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Vegetable chowder (1950)

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Vegetable Chowder recipe

A tempting Lenten dish

costs only 8 cents a serving*

4 tablespoons butter
1 cup sliced onion
1 green pepper, diced
2 teaspoons salt
1/4 teaspoon pepper
1 1/2 cups green beans, cut in 1-inch pieces
1 1/2 cups diced carrots
1 cup diced potatoes
3 cups water
1 can (14-1/2 oz) White House Milk

Melt butter, add onion, green pepper and seasonings. Saute until lightly browned. Add vegetables and water. Cook until vegetables are tender (about 15 minutes). Add White House Milk. Heat and serve. 6 servings.

* Cost based on prices in A&P Super Markets at time of going to press.

No food authority can recommend any better evaporated milk for any milk need

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