Jackie's Appetizers & Soups

By Steve Brawley

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Boula Boula "American Soup"

Ingredients:

-3 cups of frozen peas, cooked

-1/4 cup of  liquid from peas

-1 tablespoon of butter or margarine

-1/4 teaspoon of salt

-Dash of freshly ground black pepper

-3 cups of canned green turtle soup or beef bouillon

-1 1/2 cups of dry sherry

-1/2 cup of heavy cream, whipped

Preparation:

Using an electric blender, puree peas with 1/4 cup of liquid from peas until very smooth.

Heat puree in medium saucepan, add butter, salt and pepper. Stir until butter melts.

Add green turtle soup and sherry, heat just to boiling point.

Ladle soup into serving cups and top each with a little plain whipped cream.

If desired, quickly place cups under the broiler to lightly brown the cream. Makes 6 servings

John F. Kennedy & J. Edgar Hoover's Favorite Soup

Ingredients:

-1 can condensed pea soup

-1 can condensed tomato soup

-1 can milk

-1 can water

-Dash of curry powder

Preparation:

Combine all ingredients. Heat and serve.

Boston Clam Chowder (JFK Favorite)

Ingredients:

-2 lb little neck clams in shells (or 1 cup shucked clams)
-1 tbsp butter
-1 oz salt pork or bacon, cubed
-1 onion, finely chopped
-2 potatoes, peeled and diced (about 1 lb)
-1/2 tsp each salt and pepper
-1 cup warm milk
-3/4 cup warm whipping cream

Preparation:

Under cold running water and using a clean nylon scrub pad or small brush, scrub clams to remove loose barnacles and dirt. Place clams in a large deep saucepan; add just enough water to cover. Bring to boil; boil for 5 minutes or until shells open. Strain through fine mesh sieve set over bowl, reserving broth. Remove clams from shells; chop flesh into 1⁄2 inch pieces. Reserve.

In large saucepan, melt butter over medium heat. Add salt pork; cook, stirring often, for 2 to 3 minutes or until just translucent. Add onion; cook, stirring occasionally, for 10 minutes or until translucent but not brown.

Add potatoes; cook, stirring, for 1 minute. Add reserve broth and bring to boil; boil for about 8 minutes or until potatoes are fork-tender. Add clams, salt, and pepper; cook for 1 minute or until clams are heated through. Remove from heat; stir in milk and cream. Serve immediately. Makes 6 servings.

Iced Tea (Marta Sgubin)

Put either 6 tea bags or 6 tablespoons loose tea in a teaball or muslin in a deep mixing bowl with a nice bunch of fresh mint. Pour 6 cups boiling water over the tea and mint, cover and let steep for ten minutes. The tea should be strong because the melting ice will weaken it.

Add 2/3 cup of orange juice and 1/2 cup of lime juice, then pour through a strainer into a pitcher. Cover the pitcher with foil and refrigerate. Jackie liked her tea with no sugar but for those who want it to be sweeter, add 1/2 cup of sugar syrup to the glass when it's poured onto the ice.

The sugar syrup is created by bringing 1 cup of water and 1 cup sugar to a boil together. When cool, store in a screw top jar in the refrigerator.