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!

ORANGE NUT CAKE - Carol Jean Brown

I love Oranges -- the taste of Oranges -- this take a little time but it is soooo worth it.  

ORANGE NUT CAKE - Carol Jean Brown

1/2-cup butter (room temp.)                  

1/2 tsp. baking soda

1-cup brown sugar                                  

1/2 tsp. salt

2 eggs                                                       

1 cup chopped nuts

1 tsp. vanilla                                             

1/4 cup orange rind, zested

1-cup raisins, currants or dates             

1-cup buttermilk

1/2 cup sugar                                            

2 cups flour

1/4 tsp baking powder                            

1/2 cup orange juice

Cream together butter and brown sugar.  Add eggs and vanilla, mix well between each addition.  Stir in orange rind.  Combine the dry ingredients and sift.  Add sifted ingred. To egg/butter mixture alternately with the buttermilk.  Stir in nuts and dried fruit (the fruit should be dusted with a little flour before adding).  Pour the batter into a 13 X 9 inch baking pan.  Bake at 350 degrees for 30-35 minutes.  After removing from the oven, but while still hot, dissolve the sugar in the orange juice and pour over the cake and let it soak in.  Cut into squares and serve with a dollop of whipped cream.

I use regular milk with 1 tsp. of vinegar instead of buttermilk.  Let it stand for a few minutes before adding.

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 --

Bread pudding -- yeah for Fred Wix

I love Bread Pudding

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

4 C. bread cubes - 8-10 slices    1/2 cup sugar

4 ex lg. eggs, beaten                   1/4-cup (Pck) brown sugar

2 3/4 cups milk                                2 Tbs. cornstarch

1/2-cup (Pckd) brown sugar            3/4-cup water                  2Tbs.butter

1/2 tsp. cinnamon                           1/4 cup lemon juice          1Tbs zested lemon

1/2 tsp. ground cardamom            1/4-cup raisins                    

2 Tbs. lemon juice                          2Tbs. nuts

Place the bread cubs in a lightly sprayed 9-inch baking dish or pan.  In bowl, combine the next 6 inbred. Mix well, and then pour over the bread cubes.  

Place in a 350 oven and bake 45 minutes or until a knife comes out clean.

  In a small saucepan, combine the next 4 ingred.  Then gradually stir in the cold water and lemon juice.  Heat this mixture, stirring over a medium heat until the mixture boils.  Reduce the heat and continue to cook until the sauce comes clear and thickens. 

Stir in the raisins, nuts, butter and zested lemon.  

Serve warm over the still warm or room temperature pudding. 

Makes 6 servings.  ENJOY!

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.