Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - Flanken - Auntie Jean's Soup Secret
Famous Authors (View All Authors)
Soups - Flanken -  Auntie Jean's Soup Secret Post by :rinauldi Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2965

Click below to download : Soups - Flanken - Auntie Jean's Soup Secret (Format : PDF)

Soups - Flanken - Auntie Jean's Soup Secret

1 preserving kettle
3 to 4 slices geshelte flanken (boiling beef; ask your Jewish butcher)
1 chicken, cut in quarters
cold water
3 to 4 Tbsp. salt
pepper to taste
3 stalks celery, sliced
4 large carrots, pared and sliced like dimes
2 parsnips, pared and sliced
4 potatoes, pared and sliced in bite size pieces
2 large onions, pared and sliced
fresh dill
2 pkg. Manischewitz soup (cello tubes of soup mix by Jewish firms e.g. Horowitz, Margareten or Streit's)
1/2 cup pearl barley
1/2 cup lentils
1/2 cup lima beans or whatever
legumes you have or desire

Use any combination of bite-sized vegetables and legumes you desire.

If you want a chickeny soup, use 1 1/2 chickens plus 1 slice flanken. If you want a beefy soup, use just flanken, or flanken plus 1 to 2 quarts of chicken. Fill preserving kettle 1/2 or more full of cold water. Add meat and bring to a boil. Skim the scum off that forms as the water boils. After 20 minutes, add all other ingredients except dill. Cover again. Return to a boil. Then turn down and simmer for 2 to 3 hours until barley is tender.

In last 20 minutes add dill. Skim the fat before serving. The first night I serve soup and the meat. Then, once the soup has cooled, I ladle it into covered plastic containers I keep for this purpose. If there's meat leftover, I cut it small and put some in each container. I make as many contain- ers as I have soup for. Then cover them and freeze them. These soups are always tastier the second day. And what a wonderful boon to come home and heat up on a cold winter day.
If you like this book please share to your friends :

Soups - Flanken -  Hearty Cabbage Soup Soups - Flanken - Hearty Cabbage Soup

Soups - Flanken -  Hearty Cabbage Soup
1 medium to large head cabbage, chopped or shredded 1 (16 oz.) large can sauerkraut, undrained 1 (6 oz.) can tomato paste 3/4 cup dark brown sugar 1 Tbsp. salt (or to taste) 6 cups water 1 lb. flanken or stew meat, cut into chunks Mix all ingredients; bring to boil. Reduce to a simmer for 2 hours.

Soups - Enchiladas -  Beef Enchiladas Soups - Enchiladas - Beef Enchiladas

Soups - Enchiladas -  Beef Enchiladas
1 cup cottage cheese 2 tablespoons minced fresh parsley 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 8 flour tortillas(7 inches) Sauce: 1 medium onion, chopped 1/2 medium green pepper, chopped 1 tablespoon cooking oil 1 (15 ounce) can tomato sauce 1 (4 ounce) can chopped green chilies 2 teaspoons chili powder 1 teaspoon sugar 1/2 teaspoon garlic powder 1 cup (4 ounces)shredded cheddar cheese In a skillet brown the ground beef; drain. Combine with cottage cheese, parsley, garlic powder, salt and pepper. Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down,