Recipe Talk

There was a recipe for Italian wedding soup in an issue about a month ago. DH accidentally through it out and it was really good and a favorite already with my family. Does anyone have this recipe? I don't rememner the issue and it may be longer than a month. I appreciate any help in finding this particular recipe, thanks!

Mac 'n Cheese Soup Recipe

This recipe is from "Woman's World" magazine, January 24, 2006.

I never thought that Mac 'n Cheese could become a soup.

It is an excellent dish. Give it a try!

1 cup elbow macaroni

3 tablespoons butter, softened

1/2 cup onions, chopped

2 (10 3/4 ounce) cans condensed cheddar cheese soup

1 (14 1/2 ounce) can chicken broth

1 teaspoon mustard powder

1/4 teaspoon cracked pepper

1 (8 ounce) package cheese, shredded

1 cup milk

1 teaspoon worcestershire sauce

6 slices French bread or Italian bread (1/2-inch thick)

6 servings

Cook pasta according to package directions until almost tender; drain.
Preheat broiler.
In same pot, melt 2 tablespoons butter over medium-high heat. Add onion; cook, stirring occasionally, until tender. Whisk in undiluted soup, broth, 1 1/2 cups water, mustard, and pepper. Bring to a boil; reduce heat to medium. Stir in milk, Worcestershire sauce, and pasta; heat through.
Spread remaining butter over top of bread slices. Place on ungreased baking sheet; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes. Divide soup among 6 bowls; top with toasts or extra cheese.
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LOW CARB ITALIAN WEDDING SOUP

1/2 lb ground pork

1/2 lb ground beef

1 egg

1/2 medium onion, finely chopped

1 teaspoon garlic

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped parsley

1 slice low-carb bread, crust removed

2 (900 ml) containers chicken broth (approx 2 quarts)

1 (10 oz)(284 ml) can beef broth

1/2 teaspoon salt

1/2 teaspoon pepper

1 medium bunch curly endive lettuce

2 eggs

green onions

Combine in a bowl the ground pork, ground beef, 1 egg, finely chopped onion, garlic, salt, pepper, parsley and torn up bread less the crust. Roll approximate 1-inch meatballs and set aside.

In a large soup pot combine the chicken broth, beef broth, salt, pepper - when this mixture comes to a boil - carefully drop your meatballs into the boiling stock. The meatballs will be done when they float to the top - approximately 5-10 minutes.

Cut off the stock of the endive and chop the leaves into smaller bits. Drop the endive into the meatball broth and stirr - let the endive wilt into the soup.

In a small bowl whisk 2 eggs - gently pour the egg mixture into the simmering soup whisking the soup while pouring - this gives little stringy egg droppings.

Sprinkle the top of each bowl of soup with a few bits of cut up green onions for flavour and appearance.

This recipe freezes very well if the amount seems overwhelming.

Servings: 6-8

Nanna Lee/ Ma

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Feather Dumplings Recipe

Found in the 1961 edition of the Woman's World Cookbook. Drop into boiling liquid when making stew.

2 cups all-purpose flour, sifted

1 teaspoon salt

4 teaspoons baking powder

1/4 teaspoon pepper

1 egg, well beaten

3 tablespoons butter, melted

2/3 cup milk, as needed

24 dumplings

Sift the dry ingredients together.
Add the egg, melted butter and enough milk to make a moist, stiff batter.
Drop by heaping teaspoons into boiling liquid.
Cover and cook for 18 minutes.

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Italian Pizza Soup Recipe

This delicious soup is quick and easy to fix.

Just add bread for a hearty meal!

2 tablespoons olive oil

1 medium onion, chopped

1 green pepper, chopped

1 clove garlic, minced

1 teaspoon dried oregano

2 teaspoons dried basil

1/2 cup uncooked rice

1 cup diced or crushed tomatoes

4 cups chicken broth

1-2 ounce thinly sliced pepperoni

1/2 cup shredded provolone cheese or mozzarella cheese

1/2 cup grated parmesan cheese

4-6 servings

Heat olive oil in a large saucepan.
Saute the onion and green pepper until softened.
Stir in the garlic and cook for a minute.
Add the oregano, basil, rice, tomatoes and broth, and bring to a boil.
Turn down heat and place cover on saucepan.
Simmer for 20 minutes or until rice is tender.
Stir in the pepperoni, and sprinkle with the cheese.
Continue cooking for another minute or two.
Serve, and add an extra sprinkling of Parmesan cheese, if desired.

by truebrit

Woman's World Cook Book

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Italian Onion Soup Recipe

This recipe is from "Woman's World" magazine, January 24, 2006

1 tablespoon olive oil

6 garlic cloves, crushed plus

6 additional garlic cloves, to be used later

2 leeks, thoroughly washed and sliced

1 kg yellow onions (Americans) or brown onions (Australians)

2 (400 ml) cans tomatoes, drained and diced

6 cups chicken stock (or vegetable)

