PRECISION INGREDIENT RECIPES

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SHRIMP AND CELERY CHOWDER (recipe below)

SOUPS Shrimp and Celery Chowder

2 tablespoons Minute Tapioca 1 cup water 34 teaspoon salt 34 cup cooked potato, diced 3 cups milk, scalded 1 cup shrimps, diced 2 bouillon cubes (chicken flavor) 3 tablespoons butter 1 cup celery, diced Dash of Cayenne

Add Minute Tapioca and salt to milk, and cook in double boiler 15 minutes, or until tapioca is clear, stirring frequently. Cook bouillom cubes and celery in water 5 minutes. Add to tapioca mixture. Add potato, shrimps, butter, and Cayenne. Reheat and serve. Serves 4.

Cream of Chicken Soup

1% cups cooked chicken, diced 2 bouillon cubes (chicken flavor) 4% cup celery stalks and leaves, finely cut 114 teaspoons salt

1 carrot, finely dic 4 cups rich milk 1 cup water 114% tablespoons Minute Tapioca

- 2 tablespoons butter

Comte chicken, celery, carrot, water, bouillon cubes, and salt in upper part of double boiler, and cook over direct heat 10 minutes. Add milk and Minute Tapioca, place over hot water, and cook 15 minutes longer, or until tapioca is clear and mixture is slightly thickened, stirring frequently. Add butter.

Serves 4.

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