Harrington Cookbook

3-4 T butter 1 T concentrated veggie stock 4 cups water 3 stems green onions 1 clove garlic 1/2 t dill 1/2 t celery seed (or celery salt, but eliminate regular salt) 1-1.5 lbs brown or white mushrooms 1/4 t pepper 1/4 t salt 1/4 cup heavy cream (or 1 cup half and half)

1 T oil 2 medium onions, chopped 2 cloves garlic, finely chopped 2 T chopped fresh cilantro or 1/2 t ground coriander 2 T lime juice 1 t ground cumin 1/2 t dried oregano leaves 1/4 t red pepper sauce 1/4 t salt 11 oz can whole kernel corn 1 can great northern beans, drained 1 can butter beans, drained 2 c. chopped cooked chicken breast Heat oil in 4 quart dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender. Stir in remaining ingredients, except chicken. Heat to boiling, reduce heat. Simmer uncovered 30 minutes. Stir in chicken, simmer until hot.

1 small onion 3 cans stewed tomatoes 2 cans rotel 2 cans yellow corn (or frozen) 2 cans chicken broth 1 c. salsa 2 cloves garlic - minced 2-3 c. cooked rice Boil chicken, shred or cube. Combine rest of the ingredients, including cooked chicken and rice. Bring to boil, simmer 30 minutes. Serve with: Grated sharp cheddar cheese Chives Sour cream Tortilla chips Note : If freezing, leave out rice and add when warming up.

3 or 4 skinless, boneless chicken breasts cut into chunks 3 quarts water 1 quart chicken broth 12 oz dry sherry 2 lrg yellow onions, diced 3-4 garlic cloves, diced 1 28 oz can whole tomatoes in juice 12-16 whole green chiles, cut into smallish strips garnish with shredded mozzarella In large pot, saute onions and garlic in butter. Add chicken, broth, half the sherry, and water. Bring to a boil for 1 hour. While it cooks, place tomatoes and green chile in a large bowl. Tear the tomatoes with 2 forks and place bowl in fridge. After 1 hour, put tomatoes and chiles into pot with remainder of sherry. Salt to taste. Cook 30 more minutes. Place cheese cubes in bottom of soup bowls, pour stew over the cheese and serve. Good with cornbread.

John Lehndorff 3 medium red potatoes, sliced 3 small onions, chopped 12-15 cloves fresh garlic, sliced in 1/4" pieces 1 T dried basil 2 t dried tarragon 1/3 c. white wine 6-8 oz cream cheese (or sour cream), cut in cubes, at room temperature  1 c. milk 1 T canola oil 2 T butter 5 lrg fresh basil leaves 1 t salt 1/4 to 1/2 t freshly ground pepper chopped parsley to garnish Boil potatoes covered in water until soft.  Strain and reserve cooking water for later.  Saute onions in butter and oil, then sprinkle in dried herbs and continue sauteing for 5 minutes.  Add garlic and saute until onions are soft.  Add wine and simmer for 5 minutes.  Puree potatoes, onion, and garlic mixture, cream cheese/sour cream, and fresh basil with some of the potato cooking water.  Use a blender, not food processor for best consistency.  Add puree back into saucepan and add milk, salt, and pepper, and as much potato stock as ...

4 cups wild rice (2 cups uncooked) Cook ahead for about 45-50 mins and set aside 2 large onions, diced 1/4 lb. mushrooms, diced 1 cup butter Sauté the above three items Add slowly: 2 cups flour 16 cups hot chicken broth Salt and pepper to taste 2 cups half-and-half 2-3 Tbsp. cooking sherry or dry white wine Serves 25.

Ingredients : 1/2 cup plain yogurt 1 cup heavy cream 1 pound asparagus, green part only, cut into 1-2" lengths 4 cups chicken broth 2 Tbs Butter 3 Tbs flour 1 cup milk salt, pepper Directions : 1. In small bowl combine sour cream and heavy cream. Let rest at room temp. 2. Boil chicken broth and asparagus, cover, lower heat, and simmer 15-20 mins. or until asparagus is tender. 3. Puree in blender 2 cups at a time. 4. Melt butter over med. low heat, stir in flour. Beating constantly, add the asparagus puree and cook, stirring until bubbly, 1-2 mins. 5. Stir in milk. Stir combined creams (step 1) into soup, add salt & pepper to taste. Heat to just below boiling. Serves 4-6

1 qt heavy cream 3 12oz cans yellow corn 1 tsp white pepper 1 tsp cumin 1 7.5 oz can chipotle peppers 1 finely chopped onion Grill or bake yellow corn in butter on a sheet pan Blend in blender canned or fresh chipotle Reduce heavy cream, chipotle, & corn in stock pot (should be fairly thickened) Add white pepper, cumin, onions & adjust seasonings to taste. Serve hot or cold.

Ingredients 2 lbs. beef chunks in 1-1/2" cubes 3 Tbsp. salad oil 1/4 cup flour 2 cups beef broth 1 cup red wine 1 16-oz can whole tomatoes, crushed 2 garlic cloves, crushed salt to taste thyme to taste pepper to taste 1 bay leaf 2 onions, chopped 1 cup carrots 3 cups peeled rutabaga 3 medium Potatoes 2 stalks Celery 1 small bag green beans, or 3/4 lbs. fresh Directions 1. Brown meat in large pot. Remove all but 2 Tbsp. drippings. 2. Return meat to pot and sprinkle with flour. Over med. heat, toss beef to coat on all sides. 3. Stir in broth, scraping bottom of pan. 4. Add wine, tomatoes, garlic, salt, thyme, pepper, and bay leaf. 5. Reduce heat to low, and cover. Simmer 2 hrs., stirring occasionally. 6. Add chosen vegetables and cook until tender, add last the vegetables that take very little time to cook. [crock pot instructions: 1 cup broth, 1/2 cup wine. Brown as usual, add flour, broth and scrape; then transfer to crockpot...

