SOUP RECIPE - 616
STRAWBERRY
BAVARIAN
CREAM
1 sm. pkg. strawberry Jello
1 (10 oz.) pkg. frozen strawberry halves
1 c. boiling water
1 tub Cool Whip
Drain strawberries, reserving any syrup.
Dissolve gelatin in boiling water.
Add water to reserved syrup to make 1 cup.
Add syrup to gelatin.
Chill until almost set.
Then fold in strawberries and gelatin into whipped cream and chill. Makes 10 servings.
SOUP RECIPE - 617
FISH
CHOWDER
3 lg. potatoes, cubed
1 lg. onion, chopped
1 (16 oz.) can tomatoes, squeezed
1/2 green pepper, diced
3 lg. stems celery, cut in 1/2 inch pieces
2 tbsp. lemon juice
1 or 2 cloves garlic, pressed or
chopped
2 tbsp. Worcestershire sauce
2 lbs. fish, cubed
2 tsp. salt
1/2 tsp. red pepper flakes
1 tbsp. sugar
1/4 tsp. black pepper; or all of the foregoing to taste
Cook potatoes, drain and save water.
Set aside.
Saute onions in 3 tablespoons oil until clear.
Add next 6 ingredients and seasonings; simmer until celery is almost tender.
The above can be prepared ahead.
1/2 hour before serving, heat
the tomato mixture, add the potatoes.
Bring to a slow boil; add fish, stir to mix and simmer until fish is done, about 4 to 5 minutes.
Do not overstir. Northern or walleye are best to use as they retain firmness.
St. Louis, MO
SOUP RECIPE - 618
TOMATO
EGG
FLOWER
SOUP
4 dried black mushrooms
6 c. chicken broth
1 tbsp. dry sherry
1 med. tomato, peeled, seeded & diced
2 tbsp. cornstarch, mixed with 1 cup water
1 egg, slightly beaten
1 tsp. sesame oil
1/4 tsp. white pepper
1 green onion, thinly sliced
Soak mushrooms in warm water to cover for 30 minutes; drain.
Reserve 1 cup liquid.
Cut off stems, discard, dice caps.
In 3 quart pot, bring broth, sherry, mushroom liquid and mushrooms to boil.
Cook 3 minutes.
Add tomato, simmer 1 minute.
Add cornstarch and cook, stirring until soup boils and
thickens slightly.
Remove from heat and slowly drizzle in egg while stirring. Add pepper.
Divide sesame oil and green onions into each bowl.
Ladle soup on top.
Crystal Lake, IL
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