1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley flakes
4 cups chicken broth
1/4 cup fat-free half and half
Heat oil in 3-quart soup pot. Add ham, onion and celery. Saut until vegetables are tender (about 10 minutes). Add diced potatoes and garlic. Saut briefly. Add seasonings and chicken broth, and stir well.
Bring to a boil. Cover and simmer for 30 minutes. Partially puree soup with a potato masher. Stir in fat-free half and half. Taste and correct seasonings if required.
Makes 10 servings
1/2 cup old-fashioned oatmeal
1 tablespoon butter
1 cup fat-free (skim) milk
2 packages dry yeast
1/3 cup warm water
1 teaspoon salt
1/4 cup honey
1 1/2 cup whole wheat flour
2 tablespoons cornmeal
2 tablespoons wheat germ
1 cup all-purpose flour
1 tablespoon poppy seed (optional)
1 tablespoon caraway seed (optional)
Mix oatmeal, butter and milk. Cook in microwave on high power for 3 minutes.
Mix well. Let stand for 15 minutes.
Meanwhile, mix yeast and warm water. Let stand for 10 minutes. Add egg, salt and honey to yeast mixture and beat. Beat in cooked oatmeal. Stir in whole wheat flour, cornmeal and wheat germ. Add all-purpose flour and optional seeds. Mix completely.
Knead dough on lightly floured surface until smooth and elastic. Oil a large bowl, add the dough. Turn to coat. Cover and let rise in a warm place for 1 1/2 hours.
Punch down dough, and press into an oiled 9- by 5-inch loaf pan. Cover and let rise until doubled (about 1 hour). Bake at 375 degrees for 35 minutes.
CAPTIONS FOR PICTURES
1. Ann Morris cooks up some delicious chowder.
2. Sweet potato chowder. Served with multigrain bread makes a great cool-weather meal.|10/20/03***