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Text File  |  1995-09-07  |  28KB  |  585 lines
  1.     *************************
  2.     ***** Asparagu Soup *****
  3.     *************************
  4.  
  5.     Categories: Soups           OSG1966         Asparagus      
  6.  
  7.     Calories     per serving:             Number of Servings:   1
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.                       Asparagus                                         
  14.                       Water                                             
  15.                       Salt                                              
  16.        1        qt    Milk - or part cream                              
  17.        2        oz    Butter                                            
  18.                       Pepper                                            
  19.  
  20.     DIRECTIONS  ------------------------------------------------------------
  21.  
  22.     Take asparagus, break into 1/2 inch pieces, boil until tender in      
  23.     salted water, add 1 qt good rich milk or part cream, add 2 ounces     
  24.     butter, season with pepper and it is ready to serve. This is          
  25.     delicious.                                                            
  26.                                                                           
  27.     Source: Margaret Bower, Greenford Grange, Mahoning County, OH         
  28.  
  29.     *** Recipe Via Compu-Chef (tm) ***
  30.  
  31.     *********************************
  32.     ***** Bread or Invalid Soup *****
  33.     *********************************
  34.  
  35.     Categories: Soups           OSG1966                        
  36.  
  37.     Calories     per serving:             Number of Servings:   1
  38.     Fat grams    per serving:              Approx. Cook Time:      
  39.     Cholesterol  per serving:                          Marks:    P
  40.  
  41.     INGREDIENTS ------------------------------------------------------------
  42.  
  43.        2        ea    Bread - slices                                    
  44.        3        cup   Water - hot                                       
  45.        1        ea    Egg                                               
  46.                       Seasoning                                         
  47.  
  48.     DIRECTIONS  ------------------------------------------------------------
  49.  
  50.     Cut bread in 1/2 inch cubes, brown in butter in frying pan. When      
  51.     brown, pour hot water over bread. Break egg into this and stir. Season
  52.     with salt and nutmeg.                                                 
  53.                                                                           
  54.     Source: Mabel Miller, Genoa Grange, Ottawa County, OH                 
  55.  
  56.     *** Recipe Via Compu-Chef (tm) ***
  57.  
  58.     ***********************
  59.     ***** Celery Soup *****
  60.     ***********************
  61.  
  62.     Categories: Soups           OSG1966         Celery         
  63.  
  64.     Calories     per serving:             Number of Servings:   1
  65.     Fat grams    per serving:              Approx. Cook Time:      
  66.     Cholesterol  per serving:                          Marks:    P
  67.  
  68.     INGREDIENTS ------------------------------------------------------------
  69.  
  70.        1        cup   Celery - chopped                                  
  71.        1        qt    Beef broth                                        
  72.                       Salt                                              
  73.                       Pepper                                            
  74.  
  75.     DIRECTIONS  ------------------------------------------------------------
  76.  
  77.     Boil 1 cup chopped celery in 1 quart beef broth until tender, season  
  78.     with salt and pepper. Serve with crackers.                            
  79.                                                                           
  80.     Source: Mrs. W. A. Parmenter, Canann Grange, Wayne County, OH         
  81.  
  82.     *** Recipe Via Compu-Chef (tm) ***
  83.  
  84.     ******************************
  85.     ***** Cream Chicken Soup *****
  86.     ******************************
  87.  
  88.     Categories: Soups           OSG1966         Chicken        
  89.  
  90.     Calories     per serving:             Number of Servings:   1
  91.     Fat grams    per serving:              Approx. Cook Time:      
  92.     Cholesterol  per serving:                          Marks:    P
  93.  
  94.     INGREDIENTS ------------------------------------------------------------
  95.  
  96.        1        pt    Chicken broth                                     
  97.        1        pt    Milk - whole                                      
  98.        1/2      pt    Cream - heavy                                     
  99.        2        Tbsp  Rice - cook separately                            
  100.        1        ea    Egg yolk - beaten lightly                         
  101.                       Flour - add to make rivels                        
  102.  
  103.     DIRECTIONS  ------------------------------------------------------------
  104.  
