The Rural Voice, 1978-11, Page 34Tomato Noodle Soup Hot Sausage Soup
Cooking time 1 hr. 10 min - 1 hr. 25 min.
Main cooking utensil - Large Saucepan.
For six people you need:
2 onions
2 carrots
11/2 Ib. tomatoes or large can of tomatoes
3 tbsp. shortening
5 cups stock
seasoning
bouquet garni
4-6 oz. ribbon noodles
1. Peel and slice onions and carrots 2.
Halve fresh tomatoes. 3. Fry vegetables in
the hot shortening for 5 - 10 minutes. 4.
Add stock. seasoning and bouquet garni. 5.
Bring to a boil. 6. Reduce heat and simmer
for -3/4 to one hour. 7. Discard bouquet
garni and put soup through a sieve. 8
Return to the pan. then add the noodles
and cook for 10-15 minutes until theinto
noodles are tender. 9. Re -season to taste.
To serve: As soon as possible topped
with croutons or parsley if desired. A little
fresh or sour cream may be put on top. To.
Vary: Cream of tomato soup. Proceed to
stage 7. In a separate pan make a white
sauce with 2 tablespoons butter. 1/4 cup
flour, 1% cups milk and seasoning. Reheat
the soup. then whisk the hot. not boiling
sauce into the soup.
Copyright Paul Hamlyn Ltd.. 1967 From
Reader's Digest recipes offer.
Barbara Caldwell
1 Ib. sausage meat
enough bread crumbs or cubes to hold 1
beaten egg.
flour
2 tsp. butter
5 onions chopped
3 potatoes diced
4 carrots sliced
1 cup elbow macaroni
10 oz, can consomme
1 soup can water
2 x 19 oz cans tomatoes
1 bay leaf
3/4 tsp. chili powder
1 tsp. salt
pepper
Combine ..ausagc. bread. egg and make
small pai'les and coat in flour and cook till
brown in batter in fry pan. Then put
sausage patties. each cut into 4 pieces and
put in heavy pan (large).
Saute onion in fry pan and add to large
pan along with sausage and rest of
ingredients.
Bring to boil. Reduce heat, cover and
simmer for '/: hour or until vegetables are
tender. As it cooks if not enough liquid add
a little tomato jucie. A meal in itself with
crusty bread.
White Magic Sale
Sewing Machines
Flatbed Mach ines
Reg. 189.00
100%
PRODUCT
WARRANT
FREE LESSCINS
with trade
Open arm MACHINES
Reg. 299.00
for $239 will, trade
Layaway for Christmas
MARY'S SEWING CENTRE
17 Victoria St.
Clinton
482-7036
PG. 34 THE RURAL VOICE/NOVEMBER 1978
French Onion Soup
By Pat Hamilton
Serves 6
1/4 cup butter
4 large onions. thinly sliced
4 cups. beef stock
1/4 tsp. pepper
salt to taste
1 tso. lemon juice
6 slices toasted bread
6 tblsp. freshly grated Parmesan cheese
or (Mozenella)
Heat butter in a large saucepan,and cook
onions over low heat until tend et% st brring
to separate onions into rings.
Add stock and pepper and bring to a
boil. Add salt and lemon juice and keep
hot. To serve. place a slice of bread in each
bowl. sprinkle with 1 tblsp. cheese and fill
yyith soup. Toast in broiler.
Dilled Cream of Carrot Soup
4 cups water
4 chicken bouillon cubes
1 cup chopped onion
2 cups thinly sliced carrots
1/4 tsp. dill seed
tsp. curry pdr.
1 cup whipping creasy (35%)
pinch of white pepper
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Flower
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Specializing
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Flower Arrangements
MACRAME SUPPLIES
or buy ready made hangers
All sorts of
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Wingham, Ont
Phone 357-2023
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