• National Soup Month - 5

    From Dave Drum@1:3634/12 to All on Sun Jan 8 15:15:00 2023
    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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  • From Dave Drum@1:2320/105 to All on Sat Jan 13 16:14:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beef & Barley Soup
    Categories: Soups, Beef, Grains, Vegetables
    Yield: 12 Servings

    1 tb Oil
    2 lb Beef short ribs
    2 md Onions; coarse chopped
    3 lg Carrots; sliced or diced
    3 Ribs celery; sliced
    28 oz Can whole tomatoes w/liquid,
    - chopped
    2 ts Water
    4 Beef bouillon cubes
    4 tb GFS/Minor's beef base
    1/3 c Medium pearl barley

    In a large dutch oven or kettle, heat oil over medium
    high heat. Brown beef. Add onions, carrots, celery,
    tomatoes, water and bouillon; bring to a boil. Cover and
    simmer for about 2 hours or until beef is tender. Add
    barley; simmer another 50-60 minutes or until barley is

    Yield: 10-12 servings. (3 1/2 qts.)

    SOURCE: Phyllis Utterback, Glendale, CA, Country Magazine,

    POSTED BY: Jim Bodle 2/93

    RECIPE FROM: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen


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