Newspaper Page Text
2B
♦ WEDNESDAY, SEPTEMBER 26, 2007
Soup beautiful soup
Plenty of benefits,
oh so easy to make
What is more soothing
than a hot, steaming bowl
of soup? Because it is so sat
isfying, soup is a great way
to con
trol your
weight. It
is filling
but has a
lot fewer
calories
than a
plate of
meat and
potatoes.
Soup
is one of
Yvonne
Sutherland
yvonnes@windstream.net
my favorite foods - warm,
comforting and savory. In
the words of Lewis Carroll,
“Soup of the evening, beau
tiful, beautiful soup!”
I grew up in the 1950 s
and 60s when convenience
foods were the new rage. I
thought soup always came
out of a can. As an adult,
I developed an interest in
cooking and began making
my own. I discovered that
canned soups, even the ones
marketed as “gourmet,” just
cannot compare.
Homemade soups are
really easy to make. They
take a little time, but most
of that time is simmering
time-filling the house with
a mouth-watering aroma. If
made in large batches, soups
can provide meals for sever
al days. I often freeze them
to eat later. Have soup as a
first course or add a salad
and whole grain bread to
make a healthy dinner.
Chicken Nootfie
Soup
A column on soup just has
to begin with chicken soup!
1 whole chicken
2 quarts water
4 chicken bouillon cubes
4 stalks celery, cut into
pieces
1 onion, quartered
1 teaspoon dried parsley
1 bay leaf
4 carrots thinly sliced
110-ounce package frozen
green peas
1 14-ounce can mushroom
stems and pieces
1 1/2 cups uncooked egg
noodles
salt and pepper to taste
In a large soup kettle,
combine the chicken with
the water, bouillon cubes,
celery, onions and herbs.
Bring to a boil, reduce the
heat and simmer over medi
um low for about one hour.
When the chicken is done,
drain, reserving the broth.
Return the broth to the
kettle. (Discard the celery,
onion and bay leaf.)
Cool the broth and skim
off the fat; cool the chick
en, remove the skin and
bones and cut the meat into
chunks.
Return the broth to the
heat. Add the carrots and
simmer 20 minutes. When
the carrots are done, add
the peas. Simmer another 5
minutes.
Call 987-1823 to subscribe
|HE|AI@|U STORE
I ml BE THE FIRST TO
I|k || U 4 T--: ERASE UP TO
luj , jjP FROM THE LOOK
I OF YOUR SKIN
478;m4>950;1J
100 N. Houston Lake Rd. • Galleria Point Plaza Centerville, GA 31028
simplyavonlo23@hotmail.com or youravon.com/theresagriffin
Meanwhile cook the noo
dles according to the pack
age directions and drain.
Add the mushrooms and
their liquid, the chicken
and the noodles to the soup.
Heat thoroughly.
Vegetable Soup
This is a good way to use
up leftover vegetables such
as that partial package of
frozen peas or the rest of
the cabbage left over from
making cole slaw. Don’t get
carried away or you will
have enough soup to feed an
army. I know because I have
done that.
2 tablespoons olive oil
1 pound stew meat, cut
into small cubes
1 finely chopped onion
1 cup finely chopped cel
ery
1/2 cup finely chopped bell
pepper
1 teaspoon dried basil or
1 tablespoon chopped fresh
basil
1 teaspoon dried thyme
or 1 tablespoon fresh thyme
leaves
1 bay leaf
5 1/2 cups beef broth or
bouillon
1 1/2 teaspoons garlic
powder
3 medium potatoes, cut
into small cubes
3 carrots, cut into small
pieces
1 cup frozen corn (or
equivalent fresh cut off the
cob)
1 cup frozen okra (or equiv
alent fresh okra, sliced)
1 14-ounce can green
beans
Assorted leftover vegeta
bles
1 14-ounce can crushed
tomatoes
1 cup water
salt and pepper to taste
In a large soup kettle,
over medium heat, brown
the stew meat. Add the
onion, celery, and bell pep
per. Saute until the onions
are translucent. Add the
herbs and saute another
minute or so to develop the
flavor. Add the beef broth or
bouillon and garlic powder.
Cover and simmer until the
beef is very tender (about 1
1/2 hours). Remove the bay
leaf. You should now have a
flavoriul broth and tender
meat.
Add the potatoes, carrots,
com, okra, leftover vegeta
bles, crushed tomatoes and
water. Simmer another half
hour or so until all the vege
tables are done. Season with
salt and pepper to taste.
This is good topped with
grated cheese. Add a good
bread for a great meal.
Italian Wedding
Soup
This soup has nothing to
do with weddings but rather
the marriage of ingredients.
