Other recipes in this category
  • My Best New England Clam Chowder
    12 chowder clams
    1 lb. potatoes peeled & diced
    1/4 lb. salt pork diced
    3 oz. flour
    1 pt. whole milk
    1/2 pt. heavy cream
    1 tsp. Old Bay Seafood Seasoning
    1 c. chopped celery
    1 oz. vegetable oil
    1/2 lb. onions peeled & diced
    2 qts. water
    Steam clams until they open then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the vegetable oil until they are transparent (hold). Simmer salt pork until light brown then remove the fat. Put the onions potatoes clam water celery salt pork and seasoning into a large pot and cook for 1 hour on medium heat then add clams and cook for 5 minutes longer. Stir in the flour during this period. Heat the milk and cream in a separate pot and add to the chowder mixture when ready. Serve topped with oyster crackers and a small pat of butter. Enjoy Preparation time 1 to 1 1/2 hours. Serves 10 to 12.
  • One Pot Stew
    1 can pork & beans
    1 can lima beans
    1 can black-eyed peas
    1/4 c. brown sugar
    1 sm. can tomato sauce
    1 can peas drained
    1 can kidney beans
    1 lb. ground beef
    1/8 c. mustard
    Brown ground beef. Pour everything else into the pot and let simmer for 15 minutes.
  • Senate Bean Soup
    1 1/2 c. Great Northern beans
    1 smoked ham hock
    1 med. potato diced fine
    1 onion sliced fine
    1/2 c. celery diced
    1 clove garlic minced
    Salt & pepper to taste
    Soak beans overnight or bring to boil and boil 2 minutes let stand 1 hour. Drain beans and measure liquid. Add water to make 2 quarts. Put in kettle with beans and ham hock. Cover and simmer 2 hours. Add potato onion celery and garlic. Simmer 1 hour. Remove ham hock and cut up meat. Remove 1 cup beans and some liquid and puree in blender. Return meat and pureed beans to soup. Heat season to taste. Makes 6 large servings. Aberdeen NC
  • Split Pea Soup
    2 c. dried split peas
    3 qts. cold water
    1 ham bone with some meat left on it
    1 lg. onion minced
    3 stalks celery chopped fine
    1 sprig parsley
    Bay leaf
    1 c. carrots sliced
    Soak 2 cups dried split peas in 3 quarts cold water overnight. Add ham bone onion celery parsley bay leaf and carrots. Heat to boil cover and simmer 4 to 5 hours until peas are tender and liquid is partially cooked down. Season to taste with salt and pepper. A few minutes before serving add 1 cup cream. Stir in well and heat through.
  • Carrot Orange Soup
    1 lb. carrots
    3 or 4 c. chicken stock
    1 bay leaf
    1 orange (juice and zest)
    Sour cream
    Chopped chives
    Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until tender. Meanwhile remove orange skin zest (not white part) and cut in small pieces. Juice orange. Set aside when carrots tender remove bay leaf. In blender or food processor puree carrots orange juice and zest. Add chicken stock to carrot and orange mixture. Heat. Serve hot with dollop of sour cream and sprinkled with chopped chives.