Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Ham - Soup - Cauliflower Ham Chowder By Sparkie
Famous Authors (View All Authors)
Soups - Ham -  Soup -  Cauliflower Ham Chowder By Sparkie Post by :a1forweb Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2092

Click below to download : Soups - Ham - Soup - Cauliflower Ham Chowder By Sparkie (Format : PDF)

Soups - Ham - Soup - Cauliflower Ham Chowder By Sparkie

2 medium potatoes, peeled and cubed (2 cups)
1 cup water
1 medium onion, chopped (1/2cup)
2 tablespoons instant chicken boullion granules
2 cups sliced cauliflowerets
3 cups milk
2 cups cubed fully cooked ham
1/8 tsp ground nutmeg
1/8 tsp white pepper
2 tablespoons all purpose flour
Snipped parsley


In a large saucepan simmer potatoes, water, onion and bouillion granules, covered, for 10 minutes. Add cauliflower and cook about 10 minutes more or till tender. Stir in 1 1/2 cups of the milk, the ham, nutmeg, and pepper. Bring to boiling. Blend remaining 1/2 cup milk with flour. Stir into hot mixture. cook and stir till thickened and bubbly. Garnish with snipped parsley. Makes 4 to 6 servings.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Ham -  Split Pea And Ham Soup Soups - Ham - Split Pea And Ham Soup

Soups - Ham -  Split Pea And Ham Soup
2 cups dried, yellow split peas -- soak in water 12 hours 1/2 cup blue boilers -- soak with peas 1 ham hock or 2 cups chopped ham 2 1/2 qt. water 1 large onion -- chopped 2 cups diced carrots 2 cups diced potatoes 1/2 tsp. salt or more to your taste 1/2 tsp. pepper or more to your taste Brown butter and onion a little. Add ham, salt, peas and 2 1/2-quarts water. Cook to a boil and cook on a very low burner for about 3 hours. Add vegetables the last 35 minutes. Notes: This is delicious with
PREVIOUS BOOKS

Soups - Sherried Ham And Mushroom Soup Soups - Sherried Ham And Mushroom Soup

Soups - Sherried Ham And Mushroom Soup
2 tbsp. unsalted butter 1 tbsp. olive oil (Canola is good too) 3 large shallots, minced very fine 1 clove garlic, minced very fine 1 lb. assorted mushrooms half sliced, half finely chopped 1/4 to 1/2 lb. ham, cut into 1/2 inch cubes 4 tbsp. good quality cream Sherry 2 tbsp. flour 1 1/2 cups chicken stock (or broth, unsalted) 1/2 cup dry white wine 1/4 cup chopped scallions or chives 3 tbsp. sour cream Salt and fresh ground pepper to taste In a saucepan, melt butter and oil over moderate heat until foam subsides. Saute shallots, garlic, and mushrooms.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT