B—Lancaster Farming, Saturday, January 25, 1964
For t!
Farm Wife and
From The
>
SPEXCE
time dish,
fish soup
Vi cup butter or marganne
1 cup chopped onion
1 cup chopped green pepper
2 4-ounce cans sliced mush
rooms
1 clove garlic, crushed
1 1-pmt 2-ounce can tomato
juice
1 cup water
2 chicken bouillon cubes
% teaspoon oregano
1 5-ounce can lobster
2 5-ounce packages frozen,
cooked shrimp (2 cups)
1 BVs ounce can ciabmeat
Melt butter or margarine
Saute next four ingredients 5
minutes Stir in tomato juice,
water, bouillon cubes and ore
gano Cook over low heat 15
minutes Add lobster, shrimp
and crabmeat Heat Serve with
crackers. G to 8 servings
SPLIT PEA SOUP
1 pound (2 cups) split peas
Ham shank bone and meat
(about IVs pounds)
I^n
Self Service B
SHOES I
220 W. King St. B
Lane. Co.’s Largest B
Shoe Store ■
All Ist Quality B
Super Low Prices B
Automatic
deliveries!
We keep a chart of your “degree
day” needs, based on daily tern-*
|>eratures. In this way, we know
when you need oil, and make
delivery without your call. You
never run short of Texaco Fuel
Chief Heating Oil.
We Give S & H
Green Stamps
GARBER
OIL CO.
MOUNT JOY, PA.
Ph. 653-2021
105 Fairview St.
*********
Family
Soup Kettle
By Mrs. Richard O. Spence
The anticipation of a good meal is al
ways realized when your cry “Soup is on” is
heard. Hearty homemade soups are no longer
the. time-consuming chore they once were.
Convenience foods cut preparation time and
improve results Canned soups or bouillon
cubes provide a well-seasoned base that needs
only your own cieative genius to complete.
Soup can be an easy meal in a bowl, need
ing only the accompaniments of a fresh
salad or fruit and crisp crackers to round
out the meal Don’t forget too, that soup can
be served for any course of a meal ap
petizer, mam dish or even as a dessert as we
shall show you later on m this column.
Chilled soups are quite popular as a summer-
2 2Vs quarts water
Vs cup chopped onion
2 teaspoons salt
M teaspoon pepper
1 cup diced carrots
Cover split peas with water
overnight. Dram, Place ham
bone, water, onion, salt and
pepper in Dutch oven. Cover (j ev2 ] e( j ham or crabmeat, top
and cook about 1 hour. Re- Wl th cheese and boil until
move bone and cut ham off cheese melts. Serve hot.
DRIVE-IN
“Serving Lancaster from Center Square since 1889”
LITITZ SPRINGS BRANCH Broad & Main Sts., Idtlta
MILLBRSVILLB BRANCH 302 N. George gfc.
Try It!
3M>% Interest Paid On Certificates
of Deposit for 1 Year
2V2% Interest Paid on
Savings Accounts
Use Our Convenient
Drive-In Window
One-half block from
Penn Square on South
Queen Street Rear
of Main Bank.
Maximum Insurance 810,000 per depositor
Member Federal Deposit Insurance Corporation
It. Dice the meat and return
It to the broth. Add peas and
carrots. Cover and cook an
other hour or until peas are
tender. Sprinkle summer
savoiy m the soup. Serves 8.
JNOTE. A delicious hearty
soup can be made by adding
dumplings to it.
VKG ETA ISLE SOUP
3 10 J /> ounce cans condens
ed tomato soup
2 IHVi ounce cans condens
ed beef broth soup
4 soup cans water
1 cup sliced carrots
Yi cup shredded cabbage
cup sliced onions
1 10-ounce package trozen
peas
1 10-ounce package trozen
green beans
1 teaspoon salt
Vj teaspoon pepper
Combine condensed tomato
and beet taioth soups with wat
er in a large saucepan. Add
carrots, cabbage and onions.
Boil gently until vegetables
are tender. Add trozen peas,
green beans, and seasonings.
Continue to cook for about 15
minutes. Serve steaming hot
with lots of saltine crackers.
Serves about 6.
For tasty snacks to go with
the soup, spread crackers with
FREE PARKING
25 S. Queen Street
Swan Parking Lot
Vine & S. Queen Sts.
Stoner Parking Lot
S. W. Corner Vine and
Queen Sta.
SHRIMP BISQUE
2 7-ounoe packages frozen
shrimp
Vz cup chopped onion
4 ounce can sliced mush
rooms, drained
2 'tablespoons butter or mar-
garine
2 1 OYz ounce cans condens
ed cream of celery soup
IVz soup cans milk
1 cup heavy cream
V*, cup chopped pimiento
1 teaspoon paprika
I Vi teaspoon pepper
1 tablespoon Worcestershire
sauce
Prepare shrimp according to
package directions. Saute onion
and mushrooms m melted but
ter or margarine in a large
saucepan Add condensed cel
ery soup, milk and cream,
blend well Add shrimp and
next four ingredients. Simmer
gently about 10 minutes, stirr
ing frequently. Serves about 8
people.
» * *
SCOTCH BARLEY
. substitute chicken bouillon
cu? UP cubes and '* teaspoon sround
3 pints water basis and Vs teaspoon « round
% cup pearl barley rosemary or rosemary leaves
1 large onion, sliced
2 10% ounce cans condens
ed vegetable soup
1 tablespoon salt
Vt teaspoon ground black
WATER-FOOD-SOIL
FEED - FERTILIZER
Our Specialties!
LANCASTER LABORATORIES, INC.
2425 New Holland Pike Lane., Pa.
PHONE 656-9043
E. H. Hess, Ph.D, Director
I :Wi» •>
pepper„
Wash meat. Place in a large
saucepan. Add water, pearl
barley, onion, vegetable soup,
salt and pepper. Bring to a
boil. Skim. Cover and simmer
2 % to 3 hours or until meat
is tender. Remove meat from
broth Take meat ott the bone
and chop slightly. Return
meat to the broth Skim off
all the fat from the top of
broth Makes about 2 quarts,
8 servings.
* * h-
JIFFY SOUP
3 cups water
3 beef bouillon cubes
1 cup vegetable juice cock
tail
Vi teaspoon ground marj’or-
am
% teaspoon ground thyme
Bring water to a boil. Add
beef bouillon cubes. Stir until
dissolved. Add vegetable juice,
marjoram and thyme Simmer
about 10 minutes to blend
spices. Serve immediately to
4 to G people For variation,
SALMOX CHOWDER
1' medium onion, chopped
y 2 green pepper, chopped
(Continued on Page 9)