|Hotel Management and Operations|
|by Denney G. Rutherford|
In this updated edition, Rutherford reexamines the fundamentals of hotel management in light of the latest trends.
Results 1 - 8 of 8 for lenten soup
Brown ground beef with chopped onion. Season lightly with salt, pepper and garlic salt. Drain. Add other ingredients and a little extra water if ...
Combine first 6 ... dumplings by dropping by spoon into soup. Cook for ... Saute the onion in butter until very lightly browned. Add to soup at the end.
Simmer low on stove about 2 hours. Add vegetables at various times to cook but not become mushy. Serve with garlic bread, cornbread, sour dough or ...
Place lentils, 2 1/2 cups water, onion, onion soup mix in a ... as a stew or place in a casserole dish and bake at 350 degrees for 30 minutes. Serves 4.
Place fish in ... cover with shrimp soup. A splash ... well-greased mold, put in a pan of warm water in the already heated oven to keep warm until serving time.
Shred tuna. Mix all ingredients together except crumbs and butter topping. Pour into a greased casserole dish. Top with crumbs and butter. Bake for ...
Fry out the ... escarole are a nice combination. This should be a thick soup - not watery. Omit the chicken ... vegetable broth instead) and the cheese.
Drain navy beans. ... broth. Slowly simmer soup for 45 minutes. ... 15 minutes before the soup is ready to be served so that it will not be over cooked.
top of page