Recipes

Ham, Potato and Corn Soup

1 ham bone
4 cups diced potato
1 onion, chopped
1 can (1 pound) cream-style corn
2 cups milk
1/4 cup minced parsley
Salt and pepper
4 sliced rye bread, diced
1/4 cup ham-fat drippings or margarine

Directions
Break bone at joints and put in kettle with 6 cups water. Bring to boil, cover and simmer for 1 1/2 hours. Remove bone and trim off ham bits. Add to broth with potato and onion. Bring again to boil and cook until potato is tender. Add next 3 ingredients and salt and pepper to taste. Saute bread cubes in drippings until browned and crisp. Serve with soup.

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