Food for Thought – March 24, 2015

March can be cold and blustery. That’s when soup comes to mind. I have a Campbell’s cookbook called Cooking with Soup that was published in 1972. In it are some appetizer soups which set the mood for the coming meal.

The following soup would go well with spaghetti and salad.

Soup Italiano

1 can (11-1/4 oz.) condensed green pea soup

1 can (10-3/4 oz.) condensed tomato soup

1-1/2 soup cans water

2 Tbsp. Chianti or other dry red wine (optional)

1/8 tsp. Italian herb blend

Blend soups; add remaining ingredients. Cook over low heat 10 minutes; stir often. Serves: 4. Serve with crackers topped with mozzarella cheese, sprinkled with oregano and browned under the broiler.

Beef Broth Plus

1 can (10-1/2 oz.) condensed beef broth

1 can (11-1/4 oz.) green pea soup

1 can (10-3/4 oz.) tomato soup

1 soup can milk

1 Tbsp. sherry (optional)

Crumbled bacon, if desired

Blend beef broth and green pea soup. Add tomato soup, milk and sherry. Heat. Add a crunchy garnish of crumbled bacon when served.

Serves: 4-6.

Would go well with almost any meal containing beef, such as meatloaf with mashed potatoes and mixed vegetables.

Hearty Beef Warm-Up

1/2 cup sliced mushrooms

1 small green pepper, sliced

1 Tbsp. butter or margarine

1 can (10-1/2 oz.) condensed beef noodle soup

1 can (10-1/2 oz.) condensed beef soup

1-1/2 soup can water

Cook mushrooms and green pepper in butter until tender. Add soups and water. Heat.

Serves: 4.

I would serve it before brats and German potato salad. But that’s your choice.

Today I have two last thoughts for you. The first thought is from Estelle Waite Hoover.

The little things

That make life sweet

Are worth their weight in gold;

They can’t be bought

At any price

And neither are they sold.

The next thought is from Proverbs 16:24: “Pleasant words are a honeycomb, sweet to the soul and healing.”

Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,