Baby it's cold outside.

Again.

So snuggle up with a steamy bowl of soup.

Our first recipe comes from Jean Housholder of Zelienople. She thought our readers would like to try her recipe for Cabbage Soup, which "is quite different and really delicious."

A bowl of creamy New England chowder is especially inviting during the winter months but most are high in fat and calories.

The American Institute for Cancer Research lowered the fat in its spin on it, Salmon Chowder. Salmon replaces the clams and the thick creamy broth is made with pureed beans -- it's all good and tasty.

Sgt. 1st Class David T. Beals, U.S. Army Reserve's 99th Regional Readiness Command, Coraopolis, is hoping one of our readers can help him in his quest to find boudin (Cajun sausage) balls.

Lin Coleman of Castle Shannon sent this suggestion: "I enjoyed Boudin sausage for breakfast in a restaurant called Petunia's a few blocks from Bourbon Street in New Orleans. Maybe they could have some shipped to Dave. It was my first taste of boudin. The waitress encouraged me to try it and I was glad I did. Good luck, Dave!"

Karen Magatz, Monessen: "I have been looking for the recipe for Bobby Rubino's barbecue sauce. I enjoyed it at the Rubino's at Station Square. Would appreciate any info."

Doug Barber Crisfield of Maryland, formerly of Pittsburgh: The now closed supermarket Amarraca, McKnight Road, used to sell a delicious ham loaf, uncooked, in foil pans in its meat section.

"I've tried many recipes over the years in an effort to come up with something like it, with no success.

"It would be a delight to learn 'the' Amarraca recipe, or one similar to it. Failing that, favorite 'burgh ham loaf recipes would make welcome reading."

Suzanne Dillon, Raleigh, N.C.: "I lived in the Marianna area [Washington County]. My cousin, who lives in Pittsburgh, and I were wondering if any of your readers remember the little chicken burger restaurant that was on the road between Marianna and Lone Pine in the 1950s?

Also, we wanted to know if anyone knew how they made the chicken burgers -- they were so good I can still taste them."

Rebecca Bosiljevac, Chicago: "My sister and I remember cookies we enjoyed during our childhood from an Italian grocery store in Etna called Enrico's.

"The flat, scallop-edged butter cookie had either an anise or almond scent and was offered with either chocolate or white frosting (probably shortening-based) and a small, candy-coated chocolate (like an M&M, but smaller) on top.

"Twenty-five or thirty years on, I still consider this the best cookie I've ever eaten. If you could find the recipe,

"I would certainly appreciate it."

PG tested

• 4 tablespoons butter
• 1 (about 4 pounds) head green cabbage, cored and shredded
• 2 medium onions, chopped
• 2 tablespoons wheat flour
• 6 cups chicken broth
• 2 tablespoons sugar
• 3/4 teaspoon black pepper
• 28 ounce can diced tomatoes, drained
• 2 tablespoons lemon juice
• Salt and pepper to taste

Melt butter in large skillet, stir in cabbage and onion. Cook 15 minutes. Sprinkle flour over cabbage and mix well.

Transfer the cabbage to a stock pot and gradually add broth. Add seasonings and remaining ingredients. Bring to a boil. Simmer about 1 hour and 30 minutes and serve.

Makes about 3 quarts.

-- Jean Housholder,

Zelienople

PG TESTED

• 1/2 cup cannellini beans, rinsed and drained
• 1/4 teaspoon mustard powder
• 1 large garlic clove, finely chopped
• 2 teaspoons fresh lemon juice
• 2 tablespoons light olive oil
• 1 onion, cut into 1/2-inch cubes
• 1 large yellow (Yukon gold) potato, peeled and diced
• 1 1/4 cups water
• 1 cup frozen baby lima beans
• 2/3 cup frozen yellow corn kernels
• 3/4 pound skinless salmon filet, cut into 1-inch cubes
• 8 ounce bottle clam juice
• 1/2 cup water
• 1/2 cup nonfat evaporated milk
• Salt and freshly ground black pepper, to taste
• 4 teaspoons chopped chives

In a food processor or blender, combine first four ingredients. Puree until smooth, stopping as needed to scrape down the bowl. With the motor running, drizzle in the oil. The result will resemble a velvety mayonnaise. Set aside.

Place onion, potatoes and water in a large pot. Cover and cook over medium-high heat until water boils. Reduce the heat to medium; cook 7 minutes, add lima beans and corn and cook an additional 3 minutes or until the potatoes are tender.

Add the fish, clam juice, 1/2 cup water and bean puree. Mix until the bean puree dissolves. Cook over medium heat, uncovered, until fish is opaque in the center and flakes easily, about 10 minutes.

Take the saucepan off the heat and stir in the milk. Add salt and pepper to taste. Garnish with chopped chives and serve.

Makes 4 1-cup servings.

-- American Institute for Cancer Research