MILES HIGH NEW YORK CUPBOARD SOUP by the "SOUP MAN" DAN

serves 40
INGREDIENTS:
3 cups all purpose flour
1/3 cup paprika
2 teaspoons cayenne pepper
2 tbsp. salt
3 tbsp. olive oil
10 pounds beef stew meat cut into 1 inch cubes
10 garlic cloves, crushed
10 onions, thinely sliced
20 cups beef broth
1 (32oz) jar pace picante sauce
3 tbsp. dried sage
2 tbsp. dried thyme
2 tbsp. cumin
6 cups lentils
8 cups mixed dried beans, navy, pinto, black beans or any kind of beans
SOAK LENTILS AND BEANS OVER NIGHT.
DIRECTIONS: I cook the beans and lentils and simmer for about 2 hours. then I do step 5.
1. in a large plastic bag,or large pan, combine the flour, paprika, salt and cayenne, add beef and shake to coat.2. in a dutdch oven over medium-high heat, brown beef in 2 tbsp. oil. remove with slotted spoon.
3. in the same pan, saute' onion, garlic and spices.
4. transfer to soup pot. add broth, meat and onion mixture. bring to a boil.
5. add beans,lentils, and picante sauce,  and simmer for about 1 hour, stirring occasionally.
              ENJOY DAN:                              hallelujah

RISOTTO my FAVORITE by CHEF DAN: serves4

INGREDIENTS:
2  cups boiling water for mushrooms
1 cup gourmet blend mushroms, pocini, morels, shiitake, ect
2 cups liquid from the mushrooms
2 cups chicken broth
1 cup uncooked ARBORIA RICE
1 onion, dinely chopped
2 garlic cloves, minced
1 cup white wine
3 tbsp. unsalted butter
1/4 grated parmesan cheese
1 teaspoon italian seasoning
DIRECTIONS:
1. Combine 2 cups boiling water and mushrooms: let stand 30 minutes or until soft. drain and reserve soaking liquid. chop mushrooms.
2. In a sauce pan bring chicken broth, white wine, and mushroom liquid to simmer and keep on low heat.
3. In a heavy sauce pan, meltd 2 tbsp. butter and saute' onion, mushrooms, and garlic untill soft.
4. Add rice, stirring until thoroughly coated.
5. Add 1 cup simmering broth and stir constantly until liquid is absorbed.
6. Continue cooking on low-heat, adding 1/2 cup broth mixture at a time, stirring and letting broth be absorbed, before adding more, until rice is creamery. about 18 minutes.
7 Add parmesan cheese, italian seasoning, 1 tbsp. butter, saltd & pepper to taste.
8. Heat thoroughly.
                         ENJOY DAN:                                         hallelujah

JAMBALAYA by CHEF DAN serves 40

DIRECTIONS:
2 tablespoons olive oil
3 cooked chickens, cut up and boned
5 pounds sausage or hamberger
TRINITY:(next 3 items)
6 onions, chopped
6 stalks celery, chopped
3 green peppers, chopped
8 cloves garlic, minced
12 cups long grain rice
2 gallons beef broth
1/4 cup bayou cajun seasoning
FOR BROWN JAMBALAYA: PUT 4 TABLESPOONS BROWN SUGAR IN HOT OIL AND CARAMELIZE. OR USE 1/4 CUP KITCHEN BOUQUET.
FOR RED JAMBALAYA: ADD 1/4 CUP PAPRIKA FOR COLOR>
DIRECTIONS:
1. Season and brown chicken in the oil, over medium-high heat.
2. Add sausage to pot and saute' with chicken, remove from pot.
3. Saute' the "trinity" onions, celery green peppers, till translucent about 5 minutes.
4. Add liquid and bayou cajun seasoning and bring to a boil.
5. Add rice and return to boil. cover and reduce heat and simmer.
6. Cook for about 30 minutes.
7. After 10 minutes, remove cover and quickly turn rice from top to bottom completely.
           ENJOY DAN:                              hallelujah

