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Whole-meal soups- festive and convenient a^uilliWWOTW ftWISltiflW .WEDNESDAY, MARCH 2C. IMS Whole-meal soups are economical, convenient and festive--things hard to come by in this time of rising costs and fast paced living. Who wouldn't be cheered up by a hearty, mouth-watering soup, reminiscent of the way mother used to do things? Main-dish soups make great family meals and may even be served when company is ex­ pected. Although these soups generally require hours of cook­ ing, a simmering soup needs only an occasional stir. To complete the meal--a piece of crusty bread and a sim­ ple dessert. The Ortho book, "Elegant Meals with Inexpensive Meats," offers more than two dozen ideas for soup meals. If your family is high on lamb, the following two soup recipes may become family favorites. GREEK MEATBALL AND ZUCCHINI SOL'P Lamb Meatballs (recipe follows) IV2 tablespoons olive oil or salad oil 1 large onion, finely chopped 1 teaspoon crumbled oregano 2 cans (13 % oz. each) or 3 to 4 cups regular-strength chicken broth 2 tablespoons long grain rice 2 medium zucchini (about % lb.), thinly sliced Salt (optional) Lemon wedges 1. Brown meatballs on all sides in heated oil in a 4-to 6-quart dutch oven. Add onion, oregano, broth and rice. Bring to boiling, cover, reduce and simmer for about 25 minutes, until rice is tender. 2. Add zucchini and cook uncovered until zucchini is just tender, 4 to 6 minutes. Salt to taste, and serve. Pass lemon wedges to squeeze into individual serv­ ings. Makes 4 servings. Lamb Meatballs: In a mixing bowl, beat 1 egg. Mix in 1 ta­ blespoon salt, 1 clove garlic (minced or pressed), dash pep­ per and Vi cup soft bread crumbs Lightly mix in 1 pound of ground lamb. Shape into %-inch meatballs. DILLED LAMB AND BARLEY SOUP • fi ' . ' . " _ . " This substantial lamb soup tastes great with cole slaw made from red cabbage, a dark rye bread and a light lemon dessert. % cup pearl barley Water 2 tablespoons butter or margarine 4 lamb shanks (about 3 lbs.) 2 onions, finely chopped 2 cloves garlic, minced or pressed 2 stalks celery, thinly sliced 2 carrots, sliced about Vfe-inch thick 6 cups of water VA cup chopped parsley 2 teaspoons salt 1 bay leaf '/fe teaspoon white pepper 1 teaspoon dill seed Sour cream 1. Soak barley in water to cover while lamb shanks cook. Use a 5- to 6-quart Dutch oven or deep kettle to heat butter and brown Iamb shanks well on all sides. Mix in onion, garlic, cel­ ery and carrots. Then add water, parsley and seasoning. Bring to boiling, cover and simmer slowly for 2Vt to 3 hours, until lamb is very tender. 2. Remove lamb shanks from the soup, then remove meat from the bones, discarding bones, fat and skin. Return meat in pieces to the soup. Discard bay leaf. (At this point, you may chill soup and let barley stand overnight, then skim off fat.) i 3. Drain soaked barley and add it to the soup. Bring again to boiling, then cook, covered, until barley is tender, 45 min­ utes to 1 hour. Salt to taste. Spoon sour cream on each serv­ ing. Makes 6 servings. We want to give you a softer life! See the Aqaamist water softener at oir Booth No. 13 at the McHenry Trade Fair. It's the water softener designed in France and made in America. You'll enjoy sparkling dishes ... luxurious bathing... softer clothes... easier house clean­ ing... money savings on detergents. Features revolutionary operating ease... revolutionary salt savings... revolutionary French styling. WATER TREATMENT ' .9 / A* Whea yw visit m iMth to. 13, bt are ta sip * for m bit prize irawnf! CRYSTAL CLEAR WATER CONDITIONING 911 Floroact • McHevy, III - Vegetables. spraying program that calls for your trees to be treated on a regular basis will discourage insect invaders and keep the trees healthy, according to Ortho's book "The World of Trees." Utilize a systemic insecticide such as Orthene Insect Spray which effectively penetrates plant foliage for long lasting re­ sidual control. What do you feed It wants nitrogen mostly Fertilize a young tree with nitrogen and it will grow more quickly. It's the major element to which most trees respond. However, you should be careful with mature trees. A ma­ ture tree that is growing well and has good leaf color may need little or no fertilization. A mature tree that experi­ ences vigorous growth due to fertilization will develop a dense leaf cover. Leaves on the inside of this dense cover will then grow poorly due to the heavy shade. But assuming you have a young tree, or a mature tree that you feel is not growing as well as it should, the first step is to apply nitrogen at a rate of two to four pounds per thousand square feet. Because nitrogen is transient, apply the necessary amount at two intervals. Use one half of the nitrogen for application in the spring, and the other half in the summer. The Ortho book "The World of