Hello everyone! I am back again! After a whole lot of computer troubles. I am finally updating Kitty's Recipes Galore!. The recipes today are all about eggs. These recipes came from The Canadian Marketing Agency who  kindly allowed to me put some of their recipes here for you. If you enjoy these recipes please go and visit their site- http://eggs.ca/- for more tasty recipes and lots of tips. Thank you  for visiting Recipes Galore! Please come and visit as often as you like.

After School Casserole

Number of servings: 6

Preparation:  10 min.

 Baking:  50 min.

12 eggs 12
1 can (385 mL) fat free evaporated milk 1
2 tsp Italian seasoning* 10 mL
Salt and pepper, to taste
Cooking spray
1 box (150g) seasoned or plain croutons 1
1 can (341 mL) whole kernel corn, drained 1
1 can (398 mL) tomato sauce 1
1 cup shredded part skim mozzarella cheese 250 mL


WHISK eggs with evaporated milk in a large bowl; add Italian seasoning, salt and pepper. Set aside. SPRAY a 9-inch (2.5 L) round baking dish with cooking spray. PLACE half of the croutons in the baking dish. Set aside. BLEND corn and tomato sauce; pour over croutons. POUR egg mixture over corn mixture. PLACE remaining croutons over egg mixture. SPRINKLE with mozzarella cheese. Cover with aluminum foil, pre-coated with cooking spray.** BAKE in a 350°F (180°C) oven for 40 minutes. Remove foil. Bake for 10 to 15 more minutes or until a knife inserted near the centre comes out clean.
 

Variations:
*Or use 1/2 tsp (2 mL) dried oregano and 1/4 tsp (1 mL) each dried rosemary, sage, savory, marjoram, thyme and basil.

Note

**Casserole can be prepared up to this point and refrigerated for up to 12 hours before baking.



Nutrients per serving:
 

Calories: 428 Carbohydrate: 38.8 g
Protein: 27.5 g Fat: 18.5 g   

- in cooperation of eggs.ca                                                  

Bagel 'n' Egg Melts

Number of servings:  4

Preparation:  10 min.

 Cooking:  5 min.


6 hard-cooked eggs, coarsely chopped 6
1/2 cup diced cooked ham 125 mL
1/3 cup mayonnaise 75 mL
1 tbsp chopped green onion 15 mL
Salt and pepper, to taste
4 bagels or English muffins 4
1/2 cup shredded old Cheddar cheese 125 mL


Combine eggs, ham, mayonnaise and green onion. Season with salt and pepper.

Slice bagels or English muffins in half and toast. Spread egg salad on top and sprinkle with cheese. Grill in toaster oven or under oven broiler until cheese bubbles, or warm in the microwave oven on MEDIUM (50%) for 30 seconds. Serve hot.



Suggestion for Complete Meal

Serve with a glass of milk followed by a pear.



Nutrients per serving:
 

Calories: 584 Carbohydrate: 51.2 g
Protein: 25.6 g Fat: 29.8 g

- in cooperation of eggs.ca

Basic Devilled Eggs

Preparation:  10 min.

12 hard-cooked eggs, peeled 12
1/4 cup mayonnaise 50 mL
2 tsp dijon mustard or to taste 10 mL
Pinch of salt and pepper


Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, Dijon mustard salt and pepper. Divide amount in half. To each half, add the ingredients for one of the variations below. Refill whites with yolk mixture and garnish as directed.

Serve immediately or store, covered, in refrigerator. Use within 3 days.

Makes 24 devilled eggs.

For distinctive devilled eggs, mix egg yolks with some chicken salad and stuff this mixture into the egg whites.

-in cooperation of eggs.ca

Devilled Eggs with Crab Meat

Preparation:  10 min.

