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€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 <
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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)
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Jennie Bair, Middletown
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