| Home | Contact Us | Site Map |
| Dapatlah.com |
Food & Recipes
Soups
|
Dry Bean or Pea Soup
2/3 cup dry beans or peas 1 1/2 quarts cold water Chicken bone 1 small onion, chopped Few stalks celery and leaves 1 tablespoon flour Salt and pepper to taste Cover beans or peas with half the water. Soak overnight in a cool place; or boil gently for 2 minutes and let stand 1 hour. Add rest of water, ham bone, onion, and celery. Simmer until beans or peas are tender. Remove bone. Put soup through a sieve or food press. Cut any meat from bone into small pieces. Add to soup. Stir in flour mixed with a little cold water. Cook soup until thickened and hot. Season. 4 servings. Menu suggestion: Serve with crackers toasted with cheese, cabbage and carrot slaw, and prune whip. Cream of Tomato Soup
Cook tomatoes, onion, and sugar slowly 10 minutes. Put through a sieve or food press. Add tomato mixture slowly to warm white sauce, stirring constantly. Season to taste with salt and pepper. Heat the soup rapidly until just hot enough for serving. Be careful not to overheat. Serve at once. 4 servings. Menu suggestion: Serve with peanut butter and green pepper sandwiches, and a salad of pears, pineapple, and dates. For dessert have pumpkin pie. Meat and Vegetable Soup
Remove bone slivers and simmer bone in water until meat falls from it - about 3 hours. Remove the bone, and add vegetables and salt. Cook slowly until vegetables are tender but not mushy - about 40 minutes. Season with pepper and more salt if needed. Makes about 2 quarts and is equally good reheated. Menu suggestion: Serve with scalloped corn, lettuce salad, and gingerbread. For variety: With macaroni. Omit turnips and reduce potatoes to ½ cup; 15 minutes before soup is removed from heat, add ½ cup macaroni pieces. Finish cooking. |
"Family Fare, Food Management and Recipes"
|
| | Home | | Contact Us | | Site Map | |