Braised Potatoes in Broth with Leeks

Buy straight, slender leeks, avoiding those that have become bulbous, as they may be woody and flavorless. Choose those with the greenest tops and wash them thor­oughly. Coarse mustard, an essential flavoring ingredient in the stock, contains crushed mustard seeds, unlike Dijon mustard. Imported and domestic coarse mustard are sold in most supermarkets.

ASSEMBLE THESE SUPPLIES:

1 1/2 pounds new red potatoes
1 to 11/4 cups chicken stock Y2 cup dry white wine
2 tablespoons coarse mustard Medium-size leek
4 tablespoons unsalted butter Salt
Freshly ground pepper
  
STEPS IN PREPARATION:

Wash potatoes but do not peel. Cut into quarters. In large skillet, combine stock, wine, and mustard. Bring to a boil over medium-high heat, then reduce to a simmer.

Trim off root ends and upper leaves of leek, leaving some green, and split leek lengthwise. Gently spread leaves and rinse under cold running water, to remove any sand and grit. Pat dry with paper towel. With chef's knife, cut into 1/4-inch slices.

Add potatoes to simmering broth. Cover and simmer 5 to 7 minutes.

In medium-size skillet melt butter over medium-low heat. Add leek and, stirring with wooden spoon, sauté 8 to 10 minutes.

Remove cover from potatoes and simmer uncovered 4 to 5 minutes.

Add leeks to potatoes, using rubber spatula to scrape out butter. Cook uncovered 5 minutes, turning occasion­ally, until broth is reduced and buttery leeks glaze the potatoes. Sprinkle with salt and pepper to taste. With slotted spoon, transfer to dinner plates.

Sauteed Spinach with Shallots/Espinacas salteadas con cebolla

The sautéed spinach dish calls for shallots, considered the aristocrat of onions because of their very delicate flavor. The spinach is tossed with a medley of citrus juices—lemon, orange, and lime—which add a subtle fla­vor to the dish.

ASSEMBLE THESE SUPPLIES:


1 1/2 to 2 pounds young spinach
2 shallots
1 lemon
1/2 orange
1/2 lime
4 tablespoons unsalted butter Salt
Freshly ground white pepper 4 orange twists (optional)

STEPS IN PREPARATION:

Wash spinach thoroughly, remove stems, and place wet leaves in medium-size bowl. Peel shallots and chop enough to measure 2 tablespoons.

Squeeze 1/4 cup lemon juice, 3 to 4 tablespoons orange juice, and 1 tablespoon lime juice. In small bowl, combine juices and remove pits.

In large skillet heat butter over medium-high heat until foamy. Add shallots and toss lightly with wooden spatula for 1 minute, removing skillet from heat to keep shallots from burning if necessary.

Add spinach and toss to combine thoroughly with but­ter and shallots.

While spinach is still bright green, push to one side of skillet and pour citrus juices into pan. Reduce juices over medium-high heat 30 seconds, then quickly toss spinach with juices and salt and pepper to taste.

Serve alongside swordfish steaks and, if desired, gar­nish each serving with an orange twist.

WHAT TO DRINK

These dishes are simple and direct, and the wine should match them; choose a California Pinot Blanc, a dry Vouvray from the Loire, or a white Burgundy.

Broiled Swordfish with Herb Butter/mantequilla de hierbas

Swordfish has firm flesh and a flavor that can stand alone without elaborate sauces or seasonings. An un­complicated herb butter is, in fact, the ideal sauce. Make the butter in advance, if you prefer, and store it, for up to 3 days in the refrigerator or up to 6 weeks in the freezer, rolled in a log shape and wrapped in wax paper. To serve, slice rounds from the roll and place on top of the fish steaks just before serving.

ASSEMBLE THESE SUPPLIES:

Four 1-inch-thick swordfish steaks (each about 8 ounces)
1/4 cup olive oil
Herb butter (see following recipe)

STEPS IN PREPARATION:

Preheat broiler. Place broiler pan 3 to 4 inches from heating element and heat 3 to 5 minutes.

