Bratten’s Clam Chowder

I'm still on the Bratten's Theme -- Wonderful Recipe

You will love it too.

Bratten’s Clam Chowder

1 cup onion, finely diced

1 cup celery, finely diced

2 cups potatoes, finely diced, but not as “finely” as above

2 can clams (minced), 6 1/2 oz size

3/4-cup butter (the real stuff)

3/4-cup flour

1 qt. half and half cream

1 1/2 tsp salt

2 Tbs. Red wine vinegar

Pepper to taste

Drain the juice from the cans of clams and pour over vegetables, adding water to barely cover.  Simmer over medium heat until barely tender.

Meantime in a heavy saucepan melt the butter, add flour, make a roux and blend until smooth.  Stirring constantly, slowly add cream.  Cook and stir with a wire ship until thick and smooth.  Add the vegetables, juice.  When it is thick enough add clams.  Heat through.  Add salt, pepper.  Makes 8 servings.   Serve with crusty bread and salad.  

SICILIAN ANTIPASTO

SICILIAN ANTIPASTO

Olive oil

4 stalks celery, sliced

4 - 6 carrots, sliced

2 - 4 onions, coarsely chopped

6 - 8 cloves garlic, minced

1 head cauliflower, florets sliced

2 - 4 zucchini, sliced

2 (6 oz.) cans tomato sauce

6 oz. can tomato paste (I'm allergic -- so I put in a little more tomato sauce)

1 c. chopped parsley

1 - 2 tbsp. each oregano and basil

1/4 - 1/2 c. capers (optional)

1 - 2 (8 oz.) jars pearl or cocktail onions, drained (more is better)

1 - 2 (16 oz.) jars mixed sweet pickles, drained and sliced

6 oz. can (drained weight) pitted black olives, drained

16 oz. jar cherry peppers, mild or hot, drained

13 1/2 oz. jar peperoncini, drained (banana pepper)

3 (6 oz.) jars marinated artichoke heart and juice (quarter artichoke hearts)

1/4 - 1/2 c. red wine vinegar

1/4 c. sugar

Salt and lots freshly ground black pepper

1 (or none) of the following: 6 oz. anchovies, finely chopped; 2 - 3 (7 oz.) cans tuna, packed in oil and undrained; 1/2 lb. salami, cut in julienne strips (best with mozzarella)

In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if used). Cover and cook vegetables in oil for 5 minutes. Add sliced zucchini and steam 5 minutes more. Remove from heat and add remaining ingredients, including your choice of anchovies, tuna or salami. Stir gently to mix, return to heat and simmer for about 3 to 4 minutes, just to blend. Refrigerate antipasto for 3 days, stirring daily. Can be served over the next 10 days, storing remainder in refrigerator.

Serves 8 as a main dish, 20 as a vegetable side dish or to a crowd as an hors d'oeuvre.

Testing Results: Use a very large pot to hold all these ingredients, though don't feel constrained to follow the recipe exactly. If you don't like olives, omit them and compensate with more artichoke hearts or onions. Add julienne strips of mozzarella if you like. Play with peppers according to your palate. Some ingredients, like peperoncini (small hot peppers) may have to be purchased in an Italian food store where you might also buy Italian salami if that's your choice among the last 3 ingredients.

Bratten’s Halibut au Gratin

Oh - How I remember Bratten's Fish Restaurant -- But I do have the recipes -- Yeah !  Try this one -- I usually make it will leftover Halibut -- or any white fish --You will love this!

Bratten’s Halibut au Gratin

Halibut – 6 oz. Per person

Poach fish until done- about 10-15 minutes

Melt and simmer:

3Tbs. Butter

1 Tbs. Flour

2 cups half & half

1/8 tsp garlic powder (I use one clove fresh garlic – minced)

1/4 tsp. Dry mustard (Important)

Salt and Pepper

Simmer the above until thick.

Add:  1/2-cup mild cheddar cheese, grated (I use sharp)

Simmer until melted and thick, but not too thick.  Add milk to thin if necessary.

Drain poached fish.  Pour sauce over top.  Add more grated cheese.  Bake in a 350-degree oven for 10 minutes.

