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by on May. 13, 2012 at 4:49 PM
Replies (11-17):
by Group Owner on May. 13, 2012 at 4:54 PM

Butternut Squash Soup

1 medium butternut squash

3 c. chicken broth

3/4 tsp. salt

dash of pepper

1/8 tsp. garlic powder

1/2 c. coconut milk (optional)

1/8 to 1/4 tsp. nutmeg (optional)

Cut butternut squash lengthwise and remove seeds and stringy stuff with a spoon.  Place cut side down on a cookie sheet.  Add about 1/4 inch of water and bake at 350° until fork will easily pierce the squash all the way through.

Let squash cool a bit and then remove the pulp with a spoon, getting as much as possible.  Place into a large pot and mash well or puree.  Remove any strings that you might find.  Add chicken broth, salt, pepper, and garlic powder.  Bring to a simmer over low/medium low heat, stirring constantly.  Add coconut milk and nutmeg and stir well to mix.  Serve hot, although it is also very tasty cold.

by Group Owner on May. 13, 2012 at 4:55 PM

Cheddar Cheese Soup

3/4 c. carrots, diced

1/2 c. celery, diced

1/4 c. diced onions

1/2 c. butter

1 c. bisquick or Jiffy baking mix

1/2 tsp. paprika

1/8 tsp. cayenne pepper

3 cans (14 oz.) chicken broth

2 c. half & half or evaporated milk

2 c. sharp Cheddar cheese (shredded)

bacon or ham

Cook veggies in melted butter until tender.  Add Bisquick, paprika and pepper.  Stir and mix well.  Add broth and half & half gradually, whisking well.  Stir and cook until thickened.  Add cheese until melted, then stir in bacon or ham OR use them for garnish.

by Group Owner on May. 13, 2012 at 4:55 PM

Tomato/Basil/Pepper soup

  • 4 scallions or 4 small onions, sliced thin
  • 1 c. diced sweet red bell pepper
  • 2 Tbsp. butter
  • 28 to 32 oz. diced tomatoes, undrained
  • 1 3/4 c. chicken broth
  • 3/4 tsp. basil
  • Mozzarella cheese (optional)

Cook scallions/onions and peppers in butter until tender.  Add tomatoes, broth, and basil.  Bring to a boil and simmer for 10 minutes.  Top with shredded cheese.

NOTE:  you can also add diced pepperoni for a more "pizza" soup.

by Group Owner on May. 13, 2012 at 4:55 PM

Cream of Asparagus Soup

by Tarla Dalal

Preparation Time:  10 mins.
Cooking Time:  30 mins.
Serves 6 to 8.


1 can (450 grams) asparagus or 1 bundle fresh asparagus
2 onions
2 potatoes
2 tbsp butter
1/3 cup fresh cream
salt to taste
black pepper (kalimirch) powder to taste


  1. Cut the vegetable into big pieces. If using fresh asparagus, cut then also into big pieces.
  2. Heat the butter in a vessel and fry the onions and potatoes (and asparagus if using fresh asaparagus) for 3 to 4 minutes.
  3. Add 6 teacups of water. If using cannes asparagus, add the asparagus and the liquid from the can also.
  4. Cook in a pressure cooker.
  5. When cooked, put the mixture into a liquidiser. Blend and strain the mixture.
  6. Boil for 15 minutes.
  7. Just before serving, add salt, pepper and beaten cream. Mix well.
  8. Serve hot.

by Group Owner on May. 13, 2012 at 4:55 PM

We enjoyed a ham hocks & cabbage stew for dinner tonight.  My family isn't big on cabbage, but they ate this with gusto!

There isn't really a single recipe that I followed, more of a mish-mash of a few different ones.

Crockpot Ham Hocks & Cabbage Stew

2 to 3 lb. smoked ham hocks

8 c. water

2 Tbsp. butter

1 medium to large onion, chopped

1/2 lb. baby carrots (or sliced raw carrots)

3 to 4 medium potatoes, peeled and cubed

1/2 of a large head of cabbage, sliced thinly

garlic salt to taste

black pepper to taste

Cook the ham hocks in the water on low for 6 hours or high for 3 hours.  Remove ham hocks, let cool while doing the next step.

Melt the butter and saute the veggies until lightly golden and cabbage starts to wilt.  Add to the crockpot.

Remove meat from the bones and add back to the crockpot.  Cover and let cook for 1 to 2 hours on high or until veggies are tender.


by Group Owner on May. 13, 2012 at 4:55 PM

Add this to your favorite chili (meat, beans/no beans/ tomatoes/tomato juice/etc.)

Chili seasoning (mild):

2 Tbsp. instant minced onion

1 Tbsp. + 1/2 tsp. chili powder

1 1/2 tsp. ground cumin

1 tsp. seasoned salt

1/2 tsp. crushed dried red pepper

1/2 tsp. instant minced garlic

1/2 tsp. sugar

by New Member on Aug. 29, 2013 at 1:36 AM

I'm new here,  and I tend to just throw things in to taste without measuring, so these are guesstimates...

chichen noodle soup....

1 whole chicken 

1 16oz chicken stock 

4cups water (if you want intense cox flavor add a chicken bouillon cube) 

2bay leafs 

Salt and pepper to ttastes 

i add a couple sprinkles of crushed red pepper flakes for a kick (optional)

quater bundle of fresh flat leaf Italian parsley (washed) 

3 celery stalks whole 

3 whole peeled or unpeeled carrots (washed) 

1 whole white onion 

quater of a can of stewed tomatoes 

Bring to bboiling, stir, then let simmer covered for 2hours 

Take out veggies with tongs

take out chicken, shred chicken with 2 forks, add as much or as little to your broth (I unmake extra shredded chicken into a chicken salad) 

Bring broth to a boil then add orzo cook orzo in broth stirring occasionsly until cooked to desired texture. (I prefer al dente) 

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