C6—Lancaster Finable, Saturday, September 5,1981 Bobu Ob The Rante A Soups and stews Soups have been held in highest regard since early times. Even the Bible mentions soup in the story of Esau, who sold his birthright for a mess of “pottage.” Pottage is the origin of the French word, “potage,” for a thick soup. Soups make fast, easy, and very nutritious meals for your family and they taste great on cool evenings such as we have now. Try these favorites: HAM-BEAN CHOWDER 2 qt. water 2 c. dried pea beans 3 T. butter 2 c. finely chopped onion 1/2 c. finely chopped celery 21. finely chopped garlic 3 cans condensed chicken broth water 1 ham shank, approx. 4 lb. 1 can tomatoes, 1 lb. 2 whole cloves 1 bay leaf freshly ground pepper 2 c. shredded Cheddar cheese Bring water to boil in 6-quart saucepot. Drop in beans and boil briskly for 2 minutes. Water should cover beans by at least 1 inch. Turn off heat. Let beans soak for one hour; drain, keeping liquid. Return beans to pot. Add 4 cups of the cooking liquid. Melt butter in a large skillet; saute omon, celery and garlic until tender, about 5 minutes. Scrape entire contents into saucepot. Combine chicken broth with water to make 6 cups. Add to saucepot. Peel skin from ham shank, cut off excess fat. Add shank and skin to saucepot along with tomatoes, cloves, bay leaf and pepper. Simmer, covered, 2 hours or until ham is tender. Remove ham shank and skin; cool. Transfer soup to large bowl; remove bay leaf and cloves. Cut off meat; return meat to soup mix. Refrigerate. Skim off fat. Transfer Cook’s Question Comer QUESTION Could anyone supply me with a squash recipe? ANSWERS - We received six answers in response to a funnel cake recipe request. Find two of them along with a requested jelly recipe at the end of the recipes in the Home on the Range section. NOTE Have any questions for our readers? Do you have any answers for readers? If so, write to Cook’s Question Corner, Lancaster Farming, Box 366, Lititz, PA 17543. September 12 19 26 October 3 After school snacks Apples, apples, apples There’s nothing like beef Cheese favorites to saucepot and bring to simmer. Stir in cheese until melted. Extra soup may be stored m the refrigerator and reheated, or cooled and poured into freezer containers and frozen. Thaw and reheat over low heat. TANG Y TOMATO SOUP 2 T. butter 2 T. chopped green omon 2 T. flour IT. instant beef bouillon 3 c. milk 24 oz. cocktail vegetable juice 1/21. Worcestershire sauce Melt butter in saucepan; add onion. Saute omon until tender. Stir in flour and instant bouillon until smooth. Remove from heat; gradually stir in milk, vegetable juice and Worcestershire. Bring to a boil, stirring constantly. Boil and stir one minute. Serve im mediately. Mrs. Charles Smith, Somerset FOUR—HOUR STEW 21b. beef, cubed 1 large chopped omon 6 large carrots, chunked 3 stalks celery, cut 1 large can whole potatoes, quartered 11. sugar 21. salt 1/21. pepper 1/2 c. tomato juice 1/4 c. water 2 T. tapioca Combine beef and vegetables in heavy pan with cover. Mix sugar, salt, and tapioca and pour over meat and vegetables. Then add 1/2 cup of tomato juice and 1/4 c. water. Mix well then the pan and cook in the oven for 4 hours at 250 degrees. Mrs. Charles Biehl, Mertztown 1 7 tf Recipe Topics • *