It is a big “yes” for soup, stew and salad

Anyone who is a fan of the classic television program “Seinfeld” cannot help not remember “no soup for you!” double. I remember going around and said it, even when it didn’t make sense – when there was literally no soup in sight.

Well, we have a ladle full of kindness for you: soup, stews and various forms of salad. Lost Recipes continues his return to the ads of red and white food stores of the early 1960s in the advertiser Montgomery which presented “Clip and Save” recipes.

So bring your bowl and prepare yourself to eat, because our motto is: “Yes, soup for you!”

Brunswick Stew

• 4 chicken books (the original recipe would make you cook and degre an entire hen)

• 6 tomatoes, or 2 cans of tomatoes

• 3 medium -sized potatoes, dice

Cook the chicken and pork separately and save the chicken broth. Cut the meat into small pieces and place them in a large skillet with the chicken broth. You can add chicken broth purchased in store if you don’t find yourself much. Add all the remaining ingredients in the pan, with salt and Worcestershire to taste. Cover and cook over low heat for 2 to 3 hours, stirring from time to time.

Pepper

It is a dish almost everyone has a personal recipe, although some unfortunately opt to open a can. Chile is a really incredible food. I like a little more spicy mine (just enough to make my scalp sweat), with round butter crackers and mixed fritos corn shavings. Try it. You will also like it.

• Minced meat book (three -quarter beef, a quarter pork)

• 3 minced medium onions well

• 2 kidney beans (unless you want to spend a few overtime hours dipping dry beans)

• 1 Large can of tomatoes (or pass fresh and prepare 4 or 5 tomatoes)

• 3 tablespoons of chili powder (mine would be double or triple)

Mix the finely cut onions and garlic together in a saucepan and cook well in a quarter of butter. In a separate pan to cook the meat, then drain it. Throw the meat, onions and garlic in a large pot with beans, tomatoes, chili powder and sugar, with enough water to cover it and allow the water to cook. Cook slowly and stir constantly to avoid slander. It can take an hour or more in a pot. If you use a pressure cooker, probably about 15 minutes.

Serve it with fritos. Trust me. You will thank me.

Crabo Crabo

Make sure to cook this one day after having a big ham for dinner, as you will need the ham bone. You will also need:

• 4 chicken pounds (the recipe requires an entire hen of 4 pounds)

• Pinch of black and red pepper

Boil the ham bone with a bay leaf, salt and pepper. Remove the bones and cook the chicken in broth until tender. If you have used bone chicken, remove the bones. Personally, I would go with boneless chicken to start and keep the hassles of trying to choose chicken bones. In another large pot, boil shrimps that have been flapdled and cleaned. Remove the shrimp from the water and cook 2 cups of rice in shrimp water. Cook your onion in dice, your chopped gombo and your tomatoes in the oil. When everything is tender, put it in the ham water with the chicken and add crab flesh, oysters and shrimp. Boil for 5 minutes or until the oysters are plump. Fill bowls in service with rice and praise your Gombo on it.

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Blackeye pea soup

• Teaspoon of chopped green pepper

Grill the bacon (yes!), Then sauté the onion and the green pepper in the bacon fat. Divel the bacon and put it in a saucepan of water with onion, pepper and peas. Cook it slowly on the stove for about 3 hours. After that, pass it through a sieve, carefully crushing the peas. To the mixture of peas, add 1 cup of light cream or milk, more salt to taste. Serve in bowls with 1 inch squares of very dry toast (croutons, fundamentally).

Frozen cream cheese salad

2 cream cheese cheese cream (or a jar of cottage cheese) with two tablespoons of vinegar. Add 2 chopped pepperos, half a teaspoon of salt, half a cup of sweet pickles, half a cup of nuts, half a cup of olives, half a pint of whipped cream and half a cup of sugar. Put this aside.

In a separate pot, dissolve an envelope of gelatin in a cup of boiling water. When it cools, add your other mixture, mix and pour into the molds. This makes an attractive salad when it is frozen and served between layers of Aspic tomato – another food based on tomato juice, herbs and seasoning.

Stuffed tomato salad

• 1 grated American cheese book

• 5 hard -minced eggs

• 12 minced stuffed olives

Wash, skin and pick up the tomatoes. You mainly make small bowls of tomatoes. Sprinkle the inside with salt and pepper. Reverse on a place and put in the refrigerator to relax. Mix all other ingredients and use it to fill the tomatoes. Serve them on lettuce with a French vinaigrette.

More: A world of flavors from the 1960s ADS of red and white food stores | Lost recipes

Cheese salad

For me, it looks more like a cheese bread, but it doesn’t matter.

• 1 American cheese book

The recipe says to take all this and get it through a meat crusher. A heavy culinary robot should do the trick. Once everything is a field together, work like dough. Put it in a mold and let it cool for 24 hours. Slice it and serve with mayonnaise on a lettuce sheet

Avocado and tomato salad

Crush the avocados and add the onion, chili powder and salt. Cut the tomatoes in half and stack the mixture on top. Coldness. Serve with a French vinaigrette on lettuce. Garnish with a pinch of chili powder.

If you try it

If you decide to try one of these lost recipes, please send us a photo and a note on how it happened. Send it in an email entitled “Lost Recipes” to Montgomery Advertiser Reporter Shannon Heupel has sheupel@gannett.com.

This article originally appeared on Montgomery advertiser: it is a great “yes” for soup, stew and salad | Lost recipes