It's Soup Weather! Share Your Favorite Recipes Here!

[Amer]

Here's One from my Family cook book

Elephant Stew
1 med size Elephant
salt and pepper to taste
Potatoes and vegetables as desire by the bushels
Brown gravy, Lots
2 rabbits optional

Cut elephant into bite size pieces, this may take up to two weeks. Place in a very large pot or you can use clean 50 gallon drums. Add brown gravy to cover. cook over kerosene fire until tender, about 4 weeks, may take longer if a old bull elephant is used. Add water as needed. Add the potatoes and vegetables the morning before serving.
This will serve about 3800 people.
Note:If more people are expected, the two rabbits maybe added, but do this only if absolutely necessary as most people do not like to find hare in their stew.

This is great. I think I'll try this one after I make the Squash Apple Soup.

 

[pennyJo1960]

I enjoy making soups in the winter months I will say something how many here are Alton Brown fans ... I sure am

 

[drstratton]

I enjoy making soups in the winter months I will say something how many here are Alton Brown fans ... I sure am

He's pretty funny & always has great information!

 

[cheepteach]

he explains why things are as they are or should be. I like him

 

[pennyJo1960]

He did a show on Rice how you open it up first ...
I now do it just that way Butter in skillet add rice cook till it is open ..
Then add very hot water and whatever else

 

[drstratton]

He did a show on Rice how you open it up first ...
I now do it just that way Butter in skillet add rice cook till it is open ..
Then add very hot water and whatever else

I haven't seen that one...I'll have to look for it! Thanks Penny!

 

[MarkJr]

Freshly harvested pain in the neck cockerel. Properly rested for 3-4 days.

Simmer on back of wood stove all day and debone stock. Add celery, onion and carrots and any other extras you feel like. Season accordingly. I prefer using chicken bouillon instead of salt.

Now for proper dumplings.
1 egg
1 cup of flour
Pinch salt
Enough water to make stiff dough.

Roll it out on counter about 1/4” thick. Cut into strips with pizza cutter. Add to boiling stock. Once they float, boil additional five minutes and stir in corn starch mixed with water until stock is thickened to your liking.

Serve with hot sourdough fresh baked.

 

[drstratton]

Freshly harvested pain in the neck cockerel. Properly rested for 3-4 days.

Simmer on back of wood stove all day and debone stock. Add celery, onion and carrots and any other extras you feel like. Season accordingly. I prefer using chicken bouillon instead of salt.

Now for proper dumplings.
1 egg
1 cup of flour
Pinch salt
Enough water to make stiff dough.

Roll it out on counter about 1/4” thick. Cut into strips with pizza cutter. Add to boiling stock. Once they float, boil additional five minutes and stir in corn starch mixed with water until stock is thickened to your liking.

Serve with hot sourdough fresh baked.

So, is this recipe called "Pain in the Neck Cockerel & Dumplings"?

 

[MarkJr]

So, is this recipe called "Pain in the Neck Cockerel & Dumplings"?

It’s not pg..... but we will call it close enough.

 

[pennyJo1960]

I never add salt here I add many spices to our food.
Jalapeno, cloves, pepper , cellery seed, garlic. Let's see oregeno, anything else I can grab and of course green onion ... Love seasonings they can make a meal