http://www.recipelink.com TALK TKL - 9-30-97
Cold Weather Cooking (46) Recipes
Hot Cranberry Punch
Great Pumpkin Pie (Low Fat/Low Sugar)
Wisconsin Cheddar Cheese Soup
Beef Stroganoff
Reba McEntire's Praline Sweet Potato Casserole
Beef And Tequila Stew
Beef Burgundy Stew
Braised Pork Chops
Lentil Soup
Ike's Old-Fashioned Beef Stew
Corn and Potato Chowder
Corn Chowder
Cheesy-Potato Soup
Crockpot Hungarian Goulash
Cheddar Chowder
Chow Mein
Vegetarian Healthy And Hearty
Oven Chicken Stew
Hudson's Cheese Soup
Persian Pumpkin Stew
Tortellini and Spinach Stew
Colombo De Giraumon (Spicy Pumpkin)
Louisiana Chicken Gumbo
Swiss Onion Soup
Savory Pumpkin Stew
Creamed Chicken Over Biscuits
Avocado Orange Soup
Houlihan's Baked Potato Soup
Chicken Pot Pie
Cream of Cauliflower Soup
Cream of Spinach with Smoked Chicken and Portabello Mushrooms
Batter fried jalapeno peppers
Corn And Chicken Chowder
Maryland Crab Soup
Walter Mcilhenny's Chili
Diamond Back Terrapin
Mustard Soy Marinated Salmon Fillet
Salmon with Mustard Sauce
Mustard Soy Marinated Salmon Fillet
Crawfish and Corn Soup
Chicken, Ham, and Oyster Gumbo
Mustard Soy Marinated Salmon Fillet
Salmon Cakes with Dill Sauce
Apple Cider Mignonette Sauce
Cranberry Balsamic Mignonette Sauce
Lobster and Corn Chowder
Sandy, Tx (8:59:39 pm) : HOT CRANBERRY PUNCH
1/2 CUP PACKED BROWN SUGAR
7 CUPS WATER
1 TEASPOON PUMPKIN PIE SPICE
2 CANS (16 OZ) JELLIED CRANBERRY SAUCE
1/4 CUP LEMON JUICE
1 CAN (12OZ) FROZEN ORANGE JUICE CONCENTRATE, THAWED.
MIX BROWN SUGAN, 1 CU OF THE WATER AND THE PUMPKIN PIE SPICE IN DUTCH OVEN.
hEAT TO BOILING, OVER HIGH HEAT, STIRRING CONSTANTLY. BOIL AND STIR UNTIL
SUGAR IS DISSOLVED; REMOVE FROM HEAT. STIR IN CRANBERRY SAUCE UNTIL WELL
BLENDED. STIR IN REMAINING WATER, THE LEMON JUICE AND ORANGE JUICE
CONCENTRATE. HEAT TO BOILING; REDUCE HEAT. SIMMER UNCOVERED 5 MINUTES. 24
SERVINGS, 100 CALORIES PER SERVING
FROM THE BETTY CROCKER COOKBOOK-MMMM GOOD!
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Kathy, IL (9:09:35 pm) : Great Pumpkin Pie (Low Fat/Low Sugar)
1 9" deep dish pie shell
1 15 oz can Pumpkin
1 can Eagle Brand low fat milk
4 egg whites
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg & ginger
Blend all ingredients at once. Pour into pie shell and bake 425 degrees for
15 minutes. Lower oven temp. to 350 and bake additional 30 - 40 minutes
until a knife inserted comes out clean.
This is wonderful!
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Carol, B, FL (9:18:06 pm) :
Wisconsin Cheddar Cheese Soup
1/4 cup butter or margarine
1/4 cup all-purpose flour
2-1/2 cups milk
1 cup beer or water
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
2 cups (8 oz.) Sargento Classic Supreme Shredded Sharp Cheddar Cheese
Garlic or herbed croutons (optional)
Melt butter in large saucepan over medium heat. Add flour; cook until
bubbly, stirring constantly. Add milk; heat to a boil over high
heat, stirring constantly. Reduce heat; stir in beer, Worcestershire sauce,
salt, mustard and cayenne. Simmer 10 minutes. Stir in
Cheddar cheese; cook, stirring constantly, just until cheese melts (do not
boil). Ladle into warm soup bowls; serve with croutons.
4-1/2 cups, 4 servings.
Tip: Additional milk may be added if soup thickens upon standing or a
thinner soup is desired.
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Cookie, NH (9:19:43 pm) : Here's a good cold weather meal!
* Exported from MasterCook *
Beef Stroganoff
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- coarsely chopped
1 large garlic clove -- crushed
2 teaspoons butter
1 pound tender beef -- good quality
1/2 cup all-purpose flour
10 ounces beef broth -- or
2 cubes-dissolved in boiling water
1/4 cup dry sherry -- chicken broth
1 teaspoon worcestershire sauce
2 cups fresh mushrooms -- sliced
1/4 teaspoon pepper
1/2 cup sour cream -- regular
Place onion, garlic and butter in a microwave safe casserole dish. Cover
with another casserole dish of equal size.
Microwave on high for 2 min. Meanwhile, slice beef into 1/4 in. strips and
toss with flour. Stir coated beef and any remaining flour into onion.
Microwave, uncovered on high for 2 min., stirring after 1 min. Stir in all
remaining ingredients, except sour cream.
Microwave covered, on high for 10 min., stirring after 5 min. Stir in sour
cream and serve over noodles
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Carol, B, FL (9:21:10 pm) : Reba McEntire's Praline Sweet Potato Casserole
Best Of The Best Of Tennessee/Elvis Fans Cookbook II
Quail Ridge
1 large can sweet potatoes -- drained
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/3 cup sugar
1/4 cup margarine -- melted
2 eggs
Topping
1/4 cup margarine -- melted
3 tablespoons flour
3/4 cup brown sugar
1/4 cup pecans -- chopped
Mash potatoes, add salt, vanilla, cinnamon, sugar, melted
margarine, and eggs. Put in greased casserole.
