Bank Family Original Lentil Soup

September 15, 2014



From Cousin Stuart Bank


2 Tbs olive oil 1 Quart low sodium beef broth or boullion
1 Tbs. butter 1 Quart low sodium chicken broth or boullion
1 cup yellow or Vidalia onion 1 14.5 oz. can of diced tomatoes
1 cup (4-5) carrots (chopped) 1 14.5 oz. can of stewed tomatoes
½ cup celery (chopped) 1 Tbs tomato paste
½ cup medium pearly barley 1 Tbs Basil
1 cup Lentils Hot Sauce to taste
2 Bay leaf

Note: Clean and rinse lentils to ensure they are clean and tender for cooking.


· Heat oil and butter over medium heat in soup pot. (butter is optional)
· Sautee onion, carrot, celery & 2 bay leaves until tender but crisp
· Stir in Tomato Paste for 1 minute
· Add dashes of hot sauce for taste (optional) and stir
· Stir in Lentils and Barley for 1 minute
· Add diced and stewed tomatoes and cook for 2 minutes
· And beef and chicken broth or boullion and bring to slow rolling boil over medium heat.
· Lower heat to simmer for 1.5 – 2 hrs stirring every 30 minutes. (Longer cooks, the better)
· Add basil and cook for final 30 min.

Makes a little over 4 quarts. Ready to serve. Great with hard crusty bread.

Mushroom Vegetarian Chopped Liver

September 15, 2014



From Cousin Stuart Bank

Makes about 2 ¾ Cups


6 Tbs Canola oil 3 Hardbolied Eggs
1 lb. White mushrooms sliced ¼ inch thick ½ tsp Kosher salt
2 or 3 Medium onions (Chopped) ¼ tsp Ground black pepper
½ Cup Shelled walnuts pinch Garlic salt w/parsley

Fry chopped onions in 3 Tbs Canola oil in 10” or 12” skillet until browned, sweet and caramelized. Remove from pan and place in bowl to cool.

In same skillet, heat 3 Tbs. Canola oil over medium-high heat until very hot (but not smoking). Add mushrooms slices, tossing constantly. Cook until mushrooms release their moisture and the juices evaporate. Cook for approximately an additional 5-10 minutes until mushrooms have shrunk and browned. Remove from skillet and place in bowl until cool.

Once onion and mushrooms are cooled, place in food processor. Add walnuts, eggs, salt, pepper and pinch of Garlic salt w/parsley.

Pulse until mixture is coarse. Scrape mixture from top/down and then bottom up to blend well. Pulse again until mixture is fine, but not pasty. Just enough to hold it together for spreading.

Cool in refrigerator for 1 hour before serving. Mixture will last up to 1 week in refrigerator.


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