Other recipes in this category
  • New England Clam Chowder
    2 cans clams and juice
    1/4 lb. bacon diced
    1 lg. onion sliced or use green
    onions
    Salt to taste
    2 lg. potatoes diced
    Milk
    2 tbsp. butter
    Pepper to taste
    Parsley
    1/4 tsp. dried thyme
    Cook bacon until crisp. Cook onion until tender. Add potatoes and some water and cook until potatoes are tender. Add other ingredients and put hard butter on top. When butter melts soup is done. Serves 8. Margie Johnson
  • Lamb Stew
    3 lbs. lamb shanks cut into thirds
    1 medium onion chopped
    1 green pepper chopped
    2 tbsp. sweet paprika
    1 lb. fresh or frozen green beans
    1 small can tomato sauce
    1 medium can peeled tomatoes
    Remove as much fat as possible from meat. Wash thoroughly. Braise meat in a large kettle. Add 1/2 cup water add onion and green pepper and braise until onion and green pepper are transparent. Braise until meat sizzles but is not burned. Add 2 tablespoons paprika blend thoroughly. Add can of tomato sauce and peeled tomatoes and boil water to cover mixture. Let simmer 2 hours. Add green beans cut into 1 inch pieces and allow to simmer another 1/2 hour. Serve with rice.
  • Wild Rice Soup
    6 tbsp. butter
    1 tbsp. minced onion
    1/2 c. flour
    3 c. chicken broth
    2 c. cooked wild rice
    1/2 tbsp. salt
    1 c. half & half
    2 tbsp. dry sherry
    Snipped parsley or chives
    Melt butter in saucepan. Saute onions until tender. Blend in flour. Gradually stir in broth. Cook stirring constantly until begins to boil. Boil 1 minute. Stir in rice and salt. Simmer 5 minutes. Blend in half & half and sherry. Serves 4. VARIATION Add 1/2 cup minced ham and 1/3 cup finely shredded slivered almonds. Palm Harbor Florida
  • Broccoli Cheese Soup
    1 c. water
    2 tsp. chicken bouillon
    1 pkg. chopped broccoli
    1/2 c. flour
    1 c. milk
    2 c. Velveeta cheese
    1 c. milk
    Cook water broccoli and chicken bouillon together until tender. Mix 1/2 cup flour and 1 cup milk together and add to broccoli. Add another 1 cup milk and 2 cups Velveeta cheese. Cook over low heat about 20 minutes. Stir constantly. Milford Ohio
  • Lobster And Roasted Corn Chowder
    1 (21 lb.) live Maine lobster
    4 strips bacon fine dice
    1/2 med. onion fine dice
    1/4 med. green pepper fine dice
    1/4 med. red pepper fine dice
    1/4 med. yellow pepper fine dice
    1/4 sm. jalapeno pepper fine dice
    1/2 stalk celery fine dice
    1/2 med. carrot fine dice
    1/2 c. diced green chilies canned
    1/4 lb. unsalted butter
    1/2 c. all purpose flour
    6 c. lobster stock or 1 tbsp. lobster
    base and 6 c. water
    1 tbsp. tomato paste
    1 c. corn cut off the cob
    1 c. cream style corn
    1 sm. smoked hamhock
    2 med. baking potatoes peeled and
    cut into 1 inch square dice
    1 bunch cilantro fine chop
    2 stalks green onions fine bias cut
    2 c. heavy whipping cream
    1 tsp. Lenard s southwestern
    seasoning blend
    1/2 lemon juice
    Salt and ground black pepper to taste
    Steam lobster 17 minutes let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot. Add onions green red yellow and jalapeno peppers celery and carrots cook until soft. Add tomato paste and green chilies. Add lobster base if that is your choice over stock. Cook 3 mintues stirring constantly over medium heat. Add 1/2 of the unsalted butter and cook until melted. Add flour and cook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder. Add cream style corn southwestern seasoning and smoked hamhocks. Add stock or water if using base. Cook for 1/2 hour keeping at a slow boil stirring constantly. Add potatoes and cook for another 15 minutes. If too thick add more stock or water to desired consistency. Add green onions cilantro and lemon juice. Slowly Whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste. Serves 12 people. The Phoenician