  105.     When about ready to serve, heat milk, broth and cream to boiling      
  106.     point, then add rivels. Cook a few minutes, add rice and small piece  
  107.     of butter. Season to taste.                                           
  108.                                                                           
  109.     Source: Mrs. Char. Lawrence, Valley College Grange, Wayne County, OH  
  110.  
  111.     *** Recipe Via Compu-Chef (tm) ***
  112.  
  113.     **********************
  114.     ***** Chili Soup *****
  115.     **********************
  116.  
  117.     Categories: Soups           OSG1966         Chili          
  118.  
  119.     Calories     per serving:             Number of Servings:   1
  120.     Fat grams    per serving:              Approx. Cook Time:      
  121.     Cholesterol  per serving:                          Marks:    P
  122.  
  123.     INGREDIENTS ------------------------------------------------------------
  124.  
  125.        2        lb    Hamburg                                           
  126.        1        ea    Onion                                             
  127.        1        Tbsp  Butter                                            
  128.        2        qt    Water                                             
  129.        2        can   Kidney beans                                      
  130.        1        qt    Tomatoes - strained                               
  131.        1        cup   Cream                                             
  132.                       Chili powder                                      
  133.  
  134.     DIRECTIONS  ------------------------------------------------------------
  135.  
  136.     Fry meat and onions until done, add other ingredients, salt and pepper
  137.     and let simmer - the longer the better.                               
  138.                                                                           
  139.     Source: Mrs. Dill Rambo, Deavertown Grange, Morgan County, OH         
  140.  
  141.     *** Recipe Via Compu-Chef (tm) ***
  142.  
  143.     ***************************
  144.     ***** Chili Con Carne *****
  145.     ***************************
  146.  
  147.     Categories: Soups           OSG1966         Chili          
  148.  
  149.     Calories     per serving:             Number of Servings:   1
  150.     Fat grams    per serving:              Approx. Cook Time:      
  151.     Cholesterol  per serving:                          Marks:     
  152.  
  153.     INGREDIENTS ------------------------------------------------------------
  154.  
  155.        1        lb    Beef - ground                                     
  156.        1        qt    Tomatoes                                          
  157.        1        pt    Kidney beans                                      
  158.        1        ea    Onion - large                                     
  159.                       Salt                                              
  160.                       Pepper                                            
  161.  
  162.     DIRECTIONS  ------------------------------------------------------------
  163.  
  164.     Brown meat and onions in skillet. Add tomatoes, beans and seasoning.  
  165.     Heat thoroughly and serve.                                            
  166.                                                                           
  167.     Source: Mary Brown, Olive Grange, Noble County, OH                    
  168.  
  169.     *** Recipe Via Compu-Chef (tm) ***
  170.  
  171.     *********************
  172.     ***** Corn Soup *****
  173.     *********************
  174.  
  175.     Categories: Soups           OSG1966                        
  176.  
  177.     Calories     per serving:             Number of Servings:   1
  178.     Fat grams    per serving:              Approx. Cook Time:      
  179.     Cholesterol  per serving:                          Marks:     
  180.  
  181.     INGREDIENTS ------------------------------------------------------------
  182.  
  183.        1        can   Corn                                              
  184.        1        cup   Water                                             
  185.        1        cup   Milk - or cream                                   
  186.        1        Tbsp  Butter                                            
  187.  
  188.     DIRECTIONS  ------------------------------------------------------------
  189.  
  190.     Cook corn in water for a few minutes, press through sieve, return to  
  191.     fire, add seasoning, milk and butter. Serve hot.                      
  192.                                                                           
  193.     Source: Wetsel Grange, Van Wert County, OH                            
  194.  
  195.     *** Recipe Via Compu-Chef (tm) ***
  196.  
  197.     *********************
  198.     ***** Fish Soup *****
  199.     *********************
  200.  
  201.     Categories: Soups           OSG1966         Fish           
  202.  
  203.     Calories     per serving:             Number of Servings:   1
  204.     Fat grams    per serving:              Approx. Cook Time:      
  205.     Cholesterol  per serving:                          Marks:     
  206.  
