Reduce heat and simmer 15 minutes. Serve steaming hot. Garnish with cilantro, sour cream and tortilla chips. Makes about 6 to 8 servings.
For lower fat, use baked tortilla chips or follow instructions with the Mexican Haystack, page 142, for making lowfat tortilla strips.
EASTERN CORN CHOWDER
A crisp salad with crackers completes this meal.
5 slices bacon
1 medium onion, thinly sliced
2 medium potatoes, pared and diced
Water
2 cups milk
1 cup WHITE SAUCE MIX, page 63
1 (17-oz.) can cream-style corn
1 teaspoon salt
Dash of pepper
1 tablespoon butter or margarine, for garnish
Cook bacon until crisp. Crumble and set aside. Reserve 1 tablespoon bacon drippings in pan. Add onion and cook until light brown. Add potatoes and water to cover. Cook 10 to 15 minutes, until potatoes are cooked.
Combine milk and WHITE SAUCE MIX, in a saucepan. Stirring constantly, cook over low heat until thick and smooth. Stir in corn, salt and pepper. Add to potato mixture and heat through 10 minutes. Top each serving with crumbled bacon and butter or margarine. Makes 6 servings.
1. Add white sauce and corn mixture to potatoes and heat through.
. Serve in soup bowls. Top each erving with crumbled bacon.
FRENCH ONION SOUP GRATINÉ
You’ll enjoy this quick version of a robust international favorite.
2 pkgs. ONION SEASONING MIX, page 35
4 cups water or beef broth
1/4 cup butter or margarine, softened
6 slices French bread, 1 inch thick
8 oz. (2 cups) shredded Swiss cheese
2 tablespoons grated Parmesan cheese
In a large saucepan, combine ONION SEASONING MIX and water or broth. Bring to a boil over medium-high heat. Simmer about 10 minutes. Preheat oven to 375F (190C). Spread butter or margarine evenly on 1 side of each bread slice. Arrange buttered bread slices on an ungreased baking sheet. Toast bread in oven until browned and quite dry, about 10 minutes.
Remove from oven. Sprinkle about 2 tablespoons Swiss cheese on each toasted bread slice. Return bread to oven until cheese melts. Divide remaining Swiss cheese in 6 soup bowls. Pour soup into bowls. Float bread slice on top of each. Sprinkle with Parmesan cheese. Makes 6 servings.
PASTA E FAGIOLI
A favorite Italian soup made with beans and pasta.
1 large onion, chopped
4 stalks celery, chopped
3 large carrots, chopped
2 garlic cloves, minced, or 1 teaspoon garlic powder
3 (14.25-oz.) cans regular-strength chicken broth
3 cups NAVY BEAN MIX, page 48, thawed
1 (14.5-oz.) can diced peeled tomatoes, undrained
1 (8-oz.) can tomato sauce
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon pepper
2 bay leaves
1 tablespoon dried parsley flakes
Salt to taste
1 cup shell macaroni
Fresh grated Parmesan cheese, garnish
Variation
Substitute 1/2 small head of cabbage, chopped, for the shell macaroni.
Spray large pot or Dutch oven with non-stick vegetable cooking spray. Add onions, celery, carrots and garlic. Cook about 4 or 5 minutes until partially tender, stirring occasionally. Add chicken broth, NAVY BEAN MIX, tomatoes, tomato sauce, oregano, basil, pepper, bay leaves, parsley flakes and salt. Bring to a boil.
Add macaroni. Reduce heat to medium and cook 10 to 15 minutes until macaroni and vegetables are tender. Remove bay leaves. Sprinkle with Parmesan cheese. Makes about 8 servings.
This makes a great lowfat supper with tossed salad and French bread. For a thicker soup, add more macaroni.
HEARTY NEW ENGLAND CLAM CHOWDER
A tantalizing aroma says, “Welcome home.”
2 (6.5-oz.) cans minced clams
1 cup finely chopped onions
1 cup finely chopped celery
2 cups pared and diced potatoes
Water
1-1/2 cups WHITE SAUCE MIX, page 63
1 quart milk
1/2 teaspoon sugar
Salt and pepper to taste
Drain clams, reserving juice. In a large saucepan, combine clam juice, onions, celery and potatoes. Add enough water to cover vegetables. Cook about 15 minutes until tender.
While vegetables are cooking, combine WHITE SAUCE MIX and milk in a large pot or Dutch oven. Cook over low heat until thick and smooth, stirring constantly. Add clams, undrained vegetables and sugar. Heat about 15 minutes. Add salt and pepper to taste. Makes 6 servings.
BROCCOLI CHEESE SOUP IN BREAD BOWLS
Bakery hard rolls become a bowl for your soup.
1-1/2 lb. fresh broccoli, chopped (about 3 cups)
2 potatoes, peeled and diced
1 carrot, peeled and diced
1 onion, chopped
4 cups chicken broth
1-1/2 cups WHITE SAUCE MIX, page 63
1-1/2 cups milk
4 oz. (1 cup ) shredded Muenster cheese
1/4 teaspoon ground nutmeg, if desired
Salt and pepper to taste
6 large (3-oz.) round hard rolls
In a 4-quart saucepan, put broccoli, potatoes, carrot and onion. Add chicken broth to cover vegetables. If more liquid is needed to cover vegetables, add water. Cook over medium heat 15 to 20 minutes until vegetables are tender.
In medium bowl, combine WHITE SAUCE MIX and milk. Add mixture to cooked vegetables, stirring constantly 2 to 3 minutes until thickened. Stir in cheese until melted. Add nutmeg, salt and pepper to taste.
Slice tops off of rolls. Scoop out soft bread from inside of roll leaving crusty shell. Spoon soup into bread bowls. Replace top of bread or serve to the side of soup. Makes about 2 quarts soup or 6 large servings.
Scooped-out bread bowls can be lightly toasted in oven.
Did you know that watercress is a wonderful source of vitamins A and C?
CREAM-OF-CHICKEN SOUP
Perfect on a cold winter day!
2 chicken-bouillon cubes
2 cups hot water
1-1/2 cups WHITE SAUCE MIX, page 63
1 cup CHICKEN MIX, minced page 39
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 teaspoon salt
1 teaspoon garlic salt
4 cups milk
1 egg yolk, beaten
Chopped chives, watercress, or pimiento for garnish
Dissolve bouillon cubes in hot water. Combine WHITE SAUCE MIX and bouillon mixture in a large pot or Dutch oven. Cook over low heat about 5 minutes, stirring constantly, until thick and smooth. Add CHICKEN MIX, celery, onion,
