1 1/2 c. chopped onions
2 T. bacon fat (drippings) or butter or margarine
1 1/2 Lb. ripe peeled & cored tomatoes (*see note)
3 c. water
1 c. chicken stock
1/3 c. raw rice
salt & pepper to taste
Cook onions in fat in a 3 qt. saucepan over med. heat, stirring
often until browned, 6 to 7 mins. Add water, stock, and tomatoes.
Bring to a boil. Stir in rice, salt and pepper. Reduce heat and
simmer uncovered 30 mins. or until rice is tender.
Makes 6 servings.
*Note; to peel and core tomatoes,
dunk them in a pot of
boiling water for about 30 seconds,
then into ice water. Pull off
skin with fingers or knife.
Spicy Potato Soup
1 lb. ground beef
4 c. cubed peeled potatoes (1/2 " cubes)
1 sm. onion chopped
3 cans (8 oz. each) tomato sauce
4 c. water
2 t. salt
1 1/2 t. pepper
2 t. hot pepper sauce
In a dutch oven or large kettle brown ground beef. Drain.
Add potatoes, onion and tomato sauce. Stir in water, salt, pepper, and hot pepper sauce. Bring to a boil. Reduce heat and simmer 1 hour.
Clam Chowder
3/4 lb. sliced bacon chopped
2 c. chopped leeks (white only)
1 c. chopped celery
1 c. chopped carrots
Salt & Pepper to taste
6 bay leaves
3/4 c. flour
8 c. clam juice
1 1/2 lb. potatoes
(peeled & quartered)
1 c. heavy cream
1/2 c. freshly chopped parsley leaves
4 lbs. littleneck clams
(shucked w/ liquor reserved)
Fry bacon until crisp. Stir in celery, leeks,
and carrots. Season and add bay leaves.
Stir in flour and cook 10 mins.
Add clam juice and potatoes.
Season and reduce heat to medium low.
Simmer until potatoes are tender. (15 mins.)
Add cream, parsley, clams and their liquor.
Simmer for 5 mins.
Remove bay leaves before serving.
*Variation 'Clam Corn Chowder'
Add 1 c. fresh sweet corn when adding
juice and potatoes.
