12-oz. pkg. peeled, cubed and seeded butternut squash
1⁄8 t ground black pepper
1 T honey
2 tfresh ginger, grated
Diced apple
DIRECTIONS: In a large sauce�pan,
heat oil over medium-high heat. Add onion and cook until tender (about 4
minutes). Stir in broth, squash and pepper. Bring to a boil over high heat;
reduce heat and let simmer, covered, for 12 minutes. Uncover, simmer 10
minutes more or until squash is very tender. Remove from heat; let cool
slightly. Pur�e squash mixture in batches in a blender or food processor.
Return to saucepan. Stir in honey and ginger. Top with diced apples.
PORTOBELLO ONION SOUP
From Ina Ayres of Marshall
INGREDIENTS:
5 cups thinly sliced onions
4 sprigs fresh thyme
3 T butter (divided)
1� lbs. sliced baby portobello mushrooms
3 T brandy
3 garlic cloves, minced
8 cups vegetable broth
� t pepper
1 cup white wine or broth
12 slices provolone cheese
12 slices French bread
DIRECTIONS: In Dutch oven or soup kettle, saut� onions and
thyme in 1 tablespoon of butter until onions are tender, approximately 8
minutes. Reduce heat and cook uncovered for 20 minutes until onions are
golden brown. In the same pan, melt butter; add mushrooms, brandy and
garlic; saut� 1 minute. Add broth, pepper, wine; bring to boil. Simmer for
40-45 minutes. Place French bread on baking sheet; top with cheese. Broil
4-6 minutes or until cheese is melted. Top bowl with bread and cheese.
IRISH STEW
From Nancy Howard of Brookneal
INGREDIENTS:
3 lbs. beef stew meat
5 cups peeled and chopped potatoes (about 3 large)
2 14.5-oz. cans stewed tomatoes
4 cloves garlic, minced
1 large onion, chopped
1 T salt
1 T black pepper
Garnish � chopped fresh parsley (if desired)
DIRECTIONS: In a large Dutch oven, combine meat and enough
water to cover. Bring to a boil over medium-high heat. Add
potatoes, tomatoes, garlic, and onion. Reduce heat
to medium-low and simmer for 2� hours or until meat is tender. Stir in salt
and pepper. Garnish with fresh parsley, if desired.
POTATO SOUP
From Ruby Hawkins of Edinburg
INGREDIENTS:
� cup celery (finely chopped)
� cup carrots (finely chopped)
� cup onion (finely chopped)
2-4 bay leaves
Salt and pepper to taste
Chicken broth or water
6 cups peeled and diced potatoes (�-inch squares)
10.5-oz. can cream of chicken soup
1 cup sour cream
1 cup milk
Chives, finely chopped (optional)
DIRECTIONS: Put celery, carrots, onion, bay leaves, salt
and pepper in a crock pot; cover with broth; cook until soft. Add potatoes
and more broth to cover. Boil until potatoes are soft, but not mushy (about
25 minutes). Whisk soup and sour cream in a bowl until smooth. Add milk
until desired consistency; stir lightly as not to break up potatoes much.
Garnish with chives, if desired.
CABBAGE AND BEEF SOUP
From Gwen Hudson of Madison Heights
INGREDIENTS:
1 lb. lean ground beef
� t garlic salt
� t garlic powder
� t pepper
2 stalks chopped celery
1 can kidney beans, undrained
� medium head cabbage, chopped
1 can chopped tomatoes
1 can water
1 can beef broth
DIRECTIONS: In a Dutch oven, brown beef. Add all remaining
ingredients. Reduce heat and simmer for 1 hour.
REAL MAN�S BEEF STEW
From Joyce Lowe of Sedley
INGREDIENTS:
1� lbs. ground beef
1 onion (finely chopped)
6-oz. can tomato puree
1 can tomatoes
1 pint water
2 T chili powder
4 medium potatoes (cubed)
1 can kidney beans (drained)
Salt and pepper
DIRECTIONS: Brown ground beef; add onion and simmer until
tender; drain off excess fat. Add tomato puree, tomatoes, water and chili
powder; simmer until done (about 20-30 minutes). While tomato mixture is
simmering, peel, slice and cook potatoes. Add cooked potatoes and kidney
beans to tomato mixture. Add salt and pepper to taste. (Can be cooked ahead
and reheated in the microwave.)
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