Mix topping ingredients and sprinkle over top of potato
mixture. Bake at 350ƒ for 30 minutes.
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Betsy, NY (9:22:25 pm) :
Beef And Tequila Stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Vegetables
Meats Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Meat -- *
1/4 cup Unbleached Flour
1/4 cup Vegetable Oil
1/2 cup Onion; Chopped -- 1 Medium
2 each Bacon; Slices -- Cut Up
1/4 cup Carrot -- Chopped
1/4 cup Celery -- Chopped
1/4 cup Tequila
3/4 cup Tomato Juice
2 tablespoons Cilantro; Fresh -- Snipped
1 1/2 teaspoons Salt
15 ounces Garbanzo Beans -- 1 Can
4 cups Tomatoes; Chopped -- 4 Medium
2 each Cloves Garlic -- Finely Chopped
* Meat should be beef boneless chuck, tip or round, cut into 1-inch
Coat beef with flour. Heat oil in 10-inch skillet
until hot. Cook and stir beef in oil over medium heat until brown.
Remove beef with slotted spoon and drain. Cook and stir onion and bacon
in same skillet until bacon is crisp. Stir in beef and remaining
ingredients. heat to boiling; reduce heat. Cover and simmer until beef is
tender, about 1 hour.
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Betsy, NY (9:23:47 pm) :
Beef Burgundy Stew
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Slice Bacon
2 teaspoons Unbleached Flour
1/4 teaspoon Instant Beef Bouillon
1/8 teaspoon Dried Basil -- Crushed
1/4 pound Stew Meat 1/2-inch Cubes
3 3/4 ounces Canned Tomatoes -- Cut Up
2 tablespoons Dry Red Wine
1/4 cup Frozen Pearl Onions
4 each Small Whole Fresh Mushrooms
In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for
1 to 1 1/2 minutes or till done. Drain bacon, reserving drippings in
casserole.
Crumble bacon and set aside. Stir flour, bouillon granules, and basil
into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well.
Micro-cook, covered, on 100% power for 1 minute, stirring once.
Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in
onions and mushrooms.
Micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is
tender, stirring twice.
Sprinkle crumbled bacon atop and serve.
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Cookie, NH (9:24:35 pm) : * Exported from MasterCook *
Braised Pork Chops
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 to 8 lean pork chops -- about 1 inch thick
1 teaspoon dry mustard
1/3 cup flour
1/2 teaspoon garlic salt
1 teaspoon salt
2 tablespoons shortening
2 cans cream of chicken soup
1. MIX FLOUR, SALT, MUSTARD AND GARLIC SALT; DREDGE PORK CHOPS WITH MIXTURE
2. HEAT SHORTENING IN SKILLET AND BROWN PORK CHOPS ON BOTH SIDES
3. PLACE CHOPS IN SLOW COOKER AND ADD SOUP.
4. COOK ON LOW 6-8 HOURS, OR ON HIGH 3-4 HOURS.
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Berta, Ca (9:24:54 pm) : This is my favorite soup. It came from a German
Resturant. The Chef is Horst Mager
Lentil Soup
3/4 cup each diced carrots, diced onions and diced celery. cook in 3Oz of
Salad oil.Saute the mixtureuntil the onion and celery are transparent.Add
3/4 cup of flour stirring consantly. When flour is blended slowly add 3 1/2
qts/ pf water stirrin constantly. Add 1 cup of Lentils 2 teasp. salt, 2 bay
leaves, 1 tsp. thyume, 2 TBs beef base, pinch of nutmeg,white pepper and 3/4
diced potatoes. 3oz. of diced bacon that has been cooked and well drained of
fat.At this point I put everything in to my crock pot and cook it all day.
IF cooked on the stove it takes 3 hours. Makes about 1 gallon of soup. We
usually have it for dinner, with salad and good french bread.
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Carol, B, FL (9:26:41 pm) :
IKE'S OLD-FASHIONED BEEF STEW
President Dwight D. Eisenhower's wife, Mamie, loved parties, and the couple
was known for grand
entertaining. Dishes served during "Ike's" boyhood in Abilene, Kansas,
shared the menu with European
cuisine during the Eisenhowers' 8 years in the White House. Originally, this
recipe from the Eisenhower
Presidential Library fed a crowd of 60. We've reduced it to a family-size
portion.
2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons cooking oil
2 cloves garlic, halved
1 sprig fresh thyme or 1 teaspoon dried thyme
1 bay leaf
5 cups beef stock or three 141/2-ounce cans beef broth
3 medium potatoes, peeled and cubed
8 small carrots, peeled and sliced
1/2 pound frozen pearl onions
2 small tomatoes, cubed
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1. In a Dutch oven or large kettle, brown beef, in batches in cooking oil.
Return all meat to oven. Tie garlic, thyme and bay leaf in a 100% cotton
cheesecloth bag. Add to meat with beef stock or broth. Bring to boiling;
reduce
heat; cover and simmer for 11/2 hours or till meat is nearly tender.
2. Add potatoes, carrots, onions and tomatoes. Cover; simmer for 45 minutes
more. Remove cheesecloth bag.
3. Mix butter and flour till smooth. Stir into beef stew. Cook and stir for
1 minute more. Season to taste with salt
and pepper. Makes 6 servings.
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Betsy, NY (9:31:05 pm) :
Corn & Potato Chowder
Recipe By : Vegetarian Times (March 1993)
Serving Size : 1 Preparation Time :0:00
Categories : Stews Very Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon oil
2 teaspoons sherry
1 cup onion -- chopped
1 cup carrot -- sliced
2 stalks celery -- sliced
2 cups red potatoes -- cubed
1 bay leaf
1 cup vegetable broth
1 cup skim milk
1 cup corn kernels
cayenne to taste
plain yogurt for garnish (optional)
Instructions In large heavy saucepan, heat oil and sherry until bubbling.
Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp.
water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to
boil & cook over medium heat for 10-15 minutes, or until potato is tender.
Add milk & corn; simmer for 3 minutes or until corn is tender. Discard
bay leaf. Puree 1 cup soup in blender, then return to pot. Season with
cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne.
The first time I made this I overdid it! I didn't use the yogurt, and it
tasted fine.
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Carol, B, FL (9:31:11 pm) :
SHIRLEY'S IOWA
CORN CHOWDER
5 slices bacon
1 medium onion, sliced and separated into rings
2 1/2 cups milk
1 (10-ounce) package frozen whole-kernel corn
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup diced potato, cooked
Salt, to taste
In a large saucepan, cook bacon until crisp. Drain on paper towels. Crumble
bacon. Reserve 2 to 3
tablespoons drippings in saucepan.
Cook onion in reserved drippings until tender. Stir in milk, corn, soup and
potato.
Bring to a boil. Reduce heat and simmer 2 to 3 minutes. Remove from heat.
Season with salt. Top each
bowl of chowder with bacon.
Yield: 5 1/2 cups soup.
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Cookie, NH (9:32:59 pm) :
* Exported from MasterCook *
Cheesy-Potato Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
6 medium potates -- peeled and diced
1 carrot -- thinly sliced
3 leeks -- sliced
1 small onion -- chopped
black pepper
1 dash cayenne pepper
1 splash worcestershire sauce
2 cups chicken broth
1 stalk celery -- thinly sliced
1/2 cup milk
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Betsy, NY (9:34:03 pm) :
CROCKPOT HUNGARIAN GOULASH
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steaks -- cut in 1/2"
1 cup Chopped onion
1 Clove garlic -- minced
2 tablespoons Flour
1 teaspoon Salt
1/2 teaspoon Pepper
1 1/2 teaspoons Paprika
1/4 teaspoon Dried thyme -- crushed
1 (14 1/2 oz) can tomatoes
1 cup Sour cream
Noodles
Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat
steak cubes. Add all remaining ingredients except sour cream. Stir well.
Cover and cook on Low 8-10 hours. Add sour cream 30 minutes before
serving, and stir in thoroughly. (High: 4-5 hours, stirring
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Carol, B, FL (9:35:24 pm) : American - Soup
Cheddar Chowder
A great dinner soup - serve with french bread or r Serves 6 people
Ingredients
2 cups diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
2 cups water
Boil the above mixture for 10-12 minutes.
While this is boiling, make the white sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups grated cheddar cheese
1 cup cubed ham
Directions
Melt the butter in a saucepan and add flour to make a paste. Add the milk
and constantly stir over low to medium heat until it thickens.
Remove from heat and add the cheese.
Pour this cheese sauce into the vegetables (do not drain water from
vegetables) and add
the ham - heat through and serve.
Enjoy!
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Cookie, NH (9:35:57 pm) : * Exported from MasterCook *
Chow Mein
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds round steak -- cubed
4 pieces celery
4 ounces mushrooms -- canned
2 onion -- chopped
1 cup water -- with 3 boullion cube
3 tablespoons soy sauce
2 tablespoons worcestershire sauce
1 pound can chinese vegies
2 tablespoons cornstarch -- mixed with 2 T water
COOK 8-10HOURS, ADD CHINESE VEGGIES AND CORNSTARCH MIX IN THE LAST HOUR
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Betsy, NY (9:37:02 pm) :
Lentil Stew
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Beans Stews
Vegetarian Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried lentils -- washed, picked over
2 quarts water
2 whole celery stalks -- chopped
1 medium onion -- chopped
2 whole carrots -- chopped
1 clove garlic -- minced
1 bay leaf
1/4 teaspoon thyme
1/2 cup red wine
1 can plum tomatoes
In a large soup kettle, combine all ingredients except wine and
tomatoes. Bring to a boil and simmer, over low heat for 1-1/2 hours. Add
wine and tomatoes and simmer 20-30 minutes more.
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Betsy, NY (9:39:21 pm) : Oven Chicken Stew
Recipe By : AUNT SALLI
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Main Dish
Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chicken thighs
6 TBSP flour -- divided
1 1/2 TSP salt -- divided
1/2 TSP pepper -- divided
2/3 cup sliced carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 clove garlic -- minced
1/4 TSP thyme
1/4 TSP marjoram
3 whole cloves
1/4 cup water
1/4 cup vinegar
2 cups chicken broth
1/4 cup tomato paste
In a medium bowl, mix together 4 TBSP. of the flour, 1 TSP. salt, and 1/4
TSP. of the pepper. Add the thighs, one at a time, dredging to coat; set
aside. In same bowl, make stew mixture by mixing the vegetables, garlic,
herbs, cloves, water and vinegar. Pour into a lightly greased large
shallow baking dish. Arrange the
chicken on top of the mixture. Bake, uncovered in a 425 degree oven for
30
minutes. Reduce the heat to 325 and cook about 15 minutes more, or until
juices from chicken run clear. Remove chicken pieces to a platter and keep
warm. In a small frying pan, place the stew mixture and heat on medium.
Add remaining 2 TBSP. flour, 1/2 TSP. salt and the 1/4 TSP. pepper,
stirring until smooth. Gradually add the chicken broth and tomato paste,
stirring; simmer on low heat, stirring often, for about 5 minutes. Pour
this mixture over the warm chicken and serve with fluffy hot rice.
