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Bongo Bongo Soup
Bongo Bongo Soup 1 pt. milk 1/4 pt. half & half 1 pt. oysters 2 Tbsp. butter 1 can Gerber's baby spinach 1 tsp. monosodium glutamate garlic salt 1 tsp. A-1 Sauce salt & pepper 1 Tbsp. corn starch a little cold water whipped cream (optional) Simmer oysters in butter and their own juices until edges curled. Chop very fine or put in blender. (If you can buy oyster puree, so much the better.) Mix with all other ingredients, do not boil. Thicken with cornstarch and water. Should be smooth and thick as heavy cream. If you use whipping cream, spoon it on top of soup in individual tureens and brown under hot flame. Be sure the cream is whipped thickly and brown it quickly or it will run.
Hot Crabmeat Dip
Hot Crabmeat Dip 1 8-oz. pkg. cream cheese 1 Tbsp. milk 1 can crabmeat (flaked) 2 Tbsp. onion (chopped) 1 Tbsp. horseradish salt and pepper to taste Mix cheese and milk until smooth and then add the other ingredients. Bake at 375 degrees for 15 minutes.
Poe-Joeng Hay (Vegetable-Egg Dish)
Poe-Joeng Hay (Vegetable-Egg Dish) Heat in skillet ......... 2tbs. shortening Add ........ 1/4 cup chopped fresh onions and tops Fry for 2 minutes. Add ........ 1/4 cup sliced cabbage Fry a few minutes. Add ........ 1/2 cup bean sprouts 1/4 cup fish or chopped shrimp 1 tsp. soy sauce pinch salt dash white pepper Stir well and remove from heat. Beat 2 egg yolks and eggs whites separately. Mix stiffened egg whites into yolks and then into fried mixture. Wash skillet, add 2tbs. shortening and return to heat. Drop mixture by heaping spoonful into skillet. Brown well on both sides. Serve topped with sauce of thinned tomato catsup with a little ground ginger added.
New England Clam Chowder
New England Clam Chowder Servings: 12 1 cup celery, diced 1 cup onion, chopped 1 cup potatoes, shredded 1 tsp. salt 6 cups water 4 cans clams ( 8 oz. ea.), with juice 10 cups milk 1 tsp. salt 1/2 tsp. pepper 1/2 cup butter 1/2 cup flour, all-purpose Cook celery, onion, and potatoes until tender in water to which 1 teaspoon of salt has been added. Add clams and juice, milk, salt, and pepper. Heat slowly to boiling point. Make a paste of melted butter and flour. Stir into hot chowder. Cook about 15 minutes or until chowder is smooth and slightly thickened.