Wipe swordfish with damp paper towels. Lightly brush both sides of steaks with oil.

Place steaks on broiler pan and broil 4 to 5 minutes.

Using metal spatula, turn steaks and broil 2 to 3 min­utes longer.

Cut 1 or 2 generous slices herb butter for each steak. Top steaks with butter and broil 1 minute longer, or just until butter begins to melt.

Transfer steaks to warm plates.

Herb Butter/Herb Butter

ASSEMBLE THESE SUPPLIES:

1 clove garlic
1/2 lemon
1/2 lime
1/4 cup mixed fresh herbs (any combination, including wa­tercress, parsley, dill, basil, marjoram, and rosemary), or 2 tablespoons dried
1 stick unsalted butter, at room temperature

STEPS IN PREPARATION:

Peel and finely chop garlic. Juice enough lemon to mea­sure 2 tablespoons and enough lime to measure 1 table­spoon. Combine juices and remove pits. Wash fresh herbs, if using, pat dry, and chop finely.

In food processor or blender, combine butter, garlic, citrus juices, and chopped herbs, and process until well mixed. Or, in medium-size bowl, knead same ingredients together by hand.

Form herb butter into log-shaped roll 2 inches long and

2 to 21/2 inches in diameter. Wrap snugly in wax paper and place in freezer for 1 hour or refrigerate for several hours.

WHAT TO DRINK

These dishes are simple and direct, and the wine should match them; choose a California Pinot Blanc, a dry Vouvray from the Loire, or a white Burgundy.

Watercress and Endive Salad with Warm Olive Oil Dressing

ASSEMBLE THESE SUPPLIES:

2 bunches watercress
2 heads endive
1 lemon
1/2 cup olive oil
V4 cup walnut oil
1/4 cup sherry vinegar or balsamic vinegar 1 egg
Salt
Freshly ground pepper

STEPS IN PREPARATION:

Wash watercress and remove stems. Dry in salad spinner or pat dry with paper towels.

Remove bruised outer leaves of endive. With chef's knife, cut endive into 1/4-inch-thick diagonal slices, from tip to root end.

In salad bowl, combine watercress and endive. Cover and place in refrigerator. Squeeze enough lemon juice to measure 2 teaspoons.

In small saucepan, heat olive oil and walnut oil over medium heat just until warm. Off heat, add vinegar and lemon juice. Remove pits, if necessary.

In small bowl, separate egg, retaining yolk and discarding white. In a slow, steady stream, add oil and vinegar mixture, whisking constantly until sauce is smooth and thick. Season with salt and pepper to taste.

Remove greens from refrigerator, toss with dressing, and serve.

Basil Toasts/Tostadas de albahaca

ASSEMBLE THESE SUPPLIES:

2 or 3 shallots
1 long loaf crusty French bread
1 stick unsalted butter
2 tablespoons finely chopped fresh basil, or 2 teaspoons dried
1/4 cup freshly grated Parmesan cheese

STEPS IN PREPARATION:

Preheat oven to 425 degrees.With chef's knife, peel shallots and mince finely. With serrated knife, cut bread into '1/4-inch-thick slices and arrange in single layer on cookie sheet.In small skillet, melt butter over low heat. Add shallots and sauté, stirring with wooden spatula, until just trans­lucent, about 3 minutes. Add basil and stir to blend. Brush bread slices with herb butter and sprinkle with cheese. Bake until lightly browned, 8 to 10 minutes.

Mediterranean Fish Stew/Easy guisado Mediterráneo

INGREDIENTS:

2 large yellow onions
6 cloves garlic
1 fennel bulb, or 1 tablespoon fennel seeds
1 teaspoon saffron threads
6 tablespoons olive oil
1/2 cup white Burgundy wine
32-ounce can Italian plum tomatoes
1/2cup tomato paste
1 tablespoon chopped fresh basil, or
1 teaspoon dried 12 mussels
1/2 pound medium-size fresh shrimp
1 pound whole king or
Spanish mackerel, boned
1 orange
2 squid (about 1 pound total weight),
cleaned and cut into rings
2 tablespoons chopped fresh parsley for garnish (optional)

PROCEDURE:

With chef's knife, peel and slice onions, and peel and chop garlic. Wash and slice fennel bulb, if using.

