2013-02-21 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week I will share some recipes I have on file.

Clam Chowder Soup
2 cans cream of potato soup
1 can whole baby clams
(drained)
1 can minced clams
(drained)
small can creamed corn
1/2 c. sour cream
parsley to taste
milk as needed

Pour cream of potato soup,clams and creamed corn into a medium kettle and bring to a boil, add cream, milk and parsley. Heat to

boiling. Serve.
Tuna Curry Dip
1- 8 ounce pack cream
cheese
1/3 c. milk
1 Tbsp. steak sauce
1/2 tsp. curry powder
1 can chunk white tuna,
drained and flaked
1/4 c. chopped celery
1/4 c. chopped onion

Beat cream cheese until smooth. Gradually add milk, beating until well blended

Fold in the next five ingredients. Chill for 1 hour. Serve with crackers or can make a sandwich with bread.

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