Foods Recipes

2 tb Butter

1 lb Onions, thinly sliced

2 ea Cloves

2 tb Flour (heaping)

1 pn Powdered mace or nutmeg

1 ea Bay leaf

1 l Chicken or pork stock

300 ml Milk

1 ea Salt and pepper

150 ml Cream

2 tb Grated cheese (optional)

Heat the butter, and when foaming add the onions and cloves. Let the onions soften, but not color at all. Sprinkle over the flour, mix well and cook, stirring, for about 1 minute; then add the nutmeg, the bay leaf and the stock. Stir all the time until it boils, and see that it is smooth. Simmer until the onions are cooked, then gradually add the milk, stirring, and when that boils lift out the cloves and bay leaf.  . It can now be liquidized, or served as is with the cream added, and a sprinkling of grated cheese.

1/4 lb Salt Pork

1 1/2 lb Short Rib of Beef, 3" pieces

1 1/2 lb Stew Beef, cut into 2" cubes

12 c Water

1/2 t Dried Thyme

1 1/2 t Salt

1/4 t Pepper

Lg Onion, peeled & diced 2 x Cloves Garlic, crushed

2 x Scallions, with some tops *

2 T Salad oil

Lg Green Pepper, cleaned ** 10 oz Fresh Spinach, washed, trimm

10 oz Fresh Kale, washed & trimmed

1 cn Okra , drained (15 1/2 oz.)

4 x Med Sweet Potatoes, ***

Lg Tomato, peeled & cubed * cleaned and sliced ** and chopped *** peeled and cubed Put salt pork and short rib pieces in a large kettle; brown ribs on all sides. Add stew beef and brown on all sides. Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any scum that rises to the top. While meat is simmering, saute onion, garlic, and scallions in heated oil in a skillet until tender. Add green pepper and saute 1 minute. Remove from heat and set aside. After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle. Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked. Remove from heat and cool slightly. Take out short ribs and cut off and discard any fat. Cube meat and return to kettle. Reheat, if necessary. Serves 8.

1 pk Soup bone

2 pk Beef Shank (cross cuts)

1 pk Soup vegetables

1 cn Whole tomatoes

Parsley flakes Salt and pepper 1/2 lb Macaroni soup mac

1 Onion

Boil water, soup bone, meat (as much as you like), and onion (cut in half). Fill pan (largest pan you have) 3/4 full. Bring to a slow boil and cook for hours

over low. After water boils, add vegetables (use frozen or add fresh carrots and celery), parsley flakes, tomatoes, salt and pepper. Cook macaroni separately and add to soup prior to serving. With ground meat, make meat balls as normal and add them directly into soup. Cook along with soup for hours but make meatballs very small. Serve soup in bowl with grated parmasan cheese sprinkled on top. Soup is very filling with meatballs, macaroni and meat.

1 c Beer

1 c Milk

1 ea Egg yolk

1 T Sugar

2 ea Cloves, whole

1 pn Cinnamon

1/2 t Lemon rind

1 T Flour

1 ds Salt

Bring beer to boiling, mixed with cloves, sugar, cinnamon, and lemon rind. Brink milk to boiling point, mixed with flour, salt and add this to beer. Add egg yolk. A nourishing soup!

4 tb Butter or margarine

4 Leeks; mostly white part

- chopped 1 Onion; chopped

4 c Water

4 c Chicken broth

2 1/2 tb Flour

Salt, white pepper 4 Potatoes; peeled and cubed

1 c Whipping cream

2 c Half and half

Chopped chives Melt 1 tablespoon butter in large kettle, add leeks and onion and cook until tender but not browned. Add water and broth and bring to boil. Knead flour into remaining 3 tablespoons butter to form paste and stir into boiling mixture with wire whisk to blend well. Season to taste with salt and white pepper. Add potatoes, reduce heat and simmer until potatoes are soft. Press through sieve. Cool. Add cream and half and half to soup, then chill. Top each serving with sprinkling of chopped chives.