THAI CHICKEN NOODLE SOUP by CHEF DAN serves 4-6

PUT ONE WHOLE CHICKEN IN A POT, AND COVER WITH WATER. THROW IN SOME PEPPERCORNS AND A COUPLE OF ONIONS, QUARTERED. BRING TO A BOIL AND THEN SIMMER FOR 1-1/2 - 2 HOURS.WHEN COOL TAKE OFF THE MEAT AND PUT THE POT IN THE REFRIGERATE OVER NIGHT. THE NEXT DAY SKIM OFF THE FAT, AND THERE YOU HAVE YOUR BROTH.
INGREDIENTS:
1 pound cooked chicken meat
2 cloves garlic, minced
1 can coconut milk
6 cups chicken broth
1 teaspoon tumeric
1/4 teaspoon cayenne pepper
2 tablespons cilantro
3 tablespoons peanut butter
juice from 1 lime, or 3 tablespoons lime juice
1/2 red pepper, chopped
1/2 green pepper, chopped
1 tablespoon brown sugar
2 cups rice noodles
salt&pepper to taste
DIRECTIONS:
1. heat oil at medium-high heat in a pot, add garlic, tumeric,cayanne and peanut butter.
2. stir-fry for about 3 minutes. or until your kitchen smells good.
3. add coconut milk, broth and bring to a low boil, simmer for about 15 minutes.
4. add rice noodles, sugar, and cilantro and seasong with saltd&pepper.
5. simmer gently on low heat for about 10 minutes, or until noddles are tender.
                    ENJOY DAN:                                             hallelujah

thai steak, chicken or pork with spicy peanut sauce. by chef dan

serves 2-4                        This whats for dinner tonight. Everbody loves THAI cooking
INGREDIENTS:
1 Tablespoon garlic, minced
1 tablespoon oystersauce
2 tablespoons soy sauce
1 tabkespoon brown sugar
1 tablespoon grape-seed oil
2 steaks, chicken breasts or thick slices of pork loin, each cut in half
1/2 cup peanut sauce. recipe to follow
DIRECTIONS:
1. Combine the garlic, oyster sauce, soy sauce, brown sugar and oil in a shallow baking tray.
2. Add the steaks , chicken, or pork and turn so they are evenly coated with the sauce.
3. Cover and allow to marinate for 2 to 4 hours, in the refrigerator.
4. Cook on the grill or in a skillet. about 3 to 4 minutes on each side.
SPICY PEANUT SAUCE:
INGREDIENTS:
1 cup coconut milk
2 teaspons red curry paste
1/4 cup peanut butter
1/4 cup of water, more or less
2 tablespoons chopped roasted peanuts
2 tablespoons brown sugar
1 tablespoon fish sauce
1 teaspoon lime juice
DIRECTIONS:
1. Combine all the ingredients except the lime juice in a sauce pa. stirring constantly.
2. Heat over medium-high heat until it begains to bubble.
3. Add water if mixture is too thick.
4 Stir in lime juice and remove from the heat.
5. Make about 1 cup.
                                     ENJOY DAN                                             hallelujah

ITALIAN SAUSAGE VEGTABLE SOUP by CHEF DAN

                                  "FOR BERDEN'S BOOK CLUB" serves 10 to 12
EVERY MONTH THE BOOK CLUB GETS TOGETHER AND READS A BOOK. IT TAKES ABOUT 4 HOURS TO DISCUSS A BOOK. PEOPLE COME AS FAR AWAY AS EDMONDS.
INGREDIENTS:
2 pounds italian sausage
2 onions, finley chopped
2 garlic cloves, minced
4 carrots, peeled/diced
4 small zucchini, diced
2 red peppers, diced
2 cups, dry red wine
10 cups chicken broth
2(14.5 oz) cans italian-style stewed or diced tomatoes
1 teaspoon fennel seed
2 tablespoons italian seasoning
3 cups fresh pasta or 1 package frozen spinach
1 cup uncooked orzo or dry bow tie
1(14.5oz) cans black beans
DIRECTIONS:
1. brown the sausage in a heavy dutch oven. cooking the meat until it is no longer pink.
2. drain off all the grease.
3. add onions, garlic, fennel seed and cook over medium-high heat. stirring until soft but not browned.
4. add carrots, zucchini, spinach, red peppers, wine, chicken broth, black beans and pasta.
5. bring to a oil, and then simmer for about 20 minutes.
6. salt and pepper to taste.
                          ENJOY DAN                         hallelujah

