Farming, Saturday, January 15, 2000
oup’s On
Soup's on.
What better way to take the chill
off wintry days than with a bowl of
steaming hot soup.
With meat, vegetables, pasta,
and dairy ingredients, many soups
meet complete nutritional require
ments. Soups are also the ultimate
expression of culinary creativity.
You can add and subtract ingre
dients in most recipes to give it a
whole new flavor and your person
alized signature.
When cold winds blow, and
sleet coals walkways, put on the
soup and warm up.
PUMPKIN SOUP
‘/« cup chopped green pepper
2 tablespoons chopped onion
1 teaspoon paisley flakes or
fresh minced parsley
'lt teaspoon thyme leaves
1 bay leaf
2 tablespoons butter
9-ounces canned tomatoes,
diced
2 cups mashed cooked pumpkin
or squash
2 cups water
2 chicken bouillon cubes
1 tablespoon flour
2 cups milk
1 teaspoon salt
% teaspoon pepper
Saute pepper, onion, parsley,
thyme, and bay leaf in butter until
tender; do not brown. Add toma
toes, pumpkiiVsquash, water, and
bouillon; bring to boil. Reduce
heat; simmer 30 minutes, stirring
occasionally. In small bowl, com
bine flour and milk; blend well.
Stir into soup mixture; add salt and
pepper. Cook over medium heat;
stirring frequently until mixture
boils. Yield: 6-8 servings.
Betty Abbott
Aston
MIRACLE SOUP
2 medium onions
1 large can tomatoes
1 medium head cabbage
3 carrots
2 green peppers
1 stalk celeiy
Salt and pepper to taste
1 package dry onion soup mix
1 pound ground beef, browned,
drain grease
Chop onions, carrots, cabbage,
peppers, and celery. Add tomatoes
and one package of dry onion soup
mix. Cook until vegetables arc ten
der. Add ground beef.
Mrs. Glenn Love
East Waterford
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.
22 -
29 -
5 -
12 -
January-
February-
CHEDDAR CHOWDER
2 cups chopped potatoes
1 cup sliced carrots
% cup chrpped celery
Vi cup chopped onion
2 cups water
*/i teaspoon salt
*/• teaspoon pepper
2 tablespoons sweet cream
butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
1 cup American cheese
1 cup cooked, cubed ham
In 3-quart saucepan, combine
potatoes, carrot, celery, onion,
water, salt and pepper. Cook over
medium heat, stirring occasional
ly, until mixture comes to a boil
(10-12 minutes). Cover, reduce
heat to low. Continue cooking
until vegetables are crisply tender
(20-22 minutes); do not drain.
Meanwhile, in 2-quart saucepan
melt butter. Stir in flour. Cook over
low heat, stirring constantly, until
smooth and bubbly (1 minute). Stir
in milk. Continue cooking, stirring
occasionally, until mixture thick
ens and comes to a full boil (10-12
minutes). Boil 1 minute. Remove
from heat; stir in remaining ingre
dients until cheese is melted. Stir
cheese sauce into undrained,
cooked vegetables. Cook over
medium heat, stirring occasional
ly, until heated through (S-6
minutes). Makes six 1-cup
servings.
Ashley Carper
Huntingdon Co. Dairy Princess
CREAMY GOLDEN
POTATO SOUP
4 cups chopped potatoes
1 cup water
'/i cup celery, chopped
V« cup carrots, dropped
'/* cup onion, chopped
1 teaspoon parsley flakes
2 chicken bouillon cubes
‘/a teaspoon salt
'/• teaspoon pepper
2Vi cups milk
4 tablespoon flour
Vi pound Vclvecta cheese
In large saucepan, combine first
nine ingredients. Cover; simmer
20 minutes, or until vegetables are
tender. Gradually add milk to
flour, add to vegetables; cook until
thickened. Add cheese. Stir until
melted. Serves 8.
Pizza, Any Way You Like It
Breakfast Buffet
Muffin Mania Week
Valentine Sweets
Quick Italian Beef and Vegetable Soup la a prime example of soup that can be
adapted easily to fßyour personal taste. Add or subtract ingredientsyou like or dislike
for your own personalized signature.
