Seafood chowder

2 slices bacon chopped and fried crisp..drained
4 cups diced potatoes
1/2 cup diced celery
Add water to just cover potatoes- add bacon bits and simmer until potatoes are done
While potato's are cooking take 4 to 8 oz. of small to medium shrimp, flavor with garlic and a dash of lemon juice (I have found that Mrs. Dash, in the Garlic, is really wonderful)
Cook till skin turns color....peel, and add to potato and celery mix. At this point add approx. 1/2 cup of small bay scallops....simmer approx. 5 min.
Add 1-cup milk or half and half, bring mixture back to heat. Salt to taste, garnish with a little fresh parsley. Serve with warm rolls for a hearty dinner..
I do not use a thickening agent as the potatoes cook down and this chowder is full of good stuff. There are no definite amounts, if you want to add only scallops or just shrimp it is equally delicious.

Pork and rice 

Meat:
One medium to large pork shoulder steak. Trim meat from the bone and remove excess fat- cut into bite size pieces.
This is browned in a medium sized pan with a bit of olive oil.

After browning meat, add 2 cans of chicken stock and 2 cups water.  Cook meat for approx. 1/2 hour.
While meat is cooking peel and chop one carrot.
one small onion
one stalk celery
several fresh mushrooms, sliced (may substitute canned mushrooms-well drained)

After meat is tender add the vegetables and approx. 1/2 cup brown rice or brown rice/wild rice
Cook until the rice is done. Add salt to taste just prior to serving.

Note: The vegetables are my preference.... I will sometimes add sliced cabbage to the soup - 1 to 2 cups added approximately 20 minutes before serving. This is hearty soup that is easy to make and when served with a salad and bread makes a fine winter meal.


Corn Chowder

2 cans cream style corn
2 strips of bacon
1 onion chopped
2 cups diced potatoes
Salt and pepper

Fry bacon crisp drain excess fat
add other ingredients into pan cover with water and bring to a boil. Cover and reduce heat and simmer 45 minutes to 1 hour.
Add ¾ cup milk or half and half just prior to serving, bring back to heat but do not boil.
Serve with salad and roll for a complete meal.

Beef vegetable soup.

I medium sirloin steak cubed in small pieces (other pieces of beef can be used but sirloin is a very lean meat which is my preference)
2 cans beef broth
4 cups water
1 small onion chopped
1 tsp. parsley flakes
1 clove garlic pealed and chopped
Simmer beef until tender

Add 1 ½ cups frozen mixed vegetables
2 cups cubed potatoes

At this time add salt to taste, cook until potatoes are done.




Recipes - Soups and Chowders