Partially
freeze
meat for easier slicing.
Slice pork thinly into
bite-size pieces.
In 3-quart saucepan cook pork pieces in hot oil until lightly browned.
Drain and set aside.
ide for dipping.
This recipe will serve 2-5 people
chilled and used later in soup next day).
Return the
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
at by itself: heating the soup will continue to cook the
arge airtight plastic container).
Soup Directions:
Sort and wash
nd pepper to taste. Add Hot Hungarian Pepper - eros to taste
lightly, then spoon half the soup into a food processor or
then stir in to the soup and cook for another 20
In medium bowl, stir cream cheese and sour cream until blended.
Stir in soup mix, artichokes, shrimp, red pepper and hot pepper sauce until well mixed.
Spoon into 9-inch quiche dish or pie plate.
Bake in 375\u00b0 oven for 25 minutes or until lightly browned.
Makes 4 cups.
ake at 400\u00b0F (while soup is cooking). Sprinkle with salt
s a good balance of hot, sour, sweet and salty - adjust ingredients
note about the tamarind soup mix: If you're vegetarian
Place wok over high heat.
When wok is hot, add 2 tablespoons oil.
When oil is hot, add chicken and garlic.
Stir-fry until chicken is opaque (4 minutes).
Remove from wok.
Add 1 tablespoon of oil to wok.
When hot, add onion and green pepper.
Stir-fry for 1 minute.
Return chicken to wok.
Add Sweet and Sour Sauce and pineapple chunks.
Stir until liquid boils and thickens (about 1 minute).
Serve over bed of rice.
Soak wood ear mushrooms in hot water for 30 minutes.
Mix all ingredients except Sweet and Sour Sauce and parsley; shape into 20 meatballs and place in baking pan.
Bake meatballs in preheated 350 degree oven until browned and no longer pink in center, about 20 minutes.
Arrange meatballs in serving dish; pour hot Sweet and Sour Sauce over meatballs and sprinkle with parsley.
Serve over noodles or rice.
Combine asparagus and broth in a pan; bring to a boil, uncovered.
Stir to break asparagus apart, then reduce heat and simmer, gently, uncovered, for 10 minutes.
Add salt to taste. Cut the cream cheese into 1/2-inch cubes and place in soup tureen. Pour the hot asparagus soup in and serve at once.
If you choose to use sour cream, pour soup into individual bowls.
Add sour cream without stirring.
Make soup stock of either beef, lamb or ham bone; strain. Grate beets coarsely; add to stock.
Cut onion in small pieces; fry lightly in butter (until soft).
Add to soup stock; bring to a boil.
Ladle off about a cupful of soup.
Allow to cool slightly. Then gradually stir partially cooled soup into sour cream.
Then pour cream mixture into the rest of soup which has been removed from heat.
(Cream will curdle if soup is too hot or if all of it is added to soup at once.)
Lemon juice may be added to soup for tartness.
o 10 minutes. Add to soup. Bring to a boil. Simmer
o a boil in a soup pot; add the soy sauce