Ned Atwater's Maryland Crab Soup

Serves 10 to 12

STOCK:
1 pound chuck roast
3 bay leaves
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 tablespoon basil
1/2 tablespoon fennel
1 tablespoon paprika
1 tablespoon thyme
1 gallon of water

SOUP:

2 medium onions, 1/4 -inch dice
2 large carrots, 1/4 -inch dice
6 ribs celery, 1/4 -inch dice
2 tablespoons chopped garlic
1/4 cup butter
2 medium white potatoes, 1/4 -inch dice
two 8-ounce cans petite diced tomatoes
8 ounces frozen white corn
8 ounces frozen lima beans
salt and freshly ground pepper to taste
1/4 cup fresh chopped parsley
2 pounds jumbo lump crab meat

To make stock: Add chuck roast, trimmings from chopped carrots and celery, and spices to water and simmer for 2 hours. Remove meat from stock and set aside. Skim fat from stock and strain through fine strainer, discarding bay leaves and trimmings. Shred beef with a fork when cool.

To make soup: Saute onions, carrots and celery in butter until onions are translucent. Add potatoes, tomatoes and beef stock and simmer for 20 minutes. Add corn, lima beans and shredded beef and simmer 10 more minutes. Season with salt and freshly ground pepper and add parsley. Add crab meat and serve.

Ned Atwater is the owner of Atwater's Ploughboy Soups at 529 E. Belvedere Ave. Belvedere Market Govans Baltimore, MD. Phone 410-323-2396.

Per serving (based on 12 servings): 240 calories, 23 grams protein, 7 grams fat, 3 grams saturated fat, 22 grams carbohydrate, 4 grams fiber, 69 milligrams cholesterol, 439 milligrams sodium

Beef Stew with Winter Vegetables

3 pounds beef stew meat, (top round) cut into 2-inch cubes
salt to taste
freshly ground black pepper
flour for dredging
2 tablespoons olive oil
2 small yellow onions, diced
2 cloves garlic, minced
2 sprigs thyme
1 bay leaf
2 cups red wine
2 cups diced, canned tomatoes, with their juices
4 cups low-sodium beef broth
4 large carrots, peeled and cut into 1-inch pieces
4 large parsnips, peeled and cut into 1-inch pieces
2 large russet potatoes, diced

Preparation Cook: 1 hour and 60 minutes

Season the beef with salt and pepper. Dredge it in flour and shake off the excess. Heat the olive oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the meat on all sides. Adjust the heat so that the meat browns well, but does not burn.

Add the onions, garlic, thyme and bay leaf and cook 2 minutes more. Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.

Add the tomatoes with their juices and the beef broth and bring to a boil. Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour. Add the carrots, parsnips and potatoes and cook until the vegetables are completely tender, about 20 minutes more. (The potatoes will fall apart and thicken the sauce.) Adjust the seasoning with salt and pepper, remove the bay leaf and serve in a deep tureen.

Thai Butternut Soup

This seasonal spicy soup hits the spot on a chilly evening.

Ingredients

1 butternut squash
1 onion
2 carrot
2 celery
1 tin of coconut milk
750ml ml vegetable stock
Thai red curry paste – 1 teaspoon or more, depending on taste

Method
1. Chop the butternut squash in half lengthways. Scoop out the seeds with a spoon, then chop into chunks. (You do not need to peel).

2. Chop up the onion, celery and carrots.

3. Add all the chopped ingredients into a pan, adding in a little oil to sweat off for about 5 minutes.

4. Then add the curry paste, milk and stock. Simmer for about 30 minutes.

5. Blitz the whole thing in a blender to the desired texture, seasoning to taste.

To Serve: Try adding fresh chopped coriander just before serving or top with toasted pumpkin and sunflower seeds.

Minestrone Soup

Start to finish 1 hour
Makes 8 servings

2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
Handful of celery leaves, chopped
2 medium potatoes, peeled and diced
16-ounce can salt-free diced tomatoes (not drained)
1 cup salt-free tomato sauce
1/4 cup dry red wine (optional)
2 bay leaves
2 teaspoons Italian herb seasoning
1 cup canned chickpeas, drained and rinsed
1 cup frozen peas, thawed
2 tablespoons minced fresh parsley
Salt and freshly ground black pepper, to taste

In a large pot, heat the oil over a medium-low heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden.

Add the carrots, celery and leaves, and potatoes. Add just enough water to cover the ingredients. Stir in the tomatoes, tomato sauce, wine (if using), bay leaves and Italian seasoning. Bring to a rapid simmer, then cover, lower heat to simmer and cook 20 to 25 minutes, or until vegetables are just tender.

Add the chickpeas, peas and parsley. Add water if soup has become too thick. Season with salt and pepper. Simmer another 20 to 30 minutes, or until vegetables are completely tender.

Discard bay leaves and serve.

