Author Archives: Andy

VEGETABLE SOUP – CREAM OF

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  • ¾ cup butter

  • ¾ cup diced onion

  • 1 ½ cups diced potato

  • ¾ cup peeled diced tomato

  • ¾ cup diced carrot

  • ¾ cup diced green beans

  • ¾ cup coarsely chopped broccoli

  • ¾ cup minced leek

  • ¾ cup minced zucchini

  • 1 garlic clove minced

  • 1 ½ t sugar

  • Salt and pepper to taste

  • 1 ½ quarts chicken stock

  • ½ cup heavy cream

Melt butter and sauté onion.  Add remaining ingredients except stock and
cream.  Cool until vegetables are tender.  Add stock and bring to boil.  Simmer 10 minutes.  Transfer in batches to processor.  Puree and return to stock pot.  Gradually stir in cream.

CRANBERRY SALAD

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  • 1 package lemon jello dissolved in ½ cup boiling water

  • 1 t unflavored gelatin dissolved in cold water

  • 1 can crushed pineapple drained

  • 1 cup chopped walnuts

  • 1 cup chopped green grapes

  • 1 can Cranberry sauce

While lemon jello is still in hot water, add gelatin.  Then remainder of
ingredients.   Turn into a one quart mold.

CRAB CHEDDAR ROLLS

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  • ½ cup butter

  • ½ # grated cheddar cheese

  • ¼ t. dry mustard

  • 2 cans drained crabmeat

  • 1 large loaf of thin sliced white bread crusts removed

Roll bread slices flat.  Melt butter, add cheese, mustard and crab
meat.  Spread mixture thinly on bread slices.  Roll up long side jelly roll
style.  You can freeze at this point.

To serve:  Cut rolls in half while frozen.  Roll in melted butter.  Let thaw then bake at 400 degrees 10-15 minutes.

CORN PUDDING – CAROL CONKLIN

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  • 2 T. butter

  • 2 T. minced onion

  • 2 T. flour

  • 2 T. light brown sugar

  • 1 cup milk

  • 2 eggs

  • ½ t. salt

  • ¼ to 1/3 t. white pepper

  • 1/8 to ¼ t. ground nutmeg

  • 16 ounce can corn – well drained

In a medium saucepan melt butter.  Add onion and cook gently,
stirring often, until yellowed; stir in flour and sugar until smooth.  Off heat, gradually stir in milk, keeping smooth.  Cook, stirring constantly over
moderately low heat until thickened and boiling.  Remove from heat.  In a small bowl beat eggs with salt, pepper and nutmeg until foamy.  Vigorously stir
in about ¼ cup of the sauce; stir back into sauce pan.  Stir in corn.
Turn into a buttered round 1 quart casserole; place in a pan of hot
water that comes up as high as the corn mixture.  Bake in a preheated 325 degree oven until a metal knife inserted in center comes out clean – 50-60 minutes.  Serves 6.

CORN CASSEROLE FROM JEANNETTE JENSEN

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  • 1 pound can of creamed corn

  • 1 cup Bisquick

  • 1 egg beaten

  • 2 T. melted butter

  • ½ cup milk

  • 2 T. sugar (I always eliminate the sugar and cannot tell the difference)

  • 4 ounce can chopped green chiles

  • ½ pound grated Monterrey Jack Cheese

Mix all ingredients except green chilies and cheese.  Turn ½ of the
mixture into an 8 inch dish such as a pie pan.
Spread all the chilies on top and all the cheese over the chilies.  Top with the remaining half of the batter.  Bake 35-40 minutes at 400 degrees.  Let sit before serving.

HUDSON’S COLESLAW

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  • 1 head of cabbage

  • 1 red onion

  • 1/3 cup sugar

  • 1 cup vegetable oil

  • 1 cup vinegar

  • 2 T. sugar

  • ½ t. dry mustard

  • ¼ t. salt

  • ¼ t. pepper.

Toss sugar with shredded cabbage.  Mix remaining ingredients and boil.  Pour over cabbage.

MEAT BALLS – COCKTAIL SIZE

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  • 2 # ground chuck

  • 2 eggs

  • ½ medium onion chopped

  • ¾ t pepper

  • ¾ t salt

  • 12 t ground allspice

  • 1 t nutmeg

  • ½ cup breadcrumbs

  • ½ cup milk

Mix nutmeg, breadcrumbs and milk.  Mix ground chuck, eggs, onion, salt, pepper
and allspice.  Mix milk and meat mixtures.  Form bite sized balls.  Place on cookie sheet and bake 350 -400 degrees for 15 minutes.

Sauce

1 cup ketchup

¾ cup chili sauce

¾ cup brown sugar

¾ cup wine vinegar

1 T black pepper

¾ cup oil

½ cup lemon juice

3 T soy sauce

2 T dry mustard

2 cloves crushed garlic.

Mix all ingredients and simmer meatballs in sauce for 2-3 hours.

CLAM SAUCE FOR PASTA

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  • 1/3 cup olive oil

  • 1 clove garlic

  • ½ cup clam juice

  • ½ t. dried oregano

  • One 7 ½ -8 oz can clams

  • 2 T. parsley

  • ¼ t. salt and pepper (each)

Sauté garlic in oil.  Add clam juice, oregano, salt and pepper.  Simmer 5 minutes.  Stir in clams and juice and cook uncovered about 10 minutes.  Stir in parsley.  Serve tossed with angel hair or thin spaghetti.