interesting fact about soup....

The word "restaurant" originally referred to soup rather than eating to an establishment. In the 18th century, Frenchman Boulinger, who sold soups to the public called them " magical restoratives" and the places where he sold soups came to be known as restaurants.

Wild meat Stew

I was trying to come across a turkey recipe of sorts, but then came across this recipe for all those deer hunters out there...my hubby and youngest being two of them. This recipe is from 1968.

Wild Meat Stew
Mrs. Ben H. Dickerson

2 pound elk, deer or antelope, cubed
salt and pepper to taste
1/2 cup olive oil
1 pound small onions
1 cup red wine
1 can tomato sauce
1 teaspoon whole spice
1 bay leaf

Season meat; brown on all sides in oil. Top with onions and pour in wine. Add tomato sauce and spice. Cook slowly without stirring for 1 1/2 hours or until tender.

Tender Baked Beef Stew

What is better then homemade chili or a stew of some sort when the wind is howling at the door, or bitter cold outside, like it has been here in the ozarks.

Tender Baked beef stew
Mrs. Larry E. Franklin

2 Tablespoons salt
2 pounds stew meat, cut in 1-inch cubes
1 large onion, sliced ( ok I chopped mine)
1 teaspoon garlic salt
4 cups boiling water
1 Tablespoon salt
lemon juice
1 teaspoon sugar
worcestershire sauce
1/2 teaspoon pepper
paprika
dash allspice
6 carrots, cut in quarters
6 medium potatoes, diced
1/2 cup cold water
1/4 cup flour

Brown meat in fat for about 20 minutes. Sprinkle with garlic salt. Add onion, water, salt, lemon juice, sugar, Worcestershire sauce, pepper,paprika and allspice. Cover and bake 3 1/2 hours at 375 degrees. Add carrots and potatoes and bake 2 more hours. Remove from oven. Mix cold water and flour and add to stew. A can of peas or tomatoes also may be added.


This is goood, enjoy. This recipe is from 1967 Kansan Silver Spoon Cookbook

Ajmpren Soup

I have not tried this or tried to pronounce this , but here is the recipe.


Ajmpren Soup
Mrs. Mildred Stevovich

1/2 stick butter
small amount flour
paprika
1 quart milk
rice

Combine a small amount of flour with butter. Add small amount paprika. When mixed add milk and cook. Salt to taste and add a small amount of water. While cooking add rice and cook until done.


This does sound simple enough.

Senegalese soup

Here is another recipe from the year 1967. I have not tried this, but I am sure it is good.



Senegalese Soup
Mrs. Robert Shelton

1 package chicken noodle soup mix
1 teaspoon curry powder
1 small can evaporated milk
1/2 pint whipping cream, whipped

Season chicken noodle soup mix with 1 teaspoon curry powder. Prepare according to directions. Stir in evaporated milk. Serve garnish with whipped cream topped with paprika and toasted coconut.

Swedish Vegetable Soup with Klimp

This soup is really good and great on a cold night. I made this without the klimp, it is still goood.

Swedish Vegeetable Soup With Klimp
Mrs. Charles Mallinson

1 soup bone ( I used a ham hock)
2 teaspoons salt
1/4 teaspoon pepper
1 medium onion, finely chopped
2 quarts water
1 cup carrots, diced
1 cup parsnips, diced
1/2 cup celery, diced
1 1/2 cups potatoes, diced

Combine soup bone , cold water, salt, pepper and onion. Bring to a boil and simmer 1 hour. Add vegetables and simmer 45 minutes. Serve hot with klimp.

Klimp

1 1/2 cups milk
2 egg yolks
1 teaspoon sugar
dash salt
1 drop almond extract
parsley, chopped

Scald milk. Beat egg yolks slightly. Add very small amount of hot milk to egg yolks, stirring constantly. add to remaining milk. Add almond extract and salt. Pour into dish. Top with parsley and chill. Spoon over individual servings of soup.

Cheeslicious Soup

This recipe comes From the year 1967 Kansan`s Silver Spoon Cookbook.

Cheeslicious Soup
Mrs. F. N. Repiogle

1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup water, boiling
1/4 cup onion, finely diced
4 Tablespoons butter
2 Tablespoons instant blending flour
1 teaspoon salt
1/8 teaspoon paprika
3 cups milk
2 chicken bouillon cubes
1 1/2 cups water, hot
1 1/2 cup American cheese, grated
2 Tablespoons parsley

Cook celery and carrots in 1/2 cup boiling water until tender. Set aside. Cook onion in butter until onion is transparent. Add flour, salt and paprika. Blend. Gradually add milk, stirring constantly until smooth and thick. Add boulllion cubes dissolved in hot water. Add cooked vegetables with liquid in which they were cooked in. Stir in grated cheese. Heat just until cheese is melted. Top with minced parsley. Serve immediately. Serves 6.

L. P. N.`s bean soup

I do not know what the L. P. N. stand for , but this soup is good and simple to make.