Nutrition information per serving: 130 cal., 5 g pro., 3 g total fat, 24 g carbo., 0 mg chol., 190 mg sodium, 6 g fiber.

Recipe from Nava Atlas' "Vegetarian Soups for All Seasons," Amberwood Press, 2006, $15.95.

Smoky Bones Chicken Tortilla Soup

Yield: 8 servings.

3 tablespoons margarine
1/2 cup onions, cut in 3/8-inch dice
1/2 cup celery, bias cut to 3/16 inches
1/4 cup each, cut in 3/8-inch dice: carrots, green and red bell peppers
2 tablespoons all-purpose flour
2 teaspoons masa harina flour
1/2 teaspoon garlic powder
1/4 teaspoon each: Spanish paprika, ground cumin, cayenne pepper and salt
1 tablespoon tomato paste
5 cups canned chicken broth
1 cup Russet potatoes, cut in 1/2-inch dice
1/2 cup grated American cheese
1 cup grilled chicken breast, cubed
Chopped cilantro (optional)

1. Melt margarine in saucepan. Add onions, celery, carrots and green and red peppers and cook on medium heat 2-4 minutes.

2. Stir in flour and masa harina and cook 2 minutes, stirring constantly. Stir in spices and simmer 1 minute. Stir in tomato paste and simmer 1 minute. Add broth and return to a simmer using a whisk to blend liquid. Add potatoes and simmer 6-9 minutes until potatoes are al dente.

3. Add chicken to soup. Bring to simmer and cook 6-8 minutes.

4. Turn off heat and slowly stir in grated cheese. Adjust salt and pepper to taste and, if desired, add fresh cilantro.

Dinnerware - Italian Style

I am happy to report that I finally found a set of dinnerware that I liked. This is the set by Chris Madden. The style is called Marsalla.

Hand-painted earthenware dinnerware and accessories in a Tuscan fruit motif. Decorative embossing with antiqued highlights.

I certainly could not afford this entire set as shown. I bought the main 16 pieces which included cups, plates, and bowls on sale for $79.99 plus tax. Available at JC Penney's. Microwave and dishwasher safe. I do like the style of this set and think it will look lovely.

Oatmeal and Tomato Soup

This was a winning recipe at the 2006 "Oatmeal Festival" in Lafayette, Colorado.

1 onion, chopped
3 cloves crushed garlic
3 1/2 Tbsp. margarine
1, 14.5 oz. can stewed tomatoes
4 cups water
salt and pepper to taste
3/4 cup rolled oats

In a skillet, sauté onion and garlic in butter, until onion becomes tender and begins to brown. Add undrained tomatoes, water, salt and pepper. Bring to a simmer.

While soup is simmering, toast rolled oats in heavy bottomed saucepan, stirring until they are brown. Stir in oats to soup and cook for about 6-10 minutes, then serve. Serves 4.

Waikiki Cornbread

This is a highly rated recipe by Shelley A. In addition to soups and stews I also like to post some bread recipes as well to compliment the meal. This one would go perfectly well with a bean soup and you don't need a bread machine for this one. It makes a moist and sweet cornbread.

INGREDIENTS

3 cups buttermilk baking mix
1 cup white sugar
2 1/2 teaspoons baking powder
1/4 cup yellow cornmeal
3 eggs
1 1/4 cups milk
1 cup butter, melted

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal.

In a separate bowl, combine eggs, milk and melted butter; beat until creamy. Stir in flour mixture until well combined. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.

Corn Chowder

4 slices bacon, diced, cooked crisp, set aside, reserve fat
1 red onion, medium dice
red pepper and green pepper, medium dice
1 tablespoon minced garlic
2 teaspoons dried thyme
1 cup white wine
10-ounce can creamed corn
2 quarts chicken stock
1 quart cream
3 cups roasted corn kernels
2 potatoes, peeled, medium dice, cooked, cooled

Sweat onions, peppers and garlic in bacon fat. Add thyme at end of this process. Deglaze with wine and reduce wine with vegetables. Reserve veggies at this point. Thicken creamed corn and stock with roux (butter and flour) and simmer. Add cream, reduce briefly, adjust consistency and flavor with base, salt and pepper. Machine with blender. Add veloute (sauce thickened with flour and butter) to veggies, simmer briefly, garnish with corn kernels, potatoes and bacon.

Pumpkin Harvest Bread by Gooseberry Patch

2 c. sugar
2/3 c. butter, softened
15-oz. can pumpkin
2/3 c. milk
4 eggs, beaten
3-1/3 c. all-purpose flour
2 t. baking soda
1/2 t. baking powder
1-1/'2 t. salt
1 t. cinnamon
1 t. ground cloves
2/3 c. raisins
2/3 c. chopped nuts

Blend sugar and butter in a mixing bowl; add pumpkin, milk and eggs. Set aside. Combine flour, baking soda, baking powder, salt and spices in another bowl; stir into pumpkin mixture. Add raisins and nuts. Spoon into 2 greased 8"x4" loaf pans. Bake at 350 degrees for one hour and 10 minutes, until a toothpick comes out clean.