Using mortar and pestle or with fingers, crush saffron.

In large heavy-gauge saucepan or stockpot, heat oil over medium-high heat until hot but not smoking. Add onions and fresh fennel, if using. Sauté, stirring with wooden spoon, until oniohs are soft but not transparent, about 5 minutes. Add garlic, saffron, and Wine. Cook 1 Minute.

Add tomatoes, tomato paste, basil, and fennel seed, if using. Break up tomatoes with spoon. Cover, reduce heat to low, and cook 30 to 35 minutes.
 With stiff brush, scrub mussels under cold running water. Pull off any beards. Shell and devein shrimp. Cut mackerel into 11/2-inch pieces. Finely grate enough orange rind to measure 2 tablespoons.
Stir in orange rind. Add mussels to tomato mixture and cook 2 minfites. Add shrimp and squid, then gently top with fish pieces. Cook 3 minutes. Turn off heat.
When ready to serve, gently ladle stew into serving bowl, so that fish pieces do not fall apart. If desired, garnish with chopped parsley.

Asparagus with Lemon Glaze/Espárragos con limón glaseado

INGREDIENTS:

16 spears fresh asparagus (about
1 pound total weight), or
1 pound green beans, broccoli, or
snow peas Medium-size bunch chives
1 stick unsalted butter
1/3 cup lemon juice
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

PROCEDURE:

Wash asparagus and break off ends. Peel stems and, if necessary, trim ends to make spears of uniform length. Set aside. Wash, pat dry, and mince V3 cup plus 1 teaspoon chives.

In small enamel-lined saucepan melt butter over low heat. Add lemon juice, 1/3 cup chives, mustard, and salt and pepper to taste. Cover partially and keep warm over very low heat.

In large skillet used for salmon, bring 2 inches water to a boil over high heat.

Place asparagus in skillet, return water to a boil, and cook spears 4 to 5 minutes, until bright green and tender but still firm.

Drain asparagus in colander and place on warmed serv­ing platter. Pour lemon butter over asparagus and garnish with remaining chives.

Rice Pilaf with Scallions/ Easy MAde Recipe

INGREDIENTS:

2 stalks celery
Medium-size bunch scallions
Large yellow onion
3 tablespoons vegetable oil
3/4 cup long-grain white rice
11/2 cups chicken stock or water
Salt and freshly ground white pepper
1/2 cup chopped parsley

PROCEDURES:

Wash celery and scallions, and pat dry with paper tow­els. With chef's knife, trim off ends of celery and scallions and finely dice. Peel and dice onion.

In large skillet, heat oil over medium heat. Add celery and onion, and sauté, stirring frequently with wooden spatula, until vegetables are translucent, about 10 minutes.

Add scallions and rice, and sauté, stirring, another 3 to 5 minutes.

Add stock or water, stir, and bring to a boil over high heat.

Cover, reduce heat to medium, and cook until rice is tender and has absorbed liquid, about 18 minutes. Remove pan from heat and keep covered until ready to serve.

Fluff rice with fork and season with salt and white pepper to taste. Turn into warmed serving bowl and sprinkle with parsley.

Poached Salmon with Green Sauce/Low-Calorie

In this menu the main-course fish is cooked by poaching, a low-calorie cooking method that uses no fat. The barely simmering poaching liquid can contain many sea­sonings or may be flavored only with lemon juice, as in this recipe. It must never boil because the rapid water move­ment would break the fish apart, marring both flavor and appearance. Firm-fleshed fish such as salmon (or its sub­stitutes in this recipe, sea bass or striped bass) are best for poaching. Save half a cup of poaching liquid for the accom­panying sauce, and store the rest in the refrigerator or freezer for future use. The green sauce calls for fresh dill, but you can substitute parsley or basil.

