18 — Wedmesday, November 30, 1988 — North Shore News

Soup helps to bal

MANY PEOPLE have never made a pot of homemade soup
— not because they don’t like soup but for various other

reasons.

“Don’t know how’’ is one and
“Never think about it’’ is another.
Add in ‘‘It takes too much time’’
and you’ve got the picture.

There is no better way to
balance a budget than building a
big kettle of soup.

For example, the total cost of
the ingredients for the following
recipe for Scotch Broth was $4.28.
with the meat and bones accoun-
ting for three-quarters of the cost.
When I’ve got the meaty bones left
over trom an oven roast, the cost
drops to about $1 for vegetables
and barley.

Soup is like a light in “the win-
dow on a cold winter night. Say
what you like about ‘‘motherhood
and appie pie’’ but I'd vote for
soup.

And if your family’s current
symbol! of motherhood adds some
homemade bread or rolls to the
meal, stray kids may begin turning
up for dinner.

The following recipes are
foolproof and can be made in
stages. The more often you reheat
homemade soup, within reason,
the better it tastes!

Spit Pea Soup
1 ham kack or leftover bone from
a baked ham

water to cover — aporox. 6 cups
5 bay leaves
1 large onion, cut ap
2-3 large carrots, cut up
1 Ib. dried split pezs
Simmer the ham bone with

water and bay leaves for several
hours. Remove bone. Dice remain-
ing meat and set aside.

Add vegetables and dried peas to
broth and simmer for about an
hour or until vegetables are tender
and peas are mushy.

Cool a iittle — if very hot, soup
is dangerous to handle and the
next step involves using your
blender or processor (or pressing
through a sieve).

Remove bay leaves. Blend or

| Taxi Gift |
Certificates |

A saie nde home for V ou,

Raa w ae.

Daaaat

eet

PARTICIPATING

Ccomranice

process the soup in several batches
until smooth. I prefer to reserve
one big chunk of carrot and dice
it, just for color.

Return diced ham to the pot and
reheat. Taste for seasoning.

If you are using a ham hock you
might find adding salt unnecessary
but with a ham bone, about one
tablespoon is usually about right.

budget

beaters
Barbara McCreadie

Scotch Broth

Traditionally prepared with
lamb bones but my family prefers
beef.

This is thick and hearty, doesn’t
leave you hungry an hour later,
and, with some crusty bread, fills
most of your dietary needs for the
day.

i must confess — my beverage
of choice with this is buttermilk,

but I’m eccentric.

3 Ibs. beefy bones (I buy two
knuckle bones and two one-iach
beef shanks)

Y. cup bariey (peari)

3 big carrots, diced

1 turnip (yellow) — about the size
of a softball, diced

3 cooking onions, diced

water

salt — about 1 tablespron

In a deep soup keitle, simmer
the meat and bones for about two
hours in water to cover. Skim
froth as necessary. If you’ve got
plenty of time, chill this mixture
and lift off any fat. It forms a
crust on the top.

Add barley and vegetables and
cook another hour, at least.
Remove bones, cut up meat and
return to the pot. Add salt, tasting
until you get the right balance.

This is best if done over two
days: First, cook the broth,
refrigerate and skim. Next day,
add remaining ingredients.

anat

Both of the above recipes serve
at least six and leftovers freeze
perfectly.

If you aren’t into making
homemade bread, try splitting a
French loaf, buttering it lavishly
and topping it with:
© grated Parmesan cheese, or

ance the

budget as well as the diet

© grated Cheddar cheese.

Cubed tomatoes are a nice addi-
tion to any of the above. Bake in
the oven or run under the broiler
until cheese is melted and bread is
crisp.

BEST BUYS

STONG’S: Pork loin, roasts -
$1.78 Ib., chops, $1.98 Ib.;
boneless pork roasts, $1.68 Ib.;
boneless top sirloin steak, $2.98
Ib.; Fraser Vale tinned vegetables,
asst., 69¢; Nabob coffee, $1.99;
navel oranges, 3 [b./99¢; red
Delicious apples, 39¢ Ib.

SUPER VALU: Fryers, 89¢ Ib.;
pork side ribs, $1.79 Ib.; Clover
Leaf pink salmon, flats, $1.88
(coupon - limit, two); large eggs,
$1.28; Dairy Maid apple juice, 1 L,
69¢; green peppers, 59¢ Ib.; pink
grapefruit, 5/$1.

SAFEWAY-WOODWARD’S:
Boneless top sirloin steak, $2.99
Ib.; Stonehedge sliced bread - buy
one, get one free; large eggs,
$1.28; Dairy Maid apple juice, 1 L,
68¢; tomatoes, 69¢ Ib.; cucumbers,
49¢ Ib.; W.W. Park Royal only,
shrimp, $4.49 Ib.; bananas, 3 Ib./
898.

SAVE ON FOODS: Boneless stew-
ing beef, $1.87 Ib.; bulk mince-
meat, 99¢ Ib.; pink srapefruit, 5
Ib./$1.38.