Chocolate Soup
Yield: 4 - 5 folks
1/2 c + 1 tb sugar;* (of course, we use low-fat)
-sugar sub may be used! 3 Slices bread;8
5 tb Flour; 1/4 c Stick butter;
2 tb Cocoa; -=OR=-
4 c Milk; 1/4 c Margarine;*
Combine sugar, flour and cocoa. Put under broiler and brown, stirring
frequently. Add a little milk until cramy. Heat the remainder of the
milk to boiling point. Slowly add a little until creamy. Heat the
remainder of the milk to boiling point. Slowly add the cold milk mix,
bring again to boiling point. Add vanilla and salt to taste (about
1/2 teaspoon vanilla and dash of salt). Cube the bread and fry
golden brown in the butter. Add the toasted bread at serving time.
Note: This is what you fix for your kids (even us big kids) on a cold
winters day. They (and we) love it for lunch.
(If the substitutions are made)
Food Exchange per serving: 1 LOW-FAT MILK EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 FAT EXCHANGE
Source: The Ranch House Cookbook: Officers Wives Club Camp
Pendleton, Califorina
Brought to you and yours via Nancy OBrion and her Meal-Master
441/2 c + 1 tb sugar;* (of course, we use low-fat)
-sugar sub may be used! 3 Slices bread;8
5 tb Flour; 1/4 c Stick butter;
2 tb Cocoa; -=OR=-
4 c Milk; 1/4 c Margarine;*
Combine sugar, flour and cocoa. Put under broiler and brown, stirring
frequently. Add a little milk until cramy. Heat the remainder of the
milk to boiling point. Slowly add a little until creamy. Heat the
remainder of the milk to boiling point. Slowly add the cold milk mix,
bring again to boiling point. Add vanilla and salt to taste (about
1/2 teaspoon vanilla and dash of salt). Cube the bread and fry
golden brown in the butter. Add the toasted bread at serving time.
Note: This is what you fix for your kids (even us big kids) on a cold
winters day. They (and we) love it for lunch.
(If the substitutions are made)
Food Exchange per serving: 1 LOW-FAT MILK EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 FAT EXCHANGE
Source: The Ranch House Cookbook: Officers Wives Club Camp
Pendleton, Califorina
Brought to you and yours via Nancy OBrion and her Meal-Master
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