Ingredients
2 celery stalks, chopped
1 teaspoon onion powder
4 tablespoons butter
1 clove garlic, minced
½ cup all-purpose flour
4 cans cream of potato soup (undiluted)
1 quart half and half
1 quart fish stock
1 teaspoon dried parsley or 3 tablespoons chopped fresh parsley
1 lb. frozen cooked shrimp
1 lb. imitation crab or lobster meat, chopped
1 lb. frozen tilapia (if desired)
Directions:
In a medium saucepan, melt the butter then stir in the celery, stirring occasionally. When the celery is nice and tender add garlic and mix together. Stir in flour and half and half. Stirring frequently let it come to a boil and let simmer for 5 minutes until it thickens. Stir in fish stock, soup and parsley. Cook for 10 minutes until it thickens again. Add seafood and let it simmer for 10 minutes just until the seafood is heated through. Stir occasionally.
Pastor’s Notes:
I modified a recipe of Paula Deen’s to come up with this version. You can use any type of seafood you like to make the chowder and I think it would be a great base for clam chowder, as well. You’ll notice there is no salt in the list of ingredients. Between the celery , soup, seafood and seafood stock you probably won’t need to add any but you can add salt if it’s a little blander than you’d prefer. If you go to a Dollar General store, you may be able to find the Cream of Potato soup for as little as 75 cents a can. If you buy it at Wegman’s it will be over a dollar a can (unless you hit a sale). I like my chowder thick so to make it a little thinner, just reduce the amount of flour.

CROCK POT SAUERBRATEN
from Nancy Breed

3-5 lb beef roast
1/2 cup vinegar
1/2 cup brown sugar
14 oz bottle ketchup
1 large onion, chopped fine
30 gingersnaps, crushed
2 tsp pickling spice
1 cinnamon stick
3-4 bay leaves

Place the pickling spice, cinnamon stick, and bay leaves in cheese cloth for easy removal.

Place meat and all other ingredients in crock pot. Add enough water to cover meat. Cook on high one hour and low 7-8 hours.

CHEESEBURGER SOUP
From Butch King

1/2 pound Ground Beef
3/4 cup shredded Carrots
3/4 cup chopped Onion
3/4 cup diced Celery
1 tsp. Dried Basil
1 tsp. Dried Parsley Flakes
4 Tbsp. Margarine
3 cups Chicken Broth
4 cups diced Potatoes
1/4 cup Flour
8 oz. Processed American Cheese (cubed)
1 1/2 cup Milk
3/4 tsp. Salt
1/4 to 1/2 tsp. Pepper
1/4 cup Sour Cream

In saucepan brown beef, drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tbsp, margarine until vegetables are tender, about 10 minutes. Add broth, potatoes and beef, bring to a boil Reduce heat and simmer 10 –12 minutes or until potatoes are tender. Meanwhile in a small skillet melt remaining margarine, add flour, cook and stir 3-5 minutes or til bubbly. Add to soup, bring to a boil, cook and stir for 2 minutes. Reduce heat to low, add cheese, milk, salt and pepper, cook and stir until cheese melts. Remove from heat, blend in sour cream.