Shorpa Kharshofe (Artichoke Soup)
Ingredients
- 9 ounce can artichoke, hearts
- 2 cup chicken or beef broth
- 1 tablespoon flour
- 1 tablespoon lemon juice
- 2 tablespoon butter
- salt
- pepper
Directions
- In a medium-sized saucepan, melt butter; stir in flour and cook for two minutes until the flour becomes golden in color.
- Gradually blend in the broth.
- Add the artichoke hearts,lemon juice, salt and pepper and simmer for 30 minutes.
- Serve hot.
Other Information
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Soup
Ingredients: artichoke, beef broth, flour, lemon juice, butter, salt, pepper
Equipment: measuring cups, measuring spoons, saucepan, stove
See Also
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Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: oxtail, celery salt, flour, clove, butter, bay leaf, water, carrot, tomato, onion, garlic, salt, turnip, pepper, lemon juice
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Horseradish Sauce
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: butter, lemon juice, flour, salt, milk, pepper, horseradish, pimiento
Equipment: measuring cups, measuring spoons, strainer, stove
Mock Hollandaise Sauce II
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Category: Sauce
Ingredients: milk, flour, butter, salt, pepper, egg yolk, lemon juice
Artichoke or Turnip Soup
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Soup
Ingredients: artichoke, butter, flour, milk, water, salt, pepper, sugar
Equipment: measuring cups, measuring spoons, saucepan, pot, sieve, stove
Curried Fish
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: cooked fish, apple, butter, onion, water, curry powder, flour, lemon juice, salt, pepper
Equipment: measuring cups, measuring spoons, knife, pot, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove