Sausage and Kale Soup

Here’s a Kale soup recipe that Cindy and I have had many times and it is delicious. Grandson Cyrus also loves it and fixes it for his folks from time to time. That in itself is amazing!

  • 2 bratwurst links (remove casing and crumble)
  • 2 T Olive oil
  • 1 Large chopped onion
  • 2 minced garlic cloves
  • 2 small chopped potatoes
  • 2 T fresh parsley
  • 1 bunch fresh kale (cut up-ribs removed)
  • 2 quarts chicken stock
  • salt & pepper

Heat oil in large pot. Add sausage and sauté 3 minutes. Add onions, garlic, potatoes, and sauté for 5 more minutes. Then add parsley, kale, and chicken stock. Season with salt and pepper. Simmer about 45 minutes. Enjoy


Crock Pot Potato Dill Soup

• 7 cups cubed peeled potatoes
• 4 cups chicken broth
• 1 cup water
• 2 cups chopped onions
• 1/2 cup chopped celery
• 1/2 cup thinly sliced carrot
• 1/4 cup butter or 1/4 cup margarine
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons dried dill weed
• 12 ounces evaporated milk

In a large crockpot, combine first ten ingredients.
Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.).
Add milk. Stir to blend and heat.
Use a hand mixer to blend some of the “chunks” to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.

Cold Cucumber Salad

2 cucumbers
1 teaspoon kosher salt
1 teaspoon white vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh dill
Freshly ground black pepper

Peel and slice the cucumbers and put them in a glass bowl. Sprinkle them with salt and vinegar. Cover and let stand for 30 minutes. Pour off the excess liquid and drain in colander for about 30 minutes to allow complete drainage. Add the mayonnaise, sour cream, dill and pepper, and mix well. Cover and refrigerate until serving time.

Carrot Soufflé

1 lb. carrots – cooked until tender
¾ stick butter, melted
3 eggs
½ c. sugar
3 T flour
1 t. vanilla
1 t. baking powder

Blend all ingredients at high speed in blender until creamy. Bake in greased 1 ½ qt. soufflé @ 350 degrees for 30-40 minutes.

Stir Fried Green Beans

1-lb. fresh green beans
2-TB. olive oil
2-tsp. sesame seeds
Sea Salt or Kosher salt
Pinch of garlic powder
1-tsp. Soy Sauce *opt.

Wash, dry, snap ends of green beans.

In wok or skillet, bring 2-3 cups of water to a rolling boil, add 1 tsp. salt, and 1 TB. olive oil and par-boil green beans for 2-3 minutes until slightly tender and bright green. Drain completely and return to wok or skillet, and add 1-TB. Olive oil and toss carefully for approx. 1 minute, add sesame seeds and toss lightly to slightly toast the seeds. Do not overcook. Green beans should be slightly crisp when finished. If desired, add 1 tsp. soy sauce and toss.

Serves 3-4