New Braunfels Herald Zeitung (Newspaper) - January 2, 1991, New Braunfels, Texas
HeraM-Zfftung, Nev Braunfels, Texas
_Wednesday, January 2, 1991
Celebrate Soup Month with hearty recipes
Simple to prepare and perfect to take the chill off a wintry day: Italian Steak Stew in a stockpot. Swiss Broccoli Soup in a handled dish, and Savory Cream Stew in a casserole dish.
Easy soups, stews warm up the crowds
A hearty stew or soup simmering (Mi the stove is just the thing to take away the chill of a nippy winter’s day. Often a meal-in-one, it’s an easy way to satisfy a crowd while wanning them up from their fingers to their toes.
For simmering and serving soups and stews, stainless steel cookware and glass-ceramic serving dishes are ideal because they won’t react with ingredients to alter flavors or colors. For crowd-size cooking, stainless steel stockpots range in size from 6 to 20 quarts. Glass-ceramic hcat-and-servc dishes not only are perfect for individual servings, but they help keep the soup warm, too. For late arrivals, just pop a dish full of soup into the microwave to reheat.
Created with convenience in mind, these soups and stews are as simple to prepare as they are flavorful and appealing Each recipe uses handy ingredients and takes a minimum of steps from chopping board to bowl. Each makes enough for 12, but if your “crowd" is just two or three, simply freeze the rest in individual portions to enjoy another day.
Swiss Broccoli Soup
4 (sp. instant chicken bouillon granules
4 cups water, divided usage 2 pkg. (IO oz. each) frozen chopped broccoli, cooked
2 cups (8 oz.) shredded Swiss cheese
2 tsp. flavor enhancer 1/4 tsp. ground nutmeg 1/8 tsp. ground black pepper 1/2 cup all-purpose flour 4 cups evaporated milk or light evaporated skimmed milk
In a large stockpot, heat bouillon granules in 3 cups water until dissolved. Stir in cooked broccoli, cheese, flavor enhancer, nutmeg and pepper. Cook and stir over medium heat until cheese melts. Combine flour and I cup cold water, stir into broccoli mixture. Cook and stir until thickened and bubbly. Add evaporated milk, stir, cover and remove from heat. Do not beal. Makes 12 servings and freezes well.
Savory Cream Stew
1/4 cup margarine 6 Tbsp. all-purpose flour 2 tsp. flavor enhancer 2 tsp. onion flakes 1/2 tsp. dill weed 1/4 tsp. ground black pepper 1-1/2 pounds smoked turkey sausage, sliced and cut in half 2 cups water
6 cups evaporated milk or light evaporated skimmed milk
2 pkt. (16 oz. each) frozen dinner vegetables, cooked
In a large stockpot, melt margarine over low heal. Blend in flour, flavor enhancer, onion flakes, dill weed. pepper, sausage and water. Cook over medium head, stirring comitant I y until thickened and bubbly. Add evaporated milk and cooked vegetables; heat until steaming, but do not boil. Makes 12 servings. Freezes well.
Winter Day Chicken & Rice Stew
5-1/4 cups chicken broth, divided usage
1/4 cup cornstarch 1-1/2 tsp. flavor enhancer 3/4 tsp. ground white pepper 3 3cups cooked and cubed chicken
I pkg. (16 oz.) frozen peas, cooked 3 egg yolks
I can (12 fl. oz.) evaporated milk or light evaporated skimmed milk 6 cups cookied rice
In a large stockpot, stir together 1/2 cup chicken brother and cornstarch. Over medium heal, while stirring constantly, add flavor enhancer, pepper and remaining broth. Add chicken adn cooked peas and bring to a boil, stir-
8m SOUPS, Pag* 9
January is National Soup Month. What better way to celebrate than by making your family a hearty bowl of soup to fight off those winter chills.
Soup preserves most of the vitamins in vegetables that normally are lost when the cooking water is thrown out, making it both economical and nutritious.
Depending on the type of soup you make, your family can have a light lunch or full dinner. The following recipes, reprinted from Betty Crocker's New International Cookbook (Prentice Hall), are fine examples of nutrition and delicious warmth.
