Clam Chowder

Clam Chowder

1/2-1 lb. bacon (cooked and crumbled)
3 cups diced potatoes
1/2 c. chopped onions (sautéed in butter or leftover bacon grease)
1 c. chopped celery

6 Tbs. butter
6 Tbs. Flour
1 quart milk
3 cans clams (undrained)
Salt and pepper

1. Cook bacon and set aside.
2. Sauté the onions in a little butter (or you can use leftover bacon grease), and set aside. 
3. Boil potatoes and celery in salted water. 
4. Meanwhile, melt 6 tbs. butter in a pan, and then slowly blend in the flour with a whisk; avoid lumps.  Mix in half of the milk and cook on medium until it thickens. Do not burn or scald. 
5.  When the potatoes and celery are done (after about 8-9 minutes), drain the water.  Combine all the ingredients together: cooked vegetables, the rest of the milk, the thickened milk, sautéed onions, bacon crumbles, and the 3 cans of undrained clams. 
6. Heath throughout, being very careful not to burn.  Add salt and pepper to taste. 

Cheese Tortellini Soup

This recipe is from my good friend Tawna Fuller. The tortellini used in the pic were from Costco and really good, but they were too big for this soup.  The smaller ones work lots better.

Cheese Tortellini Soup

1 lb. hamburger (or sausage)
1 onion
1-3 garlic cloves
6 cups beef broth
1 (28 oz.) can stewed tomatoes (or 1 quart bottled tomatoes)
1 can tomato sauce
1 cup chopped carrots
1 cup sliced mushrooms
2 cups cubed zucchini
1 cup chopped green pepper
2 tsp. sugar
1/4 c parsley
2 cups frozen cheese tortellini (or more, we like lots more!)
*Fresh grated parmesan for garnish (optional)

Brown the hamburger, garlic, and onion together.  Add all the other ingredients except the tortellini.  Bring to a boil, and then simmer about 20 minutes.  Cook the pasta according to package directions, and then add it to the soup. 

Crockpot directions:
Brown the hamburger, garlic, and onion together.  Transfer to a slow cooker, add all other ingredients except the tortellini.  Cook on high 4-5 hours.  Cook the pasta according to the package directions, drain, and add to soup.  Cook 30 more minutes. 

Note: This is extremely tasty when you add a sprinkle of grated fresh parmesan cheese when serving!

Canned Salsa

Several years ago I tried several different canned salsa recipes to find one that we really liked.  It was important to me to be able to use only the things from my garden (so no funny peppers that I'd never heard of), and to actually use the things in my garden (so no Mrs. Wages packets).  This recipe came from a friend, and it is the best.  I am aware of the warnings to only can USDA certified recipes, but I hated all the salsa recipes in the Ball Blue Book. 

7 quarts peeled, chunked tomatoes
4 green peppers, diced to desired size
3 medium onion, chopped to desired consistency
2 fresh jalapenos
1/2 cup sugar
6 Tbs. canning salt (no iodine)
1/4 tsp. cumin
1 Tbs. garlic powder
1/2 Tbs. cayenne pepper (or red pepper, same thing)
1 cup white vinegar

Mix everything together in a large pan and simmer until it is reduced to your desired consistency (about 2 hours).  Don't let it burn!  Put in pint jars.  Process is steam canner or boiling water bath for 15 minutes.  Makes about 11 pints

Stromboli

I love this recipe!  I don't make it often, but my kids really like it.  It's from my very good friend Jill.  You can check out her recipe blog at http://jbeanrecipes.blogspot.com/.


Stromboli:

1 batch of bread stick dough (see below) - or you can cheat and use a loaf of frozen bread dough
2 egg yolks (keep the whites)
2 Tbs. oil
1 tsp. oregano
1 tsp. parsley
1/2 tsp. garlic powder
1/4 tsp. black pepper
shredded mozzarella cheese or pizza blend
1 Tbs. grated Parmesan (optional)
desired toppings (pepperoni, Canadian bacon, olives, etc.)

