| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Grains | Chowder | 1 | Servings | |
INGREDIENTS
| 2 | lb | Ground lean beef |
| 2 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | Eggs slightly beaten | |
| 1/4 | c | Finely chopped parsley |
| 1/3 | c | Fine cracker crumbs |
| 2 | tb | Milk |
| 3 | tb | Flour |
| 1 | tb | Salad oil |
| 6 | Onions; cut in eighths | |
| 6 | c | Water |
| 6 | c | Tomato juice |
| 6 | Beef bouillon cubes | |
| 3 | c | Sliced carrots |
| 3 | c | Sliced celery |
| 3 | c | Diced potatoes |
| 1/2 | c | Long grain rice |
| 1 | tb | Sugar |
| 2 | ts | Salt |
| 2 | Bay leaves | |
| 1 | tb | Marjoram leaves |
| 1 | cn | (12 oz) mexicorn |
INSTRUCTIONS
Combine meat, seasoned salt, pepper, eggs, parsley, cracker crumbs and milk. Mix thoroughly. Form into balls about the size of a walnut, makes about 40. Dip in flour. Heat oil in 8 to 10 qt kettle. Lightly brown meat balls on all sides, or drop unbrowned into boiling vegetables. Add remaining ingredients, except add the mexicorn the last 10 minutes of cooking. Bring to a boil, cover. Reduce heat and cook at slow boil 30 minutes or until veggies are tender. You can turn off heat and reheat later if you like. Makes 6 to 7 quarts. To freeze, cook until the veggies are crisp-tender. Cool quickly. Ladle into freezer containers, cover, seal, label and date. Recommended storage time: 2 to 3 months. To serve partially thaw until chowder softens. Heat until piping hot, about 45 minutes. Recipe by: Farm Journal-1963-For the class 1998 Posted to TNT Recipes Digest by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 14, 1998
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