New England Clam Chowder
by Nana Paquette
....In a soup pot
........Brown the onion in the fat produced by
the salt pork
1/4 lb. SALT PORK, finely diced
1 lg. ONION, diced
....Layer into above pot as listed
........Using half of each to produce 8 layers
4 lg. POTATOES, peeled and diced
2 - 6-1/2 oz. Cans MINCED CLAMS, including
liquid
4 T. FLOUR
SALT and PEPPER to taste
BOILING WATER (until water is just 1/2 inch
above the top layer)
Put a cover on the pot and simmer for 20 minutes
or until the potatoes are tender.
....ADD....Stir in and serve
2 C. Hot WHOLE MILK (Or canned evaporated milk)
TO THICKEN: If you like thicker chowder I
suggest adding Instant Mashed Potatoes a quarter
cup at a time, stirring
completely in between additions, until desired thickness is reached.
Fish Chowder:
Substitute 4 fillets (1-1/2 lb.) of un-breaded
white fish (cubed) for the clams, such as Haddock.
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by April
This chowder is always better the next day.
....In a soup pot....Brown the onion
3 T BUTTER
1 lg. ONION, diced
....ADD....Cook 20 minutes
3 med. RED POTATOES, peeled and diced
2 C. WATER
....ADD....Reheat to serve
2 Cans CREAMED CORN
2 C. Hot WHOLE MILK
3 T. BUTTER
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by April
A nice creamy vegetable soup
....Brown in a stock pot
1/3 lb. BACON, chopped
....ADD....Bring to a boil....Cover and simmer
15 minutes
8 C. WATER
2 med. ONIONS, chopped
1 C. PEAS, frozen or fresh
1 C. chopped CARROTS
1 C. chopped MUSHROOMS
....ADD....Return to a boil....Cover and simmer
15 minutes
3 med. POTATOES, diced
2 med. POTATOES, grated
....ADD....Stir in well
2 tsp. Watkins Chicken Soup Base
....If soup is to thick....ADD
1 C. Hot LIGHT CREAM
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by Kathy W.
This is a fast meal and IT TASTES GREAT TOO!
....Brown in large soup pot
1-1/2 lb. GROUND BEEF
....ADD....Cook until onion is soft
1 Clove GARLIC, chopped
1/4 tsp. BLACK PEPPER
1 lg. ONION, chopped
2 tsp. CHILI Powder
....ADD by dumping the contents into the pot,
liquid and all
1 qt. Fresh Cut STEWED TOMATOES, mashed
2 - 15 oz. Cans RED KIDNEY BEANS
1 - 15 oz. Can WHOLE KERNEL CORN
....Bring all to a boil
....Cover and simmer on low for 15 minutes
Serve with a little grated cheddar cheese
sprinkled on each serving.
Goes great with corn
bread or Hoe Cakes.
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by April
....Mix together and let set 10 minutes
1-1/2 lbs. STEW BEEF
1 package Adolph's Beef Stew Mix
2-1/2 C. Hot TAP WATER
....ADD....To crock-pot as listed
8 oz. bag BABY CARROTS, cut in half
10 Fresh MUSHROOMS, quartered
1 Medium ONION, chopped
3 Large RED POTATOES, chopped medium
2 BAY LEAVES
....Pour over the top of vegetables in crock-pot
The meat mixture
....Mix together and pour over all
10-3/4 oz. can BEEF
CONSUME, Campbell's
1 can warm TAP WATER
....Cover....COOK 5 hours....on HIGH
OR
....Cover....COOK 10 hours....on LOW
....Stir in the last hour of cooking *
1 - 14oz. Frozen GREEN PEAS
* My stew is usually done well before time to
eat and I just stir the peas
in after the stew has cooked
for its full time frame and either shut the
crock-pot off or turn the setting
to serve. The peas are thawed by supper time.
If you cook your stew while out of the house
just thaw the peas
in hot tap water, drain
them and stir them in.
Wait about 15 minutes and then serve your stew.
