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86-Lancaster Fan nna. Saturday. J; irv 4 Winter Warmers Soup’s On RED CABBAGE SOUP BROCCOLI CHEESE SOUP ITALIAN BEEF STEW 1 large onion, chopped 2 cups cooked noodles 1-2 pounds chuck cut in 1 pound ground beef, browned roast, 10-ounce package frozen broc- cubes 6 cups water thawed coli, 2 (16-ounce) bags frozen cave- Vi medium cabbage, chopped 3 tablespoons chopped onion 3 tablespoons sugar 2 tablespoons butter telli noodles 1 teaspoon salt 1 tablespoon flour 32-ounce jarspaghetti sauce Dash pepper 2 cups cubed processed Velvee- 2 carrots sliced 1 bay leaf ta cheese 2 cloves garlic 3 tablespoons Worcestershire Salt to taste 'A cup olive oil 5/i cups milk sauce Salt and pepper to taste Combine all ingredients in a 12-ounce can tomato paste 1 teaspoon onion salt Combine ingredients and bring crockpot. Stir to blend. Cook on for hours. Serves 8. Grated parmesan cheese to a boil. Simmer until cabbage is low 4 Laura Blauch In a large Dutch oven, saute tender. Use regular green cab- Lebanon Co. Dairy Princess garlic and carrots in olive oil; add bage. It is the juice that turns it beef cubes, cooking until brown- red. ITALIAN WEDDING SOUP Leona Matz Vi pound groundbeef ed. Add salt, pepper, onion salt to Galeton 1 egg, slightly beaten the beef, then add spaghetti 2 tablespoons dry bread crum- sauce. Cover and cook slowly for Chili and other beans offer many alternatives for taste, GERMAN POTATO SOUP bs 2 hours or until beef is tender. nutrition, and satisfaction. 3 slices bacon 1 tablespoon Parmesan cheese Cook cavetelli until al dente, 3 cups diced, peeled potatoes !/> teaspoon basil 1 small onion, chopped fine Vi teaspoon onion powder drain, add to beef. Serve in a 2 stalks celery 5'A cups chicken broth large bowl topped with your fa- Vi teaspoon salt 2 cups spinach vorite grated cheese. Serves 6-8. '/«teaspoon pepper Vi cup Orzo macaroni, un- Variations: A small amount of Rivels cooked grated cheese and red wine can Featured Recipe 1 can canned milk !A cup chopped carrots bowl, be added to the sauce while cook- 3 tablespoons butter In medium combine Did you know that more Americans sit down to sip a steam- meat, eggs, bread crumbs, cheese, ing. Chop bacon fine, fry until crisp basil, and onion powder. Shape Best if served with Italian ing bowl of soup in Januarythan any other month. and brown. Put bacon in large into '/4-inch meatballs. salad, Italian bread, and butter. That’s one of the reasons Campbell Soup Company has saucepan. Add potatoes, onion, In large saucepan, heat broth We gave eaten this dish every named January National Soup Month. celery, salt and pepper. Cover to boiling, stir in orzo, spinach, Christmas Eve for the last 15 Campbell’s has been brewing broth, soups, and stews since with water and cook until vege- carrots, and meatballs. Return to years. tables are tender about 25 min- boiling. Reduce heat to medium. 1897 in order to accomodate consumers’ cravings for soup. It’s utes. Dribble rivels into gently Cook at slow boil for 10 minutes Bemadine Selzer estimated that Americans consume more than 10 billion bowls boiling soup, stirring constantly or until pasta is tender. Stir fre- Reading in a year. they Add milk so stay separate. quently to prevent sticking. Serve CABBAGE SOUP You don’t need torely on soup in a can. Makeyour own. It’s and butter, cook 10-15 minutes. with additional Parmesan cheese 3 tablespoons butter often healthier and better tasting. Rivels: Pour 1 cup flour on a if desired. 1 pound cabbage, shredded flat surface. Make a well in the Mrs. Nevin Wenger So many options for a variety of soups are available. Fay (about 5 cups) center, pour in slightly beaten egg Chambersburg Strickler, home economist with the Berks County Extension, 1 cup thinly sliced to which 1 teaspoon salt has been FIFTEEN BEAN SOUP onions, printed a booklet of soup recipes sent in by Berks Countians. A added. Using your hands and a 20-ounce bag of 15-bean soup 6 cups chicken broth limited number of the recipe booklets are available for clients knife, work these three ingredi- beans 1 teaspoon salt who go to the Leesport office to pick up a single copy. ents together noodle-type 1 large onion, chopped !/« teaspoon pepper into a Here is a recipe from Janet Withers, Blandon, and printed in pastry. Knead a couple of times. 28-ounce can tomatoes '/» teaspoon nutmeg the booklet. Chop into small pea-sized pieces. 1 teaspoon chili powder or red Vi cup uncooked rice pepper Serves 6-8. 1 cup shredded Gruyere cheese BLACK BEAN SOUP Leona Matz Juice of 1 lemon 1 clove minced garlic In a 4-quart kettle, melt butter; 2 pounds black beans Galeton Salt and pepper to taste add shredded cabbage and sliced 'A cup olive oil HAMBURG SOUP Ham packet (in bean bag) onions. Cook over medium heat 3 cups diced onions 1 small onion, diced Wash beans. Place in pan or for 10 minutes. Add broth and 1 teaspoon minced garlic kettle. Cover with water and 2 ta- 1 pound ground beef, browned, seasonings; cook covered for 10 1 pound ham, cooked, shredded drained blespoons salt. Soak overnight. minutes more. Add rice and cook Drain, add 2 quarts water. Add 6 quarts water 46-ounce can V-8 juice 20 minutes longer for softer rice. 10-ounce can cream of mush- ham hocks or smoked sausage. 2tablespoons cumin Bring to a boil. Simmer slowly Serve in bowls and garnish with room soup 1 tablespoon dried oregano 2'/2-3 hours. Add onion, toma- shredded cheese. Serves 6-8. A garlic salt 3 bay leaves teaspoon toes, chili powder, lemon juice, During Lent our church 1 package frozen mixed vege- 2 teaspoons black pepper garlic, salt, and pepper. Simmer served a bread and soup sup- tables Pinch cayenne 30 minutes more. Add contents per. This was one the soups Combine ingredients and cook of ham packet and simmer 1-2 of hailed by all. Originally 6 tablespoons parsley, chopped vegetables until soft. minutes. Serves 4. the 2 medium red bell peppers, seeded, diced, reserve for 'A cup Leona Matz Jean Walter recipe wasfrom Yankee Maga- Galeton Sinking Spring zine. garnish Helen Murdock 'A cup dry sherry Topton 1 tablespoon brown sugar, packed 1 tablespoon fresh lime BROWN POTATO SOUP juice 1 cup sour cream 3-4 medium potatoes Recipe Topics Salt to taste 3 hardcooked eggs beans 1 quart milk Rinse and soak in a pot of cold water overnight; drain, If you have recipes for topics listed below, please share them rinse, and set aside. Heat the olive oil in a large soup pot over with us. We welcome your recipes, but ask that you include ac- 1 tablespoon butter Add onions curate measurements, a complete list of ingredients, and clear 4 tablespoons flour low heat. and garlic and cook until soft. Add beans, instructions with each recipe you submit. Be sure to include your Salt and pepper to taste ham, and water to the pot. Stir in cumin, oregano, bay leaves, name and address. Recipes should reach our office one week be- Cook potatoes until soft and black pepper, cayenne, and parsley. Bring to a boil, reduce heat, fore the publishing date listed below. dice. Boil eggs, cool, and dice. and simmer uncovered until beans are tender and the liquid re- Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Put potatoes in kettle, add milk, duced by three-quarters, about VA-2 hours. Box 609, Ephrata, PA 17522. and butter. Brown flour in pan Remove ham, cool, shred. Return ham to pot. Stir in sherry, January on low heat stirring until light 11 Make It With Coffee brown sugar, lime juice, and diced red pepper. Simmer 30 min- brown. Stir into milk. Cook until 18 Make It Healthy utes longer, stirring frequently. Season to taste. Garnish each thickened. Add eggs, salt and 25 Breads, Muffins, More bowl with a dollop of sour cream and a sprinkling of diced red pepper. Serves 4. February pepper. Serves 8-10. 4 Heart-Healthy Recipes Vicki Rogers.

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