the best soup in the world and yummy apple crisp

[Guest guest]

This is the recipe for my absolute favorite soup when I was a kid. It

is relatively quick and very easy-- nothing complicated about it!

Don't be fooled, it's not as broccoli-y as the name would suggest.

 

Smiles,

Em

 

 

Broccoli Soup

 

10 cups water

10 cubes veggie bouillion

3 grated carrots

3 ribs celery; diced

1 large onion, chopped

3 tablespoons parsley

5 green onions (opt)

1 bag frozen broccoli (or one head fresh)

1 bag cauliflower (opt)

 

1/2 stick melted butter

as much flour as you need

 

1. Bring stock to boil. Add vegetables. Cook until veggies are tender.

2. In a side pan, mix butter, flour, and some stock until you get a

nice medium thick thickening sauce. Return to stock in large pan.

Serve. Simmer for 10-15 minutes. Tastes even better the next day!!

 

 

Contributor: Mom

 

 

 

 

How about a bonus recipe? Every year I can remember, we've always

gotten the most wonderful apples from Gays Mills, Wisconsin. It's an

area with some of the best apple land, in fact, several hundred

thousand acres all tucked in the hills of rural southerwestern

Wisconsin. The best apples to use in this recipe are Courtland, but

pretty much any good baking apple will do. Sometimes I mix a few

Jonagolds in too.

 

 

Apple Crisp

 

12 cups apples; thinly sliced

3/4 cup sugar

1/2 stick margarine; melted

1 teaspoon salt

2 teaspoon cinnamon

--

1 1/2 sticks margarine

1 1/4 cups sugar

1/4 cup flour

3 1/2 cups oatmeal (old fashioned, not quick oats)

 

1. Mix together apples, sugar, melted butter, salt, and cinnamon.

Pour into greased 9 x 13 cake pan. Set aside.

2. Cream butter, sugar, and flour. Add oatmeal and crumble together.

Spread over apple mixture in baking dish. Cover and bake at 350°F

and bake for 40 minutes, Remove cover and bake 20 minutes longer or

until apples until tender. Serve warm with ice cream or cream if you

like.

 

Contributor: Mom