86-Lancaster Farming, Saturday, January 19, 2002 Soups, Stews Warm Winter’s Chill BROCCOLI SOUP V* cup diced onion 2 tablespoons butter Vi teaspoon salt 6 cups water 6 chicken bouillon cubes 6 cups milk 8-ounces medium noodles 16-ounces broccoli pieces, cooked, drained 1 pound yellow processed cheese Cook onions in butter for three minutes. Add water, bouillon cubes, and noodles. Boil three minutes. Add milk, cooked broc coli, and cut-up cheese. Simmer until cheese is melted. Serve. Carole Hoover Lancaster Co. Dairy Promotion Committee HEARTY HAMBURGER SOUP 2 tablespoons butter 1 cup sliced carrots 1 pound ground beef 1 cup diced potatoes '/h teaspoon pepper 4 cups milk 1 cup chopped onion A cup chopped green pepper 2 cups tomato juice 'A teaspoon salt 'A cup flour Melt butter in saucepan; add onions, carrots, and green pep pers. Cook until onions are ten der (not brown). Add ground beef and cook until browned. Stir in tomato juice, potatoes, and sea soning. Cover and cook over low heat until vegetables are tender. Combine flour with one cup milk and beat until free of lumps, stir into soup mixture. Add re maining milk and heat over me dium heat, stirring frequently. Do not allow to boil. Serve hot. Carole Hoover Lancaster Co. Dairy Promotion Committee GREEN CHILI PORK STEW 1 pound boneless pork sirloin, cubed 2 large potatoes, cubed 2 teaspoons curry powder 1 teaspoon minced garlic 1 tablespoon vegetable oil 2/z cups chicken broth 1 Vi cups apple juice, divided 14'/’-ounce can tomatoes, un- drained 2 medium carrots, chopped 1 medium onion, cut into wedges 4'/>ounce can chopped green chili peppers, undrained Vh teaspoons dried oregano, crushed 'A cup flour In Dutch oven, saute pork, curry, and garlic in hot oil until Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week be fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. January 26 Superbowl Ideas February 2 Heart-Healthy Cooking 9 Valentine’ Day Sweets 16 Weeknight Dinners browned. Stir in broth, 1 cup apple juice, potatoes, tomatoes, carrots, onion, chili peppers, and oregano. Bring to a boil and re duce heat to low. Cover and sim mer 30 minutes or until pork and vegetables are tender. Stir togeth er remaining 'A cup apple juice and flour; add to Dutch oven. Cook and stir until mixture is thickened. Spoon stew into soup bowls. If desired, top with sour cream and chopped fresh cilan tro. Serves 6. CREAMY PUMPKIN SOUP 1 medium onion, chopped 2 tablespoons butter 2 cans (14'/2-ounces each) chicken broth 2 cups sliced peeled potatoes 2 cups cooked or canned pumpkin 2-2'/2 cups milk 'A teaspoon ground nutmeg 'A teaspoon salt 'A teaspoon pepper 1 cup sour cream 1 tablespoon chopped fresh parsley 3 bacon strips, cooked, crum bled In a large saucepan, saute onion in butter until tender. Add broth, potatoes, and pumpkin; cook until potatoes are tender, about 15 minutes. Remove from heat; cool. Puree half the mixture at a time in food processor until smooth; return all to pan. Add milk, nutmeg, salt and pepper; heat through. Meanwhile, com bine sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon. Yield: 6 servings. SAVORY VEAL STEW l/i pounds veal for stew, cubed 'A cup all-purpose flour 3 tablespoons olive oil 1 large onion, coarsely chop ped 3 large cloves garlic, crushed 1 can (13'/4-ounces) chicken broth 2 teaspoons dried thyme leaves, crushed 1 pound baby carrots 1 pound small red potatoes, halved 1 cup frozen peas In large bowl, combine flour,'/: teaspoon salt and'A teaspoon pepper. Add veal; toss to coat. In Dutch oven, heat half the oil over medium heat until hot. Add veal ('/ at a time) and brown evenly, stirring occasionally; add remain ing oil as needed. Remove veal. Add