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Hearty Turkey Soup
Helen Woolridge
¼ cup butter
2 Tbsp. chopped onion
1 tsp. curry powder
1 cup diced potatoes
½ cup diced carrots
½ cup celery, cut diagonally
3 cups turkey or chicken broth
1 tsp. salt
¼ tsp. pepper
1 cup frozen french cut green beans
1 cup diced, cooked turkey
½ tsp. dried oregano
1 Tbsp. minced parsley
141/2 oz. can evaporated milk
1 Tbsp. flour
Melt butter in large Dutch oven; cook onion until transparent.
Stir in curry powder; cook 1 to 2 minutes longer.
Stir in potatoes, carrots, celery, broth, salt and pepper.
Bring to a boil.
Cook over low heat.
Stir in green beans, turkey, oregano and parsley.
Simmer for 15 minutes until vegetables are crisp/ tender.
Blend milk into flour and stir into soup.
Cook until bubbly.
Soup will be slightly thickened.
Three Bean Hot Dish
Dotty Kellison
5 slices bacon, diced
1 lb. hamburger
1 medium onion, diced
½ cup brown sugar
¾ cup ketchup
1 Tbsp. Worcestersire sauce
#2 can (2 1/2 cups) lima beans, drained
#2 can kidney beans, drained
#2 can pork and beans
Cook bacon, hamburger and onion in skillet until brown.
Mix brown sugar, ketchup and Worcestershire sauce.
Add to meat mixture.
Combine with lima beans, kidney beans and pork and beans.
Mix together and put into a 9” x 13” baking dish.
Bake for one hour at 350º.
Serves 10.

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