#289 - In the Kitchen with Heloise

Heloise joins Carol to share tips and recipes from her cookbook, In the Kitchen with Heloise. For more information about Heloise, visit her website at: www.heloise.com.

Heloise's Olive Nut Sandwich Spread

6 ounces softened regular or low-fat cream cheese

1/2 cup regular or low-fat mayonnaise

1/2 cup chopped pecans

1 cup sliced salad olives (the jar will say "salad olives" and is filled with bits & pieces of olives and pimientos)

2 tablespoons juice from the olive jar

Dash of pepper (But no salt!)

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

Heloise's Economical Corn Chowder

1 medium sized potato

1 medium sized onion

1 large can of cream style corn

1 cup of canned milk

2 slices of cooked and chopped bacon

Salt and pepper

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

Cream Soup, Generic Base

Makes 4 to 6 cups

1 cup nonfat dried milk powder

 1 tablespoon dried onion flakes

2 tablespoons cornstarch

2 tablespoons chicken bouillon powder

1/2 teaspoon dried basil, crushed

1/2 teaspoon dried thyme, crushed

1/4 teaspoon black pepper

Mix all the ingredients and store in an airtight container.

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

>Recipes from In the Kitchen with Heloise by Heloise (A Perigee Book)

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