Conference turris::cooks

    If I can figure out how to copy over a stew recipe I have for Beef
    Stew with Cranberries, I will do so in this message.  Otherwise
    it will be the next one.  I know you asked for other-than-beef,
    but my husband cut this one out of the Globe in Jan'87 and I just
    made it recently.  Everyone thought it was great, and had an
    interesting flavor!
    
    
    2	Tbs. vegetable oil
    2	Tbs. insalted butter
    2   lbs. stewing beef, cut into 1 inch cubes
    3/4 teas. salt -- or to taste
    black pepper 
    2	large garlic cloves, minced
    2	medium onions, chopped
    3/4 cup dry red wine
    3/4 cup beef stock or beef broth
    2	Tbs. red wine vinegar
    1	Tbs. tomato paste
    1 1/2 cups fresh cranberries
    1/3 cup firmly packed light brown sugar (I used dark brown!)
    2	Tbs. flour
    
    
    Heat 1 Tbs. each of oil and butter in a 6-quart pot.  When hot,
    add half the beef and brown it well on all sides; remove and reserve.
    Heat remaining oil and butter and brown remaining meat.  Remove
    pot from heat, set aside meat and discard fat.  Return meat to pot
    and toss with 1/2 teas salt, pepper, garlic and onion.  Add wine,
    stock or broth, vinegar, tomato paste and remaining 1/4 teas salt
    to pot and bring to a boil.  Reduce to simmer, cover and cook until
    meat is tender -- about 2 hours.
    
    Chop cranberries coarsely and combine with brown sugar and flour.
    Add to pot, stir well and cook for 10 minutes longer.   
    
                                        Serves 6
    

			SPICY "MEATBALL" SOUP

MEATBALLS:

	2 pounds ground turkey
	3/4 cup bread crumbs (or quick cooking oats, whirled in blender)
	parsley to taste (I love lots of this - 3/4 cup fresh chopped)
	salt to taste (try 1/2 teaspoon if any)
	pepper to taste (1 to 2 teaspoons)
	3/4 cup finely diced onion
	1/2 cup "egg beaters" or 2 eggs

Mix all ingredients, form small meatballs, and brown well in vegetable
oil.  Set aside as they are browned until all are nice and brown.

SOUP:

In your soup pot:

put meatballs,
1 - 2 cups diced carrots, 1 - 2 cups diced red potatos (peeled),
a large onion cut into chunks, and canned chopped green chiles to taste...
I use ORTEGA brand, and use 3 small cans.  Add enough chicken broth
to cover well and simmer for approx. 20 minutes or until vegetables are
almost done.  Add 1 large bag frozen corn, and 2 cup fresh or frozen peas 
and simmer until the peas are tender.  You can stir in a roue made by
placing 4 tablespoons flour in a cup and add enough broth to make a paste,
then add hot broth to thin it and make approx 1 cup.  Stir this into
the simmering soup to thicken it...if you want it thicker.  I usually don't.

I season this soup with peppers, more parsley, and a touch of garlic...
Serve with corn bread.

    This stew is our mainstay through the winter, and also freezes very
    well. 
    
    small package hamburger
    2 large cans pureed tomatoes
    can chickpeas
    small can corn
    small can peas
    6 stalks celery (sliced)
    2 pckages frozen (or equal amount fresh) brussels sprouts
    4 medium onions (quartered)
    1 package fresh mushrooms  (halved or whole, depending on size)
    3 Tablespoons barley
    
    Brown hamburger in big soup pot. Drain. Add tomato puree, and two
    large cans of water. Add all vegetables and barley. 
    
    Add seasonings:
    
    1 envelope Lipton onion soup mix
    6 drops tabasco sauce (more or less, to taste)
    Tablespoon worstershire sauce
    1/4 teasp. black pepper
    1/4 teasp. garlic powder
    1/2 teasp. salt (optional)
    1 Tablespoon Italian seasonings
    5 Tablespoons grated parmesan cheese
    dash of cayanne (sp) red pepper
                       
    Stir well, bring to boil, turn down heat and let simmer, covered
    for about 45 min.- 1 hour. Soup should be thick. Adjust seasonings
    to taste.
    
    -Chris R.

    This one is pretty good and very low calorie.
    
