"Recipes from the Chef's Kitchen"

Show 543

"Every Housewife's Friend"

Author of the internationally syndicated newspaper
column "Hints from Heloise" and contributing editor for
Good Housekeeping Magazine. She is also author of
several bestselling books. These recipes are from
her cookbook "In the Kitchen with Heloise".

Heloise's Olive Nut Sandwich Spread

1)   6 oz. Softened regular or low-fat Cream Cheese
2)   1/2 cup regular or low-fat Mayonnaise
3)   1/2 cup chopped Pecans
4)   1 cup sliced Salad Olives (the jar will say "salad olives and
       is filled with bits and pieces of olives and pimientos)
5)   2 tbs. juice from the Olive Jar
6)   Dash of Pepper (But no salt!)

1)   Mix all the ingredients well.
2)   This spread will keep in the fridge for weeks.

Heloise Economical Corn Chowder Soup

1)   1 medium sized Potata
2)   1 medium sized Onion
3)   1 large can of Cream Style Corn
4)   1 cup of canned Milk
5)   2 slices of cooked and chopped Bacon
6)   Salt and Pepper

1)   Dice the potato and onion and cover with a little more water than
       necessary (about an inch).
2)   When cooked...add corn and milk.
3)   Add bacon and season with salt and pepper.
4)   If too thick, add more water or milk.

Nonfat Cream Soup

The Generic Base
1)   1 cup nonfat dried Milk Powder
2)   1 tbs. dried Onion Flakes
3)   2 tbs. Cornstarch
4)   2 tbs. Chicken Bouillon Powder
5)   1/2 tsp. dried Basil - crushed
6)   1/2 tsp dried Thyme - crushed
7)   1/4 tsp. Black Pepper

Mix all the ingredients and store in an airtight container

The Soup
1)   2 cups Cold Water
2)   1/2 cup of the main ingredient
3)   The generic base

1)   Add the water to the mix in a large saucepan and stir constantly over
       medium heat until thick.
2)   Add the main ingredient of your choice--mushrooms, for example--
       and cook until done.
3)   If the soup is too thick, add more water and stir thoroughly over
       medium heat.
4)   Add other seasonings of your choice.

Heloise and Lindsey Gustin in the kitchen

Good Eating!!!