Deer Chili
1 lb. ground deer meat
1 onion, chopped
1 clove garlic, minced
1 Tbsp. Worcestershire sauce
1 pt. tomato juice
1 can tomato sauce
1 can whole kernel corn
1 can pinto or kidney beans
1 pkg. chili mix
Brown meat, onion and garlic in skillet. Put in slow cooker along with all other ingredients. Cook on low setting for 6 to 10 hours or overnight. I double this and freeze. Use in winter for a quick meal. Serve over cooked rice or eat with crackers.
All-American Chocolate Chip Cookies
2/3 c Butter or margarine, softened
1/3 c Shortening
1 c Packed brown sugar
1/2 c Granulated sugar
1 Egg
1 ts Vanilla
2 c All-purpose flour
1 ts Baking soda
1 ts Salt
1 pk Semisweet chocolate chips
1 c Chopped walnuts
In large bowl, cream butter, shortening and sugars Beat in egg and vanilla. Combine flour, baking soda and salt; stir into butter mixture, mixing well. Stir in chocolate chips and nuts. Drop by teaspoonfuls, 2" apart, onto greased baking sheets. Bake in 350 degree F. oven 8-10 minutes, just until edges are golden (centers will still be soft). Remove to wire racks to cool.
Makes about 3 dozen cookies.
| GREENS WITH CORNBREAD DUMPLINGS | |
2 lbs. turnip greens 1 lb. mustard greens 1 lb. spinach 2 qts. boiling water 1 lb. bacon 1 chopped onion 1/2 tsp. salt 2 tbsp. sugar 2 tsp. crushed red pepper 1 1/2 c. cornmeal 4 tbsp. flour 1 tbsp. salt 1 tsp. sugar 1 c. boiling water Strip greens from stalks; wash thoroughly and drain. In a pot, combine 2 quarts boiling water, bacon, and onion. Boil for 1/2 hour; add greens, 1/2 teaspoon salt, and 2 tablespoons sugar; cover. Cook slowly for 2 hours. In a bowl, combine cornmeal, flour, remaining salt, and sugar. Add 1 cup boiling water. Stir constantly until mixture is stiff. Form small balls of dough; drop into cooking greens. Add crushed red peppers and cover. Cook slowly for 1/2 hour. Serve greens surrounded by dumplings. Serves 8 | |
Safe And Easy Weightloss  How I lost 20 pounds in 21 days without using pills or drugs on a tasty Mediterranean Diet, you can easily do the same if you truly want to. Mediterranean Diet |
Safe And Easy Weightloss How I lost 20 pounds in 21 days without using pills or drugs on a tasty Mediterranean Diet, you can easily do the same if you truly want to. Mediterranean Diet |
| AUNT GRACIES SOUTHERN CHICKEN N' DUMPLINGS | |
2-3 chicken breast (with bone and skin) water 1 stick of butter 3 cups self-rising flour 1 cup milk 1/2 cup vegetable oil salt and pepper, to taste Place chicken and butter in a Dutch oven and cover with water. Boil on medium-high until chicken is done. Remove chicken, debone, and pull apart. Return chicken to broth and set heat to medium. Dumplings: Place flour in a large bowl and make a well in the middle. Add milk and vegetable oil. Stir to make a firm dough. Knead dough a few times until dough is no longer sticky. Add more flour, if necessary. Roll out dough on a floured surface and cut into strips. Drop dough into broth. Stir frequently. More water may be added to make a larger quantity without diluting flavor. Add salt and pepper to taste. Cook 10-15 minutes on low | |
| CHATTANOOGA BARBECUED SHRIMP AND PINEAPPLE KABOBS | |
1 c. bottle Italian dressing 1/2 c. chili sauce 1 tbsp. lemon juice Pepper to taste 1 1/2 lbs. med. shrimp, peeled, deveined and dried well 1 onion, cut into 2 inch pieces 1 lg. green pepper, cut into 2 inch pieces 1/4 fresh pineapple, cut into 2 inch pieces, place with 1 box cherry tomatoes Orange and lemon slices In 2 quart bowl, mix dressing, chili sauce, lemon juice, and pepper. Add shrimp and stir to coat well. Cover and refrigerate overnight. Drop onion and green pepper into boiling water for about 1/2 minute. Drain and dry thoroughly. Alternate shrimp, onion, green pepper, pineapple, tomatoes and orange and lemon slices on skewers. Brush with marinade. Place on barbecue and cook on one side. Turn and cook other side until shrimp is pink and tender, about 10 to 15 minutes. Serves 5-6. | |
| CHESAPEAKE BAY FRIED SCALLOPS | |
1 qt. cleaned scallops 1 tbsp. olive oil 1 tbsp. lemon juice 1/2 tsp. chopped parsley 1/2 c. cream 1 tsp. chopped chives Salt and pepper, lightly applied 2 beaten eggs 1/2 c. flour Drain, don't wash, scallops; leave them to stand in a mixture of cooking oil, lemon juice, parsley, chives, salt and pepper. Drain well again and, if frying, dip them in a combination of eggs, flour, and cream. Place scallops in a wire basket and fry in deep fat at 375 degrees until light brown. Place in 300 degree oven for a few minutes. If broiling, arrange scallops flat, not in layers, until lightly brown. Watch them to prevent over cooking. | |
| ROCKYTOP ALASKA HALIBUT BAKE | |
2 lb halibut fillet 1 cup sour cream 1 cup mayonnaise 1/4 cup chopped green onions 3 tablespoons freshly squeezed lemon juice 2 cups crushed Ritz crackers 1 large yellow onion, sliced 1/4 cup butter Melt butter in a large frying pan. Add sliced onion and sauté until onion is translucent then spread evenly over bottom of baking pan; set aside. In a bowl mix together sour cream, mayonnaise, green onions and lemon juice. Arrange halibut over top of onions. Spread sour cream and mayonnaise mixture over the top of the halibut. Sprinkle with crushed Ritz crackers. Bake at 375°F for 40-50 minutes (depending on thickness of fish). Enjoy! | |
| TENNESSEE SEAFOOD LOVER'S GUMBO | |
You will need a very large heavy pot (at least 2 gallon) for this recipe!! Quantities and kinds of seafood can be amended to account for taste, availability and pocketbook without damaging the recipe. SEAFOOD: 1 lb. fresh white fish, cut into 1 inch chunks (any firm white fish will do) 2 lbs. fresh shrimp, heads & shells removed & used for fish stock) 2 lbs. fresh lump crabmeat with shell fagments removed 2 pts. fresh oysters 1 lg. can (approx. 2 cups) baby clams, strained (use juice for fish stock) 8 c. basic fish or seafood stock VEGGIES: 2 c. onion, chopped 2 lg. cloves garlic, minced 2 c. fresh celery, chopped 2 c. fresh sweet bell pepper, chopped 2 c. sliced fresh okra 1 lg. can (approx. 1 lb.) canned whole tomatoes, crushed & drained 2 c. tomato sauce 6 c. white rice, cooked 1 c. butter SPICES: 4 tsp. gumbo file powder 2 tsp. ground red (cayenne) pepper 2 tsp. white pepper 2 tsp. ground black pepper 2 tsp. sweet paprika 1 tsp. dried thyme leave 1 tsp. dried oregano leaves 1 bay leaf, crushed 2 tsp. Tabasco sauce BASIC FISH OR SEAFOOD STOCK: this is best prepared ahead of time. At my house, over the year, whenever we have seafood or fish, fish bones, and shells from crabs, shrimp, and occasionally lobster are boiled for stock and frozen. When making the stock, always boil the discards for 12 to 36 hours, depending on your schedule, etc. then remove and strain the broth to remove the solids. Return the liquid to the pot and boil to reduce until very concentrated. The volume will be determined by the amount of time you have to devote to the task, but I always try to reduce it to about 1/4 the original volume. The resulting stock has concentrated flavor and can be reconstituted with water to meet the need. Freezes well. GUMBO: Combine the seasonings in a small bowl and set aside. In the large pot melt the butter over medium heat. Add the onion, celery, bell pepper and garlic. Cook these until they start to get soft, stirring constantly. Increase the heat to high and stir in the seasoning mix and okra. Cook 6 minutes stirring constantly. Reduce the heat to medium and add the tomatoes and tomato sauce. Continue cooking for 5 minutes stirring constantly. During this time, the mixture will want to stick to the bottom of the pan. Continually scrape the pan bottom with a spoon. The scrapings will add to the flavor of the gumbo as well as decrease the file powder's ability to thicken. Add the stock and bring the gumbo to a boil. Reduce the heat and simmer for 2 hours, stirring occasionally. When the time is up, add the seafood and cover the pot. Allow to sit covered for about 10 minutes before serving. Serve over the rice. Serves 12. | |
| ROCKY TOP CHICKEN ENCHILADAS | |
1/3 cup peanut oil 1/2 cup onion, finely chopped 2 cloves garlic, crushed 1/2 cup flour 13 1/4 ounces chicken broth 1 2/3 cups water 1/2 cup enchilada sauce 1 tablespoon chili powder 1/2 teaspoon salt 5 ounces shredded cheddar cheese 1 1/2 cups cooked chicken, diced 1/4 cup black olives, pitted & sliced 8 7 inch corn tortillas Heat oil in a saucepan over medium heat; add onion and garlic and cook until tender. Stir in flour, mixing until smooth. Gradually add chicken broth, water and enchilada sauce, mixing until smooth. Stir in chili powder and salt. Cook over medium heat, stirring constantly, until thick. Reserving 1/2 cup cheese, mix remaining cheese with chicken and olives. Dip corn tortillas in prepared sauce for about 5 seconds. Spoon 3 tablespoons chicken filling across center of each; roll up and place seam side down, in a shallow 2 1/2-quart baking dish. Pour remaining sauce over tortillas. Bake at 350 F. for 15 minutes. Sprinkle with reserved cheese and continue baking 10 minutes. Garnish with sliced ripe olives if desired and serve immediately. Makes 4 servings. Serving Size: 4 | |
| CHICKEN LIVERS AND MUSHROOMS ON RICE | |
1 c. cooked rice 1 lb. mushrooms (or 1 - 8 oz. can) 1 lb. chicken livers 1/4 c. butter 4 tbsp. flour 2 c. chicken broth 1/2 tsp. salt 1/4 tsp. pepper 1/4 c. sherry In large frying pan combine mushrooms, chicken livers and butter and cook until tender. Sprinkle with flour and mix thoroughly. Add broth and cook until sauce is thick. Add salt and pepper, then add sherry. Heat thoroughly. Serve over rice. | |
| Aunt Gail's BARBECUE CHICKEN | |
1 broiler-fryer chicken, quartered 1 lg. onion, sliced 1 tsp. hickory smoked salt 1/4 tsp. pepper 1 tsp. accent BARBECUE SAUCE: 1/2 c. catsup 1/2 c. Mazola corn oil 1/2 c. syrup 1/4 c. vinegar 2 tbsp. prepared mustard Place chicken, skin side up, in shallow baking pan. Tuck onion slices in and around the chicken. Sprinkle hickory smoked salt, pepper and accent on chicken. Bake uncovered in a 375 degree oven for 30 minutes. Make barbecue sauce by mixing together ingredients listed. Pour barbecue sauce over chicken, and bake 30 minutes longer or until fork can be inserted with ease. | |
GRANDMA HELENS CARROT CAKE | |
2 c. sugar 4 eggs 1 1/3 c. oil 2 c. flour 2 tsp. soda 2 tsp. baking powder 1/4 tsp. salt 1 tsp. cinnamon 4 c. grated carrots 3/4 c. chopped nuts 4 oz. stick of butter 8 oz. pkg. Philadelphia cream cheese 2 c. powdered sugar 1 tsp. vanilla Preheat oven to 350 F degrees. For cake, combine sugar, eggs, oil, flour, soda, baking powder, salt, cinnamon, grated carrots, and chopped nuts. Pour into 13x9-inch greased pan and bake for 40 minutes or until cake tests done. For frosting, blend butter and cream cheese, and then add powdered sugar and vanilla. Frost, and see if it lasts long enough for you to have a piece yourself. | |
| YANKEE POT ROAST OF BEEF | |
