Monday, August 31, 2009

{soups-salads-and-salad-dressings} Brunswick Stew - 2

 

Brunswick Stew
Taste of Home


Like a thick hearty soup, this stew is packed with tender chicken and an eye-catching combination of vegetables. I could never wait patiently to eat when Mother was cooking this stew. —Milded Sherrer, Fort Worth, Texas

SERVINGS: 6
CATEGORY: Main Dish
METHOD:
TIME: Prep: 1 hour + cooling Cook: 45 min.

Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup water
4 medium potatoes, peeled and cubed
2 medium onions, sliced
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
Dash cayenne pepper
1 can (15-1/4 ounces) corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup butter
1/2 cup dry bread crumbs

Directions:
In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45-60 minutes or until chicken is tender, skimming the surface as foam rises.
    Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
    Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened. Yield: 6 servings.

 

Nutrition Facts
One serving:
Calories: 589 Fat:25 g Saturated Fat:9 g Cholesterol:123 mg Sodium:1147 mg Carbohydrate:47 g Fiber:7 g Protein:40 g

 

 

 

 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Brunswick Stew - 3

 

Brunswick Stew
Taste of Home


Festivals in North Carolina wouldn't be the same without this popular stew. A thick hearty blend of meats, vegetables and seasonings in a savory tomato-based broth, it's a special main dish for a crowd.—Judi Brinegar, Liberty, North Carolina

SERVINGS: 25-30
CATEGORY: Main Dish
METHOD:
TIME: Prep: 45 min. Cook: 2 hours

Ingredients:
4 large onions, halved and thinly sliced
1/4 cup butter, cubed
1 broiler/fryer chicken (3 to 4 pounds), cut up
8 cups water
2 cans (28 ounces each) crushed tomatoes
1-3/4 cups ketchup
1 can (6 ounces) tomato paste
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 medium jalapeno peppers, seeded and chopped
3 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon pepper
2 pounds ground beef, cooked and drained
1 pound cubed fully cooked ham
1 package (16 ounces) frozen cut green beans
1 package (16 ounces) frozen butter beans
1 package (16 ounces) frozen corn
6 cups hot mashed potatoes (without added milk and butter)

Directions:
In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
    Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth.
    Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through. Yield: about 8 quarts (25-30 servings).

 

Nutrition Facts
One serving:(1 cup)
Calories: 244 Fat:9 g Saturated Fat:3 g Cholesterol:44 mg Sodium:800 mg Carbohydrate:25 g Fiber:4 g Protein:17 g

 

 

 

 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Black Bean Soup

 

Black Bean Soup
Country Woman


Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.—Mary Buhl, Duluth, Georgia

SERVINGS: 10
CATEGORY: Low Fat
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
3/4 cup chopped celery
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
3 cans (14-1/2 ounces each) chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
1 cup cubed cooked chicken breast
1 cup cooked long grain rice
1 tablespoon lime juice
1 teaspoon ground cumin

Directions:
In a large saucepan, saute celery, onion and garlic in oil until tender. Stir in the remaining ingredients; heat through. Yield: 10 servings (2-1/2 quarts).

 

Nutrition Facts
One serving:1 cup
Calories: 154 Fat:2 g Saturated Fat:0 g Cholesterol:11 mg Sodium:878 mg Carbohydrate:21 g Fiber:5 g Protein:10 g
Diabetic Exchange:1-1/2 meat, 1 starch.

 

 

 

 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Best Chicken Noodle Soup

 


Best Chicken Noodle Soup
Country Woman


Meet the Cook: For years, I worked at making a chicken soup that tasted just like my mother's. When I realized I couldn't, I decided to come up with my own recipe. It was an immediate hit! People enjoy the vegetables, noodles and rosemary. —Cheryl Rogers, Ames, Iowa

SERVINGS: 10
CATEGORY: Soup
METHOD: Baked
TIME: Prep: 2 hours Cook: 30 min.

Ingredients:
1 tablespoon dried rosemary, crushed
2 teaspoons garlic powder
2 teaspoons pepper
2 teaspoons seasoned salt
2 broiler/fryer chickens (3 to 3-1/2 pounds each)
5 cups chicken broth
2-1/4 cups sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup chopped onion
1/4 teaspoon pepper
NOODLES:
2-1/4 cups all-purpose flour
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil

Directions:
Combine the first four ingredients; rub over chickens. Place in an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1-1/4 hours or until a meat thermometer reads 180°. Drain and reserve drippings. Skim fat. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Cover and refrigerate chicken.
    In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add the mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes or until vegetables are tender.
    In a large bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds. Roll out each portion to 1/8-in. thickness; cut to desired width.
    Freeze two portions to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 minutes or until noodles are almost tender. Add chicken; heat through. Yield: 10 servings (2-3/4 quarts).

 

Nutrition Facts
One serving:(1 cup)
Calories: 330 Fat:13 g Saturated Fat:4 g Cholesterol:100 mg Sodium:1087 mg Carbohydrate:29 g Fiber:2 g Protein:24 g

 

 

 

 
 
 
 
 
 
 
            Beth Layman  :)


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{soups-salads-and-salad-dressings} Bean, Chicken and Sausage Soup

 

Bean, Chicken and Sausage Soup
Country Chicken Cookbook


I found this recipe in a magazine and have tried different ingredients through the years. My husband thinks this is the best version yet. I hope you enjoy it, too!

SERVINGS: 18
CATEGORY: Soup
METHOD:
TIME: Prep: 10 min. Cook: 70 min.

