Soups And Stews
Beat January Blahs
Soup goes a long way to satisfy
hungry appetites. It tastes even
better the day after it’s made, once
flavors have had a chance to blend
and mellow. Make a big batch and
store in small portions, just right
for weekday lunches.
Soup keeps up to three days in
the refrigerator and freezes well
for longer storage. Here are a few
tips for freezing soup:
• The only ingredient to avoid
when freezing soup is potatoes,
because they become grainy and
soft. Cook potatoes fresh to add to
soup that’s been frozen.
• Freeze soup in containers that
hold enough for one meal a
quart for 4 to 6 servings, a pint for 2
to 3 servings.
• Use a wide-mouth container to
make it easier to take out partially
thawed soup. Thaw in the refriger
ator and use thawed soup right
away.
• Make sure there’s Vt -inch
headspace in quart containers.
• 2-mch headspace in pint con
tainers to leave enough room for
soup to expand as it freezes.
• Take a minute to label contain
er with name of recipe, number of
servings, and the date. That takes
the guesswork out of a visit to the
freezer later. Soups and stews keep
2 to 3 months.
• Some flavors intensify during
freezing, but onion gradually loses
flavor. Plan to add more onion or
other seasoning when you’re ready
to serve soup.
CREAMY WILD RICE SOUP
6 tablespoons butter
3 tablespoons chopped green
onions
'/) cup flour
4 cups chicken broth
cup cooked, cubed ham
2 cups cooked wild rice
A cup finely grated carrots
3 tablespoons chopped pecans
'A teaspoon white pepper
1 cup half and half
Parsley, optional
In large saucepan, melt butter
and saute onions. Blend in flour,
gradually add broth. Cook, stirring
constantly until mixture comes to a
boil. Boil 1 minute. Stir in ham,
wild rice, carrots, pecans and pep
per; simmer 5 minutes. Blend in
half and half; heat to serving temp
erature. Garnish with parsley. 6
servings.
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. Recipes should reach our office
one week before publishing date.
January
8- Breakfast Favorites
15* Pasta Dishes
22- One-Dish Dinners
29- Cooking With Lamb
Home On The Range
SUCCOTASH-STYLE VEAL
STEW
4 teaspoons vegetable oil.
divided
VA pounds veal for stew, cut
into 1-inch pieces
2 cups coarsely chopped onion
1 garlic clove, crushed
IV4 cups water
Vi cup white wine
2 bay leaves
V> teaspoon salt
'A teaspoon dried thyme leaves
'A teaspoon coarse grind black
pepper
2'/>cups frozen mixed
vegetables
1 tablespoon cornstarch, dissol
ved in 2 tablespoons water
Heat 2 teaspoons oil in large
heavy saucepan over medium heat
Brown veal for stew, in two batch
es, adding 1 additional teaspoon of
oil as needed. Remove from pan;
reserve. Cook onion and garlic in
remaining 1 teaspoon oil over
medium heat until crisp-tender
about 2 minutes, stirring frequent
ly. Return veal to pan. Add water,
wine, bay leaves, salt thyme, and
pepper. Bring to boil. Reduce heat
cover and simmer SO minutes; add
vegetables and continue cooking,
covered, 10 minutes or until veal is
tender. Stir in cornstarch mixture.
Bring to a boil; cook and stir until
sauce is thickened, about 1 to 2
minutes. Remove bay leaves
before serving. 6 servings.
SCALLOPED MUSHROOM
POTATOES
6 medium-sized potatoes
1 can mushroom soup
'A cup milk
Salt and pepper to taste
Combine mushroom soup, milk,
salt and pepper. Slice potatoes
very thin and put alternate layer of
potato and soup in buttered casser
ole. Bake in covered casserole for
SO minutes at 400 degrees.
Remove cover and brown before
serving.
CREAM OF
BROCCOLI SOUP
I'A cups chicken broth
1 bunch broccoli, cut up 3 small
heads
Salt, to taste
2 tablespoons butter
2A cups milk or half and half
Cook broccoli in chicken broth
until soft. Blend on high until
smooth. Add remaining ingre
dients. Serve warm.
Joanne Good
Blue Ball
For a deliciously satisfying meal, try Veal Succotash-Style Stew. Tender veal and
vegetables combine to make an effortless one-dish meal that’s sure to please.
