Ingredient:
- 2 tbsp. reduced-calorie margarine
- 1 lg. onion, peeled and thinly sliced
- 1 carrot, chopped
- 2 garlic cloves, coarsely chopped
- 1 (28 oz.) can peeled Italian plum
tomatoes
- 3 c. chicken broth
- 1 sm. boiling potato, peeled and
thinly sliced
- 2 tbsp. chopped fresh basil leaves or
- 2 tsp. dried basil
- 1/4 tsp. nutmeg
- Salt to taste
- 1 c. milk
Direction:
Melt margarine in a soup pot over low heat. Add onion, carrot and garlic. Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warm through over very low heat. Do not boil. Serves 6. |
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |
