Soups and Stews
- 504
- Bahamian Conch Chowder
- Combines bacon, vegetables, and lime pepper sauce. Makes nine to ten gallons.
- 505
- Baked Potato Soup
- Calls for sour cream, bacon grease, cheese, chardonnay, and canned mushroom soup. Yields about two gallons.
- 506
- Black-Eyed Peas and Sausage Jambalaya
- Contains rice, hot sausage, veggies, and seasonings. Provides twenty five servings.
- 507
- Canned Rabbit Stew
- Short ingredient recipe using chicken bouillon cubes and vegetables. Makes twenty five quarts.
- 508
- Carrot and Acorn Squash Soup
- Rolled oats, dill, and vegetable broth are combined to make sixteen servings.
- 509
- Chilled Cucumber Soup
- Calls for dill weed, whipping cream, yogurt, and lemon juice. Makes about one and one half gallons.
- 511
- Corn Crab Bisque
- Calls for chicken base, celery, cayenne pepper, milk, and flour. Makes two gallons.
- 514
- George Harris' Hot and Sour Celery Soup
- Calls for soy sauce, rice wine vinegar, tofu, and jimaca. Makes two gallons.