Lawrence Presbyterian Manor’s Bacon Potato Chowder Soup

—-

2 oz. chopped celery

2 oz. chopped onion

1/2 pound crumbled bacon

1 cup soup base (chicken)

1 cup water

3 large diced potatoes

1/3 teaspoon salt

1/8 teaspoon pepper

1 can cream-style corn

1 cup milk

1 cup warm water

1/4 cup margarine

Saute celery, onion and bacon in margarine. Add chicken soup base, water, potatoes, salt and pepper. Simmer 15 minutes or until potatoes are tender. Add corn to soup. Bring to a boil and cook five minutes, stirring occasionally. Stir milk into warm water. Add the rest of mixture. Heat slowly to serving temperature, being careful not to boil. Makes 8 to 10 servings.

Pineapple Cream Pie

—-

Crust:

2 1/2 cups flour

1/4 cup cold milk

1 teaspoon salt

2 or 3 teaspoons of Karo Syrup

1 cup of Crisco

Mix the flour, salt and shortening until mixture is crumbly. Use your fingers and add cold milk and syrup. Mix until dough forms a soft ball. Roll out half at a time if making two pie crusts. Bake at 400 degrees for 15 to 20 minutes or until nicely colored

Filling:

1/3 cup sugar

1 1/2 cups milk, when using pineapple filling

1/4 teaspoon salt

3 egg yolks, lightly beaten (may use drained juice of pineapple filling)

1/2 teaspoon vanilla

1/2 tablespoon flour

2 1/2 tablespoons cornstarch

1/2 tablespoon butter

Mix dry ingredients in saucepan. Mix milk, drained pineapple juice and egg together and add to dry ingredients. Cook, stirring constantly until mixture comes to a good boil. Remove from heat and add vanilla and butter. Add cold-drained pineapple last and lemon juice according to taste.