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!
- 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
- 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.
- 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
- 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)
- 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
- 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
- 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)
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.
- 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
- 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
This 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.
- 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
- >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!