Dairyland Peach Recipe Corner


•2 Tbsp. chopped onion

•3 c. diced potatoes

•1/2 c. chopped celery

•2 c. water

•1 Tbsp. instant chicken bouillon (dry)

Cook until tender, about 20 minutes. Thicken with 1 1/2 tablespoons cornstarch in 1/2 cup milk.


•1 (16 1/2) can creamed corn

•1/8 tsp. pepper

•1/4 tsp. ginger

•3 c. milk

•1/4 tsp. paprika

Heat to serving temperature.


•1 lb. (2 c.) dry navy beans

•1 1/2 quart water

•1 meaty ham bone

•1 (No. 2 1/2) can tomatoes

•2 medium onions, sliced

•1 1/2 c. sliced carrots       

•1 tsp. salt

•2 stalks celery, thickly sliced

•1/4 tsp. pepper

•1 tsp. Worcestershire sauce

Wash beans. Cover with 1 1/2 quarts water and soak overnight. Do not drain. Add ham bone and remaining ingredients. Simmer, covered for 3 and 3-1/2 hours. Remove bone from soup. Cut ham off bone and return to soup. Serve.


•2 Tbsp. butter       •1 tsp salt

•2 Tbsp. onion, finely chopped        •1/8 tsp. pepper

•1 Tbsp. parsley, chopped       •1 Tbsp. flour

•1/2 c. celery, chopped       •2 c. water

•2 c. celery, chopped       •2 c. milk

•2 carrots, shredded       •1 c. cream

Heat butter in 3-4 quart saucepan until slightly browned. Add onion and fry slowly until tender. Add salt, pepper and flour. Blend well. Add parsley, celery, carrots, and potatoes with water. Mix. Bring to boil and reduce to low heat. Cook 15 minutes or until potatoes are tender. Add milk and cream. Heat but do no boil. Serves 4 - 6 people.


•1/2 c. chopped green pepper    

•1/2 c. chopped onion

•1/4 c. butter or margarine

•1 c. each diced potato, celery, cauliflower, carrots and broccoli

•3 c. water

•3 chicken bouillon cubes

•1 tsp. salt

•1/4 tsp. pepper

•1/2 c. all-purpose flour

•2 c. milk

•1 Tbsp. minced fresh parsley

•3 c. (12 oz.) shredded cheddar cheese

In a dutch oven or soup kettle, sauté green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper, bring to a boil. Reduce heat, cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth, stir into pan. Bring to a boil, cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted. Makes 6 - 8 servings.


•3/4 c. onion

•2 Tbsp. butter or margarine

•1 c. diced cooked peeled potatoes

•1 c. diced fully cooked ham

•2 c. fresh, frozen or canned corn

•1 c. cream-style sweet corn

•1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted

•2 1/2 c. milk

•Salt and pepper to taste

•1 Tbsp. chopped fresh parsley

In a heavy saucepan, sauté the onion in butter until tender. Add remaining ingredients, bring to a boil. Reduce heat, simmer, uncovered, for 20-30 minutes. Makes 6 - 8 servings.


•1 lb. smoked kielbasa

•1 lb. dry split peas

•6 c. water

•1 c. chopped carrots

•1 c. chopped onion

•1 c. chopped celery

•1 Tbsp. minced fresh parsley

•1 tsp. salt

•1/2 tsp. coarse black pepper

•2 bay leaves

Cut sausage in half lengthwise, cut into 1/4-inch pieces. Place in a soup kettle, add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 1/4 to 1 1/2 hours or until peas are tender. Remove bay leaves. Makes 8 servings.


•2 celery ribs, thinly sliced

•1 medium onion, chopped

•1 garlic cloves, minced

•1 Tbsp. butter or margarine

•6 cups water

•1 can (28 oz.) diced tomatoes, undrained

•3/4 c. dry lentils, rinsed

•3/4 c. pearl barley

•2 Tbsp. chicken bouillon granules

•1/2 tsp. dried oregano

•1/2 tsp. dried rosemary, crushed

•1/4 tsp. pepper

•1 c. (4 oz.) shredded Swiss cheese, optional

•1 c. thinly sliced carrots

In a kettle, sauté the celery, onion and garlic in butter until tender. Add water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper, bring to a boil. Reduce heat, cover and simmer for 40 minutes or until lentils and barley are almost tender. Add carrots, simmer for 15 minutes or until carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired. Makes 8 - 10 servings (about 2 1/2 quarts).


•6 large potatoes, peeled and cubed

•1 tsp. salt

•1 large onion, chopped

•1/4 c. butter or margarine

•2 cans (14 3/4 oz. each) cooked and cream-style corn

•4 bacon strips, crumbled

•3 cups milk

•8 oz. Colby cheese, cubed

Place potatoes in kettle, sprinkle with salt and cover with water. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender. Stir in corn and bacon, heat through. Drain potatoes. Add milk, heat through. Stir in corn mixture and cheese. Serve immediately. Makes 12 - 14 servings (about 3 quarts).


•1/2 fresh mushrooms, chopped

•1/4 c. each chopped onion, celery and carrot

•1/4 c. butter, cubed

•1/2 c. all-purpose flour

•5-1/2 c. chicken broth

•1 tsp. pepper

•1/2 tsp. white pepper

•1/4 tsp. dried thyme

•Pinch dried tarragon

•1/2 tsp. hot pepper sauce

•3 c. half-and-half cream

•2 1/2 c. cubed cooked chicken

•1 Tbsp. minced fresh

•1 1/2 tsp. lemon juice parsley

•1 1/2 tsp. salt

In a kettle, sauté the mushrooms, onion, celery and carrot in butter until tender. Stir in flour until blended. Add the broth and seasonings, mix well. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes. Stir in cream, chicken, parsley, lemon juice and salt, heat through (do not boil). Serves 11 (2 3/4 quarts).

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