Books by Connie Hope
Soups and Stews...Comfort by the Spoonful
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220 pages packed full of 200 recipes with 200 color photos
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Personalized comments and "snippets" of cooking info
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Rated difficulty of recipes via 1, 2, and 3 hats
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Quick ideas for using meats, vegetables, and pastas in soups and stews
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Special section on Crock-Pots for people who run out of time to cook
New Cookbook
Soups and Stews will be available early December.
Pre-order now—$20 plus $5 shipping.
Or email me at conniehope@comcast.net with your email information and I will notify you when the book is available. I have copies in my car.
Sample Recipes
Lemony Chicken Soup with OrzoBroth: Soup: Broth: |
Soup:
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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
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.
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Turkey Vegetable Stew with Egg Noodles6 cups of chicken broth (You can get turkey broth around Thanksgiving. I buy lots.) In a soup pot, combine broth, turkey pieces, onion, garlic, potatoes, celery, and bay leaves. |
Turkey Vegetable Stew another version1 20 oz lean boneless turkey breasts and ½ cup flour
Cube turkey and toss in flour. In pot, heat oil at medium. |
In Addition…to the Entrée
All it takes is one side dish to transform the entrée into a complete meal.
Let’s face it: deciding on the main course, the entrée, is easy. On your way home from work or play, stop at the grocery store and pick up a roasted chicken or prepare a pork roast. Think! What can I make for dinner to complement the entrée and complete the meal? In Addition…to the Entrée is your personal guide to help you decide what to serve for the sides of your meal. It has all the side dishes you’d want. Just the right side dish can change your meal from ho-hum to Great! Recipes are easy to complete with limited amount of time, work and ingredients.
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About the book:
In Addition…to the Entrée has fourteen sections, one hundred and sixty recipes, over two hundred colored photographs and many sketches and illustrations to let you experience the recipes first hand. It’s all about sides. It explains what make a pepper hot or how the heck you cut up that pumpkin and mango It has side comments, Connie’s Cooking Tips, and bits of information to add to your knowledge as a great cook. Chef hats are used to show the difficulty of each recipe. An in-depth index shows you what recipes can be used with the different entrees. Looking for just the right combination of hors d’oeuvres to serve before a special meal or sides for a weekend supper, or tasty soups delicious vegetables, pastas and potatoes, In Addition…to the Entrée is here to lend a helping hand and show you how to be a more confident cook.
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Do you know the different types of hot peppers? Check out hot peppers in the Salsa Section.
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Do you know the different types of squash? Check out Squash 101.
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Do you understand about types of vinegar? Check out Vinegar 101
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Do you know the history of cream cheese?
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Do you know the heat of different kinds of hot peppers? Check out the Appendix
These and more bits of information are contained in the pages of In Addition…to the Entrée.
Connie Hope has cooked for clients, cocktail parties and entertained guests for over 50 years. She has taken many cooking courses and I love to put food together to create taste treats. She has catered parties and holiday affairs, made soups for clients, and started a ‘Dining Around’ dinner club. She has written columns in our local newsletter and published recipes in local papers and magazines. She has traveled to many foreign places collecting local recipes. She was a member of the St Thomas Writing Club and the Philadelphia Writer’s Conference. She is currently a member of the Gulf Coast Writers Association in Ft Myers, Florida.
“May your side dishes always be in the spotlight.”
Sample Recipes
Guacamole Dip 2 avocados, peeled
Put avocados, onions, jalapeno peppers, tomato |
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.
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Add this to the above recipe for added pizzazz.
Mexican Guacamole Dip ½ can refried beans
Layer each ingredient in a 2 to 3 inch deep glass bowl. Serve with bowl-shaped corn chips. Serves 6-8 |
Pumpkin Soup ½ cup onions chopped Brown onions slowly in butter. |
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.
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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.
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Spanish Pumpkin Soup Add to the recipe of Pumpkin Soup
Put garlic in with the onions to brown Garnish with croutons and cilantro. Serves 4-5 |
Mushroom Cheese Appetizers 1 pound mushrooms, sliced and chopped Mix all ingredients together. |
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Aunt Jane’s Carrot Salad 1 lb fresh carrots, cooked (It is about 3-3 ½ cups or you Slice fresh carrots and cook until crisp. |
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See Connie's Blog Cooking by Connie
Contact Information
Connie Hope
email: conniehope@comcast.net
or thebonnieneuktearoom@gmail.com
or fill out form on Contact Page.