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
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Recipe Topics
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Mrs. Charles W. Fry
Ham and bean chowder is a hot and hearty bread and butter, raw vegetable relisl
cool-evening meal. A hearty soup, it needs only milk,
the simplest of accompaniments, such as
FRENCH ONION SOUP
3 T. butter
6 medium white onions, sliced
4 c. bouillon
6 slices French bread
4 T. butter
1/2 c. grated parmesan cheese
Melt butter. Saute sliced onion in
butter untd transparent. Add
bouillon and cover.
Cook slowly until onions are
tender. Add salt and pepper to
taste.
Heat to boiling point. Butter and
toast French bread. Sprinkle with
Parmesan cheese.
Bake in top of oven at 450
degrees until cheese browns
lightly. Float slices of toasted
cheese bead on top of soup. Serve
hot.
Mrs. Charles Biehl, Mertztown
MEATBALL SUPPER SOUP
1 lb. ground beet
11. beef bouillon
legg
1/2 c. milk
3/4 c. bread crumbs
flour
2 T. oil
1 quart boiling water
11/2 T. beef bouillon
1 pkg. frozen green beans
1/4 lb. egg noodles
Combine meat, 11. bouillon, egg
and milk and crumbs. Shape into
small balls. Roll m flour. Brown in
oil and large Dutch oven. Dram oft
fat. Add water and remaining
bouillon green beans. Bring to boil.
Add eggs and noodles. Simmer
about 15 minutes, until noodles are
tender.
Barbara Russell, Pine Bush
CHICKEN CORN SOUP
1 chicken or pieces
10 ears of corn
1 onion chopped
1/2 c. celery chopped
salt
pepper
parsley to taste
Cook chicken until tender. Take
meat from bones and cut up, add to
broth and add with equal water,
onion and celery. Cut com from
cob and add to soup. Cook until
vegetables are done, add lots of
parsley and nwels.
Riwels:
11/4 c. flour
salt
1 egg, well beaten
Mix with fingers until crumbly.
Drop into hot soup. Simmer for 15
minutes.
Mrs. Chester Warren, Jr.
Chester Springs
QUICK SUPPER SOUP
Brown 3/4 pound hamburger and
11/2 c. chopped onion. Add 11/3 c.
diced carrots and 11/4 c. chopped
celery. Add 2 1/4 c. tomatoes, 4 c.
water, 21. salt, IT. sugar. Bring to
boil, cover and simmer about 45
minutes.
Mrs. Herman Stoltzfus,
Cochrans ville
The following funnel cake
recipes and jelly omelet are an
swers to requests sent in by our
readers. Enjoy!
JELLY OMELET
3 eggs
3 T. cream
dash of salt
IT. tat
jelly, as much as needed
Beat eggs until fluffy. Beat in
cream and salt. Pour into hot fat in
skillet over low heat. Cook slowly.
As surface begins to set, start
lifting it slightly with spatula to let
uncooked portion flow underneath
and cook. As soon as all the mix
ture seems set, spread it with jelly,
any flavor. Then fold it over. Serve
immediately.
Claudia Reinhold, Reading
FUNNEL CAK£S
legg
2/3 c. milk
11/3 c. flour
11. baking soda
2 'f. sugar
1/4 1. salt
3/41. baking powder
Mix all ingredients well. Use
tunnel to put in frying pan of hot
crisco oil. Brown on one side, turn
and brown. Put on dish and put
some confectionary sugar on top
and serve.
Betty Evans, Pequea
FUNNELCAKE
1 quart milk
salt
2 eggs
11/2 quart flour
sugar
1/41. baking powder
Make milk real warm. Add flour
and beaten eggs, baking powder.
Beat briskly. Put through a large
funnel and float them in hot
vegetable oil or fat. When golden
brown, turn on other side. Eat with
molasses or a wine sauce.
Jennie Bulson, New York
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