SOUP RECIPE - 834
MULIGAN
STEW
1 lb. ground beef
1 lg. onion, chopped
1/2 can peas
1 potato
2 to 3 tbsp. chili powder
Salt & pepper to taste (about 1 1/2
tsp. salt)
Brown beef and onion.
Add peeled and diced potato.
Cook approximately 20 minutes.
Add peas and seasoning.
Heat about 7 to 10 minutes.
Optional:
Add carrots if desired.
Rossmeyne, Ohio
SOUP RECIPE - 835
BROCCOLI
CHEESE
SOUP
1 c. water
2 tsp. chicken bouillon
1 pkg. chopped broccoli
1/2 c. flour
1 c. milk
2 c. Velveeta cheese
1 c. milk
Cook water, broccoli, and chicken bouillon together until tender.
Mix 1/2 cup flour and 1 cup milk together and add to broccoli.
Add another 1 cup milk and 2 cups Velveeta cheese.
Cook over low heat about 20 minutes.
Stir constantly. Milford, Ohio
SOUP RECIPE - 836
MY BEST NEW ENGLAND CLAM CHOWDER
12 chowder clams
1 lb. potatoes, peeled & diced
1/4 lb. salt pork, diced
3 oz. flour
1 pt. whole milk
1/2 pt. heavy cream
1 tsp. "Old Bay Seafood Seasoning"
1 c. chopped celery
1 oz. vegetable oil
1/2 lb. onions, peeled & diced
2 qts. water
Steam clams until they open, then chop into very small pieces (hold until later).
Peel and cube the potatoes (hold).
Simmer the diced onions in the vegetable oil until they are transparent (hold).
Simmer salt pork until light brown then remove the fat.
Put the onions, potatoes, clam water, celery, salt
pork and seasoning into a large pot and cook for 1 hour on medium heat, then add clams and cook for 5 minutes longer.
Stir in the flour during this period.
Heat the milk and cream in a separate pot and add to the chowder mixture when ready.
Serve, topped with oyster crackers and a small pat of butter.
Enjoy! Preparation time: 1 to 1 1/2 hours.
Serves: 10 to 12.
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