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Carol, B, FL (9:40:40 pm) :
Copyright © 1997 The News and Observer Publishing Company
Hudson's Cheese Soup
4 tablespoons butter
1 tablespoon finely chopped yellow onion
1/2 cup very finely diced celery
1/2 cup very finely diced carrot
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/8 teaspoon paprika
1/8 teaspoon baking soda
3 cups whole milk
3 cups chicken broth
2 pounds aged sharp Cheddar cheese, shredded
2 drops bitters
Salt and pepper
Minced parsley
Melt butter in a large saucepan. Add onion, celery and carrot. Cook gently,
stirring often, about 10 minutes or until vegetables
begin to soften.
In a small dish, mix flour, cornstarch, paprika and baking soda. Add to
vegetables and cook, stirring constantly, one minute.
Add milk and broth, whisking until smooth.
Heat to a simmer. Loosely cover and cook gently, stirring often, about 10
minutes until carrot is tender.
Remove pan from heat. Add cheese and stir until smooth. Add bitters. Add
salt and pepper to taste. Serve hot with a sprinkling
of parsley. Yields 8 servings.
Per serving: 614 calories; 46.2 g fat (29.8 g saturated fat; 68 percent
calories from fat); 13.9 g carbohydrate; 141 mg
cholesterol; 1,122 mg sodium.
Copyright 1996, The Detroit News
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Betsy, NY (9:40:51 pm) :
Persian Pumpkin Stew
Recipe By : The Persian cookbook, "Food of Life"
Serving Size : 1 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound stew meat -- (lamb or beef)
2 small pumpkin -- or 1 med-small pumpk
1/2 cup dried prunes
3 tablespoons tomato paste
1 teaspoon turmeric
1/8 teaspoon cinnamon
1/2 medium onion -- chopped
salt and pepper to taste
1 pinch saffron disolved in 1/4c. warm water -- optional
Brown the meat and add about 1 and 1/2 cups water. Add tomato paste,
turmeric, cinnamon, saffron and salt and pepper and sauteed onion. Cook
covered ata simmer for about 1 and 1/2 to two hours. Meat should be
tender and nearly falling apart stage. You may need to add water during
cooking but you shouldn't end up with more than the stated amount. You
don't want a watery stew. In the meantime, seed the pumpkin and slice into
2X2 inch pieces and peel. Brown on both sides in corn oil. The pumpkin
should become brown in some places and somewhat flexible but not totally
cooked. Add to meat and cook covered an additional 20-30 minutes until
tender but not falling apart. A fork should go into the pumpkin easily
but not break it up. Add the prunes the last 5 minutes of cooking. They
shouldn't really cook too much but should get warm. Serve over hot
basmatic rice. Note on pumpkin: ---------------- Baking pumpkins are the
best since they are sweeter and less stringy. I have used jack o lantern
pumpkins when feeling frugal and the dish was still good. You want about
twice the volume of meat in peeled pumpkin slices.
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Betsy, NY (9:42:58 pm) :
Tortellini and Spinach Stew
Recipe By : Meatless Dishes in Twenty Minutes
Serving Size : 2 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces tortellini, cheese-filled -- fresh, uncooked
2 cups spinach leaves -- packed
2 medium tomatoes -- or 4 plum tomatoes
2 tablespoons olive oil
2 teaspoons garlic -- minced
1 cup chicken broth -- or beef or vegetable
2 tablespoons fresh basil -- minced, or 1 tsp dri
1/3 cup Asiago cheese -- grated or Parmesan c
Freshly ground black pepper for garnish
Cook tortellini according to package directions. While tortellini is
cooking, remove stems from spinach leaves and set aside. Seed and chop
tomatoes and set aside. Heat oil in a large deep skillet over medium high
heat. Add garlic and cook for 1 minute. Add broth and boil gently,
uncovered, for 5 minutes. Add spinach, tomato, and basil and heat through
just until spinach wilts. Drain tortellini and add to skillet. Cook for
1 minute or until hot. Sprinkle with cheese and serve with pepper.
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Betsy, NY (9:47:38 pm) :
Title: Colombo De Giraumon (Spicy Pumpkin)
Categories: Martinique, Vegan, Vegetables, My
Yield: 4 servings
1 ea Onion; finely sliced
1 ea Garlic clove;crushed,up to 2
2 ts Curry powder
3 ea Cloves; crushed
1/2 ea Red chili; finely chopped
1 lb Pumpkin;* peeled & cut in 1 inch cubes
2 ea Tomatoes; chopped
1 tb Sultanas; golden raisins
1/4 ts Sugar; optional
1 ea Lemon; juice of
2 tb Oil
Salt & pepper
* the pumpkin in the recipe is not the pumpkin that we use for Jack O'
Lanterns, it is the orange squash that is called "pumpkin" in West Indian
groceries
First, heat the oil in a heavy pan and then add the onion. Saute until it
is transparent and then add the garlic and cook that also. Next put in the
curry powder, ground cloves, the chopped tomatoes, sultanas and sugar.
Sprinkle the lemon juice over. Cover, and cook very gently for 30-40
minutes or until pumpkin is tender, stirring frequently to ensure that it
does not catch. Season and serve to accompany main dishes and rice.
SERVES: 4 SOURCE: _The World in Your Recipe: Vegetarian Recipes_ by Troth
Wells posted by Anne MacLellan
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angel,LA. (9:49:19 pm) : LOUISIANA CHICKEN GUMBO
ï1/4 cup flour ï1 teaspoon salt ï1 3-pound chicken cut into 8 pieces ï1/4
cup vegetable oil ï1 1/2 cups chopped onion ï1 cup chopped celery ï1 cup
chopped green onion ï3 cloves garlic, mashed ï1 quart chicken broth ï2 cups
canned whole tomatoes in juice, undrained, crushed ï1 bay leaf ï1 teaspoon
TABASCO pepper sauce ï1 10-ounce package frozen, whole okra ï3 cups cooked
rice, divided
Combine flour and salt in plastic or paper bag; dredge chicken pieces in
flour mixture to coat.
In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides,
remove and reserve. Add onion, celery, onion and garlic; sautÈ 5 minutes,
stirring often.
Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf
and Tabasco pepper sauce. Bring to a boil; reduce heat and simmer,
uncovered, 45 minutes. Add okra; cook 10 minutes longer.
Serve each portion in bowl topped with 1/2 cup cooked rice.
Makes 8 servings.
Let's Eat | Product Truck | Country Store | TABASCO History
Post Office | Music Stage | Arts & Games
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TABASCOÆ is a registered trademark & servicemark
exclusively of McIlhenny Co., Avery Island, LA 70513
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Carol, B, FL (9:49:43 pm) : SWISS ONION SOUP
When diners at Schuler's in Marshall, Michigan, order the restaurant's
version of classic French onion soup
topped with Swiss cheese, they get it steaming hot in a pewter mug.
2 pounds onions, thinly sliced
1/3 cup butter
2 tablespoons finely chopped garlic
2 tablespoons dry mustard
2 to 3 teaspoons dried sage, crushed
1/4 cup dry sherry
6 cups chicken broth and/or beef broth
1/3 cup butter
2/3 cup all-purpose flour
1 cup whipping cream
Salt and pepper
Croutons
Swiss cheese slices
Grated Parmesan cheese
1. In a large Dutch oven, cook onions in the 1/3 cup butter till onions turn
a dark golden brown. Add garlic,
mustard and sage. Stir in sherry. Add broth.
2. In a medium saucepan, melt 1/3 cup butter; stir in flour. Cook and stir
the mixture till light brown.
3. Stir flour mixture into onion mixture. Stir in cream. Bring to boiling.
Cook for 1 minute more. Season with salt
and pepper. Serve soup topped with croutons, Swiss cheese and Parmesan
cheese. Makes 8 to 10 servings.
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Betsy, NY (9:50:52 pm) :
Title: Savory Pumpkin Stew
Categories: Vegetarian, Soups
Yield: 4 servings
1 Onion, diced
2 c Vegetable broth Or water
3 Cloves, garlic, minced
2 tb Vegetable oil
3 c Pumpkin; peeled, seeded, Chopped
2 tb Prepared mustard
3/4 ts Ground cinnamon
2 tb Apple cider Vinegar
2 Potatoes, peeled, chopped
2 tb Whole-wheat flour
1 c Frozen peas
1 c Frozen corn
Salt, pepper to Taste
Saute onion and garlic in oil until transparent, about 4 minutes. Add
pumpkin and potatoes and cook, stirring occasionally, for 5 minutes. Stir
in flour until dissolved. Add vegetable brothor water, 1 cup at a time.
Stir in mustard, cinnamon and vinegar. Simmer uncovered stirring
occasionally, over medium-low heat for 30 minutes, or until sauce is thick
and vegetables are tender. Add peas and corn and cook 5 minutes more.
Season to taste with salt and pepper. Serves 4.
Variations:
*Turn this stew into a potpie by baking in a pie pan lined with a biscuit
crust. *Substitute butternut squash for the pumpkin.
(From October, 1992, _Vegetarian Times_)
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Betsy, NY (9:54:57 pm) :
Creamed Chicken Over Biscuits
Recipe From Fannie Flagg's Whistle Stop Cafe Cookbook
1/4 Cup Butter
1/2 Cup Celery -- thinly sliced
1/4 Cup Self-Rising Flour
1 1/2 Cups Milk
1/2 Teaspoon Salt
Dash Pepper
Dash Red Pepper
2 Cups Cooked Chicken -- diced
3 Large Biscuits
Melt butter in a small saucepan over medium-low heat; add celery. Cover and
cook until tender. Sprinkle flour over mixture and stir until smooth. Cook 1
minute, stirring constantly. Gradually stir in milk until smooth; add salt,
pepper, red pepper, and chicken. Cook, stirring constantly
until thickened. Serve over biscuits or toast.
- - - - - - - - - - - - - - - - - -
NOTES : If the gravy is too thick for you, add a little water to thin it and
simmer 1 minute.
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angel,LA. (9:56:38 pm) : AVOCADO ORANGE SOUP
ï2 large ripe avocados, pitted ï1 cup fresh orange juice ï1 cup plain yogurt
ï1/2 teaspoon TABASCO pepper sauce ï1/4 teaspoon salt ïOrange slices
In food processor or blender, blend avocados and orange juice. Add yogurt,
TABASCO sauce and salt. Blend until smooth. Refrigerate until ready to
serve. Garnish with orange slices.
Makes 4 servings.
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Carol, B, FL (9:58:44 pm) :
Houlihan's BAKED POTATO SOUP
(Serves six to eight)
One pint potatoes, diced but unpeeled
One-quarter pound butter
One pint finely diced yellow onions
One-half cup flour
One quart warm water
One-quarter-cup chicken stock
One-half pint potato flakes
One pint heavy cream
One pint milk
One-half teaspoon Tabasco
Salt, pepper, garlic powder and dried basil to taste
Saute onions in melted butter for 10 minutes in steam kettle. Add flour to
onions and butter and cook for four to
five minutes, stirring until flour is absorbed.
In a separate container, combine water, chicken stock, potato flakes and
seasonings. Stir until thoroughly mixed
and no lumps remain. Add to onion mixture, one pint at a time.
Add milk and cream, stirring until smooth and lightly thickened.
Reduce heat and simmer for 15 minutes.
The potatoes should be steamed for 20 minutes in a separate container.
Combine the potatoes with the soup to complete.
