Grandma's Portuguese Cabbage Soup

Grandma's Portuguese Cabbage Soup

THIS IS A SOUL SOOTHING SOUP, MY GRANDMOTHER BROUGHT
THIS RECIPE FROM PORTUGAL.
WHEN YOU ARE SICK THIS SOUP IS THE CURE!! YOU MUST TRY IT!!

1 CAN OF SPLIT PEA SOUP
1 HEAD OF CABBAGE
2 BUNCHES OF BROCCOLI (OR BOX OF FROZEN)
1 CAN OF TOMATO SAUCE
2-3 DICED POTATOES
SALT TO TASTE
1 STICK OF LINGUISA (SYLVIA BRAND)
SLICED INTO THIN PIECES

FILL A LARGE POT WITH WATER, ADD THE SPLIT PEA SOUP
STIRRING TO BREAK UP THE SOUP
CUT THE CABBAGE IN QUARTERS, IT WILL BREAK UP AS IT COOKS
ADD THE CABBAGE TO THE SOUP
CUT UP THE BROCCOLI AND ADD TO SOUP
ADD THE DICED POTATOES
ADD TOMATO SAUCE
ADD THE SLICED LINGIUSA
ADD SALT TO TASTE.

TURN DOWN HEAT TO MEDIUM,
STIRRING ABOUT EVERY 10 MINUTES
FOR ABOUT 20 MINUTES
TURN HEAT TO SIMMER AND LET COOK
UNTIL VEGGIES ARE TENDER.

**CORNMEAL BALLS OPTIONAL**
1/2 CUP FLOUR
1/2 CUP CORNMEAL
1/2 TEASPOON OF SALT
1 TEASPOON OF BAKING POWDER
1 EGG
IF BATTER IS DRY ADD MILK
YOU WANT THE BATTER THICK

MIX ALL INGREDIENTS TOGETHER,
BRING SOUP TO A BOIL, WITH A TEASPOON
DROP BALLS INTO BOILING SOUP (JUST BEFORE VEGGIES ARE TENDER)
DO NOT STIR....LET THE BALLS BECOME FIRM
NOW TURN HEAT TO SIMMER, PUT LID ON
WHEN THE BALLS ARE FIRM AND VEGGIES ARE
TENDER THE SOUP IS DONE!!

Homemade shrimp Sauce

This is cooked shrimp, the best part of this dish is the sauce I made, pictured to the left of the dish.
. I use about a cup of mayonnaise, 2 tablespoons of ketchup and 2 tablespoons of horseradish. You can measure the ingredients according to your own taste. And the sauce to the right in the picture is ketchup and horseradish. These sauces are wonderful on fish as well!!

Lemon Bundt Cake

For this recipe I used a boxed lemon cake mix but added a box of lemon pudding into the mix, This made the cake so moist!! I topped it off with lemon pudding mix, the family just loved it!!

Homemade Asian Slaw

Sorry no photo available at this time



Asian Slaw


* 1/4 cup rice vinegar
1 tablespoon soy sauce
* 1 tablespoon canola oil
* 1 tablespoon dark sesame oil
* 1 tablespoon sesame seeds
* Sunflower seeds
* 12 ounces 3-color cole slaw mix (recommended: Fresh Express)
* 1 cup bean sprouts
* 1 cup crispy fried chow mein noodles (recommended: La Choy) plus more for garnish

Directions

In a large bowl, whisk together rice vinegar, canola oil, sesame oil, and sesame seeds.

Add slaw mix, bean sprouts and fried noodles. Toss to combine. Place in refrigerator for 15 minutes.

Serve garnished with additional fried noodles.

Homemade Egg Foo Young

Egg Foo Young


* 4 tablespoons canola oil
* 1/4 cup yellow onion, chopped
* 2 cups shredded cabbage
* 6 eggs
* 1 tablespoon soy sauce
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1/4 cup sliced bamboo shoots
* 1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp
* 2 tablespoons green onion tops, sliced, for garnish

Directions

Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve.

Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.

Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.

Cook's Note: If Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degrees F oven for a few minutes.