Warm
On blustery afternoons or cold
winter nights, nothing takes the nip
out of the air quite the way a good
hot bowl of steaming soup does.
And there’s no end as to how
soup can be served. Add one new
ingredient to an old favorite and
you’ve created a new soup. Try
some of the new ideas found on this
page.
BROCCOLI MUSHROOM
SOUP
1 package (10 oz.) frozen chopped
broccoli, unthawed
1 tablespoon minced onion
2 teaspoons chicken stock base
1 cup water
1 can (10 1/2 oz.) cream of
mushroom soup
1 cup sour cream
1 cup evaporated milk
salt and pepper to taste
fresh parsley or chopped broccoli
Combine broccoli, onion and
chicken stock base with water in
medium saucepan. Cover and
simmer for 15 minutes or until
vegetables are tender. Cool. Stir in
mushroom soup. Pour small
quantities into blender jar and
puree. Add sour cream and puree
again. Add evaporated milk, salt
and pepper. Heat to steaming, but
do not boil. Garnish with parsley or
chopped broccoli.
BEEF-O-MATO SOUP
Combine: 1 (10 1/2 oz.) can con
densed beef broth
2 cups tomato juice
1/2 teaspoon instant minced onion
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
Heat and serve. This can also be
served cold with a lemon slice on
top.
CREAMY FRENCH
ONION SOUP
Soup;
1/4 cup butter
7 cups sliced onions
2 tablespoons all-purpose flour
1 teaspoon salt
4 cups water
3 tablespoons beef stock base or 12
beef bouillon cubes
4 cups milk
Croutes:
1/2 cup butter
1 small clove garlic, crushed
8 slices French bread, cut 1-mch
thick
2 cups shredded Swiss cheese
Melt butter in 4-quart saucepan;
saute onions until tender (about 15
minutes.) Stir in flour and salt.
Add water and beef stock base.
Bring to a boil; reduce heat, cover
Recipe Topics
February
11 Creative Casseroles
18 Puddings and Custards
25 Favorite Vegetable Dishes
Home On The Benge
Up
Soup
with
and simmer 30 to 40 minutes. Stir
in milk. Heat to serving tem
perature (do not boil.)
To prepare croutes: melt butter
in saucepan; stir in garlic. Dip
both sides of bread in butter. Place
on a jelly roll pan and toast in
preheated 325 degree oven, 10
minutes; turn and toast an ad
ditional five minutes or until
lightly browned. To serve: Place
about 1 cup soup in ovenproof soup
bowls. Top each with 1 coute and
1/4 cup Swiss cheese. Place in oven
10 minutes or until cheese melts.
CREAM OF CELERY SOUP
3 tablespoons butter
21/2 cups chopped celery
2 tablespoons flour
2 teaspoons instant chicken
bouillon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon pepper
4 cups milk
Melt butter in saucepan; add
celery. Saute until tender. Stir in
flour, instant bouillon and
seasonings until smooth. Rempve
from heat; gradually stir in milk.
Heat to boiling, stirring constantly.
Boil and stir one minute. Garnish
with chopped celery leaves, if
desired.
HEARTY MEATBALL STEW
AND DUMPLINGS
1 pound ground beef
legg
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 beef bouillon cube
11/2 cups boiling water
10 3/4 oz. can condensed tomato
soup
Betty Biehl
Mertztown
3 carrots, cut into 1/2-mch pieces
2 medium potatoes, cut into 1/2-
inch pieces
1 medium onion, sliced
1/4 teaspoon thyme
1/8 teaspoon garlic powder
7.5 oz. can Pillsbury Refrigerated
Biscuits
paprika
In medium bowl, combine
ground beef, egg, onion, salt,
pepper and 1/4 teaspoon garlic
powder; mix well. Shape into 11/2-
inch balls. In Dutch oven, brown
meatballs; dram. Dissolve
bouillon in boiling water. Add
water, soup, vegetables, thyme
and remaining 1/8 teaspoon garlic
powder to meatballs; stir gently.
Cover and bring to a boil; reduce
heat and simmer 15 minutes.
Separate dough into 10 biscuits;
cut each biscuit in half. Place
biscuit halves on hot stew mixture.
Sprinkle with paprika. Simmer
This hearty ham and bean chowder is guaranteed to take that winter chill out of the
air! Try it!
uncovered for 10 minutes; cover
and simmer 15 to 20 minutes
longer.
HAM-BEAN CHOWDER
2 quarts water
2 cups dried Great Northern or pea
beans
3 tablespoons butter
2 cups finely chopped onion
1/2 cup finely chopped celery
2 teaspoons finely chopped garlic
1 can (13 3/4) condensed chicken
broth
1 ham shank (approximately 4
lbs.) or 2 ham hocks (ap
proximately 11/2 lbs. each)
1 can (1 lb.) tomatoes, undrained
or 4-6 medium-sized firm ripe
tomatoes, peeled and chopped
2 whole cloves
1 bay leaf
freshly ground black pepper
21/2 cups milk
2 cups (8 oz.) shredded Cheddar
cheese
Bring water to boil in 6-quart
saucepot. Drop beans in and boil
briskly for two minutes. Water
should cover beans by at least one
inch; add more if necessary. Turn
off heat. Let beans soak for one
hour; dram, keeping liquid. Return
beans to pot. Add four cups of the
cooking liquid. Melt butter in a
large skillet. Add onion, celery and
garlic; cook for five minutes.
Scrape entire contents into
saucepot. Add chicken broth 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 for two 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 to saucepot. Stir in milk.
Bring to simmer. Stir in cheese
until melted. Extra soup may be
stored in the refrigerator and
As a hearty antidote to winter, try this down-home recipe
for meatball stew. Homestyle dumplings made from
refrigerated biscuits top off this nourishing meal.
reheated, or cooled and poured into 2 tablespoons flour
freezer containers and frozen. 1 teaspoon salt
Thaw and reheat over low heat. dash pepper
1 pint fresh oysters with liquor
3 cups milk
OYSTER STEW
1/4 cup butter
Featured Recipe
For Lois Harmsh, mother of two children, it is important to make
meals that both she and her family will enjoy One of their current
favorites is a bacon and cheese quiche. Read about Lois on the
Family Living page.
Bacon and Cheese Quiche
8 strips bacon, fried and crumbled
1 cup shredded cheese
3 eggs
*4 cup melted butter
V/2 cups milk
cup flour
dash pepper
Mix eggs, milk, butter, flour and pepper in blender. Pour into
greased 9-mch pie plate. Sprinkle bacon and cheese over surface
Press gently. Bake at 350 degrees for 30 minutes or until knife in
serted comes'out clean.
(Turn to Page B 9)