ROASTED SQUASH & SWEET POTATO SOUP by CHEF DAN

serves 20
INGREDIENTS:
2 large sweet potatoes
1 or 2 squash, acorn, hubbard,butternut, any kind
2 onion, chopped
2 tablespoonS grapeseed oil
6 garlic cloves(don't peel yet)
8 cups chicken broth
1 can coconut milk
1 tablespoon curry powder
1 tablespoon Hungarian paprika
salt and pepper to taste
PREHAEAT OVEN ATO 375 DEGREES
DIRECTIONS:
1. CUT SWEET POTATOES, SQUASH AND ONIONS IN HALF LENGTHWISE.
2. SCOOP OUT THE SEEDS FROM THE SQUASH AND BRUSH THE SIDES WITH THE OIL.
3. PUT THE SWEET POTATOES, SQUASH, AND ONIONS, CUT SIDE DOWN, IN ROASTING PAN. ADD WHOLE GARLIC AND PUT IN PREHEATED OVEN, AND ROAST ABOUT 40-45 MINUTES.
4. WHEN COOL, SCOOP THE FLESH FROM THE POTATOES AND SQUASH AND PUT IN SAUCE PAN WITH THE ONION. REMOVE THE PEEL FROM THE GARLIC AND ADD THE SOFT INSIDES TO THE OTHER VEGTABLES IN THE SAUCE PAN.
5. ADD BROTH, CURRY POWDER,PAPRIKA AND A PINCH OF SALT.
6. BRING TO A BOIL, REDUCE HEAT AND SIMMER, FOR ABOUT 45 MINUTES
7. ALLOW SOUP TO COOL.
8. WITH A IMMERSION BLENDER, PUREE SOUP TILL SMOOTH.
9. SLOWLY STIR IN COCONUT MILK, AND A LITTLE SALT&PEPPER.
10. LADLE INTO BOWLS AND PUT A SMALL DOLLOP OF SOUR CREAM.
ENJOY DAN: hallelujah

DELICIOUS BEAN BAKE for the SOUP KITCHEN by CHEF DAN

SERVES 40
INGREDIENTS:
4 pounds hamberger
2 pounds bacon,cut up
5 onions, chopped
3 cups ketchup
1/2 cups molasses
4 cans each , kidney beans, butter beans, lima beans ,or any beans
4 cans pork and beans
1-1/2 cups brown sugar
1/4 cup vinegar
2 tablespoons dry mustard
1/4 cup chile powder
DRICTIONS:
Preheat oven to 300 degrees.
1. In a lsrge skillet fry hamberger, bacon,and onions,about
12 minutes. drain off grease
2. In a large oven-proof pan mix hamberger, bacon, and onion and remaining ingredients. mix well.
3. Cover and bake at 300 degrees for about one hour or until hot and bubbly.bake uncovered until nice and brown.
ENJOY DAN: hallelujah

"SOUPS ON' BEAN BIBLE by CHEF DAN serves 40

4 TABLESPOONS GRAPESEED OIL (VEGAN)
8 GARLIC CLOVES, MINCED
6 ONIONS. DICED
8 CELERY STALKS, DICED
10 CARROTS, DICED
6 POTATOES, DICED
2 CUPS BARLEY
2 GALLONS WATER
6 BAY LEAVES
2 TABLESPOONS CREOLE SEASONING
2 TABLESPOONS DRIED OREGANO
2 TABLESPOONS DRIED BASIL
13 CUPS DRIED BEANS, SOAKED OVERNIGHT, A MIXTURE OF PINTO, BLACK BEANS,PINTO BEANS,NAVY BEANS,ADZUKI BEANS.

DIRECTIONS:
"IN A DRY PAN ROAST BARLEY UNTIL GOLDEN BROWN"
1. HEAT THE OIL IN A LARGE HEAVY POT OVER MEDIUM-HIGH HEAT.SAUTE' GARLIC, OINONS UNTIL TRANSLUCENT, ABOUT 5 MINUTES.
2.ADD CELERY, CARROTS, POTATOES,BARLEY,BAY LEAVES, BEANS AND WATER.
3. BRING TO A BOIL AND SIMMER FOR ABOUT 2 HOURS,STIRRING OCCASIONALY.
4. ADD CORN, SPEGHETTI SAUCE, AND SPICES. SIMMER FOR ABOUT 30 MINUTES.
ENJOY DAN: hallelujah

BERDENE'S DUNGENESS CRAB OMELET by CHEF DAN serves 2-3

IN MY SISTERS CONDO. IN LINCOLN CITY OREGON(WHICH IS FOR RENT MOST OF THE YEAR.A REAL NICE PLACE ONE BACK FROM THE OCEAN.TO GET ALONG WITDH THE STORY. CRAB WAS ON SALE FOR 2.37 A POUND. SO WE BOUGHT 2. WHEN WE GOT HOME BERDENE SAID SHE WANTED A CRAB OMELET.SO HERE GOES.

INGREDIENTS:
1 cup dungness crab meat
1 small onion, finely chopped
1/2 green pepper,finley chopped
1 tablespoon butter
1 egg with yoke
2 eggs whites only
1 tablespoon fat freem milk
2 tablespoons parmesan cheese, grated
salt & pepper to taste

DIRECTIONS:
1. Mix the crab meat with the cheese and season with salt&pepper.set aside
2. Lightly beat the eggs in a bowl with the milk and salt&pepper.
3. Melt the butter in a oven proof skillet over medium heat. add onion and green pepper and saute' about 3 minutes.
4. Lower heat and add eggs. as the omelet cooks, lift it with a spatula, letting the uncooked part run underneath.
5 Place the crab, cheese mixture on top of the eggs just when the eggs are bregining to set.
6. Cook for a few minutes, and transfer skillet under a pre-heated broiler for a few minutes until the top is golden brown.
7 Do not fold, but slide on to a hot plate and serve immediately.
8. Top with something green, chives, cilantro,or parsley.

ENJOY DAN: hallelujah

CROCK POT CREAMY POLENTA by CHEF DAN

serves 10 double this for the soup kitchen.

this is great with black truffle oil. the oil is very exspensive, but worth it.

INGREDIENTS:
8 cups chicken broth
1 bay leave
3 cups polenta (not"quick cooking")
3 tablespoons butter or(2 tablespoons black truffle oil)
2 teaspoons salt
3 cup grated parmesan cheese or sharp cheddar cheese

DIRECTIONS:
1. Combine, chicken broth,olive oil, and salt into crock pot; whisk in the polenta in a steady stream to prevent lumps. Add cheese and wisk again. Cover and cook on high for 2 hours or until liquid is mostly obsorbed.Stir togerther well (polenta should have the consistancy of thick cereal.

ENJOY DAN: hallelujah

RESULTS OF TUESDAYS SOUP KITCHEN

WE( GARY, WADDINI AND DAN). WE MADE 3 MONSTER POTS OF SOUP.GARY DID THAI CHICKEN NOODLE. WADDINI DID HAM AND BEAN. I DID HUNGARIAN HANGOVER SOUP. THEY COMPLETLY SOLD OUT. SOLD OUT MEANS WE HAD 195 PEOPLE AND WE TOOK IN 104 DOLLARS.NOW TO OUR NEW COOK WADDINI. HE CAME INTO THE SOUP KITCHEN A MONTH AGO
WANTING TO BE A POTS AND PANS MAN. BUT COME TO FIND OUT HE WANTS TO A POTS AND PANS MAN AND A COOK TOO. AND WHAT A COOK HE IS.I HAVE BEEN THERE 7 YEARS AND THEN HE COME IN EVERYBODY WANT HIS SOUP. KEEP UP THE GOOD WORK WADDINI. DAN CHEERS ANS HALLELUJAH

