My recipes


2 tbsp. butter or margarine
1 box Kona Coast Clam chowder mix
2 tbsp. Schilling soup greens
1/2 lb. American cheese (yellow)
1 tbsp. Worcestershire sauce
1 tbsp. chicken bouillon
Salt & pepper to taste
1 sliced carrot
1 onion, chopped
3 potatoes, peeled & quartered
1 c. broccoli
2 gloves garlic, minced
1 lg. onion, chopped
4 c. raw potatoes, cubed 1/4"
1 c. light cream or milk
1 lg. carrot, chopped
4 c. chicken broth
2 tbsp. chopped fresh dill
1 (16 oz.) can whole kernel corn
Optional: 1 c. grated Cheddar cheese
Melt butter in large pan. Add onion, potato and carrot. Cover and cook over
very low heat 5-10 minutes. Add broth, salt and pepper to taste. Simmer until
vegetables are tender. Remove from heat. Puree 1/2 of mixture or blender or
food processor. Return puree to reserve mixture in pan and stir in cream. Add
corn; return to heat if necessary. DO NOT BOIL! Serve garnished with cheese,
if desired. Note: If dill is not available; the soup's great without it!.



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