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Southern Peanut Soup Recipe
4 ounces celery, onions, carrots
2 ounces oleo
1 quart 3 ounce hot milk
6 ounces homogenized peanut butter
1 teaspoon sugar
dash of worcestershire sauce
Saute 4 ounces celery, onions, and carrots in 2 ounce oleo. Put sauteed vegetables in 1 quart 3 ounce hot milk. Strain through a strainer and add 6 ounces homogenized peanut butter. Sir the peanut butter in thoroughly and add a dash of worcestershire sauce and a teaspoon sugar. Serves 15
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