86-Lancaster Farming, Saturday, October 14,1989
Boise On The Range
Soup Up Your Menu With
These Steaming Recipes
Soups should be an important
part of your weekly menu. Not
only are they nutritious but also
they are economical. Many leftov
ers can be incorporated into a tasty
soup.
The water in which meats, fish,
and vegetables are simmered, as
well as the liquids from canned
vegetables contain much of the
precious vitamins and minerals
and should be used as a liquid in
the preparation of soups. They can
be stored in the refrigerator until
ready to use.
In soups, use inexpensive meat
cuts, which have essentially the
same nutritive values as the
higher-priced cuts. To obtain full
flavor from soup, always simmer
or boil them in closely covered ket
tles.
CREAM OF CRAB SOUP
Small onion, finely chopped
1 tablespoon butter
1 cup chicken stock
I quart rich milk
1 tablespoon parsley, finely
chopped
'A teaspoon celery salt
'A teaspoon mace
Dash red pepper
Salt and pepper to taste
1 pound crabmeat
2 tablespoons flour
'/< cup sherry
Cook onion in butter until trans
parent, add chicken stock, and
slowly add milk. Add all season
ings, except sherry. Stir in crab
meat and simmer IS minutes.
Make a thin paste of flour and a
little water; stir into soup to thick
en slightly. Before serving,
remove from heat and stir in sher
ry. Serves 6.
TACO SOUP
2 pounds ground beef
2 packages taco mix
3 carrots, sliced
3 potatoes, diced
3 stalks celery, diced
1 onion, chopped
1 pint whole tomatoes
1 head cabbage, chopped
3 /< cup rice
2 teaspoons oregano
3 teaspoons salt
1 teaspoon pepper
2-3 quarts water
Parmesan cheese
Brown hamburger, add taco mix
and 1/4 cups water; simmer 'A
hour. Pour into crock pot, add
remaining ingredients. Cook on
high 1 hour and on low for at least
3 hours. Pour into mugs and
sprinkle with Parmesan cheese.
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522.
Oct.
21- Homemade Breads
28- Lancaster Farming Staff Favorites
Nov.
GERMAN HOLIDAY SOUP
1 pound 12 Bean Mix
(This mix can be bought or you can
make your own from large lima
beans, barley, baby limas, black
eye peas, navy beans, pinto beans,
lentils, kidney beans, split peas and
small red beans).
2 hamhocks, or a ham end, or
low-sodium ham
1 large onion
1 rib celery
2 carrots
1 No. TA can tomatoes (20 oz)
1 tablespoon chili powder
'A teaspoon lemon juice
'A teaspoon of basil and thyme
Wash and soak beans over night
(optional; 2 tablespoons salt).
Drain in the morning. Add 2 quarts
water, and remaining ingredients.
Simmer 3 hours or cook in a
crock pot for 5 hours on low, or 3
on high. Remove ham from hocks,
chop and return to soup. Makes 4
quarts.
SOUP STOCK RECIPE
1 peck tomatoes, peeled and
quartered
1 large bunch celery
12 onions
2 quarts carrots
1 pepper
Parsley
Put vegetables through a food
chopper using medium knife. Add
3 quarts water to all vegetables
plus 'A cup salt. Cook for 1 hour
and can in quart jars. Process for
'A hour in hot water bath. Yields
approximately 8 quarts.
Chicken or beef broth may be
added or the stock may be heated
and eaten without the broth.
“Either way it is very tasty,” con
tributor writes.
Mildred Vorndraa
Webster, NY
FRENCH ONION SOUP
4 tablespoons butter
2 cups chopped onion
2 tablespoon flour
4 cups water
5 beef bouillon cubes
6 thin slices of French bread
2 ounces grated Cheddar cheese
Melt butter in heavy sauce pan.
Add onions and flour and cook for
15 minutes until brown, but not
crisp. Lower heat, add water and
bouillon cubes. Heat to boiling
stirring constantly to dissolve
cubes. Cover tightly and simmer
for 15 minutes. Toast French bread
to golden brown. Place bread on
bottom of each of six soup bowls.
Add soup and sprinkle with
cheese.
Serves six.
Pasta Favorites
HEARTY VEAL SHANK
AND VEGETABLE SOUP
3 to 4 tablespoons olive oil
4 pounds veal cross cut shanks,
cut VA -inches thick
1 A cups chopped onion
3 garlic cloves, minced'
lcan(l4'/j or 16 ounces) whole
peeled tomatoes
2/2 cups water
3 /« cup dry white wine
2 teaspoons each of dried basil
and thyme leaves
1 teaspoon salt
A teaspoon coarse grind black
pepper
3 medium carrots, thinly sliced
1 can (16 ounces) white beans,
well drained
2 cups spinach strips, lightly
packed
Heat 2 to 3 tablespoons of the oil
in Dutch oven or stock pot over
medium heat. Brown veal shanks
(1/2 at a lime) on all sides. Remove
shanks; reserve. Add 1 tablespoon
oil to pan if needed. Cook onion
and garlic until tender, about 5
minutes, stirring frequently and
scraping up any browned bits. Stir
in tomatoes with liquid, breaking
up tomatoes with spoon. Add
watfir, wine, basil, thyme, salt and
pepper to pan. Return shanks to
pan; bring to a boil. Reduce heat to
low. Cover tightly and simmer 1
hour or until meat is tender.
Remove shanks from pan; cool to
touch. Remove meat from shanks
and return to pan; discard bones.
Add carrots and continue cooking,
covered, until carrots are crisp
tender, about S minutes. Stir in
beans and spinach; heat through. 6
servings.
From the Beef Industry Council
POTATO-BACON SOUP
4 cups peeled, diced potatoes
Va cup sliced green onion
Va cup chopped celery
1 can (10 Va oz.) condensed
chicken broth
1 cup lowfat cottage cheese
2 cups skim milk
6 slices bacon, cooked and
crumbled
'A teaspoon salt
2 teaspoons pepper
Green onion fans, if desired
Combine potatoes, green onion,
celery and condensed chicken
broth in 3-quart saucepan; bring to
boil. Cover, simmer 15 minutes or
until vegetables are tender.
Remove 1 cup vegetable mixture;
set aside. Place 'A of remainining
vegetable mixture and 'A cup cot
tage cheese in blender container;
cover. Puree until smooth.
Pour into a 3-quart saucepan.
Repeat with remaining vegetable
mixture and cottage cheese. Stir in
milk, bacon, seasonings and
reserved vegetables. Heat through,
but do not boil. Serve immediately
garnishing each serving with an
onion fan.
American Dairy Association
soup on a cold day?
GOLDEN CHEESE SOUP
'A cup water
2 tablespoons butter
1 package (10 ounces) frozen
com
14 cup shredded carrot
% cup chopped onion
14 teaspoon pepper
2 (10 ounces) cans cream of
potato soup
2 cups milk
1 cup (4 ounces) shredded
Cheddar cheese *
14 cup (2 ounces)-shredded Pro- '
volone cheese
1 cup chopped broccoli
(cooked)
Combine water, butter, com,
carrot, onion and pepper in 3-quart
saucepan. Cover and simmer 10
minutes. Add soup, milk, cheeses
and broccoli, stirring until cheese
melts. Bring to serving tempera
ture over low heat. Yields about
7/4 cups.
Featured Recipe
In today’s high-tech cooking world of Cuisinarts, gas grills and
quartz top cooking surfaces, you wouldn’t think that a cut of meat
could confuse a cook. But, market research shows the average con
sumer is often puzzled over selection and cooking methods for veal.
To help end the confusion, a new user-friendly publication from
the Meat Board Test Kitchens, “Facts About Versatile Veal”, answers
the most-asked questions concerning selection, care and storage and
nutritional value, and gives step-by step cooking methods for diffe
rent cqts of veal.
The Recipe booklet can be obtained from the Meat Board Test
Kitchens, Dept. FAVV, 444 N. Michigan Ave., Chicago, Illinois
-6061 1. Please include SO cents to cover postage and handling.
While waiting for the booklet to arrive, enjoy the following recipe
taken from the booklet.
Veal Burgers
With Sauteed Peppers
Preparation time: 5 minutes
Cooking time: 8 to 10 minutes
I'A pounds ground veal
1 egg, lightly beaten
3 tablespoons finely chopped onion
A teaspoon coarse grind black pepper
V* teaspoon salt
'A cup each red, green and yellow bell pepper strips (2'/« x'A inches)
VA teaspoons vegetable oil
Bread or rolls, toasted (optional)
Combine ground veal, egg, onion and pepper, mixing lightly but
thoroughly. (Mixture will be very moist.) Shape into 6 patties, each
about 14 -inch thick. Arrange on rack of broiler pan. Broil 4 inches
from heat, 4 to 5 minutes per side or to desired doneness. Or, place
burgers on grid over medium coals and grill 10 to 12 minutes, turning
once. Season with 14 teaspoon of the salt. While burgers are broiling
cook bell pepper strips in oil in 10-inch nonstick skillet until tender.
Stir in remaining 14 teaspoon salt. Serve burgers on bread or rolls
topped with peppers. 6 servings.
LAMB STEW
2 pounds boneless lamb, cubed
2-3 tablespoons oil
1 large onion, sliced
1 clove garlic, minced
2 cups chicken broth (can use
instant bouillon)
1 cup sliced carrots
1 cup cubed potatoes
1 package frozen peas 10 ounces
Salt and pepper to taste %
Brown lamb in oil, add
garlic and broths Simmer about*
VA hours. Add carrots and
toes, and cook until almost tentMlr
about A hour. Add peas, and cook'
until tender, about 'A hour. If using
a slow cooker, brown the lamb,
and add all the ingredients except
peas to the cooker. Set on low heal
for 8 hours. Then, add peas and
cook for 1 hour. Serves 6-8.
(Turn to Page B 8)