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by April
....Dust beef with seasoned flour and brown in a
large soup pot
1-1/2 lbs. STEW BEEF
3 T. FLOUR
Salt and Pepper, to taste
3 T. OLIVE OIL
....ADD....Bring to a boil....Cover and simmer
1-1/2 hours
2 med. ONIONS, chopped
2 cans BEEF CONSUME, Campbell's
2-1/2 C. WATER
2 BAY LEAVES
....ADD....Return to a boil....Cover and simmer
30 to 40 minutes
3 lg. RED POTATOES, chopped large
6 CARROTS, thick sliced
....Blend together and then ADD to soup to thicken
3 T. FLOUR
1/4 C. WATER
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by Nana Paquette
An old
....Melt in stock pot
4 T. BUTTER
....Saute in the
butter until the edges curl
1 pt. Small OYSTERS
1 T. Minced GARLIC
(I find that even the smallest Oyster you buy,
are too big for one mouth-full
so I cut each into about 6
pieces, depending on the size of the oyster.
Do not rinse the oysters but discard any excess
liquid.)
....ADD as listed and heat to steaming
2 Dashes White WORCESTERSHIRE Sauce
2 Dashes
1 qt. Warm Whole MILK
Served with oyster crackers this makes a nice
meal for 3 people.
The taste improves if you make this the night
before serving.
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by Newspaper Clipping
Makes about 6 servings
....Saute until
transparent
1 T. Minced ONION
2 T. BUTTER
....ADD....Cook and stir 1 minute
2 T. FLOUR
....Gradually stir in....Cook and stir 5 minutes
2 C. CHICKEN Broth
2 C. Half and Half
....Break crab into chunks and ADD to broth
1 lb. Dungeness CRAB
Meat
Salt to taste
Heat Thoroughly
Garnish with fresh chopped PARSLEY
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6-8 Servings
....Poach salmon....Cool, flake and SET ASIDE
1/2 lb. Fresh SALMON
....In large saucepan, melt butter
....Stir in green onions and garlic and saute until onions are transparent
4 T. BUTTER
1/4 C. Minced GREEN ONIONS
1 Minced GARLIC CLOVE
....Blend in, stirring constantly, for 5 minutes
1/4 C. All-purpose FLOUR
....Slowly whisk in, stirring until thickened
2 C. MILK
3 C. HALF and HALF
....ADD and simmer COVERED for 15 minutes
Prepared SALMON
1/2 C. TOMATO PUREE
1 T. Minced FRESH DILL (or 1 tsp. dried)
1/4 tsp. White PEPPER
2 T. DRY SHERRY (optional)
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by April
....Saute in a large
soup pot
1 C. Chopped CELERY
1 tsp. Minced GARLIC
3 T. OLIVE OIL
....
1 lb. Fresh BROCCOLI
(Set aside some florets to steam and add after
pureeing)
....Dissolve the soup base in some boiling water
add to pot
1 T. Watkins CHICKEN SOUP BASE
....Just barely cover all with BOILING WATER
....Bring your pot to a boil....Cover and turn
down heat
....Simmer until vegetables are tender
....Puree in the stockpot with a hand blender
....Stir in
Dash of PAPRIKA
Dash of NUTMEG
Any set aside florets
NOTE: The soup should turn out nice and creamy
but if it is a little runny
add 1/4 C. instant mashed potatoes
VERY CAUTIOUSLY, in other
words a very small amount at
a time, until the right consistency is reached.
