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.
If
you would like to translate this page to your Native language
please use the translator below.