TRADITIONAL MARITIME HODGE PODGE
Recipe's been passed down from my great Grandmother (Year 1889). Given to my Grandmother (1906) the only daughter of 17 boys. Both of whom said 'this meal feeds the soul.' Recipe for me allows for no substitutions. The whole allure of the recipe is the rich dimensional taste and fresh flavors of the summer harvest! Recipe version is different then others. This might satisfy the need from others, for that great flavor they have been looking for in a Hodge Podge.
Provided by RedChef
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 398 calories, Carbohydrate 40.6 g, Cholesterol 68.4 mg, Fat 23 g, Fiber 6.5 g, Protein 9.4 g, SaturatedFat 13.3 g, Sodium 360.4 mg, Sugar 4 g
NOVA SCOTIAN HODGE PODGE
This is an old favourite vegetable stew from Nova Scotia. Is typically made in the fall as gardens are just harvested. It is important that the freshest veggies are used. This recipe very much lends itself to tinkering by adding different vegetables and quantities.
Provided by VIVIANCLEVELAND
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 16.7 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 11.9 g, Sodium 124.5 mg, Sugar 2.6 g
HUNTER'S MINESTRONE
Steps:
- Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
- Bring a pot of salted water to boil for the rigatoni.
- Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
- To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
- Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
- To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
HODGE PODGE
A local recipe that everyone around here makes some version of. How to make it is handed down through the generations, but seldom written down.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 277.3, Fat 7.9, SaturatedFat 4.6, Cholesterol 26.6, Sodium 204.8, Carbohydrate 42.3, Fiber 8.7, Sugar 8.3, Protein 12
HODGEPODGE STEW
This is a dish that I enjoyed as a child and still remember with pleasure. Mom's homemade bread made the perfect complement to this meal.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-10 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring water and 1 teaspoon salt to a boil. Add the beans, carrots, and potatoes. Reduce heat; cover and cook for 15 minutes. Add corn and peas; cook 3-5 minutes longer or until tender., Drain, reserving 2 cups liquid; set vegetables aside. In the same pan, combine the butter, cream, chives, pepper, paprika, reserved liquid and remaining salt. Add vegetables and heat through.
Nutrition Facts :
HODGEPODGE SOUP
A low-calorie and satisfying lunch or dinner.
Provided by Susan Heinen
Categories Beef Soups
Time 35m
Number Of Ingredients 7
Steps:
- 1. Brown ground beef and diced onion at the same time. Drain off fat.
- 2. Mix everything in a dutch oven and simmer for 1 hour. Add water if soup gets too thick.
HODGE PODGE
This was a recipe that was handed down through the family. It is the easiest dish to put together and you are guaranteed not to have to bring it home from the potluck. Cook time varies, the longer in the crockpot the more the flavor comes through.
Provided by Steve Kent
Categories One Dish Meal
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef and onions and drain.
- Add other ingredients and simmer.
- Do not drain any of the canned ingredients.
- "Great for crockpots".
Nutrition Facts : Calories 598.2, Fat 27.4, SaturatedFat 9.8, Cholesterol 104.3, Sodium 2274.1, Carbohydrate 45.8, Fiber 8.2, Sugar 13, Protein 41.6
DEEP-DISH HUNTER'S PIE
"My husband, an avid hunter, loves the garlic mashed potato topping on this dish," writes Christina Rulien from Marysville, Washington.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside. , In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender. Add the venison, broth, thyme and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender., Combine the flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 2-qt. baking dish. Spread mashed potatoes over the top. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 248 calories, Fat 8g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
HUNTERS HODGEPODGE RECIPE
Provided by dawn716
Number Of Ingredients 12
Steps:
- BROWN MEAT, DRAIN, ADD REST OF INGREDIENTS. SIMMER 1 HOUR UNTIL HOT.
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CLASSIC NOVA SCOTIA HODGE PODGE RECIPE (VEGETARIAN)
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- Blanch vegetables (see timing in notes below). Boil small vegetables (beans, asparagus etc) for 60 seconds, carrots 90 seconds, potatoes 2 minutes.
- Heat heavy bottomed pot over medium. Add unsalted butter. When melted add vegetables to warm through.
- Add cream and water. Bring mixture to a boil. Then turn heat down to low to let simmer 10 minutes or until vegetables are tender.
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