  207.     INGREDIENTS ------------------------------------------------------------
  208.  
  209.        1/2      can   Salmon                                            
  210.        1        can   Clam juice                                        
  211.        1        qt    Milk                                              
  212.                       Pepper - a dash                                   
  213.        1        Tbsp  Butter                                            
  214.  
  215.     DIRECTIONS  ------------------------------------------------------------
  216.  
  217.     Cook salmon and clam juice. Heat milk, butter and add to salmon and   
  218.     clam juice.                                                           
  219.                                                                           
  220.     Source: MRs. Bessie J. Wade, Acme Grange, Lorain County, OH           
  221.  
  222.     *** Recipe Via Compu-Chef (tm) ***
  223.  
  224.     *******************************
  225.     ***** Cream Mushroom Soup *****
  226.     *******************************
  227.  
  228.     Categories: Soups           OSG1966                        
  229.  
  230.     Calories     per serving:             Number of Servings:   1
  231.     Fat grams    per serving:              Approx. Cook Time:      
  232.     Cholesterol  per serving:                          Marks:     
  233.  
  234.     INGREDIENTS ------------------------------------------------------------
  235.  
  236.        3        cup   Milk                                              
  237.        1/4      lb    Mushrooms - fresh - chopped                       
  238.        1        Tbsp  Butter                                            
  239.        1        tsp   Flour                                             
  240.  
  241.     DIRECTIONS  ------------------------------------------------------------
  242.  
  243.     Cook mushrooms in double boiler with enough water to cover well, for  
  244.     20 minutes. Add milk and thicken with flour and butter rubbed smooth  
  245.     and dissolved in a little of the hot milk before adding to soup.      
  246.     Season and boil to cook flour. Add spoonful whipped cream in each     
  247.     serving.                                                              
  248.                                                                           
  249.     Source: Mrs. N. S. Jones, Milan Grange, Erie County, OH               
  250.  
  251.     *** Recipe Via Compu-Chef (tm) ***
  252.  
  253.     ****************************
  254.     ***** Brown Onion Soup *****
  255.     ****************************
  256.  
  257.     Categories: Soups           OSG1966                        
  258.  
  259.     Calories     per serving:             Number of Servings:   2
  260.     Fat grams    per serving:              Approx. Cook Time:      
  261.     Cholesterol  per serving:                          Marks:    P
  262.  
  263.     INGREDIENTS ------------------------------------------------------------
  264.  
  265.        1        ea    Onion - large                                     
  266.        1        pt    Broth                                             
  267.                       OR                                                
  268.        1        pt    Water - boiling - & 2 beef extract cubes          
  269.        2              Bread - slices                                    
  270.                       Cheese - grated                                   
  271.  
  272.     DIRECTIONS  ------------------------------------------------------------
  273.  
  274.     Brown 1 large onion in butter in skillet, add 1 pint broth or 1 pint  
  275.     boiling water and 2 beef extract cubes. Simmer until onion is tender. 
  276.     Toast 2 slices bread, sprinkle with grated cheese; place on top of    
  277.     soup in casserole, place in oven to melt cheese. Serves 2.            
  278.                                                                           
  279.     Source: Cora T. Ruffle, Jerusalen Grange, Adams County, OH            
  280.  
  281.     *** Recipe Via Compu-Chef (tm) ***
  282.  
  283.     ********************
  284.     ***** Pea Soup *****
  285.     ********************
  286.  
  287.     Categories: Soups           OSG1966                        
  288.  
  289.     Calories     per serving:             Number of Servings:   1
  290.     Fat grams    per serving:              Approx. Cook Time:      
  291.     Cholesterol  per serving:                          Marks:    P
  292.  
  293.     INGREDIENTS ------------------------------------------------------------
  294.  
  295.        1        can   Peas                                              
  296.        3        cup   Water - cold                                      
  297.        3        cup   Milk                                              
  298.        1        ea    Onion slice                                       
  299.        2        Tbsp  Butter                                            
  300.        2        Tbsp  Flour                                             
  301.        1        Tbsp  Sugar                                             
  302.                       Salt                                              
  303.                       Pepper                                            
  304.  