Meatballs:
1 egg, beaten
1/2 medium-sized onion,'
finely chopped
2 tablespoon parsley, fine
ly chopped (or 1 tsp. dried)
1/4 cup grated Parmesan
cheese (optional)
1/2 cup breadcrumbs
1 pound ground beef
(preferably ground round or
sirloin)
1/4 cup water
Preheat the oven to 350
degrees.
Mix the meatball ingredi
ents in a large bowl. Knead
and make into marble-sized
balls. Spray a cookie sheet
with cooking spray. Bake
the meatballs on the cookie
sheet for 30 minutes. Drain
on paper towels.
Broth:
2 14.5-ounce cans chicken
broth
4 cups of water
4 chicken bouillon cubes,
1/2 teaspoon hot red pep
per (optional)
1/2 medium onion,
chopped
1/4 cup chopped carrots
1/4 cup chopped celery
Finishing:
1 package fresh spinach
or escarole, chopped
6 ounces small pasta such
as orzo or small soup noo
dles.
Salt and pepper to taste
Grated Parmesan cheese
In a large Dutch oven or
kettle, combine the broth
ingredients and bring to a
boil. Simmer covered for 45
minutes or until the veg
etables are done. Strain
and discard the vegetables.
Return the broth to the pot.
Add the spinach or escarole.
Simmer on veiy low.
Meanwhile, cook the pasta
according to package direc
tions, drain, and rinse. Add
to the soup along with the
meatballs and heat through.
Adjust the seasoning. Serve
the soup with Parmesan
cheese.
Tomato Basil Soup
This is quick and easy and
so much better than canned
tomato soup.
3 tablespoons butter or
margarine
2 tablespoons flour
1 quart tomato juice
1 14-ounce can diced
tomatoes
2 teaspoons dried basil (or
2 tablespoons thinly sliced
fresh basil)
1 teaspoon garlic powder
or to taste
salt and pepper
Melt the butter in a 2-
quart sauce pan. Stir in the
flour and cook for a minute.
Add the tomato juice and
stir mixing in all the flour
mixture. Add the tomatoes,
basil and garlic powder. Stir
constantly until the soup is
thickened. Reduce heat to
very low and let sit a few
minutes for flavors to devel
op. Season with salt and pep
per to taste. Garnish with
addition basil if desired.
/ aamwa
AUWiiwatt'f, OFF
HjWuj. In WJiiU Sufipliei Lent!
53789
FOOD
Old cookbooks oner thrifty
recipes, lots of memories
One of my favorite things
to do is going to garage sales
and looking for old cook
books. I can read them as if
rfBHRBr m
Jean Rea
Cooking with
Jean
Some of my favorite cook
books are those written in
the 50s. These bring back
great memories of some
almost forgotten foods. Since
I am a “tightwad” cook,, I
enjoy the way the cooks used
to take the basic staples in
the kitchen and make some
thing great.
Apple Pie
3 cups apples
2 tablespoons water
1/2 cup margarine
1/3 teaspoon cinnamon
1 1/2 cups water
1/4 teaspoon nutmeg
1 teaspoon apple pie spice
2 tablespoons cornstarch
Double crust pie pastry
Peel and slice apples. Put
apples into a small pot with
water, margarine, sugar, cin
namon, nutmeg and apple pie
spice. Cook until well done.
Remove from heat and stir in
cornstarch. Pour apples into
crust. Strip top of pie with
thin dough. Sprinkle sugar
RICE
From page iB
1/2 ounce dried wild mush
rooms
1 cup hot water
2 tablespoons butter
3 cups cooked long grain
rice
1/4 cup frozen petite peas,
thawed
1/2 cup grated Parmesan
cheese
Place mushrooms in 2-
quart saucepan. Pour water
over mushrooms; let stand 20
minutes or until soft. Drain
mushrooms and coarsely
chop.
Melt butter in large skillet
over medium heat. Add rice,
mushrooms and peas. Stir
until heated through. Add
cheese; toss well.
BLT Rice
Salad
Here’s a favorite flavor
combination served in a
brand new way.
3 cups cooked rice, cooled
to room temperature
4-6 slices bacon, crisp
cooked, crumbed
1 cup finely shredded ice
berg lettuce
2 medium tomatoes, seed
ed and chopped
3/4 cup mayonnaise
1 teaspoon ground black
pepper
Combine rice, bacon, let
tuce, tomatoes, mayonnaise
and pepper in large bowl;
toss lightly.
Caramelized
Onion, Smoked
Snapdragons
for ‘Foil a nil Sprint] Color
Lewis Farms Nursery
GILBERT
APPLIANCE, INC.
925 Jernigan St. • Perry, GA
478-987-2284
they were
a good
novel. The
really old
ones have
such inter
est i n g
words and
unique
ways of
giving
measure
men t s .
153977
830 Hwy. 26 - Elko
(478) 954-1507
52995
and cinnamon over top crust,
and dot with butter. Bake
in oven at 375 degrees for
45 minutes. If desired, serve
with ice cream on top.
Raisin Pie
1 cup seeded raisins
2 cups water
1 1/2 cups sugar
4 tablespoons flour
1 egg, well beaten
Juice of 1 lemon
2 tablespoons grated lemon
rind
1/2 teaspoon salt
Pie crust
Add raisins and soak in
cold water for three hours.
Drain. Combine the 2 cups of
water, the raisins, sugar and
flour, which have been mixed
together, salt, lemon juice
and rind, and the egg. Mix
thoroughly and cook over
hot water for 15 minutes,
stirring occasionally. Cool.
Pour into pastiy-lined pan.
Cover with narrow strips of
dough, criss-crossed. Bake in
hot oven (450 degrees) for
10 minutes. Reduce heat to
moderate (350 degrees) and
continue baking for 30 min
utes. t
ButtermHk Pie
1 cup sugar
4 eggs separated
1/2 stick of butter or mar
garine
1 cup buttermilk
1 tablespoon flour
1 teaspoon vanilla
1 unbaked pie shell
Cream butter, sugar, flour
Gouda and
Pecan Rice Tart
The name is long, but the
recipe is short and easy and
it looks like a great one for a
dinner party. The recipe was
created by the “Rice to the
Rescue!” recipe contest win
ner Anna Ginsberg. Georgia
cooks will probably want
to use Vidalia onions and
Georgia pecans.
2 tablespoons butter
4 cups sliced sweet mild
onion (about 3 large)
3 cups cooked rice
3/4 cup Parmesan cheese
3 eggs
2 cups shredded smoked
Gouda cheese
3/4 cup chopped pecans
Preheat oven to 400
degrees. Heat butter in large
skillet over medium heat.
Add onion and saute 8 to 10
minutes, stirring periodically
until browned and caramel
ized. Meanwhile, combine
rice, Parmesan and eggs in
a medium bowl. Press mix
ture into bottom of a 10-
inch removable bottom pan.
©@cA/aAafcAee
521 F. Satterfield Road
P.O. Box 74
Perry, Georgia 31069
(478) 224-4443
Call the number above to secure the Clubhouse
for family reunions, anniversaries, birthday
parties, and Christmas parties.
It’s Not About the Car...
••wUL A***.' -i
WjjEpJm, I
It’s about the precious cargo it carries.
As a local independent agent, we can design an insurance program
that's just right for you and your family. Give the people you love
Safe.Sound.Secure* protection from Auto-Owners Insurance Company.
Auto- Owners Insurance
1 1110 Washington Street
\ Walker Downtown Perry
( J Insurance Agency,lnc. 987-8000
HOUSTON HOME JOURNAL
and egg yolks. Add butter
milk and vanilla. Beat egg
whites very stiff and fold in
last. Pour into ari unbaked
pie shell and bake in a 350
degree oven until light brown
and firm, approximately 45
minutes.
Ritz Pie
23 Ritz crackers
1 cup white sugar
1 teaspoon vanilla extract
3 egg whites
1 cup chopped pecans
Preheat oven to 350
degrees. Beat egg whites
until stiff. Slowly add sugar
and vanilla extract. Crush
Ritz crackers very fine and
fold them into egg whites.
Add pecans. Put into greased
pie pan and bake 30 minutes.
Top with following whipped
together: 1/2 pint whipping
cream, 3 tablespoons of
Nestle’s instant cocoa and
sugar to taste. Refrigerate
pie.
Molasses Pie
4 eggs
1 cup sugar
1 1/2 cups molasses
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon butter
2 uncooked pie crusts
Break the eggs into a mix
ing bowl and beat thorough
ly. Add the sugar, molasses
and other ingredients n the
order named. Pour into the
pie crusts and bake slowly
until the filling jellies. This
makes two pies.
Distribute onion over crust
and top with smoked Gouda
and pecans. Bake in preheat
ed oven 12 to 15 minutes,
until pecans are toasted.
Swedish Rice
Pudding
Here’s an old-fashioned
treat with a touch of vanilla
and almond.
1 cup uncooked rice
1/2 cup sugar
1/2 teaspoon salt
6 cups milk
1 whole blanched almond
1 teaspoon vanilla extract
Ground cinnamon for gar
nish (optional)
Combine rice, sugar, salt
and milk in top of double
boiler. Cover and cook over
simmering water 1-3/4 to
2 hours or until thickened,
stirring frequently. Stir in
almond and vanilla extract.
Serve with cinnamon, if
desired.
Source: All recipes are from
USA Rice. To find more, go
to usarice.com/recipe.
525781
52337