STEW/SOUP/CHOWDER

CREAM OF POTATO SOUP

In the 2nd edition McCleve cookbook pg. 55. My family ate this, but wasn't super excited about it. I think I ate all the leftovers. It is kinda bland, it would be better with some kind of meat added (1# hamburger). Can also top with shredded cheese which makes it even better.

COOK IN ENOUGH WATER TO COVER POTATOES:

6-7 potatoes, peeled & cubed

1 T parsley flakes

salt & pepper

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SAUTE UNTIL VEGETABLES ARE TENDER (ABOUT 10 MINUTES) AND THEN ADD TO POTATOES:

4 T margarine/butter

3/4 c chopped onion

3/4 c chopped celery

1/4 c chopped carrots

WHISK TOGETHER UNTIL THERE ARE NO LUMPS, THEN ADD TO POTATOES:

2 cans evaporated milk

1/2 c flour

STIR UNTIL THICK AND SERVE.

CAULIFLOWER CHOWDER

In the 2nd edition McCleve cookbook pg 57. It is so good and easy/quick to make. Taste even better as a leftover.

1 head cauliflower

3 cups water

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1 cup instant potatoes (can get in bulk)

8 oz cream cheese

1 can milk (soup can)

2 cans mushroom creamed soup

4 slices ham, cubed (bacon or summer sausage is good too)

Break cauliflower up and cook in water until slightly tender. DON'T DRAIN. Add other ingredients and heat thoroughly.

BRUNSWICK STEW

We all liked this. I used a rotissery chicken from Albertsons I had on hand. I would have liked it better with a little bit more water or broth. I had to use the big pot to make it in.

1 broiler/fryer chicken (3-4#), cut up
1 cup water (I used broth since my chicken was already cooked)
4 medium potatoes, peeled and cubed (I didn't peel)
1 can (15 oz) lima beans, rinsed and drained
2 medium onions, sliced (I used one)
1 tsp. salt
Dash of cayenne pepper (I didn't use)
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1 can (15 1/4 oz) corn, drained
1 can (14 1/2 oz) dice tomatoes, undrained
1/4 cup butter or margarine
1/2 cup dry bread crumbs

Place the chicken in water; bring to a boil. Reduce heat and cover and simmer for 1 1/2-2 hours or until chicken is tender. Remove chicken and debone; cube chicken and return to broth. Add potatoes, beans, onions and seasonings. Simmer for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered for 10 minutes or until slightly thickened. 6 servings.

BLACK BEAN SOUP - NEED TO START BEANS THE NIGHT BEFORE

This recipe came from a booklet that was at Albertsons that had healthy recipes in it. I liked it a lot more than I thought it would - everyone else liked it too. It is very filling.

1 T olive oil

1 cup chopped onion

1/2 cup chopped carrots

2 T minced garlic

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2 tsp ground cumin

1 tsp chili powder

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2 (14.5 oz) reduced sodium chicken broth

2 cups (2 cans) no-salt added tomato puree

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3 cups COOKED dry black beans (can also use 2-15 oz black beans rinsed let set for 5 minutes and rinse and drain)

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sour cream

shredded Monterey jack cheese

In a large pot, heat oil over medium-high heat. Add onions, carrots and garlic; saute until carrots are softened (about 5-7 minutes)

Add in cumin and chili powder; stir until well mixed. Add chicken broth, tomato sauce and black beans; salt and pepper to taste.

Bring to a boil; reduce heat and simmer 10-15 minutes or until carrots are tends and soup is slightly thickened. Serve with sour cream and cheese if desired.

serving size 1/4 recipe: calories 200; total fat 4g; cholesterol 0; sodium 525mg; fiber 13g; protein 10g

OLD-FASHIONED CHICKEN NOODLE SOUP

All of these are really good:

Cowboy Cookbook pg. 70

McCleve Cookbook 2nd edition pg. 54

Pioneer Woman Recipe

BRATTEN'S FAMOUS CLAM CHOWDER

lemon cookbook pg. 36.  We love, love this recipe.  It is better the next day. Takes about 30 minutes to prepare.  Make sure the vegetables (especially potatoes) are cooked through.  Cook veggies on the stove top - not pampered chef thing.

1 c finely chopped onion

1 c finely diced celery

2 c very finely diced potatoes

2 cans (6.5 oz) minced clams and juice

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3/4 c butter

3/4 c flour

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1 qt half-and-half (not fat free)

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2 T red wine vinegar

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1 1/2 tsp salt

few grains pepper

Pour clams over vegetables in very small saucepan; add enough water to barely cover and simmer, covered, over medium heat until barely tender.  While simmering, melt butter and add flour and blend; cook, stirring constantly.  Add cream and cook and stir with wire whip until smooth and thick (this is important!).  Add undrained vegetables/clams and vinegar.  Heat through.  Season with salt and pepper to taste, DO NOT let stand half warm on stove.  Serve amount needed hot and chill the rest.  Reheat only amount needed each time.  Yield: 8 servings.

