Guest guest Posted December 30, 2000 Report Share Posted December 30, 2000 Enjoy! Pam If ya enjoy games, samples, and winning check out FUNBUGS! This is so much fun! http://www.funbug.com/fun/fb_entry?LSID=36950 Read and rate my articles. http://www.themestream.com/gspd_browse/browse/view_by_tag.gsp?auth_id=271670 Join in the fun of Web hot potato and start winning some money! This is really FUN!!!!! http://webhotpotato.com/pg/home.jsp?ref=pamie7607 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2000 Report Share Posted December 30, 2000 Hi Tery, Try taking that leftover ham and make some split pea soup. Let it stay a bit watery, and add: onions, carrots and potatoes, simmer this all day and don't let it burn on the bottom......top it off with some fresh hot bisquits with butter....LMK when it's done, I'll be over! ;-) Mac -----Original Message----- From: tpeppergirl@... <tpeppergirl@...> egroups < egroups> Date: Friday, December 29, 2000 8:15 PM Subject: [ ] Soup >Since ya'll were talking about soup does anyone have any good recipe's they'd >like to share? Gonna be cold here this weekend. The high tomorrow is >supposed to be 41, someone must be confused, this is FL. Thanks. Tery - FL > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2000 Report Share Posted December 30, 2000 Mmmmm. This is my favorite use of leftover ham and/or the bone, Mac and Tery. It'll warm up you freezing Floridians. I was snooping around in cyberspace and found a recipe similar to what I do: http://web.wt.net/~daba/recipe/soup/soup_3.htm When it's done, Tery, I'll be there with Mac. ----- Original Message ----- From: " icessess " <icessess@...> < egroups> Sent: Saturday, December 30, 2000 6:50 AM Subject: Re: [ ] Soup > Hi Tery, > Try taking that leftover ham and make some split pea soup. Let it stay a > bit watery, and add: onions, carrots and potatoes, simmer this all day and > don't let it burn on the bottom......top it off with some fresh hot > bisquits with butter....LMK when it's done, I'll be over! > ;-) > Mac > -----Original Message----- > From: tpeppergirl@... <tpeppergirl@...> > egroups < egroups> > Date: Friday, December 29, 2000 8:15 PM > Subject: [ ] Soup > > > >Since ya'll were talking about soup does anyone have any good recipe's > they'd > >like to share? Gonna be cold here this weekend. The high tomorrow is > >supposed to be 41, someone must be confused, this is FL. Thanks. Tery - > FL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2000 Report Share Posted December 30, 2000 OK, June. You are designated to serve soup for those in the Toronto area. And that includes me. ----- Original Message ----- From: " JUNE " <juner24@...> " onelist " < egroups> Sent: Friday, December 29, 2000 11:22 PM Subject: [ ] Soup > Hi Tery,I make soup a lot but never really use a recipe per se.As long > as you start with a good broth,you can really add anything you happen to > have in the house. If making turkey soup,I boil the carcass along with > bay leaf,carrots and onions,simmer for a couple of hours,then strain the > broth, pick off all the turkey and add it to the broth,along with > carrots,onions,barley,noodles. Add water,salt & pepper and if broth is > not strong enough(flavour & body) add a little chicken broth cubes to > taste. Don't know if this any help to you. > > Hugs > June Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2000 Report Share Posted December 31, 2000 Mmmmmm, June! The trifle sounds delicious. I know that you would be a terrific hostess if we all dropped in on you for soup - LOL. I am sitting here breathing in the wonderful aroma of homemade split pea soup. You and everyone with their soup stories and recipes compelled me to do it. Even though my ham bone was long gone, I still had some ham, so in it went. I've been thinking of you all while I assembled the soup and now as I enjoy the smell. We'll have that, some vegetables, and whatever my daughter brings home to cook on the Foreman grill the kids gave me for Christmas. I'm hoping for tuna steak or salmon. The boys are hoping for beef. Funny thing is that I told the kids that I'm not a big meat eater and I didn't want that gadget. I have enough gizmos. I think THEY wanted it, so now we have one. I just had a little fight with , my oldest. She has a friend who invited her over for a New Year's Eve party tonight (the same evil influence who was with her for the curfew violation incident of September). I told her that she could go, but I or her father must drive her since it's a night for drunks out on the road. She had a few strong objections, but I, of course, have the final say. I had to try very hard not to laugh a few hours later when I asked her who would be attending and she said not many of the kids in her group could go because their parents didn't want them driving!!! I'm surprised she even admitted it to me. Happy New Year! ----- Original Message ----- From: " JUNE " <juner24@...