And this is my favorite soup recipe...especially when I am sick or it is
cold out....oh yummie!!!!!

ITALIAN WEDDING SOUP

1/2 Pound Ground Veal or ground turkey

1/2 Pound Ground Sirloin

1 Large Egg

1 Cup Grated Parmesan Or Romano Cheese

1/2 Cups Bread Crumbs

Salt And Pepper

2 Tablespoons Finely Chopped Fresh Parsley

8 Cups Homemade Chicken Broth

1 bunch of spinach, Washed, Trimmed And Chopped (or one 10-oz box of
frozen chopped spinach, thawed and squeezed dry)

1/2 Cup Grated Parmesan Or Romano Cheese

1 cup acini de pepe pasta, cooked FIRM and drained


COOKING DIRECTIONS:

Heat the broth in a large pot. Mix together the meats, cheese, egg,
bread crumbs, parsley and salt and pepper. Once the broth is hot, reduce
it to a simmer. Form small meatballs about one inch in diameter, and
drop them into the broth. Cook for about 5 minutes, and then drop in the
spinach. Cook for a few more minutes or until all the meatballs float to
the top, and the spinach is wilted. Skim off any foam that develops as
the meatballs cook. Add the acini de pepe pasta. Serve the soup in
individual bowls, with a good helping of grated cheese on top.

Enjoy!

This is the absolute best clam chowder (aside from Landry's clam
chowder) that I have ever made...wonderfully flavorful and delicious!


CLIFF HOUSE NEW ENGLAND CLAM CHOWDER

Ingredients:

1 tbsp all-purpose flour
1 cup bottled clam juice
2½ tsp unsalted butter
6 ½ ounces canned clams, without juice
1 clove garlic, minced
1 ½ cups half and half
1 slice hickory smoked bacon
1 cup minced onion
2 potatoes, boiled, peeled and diced
1 tsp spice blend (below)
¼ tsp white pepper
1 tsp salt (to taste)

The Cliff House Spice Blend:

4 tsp oregano
4 tsp dried parsley
2 tsp marjoram
2 tsp dill
4 tsp thyme
4 tsp basil
1 tsp sage
4 tsp rosemary
2 tsp tarragon
1 tbsp all-purpose flour

Blend all ingredients, crushing in a mortar if possible. Store in a
resealable plastic bag to refrigerate.

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion,
garlic and The Cliff House Spice Blend over low heat. Do not allow to
brown. Drain clams and set aside. Slowly stir the flour and bottled clam
juice in the sauté mixture. Bring to a boil; reduce heat. Add Half and
Half and simmer 20 minutes. Remove the bacon, and add white pepper,
potatoes and clams. Heat to serving temperature. Do not allow to boil,
as this toughens the clams. Add salt and remaining 2 teaspoons of
butter, stir to melt, and serve at once with oyster crackers and warm
cornbread (or crusty hearth bread).

Ok, for all of us Southerner's out there:

THE WORLDS BEST PINTO BEANS AND CORNBREAD

1 pound dry pinto beans, about 2-1/3 cups
2 quarts of tap water
2 to 4 ounces margarine or bacon or salt pork or 1/4 cup bacon grease
1 teaspoon salt
1/4 teaspoon pepper

Soak the beans in 2 quarts of cold water overnight, or in 2 quarts of
boiling water for an hour or two. After soaking, or the next day, bring
the beans to a boil over medium high heat. Reduce the heat, so the beans
merely simmer. Cover and simmer for half an hour. Then add the margarine
or bacon, salt and pepper. Cover again and simmer for another 45 minutes
to an hour. The beans should be tender and fragrant. Bite into one to
see if it is cooked though. When they are tender, they are
ready to serve. I always serve these beans with Corn Bread and Mixed
Greens. This is just about my favorite meal in the whole wide world.
Some folks squirt ketchup on these beans when they eat them, that is a
fine southern tradition, although I prefer them without it. The small
amount of bacon adds to the protein quality of the beans, and it also
turns the bean broth into something called pot licker. That means the
juice is so good, you want to lick the pot. Soak up the bean juice with
your corn bread.

