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food, recipe, unknown source

Corn and Bacon Soup

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Corn and Bacon Soup

Course: Side Dish, Soup
Servings: 8

Ingredients

  • 1 cup potatoes diced & pared
  • 1 cup carrot sliced
  • 1/2 cup cold water
  • 6 slices bacon
  • 2 tablespoons flour
  • salt to taste
  • pepper to taste
  • 3 cups milk
  • 1 cup half and half
  • 24 ounces corn whole kernel
  • parsley chopped

Instructions

  • Combine potatoes, carrots and water. Cover and cook until vegetables are tender.
  • Fry bacon until crisp. Drain bacon; crumble into bits and set aside, saving 3 tablespoons bacon drippings. Add onion to drippings; sauté until tender but not brown.
  • Blend in flour; salt and pepper. Add milk, half and half, vegetables and vegetable liquid. Cook and stir until the sauce is smooth and thickened.
  • Add corn; heat through. Just before serving sprinkle with bacon.

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Buffalo, Buffalo History, food, Meet the Millers, recipe, vintage

Floating Island Soup recipe “Meet the Millers”

FLOATING ISLAND SOUP

from the always loving and fighting first couple of Buffalo, NY food- the Millers

  • 1 quart tomato juice
  • juice of one lemon
  • ½ teaspoon basil
  • 2 teaspoons minced onion

Combine all the ingredients and simmer for ten minutes. Top with the following:

MAYONNAISE FLOATING ISLANDS

  • 2 egg whites, beaten stiff
  • pinch salt
  • 2 tablespoons mayonnaise
  • Fold mayonnaise into egg whites, drop by spoonfuls in shallow pan of hot water and bake at 400° for seven minutes or until set.

Tuesday July 9, 1957 “Meet the Millers” Iroquois Gas Corporation Home Service

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Ascension's International Food Festival, food, recipe

Polish Potato Soup

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POLISH POTATO SOUP

(Polish potato soup varies from other potato soups mostly in its seasonings, so different and so delectable)

6 medium sized potatoes, diced
2 large or 4 medium sized onions, diced
6 bay leaves
1 tablespoon whole cloves
1 quart milk, warmed
Salt and pepper
1 tablespoon tarragon vinegar

Simmer the potatoes, onions, bay leaves, and cloves happily together in barely enough water to cover until both the potatoes and onions are tender and mushy. Fish out the cloves and bay leaves. Add the warm milk salt & pepper. Add the tarragon vinegar, stirring very carefully so it doesn’t curdle. Heat, but do not let it boil. Serve immediately. Serves 4

From Ascension’s International Food Festival Recipes

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