> " onelist " < egroups> Sent: Sunday, December 31, 2000 6:02 PM Subject: [ ] Soup > ,you just know I would be happy to serve all of you my soup! I > might even make a trifle. Because we had 2 celebrations this Christmas I > had to make 4 trifles in punch bowls. Lots of homemade custard,and > topped with lots of fresh whipped cream. > > Hugs > June Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2001 Report Share Posted January 1, 2001 June: I'll be there sometime this afternoon ok? Save me some soup!!! Jeannette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Hey that is right -- Veggies I postively *** HATE *** They are A-OK in a soup ! Best way: Live on soups. Filling, low calorie, healthful, and can prepare in advance. Your best snack is a " soup snack " -- available any time. -- Warren > -----Original Message----- > From: Francesca Skelton [mailto:fskelton@...] > Sent: Wednesday, December 03, 2003 12:05 PM > support group > Subject: [ ] soup > > > I make a turkey soup out of the turkey giblets and various veggies for > Thanksgiving every year. This year I added lots of wonderful kale to the > soup (btw a good way to get your green veggies - make soup!). Not only is > the soup better than ever (and my husband loves it), it's very > filling, low > in calories and high in nutrients. I've decided to make more such soups > throughout the coming year with kale and other veggies that don't taste so > good on their own but are wonderful in soups such as this. > > Although I usually make the thicker soups such as split pea and lentil in > the winter , the clear soups with the added kale and other veggies is much > lower in calories and is very filling. So once a week at least > we're going > to have soup. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 We will often use finely chopped kale and broccoli stalks to bulk up our pasta sauce, adding them to a can of crushed tomatoes along with some red onions, peppers and fresh garlic. Have it over lentil flour rotini. Really very good! > I make a turkey soup out of the turkey giblets and various veggies for > Thanksgiving every year. This year I added lots of wonderful kale to the > soup (btw a good way to get your green veggies - make soup!). Not only is > the soup better than ever (and my husband loves it), it's very filling, low > in calories and high in nutrients. I've decided to make more such soups > throughout the coming year with kale and other veggies that don't taste so > good on their own but are wonderful in soups such as this. > > Although I usually make the thicker soups such as split pea and lentil in > the winter , the clear soups with the added kale and other veggies is much > lower in calories and is very filling. So once a week at least we're going > to have soup. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2003 Report Share Posted December 4, 2003 Any recipes greatly appreciated Especially for the soup " stock " part. What seasonings do you use? TIA, Jody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2003 Report Share Posted December 4, 2003 Jody: see the files under " recipes " and then " soups " for many soup ideas. The best way to make stock is with giblets and/or a chicken or turkey carcass or beef bones. I too would like to hear some other ways to make a good stock as on occasion I use a " mix " which is not healthy at all. on 12/4/2003 2:25 AM, squeakymouse02 at jdmac@... wrote: > Any recipes greatly appreciated Especially for the soup " stock " > part. What seasonings do you use? > > TIA, > Jody > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2003 Report Share Posted December 4, 2003 Diluted V8 juice (2-3 parts water - 1 part V8) makes a good soup base. Add a little rice, a few beans, veggies, meat, bring to a boil and simmer until beans are done (or precook beans and rice). Salt and pepper to taste. Quick, easy, and nutritious. --- In , " squeakymouse02 " <jdmac@t...> wrote: > Any recipes greatly appreciated Especially for the soup " stock " > part. What seasonings do you use? > > TIA, > Jody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2003 Report Share Posted December 4, 2003 The bones and broth are great for soups. Use them whenever possible. What to do when you don't have them? I have searched and searched for a solution, and like Francesca says... Bouillon cubes and fatty soup bases may lend flavor, but they are inferior (or maybe unhealthy?). Two ideas: 1) Half cook your meat (beef, chicken, etc) ahead of time. Put small serving sizes (the size of your fist -- 5 Oz, 150g) into ziplock baggies, and freeze them. I do about 60 baggies all at one time, so I only need to do this every 2 months ... 6 times a year. 2) Make 3 days soup in a large 12 quart pot by putting 6 quarts of water into the pot. My cavernous (huge) stomach takes 2 quarts, so 3 days is 6 quarts water in the pot. 3 days is 3 defrosted baggies, where I dice the half-cooked meat very fine. Then I boil the fine-diced meat for 10 minutes (with spices), creating a nice meaty and spicy soup stock. Then I throw in all of my chopped veggies -- some of which I despise, but which are healthy to eat, even if their taste would kill you). And bring the soup almost to a boil. Let the soup sit as the veggies finish cooking so that they are still chewy. Then you have a splendid meaty and spicy flavor veggie soup that will last you for 3 days. You have your veggies too (smile). The soup will fill you up any time you are hungry. You can live on soup, and it