POTATO CITY HOTEL CHOWDER

I have collected some old cookbooks from churches and women's clubs, from the 1950's and 1960's and this is from a cookbook from Pennsylvania.

INGREDIENTS

1 MEDIUM ONION, FINELY CHOPPED

½ CUP CELERY, DICED

¼ CUP GREEN PEPPER, DICED

3 TABLESPOONS BUTTER

1 ½ CUPS DICED POTATOES

4 CUPS CHICKEN BROTH

1 TABLESPOON FLOUR

SALT

PEPPER

PAPRIKA

1 CUP MILK

DIRECTIONS

Sauter onion, celery and green pepper in 2 tablespoons of butter until tender.

Add potatoes and broth, simmer 30 minutes

Melt 1 tablespoon butter in microwave, add to saucepan then add flour and spices as you prefer, stir until blended and smooth.

Slowly add milk to flour mix, stirring constantly to present lumps. Cook, stirring until smooth and thickened.

Add to first mixture just before serving the soup.

6 servings.

This recipe comes from a 1960's ladies club fundraising cookbook

CREAMY PUMPKIN PIE

INGREDIENTS

1 CUP CANNED PUMPKIN

½ CUP COLD MILK

LARGE PACKAGE VANILLA FLAVOR PUDDING MIX

1 TEASPOON PUMPKIN PIE SPICE

8 OUNCE COOL WHIP (3 ½ CUPS)

READY MADE GRAHAM CRACKER PIE CRUST

DIRECTIONS

Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixing bowl. Blend with wire whisk or low speed electric mixer for about 1 minute. Fold in 2 ½ cups of whipped topping.

Spoon into crust and freeze until firm, about 4 hours. Top with remaining whipped topping and serve.

BLACK FOREST PIE

INGREDIENTS

3 ½ cups Cool Whip

Prepared graham cracker crust

1 cup cold milk

Small package chocolate pudding

1 cup cherry pie filling

DIRECTIONS

Spread 1 cup of cool whip on bottom of the pie crust.

Combine milk and pudding mix in medium bowl, blend with mixer at low speed for 1 minute. Fold in 1 ½ cups cool whip, spread over cool whip in bottom of crust.

Spread rest of the cool whip over top of pudding, leaving a 1 inch border and forming a depression in the center of the cool whip. Spoon pie filling into the center and chill for at least 2 hours.

GRILLED CHUCK STEAK (Lipton Onion Soup mix)

LIPTON ONION CHUCK STEAK (Grilling recipe)

INGREDIENTS

2 ½ to 3 pounds trimmed, boneless chuck steak

1 envelope Lipton Onion Soup Mix

3 ounce can sliced mushrooms, drained.

DIRECTIONS

Place steak on large piece of heavy foil. Sprinkle both sides of meat with the soup mix, then top with mushrooms.

Wrap the meat in the foil, sealing the edges with a double fold. Place seam side up on the grill grate, about 5 inches above the hot coals. Grill about 1 hour or until tender. Serves 6

STEAK SAN MARCO (Lipton Onion Soup Mix recipe)

STEAK SAN MARCO (Lipton Onion Soup Mix recipe)

INGREDIENTS

2 pounds chuck steak, 1 inch thick cut into serving pieces

1 envelope Lipton Onion Soup Mix

16 ounce can Italian peeled tomatoes (not drained)

1 teaspoon oregano

2 tablespoons cooking oil

2 tablespoons wine vinegar

Ground pepper (optional)

Garlic powder (optional)

DIRECTIONS

In large skillet, arrange meat and cover with soup mix and tomatoes. Sprinkle with spices, oil and vinegar. Simmer, covered 1 ½ hours or until meat is tender.Makes 4 to 6 servings. This recipe is from a 1980’s magazine ad for Lipton soup mix.

SPAGHETTI BRAVISSIMO (Lipton Onion Soup Mix recipe)

INGREDIENTS

1 envelope Lipton Onion Soup Mix

8 ounce package spaghetti

1 ½ quarts boiling water

1 pound ground beef or turkey

8 ounce can tomato sauce

7 ounce can tomato paste

1 tablespoon parsley flakes

1 teaspoon oregano

½ teaspoon sweet basil

DIRECTIONS

In large saucepan, combine soup mix, and spaghetti with water, cook 20 minutes or until spaghetti is tender. Do not drain.

In large skillet, brown meat, then drain off fat. Stir in tomato sauce, paste and spices. Add to spaghetti and heat through.

LIPTON ONION-BEEF MACARONI CASSEROLE

This classic recipe from Lipton is taken from a early 1970's magazine advertisement.

INGREDIENTS

1 ½ POUNDS GROUND BEEF OR TURKEY

1 ENVELOPE LIPTON ONION SOUP MIX

1 TABLESPOON FLOUR

8 OUNCE CAN TOMATO SAUCE

2 CUPS WATER

1 CUP MACARONI

¼ CUP GRATED CHEDDAR CHEESE

INSTRUCTIONS

Cook and drain the macaroni.

Preheat oven to 400 degrees.

In large skillet, brown meat and then drain off fat. Stir in the soup mix, flour, tomato sauce and water. Simmer covered for 5 minutes. Stir in drained macaroni then place mix in 1 ½ quart casserole. Sprinkle cheese on top and bake for 15 minutes.