Better Homes and Gardens: Soups & Stews Cook Book
by Better Homes and Gardens, Doris Eby
Hardcover: 96 pages
Publisher: Better Homes & Gardens Books
First Hardcover Edition edition (August 1978)
Over 200 tasty recipes – from appetizers to meal-makers. Plus stocks, noodles, and dumplings from scratch.
Delicious soups and stews for every occasion. With special “adapt-it-yourself” recipes for cream of vegetable soup, cold fruit soup, and stew and stock from on-hand ingredients. Bonus – sensible tips to help you take shortcuts, make substitutions, and serve soups with flair.
With colder weather about to hit us, soups and stews are always a hit.
The contents of this book are:
Satisfying Soups and Stews
Meal-Mate Soups which has hot and cold soups
Whole Meal Soups and Stews which has meat and poultry, fish and seafood, vegetables
Soup Making Basics has stocks, noodles, dumplings, crackers and croutons
At the end of each section there are “Quick” recipes
There are tips throughout the book.
I loved soup when I was a kid and have eaten Sirloin Burger Soup and Beef Stew on and off as an adult, but I’ve only in the last few years started liking soup and stews again. This cookbook has so many recipes that sound really good, but also a bunch that I’ve never heard of before and sound some that sound a bit strange. For example, there is a recipe for a Salami-Bean Chowder and Apple Raisin Soup which are hot soups. Cherry Wine Soup, Cottage Cheese-Tomato Soup and Orange- Apricot Soup which are cold soups.
Some of the other stranger ones are Chicken Cider Stew, Lentil-Pepperoni Soup and Chilled Beet Soup. Yuck!! I can’t stand beets.
Anyway, there are beautiful photos throughout the book and I think this is going in my permanent cookbook collection.
My husband loved Brunswick Stew, and there is a regular recipe in this book and a quick version. I’m going to share the quick version since that’s the one I’d make.
Quick Brunswick Stew
1 large onion, cut in thin wedges
1 tablespoon cooking oil
1- 16 ounce can stewed tomatoes, cut up
1- 16 ounce can sliced potatoes, drained and cut up
1- 12 ounce can whole kernel corn
1- 10 3/4 ounce can condensed tomato soup
1- 8 ounce can lima beans, drained
1/2 teaspoon salt
2- 5 ounce cans boned chicken, drained and cut up
In a large saucepan cook onion wedges in cooking oil until tender but not brown.
Stir in undrained stewed tomatoes, sliced potaotoes, undrained whole kernel corn, tomato soup, lima beans, salt & pepper
Bring mixture to a boil and reduce heat. Cover and simmer for 10 minutes.
Carefully stir in the chicken and continue cooking until heated through.
Makes 6 servings
This is one of the cookbooks that belonged to my husband’s aunt
Weekend Cooking is hosted @ Beth Fish Reads