Recipes

BEAN AND HAM SOUP

CARAMEL SAUCE

CHEESEBURGER SOUP

HOVEY OF A FUDGE SAUCE

MAPLE SYRUP

POTATO SOUP

SALMON CHOWDER

SWEET -N-SOUR DIP

THELMA'S CHOCOLATE SAUCE

Related Items

In slow-cooking pot, cover navy beans with water and soak for about 12 hours. Drain water and re-cover with 5 cups of recipe water and add ham bone. Cook in crock overnight and next morning remove ham bone and chunk up meat that falls off. Add rest of ingredients and cook till about supper time. Add the last 2 cups of water only if needed as you see how it cooks throughout the day

1 cup cream = 15 tablespoons
boil for 3 minute

CHEESEBURGER SOUP

1. Cook hamburger and drain. Melt 2 Tb butter in a frying pan and sauté onion, carrot, celery, basil, and parsley. Add broth, diced potatoes and meat. Bring to a boil. Reduce heat; cover and simmer 10 minutes. In separate pan, melt the other 2 tbs butter and add flour cooking for two minutes and stirring constantly. Add to broth mixture. Reduce heat to low and add cheese milk, salt, and pepper. Cook and stir until the cheese melts. Remove from heat and blend in sour cream.

2. (When making a large amount, I added the milk and cheese to the butter and flour mixture - made like a traditional white sauce and added it to the broth and meat mixture - mostly because I did not have a pan large enough for everything until it was put in the roaster. I also did not add as many potatoes as called for or quite as much cheese when making large multiples of the recipe.)

Melt butter and add other ingredients. Cook over low heat stirring constantly until it thickens and comes to a boil. Remove from heat and add 1 cup small marshmallows. Stir until melted. Add 1 tsp vanilla. Can be served warm or cold

Simmer all a few minutes and cool

Place potatoes in large saucepan with 4 cups water; bring to a boil. Reduce heat, cover and simmer 10 to 15 minutes or until tender; drain. Add milk and vegetables to drained potatoes; bring to a gentle boil over medium heat; reduce heat. Add cheese, butter and season to taste. Heat over low heat, stirring frequently, until cheese is melted and vegetables are tender-crisp. Serve with grated Parmesan cheese

SALMON CHOWDER

In a saucepan, melt butter, sauté onion, celery, pepper, Stir in flour, add bouillon and cook over medium heat, stirring constantly until reaching boiling point. Add sour cream, dill, pepper, smoked salmon; heat 2-3 minutes, stirring constantly. Add parsley before serving 3-4 servings Bon Appetit!

SWEET -N-SOUR DIP

Heat until thickened and add some milk or cream

HTML created by CookWorks: Show 'n Send ^® on 3/27/2003