  305.     DIRECTIONS  ------------------------------------------------------------
  306.  
  307.     Place peas  and liquid in kettle. Add  3 cups cold water. Simmer 15   
  308.     minutes. Rub through sieve. Re-heat. Add flour and butter. Scald milk 
  309.     with onion in it. Add to above. Season and serve.                     
  310.                                                                           
  311.     Source: Mrs. Walter Daugherty, Williamsburg Grange, Clermont County,  
  312.           OH                                                              
  313.  
  314.     *** Recipe Via Compu-Chef (tm) ***
  315.  
  316.     *****************************
  317.     ***** Cream of Pea Soup *****
  318.     *****************************
  319.  
  320.     Categories: Soups           OSG1966                        
  321.  
  322.     Calories     per serving:             Number of Servings:   1
  323.     Fat grams    per serving:              Approx. Cook Time:      
  324.     Cholesterol  per serving:                          Marks:    P
  325.  
  326.     INGREDIENTS ------------------------------------------------------------
  327.  
  328.        1        can   Peas (2 1/2 c.)                                   
  329.        1/2      tsp   Sugar                                             
  330.        1        pt    Water                                             
  331.        2        Tbsp  Flour                                             
  332.        1/8      tsp   Pepper                                            
  333.        1        tsp   Salt                                              
  334.        1 1/2    Tbsp  Butter                                            
  335.        1        pt    Milk                                              
  336.  
  337.     DIRECTIONS  ------------------------------------------------------------
  338.  
  339.     Run peas and liquid through strainer; add sugar and water and heat.   
  340.     Make white sauce of flour, salt, pepper, butter and milk. As soon as  
  341.     sauce boils remove from fire and combine with peas.                   
  342.                                                                           
  343.     Source: Lena Fern Painter, Huntington Grange, Galia County, OH        
  344.  
  345.     *** Recipe Via Compu-Chef (tm) ***
  346.  
  347.     ********************************
  348.     ***** Cream of Potato Soup *****
  349.     ********************************
  350.  
  351.     Categories: Soups           OSG1966                        
  352.  
  353.     Calories     per serving:             Number of Servings:   4
  354.     Fat grams    per serving:              Approx. Cook Time:      
  355.     Cholesterol  per serving:                          Marks:    P
  356.  
  357.     INGREDIENTS ------------------------------------------------------------
  358.  
  359.        5        ea    Potatoes - medium size                            
  360.        3        cup   Potato water                                      
  361.        1/2      tsp   Salt                                              
  362.        1        ea    Garlic - clove                                    
  363.        1        cup   Cream - sweet                                     
  364.  
  365.     DIRECTIONS  ------------------------------------------------------------
  366.  
  367.     Boil and mash potatoes and garlic (onion may be used instead of       
  368.     garlic); add potato water, salt and cream. Let come to a boil and     
  369.     serve at once with salt wafers. Serves 4.                             
  370.                                                                           
  371.     Source: Marie Novak, Sheffield Grange, Ashtabula County, OH           
  372.  
  373.     *** Recipe Via Compu-Chef (tm) ***
  374.  
  375.     ***********************************
  376.     ***** Cream of Potato Soup #2 *****
  377.     ***********************************
  378.  
  379.     Categories: Soups           OSG1966                        
  380.  
  381.     Calories     per serving:             Number of Servings:   6
  382.     Fat grams    per serving:              Approx. Cook Time:      
  383.     Cholesterol  per serving:                          Marks:    P
  384.  
  385.     INGREDIENTS ------------------------------------------------------------
  386.  
  387.        6        ea    Potatoes - medium size                            
  388.        1        ea    Butter - size of walnut                           
  389.        1        ea    Onion - chopped fine                              
  390.        2        cup   Milk                                              
  391.  
  392.     DIRECTIONS  ------------------------------------------------------------
  393.  
