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From: waynet@tolerant.UUCP (Wayne Thompson)
Newsgroups: net.cooks
Subject: EAT THIS
Message-ID: <187@tolerant.UUCP>
Date: Sun, 27-Oct-85 02:27:16 EST
Article-I.D.: tolerant.187
Posted: Sun Oct 27 02:27:16 1985
Date-Received: Tue, 29-Oct-85 01:23:16 EST
Distribution: net
Organization: Tolerant Systems, Inc.  San Jose, CA
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*** REPLACE THIS LINE WITH YOUR RECIPE ***

from Good Houskeeping Cookbook

Turkey/chicken-corn  Chowder:

1/4 C. butter or margarine          2 12-oz. cans corn
4 med. onions, sliced               1/4 t. thyme
5 med. potatoes, pared, sliced      1 C. light cream
2 stalks celery, sliced             1 1-lb. can cream-style corn
4 t. salt                           1 1/2 t. paprika
1/2 t. pepper                       3 C. cut-up, cooked turkey/chicken
2 C. water                          2 T. butter or margarine
1 chicken-bouillon cube             Parsley
5 C. milk

   In 1/4 C. butter, in lge. kettle, saute onions until golden, stirring often.
Add potatoes, celery, salt, pepper, water, boullion cube. Cook, covered, 15
mins., or until vegetables are tender. Add milk and rest of ingredients
except 2 T. butter and parsley. Heat; dot with butter; snip parsley over top.

Makes 8-10 servings.