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Betsy, NY (10:00:01 pm) :
From: burnett@oasys.dt.navy.mil (Cathy Burnett)
Subject: Chicken Pot Pie
Date: 10 May 1994 10:49:22 -0400
Chicken Pot Pie
1/4 cup butter
3/4 cup coarsely chopped onion
1 cup sliced mushrooms or 1 (4 oz.) can
5 T. flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cup chicken broth
1 cup milk
1/2 tsp. Worcestershire Sauce
2 cups chopped cooked chicken
1-1/2 cup canned or cooked vegetables
Pastry for 2 crust pie (I'm lazy and use the Pillsbury Pie Crust)
Melt butter in medium saucepan over medium heat. Add
onion and mushrooms. Saute until onions are tender,
stirring occasionally. Stir in flour, salt, and pepper.
Stir in broth until blended. Add milk and
Worcestershire sauce. Stir constantly over medium heat
until mixture thickens and comes to a full boil. Stir
and boil 1 minute. Add meat and veggies.
Place bottom pastry in 10"x6" pan or shallow 1-1/2 quart
casserole. Add filling and top pastry. Cut 1/2" hole
in center. Bake in preheated 425 degree oven for about 25
minutes or until crust is golden brown.
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Annie, TX (10:00:50 pm) : Cream of Cauliflower Soup
from: Moosewood Restaurant Low-Fat Favorites p.90
2 cups chopped onions
1 garlic clove, minced
3 cups diced potatoes
1 cup chopped celery
5 cups water
1 cup peeled and chopped carrots
1 medium head cauliflower, chopped (about 5 cups)
1 heaping tablespoon chopped fresh dill (2 teaspoons dried)
1 tablespoon fresh lemon juice
1 teaspoon dried mustard
1/4 teaspoon caraway seeds
2 cups buttermilk
salt to taste
chopped scallions
In a soup pot, combine the onions, garlic, potatoes, celery, and water.
Bring to a boil,
reduce the heat, and then simmer for 10 minutes. Add the carrots and
continue to
simmer for 10 more minutes. Add the cauliflower, dill, lemon juice, mustard,
and
caraway seeds and simmer for 15 to 20 minutes longer, until the carrots are
tender. In a
blender or food processor, puree the soup with the buttermilk, working in
batches. Add
salt to taste. Gently reheat. Serve topped with chopped scallions.
Serves 6. 143 calories, 1.4 g fat
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Bill, DC (10:04:24 pm) : * Exported from MasterCook *
Cream of Spinach with Smoked Chicken & Portabello Mushrooms
Recipe By : Bill
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds spinach -- chopped
3 ounces butter
1 1/2 tablespoons shallot -- minced
3/8 cup flour
3 3/4 cups chicken stock
to taste salt and pepper
3 3/4 cups milk
1/4 cup heavy cream
1 1/2 each portabello mushroom -- sliced & sauteed
1 1/2 each chicken breast, smoked -- diced
1/4 cup parmesan cheese -- grated
Cook spinach in a large skillet over medium heat until tender. Pour spinach
into a colander set over a bowl and press out as much water as possible.
In the same skillet, melt the butter and cook the shallots until soft. Blend
flour and cook for 1 minute. Add spinach and stock and simmer for 15
minutes.
Wash and slice the portabello mushrooms and slice them thinly. Dice the
chicken breast and set aside. Saute the mushrooms in melted butter until
tender, add the smoked chicken and saute for 1 minute more. Add mixture to
the simmering stock. Incorporate grated parmesan cheese.
In a seperate pan, heat the milk and cream. Add to soup. Season with salt
and pepper.
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Betsy, NY (10:04:34 pm) : From: TURNER7@APPLE.COM (Brenda Turner)
Subject: Re: batter fried jal. peppers
Date: Mon, 4 Apr 1994 17:02:53 GMT
I blanch the peppers first, fill with cream cheese, then put in the freezer
for about 20 minutes. Then, I dip them in a mixture of about 1/2 flour and
1/2
cornmeal (and whatever spices you want to add - garlic
powder/salt/pepper/cayanne pepper, etc) and then add to that a mixture of 1
egg slightly beaten and about 1/3 cup of milk. The consistency of the batter
should not be too thick but should also not be runny.
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angel,LA. (10:10:45 pm) : CORN AND CHICKEN CHOWDER
ï3 tablespoons butter or margarine, divided ï1 pound chicken breasts, cut
into chunks ï2 medium leeks, sliced, 2 cups ï2 medium potatoes, cut into
bite-size chunks ï1 large green pepper, diced ï2 tablespoons paprika ï2
tablespoons all-purpose flour ï3 cups chicken broth ï2 1/2 cups fresh corn
kernels ï1 1/2 teaspoon TABASCO pepper sauce ï1 teaspoon salt ï1 cup
half-and-half
In 4-quart saucepan, over medium-high heat, melt 1 tablespoon butter. Cook
chicken chunks until well browned on all sides, stirring frequently. With
slotted spoon, remove chicken to plate.
Add 2 tablespoons butter to drippings remaining in saucepan. Over medium
heat, cook leeks, potatoes and green pepper until tender, stirring
occasionally. Stir in paprika and flour until well blended; cook 1 minute.
Add chicken broth, corn kernels, TABASCO sauce, salt and chicken chunks.
Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20
minutes. Stir in half-and-half; heat through.
Makes 8 cups.
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----------------------------------------------------------------------------
Bill, DC (10:16:33 pm) : This one is an old stand by in these parts.
* Exported from MasterCook *
Maryland Crab Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chicken stock
1/4 cup green bell pepper -- rough chopped
1/4 cup onion -- rough chopped
1/4 cup celery -- rough chopped
1/2 cup crushed tomatoes
1 1/2 teaspoons worcestershire sauce
1 1/2 tablespoons margarine
1/2 teaspoon old bay seasoning
3/4 cup frozen mixed vegetables
1 ounce roux
1 cup lump crabmeat
Combine all ingredients except for the roux and crab. Mix well. Bring to a
boil. Reduce heat and simmer, uncovered for 10-12 minutes; stirring
occasionally.
