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Show . wiw tyJLynri Cnmkht ""'r- r r ... , , ' """" " - ""'i , J , . - .... ' ; .. : . ' . -' " '.,-. ' , V " "' ' ' "'' ' h : i ' .... .. ' '. . . ,,. , t ' v. y'"i ; 3 . "-. i . 'u ! 1 - C .':' . ' ' . If'-, i x" ....... .,.,,, s;'iSif ' . . . r ' I Serve Hot Soup to Satisfy Family's Appetite (See Recipes Below) (See Recif Soup Kettle Favorites AS 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 satisfy-in2 satisfy-in2 soud is to sharpened appetites? And how readily readi-ly you can satisfy satis-fy hunger pangs (when the meal is preceded with soup? Give the family some heartv soun and 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) 1H cups white beans 1 can consomme ir beef broth 6 cups water Yi pound bacon, chopped 1 medium sized onion 1 cup diced carrots clove garlic, peeled cup celery (tops and all) 1 No. 2 can tomatoes 1 cup finely shredded cabbage Z teaspoons salt teaspoon pepper cup diced potatoes 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 S medium potatoes 3 teaspoons salt H teaspoon pepper 1 pound fresh shrimp 1 quart milk, heated 1 cup grated, processed American cheese 2 tablespoons minced parsley Saute onions in hot fat in deep kettle until tender. Add boiling water, wa-ter, then sliced potatoes, salt and 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 rfV7 sides in fat in a JfVnC y Dutch oven or a 7;y-lf kettle. Add " ) wa'er celery " seed, savory, tcV I salt and pepper. ( 1 1 Bring to a boil V V 1 and simmer, cov- V ered, for 45 min- utes. Add all remaining re-maining 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 Vi teaspoons salt Yi 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 Dour 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 Yi. 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. 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 until chicken is tender, about 2V4 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, Vx cup corn, 1V4 cups potatoes (cooked) and 1 cup cooked rice. pepper. Simmer, covered, 15 min-, min-, utes or until po-) po-) tatoes are tender. ten-der. Then add shrimp which has previously heen conked and has the black vein removed, the hot milk in which cheese has melted and parsley. HERE'S A DELICIOUSLY 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.: Sparerib-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 Yi teaspoon pepper 2 cups canned tomatoes LYNN SATS: 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 taan remaining in the stock where it is palatable and Nutritious. 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 o absorbent paper. |