. Bone On The Range
(Continued from Page C 6)
CREAMY OLD-FASHIONED PEA SOUP
1 pound split peas
6 cups water
2 pounds ham shank with meat
V 4 teaspoon pepper
3 tablespoons butter
3 /4 cup finely chopped onion
3 cups milk
Wash peas and dram. Place in large covered saucepot
with water, ham shank and pepper. Heat to boiling, cover
and reduce heat. Simmer hours or until peas are
tender and meat falls off bone
Meanwhile, in a small saucepan, melt butter, saute
onion until tender. Remove bone from broth, cut meat
from bone. Return meat to broth along with onion.
Gradually stir in milk. Heat to serving temperature
Esther Burkholder, Kutztown
4 large potatoes
6 hot dogs
1 small onion
Vz quart tomato juice
Wash and peel potatoes. Chop up potatoes and onion.
Slice hot dogs. Cook potatoes, onion and hot dogs until soft.
Add tomato juice and season to taste. Parsley flakes and a
sugar can be added if desired. Serves 4.
▼ Mrs. Charles Rosenberry, Chambersburg
DOGGY STEW
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CHICKEN OR TURKEY STEW
4 pounds chicken or turkey drumsticks
salt
11 poundtan whole tomatoes
I large onion, thinly shced
4 cups potatoes, peeled and sliced
110 ounce package frozen lima beans
pepper
18V2 ounce can cut okra (drained)
117 ounce can whole kernel corn
1 small red pepper (chopped)
Simmer turkey or chicken in water to cover until meat
is tender Remove meat from broth. Measure the broth
and add water to make 7 cups. Combine broth and other
ingredients except meat. Cook until vegetables are soft.
Add meat, cook about 5 minutes.
GOOD AND EASY BEAN SOUP
3 pounds ham with bone
broth
1 pound pea beans
2 carrots, thinly shced
V* green pepper, diced
3 pieces celery
1 onion
1 quart red tomatoes
Soak dried pea beans 2 hours then dram. Cook ham until
tender in 6 quart stock pot. Take out meat and cool. Strain
broth through a colander.
Place chopped ham, broth and pea beans in pot over
heat and boil. Add carrots, pepper, celery, onion and
tomatoes. Salt and pepper to taste. Cook on medium heat
about 3 hours.
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Lancaster Farming, Saturday, March 15,1980—C7
VEGETABLE SOUP
2 quarts of peas
1 quart of corn
2 quarts of carrots
1 quart of lima beans
1 quart of string beans
2 quarts of celery
4 quarts of tomato juice
sugar and salt to taste
7 onions, finely cut
Cook all together. If desired, vary by adding several
cans pork and beans or soybeans to the pot. Cook 1 hour.
Cool, mix, and put mto freezer containers.
Martha Smucker, Lancaster
VIRGINIA STEW
2 smoked ham hocks
2 cups dry navy or lima beans (soaked overnight)
1 quart diced potatoes
2 cups tomatoes
2 onions, chopped
Boil m 3 quarts of water for 1 hour. Add;
2 cups corn
2 tablespoons sugar
2 tablespoons butter
salt and pepper to taste
Boil 20 minutes and then add 1 cup milk before serving.
Mrs. Moses M. Beiler
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(Turn to Page C 8)
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