Select plump, bright-green asparagus with compact tips. Before storing the spears, cut a small piece from the bottom of each, then stand them upright in a container of cold water in the refrigerator. If fresh asparagus are not available, use any green vegetable in season—perhaps broccoli, green beans, or snow peas.

UTENSILS

Food processor or blender
3 large skillets, one with cover
1 small saucepan
2 small enamel-lined saucepans, one with cover
2 heatproof serving platters
Heatproof plate Serving bowl
Colander
Salad spinner (optional)
Measuring cups and spoons
Chef's knife
Paring knife
1 or 2 slotted spatulas
Wooden spatula Rubber spatula Whisk
Vegetable peeler

WHAT TO DRINK
To complement the delicate salmon and sauce, choose a subtle wine such as a Riesling.

RECIPES

INGREDIENTS:

4 center-cut fillets of salmon, sea bass, or striped bass, or
1-inch-thick steaks (each about 8 ounces)
V2 cup lemon juice
Green sauce (see following recipe)
8 sprigs of watercress (optional)

PROCEDURE: 

1. Wipe salmon with damp paper towels.

2. In each of 2 large skillets, bring 2 inches water and 1/4 cup lemon juice to a boil over high heat. Reduce to a simmer.

3. Preheat oven to 200 degrees.

4. Add salmon in single layer, making sure fish is com­pletely covered by liquid (add more water if necessary). Return water to a simmer and poach salmon, being careful not to boil, until fish turns light pink all the way through, 8 to 10 minutes. Using sharp stainless steel knife, make a small slit in center of salmon to check color.

5. With 1 or 2 slotted spatulas, transfer fish to heatproof plate and keep warm in preheated oven. Measure 1/2 cup poaching liquid and reserve for sauce. Discard remaining liquid. Rinse out 1 skillet.

6. Pour small amount of sauce on heated serving platter, top with salmon, and cover with remaining sauce. Garnish with sprigs of watercress, if desired.

For Green Sauce

2 shallots
V2 medium-size bunch watercress Small bunch dill
1 cup heavy cream
3 tablespoons dry white wine
3 tablespoons sweet vermouth
1/2 cup reserved salmon poaching liquid Salt and freshly ground black pepper
2 tablespoons unsalted butter

Wash, peel, and finely mince shallots. Set aside.In colander, wash watercress and dill. Dry in salad spinner or pat dry with paper towels. Remove stems and discard. In food processor or blender, combine watercress and dill, and process until smooth. Set aside.In small saucepan, reduce cream by half over medium- high heat, about 10 to 15 minutes.In small enamel-lined saucepan, combine wine, ver­mouth, poaching liquid, and shallots. Bring to a boil over medium-high heat, and cook until liquid is reduced by half, about 8 to 10 minutes. Reduce heat to medium. Add reduced cream to wine mixture, whisking until blended, and cook just until sauce thickens, about 3 to 5 minutes. With rubber spatula, scrape processed watercress and dill into sauce. Add salt and pepper to taste, and whisk until blended. Remove pan from heat and add 1 tablespoon butter at a time, whisking until totally incorporated.

BAVARIAN KRAUT

Serve Bavarian Kraut with pork chops, ribs or Polish sau­sage. . . it's also great on hot dogs and bratwurst.

1 package (8 ounces) OSCAR MAYER® Bacon
2 medium onions, chopped
1 pound fresh mushrooms, sliced
1 jar (32 ounces) CLAUSSEN® Sauerkraut, drained

Cut bacon into 1-inch pieces. In Dutch oven, cook bacon and onion over medium-low heat until bacon is crisp and onions are tender. Add mushrooms and sauté about 5 minutes. Add sauerkraut, stirring occasionally until heated through. Serves 6.

BRAISED CUCUMBER AND CORN/EASY RECIPE

When prepared in creative ways, as in this easy recipe, veg­tables can become the highlight of a meal.

1 medium onion, chopped
2 tablespoons sweet butter
2 tablespoons flour
1/4 teaspoon dill weed
1/8 teaspoon pepper
1 can (17 ounces) DEL MONTE Whole 1 Kernel Corn (No Salt Added)
2 cups sliced cucumber, cut in half

Sauté onion in butter until tender. Stir in flour, dill, and pepper. Gradually add liquid from corn. Stir in cucumber, reduce heat; simmer, covered, 15 minutes. Add corn; heat through. Serves 6.

LAYERED VEGETABLE SALAD/Colorful & Attractive Salad

This colorful, attractive salad will enhance any table setting.

6 cups chopped iceberg lettuce

1 cup chopped red cabbage

1 cup chopped red onion

1 can (8 ounces) CHUN KING Sliced Water Chestnuts, drained

1 can (17 ounces) DEL MONTE Sweet Peas (No Salt Added), drained

1 can (17 ounces) DEL MONTE Whole Kernel Corn (No Salt Added), drained

2 cups shredded carrots

1 cup mayonnaise (no salt added)* V2 cup sour cream

2 tablespoons sugar (optional)

Place lettuce in 3-quart straight-sided dish or 13 X 9-inch serving dish. Top with layers of cabbage, onion, water chestnuts, peas, corn, and carrots. Combine mayonnaise with sour cream. Blend in sugar, if desired. Spread evenly over carrots. Cover tightly and refrigerate several hours for flavors to blend. Makes 10 servings.

SAUERKRAUT SALAD(White Sauerkraut Salad)

Crisp, white Sauerkraut Salad is a tasty accompaniment to many meals. It has just 50 calories per serving when made with a low-cal sweetener.

1 jar (2 pounds) CLAUSSEN® Sauerkraut,

drained

1 cup sugar*

1 cup white vinegar

3 stalks celery, chopped

2 medium green peppers, chopped

1 medium onion, chopped

1/2 can (16 ounces) pitted ripe olives, sliced

In large bowl combine all ingredients. Cover and chill several hours or overnight. Serves 8.

To further reduce calories, an artificial sugar replace­ment can be substituted. Use as package directs for equivalency to granulated sugar or to taste.

CREAMY PINEAPPLE BUFFET SALAD

A Pretty and delicious addition to your buffet.

1 can (20 ounces) DOLE Sliced Pineapple in Syrup
1 cup water
1 package (3 ounces) lemon-flavored gelatin
V4 cup diced celery
V4 cup diced green onions
V4 cup diced cucumber, peeled, seeded
2 tablespoons prepared horseradish V2 pint whipping cream

Drain pineapple, reserving syrup. Stand pineapple slices illolig sides of a 6-cup ring mold. Boil 1 cup water; add to gelatin. Stir until dissolved. Add 3/4 cup reserved syrup. Uelrigerate until mixture is the consistency of un­beaten egg whites. Toss together celery, onions, cucumber, and horseradish. Fold into gelatin. Whip cream in id fold into gelatin mixture. Pour mixture over pineapple slices into ring mold. Chill until firm. To unmold,carefully run a knife around edges. Place in a large pan of warm water for 10 seconds and invert on serving platter. Makes 10 servings.

QUICKIE CAESAR SALAD/ For Healthy Balanced Diet

This is a quick version of an all-time favorite. You can use lemon juice instead of heavy dressings to add flavor to salads, especially when you are watching your weight.

1/2 cup salad oil
1 garlic pod (or "clove")
1/4 teaspoon dry mustard
1 beaten egg
1 tablespoon Worcestershire sauce
1/4 cup MINUTE MAID® Lemon juice
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 cup Parmesan cheese
1 head romaine lettuce, "deribbed" and
torn
1 cup croutons
2-ounce can flat anchovy fillets (optional)

Oiler, salt, pepper, and Parmesan cheese in jar and shake well. Just before serving, place torn lettuce in wooden bowl. Strain oil over all. Add croutons and anchovies to salad. Pour jar mixture over all and toss well. Serves 4.

PEPPERMINT RASPBERRY SALAD

MAGIC MOUNTAIN® Herb Tea is the featured ingredient In this salad. Enjoy the unusual combination of the pepper­mint and raspberry.

1 package raspberry gelatin (3-ounce size)
2 cups boiling water
4 bags MAGIC MOUNTAIN® Peppermint Spice Herb Tea
1 81/4-ounce can crushed pineapple, drained
1 1-pound can pear halves, drained
Sour cream, optional.

Mash garlic and add to salad oil. Set aside. Mix mus­tard, egg, Worcestershire sauce, MINUTE MAID lemon

In bowl, dissolve raspberry gelatin in boiling water. Add tea bags (remove tags), and steep five minutes. Remove tea bags and stir in crushed pineapple. Let cool. In cake pan, or jello mold, arrange pear halves, cut side up, in spoke pattern. Pour gelatin mixture over and let set till firm. Garnish with sour cream, if desired. Serves 5 to 6.

TARRAGON DRESSING With MARINATED MUSHROOM SALAD

Liquid from pears
2 tablespoons white wine vinegar
1 teaspoon prepared mustard 1/2 teaspoon salt
1/4 teaspoon tarragon, crumbled

Thoroughly blend all ingredients.


For MARINATED MUSHROOM SALAD

HEINZ Tarragon Vinegar adds just the right touch to this salad. It's perfect for everyday family dinners or special dinners.

1/2 cup HEINZ Tarragon Vinegar
1/2 cup salad oil
2 tablespoons minced parsley
1 clove garlic, minced
1/2 teaspoon salt
1/2 pound fresh mushrooms, sliced (about 21/2 cups)
1 medium onion, sliced Lettuce
2 hard-cooked eggs, quartered
Mayonnaise or salad dressing

Combine first 5 ingredients in jar; cover; shake vigorously. Pour dressing over mushrooms and onions; toss lightly to coat. Cover; marinate several hours, tossing let;occasionally. Drain; serve in individual lettuce-lined bowl; garnish with egg quarters and mayonnaise. Makes 4 servings (about 21/4 cups).

LITELINE SPINACH SALAD

Tills is a wholesome and delicious salad to serve for the figure­coluicious guest.

1 can (16 ounces) DEL MONTE Lite Sliced Pears

Tarragon Dressing (see recipe)

4 cups chopped fresh spinach

1 cup sliced fresh mushrooms

1 cup cherry tomatoes, halved

1 cup alfalfa sprouts

1 can (11 ounces) DEL MONTE Mandarin Oranges, drained

Drain pears, reserving liquid. Prepare Tarragon Dressing. Toss spinach with pears, mushrooms, tomatoes, alfalfa sprouts, and oranges. Serve with Tarragon Dressing. Makes 4 servings, 108 calories per serving.

BROCCOLI SOUP/ QuickTime And-Easy Recipe

Using your blender or food processor makes this a QuickTime and-easy recipe. Perfect for any season, served hot or cold.

1 package (10 ounces) BIRDS EYE® Chopped Broccoli
11/2 tablespoons MINUTE® Tapioca
1 teaspoon salt
Dash of pepper
2 cups milk
1 tablespoon finely chopped onion
2 tablespoons butter or margarine

Prepare broccoli as directed on package; drain, reserv­ing, liquid. Add water to liquid to make V2 cup. Keep broccoli warm. Combine tapioca, salt, pepper, milk, measured liquid, and onion in saucepan. Let stand 5 minutes. Cook and stir over medium heat until mixture comes to a boil. Pour hot mixture and broccoli into blender or food processor. Blend at high speed for 2 minutes, or until smoolh. Add butter. Serve hot or chilled. Makes about 3 3/4 cups or 4 servings.

Note: To prepare larger quantities, prepare each batch Ii I lender separately.

BOUILLABAISSE/CONTADINA Stewed Tomatoes

Here is CONTADINA Stewed Tomatoes' excellent version of bouillabaisse.

1 cup chopped onion
1 cup chopped celery
2 tablespoons salad oil
31/4 cups (two 141/2-ounce cans)
CONTADINA Stewed Tomatoes
2/3 cup (6-ounce can) CONTADINA Tomato Paste
11/2 cups water
1 crushed large garlic clove
1 teaspoon thyme leaves
1 teaspoon oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
1'/2 pounds fresh clams in shell
2 cups boiling water
4 packets HERB-OX Beef Flavored Instant Broth and Seasoning
1 quart milk
2 cups grated Cheddar cheese (1/2 pound)
11/2 pounds white fish
V2 pound shelled, deveined raw shrimp

Sauté onion and celery in oil in 5-quart Dutch oven until tender. Add tomatoes, tomato paste, water, garlic, thyme, oregano, salt, and pepper. Break up tomatoes. Cover and simmer 30 minutes. Scrub clams under run­ning water. Place in large saucepan. Add a half-inch boiling water. Cover and cook over medium heat until shells just open, about 5 minutes. Strain clam liquid through paper towels; reserve 1 cup. Keep clams warm. Cut fish into bite-size pieces. Add to tomato mixture. Cook until fish is almost done, about 10 to 15 minutes. Add shrimp; cook additional 5 minutes. Add reserved clam liquid and clams. Heat just to serving tempera­ture. Makes 12 cups.

QUICK 'N' HEARTY SOUP/ MADE SIMPLE ET FACILE

This can be a meal in itself. Serve with a salad and a delicious bread.

11/2 pounds ground chuck
13/4 cups (141/2-ounce can) CONTADINA Stewed Tomatoes
3 cups (three 8-ounce cans) CONTADINA Tomato Sauce
11/4 cups (101/2-ounce can) beef broth 2 cups water
2 tablespoons instant minced onion
1 teaspoon garlic salt
1 teaspoon marjoram leaves
1/4 teaspoon pepper
6 cups (24-ounce package) frozen vegetables for stew

Brown ground chuck in Dutch oven. Drain off excess fat. Add remaining ingredients; mix well. Heat to boil­ing. Reduce heat; boil gently, uncovered, 30 minutes or until vegetables are tender. Stir occasionally. Makes 'bout 3 quarts.

ONION CHEESE SOUP Simple HERB-OX Classic Soup

You will enjoy this simple HERB-OX variation of this classic Soup.

1 large onion, sliced thin V2 cup butter
1/4 cup flour
1/2 teaspoon dry mustard
2 cups boiling water
4 packets HERB-OX Beef Flavored Instant Broth and Seasoning
1 quart milk
2 cups grated Cheddar cheese (1/2 pound)

Cook onion in butter in soup pot 5 minutes, until trans­lucent, but not brown. Sprinkle with flour and mutard, stir. Gradually add boiling water. Cook over low heat, stirring, until mixture is smooth and thickened. Add instant broth, stir to dissolve. Cover pan, simmer 15 minutes, stirring often. Add milk, heat just to boil­ing point. Add cheese, stir until cheese melts. Makes 8 servings.

PILGRIM HARVEST SOUP/AN Easy Recipe

An easy recipe for a deliciously hearty soup.

1 package (2 to 3 pounds) LOUIS RICH
Turkey Wing Drumettes or Drumsticks 6 cups water
2 tablespoons instant chicken bouillon 1 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 bag ( 1 pound) assorted frozen
vegetables
1/4 cup alphabet or tiny shell pasta

Combine turkey, 6 cups water, and seasonings in large saucepot. Bring to a boil; turn down heat. Cover. Simmer 2 hours. Remove turkey from bone. Bring turkey, vegetables, pasta, and broth to a boil; turn down heat. Cover. Simmer 10 minutes more. Makes 8 cups.

IMPERIAL SHRIMP BISQUE/Bisque de crevettes IMPERIAL

Use Black or Red Lumpfish or Golden Whitefish ROMAN- OFF Caviar. They are very reasonably priced and make this a super special, elegant soup.

2 cans (13 ounces each) full-strength shrimp bisque

1/4 cup cream

1/4 cup dry sherry

Sour cream

2 tablespoons ROMANOFF Caviar

Combine bisque and cream in saucepan. Bring just to boil, stirring often. Stir in sherry. Ladle into heated soup plates. Top each serving with a dollop of sour cream and a heaping teaspoon of caviar. Serves 4.