DAY'S AFTER GOURMET DINNER

THE DINNER.THE HANNS, JERRY LYNN,,BRUNJES PAT BOB, SAULS BERDENE DAN. TO START BOB AND PAT BROUGHT A WINE TYPE THAT MIX TOGERTHER AND THEN DRINK. IT WAS KIND OF BUBBLY, BUT VERY GOOD. LIGHT AND REFRESHING. NOT TO BE OUT DONE I MIXED TO GETHER YOUKON JACK CANDIAN LIQUROR AND PEPPERMINT SCHNAPPS. ONE JIGGER OF EACH IN A GLASS. WOW. THE FOOD. THE HANNS BROUGHT ITALIAN SAUSAGE SOUP. IT WAS SO GOOD I HAVE TO MAKE FOR BERDENES BOOK CLUB.THEN CAME MY PASTA PUTTENESCA, IT WAS SO GOOD WE HAVE BEEN EATING THE LEFT OVER FOR 5 DAYS. THEN PAT FRYED CRAB CAKES, WITH PACKAGED FRESH CRAB FROM COSTCO. THEY WERE THE BEST. THEN BOB DID A GARLIC, APRICOT, FRESH SPINACH NOODLES.VERY INTERESTING. OF COURSE WHITE AND RED WINE. TO END WITH FROZEN PERMA FROST SCNAPPS.ITALIAN FOOD IS THE BEST AND SWEET WINE THAR BOB MADE. A GREAT TIME HAD BY ALL. DAN

MARCIA'S CARAMELIZED ONION SOPUP IN THE CROCK POT by CHEF DAN

LAST WEEK I MADE A FRENCH ONION SOUP AND I CALLED IT MARCIA'S FRENCH ONION SOUP BECAUSE SHE IS MY #1 SOUS- CHEF AND SHE SLICED UP 45 ONIONS FOR ME SO I COULD MAKE FRENCH ONION SOUP. I THOUGHT IT WAS TOO SWEET SO I MODIFIED THE RECIPE SOME. THIS RECIPE SMELLED UP THE WHOLE KITCHEN, AND WHEN EVERYBODY CAME TO WORK THE WERE JUST OVER-WHELMED.                          SERVES 30-40

RECIPE:

2 CROCK POTS
45 ONIONS THINLY SLICED
2 CUBES OF BUTTER
2 GALLONS BEEF STOCK
2 CUPS DRY WHITE WINE
1/2 CUPS MOLASSES
5 GARLIC CLOVES, MINCED
1 TABLESPOON LIQUID SMOKE
40 SLICES FRENCH BREAD CUT IN 1/2 SLICES
2 CUPS PARMESAN CHEESE

DIRECTIONS:

1. PEEL THE ONIONS AND CUT INTO 1/2-INCH THICK RINGS. PLACE THE SLICES AND TWO CUBES OF BUTER INTO 2 CROCK-POTS. COOK 12 TO 15 HOURS, UNTIL ONIONS ARE A DEEP BROWN AND SOFT. IT'S ALMOSTS IMPOSSIBLE TO OVER COOK.
2. IN LARGE STOCK POT, HEAT THE CARAMILIZED ONIONS, BEEF STOCK, WHITE WINE, LIQUID SMOKE, AND MOLASSES. BRING TO A BOIL AND SIMMER FOR I HOUR.
3. IN 350 DEGREE OVEN PLACE THE FRENCH BREAD SPRINKLED WITH PARMESAN CHEESE ON A BAKING SHEET AND BAKE UNTIL LIGHTLY TOASTED, ABOUT 5 MINUTES

                     ENJOY DAN:                                                 hallelujah

COQ AU VIN by CHEF DAN

OK GUYS LETS FIX A NICE MEAL FOR THE LADIES.  serves 4--6

INGREDIENTS:
1 cup dry red wine
1 teaspoon salt
3 bay leaves
2 boneless, skinless chicken breasts, (pounded thin)
1/4 cup (kirkland brand) crumbled bacon
1 onion, chopped
2 carrots, finly chopped
1 cup sliced mushrooms
2 tablespoons olive oil
1/4 cup flour
3 cups chicken broth
1 tablespoon tomato paste

