Soups
Steaming hot, hearty soups and chowders make delicious dishes for luncheon or supper. When they contain substantial amounts of fish, meat, milk, dry beans or peas, they are filling enough to be the main part of your meal. Or you can serve soup with a salad or a sandwich.
6 servings
1 small onion, chopped2 tablespoons butter or margarine2 cups water2 chicken bouillon cubes2 cups cooked turkey, diced½ cup celery tops and pieces1½ cups diced potatoes1 cup diced carrots2½ cups milk2 tablespoons flour1 teaspoon salt⅛ teaspoon pepper
Cook onion in fat until tender. Add water, bouillon cubes, turkey, and vegetables.
Boil gently, covered, until vegetables are tender.
Stir a little of the milk into the flour until mixture is smooth; add remaining milk, salt, and pepper. Add milk mixture to soup.
Simmer, stirring occasionally to prevent sticking, until soup is slightly thickened.
Variation
Chicken-vegetable soup.—Use chicken instead of turkey, and chicken broth instead of water and bouillon cubes.
Menu suggestion
Serve with a cucumber salad, toast, and cherry pie.
6 servings
1 cup cooked beef, cut in small pieces6 cups beef broth2 cups fresh or canned tomatoes1 cup diced potatoes¾ cup diced carrots½ cup sliced onion3 cups other uncooked vegetables (green peas, chopped cabbage, diced celery, cut green beans, chopped green pepper, sliced okra, diced turnips, cut corn)1½ teaspoons salt⅛ teaspoon pepper
Combine beef and broth in a large saucepan. Add remaining ingredients.
Cook, covered, about 35 minutes, or until vegetables are tender.
Notes: In place of beef broth use 6 beef bouillon cubes and 6 cups water. (Liquid from canned or cooked vegetables may replace some of the water.)
Canned or leftover vegetables may be used instead of uncooked vegetables. Add to soup during last few minutes of cooking.
Menu suggestion
Serve with toasted cheese sandwiches and have fruit gelatin for dessert.
6 servings
1½ cups dry beans7 cups waterHam pieces or ham bone1 small onion, chopped2 celery stalks, chopped1 teaspoon salt¼ teaspoon pepper
Boil beans in the water for 2 minutes; remove from heat. Let soak in cooking water 1 hour, or overnight if preferred.
Add remaining ingredients. Simmer, covered, until beans are soft, about 2 to 3 hours.
Remove ham bone and partially mash beans before serving soup.
Menu suggestion
Serve with coleslaw, cornbread, and apple pie with cheese.
6 servings
1 pound fish fillets or steaks, fresh or frozen2 tablespoons chopped bacon or salt pork½ cup chopped onion2½ cups diced potatoes1½ cups boiling water1 teaspoon saltPepper, as desired2 cups milk1 tablespoon butterChopped parsley
Thaw frozen fish. Remove skin and bones. Cut fish into 1-inch pieces.
Fry bacon or salt pork in a 3-quart saucepan until crisp. Add onion and cook until tender. Add potatoes, water, salt, pepper, and fish. Cover; simmer 15 to 20 minutes, or until potatoes are tender.
Add milk and butter. Heat. Garnish with parsley.
Menu suggestion
Serve with crackers, fruit salad, and chocolate cake.
6 servings
1 pound fish fillets or steaks, fresh or frozen¼ cup chopped bacon or salt pork½ cup chopped onion2 cups boiling water1 can (1 pound) tomatoes1 cup diced potatoes½ cup diced carrots½ cup chopped celery¼ cup catsup1 tablespoon worcestershire sauce1 teaspoon salt¼ teaspoon pepper¼ teaspoon thymeChopped parsley
Thaw frozen fish. Remove skin and bones. Cut fish into 1-inch pieces.
Fry bacon or salt pork in a 3-quart saucepan until crisp. Add onion and cook until tender. Add water, vegetables, catsup, and seasonings except parsley. Cover and simmer 40 to 45 minutes, or until vegetables are tender.
Add fish. Cover and simmer about 10 minutes longer, or until fish flake easily when tested with a fork. Garnish with parsley.
Menu suggestion
Serve with marinated green bean salad, peaches, and oatmeal cookies.
6 servings
3 slices bread2 tablespoons softened butter or margarine¼ teaspoon garlic saltPaprika
Trim crusts from bread. Blend butter or margarine with garlic salt; spread on both sides of bread. Cut bread into cubes; place them on baking sheet and sprinkle with paprika.
Bake at 300° F. (slow oven) until crisp and golden brown, about 20 to 30 minutes.
Serve on soups or salads or as a soup accompaniment.
Variation
Cheese croutons.—Mix bread cubes lightly with ½ cup grated Parmesan cheese before placing on baking sheet.
6 servings
5 cups raw diced potatoes¼ cup finely chopped onion1½ cups water3 cups potato cooking liquid and milk2 tablespoons butter or margarine2 teaspoons saltPepper, as desiredPaprika or chopped parsley
Cook potatoes and onion in water in a covered saucepan until potatoes are tender, about 15 minutes. Drain and mash potatoes; save cooking liquid.
Measure liquid; add enough milk to make 3 cups.
Slowly stir liquid into potatoes; add fat and seasonings.
Simmer a few minutes to blend flavors. Garnish with paprika or parsley.
Menu suggestion
Serve with tossed vegetable salad, cheese muffins, and fresh fruit.
6 servings
1 package (10 ounces) frozen chopped broccoli1 tablespoon finely chopped onion¼ cup flour3 cups vegetable cooking liquid and milk1 tablespoon butter or margarine1½ teaspoons saltPepper, as desired1 hard-cooked egg, sliced, if desired
Cook broccoli according to package directions, but omit salt and add onion. Drain; save cooking liquid.
Mix flour with part of milk mixture until smooth. Add remaining liquid to broccoli. Stir in flour mixture, fat, and seasonings.
Cook over moderate heat, stirring occasionally, until soup is slightly thickened and flavors are blended. Garnish with slices of hard-cooked egg, if desired. Serve with croutons (see recipe on this page).
Menu suggestion
Serve with meat sandwiches and baked apples.