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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