Editor's Note:
I absolutely love the cookbooks from Gooseberry Patch! This recipe was featured in Country Quick & Easy 2 Cookbook, p. 116. Have a sneak peek at 2 pages, read the table of contents and view the index of all the recipes in this cookbook. Be sure to check them out. Wonderful selection!

Potato and Almond Milk Soup

Chicago's own Robert Gadsby, Executive Chef of 676 Restaurant & Bar, shares a special recipe for potato and almond milk soup with California raisins and pumpkin seeds.

Soup serves 4

1 pound Yukon Gold Potatoes or Potato of Choice
3 tablespoons salt plus more if needed for taste
8 ounces Whole Milk
4 ounces Extra Virgin Olive Oil
Ground white Pepper t taste
Almond oil
6 ounces California raisins dark and golden
4 ounces Toasted pumpkin seeds
2 tbsp extra virgin olive oil

Almond whipped Cream
1 cup heavy cream
1 1/2 tbsp. almond oil available at specialty stores
salt and sugar to taste
season the cream with a pinch of salt and a sugar
whip with an electric beater. Add the almond oil
when the cream is almost done beat for 10 -125 seconds more
set aside and refrigerate until needed

METHOD
1. In a Large saute pan or saucepan over medium heat , saute onions, season with salt and stir to coat with olive oil

2. Add the chopped potatoes and continue stirring until potatoes and warmed, add the milk to cover the potatoes to about 1/2 inch cover, add 1 1/2 tablespoons almond oil and simmer until potatoes are completely tender,

3. Drain the potatoes, reserving the cooking milk liquid, and puree in a blender, adding enough liquid to form a silky smooth potato soup, taste and correct the seasoning with salt, sugar and white pepper

4. Reheat soup. Divide the California raisins and the toasted pumpkin seeds among serving soup bowls and drizzle some extra virgin olive oil on the raisin pumpkin seed mixture

5. Pour the soup into the bowls, place a dollop of the almond whipped cream near the rim of each bowl, and drizzle a little of the almond oil on the cream. Sprinkle the soup with chopped chives and serve.

Tip: Soup can be served with Golden Thompson grapes California Raisins, and onion marmalade

Searching for the Perfect Dinnerware Set

My latest neurosis is in finding the right soup bowls along with the perfect tableware colors and design.

I didn't think it would be so difficult. Certainly there are many lovely dinnerware sets available. But I am sooo stuck on the bowls.

Some are simply too small, others are too deep, too heavy, don't have an edge and are hard to hold. What gives?

My kitchen is filled with olive green colors. I realize I need a golden mustard color in dinnerware or something along that line. Or even a darker green. But it's the bowls that get me everytime!

I found a nice casual set at Walmart. But upon opening the box I realized I made a big mistake. As much as I loved the design, pretty colors, and bowls. The set was poorly made with some flaws originally in the greenware and whoever painted it didn't do a very careful job. Forget careful! It was poor workmanship.

My trips to department stores haven't turned up very much. Although I am trying to remain hopeful. I've decided to hunt online.

Emeril's Meatball Soup

3/4 pound ground beef
1/4 pound ground pork
2 large eggs, lightly beaten
1/3 cup finely grated Parmesan cheese, plus more for garnish, if desired
1/4 cup Italian-style bread crumbs
1 tablespoon finely chopped garlic
1 teaspoon Emeril's Italian Essence or other dry Italian seasoning
1 teaspoon salt
2 pinches of crushed red pepper
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped celery
2 tablespoons tomato paste
1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice
2 (14-ounce) cans reduced-sodium beef broth
1/2 cup ditalini or other small pasta shape for soups
3 cups water
2 tablespoons chopped fresh basil

In a medium micing bowl, combine the ground beer, pork, eggs, Parmesan cheese, bread crumbs, 2 teaspoons of the garlic, 3/4 teaspoon of the Italian Essence, 1/2 teaspoon of the salt, 1 pinch of crushed red pepper and, using clean hands, mix until thoroughly combined.

Using a tablespoon as your guide, divide the meat mixture into tablespoonfuls and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.

In a 4 1/2-quart soup pot or large saucepan, heat the olive oil over medium-high heat until hot. Add half of the rolled meatballs and cook, turning occasionally with tongs, until browned on all sides, about 4 minutes. Using a slotted spoon or tongs, removed the browned meatballs to a clean plate and set aside. Brown the remaining meatballs in the same manner and set aside.

Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the remaining teaspoon of minced garlic and cook for 1 minute. Add the tomato paste, crushed tomatoes and their juices, beef broth, water, remaining 1/4 teaspoon of Italian Essence, remaining 1/2 salt, remaining pinch of crushed red pepper, and stir to combine. Return the meatballs to the soup pot and bring the soup to a boil. Reduce the heat so that the soup just simmers and cook for 30 minutes.

