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
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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* '•
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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
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* <-
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)
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