  394.     Dice and cook potatoes in salt water. Add butter, pepper, and onion.  
  395.     When potatoes are tender, add milk and riffles made by mixing a small 
  396.     amount of flour and butter until small lumps form. Serves 6.          
  397.                                                                           
  398.     Source: Mrs. Allie Rockfield, Tremont Grange, Clark County, OH        
  399.  
  400.     *** Recipe Via Compu-Chef (tm) ***
  401.  
  402.     ***********************
  403.     ***** Salmon Soup *****
  404.     ***********************
  405.  
  406.     Categories: Soups           OSG1966                        
  407.  
  408.     Calories     per serving:             Number of Servings:   1
  409.     Fat grams    per serving:              Approx. Cook Time:      
  410.     Cholesterol  per serving:                          Marks:    P
  411.  
  412.     INGREDIENTS ------------------------------------------------------------
  413.  
  414.        3        qt    Milk                                              
  415.        2        Tbsp  Butter                                            
  416.        1        can   Salmon                                            
  417.                       Salt                                              
  418.                       Pepper                                            
  419.                       Cracker crumbs                                    
  420.  
  421.     DIRECTIONS  ------------------------------------------------------------
  422.  
  423.     Place three quarts milk over fire to scald, add 2 T. butter, can of   
  424.     salmon, shredded with fork, (put in salmon when milk is hot), salt and
  425.     pepper to taste. Thicken with cracker crumbs.                         
  426.                                                                           
  427.     Source: Mrs. Ruth Kreager, Licking Valley Grange, Licking County, OH  
  428.  
  429.     *** Recipe Via Compu-Chef (tm) ***
  430.  
  431.     ********************************************
  432.     ***** Salsify or Vegetable Oyster Soup *****
  433.     ********************************************
  434.  
  435.     Categories: Soups           OSG1966         Salsify        
  436.  
  437.     Calories     per serving:             Number of Servings:   1
  438.     Fat grams    per serving:              Approx. Cook Time:      
  439.     Cholesterol  per serving:                          Marks:    P
  440.  
  441.     INGREDIENTS ------------------------------------------------------------
  442.  
  443.        5        ea    Salsify roots - medium                            
  444.        1        qt    Milk - whole                                      
  445.        1        Tbsp  Butter                                            
  446.                       Salt                                              
  447.                       Pepper                                            
  448.  
  449.     DIRECTIONS  ------------------------------------------------------------
  450.  
  451.     Pare roots and slice or run through fruit chopper. Boil in just enough
  452.     water to cover salsify. Add milk, butter and seasoning. Bring to a    
  453.     boil.                                                                 
  454.                                                                           
  455.     Source: Paulding Grange, Paulding County, OH                          
  456.  
  457.     *** Recipe Via Compu-Chef (tm) ***
  458.  
  459.     *****************************
  460.     ***** Cream Tomato Soup *****
  461.     *****************************
  462.  
  463.     Categories: Soups           OSG1966                        
  464.  
  465.     Calories     per serving:             Number of Servings:   1
  466.     Fat grams    per serving:              Approx. Cook Time:      
  467.     Cholesterol  per serving:                          Marks:    P
  468.  
  469.     INGREDIENTS ------------------------------------------------------------
  470.  
  471.        1        pt    Tomato juice - strained                           
  472.        2        Tbsp  Butter                                            
  473.        2        Tbsp  Flour                                             
  474.        1        qt    Milk                                              
  475.  
  476.     DIRECTIONS  ------------------------------------------------------------
  477.  
  478.     Cream butter and flour together, add to hot juice. Stir quickly or use
  479.     egg beater to smooth. Cook until it thickens. Heat milk until slight  
  480.     scum forms; lower heat, add tomato mixture slowly, stirring           
  481.     constantly. Salt to taste. Serve hot with buttered popcorn or         
  482.     crackers.                                                             
  483.                                                                           
  484.     Source: Mrs. H. Tomlinson, Farmer Grange, Defiance County, OH         
  485.  
  486.     *** Recipe Via Compu-Chef (tm) ***
  487.  
  488.     ***********************
  489.     ***** Tomato Soup *****
  490.     ***********************
  491.  
