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Encouraging young women in Godliness and Contentment

FRESH CORN CHOWDER

6 medium ears corn

¼ cup chopped onion

½ teaspoon salt

4 cups milk

2 tablespoons butter

¼ teaspoon white pepper

3 tablespoons all-purpose flour

1 beaten egg

With sharp knife, make cuts through center of kernels. Cut corn off cobs; scrape cobs. In saucepan, combine corn, onion, salt, and 2 cup water. Bring to boiling. Simmer, covered, about 15 minutes, or till corn is barely done; stir occasionally. Stir in 3½ cups of the milk, butter, pepper, an 1 teaspoon salt. Blend remaining ½ cup milk into flour; stir in to corn mixture. Cook and stir till thickened and bubbly. Gradually stir a moderate amount of hot mixture into egg; return to hot micture in saucepan. Cook and stir over low heat for 2 minutes. Garnish with snipped chives and paprika, if desired. Makes 6 servings.
*We like to add cubes of ham to give it a little extra flavor.

BEAN AND POTATO SOUP

Peel and slice one onion. Bring a pot of water to boil and add the onion with a little salt and cut up, washed beans. Cook until beans begin to soften, about 20-30 minutes. Add sliced potatoes and cook until tender. Drain. Add milk, butter, and salt and pepper to taste.

*Basically, you will need to decide how much of the beans and potatoes your family will need, then add enough milk to make it soupy and a good sized dollop of butter.

MINESTRONE SOUP

1 Cup water

1/2 cup dried kidney beans

4 cups chicken broth

2 small tomatoes, chopped

2 medium carrots, sliced

2 cups shredded carrots

1 stalk celery

1 medium onion, chopped

1/4 head cabbage, shredded

1/2 cup macaroni, uncooked

1 TBSP. snipped parsley

1 tsp. salt

1/2 tsp. dried basil leaves

1/8 tsp. pepper

1 bay leaf

3/4 cup green beans, cut into 1-inch pieces

2 small zucchini, cut into 1-inch slices

Freshly grated Parmesan cheese

Boil water and dried beans in large pot for 2 minutes. Remove from heat. Cover and let stand 1 hour; pour off water. Add enough fresh water to cover beans. Heat to boiling; reduce heat. Cover and simmer until tender, 1 to 1 1/2 hours (do not boil or the beans will burst). Add the next twelve ingredients. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Add zucchini and green beans. Cover and simmer until macaroni and vegetables are tender, 10 - 15 minutes. Remove bay leaf. Serve with Parmesan cheese.