Ingredients:
4 strips bacon, chopped
1 onion, chopped
1 cup celery, chopped
¼ cup fresh parsley
2 large cans creamed corn
2 large cans whole corn
½ quart heavy cream
2 quarts milk
salt & pepper to taste
6 drops of tabasco
8 cups chicken or turkey stock
4 cups potatoes, cooked & diced
Roux (50% butter and 50% flour)
Sauté the first three ingredients slowly, then add the remaining ingredients. Simmer for 45 minutes. Add potatoes and thicken with the butter & flour
roux. Approx. 12 Servings
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Steven Truso, Executive Chef |
Ingredients:
1/8 cup yeast
½ cup hot water (105°-110°)
1 ½ cup quick oats
3 cups water
1/3 cup melted butter
1 ¾ tbsp. salt
¾ cup honey
7 ½ cups flour
In a bowl mix yeast and water and let stand. Mix next
five ingredients in a large mixing bowl. Add yeast and
water mixture. Mix together. Add flour. Set to rise. Divide
dough and knead. Shape into three loaves and put into greased
standard loaf pans. Let rise. Bake at 325° for
35 minutes. Optional: Coat top of loaves with egg white
mixture and oats before baking. |
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