Lemony Chicken Soup with Orzo

Broth:
1 leftover roasted chicken with 1-2 cups meat
8 cups water
2 bay left
4 teaspoons salt

Soup:
1 cup diced onion or leek
1 cup diced celery
1-2 Tablespoons olive oil
2 teaspoons toasted coriander seeds (or ground fine)
¼ cup fresh dill
½ cup lemon juice (2-3 lemons)
Zest from 2 lemons 1 Tablespoon
1 cup orzo
Garnish with sour cream and sprigs of dill (Optional)
2 eggs (if you want to try the variation to the left)

Broth:
Pour 12 cups of water over chicken carcass w/2 bay leaves
Simmer covered for 1-2 hours.
Strain over a large bowl, reserving stock and meat.
Let cool. Then separate meat from bones.

Soup:
In pot, saute onion  and celery in oil until tender,  5 minutes.
Add chicken stock and meat.
Add coriander seed, dill, and lemon zest.
Bring to a boil. Reduce.
Add orzo and let simmer uncovered 15-20 minutes.
Add the lemon juice. Heat for 5 minutes.
Serve in bowls with sour cream, sprig of dill. Serves 8

Mulligatawny Soup

Mulligatawny means "pepper water."  It is an English soup after an Indian recipe. It is based on an Indian dish (stew) that was changed into a soup for the fussy British soldiers when Britain ruled parts of South Asia and India from 1858 to 1947. It is believed to be loosely based on a stew the Brits loved that their Indian servants would often serve. It can have many different types of vegetables and sometimes no meats. The Brits added the chicken and called it a soup.

16 cups  chicken broth
6 lb chicken breasts, cooked, skinless, chopped
64 oz can tomatoes cut up, un-drained
4 cooking apples, peeled and chopped
3 onions, finely chopped
2 turnips, diced and skinned (optional)
6 carrots, chopped
6  celery stalks, chopped
2 green peppers, chopped
4 Tablespoons parsley, snipped just the ends
3 Tablespoons lemon juice
4 Teaspoons sugar
4 teaspoons curry powder
1 teaspoon ground clove
8 cloves garlic, minced
Salt and pepper to taste

In a large soup pot, combine broth, cooked chicken, un-drained tomatoes, apples, onions, carrots, celery, turnips (optional) peppers, parsley, lemon juice, sugar, curry powder, ground  cloves, garlic, salt and pepper. Bring to boiling; reduce heat. Cover; simmer for 20-30 minutes, stirring occasionally.
Serves 8-10 or a gang.

Turkey Vegetable Stew with Egg Noodles

6 cups of chicken broth (You can get turkey broth around Thanksgiving. I buy lots.)
2 turkey breasts, boneless and skinless, cubed
1 cup onions, chopped
2 cloves of garlic, minced
1 cup each celery and carrots, chopped
2 potatoes, peeled and cubed
2 bay leaves
Salt and pepper to taste.
¼ teaspoon dried marjoram
Optional:  oregano, thyme, sliced mushrooms
8 oz of egg noodles
2 Tablespoons fresh parsley, ends chopped

In a soup pot, combine broth, turkey pieces, onion, garlic, potatoes, celery, and bay leaves.
Salt and pepper to taste. Bring to a boil, simmer 30 minutes.

Turkey Vegetable Stew another version

1 20 oz lean boneless turkey breasts and ½ cup flour
1 Tablespoon oil
2 cups fresh mushrooms, sliced
1 cup each carrots, and onions, chopped
½ cup celery, chopped
4-5 cloves of garlic, minced
1 cup dry white wine
1/2 cup tomato paste
1 Tablespoon fresh rosemary, chopped
¼ cup, fresh parsley, chopped
1 teaspoon lemon zest, grated

Cube turkey and toss in flour. In pot, heat oil at medium. 
Cook turkey to well-done. Add all veggies, and garlic.
Cook until veggies are softened, about 5 minutes
Add wine, tomato paste, rosemary. Bring to a boil.
Reduce to medium and simmer for 30 minutes or until veggies are tender, stirring occasionally. Then add zest.

Guacamole Dip

2 avocados, peeled
1/3 cup onion, finely chopped
½ jalapeno chile pepper, finely chopped
1 clove garlic, chopped
1 medium tomato, peeled and chunked in small pieces
Juice of one lime
1 teaspoon sugar

Put avocados, onions, jalapeno peppers, tomato
and lime juice in a food processor and pulse until blended.
Add the chopped garlic.
Add sugar.
Put in a glass bowl.
Serve with bowl-shaped corn chips. Serves 6-8

Excellent dip!

To prevent avocados from turning brown, squeeze fresh lemon juice on top.  If you are storing for a period of time, put clear plastic wrap tightly on top of dip so that air will not get to the avocados.   

Add this to the above recipe for added pizzazz.

Mexican Guacamole Dip 

½ can refried beans
½ cup sour cream
1 medium tomato, peeled and chunked in small pieces
¼ cup mozzarella cheese
Guacamole Dip from above

Layer each ingredient in a 2 to 3 inch deep glass bowl.
Spread the refried beans.
Use the guacamole dip from above.
Spread the sour cream.
Top with chunked tomato.
Add mozzarella cheese to top.

Serve with bowl-shaped corn chips. Serves 6-8

Pumpkin Soup

½ cup onions chopped
3 Tablespoons butter
2 cups mashed cooked pumpkin (or canned, 20 oz can is over 3 cups)
1 teaspoon salt
1 Tablespoon sugar
¼ teaspoon nutmeg
¼ teaspoon ground pepper
3 cups chicken broth
½ cup light cream (can substitute soy milk and a little
flour to thicken )

Brown onions slowly in butter.
Put mashed pumpkin into the onion pan and add salt, sugar,
nutmeg and pepper. If you prefer a smooth soup, puree
in  food processor.
Slowly add chicken broth, mixing with wire whisk.
Heat thoroughly.  Do not boil.
Slowly add the cream and reheat.
Garnish with croutons and parsley.   Serves 4-5

These soups can be served in a small, hollowed-out pumpkin. Cut off top of a small pumpkin down lower than usual. Save lid to keep soup warm. Use a melon baller to hollow out pumpkin to about ½ inch from skin.

Spanish pumpkin soup has a little more spice to the taste with the addition of the garlic and cilantro. It also is not creamy as there is not milk or cream added. 

Spanish Pumpkin Soup

Add to the recipe of Pumpkin Soup
3 minced garlic cloves
1 ¼ cup cilantro, chopped
Remove the ½ cup cream
Bread cubes fried in garlic olive oil
Cilantro sprigs

Put garlic in with the onions to brown
Add cilantro with the chicken broth.
Heat and serve.

Garnish with croutons and cilantro.  Serves 4-5

Mushroom Cheese Appetizers

1 pound mushrooms, sliced and chopped
5 strips bacon, cooked crispy and crumbled
½ cup mayonnaise
½ cup sour cream
1/3 cup cheddar cheese, grated

Mix all ingredients together.
Put in a square pan.
Bake 30-35 minutes at 350 degrees.
Cool and put in a fancy container.
Serves 6-8

Aunt Jane’s Carrot Salad

1 lb fresh carrots, cooked (It is about 3-3 ½ cups or you
can substitute 2 cans of carrots)
1 green pepper, chopped
1 medium onion , chopped
½ cup sugar
½ cup vegetable oil ( or olive oil)
½ cup vinegar (use your favorite)
1 can tomato soup

Slice fresh carrots and cook until crisp.
Mix the other ingredients, then add carrots last.
Tastes better if it is made the day before.
Serves 4-6