DailyInbox.com: The Recipe File -- Italian Chowder

[rcp-html-reply]

Title: THE RECIPE FILE

Please visit our sponsor DIB Presents... DIB Mall DailyInbox's Inspiration Store Education Store Daily Inspiration Chicken Soup For the Soul Reader's Digest's Cybersmiles PAX TV's Proverbs Plus Volunteers of America's Bible Verses Zig Ziglar's Encouraging Word Ragan Publications' Bits and Pieces Family First's Family Minute All Pro Dad DailyInbox's Messages Quotes Daily Reflections Daily Education Heloise's Heloise's Hints History Channel's This Day in History Good Housekeeping's Site of the Day Biography Channel's Born on This Day Junior Leagues' Recipe File   The injury has healed, but the MEMORY hasn't. A brain injury is generally not life-threatening. But it can be serious when it interferes with everyday life for years afterward. People with brain injuries can't remember things they could before the injury and may not know that they act differently. But to a loved one, they're not the same individuals they were before. Other brain injury symptoms include: Forgetfulness Confusion Inability to concentrate Difficulty finding words Distractibility If these symptoms apply to you or someone you care about, learn more about a new research study on closed brain injury with memory loss. Call toll-free 1-866-488-7425 or visit http://www.brainandmemory.net Please forward this message to friends and family who might find the trial of interest. http://www.dailyinbox.com/cgi-bin/memoryoct18_hc Print this recipe Send this recipe to a friend Soups and Vegetables: Italian Chowder from Atlanta Cooknotes INGREDIENTS: 6 cups chopped zucchini 3 cups chopped onion 1 (16-ounce) can tomatoes, drained and chopped 1/3 cup chopped fresh parsley 1 teaspoon salt 1 teaspoon coarsely ground pepper 1/2 teaspoon sweet basil 1/8 teaspoon thyme 1/2 cup water 1 (16-ounce) can corn, drained 2 teaspoons lemon juice 1/4 teaspoon Tabasco sauce 8 chicken bouillon cubes 2 cups boiling water 1 stick butter 6 tablespoons all-purpose flour 2-1/2 cups milk 1/2 pound sharp cheddar cheese, grated 1/4 cup Parmesan cheese 1 cup half and half cream TO PREPARE: In a 6-quart kettle, put zucchini, onion, tomatoes, parsley, salt, pepper, basil, thyme, and 1/2-cup water.  Boil for 10 to 15 minutes. Vegetables should be tender but firm.  Reduce heat to simmer. Add corn, lemon juice, and Tabasco sauce.  Add chicken bouillon cubes which have been dissolved in the boiling water.  In a separate pan, melt butter and blend in flour to make a roux.  Using a whisk, gradually stir in milk.  When mixture thickens, add cheddar and Parmesan cheeses.  Stirring constantly, add milk-cheese mixture to the vegetable pot.  Add cream and heat, but do not boil.  More milk may be added for thinner chowder. SERVES 8 to 10 Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved. Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767. The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.           Subscription Information You are subscribed with e-mail address:  archive@jab.org To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]