Ingredients:
1-1/2 pounds bulk Italian sausage
2 cups chopped onion
6 bacon strips, diced
2 quarts water
2 cans (14-1/2 ounces each) tomatoes with liquid, cut up
2 bay leaves
2 teaspoons garlic powder
1 teaspoon each dried thyme, savory and salt
1/2 teaspoon each dried basil, oregano and pepper
4 cups cubed cooked chicken
2 cans (15 to 16 ounces each) great northern beans, rinsed and drained

Directions:
In a heavy 8-qt. Dutch oven or soup kettle, cook sausage, onion and bacon over medium-high heat until sausage is not longer pink; drain. Add water, tomatoes and seasonings. Cover and simmer for 30 minutes. Add chicken and beans. Simmer, uncovered, for 30-45 minutes. Remove bay leaves before serving. Yield: 18 servings (4-1/2 quarts).

 

Nutrition Facts
One serving:(1 cup)
Calories: 196 Fat:12 g Saturated Fat:4 g Cholesterol:48 mg Sodium:488 mg Carbohydrate:7 g Fiber:2 g Protein:15 g

 

 

 

 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Basque Vegetable Soup

 


Basque Vegetable Soup
Country


This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.

SERVINGS: 10-12
CATEGORY: Soup
METHOD:
TIME: Prep: 25 min. Cook: 2-1/4 hours + cooling

Ingredients:
1 broiler/fryer chicken (2 to 3 pounds)
8 cups water
2 medium leeks, sliced
2 medium carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
3/4 pound fresh Polish sausage links
2 cups navy beans, rinsed and drained
1 cup shredded cabbage
1 can (15 ounces) tomato sauce

Directions:
In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle.
    Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
    In a large skillet, cook sausage over medium heat until no longer pink. Drain on paper towels; set aside.
    Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the beans, cabbage and cooked sausage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through. Yield: 10-12 servings (3 quarts).

 

Nutrition Facts
One serving:(1 cup)
Calories: 288 Fat:14 g Saturated Fat:4 g Cholesterol:47 mg Sodium:914 mg Carbohydrate:23 g Fiber:4 g Protein:18 g

 

 

 
 
 
 
 
 
 
            Beth Layman  :)


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{soups-salads-and-salad-dressings} Barley Chicken Chili

 

Barley Chicken Chili
Quick Cooking


I was looking for a new recipe for chicken when I discovered a dish I thought my husband might like. After making a few changes and additions to fit out preferences, I had this zesty chili simmering on the stovetop. It was great! Leftovers store well in the freezer. —Kayleen Grew Essexville, Michigan

SERVINGS: 9
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 25 min.

Ingredients:
1 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon olive oil
2-1/4 cups water
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup quick-cooking barley
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
3 cups cubed cooked chicken

Directions:
In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender. Yield: 9 servings (about 2 quarts).

 

Nutrition Facts
One serving:(1 cup)
Calories: 197 Fat:5 g Saturated Fat:1 g Cholesterol:42 mg Sodium:576 mg Carbohydrate:21 g Fiber:5 g Protein:18 g

 

 

 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Asparagus Chicken Chowder

 

Asparagus Chicken Chowder
Taste of Home


It makes me feel great to prepare a delicious soup like this one and set it on the table in my favorite soup tureen. Even my three children love it. The next day, we scramble for the leftovers...if there are any. -Jona Fell, Appleton, Wisconsin

SERVINGS: 16-18
CATEGORY: Soup
METHOD:
TIME: Prep: 20 min. Cook: 1-3/4 hours

Ingredients:
1 broiler/fryer chicken (3 to 3-1/2 pounds)
3-1/2 quarts water
2 teaspoons chicken bouillon granules
5 bacon strips, diced
2 medium carrots, chopped
1 medium onion, chopped
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 cups cubed peeled potatoes
1 tablespoon salt
1-1/2 teaspoons dried thyme
1/2 teaspoon pepper
1/2 cup all-purpose flour
1-1/2 cups heavy whipping cream
2 tablespoons chopped fresh parsley

Directions:
Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken from broth; let stand until cool enough to handle. Remove 1 cup broth and set aside.
    In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings. Saute the carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
    Combine flour and reserved broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving. Yield: 16-18 servings (4-1/2 quarts). Editor's Note: If fresh asparagus is unavailable, a 10-ounce box of frozen cut asparagus (thawed), may be used. Add it with the chicken, cream and parsley.


Nutrition Facts
One serving:(1 cup)
Calories: 222 Fat:16 g Saturated Fat:7 g Cholesterol:61 mg Sodium:570 mg Carbohydrate:9 g Fiber:1 g Protein:11 g

 

 

 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Amish Chicken Corn Soup

 

Amish Chicken Corn Soup
Country


Cream corn and butter add richness to this homey chicken noodle soup. It makes a big batch, but it freezes well for future meals…that is one reason why soups are my favorite thing to make.

SERVINGS: 16
CATEGORY: Soup
METHOD:
TIME: Prep: 15 min. Cook: 40 min.

Ingredients:
12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper

Directions:
In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
    Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper. Yield: 16 servings (about 4 quarts).

 

Nutrition Facts
One serving:(1 cup)
Calories: 134 Fat:5 g Saturated Fat:2 g Cholesterol:44 mg Sodium:498 mg Carbohydrate:10 g Fiber:1 g Protein:13 g

 

 

 
 
 
 

            Beth Layman  :)


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