Title: THE RECIPE FILE
 
 
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Soups and Vegetables:
Cape Cod Fish Chowder

from Atlanta Cooknotes


INGREDIENTS:

2 pounds haddock fillets
4 potatoes, peeled and thinly sliced
4 celery leaves, chopped
1 bay leaf
2-1/2 teaspoons salt
4 whole cloves
1 garlic clove
1/2 cup butter
1/4 teaspoon dill seeds
1/4 teaspoon white pepper
1/2 cup white wine or vermouth
2 cups boiling water
2 cups light cream
TO PREPARE:

Preheat oven to 375 degrees.  Place all ingredients except cream into an ungreased four to six-quart casserole and mix gently.  Cover and bake for one hour.  Scald cream and add just before serving.  Stir to break up the fish.

SERVINGS:  8



Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) 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.
 

   

 
 

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