Canning soups with milk or butter
patia
17 years ago
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readinglady
17 years agocmlackey2_triad_rr_com
16 years agoRelated Discussions
Mmmm...Butter Bean Soup!
Comments (7)It is from the Woman's Day Encyclopedia of Cookery. The recipe is for bacon, but I frequently sub ham, if I have a ham bone with meat left on it that is too hard to slice. In that case, I just cook it with the beans and omit the bacon. Creole Style Beans 1 pound dried large Lima beans 6 cups water 1/2 pound bacon, diced 1 onion, chopped 1 green pepper, diced 1 Tablespoon all-purpose flour 2 teaspoons seasoned salt 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons prepared mustard 1 teaspoon Worcestershire 2 Tablespoons brown sugar 2 1/2 cups tomatoes (one 1 pound,3oz can) Cover washed beans with water, bring to boil, and boil for 2 minutes. Cover and let stand for 1 hour; then cook until tender. Drain. Cook bacon in large skillet until crisp. Remove bacon and drain. Add onion and green pepper to fat in skillet and cook for 5 minutes. Blend in flour, seasonings, and sugar. Add tomatoes and simmer, uncovered, for 10 minutes. Add beans and heat. Sprinkle with bacon. Makes 6 to 8 servings....See MoreSoups, Soups and More Soups!
Comments (14)Ok, ladies of the gardens, (and kitchens), let's let it ALL hang out now and go for it! We've worked all spring, summer and fall, and now it's time to talk cooking! And enjoying the fruits, (or veggies) of our labors. Like the rest of you, fall is the time when I love to get in the kitchen and cook, filling the house with wonderful smells. That's one of the reason I love Oklahoma, the change of seasons. Fall just brings with it, a change in the feeling of things as we change from one mode to another. It's time for soups, and stews, and baking breads, pies, muffins and biscuits,( slathered with butter and jam or jelly of choice). Tonight, I'm making, more for DS than me, chicken and biscuits. Only I make the biscuits separate, so they don't get soggy baking in the oven with the liquid part of the concoction. Then, he splits them once done and ladles the chicken "gravy" over all. Of course there are a hundred variations on the theme, and I've tried most all of them at one time or another, but that's what's on the menu tonight. I came across this blog and started reading. Great stuff, you can tell these ladies, (and guy) know their way around a biscuit. The one moniker cracked me up, "Old ladies in Fist Fights". Anyway, they were discussing the pros and cons of biscuit making. I am making mine ala Carol's, by the BIG BATCH, with the exception that I use butter. I keep my batch in the fridge or even freezer to keep the butter cold and fresh. I do mine a little different that those discussed in this blog. I melt a large batch of butter in the microwave, and then cool and put it in the freezer til it's ice cold and solid. Then, I work in the cold butter bits, one half at a time, to coat the self-rising flour mixture, to prevent as much gluten from forming as possible. Everythings done with the lightest touch possible and the least mixing. When the biscuits are patted out and cut, in this case, "Cat Head" biscuits, I dip them in melted butter, and pop them in a preheated 450 degree oven til nice and golden. I always make buttermilk biscuits, buttermilk pancakes, buttermilk cornbread, and as often as possible. Carol's method makes this painless. I suppose we could make many of our standard quick bread mixes this way. Salute Carol! Ladies, start your engines, (I mean ovens)! Barbara Here is a link that might be useful: Joes's Biscuit Blog...See MoreNon-dairy substitute for butter milk in cake
Comments (5)Buttermilk is usually the acid ingredient in a chocolate cake and the acid ingredient is absolutely necessary. You need to use a dairy alternative PLUS an acid. For instance, if you want to use almond or rice milk add 1 tablespoon of white vinegar or lemon juice per 1-cup of the milk alternative. -Grainlady...See Moretomato soup/adding milk?
Comments (12)I make a creamy tomato bisque and simmer it with cream or milk and have never had a problem with it curdling. I also don't like to use the stick blender because I don't want a smooth texture. Home Cookin Chapter: Recipes From Thibeault's Table Creamy Tomato Bisque ==================== 1/4 cup of butter 1 chopped shallot 2 stalks of celery chopped 3 to 4 tablespoons flour 1 to 2 cloves of garlic, cracked Fresh chopped or canned tomatoes coarsely chopped Chicken broth Cream or milk Bay leaf Salt and pepper Optional: Dill, chives or Basil . Melt butter over medium heat. Add chopped shallots and celery and saute for a few minutes to slightly soften. Add the flour and cook stirring for a couple of minutes. Add chicken broth, cream (or milk), the tomatoes, garlic cloves, bay leaf, season with salt and pepper and simmer on low heat for 30 minutes or so. Adjust seasoning to suit your own taste by adding fresh dill, chives or fresh basil....See Morereadinglady
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