Ingredient:
- 1/4 c. margarine
- 3/4 c. chopped celery
- 3/4 c. chopped onion
- 6 c. water
- 3/4 c. lentils
Direction:
Saute in large stewing pan margarine, celery, and onion. Add water and lentils. Cook 20 minutes. Add:
- 1 qt. tomatoes
- 1/2 tsp. garlic salt
- 2 tsp. salt
- 1/4 tsp. pepper
- 3/4 c. barley or brown rice
- 1/2 tsp. rosemary
Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more. Serves 6.
|
Ingredient:
- 1/4 c. onion, minced
- 1/4 c. flour
- 1 3/4 c. chicken broth
- 1/4 c. celery, minced
- Dash of paprika
- 2 tbsp. butter
- 2 c. milk
- 1/4 c. carrot, minced
- Dash of salt
- 1/2 c. cubed sharp process American
cheese
Direction: Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until mixture thickens slightly. Reduce heat; add cheese, stirring until cheese melts. Simmer 15 minutes. Do not boil. Serves 4. |