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even Nothing warms the senses like the aroma from a pot of homemade soup cooking on the stove. That is unless it is cating that same soup on a cold winter day. Although we have not experienced extremely cold weather, January is still the perfect month to dust off the soup pot and get warmed up. A bowl of soup alone can some- times be enough for a meal but if you are feeding some hearty ap- petites you might want to team it with a sandwich, a salad, or raw vegetables. My family thinks that cornbread must accompany almost any type of soup so I have included a couple of our favorite cornbread recipes. Another plus for soup is how fast and easy it can be prepared, most of the time. There are usually very few utensils to clean up and most ingredients are just dumped into one pot. Most homemade soups will need to simmer from 45 minutes to 2 hours or you could use your slow cooker and start it before you leave home in the morning then dinner will be wait- ing for you when you get home. Even if you opt for the conve- nience of some commercially canned soup try adding some spices or a pat of butter for a change. T've listed a few ideas be- low that you might try. The Confetti Bean Soup was listed a few weeks ago as a a gift idea but I've received requests to reprint it and besides, you might want to mix up a batch to keep on hand for yourself. I'm going to be writing about an- other cold weather favorite, Chili, in a few weeks. If you have a fa- vorite Chili recipe that you would like to share with others send it to me in care of The Herald P.O. Box 769 before January 21. Keep warm! CHEESEY POTATO-AND WILD RICE SOUP 1/2 cup uncooked wild rice 5 slices bacon 1/4 cup chopped onion 2 (10-3/4 ounce) cans cream of potato soup, undiluted 4 cups milk 8 ounces American cheese, cubed Wash wild rice in 3 changes of hot water, drain. Cook the rice ac- cording to directions, omitting salt; set aside. Cook bacon in Dutch oven until crisp; remove bacon, reserving 1 tablespoon of drippings in Dutch oven. Crumble bacon and set aside. Saute’ onion in bacon drippings until tender. Add soup, milk, cheese, and rice, cook over medi- um heat until cheese melts, stirring constantly. Garnish individual serv- ings with bacon. Yield: 9 cups. HAM AND CHEESE CHOW- DER 2 1/2 cups water 2 cups frozen hash brown potatoes 1 1/2 cups thinly sliced carrots 1/2 cup chopped green pepper 1/4 cup chopped sweet red pepper 2 cups chopped cooked ham 1 (17 ounce) can cream-style corn 1 (11 ounce) can Cheddar Cheese soup, undiluted 1/2 cup water dash pepper Combine first 5 ingredients in a Dutch oven; bring to boil. Cover, reduce heat and simmer 15 minutes or until vegetables are tender. Add ham and remaining ingredients; cook until thoroughly heated, stir- ring often. Yield: about 2 quarts. CHICKEN BRUNSWICK STEW 10 cups water 1 large chicken 2 cups chopped onion - 1 stalk celery, chopped 1 teaspoon Worcestershire Sauce 1/4 teaspoon hot sauce 8 cups broth 16 ounce package frozen lima beans 1 cup chopped onion 16 ounce package frozen corn salt and pepper 24 ounce can tomatoes Cook the chicken in 10 cups wa- ter with 2 cups chopped onion, cel- ery, hot sauce and Worcestershire sauce until done, about 11/2 hours. Remove chicken from broth re- serving 8 cups. Remove chicken from bone. Return broth to medi- um heat along with lima beans and 1 cup chopped onion. Boil for about 30 minutes of until limas are tender. Add chicken, corn, salt and pepper to taste, and tomatoes. Heat to boiling then simmer about 30 minutes. If you don't have 8 cups of broth, you can use boullion and water to make up the difference. If you would like to reduce the fat, when you remove the chicken from the broth, let the broth get cold then skim off the solidified fat be- fore continuing with the recipe. CORN CHOWDER 2 slices bacon, minced 1 small onion, chopped From My 4 cups diced potatoes Kitchen 11/2 cup water ; 3 teaspoons salt To Yous De Shearra Miller 1 No. 2 can corn 4 cups milk 3 tablespoons butter 4 tablespoons flour 1/4 cup water Nothing Warms Like Homemade Brown bacon slowly. Drain, ex- cept for 1 tablespoon grease to cook onion in, lightly. Add pota- toes, water, salt and pepper. Cook until potatoes are tender. Add corn, milk and butter. Make a paste of flour and water and add to thicken soup. Simmer until heated through and thickened. Yield: 8 servings. + MEXICALI SOUP 1/2 pound ground beef 08: WHOLE FRYERS USDA Choice Beef SIF HN CHUCK ROAST/ BONELESS STEW Whole Or Shank Portions SMOKED HAMS \N UT ER PAE ' Boneless HAMS Ak As Pkg. - Red Ripe Tomatoes! Tender Yellow Squash/Crisp Green Beans/Tender Egg Plant Prices in this ad are good Mon., Jan. 14 thru Sunday, Jan. 20, 1991. FN] COLLARD tH CI White Seeded Thursday, January 17, 1991 -THE KINGS MOUNTAIN HERALD-Page 5B Soup On Stove 1 1/2 teaspoons chili powder, di- vided 1/2 teaspoon salt dash black pepper 1/4 cup minced onion 2 tablespoons butter or margarine 2 cans (10 1/2 ounces) condensed tomato soup 2 soup cans of water Combine beef, 1 teaspoon chili powder, salt and pepper; shape into 24 small meat balls. In saucepan, SUT brown meat balls and onion in but- ter. Add soup, remaining 1/2 tea- spoon chili powder, and water. Simmer about 5 minutes. Yield: 5 to 6 servings. I am going to try to feature low- cost, economical recipes in the coming weeks. If you have any ideas or recipes to share with oth- ers, please send them to me at 403 W. Mountain Street. wv U.S. No. | White 10 LB. BAG POTATOES £ Fresh Green CABBAGE/ North Carolina SWEET POTATOES Qc, 14.5 Oz. Whole - Hunt's TOMATOES | 2/5109 - Whole Peeled/No Salt pg 3 CT vitae LETT 6 Pht AILS 27.25 Oz. HUNT'S SPAGHETTI SAUCE 5; 99 - Home Style/Chunk 1.Lb TOUCH Hunts | AGE 7.7501. 7.8 Oz. - Lasagna/ CHEF BOYARDEE HAMBURGER ITALIANO 99: - Spaghetti/Elbow Parm. - Margarine Quarters 19¢ OF BUTTER Texize PINE POWER................... 15 0z. 10.5 Oz. Mini/10 Oz. White CAMPFIRE MARSHMALLOWS 7 Oz. - Reg./Ripple FOOD LION POTATO CHIPS 89: 3 Liter - Diet Coke, Caffeine Free Diet Coke COKE CLASSIC 9149 Diet SpriteSprite. “eis 1.0z. - z. - Frozen Chicken Or Turkey With Vegetables - Ozark Valley POT PIES 3/99: DETERGENT........... . 8.99 3 Liter 1.59 40 Oz. BAKING MIX 88: = Jiffy There is a Food Lion location near you: WEST GATE SHOPPING CENTER Business Hwy. 74 (Shelby Hwy.) Kings Mtn. | 32 0z WHOLE DILL PICKLES Mt. Olive 99:
The Kings Mountain Herald (Kings Mountain, N.C.)
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Jan. 17, 1991, edition 1
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