It is Monday so it must be Mouthwatering Monday!
Jewish Pennicillin AK Jewish Chicken soup
1 whole chicken cut up
3 Parsnips peeled and cut up in big pieces
1 whole onion
1 garlic clove
salt to taste
whole pepper corns what ever amount you want i dont measure it but about a small palm ful
celery cut up
carrots cut up
about 10 to 12 cups of water.
Put in a pot and simmer away>>>>>>
CArla klein
Now you know my secret>>>>>>
1 whole chicken cut up
3 Parsnips peeled and cut up in big pieces
1 whole onion
1 garlic clove
salt to taste
whole pepper corns what ever amount you want i dont measure it but about a small palm ful
celery cut up
carrots cut up
about 10 to 12 cups of water.
Put in a pot and simmer away>>>>>>
CArla klein
Now you know my secret>>>>>>
Soup is a staple and comfort food for us around here. 
Only problem is which recipe to share. I suppose the quick and easy is best.
PEA SOUP
Dry peas Ham Hock or cubes lean ham Chopped Carrots Chopped Onion Salt Pepper Milk Grated Cheese
Rinse peas.... cover and simmer for 1hr. Rinse again (this removes the "stuff" that causes gas)
Add water to barely cover , Ham Hock or ham cubes, Carrots, Onion, Simmer for several hours or until tender.
When soup is almost finished add salt & pepper. Add milk to thin.
Top each bowl of soup with grated cheese and extra onion
I don't measure...... but add ingredients to taste..... I like less carrot and more onions...
Enjoy...... Millie
Only problem is which recipe to share. I suppose the quick and easy is best. PEA SOUP
Dry peas Ham Hock or cubes lean ham Chopped Carrots Chopped Onion Salt Pepper Milk Grated Cheese
Rinse peas.... cover and simmer for 1hr. Rinse again (this removes the "stuff" that causes gas)
Add water to barely cover , Ham Hock or ham cubes, Carrots, Onion, Simmer for several hours or until tender.
When soup is almost finished add salt & pepper. Add milk to thin.
Top each bowl of soup with grated cheese and extra onion
I don't measure...... but add ingredients to taste..... I like less carrot and more onions...
Enjoy...... Millie
This is my DH's favorite soup to fix!! Bet ya' can't guess why! We would need to substitute LF where we can but it really is delish!!! It is not hard to make either!
THICK SEAFOOD SOUP 1 pt. fresh shucked oysters 1 pt. fresh shucked minced clams 2 oz. sherry (if you can't drink it don't cook with it) 3 medium lobster tails 2 tsp. Parsley 1 c. cornstarch 1 tsp. black pepper 3 qt. Milk 1 lb. fresh crab meat 1-16 oz. can white creamed corn 1T. Salt 1 stick butter or "marga-reen" 2 med. onions, minced 4 oz. fresh lemon juice 6 oz. orange juice 8 oz. bourbon 6 tsp. Sugar 2 1 qt. jars 1 big pot (2 gal. or more) Now - sure you have everything? Melt "marga-reen" in a big pot, add onions. Meanwhile heat oyster in their juice in a separate pot (need a lot 0' pots) 'til they curl. If clams are fresh, do the same to them; If they are canned, add to onion and "marga-reen" Boil lobster tails about 20 minutes. While oysters are heating, put lemon and orange juice, sugar and bourbon in one of the quart jars, add some ice and shake well. It takes a while to fix this soup and you and your friends need a boost now and then and this juice and stuff makes a good one. Pour a reason- able amount in a cheese or jelly glass and sample. By now the oysters are ready. Strain the oyster juice into big pot and cut the cooked oysters into little bits and dump in - don't forget about your glass of juice. Add crabmeat, salt, pepper, and parsley. When lobsters are cooked, cut up and add. Cook everything for about two jelly glasses worth, then add in creamed corn and stir' got to keep stirring. About 1/2 jelly glass later, dump in 1/2 gallon milk. Now for the other quart jar. Mix cup cornstarch in jar and fill with milk and shake real good. Dump into big pot and add rest of leftover milk. Stir for another 1/2 jelly glass. then add in sherry and about 1/2 teaspoon more salt. By now the first quart jar may need refixing. Keep stirring and cook over low heat. Soup will be thicker than gravy. It's better the second day.