is the way the peasants and poor people lived when there was less to eat (... when people were skinny). -- Warren ================================= On 04 Dec 2003, Francesca wrote: > > Jody: see the files under " recipes " and then " soups " for many soup ideas. > > The best way to make stock is with giblets and/or a chicken or turkey > carcass or beef bones. I too would like to hear some other ways to > make a good stock as on occasion I use a " mix " which is not healthy > at all. > > > on 12/4/2003 2:25 AM, squeakymouse02 at jdmac@... wrote: > > > Any recipes greatly appreciated Especially for the soup " stock " > > part. What seasonings do you use? > > > > TIA, > > Jody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2003 Report Share Posted December 4, 2003 You can also use canned (plain) crushed tomatoes; of course V-8 is superior because it has tomatoes and seven other veggies. If not making with meat, add a bit of olive oil for lycopene release (lycopene releases ONLY with cooked tomatoes and a bit of fat). I would omit the rice or else add brown or wild rice rather than white. on 12/4/2003 11:47 AM, Logue at robertlogue@... wrote: > Diluted V8 juice (2-3 parts water - 1 part V8) makes a good soup > base. Add a little rice, a few beans, veggies, meat, bring to a boil > and simmer until beans are done (or precook beans and rice). Salt and > pepper to taste. Quick, easy, and nutritious. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2003 Report Share Posted December 4, 2003 Another possiblity is to save the gravy (after skimming off the fat) when you make such things as turkey or chicken. Freeze the leftover gravy and then add it to your pot of water to flavor the broth. Voila! " Turkey or chicken " stock. on 12/4/2003 11:47 AM, Logue at robertlogue@... wrote: > Diluted V8 juice (2-3 parts water - 1 part V8) makes a good soup > base. Add a little rice, a few beans, veggies, meat, bring to a boil > and simmer until beans are done (or precook beans and rice). Salt and > pepper to taste. Quick, easy, and nutritious. > > -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2003 Report Share Posted December 4, 2003 Oh, I agree on the brown rice. Actually, my soup is about 90% a vegetable soup. I add a very little rice/beans/meat only to add to the " satisfaction index " , not for pure CRON reasons. That way, I'm less likely to be wandering around in the kitchen later-on looking for a snack. By very little, I mean less than one cup (uncooked) of each in 2 gallons of soup. Another way I just remembered to increase the satisfaction, without adding substantially to calories, is to sprinkle a teaspoon of grated parmesan cheese (about 7 calories) on a bowl of the soup. Personally, even though the soup already contains a lot of tomato, I also sprinkle a half-teaspoon of tomato powder into each bowl to boost the potential lycopene intake (I have prostate problems). Other members of my household don't care for this much tomato, which is why I add it separately. > You can also use canned (plain) crushed tomatoes; of course V-8 is superior > because it has tomatoes and seven other veggies. If not making with meat, > add a bit of olive oil for lycopene release (lycopene releases ONLY with > cooked tomatoes and a bit of fat). I would omit the rice or else add brown > or wild rice rather than white. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2003 Report Share Posted December 5, 2003 It also has new chemicals replacing MSG and a potent flavor enhancer. Not liked by hypertensives.FYI. Regards. ----- Original Message ----- From: Francesca Skelton Sent: Thursday, December 04, 2003 11:09 AM Subject: Re: [ ] Re: soup You can also use canned (plain) crushed tomatoes; of course V-8 is superiorbecause it has tomatoes and seven other veggies. If not making with meat,add a bit of olive oil for lycopene release (lycopene releases ONLY withcooked tomatoes and a bit of fat). I would omit the rice or else add brownor wild rice rather than white.on 12/4/2003 11:47 AM, Logue at robertlogue@... wrote:> Diluted V8 juice (2-3 parts water - 1 part V8) makes a good soup> base. Add a little rice, a few beans, veggies, meat, bring to a boil> and simmer until beans are done (or precook beans and rice). Salt and> pepper to taste. Quick, easy, and nutritious. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2003 Report Share Posted December 5, 2003 This site is kind of fun...it's ALL soup. Soup Recipes, soup art, soup tails and even soup songs. I could have done with out the deathbed soup tails though. http://www.soupsong.com/ Michele & the Fur KidsConneaut, Ohiohttp://www.geocities.com/dogmatic3/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2003 Report Share Posted December 5, 2003 Michele: fascinating site. They sell some very interesting soup bases at reasonable prices. I sent them the following question: " Can I get a complete list of ingredients used in your bases? For example many bases use partially hydrogenated vegetable oils and I'd like to find out if that and any other ingredients are used that are not described in your FAQ. " on 12/5/2003 1:12 PM, Michele Pitonyak at map1@... wrote: > This site is kind of fun...it's ALL soup. Soup