Chicken Soup
Chicken Soup
Chicken and Chicken Broth
(Best if chicken cooked in pressure cooker)
1 cup celery
1 -2 tablespoons chicken soup starter
(for extra seasoning)
Ditalini Pasta ( or any 16 oz pasta ) amount can vary depending on how much you are making
Cook chicken in pressure cooker for 30 minutes on high… Let chicken cool a little then de-bone and cut into bite size pieces and add to chicken broth… cut celery into bite size pieces and add to chicken broth… bring to boil… add pasta to broth and cook for an additional 30 -35 minutes
Barley Soup
Barley Soup
Original
1 Jar canned deer meat
(Or you can use roast beef and broth)
1-2 cups barley
Depending on amount that you want to make
1 0r 2 bottles of V-8 Juice
VARIATION
Use Chicken and Chicken broth instead of deer meat or beef
Pre-cook barley for approx. 15 minutes to get excess starch off of it…
Drain…
Put meat in soup pot and add a small amount of Juice OR broth…
Add the barley to the soup pot and cook on low for approx.. 2 hours
Adding V-8 juice OR broth as needed to desired thickness
I make it more like a stew than soup…
Ham and Bean Soup
Ham and Bean Soup
Ham Hawk or chunk of cured ham
1 pound navy beans
Rinse beans off in water for a couple of minutes…
Drain…
Place ham and beans in pressure cooker….
Add enough water to all but cover the ham…
It is better to have a little extra water then not enough…
Secure lid on pressure cooker…
Cook on low for 90 minutes…
When pressure goes down shred ham into small pieces…. Disregard bones and fat
Stuffed Pepper Soup
Stuffed Pepper Soup
Hamburg approx. 1 ½ lb.
Beef broth
1 package of Beef Rice
Lipton dry onion soup mix
Sweet peppers
Hot peppers
6 oz can tomato paste
2 -3 cans tomatoes drained and pureed
Cook hamburg in skillet…drain…
Prepare beef rice mix according to package directions…
Put beef broth into soup pot…
Add hamburg and beef rice…
Add 1 package of lipton dry onion soup …
Add the sweet and hot peppers…
Add 6 oz can tomato paste
Add tomato puree…
Let cook on low 45 minutes to one hour to blend flavors
Vegetable Soup
Vegetable Soup
Cabbage…Barley…Green Beans… Potatoes…Corn… Yellow wax beans…Peas…Carrots…Lima Beans… Tomato Paste…V-8 Juice…
Roast Beef and Broth
Precook Roast in slow cooker or pressure cooker…. Save broth to put into soup…
Cut cabbage into small pieces and cook in pressure cooker for 6 minutes on high… drain cabbage…
place roast…broth…cabbage and some V-8 juice into oven roaster… Boil barley for about 15 minutes…. Drain…rinse… and add to roaster…
cook potatoes (cut into small pieces) for about 15 minutes… drain and add to roaster…
add small can of tomato paste… open and drain the rest of the vegetables and add to roaster… cook on low for approx.. 3 – 4 hours to blend flavors…
Egg Salad
Egg Salad
Egg Salad
6 – 8 hard boiled eggs
Mayo
Peel hard boiled eggs and rinse well
Chop up into small pieces
Add mayo to desired creaminess
Potato Salad
Potato Salad
6 – 8 Medium potatoes
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickles
1 ¼ cup mayo
2 teaspoons sugar
2 teaspoons celery seed
2 teaspoons mustard
½ teaspoon salt
2 teaspoons vinegar
2 hard cooked eggs chopped
Peel potatoes and dice into bite size pieces… cook in boiling water until tender…
Rinse and drain… add celery onion and sweet pickle…
Mix mayo…mustard…sugar…celery seed…salt…and vinegar…
Add to potato mixture…. Blend together…
Add chopped up hard boiled eggs… blend together…
Lettuce with creamed dressing
Lettuce with creamed dressing
8 cups torn lettuce
½ cup sugar
¼ cup vinegar
½ cup mayo
3 hard boiled eggs chopped up
½ teaspoon mustard
To keep it fresh…
I have the torn lettuce in one container…
I mix up the dressing in another container…
I have the chopped up hard boiled eggs in another container…
And mix the ingredients as needed per serving
