SOUP RECIPE - 673
MARTIN
STEW
1 1/2 qts. water
2 1/2 c. macaroni
1 1/2 lbs. ground beef
1 onion, chopped
1 qt. tomato juice
Salt & pepper to taste
2 c. frozen peas
Bring 1 1/2 quart water to boil in large kettle.
Add macaroni.
Brown ground beef and onion.
When redness is gone, add meat to macaroni.
Add tomato juice
and salt and pepper to taste.
Simmer 1/2 hour.
Just before serving add 2 cups frozen peas.
Cook a few minutes and serve.
Serves 6 to 8.
SOUP RECIPE - 674
POTATO
SOUP
1 med. potato per person
1 sm. onion, diced
3 stalks celery, diced or sliced
Bacon, crumbled
Parsley
1/4 stick margarine
1 to 2 qts. milk
Cook potatoes, onion, celery in slightly salted water until just tender.
Drain.
Add milk to cover and a little more for broth.
Add margarine, parsley
to taste, bacon and salt and pepper to taste.
Heat until warm thru and thru.
Great served with grilled cheese sandwiches.
SOUP RECIPE - 675
CREAM
OF
BROCCOLI
SOUP
1 (10 oz.) frozen chopped broccoli
1 tbsp. onion, finely chopped
1/4 c. flour
3 c. vegetable cooking liquid with milk
1 tbsp. butter
1 1/2 tsp. salt
Cook broccoli according to package directions, add onion.
Drain; save liquid. Mix flour with part of milk mixture until smooth.
Add remaining liquid to broccoli.
Stir in flour mixture, butter and seasonings.
Cook over moderate heat, stirring occasionally, until soup thickens and flavors are blended.
Serves 6.
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