each

serving with toasted

rye bread cubes.



Makes 12 servings.



Recipe from Southern Living Magazine.

Crock Pot Ham and Bean Soup



1 lb. soup beans, soaked in water overnight

2 lb. ham hocks

10 cups water

1 can (14 oz.) stewed tomatoes, chopped, undrained

1 can (8 oz.) tomato sauce

6 carrots, peeled and grated

4 medium potatoes, peeled and cubed

1 large onion, chopped

3 beef bouillon cubes

2 bay leaves

2 TB dried parsley flakes

1 TB salt

1 TB minced garlic

2 tsp. ground black pepper

1/2 tsp. dried thyme



Combine all ingredients in large pot; simmer over low heat for 4 hours.



Remove ham hocks from pot. Cut off meat. Return meat to pot. Discard

bones and fat.



Simmer over low heat for 1 hour. Remove bay leaves from soup before serving.



Serves: 16.

Chunky Turkey Chili



5 lbs. ground turkey

6 cups chopped celery

2 med. green peppers, chopped

2 lg. onions, chopped

2 cans (28-ounces each) crushed tomatoes

2 cups water

2 env. (1-3/4 ounces each) chili seasoning mix

1 to 2 tbsp. chili powder

2 cans (15 to 16 ounces each) kidney beans, rinsed and drained



In a dutch oven over medium heat, brown turkey; drain. Add celery,

peppers and onions; cook and stir for 5 minutes. Add the next four

ingredients; bring to a boil. Reduce heat; cover and simmer for 2

hours. Add beans; heat through.



Yield: 24 (1-cup) servings

HAMBURGER BARLEY VEGETABLE SOUP



1 1/2 lbs. ground beef

6 c. water

3 beef flavored bouillon cubes or 3 tsp. instant beef bouillon

2 c. sliced carrots

1 1/2 c. coarsely chopped onions

1 1/2 c. coarsely chopped celery

1/2 c. chopped green peppers

1/3 c. barley

1 tsp. salt

1/5 tsp. pepper

2 bay leaves

1/4 c. ketchup

28 oz. can (3 c.) tomatoes, undrained and cut up

8 oz. can tomatoes



In 5 quart Dutch oven, brown ground beef; drain. Stir in remaining

ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or

until vegetables and barley are tender. Remove bay leaves. Makes 10

(1 1/2 cup) servings.

Chicken and Corn Chowder

Purchased roasted chicken and frozen corn kernels simplify the

preparation.



10 bacon slices, chopped

2 TB (1/4 stick) butter

3 medium onions, chopped

2 cups chopped red bell peppers (about 2 large)

1/4 cup all purpose flour

9 cups low salt chicken broth

4 cups peeled seeded butternut squash, cut into 1/2" cubes

1-1/2 lb. russet potatoes, peeled, cut into 1/2" cubes

1-1/2 TB chopped fresh thyme or 1-1/2 tsp. dried

2 bags (16 oz. ea.) frozen corn kernels

1 cup whipping cream

4 cups cooked, diced, skinned roast chicken

2 cups chopped green onions, white and green parts

1/2 cup + 2 TB chopped fresh cilantro



Cook bacon in large pot over medium-high heat until crisp. Using slotted spoo

n, transfer

bacon to paper towels to drain.



Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over

medium-high heat.



Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10

minutes.



Add flour; stir 2 minutes. Add and mix in broth, then squash, potatoes, and

thyme; bring

to boil. Reduce heat to medium-low; simmer uncovered until squash and

potatoes are tender,

about 12 minutes.



Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about

10 minutes.



Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes.



Season with salt and pepper.



Ladle chowder into bowls; sprinkle with remaining 1 cup green onions

and 2 tablespoons cilantro.



Makes 10 servings.

Gumbo Style Crab Soup

This more delicate cousin of New Orleans gumbo. This is a spicier

version of the crab soup Charleston is known for.



4 TB unsalted butter

2 large onions, finely chopped

6 celery ribs, finely chopped

1 red bell pepper, finely chopped

2 TB minced garlic

1 tsp. thyme leaves

1/2 tsp. crushed red pepper

Salt and ground black pepper

1/2 cup dry red wine

1 can (28 oz.) Italian plum tomatoes, drained and coarsely chopped, juices

reserved

3 bay leaves

2-1/2 quarts fish stock or light chicken stock OR

1-1/2 quarts bottled clam juice mixed with 1 quart water

6 cups (1-1/2 lb. fresh or thawed) okra, sliced crosswise 1/2" thick

1-1/2 lb. lump crab meat, picked over to remove cartilage

1/2 cup chopped fresh basil

Tabasco sauce 



1. In a large, heavy pot, melt 2 tablespoons of the butter. Add the onions

and saute over

low heat, stirring occasionally, until softened, about 10 minutes. Add the

celery, bell pepper,

garlic, thyme and crushed pepper. Season with salt and pepper and cook until

the vegetables

are softened, about 10 minutes. Add the wine and boil over moderately high

heat until

reduced to a syrup, about 1 minute. Add the tomato juices and bay leaves and

boil until

reduced by half, about 4 minutes. Add the stock, bring to a boil and simmer

over low

heat for 30 minutes. 



