Because I live in Mexico, I often do not have access to several ingredients called for in many recipes, so I make substitutions.
Also, in Mexico and in the United Kingdom, they use the metric system. So, I convert the grams, liters and milliliters into ounces etc. But, do not take the ounces literally, generally, just find a can of whatever in the general range of the ounces noted.
Stovetop/Hotplate: Bean, Potato, and Bacon-flavored Chowder
(Adapted from TWG Bean-Bacon Chowder P160)
|(Flour not pictured)|
3 cups Milk (I used 1/2 dry milk mixture and deslactosada milk (Lactose-free milk))
2 TBspns Flour
1 TBspn Imitation bacon bits
1 TBspn Onion powder
1 430g / 15.16 oz Can of potatoes, diced or sliced, rinsed in can
1/2 Tspn Thyme, dry, crushed
1-5 dashes of hot sauce (Optional)
S/P to taste
1 560g / 19.75 oz Can of Charro beans (contains pork bits), drained
Garnish: Parsley, dry, crushed
Add milk to medium sized pan.
Bring to a simmer.
Add flour slowly.
Stir and mash flour into milk.
Smash any lumps with a spoon or other utensil.
Stir thoroughly to mix flour into the milk.
Add bacon bits.
Add onion powder.
Add S/P to taste.
Cover and simmer 12-15 minutes to soften potatoes.
Simmer until mixture is warm throughout.
After making a serving, garish with a sprinkle of crushed parsley.
Recipe made four bowls of soup.
I am a great believer in freezing additional servings for future meals, I got that idea first from Peg Bracken in her, I Hate to Cook Cookbook.
Freeze individual servings you want to save for later.
TWG: The Tightwad Gazette by Amy Dacyczyn