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