Using a spoon, carefully skim any fat that has risen to the top of the soup and discard. Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked thorough. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan cheese, if desired.

Web Only Recipe from "There's A Chef In My World," by Emeril Lagasse (HarperCollins, $22.99)

Pesto Macaroni Soup

Serves 4 to 6

• 1 quart (4 c.) good-quality vegetable broth
• 3 packed c. basil leaves
• 1 medium clove garlic
•1/4c. Parmesan cheese
•1/4c. extra virgin olive oil
• Salt to taste (a few shakes)
• Black pepper to taste (a few grinds)
• 2 c. cooked macaroni (from about 1 c. dry)
• 1 (15-oz.) can chickpeas, drained and rinsed

Directions
Place the broth in a saucepan over medium heat. Meanwhile, remove the basil leaves from the stems, discarding the stems, and placing the leaves into the food processor. (This step is important, and many small children will tend to do just the opposite -- namely, toss away the leaves and save the stems.)

Smash and peel the garlic. Add it to the basil, and blend until uniform.
Add the cheese, oil, salt and pepper, and blend again until it forms a thick paste. Transfer to a bowl.

Place macaroni and chickpeas in individual serving bowls, then ladle warm broth over the top. Add a spoonful of pesto to each serving, and then stir it in.

Nutrition information per serving:
Calories 265 Fat 12 g Sodium 430 mg
Carbohydrates 31 g Saturated fat 2 g Calcium 121 mg
Protein 9 g Trans fat 0 g Dietary fiber 5 g
Diabetic exchanges per serving: 2 bread/starch, ½ medium-fat meat, 2 fat.

Los Cabos Soup

Makes 4 servings

24 med.-size shrimps, peeled and cleaned
2 med. carrots, sliced
2 zucchini, sliced
1/2 lb. mushrooms, sliced
1 white onion, sliced
Salt to taste
Pepper to taste
Cumin to taste
1 c. tomato puree
1 t. mashed garlic

Bring 6 cups water to a boil. Add tomato puree, salt, pepper, garlic, and cumin. Add vegetables, stirring occasionally for about 10 minutes. Add shrimps and let boil for 3 minutes. Serve in a bowl and add lemon juice to taste.

Recipe courtesy of Ernesto's Mexican Food, Sacramento, Calif.

Weird and Whacky Soups and Stews

As it's getting closer to Halloween it's time to bring out some of the weird and whacky recipes I have come across and guess what...some of these are actually eaten in other countries. Yes, really!

Our first venture will be to Bert Christensen's Weird & Different Recipes. Perhaps you'd like to try some Fruit Bat Soup. Served up in Micronesia, the Caroline Islands, where this is a natural, native delicacy.

If fruit bat soup is not quite your taste maybe a nice Locust Bisque will do?

Some other recipes on the menu come from the World Museum in Liverpool. If you are ever in Bali you might want to ask for their Dragonfly Stew.

In the south of China this soup can be eaten either as a starter or as a main course and is best accompanied by Chinese beer. That would be Scorpian Stew. Scorpions have a woody taste, according to the site, and should be eaten whole, except for the tip of the tail. (Be sure to check out the lovely recipe.)

Folks, I have saved the best dish for last. It comes from the Venda people of South Africa. The caterpillars of the anomalous emperor moth Imbrasia belina, get their names from the mopane tree that they eat. This dish is called Mopane Worm Stew.

Now certainly, these are not ALL of the "believe it or not" recipes I have come across. It's just a small sampling of my travels around the web. I don't know about you, but I am thinking I am not as adventurous as I once thought I was.

Samhain Sweet Potato Pumpkin Soup

"Traditionally, Samhain, also known as Halloween or All Saint’s Eve, is the night when the veil between the worlds is thinnest. It is a night to honor our ancestors and our loved ones who have passed on. Long ago, families would prepare a special feast on Samhain and set aside a plate at the table for each loved one who had died. The plates of food would later be left at the loved one’s graves."

Samhain Sweet Potato Pumpkin Soup

2 sweet potatoes or yams, peeled or scrubbed, and diced
1 onion, chopped
2 cloves garlic, minced
2 tablespoon butter or olive oil
5 cups vegetable broth or stock
1/3 cup fresh cooked pumpkin
pinch of nutmeg
pinch of ginger
salt to taste
½ cup light cream

Cook the sweet potatoes, onion, and garlic in the butter or olive oil for several minutes until slightly golden. Add broth or vegetable stock to cover vegetables and bring to a boil. Simmer until sweet potatoes are soft, about 25 minutes.

Add the pumpkin, nutmeg, ginger, and salt and puree this mixture in batches in a blender or food processor. Add in the cream and return the mixture to the saucepan. Heat, thinning with more broth if necessary, to make a creamy soup. Serve in small, hollowed-out pumpkins, with a dollop of sour cream, if desired.