Using a whire whip, add the roux to the simmering soup. Stir frequently
until thickened, about 5-6 minutes.
Add crab meat to simmering soup, mixing and being careful not to break up
the lumps of crab.
Remove from heat. Adjust seasoning with salt and pepper as desired.
Serve.
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angel,LA. (10:22:28 pm) : WALTER MCILHENNY'S CHILI
ï1/4 cup vegetable oil ï3 pounds lean beef chuck, well trimmed, cut into
1-inch cubes ï1 cup chopped onion ï3 cloves garlic, minced ï3 tablespoons
chili powder ï2 teaspoons ground cumin ï2 teaspoons salt ï2 teaspoons
TABASCO pepper sauce ï3 cups water ï1 can (4 ounces) chopped green chilies,
drained ïHot Cooked Rice
In 5-quart Dutch oven or saucepot, heat oil over medium-high heat. Add beef,
1/3 at a time; cook until browned on all sides. Remove; set aside.
Add onion and garlic; stirring frequently, cook 5 minutes or until tender.
Stir in chili powder, cumin, salt and Tabasco pepper sauce; cook 1 minute.
Add water and chilies; bring to a boil.
Return beef to Dutch oven. Reduce heat and simmer 1 1/2 hours or until beef
is tender.
Serve over rice with chopped onion, shredded cheese and sour cream, if
desired.
Makes 4 to 6 servings.
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----------------------------------------------------------------------------
Crabby, VA (10:22:46 pm) : I got this a couple of weeks ago on Ocacoke
Island from the
Ocacoke Island Cookbook
Diamond Back Terrapin
Boil meat of six Terrapins until Tender. Season to Taste with salt and
pepper. Melt 1 stick butter and brown six Tbls. flour in butter, add
terrapin to butter, flour mixture. Add 3/4 cup sherry wine.
Bring back to boil and serve in soup plates with crisp crackers.
To prepare terrapin cut off heads, scald and cut from shell, skin pieces and
remove claws.
Enjoy!
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Bill,DC (10:33:51 pm) : * Exported from MasterCook *
Mustard Soy Marinated Salmon Fillet
Recipe By :
Serving Size : 124 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups grain mustard
2 5/8 cups rice vinegar
5 cups light soy sauce
3 1/2 tablespoons tabasco sauce
2/3 cup brown sugar
41 1/3 pounds salmon fillet, 5ounce portions -- skinned and boned
Combine the mustard, vinegar, soy sauce, tabasco, and brown sugar in a bowl.
Place the fish into a container large enough to cover the fillets with the
marinade. Pour the marinade over the fish and marinate for a minimum of 2
hours.
Place fish onto sprayed sheet pans and bake until it flakes easily with a
fork.
Boil marinade for 2 minutes.
Remove to 2 inch hotel pans and serve with some marinade drizzled over the
top.
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Bill,DC (10:35:46 pm) : * Exported from MasterCook *
Salmon with Mustard Sauce
Recipe By : the California Culinary Academy
Serving Size : 125 Preparation Time :0:35
Categories : Fish And Seafood Main Course
International Cuisine Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
125 large salmon steaks
2 gallons dry white wine
2 quarts minced shallots
1 1/2 quarts minced fresh dill
2 quarts nonfat plain yogurt
2 quarts Dijon mustard
2 cups light honey
2 quarts lemon juice
1. Preheat oven to 400 degrees F. Place salmon steaks in a large, deep
baking pan and cover with wine. Sprinkle with shallots. Bake for 12 to 15
minutes, basting often with wine.
2. While salmon is baking, in a small bowl mix together dill, yogurt,
mustard, honey, and lemon juice until smooth. Serve over salmon.
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NOTES : A favorite French bistro recipe, Salmon With Mustard Sauce can be
served cool or hot and makes a light and elegant luncheon dish. The salmon
is poached lightly in wine to retain its tender texture. The flavor of the
wine combines well with the piquant mustard and dill of the sauce. The sauce
can be prepared ahead of time and kept for one week in the refrigerator --
it's great on sandwiches, too.
Nutr. Assoc. : 0 0 1358 3360 4243 0 731 0
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Bill,DC (10:36:51 pm) : * Exported from MasterCook *
Mustard Soy Marinated Salmon Fillet
Recipe By :
Serving Size : 124 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups grain mustard
2 5/8 cups rice vinegar
5 cups light soy sauce
3 1/2 tablespoons tabasco sauce
2/3 cup brown sugar
41 1/3 pounds salmon fillet, 5ounce portions -- skinned and boned
Combine the mustard, vinegar, soy sauce, tabasco, and brown sugar in a bowl.
Place the fish into a container large enough to cover the fillets with the
marinade. Pour the marinade over the fish and marinate for a minimum of 2
hours.
Place fish onto sprayed sheet pans and bake until it flakes easily with a
fork.
Boil marinade for 2 minutes.
Remove to 2 inch hotel pans and serve with some marinade drizzled over the
top.
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Kim, LA (10:38:57 pm) : CRAWFISH AND CORN SOUP
1 cup chopped onion
1/2 cup butter
2 (10 ounce) package frozen whole kernel corn
1 pint whipping cream
1/2 teaspoon salt
1/2 teaspoon red pepper
1/2 teaspoon curry powder
5 drops of tabasco
1 pound crawfish tails
Saute onions in melted butter in large saucepan. Puree 1 package of corn in
food processor and add to onions. Add remaining package of corn and simmer
for 5 minutes. Add whipping cream and all seasoning. Bring mixture to a boil
and reduce heat; stirring constantly, add crawfish. Let simmer 10 minutes
and serve.