    Beef and Barley Soup   
    
    l lb lean ground beef
    1 tsp. spice blend (your preference)
    1/4 tsp. pepper
    1 egg
    
    1 qt. beef broth - I used canned
    2 cups shredded cabbage
    1 cup thinly sliced celery
    1 cup thinly sliced carrots
    1/2 cup uncooked barley
    10 grn. onions cut into 1/2" pcs.
    2 med. tomatoes peeled and cut into wedges
    1 tsp. dried basil - or fresh 
    1 bay leaf
    1 48 oz can of tomato juice
    
    Combine ground beef, herbs, pepper and egg, mix well.  Shape into
    small meatballs.  Brown in a heavy skillet. Remove and drain.
    
    Put all ingredients in a large pot, stir well and bring to a boil.
    cover reduce heat and simmer for 35 minutes or until barley is
    tender.  Discard bay leaf.
    
    120 calories per cup.
    
    
    Mushroom, Beef and Barley Soup
    
    3 Tblsp. vegetable oil
    4 1/2 pounds meaty beef short ribs, cut crosswise into 2" pcs. (ask
    your butcher to do this)
    l tblsp. salt
    1/4 tsp. pepper
    1 cup minced shallots - about 10
    1 lb. fresh white mushrooms,minced
    1/2 lb fresh shitake mushrooms, stemmed, caps thinly sliced
    1 cup dry red wine
    3/4 cup barley, rinsed and drained
    2 tsp. ground cumin
    1 1/2 tsp. chili powder
    4 springs of fresh thyme or 3/4 tsp. dried
    1 bay leaf
    1 can 35oz Italian peeled tomatoes with their juice
    3 tbslp. chopped Italian parsley.
    
    In a large flameproof casserole, heat 2 tblsp. of the oil over
    moderately high heat.  Add half of the meat and saute, tossing until
    browned, about 4 minutes.  Remove the meat to a bowl and season
    with 1 1/2 tsps. of the salt and 1/8 tsp. of the pepper.  Repeat
    with the remaining meat.
    
     Drain off the fat from the casserole.  Add the remaining 1 tbslp.
    oil and heat over moderately high heat.  Add the shallots and mushrooms
    and cook until softened and lightly browned, about 8 minutes.  Add
    the wine and boil until reduced by half, about 5 minutes.  Stir in
    8 cups of water, the barley, cumin, chili powder, thyme and bay
    leaf; bring to a boil.  Reduce the heat to moderately low and simmer,
    partially covered, until the meat is tender, about 1 1/2 hours.
    
    Remove the short ribs to a cutting board.  Discard the bones and
    cut meat into 1/2 inch pieces.
    
    Skim the fat from the soup and return the meat to the casserole.
     Return to a boil and add the tomatoes and their juice.  Simmer,
    uncovered for 10 minutes.  Sprinkle with parsley and serve.
    
    Enjoy!
    
    Flo                                                     

BEEF BARLEY SOUP

2 Tbsp. oil			1 1/4 lb soup bones and meat
1 medium onion, cut up		3 qt. water

1 1/2 cups chopped onions	1 1/2 cups diced carrots
1 cup chopped celery		2 cloves garlic
1 lb mushrooms			1 cup chopped canned tomatoes
1/4 cup chopped fresh parsley	1 Tbsp salt or to taste
1/2 tsp pepper			2 allspice berries
1 bay leaf			1/2 cup pearl barley

1.  Brown meat and the medium onion in 1 Tbsp oil.  Add water
    and simmer for about 2 hours.  Remove meat, strain stock
    shred beef and return to stock pot.
2.  Heat 1 Tbsp oil over low heat.  Add chopped onion, carrots,
    and celery.  Stir to coat with oil.  Cook 15 minutes. DO NOT
    BROWN.  Stir in garlic, increase heat, cook 1 minute.  Stir
    in mushrooms and cook 5 minutes.
3.  Add stock and meat, tomatoes, parsley, salt, pepper, allspice 
    and bay leaf.  Heat to boiling and stir in barley.  Reduce heat
    and simmer, partially covered until barley is tender.

.4�< Note 971.4 by TALLIS::BLASKO >
.4�                        -< Beef Stew with Cranberries >-

    
    Helen, my wife, tried out this recipe last weekend, and it was
    delicious.  She made some modifications, and had to guess at
    conversions from US Cups to fluid ounces.
    
    The revised ingredients, in UK type measures, are:
    
    	2 Tbs Vegetable oil
    	1 lb  stewing beef
    	1/2 tsp salt
    	Lots of fresh black pepper
    	3 large garlic cloves
    	1 medium onion
    	7.5 fl oz dry red wine
    	7.5 fl oz beef stock
    	1 tbs red wine vinegar
    	1 tbs tomato puree
    	4 oz fresh cranberries
    	1 dsp (heaped) light brown sugar
    	1 tbs flour
    
    The instructions are as in 971.4, and this serves 3 normal people,
    or two porkers like us.
    
