nna. Saturday. J;
86-Lancaster Fan
Winter Warmers
RED CABBAGE SOUP
1 large onion, chopped
1 pound ground beef, browned
6 cups water
Vi medium cabbage, chopped
3 tablespoons sugar
1 teaspoon salt
Dash pepper
1 bay leaf
3 tablespoons Worcestershire
sauce
12-ounce can tomato paste
Combine ingredients and bring
to a boil. Simmer until cabbage is
tender. Use regular green cab
bage. It is the juice that turns it
red.
GERMAN POTATO SOUP
3 slices bacon
3 cups diced, peeled potatoes
1 small onion, chopped fine
2 stalks celery
Vi teaspoon salt
'/«teaspoon pepper
Rivels
1 can canned milk
3 tablespoons butter
Chop bacon fine, fry until crisp
and brown. Put bacon in large
saucepan. Add potatoes, onion,
celery, salt and pepper. Cover
with water and cook until vege
tables are tender about 25 min
utes. Dribble rivels into gently
boiling soup, stirring constantly
so they stay separate. Add milk
and butter, cook 10-15 minutes.
Rivels: Pour 1 cup flour on a
flat surface. Make a well in the
center, pour in slightly beaten egg
to which 1 teaspoon salt has been
added. Using your hands and a
knife, work these three ingredi
ents together into a noodle-type
pastry. Knead a couple of times.
Chop into small pea-sized pieces.
Serves 6-8.
HAMBURG SOUP
1 small onion, diced
1 pound ground beef, browned,
drained
46-ounce can V-8 juice
10-ounce can cream of mush-
room soup
A teaspoon garlic salt
1 package frozen mixed vege
tables
Combine ingredients and cook
vegetables until soft.
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
11 Make It With Coffee
18 Make It Healthy
25 Breads, Muffins, More
February
4 Heart-Healthy Recipes
irv 4
BROCCOLI CHEESE SOUP
2 cups cooked noodles
10-ounce package frozen broc
coli, thawed
3 tablespoons chopped onion
2 tablespoons butter
1 tablespoon flour
2 cups cubed processed Velvee
ta cheese
Salt to taste
5 /i cups milk
Combine all ingredients in a
crockpot. Stir to blend. Cook on
low for 4 hours. Serves 8.
Laura Blauch
Lebanon Co. Dairy Princess
ITALIAN WEDDING SOUP
Vi pound ground beef
1 egg, slightly beaten
2 tablespoons dry bread crum
bs
Leona Matz
Galeton
1 tablespoon Parmesan cheese
!/> teaspoon basil
Vi teaspoon onion powder
5 'A cups chicken broth
2 cups spinach
Vi cup Orzo macaroni, un
cooked
!A cup chopped carrots
In medium bowl, combine
meat, eggs, bread crumbs, cheese,
basil, and onion powder. Shape
into '/4-inch meatballs.
In large saucepan, heat broth
to boiling, stir in orzo, spinach,
carrots, and meatballs. Return to
boiling. Reduce heat to medium.
Cook at slow boil for 10 minutes
or until pasta is tender. Stir fre
quently to prevent sticking. Serve
with additional Parmesan cheese
if desired.
FIFTEEN BEAN SOUP
20-ounce bag of 15-bean soup
beans
1 large onion, chopped
28-ounce can tomatoes
1 teaspoon chili powder or red
pepper
Juice of 1 lemon
1 clove minced garlic
Salt and pepper to taste
Ham packet (in bean bag)
Wash beans. Place in pan or
kettle. Cover with water and 2 ta
blespoons salt. Soak overnight.
Drain, add 2 quarts water. Add
ham hocks or smoked sausage.
Bring to a boil. Simmer slowly
2'/2-3 hours. Add onion, toma
toes, chili powder, lemon juice,
garlic, salt, and pepper. Simmer
30 minutes more. Add contents
of ham packet and simmer 1-2
minutes. Serves 4.