6 hard-cooked eggs, peeled 6
4 tbsp mayonnaise or salad dressing 50 mL
2 tbsp finely chopped celery 30 mL
2 tsp Dijon mustard 10 mL
1 tsp finely chopped parsley 5 mL
1/8 tsp each oregano and onion powder 1/2 mL
Few drops Worcestershire sauce
Salt and pepper, to taste
1 can (6 oz/170 g) salad crab meat, drained 1 can


Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt and pepper. Add crab meat and mix well. Refill whites with yolk mixture and garnish as desired. Serve immediately or store covered in refrigerator. Use within 3 days.


Variations:

Use finely chopped imitation crab meat, salmon or tuna.
Garnish Suggestions: slice of radish, sprigs of fresh dill or slice of stuffed olive.


Nutrients per serving
Makes 1 dozen appetizers.

Calories: 80 Carbohydrate: 0.6 g
Protein: 4.8 g Fat: 6.3 g

-in cooperation of eggs.ca

Eggs Benedict

Number of servings: 4

Preparation: 7 min.

 Cooking: 15 min.

8 eggs 8
Water, dry white wine, chicken broth or tomato juice, to poach
Few drops of vinegar
4 English muffins, split and toasted 4
8 slices of ham or cooked back bacon 8
Hollandaise Sauce
3 egg yolks 3
1 tbsp lemon juice 15 mL
Pinch salt and cayenne pepper or dry mustard
1/2 cup butter, melted 125 mL
Yogurt Hollandaise Sauce
3/4 cup Plain Yogurt 175 mL
2 Eggs 2
2 tsp Sugar 10 mL
1/4 tsp salt 1 mL
1/2 tsp grated lemon rind 2 mL
1/4 tsp hot pepper sauce 1 mL


Poach eggs in selected liquid, using stovetop or microwave method. Top each toasted English muffin half with slice of ham or cooked back bacon, a poached egg and 2 tbsp (30 mL) hollandaise sauce.

Hollandaise Sauce

Stovetop Method: In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.

Microwave Method: In a 4-cup (1 L) glass measure, whisk together egg yolks, lemon juice and spices. Gradually whisk melted butter into egg yolk mixture, beating constantly.

Microwave on MEDIUM (50%) for 30 seconds to 1 minute, or until sauce thickens. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.

Variations

Yogurt Hollandaise Sauce:

Prep time: 5 minutes Cooking time: 12 minutes Makes 1 cup (250 mL)

In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.

Tip:
Curdling of the hollandaise sauce may occur due to over beating or adding butter too quickly. To rescue a curdled sauce, try one of the following: Beat another egg yolk into a small bowl; with a whisk or fork, gradually beat in the curdled hollandaise sauce. Alternatively, place 1 tbsp (15 mL) water in a small bowl; with a whisk or fork, beat in a small amount of separated sauce until it becomes smooth, and keep adding sauce slowly, while continuing to beat vigorously.

Hollandaise sauce may be frozen. To use, thaw in refrigerator. Warm in double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure described above.

Nutrients per serving:
Calories: 549 Carbohydrate: 23.1 g
Protein: 23.1 g Fat: 40.2 g

_in cooperation of eggs.ca

Festive Egg Mousse

Number of servings: 8

Preparation:  30 min.

Chilling:  3 hrs

Clear Layer:
1/2 cup each canned condensed chicken broth and water 125 mL
1 tbsp white wine or lemon juice 15 mL
1 1/2 tsp unflavoured gelatine 7 mL
1 hard-cooked egg, sliced 1
Green onion and peppers, for garnish
 

Egg Mousse :
1 envelope unflavoured gelatine 1
1/2 cup chicken broth or water 125 mL
5 hard-cooked eggs 5
1/3 cup mayonnaise 75 mL
1/4 cup cream cheese (2 oz/60g) 50 mL
1 tbsp Dijon mustard 15 mL
Salt, pepper and hot pepper sauce, to taste
1/3 cup each chopped green and red peppers 75 mL
1/4 cup chopped green onion 50 mL

To make Clear Layer: Strain chicken broth to remove any fat. Combine broth, water and wine in a small bowl. Sprinkle gelatine on top; set over hot water to dissolve. Remove from hot water and place in a bowl of water and ice, stirring frequently, until mixture has the consistency of raw egg white. Remove from ice water.

