Categories: Soups, Lunch, Supper
Servings: 4
-- STEP 1 -----
1 c Water
1 cn Chicken Stock
1 Onion, diced
1 Celery stalk, sliced
2 Potato, diced
1 ts Salt
1 ts Pepper
-- STEP 2 -----
2 c Milk
1 ts Butter
2 c Canned Corn
-- STEP 3 -----
4 Tb Flour
1/2 c Milk
1. Prepare and cook the ingredients listed in step 1 until
potatoes are tender, about 15 minutes.
2. Add the ingredients listed in step 2 and bring to a simmer.
3. Make a paste of 1/2 cup water or milk and 4 tablespoons flour.
Add this to pot and simmer gently until thickened, stirring
occasionally.
Variations
a. You can use 2 chicken bouillon cubes and 1 cup of water
instead of the can of chicken stock.
Categories: Soup
Servings: 4
3/4 c Lentils (red or green)
1 c Barley
1/2 Onion
2 Garlic cloves
1 md Potato, unpeeled
2 cn Tomato Paste (6 oz.)
2 Carrots
2 Celery stalks
1/8 ts Tabasco Sauce
1 Bay Leaf
1 Bouillon packet
Spices to taste:
Oregano
Basil
Celery seed
Thyme
Freshly-ground Pepper
Salt
1/2-1 c Mushrooms, sliced (optional)
1 c Shell Macaroni, cooked (optional)
About 45 minutes to make.
1. Dice the onions and garlic, and saute them in the bottom of
a spaghetti pot.
2. When they are done, reduce heat and mix in the tomato paste
and 5-6 cups water until it reaches the consistency of tomato
soup.
3. Cut the potato into spoon-sized chunks, and chop the celery
and carrot. Add the potato, lentils, barley, bay leaf, spices,
tabasco, and bouillon, and stir until the bouillon is dissolved.
Cover and simmer over medium heat for 30 minutes (or until the
grains are soft), stirring every so often to keep the barley from
sticking to the bottom of the pot.
4. After the soup is done simmering, add the celery and carrot
(and mushroom and macaroni) and let the soup cook uncovered for
another 10 minutes.
Variations
a. Use dried instead of fresh ingredients for a trail meal.
Categories: Lunch, Soups, Cheese/eggs
Servings: 8
2 Tb Butter or Margarine
1/3 c Celery, chopped
1/3 c Onions, chopped
4 c Potatoes, peeled & diced
3 c Chicken Broth
2 c Milk
1 1/2 ts Salt
1/4 ts Pepper
1 ds Paprika
8 oz Cheddar Cheese, shredded
Croutons
Fresh Parsley, chopped
1. In a large saucepan, melt butter over medium-high heat.
Sauté celery and onion until tender.
2. Add potatoes and broth. Cover and simmer until potatoes are
tender, about 12 minutes. Beat and chop potato mixture finely.
(blender)
3. Stir in milk and seasonings.
4. Add the cheese, heat only until melted.
5. Top with croutons and garnish with parsley if desired.
Categories: Main dish, Supper, Beef
Servings: 8
2 lb Beef, cubed
1 c Lentils
4 lg Potatoes, diced
4 lg Carrots, sliced
1 lg Onion, diced
2 Celery stalks, sliced
1 cn Corn
1 cn Green Beans
1 Tb Salt
1 ts Pepper
1 ts Summer Savory
Flour
Water
1. Cut the beef into 3/4" cubes. Brown in a pot over high
heat.
2. Add the lentils and enough water to cover everything. Simmer
over low heat for 2-3 hours until meat is tender. Add water if
needed during cooking.
3. Add the raw vegetables, salt, pepper, summer savory and enough
water to cover. Simmer for about 30-45 minutes, until tender.
4. Add the canned vegetables, with water, and heat for about 15
minutes.
5. Put 4 Tb flour and 1 cup cold water in a shaker and mix well.
Add to stew and simmer to thicken.