Leona Matz
Galeton
Leona Matz
Galeton
Soup’s On
Mrs. Nevin Wenger
Chambersburg
Jean Walter
Sinking Spring
ITALIAN BEEF STEW
1-2 pounds chuck roast, cut in
cubes
2 (16-ounce) bags frozen cave
telli noodles
32-ounce jar spaghetti sauce
2 carrots sliced
2 cloves garlic
'A cup olive oil
Salt and pepper to taste
1 teaspoon onion salt
Grated parmesan cheese
In a large Dutch oven, saute
garlic and carrots in olive oil; add
beef cubes, cooking until brown
ed. Add salt, pepper, onion salt to
the beef, then add spaghetti
sauce. Cover and cook slowly for
2 hours or until beef is tender.
Cook cavetelli until al dente,
drain, add to beef. Serve in a
large bowl topped with your fa
vorite grated cheese. Serves 6-8.
Variations: A small amount of
grated cheese and red wine can
be added to the sauce while cook
ing.
Best if served with Italian
salad, Italian bread, and butter.
We gave eaten this dish every
Christmas Eve for the last 15
years.
Bemadine Selzer
CABBAGE SOUP
3 tablespoons butter
1 pound cabbage, shredded
(about 5 cups)
1 cup onions, thinly sliced
6 cups chicken broth
1 teaspoon salt
!/« teaspoon pepper
'/» teaspoon nutmeg
Vi cup uncooked rice
1 cup shredded Gruyere cheese
In a 4-quart kettle, melt butter;
add shredded cabbage and sliced
onions. Cook over medium heat
for 10 minutes. Add broth and
seasonings; cook covered for 10
minutes more. Add rice and cook
20 minutes longer for softer rice.
Serve in bowls and garnish with
shredded cheese. Serves 6-8.
During Lent our church
served a bread and soup sup
per. This was one of the soups
hailed by all. Originally the
recipe was from Yankee Maga
zine.
Helen Murdock
BROWN POTATO SOUP
3-4 medium potatoes
3 hardcooked eggs
1 quart milk
1 tablespoon butter
4 tablespoons flour
Salt and pepper to taste
Cook potatoes until soft and
dice. Boil eggs, cool, and dice.
Put potatoes in kettle, add milk,
and butter. Brown flour in pan
on low heat stirring until light
brown. Stir into milk. Cook until
thickened. Add eggs, salt and
pepper. Serves 4.
Vicki Rogers
Chili and other beans offer many alternatives for taste,
nutrition, and satisfaction.
Featured Recipe
Did you know that more Americans sit down to sip a steam
ing bowl of soup in January than any other month.
That’s one of the reasons Campbell Soup Company has
named January National Soup Month.
Campbell’s has been brewing broth, soups, and stews since
1897 in order to accomodate consumers’ cravings for soup. It’s
estimated that Americans consume more than 10 billion bowls
in a year.
Reading
You don’t need to rely on soup in a can. Make your own. It’s
often healthier and better tasting.
So many options for a variety of soups are available. Fay
Strickler, home economist with the Berks County Extension,
printed a booklet of soup recipes sent in by Berks Countians. A
limited number of the recipe booklets are available for clients
who go to the Leesport office to pick up a single copy.
Here is a recipe from Janet Withers, Blandon, and printed in
the booklet.
2 pounds black beans
'A cup olive oil
3 cups diced onions
1 teaspoon minced garlic
1 pound ham, cooked, shredded
6 quarts water
2 tablespoons cumin
1 tablespoon dried oregano
3 bay leaves
2 teaspoons black pepper
Pinch cayenne
6 tablespoons parsley, chopped
2 medium red bell peppers, seeded, diced, reserve for 'A cup
garnish
'A cup dry sherry
1 tablespoon brown sugar, packed
1 tablespoon fresh lime juice
1 cup sour cream
Salt to taste
Topton
Rinse beans and soak in a pot of cold water overnight; drain,
rinse, and set aside. Heat the olive oil in a large soup pot over
low heat. Add onions and garlic and cook until soft. Add beans,
ham, and water to the pot. Stir in cumin, oregano, bay leaves,
black pepper, cayenne, and parsley. Bring to a boil, reduce heat,
and simmer uncovered until beans are tender and the liquid re
duced by three-quarters, about VA-2 hours.
Remove ham, cool, shred. Return ham to pot. Stir in sherry,
brown sugar, lime juice, and diced red pepper. Simmer 30 min
utes longer, stirring frequently. Season to taste. Garnish each
bowl with a dollop of sour cream and a sprinkling of diced red
pepper. Serves 8-10.
BLACK BEAN SOUP