6 c. chicken broth
1 to 2 (16 oz.) cans solid-pack pumpkin
1 c. onion, thinly sliced
1/2 tsp. thyme
1 clove garlic, minced
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 c. whipping cream, warmed
1 lg. fresh pumpkin, hollowed out (optional)
Fresh parsley (optional)

In a covered saucepan, heat all ingredients except cream to boiling. Reduce heat; simmer, uncovered 20 minutes. Stir warm cream into soup. Garnish with parsley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes in 350 degree oven.


1 pkg. nine beans
2 qts. water
1 lb. ham or big ham hock
1 lg. onion, chopped
2 tsp. salt or to taste
1 clove garlic, minced
1/2 tsp. pepper
1 bay leaf
1/2 tsp. oregano
1 (12 oz.) can vegetable cocktail juice
1/2 tsp. basil
1/2 c. parsley, chopped
1 (16 oz.) can tomatoes with liquid

Wash bean mix. Cover with water and let soak overnight. (If you forget to soak beans overnight, cover beans with water, bring to boil and boil 2 minutes. Remove from heat, cover and let stand 1 hour.) Drain beans. Ad 2 quarts cold water and ham. Bring to a boil; simmer covered 2 1/2 to 3 hours. Stir in remaining ingredients; simmer 30 minutes,
stirring occasionally.


1/4 c. butter or margarine (low fat works well)
1 c. chopped onion
1/2 c. chopped celery
1 garlic clove, crushed
1/2 tsp. salt (opt.)
1/4 tsp. ground pepper
3 c. chicken broth
1 bouillon cube
1 3/4 c. (16 oz. can) solid pack pumpkin
1 c. half & half
Chopped chives or green onion tops

In a large saucepan, melt butter; saute onion, celery and garlic until soft. Add salt, if desired, and pepper; cook for 1 minute. Add broth and bouillon cube; simmer uncovered for 15 minutes. Stir in pumpkin and half and half; cook 5 minutes, stirring occasionally to blend. Top with chopped onion. Serve warm. Makes 6 cups. Double this recipe to make
12 cups!


1/2 c. all-purpose flour
1/2 c. onion, chopped
3 garlic cloves, minced
1/4 c. butter or margarine
4 c. water
4 chicken flavored bouillon cubes OR 4 tsp. chicken flavored instant bouillon
1/2 c. carrots, chopped
1/2 tsp. thyme leaves
1 1/2 c. (2 med.) potatoes, peeled, cubed
1/2 tsp. nutmeg
1/8 tsp. pepper
1 bay leaf
1 (17 oz.) can whole kernel corn, undrained
2 c. half & half
1 lb. (3 c.) cooked ham, cubed
2 tbsp. fresh parsley, chopped

Lightly spoon flour into measuring cup; level off. In large saucepan, or Dutch oven, saute onion and garlic in margarine until crisp-tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in 4 cups water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil; reduce heat. Cover; simmer an additional 15 to 30 minutes or until slightly thickened. Add corn. Cover; simmer an additional 20 to 30 minutes or until vegetables are tender. Stir in half and half and ham. Cook until thoroughly heated. Do not boil. Remove bay leaf. Garnish with parsley. Yield: 8 servings (1 1/2 cups each).


3/4 c. chopped carrots
3/4 c. chopped celery
1/2 c. chopped green onion
1/2 white onion, chopped
3/4 c. chopped cauliflower
2 c. water
1/2 c. butter
1 c. flour
3 c. milk
1 c. evaporated milk
2 cans chicken broth
1 jar (15 oz.) Cheese Whiz Pepper to taste

Boil first 4 ingredients in water for 5 minutes. Saute white onion in butter. Add flour and blend well. Boil milk and chicken broth. Stir milk and broth into onion mixture. Stir in boiled vegetable including water in which they were cooked. Add Cheese Whiz and pepper. Bring to a boil and serve.


2 c. cottage cheese
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. crumbled blue cheese
2 tbsp. chopped green onions or parsley
1/4 c. nutmeats
1/4 c. chopped celery
1/2 c. mayonnaise
1/2 c. whipping cream
Few drops green coloring

Soften gelatin in water 5 minutes. Set over hot water until dissolved. Mix gelatin with cheese, parsley, nuts, celery and mayonnaise. Gently fold whipped cream into mixture. Add drops of green color. Fill molds and chill. Arrange molded gelatin on plate of lettuce. Surround with canned pears, strawberries, kiwi, grapes, melon cubes, chunk pineapple, orange or grapefruit, spiced crabapple.


1 lb. dry navy beans
1 meaty ham bone or 1 1/2 lbs. ham hocks
2 garlic cloves
1 c. onion, chopped
1 c. celery, chopped
2/3 c. potato flakes
1/4 c. parsley, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. each nutmeg, oregano, basil
1 bay leaf

In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil; boil 2 minutes. Remove from heat; cover. Let stand 1 hour. Drain; add 2 quarts cold water and ham. Bring to a boil. Simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham; trim off meat. Return to soup. Makes about 3 quarts. Freezable.


2 sm. onions, thinly sliced
2 tbsp. butter
1/2 c. water
2 tsp. all-purpose flour
2 (14 1/2 oz.) cans beef broth
1 tsp. Worcestershire sauce Garlic salt
Grated Parmesan cheese
4 slices French bread
1/4 c. Mozzarella cheese, shredded
1/4 c. Swiss cheese, shredded

Cut onion slices in half and separate. Combine onion and butter in 3 quart casserole. Cover and microwave for 9 minutes. Stir in flour; cover and microwave for 1 minutes. Add broth, water and Worcestershire sauce. Cover and microwave for 6 to 8 minutes. Spoon into 4 bowls. Sprinkle desired amount of garlic salt and Parmesan cheese on 1
side of bread. Top with remaining cheese. Place on top of each serving of soup. Microwave uncovered for 45 seconds.


1 med. onion, sliced
1 stalk celery with leaves, sliced
4 carrots, sliced (1 c.)
1 1/2 c. chicken stock
1 tsp. salt
Generous pinch cayenne pepper
3/4 c. cream (or half & half)

Put first 3 ingredients in saucepan with 1/2 cup stock. Boil; cover and simmer for 15 minutes. Put in blender. Add salt and cayenne pepper. Turn on high speed, remove cover and while blending, add remainder of stock, then cream. Chill. Serve with garnish of sour cream and fresh basil or mint leaves.


1/4 c. minced onion
2 tbsp. butter
1 c. (1/4 lb.) thinly sliced asparagus
1/2 tsp. paprika
3 c. chicken broth
6 tbsp. whipping cream
2 tbsp. cornstarch
2 tbsp. water

Cook onion in butter until onion is soft. Add asparagus and paprika and cook, stirring until asparagus turns bright green. Stir in chicken broth and whipping cream. Heat to boiling. Blend together the cornstarch and water and stir into soup. Cook until thickened. Season to taste with salt and pepper. Serves 4 to 6.