SOUP RECIPE - 598
TOMATO
SOUP
SALAD
2 (3 oz.) pkgs. lemon Jello
1 pt. boiling water
1 can tomato soup
1 lg. pkg. cream cheese
1 c. mayonnaise
1 1/2 tsp. onion, finely chopped
1 1/2 c. celery
1 green pepper
1 c. nuts, chopped
Dissolve gelatin in boiling water.
Cool.
Combine soup and cheese and heat until melted.
Mix in gelatin.
Pour into mold and chill.
SOUP RECIPE - 599
BEEF
&
VEGETABLE
SOUP
1 qt. beef stock
1/4 to 1/2 lb. boiled beef
1 to 1 1/2 c. frozen mixed vegetables
1 sm. tomato, peeled, diced
Chives, finely chopped
Freshly grated Parmesan cheese, if desired
Bring stock to a boil in a medium saucepan.
Trim any fat from beef; slice or dice beef.
Add beef and frozen vegetables to boiling stock.
Cook 5 minutes.
Vegetables should be slightly crisp but tender.
Add tomato and chives to taste. Ladle hot soup into 4 soup bowls.
Sprinkle with Parmesan cheese, if desired.
Serve with fresh crusty French bread.
VARIATION:
For a more substantial soup, add pieces of boiled potato, leftover pasta, rice or small flour dumpling.
SOUP RECIPE - 600
CANADIAN
CHEESE
SOUP
1/4 c. onion, minced
1/4 c. flour
1 3/4 c. chicken broth
1/4 c. celery, minced
Dash of paprika
2 tbsp. butter
2 c. milk
1/4 c. carrot, minced
Dash of salt
1/2 c. cubed sharp process American cheese
Cook onion in butter until tender, but not brown.
Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika.
Cook and stir until mixture thickens slightly.
Reduce heat; add cheese, stirring until cheese melts.
Simmer 15 minutes.
Do not boil.
Serves 4.
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