CREAM OF VEGETABLE
SOUP
3 tablespoons butter
'/< cup onion
3 tablespoons flour
l'/i teaspoon salt
Pepper, to taste
3 cups milk
2 cups vegetable pulp and cook
ing liquid
"A cup cream, optional
Heat butter, add onion and sim
mer about S minutes or until soft
but not browned; stir in flour and
seasonings; remove from heat and
slowly add milk, stirring until well
blended; return to low heat and
cook until thick and smooth, stir
ring constantly.
Add vegetable pulp and liquid
made from leftover vegetables
cooked in liquid until soft enough
to be pressed through a sieve or
pulverized in a blending machine;
measure pulp and add cooking liq
uid or milk to make 2 cups.
Reheat before serving, adding
cream if desired. Spinklc each
serving with chopped parsley,
chives or water cress or a dash of
paprika. Makes about 6 servings.
Betty Biehi
Mertztown
PETER RABBIT SOUP
1 cup green beans
1 cup potatoes, diced
'/< cup chopped celery
1 tablespoon minced onion
Vi tablespoon parsley flakes
'/< teaspoon salt
3 cups water
A cup rice
114 cup chicken or turkey broth
2 cups cooked, diced chicken or
turkey
1 teaspoon chicken bouillon
1 cup tomato juice
2 tablespoons flour
Cook rice in salt water for 3
minutes. Add vegetables and cook
until tender. Add broth bouillon
and chicken. Make a paste with
tomato juice and flour. Add to
soup. Bring to boil again.
Mrs. D. Hoover
Reinholds
CREAM OF ASPARAGUS
SOUP
2 bunches asparagus
I small onion
3 tablespoons butter
3 tablespoons flour
1 quart milk
Salt and pepper
Melt butter in saucepan, add
flour and then milk to make a
cream sauce. Cook chopped aspar
agus for 20 minutes in salt water.
Saute minced onions in 1 tables
poon fat; when brown, add to
asparagus. Then add asparague to
cream sauce. Bring to a boil and
serve. Serves 6.
R. Zimmerman
Romulus, N.Y.
Featured Recipe
A hectic schedule is no reason to sacrifice good taste and nutrition in
your family’s meals. Instead of resorting to fast, frozen or carry-out.
you can create convenient meals using some of your favorite foods.
Soup is a wonderful meal for the family when time is at a premium.
Here is a recipe from the Beef Council that takes only IS minutes pre
paration time. Allow it to simmer for 1 hour 40 minutes to 1 hour SS
minutes, while you complete other tasks.
For even more convenience, prepare it ahead of time and simply
reheat it on low to serve.
BURGUNDY BEEF AND VEGETABLE STEW
VA pounds beef for stew, cut into 114 -inch pieces
1 tablespoon vegetable oil
1 teaspoon dried thyme leaves
'A teaspoon salt
% teaspoon black pepper
13% -ounce single strength beef broth
'A cup Burgundy wine
2 cloves garlic, minced
10-ounce package frozen whole baby carrots
2 cups frozen whole pearl onions
2 tablespoons cornstarch
1 tablespoon water
8-ounces frozen sugar snap peas
Brown beef for stew in oil in Dutch oven. Pour off drippings.
Sprinkle thyme, salt, and pepper over beef. Add beef broth, wine and
garlic; stir to combine. Bring to a boil; cover tightly and simmer 75 to
100 minutes or until beef is tender. Stew may be prepared to this point,
covered, and refrigerated for up to 24 hours. Add carrots and onions;
cover and continue cooking 15 minutes. Combine cornstarch and
water; stir into stew with sugar snap peas. Bring to a boil. Boil 2
minutes, stirring constantly. 6 servings.
ASPARAGUS SOUP
1014 -ounce can condensed
cream of asparagus soup
2 cups light cream
2 cups fresh or frozen aspara
gus, drained
Salt and pepper
Sugar
Combine all ingredients in blen
der and whirl until smooth. Pour
into saucepan and heat until bubb
ly. Season to taste with salt, pep
per, and sugar. Float a thin slice of
lemon on top of each serving bowl.
N.Y. Reader
(Turn to Pag* BS)