Shrimp Soup
Recipe by Rhoda Rogers, as reported by Helen Dollaghan in the Nov. 28, 1971, edition of The Denver Post. Serves 4 as a main dish.
Ingredients
6 slices bacon
1/2 cup chopped onion
1 medium clove garlic, minced
1 can (about 28 ounces) whole tomatoes
1 medium green pepper, chopped
1/4 teaspoon liquid red pepper, or hot sauce, to taste
1/2 teaspoon black pepper
1 medium bay leaf
1 large carrot, thinly sliced
2 medium stalks celery, sliced
2 medium potatoes, peeled and cubed
2 teaspoons salt or to taste
1 package (about 10 ounces) frozen, precooked shrimp
Directions
Fry bacon until crisp. Drain and crumble bacon. Saute onion and garlic in 2 tablespoons of the bacon drippings until onion is translucent. Add tomatoes, which have been cut into small pieces, and the tomato liquid. Add remaining ingredients except shrimp. Bring to boiling point, reduce heat and simmer, covered, about 40 minutes or until potatoes are done. Add shrimp and continue to cook until shrimp are just heated through. Remove bay leaf. Garnish each serving with crumbled bacon.
Corn-Filled Muffins
Makes 16 muffins.
Ingredients
1 1/2 cups yellow corn meal
1/2 cup unsifted flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
1/4 cup cooking oil
1 1/2 cups buttermilk
1 egg, beaten
1 can (12 ounces) whole- kernel corn, drained
2 tablespoons finely chopped onion (optional)
2 tablespoons finely chopped green pepper (optional)
Directions
Preheat oven to 450 degrees. Sift together corn meal, flour, baking powder, baking soda, sugar and salt. Blend in remaining ingredients, mixing well. Generously grease muffin tins. Place empty tins in oven. Let tins heat about five minutes. Remove tins from oven, and fill each muffin cup about 3/4 full with batter. Bake about 20 minutes or until brown around edges.