2. In a large skillet, melt the remaining 2 tablespoons of butter. Add the

okra, season with

salt and pepper and cook over moderately high heat, stirring a few times,

until browned,

about 4 minutes. Add the tomatoes and bring to a boil. Stir the okra and

tomatoes into the

soup and simmer over low heat for 30 minutes longer. Discard the bay leaves. 



3. Add the crab meat to the soup and simmer until just heated through. Stir

in the basil

and season with salt, pepper and Tabasco. Ladle the soup into shallow bowls

and serve.



Makes: 10 servings.

Turkey Stew with Dumplings



8 medium carrots, peeled and cut into 1" chunks

4 celery ribs, cut into 1" chunks

1 cup chopped onion

1/2 cup butter or margarine

2 cans (10-1/2 oz. ea.) condensed beef consomme

4-2/3 cups water, divided

2 tsp. salt

1/4 tsp. ground black pepper

3 cups cubed cooked turkey

2 cups frozen cut green beans, thawed

1/2 cup all purpose flour

2 tsp. Worcestershire sauce



~~~Dumplings~<WBR>~~

1-1/2 cups all purpose flour

2 tsp. baking powder

1 tsp. salt

2 TB minced fresh parsley

1/8 tsp. poultry seasoning

3/4 cup milk

1 egg



In a Dutch oven, sauté carrots, celery and onion in butter for 10 minutes.

Add consomme,

4 cups water, salt and pepper. Cover and cook over low heat for 15 minutes or

until vegetables

are tender.



Add turkey and beans; cook for 5 minutes. Combine flour, Worcestershire sauce

and remaining

water until smooth; stir into turkey mixture. Bring to a boil.



Reduce heat; cover and simmer for 5 minutes.



To make the Dumplings: Combine flour, baking powder and salt in a bowl. Stir

in parsley and poultry

seasoning. Combine milk and egg; stir into flour mixture just until

moistened. Drop by tablespoonfuls

onto simmering stew. Cover and simmer for 10 minutes; uncover and simmer 10

minutes longer. 



Yield:  10 to 12 servings.

Italian Chicken Soup

1 whole chicken about 3 1/2 pounds, cut into 8 pieces
2 whole chicken breasts, split with skin and bones
4 quarts water
3 pounds onions, chopped fine
1 large celery rib, chopped fine
a 1 pound can whole peeled tomatoes with juice
7 ounces vermicelli, broken into small pieces
1 cup freshly grated Romano cheese

In an 8 quart kettle or stockpot combine chicken, water, onions, celery and salt and pepper to taste and cook, covered, at a brisk boil until chicken is tender, bout 30 minutes. Remove kettle from heat and transfer chicken to a bowl. When chicken is cool enough to handle remove meat, discarding skin and bones. Tear chicken into bite size shreds. In a food processor pulse tomatoes with their juice until soupy but still slightly chunky. Return kettle of broth to heat and add tomatoes. Bring soup to a boil and add vermicelli. Cook 7 to 10 minutes, or until noodles are nearly tender. Add chicken and cook a few minutes more. Just before serving, stir in Romano. Makes about 6 quarts.

Turkey Stew with Dumplings



8 medium carrots, cut into 1-inch chunks

4 celery ribs, cut into 1-inch chunks

1 cup chopped onion

1/2 cup butter or margarine

2 (10.5 ounce) cans condensed beef consomme

4 2/3 cups water, divided

2 teaspoons salt

1/4 teaspoon pepper

3 cups cubed cooked turkey

2 cups frozen cut green beans

1/2 cup all-purpose flour

2 teaspoons Worcestershire sauce

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons minced parsley

1/8 teaspoon poultry seasoning

3/4 cup milk

1 egg



In a Dutch oven, saute carrots, celery and onion in butter for 10

minutes. Add consomme, 4 cups water, salt and pepper. Cover and cook

over low heat for 15 minutes or until vegetables are tender. Add

turkey and beans; cook for 5 minutes. Combine flour, Worcestershire

sauce and remaining water until smooth; stir into turkey mixture.

Bring to a boil. Reduce heat; cover and simmer for 5 minutes.



For dumplings, combine flour, baking powder and salt in a bowl. Stir

in parsley and poultry seasoning. Combine milk and egg; stir into

flour mixture just until moistened. Drop by tablespoonfuls onto

simmering stew. Cover and simmer for 10 minutes; uncover and simmer

10 minutes longer.



Yield: 10 serving



From Taste of Home

Frogmore Stew



The Ultimate Tailgater's Handbook - Stephen Linn



5 quarts water

1/4 cup Old Bay seasoning plus additional for serving

4 pounds small red potatoes

2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces

6 ears fresh corn, halved

4 pounds unpeeled, large fresh shrimp

cocktail sauce



Bring the water and Old Bay seasoning to a rolling boil in a large

covered stockpot. Add the potatoes. Return to a boil and cook,

uncovered, for 10 minutes.

Add the sausage and corn, and return to a boil. Cook for 10 minutes

or until the potatoes are tender.

Add the shrimp to the stockpot. Cook for 3 to 4 minutes or until the

shrimp turn pink.

Drain the contents of the pot, and pour the stew into a large serving

bowl. Serve with Old Bay seasoning and cocktail sauce on the side.



Servings: 12