1 oz butter 1 onion 2 celery sticks 1 garlic clove 1 lb mushrooms 7 oz potatoes 1 3/4 pints vegetable stock 2 Tbs fresh parsley salt and pepper horseradish cream (optional) splash of sherry (optional) red chile (optional) Finely chop the onion and celery, crush garlic clove.  Melt butter in a large pan. Add onion, celery, garlic and fry for 3-4 minutes, or until soft. Roughly chop the mushrooms and and add them. Continue to fry 5-6 minutes. Peel potatoes and cut them into cubes. Add to saucepan and pour in vegetable stock.  Bring contents to a boil, then reduce heat and simmer for 30 minutes or until potatoes are soft.  Blend the soup until smooth. Season with salt and pepper to taste.  If desired, sprinkle parsley on top and stir in horseradish cream and/or sherry.

1.5 sticks (3/4 cup) butter 3/4 cup flour 1 qt cream 5 med potatoes into bite size 3 stalks celery 1 med onion *1 Tbsp salt 1/2 tsp white pepper drain 3 cans clams and use juice to cook veggies in add enough water to bring it level with veggies. Cook while white sauce is thickening. When veggies soft and white sauce thick, combine. Add 1 Tbsp red wine vinegar and 3 cans clams to combined pots of veggies & white sauce. White Sauce: Melt butter, add flour till combined and then brown lightly. Add cream. Cook until thick.

Ingredients 1 Tbsp oil 2 diced onions 2 diced cloves of garlic 2" pieces of peeled & chopped fresh ginger 1 to 2 Tbsp. of red or green curry paste 1 orange squash, peeled, seeded, rough chopped 2 cups of chicken/vegetable stock 3 cans of coconut milk fresh coriander leaves fresh lemon grass (or juice of a lemon or lime if grass is not available) Directions : 1. In a pot large enough to take eventually all the ingredients, heat a tablespoon of oil and then add the onions, garlic, ginger, and curry paste. 2. Cook, stirring gently over a moderate heat for about 5 mins to release the flavors. 3. Peel, seed, and roughly chop the squash then add it to the pot. Add fresh lemon grass. 4. Stir well, cover and cook gently for another 5 mins. 5. Add up to 2 litres of the stock- depending on pumpkin size. (dilutes the coconut milk if too much) 6. Stir well, cover and simmer until pumpkin and vegetables are soft. 7. Blend soup with handheld power-blender till smooth and then add coconut mi...

(Prep and Cook time: About 35 mins.) Ingredients 2 lbs hot or mild Italian sausages 3 carrots (12oz) peeled and chopped (optional) 1 onion, peeled and chopped 4 cloves garlic, peeled and chopped 3 quarts fat-skimmed chicken broth 2 14-1/2oz cans diced tomatoes 2 15oz cans cannellini (white) beans, rinsed and drained (or black beans) 1 Tbsp dried basil 2 cups dried large shell-shaped pasta 4 quarts spinach leaves (12oz), rinsed Salt Pepper About 1 cup grated parmesan cheese Directions 1. Squeeze sausages from casings into an 8-10 quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8-10 mins. 2. Spoon out and discard all but 1 Tbsp fat from pan. 3. Add carrots, onion, and garlic; stir often until onion is limp, 5-7 mins. 4. Add broth, tomatoes (including juice), beans, and basil. Bring to a boil. 5. Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to the bite, about 10 mins. Skim and discar...

Ingredients 1/3 cup olive oil 4 chicken breasts halves, cut into 1/2" chunks 3/4 cup finely diced onion 6 garlic cloves, minced 1 Tbsp ground cumin 1 tsp salt 2 tsp chili powder 1/2 tsp ground red chili 5 cups water & 5 tsp chicken bouillon 3 15oz canned corn, undrained 3 13oz can black beans, rinsed and drained 3 14oz can Mexican-style stewed tomatoes 9 6" corn tortillas, cut into 1/2" thick strips 1/3 cup packed, chopped, fresh cilantro Plain, low-fat yogurt or sour cream Directions 1. Heat oil, add chicken and cook 3-4 minutes, stirring frequently until opaque. 2. Stir in onion, garlic, salt, cumin, red pepper, and chili. Cook 1-2 mins, stirring frequently until spices are fragrant. 3. Stir in broth, undrained corn, drained beans, and tomatoes. 4. Increase heat and bring to boil. 5. Reduce heat, cover and simmer for 15 mins. 6. Meanwhile, spread tortilla strips in a single layer on baking sheet. Bake 5-10 mins at 450F until crisp and lightly browned. 7. Stir cila...

Ingredients 1 oz. (25g) butter 1 onion, diced 1 clove garlic, crushed 1 Tbsp. plain flour 1 lb. 2oz. (500g) Carrots, peeled, sliced 2-1/4 pints (1.25 litres) vegetable stock or chicken broth 1 Tbsp ground coriander 5oz. (150g) Greek style yogurt or bio yogurt (plain yogurt or sour cream) 1 Tbsp fresh coriander leaves, finely chopped Directions 1. Melt butter in a pan, gently saute the onion and garlic for 5 mins until softened. 2. Add the flour and stir well. Add the stock, carrots, and ground coriander. 3. Bring to the boil and simmer for 30-40 mins, until the carrots are soft. 4. Liquidise, add yogurt and coriander leaves and reheat gently without boiling.