MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Giblet Vegetable Soup
Categories: Poultry, Offal, Soups, Vegetables
Yield: 6 Servings

Uncooked giblets of two or
- three chickens
6 3/4 c Cold water
1 1/2 ts Salt; to taste
1/4 ts Fresh ground pepper;
3/4 c Carrot; fine diced
3/4 c Onion; chopped
3/4 c Celery w/leaves; fine chop'd
9 oz (1 sm can) tomato juice
1 1/2 tb Parsley flakes
+=OR=+
3 tb Fresh parsley; minced
3/8 ts Paprika
3 tb Quick-cooking oatmeal;

Wash giblets and discard all fat pieces. Place in a large
cooking pot with water, and if you must, salt. Bring to a
boil and simmer about 25 minutes. Add all other ingredients
except the oatmeal; simmer soup gently about 30 min more.

Remove giblets and chop into small pieces. Return giblets
to soup; add oatmeal, stir, and simmer 5 minutes.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess; R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O'Brion

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jewish Penicillin - My Grandma's Chicken Soup
Categories: Soups, Poultry, Vegetables, Herbs
Yield: 1 Huge batch

6 (to 9) chicken leg quarters
3 lg Onions; ends cut off, peeled
1 c Carrots; peeled, cut up
1 lg Parsnip, peeled, trimmed
4 Ribs celery; washed, trimmed
1/2 bn Fresh dill; washed well *
1/2 bn Fresh parsley; washed well *
2 ts Salt
2 tb Powdered chicken bouillon **

* Wash both the dill and parsley in a large bowl or sink
at least 3 times with cold water. You can let it soak
for a few minutes which will help any grit to fall off.
There's nothing worse than grit in chicken soup so do a
good job. I like to use kitchen string and I tied the
dill and parsley together in a tight bundle. I cook it
that way and then it's easy to take it out when the soup
is done. -- The Balaboosta

** 2 TB GFS/Minor's Chicken Base and (if you have it)
some white miso paste. -- UDD

Use a big pot that has a lid. If you don't have a lid,
you can use foil when you need it.

Rinse the chicken, pull off any unnecessary fat that
the butcher left on to weigh it down.

Put the rinsed chicken pieces in the bottom of the pot.

Add COLD water to cover the chicken and then some.

Toss in the 2 teaspoons of salt.

Heat on high until it begins to boil.

Turn the heat down some and stand there with it. A foamy
scum will start to float. Use a slotted spoon to remove
it. Repeat this until you don't see any more coming up.
Now cover the pot and turn the heat to low so that it
continues to simmer for 1 1/2 hrs. You'll know your
chicken is done when all you have to do is touch the
skin with your spoon and the skin breaks.

Now you can remove the chicken into a bowl pouring back
into the pot any soup that escaped. Cover the bowl of
chicken and set aside.

Now, using a hand held fine sieve (strainer) scoop
through the liquid to remove any chicken pieces or
debris that might have broken away during the long boil.

This is when you will stir in the two tablespoons of
powdered chicken bouillon.

Gently put in the onions, carrots, parsnip, celery, and
bundled dill/parsley.

Bring back to a boil, cover, lower the heat to low to
keep it simmering for another 1 to 1.5 hrs.

I like to then take out the greens and drain the liquid
back into the pot.

Let it cool down for a while and then put it in the
fridge. You can turn the pot lid upside down to help it
fit.

Tomorrow you will skim the fat, heat, and serve.

You can warm the cooked chicken right in the soup as you
reheat it. Some people like chicken IN their soup. We
like to eat the chicken separately and we make little
egg noodles (pick your favorite) to serve in the bowl
of soup.

That's it. That's all there is to it.

If you make this soup for people you care for and for
the right reasons they will be able to taste the love
with every spoonful.

UDD NOTES: Not *my* Grandma. But it's a nice recipe -
even if I generally leave off the parsnip. I do add in,
when the soup is heating to be served - some noodles.
Usually spaghetti/linguine/fettucini or if I am feeling
particularly fey - bucatini (pasta straw w/hollow core)

From: http://jewishpenicillin.blogspot.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Tribute Potato Soup
Categories: Soups, Potatoes, Pork, Cheese
Yield: 8 Servings

6 sl Bacon (to 8); diced, fried
- crisp, drained, drippings
- reserved
1 c Yellow onions; diced
2/3 c Flour
6 c Chicken broth; hot
4 c Potatoes; peeled, diced,
- boiled until done **
2 c Heavy cream
1/4 c Parsley; chopped
1 1/2 ts Granulated garlic
1 1/2 ts Salt
1 1/2 ts Coarse black pepper
2 ds (or 3) hot sauce
1 c Parmesan cheese; grated *
1/4 c Green onions, sliced; white
- and green parts

Render bacon until crisp; drain dripping and reserve.
Set bacon pieces aside until time to finish the soup.

Cook onions in dripping over medium high heat until
transparent, about 3 minutes. Add flour, stirring to
prevent lumps; cook for 3-5 minutes, until mixture just
begins to turn golden. Add chicken broth gradually,
whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, half of
the chopped bacon, parsley, garlic, basil, salt, pepper
sauce and black pepper. Simmer for 10 minutes; do not
allow to boil. Add grated cheese and green onions, heat
until cheese melts smoothly.

Garnish each serving as desired with chopped bacon,
grated cheese and chopped parsley.

NOTE: If you don't have parsley at hand, chives, sliced
onion tops, or garlic greens make a decent substitute.

Makes 2 quarts.

* The Parmesan is what makes this soup so much better
than others I have had. It should blend in without over-
powering the other flavours and add a thickness and
richness to an otherwise plebeian soup.

** Yukon gold potatoes work well in this soup and make
the resulting product even more cream/buttery coloured
than russets or red potatoes.

Synthesised and tweaked from a combination of recipes
and attempts to duplicate Eldon Drum's potato soup. It
isn't a copy or a duplicate. But it's pretty darned good
on its own.

Uncle Dirty Dave's Kitchen

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