Spoon a thin layer of gelatine into an oiled 5-cup (1.25 L) mould. Arrange egg slices, green onion and pieces of pepper in a decorative design. Place in freezer until set, about 10 minutes. Add enough gelatine mixture to cover eggs completely; refrigerate.

To Make Egg Mousse: In a small bowl, sprinkle gelatine over chicken broth; set over hot water to dissolve. In food processor or blender, puree eggs. Add mayonnaise, cream cheese, mustard, salt, pepper and hot pepper sauce; puree until well blended. Add dissolved gelatine, green and red peppers, and green onion; puree about 1 minute.

Pour into mould, over clear layer. Refrigerate until firm, at least 3 hours or overnight. Remove from mould onto a serving plate. Serve with crackers.

Nutrients per serving
Calories: 165 Carbohydrate: 1.9 g
Protein: 7.8 g Fat: 14.0 g

-in coorperation of eggs.ca

Greek Omelette

Number of servings: 4

Preparation: 10 min.

Cooking: 20 min.

8 eggs 8
1/4 cup water 50 mL
Freshly ground pepper, to taste
Cooking spray
1/3 cup chopped onion 75 mL
3/4 cup seeded, chopped tomato 175 mL
1/2 cup crumbled low-fat feta cheese 125 mL
1/4 cup Kalamata olives, pitted and slivered 50 mL
1/2 tsp dried oregano 2 mL


Beat eggs with water; season with pepper. Set aside.
Spray a non-stick skillet with cooking spray.
Sauté onion over medium heat for about 1 minute.
Add tomato and cook for 1 more minute.
Stir in feta cheese, olives and oregano. Set aside.
Spray an 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat.
Pour 1/4 of egg mixture into skillet. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set.
Cover one half of the omelette with 1/4 of the filling. Slip spatula underneath the omelette and fold in half. Slide onto a warm plate.
Repeat procedure to make 3 more filled omelettes.


Nutrients per serving:
Calories: 224 Carbohydrate: 4.0 g
Protein: 16.6 g Fat: 15.7 g

-in cooperation of eggs.ca

Individual Baked Alaska's

Number of servings: 6

Baking: 2 min.

Chilling: 1 hr.

4 egg whites 4
1/8 tsp salt 1/2 mL
1/2 cup fine granulated sugar 125 mL
6 slices jelly roll, cake or brownies 6
6 scoops ice cream*, well frozen 6


In a small bowl, beat egg whites and salt until soft peaks form. Gradually add sugar, 1 tbsp (15 mL) at a time, and continue beating until stiff and glossy. Place cake slices on ungreased baking sheet. Top each with ice cream and quickly cover with meringue, being sure to seal edges completely. Swirl meringue into peaks. Keep in freezer until ready to bake. Freeze for at least 1 hour. (To store for longer periods, up to 2 weeks, place unbaked Alaska's in cake box and over wrap with plastic.) Preheat oven to 475° F (240° C). Bake 2 to 4 minutes or until meringue is delicately browned. Serve at once.

Note:
*Choose ice cream that contrasts in colour and flavour with the cake, i.e. vanilla ice cream on brownies, peppermint on chocolate cake, fruit sherbet on jelly roll. 

-in cooperation of eggs.ca
 

Macaroni Bake

Number of servings: 6

Preparation:  5 min.

 Cooking: 8 min.

Baking: 28 min.

