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964816 -- KRAUT SOUP

3 tbsp. oil
1 1/2 lbs. stew meat
1 to 2 bay leaves
Salt & pepper to taste
1 lg. or 2 (16 oz.) cans pork & beans
or cans to equal amount
2 (12 oz.) canned or reg. milk or
In a saucepan or large deep pan for larger recipe, combine chicken broth,
chopped onion, potatoes and dillweed. Bring mixture to boiling. Reduce heat,
cover and simmer for 10 to 15 minutes or when potatoes are tender. Place half
the vegetable mixture in blender and half the milk. Cover and blend for 30 to
60 seconds or until smooth. Pour back in the pot, combine flour and rest of
milk and stir into the soup mixture. (If mixture is too thick, add milk to
adjust to your liking.) Stir in salt and white pepper, cook and stir over low
heat until thick and bubbly and heated through. Serves: 8 --CLAM CHOWDER:--
1 tbsp. salt
1/4 tsp. thyme
2 tbsp. instant beef bouillon
undrained
1 (8 1/2 oz.) can diagonal cut green
beans, undrained
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