Tortellini & Zucchini Soup

Yield: 6 servings, about 1 1/2 cups each
Active Time: 25 minutes
Total Time: 40 minutes
Ease of preparation: Easy

2 tablespoons extra-virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
2 tablespoons minced garlic
1 teaspoon chopped fresh rosemary
2 14-ounce cans vegetable broth
2 medium zucchini, diced
9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
4 plum tomatoes, diced
2 tablespoons red-wine vinegar

1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

2. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

Found at eatingwell.com

Pumpkin Chili

1 pound lean ground beef
1 small onion, chopped
1 red bell pepper, chopped
2 cans (14.5 ounces each) diced tomatoes with green peppers and onions, with juice
2 cans black beans, rinsed
1 can pure pumpkin
6 ounces beer, such as a pumpkin ale
1 tablespoon chili powder
1 tablespoon cinnamon
1/2 teaspoon nutmeg
Pinch brown sugar
Salt and pepper to taste

Brown beef over medium heat in a large pot. Drain. Add onion and bell pepper, cook for about 5 minutes until softened. Add tomatoes and their juices, beans, pumpkin, beer and spices. Bring to a boil, then lower heat to low and simmer for 1 hour.

My Notes:
This sounded like a pretty interesting recipe. Chili is not really a soup, but a stew. Chili, like soup, has many variations and incarnations and this is what makes it so hard to define Chili's origins. However, Texas is the most likely birthplace of the popular American stew known as Chili.

Halloween Special:Teeny Tiny Graveyard Soup

Pat Solley from the Soup Song website has a special Halloween soup recipe.
You can find her Teeny Tiny Graveyard Soup right here.

http://www.soupsong.com/znov04.html

Happy Halloween!

Cream of Sunchoke Soup With Chicken

Adapted from The Healthy Jewish Cookbook: 100 Delicious Recipes From Around the World by Michael van Straten.

2 tbsp extra-virgin olive oil
1 boneless, skinless chicken breast (about 3/4 lb/350 g), cut in very thin strips
Sea salt + freshly ground pepper to taste
4 cups chicken stock
1 lb (450 g) sunchokes, scrubbed, cut in 1- to 2-inch knobs
1 tbsp lime juice
Freshly ground pepper to taste
1/4 cup chopped flat-leaf parsley

Heat oil in medium skillet on medium-high. Stir-fry chicken until golden, 3 to 5 minutes. Sprinkle with salt and pepper. Set aside.

Bring stock and sunchokes to boil in medium pan on medium-high heat. Reduce heat to medium-low, cover and simmer until just tender, 15 to 20 minutes.

Purée in blender until smooth. Pour into serving bowl. Stir in lime juice, pepper and chicken mixture. Sprinkle top with parsley.

Makes 6 cups.

---------
A little about Sunchokes...
Sunchokes are related to sunflowers.

When buying sunchokes, look for firm, unwrinkled specimens. They are generally available October through March, but sporadically, in small quantities.

Sunchokes resemble brown knobs of ginger root. You can eat them raw, stir-fried, boiled or baked like spuds. Just scrub them, or peel them if you wish.

If you do decide to peel them, prevent discolouration by dropping the naked sunchokes in water blended with a bit of lemon juice. Raw sunchokes have the crunch of water chestnuts. Cooked, they have a potato texture.

However, they should be cooked to the tender but firm stage — a little before a potato would be done. According to Joy of Cooking, they become tough again if boiled too long.

Need a Distraction? Play Diner Dash

Ok, well some of us probably do and I happened to find a little game you might enjoy.

It's called Diner Dash. You can get a free trial version here.
http://get.games.yahoo.com/proddesc?gamekey=dinerdash

Description: The game that brings out the entrepreneur in all of us! Sick and tired of pushing paper in the dreary world of finance, Flo ditched her desk job and now she's setting out to build her very own empire of high-class, five-star restaurants. Diner Dash blends the best in fast paced-action puzzles with a build-your-restaurant-empire theme. Serve your way from a run-of-the-mill greasy spoon to your dream restaurant that will take your breath away!

Turkey Egg Flake Soup

The more than 30-year-old family recipe for Turkey Egg Flake Soup is one Nancy Moore of Altoona said is perfect for using up extra meat during the holidays. (You could also try this using chicken)

Turkey Egg Flake Soup

Whole turkey
Bay leaves
1 sliced onion
1 finely chopped medium or large onion
Salt to taste
4 cups finely chopped celery
4 cups finely chopped carrots
1/2 cup dried parsley flakes
2 or 3 bouillon cubes
1 box egg flakes

After stripping off all meat from a turkey, place entire carcass in soup pot, along with a few bay leaves, stick of celery, a sliced onion, salt to taste and enough water to cover. Bring to a boil and reduce heat to maintain a simmer for approximately 1 1/2 hours.

Place a colander over a large bowl or pan and pour from the cooking pan. Refrigerate broth (overnight is good), then scrape off the fat and allow carcass to cool enough to handle. Pick off any remaining meat and refrigerate until ready to use.

When ready to make soup, put broth in soup pot and bring to a boil with a couple bay leaves and finely chopped onion. Add rest of ingredients, including 3 to 4 cups of the cut-up turkey or chicken.

Simmer until pasta is cooked and vegetables are tender. If additional broth is desired, add chicken bouillon cubes and water (1 cube for each additional cup of water). Let soup sit an hour or so before serving. Freeze leftovers in food storage bags.

Zucchini and Rice Soup

If you enjoy simpler recipes this one is for you.

1 medium onion
1/4 cup olive oil
1 1/2 pounds zucchini, scrubbed and chopped
4 cups chicken broth
1/2 cup Arborio or other medium-grain rice
Salt and freshly ground pepper, to taste
2 tablespoons chopped fresh parsley
1/4 cup freshly grated Parmaigiano-Reggiano

In a large saucepan over medium heat, cook the onion in the olive oil until it is very tender and golden, 8 to10 minutes. Add the zucchini and cook, stirring often, until soft, about 5 minutes. Add the broth and bring it to a simmer. Add the rice, salt, and pepper. Cover and cook until the rice is tender, about twenty minutes.

Remove the soup from the heat and stir in the parsley and cheese. Serve immediately.

Italian Wedding Soup

THE BREAD:
8 eggs
3 tablespoons parsley
1 cup grated Parmesan cheese
4 tablespoons flour
2 teaspoons baking powder pepper to taste

THE MEATBALLS:
1 pound ground sirloin or ground turkey
1/2 cup breadcrumbs
1 teaspoon garlic powder
3 teaspoons finely chopped onion
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste

THE BROTH:
2-1/2 to 3 quarts chicken broth (homemade is best, but you can also use 2 46-oz. cans)
2 10 ounce packages frozen cut up spinach

To make the bread, beat all the ingredients together in a mixing bowl, then pour into a greased and lightly-floured cookie sheet with sides high enough to contain the liquid. Bake in a preheated 350 degree oven for 5-10 minutes. Remove and cool on a rack, then cut into 1/2” squares and set aside.

To make the meatballs, mix all the ingredients together by hand in a large mixing bowl. Roll into small, dime-sized meatballs. Place on a cookie sheet and bake for 5 minutes in a preheated 350 degree oven.

Bring the broth to a boil over medium-high heat and add the spinach. Then drop the heat to medium, and add the meatballs. Heat the soup to serving temperature. Place the bread cubes in a serving bowl on the table, along with a bowl of grated Parmesan or Romano cheese. Serve the soup in bowls – the diners will add the bread and cheese they desire.

Note: This is one of my favorite soups, but of course the concern is spinach with the recent news...Even if you're not eating spinach right now you might want to print out this recipe for future.

Boston Brown Bread

Ingredients

1 tablespoon unsalted butter for greasing
1 1/2 cups brown-bread flour*
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dark molasses
1 cup milk
1/2 cup dried currants or raisins

1. Preheat the oven to 325 degrees.

2. Generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.

3. Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.

4. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.

5. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.

*A specialty of New England, brown-bread flour is a mixture of whole wheat, rye and cornmeal or johnnycake meal. It can be purchased already mixed or made by simply combining equal parts of wheat and rye flour and cornmeal.

Makes 1 loaf.
Jasper White's Cooking from New England
June 1998
Jasper White
Biscuit Books

Important information about this recipe. Do not overfill your can with batter or you will experience problems. Follow this recipe to its specifications.

Cream of Mushroom Soup

It's the tarragon that gives this soup a great flavor! Don't omit it!

Ingredients
4 Tbsp. Butter
2 shallots; finely minced
1 lb. sliced mushrooms
1 tsp. salt
½ tsp. black pepper
1 tsp. tarragon flakes
¼ tsp. ground thyme
4 cups chicken broth
1 cup water
¼ cup heavy cream

Directions
In a large saucepan, melt butter over medium heat. Add shallots and mushrooms and cook gently 5 minutes, stirring frequently. Add salt, pepper, tarragon, thyme, chicken broth and water. Bring to a full boil and then reduce heat to medium. Cook uncovered 30 minutes. Remove from heat and allow to cool 10 minutes.

Using your Bravetti immersion blender or food processor, puree the mushrooms in the broth until it is as smooth as you desire.

Return to pot over low heat and stir in cream. Heat thoroughly but do not boil. Serve Immediately.

By Alison DuBois

Herbed Celery Soup

Makes 8 Servings.

4 tablespoons butter
4 cups finely chopped celery
2 teaspoons chopped dried chives
1-1/2 teaspoons chopped dried tarragon
1/2 teaspoon chopped dried chervil
8 cups chicken stock
1/4 teaspoon sugar
Salt and pepper to taste
8 slices French bread, toasted
Ground nutmeg as garnish

Melt the butter in a medium saucepan and add the celery, chives, tarragon and chervil. Cover and cook for 5 minutes or until celery has softened.

