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

Title: Dave's Tomato Florentine Soup
Categories: Soups, Vegetables, Poultry, Greens
Yield: 5 Servings

28 oz Canned chicken broth
14 oz Can spinach
12 oz Red Gold vegetable juice
8 oz Can Red Gold tomato puree
1 tb Sugar
ds Nutmeg
Salt & fresh ground pepper

Combine broth, juice and puree in a saucepan over medium
heat. when hot, but not boiling, add remaining ingredients;
stirring with a wire whisk.

Allow to heat gently 30 mins on medium-low until you can't
stand it any longer.

Keep hot without letting it boil.

Freeze leftovers.

From a starting point given me by Kathy Pitts when I
mentioned that I really liked the Tomato-Florentine
Soup at Red Lobster.

Recipe and MM Format by Dave Drum - 12 July 1998

Uncle Dirty Dave's Kitchen

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

Title: Dave's Stuffed Pepper Soup
Categories: Beef, Vegetables, Rice, Herbs
Yield: 6 Servings

1 lb Coarse ground chuck
2 lg (to 4) bell peppers; any
- colour, cored, chopped
1 c Fine diced onion
29 oz (2 cans) Red Gold Petite
- diced tomatoes (w/chilies
- or plain)
15 oz Can Red Gold tomato sauce
14 oz Can Beef broth
1/4 ts Dried thyme
1/4 ts Dried sage
Salt & pepper
1 c White or Basmati rice

In a large stock pot brown ground meat. Add pepper
and onion. Cook until onions are translucent, not
letting them brown.

Add tomatoes, tomato sauce, broth, thyme, sage and
season with salt and pepper. Cover and simmer for 30
to 45 minutes, until peppers are tender.

In another saucepan boil 2 cups water, and add rice.
Cook until rice is tender and then add to soup. Heat
soup through and serve.

Uncle Dirty Dave's Kitchen

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

Title: Dave's House Special Soup
Categories: Seafood, Pork, Poultry, Vegetables, Pasta
Yield: 4 Servings

1/2 c Angel hair pasta
52 oz (3 cans) chicken broth
4 oz U-60 shrimp; peeled,
- deveined, tails off
3 oz Pork; in 2" X 1/8" X 1/8"
- matchsticks
3 oz Chicken; in 2" X 3/4" X 1/8"
- pieces
1 c Shredded bok choy
1/2 c Corn niblets
1/2 lb Sliced button mushrooms
4 oz Can water chestnuts; drained
- cut in 1/8" matchsticks
2 tb Chopped scallions
1 ts Cornstarch
1 ts Kikkoman teriyaki sauce

Break pasta into 1" pieces and set aside.

In 3 quart saucepan bring broth to a boil. Stir in
vermicelli, shrimp, pork, chicken, bok choy, corn,
mushrooms, water chestnuts and scallions.

Reduce heat and simmer 5 minutes.

Stir cornstarch dissolved into 1 tb water and the
Teriyaki sauce.

Cook, stirring constantly until thickened.

NOTES: This was an attempt to duplicate a soup I had
enjoyed in a restaurant setting. It makes no claim of
being authentic - and there was no corn in the original.
And the original had some coins of carrot - which I did
not have in stock at the time. And didn't miss in the
finished product.

But, I liked it as did my guests

Uncle Dirty Dave's Kitchen

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