SHIPWRECK DINNER

SHIPWRECK DINNER
We love this easy to make dish. And I usually have everything on hand. It came from a Kraft food & family magazine.  See below for ways to hide veggies in this dish (also Bea tip).

1# ground beef or turkey
1 box Kraft Macaroni & Cheese Dinner
1 can (16 oz) stewed tomatoes, undrained
1 cup frozen green peas (brocolli & corn good too)
1 cup milk
1 cup Mozzarella Cheese

Brown meat. Stir in macaroni, cheese sauce mix, tomatoes, peas and milk. Bring to a boil. Reduce heat to medium-low; cover. Simmer 12 minutes or until macaroni is tender.

Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.

Hidden Veggies:
Bea Stewart gave me a great tip - if you grate a zucchini you can hide it in spaghetti sauce or chili.  Just let is simmer all day and it pretty much dissolves.

I cut up some cabbage (about 1 cup) pretty small and grated a zucchini.  I put in the meat, some water and stewed tomatoes.  Let it simmer for 1+ hours (could do it all day). Then I added everything else.

DOUBLE-COATED CHICKEN

DOUBLE-COATED CHICKEN
Jackson had fun helping me make this chicken. We all liked it. I think next time I would prefer regular corn flakes instead of Touch of Honey Corn Flakes.


7 cups Corn Flakes (crushed to 2 cups)
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1 cup milk
1 egg
1 cup flour
1/2 tsp salt
1/4 tsp pepper
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3 # chicken (we used drumsticks and had about 4#) rinsed and drained (did 1/2 with skin and 1/2 without)
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3 Tbsp butter, melted

Place crushed corn flakes in a shallow bowl. Set aside.

In a medium bowl lightly beat together milk and egg. Add flour, salt and pepper. Whisk until smooth. Dip chicken in batter. Coat with cereal. Place in a single layer on a cookie sheet that has been covered with tin foil and sprayed with cooking spray.

Drizzle with butter.

Bake at 350 for 1 hour or until chicken is tender and no longer pink. DO NOT cover pan or turn chicken while baking.

ZUCCHINI CAKE

ZUCCHINI CAKE
We thought this was so yummy!
http://www.care2.com/greenliving/dark-chocolate-zucchini-cake

3 oz. dark chocolate, chopped (I got mine from WinCo bulk)
1/4 cup canola oil
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1 1/4 cup flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
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1/2 stick (1/4 cup) butter, softened
3/4 cup sugar (I only used 1/2 cup)
2 eggs
1 tsp vanilla
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1/4 cup buttermilk
1 1/2 cup grated zucchini or summer squash

Preheat oven to 350. Grease a 9" cake pan and dust with some unsweetened cocoa powder.

Melt chocolate along with oil in a double broiler or a saucepan over low heat - be careful not to scorch. (I used a bowl sitting inside a pan witih boiling water)

Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.

In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition. Then beat in the vanilla. Add the flour mixture and buttermilk, beating until combined, then fold inthe chocolate and oil mixture, and the zucchini.

Put batter into prepared pan and bake for 35-40 minutes. Cool the cake for about 10 minutes on a wire rack, then invert it on the rack, remove the pan and cool completely.

Can be served plain, with icing, dusted with powdered sugar or with fresh raspberries around it.

We did the following on top:4 oz. cream cheese
2 cups powdered sugar
1/2 stick of butter (1/4 cup)
1 tsp. vanilla

Chocolate Zucchini Cake with Brown Sugar Streusel

http://www.melskitchencafe.com/2013/09/chocolate-zucchini-cake-with-brown-sugar-streusel.html

This was so yummy! I read some of the comments and put the brown sugar down first.  I think next time I will try it on top see if it caramalizes more.  Put some in the freezer.  Curious how it will do.
Update: so yummy out of the freezer.  Perfect kick of chocolate :-)

YIELD: MAKES A 9X13-INCH CAKE

I've included some easy substitutions next to a few of the ingredients!

INGREDIENTS

Cake:
• 1/2 cup butter (can substitute applesauce or greek yogurt)
• 1/3 cup coconut oil (can substitue canola or vegetable oil)
• 1 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (here are a few easy buttermilk substitutions)
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups shredded zucchini
Topping:
• 1/2 cup sliced almonds
• 1 cup chocolate chips
• 1/4 cup packed light brown sugar

DIRECTIONS

1. Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
2. In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar. Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add 1/3 of the dry ingredients to the batter and mix. Add 1/2 of the buttermilk; mix. Add another 1/3 of the flour mixture and mix until combined. Add the remaining buttermilk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.
3. Spread the batter in the prepared pan. Sprinkle with the almonds and chocolate chips. Sprinkle the brown sugar on top of everything.
4. Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).
5. Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, too!).