THICK SEAFOOD SOUP 1 pt. fresh shucked oysters 1 pt. fresh shucked minced clams 2 oz. sherry (if you can't drink it don't cook with it) 3 medium lobster tails 2 tsp. Parsley 1 c. cornstarch 1 tsp. black pepper 3 qt. Milk 1 lb. fresh crab meat 1-16 oz. can white creamed corn 1T. Salt 1 stick butter or "marga-reen" 2 med. onions, minced 4 oz. fresh lemon juice 6 oz. orange juice 8 oz. bourbon 6 tsp. Sugar 2 1 qt. jars 1 big pot (2 gal. or more) Now - sure you have everything? Melt "marga-reen" in a big pot, add onions. Meanwhile heat oyster in their juice in a separate pot (need a lot 0' pots) 'til they curl. If clams are fresh, do the same to them; If they are canned, add to onion and "marga-reen" Boil lobster tails about 20 minutes. While oysters are heating, put lemon and orange juice, sugar and bourbon in one of the quart jars, add some ice and shake well. It takes a while to fix this soup and you and your friends need a boost now and then and this juice and stuff makes a good one. Pour a reason- able amount in a cheese or jelly glass and sample. By now the oysters are ready. Strain the oyster juice into big pot and cut the cooked oysters into little bits and dump in - don't forget about your glass of juice. Add crabmeat, salt, pepper, and parsley. When lobsters are cooked, cut up and add. Cook everything for about two jelly glasses worth, then add in creamed corn and stir' got to keep stirring. About 1/2 jelly glass later, dump in 1/2 gallon milk. Now for the other quart jar. Mix cup cornstarch in jar and fill with milk and shake real good. Dump into big pot and add rest of leftover milk. Stir for another 1/2 jelly glass. then add in sherry and about 1/2 teaspoon more salt. By now the first quart jar may need refixing. Keep stirring and cook over low heat. Soup will be thicker than gravy. It's better the second day.
Vera LapBand 8/12/2008
From the sounds of it all my OFF peeps like to cook with wine~and from the sounds of it they really like tasting what they cook with! Hmmm........makes me think that I might be missin' something.
I can tell everyone seems to be having a good time with soups! Enjoy away........life is made for fun!
Love each and every one of you........
I can tell everyone seems to be having a good time with soups! Enjoy away........life is made for fun!
Love each and every one of you........
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
Vera, I love your recipe...... especially the cook time.... Two jelly glasses worth.....
Reminds me of the champagne omelet my uncle taught me to make years ago... we opened the bottle first.... to let it breath .... then had quite a few sips.... then when the omelet was about done we put just a splash in the eggs.......
I had a hang over by noon... this was many many years ago...
I love the saying.. I cook with wine... sometimes I put it in the food....
Millie
Reminds me of the champagne omelet my uncle taught me to make years ago... we opened the bottle first.... to let it breath .... then had quite a few sips.... then when the omelet was about done we put just a splash in the eggs.......
I had a hang over by noon... this was many many years ago... I love the saying.. I cook with wine... sometimes I put it in the food....
Millie
here is one my DH and I both like and is quick and easy
Easy mexician soup 1 can low sodium chicken broth 1 can no salt added corn
1 can black beans (rinsed and drained) 1 can low fat refried beans (not with the cheese) 1 jar hot chunky sala (or just diced tomatoes or tomatoes with chili verde) 1 can (9.5 oz) chicken Mix all ingredients and heat and eat!!! Some people add a little shredded cheese and some crushed tortilla chips. It was absolutely wonderful and it was ready in like 15 minutes. My husband who doesn't like salsa ate 2 huge bowls.
Easy mexician soup 1 can low sodium chicken broth 1 can no salt added corn
1 can black beans (rinsed and drained) 1 can low fat refried beans (not with the cheese) 1 jar hot chunky sala (or just diced tomatoes or tomatoes with chili verde) 1 can (9.5 oz) chicken Mix all ingredients and heat and eat!!! Some people add a little shredded cheese and some crushed tortilla chips. It was absolutely wonderful and it was ready in like 15 minutes. My husband who doesn't like salsa ate 2 huge bowls.
Here's one of my favs. I like to add a dash of ButterBuds at the end. Enjoy. Carmel Valley Linda
Butternut Squash Apple Soup
Ingredients
1 yellow onion, chopped
1 rib of celery, chopped
I carrot, chopped
1 tsp olive oil
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
(squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper
Method
Combine oil, onion, celery, and carrot in large nonstick saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.
Serves 4-6.
I'm with Annette ... I don't measure ... I dump things in a pot when I cook, especially chili. So it never tastes the same, it's always a surprise.
My soup recipe? Go to the cupboard; get out a can of soup; open it up; put it in a bowl; put the bowl in the microwave; heat it for three minutes; eat.
Less work for me. More time to eat. Unless someone wants to come and cook for me.
My soup recipe? Go to the cupboard; get out a can of soup; open it up; put it in a bowl; put the bowl in the microwave; heat it for three minutes; eat.
Less work for me. More time to eat. Unless someone wants to come and cook for me.
Annette 
Annette:
I like to cook (bake more than cook) but I have a galley kitchen and have no place to sit, so it's hard for me to stand for so long with my knees and back. I used to enjoy it a lot more ... now, when I do cook, I have to take a vicodin after because I know I'm going to be in a lot of pain later.
I like to cook (bake more than cook) but I have a galley kitchen and have no place to sit, so it's hard for me to stand for so long with my knees and back. I used to enjoy it a lot more ... now, when I do cook, I have to take a vicodin after because I know I'm going to be in a lot of pain later.
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