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Show ..J p ' Chilled Fruit Soup and hot short-on-preparati- on Curried Potato-Appl- e Soup to two inviting soups brighten a meal. Vegetable Soup Italienne 2 tablespoons butter 2 tablespoons cooking oil thinly sliced carrots thinly sliced zucchini 1 thinly sliced celery 1 finely shredded cabbage 2 beef bouillon cubes 8 cups boiling water 2 teaspoons salt 2 medium-size- d tomatoes, cut in pieces Vi cup uncooked broken spaghetti Vi teaspoon thyme 1. Heat the butter and oil in a sauce pot. Add the next four ingredients; cook, uncovered, about 10 min., stirring occasionally. 1 1 X i :Ny .v cup cup cup cup the bouillon cubes, water, and salt to the 2. Add "' ' '.. .v. 'ft i ;tt" f i vegetables. Bring to boiling; reduce heat and simmer, uncovered, for 30 min. 3. Stir in tomatoes, spaghetti, and thyme; cook 20 min. longer. 4. Serve hot from a soup tureen, and sprinkle shredded Parmesan cheese over the top of each About 2 qts. soup serving. ' : i , .. 'J :, I fiiiiiii iig no .J iJIjtjliMMiMBI Borscht AlwucBuaQw mm 1 Vi 5 1 l-l- b. can whole beets cup sugar teaspoon salt tablespoons lemon juice egg, well beaten Drain contents of can of beets, reserving measuring cup. Put beets liquid in a through food mill (or finely chop beets in a blender, adding about V2 cup of the reserved liquid to the blender container). 2. Add beet pulp to liquid in measuring cup and 1. 1-- qt. Curried Family Weekly Cookbook MELANIE DE PROFT, 1 Food Editor 1 1 Vz Soup Potato-Appl- e can condensed cream of potato soup soup can milk to 2 apples, pared, cored, and cut up teaspoon curry powder add water to yield ingredients in an electric blender container and blend until smooth. 2. Pour into a saucepan and heat thoroughly. 3. Garnish hot soup with apple wedges. 1. Combine all Fruit Soup prunes j lb. lb. dried apricots Y4 cup seedless raisins 8 cups water lA cup pearl tapioca 1 cup sugar 4 in. stick cinnamon 3 apples, cored and cut in pieces 1 lemon, sliced and cut in half slices 1 orange, sliced and cut in half slices Vi teaspoon salt lA cup maraschino cherries 1 About Note : This Family Weekly, January 5, 196 er slices bacon, diced li cup chopped onion 1 can condensed cream of chicken soup e 1 can condensed soup 1 soup can milk 1 soup can water 1 cup drained whole kernel corn 2 tablespoons snipped parsley 4 S qts. soup 1 qt soup Chowder Dutch-Styl- e -- About pre- beet-wat- About Rinse dried fruits and soak overnight in 6 cups of the water in a large covered saucepan. Soak the tapioca overnight in the remaining 2 cups water in a small covered saucepan. 2. Next day, cook tapioca in the water, uncovered, stirring frequently, about 45 min., or until the pearls are clear. 3. Stir cooked tapioca along with remaining ingredients, except the cherries, into the soaked fruit. Bring to boiling and cook until fruit is tender, about 3 min., stirring occasionally. Remove from heat; stir in cherries. 4. Serve soup either hot or chilled. If served chilled, top with unsweetened whipped cream. - qt. soup soup is convenient to it qt. Heat mixture, sugar, salt, and lemon juice to boiling in a saucepan, stirring occasionally. Remove from heat and gradually add 3A cup of the hot mixture to beaten egg, stirring constantly; stir into beet mixture in saucepan. Return to heat; continue stirring and cook until simmering (do not boil). 4. Serve hot or cold, garnishing each serving with a dollop of dairy sour cream. 3. pare for quantity service. 1. v"- easy-does-- 1 1 Brown Flour Soup This version of a Pennsylvania Dutch soup is similar in flavor to one popular in Switzerland. chicken-vegetabl- Vi 2 5 In a saucepan, cook bacon until crisp. Remove bacon from pan to absorbent paper; pour off all except 1 tablespoon fat from pan. Add onion and cook until tender and lightly browned, 1. Heat the butter in a large saucepan. Blend in the flour and pepper. Heat until bubbly. Remove from heat and add the cooled broth gradually, stirring constantly. Bring .'to boiling; cover and cook over low heat for at least 20 min. Just before serving, sprinkle cheese over stirring occasionally. the soups, milk, water, and corn. Heat thoroughly, stirring frequently. 3. Garnish chowder with the bacon and parsley. 2. Blend in ' . .About 1 qts. soup cup butter cup flour teaspoon black pepper cups beef broth (5 beef bouillon cubes and 5 cups water), cooled Finely shredded Cheddar cheese . soup. About qts. soup (Continued on page 10) |