Post by cuteascountry_Shortcake on Jun 5, 2005 13:40:21 GMT -6
The following recipes are from Simply Delicious Quantity Recipes for Churches. Edited by Grace Winn, Copyright 1983.
Split Pea Soup Serves 25 Pick over and wash : 7-1/2 c. green split peas Put in a large pot.
Add: 7-1/2 qt. water Put heat on high.
Add: 5 medium onions, quartered 5 medium carrots, cut in large chunks 10 sprigs fresh parsley, chopped or 1-1/2 T. dried parsley Lower heat and simmer, covered, for 1 hour.
Add: 4 T. tamari (soy) sauce 1 t. salt (taste) Simmer 5 minutes longer. Mash carrots. Serve.
Option: Cook with ham hock or add diced, leftover ham before serving.
Cream of Peanut Soup Serves 40 About an hour before serving or early in the day, melt in a large pot: 2-1/2 c. butter or margarine
Add: 5 c. thinly-sliced celery 5 medium onions, minced
Cook until lightly browned, while stirring, stir in: 2-1/2 gallons chicken broth Bring to a boil.
Stir in: 5 c. creamy style peanut butter Simmer about 15 minutes. If soup was made early in the day, reheat it over very low flame. Just before serving, stir in, if desired: 5 c. light cream (optional) Prepare as toppings: 1-1/4 c. snipped parsley 1-1/4 c. coarsely chopped peanuts Top each soup with parsley and peanuts