Hodgepodge Cookies Recipes

NOVA SCOTIAN HODGE PODGE

Steps:

• Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
• Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.

HODGEPODGE COOKIES

Steps:

• Preheat oven to 375° F. Beat butter, sugars, eggs and vanilla until light and fluffy. Mix in flour, oats, baking soda, cinnamon and salt. Stir in chocolate chips, coconut, nuts and raisins OR dried cherries.
• Drop by rounded teaspoon onto UN-greased cookie sheet about 2 inches apart. Bake for 10 minutes or until golden brown. Remove from cookie sheets to cool. Makes about 8 dozen cookies.

HODGE PODGE

Steps:

• In large saucepan, cook beef and garlic until beef is browned.
• Stir in minestrone soup Add 3 cups water, the celery, worstershire sauce and oregano.
• Simmer, covered for 15 to 20 minutes.
• Makes 12- 14 servings.

ANNE MURRAY'S HEARTY HODGEPODGE

Steps:

• Saute beef, onion and garlic in skillet until beef is browned and onion is tender.
• Stir in soup, beans, celery, worcestershire sauce and oregano.
• Simmer covered for 15-20 minutes.

HODGE PODGE

Steps:

• In a pot, melt butter.
• Add onion and saute until softened, about 5 minutes.
• Add green beans, carrots,water, and salt to taste.
• Cover and bring to a boil.
• Reduce heat to medium-low.
• Cook about 25-30 minutes.
• Add potatoes and frozen peas.
• Cover pot and bring to a boil.
• Reduce heat to medium-low and cook until potatoes are done, about 10-15 minutes.
• Drain off some of the water.
• You need the remaining water to come about halfway up the vegetables in the pot.
• Add evaporated milk and heat to a good serving temperature.
• Do not boil.

HODGEPODGE

Steps:

• Please the potatoes, and carrots in the steamer.
• Cook for about 5 minutes.
• Add the new peas and beans steam for another 5 minutes.
• Add the broccoli and snow peas steam until done but not overcooked.
• For sauce: Cook the bacon until crisp.
• Remove bacon from the fat and reserve.
• Cook the green onion and mushrooms in the bacon fat until tender.
• Remove any excess bacon fat.
• Salt and pepper as desired.
• Add the bacon, cream and cheddar and stir at a low heat until the cheddar is melted.
• Pour sauce over vegetable mixture and sprinkle chives and pepper (if desired) on top.

TRADITIONAL MARITIME HODGE PODGE

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble and set aside.
• Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the chopped onion and whole garlic clove. Cook and stir until the garlic has softened, and the onions begin to turn golden-brown, about 8 minutes. Scrape the mixture into a small bowl; remove the garlic clove, mash, and return to the onions. Place the green beans, wax beans, and carrots into the saucepan. Pour in the chicken broth and enough water to just cover the vegetables; season with salt. Bring to a boil over high heat; reduce heat to medium-low and simmer 15 minutes.
• After the beans have simmered 15 minutes, stir in the new potatoes and cook until tender, about 30 minutes more. Stir in the garlic, onions, 1/4 cup butter, and cream; return to a simmer. Dissolve the flour in 1/2 cup of water and stir into the soup. Cook and stir until the soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.