5 lb. chuck, rolled & tied 2 tbsp. flour 2 tsp. salt 1 tsp. pepper 1/2 tsp. sugar 2 tbsp. cooking oil 1 1/2 c. water, tomato juice or combination 2 med. onions, sliced 1 bay leaf 1 tsp. thyme Minced parsley Mix together the flour, salt, pepper and sugar (for browning) and rub into the surface of the beef. Heat the oil in a deep heavy pan and brown the beef on all sides over medium high heat. Lower the heat, add the onion, brown a little, then add the liquid, bay leaf and thyme. Cover and cook very slowly 3-4 hours or until meat is fork tender. Add more liquid from time to time as needed. Transfer the meat to a heated platter and keep warm. Meanwhile cook the gravy by immersing the pot in cold water and skim off the fat. Pour half the gravy into a bowl to be sealed and set aside for another day. Heat the remaining gravy; if not thick enough stir 2 tablespoons of flour into 1/4 cup of water, then add to gravy and bring to a boil. Check seasoning and pour into a gravy boat. Serve the pot roast, garnished with parsley and thinly sliced, with boiled potatoes and carrots. The gravy is served on the side. This dish provides 10-12 servings, so unless your family is large, you will have enough leftovers for several other meals. | |
| COTTO SALAMI PROVOLONE PANINI | |
4 slices of Ecce Pani bread (roasted garlic flavor) olive oil to brush on bread Classico pesto 2 slices Provolone cheese 2 slices of cotto salami (with peppercorns) baby beef steak tomato sliced spinach leaves Preheat Panini Grill. Assemble Sandwich, brush each slice of bread with olive oil, spread a teaspoon of pesto on each slice of bread. Assemble sandwich salami first, cheese, slice of tomato and spinach. Place on Panini grill. Cooks in about 4-7 minutes. Serves 2. | |
| Uncle Mike's Tennessee Soulful CHILI CON CARNE | |
1 lb. ground chuck 4 strips bacon 1 onion chopped 1 green pepper chopped 2 stalks celery chopped 3 cloves garlic crushed 1 28oz. can crushed tomatoes 1 can light red beans 1 can black beans 2 4oz. cans mushrooms 1 can beef broth 1/2 tsp. each - ground cumin, basil, oregano, parsley, papreka, thyme, red pepper flakes, salt. 2-3 tsp. chili powder fresh ground black pepper Chop bacon and fry in large kettle until lightly crispy. Remove bacon and add to kettle ground beef, onion, garlic, and all spices and herbs. Cook until beef is browned and onion is transparent. Add celery and green pepper. Cook until vegetables are tender. Add tomatoes, cooked bacon, and beef broth. Bring to a boil, cover and simmer for 1 hour, stirring occasionally. Add beans and mushrooms and cook at least 1 hour longer. The longer the better. Use this recipe as a starter and adjust ingredients to taste. Dot individual bowls with sour cream and shredded cheddar if desired. Submitted by: Uncle Mike D. | |
| TENNESSEE PEACH AND PINEAPPLE DUMP CAKE | |
1 box cake mix (yellow cake mix or pineapple cake mix) 1 can of chunky yellow cling peaches 1 can of crushed pineapple 1 stick of butter 1 - 1 1/2 cup of crushed nuts of choice (walnuts or pecans) Preheat oven to 350. Try S & W Sweet Memory Recipe Peaches in flavored cinnamon and brown sugar for the peaches. Lightly grease (bottom only) of a cake pan (13x9). Melt cubed butter in microwave and set aside. Open canned goods and dump into cake pan. If desired cut peaches into smaller pieces, no need to do this prior, just cut them while they are in the pan. Sprinkle entire (dry) cake mix on top of fruit. Sprinkle desired nuts on cake mix. Pour butter evenly over nuts. Bake for 45 mins to 1 hour. Cake will appear wet and uncooked but once cooked it is delicious, almost cobbler in nature. It is especially good served warm a la mode. | |
| TENNESSEE BBQ COUNTRY STYLE RIBS | |
