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Rutherford County Cooks 1/20/11

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They can talk about medicine for winter colds, crud and flu, but perhaps some of the best is a hot bowl of vitamin enriched and healthy soup! This week I’m featuring “souper” recipes.
This week I’m using the “That We May Live” cookbook from Mt. Pleasant Baptist Church. This 333 page cookbook is only $15! Their number is 828-245-4496. Call and ask them if they have any more cookbook left!
Let’s get started with JOYCE HENSON’S great recipe for CHICKEN STEW/SOUP. I really like this recipe because it uses fresh chicken and fresh cooked chicken broth!
1 whole chicken, boiled and cut up
5 potatoes, diced*
1 large onion, diced
2 cans cream of chicken soup*
1 large can milk*
Hot sauce to taste
Salt and pepper to taste

Boil chicken and cut up. Put potatoes and onions into broth from chicken. Let boil until potatoes are well done. Take cooked chicken off bone and cut up into mixture. Put 2 cans of cream if chicken soup into mixture. Let boil for about 10
minutes. Turn to low heat; put in can of milk and let boil for 5 minutes. Add salt pepper and hot sauce to taste.

One of the easiest, most reasonable soups you can make is SPLIT PEA SOUP. Here is JOHANNA MORRISON’S easy version. My wife loved this soup.
1 pound bag split peas (green or yellow)
3 quarts water
1 small ham hock or 1 cup diced ham
1 large chopped onion
1/2 pound carrots, peeled and sliced thin
2 stalks chopped celery
1 can chicken broth
1/2 teaspoon each: garlic, oregano and basil
Add all ingredients, bring to boil and stir. Simmer for about 1 hour. Remove ham bone from soup and serve.
The nicest thing about slit pea soup is that it’s quick and easy!

I never had made the next recipe, but now I’m converted to this excellent soup. One might consider it gourmet!
NANCY PHILBECK shares her recipe with us for CRAB CORN SOUP! You’ve got to try this and surprise all your family and friends.
1/2 cup butter
4 cups half and half
1 cup minced green spring onion
1 10.75 oz. cream of celery soup
1 10.75 oz. cream of shrimp soup
1 20 oz. package frozen cream style corn, thawed
1 1/2 teaspoon Old Bay seasoning
1 lb. fresh crab meat
Green spring onion for garnish
In a 6 quart electric slow cooker, melt butter on high. Add half & half, green onion, both soups and thawed corn, plus Old Bay seasoning & crab meat and stir well. Cover & cook on high for 30 minutes: reduce heat to low & cook for 2 hours, stirring every 30 minutes. (I set my timer). Garnish with green onion.

Remember, if you have a bowl of soup you must remember to “slurp” as you enjoy! I’ll be cooking and showing the love until next week.
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