About 15 to 20 sm. clams in the shell
or 2 cans (7 1/2 oz. each) minced
clams
Water
5 med. potatoes, diced
1 lg. onion, diced
2 slices bacon, diced
Clam liquid
1/4 c. butter or oleo
1 1/2 c. milk
Salt & pepper to taste

If fresh clams are used, scrub them well and place in a pan with about 1 cup of water in the bottom. Cover and bring to a simmer, steam about 5 minutes or until shells open and clams are just tender. Pull clams from shells, strain liquid through a fine mesh strainer lined with cloth and reserve. Cut clams into small pieces. Measure, you should have about 2 cups. If canned clams are used, drain them, reserving the liquid. Place the potatoes and onions and bacon in a saucepan and nearly cover them with clam liquid and water, cover and simmer until potatoes are just tender. Meanwhile, make a thick white sauce by melting the butter over low heat in a pan large enough to hold the chowder. Add flour and stir until bubbly and blended. Add milk and cook, stirring constantly until thick. Add the clams and potato mixture with its liquid to the sauce. Then to desired consistency, with water. Salt and pepper to taste. Heat, stirring, just to the boiling point before serving. Makes 6 to 8 servings.

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3 strips bacon
1 sm. onion (yellow)
1 can cream of potato soup
1 can cream of celery soup
2 1/2 c. milk
2 (6 1/2 oz.) cans minced or chopped
clams

Cut bacon into 1/2 inch strips and fry until crisp. Drain grease. Put into large tall sided saucepan. Saute onions with bacon, when onions are soft, add both cans clams undrained, potato soup, celery soup and milk. Stir, heat until hot. Serves 4 to 6 servings.

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2 cans cream of chicken soup
1 box chopped broccoli, thawed
1/4 tsp. thyme
2 c. milk
Lemon juice

Combine all ingredients except lemon in saucepan and simmer. Add lemon juice to bowl of soup for added flavor, about 1 teaspoon.

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2 sm. cans minced clams
1 c. chopped onions
1 c. finely diced celery
1 diced carrot
2 or 3 c. diced potatoes

Drain juice from clams; pour into pan with vegetables. Add enough water to just cover vegetables. Cook until tender. Make white sauce and add co cooked vegetables and liquid. --WHITE SAUCE:--

3/4 c. margarine, melted
3/4 c. flour
1 qt. half & half
1 1/2 tsp. salt
Dash of pepper
1/2 tsp. sugar

Blend in blender all sauce ingredients except margarine. Then add melted margarine. Pour into above mixture. Next add clams. Soup will thicken. Serve with French bread or crackers. You can't eat just 1 bowl - MMM Good!

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4 c. peeled, diced potatoes
1/2 c. finely chopped onion
1 c. grated carrots
1 tsp. salt
1/4 tsp. pepper
1 tbsp. dried parsley flakes
4 chicken bouillon cubes
6 c. scalded milk
4 tbsp. butter
1/2 c. flour

In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon cubes. Add enough water to just cover vegetables; cook until vegetables are tender, about 15 to 20 minutes. Do not drain. Scald milk by heating to 180 degrees or until tiny bubbles from around edges of pan. Remove 1 to 11/2 cups milk and add butter and flour to hot milk, stirring with wire whisk. Add remaining hot milk to undrained vegetables, then stir in thickened milk mixture. Stir until blended. Simmer for 15 minutes or low heat. Yields: 8 to 10 servings.

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Butter for frying
1 med. onion, finely chopped
1 lb. carrots, peeled and chopped
1 lg. potato, peeled and chopped
1 qt. chicken stock
1 tbsp. parsley, chopped
1 tsp. sugar
Salt and pepper

Melt butter in saucepan. Add vegetables and cover. Cook for 5 minutes. (Longer for tender vegetables.) Gradually stir in chicken stock. Bring to boil; add seasonings, parsley and sugar. Lower heat and half cover. Simmer gently for 30 minutes. Puree soup in blender or food processor, etc. Return to rinsed out pan; reheat gently and adjust seasonings. At serving time garnish with a spoonful of cream and some sprinkled parsley.

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4 c. sweet onions, thinly sliced
1 clove garlic, finely chopped
1/4 c. butter or margarine
5 1/2 c. water
1/2 c. dry sherry or white wine
(optional)
8 beef flavored bouillon cubes
6 slices French bread, 3/4" thick,
buttered and toasted
6 slices natural Swiss cheese

In large saucepan cook onions and garlic in butter until onions are golden brown. Add water, sherry (if desired) and bouillon cubes; bring to a boil; reduce heat and simmer 30 minutes to blend flavors. Place soup in 6 oven-proof soup bowls. Top each serving with a bread slice and cheese. Broil until cheese melts. Serve immediately. If sherry is omitted. substitute 1/2 cup water.

