•v/* €6—Lancaster Faming, Saturday, October 11,1980 <i% Borne On The Range '§,% Nothing takes the shivers away on those autumn evenings like a delicious hot bowl of soup served with a favorite dessert. Why not try one of these recipes for supper tonight? From Cheddar cheese soup with herbed croutons to a tangy bowl of chili. Apple pie is always a good accompaniment to chili, so look for our apple recipes in next week’s Home on the Range! CREAM OF ASPARAGUS SOUP 1 lb. fresh or 1 pkg. frozen asparagus 11/2 c. Chicken stock 2 T. minced onion Ic.milkorcr^am salt and pepper to taste Cook asparagus in 2 cups boiling water. Dram, reserving 1 cup water. Cut off tips of washed asparagus and save. Put stock, onion and reserved water in pot. Bring to a boil. Add asparagus and simmer 5 minutes. Puree in a blender and then return to pot. Melt 2T. butter and stir in 2 T. of flour. Cook until smooth. Slowly add milk or cream, salt and pepper. Then add asparagus puree. Reheat until thickened. Add reserved tip. Heat thoroughly and serve. 1 large onion, chopped 2 T. butter or margarine 5 large potatoes, cut in small pieces 1 cup water 3 cups milk 2 teaspoons salt pepper to taste Cook onion in fat until tender. Add potatoes and water. Boil gently, covered, for 15 minutes, or until potatoes are tender. Mash potatoes. Add milk and seasonmgs. Heat slowly to serving temperature, stirring oc casionally to prevent sticking. Cook’s ir % Question V'/ Comer QUESTION: I would like a recipe for apple dumplings made from apples wrapped in a pie dough type crust that are cooked by dropping them into boiling water. My husband remembers his Grandmother using this method - but all recipes i*ve come across are either for baked or fried in deep fat apple dumplings. I would love to surprise my husband with this treat that holds such a fond memory from his past! Joan Dull McGuigan Box 158 Oaks, PA 19456 i would like a recipe on how to make cream cheese. October 11 25 November Souper suppers for a super delight Barbara Russell, Pine Bush POTATOSOUP Sarah Clapper, Shippensburg Margaret Gockley Box 708 R 2 Mohnton, PA 19540 Recipe Topics Souper Suppers Soups and accompaniments • Apples - A Slice of Americana Trick or Treat Surprise .Pumpkin Pleasers Breads for the Baking * - This chili, like all the other soups listed here, could be just the delight your family needs tonight. Serve a bowl of hot, tangy soup tonight with a favorite dessert and hear your family say, “this sure is a super supper!” BEANSOUP 1 lb. dried red kidney beans 12 oz. Provolone cheese, cubed 2 quarts water 1/4 tsp. pepper 21/2 cups chopped onion 11/2 tsp. garlic salt 6 carrots, cut into 1/2 inch thick slices 1 tsp. salt IT. chili powder 1 can (12 oz.) tomato paste 2 cups water • Cover the beans with 2 quarts water in a Dutch oven. Bring to a boil. Boil for 2 minutes. Covr us t stand for 1 hour. Uncover and bring to boiling again. Cover. Simmer 45 to 50 minutes, or until beans are tender. Stir in vegetables, 2 cups water, tomato paste and seasonings;cover and simmer 30 to 35 minutes, or until carrots are tender Sitr cheese into hot soup just before serving. CHEDDAR CHEESE SOUP WITH HERBED CROUTONS Croutons: 8 slices Vienna bread, cut 1/2 inch thick IT. Italian seasoning Soup: 1/4 cup butter 1 cup chopped celery 1/2 cup chopped onion 1/4 cup all-purpose flour 1 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon pepper 3 cups milk 3 cups chicken broth 2 teaspoons Worcestershire sauce 4 cups (1 lb.) shreddetl Cheddar cheese Preheat oven to 400*. For croutons, butter both sides of bread. Place on baking sheet and sprinkle with Italian seasoning. Bake until lightly browned, about 12 minutes ; turn sbces over and bake until browned, about 12 minutes longer. Cool; cut into cubes. Meanwhile, for soup, melt butter,in a large Dutch oven. Saute celery and mon until tender, about 10 mmues. Stir in flour and seasonings until smooth. Gradually add milk, broth and sauce Bring to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat to low. Gradually stir in cheese, stirring until cheese is melted after each addition Serve with croutons. V < 'v X Susan Russell, HopeweU Terrjßrown, New Tripoli BEAN CHOWDER 3/4 cup dry navy (pea) beans 4 cups water 11/2 tsp. salt 3/4 cups potato, diced *2 cup onion, chopped 11/2 tsp. flour IT. butter, margarine, or drippings ' 3/4 cup tomatoes, canned 1/3 cup green pepper, f mely chopped 11/2 cups milk Soak beans in water. Add salt. Boil covered, until almost done, about 1 hour. Add potato and onion; cock 30 minutes more. Mix flour with the fat. Stir into bean mixture. Add tomatoes and green pepper. Cook "over low heat 10 minutes, stirring constantly until thickened, then oc casionally to avoid scorching. Stir m the milk. Heat to serving temperature. Makes about 6 servings.' f Martha Himmelblau, Allentowfi LENTIL SOUP WITH VEGETABLES 11/2 cups lentils 6 slices bacon, cut in small pieces 2 T. flour \ 1 can (10 oz.) condensed beef broth 1 cup chopped onion 1 small green pepper 1/2 cup finely chopped carrot salt \ cider vinegar(optional) Put in heavy kettle or Dutch oven with 6 cups water. Bring to boil; simmer covered, 1 hour or until very soft Force through sieve or food mill and set aside. Saute bacon in same kettle until crisp. Remove bacon and blend flour into bacon drippings. Gradually stir in broth and cook, stirring until smooth and thickened. Add lentil puree, bacon, and vegetables. Bring to boil, cover and simmer about 30 minutes. Season to taste with salt and serve with vinegar, if desired. Makes abcut 4 servings. Double to freeze. (Turn to Page C 8) * N S''\ * N '*L. *~ V <ts v >’ t< * * * - :^sv Jennie Bair, Middletown V" <
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