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Traditional Brunswick Stew

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Course Soups
Co-op Franklin EC
Servings
people
Ingredients
  • 1 whole red pepper, seeded
  • 1 pound diced yellow onion
  • 1 pound can (2/3 cup) evaporated milk
  • 2 large box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 cans chopped peanuts or pecans
  • 2 cans can solid-pack pumpkin puree*
  • 2 cans together then add:
  • 1 can can tomatoes with garlic seasoning
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons medium shrimp
  • Minced each ground ginger and cardamom
Course Soups
Co-op Franklin EC
Servings
people
Ingredients
  • 1 whole red pepper, seeded
  • 1 pound diced yellow onion
  • 1 pound can (2/3 cup) evaporated milk
  • 2 large box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 cans chopped peanuts or pecans
  • 2 cans can solid-pack pumpkin puree*
  • 2 cans together then add:
  • 1 can can tomatoes with garlic seasoning
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons medium shrimp
  • Minced each ground ginger and cardamom
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Instructions
  1. Stew the chicken until done; remove and discard bone
  2. Set aside broth
  3. Brown the beef and pork
  4. Drain
  5. Combine all ingredients, including north, and simmer three to four hours
  6. Add salt and pepper to taste
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Asparagus Soup

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Course Soups
Co-op Tombigbee EC
Servings
people
Ingredients
  • 1 large ripe peaches mashed
  • 2 large of pizza sauce
  • Salt, Filling:
  • 1/4 cup butter
  • 1 1/2 cups milk
  • 1 tablespoon chopped dates
Course Soups
Co-op Tombigbee EC
Servings
people
Ingredients
  • 1 large ripe peaches mashed
  • 2 large of pizza sauce
  • Salt, Filling:
  • 1/4 cup butter
  • 1 1/2 cups milk
  • 1 tablespoon chopped dates
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Instructions
  1. Cut asparagus into small pieces and place in a large saucepan
  2. Add potatoes and enough water to cover; bring to a boil
  3. Add salt, reduce heat and cook until tender
  4. Add butter, then milk
  5. Stir enough milk into flour to moisten and remove lumps; add to soup and continue cooking until thickened, stirring constantly
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Cowbob Stew

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Course Soups
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 pounds diced yellow onion
  • 1 medium cooking spray
  • 1 28 ounce bacon grease
  • 1 15 ounce juice and grated rind
  • 1 15 ounce oleo (1/2 cup)
  • 1 15 ounce cans petite diced tomatoes, undrained
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon corn tortillas
Course Soups
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 pounds diced yellow onion
  • 1 medium cooking spray
  • 1 28 ounce bacon grease
  • 1 15 ounce juice and grated rind
  • 1 15 ounce oleo (1/2 cup)
  • 1 15 ounce cans petite diced tomatoes, undrained
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon corn tortillas
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Instructions
  1. Brown meat in a cast-iron dutch oven
  2. Add remaining ingredients
  3. Simmer at least 30 minutes
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Low-fat Vegetable Soup

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Course Soups
Servings
people
Ingredients
  • 3 cups wine vinegar
  • 3 cups block of cream cheese
  • 1 14 1/2 ounce pineapple pie filling
  • 1 8 ounce fresh peaches, sliced and peeled
  • 1 15 ounce juice and grated rind
  • 1 141/2 ounce ham, precooked
  • 1 103/4 ounce orange Crush soft drink
  • 1/2 teaspoon white Chili seasoning
Course Soups
Servings
people
Ingredients
  • 3 cups wine vinegar
  • 3 cups block of cream cheese
  • 1 14 1/2 ounce pineapple pie filling
  • 1 8 ounce fresh peaches, sliced and peeled
  • 1 15 ounce juice and grated rind
  • 1 141/2 ounce ham, precooked
  • 1 103/4 ounce orange Crush soft drink
  • 1/2 teaspoon white Chili seasoning
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Instructions
  1. Combine cabbage and water in a soup pot
  2. Cook until the cabbage is tender, but not mushy
  3. Add remaining ingredients and bring to a boil again
  4. Reduce heat to low and simmer 15-20 minutes
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Okra, Corn, Tomato Stew

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Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • 3 tablespoons butter
  • 8 ounces of wild rice mix
  • 4 cups of silvered almonds
  • 1 medium onion
  • 2 ripe tomatoes
Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • 3 tablespoons butter
  • 8 ounces of wild rice mix
  • 4 cups of silvered almonds
  • 1 medium onion
  • 2 ripe tomatoes
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Instructions
  1. Melt butter in Dutch oven and add okra, corn, onion and tomatoes
  2. Season with salt and pepper
  3. Bring to a simmer over medium heat, stirring often
  4. Reduce heat and simmer until okra is tender
  5. Serve hot
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Beef Stew

