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Cumberland Corn Chowder

  • 2 qts. Chicken Broth
  • 2 med. Potatoes
    peeled and diced
} Bring To A Boil In A Large Pot

Add soup package and simmer 30 minutes.

Add 2 cups cream or milk and heat on low until hot.

*For Chicken Corn Chowder, add 2 diced raw chicken breasts with the contents of the soup package.

* For Crab Corn Chowder, add 1lb. can of lump crab meat just before you add the cream

Garnish with fresh chopped parsley.

Back to topServings: 10-12.

 

Fireside Supper Bean Soup

  • 1 pkg. Bean Mix
  • 4 qts. Water
  • 1 Ham Hock OR a 1 lb. Slice of Ham
  • Herb Packet
 } Rinse & Drain Beans. Place All Ingredients In A Large Covered Pot And Bring To A Boil. Reduce Heat And Simmer 3 Hours.

Remove Ham And Dice Meat. Return To Soup Pot With The Following Ingredients:
  • 1 28 oz. Can Crushed Tomatoes
  • 1 Ib. Kielbasa OR Smoked Sausage, Sliced
  • 2 Raw Boneless Chicken Breasts, Sliced Into Small Pieces While Slightly Frozen
 } Simmer 1-1/2 To 2 Hours

Serve With A Garnish of Sour Cream or Croutons. Perfect Served With Salad And French Bread For A Hearty Supper Party. May Be Frozen.

Back to topServes: 12.

Sherried Mushroom Soup
  • 1 pkg. Mushroom/Rice Mix
  • 1 1/2 c. Diced Celery
  • 6 c. Chicken Broth
 } Cook, Covered, For 30 Minutes
  • 2 c. Half And Half
  • 1/2 - 3/4 c. Good Quality Medium-Dry Sherry (Optional)
} Add And Heat Slowly - Do Not Boil!

Serve With A Garnish Of Chopped Fresh Parsley.
Wonderful As A First Course For That Special Dinner Party!

Back to topServes 12 As A First Course.

Pennsylvania Potato Leek Soup
  • 1 pkg. Soup Mix
  • 2 14-1/2 oz. cans Chicken Broth
  • 4 cups potatoes, peeled & diced (about 2 pounds)
 } In large pot, combine soup mix, chicken broth and potatoes. Bring to a boil. Cover pot and simmer until potatoes are very tender about 20-25 minutes.
Mash the potatoes in the pot lightly with a potato masher or remove half the potatoes and mash in blender or food processor. Return to pot. 
3 cups light cream or half & half
salt to taste.		 } Add and Heat slowly
--Do Not Boil

Garnish with chopped fresh parsley, chives, or a thin slice of lemon. For a hearty version, ham chunks or crisp-cooked bacon bits may be added.

Soup may also be refrigerated and served chilled for a delicious vichyssoise.

Back to topServes 8.

Pioneer Split Pea Soup
  • 3qts. Water
  • 1 pkg. Peas, Rinsed & Drained Seasoning Packet
  • 1 Lge. Meaty Ham Hock
  • 2 Potatoes, Peeled & Diced
} Place ln Large Covered Pot. Bring To Full Boil.
Simmer 1-1/2 Hrs. Stirring Occasionally

Remove Ham And Dice Meat.

Soup May Be Pureed In Blender Or Mash Potatoes Against Pan To Thicken.

Return Meat To Soup And Cook Uncovered To Desired Consistency.

Serve With Hard Rolls Or Garlic Bread And Apple Crisp For A Perfect Winter Supper.

Back to topServes 8-10
Springfield Village Vegetable Soup
  • 2 Tpsp. Olive Oil
  • 1 Tbsp. Butter
  • 2-3 cloves of Garlic, diced
 } Saute for 1 minute on low in a large pot.
  • Vegetable Soup Mixture
  • 8 Cups broth (vegetable, chicken or beef)
  • 2 Cups water
    *Optional - chicken or beef
 } Add vegetable mixture and toss lightly. Add broth and water (and meat if desired) Bring to a boil. Reduce heat and simmer covered 45 minutes.
  • Pasta Packet
  • 1 10oz box frozen or fresh sugar snap peas
  • 1 Tbsp. Lemon Juice
 } Add pasta and simmer uncovered for 10 minutes. Add lemon juice and peas. Turn off heat and leave uncovered for 10 minutes before serving.

*Optional
Chicken - 1 lb. raw sliced into small pieces.
Beef - 1 lb. raw cubed sirloin sliced into small pieces.

Perfect served with salad and french bread for a hearty supper.

Back to topServes 10-12
Big Spring Black Bean Chili
  • 1 pkg. Black Beans
    Seasoning Packet
  • 1 qt. Water
  • 1 tbsp. Worchestershire Sauce
  • 2 tbsp. Brown Sugar
  • 1 Ib. Ground Beef or Turkey
  • 1 28 oz. Can Crushed Tomatoes
  • Sour Cream or Grated Cheese for Garnish

Wash beans. Place in large pan. Cover with 2" of water. Bring to boil. Cook 10 minutes. Cover pan and remove from heat. Let stand 1 hour. Drain water.

Add seasoning packet, 1 qt. water, brown sugar, worchestershire sauce. Cook covered 1-1/2 hours.

In skillet, brown meat and drain. Add meat and tomatoes to bean mixture. Continue cooking 1/2 hour until tender. Garnish with sour cream or grated cheese.

Vegetarian Version: Omit meat. Add 1/2 cup cooked rice to each bowl. Garnish with sour cream or grated cheese.

Freezes Well.              Serves 8-10 generously. Back to top

Big Spring White Bean Chili
  • 1 pkg. White Beans
    Seasoning Packet
  • 1 14-1/2 oz. can Chicken Broth
  • 3 cups Water
  • 1 tsp. Salt
  • 2 raw Chicken Breasts, or 2 cups cooked chicken
  • Grated Cheese and Salsa for Garnish
  1. Wash beans. Place in large pan. Cover with 2" of water. Bring to boil. Cook 10 minutes. Cover pan and remove from heat. Let stand 1 hour. Drain water. Return the beans to the pan.
  2. Add seasoning packet, chicken broth, 3 cups of water, and salt. Bring to a boil, cover and simmer 1/2 hour.
  3. Add chicken and continue cooking, covered, for 1 hour or until beans are tender. Remove chicken and shred. Return to pan.
  4. Garnish each serving generously with grated cheese and salsa. Wonderful served with tortilla or corn chips.

Serves 8Back to top
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