The Nelson Family Cookbook
[Table of Contents
| Dedication
| Breads
| Soups
| Vegetables
| Salads
]
[Main Dishes
| Cake & Frostings
| Cookies, Bars, & Lefse
| Pies & Desserts
]
[ Beverages, Snacks, Jam, & Pickles
| Get a printable copy
| Index
]
SOUPS
Cheese & Potato Wild Rice Soup
Kim Toney
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1/2 cup wild rice, uncooked 1 1/2 cups water 1/2 pound bacon, cut into pieces 1/4 cup chopped onion 1 quart milk |
carrot curls 2 (10 oz.) cans cream of potato soup, diluted with 1 can liquid (1/2 milk, 1/2 water) 2 1/2 cups grated American cheese |
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Combine wild rice and water. Cook over low heat for 45 minutes. Drain; set aside. Fry bacon and onion. Drain on towel. Place soup in large kettle and dilute. Stir in milk, bacon, onion, cheese, and cooled rice. Stir until cheese is melted. Garnish with carrot curls. | |
Cheddar Cheese Soup
Joyce Mueller--recipe from her sister, DoLores Kounovsky
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1 large onion 1 cup chopped celery 1/4 cup butter or margarine 1/4 cup all purpose flour 3/4 teaspoon dry mustard 2 teaspoons Worcestershire sauce 2 cups chicken broth 2 medium carrots, chopped (1 cup) |
2 large potatoes, pared & cubed (3 c.) 3 cups milk 3 cups shredded sharp cheddar cheese (12 ounces) 1/4 teaspoon pepper salt (optional) 1/2 pound kielbasa sausage (optional) |
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Sauté onion and celery in butter in kettle 3 minutes or until soft. Stir in flour, mustard and Worcestershire sauce. Cook, stirring, 2 minutes or until vegetables are evenly coated and mixture is bubbly. Stir in broth, carrots, and potatoes. Optional: add kielbasa sausage cut into 1/4" slices, if you wish. Bring to boiling. Lower heat; cover; simmer, stirring occasionally, 25 minutes or until potatoes and carrots are tender. Add milk. Cook over medium heat until ALMOST boiling; do not boil. Reduce heat to low; stir in cheese until melted. Add pepper and salt, if you wish. Ladle into soup tureen or heated soup bowls. Garnish with extra cheese. | |
Garden Potato Chowder
Kim Toney
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4 cups potato slices 1/2 cup carrot slices 1/2 cup celery slices 1/4 cup chopped onion 1 1/2 cups water |
1 chicken bouillon cube pepper 1 cup milk 2 tablespoons flour 8 ounces Velveeta |
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In a large saucepan, combine vegetables, water, bouillon cube, pepper; bring to a boil. Reduce heat, cover, simmer 12-15 minutes until vegetables are tender. Gradually add milk to flour, stirring until blended. Add flour to vegetables, stirring constantly until mixture boils and thickens. Add Velveeta and heat until cheese is melted and chowder is hot. | |
Cheddar Cheese Beer Soup
Gary Nelson
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1/4 cup butter or margarine 1/2 cup thinly sliced celery 1/2 cup diced carrots 1/2 cup chopped onion 1/2 cup all purpose flour 1/2 teaspoon dry mustard 1/4 teaspoon thyme leaves |
4 cups chicken stock or regular canned chicken broth 1 1/2 cups (6 oz.) shredded sharp cheddar cheese 2 tablespoons grated parmesan cheese 1 can (12 oz.) beer salt pepper |
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In 3-quart pan, melt butter over medium heat. Add celery, carrots, and onion; cook, stirring occasionally, until onion is soft (about 10 min.). Stir in flour, mustard, and thyme and cook for one minute. Gradually add stock. Bring to a boil over medium-high heat, stirring often; reduce heat, cover, and simmer, stirring occasionally, until vegetables are tender (12-15 minutes). Stir in cheddar and parmesan cheeses; when melted, add beer. Heat until steaming. Season to taste with salt and pepper. Serve with pretzels. Makes 4-6 servings. | |
Cream of Mushroom Soup
Tricia Diehl
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1/4 cup butter 3/4 cup chopped green onions 2 cups chopped mushrooms 2 tablespoons flour |
1 cup half and half 1 cup chicken broth 1/4 teaspoon salt 1/8 teaspoon pepper |
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In a large skillet, cook green onions in butter over low heat for 5 minutes. Add mushrooms and cook 2 minutes. Add flour and cook 3 minutes. Remove pan from heat; add chicken broth and half and half with whisk. Bring soup to a boil over moderate heat. Simmer, stirring, for 5 minutes. Add salt and pepper. | |
Knephla Soup
Mueller Family
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3-4 medium potatoes 2-3 bay leaves 2 cups flour 1 tablespoon (or less) salt |
1 1/4 cups water 2-3 cups milk 1 medium onion 1/4 cup butter or margarine |
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Peel and dice potatoes. Place in large kettle; add bay leaves and enough water to cover. Bring to a boil, cooking until potatoes are soft, about 15 minutes. Meanwhile, mix flour, salt, and water to form a soft dough. Knead slightly, adding more flour as necessary to make dough manageable. Roll dough out flat and cut knephlas with a pizza cutter, or form ropes of dough about as thick as your thumb, press flat, and snip off short pieces with kitchen scissors. Once potatoes are cooked, stir in knephlas; boil 5 minutes. You may need to add more water. Knephlas should float when done. Add milk and heat until warm. Fry chopped onion in butter until golden brown; do not overcook. Mix onions into warm soup; serve. Add salt and pepper to taste. | |
