Coq Au Vin Cheese Broccoli Soup Tomato-Topped Lentil Soup Quick "Split Pea" Vegetable and Black-Eyed Pea Spicy Chicken and Ham Stew Outback Steakhouse Walkabout Shrimp Soup
Tomato-Topped Lentil Soup
		1 large tomato 2 knackwurst, sliced 2 19-oz. cans ready-to-serve lentil soup 2 cups loosely packed coarsely chopped iceberg lettuce	½ cup shredded Swiss cheese (2 ounces) dried oregano leaves 1 can stwed tomatoes
In 4-quart saucepan over medium-high heat, cook knackwurst until lightly browned. Add lentil soup, lettuce, chopped tomato, and 1 cup water; cook until soup is hot. Place tomato slices on small cookie sheet; top with Swiss cheese and sprinkle lightly with oregano. Broil tomato slices just until cheese melts. Spoon soup into 4 soup bowls; top each with a tomato slice; serve with spoon and knife.Total Time: 30 minutes
Quick "Split Pea"
		½ lb Virginia ham in 1 piece 1 medium-size onion, chopped 1 large potato cut in 1" chunks ½ cup half-and-half	Salad oil 3 cups frozen peas 1 can chicken broth
Cut ham into 1/2-inch cubes. In saucepan over medium-high heat, heat the salad oil, cook ham until golden; remove to plate. In drippings in saucepan plus 1 more tablespoon salad oil, cook onion until golden. Add potato chunks, frozen peas, chicken broth, and 3 1/4 cups water to saucepan; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until potato chunks are fork-tender. Remove saucepan from heat. Spoon one-fourth of soup mixture into blender; cover (with center part of cover removed) and blend at low speed until smooth. Pour puréed soup into a large bowl. Repeat 3 more times with remaining soup.Return puréed soup to saucepan. Add ham and half-and-half. Over medium heat, heat through, stirring often. Preparation and cooking time 55 mimutes
Shrimp Soup
		SOUP 2 tbsp.butter or margarine 1/3 cup chopped green onions 3 tbsp.All Purpose Flour 1/2 tsp. salt 1/2 tsp. ground thyme 1/4 tsp. ground red pepper 2 (14 1/2-oz.) cans ready-to-serve chicken broth 1 (1-lb.) pkg. Frozen Vegetables with Pasta 1 (7 or 14-oz.) can artichoke hearts, drained, quartered 1/2 lb. fresh cooked small shrimp, thawed, shelled and deveined 1 cup whipping cream	GARNISH 1/4 cup grated Parmesan cheese 2 tbsp. chopped green onions
Melt butter in Dutch oven or large saucepan over medium-high heat. Add 1/3 cup onions; cook and stir 3 to 4 minutes or until tender. Stir in flour, salt, thyme, ground red pepper and 1/4 cup of the chicken broth; stir until smooth. Stir in remaining broth. Bring to a boil. Stir in vegetables with pasta and artichokes. Return to a boil. Reduce heat to low; simmer 3 to 5 minutes or until vegetables are crisp-tender. Stir in shrimp and cream. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. . Top each serving of soup with 2 tsps Parmesan cheese and 1 teaspoon green onions.
Vegetable and Black-Eyed Pea
		6 oz. cooked ham, whole. 4 medium-size carrots 3 medium-size celery stalks 2 medium-size onions 1 small zucchini ( 8 onz.) 2 tbs. salad oil	32 ounce black-eyed beans (peas), rinsed and drained 32 oz. stewed tomatoes 14 1/2-ounce chicken broth 1/4 tsp. coarsely ground black pepper
Dice cooked ham. Thinly slice carrots. Chop celery stalks and onions. Cut zucchini lengthwise into quarters, then crosswise into 1/4-inch pieces. In 5-quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook ham, carrots, celery, and onions, stirring frequently, until vegetables are almost tender, about 10 minutes. Add zucchini and cook about 5 minutes longer or until vegetables are tender. Stir in black-eyed peas, stewed tomatoes, chicken broth, pepper, and 3 cups water. Over high heat, heat just to boiling. You may use regular canned peas and tomatoes. Serves: 6 Total Time: 30 minutes
Spicy Chicken and Ham Stew
		1 tbs.olive oil 3 cloves roasted garlic, peeled and mashed 2 roasted red pepper diced 2 roasted red onion chopped 1 cup water 1 1/4 cup diced roasted ham 19 onz.can black beans, rinsed and drained	2 carrots, lengthwise halved, peeled , and thinly sliced (1 cup) 1 can (28 ounces) stewed tomatoes, chopped, with their juice 1 1/4 cup coarsely chopped roasted chicken 1/2 cup frozen corn kernels 1 to 2 tbs. hot sauce 3 cups cooked rice
Heat the oil in a large saucepan over medium heat. Add carrots. Cook, stirring occasionally, 5 minutes or until softened. Stir in the garlic, red pepper, onion, tomatoes with their juice and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in the chicken, ham, black beans, corn, and hot sauce. Cook 5 minutes longer or until the chicken and ham are heated through. Stir in the rice and cook 2 minutes or until heated through.
Coq Au Vin
		4 slices Bacon 2 lbs. Chicken parts 1 can Chicken broth ½ cup Chablis wine 4 oz.Sliced mushrooms ½ cup Sliced onion	1 medium Bay leaf 1 large minced clove garlic ¼ teaspoon Thyme leaves crushed ½ cup Water 3 tbs.Flour
In a frying pan, cook bacon until crisp. Remove. Pour off all but 2 tbs. drippings. Using the fryingh pan brown chicken in drippings; pour off fat. Add soup, wine, mushrooms, onion, bay leaf, garlic and thyme.Cover. Cook over low heat 45 minutes or until done. Stir occasionally. Remove bay leaf. Gradually blend water into flour until smooth; slowly stir into sauce. Cook, stirring until thickened. Garnish with parsley and bacon. Serves: 4
Cheese Broccoli Soup
		1 - 8oz jar of Cheese Whiz 1 - 16oz carton of half & half	1 can of condensed cream of celery soup 1 lb pack of frozen brocoli
Mix all and heat (in low setting) for about 2 to 3 hours or until broccoli is tender.
Outback Steakhouse Walkabout
		1 cup heavy cream 1-1/4 cups cheddar cheese 1/4 cup Monterey Jack cheese 1 tsp. salt	8 cups water 8 beef bouillon cubes 3 medium white onions 1 tsp. black pepper 3/4 cup all purpose flour
Heat the water to boiling in a large pan then add the bouillon cubes and dissolve. Cut the onions into thin slices, then quarter the slices. Add to the broth, salt & pepper. Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for about an hour, while stirring, sift the flour into the soup and continue to avoid formation of any large lumps of flour.Do not agitate so hard that may tear the onions apart. As the soup continues to cook, any lumps should dissolve. After 30 minutes of additional simmering, add the shredded cream and 1cup cheddar cheese. Continue to simmer the soup for 5 to 10 minutes. Serve it hot after sprinkling a tablespoon each of shredded Monterey Jack and cheddar on top. Serves: 4