Corn and Kielbasa Chowder
Serves:12
1# Light Kielbasa Sausage
1 lg onion, chopped
8 med potatoes, diced into sm. cubes
2 lg cans corn, drained
2 tsp salt
¼ tsp pepper
1 tbsp dried basil
4 c water
4 cans evaporated milk
Slice Kielbasa in half lengthwise. Cut halves into halves again, then into small triangles.
In a Dutch oven or large pot, coat with small amount of olive oil or non-stick spray. Brown the sausage and onions together over med high heat. Add potatoes, corn, salt, pepper, basil and water. Bring to a boil. Reduce heat and simmer until potatoes are soft about 20 minutes. Add milk and heat but do not boil. Serve and enjoy.
Pumpkin Soup
Serves 6
2 tbsp Butter
1 c chopped onion
2 lg. cloves of garlic, chopped
1 ½ tsp curry
½ t salt
¼ t cayenne pepper
1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
3 c chicken broth
1 can evaporated milk
Saute onions in butter until fragrant, add garlic and seasonings and stir together until well coated. Add broth and pumpkin. Simmer 20 minutes. Stir often.
Remove from heat and stir in milk. Serve immediately.
Note: When reheating this soup I find it necessary to re season it with more curry powder.
Sweet Slaw
2 pkgs Fresh Cole Slaw – produce dept.
7/8 c Sugar
1 c cider vinegar
2/3 c canola oil
1 tsp powdered mustard
1 tsp salt
In a lg bowl, combine sugar and cabbage.
In a med pot, bring remaining ingredients to a boil. Pour over cabbage and sugar. Mix well. Marinate at least 1 hr before serving.
