86-Lmcaster Farming, Friday, January 6, 1995
'A cup celery slices
'/> cup carrot slices
'/« cup chopped onion
1 teaspoon parsley flakes
'A teaspoon salt
Dash pepper
1 chicken bouillon cube
VA cups milk
2 tablespoons flour
'A pound Velvetta cheese, cubed
Combine potatoes, water, cel
ery, carrots, onions, parsley flakes,
seasonings, and bouillon. Cover,
simmer IS to 20 minutes or until
vegetables are tender. Gradually
add milk to flour, stirring until well
blended. Add flour mixture to hot
vegetables; cook, stirring con
stantly, until mixture boils and
thickens. Add cheese; stir until
melted. Six 1-cup servings.
Pauline Fox
Bangor
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 sub
mit. Send your recipes to Lou Ann Good, Lancaster Farm
ing, P.O. Box 609, Ephrata, PA 17522. Recipes should
reach our office one week before publishing date.
January 14- Bread and Bread Rolls
21- Pizza Week
28- Beef For Dinner
February 4- Heart-Healthy Recipes
In a heavy saucepot over
medium low heat, melt butter, add
flour and cook, stirring constantly,
for about 3 minutes. Do not allow
to brown. Increase heat and add
milk to butter and flour mixture
'A cup at a time, stirring until com
pletely smooth with each addition.
Bring to a boil, stirring constantly.
Add mustard and non-alcoholic
beer, bring to a boil.
Cut cheese into 'A -inch cubes,
add to soup, reduce heat, and stir
until smooth.
Add tomato puree and 1 tables
poon chopped fresh herbs. Season
to taste with salt, pepper, and
garlic.
Divide soup in heated bowls,
garnish with croutons and sprigs of
fresh herbs. Serve immediately.
Serves 4.
Veal and Vegetable
calories per serving.
CHEDDAR CHEESE SOUP
2 tablespoons butter
'A cup chopped onion
l A cup chopped carrots
'A cup chopped green pepper
'/> cup chopped celery
5 tablespoons flour
' 4 cups chicken broth
3 cups sharp Cheddar cheese,
shredded
12-ounce can evaporated milk
Dash pepper, freshly ground
Dash hot pepper sauce, optional
4 slices bacon, fried and
crumbled
In large saucepan, melt butter.
Add carrots, onions, green pepper,
and celery. Cook and stir over
medium-low heat until the veget
ables arc tender.
Sprinkle the vegetables with
flour, adding 1 tablespoon at a
time, stirring until the flour is
blended in.
Add the chicken broth to the
saucepan. Cook and stir over
medium heat until the mixture
comes to a boil. Reduce heat. Add
the shredded cheese, stirring with a
large whisk until the cheese is
melted.
Slowly add the evaporated milk,
stirring until the mixture is well
blended and heated through.
Add enough freshly ground pep
per to taste. If using hot pepper
sauce, use just a dash. Sprinkle
with crumbled bacon. Serve
immediately.
loop is a deliciously satisfying main dish soup with only 234
YELLOWEYE BEAN SOUP 2 quarts of water. Do not drain liq
-8 ounces dry yelloweye beans uid after soaking. Combine all the
1 ham shank ingredients and cook slowly until
2 carrots, diced the beans are tender, adding mote
2 onions, thinly sliced liquid, if necessary. Serve with
• 2 potatoes, sliced beans whole, mashed, or rub mix
,l teaspoon salt ture through sieve and season. Add
Black pepper, freshly ground hot water if too thick. Serve topped
Lemon slices, for garnish with lemon slices.
Soak washed beans overnight in (Tum fo
Featured Recipe
Erin Williams, Lebanon County’s Li’L Miss Dairy Princess wants
to share a few of her favorite recipes, she enjoys eating them along
with her family.
Country Chicken Casserole
1 pound Velveeta process cheese spread, cubed
1 cup milk
1/2 cup Miracle Whip salad dressing
2 cup chopped cooked chicken or turkey
1 10 ounce package frozen peas and carrots
7 ounce spaghetti, cooked and drained
1 tablespoon chopped chives, optional
Heat process cheese spread, milk, and salad dressing over low heat.
Stir until sauce is smooth. Add remaining ingredients: mix well, pour
into a 2-quart casserole; bake af 350* for 35 to 50 minutes or until hot.
Makes 6 to 8 servings.
First Layer: Dissolve 1 large pack Jello in 2 cups boiling water and
pour into 9x13 inch pan and refrigerate for 40 minutes.
Second Layer: Dissolve 2 envelopes Knox gelatin, 1/2 cup cold
water set aside. Put: 1/2 pint heavy cream, 1/2 cup sugar into heavy
saucepan with gelatin water and bring to a boil. Remove from heat
and add: 1/2 pint sour cream, 1 teaspoon vanilla and mix until smooth.
When cool, pour over first layer, set aside, 40 minutes in refrigerator.
Third Layer; Same as first layer. Cool and pour on top of second
layer.
Finger Layers