  492.     Categories: Soups           OSG1966                        
  493.  
  494.     Calories     per serving:             Number of Servings:   1
  495.     Fat grams    per serving:              Approx. Cook Time:      
  496.     Cholesterol  per serving:                          Marks:    P
  497.  
  498.     INGREDIENTS ------------------------------------------------------------
  499.  
  500.        1        Tbsp  Butter                                            
  501.        1        pt    Milk                                              
  502.        1        Tbsp  Flour                                             
  503.        1        pt    Tomatoes                                          
  504.  
  505.     DIRECTIONS  ------------------------------------------------------------
  506.  
  507.     Work flou into melted butter, add milk and bring to boil. Have        
  508.     tomatoes strained and boiling hot. Add boiling tomatoes to boiling    
  509.     milk, season to taste. Will not curdle.                               
  510.                                                                           
  511.     Source: Hazel Obitts, Ridgeville Grange, Lorain County, OH            
  512.  
  513.     *** Recipe Via Compu-Chef (tm) ***
  514.  
  515.     **************************
  516.     ***** Vegetable Soup *****
  517.     **************************
  518.  
  519.     Categories: Soups           OSG1966                        
  520.  
  521.     Calories     per serving:             Number of Servings:   1
  522.     Fat grams    per serving:              Approx. Cook Time:      
  523.     Cholesterol  per serving:                          Marks:    P
  524.  
  525.     INGREDIENTS ------------------------------------------------------------
  526.  
  527.        1        cup   Cabbage                                           
  528.        1/2      cup   Sweet corn                                        
  529.        1/2      cup   Carrots                                           
  530.        1/2      cup   Turnips                                           
  531.        1/2      cup   Potatoes                                          
  532.        1/4      cup   Rice                                              
  533.        1/2      cup   Soup beans                                        
  534.        1        cup   Lima beans                                        
  535.        1        ea    Onion                                             
  536.        1        pt    Tomatoes                                          
  537.        1/2      cup   Celery                                            
  538.  
  539.     DIRECTIONS  ------------------------------------------------------------
  540.  
  541.     Cut all vegetables fine, and cook in good beef broth, 1 1/2 hours.    
  542.                                                                           
  543.     Source: Mrs. W. E. Shook, Montville Grange, Medina County, OH         
  544.  
  545.     *** Recipe Via Compu-Chef (tm) ***
  546.  
  547.     *******************************
  548.     ***** Vegetable Beef Soup *****
  549.     *******************************
  550.  
  551.     Categories: Soups           OSG1966                        
  552.  
  553.     Calories     per serving:             Number of Servings:   1
  554.     Fat grams    per serving:              Approx. Cook Time:      
  555.     Cholesterol  per serving:                          Marks:     
  556.  
  557.     INGREDIENTS ------------------------------------------------------------
  558.  
  559.        3        lb    Beef - boiling                                    
  560.        6        qt    Water - cold                                      
  561.        2        Tbsp  Salt                                              
  562.        2        ea    Carrots                                           
  563.        3        ea    Onions                                            
  564.        1/2      ea    Cabbage - head                                    
  565.        4        ea    Celery - stalks - chopped                         
  566.        1        can   Tomatoes                                          
  567.                       OR                                                
  568.        2        Tbsp  Tomato paste                                      
  569.        1        can   Peas                                              
  570.        1        cup   Potatoes - diced                                  
  571.  
  572.     DIRECTIONS  ------------------------------------------------------------
  573.  
  574.     Cook beef in water and salt 1 1/2 hours. Then add carrots, onions,    
  575.     cabbage, celery. One-half hour later add tomatoes, peas, potatoes and 
  576.     2 T. rice soaked in cold water 1 hour. Cook until rice is done. Add a 
  577.     dash of pepper and serve.                                             
  578.                                                                           
  579.     Source: Mrs. T. E. Brady, Atwood Grange, Carroll County, OH           
  580.  
  581.     *** Recipe Via Compu-Chef (tm) ***
  582.  
  583.  
  584.  
  585.