MOOSE SOUP
2 ¼ lb. Moose meat ( 1 inch cubes)
12 cups water
1 large onion, chopped
3 carrots , chopped
1 turnip , chopped
2 parsnip , chopped
¼ cup rice
1 ½ tsp. Salt or add salt to your taste
In a large boiler add 12 cups water, 2 ½ lbs. Moose meat.
Add chopped onion and let boil for one hour. Add chopped
vegetables and simmer for 30 minutes. Add rice and simmer
until rice is cooked. Makes 10-12 servings.
RABBIT SOUP
1 lb. Salt beef
2 qts of cold water
1 NFLD. Wild game rabbit(cleaned and cut up)
1 cup rice
3 carrots ( diced)
1 lb turnip (diced)
4 med. Potatoes ( diced)
1 med. Onion (diced)
½ cup ketchup
few drips of gravy browning
3 ½ - 4 qts. Cold water
Cut salt beef into small pieces. Place in large saucepan
and add 2 qts. Cold water. Bring to a boil and then strain
off water. Place salt beef, rabbit and remaining 3 ½ qts.
Cold water in 5 qts pressure cooker.
(cook 1 ½ hours , not under pressure)Add vegetables, rice,
ketchup and browning. Cook 30 minutes after pressure
has been applied. Remove from heat and allow pressure
to drop (about 10 – 15 minutes). Serves 6-8.
NFLD PEA SOUP
1 lb. Round yellow peas, soaked overnight
2 cups of carrots, cut in ½ inch slices
2 cups of turnip, cut in ½ inch cubes
2 parsnips, cut in ½ inch cubes, if desired
1 large onion, coarsely chopped
2 ½ - 3 lbs. Salt beef
2 quarts cold water
Soak beef overnight, drain. Place in soup pot and cover with
fresh cold water. Wash peas and place in pot with salt beef.
Bring to a boil, turn heat down to simmer and cook on simmer
for 2 hours. Add vegetables and continue to simmer until
vegetables are fork tender.
PEAS SOUP AND DOUGH BOYS
2 cups salt beef, dices (or ham bone)
2 cups yellow split peas
1 cup onions, chopped
1 cup turnip, chopped
1 cup carrots, diced
½ cup celery, chopped
2-3 potatoes, cut in large chunks
salt and pepper to tasteDough Boys;
1 ½ cups flour, all purpose
1 tbsp baking powder
½ tsp salt
¾ cup water or milk ( approximately)
soak salt beef and peas separately in cold water overnight.
( soaking is not necessary for ham bone)
drain meat and place in large saucepan. Add 8 cups cold water;
bring to a boil. Simmer 30 minutes.
Add drained split peas and chopped onion, simmer gently for
about 1 ½ - 2 hours. Add more water if desired.
Add other vegetables and cook until tender.
DOUGH BOYS:
Combine flour, baking powder and salt. Gradually stir in enough
liquid to form soft dough. Drop mixture by tablespoonful into
hot soup; cover tightly and simmer, without removing
the cover, for 15 minutes.
1 lb. Salt beef
2 qts of cold water
1 NFLD. Wild game rabbit(cleaned and cut up)
1 cup rice
3 carrots ( diced)
1 lb turnip (diced)
4 med. Potatoes ( diced)
1 med. Onion (diced)
½ cup ketchup
few drips of gravy browning
3 ½ - 4 qts. Cold water
Cut salt beef into small pieces. Place in large saucepan
and add 2 qts. Cold water. Bring to a boil and then strain
off water. Place salt beef, rabbit and remaining 3 ½ qts.
Cold water in 5 qts pressure cooker.
(cook 1 ½ hours , not under pressure)Add vegetables, rice,
ketchup and browning. Cook 30 minutes after pressure
has been applied. Remove from heat and allow pressure
to drop (about 10 – 15 minutes). Serves 6-8.
1 lb. Round yellow peas, soaked overnight
2 cups of carrots, cut in ½ inch slices
2 cups of turnip, cut in ½ inch cubes
2 parsnips, cut in ½ inch cubes, if desired
1 large onion, coarsely chopped
2 ½ - 3 lbs. Salt beef 2 quarts cold water
Soak beef overnight, drain. Place in soup pot and cover with
fresh cold water. Wash peas and place in pot with salt beef.
Bring to a boil, turn heat down to simmer and cook on simmer
for 2 hours. Add vegetables and continue to simmer until
vegetables are fork tender.
2 cups salt beef, dices (or ham bone)
2 cups yellow split peas
1 cup onions, chopped
1 cup turnip, chopped
1 cup carrots, diced
½ cup celery, chopped
2-3 potatoes, cut in large chunks
salt and pepper to tasteDough Boys;
1 ½ cups flour, all purpose
1 tbsp baking powder
½ tsp salt
¾ cup water or milk ( approximately)
soak salt beef and peas separately in cold water overnight.
( soaking is not necessary for ham bone)
drain meat and place in large saucepan. Add 8 cups cold water;
bring to a boil. Simmer 30 minutes.
Add drained split peas and chopped onion, simmer gently for
about 1 ½ - 2 hours. Add more water if desired.
Add other vegetables and cook until tender.
DOUGH BOYS:
Combine flour, baking powder and salt. Gradually stir in enough
liquid to form soft dough. Drop mixture by tablespoonful into
hot soup; cover tightly and simmer, without removing
the cover, for 15 minutes.