Soup Stock

1 tablespoon salt

½ teaspoon pepper

¼ teaspoon oregano

½ teaspoon Accent

1 teaspoon garlic salt

1 teaspoon celery salt

1 teaspoon onion salt

1 tablespoon parsley flakes

¼ teaspoon basil leaves

½ teaspoon thyme

2 large bay leaves

Clean bones: chicken, turkey, duck, ham, beef

Put all ingredients in a stock pot and cover with hot water.  Bring to a boil, and boil for 2 hours.  Drain, cool, and skim off fat.  Makes 6 quarts soup stock.  May be frozen.

Mabelle Bouchard
                                                          Eleanor Wimette

Tomato Soup

1 20-ounce can tomatoes, pureed

½ teaspoon baking soda

2 cups milk

salt and pepper to taste

fresh hulled corn for garnish

Bring tomatoes to a boil and add baking soda to reduce acidity.  Add milk, and slowly reheat.  Add salt and pepper.  Serve with hulled corn.

Marie Bouchard

Vegetable Soup

 2 stalks celery, cut into chunks

1 tablespoon parsley flakes

1 tomato or  1 cup canned tomatoes, chopped

½ box mixed frozen vegetables

salt and pepper to taste

2/3 cup dry elbow macaroni or soup pasta

3 quarts soup stock,  refer to soup stock recipe, p. 17

2 green onions, chopped

Mix all ingredients together except elbow macaroni and green onions.  Cook over low heat for 15 minutes.  Add 2/3 cups elbow macaroni or soup pasta.  Continue cooking for about 30 minutes.  Top with green onions.

Mabelle Bouchard
                                                            Eleanor Wimette

Corn Chowder

1 tablespoon butter

1 stalk celery, chopped finely

1 tablespoon minced onion

3 medium potatoes, cubed

2 cups water

1 cup whole kernel corn

1 cup milk

salt and pepper to taste

Sauté onions and celery in butter.  Add potatoes and water, let simmer 30 minutes.  Add corn, let simmer 10 minutes.  Add milk, heat, and serve.  Serves 4.

Eleanor Wimette

Rice Soup

 2 stalks celery, chopped

1 carrot, chopped

1 small onion, chopped

1 tablespoon parsley flakes

1 cup tomatoes, chopped

2½ quarts beef stock, refer to soup stock recipe, p. 17

2 cups cooked rice

Put all ingredients except rice in beef stock and cook 15 minutes.  Add rice and continue simmering 30 minutes.

Mabelle Bouchard
                                                            Eleanor Wimette

Split Pea Soup

2½ cups split peas

1 small ham butt

1 onion, coarsely chopped

1 carrot, grated

salt and pepper to taste

Bring 2 quarts of water to a boil.  Rinse ham butt and add with chopped onion to boiling water.  Rinse split peas, drain, and add.  Boil moderately fast for 1½ hours.  More water may be added if necessary.  Stir occasionally to prevent scorching.  Remove ham and add remaining ingredients.  Remove fat and bone from ham.  Cut or tear ham into small pieces and place in soup.

Eleanor Wimette

 Chili (A)

2 cups onion, chopped

1 teaspoon garlic, chopped

2 tablespoons oil

1 cup green peppers, chopped

2 pounds hamburg

4 16-ounce cans tomatoes, chopped

1 12-ounce can tomato paste

4 16-ounce cans kidney beans

2 cups water

1½ teaspoon salt

½ teaspoon crushed red pepper

3-4 tablespoons chili powder

Sauté onion and garlic in oil.  Add green peppers and hamburg and cook until hamburg is brown.  Add remaining ingredients to mixture and bring to a boil.  Simmer 3-4 hours.  Add more water if necessary.

Sharon Wimette

Beef Stew

 1 pound stew beef

1 small onion, chopped

1 green pepper, chopped

1 stalk celery, cut into chunks

1 tomato, chopped

basil to taste

thyme to taste

salt to taste

pepper to taste

Combine all ingredients and simmer for 2 hours.  Carrots, green beans or dumplings may be cooked with this for a one dish meal.

Eleanor Wimette

New England Clam Chowder

30 ounces baby clams

½ pound bacon

1 cup onion, chopped

5 cups diced potatoes, peeled

1 teaspoon salt

¼ teaspoon white pepper

2 cups half and half

½-¾ cup all-purpose flour

2 cups 2% milk

2 tablespoons butter

Drain clams, (reserving liquid and add water to equal 4 cups).  Fry bacon, reserve ¼ cup bacon grease.   Sauté onions in bacon grease for 5 minutes.  Add potatoes, salt, pepper, and clam liquid.  Heat to boiling, reduce heat and continue simmering until potatoes are tender, 5-10 minutes.  Mix milk and flour together and add to simmering mixture, along with clams, cream, and butter.  Let mixture reheat but do not boil.  Serve topped with crisp crumbled bacon.

Lea Wimette

Tortellini and Bean Soup

 2 tablespoons olive oil

1 medium onion, diced

6 cups vegetable broth

1 28-ounce can crushed tomatoes

1 package tortellini, fresh or frozen

2 large cloves garlic, crushed

1 can kidney beans

¼ teaspoon basil

¼ teaspoon oregano

¼ teaspoon pepper

2 cups chopped spinach or 1 package frozen chopped spinach

¼ cup parmesan cheese

In a large saucepan heat oil and sauté onions until golden.  Stir in broth, tomatoes, beans, garlic, spinach, and spices.  Heat soup to a boil and just before serving add tortellini, stirring occasionally until tortellini are done.  Ladle into bowls and sprinkle with parmesan cheese.

Sharon Wimette

Chili (B)

 2 pounds hamburg

1 clove garlic, minced

1 medium onion, chopped

1 green pepper, chopped

1 jar ragu

1 small can tomato paste

1 teaspoon salt

1 tablespoon sugar

3 teaspoons chili powder

1 large can kidney beans

Sauté garlic, onion, and green pepper together.  Cook hamburg until brown.  Combine vegetables, hamburg, and remaining ingredients and simmer 30 minutes.

Sharon Wimette