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Vegetable Soup

Vegetable Soup
 
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Good soup. I would suggest simmering the soup longer, maybe an hour on low to help really bring out the blend of flavors. Sometimes I like to modify recipes and the next time I make it I'm going to add cooked ground beef and stewed tomatoes. Let me know what you add!
Author:
Ingredients
  • 3 (14½ oz.) cans Vegetable Broth (or make your own from cubes)
  • ½ t dried basil leaves
  • 2 c shredded cabbage
  • 2 medium zucchini, cut in half length wise and sliced
  • 2 c green beans, 2 " long
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • ¼ c uncooked regular long grain rice (or use a small box of Uncle Ben's Seasoned long grain rice for added flavor)
Instructions
  1. In a large soup kettle, mix everything except rice.
  2. Over medium heat, bring to a boil.
  3. Stir in rice.
  4. Cover, reduce heat to low, and cook 20 minutes or until rice is done.
Notes
Laurel Burger wrote to me and said she likes to add frozen peas, lima beans, fresh turnips, crushed tomatoes, and creamed corn to her vegetable soup. She also uses barley and pastina instead of the rice. Sounds great - Thanks for the suggestions Laurel!

 

Pumpkin Pie Crunch Bars

Pumpkin Pie Crunch Bars
 
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The submitter of this recipe says she likes it cold with whipped cream or warm with vanilla ice cream. Gay also says that it can be made with ½ the butter/margarine and it still tastes great. Thanks Gay! By the way - we carry both the neck pumpkins and the pumpkin pie spice!
Author:
Ingredients
  • 2 c freshly cooked pumpkin
  • ½ c granulated sugar
  • ½ c brown sugar
  • 1 can fat free evaporated milk
  • 3 eggs
  • 2 t Pumpkin Pie Spice
  • ½ t salt
  • Yellow Cake Mix
  • 1 c chopped pecans (or walnuts)
  • 1 c melted butter or margarine
Instructions
  1. Beat first 7 ingredients and pour into a greased 9 x 13 pan. (Can substitute a 15 oz can of Libby's easy pumpkin pie mix for the first 3 ingredients if desired.)
  2. Pour cake mix over pumpkin mixture.
  3. Sprinkle nuts over the top.
  4. Drizzle butter over all and bake at 350 for 50 minutes or until golden brown.

 

Chicken and Potato Soup

Chicken and Potato Soup
 
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This recipe is from one of our long-time employees here at the farm.
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Ingredients
  • 2½ quarts chicken stock
  • 3 c dry white wine
  • 1 T tomato paste
  • 1½ t Worcestershire sauce
  • 2 t dried basil, or 1 c fresh basil
  • 3 medium potatoes, scrubbed, peeled, and cut into ½ in dice
  • 1-2 c peeled, seeded, and diced butternut squash
  • 1 T butter
  • 1 T corn oil
  • 2 large onions, diced
  • 1 large red bell pepper, diced
  • 1 fresh tomato, chopped and seeded if desired
  • ½ lb fresh green beans, cut into pieces
  • salt and pepper to taste
  • 1 T garlic oil or minced garlic
  • 1¼ to 2 c cooked chicken
Instructions
  1. In a heavy soup pot, combine the chicken stock and wine and bring to a boil.
  2. Reduce heat and simmer.
  3. Whisk in tomato paste and Worcestershire sauce.
  4. Add basil and potatoes.
  5. Cover and let cook for 10 minutes.
  6. Uncover, and add butternut squash.
  7. Meanwhile, in a 9 in skillet, heat the butter and oil over medium heat.
  8. Add onion and sauté 3-4 minutes.
  9. Add bell pepper and stir fry 1 minute.
  10. Add tomato and toss vegetables until slightly softened, about 3 minutes.
  11. Place vegetables into stock mixture.
  12. De-glaze the skillet with a bit of the stock and add the skillet contents to the soup pot.
  13. Continue to simmer, covered, for 5 more minutes.
  14. Add green beans and cover again.
  15. Add basil, salt, pepper, garlic, and chicken.
  16. Continue cooking until squash and beans are tender, about 5 minutes, and it's ready to serve!

 

Pumpkin Cookies

Pumpkin Cookies
 
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This recipe comes from the wife of one of my Chemistry professors at Salisbury Sate University.
Author:
Ingredients
  • Cookies:
  • 1 c Crisco
  • 1 c sugar
  • 1 egg
  • 1 c pumpkin
  • 2 c flour
  • 1 t baking powder
  • 1 t baking soda
  • 4 t cinnamon
  • 1 c chopped nuts
  • --
  • Frosting:
  • 3 T butter
  • 4 T evaporated milk
  • ½ c light brown sugar
  • 1 t vanilla
  • 1 c (plus or minus) powdered sugar
Instructions
  1. Make Frosting First:
  2. Mix butter, milk, and sugar in sauce pan.
  3. Boil for 2 minutes.
  4. Cool to room temperature.
  5. Stir in vanilla and powdered sugar.
  6. --
  7. Cookies:
  8. Cream Crisco and sugar.
  9. Add egg and pumpkin.
  10. Stir in flour, baking powder, baking soda, and cinnamon.
  11. Add nuts.
  12. Bake on greased sheets at 350 degrees for 15 minutes.
  13. Allow to cool then spread frosting.

 

Cream of Crab Soup

Cream of Crab Soup
 
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Author:
Ingredients
  • 6 T flour
  • 1 stick margarine
  • 2 t Old Bay Seasoning
  • 4 c milk
  • 1 large potato
  • ½ lb crab meat
Instructions
  1. Microwave potato until smashable. Remove skin and smash with fork until you have ¼-1/2 inch pieces.
  2. Melt margarine in non-stick soup pot.
  3. Add flour and Old Bay and mix until smooth.
  4. Add milk slowly, stirring to keep smooth.
  5. Add potato.
  6. Heat until boiling, stirring constantly to prevent soup from sticking to bottom of pan.
  7. Fold in crab meat.

 

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