Recipe - Fall Feast - Dinner Menu Preparation Schedule

1 teaspoon Vegetable oil
3 sl Bacon, chopped
1 small Onion, 1/2inch dice
1 cup New potatoes, 1/2in dice
One half cup Celery, 1/2inch dice
One half cup Green pepper, 1/2in dice
2 cup Chicken stock
1 cup Milk
1 tablespoon Fresh thyme, chopped, or
One half teaspoon dried thyme
2 cup Corn
One fourth cup Whipping ream
2 tablespoon Fresh parsley, chopped
Salt
Pepper
Hot pepper sauce

On medium heat, heat oil in pot and add bacon. When bacon has released its
fat, add onion and potatoes and saut for 2 minutes.

Add celery and green pepper and saut another minute.

Add stock and bring to boil. Add milk, thyme and simmer together for 10
minutes or until vegetables are crisptender.

If using ear of corn: with a knife, slice corn kernels into bowl and
reserve together with can corn liquid. Add corn to soup pot, together with
whipping cream, and simmer for 5 minutes more or until corn is tender.

Stir in parsley. Season well with salt, pepper and hot pepper sauce [to
taste].

Serve with semidry Riesling wine.

Source: Food & Drink magazine, Autumn 94, by Liquor Control Board of
Ontario, Canada. Article by Lucy Waverman

Fall Feast menu: Fall Feast Corn Chowder [above] Fall Feast Pork
Tenderloin with Fall Vegetables Fall Feast Homestyle Potatoes Fall Feast
~ Pavlova [should be made ahead]

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini