Bean and Franks Soup

3 md Carrots, sliced
2 md Onions, chopped
1 Garlic Clove, minced
2 tb Butter/Margarine/Bacon Fat
28 oz Baked Beans in Brown Sugar Sauce
11 1/2 oz V-8 or Tomato Juice
8 Frankfuaters, cut into 1" pieces
1 ts Worsterceshire Sauce
American or Cheddar Cheese, shredded

Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan. Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring occasionally until hot. Serve with cheese.

 

Lentil Sausage Soup

1 lb. bulk sausage, browned, drained
2 medium onions, chopped
3-4 cloves garlic, minced
2 cups lentils
1 tablespoon salt, optional
1/2 teaspoon oregano
1-15 ounce can of stewed or crushed tomatoes or tomato juice
2 quarts of water

Simmer this 45 minutes to an hour. Best served the next day.

Frogmore Stew

1 1/2 gallons water
Juice of one (1) lemon
Salt to taste
3 tablespoons Old Bay Seasoning
2 pounds sausage (kielbasa, etc.), cut into 1/2" slices
10 to 12 ears of corn on the cob, broken into 3" pieces
4 pounds uncooked shrimp in shell

In a large stock pot, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.

Add sausage and gently boil, uncovered, five minutes. Add corn and cook an additional five minutes (begin timing immediately, don't wait until water is boiling).

Add shrimp and cook three minutes longer. Remove from heat, drain immediately, and serve.

Yields 8 servings.

 

Hunter's Stew

 

2 thick slices hickory smoked bacon, blanched and diced
1 pound fresh Polish sausage, blanched and sliced
1 pound beef or pork stew meat, cubed
1/4 cup flour
Vegetable oil as needed
3 large garlic cloves, minced
1 medium onion, diced
2 medium carrots, diced
1 1/2 cups sliced domestic mushrooms
4 cups shredded green cabbage
1 pound sauerkraut, drained and rinsed twice
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried marjoram
1 tablespoon sweet paprika
1/8 teaspoon caraway seeds, crushed in mortar and pestle
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Pinch of cayenne
Dash of hot pepper sauce
Dash of Worcestershire sauce
2 dashes of Swiss-style liquid seasoning
Dash of mushroom powder (optional)
1/4 cup dry red wine
5 cups beef stock
2 tablespoons tomato paste
1 cup diced fresh tomatoes

Preheat oven to 350 degrees.

In large (6- to 8-quart) pot over medium-high heat, cook bacon until it renders its fat and turns light brown, not crisp. Using slotted spoon, carefully remove bacon to large (8- to 10-quart) earthenware casserole or other heavy oven-proof casserole.

Add sliced Polish sausage to pot and cook, stirring constantly, until sausage turns light brown. Using slotted spoon, remove sausage and place in casserole.

Working quickly, lightly dredge cubed meat into flour, then saute in hot bacon and sausage fat in pot 3 to 4 minutes, until golden brown. With slotted spoon, remove meat to casserole. You need 2 tablespoons fat remaining in pan; remove from heat to add oil as needed.

Return pot with bacon fat to heat. Add garlic, onion, carrots, mushrooms, green cabbage and sauerkraut, and cook, stirring frequently, until carrots are softened, 5 to 10 minutes. Do not let vegetables brown.

Add bay leaf, basil, marjoram, paprika and crushed caraway seeds to pot and cook 1 minute. Add remaining ingredients and lightly cook, stirring constantly, until liquid comes to boil.

Pour vegetables and stock over bacon, sausage and meat. Cover casserole tightly and cook in oven 2 1/2 to 3 hours.

Italian Sausage Stew

2 tablespoons olive
1 to 1 1/2 pounds fresh Italian sausage links (hot or mild), sliced into 1-inch pieces
1 large onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1 sweet red bell pepper, seeded and coarsely chopped
1 sweet yellow or orange bell pepper, seeded and coarsely chopped
3 garlic cloves, finely chopped
4 cups fresh tomatoes, peeled and chopped into small pieces, or 1 28-ounce can Italian plum tomatoes (with juice), chopped
2 tablespoons fresh basil, chopped
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon salt
12 ounces fusilli (corkscrew) or farfalle (bow tie) pasta, cooked Parmigiano-Reggiano cheese, grated

In a large skillet, heat the olive oil over medium-high heat. Add the sausage, onion, and peppers. Cook, turning often, until the sausage is browned and the vegetables are tender-crisp, 5 to 8 minutes. Add the garlic during last 2 minutes of cooking. If the sausage produces an excessive amount of fat, pour off all but 2 tablespoons.

Add the tomatoes, basil, oregano, red pepper flakes and salt. Bring the mixture to a boil, cover the skillet tightly with a lid and reduce the heat to low. Simmer for 15 to 20 minutes, until the sausage is thoroughly cooked and the vegetables are tender.

Serve over pasta and top with grated Parmigiano-Reggiano.

Serves 4.