½ cup margarine
½ teaspoon chili powder
Wash beans well. Place in large utensil with lid. Cover with the 8 cups water; soak overnight. Cook, covered, until tender (about 3 hours). Drain and save liquid. Then run beans through ricer or Foley mill. Return to liquid and add all other ingredients. Cover and simmer for one hour. If desired, 5 minutes before serving add 3 franks sliced very thin and diagonally. Serve with Parmesan Wafers (see recipe below).
MENU SUGGESTION:
To prepare Parmesan Wafers, mix together ¼ cup Parmesan cheese, ½ teaspoon garlic salt and just enough soft butter to spread. Cover TOWN HOUSE CRACKERS with a generous amount of this spread and place on a cookie sheet. Broil until bubbly and well browned (about 6 minutes at 350° F.). Serve piping hot. Creole Bean Chowder is so delicious and filling, that it can be used for the main dish of the meal, if complemented by a salad and dessert. Try serving it with creamy cole slaw and delicious Pecan Pie ([page 29]).
POTATO POTAGE
(Yield: 6 Servings)
2 cups diced potato
1 teaspoon salt
1½ cups boiling water
6 strips bacon, cut fine