Soups and Chowder Bases

I had a wonderful cook years ago by the name of Jeannie in Lincoln City who taught me to cook this chili. It's a wonderful blend of meat, beans, tomatoes, and spices. Remember, we do the beans, too! Yum! Yum! Yum! Two 16-ounce containers.

I learned to make the chowder from my mother-in-law who was raised on the Oregon coast. Her husband commercially fished clams. So make sure that you use heavy cream to come to the right consistency for you!

Remember your yield will almost double when you add the cream. Make sure you heat slowly and use a whip to thin the base and mix thoroughly. We make 50-100 gallons a week in our restaurant. Two 16-ounce containers.

If you remember the 'good ole days,' Ooh! La! La! This sauce is simmered and spiced to just the right taste, and the recipe came from a gal friend from New York. It's terrific and don't forget to add onions and cheese on top.

Try using this sauce with onion and cheese in an omelette and you will be surprised, or make a sloppy joe. Wow! Two 16-ounce containers.