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Recipes
from Emma's Kitchen
Courtesy
of Raben Real Estate
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Soups |
Emma's Famous Zucchini Soup
1 tablespoon butter
1 large onion, chopped
5 cups rich chicken broth
1 very large zucchini
(Unpeeled, uncooked & coarsely shredded)
2 medium bay leaves
3/4 teaspoon dried thyme
1 cup milk
Salt & pepper to taste
Crumbled bacon, parsley
Parmesan or cream cheese
Melt butter in Dutch oven. Add onion and cook over
medium heat until soft. Add zucchini, chicken broth,
bay leaves and thyme. Bring to boil, reduce heat and
simmer covered until zucchini is done. Remove bay
leaves. Place mixture in blender and add milk. Process
until mixture is smooth. Heat to serving temperature -
do not boil. Add bacon, parsley, Parmesan cheese
or cream cheese.
Realtor tested by Vel at Raben Real Estate
302 Main Streeet; Rapid City, SD 57701
1-800-888-1619
Web Site at www.blackhillsrealestate.com
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Index |
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Zucchini Soup
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Mulligatawny
Soup
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Cabbage,
Potato &
Onion Soup
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Emma's Famous Mulligatawny Soup
Heat 1/4 cup fat in a Dutch oven. Add the following and
cook until lightly browned, stirring occasionally:
1 cup diced, cooked chicken - 1/4 cup chopped celery -
2 tart apples, quartered, cored, pared and sliced - 1/4 cup
chopped onion - 1/4 cup diced carrots.
Then stir in a blend of 1/4 cup all-purpose flour and 1
teaspoon curry powder. Gradually add 6 cups chicken broth,
stirring constantly. Then stir in 1 cup drained, canned
tomatoes (cut in pieces), 1/2 green pepper (finely chopped),
1 teaspoon minced parsley and 2 whole cloves.
Mix in a blend of 1 teaspoon salt, 1 teaspoon sugar, 1/8
teaspoon pepper and 1/8 teaspoon mace. Cook covered
over low heat for 1 and one-half hours. Remove and
reserve chicken. Discard cloves. Strain soup, forcing
vegetables through a sieve or food mill (or puree in an
electric blender). Return strained soup to Dutch oven,
mix in chicken and heat to serving temperature. If
desired, mix in 1 cup cooked rice before serving.
Realtor tested by Vel at Raben Real Estate
302 Main Street; Rapid City, SD 57701
1-800-888-1619
Web Site at www.blackhillsrealestate.com
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Emma's Famous Cabbage, Potato &
Onion Soup
1 tablespoon butter or margarine
2 large potatoes, peeled & cut into 1-inch cubes
2 cups shredded cabbage
1 large onion, thinly sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 cans fat-free chicken broth
1/4 cup chopped green onions
1 tablespoon chopped fresh parsley
Melt butter in a 5-quart Dutch oven over high heat. Add the
next 6 ingredients and saute' for 10 minutes. Add chicken
broth - cover and cook for 30 minutes, stirring often.
Remove from heat and, using a potato masher, mash half
the vegetables. Place over medium heat - cook and stir for
2 minutes. Garnish with the chopped green onion and
parsley. Makes 6 cups.
Realtor tested by Vel at Raben Real Estate
302 Main Street; Rapid City, SD 57701
1-800-888-1619
Web Site at www.blackhillsrealestate.com
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