I
*
Warm Up
Take off winter’s chill with a
hearty bowl of soup.
The call “soup’s on” is enough
to make anyone’s mouth water if
it’s a pot of slowly simmering
homemade soup.
Soup cookery uses a moist heat
method called “Cooking in liq
uid.” This slower cooking process
helps tenderize the meat, gives the
flavors time to blend while also
retaining the nutrients of all the
soup ingredients.
When the cold winds blow, and
the sleet pounds on your roof, put
on the soup and warm up.
HEARTY HAM & CHEESE
CHOWDER
4 cups potatoes, cooked and
cubed
I'A cups fully cooked chopped
ham
'A cup onion
1 cup shredded American
cheese
3 cups milk
3 tablespoons flour
3 tablespoons butter
Dash salt and pepper
Cook onion in butter until tender
but not brown. Add the potatoes,
ham, milk and seasonings. Blend
in flour and cook, stirring until
thickened. Add cheese, and stir
until melted. Serves 8.
Denise Wenger
Mifflintown
(HEARTY HAMBURGER
SOUP
2 tablespoons butter
1 pound ground beef
1 cup chopped onion
1 cup sliced carrots
1 cup diced potatoes
V: i cup chopped green pepper or
:elery
2 cups tomato juice
VA teaspoon salt
/% teaspoon pepper
1 teaspoon seasoned salt
'/i cup flour
4 cups milk
Melt butter in saucepan, add
beef and brown. Add onion and
cook until transparent. Stir in
remaining ingredients, except
flour and milk. Cover and cook
over low heat until vegetables are
tender. Then combine flour and 1
cup milk and stir into mixture. Let
simmer. Add remaining 3 cups
milk and heat, stirring frequently.
Do not allow to boil.
Denise Wenger, Mifflintown, &
Virginia LeAnne Musser, Man
heim
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each
recipe you submit. Send your recipes to Lou Ann Good,
Lancaster Farming, P.O. Box 609, Ephrata, PA 17522.
Jan.
14-
21-
28-
Feb.
4-
Bone On The Banjo
With Soup
MINESTRONE-STYLE STEW
VA pounds beef round steak,
cut 'A inch thick
1 tablespoon Italian seasoning
'/% teaspoon cracked black
pepper
2 tablespoons olive oil
1 large onion, chopped
2 large cloves garlic, minced
1 can (10 'A ounces) condensed
beef broth
V* cup water
1 cup sliced carrots
V* cup uncooked shell
marcaroni
1 can (16 ounces) whole
tomatoes
1 package (10 ounces) frozen
Italian green beans
1 medium zucchini, sliced
3 tablespoons grated Parmesan
cheese
Cut beef round steak into 1-inch
pieces. Sprinkle with Italian sea
soning and pepper. Brown beef in
oil in Dutch oven over medium
heat Stir in onion and garlic and
continue cookyig 3 to 4 minutes.
Pour off drippings if necessary.
Add broth and water. Bring to a
boil; reduce heat cover tightly,
and simmer 1 to VA hours or until
beef is tender, stirring occasional
ly. Add carrots and macaroni and
continue cooking uncovered, 20
minutes. Stir in tomatoes, green
beans and zucchini and continue
cooking uncovered, 10 minutes or
until vegetables are fender-crisp.
Garnish each serving with Parme
san cheese. Serves 6.
BROCCOLI CHEESE SOUP
2 tablespoons butter
V* cup chopped onion
6 cups chicken broth
12 ounces noodles (wide)
2 packages (10 ounces) frozen
or fresh broccoli
'/• teaspoon garlic salt or 1 clove
fresh garlic
4 cups milk
'A pound processed cheese
'A pound American cheese
Melt butter in a large pot, add
onions and saute 3 minutes. Add
broth and heat until boiling. Stir
occasionally. Gradually add noo
dles, continue to boil. Cook 3
ninules, stirring occasionally. Stir
in broccoli and garlic. Cook 4
minutes. Cook longer if using
fresh broccoli. Add milk and
cheese and cook until cheese
melts. Add more milk if soup is too
thick.
Kay Ann Leiby
Schuylkill Co. Dairy Princess
Homemade Breads
Oat Bran Recipes
Sugar Free Eating
Cholesterol Free Recipes
p your tureen
CREAMED SPINACH SOUP
1 cup sliced mushrooms
V* cup chopped onion
3 tablespoons butter
3 tablespoons flour
1 can (13% ounces) chicken
broth
l'/j cups milk
1 can (15 ounces) chopped
spinach
V* teaspoon pepper
% teaspoon nutmeg, optional
Dash cayenne pepper
In large saucepan, saute
mushrooms and onion in butter
until soft. Blend in flour. Gradual
ly add broth, stirring constandy,
until thickened. Add milk, spinach
and seasonings. Simmer 15
minutes. Do not boil. Garnish with
parsley, if desired. Makes 6 cups.
CREAM OF TOMATO SOUP
Vi cup butter
Vi cup chopped onion
Vi cup chopped green pepper
Vi cup all-purpose flour
2 teaspoons instant beef
flavored bouillon
Vi teaspoon salt
'/« teaspoon pepper
2Vi u milk
1 can (16 ounces) stewed
tomatoes
Melt butter in a medium-sized
saucepan. Saute onion and green
pepper until tender, about 5
minutes. Stir in flour, bouillon and
seasonings until smooth. Remove
from heat and gradually stir in
milk. Heat to boiling, stirring con
stantly. Boil and stir 1 minute.
Place tomatoes and liquid in blen
der container; cover. Puree until
smooth. Stir tomato mixture into
milk mixture. Heat to serving
temperature.
| i
lied with savory stews and soups to warm you up on
HOME CANNED
VEGETABLE SOUP
6 quarts potatoes, cubed
6 quarts carrots, cubed
6 quarts cabbage, chopped
finely
6 quarts fresh or frozen green
beans
6 quarts com
6 quarts peas
6 quarts chopped celery
12 quarts tomatoes, skinned and
chopped
Mix together all ingredients in a
galvanized tub. Fill quart jars
(about 35-40) with mixture. Put 1
teaspoon salt in each quart jar and
seal. Cook in water bath for 3
hours. Contributor adds meat and
broth when ready to use. She
writes that a variety of meats such
as venison, ground beef, beef,
chicken or pork can be added.
Mrs. Robert Query
Mapleton Dpt.
Featured Recipe
A reader sent me a recipe. Although I did not test it, I could tell by
merely reading it that it was one our readers would enjoy.
Thanks Grace Hurst of Elkton, Maryland for sending this recipe.
It’s guaranteed to be one our readers won’t forget.
Elephant Stew
1 elephant, medium-sized
Brown gravy
Salt and pepper
2 rabbits, optional
Cut the elephant into bite-sized pieces. This should take about
two months, so plan accordingly. Add enough brown gravy to cov
er. Cook over kerosene fire about four weeks at 465 degrees or until
fork tender.
Serves about 3,800 people. If more people are expected, the two
rabbits may be added—but only if necessary because some people
object to hare in their stew.
■**l IS- * ** *
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cream of cauliflower
l/i cups cooked cauliflower
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
'/< teaspoon pepper
2 cups chicken broth
2 cups milk
'A teaspoon onion stilt
Cheddar cheese, grated
Paprika, optional
Puree the cooked cauliflower
md add the onion salt in food pro
cessor or blender. Set aside. In
teavy 2-quart saucepan, melt the
cutter. Blend in flour, salt and pep
jer, stirring until well mixed.
Remove from heat, add chicken
noth and milk, stirring with wire
whisk. Gradually add cauliflower.
Simmer on low heat, stirring con
stantly until soup is consistency
desired, about 10 minutes. Garnish
with cheese and paprika.
Susan Howard
PA
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