Bs—Lancaster Farming, Satmday, Saptoeeelee-25,1982
Home On The Benge fIU
Welcome fall
with
Fall began Thursday.
This means a subtle introduction
to winter; crisp, cool air; an ar
tist’s palette of colors brushed onto
nature; football games, and busy
little creatures scurrying nuts into
their nests for dreaded ol’ man
winter.
It also means a change in our
eating habits. Coldcuts and fresh
vegetables from the garden will be
replaced with hot sandwiches, hot
chocolate, warm tea, and
everyone’s favorite soup.
Homemade soup, homemade
bread and hot chocolate conjure
up pictures of the family sitting
around the fireplace, the cozy
kitchen or the television set. Bring
back these memories for your
children with a dehcous new soup.
Creamy Spinach soup has such a
light flavor that youngsters won’t
even know they’re eating a green
vegetable that’s so good for them.
Chicken com soup will bring back
the most memories for the
grownups in your house. For
yourself, try a new pea soup all
included below.
CREAMY SPINACH SOUP
1 1/2 1. instant chicken bouillon
1 c. boiling water
2 pkg. frozen chopped spinach
2 c. Cream Soup Base (below)
Ic. milk
1/41. nutmeg
grated Parmesan cheese and
carrot curls OR dairy soup cream
Dissolve bouillon in water in a 2-
quart saucepan. Add spinach,
cover and cook over medium heat
10 minutes. Place spinach and
Cook’s
Question
Corner
QUESTION ■ I am looking for a recipe for a suce you put with
ham after you fry it. I lost mine. It was a sauce that contained
honey. Can anyone help me?
NOTE - Lancaster Farming does not have the facilities to
kitchen-test recipes if we are to continue to offer readers such
as large selection and variety. Recipes are used as they are
received from readers and it is the responsibility of the con
tributor to submit correct, tested recipes.
Recipe Topics
September
25
October
Welcome fall with soup
Tasty Casseroles
It’s pork month!
Have an unusal cookie recip? ■
Delicious pancakes
Eggs - Incredible & Edible
16
23
30
November
soup
liquid in blender container; cover
and puree until smooth. Add
spinach puree, milk and nutmeg to
Cream Soup Base; heat to sim
mering. Serve garnished with
parmesan cheese and carrot curls
or spoonful of sour cream.
Cream Soup Base
2 T. butter
2 T. flour
1/21. salt
1/81. paprika
1/81. white pepper
2 c. milk
Melt butter over low heat in 2-
quart saucepan. Stir in flour, salt,
paprika and pepper. Cook until
smooth, stirring constantly.
Remove from heat. Gradually stir
in milk. Bring to a boil over
medium heat, stirring constantly;
boil and stir 1 minute.
SPLIT PEA WITH FRANKS
11/2 c. dry split peas
1/2 c. onion, chopped
It. salt
1/81. pepper
5 c. water
1/2 lb. frankfurters, finely chopped
IT. butter
Simmer peas, omon, salt and
pepper in water 20 to 30 minutes
until peas are tender. Lightly
brown the frankfurters in fat in a
frypan; add to soup.
Simmer 5 minutes longer to
blend flavors.
*T n
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•*
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Creamy Spinach soup is seasoned with cups of milk in the soup and Parmesan cheese
nutmeg and a sprinkle of Parmesan cheese in. the topping, there’s a good supply of first
before topping with a carrot curl. With three class protein in this soup.
CREAM OF BROCCOLI
11/2 ib. broccoli
5 stock
1/4 c. butter
2 T. chopped onion
1/2 c. minced celery
1/4 c. flour
2 c. heavy cream or half and half
1/41. nutmeg
salt
paprika
grated Parmesan cheese
Wash the broccoli and cut off the
flowerlets. Set flowerlets aside.
Peel the steins and chop coarsely.
In large saucepan, place the stems
and cover with chicken stock.
Bring to boil and simmer for 1/2
hour. Drain and reserve stock. Put
the broccoli steins through the'
blender with 1 c. of the stock. Set
the puree aside. Put the broccoli
flowerlets in the chicken stock and
bring to a boil; Simmer for 5 to V
minutes. Melt butter in-saucepan
and saute omon and celery for 5
minutes. Stir in flour and cook for 3
to 4 minutes. Slowly stir in stock
with the flowerlets and 'bring to
boilng point. Add the broccoli
puree and the scalded cream or
half and half. Bring to boil, add
nutmeg, salt and paprika to taste.
Remove from heat. Serve with
dusting of cheese.
Carol Williams, Lake Ariel
B.J. Kramer
Bernville
CHICKEN CORN SOUP
1 chicken or pieces
10 ears of cprn
1 onion chopped
1/2 c. celery chopped
salt, pepper, parsley, water
Cook chicken until tender. Take
meat from bones and cut up, add to
broth and add with equal water,
omon and celery. Cut corn from
cob and add to soup. Cook until
vegetables are done, add lots of
parsley and nvvel.
Riwels
11/4 c. flour
salt
1 egg well beaten
Mix with fingers until crumbly.
Drop into hot soup and simmer for
15 minutes.
Bln. Chester Warren Jr.,
Chester Springs
CABBAGESOUP
Place 3 T. butter into a kettle.
Kmse j pound cabbage and add to
butter. Add 1 small omon chopped.
Cook over medium heat for 10
minutes. Add 6 cups chicken broth,
1 t. salt, 1/8 t. pepper and 1/8 t.
nutmeg. Simmer, covered for 10
minutes. Add 1/2 c. rice and cook
20 minutes until nee is tender.
Serve with shredded cheese as
garnish.
Barbara Russell, Pine Kush
QUICK ITALIAN SOUP
1 lb. ground beef
lined, onion, chopped
1 pkg. hamburger helper lasagne
mix
5 c. water
1 can whole kernel corn
1 can whole tomatoes
2 T. grated parmesan cheese
1 small zucchini sliced and halved
Cook and stir ground beef and
onion m Dutch oven till beeljl p
brown, dram. Stir in sauce mix
from helper, water, com with
liquid, tomatoes with liquid and
cheese. Break up tomatoes with
fork. Heat to boiling,' stirring
constantly; reduce heat.
Cover and simmer, stirring
occasionally, 10 minutes. Stir m
desired amount of noodles and
ynfrhini. Cover and cook 10
minutes longer. Sprinkle each
serving with Parmesan cheese.
Mrs. Christ King, Klnzer
EGG SOUP
lc. boiling water
1 bouillon cube, chicken or beef
legg
Dissolve bouillon cube in boiling
water. While bouillon is at boiling
temperature, slowly pour in beaten
egg and stir, i
Kemove qiiickly from heat ar|>
stir another 30 seconds. Serve wi«r
saltmes.
Mrs. Calvin Bream, Gettysburg
(Turn to Page B 8)