Seafood & Vegetables In Broth “Yosenabe”
The name for this Japanese specialty means “a mixture of foods.** The tender seafood morsels called for here, thin cellophane noodles steeped in a light chicken broth, and an array of crisp, fresh vegetables all add up to a flavorful meal.
1/2 pkg. (3-3/4 oz. size) cellophane noodles
4 cans (10-1/4 oz. each) condensed chicken broth 2 broth cans of water 2 medium carrots, cut into 1-inch slices
I pound raw shrimp, shelled and deveined
8 ounces cod or haddock fillets, cut into I-inch pieces
4 ounces Chinese pea pods I Tbsp. soy sauce 12 mushrooms, sliced 4 green onions (with tops), cut into 1-1/2-inch pieces.
Dipping Sauce (see below)
Cover cellophane noodles with hot water. Let stand IO minutes; drain. Cut into 2-nich lengths. Heat chicken broth, water and carrots to boiling in Dutch oven; reduce heat. Simmer uncovered 5 minutes. Stir in noodles and remaining ingredients except Dipping Sauce. Cover and heat to boiling; reduce heat. Simmer until shrimp are pink and fish flakes easily with fork, 3 to 5 minutes. Serve with small dishes of Dipping Sauce. Makes 6 servings.
1/2 cup soy sauce 1/2 cup lemon juice
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I Tbsp. thinly sliced green onion (with top)
Dash of red pepper flakes
Mix all ingredients.
Creamy Stilton Soup
Stilton cheese is an Englidi blue-veined cheese that ages to ivory-pale gold perfection.
1/2 cup finely chopped onion 1/2 cup finely chopped carrot
1 hay leaf
1/4 cup margarine or butter 1/4 cup all-purpose flour 1/4 tsp. white pepper
2 cups chicken broth 1-1/2 cups half and half
1-1/2 cups crumbled Stilton cheese (6 ounces)
Cook onion, carrot and bay leaf in margarine in 3-quart saucepan until onion and carrot are tender, about 5 minutes. Stir m flour and white pepper. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. Stir in broth and half and half. Heat to boiling over medium heat, stirring constantly; boil and astir I minute. Stir in cheese; heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf; sprinkle soup with parsley. Makes 6 servings.
Combine tender pork with sweet potatoes in stew
By NANCY BYAL Better Homo and Garden*
After a day spent outside in brisk fall air, this just-right blend of pork, sweet potatoes and seasonings will warm you all the way through. Although rich with meat, it contains only 9 grams of fat per serving. Use well-trimmed boneless pork loin, thick boneless chops, or tenderloin for the pork.
y* pound lean bonete!! pork Non-stick spray coating VA cups water
I large onion, chopped (I cup) I bay leaf
I Tbsp, instant beef bouillon granules
lA tsp. dried thyme, crushed Vt tsp. paprika % tsp. pepper lA tsp. garlic powder VA pounds sweet potatoes (4 small), peeled and cubed I Tbsp. cornstarch I Tbsp, cold water One 10-ounce package frozen peas
Trim fat from pork. Cut into XA -inch cubes. Spray a cold Dutch oven with non-stick coating. Preheat the Dutch oven. Add pork; cook and stir until pork is brown. Drain. Wipe Dutch oven with paper towels.
Add TA cups water, onion, bay leaf, bouillon granules, thyme, paprika, pepper and garlic powder to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
Stir in sweet potatoes. Return to boiling; reduce heat. Simmer, covered, about IO minutes or until potatoes we nearly tender. Stir together cornstarch and I Tbsp, water. Stir into pork mixture. Add peas. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Discard bay leaf. Makes 4 servings.
Nutrition information per serving: 368 cal., 22 g pro., 49 g carb., 9 g fat (22 percent of calories from fat), 51 mg chol., 837 mg sodium. U.S. RDA: 314 percent vit A, 67 percent vit. C, 73 percent thiamine, 40 percent riboflavin, 34 percent niacin, 15 percent iron.
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