Add the chicken stock, sugar and salt and pepper to taste. Simmer over low heat for about 20 minutes.

Just before serving, toast the bread and place a slice in each bowl, then ladle the soup over. Garnish with a pinch of ground nutmeg.

Irish Cream of Potato Soup

Meg Dennehy-Fowler of Bellwood knows about soup. The 50-year-old is the director of food service at the Grier School in Tyrone. This is a recipe that dates back in her family 80 years. (Found in Altoona Mirror)

3 pounds of potatoes, peeled and cut into quarters
1 cup celery chopped
1/4 cup salt
1 stick butter
1 quart heavy cream
1/2 quart milk
1 cup flour
2 eggs
Parsley for color

Put potatoes, celery and salt in pan of water and boil. When potatoes are done, drain off water and lightly mash potatoes and celery in same pan with hand potato masher, leaving some potatoes bite-size.

Add butter, heavy cream and milk. Add more milk if too thick. Add parsley for color, salt if needed.

In a saucepan, boil water. Meanwhile, mix together flour, eggs and water if too dry — mixture needs to be pasty. Drop by half-teaspoon size into the boiling water. They will stick to the bottom so use a slotted spoon to loosen, then they will float to the top of boiling water. Spoon into soup.

Chicken Pot Pie Soup

This is a recipe by Chef Wolfgang Puck.

Serving Size: about 12 cups.
This is a creamy, chunky soup with the traditional flavorings of classic chicken pot pie, topped with light-as-air dumplings. Be warned. This is a hearty soup that makes a satisfying main meal.

Ingredients
2 tablespoons olive oil
2 leeks, trimmed, chopped
1 large onion, chopped
2 celery stalks, diced
1 large clove garlic, minced
1/3 cup all-purpose flour
8 cups chicken stock, divided
2 medium carrots, peeled and cut into 1/2-inch dice
1 pound small white button mushrooms, quartered
1 10-ounce bag frozen pearl onions
2 large chicken breasts, boneless, skinless and cut into thin strips
1 to 2 teaspoons salt
1/2 teaspoon dried tarragon
1/2 teaspoon ground white pepper
1 cup heavy cream

Dumplings:
3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
Pinch freshly ground black pepper
2 tablespoons butter, chilled
1 large egg
3 tablespoons milk
1 tablespoon freshly chopped parsley

Directions
In large stockpot, heat oil over medium heat. Add leeks, onion, celery and garlic. Cook for about 7 minutes or until just soft. Stir in flour; cook for about 2 minutes stirring constantly taking care not to brown the flour.

Remove from heat and gradually stir in 6 cups chicken broth. Add carrots, mushrooms, pearl onions, chicken, salt, tarragon and white pepper. Return stockpot to medium-high heat and bring to a boil, stirring occasionally. Reduce heat, cover and simmer for about 30 minutes or until vegetables and chicken are tender.

Meanwhile, in separate shallow saucepan, over medium-high heat, bring remaining 2 cups chicken broth and 1 cup water to a boil.
To make dumplings: In a medium bowl combine flour, baking powder, salt and pepper. With a pastry blender or fork cut butter into flour until it resembles coarse meal. In small bowl whisk together egg, milk and parsley; stir into flour mixture until a dough forms.

Using a greased teaspoon gently place rounded teaspoons of dough into simmering broth. Cook for about 7 minutes or until well-risen and cooked through. Reserve in a small amount of broth until ready to serve.

Stir heavy cream into chicken soup mixture and adjust thickness of soup by adding remaining cooking liquid from dumplings. Adjust seasonings if necessary. Add cooked dumplings to soup and over medium heat return to almost boiling. Serve immediately.

Note
Carefully ladle into warmed soup bowls and arrange dumplings on top. Sprinkle generously with freshly chopped parsley.

Ribollita

"Chef Biba Caggiano, owner of BIBA Restaurant in Sacramento, has a new cookbook that is as much a travel guide as it is a source of recipes.
"Biba's Italy: Favorite recipes from the splendid cities" came about because she was always being asked where to eat when traveling in Italy. Caggiano focused on Rome, Bologna, Milan and Florence.

Ribolitta, which means twice boiled, is a soup from Florence. The recipe makes enough to serve 10 to 12 and is so thick and not drippy, it suits a tailgate party on a cold Saturday. Some grilled hot Italian sausages might be nice on the side.

It is essential that you use the right kind of bread. A light fluffy loaf won't do. You need a sturdier loaf, the kind you'd have to tug to tear the crust when fresh."

