GOOD LUCK NEW YEAR'S SOUP RECIPE

Serves/Makes: 6


Ingredients:
1/3 cup Lentils
1/2 cup White beans
1/2 cup Red kidney beans
1/3 cup Dried peas
1/2 cup Black eyed peas
1 teaspoon Salt
1 pound Cut up ham or ham bone
1 large Onion, sliced
1 can (16 oz. size) Tomatoes, cut up, with liquid
1 clove Garlic, mashed
2 tablespoons Lemon juice
Salt and pepper


Directions:

Wash and soak the beans overnight with 1 tsp salt.

Drain and cover with 2 quarts of water. Add cut up ham or ham bone. Boil slowly 2 1/2 to 3 hours.

Add onion, cut in slices, tomatoes, cut up and undrained, garlic, lemon juice, salt, and pepper to taste.

Simmer several more hours until very thick.

This is excellent with a hot, crusty French bread.


This recipe from CDKitchen for Good Luck New Year's Soup serves/makes

source:cdkitchen.com

CHRISTMAS SPICE CAKE RECIPE

Christmas Spice Cake Recipe

1 1/3 C. butter

1 3/4 C. sugar

4 eggs

2 t. real vanilla extract

2 1/4 C. flour

1 T. orange zest

2 t. baking soda

1 1/4 t. ground cinnamon

3/4 t. allspice

1/4 t. ground cloves

1/4 t. freshly grated nutmeg

1 1/2 C. grated zucchini

1 1/2 C. grated carrots

1 C. pecans, medium pieces

1 C. English walnuts, medium pieces

1/4 C. golden raisins

1/4 C. Thompson dark raisins

Orange Icing:

2 C. powdered sugar

water, as needed

1 t. orange extract

Preheat oven to 325° F.

Using a nonstick cooking spray, grease one large or two medium loaf pans. Line with wax paper and grease again.

Cream the butter and sugar until light and fluffy.

Add the eggs, one at a time, mixing thoroughly. Add the vanilla.

Sift the flour, orange zest, baking soda and spices together. Add to the butter mixture.

Add zucchini and carrots. Mix until just combined.

Stir in nuts and raisins.

Pour batter into the pan or pans and bake 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.

Cool 10 minutes before removing from the pan, then cool completely.

Sift the powdered sugar into a bowl. Mix 1 teaspoon water with orange extract. Add to sugar and mix thoroughly. Add water, if needed, 1/4 teaspoon at a time, until icing is of a spreadable consistency.

Spread over top of cooled cake.

Serves 12.

source:razzledazzlerecipes

CHRISTMAS TREE SALAD

Christmas Tree Salads

1 envelope unflavored gelatine
1/4 cup cold water
1 (16 ounce) can jellied cranberry sauce
1 cup finely shredded cabbage
1/4 cup diced celery
1/2 cup chopped walnuts

Place gelatine in heatproof custard cup. Add cold water; let stand for 2 minutes. Place cup in pan of boiling water; heat until gelatine is dissolved.

Mash cranberry sauce with fork; stir in gelatine. Stir in cabbage, celery and walnuts. Spoon into cone-shaped paper cups supported in small glasses; chill until firm.

To serve, place on lettuce; peel off paper cups. Garnish with softened cream cheese.

Yields 4 to 6 servings.



source:recipegoldmine.com

CHRISTMAS RIBBON SALAD

Christmas Ribbon Sala

First Layer:
2 small boxes lime gelatin
2 1/2 cups hot water

Mix well and pour into a 13 x 9-inch enamel or glass pan and let stand in refrigerator until firm.

Second Layer:
1/2 cup pineapple juice
20 large marshmallows, cut up
1 small box lemon gelatin
1/2 cup hot water
8 ounces cream cheese, softened

Heat the pineapple juice and marshmallows in a pot until the marshmallows melt. Dissolve gelatin in hot water. Combine all ingredients and mix well. When cool, pour over the first layer and let stand in refrigerator until firm.

Third Layer:
1 small box cherry gelatin
1 small box raspberry gelatin
2 1/2 cups hot water

Mix well and, when cool, pour over the second layer and let stand in refrigerator until firm. Cut into squares to serve.

CHRISTMAS MUSHROOM SOUP

2 qts. water
1 lb. fresh mushrooms (dried may be used)
Salt & pepper to taste
1 lg. onion
Sauerkraut juice or vinegar to taste
Rue -- browned butter sauce
Chopped noodle dough (1 c. or more if desired)

Soak mushrooms in salt water 20 minutes. Clean, slice and cook, with large onion 20 minutes. Drain and rinse. Add mushrooms to 2 quarts water, season to taste. Bring to a boil. Pour about 1 cup boiling mushroom water to the rue. Stir to make a smooth paste, return to the boiling mushrooms. Add chopped noodle dough to the boiling mushrooms, cook until the dough is tender. Add sauerkraut juice to taste.

