1 cup potatoes, diced 1/2 inch
1 cup celery, diced 1/2 inch
1 cup onion, diced 1/2 inch thick
1 cup green pepper, diced
1 cup leeks
3/4 cup chopped clams, fresh or canned
3/4 tbl course ground pepper
2 quarts milk
1 1/2 tbl salt
3/4 tbl whole thyme
6 bay leaves
1 tsp Tabasco
2 cups water
3/4 cup clam juice
3/4 cup melted butter
1 cup flour
In a large saucepan combine all ingredients except butter, flour, and milk. Simmer together until potatoes are thoroughly cooked. In meantime, combine melted butter and flour in ovenproof container. Bake at 325 for 30 minutes. Stir this butter-flour mixture into chowder and cook and stir until thick. Mixture will be slightly less thick than cookie dough. Remove from heat. Stir in milk until blended. Heat to serving temperature. Sir occasionally and serve immediately.
Saturday, January 17, 2015
Savory Salmon Chowder
1 can salmon
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups diced potatoes
1 package frozen mixed veggies
2 1/2 cups water
2 chicken bouilion cubes
1 can evaporated milk
1 can cream style corn
1/2 tsp salt
1/8 tsp pepper
1/2 tsp celery salt
1/2 tsp dill weed
1 tb minced parsley
Flake salmon, reserving liquid/ Saute bacon, onion, green pepper, Add potatoes, mixed veggies, water and bouilon cubes. Cover and simmer for 10-12 minutes or until veggies are tender. Add salmon, liquid, evaporated milk, corn and seasonings and heat through. Sprinkle with parsley before serving.
Serves 6
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups diced potatoes
1 package frozen mixed veggies
2 1/2 cups water
2 chicken bouilion cubes
1 can evaporated milk
1 can cream style corn
1/2 tsp salt
1/8 tsp pepper
1/2 tsp celery salt
1/2 tsp dill weed
1 tb minced parsley
Flake salmon, reserving liquid/ Saute bacon, onion, green pepper, Add potatoes, mixed veggies, water and bouilon cubes. Cover and simmer for 10-12 minutes or until veggies are tender. Add salmon, liquid, evaporated milk, corn and seasonings and heat through. Sprinkle with parsley before serving.
Serves 6
Many Bean Stew
1 onion, chopped
1/4 coup oil
1 1/2 tsp paprika
1 cup pinto beans
8-10 cups water
1 tbl celery seed
1 bay leaf
1 cup kidney beans
1 cup lima beans
1 cup yellow split peas
1 1/2 tsp dillweed
1 tbl salt
1/4 tsp pepper
1 largepotato, cut into chunks
3 ribs celery, sliced
3 carrots, sliced
Saute onion lightly in oil with paprika. Sort all the beans and split peas you'll be using and remove any pebbles or bits of dirt. Rinse pinto beans in cold water and add to onion along with a cup of the water, celery seed and bay leaf. Partially cover the pot and cook for about an hour. Wash and add kidney beans and limas. Add more liquid if too much has boiled away. Cook another hour, partially covered. Halfway through the last hour, add the potato, celery and carrots sliced. Correct seasonings and serve.
Makes about 10 cups of stew
1/4 coup oil
1 1/2 tsp paprika
1 cup pinto beans
8-10 cups water
1 tbl celery seed
1 bay leaf
1 cup kidney beans
1 cup lima beans
1 cup yellow split peas
1 1/2 tsp dillweed
1 tbl salt
1/4 tsp pepper
1 largepotato, cut into chunks
3 ribs celery, sliced
3 carrots, sliced
Saute onion lightly in oil with paprika. Sort all the beans and split peas you'll be using and remove any pebbles or bits of dirt. Rinse pinto beans in cold water and add to onion along with a cup of the water, celery seed and bay leaf. Partially cover the pot and cook for about an hour. Wash and add kidney beans and limas. Add more liquid if too much has boiled away. Cook another hour, partially covered. Halfway through the last hour, add the potato, celery and carrots sliced. Correct seasonings and serve.
Makes about 10 cups of stew
Curried Broccoli and Cheddar Soup
About 1 1/2 lbs broccoli
1/4 cup butter
1 tbl curry powder
1 med onion, chopped
6 cups chicken broth
2 large potatoes, cubed
4 slender carrots, thinly sliced
1 cup milk
3 cups shredded sharp Cheddar cheese
Trim flowerets from broccoli and cut into small pieces. Discard tough ends of stems. Peel stemsa nds lice thinly. In a 6 quart kettle, melt butter. Add curry powder and onion and stir for 5 minutes. Add broth, potatoes, broccoli, and carrots. Cover and simmer until potatoes mash easily, about 30 minutes. Puree soup. Return to kettle and heat to boiling. Add broccoli and milk. Simmer uncovered just until broccoli is tender. Stir in cheese until melted.
Serves 8-10
1/4 cup butter
1 tbl curry powder
1 med onion, chopped
6 cups chicken broth
2 large potatoes, cubed
4 slender carrots, thinly sliced
1 cup milk
3 cups shredded sharp Cheddar cheese
Trim flowerets from broccoli and cut into small pieces. Discard tough ends of stems. Peel stemsa nds lice thinly. In a 6 quart kettle, melt butter. Add curry powder and onion and stir for 5 minutes. Add broth, potatoes, broccoli, and carrots. Cover and simmer until potatoes mash easily, about 30 minutes. Puree soup. Return to kettle and heat to boiling. Add broccoli and milk. Simmer uncovered just until broccoli is tender. Stir in cheese until melted.
Serves 8-10
Broccoli Cream Soup
1 package frozen chopped broccoli
1/2 cup chopped onion
1 can condensed chicken broth
2 tbl butter
2 tbl flour
2 cups milk
1 tsp salt
1/2 crumbled, dried basil
1/8 tsp white pepper
sliced almonds
Combine broccoli, onions, and broth. Heat to boiling and simmer 5 minutes. Turn into blender jar and blend until smooth. Melt butter and blend in flour. Stir in broccoli mixture, milk, salt, basil, and pepper. Heat slowly, just to boiling. Simmer one minute, stirring. Top each serving with a almonds.
Serves 4
1/2 cup chopped onion
1 can condensed chicken broth
2 tbl butter
2 tbl flour
2 cups milk
1 tsp salt
1/2 crumbled, dried basil
1/8 tsp white pepper
sliced almonds
Combine broccoli, onions, and broth. Heat to boiling and simmer 5 minutes. Turn into blender jar and blend until smooth. Melt butter and blend in flour. Stir in broccoli mixture, milk, salt, basil, and pepper. Heat slowly, just to boiling. Simmer one minute, stirring. Top each serving with a almonds.
Serves 4
Cream of Onion and Celery Soup
1 cup thinly sliced onion
1 cup thinly sliced celery
1/4 cup butter
2 tbl flour
1 tsp salt
1/8 tsp pepper
1/2 tsp nutmeg
4 cups milk
2 egg yolks
chopped parsley
In a large saucepan, saute onions and celery in butter until lightly golden brown. Stir in flour, salt, pepper, and nutmeg. Gradually stir in milk. Bring to a boil. Lower heat and simmer, covered, about 15 minutes or until onions and celery are tender. Add a small amount of hot liquid to egg yolks and return to soup. Heat, but do not boil. Garnish with chopped parsley.
Serves 4
1 cup thinly sliced celery
1/4 cup butter
2 tbl flour
1 tsp salt
1/8 tsp pepper
1/2 tsp nutmeg
4 cups milk
2 egg yolks
chopped parsley
In a large saucepan, saute onions and celery in butter until lightly golden brown. Stir in flour, salt, pepper, and nutmeg. Gradually stir in milk. Bring to a boil. Lower heat and simmer, covered, about 15 minutes or until onions and celery are tender. Add a small amount of hot liquid to egg yolks and return to soup. Heat, but do not boil. Garnish with chopped parsley.
Serves 4
Tuesday, January 6, 2015
Party Nibblers
1 cup thin pretzel sticks
1 cup shelled peanuts
1 1/2 cups round oat cereal
1 cup chow mein noodles
1 1/2 cups miniature shredded wheat cereal
1/3 cup butter
1 tbl worcestershire sauce
1/2 tsp garlic salt
1/2 tsp chili powder
1/2 tsp celery salt
In large bowl, mix pretzels, peanuts, oat cereal, chow mein noodles, and shredded wheat squares. In a small saucepan, melt butter, stir in Worcestershire sauce, garlic salt, chili powder, and celery salt. Pour over cereal. Stir until evenly distributed. Spread coated cereal on an ungreased baking sheet. Bake at 300 for 15-20 minutes, stirring once.
Makes 6 cups
1 cup shelled peanuts
1 1/2 cups round oat cereal
1 cup chow mein noodles
1 1/2 cups miniature shredded wheat cereal
1/3 cup butter
1 tbl worcestershire sauce
1/2 tsp garlic salt
1/2 tsp chili powder
1/2 tsp celery salt
In large bowl, mix pretzels, peanuts, oat cereal, chow mein noodles, and shredded wheat squares. In a small saucepan, melt butter, stir in Worcestershire sauce, garlic salt, chili powder, and celery salt. Pour over cereal. Stir until evenly distributed. Spread coated cereal on an ungreased baking sheet. Bake at 300 for 15-20 minutes, stirring once.
Makes 6 cups
Noodle Chips
1 8oz package corkscrew noodles
Garlic salt
Oil for deep frying
Cook noodles in boiling water according to package. Drain. Immediately run cold water over noodles and drain again. Pat noodles with paper towels, removing moisture. Pour oil 2 inches deep into a large skillet. Heat to 400. Fry a few noodles at a time. Fry until golden brown, drain on paper towels. Sprinkle with garlic salt.
Garlic salt
Oil for deep frying
Cook noodles in boiling water according to package. Drain. Immediately run cold water over noodles and drain again. Pat noodles with paper towels, removing moisture. Pour oil 2 inches deep into a large skillet. Heat to 400. Fry a few noodles at a time. Fry until golden brown, drain on paper towels. Sprinkle with garlic salt.
Gorgonzola Logs
1 package Gorgonzola cheese, softened
1/2 cup soft butter
10 oz extra sharp Cheddar cheese, shredded
2 tbl milk
1 tsp Worcestershire sauce
2/3 cup chopped walnuts
1/3 cup chopped parsley
Beat gorgonzola and butter until light and fluffy in a large bowl with electric mixer. Stir in cheddar, milk, and worcestershire. Divide mixture in half. Turn each half onto wax paper and roll, shaped into a log. Twist ends of wax paper closed. Refrigerate several hours until firm.
Combine nuts and parsley. Roll cheese logs in mixture, pressing firmly. Roll up in wax paper, refrigerate. Soften slightly before serving.
1/2 cup soft butter
10 oz extra sharp Cheddar cheese, shredded
2 tbl milk
1 tsp Worcestershire sauce
2/3 cup chopped walnuts
1/3 cup chopped parsley
Beat gorgonzola and butter until light and fluffy in a large bowl with electric mixer. Stir in cheddar, milk, and worcestershire. Divide mixture in half. Turn each half onto wax paper and roll, shaped into a log. Twist ends of wax paper closed. Refrigerate several hours until firm.
Combine nuts and parsley. Roll cheese logs in mixture, pressing firmly. Roll up in wax paper, refrigerate. Soften slightly before serving.
