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Phyllis' Fixin's

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news Morris, 56267
Morris Minnesota 607 Pacific Avenue 56267

Remember that commercial? I forget what brand of soup they were advertising; I just remember that one line. Anyhow, it is very much getting to be soup weather. Brrrr. The first one is a tomato soup; it was in a local church cookbook, and sounds pretty much like how my mother-in-law, Lauretta Peterson Sax made it. The baking powder, of course, is to keep it from curdling.

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Tomato Soup

1 Pint home-canned tomatoes

(I imagine a 16 oz. can of tomatoes

would do, too)

1/4 tsp. baking soda

2 C. milk

1 T. butter

1/4 tsp. baking soda

1/2 tsp. salt

In one kettle, bring tomatoes and salt to a boil. Add about 1/4 tsp. baking soda. This will foam up a bit. Heat milk on medium heat in another kettle. When it is a little warm, add the butter and 1/4 tsp. baking soda. When the milk is quite warm, add the warm tomatoes to the warm milk. Just bring it to almost a simmer; never let it boil. They must be heated separately at first, though. I sometimes throw in a little Velveeta cheese, too.

California Blend Soup

1 (16 oz.) pkg. frozen California

vegetables

2 C. chicken broth

2 C. milk

2 C. Velveeta cheese

1/4 C. flour

3 T. butter

1/3 C. milk

Boil frozen vegetables in chicken broth. When vegetables are soft, mash with a potato masher. Do not drain. Bring milk to a boil; remove from heat. Add cheese and butter. Stir until melted. Mix into cooked and mashed vegetables; stir well. Mix flour and milk together; pour into soup. Heat just to boiling point.

When I went to Catholic high school in Philadelphia, we just had one coach for football and basketball. He took all of us who turned out and had us run through a forest. The ones who rammed into the trees were put on the football team.

-George Raveling

Split Pea Soup

1 ham bone, with meat

1 (16 oz.) bag split peas

3 qts. water

1/2 tsp. garlic powder

1 onion, finely chopped

1 1/2 C. sliced carrots

2 cubes chicken bouillon

1/2 tsp. oregano leaf

1 bay leaf

1 C. chopped celery

1/2 tsp. pepper

In a large kettle, put the ham bone, water, peas, bouillon, garlic, pepper, oregano, onion and bay leaf. Simmer uncovered for 1 1/2 hours. Remove bones and take off meat; return meat to pot. Can add more cubed pieces of ham if not enough on the bone. Add the carrots and celery; cook for 2 to 2 1/2 more hours or until desired thickness. Optional: can add milk for creamier soup during the last 20 minutes cooking time.

Quick Potato Soup

4 T. butter or margarine

1/2 C. chopped onion

1 3/4 C. hot water

4 C. frozen hash browns

1 (10 oz.) pkg. frozen peas and carrots

(or mixed vegetables)

1-2 C. ham chunks or wieners, sliced

2 C. milk

Sauté butter or margarine and onions. Add hot water, hash browns, frozen veggies, and ham or wieners. Cook, stirring occasionally, until vegetables are tender, about 15 minutes. Add milk. Heat, but do not boil. Salt and pepper to taste.

A little boy was waiting for his mother to come out of the grocery store. As he waited, he was approached by a man who asked, "Son, can you tell me where the Post Office is?" The little boy replied, "Sure! Just go straight down this street a coupla blocks and turn to your right." The man thanked the boy kindly and said, "I'm the new pastor in town. I'd like for you to come to church on Sunday. I'll show you how to get to Heaven.

The little boy replied with a chuckle, "Awww, come on...you don't even know the way to the Post Office."

Which ever way, have a great week and cheer on our Vikings!

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