By Susan Puckett
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Mom always made the soup with four or five diced and boiled potatoes, a large diced onion cooked with the potatoes, and a slice or two of bacon chopped into the boiling potatoes and onions. If we had colds she always added more onion! When the potatoes were tender she drained off the water and added milk, butter, salt, and pepper. Then it was heated and served quite hot. I still use this basic idea but add a cup of diced ham, thicken the broth with a little flour, and add 1/4 cup Parmesan cheese.
Serve with whipped cream, if desired. Makes 8 to 10 servings. Bonnie's Zucchini Casserole 1 medium zucchini, sliced, parboiled, and drained 1 large whole tomato, diced 1/2 medium onion, chopped and sautéed in 1 tablespoon butter 1/2 green pepper, chopped 5 to 6 slices fried bacon, crumbled 1/2 cup grated cheddar cheese 1/2 cup buttered bread crumbs Preheat oven to 350 degrees. In a greased 1-quart casserole, spread alternate layers of zucchini, tomato, onion, green pepper, and bacon, Sprinkle with grated cheese and top with bread crumbs.
Friendliness, neighborliness, and a willingness to try new things," Mrs. Birkby answered. "They had to Page 12 be relaxed, at ease, and on the same level with the listeners. We `neighbored' on the air. " Perhaps no one has a better grasp of what Iowa cooking's all about than the radio homemakers. "If it's truly Midwestern, it's a very basic, hearty, rather simple type of cooking," Mrs. Birkby explained. "If I'm going to serve an Iowa dinner, the main course would probably be fried chicken with potatoes and gravy, roast beef and noodles, or maybe an extra-thick pork chopwe call them Iowa chopsand corn on the cob fresh from the garden.