5 tsp. chili powder 2 1/2 tsp. liquid smoke 5 tsp. vinegar 2 1/2 tsp. garlic salt 2 1/2 c. water 3 lbs. beef country style ribs 1 c. BBQ sauce Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet. Add country style ribs. Cover, place in oven at 350 degrees for 1 1/2-2 hours (or 350 degrees on electric skillet). Remove and drain liquid. Pour BBQ sauce over ribs and place in oven (skillet) 1/2 hour to 1 hour - remove and enjoy. Can use a crockpot. | |
| TENNESSEE SUNDAY MORNING CORN BREAD | |
Warning: Do not try this recipe unless you have a cast iron skillet or corn stick mold and water ground yellow corn meal. 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt (may be omitted) 1 c. buttermilk 2 lg. eggs, well beaten Bacon grease Put about 1 or 2 teaspoons of bacon grease in skillet or mold. Heat in 500 degree oven until smoking. While heating, mix dry ingredients. Add buttermilk and beaten eggs. Pour resulting batter into skillet or ladle into mold segments. Bake about 15 minutes or until top looks firm, dry and lightly tan in middle and dark brown on the edges. To serve: Unmold. Slice like a pie from the skillet. (These proportions are for an 8 inch skillet or corn stick mold of 10-12 segments. For 10 inch skillet use 1 1/2 cups meal and increase other ingredients proportionately.) (Use 1 cup whole, skim or lite milk with a tablespoon of vinegar added instead of buttermilk. Let stand half or 3/4 of an hour before adding to batter.) Serves 2 adults and 2 teenagers with an occasional piece left over | |
| EGG FOO YOUNG CASSEROLE | |
CASSEROLE: 8 eggs, beaten 1 1/2 c. thinly sliced celery 1 (16 oz.) can bean sprouts, drained 1/2 c. nonfat dry milk powder 2 tbsp. chopped onion 1 tbsp. chopped parsley 1/2 tsp. salt 1/8 tsp. ground pepper MUSHROOM SAUCE: 2 1/2 tbsp. cornstarch 1 1/2 c. chicken broth, divided 1 tbsp. soy sauce 1 (4 oz.) can drained, sliced mushrooms 2 tbsp. sliced green onions Stir together all casserole ingredients; pour into greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees for 30 to 35 minutes or until knife inserted in center comes out clean. To make the sauce, combine cornstarch with 1/4 cup broth. Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, broth mixture and soy sauce. Cook, stirring until thickened and smooth; add mushrooms and green onions. To serve, cut casserole into squares and top with mushroom sauce. Makes 6 servings. | |
 Tennessee PEACHY ICED TEA | |
3/4 gallon Ingredients
Directions
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| COUNTRY CHICKEN CASSEROLE | |
3 lb. frying chicken, cut into pieces 1/4 c. flour 1/2 tsp. salt 1/4 tsp. pepper 1/4 c. cooking oil 1/2 c. chopped onion 1/2 c. chopped green pepper 1 clove garlic, minced 3 carrots, sliced 3 stalks celery, sliced 2 (8 oz.) cans tomato sauce 1 c. water 1/4 tsp. basil 1 1/2 c. elbow macaroni, uncooked Sprinkle chicken with mixture of flour, salt and pepper. Brown in heated oil in heavy skillet. Remove from pan. In same pan saute lightly onion, green pepper and garlic. Add remaining ingredients, except macaroni and simmer 10 minutes, covered. Put macaroni in large, lightly greased casserole. Cover with chicken. Pour skillet mixture over all. Cover and bake in moderate oven, 325 degrees, for 1 to 1 1/2 hours or until chicken is tender. Serve | |
| HAWAIIAN GRILLED CHICKEN | |
1/2 cup olive oil 1/3 cup freshly squeezed lemon juice 1/2 cup soy sauce 3-4 cloves garlic, peeled and minced 1-2 teaspoons fresh oregano 1-2 teaspoons fresh Rosemary 1-2 teaspoons fresh basil (optional) 1 teaspoon salt 1/4 teaspoon black or lemon pepper 1 4 lb. chicken broiler chicken, halved olive oil spray (for use during cooking) Wash chicken and place both halves in a large Ziploc bag. Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor. Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for several hours (up to 6 hours), turning occasionally. Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat. If grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake). Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick. Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink). Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried. Serve garnished with sprigs of Rosemary and a lemon wedge. | |
SPAGHETTI CARBONARA | |
1 lb thin spaghetti 2 tablespoons salt 1/4 lb bacon or lean salt pork, diced 4 cloves garlic, minced 1/4 teaspoon oregano 1/2 teaspoon basil 3/4 cup Pecorino Romano or Parmesan cheese 3 eggs, lightly beaten 1/4 cup dry white wine (optional) 1/2 teaspoon pepper Cook spaghetti according to package directions in salted water. Meanwhile, saute bacon over low heat until crisp, adding garlic during the last few minutes. Add cheese and wine to beaten eggs. Drain spaghetti and return to pot; toss with egg mixture while spaghetti is still hot. Stir in bacon, bacon drippings, and pepper. Mix well. Serve. | |
| BAKED FARM RAISED CATFISH | |
1 1/2 to 2 lbs. raised Fresh Catch catfish, pan dressed or fillets 1 tsp. lemon juice 1 tsp. Worcestershire sauce Salt and pepper to taste 1 pkg. seasoning mix for fish or chicken Score catfish and rub with juice, sauce, salt and pepper. Coat with mix and place in shallow greased pan. Bake 15 minutes at 450 degrees, then reduce heat to 350 degrees and bake for 30-40 more minutes. | |
| GRANDMA Helen's POT ROAST | |
3 lbs. bottom round or chuck roast 2 tsp. salt 1/4 tsp. pepper 1/2 tsp. paprika 2 c. water 2 tbsp. oil 2 garlic clove, minced 1/2 c. chopped onion 1 1/2 c. beef broth or 10 oz. can 1/2 c. chili sauce 3 carrots 3 potatoes Rub roast with seasonings and refrigerate (several hours or overnight). Brown roast in oil to a deep brown. Place into a 4 quart pot with water. Saute garlic and onions in drippings until soft. Stir in beef broth and chili sauce. Cook and stir 2 to 3 minutes. Pour sauce over roast. Bring to a boil reduce heat, cover and simmer until meat is tender, about 2 hours. Add carrots and potatoes, cover and simmer 30 minutes longer. Serves 6 to 8. If in a hurry, doesn't need to be marinated, but still rub with seasonings. | |
| CHICKEN TETRAZZINI | |
2 tablespoons onion 1 tablespoon butter 10 3/4 ounces cream of mushroom soup 1/2 cup water 1/2 cup shredded cheddar cheese 1 cooked chicken, deboned & chopped 3 cups cooked spaghetti 2 tablespoons parsley 2 ounces pimiento 4 ounces mushrooms, canned Cook onion in butter until tender. Add soup, water, and cheese; heat until cheese melts. In buttered casserole dish, combine chicken, spaghetti, parsley, pimiento, and mushrooms. Add soup mixture. Top with extra shredded cheese. Bake at 350 F. for 20 minutes or until bubbly. If mixture seems too dry, add a little milk. Serving Size: 8 | |
| SCALLOP AND SHRIMP CASSEROLE | |
2 lbs. scallops (not bay) 1 lb. med. shrimp, peeled 1 (28 oz.) can stewed tomatoes 3/4 - 1 lb. Feta cheese 1/4 c. white wine 1 lg. onion, sliced 1 clove garlic, minced 1 tsp. sugar 1/2 stick butter Fresh parsley Preheat oven to 400 degrees. Brown onion and garlic. Add tomatoes and sugar. Simmer, covered 30 minutes, stirring occasionally. Cook seafood in butter for 2 minutes or until white, not clear. Set aside in bowl. Put white wine in pan and cook down for 2 minutes. Pour sauce into mixture. Put seafood into flat casserole. Top with sauce. Sprinkle with Feta cheese and parsley. Bake 20 minutes at 400 degrees. Serve over rice. Recipe can be prepared ahead. Serves 6. | |
NEW ENGLAND CLAM CHOWDER | |