Hot Bean Dip
2 cups cooked red beams, mashed smooth
1/4 cup butter
1/4 lb grated Monterey jack or cheddar cheese
1 small can diced green chiles, undrained
2 tbl minced onion
1 clove garlic, crushed
Mix all ingredients together in top of double broiler and heat until cheese is melted and mixture is hot. Serve hot from chafing dish or food warmer with tortillas or corn chips. A mixture of both cheeses is good.
1/4 cup butter
1/4 lb grated Monterey jack or cheddar cheese
1 small can diced green chiles, undrained
2 tbl minced onion
1 clove garlic, crushed
Mix all ingredients together in top of double broiler and heat until cheese is melted and mixture is hot. Serve hot from chafing dish or food warmer with tortillas or corn chips. A mixture of both cheeses is good.
Hot Pecan Dip
1/2 cup chopped pecans
2 tbl melted butter
1/2 tsp salt
8 oz package cream cheese
2 tbl milk
2 1/2 oz cut up dried beef
1/4 cup chopped green pepper
1 grated onion (small)
1/4 tsp pepper
1/2 tsp garlic powder
1/2 cup sour cream
Mix pecans with butter and salt. Bake at 350 for 15 minutes. Set aside. Thoroughly mix cream cheese, milk, beef, pepper, onion, green pepper, and garlic powder. Fold into sour cream and pour into a baking dish. Sprinkle with nut mixture and bake at 350 for 20 minutes. Serve hot with crackers.
Makes 9- inch quiche dish
2 tbl melted butter
1/2 tsp salt
8 oz package cream cheese
2 tbl milk
2 1/2 oz cut up dried beef
1/4 cup chopped green pepper
1 grated onion (small)
1/4 tsp pepper
1/2 tsp garlic powder
1/2 cup sour cream
Mix pecans with butter and salt. Bake at 350 for 15 minutes. Set aside. Thoroughly mix cream cheese, milk, beef, pepper, onion, green pepper, and garlic powder. Fold into sour cream and pour into a baking dish. Sprinkle with nut mixture and bake at 350 for 20 minutes. Serve hot with crackers.
Makes 9- inch quiche dish
Almond Pinecones
1 1/4 cups whole natural almonds
8 oz cream cheese
1/2 cup mayo
5 crispy cooked bacon crumbled
1 tbl chopped green onion
1/2 tsp dill weed
1/8 tsp pepper
Spread almonds in a single layer in shallow pan. Bake at 300 for 15 minutes, stirring often, until almonds just begin to turn color.
Combine everything and chill overnight. Form cheese mixture into shapes of pinecones on serving platter. Beginning at narrow end, press almonds at slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Serve with crackers.
8 oz cream cheese
1/2 cup mayo
5 crispy cooked bacon crumbled
1 tbl chopped green onion
1/2 tsp dill weed
1/8 tsp pepper
Spread almonds in a single layer in shallow pan. Bake at 300 for 15 minutes, stirring often, until almonds just begin to turn color.
Combine everything and chill overnight. Form cheese mixture into shapes of pinecones on serving platter. Beginning at narrow end, press almonds at slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Serve with crackers.
Deviled Ham Dip
1/4 cup milk
1 package cream cheese
1/2 cup mayo
1 tbl prepared mustard
1/4 cup chopped green onion
2 tsp prepared horseradish
1/8 tsp red pepper sauce
Dash of Worcestershire sauce
1 can deviled ham
Paprika
Stir in milk, 1 tbl at a time into cream cheese. Mix in mayo, mustard, green onions, horseradish, pepper sauce, and Worcestershire sauce. Stir in deviled ham. Sprinkle with paprika. Cover and refrigerate at least 1 hour.
About 2 1/2 cups dip
1 package cream cheese
1/2 cup mayo
1 tbl prepared mustard
1/4 cup chopped green onion
2 tsp prepared horseradish
1/8 tsp red pepper sauce
Dash of Worcestershire sauce
1 can deviled ham
Paprika
Stir in milk, 1 tbl at a time into cream cheese. Mix in mayo, mustard, green onions, horseradish, pepper sauce, and Worcestershire sauce. Stir in deviled ham. Sprinkle with paprika. Cover and refrigerate at least 1 hour.