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by April
....Soak over night and drain
2 C. Dry Beans (NAVY)
....Place in a large soup pot with....Bring to a
boil
........Cover and simmer 1 hour
7 C. WATER
....ADD....Return to a boil....Cover and simmer
1-1/2 hours
1/2 C. Mashed POTATO
3 C. Chopped CELERY
4 med. ONIONS, chopped
1 tsp. Minced GARLIC
1/2 C. Chopped CARROT
3 T. Dried PARSLEY
1/2 C. SKIM MILK
Black PEPPER, to taste
....ADD....Stir in well....Cook 15 minutes
4 oz. chopped LEAN HAM
4 tsp. Watkins CHICKEN SOUP BASE
1/2 tsp. Ground MARJORAM
1/8 tsp. Ground CLOVES
FREEZES WELL - Makes 3 meals for 2 people
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by Newspaper Clipping
Yield 4 Servings
....Heat in a separate sauce pan
4 C. TOMATO Juice
....Combine the following in a large sauce pan
........Stir until smooth
2 T. FLOUR
1 T. SUGAR
1/4 C. Whole MILK
....ADD
1-3/4 C. Whole MILK
....Bring to a boil over medium heat, stirring
constantly
....Cook and stir for 2 minutes or until
thickened
....Slowly stir in the hot tomato juice until
blended
Sprinkle with....Chopped Fresh Parsley
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by April
....In a soup pot
........Brown the onion in the fat produced by
the bacon
1/4 lb. BACON, finely diced *
1 lg. ONION, diced
....Layer into pot as listed
........Using half of each to produce 8 layers
4 lg. RED POTATOES, peeled and diced
4 T. FLOUR
SALT and PEPPER, to taste
Cover all with BOILING CHICKEN BROTH until water
is 1/2 inch above the top layer.
Put a cover on the pot and simmer for 20 minutes
or until the potatoes are tender.
....ADD and serve
2 C. HOT WHOLE MILK (OR canned evaporated milk)
TO THICKEN: If you like a thicker soup I suggest
adding Instant Mashed Potatoes a quarter
cup at a time, stirring
completely in between additions, until desired thickness is reached.
VARIATIONS:
....SELECT ONE....ADD with the potatoes
1) 1 10 oz. Frozen PEAS
2) 1 lb. Smoked SAUSAGE, cubed
* I usually omit the bacon and use Canola Oil to
brown the onions if I add sausage.
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by April
Makes a little over 2 quarts
....
2 C. Dry SPLIT PEAS (Green or Yellow)
....Chop and ADD
1 lg. ONION
1 rib CELERY
2 med. CARROTS
....ADD....Bring to a boil....Cover and simmer
1-1/2 hours
2 qt. WATER
1/2 tsp. ground MARJORAM
1/8 tsp. ground CLOVES
....ADD....Stir in well
3 tsp. Watkins CHICKEN SOUP BASE
Puree in the stockpot with a hand blender or
puree in small batches in your blender or food processor.
FREEZES WELL
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The Famous Senate Bean Soup Famous
The recipe attributed to Dubois included mashed
potatoes and made a 5-gallon batch.
The recipe served in the Senate today does not
include mashed potatoes, but does include a braised onion.
2 pounds dried navy beans
four quarts hot water
1-1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
Wash the navy beans and run hot water through
them until they are slightly whitened.
Place beans into pot with hot water. Add ham
hocks and simmer approximately three hours in a covered
pot, stirring occasionally.
Remove ham hocks and set aside to cool.
Dice meat and return to soup. Lightly brown the
onion in butter. Add to soup. Before serving, bring to a boil
and season with salt and
pepper. Serves 8
My Crock-Pot Version
Serves 8
....Soak overnight in cold water
4 C. dried NAVY Beans
....Place in the bottom of your 6-quart crock
pot
1/2 lb. SMOKED HAM HOCKS *
BEANS, drained and rinsed
Cold WATER, enough to cover them by an inch
....Cook on high for 10 hours
....Check at hour 8 to see if more water is
needed, if it does add boiling water to 1/2-inch above beans and gently stir
....Remove ham hocks and set aside to cool. Dice
meat and return to soup
....Lightly brown and add to soup
1 ONION, chopped
2 T. BUTTER
* I tie my ham hocks up in cheese cloth to
insure no small bones end up in the soup.
