Recipes From Louise
By Louise McClain Special to The True Citizen

January brings winter's cold winds, and the warmth of an open fire is welcomed. As you prepare for a winter's cold night, there's no better way to bring warmth and good cheer to your family than to serve them hot soups. So eat heartily and chase away those January blues. Spring will soon be here!

Cold Weather Soup

1 (10-oz.) pkg. frozen mixed
vegetables

½ lb. ground beef
1 (1 lb.) can tomatoes
1 medium potato, diced
1 onion, diced
Salt and pepper to taste
Water

Begin cooking mixed vegetables according to package directions. Brown ground beef and drain. Add meat and other ingredients immediately. Cook until potatoes are done and onion is tender. Add salt and pepper to taste. Add water to desired thickness. Yield: 4 servings.

Broccoli Soup

1 bunch broccoli
1 cup chopped celery
1 cup chopped onion
1/3 to ¼ lb. Velveeta cheese
3 cups milk (2% or 1%)
Sauce:
¾ cup flour
2 cups milk

Cook broccoli until tender. Drain off water. Add 3 cups milk. Add cheese. Mix ¾ cup flour into 2 cups milk for sauce (may use more flour). Add to vegetables with salt and pepper to taste. Cook 15 to 20 minutes. Stir frequently.

Mom's Chicken Soup

Chicken breast (2 per person)
3 chicken flavored bouillon cubes
1 large onion (peeled but leave
whole)
6-7 large carrots (sliced or cut in
circles)
3 celery stalks (chopped)
Egg noodles
1 bay leaf
Salt & pepper to taste

Fill 5 quart pot with water and 1-2 teaspoons salt. Cook chicken breasts on medium heat until done. Remove chicken from water. Take skin off chicken and remove from the bones. Cut chicken into small pieces. Strain broth that chicken was cooked in. Put broth back into pot. Add chicken, bouillon, whole peeled onion, cut carrots and celery, bay leaf and pepper. Simmer for 1hour. Season with salt and pepper to taste. Remove onion and bay leaf. Add egg noodles to pot. Continue cooking until noodles are done. Serve with favorite bread.