This Southern Cookbook eBook contains over 600 recipes & ideas for making beef soups, chicken soups, and pork soups. This includes Ground Beef, Meatballs, Chorizo, Stew Meat, Short Ribs, Beef Bones, Round Steak, Cube Steak Stew, Potato Soup with Chili Rellenos, Brunswick Stew, Stocks, Broths, Cream of Chicken Soups, Bacon Soups, Pork Chop Soups, Crockpot Soups, Ham Hock Soups and more. From quick and easy soups to all day, and overnight soups.
Some Recipes from my eBook.-
Cubed Steak Stew – Cut up 6 - 8 large potatoes into small squares. Cut up 1 pound of carrots into small squares. Heat up ¼ cup of oil in a large pan on the stove top on medium-low. Add the potatoes, and carrots, and stir to coat them with the oil. Sprinkle with Lawry's Season Salt, and cook partially covered stirring occasionally until golden. Set in an oven pan on low to keep warm. In a separate pan, start making 4 packages of brown gravy mix by the directions. Blend 3 eggs with 3 tablespoons of milk, 1 teaspoon of pepper, and 1 teaspoon of salt. Cut the cubed steaks into smaller pieces with meat cutting shears. Dip the cubed steaks into the eggs, and then coat well with flour. Sprinkle Lawry's Season Salt, and pepper over the floured cubed steaks. Slice ½ onion very thin, and cut up into smaller pieces. Heat ¼ cup of oil in a large stove top pan, on medium-low. Scatter half of the onions into the hot oil, and place the cubed steak immediately on top of the onions. If you need to move some of the onions to get them under the cube steaks, that is fine. Cook the cubed steak until golden brown, and do the same for the other side. The onions will cook right into the breading and attach themselves. Cube steak cook very quickly. When serving, place the potatoes & carrots into a bowl, and top with cubed steak, and gravy.
Mexican Cream of Potato Soup Surprise – In a soup pan add 3 pounds of ground beef, 3 tablespoons of Lawry's Season Salt, and one tablespoon of pepper. Cook, and stir until almost brown throughout. Add one finely diced onion, and cook until meat is done. Dice up 6 – 8 potatoes and add them to the pot. Cook for 10 minutes with the meat, seasoning them once or twice while cooking with some Lawry's Season Salt, and pepper. Add a quart of milk, and 2 quarts of water, and one can of cream of potato soup. Bring to a simmer. Cover and let cook for about 30 - 40 minutes with the lid tilted a little, on medium-low. Stir occasionally. Meanwhile, slice open, deseed, & devein 4 – 8 poblano peppers (one or more for each person). Beat 3 eggs with 3 tablespoons of milk and 1 tsp of salt. Soak the peppers in the milk for 20 minutes. Fill the peppers with shredded cheese, secure them with toothpicks, dredge them in flour, and fry them in oil to turn the breading golden. Place one stuffed pepper in the bottom of each bowl, topped with potato soup, topped with a dollop of sour cream.
In the case of my death, All rights go to my daughter - Sabrina Nicole Burnette - for all of my books including this one.
