SOUP RECIPE - 562
CALICO
BEAN
SOUP
Wash beans thoroughly.
Place in a large kettle.
Cover with water.
Add 2
tablespoon salt.
Soak overnight.
Saran in margarine, then add 2 quarts water
and ham or ham hock (optional).
Simmer 2 1/2 to 3 hours.
Add the following: 1 large onion, chopped; 1 large can of tomatoes, 1 teaspoon chili powder, 1 clove garlic, chopped; juice of lemon, salt and pepper to taste.
Simmer for 1/2 hour. Makes 46 servings.
SOUP RECIPE - 564
CREAM
OF
BROCCOLI
SOUP
Mix together: 1 bag of frozen broccoli
2 cans cream of celery soup
1 (8 oz.) jar Cheez Whiz
1 pt. half & half
Salt and pepper to taste.
Cook over low heat.
SOUP RECIPE - 565
BROCCOLI
CHEESE
SOUP
1 lg. head broccoli, cut up
1/2 c. butter or margarine
1 med. onion, chopped
1/2 c. flour
Salt & pepper to taste
2 c. milk
2 c. chicken broth
1 c. medium Cheddar cheese, grated
Cook broccoli pieces in small amount of water.
Saute onions in butter until transparent.
Add flour.
Add milk slowly, stirring continually.
Stir in cheese and blend until smooth.
Slowly blend chicken broth into mixture.
Add broccoli. Stir to mix well and season to taste.
Simmer about 15 minutes.
SOUP RECIPE - 566
CLAM
CHOWDER
2 doz. lg. clams, chopped (save reserve juice)
2 c. potatoes, diced
1 can tomatoes
1 c. celery, chopped
1 sm. onion, chopped
2 tbsp. flour
3 tbsp. butter
3 c. milk
Parsley flakes
Pepper & salt last (some clams are
salty)
Cook clams, onions and celery slow, about 2 hours.
In separate pot cook potatoes until tender.
In another pot, add butter, flour and milk to make a white sauce.
Season to taste.
One half hour before serving, add potatoes, white sauce, and tomatoes to clams.
Add clams juice to taste.
Makes about 2 quarts.
Serve with oyster crackers.
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