L. P. N. `s Bean soup
Mrs. Joseph W. Ruzick

9 oz navy beans
5 quarts boiling water
2 quarts ham stock, ( I used beef broth)
3 oz tomato puree ( I used tomato paste)
1/2 teaspoon pepper
pinch of nutmeg
2 oz carrots ( used canned )
2 oz onions
2 oz ham scraps
1 Tablespoon flour
1 Tablespoon butter
salt to taste

Soak beans overnight. Combine with other ingredients and cook until beans are tender.

Pea Soup

This recipe did not appeal to me. I don`t really care for peas that much, except maybe in a salad, but I will post this for all those pea lovers out there.



Pea soup
Mrs. Leila M. Callaway

3 cups chicken stock
2 cups peas, cooked or canned
1 cup cold water
1/2 onion
1 cup milk
1/2 teaspoon salt
2 Tablespoon butter
pepper
celery salt

Put aside 1/3 of peas. Add remainder to water , stock and seasonings. Let simmer 30 minutes. Press thru sieve. Add butter and boil few minutes. Add milk and remaining peas, which have been heated. Serve hot , topped with whipped cream . Season with pepper and celery salt.

corn chowder

This recipe is very good and is from 1967


Corn Chowder
Mrs. Robert Allison

1/4 cup onion, chopped
1/2 cup green pepper, chopped
2 Tablespoons butter or margarine
1/2 cup flour
1 teaspoon salt
dash red pepper
1 cup boiling water
1 3/4 cup corn ( I used 1 can of corn drained)
3 cups milk

Cook onion and green pepper over low heat in butter or margarine for 5 minutes. Add flour, salt and red pepper. Stir to blend well. Add water slowly, then add corn and cook until thickened, stirring frequently. Blend in milk and heat. Makes 5 servings.

Potato Soup

This soup is gooood and very tasty. I sooooo love this soup.


Potato Soup
Mrs. Bonnie Rowland

2 cups potatoes, diced
2 onions, minced
celery leaves from 2 stalks celery
2 1/2 cups boiling water
4 teaspoons butter or margarine
3 1/2 teaspoon flour
2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 teaspoon parsley

Cook potatoes, celery and onion in boiling water until tender. Melt butter , add flour and stir until smooth. Add seasonings and milk. Mash vegetables and add to sauce.

Then yummmmmy.

Dry bean or pea soup

Ok , I did not make this one ,but it sounds good. Would be good with a pan of cornbread on a very cold day.

Dry Bean or Pea soup
Mrs. John o. Fife

2/3 cup dry beans or peas
1 1/2 quarts water, cold
ham bone
1 small onion, chopped
few stalks celery and leaves
1 Tablespoon flour
salt and pepper to taste

Cover beans or peas in half the water. Soak overnight, or boil gently for 2 minutes and let stand 1 hour. Add rest of water, ham bone, celery and onion. simmer until beans or peas are tender. Remove bone. Put soup thru a sieve or food press. Cut meat off bone into pieces. Add to soup. Stir in flour with a small amount of water. Cook soup until thickened and hot. Season. Makes 4 servings.

Tomato Soup

I did not make this as I did not think I could find the gumbo File powder here, which I do not know what that is.
This recipe comes from 1967 Kansan`s Silver Spoon cookbook.

Tomato soup
Mrs Rose Humphrey

1 can tomato soup
1 teaspoon gumbo file powder
1 cup milk

Combine all ingredients and heat. Do not boil.

potato soup

This recipe is yummy and from 1967



Potato Soup
Mrs .Andy Lewis

1/2 cup butter or margarine
1/2 cup onion, minced
1 Tablespoon salt
4 cups raw potaotes, cubed
1 1/2 cups water
2 cups milk, hot
1 egg yolk, slightly beaten
1/2 cup cold milk or half and half
pinch cayenne pepper
1/8 teaspoon pepper
2 Tablespoons parlsey, chopped

Melt butter over low heat. Add onion and cook until soft, but not browned. Add salt and potaotes and water. Cover and cook over moderate heat, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in hot milk. Combine egg yolk and cold milk. Gradually add to hot soup, stirring constantly. Add cayenne pepper and pepper. Garnish with parsley. Serves 6 to 8.

Senate Bean Soup

I have not tried this yet, but I am trying it out tomorrow. This was the award winner in this catagory. Their is 37 recipes in area.

Senate Bean Soup
Elsie Stitt

1 pound dried beans ( marrow, Navy, Pea, or great northern)
Smoked ham bone with some meat on it
3 Meduim potatoes, cooked and mashed
1 cup onion, chopped
1 cup celery, chopped
2 gloves garlic, minced

Wash and soak beans overnight in water to cover. Next morning, add water to make 5 quarts. Add ham bone and simmer about 2 hours. Add potatoes, onion, celery and garlic. Simmer 1 hour. Remove bone ,cut up meat and return to soup. Season to taste with salt and pepper. Makes 4 1/2 quarts.



Ok I don`t know what Marrow beans are. I will be using Great Northern beans, since I am not big fan of peas.