Mushroom Chowder
1 cup chopped onion
1/2 cup melted margarine
2 lbs fresh sliced mushroms
3 cups water
2 cups peeled, diced baking potatoes
1 cup diced carrots
3 tsp salt
1/4 tsp pepper
2 Tbsp flour
4 Tbsp water
2 cups milk
1/2 cup grated Parmsan cheese
Saute onion in butter in a large saucepan over medium-high heat, stirring constantly until tender
Add mushrooms and next 6 ingredients;
bring to a boil Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender
Combine flour and the 2 Tbsp water;
stir well Add to vegetable mixture;
cook, stirring constantly, until thickened
Stir in milk and cheese; cook just until thoroughly heated,
stirring frequently (do not boil)
Sprinkle additional Parmesan cheese on top of each serving if desired
A Friend of a Friend
Fish Chowder
2-3 lbs fresh fish
4 tsp salt (or less)
2 Cups cold water
1/4 lb salt pork, diced
2 medium onions, sliced
4 Cups raw potato strips, 3" x 1"
2 Cups boiling water
4 Cups milk
1/4 tsp pepper
2 tsp butter
Cut fish in pieces
Add salt and cold water.
Simmer 25 minutes in a covered kettle
Strain; reserve stock
Fry salt pork in a heavy kettle till crisp.
Remove bits of pork.
Add onions and brown
Add potato strips and boiling water.
Cook 5 minutes
Add fish, fish stock and cook 10-15 minutes
Add 4 Cups milk, pepper, and butter and heat through
Kielbasa Bean Soup
2 cups water
1 medium potato, peeled & diced
2 carrots, peeled & sliced
1 medium onion, diced
1/3 cup chopped celery
8 ounces smoked kielbasa, thinly sliced
1 can (11-1/2 oz) bean with bacon soup,
undiluted In a large saucepan, bring water and vegetables to a boil
Simmer for 10 minutes or until vegetables are tender
Add the kielbasa and soup;
heat through
6 servings
Fruit Salad Supreme
2 large cans peaches
1 large can pears
2 cans apricots
1/2 bag miniature marshmellows
2 containers sour cream
Drain fruit. Cut all fruit into chunky size pieces.
Add sour cream and marshmellows.
Mix well! Store in refrigerator 24 hrs.
Mix again before serving.
*NOTE:
May be used as is or served over sliced angel food cake.
Recipe by THE CROW
Broccoli Salad
2 c. Grated cheese (sharp)
1 Onion finely diced
1 lg. head of broccoli.
1 1/2 C. hellmann's mayo.
1 pkg. coleslaw mix.
2 tsp vinegar.
1 tsp. lemon juice.
1 lb. bacon coked crisp and crumbled.
cut all the tops off broccoli use just the tops.
put all in big bowl stir well and cover.
Refrigerate for 4hrs.
then DIG IN YUM.
Jerry Pfeiffer
Summer Safe Coleslaw
1 lg. head cabbage, shredded
1 lg. onion, sliced thin
Combine in saucepan:
1 c. sugar
1c. cider vinegar
3/4 c. salad oil
1 tsp. dry mustard
1 tsp. salt
1 tsp. celery seed
Bring to a boil and pour over the cabbage and onion.
Toss regularly when refridgerated and before serving.
Will keep for several days.
*NOTE:
This slaw is summer safe because it uses no mayo or eggs that can create bacteria in hot weather.
It has become a family reunion traditional food for this very reason.
Recipe from
THE CROW!
Spicy Hearty Venison Stew
1 pound venison, cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon worcestershire
1/2 teaspoon Tabasco
1 can chicken broth
1 (28 ounce) can tomatoes, cut into chunks with liquid
1/2 large bell pepper, diced
8 medium mushrooms, cut into quarters
3 medium onions, cut into wedges
2 medium carrots, cut into bite size chunks
1 small rutabaga or parsnip, diced
1/4 teaspoon gumbo file
2 medium bay leaves
salt & pepper to taste
Brown venison in dutch oven with olive oil,
Tabasco, worcestershire and garlic.
When browned, add vegetable and other ingredients.
Bring to a boil then reduce heat and simmer for 45 minutes to one hour.
Serve in bowls over steamed or buttered noodles.
This is an excellent pick-me-up, warming meal, for cold winter days.
Hot Chicken Salad
4C cold, cut-up chicken chunks
2T lemon juice
3/4C mayonnaise
1/ 2t salt
2C chopped celery
4 hard cooked eggs, sliced
3/4C cream of chicken soup, undiluted
1t finely chopped onion
1 2 oz. juar chopped pimento (optional)
1C shredded cheddar cheese
11/2C crushed potato chips
2/3C slivered, toasted almonds
Combine all but the last 3 ingredients.
Place in a 9 x 13 x 2-inch baking dish.
Top with cheese, potato chips, and almonds.
Bake at 400 degrees for 20 to 25 minutes or until bubbly.
Flavor improves if refrigerated overnight before cooking.
8 servings.
--Amy Monsees
German Cole Slaw
1/2 cup cider vinger
1 tsp. salt
1/2 cup water
1/4 cup sugar
1/2 tsp. pepper
2tbs olives oil
1 head of cabbage ,finely sherdded 1/2 lb bacon,
first ingredgerate pour over hours or over night
drain cabbage
serve and top with bacon
From Thumsman - Charlie
