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Show Pow-Wow Porridge (Old Fashioned Vegetable Soup) KL-v - , V- f A hearty lunch is a must for the cold February days. Pow-Vor Porridge is a Kood answer to this meal planning problem. There's nothing like good hot soup for lunch. It sharpens the appetite and besides being delicious ... it warms all who partake of a bowl of it. Pow-Wow Porridge is a new version of an old fashioned vegetable soup. This purridtre has more to it than just the delicious flavor of meat and vegetables. Thin spaghetti has been included ta give the soup added nourishment and a good staying quality. lK-irty chunks of carrots, celery, green beans, corn and other vegetables, well flavored with meat stock, tantalize appetites. Much heartiness and nutrition is added to soups via the durum trio macaroni, spaghetti and noodles. They oiler plant protein and food energy and are quite flavorsome when added to many kinds of soups. F?ono:tiy minded homemakers and almost all are realize they can count on the inexpensive durum trio to stretch the food dollar. From this low-cost food item comes plant protein that augments aug-ments the animal protein that it is so often combined with to make temping, tasty dishes. In Pow-Wow Porridge it comes in the soup. Select salt sticks or some form of hard rolls from the baker as a variation with the soup. Crisp relishes also add a nice texture contrast to the lunch. A tangy lemon pie with cups of hot coffee will top the luncheon menu. You know you've served the family well and economically, too. POW-WOW PORRIDGE (Old Fashioned Vegetable Soup) l'j quarts water 'i cup chopped celery 1 tablespoon salt 1 medium onion, thinly sliced 1 pound soup bone 2',fe cups cooked tomatoes 1 cup whole kernel corn (No. 2 can) 1 cup pea3 4 ounces thin spaghetti, 1 cup cut green beans broken 34 cup sliced carrots 1 teaspoon salt Combine water and 1 tablespoon salt and bring to boil. Add soup hone, cover, reduce heat and simmer 2'i hours. Strain. Cut meat from bono into bite-sized pieces and add to strained broth. Add vegetablrs and again bring to boil. Cover, reduce heat and simmer .'10 minutes. Add spaghetti and 1 teaspoon salt. Cook 20 minutes longer. Serve piping hot. Makes G servings. F.NS 113 |