SOUTHERN BUTTERMILK CORNBREAD

1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter

Preheat oven to 400°.Add about 1 tablespoon of vegetable oil to a
10-inch seasoned iron skillet; place in oven.

In a mixing bowl, combine the meal, flour, salt, baking powder and soda.
In another bowl, whisk buttermilk and milk with eggs and melted butter.

Gradually fold milk mixture into dry ingredients, folding and mixing
just until all dry ingredients are moist.

Using oven mitts or potholders, carefully remove the hot skillet from
the oven; swirl slightly so oil coats sides of pan. Pour batter into the
skillet then return to oven. Reduce heat to 350°. Bake cornbread for 35
to 45 minutes, until it pulls away from sides of pan and is lightly
browned.

Cut into squares or wedges.

Talk about heavenly!!!

Ok, for all of us Southerner's out there:
from kens barbie
THE WORLDS BEST PINTO BEANS AND CORNBREAD

1 pound dry pinto beans, about 2-1/3 cups
2 quarts of tap water
2 to 4 ounces margarine or bacon or salt pork or 1/4 cup bacon grease
1 teaspoon salt
1/4 teaspoon pepper

Soak the beans in 2 quarts of cold water overnight, or in 2 quarts of
boiling water for an hour or two. After soaking, or the next day, bring
the beans to a boil over medium high heat. Reduce the heat, so the
beans merely simmer. Cover and simmer for half an hour. Then add the
margarine or bacon, salt and pepper. Cover again and simmer for another
45 minutes to an hour. The beans should be tender and fragrant. Bite
into one to see if it is cooked though. When they are tender, they are
ready to serve. I always serve these beans with Corn Bread and Mixed
Greens. This is just about my favorite meal in the whole wide world.
Some folks squirt ketchup on these beans when they eat them, that is a
fine southern tradition, although I prefer them without it. The small
amount of bacon adds to the protein quality of the beans, and it also
turns the bean broth into something called pot licker. That means the
juice is so good, you want to lick the pot. Soak up the bean juice with
your corn bread.

SOUTHERN BUTTERMILK CORNBREAD

1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter

Preheat oven to 400°.Add about 1 tablespoon of vegetable oil to a
10-inch seasoned iron skillet; place in oven.
In a mixing bowl, combine the meal, flour, salt, baking powder and soda.
In another bowl, whisk buttermilk and milk with eggs and melted butter.

Gradually fold milk mixture into dry ingredients, folding and mixing
just until all dry ingredients are moist.

Using oven mitts or potholders, carefully remove the hot skillet from
the oven; swirl slightly so oil coats sides of pan. Pour batter into the
skillet then return to oven. Reduce heat to 350°. Bake cornbread for 35
to 45 minutes, until it pulls away from sides of pan and is lightly
browned.
Cut into squares or wedges.

Talk about heavenly!!!

LoL @ Izzie

HOT AND SOUR SOUP

Hot and sour soup is reputed to be good for colds. To increase the
health benefits, feel free to add 2 or 3 teaspoons of finely chopped
ginger.

For a vegetarian version of Hot and Sour Soup, leave out the pork.

Serves 4

INGREDIENTS:
• 1 cake tofu (fresh, if possible)
• 2 ounces pork tenderloin
• Marinade:
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon tapioca starch (or cornstarch)
• Other:
• 1/2 cup bamboo shoots
• 2 tablespoons Wood Ear or Cloud Ear or 3 - 4 Chinese dried black
mushrooms or fresh mushrooms
• 1 small handful dried lily buds
• 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
• 1 teaspoon salt, or to taste
• 1 teaspoon granulated sugar
• 2 tablespoons soy sauce
• 2 tablespoons red rice vinegar, white rice vinegar, or red wine
vinegar
• 1 teaspoon sesame oil
• 1 Tbsp cornstarch dissolved in 1/4 cup water
• 1 egg, beaten
• 1 green onion, finely chopped
• White pepper to taste (no more than 1 tablespoon)
• Hot chili oil, to taste, optional

Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then
into fine slices. To reconstitute the fungus, soak in warm water for 20
minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried
mushrooms, soak to soften, then cut off the stems and cut into thin
strips. If using fresh mushrooms, wipe clean with a damp cloth and
slice.)

