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Category:Soups - Author:N/A- Contributor:
CORN CHOWDER
Ingredient:


  • 6 slices bacon, diced
  • 1/2 c. finely chopped onion
  • 2 c. diced raw potatoes
  • 1 1/2 c. water
  • 2 tsp. salt
  • 1/8 tsp. pepper
  • 2 c. cream style corn
  • 2 tbsp. oleo, melted
  • 2 tbsp. flour
  • 3 c. milk
  • Parsley, shredded cheese, corn chips



Direction:

Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender. Add pepper and corn. Blend oleo and flour, stir in milk and cook until slightly thickened. Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.
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Pick of the Week
Title:OVEN STEW - Author: N/A - Contributor:
Ingredient:

  • 4 lbs. beef round steak, cut in 1 inch
    cubes
  • 4 c. sliced carrots
  • 2 c. sliced celery
  • 4 med. onions, sliced
  • 2 (5 oz.) cans water chestnuts,
    drained and sliced
  • 2 (6 oz.) cans sliced mushrooms,
    drained
  • 1/4 c. plus 2 tbsp. flour
  • 2 tbsp. sugar
  • 2 tbsp. salt
  • 2 (16 oz.) cans tomatoes
  • 2 c. Burgundy



Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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