Category Archives: Recipes

new-england-clam-chowder

Clam Chowder

new-england-clam-chowder

While Kara and I were dating, she invited me to her home for dinner.  She prepared the entire dinner by herself with this as the main course.  It was at this moment that I knew I had to marry her!

Ingredients:

  • 2 (6.5 oz) cans of clams OR 3/4 lbs minced clams
  • 1 C onions, finely chopped
  • 1 C celery
  • 3/4 C butter
  • 1 qt half & half
  • 1/2 t sugar
  • 1 C diced carrots
  • 3 C diced potatoes (bite-sized)
  • 3/4 C flour
  • 1/2 t salt
  • pepper for taste

Directions:

  • Cover vegetables with water and cook until tender.
  • Melt butter and flour slowly for 1-2 minutes. Do not brown.
  • Add half & half slowly.
  • Stir until smooth and thick.
  • Add to cooked vegetables.
  • Add clams undrained.

Portions: 8-10

chicken-stew-and-bread-and-parsley-dumplings

Chicken Stew with Cornbread Dumplings

chicken-stew-and-bread-and-parsley-dumplingsIngredients:

  • 1 14-ounce can chicken broth
  • 1 10-ounce package frozen mixed vegetables
  • 1 cup frozen small whole onions
  • 1/2 cup water
  • 2 t snipped fresh basil, oregano, or dill; or 1/2 t dried basil, oregano, or dill, crushed
  • 1/2 t salt
  • 1/8 t garlic powder
  • 1/8 t black pepper
  • 1 cup milk
  • 1/3 cup all-purpose flour
  • 2 cups cubed cooked chicken or turkey or two 5-ounce cans chunk-style chicken or turkey
  • 1 recipe Cornmeal Dumplings-follows below

Directions:

  • In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling.
  • Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using.
  • Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew.
  • Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean.

Makes 4 servings (about 6 cups)

Cornmeal Dumplings:

  • In a medium bowl stir together 1/2 cup all-purpose flour, 1/2 cup shredded cheddar cheese, 1/3 cup yellow cornmeal, 1 t baking powder, and dash black pepper.
  • In a small bowl combine 1 beaten egg, 2 T milk, and 2 T cooking oil;
  • Add to flour mixture, stirring with a fork just until combined.

Start to finish: 40 minutes

potato-soup

Potato Soup

potato-soupIngredients:

  • 1/3 C Diced Celery
  • 1/3 C Diced Carrot
  • 1/4 C Onion
  • 2 T Butter or Margarine
  • 2 T Flour
  • 1 Quart Milk
  • 2 Chicken Bouillon Cubes
  • 2 T Minced Fresh Parsley
  • 1/2 tsp Salt
  • 1/2 tsp Seasoned Salt
  • 1/4 tsp Cayenne Pepper
  • 6 Medium Potatoes, pealed and cooked
  • Chives, Shredded Cheese and Bacon Bits, Optional

Directions:

  • In a 3-qt. Dutch oven or kettle, saute the celery, carrot and onion in butter until tender.
  • Stir in flour until smooth.
  • Gradually add milk; cook and stir until thickened and bubbly.
  • Add bouillon, parsley, salt, seasoned salt and cayenne.
  • Simmer for 20 minutes, stirring occasionally.
  • Cube half of the potatoes and mash the other half; add all to the soup.
  • Simmer for 20-25 minutes or until heated through.
  • Garnish individual servings with chives, cheese and bacon bits if desired.

Portions: 8 Servings (2 quarts)

Hot Dogs

Grandma Demereck’s Hot Dog Surprise

Believe it or not, I haven’t tried this recipe.  My mom said Grandma used to make it all the time when she was growing up and was a favorite among all the kids.

Hot Dogs

Ingredients:

  • 1 pound hot dogs,chopped fine
  • ½ cup grated sharp Cheese
  • 2 hard boiled eggs,chopped fine
  • ¼ cup Chili Sauce
  • 2 tablespoons mustard
  • ½ teaspoon garlic salt
  • 8 split and buttered hot dog buns

Directions:

  • Chop the hot dogs and shelled boiled eggs fine
  • Mix in the rest of the ingredients
  • Fill the buttered buns with the mixture
  • Wrap in foil
  • Bake in a 375 degree pre-heated oven for 10-12 minutes OR bake on the grill until heated clear through
photo by: TheBusyBrain
baked-zucchini-casserole

Courgette Casserole

baked-zucchini-casseroleThis recipe was given to me by Geesjen Doddema.  I haven’t tried it yet but I’ll make sure Kara adds it to our menu this week.

Ingredients:

  • 250 grams (1 Cup) pork steak (strips or pieces)
  • 1 big onion
  • 1/2 packet dry onion soup mix
  • 1 zucchini
  • 200 grams (1 Cup) unwhipped cream
  • 150 grams (1/2 Cup) rasped cheese

Directions:

  • >Cut the steak and onions in slices, fry that in a frying pan
  • Cut the zucchini in slices
  • Preheat your oven at 200 degrees C (400 F)
  • Grease an oven dish (casserole dish) with butter or margarine
  • Spread the meat and onions over the bottom of the oven dish
  • Divide the dry soup over the layer of meat and onions
  • Add the zucchini slices roofing-tile-like
  • Pour unwhipped cream over the zucchini
  • Divide the rasped cheese on top
  • Bake for 30 minutes

I don’t know how many servings this makes but I imagine my family will have to double and triple this to feed 8.  I look forward to it though.  Thanks Geesjen!