SOUP RECIPE - 724
CLAM
CHOWDER
Finely dice: 1 med. or 2 sm. potatoes
1 med. onion
Cook in lightlysalted water (just enough to cover potatoes, onions) until soft.
(Potato mixture can be mashed before adding clams, if desired.)
Add 1 flat can of minced or chopped clams with liquid.
Bring to boil.
Add: Salt & pepper to taste
1 tbsp. butter
Add 1 can (14 ounce) evaporated milk (or evaporated skim milk) and HEAT BUT DON'T BOIL.
Serve hot.
Serves 2.
SOUP RECIPE - 725
LAURI'S
FISH
SOUP
2 tbsp. butter or margarine, melted
1/2 c. onion, chopped
2 cans (10 3/4 oz. each) cream of potato soup, condensed
1 soup can measurement of half & half or milk
1/2 soup can measurement of water
1/2 tsp. salt
1/4 tsp. pepper
2 chicken bouillon cubes
1 can (8 3/4 oz.) cream style corn
1 pkg. Sea Stick Salad Style Fish, thawed*
*I use the crab
lobster blend found at food stores.)
10 ounces any
vegetables (spinach, mixed vegetables, etc.).
Saute onion in butter.
Add rest
of ingredients down through the fish and bring to a boil, stirring constantly. Reduce heat and add the 10 ounces of vegetable of your choice.
Cook for 10 minutes or until heated thoroughly.
SOUP RECIPE - 726
EIGHT
BEAN
SOUP
1 lb. (about 2 1/2 c.) mixtures of
beans (great northern, navy, kidney, pinto, green split pea, black, garbanzo,
lentils, blackeyed peas, etc.) Ham bone or pork bones
1 bay leaf
1 lg. onion, chopped
1 can (16 oz.) tomatoes, cut up
1 tsp. chili powder
Salt & pepper to taste
Rinse beans.
Place in large kettle, cover with about 2 quarts water, bring to
a boil.
Remove from heat, cover and let stand for 1 to 2 hours.
Drain off
water.
Add 2 quarts fresh water (or brothbouillon), ham or pork bones and bay leaf.
Bring to a boil and simmer for 2 to 3 hours.
Remove and discard bay
leaf.
Add onion, tomatoes, chili powder, salt and pepper.
Simmer 10 minutes more (or longer).
Serves 8.
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