This old-fashioned authentic Cape Cod version of New England Clam Chowder is a hearty dish for the dwellers of a harsh climate. The old recipe has been passed down through generations without a nod to modern preferences for low-fat fare. As such, if you're on a low fat diet, this dish may not be for you. But for a special occasion, this original verion will not be beat for flavor. 2 quarts Little Neck clams, steamed, liquor reserved 3-4 lbs potatoes, peeled 1/2 lb lean salt pork 3 large sweet onions, sliced 2 whole bay leaves 1 thick slice bacon (optional) 2-3 celery stalks with green tops 4 tablespoons fresh parsley, minced 2-3 green onions or 1 leek, finely chopped (optional) 1-2 lbs frozen sweet corn (as desired) 3 cloves garlic 1 pint cream 1 quart clam broth or water 1/2 gallon milk pinch celery seed (optional) 3-4 tablespoons flour 1 stick butter 1 tablespoon olive oil salt and pepper, to taste paprika, to taste Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free. On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor. Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8" inch dice (including rind). In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later). Sauté thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes. Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, reduce heat to barely a simmer. Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate. After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder. Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less milk. Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!). When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment. Variations: To add additional flavor to this soup, especially when clam broth is not available, use a few teaspoons of clam base, available at restaurant supply stores. Large chunks of white fish or lobster can be added during the last 20 minutes in addition to (or as a substitute for) the clams, for a seafood chowder. Have no clams or fish? Try a broccoli chowder variation, using chopped broccoli as a substitute. | |
PORCUPINE MEATBALLS | |
1 lb. ground beef 1/2 c. uncooked rice 1/4 onion, chopped fine 1/2 slice white bread 1 can tomato soup Salt & seasoning salt, to taste Take 1/2 slice white bread, add 1/2 cup cold water and mix. Add to meat, seasoning, onion and rice. Form into meatballs and place into ungreased, covered electric fry pan or heavy fry pan. Cover with 1 can tomato soup and 1 can of water which have been mixed together. Place cover on skillet or fry pan. Cook on medium heat (just so tomato juice lightly boils) until rice pops out like a porcupine. Can also be placed in heavy pan in 350 degree oven (covered) until rice pops out. | |
| BANANA AND STRAWBERRY PUDDING | |
1 box of Jello French Vanilla Instant pudding 1 box of Jello Banana Cream Instant pudding milk 1 large container of Whipped cream 3-4 ripe bananas 1 small carton of strawberries 1 bag of the cheapest vanilla wafers (they stay crunchy longer) The amount of layers depends on the dish it is prepared in. I use an 11x9 in. glass casserole dish. In a bowl combine both boxes of pudding mix and prepare according to the package directions omitting 1 cup of milk. Fold half of the whipped cream into the pudding mixture. Now make a layer of vanilla wafers on the bottom of your casserole dish (none of the wafers should be on top of one another), then slice bananas over the wafers until you get an even cover but you should still be able to see the first layer. Now slice strawberries over the bananas. The next layer will be the pudding. Start over with the vanilla wafers, continue layer up to the pudding. After you've applied a layer of pudding, line the sides of the pan with wafers. Take the rest of the whipped cream and spread it on top. Crush the remaining wafers and crumbs, and then sprinkle them on top of whipped cream. Optional: Garnish top with strawberries. | |
