Soup Recipes in Urdu Chinese Pinoy for Kids with Pictures Chiken in Sri Lanka for Slow Cooker: Soups Recipe Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Saturday 20 September 2014

Soups Recipe Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Soups Recipe Biography

Source (google.com.pk)

Merrie Lynn’s KOA book contains recipes along with the home addresses (but not the first names) of the women who contributed them, as in the cheese soup from “Mrs. Bill Jenkins.”

Mom has been tweaking this cheese soup recipe since I was a kid growing up in Westminster. When I called to ask her to define “meat sauce,” she said “those recipes would be treasures because they are high altitude, I wish I had the whole set.” (She has an entire closet full of cookbooks, but some of the other “Hello Neighbors” are available on E-Bay for about $5.)

Mom's cheese soup starts here. (Kristen Browning-Blas, The Denver Post)

Mom’s cheese soup starts here. (Kristen Browning-Blas, The Denver Post)

“It was 1967, you know, that was the year we moved out here,” said Mom, musing over the spattered page. “You can tell I made it a lot. You grew up on it. You could say that.” (She’s always giving me column ideas.)

Back to the “meat sauce.” It’s Worcestershire sauce. Or Heinz 57, says Mom. “But I have changed it a lot. A lot.” So here’s the updated recipe, from Mrs. John Henderson, aka Sue, aka Mom.

Mom’s Cheese Soup

Adapted from a 1967 recipe in “Hello Neighbor.” You can also add other vegetables: carrots, sweet potatoes or squash. Serves 4-6.

Ingredients

2 cups peeled, diced raw potatoes

3/4 cup minced onion

1/2 cup diced celery

2 1/2 cups chicken stock

4 tablespoons butter

1/4 teaspoon pepper

1/2 teaspoon salt, or to taste

4 tablespoons flour

1 teaspoon powdered mustard

2 cups whole or 2% milk

2 teaspoons Worcestershire sauce

1/4 pound thinly sliced or grated extra-sharp cheddar cheese

1 cup canned tomato juice

1 tablespoon minced fresh parsley

Directions

In a large pot, cook potatoes, onion and celery in chicken stock about 15 minutes, or until tender. Meanwhile, in a skillet over medium heat, melt butter and whisk in dry ingredients. Add milk gradually, stirring until thick. Then add cheese and stir until melted. Add Worcestershire sauce. Stir the white sauce into the cooked potatoes. Taste and adjust seasoning. Add tomato juice and parsley and heat through just before serving.

Merrie Lynn and Gov. John Vanderoof in 1974.

As for the Vanderhoofs, it turns out they were both foodies, before there was such a word. A search of The Post’s archives yielded a letter the ex-gov wrote to the late food editor Helen Dollaghan on Feb. 12, 1997:

Dear Helen: We have been out of the States for a while. Upon

return dozens of notes and phone calls informed me of one of

your readers seeking Johnny Van’s lamb. This at least proves you

have a lot of old readers and I have still a lot of old friends.

Good for us!

I still broil some lamb — travel a lot — have a motor home

and an electric grill outside. Mexico in winter — then a lot of

Canada in summer. The best food is still here in the U.S. West!

Here’s the recipe. Bone out leg of lamb; trim any excess fat and

trim heavy skin. Score 1/4-inch deep all over, then rub in

garlic salt. Put in bowl and pour 1 medium bottle teriyaki sauce

all over. Roll around in fluid – the lamb, that is. Let sit for

30 minutes, then “broil” just like a 1- to 2-inch sirloin.

Don’t overcook; meat should be pink. Slice 1/2-inch thick and

serve. Hope to see you again. — Johnny Van. (John Vanderhoof,

Colorado governor 1973-75)

Helen’s reply: So nice to hear from you, Gov. Several readers sent the

published recipe for your teriyaki lamb, reminding me that it

appeared in Empire magazine in 1974. Here’s that printed

version. Shows what happened to your recipe when my editing

pencil got hold of it: