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1 cup celery, sliced, parboiled
2 cups broccoli florets, parboiled
1/2 pound processed American cheese, cut
into cubes
In a large saucepan, saute onion in butter. Add flour and stir to make a smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8 to 10 minutes. Add carrots, celery and broccoli. Heat through. Add cheese. Heat until cheese is melted and vegetables are tender.
Serves 6 to 8.
Taco Soup
1 pound ground chuck
1 onion, chopped
1 can black beans
1 can kidney beans
1 can whole kernel corn
1 can diced tomatoes with green chili
peppers
1 cup water
1 package taco seasoning
1 can tomato soup
Cheese, grated
Cook chuck and onion. Drain well. In large boiler combine meat and onion with remaining ingredients except cheese. Cover and simmer 25 minutes. Put in bowls and sprinkle with cheese. Can be served with chips.
Marjorie H. Stroud
Double Springs, AL
Winston Farmers Co-op
If you have any recipes (yes, you can send more than one!) that you would like to see in the Cooperative Farming News, please send them to us. We need to receive them by the 15th of each month. Please include the name of the Co-op where you shop.
Looking forward to hearing from you.
Alabama Farmers Cooperative, Inc.
Attn: Cooperative Kitchen
PO Box 2227
Decatur, AL 35609-2227
Phone: 256-353-6843
Fax: 256-350-1770
jima@ alafarm.com ext: 1605
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ext: 1618
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2 ounces fresh ginger, peeled and grated
1 gallon corn stock
2 cup dry-roasted unsalted peanuts
5 tablespoon smooth peanut butter
4 jalapeño chiles, stemmed and diced
(including seeds)
10 ears sweet corn, shucked, kernels cut off
cobs and roasted
5 cilantro sprigs
In a small stockpot over high heat, bring the water and hominy to a boil. Boil for 35 minutes, then drain the hominy and rinse it in cold water. Melt the butter in a large stockpot over high heat. Add the onions, garlic, and carrots and sauté for 10 minutes, stirring often. Add the ginger, stock, peanuts and peanut butter. Bring to a boil and whisk until the peanut butter is evenly incorporated. Decrease the heat to low, cover, and simmer for 35 minutes. Uncover the stockpot and puree the soup with a handheld blender until smooth. Add the hominy, jalapeños and roasted corn. Simmer 5 more minutes. Strip the cilantro leaves from the stems and julienne. Ladle the soup into shallow bowls. Sprinkle some of the cilantro leaves over each bowl and serve.
Serves 4 to 6.
From the Peanut Institute
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