SOUPS, STEWS AND GOULASH

Quick and Easy Chicken Noodle Soup

1 or 2 cans of Garlic Roasted flavored Chicken Broth
1 or 2 cans Mushroom Soup
1 package Extra Wide Egg Noodles

In a large saucepan heat the chicken broth and soup
add a can of water to thin the mixture if needed.
After the soup and broth have heated add the
desired amount of Egg Noodles and cook
until the noodles are soft.
This makes a very tasty change from regular noodle soup.

CORN SOUP

1-1/2 cups canned corn
1 cup meat brothor 1 cup water and 2 bouillon cubes
2-1/2 cups rich milk
1-1/2 tablespoons Minute Tapioca
1 teaspoon salt
1/4 teaspooon sugar
1/2 teaspoon minced onion
1-1/2 tablespoons butter

Cook corn in meat broth 10 minutes; force through sieve.
Combine with milk, tapioca, salt, sugar and minced onion.
Bring to a boil over medium heat, stirring constantly.
Add butter. Garnish with popcorn or chopped parsley

Makes 4 to 6 servings.

Recipe from 1948 book.

DUCHESS SOUP

2 tablespoons minced onion
2 tablespoons butter
2 tablespoons Minute Tapioca
1-1/4 teaspoons salt
1/8 teaspoon pepper
4 cups milk
1/2 cup grated American cheese
2 tablespoons chopped parsley

Saute onion in butter in saucepan until tender. Add tapioca, salt, pepper
and milk. Place over medium heat and cook until mixture comes to a full boil, stirring constantly.
Remove from heat, add cheese and parsley and stir until cheese is melted.

Makes 4 to 6 servings

Recipe from 1948 book.

BEEF AND LIMA BEAN STEW WITH DUMPLINGS

2 pounds beef chuck
Flour for dredging
Lard for browning
1-1/2 cups dried lima beans
1 bunch carrots, quartered
Celery salt
Salt and pepper
Dumplings

Soak beans over night.
Have meat cut into small pieces for stew.
Dredge with flour and brown in hot lard.
(Dredging: put flour in plastic bag or container add meat and shake until coated).
Cover both meat and beans with hot water and let simmer until done, about 2 hours.
During the last hour of cooking, add the carrots
and season with salt, pepper and celery salt.
Add more water as necessary.
Fifteen minutes before serving, drop dumplings on top of meat and vegetables.
Cover tightly and let cook until dumplings and stew are done.

Dumplings

2 cups flour
1 cup milk
1 teaspoon salt
3 level teaspoons baking powder
Sift flour, salt and baking powder together.
Add the milk and stir until smooth.
Drop by spoonfuls on top of stew rather than into the gravy.
Cover tightly at once and do not remove cover until the dumplings have steamed 12 minutes.

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