SOUP RECIPE - 535
CAPE
COD
FISH
CHOWDER
3 slices bacon, cut in 1/2 inch pieces
2 med. onions, coarsely chopped
(about 1 1/2 c.)
23 med. carrots, diced
2 med. cloves garlic, minced
2 c. chicken broth
2 med. potatoes, diced
2 whole bay leaves
1/4 tsp. dried thyme
1/4 tsp. white pepper
1 lb. fresh or frozen cod, haddock or flounder, cut in 1inch pieces
1 c. sour half & half or lean sour
cream
In large saucepan, fry bacon until crisp, remove and drain.
Add onions, garlic and carrots to bacon drippings and saute until lightly browned.
(Excess
drippings can be drained before frying.)
Add chicken broth, potatoes and
spices.
Cover and simmer until potatoes are nearly tender, 1520 minutes.
Stir
in fish and simmer for 57 minutes until cooked.
Stir in sour half & half and heat, but don't boil.
Ladle into mugs, garnish with bacon pieces.
SOUP RECIPE - 536
LAZY
DAY
STEW
1 lb. beef stew meat
3 med. sized potatoes
4 to 6 carrots
1 sm. onion
1 c. cubed celery
1 (8 oz.) can tomato sauce mixed with
1 can water
1 tsp. sugar
2 tsp. tapioca
Arrange meat in single layer in a baking pan.
Salt and pepper to taste.
Cut potatoes, carrots, onion, celery in good sized chunks and layer on top of meat. Mix tomato sauce, water, sugar and pour over meat.
Season to taste.
Sprinkle with 2 teaspoons tapioca.
Do not stir.
Seal tightly in foil and bake at 325 degrees at least 2 hours.
Serves 4 people.
NOTE:
Even another hour doesn't
seem to hurt much if you are delayed.
You can turn heat way low and hold it for
hours.
Don't peek during cooking time of 2 hours.
When you remove the foil you find the meat nicely browned with perfect gravy.
The tapioca acts as gravy thickener but don't use too much or you may wind up with gravy you can slice.
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