Yummy Clam Chowder for you tummy!

THis isn't exactly my favorite chowder recipe...but it's close! So good this time of year, don't you think!

Clam Chowder

Description
The two types of clam chowder are Manhattan clam chowder (with tomatoes) and New England (with milk and cream). It is simply a matter of taste as to which one you choose to make. Ideally, clam chowder should be made with fresh clams, but you also can make it with canned clams.


Ingredients
1 cup chopped onion
2 cloves garlic, chopped
1 tablespoon clarified butter or extra-virgin olive oil
1/2 cup chopped celery
1 teaspoon dried thyme
1/4 cup unbleached white flour
3 cups purified water
1 1/2 cups peeled, cubed potatoes
2 cups half-and-half or 2 cups chopped fresh tomatoes
2 pounds fresh clams or mussels or one 16-ounce can minced clams
1 1/2 cups white wine (what can we use instead of this? I drank all mine!)
1 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce (optional)
1/4 teaspoon freshly ground black pepper

GARNISH
2 tablespoons chopped fresh parsley

Instructions
1. Put the onions, garlic and clarified butter or olive oil in a big, heavy pot.

2. Sauté on low heat for 2 minutes. Add the celery and thyme and cook for 3 minutes, stirring occasionally. Sprinkle the flour on top of the vegetables.


3. Pour the water in slowly and use a whisk to break up the clumps of flour. Add the potatoes and then turn up the heat to medium-high until mixture comes to a boil. Boil for 10 minutes, then turn down the heat.

4. Add the half-and-half or tomatoes, depending on which style chowder you are making. Simmer, covered, for 20 minutes or until the potatoes are cooked completely.

6. Meanwhile, if you are using fresh shellfish, soak the clams or mussels in a large pot full of cold water for 5 minutes. Scrub the shells with a vegetable scrubber or the abrasive side of a clean sponge to remove any seaweed or mud.

7. Put the clams or mussels and the wine in a large, lidded pot with enough space to hold them without them being cramped.

8. Steam until the shellfish open up, about 10 minutes. Discard any shellfish that remain closed. Take the shellfish out of the pot and reserve the cooking liquid.

9. Remove the clams from their shells, setting aside a few to garnish each bowl, if you wish and add the clam meat and the reserved liquid to the rest of the soup. Cook the soup for an additional 5 minutes.

10. Season with the Worcestershire sauce, Tabasco sauce, and black pepper. Garnish with fresh parsley and (optional) clams in their shells.

Tips from Rosie's Kitchen
In almost every fishing town, local restaurants serve a fish stew special. It usually is a chowder-based soup with a fresh, white fish, such as halibut, cooked in. The addition of fresh fish to clam chowder is optional, though it adds a mild, yet richer, fish taste. With or without the fresh fish, this is a full-bodied soup.

TIGER BARK

YUMMY STUFF!!! In case you don't already have this one - here you go...

1 pkg. of white chocolate chips
1 cup milk chocolate chips
1/2 cup peanut butter

Slowly melt white chocolate chips & peanut butter together. Once melted pour onto was paper that's placed on a cookie sheet. Then, slowly melt milk chocolate chips. Once melted drizzle over white chocolate mixture. Use a butter knife to swirl around to make the "tiger" effect. Place if the fridge to set. Once it's set break apart into bite-size chunks. ENJOY!!

BEAN DIP

Another favorite of ours...

2 cans refried beans
1 small can of green chiles
1 pkg. of cream cheese

Place ingredients in a sauce pan & slowly cook until well blended & warm. Serve with tortilla chips.

CHICKEN DIP

One of our favorites...

2 cans of canned chicken
1 small can of crushed pineapples
2 stalks of green onion, chopped
approx. 2 tbs. of mayo (Add more or less depending on how dry you like it.)

Add all ingredients together & stir. Serve with Club Crackers.

You Know you're EXCITED!!!

Amish Bread Starter

INGREDIENTS:

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

DIRECTIONS:

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4:
stir starter with a spoon.

Day 5:
stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.

1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:

2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts

**I've used chocolate pudding instead of vanilla & added chocolate chips. YUM!!!
**We also use no sugar added pudding & you can't taste the difference.

pumpkin cake w/ cream cheese icing


1 box yellow or spice cake
3/4 cup sugar
1/2 cup oil
1 cup pumpkin
1/4 cup water
1 tsp Cinnamon
4 eggs

Mix well.

350 40-45 minutes

This is designed for a bundt pan...but I used 2 bread tins and they worked great.
Top with Cream Cheese frosting
(either your own or store bought)

WARNING...once you try it...WALK away or you'll stand in front of the cake and
eat it all.
It's yum-o and easy

EASY CROCK POT STEW

1 1/2 to 2 lbs. of lean stew meat
**place in bottom of crock pot and salt and pepper the meat real good and also add about 1/2 package of dry onion soup mix, or if you don' t have that handy add lots of dehydrated onion.

Then cut up 5 potatoes ( I leave skins on and it's usually good size chunks)
one lb. bag of baby carrots
one can of drained corn

mix separately 2 cans of cream of mushroom soup and one can of tomato soup and one can of water. ( it will be a gross color but don't worry)

pour over the meat and vegetables.. cook on high about 6-7 hours and you have great stew!