SOUP RECIPE - 652
POTATO
SOUP
1 ham hock
Potatoes, about 4 med. sized
Potato Buds (Betty Crocker dehydrated potatoes)
2 c. milk
1 (16 oz) can whole kernel corn
Cook ham hock until meat falls off the bone.
Remove cooked ham hocks, strain broth into a bowl and refrigerate overnight if possible.
Next day skim off the
fat which rises to the top.
Cook the potatoes in this hamhock stock.
Potatoes
should be cut into cubes and cooked until soft but not mushy.
Then add 2 cups milk to the stock, followed by the Potato Buds until the soup thickens to
desired consistency.
Put the deboned, diced and (or) shredded ham bits into the stock along with 1 can whole kernel corn.
Flavor as desired, adding salt,
pepper, dehydrated onions, parsley, etc.
SOUP RECIPE - 653
PALUCCA
SOUP
1 rounded c. of sliced carrots
1 rounded c. sliced celery
1 med. sliced onion
3/4 c. rice (cooked)
Marinate in 3/4 stick melted butter for 30 minutes.
Add 2 quarts of chicken broth and 3/4 cup white wine.
Simmer until vegetables are done.
Add 2 1/2 inches of Velveeta cheese, cut into small pieces.
Stir until cheese melts. Stir into mix 1/2 pint of half and half.
Serve at once.
SOUP RECIPE - 654
WILD
RICE
SOUP
1 c. uncooked wild rice
3 c. boiling water
2 strips smoked bacon
1/4 c. chopped onion
3/4 c. sliced celery
1/2 c. sliced carrots
1 can (14 1/2 oz.) chicken broth
2 cans (10 3/4 oz. each) cream of
mushroom soup
2 soup cans milk
1 can (4 oz.) mushrooms, plus liquid
1 tsp. seasoned salt
Pepper to taste
Combine rice and boiling water in large saucepan, simmer, covered for 50 to 60
minutes.
Drain off excess liquid; set rice aside.
Fry bacon until crisp;
remove bacon and saute onion, celery and carrots in small amount of bacon fat. Combine broth, soups, milk, mushrooms, salt and pepper, reserved crumbled bacon, sauteed vegetables and wild rice.
Simmer, covered, 1 hour.
Yield: 8 servings.
|