Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
In large bowl, combine Lipton(R) Recipe Secrets(R) Vegetable Soup Mix, Mayonnaise and vinegar.
Add potatoes and onion; toss well. Chill 2 hours.
Reserve 1 cup of vegetable soup liquid. Drain the rest.
Place vegetables and reserved liquid into blender. Blend until finely grained.
Heat olive oil on medium. Add minced garlic and saute for approximately 2 minutes.
Add blended vegetable mixture to sauteed garlic. Add everything else.
Simmer for 15-20 minutes or until piping hot. Serve and enjoy.
Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Saute onions and green peppers until tender; then add meat. Cook meat until it turns brown.
Drain.
Then add vegetable soup and water.
Simmer 10 minutes.
Serve on hamburger buns.
arley and 3 cups of vegetable stock.
Bring to a
arge stock pot, bring the turkey stock to a boil.
otato. Cook over low heat for 5 minutes. Rinse pearl barley
Place all of the above ingredients except the flour and the milk into a large pot. Add enough water to cover everything by 1 inch.
Bring to a good boil and boil for 5 minutes.
Turn the heat down, cover and simmer for 30 minutes.
The vegetable need to be completely tender.
Mix the flour and milk together and then add it to the soup slowly while stiring the soup.
Return the soup to a simmer and simmer 10 minutes.
On this last simmer you need to stir the soup every 2 to 3 minutes to avoid sticking and scorching.
ot, stir together the turkey drippings, water, turkey legs, garlic, bay leaf
DIRECTIONS FOR TURKEY:
NOTE: Even though you
Preparation.
In a large soup kettle, heat oil and saute onions and celery. Saute until vegetables are soft.
Add turkey, broth, all vegetables, rice, and herbs. Simmer 10-12 minutes until vegetables are tender crisps.
Stir in parsley and season with salt and pepper.
NOTE: Prepare the day before; cover and refrigerate for flavors to blend.
boil, cover and simmer for 2 hours or so.
Fry up ground turkey and set aside.
Combine all other ingredients in 2 large pots.
You can substitute other vegetables of your choice other than corn, dry beans or peas.
Be careful not to overcook the garlic as it will turn bitter.
Bring to boil.
Reduce heat to med-low.
Cover and simmer for 25 minutes, until potatoes are tender.
Add turkey to soup mixture.
Remove bay leaf before serving.
Da-Licious!
Heat stock pot on medium heat and add the olive oil.
Saute onions and garlic until just transparent -- 5 minutes.
Add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes.
Add potato, green beans, salt, pepper, rosemary and thyme.
Pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes.
Add macaroni, cover and cook for 15 minutes.
Add butter beans, and turkey or chicken, cooking just until heated.
Taste for seasoning and serve.
Simmer turkey necks, onion, celery, salt, pepper, rosemary and bay leaves in water for 2 1/2 to 3 hours.
Remove necks.
Cool. Strip meat from the bones.
Reserve turkey meat.
Spoon off fat. Bring broth to a boil.
Add bouillon cubes, carrots and rice. Cook 10 to 12 minutes.
Add beans and corn.
Now add everything together and cook for 10 to 20 minutes, until vegetables and rice are tender.
Saute onion& celery in butter.
Add sweet potatoes, carrots, zucchini& broccoli and saute lightly for 5 min.
Stir in broth; simmer for a few minutes.
Add potatoes& seasonings; cook another 10 min.
or until vegetables are tender.
Add turkey.
Stir in cream& heat through.
In a soup kettle, combine broth, potatoes, carrots, celery and onions; bring to a boil.
Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.
Add corn, beans, turkey, and chili powder.
Cover and simmer 10 minutes longer.
Yield:
14 servings (3 1/2 quarts).
Serving size:
1 cup.
Heat oil in large soup kettle.
Add zucchini, mushrooms and garlic.
Cook 5 minutes over medium-high heat.
Add turkey, potatoes, carrots, peas, tomatoes, broth, cumin, salt and pepper. Bring to a boil, then lower heat and simmer, covered, 20 minutes or until potatoes and carrots are tender.