Variations
a. Other fresh and canned vegetables may be add as desired. Use
whatever is at hand. Consider turnips, cabbage, peas, lima beans,
etc.
b. Make dumplings from the Dumpling recipe and add at step 5.
c. Make Baking Powder Biscuits, or use frozen biscuits, and place
a layer of biscuits on top of the stew, cook for 15 - 20 minutes.
d Stir in 2 cans of Cream of Mushroom Soup and a can of milk at
step 5 for a richer gravy.
Categories: Beef, Main dish, Supper
Servings: 8
1 1/2 lb Beef Roast, cubed
2 Tb Cooking Oil
4 Potatoes, diced
4 Carrots, diced
1 Onion, diced
1 cn Lima Beans
1 cn Corn
1 qt Canned Tomatoes
1 cn Tomato Sauce, 16 oz.
1 ts Salt
1/2 ts Pepper
1/2 ts Summer Savory
1. Cut the beef into 1/2-3/4" cubes. Brown the beef
thoroughly in hot oil.
2. Add water to cover meat and simmer over low heat for 30
minutes, or longer for more tender results.
3. Add the raw vegetables, seasonings, tomato sauce and tomatoes.
Add additional water if needed to cover all ingredients.
4. Simmer over low heat until vegetables are tender, about 30
minutes.
5. Add the canned vegetables and simmer another 15 minutes.
Notes
a. If stew meat or a tough roast is used it should be simmered
for 1 hour or more in step 2 for adequate tenderness.
b. To speed up cooking time cut the meat and raw vegetables into
smaller pieces. Be careful not to overcook vegetables in step 3.
c. Dumplings may be added at the end. See Dumplings recipe.
Categories: Main dish, Supper, Beef
Servings: 8
2 lb Beef, cubed
2 ts Cooking oil
1 ts Salt
Water
4 Carrots, diced
2 Onions, chopped
4 Potatoes, cubed
1 Tb Parsley Flakes
1. Brown beef in the cooking oil in the open oven.
2. Add salt and water, cover and cook 30 minutes.
3. Add carrots and onions and cook 30 minutes.
4. Add potatoes and parsley and cook 30-40 minutes more. Cook
over low to medium heat fire. Add water to maintain liquid in
oven.
Approx. Cook Time: 1:30
Categories: Supper, Main dish
Servings: 8
3 lb Sausage, smoked
6 Potatoes, cubed
2 Onions, chopped
1 Tb Parsley, dried
1/2 ts Summer Savory
Salt
Pepper
1. Cut sausage into 2" pieces. Place in a skillet with
the other ingredients and cover with water and place cover on
skillet.
2. Bring to a boil for 5 minutes, then reduce to a simmer. Cook
for about 30 minutes.
Variations
a. Thicken the liquid with 2 Tb flour and 1 cup water. Mix well
in a shaker and stir into simmering stew at the end. Cook for 5
minutes, or until thickened.
b. Noodles can be added, with a little additional water, when the
stew is half done. Cook for an additional 15 minutes. Make sure
the water level doesn't get too low.
c. Add a can of sweet corn or navy beans for added heft.
Categories: Lunch, Supper, Soups
Servings: 8
1/2 c Wheat
1/2 c Rice
3 c Water
5 Carrots
4 Potatoes
1 ts Salt
1/4 ts Pepper
1 Onion (diced)
4 Beef Bouillon cubes
1. Combine wheat, rice and water in a pot and simmer unit the
wheat and rice are soft.
2. Slice and add carrot, potato, salt, and pepper. Dice and add
the onion.
3. Simmer until the vegetables are tender.
4. Add bouillon about 15 minutes before serving.
Categories: Supper
Servings: 3800
1 Elephant, medium size
Salt
Pepper
2 Rabbits, optional
1. Cut the elephant into small bite-size pieces. This should
take about two months.
2. Add enough brown gravy to cover. Cook over kerosene fire for
about four weeks at 465 degrees.
3. This will serve thirty-eight hundred people. If more are
expected, two rabbits may be added, but do this only if necessary
as some people do not like to find hare in their stew.