QUICK ITALIAN BEEF
& VEGETABLE SOUP
1 pound lean ground beef
1 large clove garlic, crushed
'A teaspoon pepper
'A teaspoon salt
2 cans ready-to-serve beef broth
14'/> -ounce can Italien-stylc
stewed tomatoes, undrained, bn>
ken up
1 cup carrots, sliced
15- 19-ounces canned caxmeUini
or Great Northern beans, rinsed,
drained
1 medium zucchini, cut length
wise in half and crosswise into
'/«-inch thick slices
2 cups tom spinach leaves,
lightly packed
Heat Dutch oven or large sauce
pan ova medium heat until hot.
Add ground beef and garlic; brown
4 to 5 minutes, breaking beef up
into V« -inch crumbles. Pour off
drippings. Season beef with pep
per and salt
Stir broth, tomatoes, and carrots
into beef. Bring to boil; reduce
heat to low. Simmer, uncovered,
10 minutes. Stir in beans and zuc
chini; continue to cook 4 to 5
minutes a until zucchini is crisp
tender. Remove from heat; stir in
spinach. Garnish as desired.
Makes 4 savings.
E. Herr
Ephrata
CREAM OF TOMATO SOUP
1 teaspoon finely chopped onion
2 tablespoon butter
3 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
'A teaspoon pepper
2 cups tomato juice
11/:I 1 /: cups milk
'/a cup chicken bouillon
Saute onion in butter. Stir in
flour, sugar, salt, and pepper. Cook
until smooth and bubbly, stirring
constantly. Remove from heat
Gradually stir in tomato juice.
Bring to a boil, stirring constantly.
Boil one minute. Stir in milk and
bouillon. Makes 4 servings. ,
Martin Roy
Warrcnton, VA
Carol Wetzel
Nat Beef Cook-Off
QUICK CRAB SOUP
1 quart light cream or half and
half
9-ounces cream cheese with
chives
10 3 /* -ounce can condensed
tomato bisque
2 10V« -ounce cans condensed
cream of celery soup
1 pound lump crab meat, fresh
or frozen, thawed
'/> cup dry sherry
1 cup dairy sour cream
Fresh chives
Lemon peel
Combine cream, cream cheese,
and condensed soups in 4-quart
heavy Dutch oven. Heat over tow
heat, stirring occasionally with
wire whisk, until warm. Sdr in crab
meat and sherry. Heat until steam
ing. Spoon into bowls. Top each
with a tablespoonful of sour
cream, chives, and lemon peel.
Serve immediately.
Noreen Rouse
Sullivan Co. Dairy Princess
Featured Recipe
Tioga County Dairy Princess Stcfanie Long writes that at her house
some things never change with the new year.
She writes that in the past, her family has collected many recipes,
many of them have been passed down from their Pennsylvania Dutch
ancestry.
“Being of this heritage, I have learned to put daily products in just
about everything," Stefanie said.
She especially enjoys making recipes as they were originally mad
by her ancestors, and then adding her own personal touches.
Here is a recipe, which was handed down through the gp-ti/rati™.;
but that Stefanie adapted to suit her own personal taste.
“It's quite a simple dish that tastes great this time of the year,” Stefa
nie said.
7-8 large potatoes
5 cups water
2 onions, chopped
1 can cream of celeiy soup (undiluted)
1 cin evaporated milk
1 can creamed com
Salt and pepper to taste
Peel potatoes and bring to a boil in water with onions until soft. Sim
mer and add evaporated milk, cream of celery soup, and creamed com.
Simmer for 20 minutes and serve.
STRACCIATELLA
FLORENTINE
2 cans 14.5-ounces each fat
free, reduced-sodium chicken
broth
10-ounce package frozen
chopped spinach
'/• teaspoon ground nutmeg
4 eggs, well beaten
‘A cup grated parmesan cheese
1 cup cheese-and-garlic
flavorcd croutons, optional
In large saucepan, over high
heat, bring broth to boiling. Add
spinach. Cook until thawed, stir
ring occasionally with fork to
separate. Stir in nutmeg. Reduce
heat to simmering. While stirring
soup, slowly pour in eggs. Imme
diately remove from heat Pour or
ladle about 1 cup soup into each of
six soup bowls. Sprinkle each with
1 tablespoon of the cheese and
'A cup croutons, if desired.
American Egg Board
(Turn to Page BS)
POTATO SOUP