Sunday, September 20, 2009

Three Good Autumn Recipes

Since Autumn is approaching fast as the trees and gardens are turning with yellow foliage,it is time to think of some quick and easy recipes made from the garden.
Three autumn recipes worth mention are:

Cream of Pumkin Soup

The ingredients for this pumpkin soup are as follows,

You will need 3 tablespoons of butter
1 finely chopped onion (1 cup)
2 minced garlic cloves
1/4 teaspoon crushed red pepper
14 ounces of chicken broth
1/2 cup of uncooked wild rice
1 tablespoon all purpose flour
1 15 ounce can of pumpkin or if you have pumkins in the garden use the flesh from those.
1 1/2 cups light cream.
black pepper

Cooking Directions

In a large sauce pan melt the butter over medium heat and add garlic and onion.
Cook for 5 minutes or until tender.
Now you will stir in crushed red pepper and cook for another minute.
Add the chicken broth and bring to boil.
Stir in the uncooked rice and reduce heat and simmer covered for 40 minutes until soft.
Now in a canning jar combine cream and flour and shake well.
Stir into rice mixture,cooking and stirring until slightly thick and bubbly.
Stir in the pumkin and heat through.
You can sprinkle with black pepper to your liking.
Serves 6

Florentine Tomato Soup;

What you will need

1 1/2 cups water
15 ounces of diced garden tomatoes
1 minced clove of garlic
1/2 cup chopped bell pepper
1/2 cup chopped onion
1 teaspoon olive oil
1 tablespoon fresh minced basil
1 teaspoon chicken bouillon cubes
1/4 teaspoon black pepper
1 10 ounce package of spinach (chopped)

Cooking directions

In a large sauce pan over medium heat cook the bell pepper,garlic,onion in oil until tender.
Stir in tomatoes,basil,water,bouillon cubes and black pepper.
Bring to boil,then reduce heat to simmer and cook for 10 minutes.
Stir in spinach and cook additional 10 minutes.
Serves 6

Old Fashioned Vegetable Beef Soup.

You will need ,
1/4 cup salad oil
1 diced small onion
3 sliced celery stalks
2 medium sliced carrots
1/2 small sliced cabbage head
1 medium zucchini cut into 1/2 inch chunks
1 1/2 pounds Beef cut into 1/2 inch chunks
6 medium potatoes
1 28 ounce can of tomatoes
6 cups water
1 16 ounce can cut green beans(drained)
1 8 ounce can baby lima beans(drained)
4 teaspoons salt 1/2 tsp.pepper
1/2 tsp.basil

Cookin directions;

In a 8 quart dutch oven or sauce pan over high heat with very hot salad oil,cook the onion,celery,carrots,cabbage and zucchini until they are lightly browned.
With a slotted spoon remove the vegetables to a bowl.
In the same dutch oven over high heat in the remaining oil,cook beef chunks until well browned on all sides.
Shred one potatoe and cut remaing into 1 inch cubes.
To the meat add remaining vegetable mixture,potatoes,tomatoes and with their liquids with remaining ingredients and heat to boiling.
Reduce heat to low and simmer for 30 minutes or until beef chunks and potatoes are tender.
Serve with Grammas Buttermilk Bisquits
Servings 10

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