Groundhog corn chowder- Lowell Christensen

GROUNDHOG CORN CHOWDER - Lowell Christensen

4 cups potato, diced

2 cups water

1 tsp oregano

1/2 tsp salt

1 lb sausage

1 onion, chopped

1 can evaporated milk

3/4  cup frozen corn

1 can creamed corn

Simmer potato in water with oregano, salt, and pepper.

Meanwhile, sauté sausage and onion, chopping the sausage into smallish pieces.   

Add meat to potatoes, and simmer until potatoes are soft (probably 10 more minutes).

When potatoes are soft, add corns and milk. Heat through on medium heat. Stir frequently so nothing burns on the bottom.

Tadaaaa!

Beef Stew - very very good -- slow cooker

Beef Stew - Crockpot

I love this recipe -- 

Beef Stew meat -- at least one pound -- Cut into small pieces - browned then place in the crockpot

1 onion, sliced

2 cans of drained tomatoes

1/4 cup of tapioca (this is to thicken)

carrots -chopped into bit size pieces

potatoes - chopped into bit size pieces

1 tsp. cloves

2 bay leaves

Place all of this into the crockpot and let it cook on low for 6 -7 hours

Then add a just before serving --

1 can of corn

1 small pkg of green peas

I love this - you will too --

CHEESE-CHILI-CHICKEN SOUP - Pinon Staff

This soup is so good -- and easy

Just for the turning of the seasons -- You will love it ---

CHEESE-CHILI-CHICKEN SOUP - Pinon Staff

4-5 cans Cheddar Cheese Canned Soup- with their water
2 chicken breasts, cooked and diced
4-5 chopped green chilies
3-4 cooked, cubes Potatoes

Place all ingredients except green chilies in a large pan. Cook until warm.  Add green chilies and simmer.  


Serve warm.  


Great reheated, however, the chilies get stronger.

Swiss Steak -- YUM!

Now swiss Steak isn't unusual -- but I love this recipe that I converted to Crock pot --

Swiss Steak


1 round steak - or 1 london broil steak - brown in a skillet (with a little olive oil)

1 - 2 cans - diced tomatoes

1 onion - sliced


Brown the meat then put one can of diced tomatoes under the steak - Slide the steak in, then top off the steak with the other can of tomatoes.

Let it cook -- on low for - 6 to 7 hours --

The take the steak out, and add 1 green pepper- sliced and seed removed to the tomatoes.

Serve it after the peppers are wilted down.


That's it -- your family will love it --

Calabacita -- Welcome to Chile Season --

I love Calabacita -- The corn with the squash -- and of course the Green Chiles --Love it -- I found this recipe -- for a Casserole - Try it -- You will never look at zucchini again in the same way with corn CALABACITA (SQUASH CASSEROLE)

1 can whole kernel corn 2 green chili peppers, chopped fine (1 if red) 1 med. onion, sliced Salt & pepper to taste 2 tbsp. butter 2 to 3 med. zucchini, chopped Garlic to taste 1/2 c. cheese, grated 2 tbsp. sugar Cook corn, squash, peppers, onions and garlic until squash and onions are tender. Drain well in a colander. Add butter, salt, pepper and sugar. Top with grated cheese. Bake until cheese is melted at 350 degrees. Makes 6 servings.

Linguine & Clams -- YUM!

I have served this for years --- Such a good recipe -- I love it.

Enjoy - as Fred Wix always said --

LINGUINE WITH BUTTER-CLAM SAUCE – Fred Wix

Spaghetti                                         

4-6 cloves of garlic, minced

1/2 lb. butter                                    

1/2 - 1 cup fresh parsley, chopped

2-3 cans of minced clams 

Drained (Save liquid)            

1/2 cup Parmesan cheese, grated

1/2 tsp. salt

Clam juice                                       

Fresh ground pepper to taste

2 Tbs. sour cream (optional)

Melt butter and sauté' garlic and salt just until golden in color.  Cook spaghetti until done.  Drain and cover.  Drain clams, saving the liquid.  Add enough clam juice to make 2 cups of liquid.  Stir liquid into butter mixture and let simmer 10 minutes.  Add clams, parsley and pepper.  Let simmer for 2 minutes.  Toss sauce with Spaghetti.  Top with remaining sauce, garnish with larger pieces of parsley and sprinkle Parmesan cheese over top.  Serve with a large tossed green salad.

crepes -- great for dinner or breakfast

Crepes: 

 3 large eggs 

 1 1/2 cups whole milk* 

 1/2 cup water 

 1 1/2 cups unbleached all-purpose flour 

 2 tbsp. o.j. 

