SOUP RECIPE - 655
CROCK POT MANHATTAN STYLE
CLAM
CHOWDER
1/4 lb. diced bacon, fried & drained
1 lg. onion, diced
2 carrots, thinly sliced
3 stalks celery with leaves, thinly sliced
1 tbsp. fresh parsley (or dried)
1 lg. can tomatoes, broken up, with
juice
1 1/2 tsp. salt
Black pepper
1 bay leaf
1 tsp. thyme
3 potatoes, diced
2 or 3 cans clams with juice
Put all ingredients in crock pot.
Stir to blend.
Cover and cook on high for 1
hour, then on low for 8 hours.
Serves 4.
SOUP RECIPE - 656
DELICIOUS
SOUP
1 chopped onion
1 c. green onion
1/4 lb. ground round
2 cans creamed corn
1 lg. can stewed tomatoes
4 diced cooked potatoes
Add 3 cups milk.
Heat all together.
SOUP RECIPE - 657
CARROT
SOUP
1 qt. milk (Rich)
2 c. cooked carrots, mashed
2 tbsp. onion, finely minced
1 tsp. salt
1 tsp. sugar
1 tbsp. flour
1/4 tsp. pepper
1 tbsp. butter
Heat milk.
Mash carrots or put through sieve.
Add 1 tablespoon flour.
Stir
into the boiling milk and season with two tablespoons chopped parsley;
gives it unusual taste.
Brandon
SOUP RECIPE - 658
TOMATO
SOUP
FOR
2
1 c. tomatoes (I use my home canned)
1 tbsp. butter or margarine
1 tbsp. flour
1 c. milk
Salt & pepper to taste
Mix butter or margarine; add the tomatoes and cook until thickened.
Heat milk
(but do not boil).
Add the cooked tomatoes slowly, (while stirring) to the hot milk.
Serve at once.
Farwell
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