To reconstitute the dried lily buds, soak in hot water for 20 minutes or
until softened. Cut off the hard ends.

Bring the water to a boil. When it is boiling, add the bamboo shoots,
fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back
to a boil and add the marinated pork.
Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth,
you may want to add a bit more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into
the soup, stirring while it is being added. Let the broth come back to a
boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same
time. Add the green onion and the white pepper to taste. Drizzle with
chili oil if desired. Serve hot.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making
the soup, leave out the tofu. When ready to serve, thaw, add the tofu
and bring to boiling. When the soup is boiling, add the egg.)

*Adjust the ratio of water to chicken stock as desired.

Black Angus Baked Potato Soup......Delicious!
~Earthmom4~

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
1 1/2 cup sharp cheddar cheese, shredded
8 oz. sour cream

wash, dry and prick potatoes with a fork, bake in 400 degree oven for 1
hour or until done..( I bake mine in microwave)
let cool, cut in half lengthwise and scoop out pulp, set aside (use
skins for something else such as stuffed potato skins). Melt butter in
heavy saucepan on low heat, add flour stirring until smooth. cook 1 min.
stirring constantly, gradually add milk, cook over medium heat til
mixture is thickened and bubbly, add potato pulp, salt, peppper, 2
tablespoons green onions,half the bacon and 1 cup shredded cheese, cook
til thoroughly heated, stir in sour cream....add extra milk if necessary
for desired consistency....serve with remaining green onions, bacon and
cheese!

heres something SWEET
(my version)
Peach Cobbler
yellow cake mix
eggs
oil
peaches


mix 1/2 cake mix pour into 9inc. cake pan
place sliced peaches on top
then pour rest of cake mix over peaches
bake at about 350 for 30 to 40 min. take out and enjoy

LIMA BEANS-Bayou Style

Okay well here is a recipe that my mom always makes. She is from New
Orleans and it has a lot of cajun flavor!

Okay first you want to soak 2 small packages of lima beans in water for
about a day or so. After the beans are all soaked in the water, bring
the beans to a medium heat. Add seasoning salt or kosher salt. But, if
you use kosher salt, you will have to use more than if you use Lawry's
or Johnny's. Then add coarsely grounded black pepper. Take three stalks
of celery and thinly slice them, and add to the pot of beans. Next, take
a medium-sized white onion and dice it into small squares. Then, take
about 10 bay leaves and add the leaves and onion to the pot of beans.

Now, for the meat! You can either use cubes of ham or hamhocks to add to
the beans. Either one is great. The cubes of ham are usually already
cooked and so you can just add them to the pot without additional
cooking. But if you use hamhocks, you have to cook them. What you want
to do is take about 2-3 hamhocks in a large frying pan along with a
tablespoon of olive oil. You will know when they are done because the
skin of the hamhock will turn dark burgundy to brown. Remove the
hamhocks from the oil, and dispose of the oil. Place the hamhocks in the
pot of beans along with all the other ingredients and allow the beans to
cook until the mixture begins to look starchy. This canbe anywhere from
1 hour to 1 1/2 hours. Be sure to cook them on a low heat!!!

The beans are great served over white rice (Uncle Ben's) and cornbread.

EGG DROP SOUP-

6 cups chicken stock
10 oz. pkg. chopped spinach
1/4 cup scallions, sliced very thin
3 eggs, beaten
3 cloves garlic, minced
1/4 tsp. salt
salt and white pepper to taste

Combine stock, spinach and scallions in saucepan. Bring mix to boil.
Lower heat. Cover and simmer for 5 min. Combine eggs, garlic and salt.
Pour egg mix into stock mix in a fine stream. Simmer soup for 2 min. Add
salt and pepper to taste. Serve at once.

Yield: 6 servings

lol girl...was going to write you, for your Italian wedding soup and was
trolling your recipes posts! Right on! Do you have one for the bestest
Bits'n'Bites with mixed nuts in it? If you do, would appreciate you
sharing......

I love this soup, thanks for posting your recipe!

ok ladies you wanted me and now im here

What? No recipe, Stew???