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3/4 c. onion, chopped
1 tbsp. butter
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
1 (10 oz.) pkg. frozen chopped
broccoli
1/8 tsp. garlic powder
6 c. milk
2 lb. Velveeta cheese, cubed
Pepper to taste

Saute onions in butter on medium heat. Add water and bouillon cubes and heat to boiling. Stir occasionally until cubes are dissolved. Add egg noodles and salt. Boil uncovered for 3 minutes. Stir occasionally. Add frozen broccoli and garlic, boil for 4 minutes. Add milk, cheese and pepper. Cook until cheese is melted. Do not bring to a boil after milk is added. Best served right away.

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1/4 c. butter
1/2 c. onion, finely diced
1/2 c. grated celery
1/2 c. grated carrots
1 1/2 tsp. cornstarch
1/4 c. flour
1 qt. chicken broth
1 qt. milk
1/8 tsp. baking soda
1 lb. grated cheese

Melt butter in pan. Add onions, carrots and celery. Saute until soft. Add flour and cornstarch and cook until bubbly. Add broth and warmed milk. Add baking soda and cheese. --MEXICAN CORN CHOWDER:--

Use basic cheese soup recipe adding 1 (4 ounce) can creamed corn and substitute 1 pound block of Velveeta Mexican cheese (I use mild) for the grated cheese.

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4 lg. baking potatoes
2/3 c. margarine
2/3 c. all-purpose flour
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and
divided
1 1/4 c. (5 oz.) Cheddar cheese,
shredded
1 (8 oz.) pkg. sour cream

Bake potatoes with skins; let cool. Cut potatoes in half, scoop out pulp, set aside. Discard skins. Melt margarine over low heat in large saucepan; add flour, stirring until smooth. Cook 1 minute, stir constantly. Gradually add milk; cook over medium heat until thickened and bubbly, stirring constantly. Add potato pulp, salt, pepper, 2 tablespoons green onions and 1 cup of cheese. Cook until heated then add sour cream. Add extra milk, if necessary for desired thickness. Serve with remaining onion, bacon and cheese. Serves 8 - 10.

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1 lb. ground beef
1 c. onion, chopped
1 c. raw potato, diced
1 c. carrots, sliced
2 (16 oz.) cans whole tomatoes, cut
coarsely
5 c. water
1 tbsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
2 tbsp. instant beef bouillon
1 (7 oz.) can whole kernel corn,
undrained
1 (8 1/2 oz.) can diagonal cut green
beans, undrained
1 (8 1/2 oz.) can sm. early peas,
undrained

Brown ground beef and onion until meat is slightly brown. Drain fat. Add remaining ingredients except corn, beans and peas. Simmer 30 minutes or until raw vegetables are tender. Add canned vegetables. Continue heating 5 minutes. Makes 11 cups.

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2 cans reg. size chicken broth
1 c. chopped onion
6 c. cubed potato
2 grated or chopped carrots
4 tbsp. margarine
4 tbsp. all-purpose flour
1/2 tsp. or to taste salt
4 dashes white pepper, not hot
2 (12 oz.) canned or reg. milk or
half and half

In a saucepan or large deep pan for larger recipe, combine chicken broth, chopped onion, potatoes and dillweed. Bring mixture to boiling. Reduce heat, cover and simmer for 10 to 15 minutes or when potatoes are tender. Place half the vegetable mixture in blender and half the milk. Cover and blend for 30 to 60 seconds or until smooth. Pour back in the pot, combine flour and rest of milk and stir into the soup mixture. (If mixture is too thick, add milk to adjust to your liking.) Stir in salt and white pepper, cook and stir over low heat until thick and bubbly and heated through. Serves: 8 --CLAM CHOWDER:--

Above recipe can easily be converted into clam chowder, just add large can minced clams, increase half and half to 2 (16 ounce) and 1/2 pound grated Jack cheese. Make sure you add clams after you put vegetable mixture in blender.

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3 tbsp. oil
1 1/2 lbs. stew meat
1 to 2 bay leaves
1 med. onion, chopped
Salt & pepper to taste
3 to 4 med. potatoes, diced
1 lg. or 2 (16 oz.) cans pork & beans
1 jar (32 oz.) Claussen's sauerkraut
or cans to equal amount

In 5 quart pot add oil. Add stew meat, sprinkle with flour, salt, and pepper, brown meat. Add onions, saute with meat. Add 2 quarts (8 cups) water and bay leaves. Bring to a boil, simmer until meat is tender, about 1 hour. Add potatoes, beans and kraut. Cook until potatoes are done.

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