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by April
GREAT
....Soak 1/2 C. EACH overnight....Drain
NORTHERN WHITE Beans
PINTO Beans
PINK Beans
BABY LIMA Beans
RED Beans
....ADD....Bring to a boil....Cover and simmer 2
hours
12 C. WATER
....ADD....Return to a boil....Cover and simmer
1 hour
1 Can GARBANZO BEANS, drained and rinsed
1 ONION, chopped
1 T. crushed GARLIC
2 C. chopped CELERY
1/4 C. Dried PARSLEY
2 tsp. Dried ROSEMARY
4 T. Dried BASIL
2 - 16 oz cans STEWED TOMATOES
(1 put through a blender - 1 squished with
hands)
....ADD....Cook just till done
2 C. chopped CABBAGE
5 C. sliced ZUCCHINI
FREEZES WELL - Makes 4 meals for 2 people
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by NanaApril
Yields 6-8 servings
....In a Dutch oven....Scramble brown and drain
1 lb. Ground BEEF
....ADD and bring to a boil
4 C. pealed, cubed POTATOES
1 sm. ONION, chopped
3 - 8oz cans TOMATO SAUCE
4 C. WATER
2 tsp. SALT
1-1/2 tsp. PEPPER
1/2 tsp. HOT PEPPER SAUCE
Reduce heat and simmer for 1 hour
Or until the potatoes are tender and the soup
has thickened
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by April
....Dust beef with seasoned flour....Brown in a
large soup pot
2 lbs. STEW BEEF *
3 T. FLOUR
Salt and Pepper to taste
3 T. OLIVE OIL
....ADD....Cover and simmer 1/2 hour
2 Cans TOMATO SOUP,
1 Can BEEF CONSUME,
2 Cans WATER
....ADD....Cover and simmer 1/2 hour
1 - 20 oz. bag Frozen MIXED VEGETABLES
....ADD....Cover and simmer 1/2 hour until
vegetables are done
3 stalks CELERY, thin sliced
4 sm. POTATOES, diced
1 lg. ONION, diced
Ready to serve....Freezes well
Note: You can substitute 2 pounds of Ground Beef
for the Stew Beef.
* You may substitute:
1 C. TVP Cubes
Textured Vegetable [or TSP Soy] Protein
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by April
This soup has many variations.
....Place in a stock pot and bring to a boil
1 qt. WATER
....ADD
4 T. Watkins CHICKEN SOUP BASE
....ADD....Very Thinly Sliced
1 CARROT
1 Rib CELERY
6 Fresh MUSHROOMS
1 lg. ONION
....ADD....1 cup EACH....Cook until fresh
vegetables are tender
Frozen Whole Kernel CORN
Frozen PEAS
Cut GREEN BEANS
Chopped CABBAGE
....Bring to a boil....Cover....Reduce heat
....ADD to warm soup....NOT HOT....To thicken
your soup if desired
........Beaten together
2 Well beaten EGGS
2 T. SHERRY
Split soup in half and freeze half and eat half.
Variations for 1/2 of the soup:
....ADD
Tomato Vegetable........1 can Stewed Tomatoes
Chicken Vegetable........1-1/2 C. Cubed cooked
Chicken
Vegetable Rice........1 C.
Cooked Rice
Vegetable Noodle........1 C.
Cooked Macaroni
Barley Vegetable:
....ADD....Before vegetables....Cook 1 hour
1/2 C. Pearl Barley
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by AndyO
....Remove casings and crumble meat into a large
soup pot
........Brown and drain well
1 lb. Sweet ITALIAN SAUSAGE
....ADD....mix in well....cover
........Simmer for 1 HOUR stirring occasionally
2 C. sliced CELERY
2 lb. ZUCCHINI, cut into 1/2 inch slices
1 C. chopped ONION
2 - 28 oz. Cans TOMATOES
1 GREEN PEPPER, cut into 1/2 inch pieces
1 tsp. ITALIAN SEASONING
1/4 tsp. GARLIC POWDER
2 tsp. SALT (optional)
1/2 tsp. Dried BASIL
1 T. SUGAR
This is a great autumn soup.
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