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Let’s Cook!

Linda Hoskins

I want to start this week’s column with a correction to a recipe I printed the first week of September. The recipe for Pot Roast with Creamy Mushroom Sauce has a mistake. The original recipe calls for a 2 1/2 lb boneless beef chuck roast, and somehow in getting the recipe ready to print, it came out as 2- 2 1/2 lb. I apologize if anyone made this using two cuts of beef and found the recipe a bit dry and lacking in flavor.

With the heat we’ve had this week it’s hard to believe fall is about here. And as I said before, fall weather means it’s time to make soup! I have two recipes that were printed several years ago, but are worthy of being printed again for any new readers or those who did not save the recipes.

 This first one is one I got from a neighbor. I happened to be in her house while she was making it, and I knew right away that I had to get the recipe. My family liked it a lot, and I made it frequently.

Taco Soup

2 lb. hamburger

1 lg onion, chopped

1 can kidney beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 can corn, drained

2 cans diced tomatoes

1 pkg taco seasoning

1 pkg Hidden Valley Ranch mix

1 can diced green chilies

2 1/2 cups water

Brown the hamburger and onion in pot. Drain. Add remaining ingredients. Simmer for 20 to 30 minutes.

I like to serve this soup with shredded Cheddar cheese sprinkled on top. If you like to add crackers to your soup, try broken up tortilla chips in this. I also make some corn bread to serve with this soup. Another suggestion is to sub a can of black beans for the kidney beans or the pinto beans.

 This next recipe, Seafood Bisque, makes a wonderful first course for an elegant meal, but it is hearty enough to make a meal if served with salad and bread. The recipe calls for lobster or crab, but I frequently use imitation crab meat. It also calls for sherry. If you don’t have some on hand, use dry vermouth (best direct substitute), or dry white wine. And if you don’t have vermouth or wine, you can use a small amount of chicken stock with a squeeze of lemon juice. Another note on this recipe, it calls for light cream, which can be hard to find in the stores. You can use an equal amount of half and half, or you can use1 cup evaporated milk plus 1 cup whole milk.

Seafood Bisque

2 cans split pea soup

2 cans tomato soup

1 soup can of milk

2 cups light cream

1 tsp salt

1/2 tsp pepper

1 tsp Worcestershire Sauce

15 oz seafood (lobster or crab, or imitation crab)

1/3 cup sherry

Combine the soups, milk, cream, slat, pepper and Worcestershire. Beat with a mixer. heat through over medium low heat. When hot, add seafood and sherry. Heat on low until hot. (do not come to a boil).

If you have a recipe to share, please send to letscook! or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!

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