Warm a bowl of soup
for latecomers
With the fall harvest and
preparations for county fairs
taking up a majority of the day’s
hours, a filling, nutritious dinner
that can be quickly prepared and
easily warmed over for latecomers
is in great demand.
Soup is also a great way to use up
leftover vegetables or meat,
helping to stretch the budget.
BROCCOLI SOUP
‘/z pound broccoli
1 cup chicken broth
3 tablespoons oleo
3 tablespoons flour
2 cups half and half
Salt and pepper to taste
1/8 teaspoon nutmeg
Cook broccoli in chicken broth
until tender. Dram, save broth.
Puree broccoli. Melt oleo in
saucepan and add flour to make
paste. Add broth, stirring con
stantly until smooth. Add half and
half until hot. Add broccoli,
seasoning, and heat again. Serve
immediately.
Mary Lou Kletcho
Uniontown
SPICY BEEF STEW
3 pounds lean stew beef cubes
Salt and pepper to taste
l /z cup butter
2% pounds small peeled onions or
one 2-pound jar of baby onions
16-ounce can tomato paste
2 tablespoons vinegar
2 tablespoons brown sugar
1 clove garlic, minced or mashed
1 small cinnamon stick
l /2 teaspoon whole cloves
2 tablespoons raisins
Salt and pepper meat. Melt
butter in a Dutch oven. Add meat
and coat with butter, but do not
brown. Arrange onion over meat.
Mix tomato paste, sugar and
garlic. Pour over meat and onion.
Add cinnamon stick, cloves and
raisins. Cover onion with an oven
proof plate and cover kettle.
Simmer for 3 hours. Do not stir
until ready to eat. Serves 6.
Betty Biehl
Mertztown
OYSTER STEW
v 4 cup butter or margarine
1 pint fresh oysters
2 cups milk
‘/z cup light cream
1 teaspoon salt
Dash pepper
Melt butter in small saucepan.
Add oysters (with liquid); cook
and stir over low heat just until
edges curl. In another saucepan,
heat milk and cream. Stir in salt,
pepper and oysters. Makes 4 one
cup servings.
If you have recipes for the topics listed below, please
share them with us You can send your recipes to Sue
Keene at Lancaster Farming, P 0 Box 366, Lititz, PA
17543
September
29
October
6 Chicken
13 October is Pork Month
Home On The Range
COMBINATION STEW
1 medium omon, chopped
1 2 pound ground pork
1 pound ground chuck
1 can corn
1 package noodles
Salt and pepper to taste
1 cup grated Longhorn cheese
1 cup tomatoes or 3 small fresh
tomatoes
Fry the onion in a large fry pan
with just a little oil. Add meat, salt
and pepper and brown slightly. Put
the uncooked noodles in the bottom
of deep baking dish. Cover with the
meat and onion mixture. Put corn
and tomatoes and sprinkle the
cheese over the top and bake at
SOOT, for 1 hour. Serves 8.
MINESTRONE
2 tablespoons butter
3 /4 cup chopped onion
3 cans (l)Vi ounce each) beef
bouillon, undiluted
2 l fz cups water
1 28-ounce can Italian style
tomatoes
Mi cup tomato paste
1 tablespoon basil, crushed
1 cup pared sliced carrots
1 cup sliced celery
115-ounce can garbanzo beans
1 cup sliced zucchini
4 ounces uncooked pasta (bow
knots or spaghetti)
Melt butter in 4-quart Dutch
oven or soup kettle; saute onion
until tender. Add bouillon, water,
tomatoes with liquid, tomato paste
and basil; heat to boiling. Stir in
carrots, celery and beans. Sim
mer, covered, for 30 to 40 minutes.
Add zucchini and pasta; cook
'uncovered an additional 10 to 15
minutes or just until pasta is
tender.
MANHATTAN CLAM CHOWDER
U cup diced bacon
*'4 cup minced onion
2 7-ounce cans minced or whole
clams, drained (reserve liquid)
2 cups diced pared potatoes
1 cup water
‘ 3 cup diced celery
116-ounce can tomatoes
2 teaspoons snipped parsley
1 teaspoon salt
*-4 teaspoon thyme
1/8 teaspoon pepper
In large saucepan, cook and stir
bacon and onion until bacon is
crisp and onion is tender. Stir in
reserved clam liquid, the potatoes,
water and celery. Cook uncovered
until potatoes are tender, about 10
minutes. Add clams, tomatoes and
seasonings. Heat to boiling,
stirring occasionally. Serves 6.
