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 Frosting/ Icing |
Go back to main Cookbook Page for Fritz Family Cookbook ordering information.
Recipes featured in the Soups & Stews section of the cookbook:
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Beef Stew Pork Chop Stew Bean Soup Ham and Bean Soup Ham & Bean Chowder Ham and Vegetable Soup (2 recipes) Pasta Fagioli (Beans with Macaroni) Chicken Noodle, Rice, or Barley Soup Ron's Homemade Chicken Noodle Soup |
Chicken Pot Pie PA Dutch Corn Soup Cream of Broccoli Soup White Sauce for Cream Soups Cream of Asparagus Soup Cream of Celery Soup Cream of Corn Soup Cream of Mushroom Soup Cream of Pea Soup Cream of Spinach Soup |
Cream of Tomato Soup |
Beef Stew
Joanna Bendrick Fritz
Jill writes, "Beef stew is a delicious family dinner favorite that our Mother Joanna (Bendrick) Fritz prepared frequently, especially on cold and snowy Winter days!"
1 lb beef stew meat (cut into small cubes)
1 T oil
½ c chopped onion
2 medium potatoes
2 medium carrots
Brown beef in large soup kettle with oil and onion. Drain off some of the oil and add water to just cover the beef. Simmer for 20 mins. Meanwhile, peel and dice 2 medium sized potatoes + 2 carrots. Add to the stew meat. Increase water if necessary to just cover. Add 2 beef bouillon cubes and simmer for approximately 1 hour until the carrots and potatoes are tender. Add gravy powder to thicken (1-2 T) and ¼c catsup + salt and pepper to taste. Simmer 20 mins. During the last 20 mins, you can also
add bot boy noodles or other pasta, green beans or cauliflower. Make a whole pot full and freeze in small batches to savor another day!
Beef Stew
Evelyn Fritz Andrew
1 lb beef stew meat (cut into small cubes)
¼ c Burgundy wine
Parsley, salt and pepper to taste (¼-½ tsp. each)
1 small whole onion
2 medium potatoes
2 medium carrots
Brown beef in large soup kettle with burgundy wine. Simmer for 10 mins. Meanwhile, peel and dice 2 medium sized potatoes + 2 carrots. Add to the stew meat. Add 2 cups water to just cover + whole onion. Simmer for 20-30 mins. until the carrots and potatoes are tender. Add 1 can of beef gravy + 1 can of water + 1 can of stewed tomatoes.
Simmer for 15-20 mins. Add in other vegetables, pasta and simmer for 20 additional minutes.
During the last 20 mins, you can also add bot boy noodles or other pasta, zucchini, green beans or cauliflower.
Bean Soup
Angelina Rachelle F
Bean soup is popular at block parties and church festivals in the Pennsylvania hard coal region. Some say ham and bean but if you say bean soup in the coal region, the ham is a given. This soup is great for parties because it can stay on the heat and cook the whole time. I like to have it after it has cooked for hours and it becomes cloudy from the starch of the beans breaking open.
See cookbook for recipe.
Ham and Bean Soup
Joan Krommes Claypotch
2 1/2 cups Northern beans
3/4 cup diced onion
6 to 8 cups water
3/4 cup salt pork, fresh pork, ham, diced bacon, or small ham hock or left over smoked ham
1/8 teaspoon pepper
salt to taste
Place washed beans in pan. Add water, meat, onion and seasoning. Cover, bring to a boil then simmer 2 or 3 hours until tender and liquid is well thickened.
Chicken Pot Pie
Margaret E. Shafer
Noodles
1 heaping tsp butter
2 well beaten eggs
2 c flour
1/8 c milk
1/2 tsp salt
Mix butter, flour, and salt together and add eggs, then milk. Mix lightly. Roll out as thin as possible on a floured board. Let stand ½ hour. Cut into 1½" squares.
4 medium potatoes
minced parsley
2 medium onions, sliced
3 c cooked chicken
2½ c chicken stock
salt & pepper to taste
Slice potatoes ¼" thick and line the bottom of a kettle with them. Add a layer of noodles then onions. Sprinkle with salt, pepper, and parsley. Add a layer of chicken. Repeat until all ingredients are used. Pour in chicken stock (enough to cover layered ingredients over all). Cover and simmer for 30 minutes or until noodles are soft.
