eCookbooks

The first day of the spring term is here. The sun is shining, the weather is getting warmer, but there is still a chill in the air in the evenings. A nice way to warm up is with a steaming hot bowl of soup. One eCookbook available through Clark College Libraries, written by Author Beatrice Ojakangas, titled Great Old-Fashioned Recipes, provides comforting American Style recipes.

The regional food of the Northeast included fresh seafood and vegetables. Ojakangas reminds us that First Nation Peoples created many American recipes.

Among several recipes in the eCookbook is one for New-England Style chowder.

An easy, quick version of the recipe starts with salt pork and includes onions, potatoes, and, naturally, clams. Carrots, celery, and thyme can be added to the recipe making the soup light and refreshing.

In a medium-sized heavy skillet, cook salt pork until crisp. Turkey bacon or pork bacon can be substituted.

Meanwhile, in a medium-sized saucepan, simmer onion and potatoes in water to cover 10 minutes.

Add clams and cook 10 minutes longer. Add salt pork. Reduce heat to low. Add half and half, salt, pepper, butter, and additional milk to personal taste. Heat through; do not boil.

The soup turned out well and tasted delicious. For a list of ingredients and amounts, view the full recipe on page 75.

Discover more ways to cook delicious, better-for-you foods delivered straight to your door through eCookbooks.