Knoepfla Soup
Deb Stanley
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Raw potatoes, diced celery & carrots, diced 3 quarts water 1 large can chicken broth 4 tablespoons chicken base 4 tablespoons butter 2 cups cream1 medium onion, diced 2 cans cream of chicken soup 3 cups flour 2 eggs 1 cup milk 1 teaspoon salt 1 teaspoon baking powder | |
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Combine water, broth, potatoes, onion, celery, carrot, chicken base. Mix together flour, eggs, milk, salt, and baking powder for knoepflas. When water is boiling and potatoes have softened, snip knoepfla dough in boiling water. Cook 15 minutes. Add cream, cream of chicken soup, and butter. Very good. | |
Knefla Soup
DyVonne Nelson
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6 potatoes, peeled & cut into bite size 2 onions, chopped 1 carrot, pared and sliced 1 stalk celery, sliced 4 chicken bouillon cubes 1 tablespoon parsley flakes |
5 cups water 1 teaspoon salt pepper 1/3 cup butter 1 (13 oz.) can evaporated milk | |
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Combine all ingredients but milk in large kettle and simmer until vegetables are tender. Add knefla. Simmer 30 minutes. Add evaporated milk just before serving. Knefla: | ||
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2 cups flour 1 egg |
1 teaspoon salt 1 cup milk | |
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Mix and form into long strips. Cut dough in small pieces. | ||
Creamy Potato Bisque
Gary Nelson
Just by adding or switching a few ingredients, you can turn this creamy potato soup into a fresh
mushroom-potato variation or an elegant shrimp, crab, or clam bisque.
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6 tablespoons butter or margarine 1 large onion, chopped 1 cup chopped celery, including some leaves 4 cups peeled, diced thin-skinned potatoes 1/4 cup finely chopped parsley About 1/2 teaspoon salt About 1/4 teaspoon pepper |
4 cups chicken stock or reg. strength canned chicken broth 4 cups milk 3 tablespoons cornstarch 1/4 cup water Finely chopped parsley |
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In a 5 to 6-quart pan, melt 4 tablespoons butter over medium heat. Add onion and celery and cook, stirring occasionally, until onion is very soft (about 15 minutes). Add potatoes, 1/4 cup parsley, salt, pepper, and stock. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender (about 30 minutes). Stir in milk and heat, covered, until steaming. Do not boil. Stir together cornstarch and water and add to soup. Continue cooking and stirring until soup boils and thickens. Season to taste with more salt and pepper, if desired. Just before serving, pour in soup tureen, floating remaining 2 tablespoons butter on top, and sprinkle with parsley. Makes 6-8 servings. | |
Mushroom and Potato Bisque: Follow directions for Creamy Potato Bisque, but stir in 1/2 pound sliced mushrooms with stock.
Shrimp Bisque: Follow directions for Creamy Potato Bisque, but stir in 1 1/4 pounds small cooked shrimp or 2 packages (12 oz. each) frozen cooked shrimp, partially thawed, just before adding cornstarch mixture.
Clam Bisque: Follow directions for Creamy Potato Bisque, adding 1 bay leaf with salt and pepper. Stir in 1 pound of crabmeat just before adding cornstarch mixture.
Minced Clam Bisque: Follow directions for Creamy Potato Bisque, but omit the 4 tablespoons butter. Instead, use 5 slices bacon, cut into 1-inch pieces. Cook bacon in pan over medium heat until limp (about 5 minutes). Spoon off and discard all but 3 tablespoons of the drippings. Add onion and celery and cook as directed. Stir in 4 cans (6 1/2 oz. each) minced clams and their liquid just before adding milk.
Black Bean Soup
Alice Sullivan
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1 cup dry black beans 6 cups either chicken or beef stock 1/4 cup oil 1 cup chopped celery 1 cup chopped onion 2 cloves garlic, crushed 1/3 cup uncooked brown rice |
1/8 teaspoon cayenne pepper 1 bay leaf 1 teaspoon salt 2-4 pepper corns 2 whole cloves 1/2 cup powdered milk |
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Soak beans overnight. Drain and cook with 6 cups stock until tender, about 2 hours. In large Dutch oven, heat oil; sauté celery, onion, and garlic until soft. Add rice and sauté 2-3 minutes longer. Stir in 1 cup of stock from beans. Add beans and rest of liquid in which they were cooked. Add remaining ingredients except milk. Cook 1-2 hours. Blend milk with 1/2 cup soup broth; add mixture to soup. Serve garnished with chopped green onion and lime slices, if desired. 4-6 servings. | |
The Nelson Family Cookbook
[Table of Contents
| Dedication
| Breads
| Soups
| Vegetables
| Salads
]
[Main Dishes
| Cake & Frostings
| Cookies, Bars, & Lefse
| Pies & Desserts
]
[ Beverages, Snacks, Jam, & Pickles
| Get a printable copy
| Index
]