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Angie's Kitchen!

Soups On!

EASY CAJUN STYLE GUMBO

1 CAN CHICKEN BROTH
1 CAN STEWED TOMATOES
3 CUPS WATER
1 BAY LEAF
1 T THYME
2 T BUTTER OR MARGARINE
1 SMALL ONION, CHOPPED
1 GREEN BELL PEPPER, CHOPPED
1 T PARSLEY
1 LB CHICKEN, CUT INTO BITE SIZE PIECES
1 T CRUSHED GARLIC
2 CUPS SLICED OKRA
1 CUP UNCOOKED RICE
1/2 t TABASCO (OPTIONAL)
1 CUP SLICED CELERY
1 CUP SLICED ZUCCHINI 2 CUPS FROZEN SHRIMP, PRECOOKED
1/2 LB SMOKED SAUSAGE, CUT IN BITE SIZE PIECES
SALT AND PEPPER TO TASTE

SAUTÉ VEGETABLES IN BUTTER. ADD REMAINING INGREDIENTS. BRING TO BOIL. REDUCE HEAT SIMMER FOR 45 MINUTES. REMOVE BAY LEAF BEFORE SERVING.

QUICK SOUP

1 MACARONI AND CHEESE DINNER MIX
1 10 OZ PACKAGE FROZEN MIXED VEGETABLES
2 CANS CHICKEN BROTH
1 CUP BEER
1/4 CUP MARGARINE OR BUTTER
3 T FLOUR
1 CUP HAM

PUT INGREDIENTS IN A PAN BRING TO A BOIL. REDUCE HEAT AND SIMMER UNTIL MACARONI IS TENDER.

EXTRA CHEESY SOUP

1/2 CUP CHOPPED ONIONS
1 T BUTTER OR MARGARINE
1 8OZ PACKAGE CREAM CHEESE, CUBED
1 CUP MILK
1 CUP SHREDDED CHEDDAR CHEESE
1 CUP WATER
2 T PARSLEY

SAUTÉ ONION IN BUTTER. ADD CREAM CHEESE AND MILK; STIR OVER LOW HEAT UNTIL CREAM CHEESE IS MELTED. ADD CHEDDAR CHEESE; STIR UNTIL MELTED. STIR IN WATER AND PARSLEY; HEAT THOROUGHLY.

SMOKED SAUSAGE JAMBALYA 2 T OLIVE OIL
1LB SMOKED SAUSAGE
1 ONION, CHOPPED
1 RED BELL PEPPER, CHOPPED
1 GREEN BELL PEPPER, CHOPPED
16 OZ VEGETABLE JUICE
2 T CRUSHED GARLIC
1 CUP UNCOOKED RICE
2 CUPS CHICKEN BROTH
1 T WORCHESTSHIRE SAUCE
1/2 t TABASCO (MORE IF YOU LIKE)
1 T CHILI POWDER
SALT AND PEPPER TO TASTE

SAUTÉ VEGETABLES. ADD SAUSAGE, SAUTÉ 2 MORE MINUTES. ADD VEGETABLE JUICE AND GARLIC; BRING TO BOIL. ADD REMAINING INGREDIENTS. REDUCE HEAT AND SIMMER UNTIL RICE IS DONE.

HILLBILLY BEAN SOUP

1 LB WHITE SOUP BEANS
1 MEDIUM ONION, CHOPPED
1/2 TO 1 LB DICED HAM
1 CAN DICED TOMATOES
1 t OREGANO
SALT AND PEPPER TO TASTE

SOAK BEANS IN WATER OVERNIGHT OR ABOUT 6 HOURS. PUT BEANS, ONION AND HAM IN A CROCK POT AND COOK UNTIL DONE. THEN ADD REMAINING INGREDIENTS AND LET SIMMER FOR 30 TO 45 MINUTES.

EASY CAJUN STYLE GUMBO

1 CAN CHICKEN BROTH
1 CAN STEWED TOMATOES
3 CUPS WATER
1 BAY LEAF
1 T THYME
2 T BUTTER OR MARGARINE
1 SMALL ONION, CHOPPED
1 GREEN BELL PEPPER, CHOPPED
1 T PARSLEY
1 LB CHICKEN, CUT INTO BITE SIZE PIECES
1 T CRUSHED GARLIC
2 CUPS SLICED OKRA
1 CUP UNCOOKED RICE
1/2 t TABASCO (OPTIONAL)
1 CUP SLICED CELERY
1 CUP SLICED ZUCCHINI
2 CUPS FROZEN SHRIMP, PRECOOKED
1/2 LB SMOKED SAUSAGE, CUT IN BITE SIZE PIECES
SALT AND PEPPER TO TASTE

SAUTÉ VEGETABLES IN BUTTER. ADD REMAINING INGREDIENTS. BRING TO BOIL. REDUCE HEAT SIMMER FOR 45 MINUTES. REMOVE BAY LEAF BEFORE SERVING.

QUICK SOUP

1 MACARONI AND CHEESE DINNER MIX
1 10 OZ PACKAGE FROZEN MIXED VEGETABLES
2 CANS CHICKEN BROTH
1 CUP BEER
1/4 CUP MARGARINE OR BUTTER
3 T FLOUR
1 CUP HAM

PUT INGREDIENTS IN A PAN BRING TO A BOIL. REDUCE HEAT AND SIMMER UNTIL MACARONI IS TENDER.



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