Editors Note: Greetings from this new feature to your Community News Brief. Every Tuesday will be recipes featured from10 years worth of Learning IS Forever cooking classes and more.
Some of these recipes can be described as spectacular...Enjoy!
Food from L.I.F.E.
Sausage Corn Chowder
1 lb. bulk pork sausage
4 Tbsp flour
2 cups chicken broth **
2 cups milk
2 med/lg carrots, chopped
1 lg. rib celery, finely diced
1 med. onion, finely diced
1 clove garlic, minced
2 tsp Worcestershire sauce
2 14 oz. cans cream style corn
2 cups par-cooked cubed potato
1/4 tsp cayenne Salt to taste Set cubed potatoes to par-cook in a small saucepan. Brown sausage in a deep skillet. When browned transfer to a stockpot.
In the skillet seat the vegetables in the sausage drippings.
Add the flour to the vegetables and stir to cook.
Transfer vegetables to stock pot. Add broth, milk and the drained pre-cooked potatoes and Worcestershire.
Stir in the corn and cayenne. ** Or use 2 cups of water plus 2 tsp of Better than Bouillon chicken base.
- Harold Schmalfeld
SETTING IT STRAIGHT
In the 10/28 issue of the Cooking with Harold column for the Margarita Cake, under the glaze recipe, we had
1/14 cups of confectioners sugar, sifted and it should have been 1 1/4 cups. We regret the error.