DIRECTIONS:
1. Combine wine, salt, bay leaves, and chicken in a bowl. cover and refrigerate overnight.
2. Heat a large skillet over medium-high heat, add 1 tablespoon oil, then add onions, carrots, and mushrooms. cooking about 15 minutes. set aside.
3. Remove chicken from marinade.
4. Toss chicken lightly in the flour.
5. Add 1 tablespoon oil to skillet and cook chicken over medium-high heat until browned.
6. Add broth, tomato paste and reserved marinade. bring to a boil; add vegtables.
7.. Reduce heat; cover and simmer for about 40-45 minutes.
8 Crumble bacon on top or each serving.
                     
                              ENJOY DAN:                             hallelujah

NEXT WEEK TURKEY-BARLEY SOUP FOR THE SOUP KITCHEN SERVES 40

PASTA PUTTANESCA by CHEF DAN

TEN YEARS AGO TWO MEN AND MYSELF WHO LIKED TO COOK DECIDED TO COOK FOOD FROM AROUND THE WORLD. OUR WIVES THOUGHT THIS WAS A GREAT IDEA. TONIGHT OUR WHIDBEY ISLAND GOURMET GROUP WILL MEET FOR DINNER AND ITS ITALIAN.
PASTA PUTTANESCA IS A FOLKLORE, THIS PASTA SAUCE WITH ITS WARM, SPICE, ROBUST FLAVOR, WAS SERVED BY THE 'LADIES OF THE NIGHT' TO SEDUCE THEIR FRIENDS INTO THERE ARMS.
WELL HERE GOES.

INGREDIENTS:
2 TABLESPOONS OLIVE OIL
6 GARLIC CLOVES, CRUSHED
1 RED BELL PEPPER, ROUGHLY CHOPPED
2 CHILE PEPPER, SEEDED AND FINELY CHOPPED
1 CAN ANCHOVES FILLETS, DRAINED, AND SLICED OR POUNDED IN MORTAR & PESTLE, OR PUT IN A BLENDED WITH A LITTLE CRUSHED TOMATOES
3/4 KALAMATA OLIVES, SEEDED AND SLICED
3 TABLESPOONS CAPERS
1 (28OZ) CAN CRUSHED ITALIAN STYLE TOMATOES, WITH OREGANO & BASIL IN RICH PUREE
3/4 CUP SUN DRIED TOMATOES PACKED IN OIL, DRAINED AND CHOPPED
A COUPLE HAND FULLS OF CHOPPED FLAT LEAF PARSLEY OR CILENTRO
1 POUND DRIED WHOLE WHEAT SPAGHETTI OR LINUINE FINI, OR RIGATONI, I USED GEMELLI. COOK ACORDING TO MFG. DIRECTIONS

DIRECTIONS:
1. SOAK DRAINED ANCHOVS IN MILK FOR 20 MINUTES, DRAIN & SET ASIDE.
2. HEAT SKILLET OVER MEDUMIN-HIGH HEAT AND ADD OIL, SAUTE' GARLIC,CHILE PEPPER& RED PEPPER  AND ANCHOVES ABOUT 3 TO 4 MINUTES.
3 ADD OLIVES, CAPERS, TOMATOES. YOUR KITCHEN NEVER SMELLED SO GOOD. W0W
4. SEASON WITH A FEW GRINDS OF SPECIAL GRADE WHITE PEPPER.
5. BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR ABOUT 10 MINUTES.
6 TOSS IMEDITELY WITH HOT, FRESHLY COOKED PASTA.
7. ADD 1/4 CUP FRESHLY GROUND PARMIGIANO REGGIANO CHEESE, OR ANY HARD CHEESE.
                            CHEERS AND HALLELUJAH

