SOUP RECIPE - 706
HAMBURGER
NOODLE
SOUP
1 lb. ground beef
1 onion
1 carrot
2 stalks celery
1 tsp. time
1 tbsp. parsley
1 oz. tomato puree
1 lb. can tomatoes
Noodles as wanted
Nutmeg
Combine meat and next five ingredients.
Cook 25 to 30 minutes.
Add tomato
puree and tomatoes.
Cook 10 minutes.
Add noodles.
Cook until soft.
Sprinkle nutmeg on each serving.
Homemade noodles are best.
SOUP RECIPE - 707
MOM'S
FRENCH
ONION
SOUP
4 lg. onions, thinly sliced
4 tbsp. butter or margarine
4 (10 1/2 oz.) cans beef broth
1/2 c. dry sherry
2 tsp. Worcestershire sauce
Dash pepper
6 slices French bread
1/2 inch thick and toasted
3/4 c. grated Parmesan cheese
6 slices Swiss or Gruyere cheese
Preheat oven to 375 degrees.
In large saucepan, saute onions in butter or margarine until translucent about 20 minutes.
Add beef broth, sherry, Worcestershire sauce and pepper.
Pour into 6 oven proof bowls.
In each bowl layer the following:
First French bread slice, Second Parmesan cheese (1/6), Third Swiss cheese slice
Bake at 15 to 20 minutes, cheese should be slightly brown and bubbling.
SOUP RECIPE - 708
BEEF
BARLEY
CHEESE
SOUP
1/2 lb. ground beef
2 1/2 c. cold water
1 can Italian style stewed tomatoes, cut up
2 lg. sliced carrots
1/2 c. sliced mushrooms
1/2 c. quick barley, uncooked
1 tsp. dried oregano
Salt and pepper
1/2 lb. Velveeta cheese, cubed
Brown meat in saucepan; drain.
Transfer to large pot and add water, tomatoes, carrots, mushrooms, barley and oregano.
Bring to boil; reduce heat.
Cover; simmer 10 minutes or until barley and carrots are tender.
Season to taste.
Stir in cheese until melted.
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