Page 7 - rwf1958cookbook
P. 7
Beautiful soup! Who
cares for fish, game,
or any other dish ?
Quick Corn Chowder
Helen Macmillan· ·
4 T. Butter or Margarine 2 16-oz. cans cream style corn
2/3 C. coarsely chopped onion 2 C. Cooked rice - 5 C. Milk
1/2 C. coarsely chopped green 4 chopped hard-cooked eggs
pepper 4 T. chopped parsley
2 C. Chicken stock ¼ tsp. paprika
1 C. condensed cream of chicken Salt & pepper
soup
Melt butter in large saucepan. Add green pepper and onion and
cook over moderate heat for 5 min. until golden brown. Combine
chicken stock with chicken soup and add to onion mixture. Heat. stir
ring constantly until smooth. Add corn. rice. milk. eggs. parsley and
paprika. Heat thoroughly, stirring frequently. Season to taste. (Makes
about 3 qts. Serves 7 - 8)
That all-soltening overpowering lcnell,
The tocsin of the soul - the dinner-bell.
Zero Ca.lorie Soup
Adele Law
4 cups water 6 peppercorns
2 cups chopped celery and leaves 1½ teaspoons salt
1/2 cup chopped cabbage 1 bay leaf
1 large onion. chopped 2½ cupa Tomato Juice
1 carrot. diced
Combine all ingredients In a 3-quart saucepan. simmer covered
about 1 hour. strain.
Serve bot as vegetable bouilllori
01 soup and love, the lirst ls the ~•st.
T,omato Rice Soup
2 onions ) 2/3 C. rice
) simmer 2 sprigs chopped parsley
¼ C. butter ) 2 stalks celery chopped
2 cans tomato soup 2 tsp. salt
6 C. water 1/ 4, tsp. pepper
Cook 30 mins., covered.
5