HUNGARIAN HANGOVER SOUP by CHEF DAN serves 40

MY SISTER MARYLEE TOLD BERDENE AND I ABOUT A GREAT SANDWICH SHOP ON HIGHWAY 99 JUST SOUTH OF COSTCO. CALLED " GRINDERS" WE SHARED A PORTOBELLO MUSHROOM SANDWICH. WOW. THEY ALSO HAD HUNGARIAN HANGOVER SOUP. BEING A SOUP MAN I HAD TO KNOW WHAT THAT WAS. I ASKED ANDTHEY LET ME HAVE A LITTLE BOWL. I HAD TO HAVE THAT RECIPE FOR THE SOUP KITCHEN. THEY SAID IT IS A RECIPE HANDED DOWN FROM PAST GENERATIONS. THE INGREDIENTS THEY SAID HAD CABBAGE AND SAURKAUT. THAT'S ALL I NEEDED. HERE GOES.          CHEERS & HALLELUJAH

INGREDIENTS:

6 SMOKED HAM HOCKS
COLD WATER
10 BOULLON CUBES
6 ONIONS, CHOPPED
4 HEADS CABBAGE, SHREDDED
5 POUNDS, SAURKRAUT, WITH LIQUID
1(320Z)CAN DICED TOMATOES
1/2 CUP TOMATO PASTE
2 TEASPOONS CARAWAY SEEDS, CRUSHED
2 TEASPOON GROUND CAYENNE PEPPER
1/4 CUP PAPRIKA
14 BAY LEAVES
1/4 CUP CUMIN
1/2 CUP SUGAR
1/4A CUP DRIED THYME

DIRECTIONS:

1. PUT HAM HOCKS AND 1 CUP OF ONIONS IN A LARGE STOCK POT. FILL WITH COLD WATER HALFWAY TO THE TOP OF THE POT.
2. COOK OVER-MEDIUM HEAT FOR ABOUT 1 TO 1/2 HOURS.
3. DRAIN STOCK INTO ANOUTHER STOCK POT, CUT MEAT OFF  HOCKS AND ADD TO STOCK(DISCARD SKIN, FAT, AND BONES FROM HOCKS)
4. REFRIGERATE OVERNIGHT
5. THE NEXT DAY SKIM OFF FAT.
6. COMBINE ALL INGREDIENTS INCLUDING THE REST OF THE ONION AND SIMMER FOR ABOUT 2 HOURS.
7 REMOVE BAY LEAVES
                 ENJOY DAN

MINESTRONE SOUP IN SLOW COOKER SERVES 20

This was made for my wife's garden club on Whidbey Island.  It got great review.  I spend a lot of time developing soup recipes.  You might like this one.  If you are not cooking for a large goup, you can scale it down.  Cheers & halleujah!

INGREDIENTS:

1-1/2 Pounds andville(FRENCH) A COURSE GRAINED SMOKED MEAT MADE USING PORK, ONION, WINE AND SEASONING.
2 ONIONS, CHOPPED
5-7 CARROTS, PELLED AND SLICED
4 GARLIC CLOVES, MINCED
1 CELERIC(CELERY ROOT) FINLY SLICED
1 FENNEL BULD, FINLY SLICED
2 CUPS GREEN BEANS, FRESH OR FROSEN
1 BUNCH SWISS CHARD, CUT INTO BIT SIZE PIECES
3 (14.5OZ) CANS STEWDED TOMATOES
2 (15OZ) CANS TOMATO SAUCE
2(15OZ) CANS CANNELLINI BEANS
3 TABLESPOONS DRIED ITALIAN SEASONING
1 QUART BEEF STOCK
2 TEASPOONS SALT AND 1 TEASPOON FRESH GROUND BLACK PEPPER
1 TABLESPOON MAJORAM LEAVES
3 BAY LEAVES
1 CUP SALSA
2 CUP ELBOW MACARONI, OR ALPHABET PAST OR SHELL PASTA, UNCOOKED
2 CUPS GRATED PARMESAN CHEESE

DIRECTIONS:

1. COMBINE ALL THE INGREDIENTS IN THE CROCK POT EXCEPT PASTA AND PARMESAN CHEESE, AND SWISS CHARD
2 COVER AND COOK 8 - 10 HOURS
3ADD PASTA AND SWISS CHARD THE LAST HOUR OF COOKING.
4 ADD I TABLESPOON GRATED PARMESAN CHEESE TO EACH BOWL.
                             ENJOY DAN: