| 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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