Pork & Cob Soup

Pork & Cob Soup

by Carol Ann

1½-2 lbs Pork Tri Tip; cut to 1½" cubes
6-8 medium Potatoes, quartered
3-4 Corn on the Cob, break into 3 sections
½ medium size Green Bell Pepper, chopped
1 large yellow Onion; coarsely chopped
1 small can diced Stewed Tomatoes
3 cloves fresh Garlic, chopped
10-12 whole Baby Carrots
2 tbsp fresh (3 tsp dried) Parsley, chopped
2 stalks fresh Celery, sliced
¼ tsp Seasoned Salt
½ tsp Garlic Powder
½ tsp Onion Powder
1 whole dried Bay Leaf
1 rounded tsp Oregano Leaves, crushed

Gravy:
¼ cup Manteca Lard (sub: vegetable shortening)
4-6 tbsp Flour
3-4 cups cold Water

Garnish:
1 cup prepared hot; medium hot; or mild Salsa
1 small yellow Onion; diced very small
¼ cup fresh Celantro; chopped small
1 large Lemon; cut into 6-8 wedges

In slow cooker, combine pork, carrots, corn, bell pepper, large chopped yellow Onion, stewed tomatoes, chopped garlic, baby carrots, Parsley, celery, Bay Leaf, and crushed Oregano. Cover and cook on high setting for 1 hour. Remove Bay Leaf, and add potatoes, garlic powder, onion powder and seasoned salt. Reduce heat to "low" setting, cover pot and cook another 6 hours.

About one hour before the soup is done, melt lard/shortening over medium heat in a 10"-12" skillet. When lard has melted completely, slowly add flour to the lard, stirring constantly with wire whisk. Cook flour until it turns a medium brown color. Do not burn flour. Once flour is browned, slowly add cold water to flour mixture, stirring continuously with a whisk in other hand, until gravy thickens. (Using a wire whisk prevents lumps from forming.) Immediately add the thick, smooth gravy mixture to the soup, and stir until well blended. Cover soup and continue cooking on medium heat until done.

Meanwhile, empty prepared salsa into small serving bowl. Top with diced onion and chopped celantro; with lemon wedges on the side. Use as garnish for Pork n Cob Soup. Enjoy!!

6-8 servings

Minestrone Soup

by Karen Nunes

2 tbsp Olive Oil
2 cps chopped Onion
5 lg cloves Garlic, minced
2 stalks Celery, minced
2 lg Carrots, diced
1 sm Zucchini, diced
¼ cp Cabbage, chopped
1 med Bell Pepper, diced
2 dashes Worcestershire Sauce
3 cps water
2 cps Chicken Broth
1 lg can (14oz) Tomato Paste
1 can Kidney Beans
1 can Pinto Beans
1 can Black Beans
1¼ cps Dry mixed Pastas and/or Rice
1 tsp Oregano
Black Pepper, to taste
1 tsp Basil
1 tsp Table Salt

In large pot, saute onion and garlic over medium heat until tender, no longer than 5 minutes. Add diced celery, diced carrots, bell pepper, basil, and oregano. Reduce heat, cover and simmer 10-12 minutes.

Add zucchini, chicken brother, water, Worcestershire Sauce and tomato paste. Cover pot and simmer for about fifteen minutes. Add all beans and simmer for about five more minutes.

Add your pastas and/or rice (Barley opt), and bring to a soft boil over med heat until pasta/rice/barley is just tender.
Serve with warm French Bread and Butter.

8-10 servings

Chicken Noodle Soup

by Carol Ann

1 whole Chicken, with bones
10 cups water
1 can Diced Stewed Tomatoes (Italian)
¼ cup Parsley, chopped
1 pkg Extra Wide Egg Noodles
1 pkg Tiny Whole Carrots
3 cloves fresh Garlic, minced
4 stalks Celery, diced
1½ cups Yellow Onion, diced
2 dashes Worcestershire Sauce
1 tsp Ground Poultry Seasoning
¼ Ground Sage
1 tsp Table Salt
½ tsp Black Pepper
1 fresh loaf of French Bread with Butter

Combine chicken (include heart and gizzards for flavor), half of the diced onion, only 1 clove minced garlic, and ½ tsp salt in large pot with 10 cps water. Bring to full boil over high heat, reduce heat to medium, cover and cook 30-35 minutes, checking often to make sure water level stays well above the soup ingredients.

Remove pot from stove, clean chicken meat from bones, discard bones and return chicken meat to pot (gizzard & heart optional). Add all other ingredients except noodles. Cover pot and bring to boil over medium heat for 20 minutes, until celery is just tender. Add the noodles to pot and cook uncovered for an additional 12-13 minutes until noodles are done. Be very careful not to overcook pasta. Remove from burner, and discard any unwanted parts of chicken prior to serving.

Serve warm with French Bread and Butter.

6-8 servings

Taco Soup

by Jennifer Gregerson
2 lbs Lean Ground Beef
2 pkg Taco Seasoning
1 sm yellow Onion, diced
2 cans Pinto Beans
2 cans Whole Kernel Corn
2 sm cans Tomato Sauce
1 can (13oz) Diced Stewed Tomatoes
1 cp cold water

Garnish:
¼ head Iceberg Lettuce
1 cp grated Monterey Cheese
1 tub Sour Cream
1 can Sliced Black Olives
1 Lg ripe Avacado, chopped
¼ cp fresh Celantro, chopped
6-8 Flour Tortillas, warmed

Brown ground beef with diced onion. Drain grease and add all other ingredients. Bring to boil on med heat. Reduce heat to low and simmer for 30 minutes. Serve hot with garnish and warm flour tortillas.

6-8 servings

Seafood Bisque

by Karen Nunes

½ lb Shrimp, claned
1 can (10oz) Cream of Shrimp Soup
½ pint fresh Oyster meats
1 can (10oz) Evaporated Milk
½ lb fresh Crab meats
½ cp Milk
3 tbsp Green Onion, minced
½ tsp Table Salt
2 tbsp Green Bell Pepper, minsed
⅛ tsp Black Pepper
3 tbsp Celery, minced
½ tsp Italian Seasoning
½ cp Butter, melted
2 tbsp Dry Sherry (Optional)

Cut shrimp and oysters to ¼” pieces, clean crab and discard shell. Set aside.

Cook green pepper, onion and celery in butter until tender (not brown!). Add shrimp, oyster and crab pieces, and cook over low heat until shrimp turns pink and oysters curl at the edges. Add remaining ingredients and bring to ‘near’ boil.

4-6 servings

Pork Pozole

I learned how to make this next recipe, Pozole (Po-so-le), when I was living in Mexico for a short period of time. Before I left the area, every one of the neighbors believed I was an 'International Chef''. I think it was because I was able to cook dishes from many different countries...French Toast, spaghetti and meatballs, Chinese pork and noodles, pizza, hamburgers and tacos. I just kept my mouth shut. I mean...who am I to pop their bubble, right?

The people in our small community went out of their way to make me feel comfortable. But I’m a spoiled American woman, and I like having everything I need at my fingertips. I was able to bring my small electric appliances...but I had to leave my larger appliances behind. I was so happy to return to the US...to my dishwasher...my garbage disposal, my KitchenAid Mixer, my juicer, my carpet cleaner, my good cookware...and my...

Pork Pozole
by Graciella ‘Gracie’ Perez

1½-2 lb Pork Tri-Tip Roast (Sub: Pork Shoulder)
Enough water to cover pork, plus 2"
1 lb Tomatillos; cooked, remove husks, rinsed and chopped
2 medium Jalapeño Peppers, toasted, skinned, seeds removed and diced
1 medium yellow Onion, chopped
4 cloves fresh Garlic, diced small
1 tsp fresh Epazote, if available (Sub: ¼ tsp Sage)
6 cups Vegetable Broth
1 large can (29oz) White Hominy, drained
½ tsp Oregano Leaves, crushed

Garnish:
8-10 lg Flour Tortillas, warmed
¼ head Cabbage, cut into thin slices
½ cup Monterey Jack Cheese, grated
½ medium white Onion, diced very small
8-12 Radishes, cleaned and sliced thin
8-10 fresh Lemon wedges
1 cup fresh Salsa, red or green

In lg pot, bring Pork roast to boil. Add 2 cloves of the garlic, half of the yellow onion and half of the oregano leaves. Cover and cook on medium heat for 1 hour and 20 minutes, or until Pork is tender and comes apart easily with two forks. Check periodically to make sure there is enough water in the pot and the pork does not burn

When pork is tender, dice it into 1" chunks, and return it to the pot. Add Tomatillos, chilies, the remaining yellow onion, 2 cloves garlic, Epazote (sage), broth, hominy and the remaining oregano leaves to the pork.

Bring this mixture to a boil over medium heat, cover pot, reduce heat to low, and simmer until tomatillos are tender (about 30-45 minutes longer).

Ladle heaping portions into large bowls, and top with desired garnish. Enjoy!!

6-8 servings

6-8 servings

Shrimp Creolé

by Verlie Cox

Saute in lg pot:
6 stalks Celery, diced
1 bunch Green Onions, chopped
¼ green Bell Pepper
Pinch Cayenne Pepper

When celery is just tender, add:
6 cps water
½ tsp Bay Leaf, ground
10 cloves Garlic, diced
2 med tomatoes, diced (or ½ tbsp Garlic Powder)

Simmer until stewed and tender. Then add:
2-3 dashes Hot Sauce (any brand)
3 dashes Worstershire Sauce
¼ fresh Parsley, chopped small
½ cp Green Onions, chopped
Salt and Pepper to taste.

Cover and simmer an additional 2-3 minutes. Then add:
2-3 fresh shrimp or lobster pieces. May use crab or all three.

Add hot sauce and salt & pepper to taste.

Serve alone or over white rice.