 3 tbsp. sugar 

 1/2 tsp salt 

 5 tbsp unsalted butter, melted, plus extra for brushing the pan. 

 *Note:  The book says that the tasters preferred the taste of whole milk but that you can use low-fat or fat-free milk instead. 

 For the crepes:  Combine the eggs, milk, water, flour, o.j., sugar, salt, and melted butter in a blender until a smooth batter forms, about 10 seconds.  Transfer the batter to a medium bowl.  Using a pastry brush, brush the bottom and sides of a 10-inch nonstick skillet very lightly with melted butter and heat the skillet over medium heat.  When the butter stops sizzling, tilt the pan slightly to the right and begin pouring in a scant 1/4 cup batter.   

 I am sure you know how to finish cooking the crepes.  So, if you don't then i can finish with the directions if you want.  But, I am not sure if you want more breakfast recipes or just recipes for the crepes.  But here are some suggestions for the crepes.  You can make and orange sauce to go with these crepes instead of having syrup.  You can fill the crepes with an orange cream and then roll the crepes up so they are stuffed crepes.  You can grill some fruit and place them inside the crepes or if you bought some hawaiian fruit (like kiwis, mangoes, pineapple etc) and made a mixture of that, I can give you a sauce that would be good with the fruit.  Crepes are delicate and so the toppings should be delicate also.   

Corn beef & Cabbage & Potatoes -- Hurray!

I love Corn beef & Cabbage & Potatoes -- This cooks all day --- and is oh so easy ---

1 pre-packaged corn beef -- with pickling spices included

Put this is a pan of water ---submerged - Boil this all day ---

Take out the corn beef --- set it on a baking pan --- on the upper layer coat with mustard - and then sprinkle with brown sugar -- But it into the oven -- boiler on -  Let the open -with the mustard get golden brown and bubbly.

Now with the left over stock - add potatoes and cut up cabbage -  I usually cut a head of cabbage into 6 to 8 pieces, and the potatoes are peeled and whole.  Cook until they are soft.

When serving a put vinegar and butter on the table and serve it all together.

We just love it.

Red beans & Rice -- Looks like Mardi Gras is coming

RED BEANS AND RICE - Pirates Pantry

1 lb. Red kidney Beans                      

1 meaty hambone

2 large onions, chopped                    

1 bell pepper, chopped

2 ribs Celery, chopped                       

2 cloves Garlic, finely chopped

Salt and Pepper to taste                     

Pinch of sugar

2 lbs. spicy sausage                            

1/4 cup Parsley, chopped

1 bay leaf (optional)

Soak beans overnight.  Rinse.  Cover with water and cook hambone, onion, bell pepper, celery, garlic salt, pepper, sugar and bay leaf.  While beans are cooking. Fry sausage in skillet.  Drain, fry until crisp, and set aside.  Cook beans until fork tender; then add fried sausage.  Just before serving, remove bay leaf and add parsley.  This recipe can be put in the freezer.  Serve over cooked rice and cornbread

This is truly wonderful -- My Husband, served a Mission in the Gulf States, tried to get this for me.  

His first try was a wash out plate of beans with every hot pepper you could try.  

So, when I found this -- Hurray!     I make this once a year -- I cut it down quite a bit, because our kids have left us.  

Enjoy

Deep Dish Pizza -- Chicago Style - Love it

Deep Dish Pizza

Crust
2 3/4 to 3 1/4 Cups Flour
1 pckg yeast
1 cup warm water
2 TBs oil
Cornmeal

Sauce -
1 lb sausage -
1 can (14 oz) cut tomatoes
1 cup water
2 tsp oregano
2 tsp thyme, crushed
1 clove garlic - minced
1/4 cup fresh slice mushrooms
1/2 medium onion sliced into rings
1 Tbs olive oil
2 cups mozzarella - cheddar cheese

Make the crust and push it into your pan -- as it is a deep dish pan - it can't be roll out

Next cook the sausage -- then add the remainder ingredients (except the mushroom, onions & cheese) -  cook until it becomes thick - about 12 -15 minutes --

Spoon this into the crust -- covering it all.  Then put the mushroom, onions & cheese on.

Bake for 15-20 minutes in a 375 degree oven.

Let it rest after it is cooked -15 minutes to set everything

When I had kids -  a double this recipe -- and I used 1 lbs sausage & 1 lbs hamburger -- we had to make things stretch

You will love this

How to Marinate - Simply

Marinate Pork Chops -- Carol Jean Brown

Pork Chops

Lemon Pepper

7-up (or Sprite)

Soy Sauce

Cut or buy your pork lion -- with or with bones, to individual pieces.

Sprinkle heavily on each side with the lemon pepper --- it could use a lot

Layer into a container -- I use my old bread tupperware - It is sealed at the top.

Next pour on the Sprite or 7-up to cover about an inch over the meat.

Then add the soy sauce, about 1 tbs. into the mixture.

Let marinate - at least 6 hours.

Then BBQ -  throwing the marinate away

Jambalaya --Thanks to Bill - for Loving it

This is a favorite of our son.  I use to make this for my family.  It was alway well received.  

Now it sound hard, but it is really easy.  

You will love this - --

Jambalaya Chicken - Bill Brown

1- 3 -3 1/2 lb. cut up chicken                  

2 stalks of celery

1 med. carrot, peeled, sliced                  

1 med. onion, chopped

1 garlic clove, crushed, 

1- 14-16 oz. can tomatoes

Salt, water                                                 

1/2 tsp thyme

1/2 lb. pork sausage                                

1/2 lb. ham, chopped or shrimp

1 1/4 cups regular long grain rice         

1 med. green pepper, chopped

3 to 4 drops Tabasco sauce or hot sauce.      

1 bay leaf

Rinse chicken; boil until done.  I use chicken breast and cut them up and boil them in water.  This way I don't have to debone the chicken after it is cooked.  But, debone if you don't use breast. 

 In a Dutch oven or large pot, brown onion, garlic, celery, green pepper, carrot, 1 1/4 tsp salt, with sausage. 

 Save 1 3/4 cup of broth from chicken.  Add water, rice, tomatoes, Chicken, thyme to pot containing onion, garlic. Etc Add bay leaf. 

 Cook until rice is done - about 1-1 1/2 hours. 

 Add ham or shrimp and warm through.  

If you wish you can drain sausage grease before adding rice.  

I serve with green salad and cornbread. 

Meatloaf --- great great recipe

Meatloaf ---


I know - why would anyone have a blog about meatloaf?  I love meatloaf, so here is my favorite recipe.


Meatloaf

1 lb. hamburger - I use the 85% to 15% type
1/2 of a column of Premium Soda Crackers - crushed    ( I use only Premium - soda crackers, make a    nice mix)
1 egg
1/4-1/2 half chopped white onion - I have used Yellow-(You have to use more yellow-say twice as much)
1 can of tomato sauce -  leave a about 1/4 of a can to garnish the top-

Mix all of this in a very cute bowl -- Line your pan with foil -- Then you don't have to clean it out.
put the rest of the tomato sauce over the top -
Cook at 350 degrees for 1 to 1 1/2 hours (be sure you put in baked potatoes and a squash to use the heat)

There you go  one oven dinner.

Yeah - this makes really good meatloaf sandwiches

Pirate's pantry - Fried Chicken - YEAH

Now I have children, who have been in the Brownouts -  But, they have had a gas range to cook on.  I suggested they use their Chicken on this.  

It is fabulous.  I just remember cooking this for my Family -  all 6 of us.  It take a half and hour to cook --- "So, have them people ready"  the pirate is here.

I got my book from my sister in law -   -   Who live in the south --- Yeah  Pauline

FRIED CHICKEN - Pirate’s pantry

1 chicken                                         

 4 eggs, well beaten

1/2-cup milk                                       

1 tsp. salt and red pepper, each

1/2 tsp. black pepper                       

 2 cups flour seasoned with:  1 T. baking powder

1 tsp. red pepper                              

1 1/2 tsp salt

1/2 tsp black pepper    

Vegetable oil

Mix well eggs, milk, salt, red and black pepper.  Soak chicken in mixture for 1 hour.  Roll chicken in seasoned flour.  Fry, uncovered at 400 degrees F. with oil deep enough to cover chicken.  If browning too fast, reduce temp. To 350 degree.  When chicken is well browned, drain thoroughly.  Chicken is done if tender when pierced with fork.  Should be golden brown.    