Ribollita
1/2 pound dried cannellini beans (about 1 cup), picked over and soaked overnight in cold water to cover generously, drained and rinsed
1/2 cup plus 2 tablespoons
extra-virgin olive oil
1 small onion, finely minced (about 1 cup)
2 garlic cloves, finely minced
1/4 cup finely chopped, fresh flat-leaf parsley
1 bunch of cavolo nero (black kale), tough center stalks removed, coarsely shredded (about 7 cups)
3 medium carrots, peeled and coarsely diced (about 2 cups)
3 celery stalks, coarsely diced (about 2 cups)
1 large boiling potato, peeled and coarsely diced (about 2 cups)
1/2 small head Savoy cabbage, cored and coarsely chopped (about 2 1/2 cups)
1 bunch Swiss chard, green leaves only, coarsely chopped (about 7 cups)
1 can (28 ounces) Italian plum tomatoes, preferably San Marzano, with their juices, put through a food mill to remove the seeds
Salt and freshly ground black pepper to taste
5 thick slices 1- to 2-day-old crusty Italian bread, broken into small chunks

Put the beans in a medium pot, cover by 2 to 3 inches with cold water, and bring to a bubble over medium heat. As soon as the water begins to bubble, reduce the heat to low and simmer, uncovered, until the beans are tender, 45 minutes to 1 hour, stirring from time to time. The beans can be cooked a few hours ahead of time.

Heat 1/3 cup oil in a large pot over medium heat. Add the onion and stir until it is pale yellow and soft, 8 to 10 minutes. Add the garlic and parsley, and stir a minute or two. Add the kale, carrots, celery, potato, cabbage and chard. Stir for a couple of minutes, then add the tomatoes, the beans and their cooking water. If needed, add enough cold water to cover the vegetables by about 2 inches.

Season with salt and pepper to taste, and bring the soup to a boil. Reduce the heat to low, cover the pan partially, and cook, stirring from time to time, until the vegetables are tender, about 45 minutes.
Turn off heat. Stir in bread and remaining olive oil, and cool to room temperature. Cover and refrigerate overnight.

A few hours before serving, put the soup back on low heat and simmer for another 30 minutes, stirring often with a long wooden spoon to prevent sticking. At this point, the soup will have "reboiled" twice (thus ribollita) and will have a thick consistency and a divine flavor.

Taste, adjust the seasoning, and serve hot with a few drops of additional olive oil if desired.

Lance Armstrong's Yellow Pepper Soup

6 small yellow peppers, cored, seeded, and diced
1 small yellow onion, diced
1 medium carrot, diced
2 tablespoons olive oil
1 cup vegetable broth
4 cups water
2 tablespoons honey
1/2 cup sour cream(regular or nonfat)
3/4 teaspoon curry powder (optional)
Salt and pepper to taste

Place peppers, onion, carrot, olive oil, broth, curry, and water in a saucepan. Bring to a boil, then simmer for 35 minutes. Remove from heat and puree in a food processor until smooth. In a bowl, blend the sour cream, honey, and half a cup of the soup with a whisk, then heat the rest of the soup over medium-high heat for ten minutes, stirring in the sour-cream-and-honey mix. Season to taste. Makes four servings.

Fennel Soda Bread

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 12

INGREDIENTS:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white sugar
1 tablespoon fennel seed
2 eggs, beaten
1 3/4 cups buttermilk
2 teaspoons melted butter
3 tablespoons butter, chilled

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan.

In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter.

Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.

Gooseberry Patch

I couldn't help but notice all the wonderful cookbooks at a store I shop at. They are by Gooseberry Patch. I figured I would go and look for them online and see what is all available. These books featured many quality recipes for family cooking and baking. What's nice about these cookbooks is they are done like a spiral notebook so you can lay them out on your counter to view.

When I bought my very first cookbook several years back I got a paperback book and I soon realized I had to keep opening the book to look at the recipe. So I can really appreciate the spiral ring style of these from Gooseberry Patch.

They also have some awesome Home Decor items, too. I noticed quilts, bears, mason jars, bedding, and the neatest nightlights. I didn't think I could get excited about nightlights but they are so darn cute and there are lots of them. A lot of good old fashioned country items.

Anyway I came across in my search a free booklet for Gooseberry Patch Family Favorite Recipes with Sun-Maid® Raisins & Dried Fruit
I don't know how long the offer will last but do check it out if it seems interesting.

I have a feeling I will be spending some time on this site over the next few days. What a find!

Dilly Bread

This sounds like the perfect bread to accompany a good soup meal. I have never tried it but it sounds de-lish!

1 pkg. dry yeast
1/4 c. warm water
1 c.creamed cottage cheese
2 Tbsp. sugar
1 tsp.instant minced onion
1 egg
1 tsp. salt
1/4 tsp. baking soda
1 Tbsp. butter
2 Tbsp. dill seed
2 1/4 c. flour

Mix yeast and warm water. Combine remaining ingredients, except flour, and mix. Add 1/2 of flour and all of yeast/water mixture. When mixed, add the rest of the flour and knead 5-10 minutes. Let rise until doubled in size. Form round loaf. Bake at 350 for 20-30 minutes.

(From Rachel Lewis/Fletcher Park, WY)