Sausage-Bean Chowder

Here goes another week of recipes...Thinking maybe a week with two recipes a day.....hmmm wonder what other kind of recipe I could post from 1968.


Sausage-Bean Chowder
Mrs. Rex B. Heffley

1 pound bulk pork sausage
2 cans ( 16 oz) kidney beans
2 cans ( 16 oz) tomatoes
1 quart water
1 large onion, chopped
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/4 teaspoon pepper
2 bay leaves
2 cups diced potatoes
1 green pepper

In skillet cook pork sausage until brown. As it browns, break into bite-sized piece. Pour off fat. In a large skillet, combine beans, tomatoes, water, onion, bay leaves, salt, garlic salt, thyme and pepper. Add sausage. Simmer, covered  1 hour. add potatoes and green pepper. Cook, covered another 20 minutes until potatoes are tender. Remove bay leaves. Serves 10 to 12.

Chinese Casserole

Here is a good Chinese recipe and it`s a casserole and again it is from 1967.

Chinese Casserole
Mrs. R. L. Brotemarkie

2 pounds pork sausage, mild
4 or 5 green onions with tops
1 large green pepper, finely chopped
1 medium bunch celery with few leaves
2 package chicken noodle soup mix
5 cups water
1 cup rice, uncooked
1 can water chestnuts, drained and chopped
slivered almonds

Fry sausage until it crumbles. Remove meat and pour off some fat. Saute raw vegetables in fat. Cook soup in water. Combine rice and water chestnuts with all ingredients except almonds. Bake uncovered 1 1/2 houra at 350 degrees. Water may be added if mixture is too dry. sprinkle almonds on top last 30 minutes. Serves 12.