SO—Lancaster Farming, Saturday, February 4,1978
Well, February is here,
and with it come the new
recipe themes for the month.
“Cooking with Soups” is our
theme for this week, and
thanks to the efforts of “our
readers, there were many
recipes from which to
choose.
For this particular theme,
two different types of recipes
were sent in, however. One
type was for the preparation
of a soup, itself, and the
other was for creation of a
dish in which soup is an
ingredient.
This week, we will be
publishing the second type,
and on the first Saturday in
March we will print the
other.
PAPRIKA
HAMBURGERS
Vk. pounds ground beef
legg
\Vz teaspoons salt
v 4 teaspoon pepper
y* cup fine bread crumbs
% cup milk
y* cup minced onion
1 tablespoon margarine
1 teaspoon flour
% cup vegetable juice
cocktail
1 tablespoon paprika
Vz teaspoon steak sauce
1 can cream of mush
room soup
Vz cup sour cream
Mix lightly first six
ingredients and two
tablespoons onion. Shape
into eight patties. Brown on
both sides in margarine in
skillet Remove patties and
pour off all but one teaspoon
fat Blend flour into fat in
skillet. Add remaining onion,
paprika, vegetable juice
cocktail, and steak sauce.
Bring to a boil and put
patties back in skillet.
Cover; simmer for 20
minutes. Remove patties
and keep warm. Blend soup
and sour cream into mixture
in skillet and heat, stirring.
Add patties and serve over
hot cooked nooodles.
Barbara Wilson
Littlestown, Pa.
XXX
STEAK SUPPER IN
A FOIL PACKAGE
Vh. pounds chuck steak, one
meh thick
1 can condensed cream
of mushroom soup
mushroom soup
1 beef bouillon cube
1 cup hot water
3 medium carrots, quartered
2 stalks celery, cut into two
inch pieces
3 medium potatoes, pared
and quartered
Heat oven to 450°F.
Place 24 by 18 inch piece of
heavy-duty aluminum foil in
baking pan, place meat on
foil. Combine hot water and
bouillon cube for broth. Stir
together mushroom soup
and bouillon broth; spread
over meat. Top with
vegetables. Fold foil over
and seal securely. Cook 1%
hours or until tender. Makes
four servings.
Sylvia Ruoss
Blaln, Pa.
MACARONI CASSEROLE
1 small (1 lb.) package elbow
macaroni
1 small (2V4 oz.) can
mushrooms
1 small (1% oz.) jar red
peppers (pimentos)
1 grated onion (optional)
1 can cream of chicken
soup
% stick butter
Vh cups grated cheese
Cook macaroni as
directions given on package.
Drain. Heat chicken soup,
peppers with juice,
mushrooms with juice,
butter, and one cup cheese.
Add to cooked macaroni.
Season with salt, if desired.
Place in casserole (1%
quarts) and top with
remaining cheese. Dot with
some butter. Bake about 30
minutes at 350 degrees F.
Mrs. Carl Bacon
Felton, Pa.
XXX
CHICKEN RICE
CASSEROLE
1 chicken or six to eight
pieces (frying)
% cup rice (long cooking)
1 can mushroom soup
1 can water
1 envelope onion soup mix
Butter 8 by 12 inch
casserole, sprinkle rice on
bottom. Lay chicken pieces
on nee. Mix together soup
and water and pour over rice
and chicken. Lift chicken so
juice can run under it.
Sprinkle onion soup mix over
top. Cover with foil and bake
two hours (325 degrees F.)
Serves four. Pork chops may
be substituted for chicken.
No salt.
Mrs. Lois Delp
Dimrock, Pa.
XXX
CHICKEN NOODLE
CASSEROLE
8 ounce package noodles
2 cans mushroom soup
2 cups milk
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons chopped onion
2 cups frozen peas and
carrots
cups chopped chicken
Cook noodles in chicken
broth. Combine soup, salt,
pepper and milk. Add
remaining ingredients. Pour
into casserole. Bake 43
minutes at 350*F.
TUNA NOODLE
CASSEROLE
2 cups cooked noodles
1 (7 oz.) can tuna fish
1 can cream of mushroom
soup
Vz cup milk
2 cups canned peas
V* cup bread crumbs
Grease casserole. Mix
cream of mushroom soup
and milk in separate bowl.
Arrange in layers m
casserole, half of noodles,
half of tuna, half of peas, half
of mushroom soup, then add
remaining noodles, tuna,
peas, and mushroom soup.
Sprinkle bread crumbs on
top. Bake 35 minutes at 350
degrees F. Serves eight.
HAMBURGER
BAR-B-QUE
5 pounds hamburger
1 can tomato soup
% bottle ketchup
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