Mama Leones Soup Elephants Recipes

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MAMA LEONE'S CHICKEN SOUP



Mama Leone's Chicken Soup image

I don't know what saint at Elephant's Deli decided to share the recipe for this soup, but they go on my list of people to be grateful for. I've lightened it up a bit, but the flavor's still teriffic. This is one of my favorites!

Provided by VNess

Categories     Poultry

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 19

1/2 lb boneless skinless chicken breast
2 teaspoons kosher salt, plus
extra kosher salt, for chicken breasts (divided)
1/2 teaspoon black pepper, plus
extra black pepper, for chicken breasts (divided)
1 tablespoon vegetable oil
4 teaspoons butter
1 medium onion, diced
3 stalks celery, diced
1 tablespoon minced garlic
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
2 teaspoons sweet Hungarian paprika
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour (substitue GF, if needed)
8 cups fat-free chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3/4 cup fat-free evaporated milk
2 cups thinly sliced fresh spinach

Steps:

  • Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool.
  • When cool enough to handle, dice the meat and set aside until needed.
  • While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes.
  • Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes.
  • Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.
  • Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.
  • Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.

ELEPHANT STEW



Elephant Stew image

The kids should like reading this one...it's an adaptation of a recipe from a July 1968 cookbook that was published by the local newspaper. I bought it at a garage sale and was entertained for hours by the great sounding recipes and the sponsor's ads. A new gas range, $118; a new full size refrigerator with automatic defrosting! $168... Mary Ferris had submitted a version of this recipe.

Provided by cheryl

Categories     Meat

Time P2m6D

Yield 3500 serving(s)

Number Of Ingredients 4

1 medium elephant
2 (50 gallon) containers broth
500 lbs assorted fresh vegetables, chopped
2 rabbits (optional)

Steps:

  • Cut elephant into bite-size pieces.
  • This takes about 2 months.
  • Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover.
  • Cook for a couple days.
  • If more are expected add the rabbits, but do this only if necessary.
  • Most people don't like to find hare in their stew.

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