January 4, 1999
Sauté onions, celery, and mushrooms in butter until tender. Sprinkle flour over vegetables until well-coated; mixture will be pasty. Add chicken broth to wild rice along with coated vegetables, cream, and bay leaf and thyme. Heat and stir to make sure the vegetables blend well into the soup. Do not boil.
In 8-quart stock pot over high heat, add 2 quarts water, duckling breasts, 1 stalk sliced celery, onion, fennel seeds, thyme, salt, and pepper; heat to boiling. Reduce heat to low, simmer 1 hour. Skim fat from surface. Transfer duckling breasts to cutting board, remove skin, and cut into bitesize chunks; return meat to soup mixture and heat to a boil. Reduce heat to low and stir in 1 1/2 quarts water, bouillon, yams, red bell pepper, and pimiento; simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, 2 stalks sliced celery, corn, and wild rice; cover and simmer 1 hour. Makes 14-20 servings.
Cook pasta of your choice (macaroni or shell shapes work nicely). In soup kettle, brown sausage and onion. Add broth, garlic, tomatoes, zucchini, green pepper, parsley, and wine. Boil soup until vegetables are tender. Add more beef broth at your discretion, if soup cooks down too much.
In a bowl, combine the turkey, egg white, parsley, onion, half of the garlic, salt, and pepper, and fluff with a fork. Shape into balls the size of walnuts (about 24 meatballs). In a large nonstick skillet over medium heat, cook the meatballs until cooked through, crispy and golden, about 5 minutes. Using a slotted spoon, transfer the meatballs to a paper towel-lined plate. In a soup pot over medium high heat, add the oil, remaining garlic, and shallots, and cook until translucent and soft, about 5 minutes. Add the chicken stock and simmer. Add the thyme, meatballs, and pasta and return to a simmer. Stir in the escarole and salt and pepper to taste. Ladle into four deep soup bowls and serve. Makes 4 servings.
Chop whole clams. Reserve liquid. Pour clam liquid into measuring cup and add water as needed to fill to 1 cup level. In a large pot, fry bacon until crisp, add onion and cook until tender. Add potatoes, clam liquid, and water. Cover, simmering gently until potatoes are tender. Add corn and milk. Blend flour and butter or margarine and stir into soup. Cook slowly until mixture thickens slightly, stirring constantly. Add seasoning and clams; simmer 5 minutes. Top with cracker crumbs. Serve hot. Can be reheated. Makes 6 servings.
Melt butter in 3-qt. saucepan and sauté onion until clear. Add flour, mixing well, and cook until bubbly. Add all seasonings and stir well. Gradually add milk, using a whisk to ensure smoothness. Cook until thickened. Add sherry and cream. Cook another 5 minutes, but don't boil. Makes 4 servings.
Add potatoes to stock and bring to a boil; reduce heat and cook for 30 minutes. Add fish and all other ingredients and cook at very low heat until vegetables are tender. Adjust seasonings to taste. Stew should be thick and spicy hot. Makes 4 to 6 servings.
Cook okra in a cup of boiling water until just tender. Set aside. Sauté onion and garlic in olive oil until soft and golden. Add celery and green pepper and cook until tender. Add tomatoes and heat to boiling. Reduce heat. Add pepper, cayenne, and thyme, and simmer for 45 minutes. Add cooked okra, peas, and beans, cooking for a few minutes longer until peas are done. Makes 6 servings.
Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot. Cover, bring to a boil, and skim carefully. Add the vegetables, tomato paste, and hot peppers. Cook, covered for 1 hour. Add the salt and cook 30 minutes longer, or until chickpeas are fully cooked. Makes 6 servings.