Clam Chowder

by Phylis Allard

3 cans Clams
½ cup Celery, chopped
½ lb Bacon
1 Bay Leaf, broken
2½ cups water
1 pinch Dill Weed
7 medium Potatoes, grated
2 quarts Milk
1 cup Yellow Onion, dice
7 tbsp Butter
1-8oz bottle Clam Juice
7 tbsp White Flour

Dice Bacon and fry in skillet until grease runs, and bacon is crisp. Remove bacon and break into pieces, and set aside. Combine grease and 2½ cps water in large pot and bring to full boil on med heat. Add grated potatoes, chopped celery and diced onion. Cover and reduce heat to low, and simmer until potatoes are done.

Melt butter in separate large pot. Slowly add flour, clam juice and milk, stirring continuously until well blended. Add pieces of Bay Leaf, clams, Dill Weed, and bacon bits. Add to hot potato mixture and stir well. Cover and simmer for 5-8 minutes before serving.

8 servings

BBQ Pork Noodle Soup

by unknown

8oz Dried Chinese Angel Hair Noodles
4 cp Chicken Stock
1 fresh Leek, cut diagonally
4oz Shrimp, shelled, dry
4oz BBQ Pork, cooked & diced
2 Green Onions, chopped
1 tsp Chili Sauce (any brand)
2 tbsp Soy Sauce
¼ tsp White Pepper
¼ tsp Sesame Seeds, toasted

Bring 6 cps water to boil. Add noodles and cook till tender (5-6 mins). Drain noodles and divide into 4 bowls.

In lg pot, combine chicken stock and soy sauce, and bring to a boil over medium heat. Add Leek and cook for 2 minutes. Add shrimp and cook another 2 minutes. Add chili sauce and white pepper, and stir well. Ladle soup into bowls over noodles. Top with diced BBQ Pork, chopped green onion and sesame seeds.

4 servings

Navy Bean

by Carol Ann

1 pkg (16oz) Small White Beans
1 small Tri-Tip Pork Roast
1 lg Yellow Onion, diced sm
4 stalks Celery, diced sm
5 slices Farmer John’s Bacon
2 Ham Hocks
3 Carrots, grated
8-10 cps water
1 Bay Leaf, whole
3 cloves Garlic, minced
1 sm can Hunts Tomato Sauce
4-6 Celantro Leaves, chopped
¼ cp fresh Parsley, chopped
2 pinch ea: Thyme & Rosemary
¼ tsp Seasoned Salt Salt & Pepper to taste


The night before: Combine Beans and 8 cps cold water. Cover and bring to full boil, reduce heat and cook for 10 minutes longer. Drain and rinse beans, and store them in refrigerator overnight.

Combine Beans, Tri-Tip Pork Roast, and Ham Hocks in large pot with 8-10 cps water, cook over high heat until boiling, reduce heat and simmer.

While beans and port are simmering, fry bacon in large skillet for 2-3 minutes on med heat. Add diced onion, minced garlic and diced celery, and saute until bacon is done. Add sauted mixture to beans, scraping skillet to include bacon grease. Add all other ingredients and stir well. Replace cover and simmer 1 hour. Remove Bay Leaf, replace cover and continue simmering for 3-4 hours on low heat, until port meat pulls away from bones easily.

Check often to make sure liquid does not evaporate, which will cause ingredients to stick to bottom of pot. If not enough liquid in pot, add small amounts of water, stir, cover and continue simmering. Serve with hot fresh bread and Butter.

8-12 servings

Turkey Tomato

"This first soup recipe, Turkey Tomato, is one that my mother introduced me to in the 90's. It is the best soup I have ever tasted. And I have eaten gallons of homemade soup, and tasted hundreds of different soup recipes. But not one even comes close. It takes awhile to cut-up the vegetables for this one... but I promise you, it will be worth every second of your time.

My mom was the best cook I have ever known...and I thoroughly enjoyed eating anything she prepared. Because she was a natural. She could cook an old shoe and we would ask for seconds. When we were young, mom wasn’t able to afford to buy quality ingredients necessary to prepare good dishes. But she made up for lost time when she was finally able to shop for the good stuff. And anyone who was fortunate enough to sit at her kitchen table was rewarded well for the long wait.

I hope you enjoy it as much as I did when my mom made it for me."

Turkey Tomato
In honor of my mother, Verlie Cox

1 Turkey carcass, broken into pieces
8 cps cold water
1 lg can Diced Stewed Tomatoes
1 lg Yellow Onion, diced sm
1 tsp Table Salt
½ tsp Poultry Seasoning
¼ tsp Black Pepper
3 Carrots, peeled & diced sm
1½ ribs Celery, diced sm
¼ cp fresh Parsley, chopped
⅓ cp Long Grain White Rice

In large pot, combine all ingredients. Bring to a full boil, stirring occasionally. Cover pot, reduce heat to low, and simmer until vegetables are tender. Serve with warm French Bread and Butter.

6-8 servings