Post by cuteascountry_Shortcake on Jun 5, 2005 13:40:21 GMT -6
The following recipes are from Simply Delicious Quantity Recipes for Churches. Edited by Grace Winn, Copyright 1983.
Split Pea Soup Serves 25
Pick over and wash :
7-1/2 c. green split peas
Put in a large pot.
Add:
7-1/2 qt. water
Put heat on high.
Add:
5 medium onions, quartered
5 medium carrots, cut in large chunks
10 sprigs fresh parsley, chopped or 1-1/2 T. dried parsley
Lower heat and simmer, covered, for 1 hour.
Add:
4 T. tamari (soy) sauce
1 t. salt (taste)
Simmer 5 minutes longer. Mash carrots.
Serve.
Option:
Cook with ham hock or add diced, leftover ham before serving.
Cream of Peanut Soup Serves 40
About an hour before serving or early in the day, melt in a large pot:
2-1/2 c. butter or margarine
Add:
5 c. thinly-sliced celery
5 medium onions, minced
Cook until lightly browned, while stirring, stir in:
2-1/2 gallons chicken broth
Bring to a boil.
Stir in:
5 c. creamy style peanut butter
Simmer about 15 minutes.
If soup was made early in the day, reheat it over very low flame. Just before serving, stir in, if desired:
5 c. light cream (optional)
Prepare as toppings:
1-1/4 c. snipped parsley
1-1/4 c. coarsely chopped peanuts
Top each soup with parsley and peanuts
Turkey-Barley Vegetable Soup
3 Gallons (50 serivings)
Melt:
1 c. margarine
Saute in margarine:
4 cups carrots, chopped (1 lb. 4 oz.)
5 cups celery, chopped (1 lb. 4 oz.)
2-3/4 cups onion, diced (1 lb. 4 oz.)
Combine in large pot:
5-/2 qt. vegetable stock
1 qt. tomato puree
2 T. salt
1 T. pepper
Fold in:
sauteed veggies
Add:
2 c. barley
Cook for 1-1/2 hours.
Add:
2 c. green peas, defrosted
3 c. tomatoes, cubed
3 c. turkey, cubed
Simmer until heated through.
Submitted to Nancy's Kitchen by Robyn in San Diego
Printed in Nancy's Kitchen Newsletter 6/05/05
Split Pea Soup Serves 25
Pick over and wash :
7-1/2 c. green split peas
Put in a large pot.
Add:
7-1/2 qt. water
Put heat on high.
Add:
5 medium onions, quartered
5 medium carrots, cut in large chunks
10 sprigs fresh parsley, chopped or 1-1/2 T. dried parsley
Lower heat and simmer, covered, for 1 hour.
Add:
4 T. tamari (soy) sauce
1 t. salt (taste)
Simmer 5 minutes longer. Mash carrots.
Serve.
Option:
Cook with ham hock or add diced, leftover ham before serving.
Cream of Peanut Soup Serves 40
About an hour before serving or early in the day, melt in a large pot:
2-1/2 c. butter or margarine
Add:
5 c. thinly-sliced celery
5 medium onions, minced
Cook until lightly browned, while stirring, stir in:
2-1/2 gallons chicken broth
Bring to a boil.
Stir in:
5 c. creamy style peanut butter
Simmer about 15 minutes.
If soup was made early in the day, reheat it over very low flame. Just before serving, stir in, if desired:
5 c. light cream (optional)
Prepare as toppings:
1-1/4 c. snipped parsley
1-1/4 c. coarsely chopped peanuts
Top each soup with parsley and peanuts
Turkey-Barley Vegetable Soup
3 Gallons (50 serivings)
Melt:
1 c. margarine
Saute in margarine:
4 cups carrots, chopped (1 lb. 4 oz.)
5 cups celery, chopped (1 lb. 4 oz.)
2-3/4 cups onion, diced (1 lb. 4 oz.)
Combine in large pot:
5-/2 qt. vegetable stock
1 qt. tomato puree
2 T. salt
1 T. pepper
Fold in:
sauteed veggies
Add:
2 c. barley
Cook for 1-1/2 hours.
Add:
2 c. green peas, defrosted
3 c. tomatoes, cubed
3 c. turkey, cubed
Simmer until heated through.
Submitted to Nancy's Kitchen by Robyn in San Diego
Printed in Nancy's Kitchen Newsletter 6/05/05