Soup Toasts

A variety of recipes for Soup Toasts, Gourmet Magazine, December 1970

Rye Bread Rounds

Cut the crusts from slices of stale rye bread, and cut each slice into rounds. Spread rounds with melted butter and sprinkle them with salt and caraway seed.  Arrange the rounds on a baking sheet and bake in a very slow oven (200° F.) until they are crisp.


Curried Whole Wheat Triangles

Cut the crusts from slices of stale whole wheat bread and cut each slice into 4 triangles.  Coat triangles with melted butter mixed with a little curry powder and arrange on baking sheet. Bake in moderately slow oven (325° F.) until they are golden brown.

Mornay Toasts

Cut the crusts from a loaf of very stale white bread and slice the loaf as thinly as possible. Cut each slice in half and sprinkle the slices generously with Parmesan cheese and a little paprika. Arrange the slices on baking sheet and toast in very slow oven (200°) until they are lightly coated.

Italian Croutons

Cut a loaf of stale Italian bread into slices and cut the slices into 1/2 inch cubes. In  a wooden bowl mash well 1 garlic clove and add 1/4 cup olive oil, 1/2 teaspoon oregano, and salt and pepper to taste. Toss the croutons in the seasoned oil, arrange on baking sheet and bake in very slow oven (200° F.) until they are golden.

Butter-Fried Croutons

Cut the crusts from a loaf of home made type white bread, cut off  six 1/2 inch slices and cut the slices into 1/2 inch cubes. Clarify 1 1/2 sticks or 3/4 cup butter: Melt the butter in small saucepan and strain it through cheesecloth into a skillet.  Add the bread cubes and saute them, turning them frequently until they are golden on all sides. The croutons may be made with 1/4 inch bread cubes for a more formal presentation. They can also be deep fried in oil.

ices into strips 1/2 inch wide and cut the strips into pieces 4 inches long. Arrange sticks on baking sheet and toast in very slow over (200° F.) until light brown and dry.

Seafood Bisque (Newpaper clipping)

Seafood Bisque

This recipe was torn out of a newspaper, date unknown and found in an old cookbook. 

"Lima Oneto generously shared her recipe for the most delicious (and the richest) seafood bisque I have ever tasted..."

1 lb. each: oysters, shrimp, crabmeat and scallops
1/2 lb butter
2 quarts half and half
Seasonings to taste
1/2 cup cooking sherry

Saute seafood in melted butter in heavy saucepan or thick, deep skillet. Add half and half and seasonings and blend, heating slowly to simmering stage; do not boil.  Thicken with mixture of flour and water if needed.  Just before serving, add sherry.  Serve piping hot.

Yield: 12-14 servings.

Maryland Creme Waffles (Joy of Christmas Cookbook, Washington DC Junior League, 1983)

Maryland Cream Waffles 
(Joy of Christmas Cookbook, Washington DC Junior League, 1983)

2 cups flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
2 eggs, separated
1 3/4 cups milk
8 tablespoons butter, melted

Mix and sift flour, baking powder, sugar and salt. Beat egg yolks with milk and stir in melted butter. Stir milk mixture into flour mixture until just blended. Beat egg whites until soft peaks form. Fold into batter. Bake in preheated waffle iron.  Serve with maple syrup.

Variation: Add 1/2 cup blueberries before folding in egg whites.

Yield: Three 9 inch square waffles.

Couscous (Moroccan Style), The Olympic Kitchen Cookbook 1983)

Couscous (Moroccan Style)
Source: The Olympic Kitchen Cookbook, 1982, ARA Services

1/4 cup chopped onion
1/4 cup butter
1 cup boiling chicken broth
1 cup pre-cooked Medium Grain Couscous

In 1 quart saucepan, cook onions in butter until tender. Add boiling broth and couscous, stir. Remove from heat; cover with tight fitting lid. Let stand, without stirring, for about 5 minutes.

Turn onto serving dish and fluff with fork. Makes 2 cups or 4 servings.

Use as a substitute for rice or potatoes. Serve topped with stewed meat or vegetables.