POTATO CITY HOTEL CHOWDER

I have collected some old cookbooks from churches and women's clubs, from the 1950's and 1960's and this is from a cookbook from Pennsylvania.

INGREDIENTS

1 MEDIUM ONION, FINELY CHOPPED

½ CUP CELERY, DICED

¼ CUP GREEN PEPPER, DICED

3 TABLESPOONS BUTTER

1 ½ CUPS DICED POTATOES

4 CUPS CHICKEN BROTH

1 TABLESPOON FLOUR

SALT

PEPPER

PAPRIKA

1 CUP MILK

DIRECTIONS

Sauter onion, celery and green pepper in 2 tablespoons of butter until tender.

Add potatoes and broth, simmer 30 minutes

Melt 1 tablespoon butter in microwave, add to saucepan then add flour and spices as you prefer, stir until blended and smooth.

Slowly add milk to flour mix, stirring constantly to present lumps. Cook, stirring until smooth and thickened.

Add to first mixture just before serving the soup.

6 servings.

This recipe comes from a 1960's ladies club fundraising cookbook

CREAMY PUMPKIN PIE

INGREDIENTS

1 CUP CANNED PUMPKIN

½ CUP COLD MILK

LARGE PACKAGE VANILLA FLAVOR PUDDING MIX

1 TEASPOON PUMPKIN PIE SPICE

8 OUNCE COOL WHIP (3 ½ CUPS)

READY MADE GRAHAM CRACKER PIE CRUST

DIRECTIONS

Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixing bowl. Blend with wire whisk or low speed electric mixer for about 1 minute. Fold in 2 ½ cups of whipped topping.

Spoon into crust and freeze until firm, about 4 hours. Top with remaining whipped topping and serve.