RUE:

1/2 stick butter (brown)
3 tbsp. flour

Brown all ingredients, remove from flame. Add boiling mushroom water, stir for a smooth paste. Return to mushrooms.

CHOPPED NOODLE DOUGH:

1 c. flour
1/2 c. water
1 egg

Mix all ingredients to make a stiff dough. Chop to make fine crumbs. Add to the
boiling mushroom soup


Ssource:cooks.com

CHRISTMAS EVE MINESTRONE SOUP

1 lb. 11 oz. can red kidney beans
1 clove garlic, pressed
1/4 tsp. pepper
2 tbsp. olive oil
1/4 c. chopped parsley
1 sm. zucchini, unpeeled & cut into sm. cubes
2 stalks celery, chopped
1 sm. carrot, diced
2 green onions, chopped
4-5 leaves Swiss Chard, chopped
1 (8 oz.) can tomato sauce or 1 can solid pack tomatoes, mashed
2 1/2 c. water
1/4 c. tiny shell pasta
Grated Parmesan cheese

Place undrained beans in a large kettle or saucepan; mash about 2/3 of the beans and leave the rest whole. Add garlic, pepper, oil and parsley, stirring well. Then add all the vegetables, tomato sauce and water. Simmer 1 hour or more. Pasta may be added at this point. Simmer 10-15 minutes longer. Sprinkle with cheese before
serving. Serves 6. If soup seems too thick add more water and salt to taste.

source:cooks.com

CHRISTMAS PRESENT SOUP

1 lb. dry red kidney beans
1 lb. dry pinto beans
1 lb. dry split peas
1 lb. dry black eye peas
1 lb. dry Navy beans
1 lb. dry lentils
1/2 c. dried parsley flakes
1/2 c. dried bell pepper pieces
1/2 c. dried minced onion
1/2 c. dried celery flakes and leaves
2-3 tsp. garlic powder
2 tsp. dried ground red pepper
2 tsp. cracked black pepper
8-10 pt. jars with lids

Mix all beans in a large bowl. Pick out any discolored beans. Divide beans evenly in 8 or 10 pint jars leaving 3/4 inch of space at the top. Combine all remaining ingredients and divide evenly in the jars. Seal with lid. Attach a card with the following recipe to each jar.
Soak bean and spice mixture in 2 quarts of water overnight. DO NOT RINSE OR DRAIN. Bring to boil; reduce heat and cook 2 hours. Add salt pork, ham bone, or turkey carcass plus 16 oz. tomatoes and 8 oz. tomato sauce. Cook an additional 1 1/2 to 2 hours. Serve with hot bread and fruit. Makes 8-10 gifts.


source:cooks.com

CHRISTMAS EVE OYSTER SOUP

2 tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. cold water
1 pt. oysters
1 qt. milk
1/4 c. butter

Combine the flour, salt, pepper and water; stir to a smooth paste. Put oysters liquor and all into a 1 quart saucepan. Stir the paste into the oysters and continue stirring until it boils. Let simmer over low heat until oyster edges curl.
Scald the milk in a 2 quart pan. Pour oysters into the scalded milk, catching oysters on a spoon to prevent splashing. Stir. Remove pan from heat and let stand at least 15 minutes. Add butter. Letting it stand a while improves the flavor

source:cooks.com

CHRISTMAS EVE SOUP

4 c. hot tap water
4 chicken bouillon, Herb-Ox brand
1 1/2 c. chopped carrots
1 1/2 c. chopped celery
1 c. chopped onions
1 1/2 c. chopped green pepper
1/2 lb. cooked, diced or chopped shrimp
1/2 tsp. lemon juice
1/2 c. butter
1/2 c. flour
2 c. milk
2 c. light cream
20 oz. grated American cheese, Kraft Deli or American white cheese
2 tbsp. butter
1/2 tsp. parsley flakes
4 cooked bacon strips

Put 4 cups hot tap water in bowl and add 4 chicken bouillon. Stir to help dissolve. Set aside. Cut up vegetables and shrimp. Place shrimp in separate bowl and add lemon juice.
In large pot melt 1/2 cup butter and slowly combine flour with butter to make a thin paste. Then add milk and cream, stirring constantly. Add grated cheese and stir. Keep on low heat.

In skillet, saute carrots, celery, onions, green peppers and shrimp with the 2 tablespoons butter until they are at a crunchy stage. Add vegetables and shrimp to soup along with the chicken bouillon that was set aside. Heat, but do not boil.