3 tablespoons chopped Italian parsley (flat leaf)

salt

fresh ground black pepper, to taste

2-3 tablespoons balsamic vinegar

butter (optional)

3 slices day-old sourdough bread, cubed, to form croutons

pecorino cheese, grated

4 servings


1 hour 10 minutes 15 mins prep

Heat the oil in a non-stick pot and sauté the garlic, leek and onions for about 30 minutes until golden brown, regularly stirring and scraping the bottom of the pot, turning down the heat after about 10 minutes. (You may need more oil if you are not using a non-stick pot).
Add the tomatoes, stock, parsley, seasonings and balsamic vinegar. Mix well and bring to the boil. Then simmer for about 20 minutes.
Preheat the oven to 180degreesC.
While the soup is cooking, heat a little oil, butter and the remaining 6 cloves of garlic in a heavy-bottomed pan (that can go into the oven).
Add a couple of handfuls of the day-old bread, cubed and toss until well coated. Then cook in the oven until golden.
Transfer the croutons to a bowl and toss with a good handful of pecorino whilst still hot.
To serve, ladle the soup into individual bowls and top with the croutons and an extra sprinkling of cheese.

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Ravioli Primavera Alfredo Recipe

This recipe is from "Woman's World" magazine, January 24, 2006.

This dish just looked to scrumpious for me not to share it with all of you!

I hope that you enjoy it!

1 (20 ounce) package refrigerated four-cheese ravioli

1 (16 ounce) package frozen mixed vegetables

1 tablespoon olive oil

1 garlic clove, minced

1/2 teaspoon cracked pepper

1/2 teaspoon dried Italian seasoning

1/3 cup white wine

1 (16 ounce) jar alfredo sauce

2 tablespoons parmesan cheese, grated

1 tablespoon fresh parsley, chopped

6 servings

Cook pasta according to package directions, adding frozen veggies during the last 3-4 minutes of cooking time. Drain.
In same pot, heat oil over medium-high heat. Add garlic, Italian seasoning, and pepper. Cook. Stir until softened. Add wine; boil 1 minute. Reduce heat to medium; stir in Alfredo sauce. Cook until hot.
Stir in reserved pasta mixture; heat through.
Transfer to serving bowl; sprinkle with Parmesan and parsley.

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SPICY-TANGY BEEF SOUP

3/4 pound beef round tip steaks, 1/8-1/4-inch thick

1 can (14.5 oz) vegetable broth

1 1/2 cups sliced mushrooms

1 cup julienned carrots

3 tablespoons Kikkoman Lite Soy Sauce, divided use

2 tablespoons red wine vinegar

1/2 teaspoon crushed red pepper

1 ounce uncooked angel hair pasta, broken up

2 tablespoons cornstarch dissolved in 1/4 cup water

1/4 cup sliced green onions

Stack steaks, cut lengthwise in half, then crosswise into 1/4-inch strips.

In 3-quart saucepan over medium-high heat combine broth, mushrooms, carrots, 2 tbsp soy sauce, vinegar and red pepper. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes.

Add pasta; simmer 5 minutes more.

Stir beef into soup. Stir in cornstarch mixture. Bring to a boil once again; cook and stir 1 minute.

Remove from heat. Cover and let stand, 5 minutes.

Stir in remaining 1 tbsp soy sauce and green onions. Serve immediately.

Makes 4 servings

Source: Woman's World Magazine, January 2001

I misplaced my last magazine and need the recipe for the adorable puppy cake that was featured on the cover of last week's Woman's World (7/22/06-7/28/06). Does anyone have that issue?

From Woman's World Magazine 10/26/04.

Italian Wedding Soup

March 06, 2008

Prep Time: 15 mins

Total Time: 45 mins

Servings: 10
..

About This Recipe

"From Woman's World Magazine 10/26/04.

This traditional Italian twist on chicken soup has cheesy turkey meatballs in every bite!"

Ingredients

4 ounces small egg bow tie pasta

1 1/2 lbs ground turkey

1/2 cup grated parmesan cheese

1/4 cup plain breadcrumbs

1 egg

3 tablespoons chopped fresh parsley

3/4 teaspoon salt

1/2 teaspoon hot pepper sauce

1/4 teaspoon pepper

1/4 teaspoon garlic powder

2 tablespoons canola oil

4 (14 1/2 ounce) cans chicken broth

1 (6 ounce) packages Baby Spinach

.

Directions

1.Cook pasta according to package directions; drain.

2.Combine the next nine ingredients; shape into 36 meatballs.

3.In nonstick pot heat 1 T. oil over medium heat. Add half of meatballs. Cook, turning often, until browned, 2-3 minutes. Remove. Repeat with remaining oil and meatballs.

4.To pot add broth; boil. Add meatballs; reduce heat to low. simmer until no longer pink in centers, 20 minutes. Stir in spinach and pasta; heat through, 2-3 minutes.