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OXTAIL SOUP
2 1/2 pounds of oxtail
1/2 cup of presifted flour
2 tablespoons shortening
2 quarts of water
1 tablespoon salt
1/2 teaspoon pepper
1 cup sliced onions
1 pound can tomatoes,undrained
2 tablespoons Worcestershire sauce
1 tablespoon sugar
3 teaspoons celery salt
3 cloves
2 bay leaves
4 carrots, sliced
1 pound of green beans,cut up into pieces
4 medium potatoes
1/3 cup of barley
1. Roll oxtail pieces in flour
2. Heat shortening in Dutch oven or large saucepan, brown oxtail pieces well on all sides
3. Add water, salt, pepper, onions, tomatoes, Worcestershire sauce, sugar, celery salt, cloves, and bay leaves
4. Bring to a boil, cover and simmer for two hours
5. Add remaining ingredients, cover and simmer for 1 hour longer.
Serves six Recipe courtesy of Jean Tierney
LENTIL AND SAUSAGE SOUP
INGREDIENTS
* 1/2 pound sweet Italian sausage
* 1 large onion, chopped
* 1 stalk celery, finely chopped
* 1 tablespoon chopped garlic
* 1 (16 ounce) package dry lentils, rinsed
* 1 cup shredded carrot
* 8 cups water
* 2 (14.5 ounce) cans chicken broth
* 1 (28 ounce) can diced tomatoes
* 1 tablespoon garlic powder
* 1 tablespoon chopped fresh parsley
* 2 bay leaves
* 1 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil
* 1 tablespoon salt, or to taste
* 1/2 teaspoon black pepper
* 1/2 pound rotini pasta (optional)
DIRECTIONS
1.
Place sausage in a large pot. Cook over medium high heat until evenly
brown. Add onion, celery and chopped garlic, and saute until tender and
translucent. Stir in lentils, carrot, water, chicken broth and
tomatoes. Season with garlic powder, parsley, bay leaves, oregano,
thyme, basil, salt and pepper. Bring to a boil, then reduce heat.
Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
2. Stir in pasta, and cook until pasta is tender.
Recipe courtesy of Carol Lawlor and Diane Hoffman Vegetarian Tortilla Soup
1 – Large yellow onion – chopped.
1 - Green Bell Pepper – chopped.
1 - Red Bell Pepper – chopped.
2– tbsp olive oil. ½ cup chopped cilantro.
1 - 12oz Bag of frozen corn.
1 - 24 oz can of pinto beans, drained and rinsed.
4 – 7 oz cans of peeled, diced green chilies.
2 – 16 oz cans of vegetable broth.
1 – 12 oz can of ROTEL tomatoes and chilies.
1 – Small can of El Patio Jalapeno salsa.
2 – 14.5 oz cans of crushed tomatoes.
1 – 16 oz jar of nopalitos (prickly pear).
1 tsp chili powder.1 tsp garlic powder.½ tsp salt.
1 tbsp white sugar.
White wine – Vino del Barrio Blanca.
5 to 10 Corn Tortillas.
1 cup shredded jack cheese.
Sour Cream or Queso Fresco
Tasks
In large pot, combine all canned ingredients and
bring to a slow boil. Meanwhile, on high heat, fry
onion and peppers in olive oil. When slightly soft,
add all seasonings, stir for 1 minute and add to pot.
Deglaze frying pan with a small amount of white
wine and add to pot. Add cilantro. Simmer for one
hour. Cut tortillas in strips and brown in a frying pan
in a small amount of vegetable oil. Garnish soup with
tortillas, jack cheese and sour cream.
*Recipe and Soup made up by Eric Glomski the night before
Tuscan White Bean Soup
3 slices Pancetta 1/4 inch thick that has been cubed.
1 lb Italian Sausage.
1 Head of Garlic (Yes, a whole head) peeled and
chopped into large pieces.
8 Cups Chicken Stock.
4 Cans Cannellini Beans.
1 Tbsp Toasted, ground Fennel Seeds.
1 Tbsp Red Chili Flakes.
Tasks
In a large soup pot, render pancetta. Once it becomes
crispy, remove the pancetta and 1/2 the fat.
Add the garlic and cook on low heat for about 5 min.
(garlic should be lightly golden, not brown). Turn
heat to high, add sausage, fennel seeds, chili flakes
and brown. Add the crispy pancetta back and the
beans. Cook on high for 5 minutes. Add the Chicken
stock. If solids are not covered, add water to cover.
Bring to a boil and cook for about 45 minutes. Turn
heat down to a simmer and cook until desired consistency
is achieved.
*Recipe and Soup prepared by Jai and Veronica Shah
Glomski Family French Beef Stew
3 slices bacon – diced.
2 lbs. chuck steak, cubed.
½ cup Vino del Barrio.
¼ cup flour.
1 tsp salt.
1 bay leaf.
¼ tsp each (dried basil, thyme, black pepper).
1/8 tsp cayenne.
2 beef bouillon cubes (dissolved in 2 ½ cups boiling water).
12 small onions – chopped.
12 small carrots – chopped.
1 cup mushrooms – chopped.
2 baking potatoes -- peel, poke, and microwave covered until
slightly soft (still firm) and then chop.
½ cup fresh parsley.
Tasks
Brown bacon in frying pan, remove to cool, retain fat. Put
cubed beef and flour in large Ziploc bag and shake until
coated, retain extra flour if present. Brown beef in bacon fat in
large pot. Add all seasonings and bouillon to pot. Deglaze
original bacon pan with red wine, add to meat pot. Bring to a
boil and, reduce and simmer 1 hour. Add carrots, onions and
potato. Regain simmer for 1 ½ hour. Add mushrooms, parsley
and bacon. Thicken with remaining flour if necessary.
*Recipe and soup courtesy Glomski Family.
Turkey and Rice Soup
6 tbsp butter.
3 tbsp very finely diced onion.
1/2 cup flour.
3 cups chicken broth.
2 cups cooked mix of brown/wild rice.
1/2 cup finely grated carrots.
2 to 3 cups of cooked and cubed turkey
breast.
4 tbsp lightly toasted slivered almonds.
1/2 tsp salt.
Pepper to taste.
1 cup half and half.
3 tbsp of dry sherry.
Snipped fresh parsley and chives.
Tasks
In large saucepan, melt butter and
sauté onion until tender. Blend in flour.
Gradually add broth, avoid lumps.
Cook, stirring constantly until mixture
boils. Boil and stir 1 more minute. Add
cooked rice, almonds, carrots, turkey &
salt & pepper. Simmer for half an hour.
Blend in half and half and sherry. Continue
simmering. Add fresh herbs. If too
thick, add more broth. Makes 6 cups.
*Soup prepared by Diane Hoffman with recipe credit to Susan May
Mushroom Barley Soup
1 pound dried baby lima beans.
2 T. butter.
1 cup diced onions.
1/4 lb. top round beef, diced.
2 bay leaves.
10 cups beef broth.
1 cup barley.
5 beef bouillon cubes.
1 1/2 tsps black pepper.
2 cups sliced mushrooms.
Tasks
Soak beans in refrigerator with water
to cover 24 hours. Drain. Melt butter
in saucepan and add onions, beef,
and bay leaves. Sauté until Onions
are translucent, about five minutes.
Discard bay leaves. Add beans,
broth, barley, bouillon cubes and
pepper. Bring to a boil, then cook,
covered, over medium-low heat
about 1 ½ hours. Reduce heat and
simmer 30 minutes longer. Add
mushrooms and cook 10 minutes.
Season to taste.
*Recipe and soup prepared by Carol Lawlor.
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