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angel,LA. (10:39:37 pm) : Chicken, Ham, and Oyster Gumbo
ï2 tablespoons vegetable oil ï3 tablespoons all-purpose flour ï2 green bell
peppers, seeded and diced ï2 celery stalks, diced ï1 medium onion, diced ï2
garlic cloves, minced ï1 16-ounce can whole tomatoes ï2 cups sliced fresh
okra ï2 cups water ï3 pounds chicken, boned and cut into large chunks ï1
pound boneless smoked ham, cut into 1-inch chunks ï2 tablespoons chopped
fresh parsley ï2 teaspoons TABASCO pepper sauce ï1 teaspoon salt ï1 bay leaf
ï1 pint shucked oysters and their liquid ï3 cups cooked rice
In 5-quart saucepan, heat oil over medium heat. Add flour and cook, stirring
constantly, about 30 minutes until roux turns dark brown and develops nutty
aroma. Add green peppers, celery, onion and garlic; cook 10 minutes or until
vegetables are tender.
Add tomatoes with their liquid, okra, water, chicken, ham, parsley, TABASCO
sauce, salt and bay leaf. Over high heat, heat to boiling; reduce heat to
medium. Simmer, uncovered, 45 minutes, stirring occasionally.
Add oysters; simmer 10 minutes longer. Discard bay leaf. Serve with cooked
rice and additional TABASCO sauce, if desired.
Makes 8 servings.
Nutritional information per serving: 404 Calories, 36g protein, 35g
carbohydrate,
13g fat, 113mg cholesterol, 1207mg sodium
Let's Eat | Product Truck | Country Store | TABASCO History
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exclusively of McIlhenny Co., Avery Island, LA 70513
----------------------------------------------------------------------------
Bill,DC (10:41:39 pm) : * Exported from MasterCook *
Mustard Soy Marinated Salmon Fillet
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2/3 tablespoons grain mustard
2 tablespoons rice vinegar
1/4 cup light soy sauce
1/2 teaspoon tabasco sauce
1 1/2 teaspoons brown sugar
2 pounds salmon fillet, 5ounce portions -- skinned and boned
Combine the mustard, vinegar, soy sauce, tabasco, and brown sugar in a bowl.
Place the fish into a container large enough to cover the fillets with the
marinade. Pour the marinade over the fish and marinate for a minimum of 2
hours.
Place fish onto sprayed sheet pans and bake until it flakes easily with a
fork.
Boil marinade for 2 minutes.
Remove to 2 inch hotel pans and serve with some marinade drizzled over the
top.
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Bill,DC (10:48:34 pm) : * Exported from MasterCook *
Salmon Cakes with Dill Sauce
Recipe By : Bill
Serving Size : 6 Preparation Time :1:00
Categories : Fish And Seafood Light Meals
Low Calorie Low Cholesterol
Low Fat Low Sodium
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound potatoes -- peeled and quartered
1 15 1/2oz cn salmon -- drained
3 7/8 tablespoons yogurt -- nonfat
3 7/8 tablespoons green onion -- sliced
3 tablespoons parsley -- chopped
1 7/8 tablespoons lemon juice -- fresh
1/4 teaspoon black pepper -- cracked
1 cup bread crumbs -- fresh
1 7/8 tablespoons olive oil
Peel and quarter potatoes, in stock pot or steamer, cook the potatoes until
fork tender, about 20 minutes. Drain and mash. Add to potatoes remainign
ingredients except olive oil
Mix well and shape into 3 ounce patties. Heat olive oil on griddle and sear
cakes until browned, about 3-4 minutes per side. Transfer to a 2 inch hotel
pan, cover with plastic and store in hot box until service. Decorate pan
with parsley sprigs and lemon garnish at service.
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Bill,DC (10:56:38 pm) : Apple Cider Mignonette Sauce
2 Shallots, trimmed and finely minced
1/2 Granny smith apple, peeled,cored and finely diced
1/2 cup Apple Cider
1/2 cup Cider Vinegar
2 tsp Cracked Black Pepper
Mix together all the ingredients and let sit for 1 hour to mellow. Spoon
over freshly chilled raw oysters on the half shell. Makes 1 1/2cups
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Bill,DC (10:59:54 pm) : Cranberry Balsamic Mignonette Sauce
1/2 cup fresh cranberries, coarsely chopped
1 bunch scallions, trimmed and finely minced
1/2 cup dry red wine
1/2 cup balsamic vinegar
2 tsp cracked black pepper
Mix together all ingredients and let sit for 1 hour to mellow. Spoon over
freshly opened chilled oysters on the half shell.
Note: For a large platter of oysters alternating the apple cider and
cranberry mignonette sauces is stunning.
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Margaret, MA (11:40:26 pm) :
* Exported from MasterCook *
Lobster And Corn Chowder
Recipe By : A Taste of Something Special (American Airlines)
Serving Size : 8 Preparation Time :0:00
Categories : American Airlines ==Check==
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Ears fresh corn
1/2 Large yellow onion -- finely chopped
1 Tbsp unsalted butter
5 Cups whole milk
2 Cups (1pt.) heavy cream
1/2 Lb potatoes (2 small) -- diced to 1/2" x
1/2", unpeeled
1 Oz lobster base paste *
1 1/2 Cups water
3/4 Tsp salt
1 1/2 Tsp white pepper
1/2 Lb cooked lobster meat
* Available in seafood departments
Shuck corn and cut kernels from cob. Saute onions in butter until
translucent, then combine with milk, cream and potatoes in heavy-bottom pot
and bring to simmer. Dissolve lobster base in water and add to milk mixture.
Simmer for 20 minutes. Add corn and continue simmering 10 minutes. Season
with salt and pepper. Add lobster meat, heat through and serve.
- - - - - - - - - - - - - - - - - -
NOTES : Makes 8 one-cup servings.
When substituting frozen kernel corn, do not add until the last 5 minutes.
When using frozen lobster meat, the chowder may need thickening. Adjust
after cooking by adding a bit of cornstarch dissolved in water.
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END OF FILE
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