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Don? open a can
boil your own soup
Once upon an iron age day, a man, whose name has been
lost to history, forged a large hollow ball with an opening at
the top. He called it a kettle.
. The man took his kettle and strung it over a fire. He then
threw bits of meat and vegetables into the kettle, added water .
and...voila...the first soup was made.
As evidenced by its continued use over the centuries, soup
was a successful food. As time passed, soup became more
sophisticated and was eventually processed and canned
commercially.
Even so, the yummiest soup's are still homemade.
Soup is fun to make. The blending of flavors allows you to
experiment with ingredients and spices to create your own
"special". And even though soup requires a long cooking
period, it need be stirred only occassionally.
shell i' kolkowski crumbs
Because the less expensive meat cuts are used, soup as a
one-dish meal is very economical. And with all those minerals
and vitamins stewing in the broth, soup is highly nutritious.
But the best thing about homemrde soup is that the older it
gets the better it tastes. You can serve it for dinner tonight and
enjoy the even tastier leftovers tomorrow.
Below are two of my favorite soup recipes. They taste best
on a cold windy evening. Add your own touches and serve
before the weather warms up.
Thursday
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4:30 '' p . m .' Council ,. for.,
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Board-Union
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, 7 p.m. -Walk for
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Group-Union
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Panel Union .i
b p,m. -Transcendental
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Uni. of Nebraska
Ski Club
SPUING TRIP
discussion
Thursday Feb. 29 7:30
Nebraska Union
All Those Interested In
Going On Trip-Attend
WEEKEND FILMS present:
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PLAY MISTY FOR ME
Friday at 7:00 and 9:30 P.M.
8 p.m. Union Program Council
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Magazine"-Union
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The Seduction
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Continuous Daily 11AM
Ends Thursdayl
--
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FAMILY
701 North 27
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Henrlik
Jane's Chunky Potato Soup
(with homemade egg dumplings)
3 medium potatoe, sliced
1 small carrot, diced
1 stalk celery, diced
V cup chopped onion
Y tsp. salt
1 bay leaf
6 whole allspice
1 quart water
-Combine and cook above
ingredients about 30 minutes or
until vegetables are soft. For
dumplings, combine 3 eggs, 18 tsp.
salt and enough flour to make a
-medium batter (fluid, but thick).
Drop dumplings in liquid and bring
to boil. Add 13 cup cream or 1
cup milk. Serve hot.
3
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Vegetable Beef Soup
1 quart water
1 small inexpensive roast (such as
7-bone.)
Vi cup chopped onion
2 small potatos, sliced
2 small carrots, diced
1 stalk celery, diced
1 16-ounce can tomatos
Vt head cabbage, sliced
18 cup barley
6 whole allspice
1 bay leaf
salt and pepper to taste
Combine water, roast and onion.
Simmer for 2 to 3 hours. Add
remaining ingredients and continue
simmering until vegetables and
barley are soft. The soup will be
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done when the meat readily falls
away from the bone. Remove bone
and excess fat. Serve garnished with
wine vinegar and a thick slice of
homemade, buttered bread.
EEnB
f 'EARLE W1B100 f
1 00lfF
Lincoln
1132"0"Street Tel.432-7583
152 Gateway Mall Tel. 434-7416
FRENCH TOAST WAY
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