About 2 1/2 cups dip
Nutty Cereal Snack
4 cups crispy corn puff cereal
2 cups pretzel sticks
2 cups cashews, peanuts, or mixed nuts
1/2 cup butter
1 tsp celery salt
1 tsp garlic salt
1 tsp Worcestershire sauce
Heat oven to 300. Mix cereal, pretzels, and cashews in ungreased baking pan, 13x9 inches. Heat butter in 1 quart saucepan until melted, remove from heat. Stir in celery salt, garlic and Worcestershire sauce. Pour over cereal mixture, tossing until coated. Bake uncovered, stirring occasionally, 25 minutes. Makes 8 cups
2 cups pretzel sticks
2 cups cashews, peanuts, or mixed nuts
1/2 cup butter
1 tsp celery salt
1 tsp garlic salt
1 tsp Worcestershire sauce
Heat oven to 300. Mix cereal, pretzels, and cashews in ungreased baking pan, 13x9 inches. Heat butter in 1 quart saucepan until melted, remove from heat. Stir in celery salt, garlic and Worcestershire sauce. Pour over cereal mixture, tossing until coated. Bake uncovered, stirring occasionally, 25 minutes. Makes 8 cups
Spicy Beef Ball
1 (8oz) pacakge cream cheese
1/4 cup mayo
2 green onin, finely chopped
1 1/2 tsp prepared mustard
1 1/2 tsp horseradish
1/8 tsp garlic salt
3 oz thinly sliced patrami
Pumpernickel bread, thinly sliced
In bowl, beat cream cheese and mayo until smooth. Stir in onions, mustard, horseradish, and garlic salt. Finely chop pastrami- stir into cream cheese mixture. Shape into 4-inch ball. Refrigerate 3-4 hours until firm. Serve with thinly sliced bread. Makes 2 cups.
1/4 cup mayo
2 green onin, finely chopped
1 1/2 tsp prepared mustard
1 1/2 tsp horseradish
1/8 tsp garlic salt
3 oz thinly sliced patrami
Pumpernickel bread, thinly sliced
In bowl, beat cream cheese and mayo until smooth. Stir in onions, mustard, horseradish, and garlic salt. Finely chop pastrami- stir into cream cheese mixture. Shape into 4-inch ball. Refrigerate 3-4 hours until firm. Serve with thinly sliced bread. Makes 2 cups.
Legendary Crab Rounds
1 cup mayo
1/2 cup grated onion
1 cup cheddar cheese
6 drops Tabasco sauce
1/4 tsp curry powder
1 can crabmeat, drained
2 French bread baguettes sliced
In bowl, combine mao, onion, cheese, tabasco, curry and crab. To serve, place on bread and broil until golden brown.
Makes 50-55 rounds
1/2 cup grated onion
1 cup cheddar cheese
6 drops Tabasco sauce
1/4 tsp curry powder
1 can crabmeat, drained
2 French bread baguettes sliced
In bowl, combine mao, onion, cheese, tabasco, curry and crab. To serve, place on bread and broil until golden brown.
Makes 50-55 rounds
Maroon Bells Cheese Spread
2 1/2 cups shredded New York white cheddar cheese
1/3 cup grated onion
2 tbl mayo
1/2 cup raspberry preserves
Triscuits to serve
In mixing bowl, combine cheese and onion and mix well. Blend in mayo. Form into a flat mound on serving dish and top with preserves. Serve with triscuits.
1/3 cup grated onion
2 tbl mayo
1/2 cup raspberry preserves
Triscuits to serve
In mixing bowl, combine cheese and onion and mix well. Blend in mayo. Form into a flat mound on serving dish and top with preserves. Serve with triscuits.
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