Soups

ONION SOUP

Serves 4-6 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 6 cups thinly sliced onions (about 4 medium) 4 cans (14.5 ounce each) beef broth 1/2 teaspoon hot pepper sauce, divided 1 tablespoon butter or margarine, softened 6 slices French bread 2 tablespoons grated Parmesan cheese Melt Crisco in a Dutch oven over medium high heat. Add onions and cook until tender but not brown, stirring occasionally. Add broth and 1/4 teaspoon hot pepper sauce. Bring to a boil; reduce heat and simmer covered for 30 minutes. When ready to serve, blend butter and remaining 1/4 teaspoon hot pepper sauce. Toast bread slices on one side under broiler. Spread un-toasted side with hot pepper sauce butter and sprinkle with Parmesan cheese. Place under broiler for 1 minute or until cheese is bubbly. Pour soup into a tureen or bowls and float bread slices on...

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MUSHROOM SOUP

Makes about 1-1/2 quarts soup 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 3 tablespoons chopped onion 1 small clove garlic, minced1/2 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper Dash ground red pepper 3 cups chicken broth 1 pound fresh mushrooms, cleaned and sliced lengthwise2 cups milk Melt Crisco in a saucepan. Stir in onion and garlic; cook until onion is crisp-tender. Mix in a blend of flour, salt, and peppers. Stir in chicken broth gradually. Continuing to stir, bring to boiling and cook for 1 minute. Stir in sliced mushrooms. Cook covered over low heat for 30 minutes, stirring occasionally.Stir in milk and cook uncovered over low heat for 5 to 10 minutes. NOTE: Substitute vegetable stock for the chicken broth to make this a vegetarian...

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NUTTY BROCCOLI

6 servings 1 large bunch broccoli, tough ends removed1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 2 tablespoons all-purpose flour 1-1/2 cups chicken broth 1/2 teaspoon salt Dash pepper 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick 1/3 cup coarsely chopped walnuts 2 tablespoons fine bread crumbs Cut tops off broccoli, leaving 2-inch flowerettes. Peel remaining stalks; cut into 2-inch pieces. (Cut large pieces in halves or quarters lengthwise.) There should be about 3 cups stalk pieces and 6 cups flowerettes.Heat 1 quart of water to boiling in a 3-quart saucepan. Add stalk pieces; boil gently for 3 to 7 minutes until crisp-tender. Drain; rinse under cold water.Melt 1/4 cup Crisco in a medium skillet over moderate heat. Stir in flour. Cook for 1 minute. Gradually stir in chicken broth; bring to boiling. Cook and stir until sauce is slightly thickened and smooth. Add stalk pieces, flowerettes, salt, and pepper. Partly cover and simmer for 10 minutes or until tender.Melt remaining 2 tablespoons Crisco in a small skillet over moderate heat. Stir in walnuts and bread crumbs; cook for 3 to 4 minutes or until browned. Put vegetable mixture into a serving bowl. Sprinkle with walnut mixture. NOTE: Substitute vegetable broth for the chicken broth to make this a vegetarian...

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CHICKEN TORTILLA SOUP

Serves 6-8 CRISCO No-Stick Cooking Spray 8 6-inch corn tortillas salt 2 tablespoons CRISCO Canola Oil 1 medium onion, chopped2 cups cooked chicken, diced1 can (15-1/4 oz) whole kernel corn, drained1 can (15 oz) black beans, drained1 can (15 oz) diced tomatoes, with juice1 can (4 oz) chopped green chilies, drained1 package (1-1/4 ounces) taco seasoning mix 2 cans (14-1/2 oz) chicken broth 1 tablespoon lime juice Shredded cheddar cheese Chopped cilantro Sour Cream Lime slices, optionalPreheat oven to 350 degrees. Spray a baking sheet and both sides of the corn tortillas with Crisco No Stick Cooking Spray. Slice the tortillas into strips; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned. Set aside. Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilis and taco seasoning; stir to combine. Add chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15 minutes. Stir in lime juice. To serve, place a few tortilla strips into soup bowl; ladle soup over. Sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a lime...

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CHILI CON CARNE

Serves 8 1 tablespoon CRISCO Oil 1 cup chopped onion 1 cup chopped green bell pepper 1 pound ground beef round 1 can (28 ounces) whole tomatoes, undrained and chopped1 can (8 ounces) tomato sauce 1 tablespoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper Dash of hot pepper sauce (optional)1 can (30 ounces) kidney beans, undrainedHeat oil in large saucepan or Dutch oven on medium heat.Add onion and green pepper. Cook and stir until tender.Add meat. Cook until browned, stirring occasionally.Stir in tomatoes, tomato sauce, chili powder, salt, black pepper and hot pepper sauce (if used). Bring to a boil. Reduce heat to low. Simmer 45 minutes, stirring occasionally.Add beans. Heat thoroughly, stirring...

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COUNTRY CREAM OF CHICKEN CHOWDER

Prep time: 15 minutesCook time: 25 minutesServes 6-8 1/4 cup CRISCO Canola Oil *1 small onion, finely chopped1/4 cup all-purpose flour 2 14.5 ounces cans chicken broth 2 cups milk 1 bay leaf 3 cups frozen hash browns, diced variety1 16 ounce bag frozen mixed vegetables1 -1/2 cups finely chopped cooked chicken 2 green onions, finely chopped1 teaspoon dried dill weed 3 strips crisply cooked bacon, crumbledSalt and pepper to taste 2 tablespoons chopped fresh parsley Heat Crisco Canola oil in large saucepan over medium heat. Add onion; cook and stir until tender. Stir in flour; cook until bubbly. Gradually stir in broth and milk; bring to a boil, stirring. Reduce heat. Add bay leaf, diced hash browns, mixed vegetables, chicken, green onions and dill. Simmer until vegetables are tender. Remove bay leaf. Stir in bacon. Season to taste with salt and pepper. Serve sprinkled with parsley. (Note: For best flavor, make a day ahead and reheat. Thin with more milk if...

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