Market Street Clam Chowder

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This chowder takes me back to the days we lived in Monterey, California. As newlyweds, my husband and I would hang out at the wharf and feed the sea lions and enjoy free samples of the many varieties of clam chowder. This one is a definite winner. The secret is in baking the butter and flour mixture.

Ingredients:

1 cup red potatoes, finely diced
1 cup celery, finely diced
1 cup vidalia onion, finely diced
1 cup red pepper, finely diced
1 cup leeks, diced
3/4 cup clams, chopped
3/4 T. freshly ground black pepper
1 1/2 t. salt
3/4 t. thyme, crushed
6 large bay leaves
1 t. Tabasco sauce
3/4 cup beef or chicken broth
2 cups water
3/4 cup clam juice
1 1/2 sticks butter, melted
1 cup all purpose flour
2 qt. half and half

Directions:

1. Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes.

2. In large saucepan, combine remaining ingredients except half and half. Simmer until potatoes
are thoroughly cooked.

3. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick
than cookie dough.

4. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature,
stirring occasionally.

***I like to add more potato and sometimes carrots and mushrooms. For this particular go ’round I added a pound of shrimp. Yummers!

Source: passed to me from my good friends, The Streubers

Chicken Crepes

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Crepes:

1 ¼ c. flour

3 eggs

1 c. milk

¼ c. water

½ tsp. salt

3 tbs melted butter

1-Heat 6 inch skillet lightly oiled. Pour 2 tbs batter in pan. Quickly tip pan. Cook 1 minute, turn, cook 1 minute.

FILLING

1 cream of mushroom soup

1 tsp minced onion (or onion powder to taste)

2 c. chopped cooked chicken

2-Fill crepes with 2 tbs filling.

3-Roll up & place in 9×13 inch pan.

TOPPING:

1 can cream of mushroom soup

1 c. sour cream

4-Spread the topping over the crepes.

5-Sprinkle shredded cheddar cheese over the top.

6-Stick in the freezer or cover bake at 375 for 20 minutes.


Source: Wendy Starks in the Greenville Ward Relief Society Cookbook

Banana Sour Cream Muffins

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These muffins have become an oft-requested breakfast item at my house.  And they’re a great way to use up over-ripe bananas.  This recipe doubles well, and you can freeze the muffins for future breakfasts or snacks.  Just thaw them out the night before.

Ingredients:
1 stick butter, softened
1 1/4 cups sugar
2 eggs
1/4 cup sour cream
1 tsp. baking soda
2 large bananas, mashed (about 1 cup)
2 tsp. vanilla
1/2 tsp. salt
1 1/2 cups flour (white, wheat, or combo)

1.  Preheat oven to 350 degrees.  Line muffin pan with liners or spray with cooking spray.
2.  Cream butter, sugar, and eggs until fluffy and well combined.  Beat in sour cream, bananas, vanilla, salt, and baking soda until smooth.
3.  Stir in flour, mixing only until blended.
4.  Fill muffin cups 2/3 full (I find a large cookie scoop is perfect for this).  Bake for 20-25 minutes or until tops spring back when lightly touched.  Turn out immediately to cool on racks.

Makes about 18 muffins

Source:  The Hows and Whys of the Year Supply by Melissa Coombs

Chicken Rolls

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This dish takes me back to my childhood, sitting around the dinner table with my family. It is a comfort food for me. As they bake, they fill the house with a wonderful, warm aroma.

Ingredients:
1/3 C bread crumbs
1/4 C finely chopped walnuts or pecans *optional*
1 8 oz. pkg. cream cheese, softened
1 tsp. chives
1/2 tsp. lemon pepper
1 C cooked chicken, chopped into small cubes
1 can (8 count) of Pillsbury crescent rolls
3 T. butter, melted
Directions:

1. Preheat oven to 375 degrees.
2. In a small bowl, combine bread crumbs and nuts (if using), and set aside.
3. In a medium bowl, combine cream cheese, chives, lemon pepper, and 2 T. of the butter. Mix well, then stir in the chicken pieces. Set aside.
4. Separate crescent dough into 8 triangles and drop a heaping spoonful of chicken mixture onto the wide part of each triangle.
5. Roll up, start at the wide end of the triangle and roll to opposite point. Tuck the sides and point under to seal completely.
6. Dip each roll in remaining melted butter, then in the bread crumbs and place on baking sheet.
7. Bake at 375 degrees for 15 minutes or until lightly golden brown.
8. Serve topped with chicken gravy.

“As I Have Loved You”

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Kelly Rowe-used with permission from photographer. Can be found at Houston, we have a problem…life on Mars looks eerily familiar.

I fell in love with this quote as soon as I read it and couldn’t wait to share it. It was included in an article in the July 2011 Ensign (for the full article click here-it’s a good one!).

“Let us love at all times. And let us especially be there for our brothers and sisters during times of adversity. …

“As we extend our hands and hearts toward others in Christlike love, something wonderful happens to us. Our own spirits become healed, more refined, and stronger. We become happier, more peaceful, and more receptive to the whisperings of the Holy Spirit.”

President Dieter F. Uchtdorf, Second Counselor in the First Presidency, “You Are My Hands,” Liahona and Ensign, May 2010, 70, 75.

This is such a profound truth. Our Savior Jesus Christ is our perfect example of service and love. He spent His life teaching, serving, and ministering to others and gave the ultimate sacrifice for us all, His life. In a world that focuses so much on self and finding what makes you happy I think it is easy to forget that we can find much of the happiness we long for when we are willing to sacrifice a little, whether it’s some of our time or talents, or even pride to help those who are in need. There is always someone that we could help; whether it is someone with a physical need or emotional need. Sometimes the service could be as simple as listening to them with sincere interest.

It is easy to get caught up in our own problems and a little self-absorbed. I know that I have been guilty of this and feel safe in saying everyone has had a turn at doing so. I have found, over and over again, that my problems become less consuming and easier to bear when I have found someone else that I can do something for, some need that I can meet. We grow in ways that we would not otherwise, we do find strength that we did not know we had, we become more of what our Heavenly Father and Jesus Christ know that we can become. We find peace in a troubled world by following the example of our Savior, Jesus Christ. We find ourselves.

Bacon Wrap Dates

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During the summer I met Matt, I was an administrative assistant at VPPS.  I had barely been hired when one of my co-workers came to me selling cook books for her daughter.  I didn’t know this woman (or her daughter) and did not want to spend $15.  However, since I was new and wanted to be “nice”,  I did it.  I bought the book.

Since receiving this cook book, I’ve only used one recipe out of it; this one.  This appetizer is super easy to make and is always a hit.  Is it a $15-worth appetizer?  That’s for you to decide…

Ingredients:
1 package of bacon ( I use regular, not thick-cut)
32- 40 pitted dates (You’ll need 2 dates and 2 almonds per slice of bacon, so this number will vary depending on which brand of bacon you buy.  For the dates, I used Mariani Premium pitted dates from Sam’s Club)
32- 40 plain whole almonds
brown sugar (Optional, enough to coat)
toothpicks

1.  Preheat oven to 350 degrees.

2.  Cut your bacon in half; I find it easier to cut the bacon with kitchen shears while it’s in the package.  Line a jelly roll pan with foil and place a wire rack on top.  Lay your bacon halves on the rack and bake until bacon is half cooked (about 8-10 minutes).  If you’re cooking a whole package of bacon, you should be able to fit all of the bacon onto one pan, with some slices slightly overlapping.  

3.  While bacon is cooking, prepare your dates.  If you bought pitted dates, all you have to do is slip an almond into the center.  If you decided to buy regular dates, cut a small slit down the center to remove the pit before inserting almond.

4.  Count out the amount of toothpicks you need and have them ready.  Your hands will get dirty so it’s best to have exactly what you need before you assemble.  If you decide to use brown sugar, put enough into a bowl that will lightly coat each bacon-date. 

5.  After bacon has cooked halfway, remove from oven and allow to cool until cool enough to handle.  Usually at this point I’ll use paper towels to blot the bacon and absorb some of the grease.

6.  Roll each date in half slice of bacon and secure with a toothpick.  Then, if you desire, coat each date in brown sugar before placing back onto the wire rack. 

7.  Bake until bacon is cooked through, turning once (about 15-20 minutes).

*The dates I used were on the small side.  If you purchase dates that still have the pit, they are usually bigger.

Source:  Easy Recipes by Home Economics (FACS) Teachers 2007

Better-than-Jiffy Cornbread

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This recipe was originally posted on a food storage blog that I follow. I loved it because it was easy, delicious, and gave me another opportunity to use my awesome wheat grinder (courtesy of my MIL).

The only change I have made is that I use my non-instant powdered milk and powdered egg (plus the requisite water) in lieu of the fresh ingredients so it can be made entirely from shelf-stable ingredients that I store in my 3-months’ supply.

Ingredients
1/2 cup popcorn kernels
1 1/4 cup flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
3 Tbsp non-instant dry milk
2 Tbsp dry egg powder (be sure it’s ‘whole eggs’)
1 1/4 cup water
1/4 cup vegetable oil

1. Grind 1/2 cup popcorn kernels to make 3/4 cup cornmeal.
2. Combine the cornmeal, flour, sugar, baking powder, salt, dry milk and powdered egg.
3. Add the water and vegetable oil. Mix just until moist.
4. Pour into a greased, 2-quart baking dish.
5. Bake at 400° for 20 to 25 minutes (or until a toothpick inserted in the middle comes out clean).

You can also bake these into muffins (~17 minutes) or mini-muffins (~10 minutes). We enjoy it especially with soups and chili (and, yes, I already have plans to share a couple of chili recipes with you as the weather cools off).

Source: FoodStorageMadeEasy.net

Cafe Rio Goodness: Black Beans

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Here’s installment #3 for my all time favorite Cafe Rio Salad. All of these recipes are wonderful together or apart. (Here’s the link to the pork and to the rice).

Cafe Rio Black Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

All Purpose Pizza Dough

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As you can see, we didn’t use this dough for pizza this time. We used it for Stromboli, but this is the best recipe I’ve found for recipes needing a fairly easy, rising dough. We usually use this dough recipe for Pizza, Stromboli, and Scones.
1 C Warm Water
1 Tbsp (or 1 package) Yeast
1 Tbsp Sugar
1.5 tsp Salt
2 Tbsp Oil
2 3/4 – 3 1/4 C Flour
1. In a mixer (or bowl) combine your water, yeast, and sugar. Wait five minutes and allow yeast to activate (get foamy).
2. Add remaining ingredients, adding flour a little at a time until you have a moderately-sticky dough.
3. Knead dough (adding flour as needed–no pun intended!) for about 200 turns. I let my KitchenAide run for between 5 – 10 minutes.
4. Cover and let rest for 10 minutes.
5. Make your pizza!
For Pizza Crust:
1. Preheat oven to 425.
2. On a slightly floured board, roll dough out to fit your pan(s). Place dough in/on your pan(s).
3. Bake for 6 minutes. Prick any big bubbles with a fork.
4. Bake 6 minutes more. Add pizza toppings and bake until the cheese is melted and toppings are hot.
This is enough dough for 1 big 15 x 11 pan, or two 12″ pans.
Source: From My House To Yours: Big Piney-Marbleton Communities 1995 Cookbook
~Kara

“Most Delicious” Baked Macaroni and Cheese

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In our home there has been a quest for the “most delicious” Macaroni and Cheese. One of our daughters has looked through and tried many recipes. This recipe has been created using many things gleaned from this search and is one of her favorite things to make and eat. It is yummy anytime of the year.

If you don’t have time to bake it; you can eat it after the cheesy sauce has been stirred in and sprinkle extra shredded cheddar on top.

This also freezes well – up to 6 weeks. Do not “bake” before freezing .

Ingredients:
2 cups dry macaroni noodles cooked and drained (cooking 1 less minute than required if baking it).
1.5 – 2 cups Shredded Sharp Cheddar Cheese
Non-Stick Spray

Cheesy Sauce:
1/4 cup butter
1/3 cup flour
3 cups milk
1/3 cup shredded Mozzarella Cheese
1/2 cup shredded (not powdered) Parmesan Cheese
1/2 tsp ground pepper

The Cheesy Sauce can be made in the Microwave or on the stove top. The method is the same.

1. Melt butter in 8 cup microwavable bowl.
2. Stir in flour with a wire whisk until smooth.
3. Very gradually add milk, stirring smooth with each addition.
4. Microwave for 1 minute.
5. Add Cheeses until blended, Microwave for 1.5 minutes, and Stir
6. Microwave 30 seconds at a time stirring well after each time until sauce is slightly thick and bubbly.
7. Add pepper, stir until incorporated.
8. Assemble

Assemble:
1. Spray casserole dish with non-stick spray, place a layer of cooked macaroni in dish.
2. Pour white sauce over to cover.
3. Sprinkle with grated Sharp Cheddar Cheese.
4. Repeat layers ending with cheese.
5. Bake at 350 degrees for about 30 minutes or until it bubbles at the edges.

Source: Created from many ideas – by Angela

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