History:
My cousins Steve and Kathy submitted this recipe for our family cookbook.
Camp Idlewild was a hunting and fishing camp located on the Second Connecticut Lake in NH. It burned down a few decades ago and all that is left now are some foundation stones on the hill overlooking the lake. This chowder was one the specialties served to the guests staying there. It is easy to make and we have it in the winter on those cold winter days when it gets down to about –10. We hope you will enjoy it as much as we do. It also goes very well with home made bread.
It doesn’t look like it would be good, but when you put it all together it is soooooooooooooooo good. Enjoy!
Ingredients:
· 1 lbs ground beef browned and drained of fat
· ½ cup chopped celery
· ½ cup chopped onion
· 1 cup chopped green pepper
· 2 ½ cups grated peeled carrots
· 1 32 oz can of tomato juice
· 2 cans cream of celery soup
· 1 ½ cups water
· ½ tblsp salt
· ½ tblsp marjoram
· ½ tblsp garlic salt
· 1 tsp sugar
· Shredded Monterey Jack Cheese
Directions:
1. Combine all ingredients in a large soup pot.
2. Bring to a boil; reduce to a simmer and cook uncovered for one hour.
3. Sprinkle each serving with cheese.
Serves 6
Buon Appetito!
My cousins Steve and Kathy submitted this recipe for our family cookbook.
Camp Idlewild was a hunting and fishing camp located on the Second Connecticut Lake in NH. It burned down a few decades ago and all that is left now are some foundation stones on the hill overlooking the lake. This chowder was one the specialties served to the guests staying there. It is easy to make and we have it in the winter on those cold winter days when it gets down to about –10. We hope you will enjoy it as much as we do. It also goes very well with home made bread.
It doesn’t look like it would be good, but when you put it all together it is soooooooooooooooo good. Enjoy!
Camp Idlewild Carrot Chowder
Ingredients:
· 1 lbs ground beef browned and drained of fat
· ½ cup chopped celery
· ½ cup chopped onion
· 1 cup chopped green pepper
· 2 ½ cups grated peeled carrots
· 1 32 oz can of tomato juice
· 2 cans cream of celery soup
· 1 ½ cups water
· ½ tblsp salt
· ½ tblsp marjoram
· ½ tblsp garlic salt
· 1 tsp sugar
· Shredded Monterey Jack Cheese
Directions:
1. Combine all ingredients in a large soup pot.
2. Bring to a boil; reduce to a simmer and cook uncovered for one hour.
3. Sprinkle each serving with cheese.
Serves 6
Buon Appetito!
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