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morning for a jump on a frantic evening.
Mention "casserole” and the kids are suddenly invited next door for dinner and dad grabs a hamburger'on the way home. Better to call these dishes something else. Some are made in that culinary fad of yesteryear - the slow cooker; some are basically rich, filling soups, some are fine for company - all are good, warm and nourishing.
Paul St. Clair at the Black Kettle in Washington offers a soup special or two each day. His Potato and Pea Soup was so good that we asked for the recipe. Paul makes two gallons, so use your biggest pot or reduce quantities.
Black Kettle Potato
and Pea Soup
Chop three stalks of celery fine, cook until almost tender in large pot. Peel and cut up ten to twelve potatoes. Add water to cover potatoes and celery, cook until tender. Add salt, pepper, and ‘/i pound of margarine. Mash potatoes in cooking water with fork; adjust consistency bv adding
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