Venus De Milo Soup - cooking recipe

Ingredients

1 lb. hamburger
1 large can College Inn chicken broth
1 qt. water
1 pkg. Lipton onion soup mix
2 stalks celery, chopped
1 (14 oz.) can stewed tomatoes, chopped
1 pkg. frozen vegetable mix
1/2 c. orzo macaroni
1 pkg. frozen chopped spinach
1 Tbsp. Worcestershire sauce
1 lb. lean hamburg
2 stalks celery, chopped
1 (46 oz.) can chicken broth
1 pkg. onion soup mix
1/2 c. orzo macaroni
10 oz. frozen Veg-All
1 (8 oz.) can tomato sauce
1 small can sliced mushrooms
1 qt. water
1 lb. hamburg
2 stalks celery, diced
1 large can College Inn chicken broth
1 large can water
1 small can tomato soup
1 large bag frozen vegetables
1 pkg. Lipton soup mix
1 c. pastina (orzo)
1 (14 1/2 oz.) can stewed chopped tomatoes
1 lb. hamburg
4 cans water
2 pkg. onion soup mix (2 envelopes)
1/2 c. macaroni
1 (16 oz.) pkg. frozen vegetables for soup
1 lb. hamburg
1 (46 oz.) can College Inn chicken broth
1 qt. water
1 envelope onion soup mix
1 (14 oz.) can Pastene tomatoes
1 (16 oz.) pkg. Birds Eye frozen mixed vegetables
1 c. orzo macaroni
1 Tbsp. Worcestershire sauce
1 lb. hamburg
2 qt. water
2 to 3 stalks diced celery
1 pkg. onion soup mix
5 beef bouillon cubes
16 oz. pkg. frozen mixed vegetables
1 (28 oz.) can peeled and crushed tomatoes
1 small can Hunt's tomato sauce
1 c. orzo, half cooked
1 lb. hamburg
1 jar salsa
16 oz. cottage cheese
1 small pkg. cream cheese
1/2 head lettuce
1 pkg. Cheddar cheese
1 diced tomato
2 tsp. chili powder
1 x 2-inch strip salt pork
1 onion, chopped
3 to 4 medium potatoes, diced
1 small can diced clams with juice
handful soda crackers, crushed
salt and pepper to taste
1 small can tomato sauce
1 1/2 c. basil leaves
2 cloves garlic
1/4 c. pine nuts or walnuts
3/4 c. olive oil
3/4 c. fresh grated Parmesan
salt and pepper to taste

Preparation

Puree basil, garlic and nuts in food processor.
Add olive oil while pureeing.
Add Parmesan and process briefly.
Add salt and pepper to taste.
Makes enough for 2 pounds of pasta.
Freezes well.