Recipes, soup art, soup tails > and even soup songs. > I could have done with out the deathbed soup tails though. > > http://www.soupsong.com/ > > Michele & the Fur Kids > Conneaut, Ohio > http://www.geocities.com/dogmatic3/ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2003 Report Share Posted December 5, 2003 P.S. the interesting soup bases for sale are at the Redi-base product site in the upper left hand corner. on 12/5/2003 1:36 PM, Francesca Skelton at fskelton@... wrote: > Michele: fascinating site. They sell some very interesting soup bases at > reasonable prices. I sent them the following question: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2003 Report Share Posted December 5, 2003 ----- Original Message ----- From: " Francesca Skelton " > Michele: fascinating site. They sell some very interesting soup bases at > reasonable prices Glad you liked it. I want to try the Aromatic Mushroom-Cabbage Soup Recipe sometime next week (after I finish off the turkey soup). It sounds really good...just ditch the 6 strips of bacon, double the mushrooms and add a little liquid smoke for flavor. What do you think? Michele & the Fur Kids Conneaut, Ohio http://www.geocities.com/dogmatic3/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2003 Report Share Posted December 5, 2003 sounds good but what's liquid smoke? Does it have any objectionable things in it? on 12/5/2003 2:02 PM, Michele Pitonyak at map1@... wrote: > > ----- Original Message ----- > From: " Francesca Skelton " > >> Michele: fascinating site. They sell some very interesting soup bases at >> reasonable prices > > Glad you liked it. I want to try the Aromatic Mushroom-Cabbage Soup Recipe > sometime next week (after I finish off the turkey soup). It sounds really > good...just ditch the 6 strips of bacon, double the mushrooms and add a > little liquid smoke for flavor. What do you think? > > Michele & the Fur Kids > Conneaut, Ohio > http://www.geocities.com/dogmatic3/ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2003 Report Share Posted December 5, 2003 > sounds good but what's liquid smoke? Does it have any objectionable things > in it? I don't know...here's what the bottle says 's Liquid Smoke Concentrated all natural Hickory Seasoning Ingredients: water, hickory smoke concentrate. Questions? Call 1-800-NABISCO I just use it to simulate the flavor where a recipe calls for bacon, ham, hamhocks or some other such ingredient. It's powerful stuff....I only need to add a little bit to get the desired result. Michele & the Fur Kids Conneaut, Ohio http://www.geocities.com/dogmatic3/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2003 Report Share Posted December 5, 2003 I called Nabisco and they gave me the number of B & G Foods that make the s liquid smoke. I called and got the answering service. I was able to find B & G foods on line. http://www.bgfoods.com/wrights.html Francesca, I don't know if this will answer your question. Michele & the Fur Kids Conneaut, Ohio http://www.geocities.com/dogmatic3/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2003 Report Share Posted December 5, 2003 Well it doesn't sound too bad. No sugar, no salt, and only two calories per serving according to this from the website: " Best of all, it's all natural‹no sodium, preservatives, sugars or artificial colors. And it is more concentrated than any other liquid smoke on the market. At only 2 calories per serving, it makes grilling guilt-free. " on 12/5/2003 4:12 PM, Michele Pitonyak at map1@... wrote: > I called Nabisco and they gave me the number of B & G Foods that make the > s liquid smoke. I called and got the answering service. I was able to > find B & G foods on line. > http://www.bgfoods.com/wrights.html > Francesca, I don't know if this will answer your question. > > Michele & the Fur Kids > Conneaut, Ohio > http://www.geocities.com/dogmatic3/ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2003 Report Share Posted December 5, 2003 Isn't 's Liquid Smoke great. I've been using it for just that special flavor since the 70s. And, you are correct in saying that it doesn't take much; most times I don't use more than 2-3 drops of it. Could be because I'm cooking for one or at most two people at any one time. I put a few drops into my whole wheat bread (which doesn't have any white flour at all) for a flavor that can't be isolated by most people. Good stuff! Ruth ___________________________________________________ From: " Michele Pitonyak " <map1@...> Reply- Date: Fri, 5 Dec 2003 14:20:22 -0500 < > Subject: Re: [ ] Re: soup > sounds good but what's liquid smoke? Does it have any objectionable things > in it? I don't know...here's what the bottle says 's Liquid Smoke Concentrated all natural Hickory Seasoning Ingredients: water, hickory smoke concentrate. Questions? Call 1-800-NABISCO I just use it to simulate the flavor where a recipe calls for bacon, ham, hamhocks or some other such ingredient. It's powerful stuff....I only need to add a little bit to get the desired result. Michele & the Fur Kids Conneaut, Ohio http://www.geocities.com/dogmatic3/ Quote Link to comment Share on other sites More sharing options...
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