Soups & Sauces
Drinks for dinner!
Broccoli Soup - Jane
Ingredients
• 1 1/2 lb broccoli
• 1/2 cup olive oil
• 2 1/2 tsp garlic
• 4 cups chicken broth
• Coarse black pepper (to taste)
• Parmesan cheese (to taste)
Instructions
• Cut broccoli into 1" pieces, including the stems
• Add all incredients to a pot; cook until tender
• Cool, and puree in blender
• Sprinkle on course black pepper and parmesan cheese
Cream of Chicken & Vegetable Soup
Ingredients
• 1/4 cup butter
• 1/4 cup all purpose flour
• 12 oz evaporated milk
• 16 oz frozen mixed vegetables
• 8 oz boneless, skinless chicken breast
• 1 can chicken broth
• 1/4 tsp onion salt
Instructions
• Cook and cube chicken, and prepare frozen vegetables according to package directions
• Melt butter in a medium saucepan over medium heat
• Stir in flour
• Gradually stir in milk
• Stir constantly until mixture comes to a boil
• Add vegetables, chicken, chicken broth, and onion salt; heat through
Dill Dip
Ingredients
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 Tbsp dill weed
• 1 Tbsp Accent ("flavor enhancer" seasoning)
• 1/2 Tbsp parsley
• 1 Tbsp onion (or less of dry onion)
• 1 tsp sugar (or less)
Instructions
• (none provided)
• [implied] Combine all ingredients, serve
Hollandaise Sauce
Ingredients
• 2 egg yolks
• 2-3 tsp lemon juice
• 1/8-1/4 tsp salt
• 1/2 cup butter or margarine
• dash red pepper
Instructions
• In blender, combine everything but butter; blend slightly
• Heat butter until bubbly but not brown
• Slowly pour hot butter over egg mixture with blender on slow speed; blend until thickened
• Serve immediately
Homemade Catsup
Ingredients
• 1 1/2 tsp whole cloves
• 1 1/2 tsp broken stick cinnamon
• 1 tsp celery seed
• 1 cup white vinegar
• 8 lbs ripe tomatoes (about 25)
• 1 Tbsp onion (chopped)
• 1/4 tsp red pepper
• 1 cup sugar
• 4 tsp salt
Instructions
• Measure dry spices into saucepan
• Add vinegar, cover, and heat to boiling
• Once boiling and incorporated, remove from heat; let stand until the tomato mixture is ready. This is what keeps the catsup bright red and spicy
• Peel tomatoes, then cut in pieces or crush
• Add chopped onion & red pepper
• Heat tomatoes, onion, and red pepper to boiling point, and cook for 5 minutes stirring occasionally
• Put tomato mixture through food mill
• Add sugar to tomato puree, and heat mixture to boiling
• Once boiling, reduce heat & simmer; cook until 1/2 reduced, about 40-60 minutes
• Strain vinegar directly into tomato mixture
• Add salt; simmer and stir frequently until desired consistency is achieved, 30-40 minutes
• Makes 2 pints.
• [Scott's notes] Refrigerate, or can in pint or half-pint jars. You can fill jars and seal according to best home-canning practices if desired for longer-term storage. Because of the high vinegar content, canning is not necessary for shorter-term storage. Refrigeration is always recommended after opening due to a lack of shelf-stabilizing preservatives.
Spinach Dip
Ingredients
• 1 package chopped spinach (thawed)
• 2 cups mayonnaise
• 1/2 cup onion (chopped)
• 1/4 cup parsley (minced)
Instructions
• Mix & serve with crackers or vegetables
Tasty Cocktail Sauce
Ingredients
• 3/4 cup catsup
• 1 Tbsp lemon juice
• 1 Tbsp horseradish
• 1/2 tsp worcestershire sauce
• tabasco (optional)
Instructions
• For a hotter, spicy flavor, add a few drops of Tabasco sauce to taste
• Mix well and chill before serving