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Listing 20 Recipes in this Category - Soups

Recipes Author Rating Hits
Ham and Bean Soup
N/A 0.00 6168
BROCCOLI SOUP
N/A 57.00 10375
CORN CHOWDER
N/A 15.00 10524
GERMAN SAUSAGE CHOWDER
N/A 5.00 10753
MINESTRONE
N/A 0.00 11619
HAMBURGER VEGETABLE SOUP
N/A 9.00 12414
SHALLOTS AND TARRAGON SOUP
N/A 0.00 12656
BLACK BEAN SOUP
N/A 10.00 13459
CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE
N/A 35.00 14753
LENTIL BARLEY SOUP
N/A 4.00 14912
HAMBURGER SOUP
N/A 4.00 15221
CREAMY TOMATO SOUP
N/A 14.00 16256
CANNED VEGETABLES FOR SOUPS
N/A 5.00 16697
BARS MADE WITH TOMATO SOUP
N/A 0.00 15999
TORTELLINI SOUP
N/A 4.00 17245
MOM'S GERMAN BORSCHT SOUP
N/A 0.00 17865
OVEN STEW
N/A 0.00 18096
BIG MOUTH STEW
N/A 2.00 18420
CUCUMBER SOUP
N/A 12.00 18910
LOBSTER AND ROASTED CORN CHOWDER
N/A 5.00 19035

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Pick of the Week
Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:
Ingredient:

  • 1 peck 4 to 6 inch pickles

  • 4 grape or horseradish leaves

  • 1 bunch dill weed

  • 6 qts. water

  • 2 tbsp. alum

  • 1 1/2 pt. vinegar

  • 1 1/2 c. canning salt

  • 8 cloves garlic, optional

  • A 4 gal. crock




Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.
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