A soup and a salad for the fall

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There’s chilly weather ahead, and that means hunting up soup recipes.

This week’s column has a chowder recipe and a gelatin salad to go with it. Both are from my “try it” file.

The following “Ham Chowder” recipe is a great way to use after-the-frost garden vegetables and leftover ham, too.

To make the chowder you’ll need: 2 cups of diced potatoes; 1 cup of diced carrots; 1 cup of diced celery; ¾ cup diced onions; 8 slices of fried and crumbled bacon; 2 cups of cubed ham; 2 cans cream of mushroom soup; 3 to 4 cups of milk (depending on the consistency of the soup you desire); ½ teaspoon salt (optional); and ¼ teaspoon pepper.

Cook the bacon while you cut up the vegetables (or cook extra bacon when you’re fixing breakfast). It will need to be browned enough to crumble.

Put the potatoes, carrots, celery, and onion in a large kettle with some water.

Cook until the vegetables are done.

Then, add the crumbled bacon, ham, soup, milk, and salt and pepper (to taste).

(If there’s a lot of water left after the vegetables cook, you might want to drain some off so your chowder won’t be thin. You can experiment with this.)

Heat the chowder through and serve.

The chowder is a meal in itself, but it might go good with a gelatin salad. The following is a recipe for “Lime Salad.”

To make the salad you’ll need: 1 package (3 ounces) lime gelatin; 1 small can (15 ounces) crushed pineapple (drained); 1 cup cottage cheese; 2 cups whipped topping; ½ cup walnuts (chopped); and 15 large marshmallows.

Drain the juice from the pineapple and add enough water to make 1 cup.

Bring the juice/water mixture to a boil. Put the gelatin in a bowl, add the liquid, and stir to dissolve the gelatin. Then, add the marshmallows and stir until they are dissolved. Chill until nearly set.

Then add the cottage cheese, drained pineapple, whipped topping, and chopped walnuts. Return to the refrigerator.

I just purchased large marshmallows that were on sale. The timing is just right to make this salad.

If you have recipes you’d like to share, send them to me at Box 415, Craig 81626 or call me at 824-8809. I’m sure that readers would enjoy trying new soup recipes.

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