HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 19QUICK N HEARTY SOUP
P/2 lbs. ground chuck
1% cups stewed tomatoes & juice
3 cups tomato sauce
l1/* cups beef broth
2 cups water
2 tbsp, instant minced onion (I slice or
chop in regular onions)
1 tsp. garlic salt
1 tsp. marjoram
'/* tsp. pepper
6 cups frozen vegetables (I usually use
potatoes, carrots, peas and cabbage)
Brown ground chuck in dutch oven.
Drain off excess fat. Add remaining
ingredients. Mix well. Heat to boiling.
Reduce heat, boil gently uncovered 30
min. or until vegetables are tender. Stir
occasionally. This tastes good in the
winter when there is lots of snow outside.
Annie Shantz
RR3, Brussels
CHEESE AND BEER SOUP
% cup butter
*/2 cup flour
l’/2 quarts hot chicken broth
*/2 cup finely chopped onion
*/2 lb. cheddar cheese, melted
*/2 cup finely chopped celery
*/2 cup finely chopped carrots
*/2 cup finely chopped parsley
*/2 cup finely chopped chives
1 */2 pints warm beer
In large saucepan melt butter, add
flour and cook the soup, stirring until it is
golden brown. Add broth and bring
mixture to a boil, stirring constantly. Add
onions, celery, carrots, parsley and
chives and cook soup for 20 minutes. Add
cheese and beer and bring mixture just to
the boil. Serve hot, accompanied by small
bowls of popcorn.
OUT PORT PEA SOUP
1 lb. peas
Vi lb. onions
1 lb. beef
Vi turnip chopped fine
3 potatoes chopped fine
After boiling for 1 hour^ Add dumplings:
2 cups flour
2 tbsp, butter
2 tbsp, baking powder
Vi cup milk and water.
Combine until smooth. Then
make the flour like an apple rolled. Boil
for 20 minutes in the soup. Serve for full
course meal.
Emily Oliver
R.R. 4, Seaforth
CREAM OF TURNIP SOUP
1 cup boiling water
Vi tsp. salt
2 cups coarsley grated raw turnip
3 tbsp, butter
% cup finely chopped onion
l'/2 tbsp, flour
% tsp. salt
1/8 tsp. pepper
pinch of nutmeg
3 cups milk
Add boiling water and Vi tsp. salt to
the turnip in a small saucepan. Bring
back to a boil, turn down heat, cover and
boil until turnip is tender, about 10
minutes. Do not drain. Heat butter in
another saucepan. Add onion and cook
gently, stirring, 3 minutes. Stir in flour,
% tsp. salt, pepper and nutmeg. Let
bubble up. Remove from heat and add
milk, all at once. Return to moderate heat
and cook and stir until boiling, thickened
and smooth. Turn heat to low and simmer
5 minutes, stirring often. Add turnip and
its cooking water. Heat until warmed
thru. Serves 4.
Margaret Spence
Brussels
SWEET & SOUR SAUCE
1 - 20 oz. tin of V8 or tomato juice
1 cup catsup
Vi cup sugar
l/2 cup vinegar
Vi cup marischino cherries & juice
Salt & pepper to taste
1 tbsp, accent
Mix together and bring to boil. Then
thicken slightly with cornstarch. Add 1
cup of sliced sweet pickles one half hour
before serving time. Fry meatballs on
cookie sheet in the oven and drain off the
fat. Place meat balls in hot sauce and let
stand on low heat until ready to serve.
Kay O’Rourke
33 Ord St.
Seaforth
Soups
and sauces
SPANISH SAUCE
(for leftover veal or omelettes
4 strips of bacon
1 medium onion, chopped
Vi green pepper, chopped
2 cups canned tomatoes
1/8 tsp. pepper
‘A tsp. salt
1 tsp. sugar
4 chopped olives
Cook bacon in frying pan until brown,
remove and chop in small pieces, saute
chopped onion and green pepper in bacon
grease until slightly brown. Add toma
toes, salt, pepper, sugar and cook until
thickened. Add bacon and olives just
before serving.
Yield 2 cups Darlene Wilson
Brussels
STEAK SAUCE
12 large red tomatoes
6 green cucumebers
6 onions, sliced
Peel and cut up fine. Ue red or green
pepper if desired. Sprinkle with % cup
salt and let stand overnight. Drain.
Sauce
4 cups white sugar
% tsp. pepper
Vi tsp. tumeric
Vi tsp. curry powder
2 tsp. celery seed
3 tablespoons flour
Mix dry ingredients well and then add 2
cups vinegar. Bring sauce to a boil and
pour over vegetables. Boil together 10 to
20 minutes, bottle in sterilize jars.
Dianne Thornton
Brussels
NEWFOUNDLAND SALMON
CASSEROLE
1 lb. boiled salmon or 1 tin
2 hard boiled eggs.
White sauce
Mashed potatoes
Drain salmon, remove bones. Do not
mash. Put a layer of salmoninto a greased
casserole dish and a layer of sliced eggs.
Repeat these two layers. Then pour white
sauce over it. Sprinklewith savory and top
with mashed potatoes. Bake for 20
minutes at 400 degrees.
Emily Oliver
R.R. 4, Seaforth
Christmas Cookbook Page 19