Trees" advises that you keep the fertilizer at least six inches away from the trunk to avoid injury. After the first year apply the nitrogen fertilizer to an area the radius of one and one-quarter times that of the tree canopy. After application, water the area 28-30 SEE YOU AT THE FAIR JOHN'S SPORT STOP 3706 W. Elm St. (Across from A & P) McHenry 344-3580 HOURS DAILY SAT. SIGN FOR OUR T-SHIRI GIVEAWAY! Stir-fried Oriental style, they come crisp and hot to wash the fertilizer into the soil. This will start the conver­ sion of the less soluble forms of nitrogen and will avoid burning the grass if the tree is planted in a lawn. As trees mature, let them be your guide as to how much nit­ rogen to apply. If growth is ex­ cessive on young trees, put on less nitrogen next time. You might even want to skip a year. On the other hand, if shoot growth is shorter than you want and the color of the leaves is pale, double the rate. In addition to properly feed­ ing your trees, you will want to keep them healthy by discourag­ ing insect invaders. Initiate a spraying program that calls for the trees to be treated on a regu­ lar basis. Utilize a systemic insecticide such as Orthene Insect Spray. It will effectively penetrate plant foliage for long lasting residual control and has the ability to de­ stroy more than 100 insect species on contact. The systemic insecticide should be applied with an appl icator such as Ortho's Super Six Spray-ette. Its longer nozzle gives greater reach for spraying trees--up to 20 feet high. Healthy trees will enhance your landscape and improve the value of your property. Want to tempt your famify with vegetables cooked a dif­ ferent way? Then serve them Oriental style--stir-fried. Stir-fried vegetables are cooked quickly and served im­ mediately. They come to the table bright, crisp and hot. Many might say this is not a matter of learning to cook veg­ etables, but a matter of learning to undercook them. Each vegetable has its own cooking time because of differ­ ences in texture and water con­ tent. Bean sprouts, for example, release their own juices and cook in one minute. A firmer vegetable like broccoli may take four to five minutes to cook and need a little water to become tender. The way you cut the vegeta­ ble also figures in the cooking time. Wedges will take longer than shreds. And the fresher the vegetable, the shorter the cook­ ing time. Ortho's book "Adventures in Oriental Cooking" offers some other tips: Assemble everything ahead of time. Stir-frying is fast. Cut the vegetables in the same shape. Cooking times will be more even and it gives a pleasing appearance to the finished dish. Separate by cooking times. Add firmest vegetables to the pan first, the most tender ones last. Cook in a very hot wok or pan. If the pan is not hot, the vegetables will be limp and soggy. Don't overcrowd the pan. This will reduce the heat and you'll end up with stewed veg­ etables. Don't mix too many types of vegetables. Limit the combination to three or four kinds, or else you'll end up with a hodgepodge. BASIC STIR-FRIED VEGETABLES 2 tablespoons salad oil Yi teaspoon salt •1 clove garlic, peeled' and minced 2 thin slices ginger root, minced 1 pound cut vegetables - V4 teaspoon sugar Water (optional) Gravy: 1 tablespoon cornstarch mixed with 2 teaspoons of soy sauce and Vi cup chicken stock or water (optional). Heat wok. Add oil and heat. Add salt, ginger, garlic and vegetables. Stir-fry around wok for 1 minute to coat with oil. Adjust heat to prevent scorch­ ing. Add sugar. If you're cooking soft vegetables, stop cooking at this time. For firmer vegetables, add 1 to 2 tablespoons of water, cover and cook for 2 minutes or until crisp tender. If vegetables are not quite done, cook another minute or so more, adding another tablespoon of water if wok is dry. Serve at once or, if you wish a gravy, stir gravy mixture to re- combine it; pour over vegeta­ bles, and stir and cook for 30 seconds or until sauce thickens. Serves 4. Roll out the green carpet '. a n SURPRISES £ GIFTS 1 9) Make a mini-oasis out of a barren courtyard by lining the walkway with beds for plants, trees and vines and covering the concrete walk with grass-like surfacing of Chevron's "Polyloom" D. Cool, green artificial grass carpeting underfoot and a selection of plants that thrive in low sunlight create a welcoming entrance for homes in every climate--tropical plants for Southern climes, or evergreens for Northern ones. Water and a broom will preserve the courtyard's beauty and virtually maintenace-free environment. While watering the plants, the hose can be passed over the artificial turf to freshen its appearance, and a broom or vacuum whisks up leaves and dust in seconds. BODY SHOPPE SEE US AT THE McHENRY TRADE FAIR MARCH 28-30 FRI.-SAT.-SUN. at Booth No. 64 FQR MEMBERSHIP INFORMATION Sign Up For Our 2908 W. RTE. 120 McHENRY 38S-5#«0