1950 Birdseye Lima Beans Mexicano

CREAM OF CELERY SOUP

 

This 1913 recipe is from the St. Petersburg Daily times

INGREDIENTS

¼ cup butter

¼ cup flour

2 cups milk

Large head of celery

Salt and pepper to taste

DIRECTIONS

Finely chop the celery and cook in boiling water until tender, then rub through a sieve.

Measure out the celery and add enough water to make two cups

Melt butter over low head and add flour, blend thoroughly and then add milk, and cook and stir until it has thickened.

Add in the cooked celery, along with salt and pepper. If it is too thick, then dilute with hot water.

TURKEY GUMBO

This 1918 recipe is from the Bladen Journal

INGREDIENTS

2 small onions, diced

2 tablespoons cooking oil

4 cups chicken broth

2 cups canned tomatoes

4 cups cooked okra

2 cups chopped up cooked turkey

2 tablespoons parsley

½ teaspoon paprika

2 cups cooked rice

DIRECTIONS

Cook unions in fat until tender but not browned. Add broth, tomatoes, okra, turkey, parsley and paprika.

Heat and simmer 10 minutes, taste for seasoning, then add cooked rice.

Heat and serve, makes 4 to 6 servings.