MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Authentic Pepper Pot Soup
Categories: Soups, Offal, Pork, Vegetables, Herbs
Yield: 10 Servings

1 lb Honeycomb tripe
5 sl Bacon; diced
1/2 c Chopped onion
1/2 c Chopped celery
3 Leeks; chopped
1 bn Fresh parsley; chopped
2 md Bell peppers; cored, diced
2 qt Beef stock
1/4 ts Dried thyme
1/2 ts Dried marjoram
1/2 ts Ground cloves; (opt)
1/4 ts Crushed red pepper flakes
1 Bay leaf
1 ts Ground black pepper
1 lg Potato; peeled, diced
2 lg Carrots; diced
4 tb Butter
4 tb A-P flour

Place the tripe or other meat that you have selected to
use in a saucepan, and cover with water. Bring to a
boil, and turn off the heat. Allow the meat to cool a
bit in the water, and then drain and rinse. Cut in 1/4"
pieces.

In a large heavy kettle, saute the bacon until crisp.
Add the onion, celery, leeks, parsley, and green
peppers; saute until tender.

Stir in beef stock, thyme, marjoram, cloves, red pepper
flakes, bay leaf, and black pepper. Bring the kettle to
a boil, and turn down to a simmer. Cook, covered, until
meat is very tender, about 2 hours.

Add the diced potato and carrots, and cook for an
additional 20 minutes.

Prepare the roux by stirring the flour into the melted
butter and cooking for a moment on the stove. When the
soup is done to your liking, stir in the roux. Simmer,
stirring all the while, until the soup thickens a bit.
Correct the seasonings.

Yield: 8 - 12 servings

RECIPE FROM: https://www.allrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pepper Pot w/Shellfish & Squash
Categories: Poultry, Seafood, Squash, Vegetables, Chilies
Yield: 7 Servings

3 qt Chicken stock
750 ml Bottle white wine
1/4 lb Unsalted butter
3 c Sliced leeks; white only
2 Butternut squash; peeled,
- seeded, cut in 1" cubes
1 c Rice
2 tb Grated fresh ginger
2 ts Minced habanero chilies
2 tb (heaping) tomato paste
1 c Heavy cream
1/2 ts Ground nutmeg
1 lb Veal; poached & diced
1/2 lb Peeled shrimp
1/2 lb Bay scallops
1 c Shucked oysters
Salt & pepper

In a large stockpot, simmer chicken stock and wine for 5
minutes.

In a large skillet, melt butter and saute leeks until
softened. Transfer to pot with squash, rice, ginger,
habanero and tomato paste, and bring to a boil. Lower
heat, and simmer 40 minutes.

Puree soup in blender or food processor in batches, then
return to pot. Add cream and nutmeg, then veal and
shellfish. Bring to a boil just to cook shellfish.
Season with salt and pepper to taste, and serve.

Recipe from: Fritz Blank

Adapted by: Matt Lee and Ted Lee

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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