incaster Farming, Saturday, January 17,1998 is 86-1 Souped Up Recipes To Warm You Soups and stews can be as filling as one-dish meals or as light as an appetizer. Either way. soups and stews continue to gain in populari ty both in eating and in making them. A wonderful asset on your pan try shelves is the “Cream of Any thing Soup,” by Alletta Schadler, Lebanon County Extension family living agent This quick mix can be stored and used when time is at a premium. It can be eaten as a soup or used in casseroles requesting canned creamed soups. The home made version is more economical and healthier. These soups and stews make great family meals, or a weekend supper for guests. Serve with crus ty bread and fresh fruit for a com plete meal. CREAM OF CARROT AND POTATO SOUP Salted water 4 medium potatoes, sliced 3 large carrots, sliced 1 medium onion, diced 1 tablespoon butter 1 tablespoon all-purpose flour 2 cups milk Salt and pepper to taste 6 tablespoons whipping cream Place potatoes, carrots, and onions in a pan, cover with salted water. Cook until lender. Drain, saving stock, put through sieve, food.mil! or food processor to puree. Melt butter, add flour and cook for one minute, stirring constantly. Gradually add milk, puree veget ables and cooking stock. Taste and season then reheat beating with a whisk or rotary beater. Serve hot with spoonful of whipping cream. Serves 6. ITALIAN SUPPER SOUP 1 pound Italian sausage, hot or sweet cut into cubes 'A cup chopped onion 'A cup chopped green pepper Saute these together in heavy skillet until sausage is cooked. To this mixture, add: 1 tablespoons salt V* teaspoon pepper 1 large can whole tomatoes, crushed a little I'A cups water I'A cups vegetableAomato juice 'A teaspoon thyme Simmer 30 minutes. Add: 1 cup uncooked elbow macaroni and simmer IS minutes more. If more liquid is needed, add the veg etable juice. This soup is rich and hearty and great served with rolls for a meal. Eileen Murphy Pa. Alternate Dairy Princess 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 arfb 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 - 24- Pizza Month 31- Low Fat Recipes February 07- Muffin Mama Week 14- Valentine’s Day CREAM OF ANYTHING SOUP Quick Mix This recipe makes enough mix to prepare about 12 cups of cream soup. You can vary the flavor of granular bouillon used and change the herb seasoning used. Suggested herb blends might be salad herb blends, or thyme, mar joram, parsley, or rosemary. Experiment with single herb fla vors or combinations. Be sure to label each batch. You can use single cooked veg etables or combinations. Blend until smooth, partially chopped or leave them chunky. Suggested veg etables: broccoli, cauliflower, carrots, asparagus, watercress, peas, celery, and mushrooms. Meat or tuna may be added before blending. As prepared, this is a low-fat recipe. To make it richer, add sev eral slices cheese to the batch after it is thickened. This not only adds extra calcium but also calories and salt. Mix: 2 cups non-fat dry milk powder V* cup corn starch or regular clear-jel 3 tablespoons instant granular chicken bouillon 2 tablespoons instant minced onion 1 teaspoon dry mustard VA teaspoons dry herbs (blend or combination) V* teaspoon ground pepper Combine all ingredients in a dry one-quart container. Stir or shake to mix. Keep covered tightly and store at room temperature. (4 tablespoons of mix will thicken and flavor 1 cup water). To Make Soup: 3 cups water Vt cup mix 1 to 2 cups cooked vegetables 2 to 3 slices cheese (optional) Blend together water and mix. Bring to a boil, stirring occasional ly. Add cooked vegetables. Pour into blender container. Blend to texture desired. You may want to blend this in two batches. Return to saucepan, add cheese if desired, and heat to serving temperature. Add meat or fish cubes if desired. Note: This same mixture may be used to make a sauce for veget ables. Combine: VA cups water, Vt cup mix, 2 tablespoons butter. Bring to a