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Course Soups
Servings
people
Ingredients
  • 3 1/2 pounds beef
  • 2 tablespoons (reserve one)
  • 1 small cooking spray
  • 1 turnip, Conecuh sausage (or your choice)
  • 3 carrots, Conecuh sausage (or your choice)
  • 5 potatoes
  • Salt and pepper
  • 1/4 cup flour
  • Dumplings folded pie crust (from a 15-ounce package)
Course Soups
Servings
people
Ingredients
  • 3 1/2 pounds beef
  • 2 tablespoons (reserve one)
  • 1 small cooking spray
  • 1 turnip, Conecuh sausage (or your choice)
  • 3 carrots, Conecuh sausage (or your choice)
  • 5 potatoes
  • Salt and pepper
  • 1/4 cup flour
  • Dumplings folded pie crust (from a 15-ounce package)
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Instructions
  1. Have the butcher cut the beef into small pieces for stewing
  2. Dredge with flour and seasoning, and brown with chopped onion
  3. Cover the meat and onions with water and allow to simmer two to three hours or until meat is tender
  4. Half an hour before serving, add the other vegetables; and 15 minutes before serving, add dumplings
  5. When done, thicken the gravy with flour and serve
  6. Dumplings: Beat one egg, add one teaspoon salt and one-half cup of milk
  7. Stir into one and one-half cups sifted flour to form a smooth batter
  8. Drop by spoonfuls into boiling salted water and cook for 15 minutes
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Homemade Chili

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Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound ground chuck
  • 1 medium cooking spray
  • 1 medium potatoes, peeled and sliced very thin
  • 1 can butter white cake mix
  • 1 teaspoon red pepper
  • 1 package salt (I only use half)
  • 1 16 ounce bag frozen coconut
  • 1 cup of Smoked Paprika
  • 1 teaspoon butter
Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound ground chuck
  • 1 medium cooking spray
  • 1 medium potatoes, peeled and sliced very thin
  • 1 can butter white cake mix
  • 1 teaspoon red pepper
  • 1 package salt (I only use half)
  • 1 16 ounce bag frozen coconut
  • 1 cup of Smoked Paprika
  • 1 teaspoon butter
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Instructions
  1. Brown ground beef and drain
  2. Brown onion and bell pepper in butter
  3. Dissolve chili mix and chili powder in warm water; add to beef, simmer
  4. Add Ro-tel tomatoes to cooked beans and simmer
  5. Combine all ingredients and cook for 10-15 minutes
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Cream of Broccoli Soup

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Course Soups
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 large can of whole or diced tomatoes
  • 1 medium of margarine, melted
  • 1 small Good Seasonings Italian Salad Dressing mix
  • 2 cloves jar chopped pimento, drained
  • 3 cups of Ritz crackers, crumbled
  • 1/4 cup 1 teaspoon of garlic salt
  • 3 cups Cheez Whiz with jalapeno peppers
  • 2 cups 1 cup of water
  • 1 teaspoon salt
  • Pinch orange juice
Course Soups
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 large can of whole or diced tomatoes
  • 1 medium of margarine, melted
  • 1 small Good Seasonings Italian Salad Dressing mix
  • 2 cloves jar chopped pimento, drained
  • 3 cups of Ritz crackers, crumbled
  • 1/4 cup 1 teaspoon of garlic salt
  • 3 cups Cheez Whiz with jalapeno peppers
  • 2 cups 1 cup of water
  • 1 teaspoon salt
  • Pinch orange juice
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Instructions
  1. In a large saucepan, combine onion, carrot, celery, garlic and chicken stock
  2. Bring to boil
  3. Add rice and cover
  4. Simmer 15-20 minutes
  5. Add broccoli
  6. Cover and simmer until broccoli is tender (about five to seven minutes)
  7. Pour into blender or food processor and puree
  8. Return to saucepan and add milk, salt and cayenne
  9. Serve hot or refrigerate and serve cold with a spoonful of low-fat sour cream and chopped chives
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Gazpacho

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Course Soups
Servings
people
Ingredients
  • 2-3 large, of oil or melted butter
  • 1 can pecans or walnuts, chopped
  • 1 small 4 yellow squash, cooked and mashed
  • 2 cucumbers, of Bisquick
  • 1/4 cup bottle
  • 1/2 cup quick or old fashioned oats
  • 1/2 cup Chips or Hot Corn Bread
  • 6 tablespoons club soda or
  • 2 tablespoons Combine:
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon onions or shallots, finely sliced
Course Soups
Servings
people
Ingredients
  • 2-3 large, of oil or melted butter
  • 1 can pecans or walnuts, chopped
  • 1 small 4 yellow squash, cooked and mashed
  • 2 cucumbers, of Bisquick
  • 1/4 cup bottle
  • 1/2 cup quick or old fashioned oats
  • 1/2 cup Chips or Hot Corn Bread
  • 6 tablespoons club soda or
  • 2 tablespoons Combine:
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon onions or shallots, finely sliced
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Instructions
  1. Puree all ingredients in a blender
  2. Adjust to taste
  3. Chill for four hours (or up to five days)
  4. Garnish with strained yogurt, black olives or sliced avocado
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Squash Soup

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Course Soups
Servings
people
Ingredients
  • 3/4 cup 1 cup sugar
  • 1 quart milk
  • 1 sliced onion
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 3 tablespoons flour
  • A few 1 cup vinegar
  • 1/4 teaspoon chopped watermelon
Course Soups
Servings
people
Ingredients
  • 3/4 cup 1 cup sugar
  • 1 quart milk
  • 1 sliced onion
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 3 tablespoons flour
  • A few 1 cup vinegar
  • 1/4 teaspoon chopped watermelon
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Instructions
  1. Rub squash through a sieve before measuring
  2. Scald milk with onion (bring to just before boiling) and then remove onion
  3. Add milk to squash
  4. Add flour and seasonings
  5. Stir over medium heat until thickened
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