Cutting Back on Salt
Ask anyone about salt and they'll tell you it's bad for you. Well, they're wrong. Salt is Why lower the sodium recommendation? You probably know of sodium's close connection with high blood pressure. But studies also find high sodium intake can ... [... more]
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Manage Your Blood Pressure: Mind Your Minerals
Several minerals may be just as important as salt in regulating blood pressure. Scientists are pretty sure that one mineral--potassium--can be used to help lower blood pressure. Exactly what role the other two--calcium and magnesium--play in the ... [... more]
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Basic Vegetable Stock
Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook ... [... more]
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Chicken Stock
Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return ... [... more]
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Strawberry Soup II
Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use. In a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. ... [... more]
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White Wine Chicken Soup
In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 ... [... more]
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Chilled Strawberry Soup
Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving. Sep. 30, 2004 I have always wanted to try a cold fruit soup, buit never ... [... more]
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Mango Gazpacho
Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours ... [... more]
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Ruth's Red Lentil and Potato Soup
Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the ... [... more]
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Split Pea Soup
In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. ... [... more]
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Authentic Pepper Pot Soup
Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces. In a large ... [... more]
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Easy Peasy Venison Stew
Season the venison with salt and pepper, and place into a bowl. Stir in the kiwi slices and red wine until evenly mixed. Cover, and marinate in the refrigerator overnight. Drain the venison, reserving the red wine marinade. Pick out the pieces of ... [... more]
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