Satisfy appetites with cheese
SWISS ONION SOUP
*4 cup ( l/ 2 stick) butter
7 cups sliced onions (about 2
pounds)
2 tablespoons flour
‘z teaspoon salt
4 cups beef bouillon
4 cups milk
(Continued from Page B 6)
8 thick slices French bread, but
tered and toasted
2 cups (8 ounces) shredded Swiss
cheese
Melt butter in 4-quart saucepan.
Saute onions until tender, about 15
minutes. Stir in flour, add salt;
cook 1 minute, stirring constantly.
Gradually stir i. . million. Bring to
a boil, reduce heat. Cover and
simmer 30 to 40« minutes. Stir in
milk. Heat to serving temperature.
(Do not boil.) Preheat oven to
350°F. To serve, ladle soup into
ovenproof mugs or bowls. Top each
with 1 slice French bread and *4
cup Swiss cheese. Bake 10 minutes
or until cheese melts.
The Lancaster County Red Rose
Beef Club met at the Farm and
Home Center on Oct. 2.
The club members participated
in a junior stockmen’s contest.
First place went to Emily Weaver
Lancaster Fanning, Saturday, October 20,1984-B9
Red Rose Beef Club
and second place went to Lori
Good. All club members received
a ribbon.
The next meeting will be on Nov.
7at 7:30 p.m. at the Marvin Nissley
Farm.