Author: admin

INGREDIENTS

1 whole chicken, washed and liver saved for another use
1/4 cup dried lima beans
3 ribs celery with leaves, cut up
3 carrots sliced
1 large onion
1 fresh parsnip, pared
handful fresh parsley
few sprigs fresh dill
salt and pepper

DIRECTIONS

Put chicken in a large pot with cold water. Bring to boil and carefully skim the surface. Add lima beans, and all the vegetables. Cover loosely and simmer with salt and pepper 2 hours. Take out chicken before serving soup. Cook noodles, rice or matzo balls and add to soup just before serving. Serves 8.

INGREDIENTS

5 large beets
3 pints cold water
1 lb flanken
1 marrow bone
1/2 cup dried lima beans
1 medium onion
1 small head cabbage
5 small potatoes
2 cups strained tomatoes
salt and pepper
2 Tbl sugar
juice of two lemons

DIRECTIONS

Peel and cut beets into strips. Place in soup pot with water, meat, bone, beans and onion. Cover tightly and let simmer for 1 hour. Remove onion and chop and add chopped cabbage, diced pared potato. Let simmer 30 minutes longer or until meat and cabbage are tender. Add tomatoes, salt and pepper, lemon juice and sugar. Bring to boil and cook 5 minutes more. Serves 6 – 8.

INGREDIENTS

2 loin pork chops
1 Tbl corn starch
2 tsp dark soy sauce
1 tsp sherry
2 eggs beaten
2 scallions, cut up
8 cups beef stock
1 oz golden needles
1 pkg dried chili peppers (2 pieces)
pork bones in water
1 can bamboo shoots
6 dried mushroom slices
1 clove garlic minced

DIRECTIONS

Mince pork and add sherry, soy sauce, salt and pepper and mix together and set aside. Slice 1 bean curd cake into strips and stir fry in a little oil. In the meantime, bring broth to a boil adding pork bones. When the broth boils, add everything except the egg and the scallion. Add more pepper and salt to taste. Add 1 Tbl light soy sauce, 2 Tbl corn starch and dissolved into 1/2 cup water, to thicken. Add 3 1/2 Tbl vinegar, 2 tsp dark soy sauce. Stir in eggs, 2 tsp sesame oil and serve. Serves 8 – 10.

INGREDIENTS
3 Tbl butter
3 Tbl olive oil
6 cups thinly sliced onion
1 tsp salt
1/2 tsp sugar
3 Tbl flour
2 quarts hot beef boullion (I use Spice Islands Beef Stock. 6 Tbl is equal to 2 quarts water. Do not use boullion cubes, they are too salty)
1 cup dry vermouth
1 bay leaf
1/2 tsp ground sage
salt and pepper to taste

DIRECTIONS

Melt butter with the oil and add sliced onions. Stir to coat with butter. Cover pot and cook over moderate heat 20 minutes. Stir occasionally until onions are tender and translucent. Uncover pan and raise heat to moderately high and stir in salt and sugar. Cook 30 minutes and stir frequently until onions have turned golden brown. Lower heat and stir in flour. Add more butter if flour does not absorb into a paste with the onions. Cook slowly and stir continuously for 2 minutes to brown flour lightly. Remove from heat. Pour in about 1 cup hot boullion, and stir with a wire whip to blend flour and boullion. Add rest of boullion, wine, bay leaf, and sage. Simmer 30 to 40 minutes.
Topping:
French bread, sliced in 1/2″ slices
1 3/4 cups grated swiss and parmesan cheese

Paint bread lightly with olive oil on both sides. Put on cookie sheet and bake 325 degrees for 15 minutes until browned lightly. Pour hot soup into ovenproof bowls. Place toast slice on top and serve with some cheese. Bake 30 minutes in 350 degree oven. Serves 8.

INGREDIENTS

1 lb flanken
2 or 3 knuckle bones
1 oz dried mushrooms
salt and pepper
10 cups water
3/4 cups barley
2 onions, chopped
3 ribs celery, chopped
1/2 lb fresh mushrooms, sliced

DIRECTIONS

Place meat and bones in large pot and cover with cold water. Bring to boil and skim. Combine all the other ingredients except the fresh mushrooms and celery. Simmer 1 1/2 hours. Add the mushrooms and celery and cook for another 1/2 hour. Serves 6-8.

INGREDIENTS

2 cups lentils (washed and picked over)
8 cups water
1 large onion, chopped
2 or 3 ribs celery, chopped
2 carrots, chopped
handful chopped fresh parsley
salt and pepper

DIRECTIONS

Bring lentils and water to boil and let simmer for 1/2 hour. Add onion, celery, and parsley and carrots. Add salt and pepper and continue to cook another hour. Slice one or two hot dogs into soup the last 10 minutes of cooking. Serves 6-8.

INGREDIENTS

3 or 4 medium potatoes peeled and diced
2 carrots, sliced
2 ribs celery with leaves, sliced
1 large onion, sliced
2 Tbl butter
2 Tbl flour
salt and pepper

DIRECTIONS

Combine potatoes, carrots and celery in large pot and cover with cold water. Cook. While potatoes are cooking, sauce the onion in the butter until soft. Add the flour and cook until smooth and slightly brown. Add to potato mixture and stir and simmer. Add salt and pepper to taste. Serves 6-8.

INGREDIENTS

1 large onion, diced
1 lb flanken
1 lb beef bones
2 carrots, diced
2 or 3 sticks of celery with leaves, sliced
6 or 8 peeled fresh tomatoes, cut up

DIRECTIONS

Cover flanked and bones with cold water and cook. Skim. When meat is half done add vegetables and cook slowly. Add salt and pepper and a little sugar. Strain soup. Add cooked rice.

INGREDIENTS

1 can cream of mushroom soup
1 can cream of asparagus soup
1 can water
1 can milk
1 cup heavy sweet cream
1 cup sherry
1 cup crab meat

DIRECTIONS

Simmer all together. Do not boil. Serves 6.

INGREDIENTS

1 bunch white hearts of celery, sliced
2 radishes, quartered
3 small zucchini seeded and sliced
3 cups chicken broth
1 clove garlic, minced
2 cups sour creamer plain yogurt
3 Tbl white wine vinegar
1/2 tsp salt or to taste
1 tsp white pepper

Topping
chopped parsley
thin cucumber slices
thin radish slices

DIRECTIONS

In processor combine celery, radishes, zucchini, cakes, broth and garlic. Puree. Transfer to large container. Stir in yogurt or sour cream, 1/2 cup at a time. Add vinegar, salt and pepper. Mix well. Refrigerate covered overnight. Garnish with parsley, cubes, and radishes. Serves 10-12.