HomeMy WebLinkAboutClinton News-Record, 1978-11-30, Page 46VEGETABLE CHOWDER
11/2 cups chopped onion
1/2 cup diced Celery
1/2 cup diced green pepper
1 cup diced carrots
3 tablespoons margarine
2 cups diced raw potatoes
2 cups chicken bouillon
11/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
1 12 -ounce can kernel corn
1 cup shredded cabbage
2-3 cup skim milk powder
2 cups water
Saut4 onion, celery, green pepper and carrots
in. margarine .until onion is transparent. Add
potatoes, " bouillon, seasonings and parsley.
Cover and simmer until vegetables are tender
(15 to 20 minutes). Add cern and cabbage;
simmer 5 minutes. Combine skim milk powder
and water. Add to soup and heat. Makes about 8
cups.
11/2 cups green lentils
4 cups water
2 teaspoons salt
3/ cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
1/2 cup chopped pimento
1 28 -ounce can tomatoes
3 medium potatoes, peeled and diced
1A teaspoon marjoram
1/ teaspoon pepper
Combine lentils, water and salt. Cover and
simmer 30 minutes. Saut onion and celery in
butter until onion is transparent. Combine with
lentils. Add remaining ingredients. Cover and
simmer 30 minutes longer. Makes 6 cups.
BEEF VEGETABLE SOUP
1/2lb minced beef
1 cup chopped onion
1 can (28 oz) tomatoes
2 cups cold water
1/2 tsp salt
1/8 tsp pepper
1 can (14 oz) mixed, vegetables, undrained
Saute beef until fat coats pan. Add onion and
cookuntil beef is brown and onion transparent.
Add tomatoes, cold water and seasonings.
Simmer for 15 minutes. Add vegetables, return
to boil and simmer for 5 minutes. Makes 8 1/2
cups (8 servings)
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