When ready to serve, warm a soup toureen. Add heated soup and top with parsley flakes and bacon crumbled up. Soup goes well with Swedish meatballs, potato casserole, relish tray, breads, Christmas brownies and cookies for desert

source:cooks.com

HOMEMADE CHICKEN NOODLE SOUP

Our version of the ultimate feel-good food, Homemade Chicken Noodle Soup is chock-full of seasonal vegetables like leeks, carrots, celery, and onions. Slowly cooking a whole chicken, fragrant herbs, and fresh vegetables in chicken broth rather than water imparts a rich flavor to this soup.

COOKING INFO
Serves 16

Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)Calories 229
Total Fat 6.6g
Saturated Fat --
Cholesterol 86.6mg
Sodium 314mg
Total Carbohydrate 17.6g
Dietary Fiber 2.8g
Sugars --
Protein 25.9g
Calcium --

INGREDIENTS conv. chart U.S. Metric
1 (3 1/2-pound) whole chicken
3 quart(s) low-sodium chicken broth
6 carrots, peeled
4 stalk(s) celery, ends trimmed
3 medium onions, peeled
5 black peppercorns
1 clove(s) garlic, crushed
10 sprig(s) parsley
2 sprig(s) thyme
1 bay leaf
2 tablespoon(s) unsalted butter
4 leeks, tops and root ends removed
1 teaspoon(s) salt
1 teaspoon(s) fresh-ground pepper
3 cup(s) (5 ounces) medium egg noodles

DIRECTIONS

Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.

Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.


source: Country Living.com
This recipe has been tested by Country Living

MID-WINTER MUSHROOM SOUP FOR ONE RECIPE

1/4 Cup minced onion
1/2 lb button mushrooms
1 3/4 Cup vegetable stock
2 Tbsp garbanzo flour
3 leaves kale (about 2 cups lightly packed)
1/8 tsp celery seed
3 cloves garlic, roasted
1/4 tsp salt
1/8 tsp black pepper, freshly ground

In a medium-size sauce pan on low heat, braise/deglaze onions, using spoonfuls of stock to loosen browned onions. While the onions are cooking, clean mushrooms and chop; small ones in halves, larger mushrooms in quarters or sixths. When onions are richly colored, 2 Tbsp of the stock, celery seed, and mushrooms to the sauce pan, increase heat to medium, and cook, covered, for 5 minutes. After the five minutes have passed, stir the mushrooms, cover, and cook another 10 minutes. Peel the roasted garlic cloves and coarsely puree with a knife. Mix the garbanzo flour and 3 or 4 Tbsp of the stock, to make a smooth paste. Slice the kale into thin strips (about 1/4"). When the mushrooms have cooked for the full fifteen minutes, add remaining stock, salt, garlic, and garbanzo paste to the pan. Bring the soup to the boil, reduce heat, and simmer for 5 to 10 minutes. Stir pepper and sliced kale into the soup and serve immediately.

Notes:

1) spinach may be substituted for the kale

2) garbanzo flour should be available in middle-eastern groceries or natural food stores. If you can't find it, defatted soy flour or a mixture of 1 Tbsp flour, lightly toasted, and 1 Tbsp nutritional yeast could be substituted. However, it really is better with the garb. flour.

3) to braise/deglaze onions: Let the onions cook, undisturbed, until they just begin to brown and stick. Add 1 Tbsp vegetable stock to the pan and stir to dissolve browned bits. Continue to cook until onions again brown and stick. Deglaze with another Tbsp of water or stock. Repeat this procedure until the onions are richly browned.

CREAMY TURKEY VEGETABLE SOUP

Creamy Turkey Vegetable Soup Recipe
This is a great, satisfying soup, perfect for a chilly night. This also makes the best of leftover turkey! Chicken can be substituted for the turkey for an equally delicious soup.

1 small onion, diced
2 tbsp. butter
2 cups water
2 chicken bouillon cubes (I used my turkey stock instead)
2 cups diced cooked turkey
1/2 cup chopped celery
1-1/2 cups diced potatoes
1 cup diced carrots
2-1/2 cups milk
2 tbsp. flour
1 tsp. salt
1/2 tsp. pepper

1. Saute onion in butter until translucent. Add water, bouillon cubes, turkey and vegetables. Cover and boil gently until vegetables are tender.

2. Add a small amount of milk to the flour, stirring until mixture is smooth. Add remaining milk, salt and pepper.

3. Stir milk mixture into soup. Simmer, stirring occasionally, until soup thickens slightly. Remove from heat and serve. Yield: 4-6 servings.

