Cream of tomato soup

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Heat 2 c. tomato juice and 1 can crushed tomatoes. Add 2 slices onion, 2 whole cloves, ½ t. salt. Add 4 T. butter to 2 c. milk. Heat. When ready to serve add pinch soda to tomato mixture and gradually add hot tomato mixture to hot milk. Serve at once. Follow directions exactly.

Saute ¼ c. green pepper diced and ½ c. ch. onion in 2 T. butter. Add: 1 can crushed tomatoes, 2 liters tomato juice, dash pepper, ½ t. basil, ½ t. salt, 1 T. sugar, 1-2 bay leaves and 2 c. cooked macaroni. Heat to boiling.

White sauce of 1 ½ T. butter, 2 slices onion, 1 ½ T. flour, ½ t. salt & p, 3 c. milk. Add 1 c. cooked vegetables and serve with grated cheese on top.

Prepare as above and add: 2 c. cooked diced chicken, 1 chicken bouillon cube, 1 c. hot water, cooked noodles OR cooked rice OR cooked diced potatoes.

Saute ½ c. ch. onion in ¼ c. butter. Add ¼ c. flour, 1 ½ T. cornstarch, ½ t. paprika, ½ t. salt and 4 c. heated milk, 4 c. heated chicken bouillon. Cook 10 minutes. Add 1 c. mashed potatoes, 1 c. mashed carrots. Stir. Heat. Pour in bowls. Garnish with grated cheese and ch. parsley.

Cook 5 slices bacon until crisp. Pour off drippings except 3 T. Cook 1 med. Ch. onion. Add 1 c. canned corn, 1 c. cooked cubed potatoes, 1 can cream of mushroom soup with 2 ½ c. milk, S& P. Can use 4 c. white sauce in place of soup and milk. Heat. Simmer 5 minutes. Bacon and butter to garnish.

Add 1-2 bouillon cubes to 3 c. water. Bring to boil. Add 2 beaten eggs. Stir rapidly. Cook 1-2 minutes. Add cooked peas, carrots, corn, ch. green onions. Add 2 T. cornstarch (4 T. flour) mixed with 4 T. cold water. Bring to boil.

Cover 2 kg. cubed potatoes with water. Boil 5 minutes and add 1 sm. head shredded cabbage. Fry the peeled and grated carrot and 2 diced onions in 2 T. butter. Add 2 T. ch. carrot greens, 2 T. ch. parsley, 5 bay leaves, S& P when potatoes are almost done. Boil 10 minutes more. Serve with sour cream or mayonnaise. Tastes great!.

Cover 2 lbs. beef or pork bones with water. Bring to boil. Simmer. Fry 2 ch. onions, 1 large ch. carrot, 1 small ch. beet in 3-4 T. oil. When soft add 1/3 c. water and 1 can tomato paste. Add 1 small can mushrooms. When meat has cooked remove meat from bones. Return meat to pot. Add salt with ch. 3-4 potatoes, 1 med head cabbage, 1 more ch. onion. Simmer 15 minutes and add 1 can pinto beans, drained. Serve with fresh garlic, fresh parsley, sour cream.

Soak 1 lb. dried sm. white navy beans for 8-12 hours in water. Drain. Combine 2 ch. onion and 48 oz. chicken broth. Bring to boil and reduce heat. Simmer for 1 ½ hrs. Add 7 oz. can ch. green chilies, 6 – 8 cloves garlic, 3 T. ch. fresh oregano, 4 t. cumin, 1 ½ t. cayenne pepper. Simmer 30 – 60 minutes. Add 4 c. raw diced chicken for last 30 minutes. Remove. Stir in 1 c. sour cream and 2 c. white cheese. Stir until melted. SWEETand SOUR Dressing/Tomato Garnish: ¼ c. cider vinegar, ½ c. sugar, juice of 1 lemon, 1 t. onion powder, 1 t. paprika, 2 t. celery seed, 1 t. salt, 1/3 c. oil, ch. cilantro and ch. tomatoes. Put in middle of each bowl.