B6—Lancaster Farming, Saturday, January 23,1982' <t& Hone On The Range A Keep warm wttti soup When you see how well soup and toast satisfy in chilly weather, it’s a good reason to plan more meals like that. You may, ot course, have other reasons, such as economy and the warmth of a simmering soup, or its appetizing aroma; but those just make soup and bread the stars of the menu. One of the best for all-around satisfacton is an Italian Mmestone because it’s such a tantalizing combination ot beef broth and vegetables. This makes your soup colorful too, it you visualize the blend ot onions, tomatoes, carrots, celery, beans, zucchini and pasta floating in beet stock. To make the meal thoroughly satisfying, serve with Italian Cheese Toast, which are open laced Italian bread slices drenched with Monterey Jack and Parmesan cheese, capped with anchovies or' olives. Cook’s Question Comer QUESTION Mr. Arnold Daly from Crownsville, Md., is still looking for a recipe - “clear-colored raisin-lemon sauce’’ for cakes and puddings. Can anyone help? QUESTION I would be very pleased if someone could ad vise me on how to make old-fashioned buttermilk, also culture needed. Can anyone help? ANSWER In response to Mrs. Martin’s request for whipped topping, we have received quite a number of replies which have been forwarded to her. Thanks to all who submitted recipes. If other readers are interested they can find one of these recipes (and quite a short one at that) below: DESSERT WHIPPED TOPPING V* c. boiling water V* t. cream tartar / 1 c. sugar 1 egg 11. vanilla Mix and beat till stiff. ANSWERS Thanks go to Genevieve Voneida, and Annetta Martin for contributing baked donut recipes for H.J. Kress of Center Valley. They have been forwarded. Thank you. QUESTION Help. Can anyone furnish me with-the recipes for cottage cheese, buttermilk and butter? Mrs. Barbara Allsopp, Summerhill ANSWERS Thanks go to, Genevieve Voneida, Barbara Allsopp, Pauline Myers.-and Mrs. Alfred Saathoff for submitting hot slaw recipes for Mrs. Fillmore Reimensnyder of Milton, Pa. They too, have been forwarded to Mrs. Reimensnyder. Recipe Topics January 23 30 February Keep warm with soup Foreign dishes Microwave cooking More Microwave recipes Cheese favorites Pork pleasers 13 20 27 MEATBALL SLPPEH, SOUP 1 lb. ground beet 11. beef bouillon / legg 1/2 c. milk 3/4 c. bread crumbs flour 2 T. oil 1 qt. boiling water 11/2 T. beet bouillon 1 pkg. frozen green beans 1/4 lb. egg noodles Combine meat, 1 teaspoon bouillon, egg and milk and crumbs. Shape into smalt balls roll in flour, brown in oil m large Dutch oven. Dram oft tat, add water and remaining bouillon green beans. Bring to boil. Add egg noodles. Simmer about 15 minutes, until noodles are tender. Barbara Bussell, Pine Bush 7 t'i * » t 7 ' * f N.A. Kantock, Huntington Valley Mrs. Harold Diller Chase away winter chills with soup, and Cheese Toast pictured above in this week’s cheese toast and a nice fresh glass of milk, recipe section. Find recipes for the minestrone and the Italian MINEBTONE 2 T. butter 3/4 c. chopped onion 3 cans beet bouillon, undiluted 21/2 c. water 1 can Italian style tomatoes 1/3 c. tomato paste IT. basil, crushed 1 c. pared sliced carrots 1 c. sliced celery 1 can garfaanzo beans Ic. sliced zucchini 4 oz. uncooked pasta Italian Cheese Toast 6 slices Italian bread butter 1 c. shredded Monterey Jack cheese 2 T. Parmesan cheese anchovies or olives Soup: Melt butter in 4-quart Dutch oven or soup kettle; saute onion until tender. Add bouillon, water, tomatoes with liquid, uiiitdiu paste and basil; heat to boiling. Stir in carrots, celery and beans. Simmer, covered, 30 to 40 minutes. Add zucchini and pasta; cook uncovered an additional 10 to 15 minutes or just until pasta is tender. Serve with Italian Cheese Toast. t Italian Cheese Toast: Place bread slices on baking sheet, toast lightly on both sides; butter one side. Sprinkle buttered side with Monterey Jack cheese, lop with Parmesan cheese. Place under broiler 1 to 2 minutes, or just until i. jtW* '• ' r vs. cheese melts. Top each slice with two anchovies or olive slices. ZUCCHINI SOUP 2 qt. sliced zucchini, not peeled 2 c. chopped celery 2 T. margarine 1 medium omon 4 chicken bouillon cubes 3 c. boiling water Fry chopped onion in margarine until just golden. Add bouillon dissolved in hot water. Add zuc chini and celery and cook until tender. Cool. Put in blender until blended. Season with salt and pepper. Keheat and serve, or freeze tor future use. Marguerite Harford,/Augusta, WV CHILLED PALLBKOUK SOUP 2 avocados 1/2 c. dairy sour cream 4 small tomatoes, peeled, Imely chopped 1 can condensed beet bouillon 1/4 c. tmely chopped green onion 11. salt 2 T. lemon juice dashtabasco Cut avocados lengthwise into halves; remove seeds and skin. Sieve trmt or whiz in blender; mix well with sour cream. Stir in other ingredients (adding the undiluted bouillon a little at a tune) and chill before serving. Donna Hoover, Pittsburgh ' t t.rr * <- GAKUKN-FAVOKITE SOUP 1 medium stalk celery 2 T. chopped parsley 4 chicken bouillon cubes 1 medium onion IT. margarine 3 medium potatoes 2 medium carrots salt pepper Chop unions and potatoes, in large, heavy, non-stick kettle or Dutch oven, cook onion in margarine. Add remaining ingredients and & cups water. Cover and simmer 40 minutes or until vegetables are tender. Serve as is, or puree in an electric blender and reheat. Karen Sctaaelfer, Norristown JIFFY BEAN SOUP 1 envelope onion soup mix J one-pound can beans in tomato sauce 2 T. tomato paste or ketchup 6 peppercorns J bay leat ' 112-oz. can beet gravy Prepare onion soup mix as directed on package, adding the peppercorns and bay Jeat. Add remaining ingredients to onion soup and bring to a boil; simmer tor 5 minutes. (Turn to Page 87) (\ ' „-f f jy *4. & y ■ k 7 *? : ,'f v " r * < v> b
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