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ITALIAN MINESTRONE SOUP COCA-COLA
Yield: 6

2 1/2 lb Blade chuck roast OR 1/4 c Onion, diced
Meaty soup bones 1/4 c Parsley, chopped
2 1/2 qt Water 1 Clove garlic, minced
2 ts Salt 1/2 c (2 oz) elbow macaroni
1 sm Onion 1 cn (6 oz) tomato paste
1/2 c Celery leaves 1 c COCA-COLA
1 Bay leaf 1 tb Olive oil
2 Slices, bacon, diced 1 tb Worcestershire sauce
1 1/2 c Kidney beans 1 tb Italian seasoning
1/2 c Green beans, fresh/chopped 1 ts Salt
1/2 c Celery, diced 1/4 ts Black pepper
1/2 c Green peas Parmesan cheese,
1/2 c Zucchini, thinly sliced Grated (optional)
1/2 c Carrots, thinly sliced

In a large pan, place the meat, water, salt, small onion, celery leaves,
and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender.
Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes
to the broth to harden the fat and remove the fat. Discard the fat.

Finely dice the meat, discarding any fat and bones (should be about 2
cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
the meat. Place over low heat while preparing the rest of the ingredients.

Pan-fry the bacon until crisp. Add the bacon and the drippings and all the
remaining ingredients, except Parmesan cheese, to the broth. Cover and
simmer about 30 minutes, until the vegetables and macaroni are tender.
Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981



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FRENCH ONION SOUP COCA-COLA
Yield: 4

1/4 c Butter or margarine 1/2 ts Vinegar
4 c Onions, thinly sliced 1/8 ts Pepper
2 cn (10.5 oz ea) beef broth French bread, cut into
(bouillon) Thick slices
3/4 c COCA-COLA Parmesan cheese, grated
1 ts Salt

In a heavy saucepan, melt the butter/margarine. Add onions and cook until
they are golden, do not brown. Add the undiluted beef broth, 1 soup can of
water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25
minutes.

In a broiler, toast one side of the French bread slices. Turn and
generously sprinkle with the Parmesan cheese. Toast until browned. Into
deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4
servings or about 6 cups.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981



4

CHINESE PEPPER STEAK COCA-COLA
Yield: 6

1 1/2 lb Top round or sirloin steak, Thin strips
Boneless 1 c Celery, thinly sliced
2 tb Oil 1/4 c Onions, thinly sliced
1 Clove garlic, minced 1/2 c COCA-COLA
1 ts Salt 2 md Tomatoes, ripe
1 c Beef broth (bouillon), 2 1/2 tb Cornstarch
Canned and undiluted 1/4 c COCA-COLA
1 c Green bell pepper, cored, 1 tb Soy sauce
Seeded, and cut into Rice, cooked and hot

Trim all fat from the meat and cut into pencil-thin strips. In a deep
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is
fork-tender.

Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
Cover and simmer for 5 minutes. Do not overcooked; the vegetables should
be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into
meat.

Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
mixture into the meat and cook until sauce is thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup)
servings.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981



5

Recipe Books

GERMAN SAUERBRATEN COCA-COLA
Yield: 8

4 lb Beef rump, sirloin tip, OR 10 Whole black peppercorns
Round bone chuck, boneless 10 Whole cloves
1 1/2 c Vinegar 3 Bay leaves
1 c COCA-COLA 2 tb Sugar
3/4 c Water 1 1/2 ts Salt
3 Onions, sliced Flour
2 Stalks celery, sliced 3 tb Oil or shortening
2 Carrots, sliced

-GRAVY-
3 c Drippings plus strained 5 tb Flour
Marinade 5 tb Ginger snap crumbs

2 to 4 days before serving, wipe the meat with a damp cloth, then place in
a large plastic bag.

In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions,
celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over
meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate,
turning bag each day. (If you like a sour sauerbraten, let meat marinate 4
days.)

When ready to cook, remove meat (saving marinade) and dry well. Rub the
surface lightly with flour. In Dutch oven, heat oil or shortening and
slowly brown the meat well on all sides. Add 1 cup of the marinade liquid
plus some of the vegetables and bay leaves. Cover tightly and simmer on
surface heat or in a preheat, 350?F oven for 3 to 4 hours until the meat is
fork-tender. If needed, add more marinade during cooking to keep at least
1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until
ready to slice.

Into a large measuring cup, strain the drippings. Add several ice cubes
and let stand a few minutes until the fat separates out. Remove fat, then
make gravy. Makes 8 servings.

TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir
and cook about 5 minutes over medium heat until gravy is thickened. Taste
for seasonings. Makes 3 cups of gravy.

Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981



6

INDIAN CHICKEN CURRY COCA-COLA
Yield: 6

2 1/2 lb Chicken breasts or a For experienced palates)
Chicken, cut-up 1/3 c Raisins
Water 1 c Chicken broth
Salt 1/2 c COCA-COLA
Celery tops 3 1/2 tb Flour
3 tb Butter or margarine 1 c Coffee cream or undiluted
1 Tart apple, peeled Evaporated milk
And diced 1 ts Salt
1 md Onion, thinly sliced 1/8 ts White pepper
1 tb Curry powder (or more Rice, cooked and hot

Rinse the chicken pieces. In a pot of boiling salted water, cook the
chicken with a few celery tops. Cover and simmer about 1 hour or until
fork-tender. Drain and strain the broth; reserve. Bone the chicken and cut
it into 1/2-inch pieces to measure about 2-1/2 cups.

In a skillet, melt the butter/margarine. Add the apple, onion, and curry
powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup
of the reserved chicken broth, and the Coca-Cola.

In a bowl, mix flour with the coffee cream/evaporated milk, stirring until
smooth. Add with salt and white pepper to the onion/apple mixture. Stir
and cook over low heat until thick and creamy. Taste for seasoning. Add the
chicken and turn into a covered container to chill overnight.

Reheat in the top of a double boiler over hot water and serve on cooked
rice with a selection of condiments (See NOTE below).

NOTE: Provide a sampling of the following condiments for
sprinkling on top of each serving: grated coconut,
chopped peanuts, chopped raw onions, raisins, sweet
pickle relish, chutney, chow chow, and/or lime wedges.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981



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