Clam Chowder

Yields: 6 servings

1 cup diced onions                                      

1 cup diced celery

2 cups diced potatoes

juice from clams

3/4 cup butter

3/4 cup flour

1 quart Half & Half milk product

1-1/2 teaspoons salt

1 teaspoon sugar

pepper to taste

2 cans clams, minced

      (can use 1 clam & 1 shrimp)

DIRECTIONS:

In a large pan, put the onion, celery, potatoes, and juice from clams.  Add water enough to cover.  Simmer until tender.   Add clams.

In a small saucepan, melt butter and stir in flour to make a paste.  Bring to a boil.  Slowly pour in Half & Half and stir to combine.  Pour the mixture in with the vegetables and seafood.  Add salt, sugar and pepper.  Simmer enough to blend flavors.

Recipe from my sister-in-law, Kristie Nicoll.

Migas

This recipe comes from The Pioneer Woman. 

Serves 6

Prep Time: 15 minutes  Cook Time: 15 minutes

4 whole Corn Tortillas

1 whole Jalapeno, Seeds and Membranes Removed, Finely Diced

4 whole Plum Tomatoes, Roughly Chopped

1 whole Green Pepper, Roughly Chopped

1 whole Red Bell Pepper, Roughly Chopped

1 whole Medium Onion, Chopped

12 whole Large Eggs

1 cup Monterey Jack Cheese, Grated

1/3 cups Cilantro, Chopped

1 Tablespoon Butter

1 Tablespoon Olive Oil

1/4 cup Half-and-half

DIRECTIONS:

In a bowl, whisk together eggs and half & half.  Salt and pepper eggs, then set aside.

In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.  Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serve with black beans.  Delicioso!

Tomato Soup w/Grilled Cheese Sandwich

Campbell's Tomato Soup, made just like the directions (my family loves this)
sandwich bread
medium cheddar cheese
croutons

We like to have open-faced grilled cheese sandwiches.  Slice the cheese and put on top of the bread.  We broil them in the oven until the cheese is bubbly.

We like to put croutons or cut up cubes of cheese into the tomato soup.

Baked Sweet and Sour Chicken

This recipe is from Six Sisters’ Stuff 

This recipe is delicious!!  I doubled the sauce so that we could have extra to put on rice or noodles.  Note:  modified the vinegar from the original recipe.  

Bake for 1 hour, so plan ahead.

Chicken:

3 - 4 boneless, skinless chicken breasts

Salt and pepper to taste

1 1/2 cup cornstarch

3 eggs, beaten

1/4 cup canola oil

Sweet and Sour Sauce:

1 cup granulated sugar

4 Tablespoons ketchup

1/4 cup rice vinegar (or white vinegar)

3 Tablespoons apple cider vinegar

1 Tablespoon low sodium soy sauce

1 teaspoon garlic salt

DIRECTIONS:

Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into 1) cornstarch then coat in 2) beaten eggs. 

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

Debbie’s Ham Chowder

(Not her actual recipe.)

Yield: 6-8 servings (2 quarts)

 2 cups water

2 cups cubed peeled potatoes

1/2 cup sliced carrots

1/2 cup sliced celery

1/4 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup butter

1/4 cup flour

2 cups milk

2 cups (8 oz) shredded cheddar cheese

1 can (16 oz) whole kernel corn, drained

1-1/2 cups cubed fully cooked ham

DIRECTIONS:

In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt, and pepper to a boil.  Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender.  Remove from the heat; do not drain.

In a medium saucepan, melt the butter; blend in flour.  Add milk all at once; cook and stir until thickened and bubbly.  Add cheese and stir until melted.  Stir into the undrained vegetables; return to heat.  Add corn and ham; heat through, stirring occasionally.

Recipe from Debbie Stevenson, Sand Springs Ward (2013).

Grandma Nicoll’s Chicken Noodle Soup

Nothing like homemade Chicken Noodle Soup, especially Grandma's.

This is not a picture of the actual soup.  Grandma shreds her carrots.

Serves 4-6

6 cups water

4 chicken breasts

1 teaspoon Lawry’s Salt

Celery Salt

Pepper

1 Bay Leaf

1 onion

1 cup of shredded carrots

2 Tablespoons. Wyler's chicken bouillon granules (add less in the beginning – don’t get too salty)

1/2 cup finely diced celery

2/3's bag (16 oz.) "Country Pasta" Homemade Style Egg Pasta (or homemade noodles)

DIRECTIONS:

In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through. Remove the cooked chicken onto a plate to cool. Keep the broth. Cover the chicken with plastic wrap so it doesn't dry out. Refrigerate. At this point I like to strain the broth to get a nice clear broth for the soup and put it back into the stock pot.

Peel onion and chop into chunks. Combine 1/2 c. of water and onion in a food processor. Puree for 30 seconds, add to the chicken broth.  Add carrots, chicken granules and celery.  Bring to a boil, then add either homemade noodles or I use about 2/3's bag of the "Country Pasta" Homemade Style Egg Pasta. Cook the noodles until done, 15-20 minutes.

While the pasta is cooking, cut the chicken breasts into small bite-sized chunks. I like to break and tear it into chunks. If you need to add more liquid to the soup, either add a can of Swanson's chicken broth or water and season with more of the Wyler’s chicken bouillon granules to taste. Add bouillon granules and pepper to taste.

Recipe from Grandma Phyllis Nicoll.

Oven Baked Beef Tacos

Recipe from Six Sister's Stuff

These were one of the best tacos I've ever eaten!   Yummy!!

Makes 4-6 servings (depending on how many tacos each person wants!).

INGREDIENTS:
1 lb lean ground beef

1 (15 oz) can black beans, drained and rinsed

1 medium onion, diced

1 (1 oz) packet taco seasoning (or 2-3 tablespoons of Homemade Taco Seasoning)

2 cloves garlic, minced

1 cup chunky salsa

12 hard taco shells

1 1/2 cups shredded cheddar cheese

DIRECTIONS:

Preheat oven to 400 degrees.

In a large skillet, heat oil and add onion and garlic – sauté for about 5 minutes until soft.  Add beef and taco seasoning, cooking until meat is browned. Add beans and salsa.  Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken.

In a large 9x13" baking pan, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Top each taco with shredded cheese.

Bake for 8-10 minutes (or until all the cheese is melted).  Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, pico de gallo , hot sauce, or whatever you like!).