recipes potatoes soup
In my opinion, one of the best places to find recipes is really good in local churches and other cookbooks of local organizations. When the best cooks in a community come together and share their revenue is still a treasure trove of mouth-watering results. Thus, Needless to say I have a lot of these books in my vintage collection. This pork recipe pea soup has been found in a cookbook church Waterloo, Iowa. I've never been to Iowa, but he was born and grew up nearby in Indiana. As both states are states in the firm and have much in common, I got this cookbook old when I had the chance. I was sure it would be full of good recipes I was not disappointed. The soup of potatoes from an old grocery store in the Midwest gave recipe cards. Most of their recipe cards feature fast, easy and economical recipes. This soup is no exception. If you love soup, if you are looking for quick and easy recipes, If you are looking for ways to feed your family economy, here are some old-time recipes to add to your files.
SOUP POTATO
This recipe is another grocery give-away recipe.
6 med potatoes peeled and diced
1 small onion, chopped
1 stalk celery, chopped
1 tsp Tea seasoned salt
Pinch of pepper
1 tsp tablespoon parsley
4 cups water
2 cups milk
3 c. tablespoons margarine
Combine potatoes, onion, celery, salt, pepper, parsley, and water in a saucepan and bring to boil. Bake for 20-25 minutes until potatoes are tender. Reduce heat and add milk and margarine. Bake at point. Serve hot.
Split Pea PORK SOUP
1 lb. dry green split peas (2 cups)
8 cups cold water
1 cup chopped onion
1 / 2 cup chopped celery
1 1 / 2 teaspoon salt
1 / 2 c. Tea dried marjoram, crushed
1 / 4 c. Tea pepper
1 lb. pork
3 / 4 c. sage tea
1 / 2 c. Tea Salt
1 / 8 c. Tea pepper
3 med potatoes, peeled and diced
Rinse split peas. In a large pot or Dutch oven combine peas, onion in cold water, celery, 1 1 / 2 teaspoons salt, marjoram and 1 / 4 c. Tea pepper. Bring to a boil, cover and simmer until that the peas are tender, about 1 hour. Do not drain. Meanwhile, combine the pork, sage, 1 / 2 teaspoon salt and 1 / 8 tsp to pepper tea. Mix thoroughly. Shape into twenty-four balls an inch. Drop balls and potatoes in the soup mixture, return to boil. Cover, simmer 20 minutes longer. Season to taste if necessary.
Serves 10 at 12
Enjoy!
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For more of her vintage recipes visit her blog at http://grandmasvintagerecipes.blogspot.com
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