Homemade Turkey Soup

 

Ingredients

6-pound turkey breast with bones (at least 2 cups meat)

2 medium onions

3 stalks celery

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried sage

1 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried tarragon

1/2 teaspoon salt

black pepper to taste

1/2 pound Italian pastina or pasta

Directions

1.  Place turkey breast in a large, 6 quart pot.  Cover with water until at least three quarters full.

2.  Peel onions, cut into large pieces and add to pot.  Wash celery stalks, slice and add to pot.

3.  Simmer covered for 2 1/2 hours. 

4.  Remove carcass from pot.  Divide soup into smaller, shallower containers for quick cooling in refrig.

5.  After cooling, skim off fat.

6.  While soup cools, remove remaining meat from turkey carcass.  Cut into pieces.

7.  Add turkey meat to skimmed soup along with herbs and spices.  Bring soup to boil and add pastina.  Continue cooking on low boil for about 20 minutes, until pastina is done.  Serve at once or refrigerate later for reheating.

 

Susan's Classic Potato Salad

1 cup Hellman's mayonnaise 2 tablespoons vinegar 1 1/2 teaspoons salt 1/4 teaspoon pepper

Combine these ingredients in a large bowl.  Cook 2 pounds potatoes (6-8 medium) in lightly salted water until tender.  Drain. Peel, cube, measure 4 cups and add to mayo mixture.   Add:  1 cup sliced celery, 1/2 cup chopped onion and 2 hard-cooked eggs, chopped.    Stir all together, cover and chill.  Makes 5 cups.  This recipe is perfect, but may be altered in any way by adding mustard, dill, sour cream, etc.  Substitutions will change its flavor.   Enjoy!