SOUP RECIPE - 684
CLAM
CHOWDER
1 c. onion, finely chopped
1 c. celery, finely diced
2 c. potatoes, finely diced
2 cans (6 1/2 oz. each) chopped
clams, undrained
3/4 c. butter or margarine
3/4 c. flour
1 qt. half and half
1 1/2 tsp. salt
1/4 tsp. pepper
(Note:
When in a hurry I have used a package of frozen O'Brien potatoes in
place of vegetables.)
Combine vegetables in small saucepan.
Drain clams; pour juice over vegetables; add enough water to barely cover.
Cook uncovered until tender about 15 minutes.
In meantime, melt butter in large, heavy saucepan.
Stir in flour until blended and bubbly.
Remove from heat; stir in cream until smooth and blended.
Return to heat; cook and stir with wire whip until thick
and smooth.
Add undrained vegetables and clams; heat through.
Season with salt and pepper.
SOUP RECIPE - 685
GAZPACHO
1 clove garlic
3 lbs. tomatoes, very ripe
2 med. cucumbers, peeled and chopped
1/2 c. minced green pepper
1/2 c. minced onion
2 c. tomato juice
1/3 c. olive oil
Dash of Tabasco
3 tbsp. vinegar
Salt and pepper
Rub a large bowl with a cut garlic clove.
Peel tomatoes, remove cores and chop into small pieces.
Prepare cucumbers, pepper and onion.
Add to tomato juice,
then add oil, vinegar, plenty of salt and pepper.
Let all ingredients
rest in bowl and chill for several hours.
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