-=> Quoting Dave Drum to Jim Weller <=-

 DD> I've never entered a recipe directly into Meal Monster.

I used to before I came across MMCONV. It was slow and awekward.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New Corn Chowder, Southern Style
 Categories: Soups, Vegetables, Potatoes, Chicken, Chilies
      Yield: 8 Servings
 
      4    Sprigs parsley
      1    Leek
    1/2    Carrot; cut lengthwise
      1    Stalk celery; chopped
    1/4    Bay leaf
      1 pn Sage
      1 pn Thyme
      2    Thick slices bacon, diced
      1 c  New corn pulp
    1/2 c  Onion; chopped fine
    1/2 c  Celery; chopped fine
      4 c  Chicken broth
    3/4 c  Raw potatoes; diced
  1 1/2 c  Tomatoes; peeled & chopped
      1 pn Cayenne pepper
    1/2 c  Heavy cream
      1 ts Cornstarch
 
  "The key to this delicious soup is to gently scrape the kernels
  off the corn cob with a table fork so the skins remain on the cob,
  leaving you with only the fresh pulp."
  
  Use a 12" square of cheesecloth to make a bouquet garni of the
  first 7 ingredients and set aside.  In a large saucepan over
  medium heat, first soften the bacon, then add the corn, onions,
  and celery and saute until tender, about 5 minutes.  Add the
  chicken broth, potatoes, tomatoes, and the bouquet garni. Bring to
  a boil, reduce heat and slow boil for 1 hour. Remove the bouquet
  garni.  Add the cayenne pepper.  Meanwhile, using your fingers,
  dissolve the cornstarch in heavy cream at room temperature.  Add
  cornstarch/cream mixture to soup and stir until heated through.
  
  This recipe comes from the A. T. &  S. F.  RR.
  FROM: DINING BY RAIL by James D. Porterfield.
  Shared by Robert Rostrup
 
MMMMM
 

Cheers

Jim


... Why would folks turn nice corn into grits?

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