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Hearty soups, stews and
chilis, and homemade breads are perfect
for suppers on cool nights. As vegetables
simmer on the stovetop and bread bakes in
the oven, the kitchen fills with tantalizing
aromas, drawing your family to the table.
This week, we feature two dishes that
seem tailor-made for crisp fall nights.
JoArtn Simon, of Wilkes-Barre, Pa.,
sent us her recipe for Snow Day Vegetable
Soup. “This recipe has been in the family
for years. My husband and I have always
believed in a good hearty soup for a cold,
snowy day," she explains. Although the rec
ipe calls for dried parsley, thyme and basil,
you can use fresh herbs if they're available.
The general rule when you’re substituting
fresh for dried is to triple the amount of
dried herbs called for in a recipe.
Round out your meal with Theresa
Slemp's recipe for Whole-Wheat Soda
Bread. “This is a hearty bread that goes
very nicely with soups,” the Afton, Tenn.,
resident says. This classic Irish quick bread
uses baking soda instead of yeast as leav
ening. And according to baking lore, the
cross that’s cut into the loaf before baking
scares away the devil.
As always, American Profile looks for
ward to receiving—and publishing—your
favorite recipes each week and sharing
them with our millions of readers across
the nation.
Search Our Recipe Database!
Our new online recipe database
has over 500 more Hometown recipes
organized by category and keywords.
Just log on to AmencanProfile.com
and click on Recipes.
linmran/W/Aiconi
[RECIPE: I
M] 11 'U HI -77/7
Photo: Higfi Cotton Food
Styling & Photography
1 Whole-Wheat Soda Bread
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Snow Day Vegetable Soup
Snow Day Vegetable Soup
I Zi sticks unsalted butter
3 celery stalks, chopped
1 large white onion, chopped
2 green onions, chopped
14 garlic clove, minced
3 large white potatoes, diced
3 large carrots, diced
I Zi teaspoons each dried parsley,
thyme and basil
I or 2 bay leaves
Garlic salt
3/2 quarts chicken broth or water
2/2 (6-ounce) cans tomato paste
I cup green peas, fresh or frozen
I cup corn, fresh or frozen
I cup green beans, fresh or frozen
Melt butter in a large Dutch oven and add celery,
onion, green onions, garlic, potatoes and carrots;
saute vegetables until slightly tender. Add pars
ley, thyme, basil and bay leaves; stir to combine.
Season with garlic salt. Add chicken broth and
tomato paste. Bring to a boil. Add green peas,
com and green beans. Reduce heat to medium
low. Simmer 45 minutes to I hour. Garnish with
grated Parmesan cheese if desired. Serves 8.
Whole-Wheat Soda Bread
1 cup all-purpose flour
2 tablespoons brown
sugar
1 teaspoon baking soda
Zi teaspoon salt
2 tablespoons cold butter
2 cups whole-wheat flour
Zi cup old-fashioned
rolled oats
IZi cups buttermilk
Preheat oven to 375 F. Grease a bak
ing sheet. Combine all-purpose flour,
sugar, soda and salt. Mix well. Cut in
butter with two knives or a pastry
cutter. Stir in whole-wheat flour and
oats. Make a well in the center and
pour in buttermilk all at once. Mix
with a fork until well blended. Turn
dough out onto a floured board and
knead I minute. Shape into a ball and
set on baking sheet. Press into a 6-inch
circle. Cut a cross in the top. Bake 40
minutes or until well browned and
loaf sounds hollow when tapped on
the bottom.