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French Onion Soup

-- comming soon --

Roasted Tomato Soup

(Courtesy of  Tyler Florence, Food Channel)

Roasted Tomato Soup (pdf)

Mushroom Soup

(From the kitchen of Gramma Katein)

  • 1 lb. mushrooms, stems removed, thinly sliced
  • 3-4 medium potatoes, peeled and cubed
  • 1 Tbl shortening
  • 2 Tbl flour
  • 1 bud garlic, crushed
  • salt and pepper, to taste.

Boil potatoes until soft, do not drain. Brown garlic in shortening, add flour and cook for 1 to 2 minutes. Add to potatoes. Cook over medium heat until thickened. Add mushrooms and lower heat. Simmer for 30 minutes. Serve with homemade bread or breadsticks

Green Chili

(From the kitchen of Grampa Katein)

  • 1 lb. pork
    • OK, here's the scoop. We use a 3 to 4 pound tenderloin or roast - One Pound... get real.
  • 2 TBL shortening (we use 4 TBL extra virgin olive oil)
  • 2 TBL flour (we mix the flour with the seasonings)
    • ¼ tsp oregano
    • 2 ½ tsp salt
    • 2 cups Water
    • 1 large canned Chipotle Pepper, rinsed, seeded, and finely chopped
    • cilantro
    • black pepper (we use fresh ground)
    • cumin
    • basil
  • 1/2 cup chopped onion - (we use 1 cup)
  • garlic ('nuff said)
  • 2 cups tomatillos, coarsely chopped
  • 1 ½ cups anaheim peppers, chopped
  • pork bullion (we use Penzey's Soup Base)

Dredge the pork in the flour and seasoning mixture. Brown the pork in the EVOO, but don't cook completely through.

Lower to a simmer and let cook sloooooooooooowly for a while (we let it go about a half hour).

Add the rest of the ingredients. We go light on the water until the very end.. The tomatillos and other veggies will add a bit of liquid as they cook. You don't want a soupy chili.

We check the spices periodically, a bit of this, a pinch of that. It always ends up good.

Chilly Night Chili

(From the kitchen of Gramma Taylor)

  • 1 lb. hamburger, browned
  • 1 large onion, chopped
  • 1 can kidney beans
  • 1 can tomato soup
  • 1 Tbl chili powder
  • 1 tsp. cumin

Brown burger, drain grease and add onion. Cook till onion is tender. Add remaining ingredients. Simmer for 1 hour. Adding water as needed to keep consistency smooth.

Serve with grated cheddar cheese, chopped onion, tobasco and crackers. (and a good beer).

Gulasch Suppe

  • 1 lb beef (I use a 1½ lb round steak, well trimmed)
  • 2 Tbl shortening
  • 1 large onion, diced
  • 1 heaping tablespoon hungarian paprika
  • Salt and pepper to taste
  • 2 Tbl white vinegar
  • 1 Tbl tomato paste
  • ½ tsp marjoram
  • 1 clove garlic, minced
  • 1½ to 2 quarts water
  • 3 medium-sized potatoes, peeled and diced

Cut beef into ½ to ¾-inch cubes. Heat shortening in a large heavy stew pot or dutch oven. Sauté onion until golden. Add paprika and beef, cooking over high heat and stirring constantly, just to sear beef.

Sprinkle with salt, pepper, and vinegar and stir in tomato paste. Lower heat and simmer 3 to 4 minutes. Add marjoram, garlic, and water. Bring to a boil, cover, and simmer for 45 minutes until meat is nearly done. Add potatoes and cook slowly for 15 to 25 minutes more, until meat and potatoes are thoroughly cooked.

Check seasonings and serve with hard rolls.

Cheeeeesey Broccoli Soup

From the kitchen of Gramma Katein

  • 2 Cups chopped broccoli
  • 1/4 Cup chopped celery
  • 1/4 Cup chopped onion
  • 1 Cup chicken broth or bullion
  • 2 Cups milk
  • 2 Tbls cornstarch
  • 1/4 tsp ground white pepper
  • 8 oz shredded sharp or medium cheddar cheese OR 1/2 cup swiss cheese

Place vegetables and broth in a sauce pan and bring to a boil over high heat. Reduce heat and steam vegetables until tender, about 8-12 minutes.

Combine milk, cornstarch, and pepper, mixing well. Add mixture to cooked vegetables. Stir constantly and bring to a boil, soup will thicken. Remove from heat and gently stir in the cheese.

Serving Suggetions:

  • Serve in homemade bread bowls.
  • Serve with ground cayenne pepper spinkled sparingly on top of individual servings.
  • Serve with garlic rounds made from thinly sliced onion bagels.
  • Serve with a pinch of shredded cheese as garnish on top of individual servings.

Wisconsin Cheese and Beer Soup

From the kitchen of Barb Schubin

  • 3 Tbsp. olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 1 lb. baking potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 bottle beer (12 oz)
  • 1/2 cup heavy cream
  • 1 Tbsp. Dijon-style mustard
  • 1/2 tsp. salt
  • 1/2 tsp. hot-pepper sauce
  • 1/4 tsp. Worcestershire sauce
  • 2 cups Shredded sharp cheddar cheese

Heat oil in large saucepan over medium heat. Add onion, carrot and celery; cook until very tender, about 10 minutes. Stir in flour; cook 1 minute. Add potatoes, broth and beer. Bring to boiling; cook 10 to 15 minutes or until potatoes are tender.

Combine heavy cream, mustard, salt, hot-pepper sauce and Worcestershire sauce in small bowl. Stir into soup. Remove from heat. Add cheese, stirring until cheese is melted and smooth.

Remove 2 cups of soup and solids to blender or food processor and puree. Stir back into soup. Serve immediately.

Bob's Barley Pilaf

Recipe adapted from a worn and tattered Betty Crocker cookbook.

  • 1 1/2 cups barley
  • 3 cups boiling water
  • 4 TBL minced onion
  • 4 TBL chopped celery
  • 1 1/2 TBL beef bullion
  • 1 TBL butter or margarine
  • Salt and pepper to taste

Combine all ingredients in a covered casserole dish.

Bake, covered, in a pre-heated 350° oven for 30 minutes. Uncover, and bake an additional 20 to 30 minutes.

Serving Suggetions:

Terrific accompaniment for grilled meats, or as a warm side dish with a light salad dinner.