1 pt. oysters
1 can cream of celery soup
3 boiled potatoes, chopped up 5 c. water
4 tbsp. butter
Pinch of salt & pepper

Drain liquid off oysters, combine oyster liquid, water, cream of celery soup, salt and pepper. Bring to a boil. Saute oysters in butter until edges curl (don’t over cook) put oysters in the rest of soup just before serving. You can substitute cream of mushroom soup for the celery soup sometimes just add 1/4 teaspoon celery seed if you do this.


9 c. water
1 lg. onion, chopped
2 lg. cloves garlic, minced 2 stalks celery, chopped
2 c. squash, cubed
1 sm. cauliflower
4 med. carrots, sliced
4 med. zucchini, sliced
3 med. white potatoes, sliced 1 sm. head cabbage, sliced thin 1/2 tsp. dried thyme
1/2 tsp. dried basil
2 tbsp. vegetable bouillon 1 tsp. sea salt
Dash of nutmeg
2 tbsp. fresh lemon juice

In heavy soup kettle, bring water to boil. Add all ingredients except lemon juice. Simmer for 30 minutes, stirring frequently to break up squash and form thick stock. Stir in lemon juice at end of cooking. Great leftover. Serves 8.


1 lb. broccoli, fresh 8 oz. mushrooms, fresh
1 c. flour, sifted 1 qt. chicken stock
8 oz. butter
1 qt. half & half
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. tarragon leaves, crushed

Clean and cut broccoli into 1/2 inch pieces. Steam in 1/2 cup of water until tender. Do not drain. Set aside. Wash and slice mushrooms. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook 2 to 4 minutes. Add chicken stock, stirring with a wire whip and bring to a boil. Turn heat to low.

Put broccoli, mushrooms, half and half, and spices. Heat, but do not boil. *Chicken stock: Use homemade, canned or 4 bouillon cubes dissolved in 1 quart of water


1 lb. Italian sausage
1 tbsp. salad oil
2 sm. zucchini, sliced
1 c. diced onion
1 clove garlic, minced
2 cans (10 3/4 oz.) beef bouillon or
1 c. sliced carrots
1 tsp. dry basil
1/4 tsp. pepper
1 can tomatoes, chopped
1 c. coarsely shredded cabbage
3 beef bouillon cubes & 1 1/2 c. water
1 tsp. salt
1 can (1 lb.) Great Northern beans, undrained
Chopped fresh parsley

Slice sausage crosswise into 1/2 inch pieces; brown in oil in Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer for 1 hour, covered. Add beans and liquid, cook another 20 minutes. Garnish with fresh parsley. Serves 8. Freezes well, even better the next day.


4 dried black mushrooms
6 c. chicken broth
1 tbsp. dry sherry
1 med. tomato, peeled, seeded & diced
2 tbsp. cornstarch, mixed with 1 cup water
1 egg, slightly beaten
1 tsp. sesame oil
1/4 tsp. white pepper
1 green onion, thinly sliced

Soak mushrooms in warm water to cover for 30 minutes; drain. Reserve 1 cup liquid. Cut off stems, discard, dice caps. In 3 quart pot, bring broth, sherry, mushroom liquid and mushrooms to boil. Cook 3 minutes. Add tomato, simmer 1 minute. Add cornstarch and cook, stirring until soup boils and thickens slightly. Remove from heat and slowly drizzle in egg while stirring. Add pepper. Divide sesame oil and green onions into each bowl. Ladle soup on top.


2 lg. or 3 med. onions, sliced
1/4 c. butter or margarine
1 qt. (4 c.) water
6 cubes or 6 tsp. beef bouillon
1 tsp. Worcestershire sauce
Dash of pepper
4 to 6 slices French bread, toasted Grated Parmesan cheese

In large saucepan, cook onions in butter until tender. Add water, bouillon, Worcestershire sauce and pepper. Cover and simmer for 20 to 25 minutes to blend flavors. To serve, top each serving with a slice of toasted French bread and sprinkle with Parmesan cheese. If desired, place under broiler until cheese is bubbly. Makes 4 to 6 servings.


3 slices bacon, cut into pieces
3/4 c. onion, chopped
1 clove garlic, minced
3/4 tsp. ground cumin
1/4 tsp. red pepper flakes
2 tbsp. flour
2 (14 1/2 oz.) cans low salt chicken broth
1/2 c. white wine
1/2 green bell pepper, seeded & chopped
1 (14 1/2 oz.) can tomatoes
1/2 sm. sweet potato, peeled & cut into 1/2 inch cubes
1/2 pound Alaska cod or pollock, cut into bite sized chunks
3/4 c. frozen corn kernels
1 1/2 tsp. lime juice
Pepper to taste

Saute bacon in large saucepan over medium heat until crisp. Stir in onion, garlic, cumin and pepper flakes. Saute five minutes or until onions are soft. Remove from heat and stir in flour. Cook one minute, stirring constantly. Gradually whisk in chicken broth. Stir in tomatoes, wine, peppers and sweet potatoes. Bring to a boil and reduce heat and
simmer 10 minutes or until sweet potatoes are soft. Add fish and corn. Simmer 2 to 3 minutes, or until fish flakes with a fork. Season with lime juice and pepper. Spoon into bowls, garnish with parsley or cilantro. Serves 4.


3 lg. potatoes, cubed
1 lg. onion, chopped
1 (16 oz.) can tomatoes, squeezed
1/2 green pepper, diced
3 lg. stems celery, cut in 1/2 inch pieces
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
1 or 2 cloves garlic, pressed or chopped
2 lbs. fish, cubed
2 tsp. salt
1/2 tsp. red pepper flakes
1 tbsp. sugar
1/4 tsp. black pepper; or all of the foregoing to taste

Cook potatoes, drain and save water. Set aside. Saute onions in 3 tablespoons oil until clear. Add next 6 ingredients and seasonings; simmer until celery is almost tender. The above can be prepared ahead. 1/2 hour before serving, heat the tomato mixture, add the potatoes. Bring to a slow boil; add fish, stir to mix and simmer until fish is done, about 4 to 5 minutes. Do not overstir. Northern or walleye are best to use as they retain firmness.


2 c. chicken , cut in bite size pieces or 1 lb. shrimp, cooked
6 slices bacon, cut in 1/2 inch pieces
1 med. green pepper, cut into 1/2 inch pieces
1 tsp. garlic
2 cans chicken with rice soup
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 c. water
3/4 c. green onion, sliced
1 bay leaf
Hot sauce to taste

In soup kettle, cook bacon until crisp over medium heat. Remove bacon and drain fat, leaving 2 tablespoons in pot. Add green onions, green pepper and garlic; cook over medium heat until crisp tender. Add tomatoes, soup, water, and bay leaf. Bring just to boil, reduce heat. Simmer, uncovered, 10 minutes. Add chicken/shrimp and bacon; cover and heat gently for 5 more minutes. Add hot sauce and serve.


1 to 2 lg. cans V-8 juice
2 lbs. lean hamburger
1 can okra, drained
1 can white corn, drained
2 (32 oz.) cans mixed vegetables or lg. bag of frozen vegetables
2 to 3 stalks celery, chopped
1 to 2 cans stewed tomatoes
3 tbsp. chopped cilantro
Garlic powder to taste
Ground pepper to taste

Brown meat, drain. Add V-8 juice and all other ingredients. Simmer at least 30 minutes, longer if possible. Serve with flour tortillas filled with low fat Mozzarella cheese and zapped in microwave until cheese has melted. Great on cold days!