Over a Cup of Coffee: Homemade soups are sure to warm up cold, snowy nights


Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

You just can't beat a pot of hot soup on these cold, snowy nights.

This week, I've been thinking about making Polish Sausage Soup (that is, after I buy the sausage).

This recipe is from my files, origin unknown. To make the soup, you'll need the following ingredients: 8 ounces of cooked Polish sausage, 2 cups of water, 1 (11.5 ounce) can condensed bean with bacon soup, 1 tablespoon dried minced onion, 1 tablespoon dried chopped green pepper and 1 (10 ounce) package frozen mixed vegetables. (I keep dried green pepper on hand especially for this recipe.)

Combine the water, frozen mixed vegetables, dried onion and dried pepper in a large soup pot. Bring to a boil, reduce heat and simmer, covered, until the vegetables are tender (It takes about five minutes.) Do not drain.

While the vegetables cook, cut the sausage into slices. Set aside. (Sausage must be cooked first.)

When the vegetables are ready, add the bean with bacon soup and sausage. Bring the mixture to a boil. Reduce heat and simmer, covered, until the mixture is heated through.

This soup is very filling. It's good served with lettuce salad and hot bread.

If you're going to be home all day, make some homemade Chicken Noodle Soup (or substitute turkey).

The ingredients are: about 3 pounds quartered chicken, 4 cups each of chicken and water, 2 carrots cut into 1-inch pieces, 1 1/2 cups sliced celery and some chopped leaves, 1 cup coarsely-chopped onion, 8 ounces egg noodles and 1/4 cup chopped parsley.

Bring chicken, water and broth to a boil in a big pot. Reduce heat, cover and simmer for 20 to 25 minutes. Then add celery, carrots and onions. Simmer 15 to 20 minutes longer, until chicken is no longer pink near the bone.

Remove chicken and skim off the fat. Stir in the noodles and increase the heat to medium. Cook until the noodles are tender.

Remove the skin from the chicken. Tear the meat into bite-sized pieces. Stir the meat and parsley into the soup. Heat through. Season as desired.

A couple of weeks ago, this column featured a recipe for Fruit Pizza. This week, it's a similar recipe with a different glaze. It comes from my sister Darlene Blackford of Rocky Ford.

The ingredients are: 1 package frozen sugar cookie dough, 1 (8-ounce) package of softened cream cheese, 1 (8-ounce) container whipped topping, 1/2 cup sugar, 1/2 cup orange juice, 2 tablespoons lemon juice and 1 tablespoon corn starch.

For the toppings, you'll need your favorite fruits, which might include strawberries, mandarin oranges, pineapple, bananas, kiwi and grapes.

Mix the sugar, orange juice, lemon juice and cornstarch together in a saucepan. Heat slightly and whisk until the mixture thickens.

Cut the cookie dough into 1/4inch slices and place them on a pizza pan or cookie sheet, closer than you would for cookies so a crust will form. Bake at 350 degrees for 12 to 15 minutes and cool.

Mix the cream cheese and topping and add it to the crust. Top with fruit and glaze. You can make the pizza the day before.

Valentine's Day is coming. Send me your favorite cookie and candy recipes. Call me at 824-8809 or write to me at Box 415, Craig, CO, 81625.


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