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Show M - I':' Serve Hot Soup to Satisfy Family's Appetite I (Set Recipes Below) Soup Kettle Favorites A3 TEMPERATURES dip and family appetites start running away with your food budget, bring out the soup kettle and let it bubble away those high food costs! Did you ever notice how satisfying satisfy-ing soup is to sharpened appetites? LYNN CHAMBERS' MENU Shrimp Chowder Fresh Pear-Grape Salad Hot Biscuits Jelly or Jam Gingerbread with Lemon Sauce Beverage Recipe Given 4 medium carrots, ' quartered 1 green pepper, cut In strips 8 small onions, halved 4 medium potatoes, quartered Have spareribs cut in pairs but not cracked. Brown well on both And how readily readi-ly you can satisfy satis-fy hunger pangs when the meal is preceded with soup? Give the family some hearty soup and sides In fat in a Dutch oven or a kettle. Add water, celery seed, savory, salt and pepper. Bring to a boil and simmer, covered, cov-ered, for 45 minutes. min-utes. Add all re- see how much you can save on the food bill. Soups have an almost endless variety, va-riety, as a glance at some of these recipes will tell you, so start now and keep the soup kettle singing during the cold weather. Minestrone Soup (Serves 8-10) l'i cups white beans 1 can consomme ir beef broth 6 cups waiter Vt pound bacon, chopped 1 medium sited onion 1 cup diced carrots W clove garlic, peeled H cup celery (tops and all) 1 No, 2 can tomatoes 1 cup finely shredded cabbage 2 teaspoons salt ' H teaspoon pepper cup diced potatoes H cup peas 1 cup spaghetti, broken Grated Parmesan cheese Soak the beans in the water for several hours. Drain and put into soup kettle with consomme or beef broth. Add the bacon and all the vegetables except potatoes and peas. Cook over low heat for 1 hours. Add salt, pepper, potatoes, peas and spaghetti and cook for 30 minutes. Serve in large bowls with grated Parmesan cheese. Shrimp Chowder (Serves 4) 3 medium onions, sliced 3 tablespoons fat 1 cup boiling water 5 medium potatoes 3 teaspoons salt Y teaspoon pepper 1 pound fresh shrimp 1 quart milk, heated t cup grated, processed American cheese t tablespoons minced parsley Saute onions in hot fat in deep kettle until tender. Add boiling water, wa-ter, then sliced potatoes, salt and malning ingredients and continue to simmer for 30 minutes. Cream of Potato-Onion Soup (Serves 6) 2 frankfurters 2 tablespoons butter 1 cup finely chopped onions 1 tablespoon flour 1 quart milk 2 cups cooked, riced potatoes 1H teaspoons salt M teaspoon pepper Wipe frankfurters with a damp cloth and slice thin. Melt butter; add frankfurters and onions and cook about 2 minutes. Push frankfurters frank-furters and onions aside and stir in flour with butter and blend thoroughly. thor-oughly. Add milk gradually, then potatoes, stirring constantly. Add salt and pepper; cook until thickened. thick-ened. Serve immediately. Salmon Bisque (Serves 8) 1 tall can red salmon 4 cup butter H cup chopped celery 1 tablespoon chopped onion 2 tablespoons flour 1 quart milk 1 teaspoon salt Dash of pepper Lemon slices Drain salmon, saving liquid; remove re-move skin and mash salmon to a smooth paste. Melt butter in saucepan; sauce-pan; add celery and onion and simmer sim-mer until both are soft and yellow. Blend in flour; add milk and stir until mixture thickens slightly. Add salmon, salmon liquid and seasonings. season-ings. Beat thoroughly, stirring constantly. con-stantly. Serve steaming hot, garnishing gar-nishing each bowl with lemon slice pepper. Simmer, covered, 15 minutes min-utes or until potatoes po-tatoes are tender. ten-der. Then add shrimp which has previously been cooked and Chicken Gumbo (Serves 8) 1 small stewing chicken 2 tablespoons flour 3 tablespoons fat 4 cups okra 2 cups tomato pulp 4 cups water 1 tablespoon chopped parsley Salt and pepper Clean chicken and cut into serving portions. Dredge lightly with flour and brown in hot fat. When browned add okra, tomatoes, parsley and . water. Season with salt and pepper and simmer untl1 chicken Is tender, about 2tt hours. It may be necessary neces-sary to add more water during cooking cook-ing time. If desired, the following may also be added to the soup before be-fore it's cooked: 1 cup diced celery, cup corn, 1H cups potatoes (cooked) and 1 cup cooked rice. has the black vein removed, the hot milk in which cheese has melted and parsley. HERE'S A OELICIOCSLY different differ-ent soup which is good enough for a main dish. Try it with grape and orange salad, popovers and chocolate choco-late cake for a really good super.: Sparerlb-Vegetable Soup (Serves 6) 1H pounds spareribs 1 tablespoon fat 4 cups boiling water 1 teaspoon celery seed H teaspoon savory, If desired 4 teaspoons salt V teaspoon pepper ti cups canned tomatoes LYNN SAYS: Here are Ways to Make Soups More Palatable Soup preparation is a simple task, but it should be done properly to get the most out of meat and vegetables used. Cooking soup stock at high temperatures tem-peratures is wasteful since high heat coagulates the protein in the meat and this floats to the top as a brownish brown-ish scum, rather than remaining In the stock where it is palatable and sutritious. Bacteria grow and multiply rapidly rapid-ly in soup stock which is kept at lukewarm temperature. Cool stock by placing soup kettle in a vessel of cold water, then refrigerate. Fat which forms on top of soup excludes air and retards spoilage. Do not remove this fat layer until ready to use the soup. Make crisp croutons for soup from stale bread by cutting it in small cubes and sauteing in a small amount of butter. Turn frequently for even browning and drain on absorbent paper. |