SOUP RECIPE - 639
RHODE
ISLAND
CLAM
CHOWDER
2 oz. salt pork, finely diced
1 med. onion, chopped
8 c. potatoes, peeled, diced OR red potatoes, diced with skins
2 c. minced clams with juice
12
14 med. size quahaugs, open and
grind saving juice
32 oz. clam juice, from quahaugs and bottled
2
4 tbsp. chopped celery leaves
16 oz. can peeled chopped tomatoes
with juice
Saute salt pork over medium heat until golden.
Remove solid pieces.
Add onion and cook until golden in salt pork oil.
Cook potatoes in water until just
tender in large soup pot.
Add salt pork and onion.
Add remaining ingredients
and bring to simmer.
Simmer for 30 minutes.
Add salt and pepper to taste.
SOUP RECIPE - 640
HEARTY
HAMBURGER
VEGETABLE
SOUP
1 lb. ground chuck
1 med. onion, chopped
1 med. green pepper, chopped
1 stalk celery, chopped
2 carrots, chopped
1 can whole tomatoes
1/4 c. barley
1 tbsp. salt
1/4 tsp. pepper
8 c. water
1 env. country vegetable soup mix with noodles
Brown beef over moderate heat in a large saucepan or Dutch oven, breaking up lumps with a fork.
Pour off all but 2 tablespoons of the drippings.
Add onion and saute 5 minutes.
Add green pepper, celery, carrot, whole tomatoes, barley, salt, pepper and water.
Bring to boiling; lower heat.
Cover and simmer 1 hour
or until barley is tender.
Add prepared soup mix, cook 30 minutes longer. Serve with crusty bread.
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