Ingredients

• 1 1/2 cups navy beans
• 1 carrot, diced
• 4 cups cold water
• 2 1/2 cups milk
• 1/4 pound salt pork
• 2 teaspoons salt
• 1 small onion
• 1/4 teaspoon pepper
• 1/2 cup celery, diced
• 1/2 teaspoon paprika

Preparation

Wash beans and place in large kettle. Cover with cold water, add salt pork, cover, and bring slowly to boiling point. Simmer for about 2 hours, then add the onion, celery, and carrot. Continue cooking slowly for an additional hour or so. When beans are soft, rub mixture through a coarse sieve. Add milk, salt, pepper, and paprika to bean mixture. Cut salt pork into fine cubes and add to soup. Return to range and heat slowly until mixture begins to boil.

You are limited only by your own imagination. Crackers of various shapes and flavors are always good. In New England, water crackers are usually served. The crackers can be pepped up by brushing them lightly with melted butter or margarine, then sprinkling grated cheese, poppy seeds, onion or garlic salt over the top. These should be placed on a cooky sheet and heated in a 350° oven for about 10 minutes.

Croutons are one of the better-recognized garnishes for cream soup. Make them by cutting 1/2 -inch cubes of bread, and saute them in hot butter, gently shaking the pan until the squares have browned and toasted. Garlic or onion salt added just before taking them from the pan will add greatly to the flavor.

Ingredients

• 2 cups navy beans, soaked overnight
• 10 cups water
• 2 tablespoons salt
• 4 peppercorns
• Salt and pepper to taste
• 1/2 cup olive oil
• 1 clove garlic, minced
• 3 onions, chopped
• 4 tablespoons parsley, chopped
• 4 stalks celery, cut fine
• 2 cups tomato pulp, or tomato puree
• 2 cups cabbage, coarsely chopped
• 1 zucchini squash, sliced thin
• 2 cups cooked macaroni
• Grated Parmesan cheese

Preparation

Soak navy beans overnight. The following morning, drain and put in large kettle with water and salt. Cook over low heat for 1 hour or longer, until beans are tender. Add peppercorns and seasonings to taste. Heat olive oil and sauté garlic, onions, parsley, and celery to a golden brown. Add to cooked beans. Add tomato pulp, cabbage, and additional seasonings, if needed. Cook over low heat for 1 hour. About 15 minutes before soup is finished, add zucchini and macaroni.

Ingredients

• Salt and pepper
• 1 1/2 lb. round steak, cubed
• Flour
• Shortening
• 1 cup diced celery
• 1 cup diced onion
• 2 tbsp. soy sauce
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup rice
• 2 cups cold water

Preparation

Season meat; dredge in flour. Brown in small amount of shortening. Add celery, onion and soy sauce; cook for 5 minutes. Add soups, rice and water; pour into casserole. Bake at 350 degrees for 1 hour and 15 minutes. Yield: 8 servings.

Ingredients

• 1 small can mushrooms
• 1 onion, finely chopped
• 4 tbsp, fat or bacon drippings
• 1 lb. round steak or stew beef, cut into 1-in. cubes
• 2 tbsp, flour
• tsp. pepper
• 1/8tsp. garlic salt
• 1 to 1 ½ tsp. salt
• 1 can cream of chicken soup
• 1 cup sour cream

Preparation

Drain mushrooms; reserve liquid. Add water to mushroom liquid to make 1 1/2 cups. Brown onion and mushrooms in hot bacon drippings. Place in casserole. Dredge meat with flour and seasonings. Brown in bacon drippings. Place in casserole. Add soup and reserved liquid; mix well.

Cooking

Bake, covered, at 350 degrees for 1 hour and 30 minutes to 2 hours or until meat is tender. Add sour cream. Serve over fluffy rice. Yield: 6 servings.

Ingredients

• 2 Pounds Round steak
• Salt and pepper
• Flour for dredgring
• 2 tablespoon fat
• 4 medium potatoes, diced
• 1 medium onion, chopped

Preparation

Cut steak into serving pieces; sprinkle with salt and pepper. Dredge in flour; brown in fat. Alternate layers of steak, potatoes and onion in casserole.

Cooking

Bake, covered, at 325 degrees for 45 minutes. Yield: 4 servings.