Add the seasonings to the boiling stock, tomatoes and water. When the vegetables have become softened, add the rice and cook for 15 to 20 minutes. Do not strain.
Number of servings 96
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______
CREAM OF CELERY SOUP
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Celery stock | 6 qt. | ||||
| Onions | ¼ lb. | ||||
| Butter substitute | ¾ lb. | ||||
| Flour | 3 c. | ||||
| Milk | 7 qt. | ||||
| Paprika | ½ tsp. | ||||
| Red pepper | ¼ tsp. | ||||
| Salt | ¼ c. |
Make a celery stock by cooking the leaves and outside stalks in water to cover. Rub through a sieve. Cook finely chopped onion with the required amount of stock. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée and white sauce. Add paprika, red pepper and salt just before serving.
Number of servings 60
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______
CREAM OF CORN SOUP
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Corn | 1½ gal. | ||||
| Water | 1 qt. | ||||
| Onion | ½ lb. | ||||
| Butter substitute | ¾ c. | ||||
| Flour | 1½ c. | ||||
| Milk | 2 gal. | ||||
| Salt | ¼ c. | ||||
| Paprika | ½ tsp. |
Cook the corn with the water and chopped onion and rub through a sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine white sauce with purée. Add salt and paprika just before serving.
Number of servings 64
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______