ARTICHOKE DIP

ARTICHOKE DIP
Diana W. brought this to Naomi R. baby shower. It was very yummy!

1 (15 oz.) can of artichoke hearts, chopped fine and drained
1 c. mayonnaise
1 pkg. cream cheese, softened
1 (8 oz.) can diced green chilies
4 oz. Parmesan cheese (2 oz. in the dip, 2 oz. put on top)

Mix all together in a bread or loaf pan (she doubled it to fix it in a 9x13). Top with 2 oz. of remaining Parmesan cheese. Bake at 325 degrees for 20-25 minutes. Serve with pita chips (Stacey's), or baguette bread, or ?.

BBQ BEEF SANDWICHES

BBQ PULLED PORK SANDWICHES
We had these with the Cluff family while in Rexburg.  We love this recipe.  See the post The Best BBQ Sauce http://lncookbook.blogspot.com/2013/10/the-best-barbecue-sauce.html for the sauce (for bottled our favorite is Sweet Baby Rays).  I got a really big roast and made enough for smothered burritos.
http://www.melskitchencafe.com/2010/08/bbq-pulled-pork-sandwiches-slow-cooker.html

Also it is good to use the leftovers on top of a green salad or as part of nachos.

INGREDIENTS

• 3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 2 cups water
• 1 tablespoon hickory flavored liquid smoke
• 2 cups barbecue sauce

DIRECTIONS

1. Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
2. Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

INSTANT POT BBQ BEEF
We all really liked this.  Cooked in the instant pot in 60 minutes!  It was very tender.

Cut pork roast into 6 pieces.  Rub on dry rub.  Put 2 T oil in instant pot and put on saute setting.  Cook each side for 3 minutes.  Take out meat and pour in 14 oz BBQ sauce that has been mixed with 1.5 cups water.  Scrap bottom of pan.  Then put meat back in a cook on high pressure for 60 minutes.  Let it natural release then take out and shred.

Dry Rub:
2 T brown sugar
2 tsp chili powder
2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/4 - 1/2 tsp cinnamon (could try one drop of essential oil)
1 tsp kosher salt


BBQ BEEF SANDWICHES
This recipe came from the Ott's. It is really easy and very good. Makes a lot - would be a good to feed company.
3lb roast (pork or beef)
1 c. water
2 beef bouillon cubes (really good with 4 tsp of better than boullion)
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1 tablespoon minced onion
1 15 oz. can tomato sauce
1/4 c. brown sugar
1/4 c. catsup
1/4 c. mustard
dash of Worcestershire sauce
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hoagies or rolls
sliced cheese

Put roast in the crock pot with the water and bouillon cubes and cook on low heat for 8-10 hours until tender.Shred meat and retain 1 c. of juices from cooking. Add remaining ingredients to shredded meat and give it a stir. Put back in crock pot and cook on low 3-4 hours or high 1 1/2 - 2 hours. Serve on rolls w/cheese and enjoy.

ROOTBEER PORK
This is a good recipe too.
http://fabulesslyfrugal.com/2013/01/root-beer-pulled-pork-recipe.html

• 1 medium onion, chopped
• 1 garlic clove, minced
• ½ cup ketchup
• 1/3 cup cider vinegar
• 1 (4 ounces) tomato paste
• 1 tablespoon paprika
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 (12 ounce) can or bottled root beer (do not use diet root beer)
• 4 lbs boneless pork shoulder roast
• 12 buns

Instructions

In a slow cooker, mix everything together except the pork.

Add the pork, stir well, and cover.

Cook on low for 8-10 hours.

An hour or two before it is done shred the pork with two forks in the slow cooker.

Mix well. The sauce will be a little runny but the longer you let the meat sit the more it will soak up the juices.

BLUEBERRY BISCUITS

BLUEBERRY BISCUITS
These are so good and very easy to make. The kids just gobble them up (Scott and I too :-))

2 cups flour (can use 1/2 whole wheat)
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (didn't include)
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1 egg
1 carton (8 oz) blueberry yogurt
1/4 cup butter, melted
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1 cup blueberries

GLAZE:
1/2 cup powdered sugar
1 TBSP lemon juice

In a large bowl, mix the flour, sugar, baking powder & soda and salt.

In a small bowl, lightly beat the egg, then stir in the yogurt and butter. Add to the dry ingredients and stir until moistened and crumbly. Gently fold in the blueberries.

Drop heaping tablespoons of dough onto a tinfoil covered greased baking sheet. Bake at 400 for 15-18 minutes or until lightly browned.

Mix the glaze and drizzle over warm biscuits.

Makes about 1 dozen.