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Show Cold winter temperatures usually mean beginning of homemade soup season By DONETA GATHERUM When the temperature fails to reach 32 degrees during the day time, it is soup season. Nothing makes you feel as warm as soup simmering on a stove. Besides Be-sides having considerable nutritional nutri-tional value, soups form an integral part of a meal and are often served as a main course. One great feature of soup is that it is easy to make. Leftover meats, vegetables and broths can all be combined to create a tasty pot of soup. No specific recipe is needed to create an acceptable soup. You just add some of this and some of that and experiment with seasonings season-ings as the soup cooks. Any printed soup recipe is just a suggestion. Take the idea and add your own touches based on meats and vegetables you have on hand and on personal taste preferences. 0 In cooking soup, it is best not to allow the liquid to boil. Simmering means to maintain the taste integrity integri-ty of each individual ingredient and the soup doesn't resemble or taste like a boiled batch of nothing. Use these recipes as they are printed or modify them to suit your situation. SPANISH VEGETABLE BEEF SOUP 1 pound beef stew meat, cut in 1 inch pieces Vi pound chick peas Vi pound Italian sausages, sliced Z 2 quarts water 2 or 3 beef bouillon cubes 2 cloves garlic, peeled and sliced 2 Vi tsp. crumbled bay leaves . Salt and pepper to taste 2 pounds potatoes, peeled and ;r quartered 1 pound fresh spinach j? Combine ingredients except potatoes and spinach. Simmer, coir co-ir vered for Wi hours. Add potatoes and spinach and simmer for an additional 30 minutes or until the potatoes are done. Tastes good i? served with a crusty bread. fc; --. X ' TOAST AND ONION SOUP ST 1 dozen medium sized onions 12 slices of stale or dry bread, K toasted E Vi quarts any good meat or 5. poultry broth s Grated cheese i? Slice the onions and fry them " gently until soft and yellow in any E good cooking oil. Toast bread and put 2 slices in each soup bowl. Put K onions on bread and pour the he- ated broth over them. Sprinkle with grated cheese. K POTATO SOUP . 6 medium sized potatoes 1 Tbsp. chopped parsley Salt and pepper to taste 1 cup milk 1 tsp. cornstarch 1 Tbsp. butter Peel and boil potatoes and put them in a quart of boiling salt water and simmer 20 minutes. Put potatoes pota-toes through a colander to remove lumps. Add chopped parsley, salt and pepper and simmer 10 minutes. Thicken milk with cornstarch and add butter. Mix with the potato mixture and simmer until heated through. EASY CHILI 1 pound hamburger 1 onion, diced 1 green pepper, diced 1 can (1 pound) whole tomatoes 2 cans (1 pound) red chili beans 1 can (16 oz.) tomato sauce 1 tsp. salt 3 tsp. chili powder Vi tsp. garlic powder Brown meat and onion. Mix all ingredients in a large pot and simmer sim-mer 2 hours. HEARTY HAM AND BEAN SOUP 2 cups dry Great Northern beans 2 quarts water 2 tsp. salt 2 or 3 ham hocks or leftover ham bone or pieces of ham 3 Tbsp. shortening 3 onions, chopped 1 clove garlic, minced 3 potatoes, peeled and cubed Vi cup chopped parsley 3 carrots, diced 3 stalks celery, chopped 1 tsp. paprika Soak beans in water overnight. Add salt and ham hocks to bean-water bean-water mixture and cook until beans are tender, about 1 to l'A hours. Remove ham bone. Cut meat into bite-size pieces. In a skillet, melt shortening and saute onion and garlic. Add to soup. Stir in remaining remain-ing ingredients and simmer about an hour or until tender. MINESTRONE SOUP 1 large can tomato juice Vi quart tomatoes 1 small can tomato sauce 2 medium zucchini, sliced 1 can green beans 1 can garbanzo beans 1 onion, diced 1 head cabbage, sliced thin 3 cans consomme plus Vi cup water wa-ter or 6 beef bouillon cubes and 2 cups water 2 carrots, sliced in rounds Salt and pepper to taste Va tsp. oregano I Vz tsp. garlic powder .' 1 bay' leaf " ",J . " A pinch of thyme and basil 3 stalks celery, diced Combine all ingredients and simmer sim-mer 4-6 hours, stirring often. Leftover Lef-tover pieces of meat may be added. fa tp. CS i FM v-- iiTJ v3M- F-w t-) . i bit u.' UJ Bountiful High School's Musical Production Company will present "Annie" on Jan. 1 5, 1 6, 1 8 and 1 9 at 7:30 p.m., in the Bountiful High auditorium. The irresistible little orphan "Annie" is coming to Bountiful High School. For several weeks, "Annie" has been an exciting and a uniting influence influ-ence at BHS, and on Jan. 15 at 7:30 p.m. in the auditorium, hundreds of students and thousands of hours will come together in the grand opening of one of Broadway's most beloved musicals. To accommodate the large crowds that attend Bountiful High's traditionally outstanding j ' musical productions,' "Annie" will' ! be presented four nights, Jan. 15, 16, 18 and 19. All performances will be at 7:30 p.m. "I'm excited about 'Annie'," says Director Melinda Cole Welch. "The show is great family entertainment, enter-tainment, and we have an exceptionally excep-tionally fine cast." Annie (Jill Jenson) is a spirited "survivor" in a dismal orphanage dominated by Miss Hannigan ' (Melissa Terry). When Annie escapes from the orphanage, she searches for her parents, but finds only a dog named Sandy. (Do you know a dog who wants to become an instant star on the BHS stage? If so, call Bountiful High, where the search for the star continues...) As Annie is returned to the orphanage, Grace (Darlene Whipple) Whip-ple) arrives to invite an orphan to spend Christmas at the home of wealthy Warbucks (Bryan Be-nard), Be-nard), who routinely has his secretary secret-ary select an orphan boy for the charitable honor afforded at the Warbucks' mansion. This year, however, the orphan boy is a girl. Annie transforms the austere world into which she enters. The secretary, the servants, Daddy Warbucks, the United States Presi- dent, and even the very atmosphere of the Great Depression in which the play is set are enlivened and enriched by Annie's indomitable spirit and optimism. Her quest to find her parents turns up a long line of fortune hunters, hun-ters, chief among them are Rooster (Marc Alley) and Lilly (Becca Bas-tian). Bas-tian). Disaster threatens. But the story ends happily and audiences, ever after, remember the musical escapades of "Annie" and company com-pany right down to the last delightful de-lightful note. Sheri Cole is choral director for the production and is also co-choreographer co-choreographer with Director Welch. Dave Hunt directs the orchestra. Others play a leading role "backstage." "back-stage." Scott Zigich is in charge of set construction. Gary Gordon directs the BHS art department in the creation of the mural on the back wall of the stage. John Stauf-fer'and Stauf-fer'and his students are official photographers and produce the programs and the photos for posters post-ers and for the foyer display. Kim Burningham is in charge of advertising. adver-tising. BHS business classes assist with inter-school and community correspondence. As with any monumental effort, many volunteers go unmentioned. But scores of people assist behind the scenes with sets, costumes, properties, and varied areas where students, faculty, parents, and friends can help. The book is by Thomas Meehan; the music by Charles Strause; and the lyrics by Martin Charnin. The audience is by invitation. Bountiful High School extends a welcome to everyone who has ever wanted a better day "Tomorrow." Tickets are available through cast members ' or call ticket chairman Jan Coe a" Bountiful High School. Prices are adults $3 and students and children $2. |