SOUP RECIPE - 550
CANNED
VEGETABLE
SOUP
1 peck ripe tomatoes (peeled)
1 pt. or 1 can lima beans
1 can peas
3 green diced peppers
1 c. pearl barley (soaked overnight)
1 tbsp. paprika
1 c. sugar
1/2 c. butter
1/2 c. salt
Cook all uncooked vegetables separately.
Then mix all ingredients together and cook ten minutes more.
Pour into sterilized jars and seal.
Yields 79 quarts. Very good in hot dishes.
SOUP RECIPE - 551
SAUSAGEPOTATO
CHOWDER
1 lb. mild Italian sausage
1/2 c. water
2 1/2 c. peeled, diced potatoes
1/2 c. chopped onion
1/2 c. chopped celery
1 1/2 c. chicken broth
1/8 tsp. pepper
3 1/2 c. milk
1/4 c. flour
1 c. frozen peas
2 c. shredded Cheddar cheese
Brown sausage stirring so that meat is in small pieces.
Set aside.
In large saucepan put water, potatoes, onion, celery, broth and pepper.
Cover and bring
to a boil just long enough that the potatoes are tender, about 5 minutes.
Add sausage and 2 1/2 cups milk.
In a jar with lid, shake the flour and remaining milk until blended.
Stir into the potato mixture, stirring constantly until mixture begins to boil.
Add peas, simmer 3 minutes.
Remove from heat, stir in cheese until melted.
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