onion and garlic to pan; cook and stir one minute. Gradu ally stir in broth and thyme. Re- A bowl of homemade soup est appetites. turn veal; bring to a boil. Reduce heat to low; cover tightly and simmer 4S minutes. Add carrots and potatoes; con tinue simmering, covered, 30 minutes or until veal and vege tables are tender. Skim fat. Stir in peas; heat through. Makes 4 serv ings. Nat. Cattlemen’s Beef Assoc. HEARTY POTATO SOUP 6 medium potatoes, peeled, sliced 2 carrots, diced 6 celery stalks, diced 2 quarts water 1 onion, chopped 6 tablespoons butter 6 tablespoons all-purpose flour 1 teaspoon salt 'A teaspoon pepper VA cups milk In a large kettle, cook potatoes, carrots, and celery in water until tender. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper: gradually add milk, stirring constantly until thick ened. Gently stir in cooked vege tables. Add one cup more of re served cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2'A quarts). Gib Knepp CHEDDAR CHOWDER 2 cups boiling water 2 cups diced potatoes /i cup sliced carrots 'A cup sliced celery 'A cup chopped onion VA teaspoon salt 'A teaspoon pepper 'A cup butter 'A cup flour 2 cups milk 2 cups shredded sharp cheddar cheese 1 cup cubed cooked ham In a large saucepan, boil water, add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 10 minutes. Do not drain. Make white sauce with butter, flour, milk, and cheese; stir until melted. Add ham and undrained vegetables to white sauce mixture. Heat, don’t boil. Makes 6-8 servings. Debbie Stuff and chunks of crusty bread are sure to satisfy the hungri- Featured Recipe Hearty or thin, clear or thick, hot or cold, soups have long been a menu favorite. Technically a soup is any liq uid food in which a solid is cooked. But combining vegetables, pasta, meat, and cheese ofteil changes soup from a liquid form to a thick, fiill-of-flavor meal. Originally chowders were primarily seafood mixtures, but later the word was also used for one vegetable or a combination along with meat or fish. Today’s featured recipe is a creamy ham and cheddar chowder that the 1990 Penn sylvania State Dairy Princess Kristen Metzker shared dur ing her reign. For those who are unaware, a great source of recipes is the Pennsylvania Dairy Princess and Promotion Services Inc.(PPDPS) Each year, they print a booklet of favorite reci pes from each county dairy princess. For a copy, check with your county dairy princess or con- 'A cup water 2 tablespoons butter 'A cup carrots, shredded Vi cup chopped onions 2 cans cream of potato soup 2 cups milk I cup com 1 cup cauliflower, coarsely chopped 1 cup shredded cheddar cheese 'A cup mozzarella cheese Simmer water, butter, carrots, and onions until carrots are tender. Add soup, milk, com, and cauliflower. Cook and stir over medium heat until vegetables are tender. Add cheese just before serving. Nicole Powell Clarion/V enango Dairy Princess tact PPDPS at 23515 Range Rd., Union City, PA 16438 or call (814) 694-2661. Enjoy this recipe. CREAMY HAM AND CHEDDAR CHOWDER 4'/ 2 cups diced potatoes 1 cup diced carrots 1 cup diced broccoli 'A diced onion 1 tablespoon salt 'A teaspoon pepper 5 cups milk 1 cup flour 4 cups cheddar cheese, shredded 2 cups diced cooked ham 5 cups water l A cup butter Cook veggies and water and spices for 10 minutes or until tender. Make white sauce in heavy pan with butter, flour and 3 cups milk. Heat over medium heat, stirring until it thickens and boils. Add cheese and lower heat to simmer. Add ham and undrained veg gies. Gently stir to mix veggies through. Bring almost to a boil, but remove from heat be fore boiling. Serves 12-14. CAULIFLOWER CHEESE SOUP
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