Take out some oil to make milk gravy.

I forgot to tell my kids to make milk gravy.

Wonderful -- Instant dinner - Noodles Romano

I love coming home to an easy recipe.  

This one does the trick.  All the ingredient are in my cupboard, so I just think of this and it is made.

This is truly wonderful -  - - Even with shrimp

NOODLES ROMANO – Carol Jean Brown

1/4 Cup of Butter

2 TB. Parsley (Dried)

1 tsp. Basil, crushed, dried

1 8-oz. Pkg. Cream cheese, softened

1/8 tsp. Pepper

2 - 3/4 Cup boiling water

Thin noodles, fettucini or spaghetti – cooked and drained

1 clove garlic, minced

1/4 cup butter

3/4 Cup Parmersan cheese

Cream cheese sauce.  

• Combine 1/4 cup butter, parsley, and basil; blend in cream cheese and pepper; stir in 2/3c cup boilng water, blend mixture well.  Keep warm.  (now, before it gets creamy, it gets really lumpy, I use a wire wisk to smooth it out, as it heats)

• Cook noodles in large amount boiling water   (I take some of the boiling water from this pot – so I don’t have to do an extra pan and add it to the cream cheese sauce).    Cook, drain the noodles.
• Cook the garlic in the butter (this is in a seperate pan), and toss over the noodles, after they have been drained.  

Mix cream cheese mixture over noodles and add the parmersan cheese.  

Server warm      

I usually serve with salad.  I have topped it with sausage or cooked diced chicken, for the men. 

spinach lasagna - Wow!

Years ago, I was looking for a meatless recipe to serve my family.

Then I found this -  What a hit.  

Now all my kids ask for it -  for their Birthdays, even when they have a choice.  So, I thought you might like it.  

I have reformated it, because I am allergic to Tomato Paste, that why there is Tomato Sauce.

Spinach Lasagna  Carol Jean Brown

1 Pkg. Spaghetti Sauce Mix

1 15 oz tomato sauce

1 3//4 c. Water

2 eggs

1 lb. cottage cheese

1 -10 oz. pkg. Spinach, Thawed and drained

1/2 c. Parmesan Cheese

1/2 lb. Mozzarella Cheese

1/2 to 1 lb. uncooked lasagna noodles

Empty sauce mix into tomato sauce, Heat until blended.  Remove from Heat

Beat egg in bowl, add cottage cheese, spinach and 1/4 c. of Parmesan cheese

Lightly grease a 13 X 9 Pan.  

Coat bottom on pan with tomato sauce mixture.  

Layer noodles, half the spinach mixture, then top with mozzarella Cheese, then spoon sauce (1/2 of the total).

Repeat layers.

Sprinkle with Remaining parmesan cheese.  

Cover with Aluminum Foil. 

Bake at 300 degrees for 1 hour 

Must stand for 10 min.

(this of course is better the next day) like all tomato products. 

Pumpkin --- It's Halloween - YEAH

DINNER IN A PUMPKIN - -- YEAH 

So, it is the time of year for Pumpkin---

Buy one from the store, make sure it is the right size for your family.

1 pumpkin

Make sure you have cut the lid with a notch, so you can put the lid back on.

Know for the filling:

1 lb. hamburger

1 small onion

1 cup cooked rice

1 can of cream of mushroom

1 TBS soy sauce

2 TBS brown sugar

Start by  clean out -- all the icky stuff out - we call it guts.  Then put a face on it with permanent ink, on the outside.

Then fry up the hamburger and the onion.  Add all the rest of the ingredients.

Put the filling in the pumpkin -  you can make 2 batches of filling if you need to, I used to put 3-4 batches of filling, when you have teenagers.

Put on a cookie sheet - covered in foil.  

Bake 350 degrees for 1 hour -  plus or minus 1/2 hour, depending on the size of the pumpkin.

When serving, put the pumpkin out and serve the filling, cut the pumpkin for each serving.  

This is a great activity to do with your kids.