CREAM OF POTATO SOUP

CREAM OF POTATO SOUP

Lu Ann Beavers

5 cups thinly sliced potatoes 2 tsp. salt

1 medium onion, sliced 3 Tbsp. butter

1 2/3 cups evaporated milk 1 cup water

1 Tbsp. parsley flakes

Put potatoes and onions in 3 1/2 qt. pan and barely

cover with water. Add salt, cover and bring to a boil.

Reduce heat and simmer 10 mins. or until potatoes are

perfectly tender. Mash potatoes in their liquid. Add

butter, evaporated milk and water. Stir and add a little more water if soup is too thick. Reheat to scalding, remove from heat, stir in chopped parsley. Serve immediately. 5 servings.

CREAM OF POTATO SOUP

Corky Kelsey

8 to 10 potatoes, diced 2 Tbsp. flour

6 to 8 celery stalks 3 cups milk

(chopped, leaves included)

2 to 3 onions, diced 2 Tbsp. parsley

2 Tbsp. butter salt and pepper

Boil potatoes, celery and onions until tender. Drain, reserving 2 cups of water. Make cream sauce with butter and flour. Add milk and stir until thick. Add potatoes, celery, onion, parsley, salt and pepper, and water. Simmer about 10 mins. and serve with croutons.

VEGETARIAN CHOWDER

Lu Ann Beavers

1 lb. baby limas (dry) 1-16 oz. can tomatoes

1 cup chopped onion 1-16 oz. can whole kernel corn

1 1/2 cups chopped celery 1/4 lb. sharp cheddar

1/4 cup flour 1 1/2 tsp. salt

1/4 lb. butter or margarine 1/8 tsp. pepper

3 cups milk

Sort, rinse, and cover limas with water. Boil 2 mins. Remove from heat, soak 1 hour. Rinse. In large kettle cook beans in 6 to 8 cups hot water with 1 1/2 tsp. salt. Cook till tender (1 hr.). DON'T DRAIN.

Cook onion and celery in butter in 1 1/2 qt. saucepan. Blend in flour, salt and. pepper. Stir in milk. Bring to boil. Add to beans and their liquid along with remaining ingredients. Heat all to boiling. May add dash of bottled hot sauce for added zip. Serves 12--freezes well.