    
    Ian.

    See note 432. I use the crock pot method that's discussed there,
    with a few modifications.
    
    1 cup Navy beans (cover with water and soak overnight)
    1 ham bone
    1 carrot, chopped
    1 small onion, chopped,
    1 stalk of celery, chopped
    1 bay leaf
    (1 cup chopped ham, optional)
    
    Drain the beans and put all ingredients except optional chopped
    ham in the crock pot. Cover with water and cook on low setting all day.
    When you're ready to serve, add chopped ham, and salt and pepper to
    taste. Heat thoroughly, remove ham bone, and serve. 
    
    I add the chopped ham, depending on how meaty the ham bone is 
    (and whether I have any leftover ham.)
    
    You could also do this on the stove, simmering it for a few hours.
    
    Good luck!
    
    Kate
     

    re: .1  and chopped ham.
    
    I've always made this recipe using a ham hock (smoked pork hock). 
    Trouble is, ham hocks are hard to find in this part of the country (New
    England).
    
    A variant (although not eggzactly soup ) is "Black Eyed Peas and Hog
    Jowls".  But that's a different story.

Mulligatawny Soup

4 lb.		stewing chicken cup into 6 or 8 ieces, or 4 lb. chicken 
         	drumsticks, thighs, giblets and backs
2		onions, sliced
6 T.		butter
3/4 to 1 c.	yoghurt
		salt
2 quarts	water
4		whole cloves
3 T.		fresh lemon juice

	Curry seasoning

4 t.		finely chopped onion
1 t.		ground termeric
1 t.		cayenne pepper
� t.		ground ginger
� t.		finely chopped garlic
� t.		ground coriander
� t.		ground cumin

To make the curry seasoning, pound together all the ingredients to a paste.

	In a large saucepan, brown the onion slices in 4 tablespoons of the 
butter with the chicken pieces.  Stir in the curry seasoning, the yoghurt 
and some salt, and stew for a little while until the juices turn into a 
brownish crust on the bottom of the pan.  They should not burn, so this 
needs watching.  Pour in the water, cover, and leave to cook over low heat.
	Melt the remaining 2 tablespoons of butter in a little pan with the 
cloves; after a few minutes you will be able to crush the cloves with a 
wooden spoon.  Pour in the lemon juice, mix it all up well and pour this 
mixture into the large pan of soup.  Stew the chicken, covered, for an hour 
or more depending on the age and toughness: the soup is ready when the meat 
parts easily from the bones, which should then be removed and thrown away.
	Correct the seasoning, pour the soup into a tureen and serve with a 
separate bowl of boiled rice.  This mulligatawny soup, unlike some of the 
other recipes, contains no apple, but if you like you can always serve a 
dish of chopped apple sprinkled with lemon juice, to be added to the soup 
with the rice by each diner.

Recipe by Jane Grigson
"English Food"

    Here's a recipe for an Italian soup I got from my mother in-law.  It's
    called Spitzata (sp??)  Anyway, this is from memory and ingredients are
    approximations:
    
    Large pot of chicken broth (can make your own or I've used College Inn
    				- 2 LARGE cans)
    and cook 1 small chicken or some chicken legs.  Remove, cut-up, and put
    aside.
    
         
    In a separate bowl mix approx. 1/2 lb. of hamburg, 1 egg, 2
    handfuls of bread crumbs (1 cup?), 1 handful of parmasan cheese (1/2
    cup?), some salt & pepper to taste, and a little water.  Mix this all
    together for "meatball" consistency.  Refrigerate for an hour or so. 
    This will let the meat mixture "marrie" and will also hold your
    meatballs together.
    
    Make SMALL cocktail meatballs from the meatball mixture (approx. 1
    teaspoon in size.)
    
    Bring the chicken broth to a slight boil and drop in the meatballs. 
    Let cook for approx. 15-20 mins. or until done.  
    
    Then add in 2 pounds of washed and chopped spinach (or escarole or
    anything from the "spinach" family; approx. 1/2 cup to 1 cup of small
    maceroni "elbows, soup macs, whatever...) and the remaining chicken. 
    Cook until the maceroni is el-dante (sp?)
    
    **Lastely**  in a bowl wisk together 6 eggs and 1/2 cup of grated
    parmesan cheese and slowly add into the soup mixture.
    
    That's it!!!  It is DELICIOUS!!  I've brought this to Italian theme
    parties and the whole pot dissappears!!
    
    Enjoy!!