This soup may not be for everyone, but we really enjoyed it. The beer and German mustard give the chowder a tangy flavor. It's thick and hearty so it can be a main course. Or, you can serve alongside ...
Combine first five ingredients with water and cook until nearly tender. Add cabbage and cook until tender. Stir in 2 1/2 cups milk. Blend 1/2 cup milk with flour. Stir into soup. Cook and stir until ...
Special Cable to THE NEW YORK TIMES. TimesMachine is an exclusive benefit for home delivery and digital subscribers. About the Archive This is a digitized version of an article from The Times’s print ...
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