SOUP RECIPE - 745
EMERALD
SOUP
1 lg. onion
2 boxes frozen broccoli
1/2 c. evaporated milk
1 sm. pkg. Mexican Velveeta cheese
3 tbsp. butter
1 c. milk
Saute finely chopped onions in butter until clear.
Cook broccoli as directed. Drain, place cooked broccoli and milk in food processor or blender.
Add to
cheese and sauteed onions.
Cook on medium to low heat for 20 to 30 minutes or
until desired consistency is reached.
*Drops of hot sauce makes this a festive holiday dish.
SOUP RECIPE - 746
CORN
SOUP
This recipe won me first place many, many years ago in Horima Courier Contest.
2 cans cream corn (#2)
2 cans whole corn (#2)
1 can corn on cob
1 tsp. parsley
1/2 lb. to 2 lbs. salt meat
1 can tomato paste (or 1 1/2 cans paste to every 6 cans creamed & 6 cans whole corn)
2 med. onions
1 cooking spoon sugar
1 tsp. salt
1 tsp. onion tops
Cut and preboil salt meat.
Then brown a little in a little cooking oil.
Take out and put aside.
Brown tomato paste in same cooking oil until dark brown.
If there is too much oil, take out some.
Add chopped onions and simmer a while.
Then add salt meat, corn and rest of seasonings.
You may add black pepper or any other spice that you like.
To every can of corn, add two cups of water. Boil for about 1 hour, watching that you have enough water at all time.
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