For New England Clam
Chowder: Decrease water to V 2
cup. Omit celery, tomatoes,
parsley and thyme and add 1 cup
milk with the clams.
Recipe Topics
Breads
Betty Biehl
Mertztown
This Shortcut Cubed Steak Stew takes less than an hour to prepare, yet is hearty
enough to satisfy big appetites.
SHORTCUT CUBED STEAK
STEW
3 tablespoons flour
V/2 teaspoons salt
V« teaspoon pepper
4 beef cubed steaks, cut into strips,
2x‘/2 inch
3 tablespoons shortening
1 large onion, thinly sliced
1 clove garlic, minced
4 medium potatoes, pared and cut
into eighths
116-ounce can tomatoes
18-ounce can tomato sauce
1 teaspon salt
1 10-ounce package frozen green
peas
1 2 medium green pepper, cut into
U-mch strips
Mix flour, IM> teaspoons salt and
the pepper; coat meat with flour
mixture. Melt shortening in Dutch
oven; brown meat.
Add onion, garlic, potatoes,
tomatoes, tomato sauce and 1
teaspoon salt; heat to boiling.
Reduce heat; simmer uncovered,
stirring occasionally, about 30
minutes or until meat and
vegetables are almost tender.
Add peas and green peper; heat
to boiling. Reduce heat; cook 5
minutes longer or until peas are
tender and green pepper is crisp
tender. Serves 6.
PUMPKIN SOUP
1 3 cup onion
3 tablespoons butter
2 cups pumpkin
2 cups chicken broth
* 2 teaspoon curry powder
1 teaspoon salt
1 cup cream
3 tablespoons flour
Fry onion until transparent in
the butter. Puree pumpkin and
onion in blender. Heat broth, curry
powder and salt in saucepan. Add
pumpkin mixture. Blend cream
and flour and pour into hot soup.
Simmer until slightly thickened
and serve immediately.
HAM AND VEGETABLE SOUP
cup butter
2 cups shredded green cabbage
1 cup chopped onion
V 4 cup all-purpose flour
1 teaspon seasoned salt
M> teaspoon paprika
l h teaspoon dry mustard
Vi teaspoon salt
V 4 teaspoon dill weed
1/8 teaspoon pepper
2Va cups milk
1 10 3 /4-ounce can condensed
chicken broth, undiluted
1 10-ounce package frozen
cauliflower, slightly thawed and
cut into small pieces
1 cup thinly sliced carrots
1 2Ms-ounce package thinly sliced
smoked ham, chopped
Melt butter in 3-quart saucepan.
Saute cabbage and onion until
tender, about 5 minutes. Stir in
flour and seasonings until smooth.
Gradually stir in milk and con
densed broth. Bring to boiling over
medium heat, stirring constantly.
Featured Recipe
This week’s featured recipe comes from Edna Beiler and
Margaret Lefever, two of the women who are primarily responsible
for the delicious food served at the Lampeter Community Fair.
These two women have been busily preparing for the big event
which opens on Wednesday and will be even busier on Tuesday,
when they will actually begin preparing the food.
To learn more about these women and about the food that will be
served at the fair, see the story featuring them in this section.
Below is the recipe they use to prepare the meatloaf served on
Friday evening.
20 pounds ground beef
7 cups bread crumbs
20 eggs
3 cups tomato juice
2 cups milk
M> cup salt
1 tablespoon pepper
Chopped omons, celery and parsley to taste
Mix all ingredients together. Pat into loaves and bake at 325°F
for 2 1 2 hours or until done.
o
$ '
Boil and stir 1 minute. Stir in
cauliflower, carrots and ham.
Cover and simmer until vegetables
are tender, about 15 minutes.
HOTDOGSOUP
l -2 pound hot dogs, cut in slices
2 tablespoons butter or margarine
1 cup thinly sliced celery
Vi cup chopped omon
2 cans condensed bean with bacon
soup
3V 2 soup cans of water
1 cup uncooked elbow macaroni
1 medium potato, diced
V 4 cup ketchup
In a large saucepan, brown hot
dogs in butter. Add celery and
onion and cook until tender.
Stir in soup, water, macaroni,
potato and ketchup. Bring to a
boil; reduce heat. Cook for 15
minutes, stirring occasionally until
macaroni is done.
Linda Miller
New Smithville
(Turn to PageßS)
Meatloaf
* <
\