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Show h UTAH THE RICH COUNTY REAPER. RANDOLPH. Soup Makes the Main Dish of This Meal (See Recipes Below) Soup Suppers When cooler weather Point-Savin- arrives, theres nothing better than a hot bowlful of soup to satisfy the appetite. If the soup is hearty enough, it can even make the main dish for the meal. Chowders, bean soup, pea soups flavored with a ham hock or ham bone, cream soups rich and satisfying all these can provide appetite satisfaction for hearty appetites. p 0 P Beef-Vegetab- Chowder le Vt pound round steak 2 tablespoons shortening teaspoons salt V teaspoon pepper 3 cups boiling water 2 tablespoons chopped onion 1 cup cubed potatoes 1 cup cubed carrots 2 tablespoons flour 1 quart milk 1 cup cooked or canned peas Cut the meat in inch cubes and fry in shortening until brown, stirring frequently. Add 1 teaspoon salt and the pepper, water and onion. Cover and cook slowly for one hour. Add potatoes, remaining salt, and carrots and cook 20 minutes longer. Mix flour with 2 tablespoons milk to a paste. Add remaining milk and pour into the meat and vegetable mixture. Cook, stirring constantly until thickened. Add peas. Serve very hot. Hearty Bean Soup (Serves Vi cup dried navy, beans 3 cups cold water 2 tablespoons shortening 1 clove garlic 3 tablespoons chopped onion 1 tablespoon chopped parsley 1 cup chopped celery V2 cup shredded cabbage 2 teaspoons salt Va teaspoon pepper 1 cup canned tomatoes cup cooked noodles Wash and soak the beans in water overnight. In the morning, bring the beans to a boil in the same water and then simmer until tender, adding a little more hot water, if Melt shortening in a necessary. skillet and saute finely minced garlic, onion, parsley, celery and cabbage until lightly browned. Add to 2 IT DOES fP THyfRE SCRAMBLED j By J. Millar Watt wwn Lynn Chambers' Menu 6-- 8) Beef-Vegetab- le Toasted Rye Bread g Chowder Butter Jellied Grapefruit Salad Custard with Chocolate Sauce Beverage Recipe Given beans with salt, pepper and canned tomatoes. Simmer 30 minutes longer. Add cooked noodles and serve. Potato Chowder (Serves 6) 3 large potatoes, pared and diced 1 cup onions, sliced thin 2 cups water 2 teaspoons salt 14 teaspoon pepper 114 cups evaporated milk 3 slices bacon, cut in Va inch pieces 2 teaspoons chopped parsley Dash of paprika Cook potatoes and onions in water until tender. Do not drain. Mash thoroughly or put through a sieve. Stir in milk slowly, add bacon pieces, and heat thoroughly. Add chopped parsley and paprika. If youre douas chief bling cook and war worker, then cut down soup making time by using quick frozen vegetables. Try this chowder: Corn and Tomato Chowder (Serves 6) 2 tablespoons chopped onion 1 tablespoon chopped green pepper H cup celery 2 tablespoons fat 2 cups canned or stewed tomatoes 1 box quick frozen golden sweet corn 14 teaspoon soda 1 teaspoon salt Va teaspoon pepper 1 teaspoon sugar 3 cups milk, scalded Saute onion, green pepper and celery in fat until golden brown. Add5 tomatoes, frozen corn and cook minutes. Then add soda, salt, pepper and sugar. Add hot milk and serve at once. Dried split peas with the flavor of salt pork, ham hock or ham bone puts together one of the favorite soups of all times: Split Pea Soup 2 cups dried split peas 3 stalks celery 3 quarts water cup flour tablespoons butter 1 teaspoon sugar 2 teaspoons salt teaspoon pepper V pound salt pork, or ham bock or ham bone In the evening, place peas to soak in cold water. In the morning, bring them to a boil with the same water, celery, salt pork or ham hnck and cook until tender. Remove celery and pork, and put peas through a sieve. Add seasonings to spup. Melt butter and blend in flour. Add 3 cups of strained soup, stirring constantly. When this is smooth, add rest of soup. Va Lynn Says: AND FLAT OLD TOPE friend of ours watched some kids playing on the street corner under her window the other afternoon. As a change from dive bombing, the usual small-fr- y diversion these days, one of them set up a plank on a box and reverted to the old west, with the announcement YOULL KNOW! A that this was the Last Chance Jerry Hey, can you lend me five loon. bucks? Harry Are you cracked? Jerry Worse than that. broke. Im A Sa- second lad swaggered up, Patient But, doctor, can the oppounded the bar, and said, Ill have a rye." A third, younger and appar- eration be performed safely? ently less sophisticated, piped up, Doc Thats just what were going I'll have a to find outl whole-wheat- ." Soup Fixings: Save all celery leaves, bits of parsley and spinach leaves and use them when making soup to give good, allvegetable flavor. Brown meat first when making soup so that it will have good, brown color. Be sure that it is well seasoned before serving. When meat is cut up into small pieces, soup making time can be cut down considerably. Use leftover meat bones from roast and chicken as a base for making soup. When the butcher trims off bones and pieces of meat from the roast, make . sure he gives them to you. They can be used for soup. 4 Do you hove recipes 01 entertaining to suggestions which youd like to puss on other readers? Send diem to Miss Lyw1 Chambers, Western Newspaper llnion, South Desplaines Street, Chicago 6, Released by Western Newspaper Union. |