Soups and Stews Class

Taco Soup

1 lb ground round (you can use ground turkey/chicken)
1 onion
1 package taco seasoning
1 package original ranch dressing
1 TBL chili powder
2 16 oz cans hominy
3 16 oz cans stewed tomatoes
2 small cans green chilies
1 1/2 cups water

Brown ground meat and onions; add all of other ingredients.
Simmer for 30 minutes

I can't begin to tell you how good this soup was! And so different from other taco soups I have eaten. Several of the ladies from the class have told me they have made this soup several times since.

Polish Cabbage Soup

1 small head of cabbage (diced)
1 16 oz can tomatoes
1 28 oz can tomato puree
1 quart water
1 TBL butter
1 tsp sour salt (citric acid)
1/2 c sugar
1/2 tsp salt
2 egg yolks
1/2 c sour cream

Combine first eight ingredients. Cover and simmer 45 minutes. Beat egg yolks and sour cream together. Gradually add 1 c of soup to egg mixture slowing raising the temperature of eggs. When egg is tempered, add to soup. Remove from heat and stir constantly until well blended. Can be served immediately.

This soup is very rich and one you wouldn't want to eat everyday; but would be good for a special lunch/dinner. I would serve it with polish sausage or a grilled cheese sandwich. Tempering the egg mixture is very important; if it is not tempered you will have scrabbled eggs in your soup. We do carry the sour salt in Ingredients.

Corned Beef Stew

1 12 oz can corned beef, chilled
1/2 c chopped onion
1/4 c chopped celery
1/4 c chopped green pepper
1 TBL oil
2 cups water
4 potatoes, peeled and cubed
1 medium zucchini, chopped
1 16 oz can stewed tomatoes
1 tsp ketchup
1 TBL Worcestershire sauce
1 tsp beef bouillon

Cut meat into small cubes and set aside. In a Dutch oven type pan, cook onion, celery and green pepper until tender, in oil, but not brown. Add water, potatoes, zucchini, undrained tomatoes, ketchup, Worcestershire sauce and bouillon. Raise to a level of boiling, then reduce heat, cover and simmer 15 minutes or until vegetables are tender. Stir in corned beef. Cook until meat is heated; maybe 1 or 2 minutes. Serve immediately.

I didn't even know there was such a thing as canned corned beef; but it tasted great in this stew. You can use regular corned beef; but if you do, add with all other ingredients and cook until tender.

Homemade Saltines

2 cups flour
1 tsp salt
1/2 tsp baking soda
1/4 c butter
1/2 c buttermilk
1 egg

Sift together flour, salt and soda. Cut in butter. Stir in buttermilk and egg, mixing until liquid is absorbed. Do not over mix. Knead dough for 5 minutes on lightly floured board. Work with half the dough at a time, rolling into a rectangle. Roll to 1/8 inch thickness. Cut into 2 inch squares. Prick dough with a fork. Sprinkle with sea salt if desired. Place on a baking sheet and bake in 400 degree preheated oven, using middle rack. Cool completely. Store in an airtight container. makes about 5 dozen.

You can make these with whole wheat flour if you want and remember when using sea salt you don't need as much. These tasted very, very good and are not "crumbly" like store bought saltines. They went well with both of the soups and the stew.