Soups

Corn Chowder by Gladys Johnson
2 slices bacon                            1 small onion, diced                        1 c. celery, diced
1½ t dill                                     2 c. chicken broth                         2 medium potatoes, peeled & diced
1 c. water                                   3 c fresh corn kernels                   1½ c milk            Salt & Pepper to taste
Dice bacon and cook over medium heat. As bacon begins to brown, add onion and celery and cook until vegetables are soft; add oil. Add potatoes, broth and water; bring to a boil then reduce heat. Cover and cook until potatoes are cooked. Add corn and cook briefly. Stir in milk and heat; season with salt and pepper.

Catfish Stew by Nancy C. Coleman
Catfish
Salt & Pepper
1 large onion, chopped
Milk
2 Tbsp. butter
Use about one small catfish per person. Salt and pepper and place in boiler with small amount of water. Boil until tender and meat separates from bone easily. Take up fish and remove bones. While fish are cooking, sauté onions in butter until tender but not brown. Add onions to fish broth. Return boned fish to pot. Add about 1 cup milk for each person. Simmer on low heat. Do not boil.  *If using large fish, cut into chunks before cooking stew.

Frogmore Stew (Low Country Boil) by Kay Taylor Blair
5 lbs. medium shrimp
3 lbs. red-skinned potatoes, washed and cut into chunks
3 lbs. smoked sausage, cut into chunks
10 ears of corn, broken in half
1 large onion, chopped
Old Bay Seasoning to taste
Fill large stock pot half full of water. Add Old Bay Seasoning, onion, and sausage. Bring to a boil. Add corn and potatoes. Return to a boil, until corn and potatoes are done, about 15 minutes. Add shrimp, stirring often, until shrimp are pink, about 4 - 5 minutes. Strain and serve with butter and/or cocktail sauce.

Jewish Penicillin by Ellen J. Resta (the cure all to whatever ails you)
2 large chicken breasts
2 onions, peeled and rough cut
4 stalks of celery - diced
6 - 8 carrots or half a bag of small carrots
1 bag of your favorite type of noodles
6 - 8 cups water
salt & pepper to taste
Boil chicken and onions until you create a hearty broth, approximately 1 hour. 
Removed chicken and de-bone and cut to desired size and put back in pot.
Add remaining ingredients except noodles. Continue cooking for approximately 30 minutes.
Add package of noodles, cook to desired consistency.......
(If you really want to make this the Jewish way - add matzo balls. Matzo Balls are a small dumplings made of crushed matzo.
Recipe for matzo balls  is easy 1 cup matzo meal, 1 egg, 2-3 tbsp broth, 1 t. oil salt & pepper to taste. Mix together, chill for 15 minutes. Add to boiling soup by rolling like you would meatballs or the size of walnuts.  Cook for approximately 20-25 minutes at fast simmer.)   "Darling it'll be great!"