Roll out dough into 12 x 15" rectangle.  Mix egg yolks, oil, oregano, parley, garlic powder, and pepper in a small bowl.  Spread the mixture over top of the dough. Add cheese, toppings, and grated Parmesan.  Roll up and pinch the seams together well.  Place seam-side down on a greased cookie sheet.  Bake at 350 degrees 30-40 minutes. Remove from oven and baste with the egg whites (optional).

Bread stick Dough:
1 1/2 c. hot water

1 Tbs. yeast

2 Tbs. sugar

1 tsp. salt

3 1/2 c. flour

Dough Instructions: Add water to mixer and sprinkle yeast and sugar over top.  Add in the salt and 2 cups of the flour.  Mix until smooth.  Add remainder 1 1/2 c. flour.  Knead 5-10 minutes.

Roll out the dough into a 12x15" triangle and rub the seasoned egg mixture evenly across it.

Add desired toppings.  Toppings that are not wet (don't use pineapple) work best.  

Roll it up tight.

       

After cooking, baste with egg whites (optional)

Raspberry Jam (Pectin Free, Reduced Sugar)

Raspberry Jam WITHOUT Pectin 

I really like this jam recipe for a couple of different reasons.  Number one, you don't have to spend money on pectin.  Two, this jam has reduced sugar; you use a lot less sugar than when you make the recipe from the box of pectin.  And finally, it tastes more like raspberry preserves because its not so sugary.  It's really good on ice cream!

Pectin free, reduced sugar Raspberry Jam
8 c. Raspberries (crushed slightly, but not much)
4 c. sugar

Combine raspberries and sugar and then boil for 5 minutes, stirring constantly.

Add 2 more cups sugar and boil another 2 minutes. Simmer for up to 15-20 minutes if you want a thicker jam. 




Cover and let it sit overnight or for about 8 hours.  Ladle into bottles and freeze.

Yummy Lemon Bars

These are really good!  I think the fresh lemon juice and the lemon zest make a huge difference.

Lemon Bars

1 cup butter, softened
1/2 cup white sugar
2 cups flour
1/2 tsp. salt

4 eggs
1 1/2 cups sugar
1/4 cup flour
1/2 c. fresh lemon juice (about 2 lemons)
zest from one lemon (or more if you'd like)

Preheat oven to 350 degrees.
For the crust, mix butter 1/2 c. sugar, 2 cups flour, and salt until a crumbly dough forms.  Press lightly into the bottom of a 9"x13" pan.  Bake for 15-20 minutes, or until slightly golden brown.

Meanwhile, prepare the filling.  Mix whisk the eggs, 1/4 c. flour, 1 1/2 c. sugar, lemon juice, and lemon zest together.  Set aside, and then whisk it really good again once the crust is done.

Poor the filling mix over the hot crust and bake an additional 20 minutes.  Remove from oven and sprinkle with a light powdering of powdered sugar.  Cool slightly before cutting.

Note: these are good warm, but even better after they are completely cooled.  

Chicken Stir Fry

I have only ever used this with chicken as the meat, but I suppose other meats like steak might work just as well.  I love this recipe!  I love the fresh veggies.  I rarely spend the extra money during the winter for pea pods, but when the garden is on sugar snap peas are soooo good in this!


Chicken Stir Fry

2 chicken breasts cut into small pieces
3 Tbs. cornstarch
2 Tbs. soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder

--Cut chicken small, and then coat with the cornstarch.  Add other ingredients and fry in about 2 Tbs. oil or so until chicken is no longer pink. Remove from the pan, and set aside.

Suggested Veggies (cut small):
Broccoli
Asparagus
Carrots
Green and/or red pepper
Pea Pods
Zucchini and/or crookneck
Water Chestnuts
Onions
etc.

Add veggies to pan w/ more oil and cook until tender (about 5-10 minutes).  I cover the pan with a lid and stir frequently.

Mix the following together and then add and the cooked chicken to the veggies.

1 c. water
1 tsp chicken bouillion
2 Tbs. soy sauce
scant 1/2 tsp ginger
1/4 tsp garlic powder
2 tsp cornstarch

Cook about another 10 minutes depending on how crisp you like the veggies.  Serve over rice.