BROCCOLI CHICKEN SOUP

Broccoli Chicken Soup

1 (10 3/4-ounce) can condensed chicken broth
2 cups water
1 (10-ounce) package frozen chopped broccoli
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup (2 ounces) fine noodles
1 (5-ounce) can chunk chicken, flaked
4 large eggs
1/4 cup freshly grated Parmesan cheese

In medium saucepan, combine broth, water, broccoli, and seasonings. Bring to boiling over high heat. Stir in noodles. Reduce heat to medium and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Stir in chicken. Keep hot over low heat.
In large saucepan, bring 3 inches of water to boiling. Break eggs into small bowl. Reduce heat to simmering. Hold bowl close to water's surface and let eggs slide separately into water. Cook until whites are set and yolks begin to thicken but are not hard, 3 to 5 minutes. Pour 1 cup of the soup into each of 4 bowls. Lift eggs with slotted spoon and gently lower onto soup. Sprinkle each with 1 tablespoon of the cheese.
Makes 4 servings.


source:cookrecipies

CHICKEN,TOMATO AND WHITE BEAN SOUP

Even more vegetables make this version of our Chicken Soup recipe especially tasty and filling!

Yield: 6 servings

1 medium onion, finely chopped
4 celery stalks, finely chopped
3 carrots, peeled and finely chopped
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 pounds cooked chicken breast, cut into bite-sized pieces (about 4 cups)
2 tablespoons butter
3 14.5-ounce cans chicken broth
2 cubes chicken bouillon
1 14.5-ounce can diced tomatoes, drained
1 14.5-ounce can white beans, drained and rinsed
1/4 cup finely chopped fresh parsley
1/4 teaspoon Tabasco sauce (about 2 shakes)

Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with the chicken pieces, butter, broth and bouillon cubes. Do NOT stir.

Cover and cook on low for 7-1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.

Before serving, stir in parsley and Tabasco sauce.

Approximate nutritional content:
Calories: 410 protein: 52g net carbs: 13g fat: 13g cholesterol: 143mg sodium: 1,712mg

Source: The Everyday Low Carb Slow Cooker Cookbook by Kitty Broihier & Kimberly Mayone

CHICKEN,TOMATO AND WHITE BEAN SOUP

Even more vegetables make this version of our Chicken Soup recipe especially tasty and filling!

Yield: 6 servings

1 medium onion, finely chopped
4 celery stalks, finely chopped
3 carrots, peeled and finely chopped
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 pounds cooked chicken breast, cut into bite-sized pieces (about 4 cups)
2 tablespoons butter
3 14.5-ounce cans chicken broth
2 cubes chicken bouillon
1 14.5-ounce can diced tomatoes, drained
1 14.5-ounce can white beans, drained and rinsed
1/4 cup finely chopped fresh parsley
1/4 teaspoon Tabasco sauce (about 2 shakes)

Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with the chicken pieces, butter, broth and bouillon cubes. Do NOT stir.

Cover and cook on low for 7-1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.

Before serving, stir in parsley and Tabasco sauce.

Approximate nutritional content:
Calories: 410 protein: 52g net carbs: 13g fat: 13g cholesterol: 143mg sodium: 1,712mg

Source: The Everyday Low Carb Slow Cooker Cookbook by Kitty Broihier & Kimberly Mayone

CINCINCATI-STYLE CHILLI SOUP

"Spaghetti topped with hot chili - its got all the food groups!"

Servings: 4


INGREDIENTS (Nutrition)
8 ounces spaghetti
1 tablespoon olive oil
1 (12 ounce) package frozen burger-style crumbles
1 onion, chopped
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
1 cup kidney beans, drained and rinsed
1 cup shredded Cheddar cheese (optional)

DIRECTIONS
Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.

Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.

While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.

Stir beans into the chili and mix lightly.
Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.

BUTTERNUT SOUP

1 tsp vegetable oil
2 green onions, chopped (white part only)
1 two-pound butternut squash (I've substituted acorn squash too!) peeled, seeded, and diced
1 cup water
1/2 tsp dried thyme (I've omitted/forgotten and it was fine)
2 tsp flour
2.5 cups water
2 tsp chicken flavored bouillon granules (I use the low salt kind)
1/2 cup skim milk
fresh nutmeg grated (OK, I've used the stuff in the jar!)

In a large Dutch oven (or other pot) heat vegetable oil over med-high heat. Add green onions and saute 2 min. Add squash, 1 cup water, and thyme. Cover and cook over med heat 10-15 min until squash is tender. Stir in flour. Cook 1 minute. Stir in 2.5 cups water and the bouillon granules; bring to a boil. Reduce heat and simmer, uncovered, about 10 min. Remove from heat and cool slightly. Stir in milk. Process in batches in food processor or blender, until smooth. Serve warm, dusted with nutmeg (and/or a small dollop of sour cream).

Serves 4-6

Per serving: cal-111, protein-3g, fat-2g, sodium-473mg (though may be lower if you use low sodium bouillon)