The Algona Upper Des Moines from Algona, Iowa on February 2, 1967 · Page 36
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The Algona Upper Des Moines from Algona, Iowa · Page 36

Algona, Iowa
Issue Date:
Thursday, February 2, 1967
Page 36
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C oming in from the snowy outdoors to the aroma of home-made soup will awaken anyone's appetite. Easy on the homemaker, these one-pot meals make nourishing and wholesome winter sustenance. The Senate Bean Soup is the specialty of the U. S. Senate Resaurant in Washington, D. C. and has been featured on the menu for over six decades. Good soups deserve good companions. Their softness calls for crisp crackers. Dress up your crackers with cheese, herbs, or seeds. SENATE BEAN SOUP 2 cups white dried beans pinch of baking soda 1 smoked ham bone or ham hock 1 tablespoon minced parsley I cup finely chopped onions 2 cups finely chopped celery with tops 1 clove garlic I'/} teaspoons salt 'A teaspoon pepper Soak the beans overnight with the soda in enough water to cover. Rinse and place in soup kettle or large pot with ham bone and 3 quarts of water. Simmer gently for 2 hours. Add parsley, onions, celery, garlic, salt and pepper. Simmer for 1 hour longer or until the beans are tender. Remove the ham bone, dice the meat from the bone and return to kettle. Makes 8 servings. JIFFY SOUPS Chicken Corn Chowder Mix 1 lOVi-ounce can condensed cream of chicken soup, 1 soup can milk, 1 12-ounce can whole kernel corn, drained, and a dash of ground black pepper. Heat, stirring occasionally. 4-6 servings. Tuna Mushroom Soup Mix 1 10!/2-ounce can condensed cream of mushroom soup, 1 soup can milk, 1 7- ounce can drained and flaked tuna, VA teaspoon dry mustard, dash of cayenne pepper and dash of ground black pepper. Heat, stirring occasionally. 3-4 servings. Potato Cheese Soup Mix 1 lOVi-ounce can condensed cream of potato soup, 1 soup can milk, 1 cup shredded Cheddar cheese, 1 cup cooked grean peas arid a dash of ground black pepper. Heat, stirring occasionally until cheese melts. 3-4 servings. HOMEMADE VEGETABLE SOUP / cup cubed carrots '/i cup chopped onion '/2 cup chopped celery 3'/2 cups cooked tomatoes (I pound, 12 ounce can) I package (JO ounce) frozen peas large soup bone 1 pound stewing beef, cubed 2 tablespoons margarine 2 quarts water '/4 teaspoon pepper 1 tablespoon salt 2 tablespoons minced parsley '/2 cup barley Remove meat from the cracked soup bone; cut into cubes and brown it and the stewing beef in margarine. Add soup bone, water, seasonings and parsley. Cover tightly and cook slowly one hour. Add barley and cook one hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery, and tomatoes; cook 45 minutes. Add peas and continue cooking 15 minutes. Makes 12 servings. If any left, good warmed up the next day. CHEESE CRACKERS Heat oven to 300°. Place thin slice of cheese or grated cheese on premium saltine. Heat in oven until cheese melts. SEEDED CRACKERS Heat oven to 300°. Brush premium saltines with melted margarine ; sprinkle with paprika, celery seed, caraway, or poppy seed. Heat in oven and serve warm. HERBED SALTINES Spread premium saltines with margarine; sprinkle with basil. Broil until lightly browned. YOU'LL FIND QUALITY IN OUR CORNER- PREMIUM Saltine Crackers from Nabisco. We make 'em crisp. And we wrap 'em to stay that way. In a recloseable Stack Pack. Get the great taste of crispness with PREMIUM Saltine Crackers. thinner! <-n*per- , ,. f ' j res/ft-'- MIUM SALTINE CRACKERS © NABISCO 1967

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