1978bhgreubenchowder Recipes

Steps:

• Cook onion in butter til soft, not brown.
• Combine with all else, and heat.
• Serve.

Steps:

• In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.

Steps:

• In saucepan, mix milk, soup and cheese.
• Add sauerkraut,cover, and simmer for 15 mins.
• Add turkey sausage or corned beef.
• Cook for 10 minutes or until hot.
• You can serve this with toasted, buttered rye bread sprinkled with caraway seeds, if desired.

Steps:

• In a saucepan, stir milk into the celery soup and shredded cheese. Add snipped sauerkraut; cover and simmer for 15 minutes.
• Meanwhile, spread the butter over both sides of the rye bread; sprinkle both sides with caraway seed.
• Cut bread slices into triangles; place on baking sheet.
• Toast in 300 degree ooven for 20 minute.
• Add diced corned beef to soup. heat about 10 minutes or till heated thorugh. Serve toast triangles with soup.

Steps:

• In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
• In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
• In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.

Steps:

• Brown ground beef in large pot. Drain off grease. Add potatos, onions, peppers, celery, salt and bouillon cubes. Pour in water and bring to a boil. Reduce heat cover and simmer for 15 to 20 minutes or until vegetables are tender. Whisk flour into milk and slowly pour into pot with meat and vegetables. Stir until soup is thickened slightly. Mix in cheese and stir until melted.

Steps:

• Butter bread on both sides; cube. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until browned. , Meanwhile, in a large saucepan, combine the soups, milk, sauerkraut and corned beef; cook and stir over medium heat for 8-10 minutes or until heated through. Add cheese; stir until melted. Top with croutons.