boil, stirring often. Add cheese if desired. Alletta Schadler Lebanon Co. Family Living Agent 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. BEEF STEW '/«pound sliced bacon, cut in 1-inch pieces VA pounds beef broth l A cup water 2 cloves garlic, chopped 'A teaspoon salt A teaspoon dried thyme leaves 'A teaspoon dried rosemary leaves, crushed V* teaspoon black pepper 1 bay leaf 6 medium carrots, cut in 1-inch pieces 2 medium onions, diced 6 medium potatoes, cubed 1 rib celery, cut in A -inch pieces 1 can diced tomatoes In heavy skillet, fry bacon pieces until crisp. Remove, drain on paper towel. Fry beef cubes in bacon drippings until brown. Drain fat Add broth, water, and chopped garlic, salt, thyme, rosemary, pepper, and bay leaf. Bring to a bod, reduce heat and simmer one hour. Add vegetables and cook until vegetables ate soft, 25 to 40 minutes. Let stand 5 minutes. Serve hot with chunks of French bread. Makes 6 1o 8 servings. CREAM OF ASPARAGUS SOUP 1 pound asparagus 4 cups milk, scolded 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt A teaspoon pepper Wash asparagus, cut off tips VA -inches from the lop. Place tips in saucepan, cover with water and cook until tender. Remove from water and set aside. Cut up remain ing parts of asparagus and put in same water and cook until tender. Drain. Put through a sieve or food processor and add to milk. Melt butter, add flour, stirring constantly cook over low heat for 1 to 2 minutes. Gradually add milk, salt, and pepper, and bring to a boil. Reduce heat and cook 3 minutes. Add asparagus tips and serve hot with croutons or crack- OLIVE-BEAN CHIU 3 tablespoons molasses \'A teaspoons dry mustard VA teaspoons soy sauce 2 teaspoons olive oil 2 medium carrots, cut diagonal ly into !A -inch slices 1 large onion, chapped 1 tablespoons chili powder 3 large tomatoes, chopped IS-ounce can pinto beans, drained IS-ounce can kidney beans, drained V* cup ripe olives, sliced About 'A cup plain nonfat yogurt Crushed red pepper flakes Succotash is recognized as a Southern dish of corn and lima beans, sometimes with other vegetables added. The word “succotash” actual ly comes from the Algonquian Indian word “msickquatash” meaning boiled whole kernels of coni." Historians say that early settlers learned about succotash from the Algonquians. who not only grew com and beans together in the same field, but cooked them in die same pot Here is die recipe for the versatile stew that makes a great family meal or a weekend supper for guests. B. Light Lebanon VEAL SUCCOTASH-STYLE STEW 4 teaspoons vegetable oil, divided VA pounds veal far stew, cubed 2 cups coarsely chapped ’onion 1 garlic clove, crushed IK cups water 2 bay leaves V* teaspoon salt A teaspoon coarse grind black pepper 2‘A cups frozen mixed vegetables 1 tablespoon cornstarch, dissolved in 2 tablespoons water Heat 2 teaspoons oil in large heavy saucepan over medium heal Brown veal in two batches, adding 1 additional teaspoon oil as needed* Remove from pun; reserve. Cook onion and garlic in remaining 1 teas poon oil over medium heat until crisp-tender, about 2 minutes, stirring frequently. Return veal to pan. Add water, bay leaves, salt, thyme, and pepper. Bring to a 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;p cook and stir until Alice is thickened, about 1 to 2 minutes. Remove bay leaves before serving. 6 servings. (Turn to Pago B 8) Featured Recipe Combine molassei, mustard, and soy sauce; set aside. Heat oil; add carrots, onion, chili powder, and V* cup water. Cook, covered, until carrots are almost lender, about 4 minutes. Uncover aha cook, stirring, unti liquid has eva porated. Add molasses mixture with tomatoes, pinto beans, kidney beans.'and olives. Cook, stirring gently, until mixture is hot and tomatoes are soft, about 5 minutes. Ladle chili into bowls, top with yogurt Sprinkle with pepper flakes to taste. Makes 4 servings. Cooking time; about 10 minutes. Olive OU
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