2 cups dry elbow macaroni 500 mL
8 eggs 8
1 cup skim milk 250 mL
1 can (10 oz/284 mL) condensed Cheddar cheese soup 1
1/2 cup each finely chopped onion and green pepper 125 mL
1 tsp each Italian seasoning and dry mustard 5 mL
1/2 tsp garlic powder 2 mL
Cooking spray
3/4 cup tomato sauce, pizza sauce or spaghetti sauce 175 mL
1/2 cup shredded light Cheddar cheese 125 mL
2 tbsp chopped fresh parsley 30 mL


COOK macaroni according to package directions; drain well. WHISK eggs with milk and soup in a large bowl. STIR in onion, green pepper, Italian seasoning, dry mustard and garlic powder. STIR egg mixture into macaroni. SPRAY a 2-1/2 quart (2.5 L) casserole dish* with cooking spray. POUR pasta mixture into casserole dish. BAKE in a 350°F (180°C) oven for 10 minutes; stir pasta mixture. BAKE for another 10 minutes; stir pasta mixture. SPREAD tomato sauce over pasta mixture. SPRINKLE with cheese and parsley. BAKE for 8 minutes or until top is bubbly and cheese is melted.

*Or six (2 cup/500 mL) individual casserole dishes.

Nutrients per serving:
Calories: 293 Carbohydrate: 32.4 g
Protein: 17.6 g Fat: 10.0 g

-in cooperation of eggs.ca

Oven-Style Scotch Eggs

Number of servings: 8

Preparation: 10 min.

 Cooking: 20 min.


1 lb turkey sausage* with casing removed 450 g
1/4 cup fine dry bread crumbs 50 mL
8 hard-cooked eggs, peeled 8
2 eggs, beaten 2


Divide sausage meat into 8 equal portions. Sprinkle bread crumbs on a smooth surface. Place one portion of sausage meat on top of crumbs and pat out 1/8-inch (3 mm) thickness. Wrap completely around a hard-cooked egg, pressing edges together to seal. Repeat with remaining sausage and hard-cooked eggs. Dip sausage-coated eggs in beaten egg. Place on baking sheet and bake at 375°F (190°C) until lightly browned, about 20 minutes. Serve immediately or refrigerate for up to 3 days. Serve hot or cold.

*Pork or Italian sausage can be substituted for turkey sausage.

Nutrients per serving:
1 Scotch egg
Calories: 235 Carbohydrate: 2.9 g
Protein: 20.6 g Fat: 15.6 g

-in cooperation of eggs.ca

Once again I would like to send a special thanks to The Canadian Marketing Agency for allowing me to use their recipes on Kitty's Recipes Galore!. I hope that you enjoy these cause there will be more coming soon.

Take care and hugs,

Top of Page

Well since today is Thanksgiving here in Canada it is only fitting that I should be adding some Thanksgiving recipes. I was surfing around the Net and I found these recipes for Thanksgiving dinner.

Turkey with Herbal Rub

1 13-Pound WHOLE TURKEY fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

Preheat oven to 325.
Remove giblets and neck from turkey and reserve for broth.
Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.
Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
Note: Yields 18 servings at 6 ounces per portion.

ROASTED TURKEY

16 lb Turkey
1 cup Butter or Margarine
some flour
1/4 tsp Salt
1/4 tsp Pepper
2 whole onions
5 stalks of celery
4 cloves of garlic crushed
1 green bell pepper rough chopped
Reynolds Turkey Roasting Bag

Remove giblets and neck from turkey; wash, and set aside.  Wash turkey thoroughly inside and out.  Pat dry with towels.  Remove any excess fat.
Preheat oven to 325F.
Stuff some butter, onion, celery and bell pepper in to cavity of turkey Place butter and garlic under the skin of turkey.
Insert 4 or 5 poultry pins at regular intervals.  Lace cavity closed with twine, bootlace fashion and then tie.  Bend wing tips under body, or fasten to body with poultry pins.  Tie ends of legs together.  Brush with some butter; sprinkle with salt and pepper.  Place turkey in roasting bag tie bag.  Then put shallow roasting pan.  Roasted uncovered about 4 « hours, or until meat thermometer registers 185F.  Leg joint should move freely.  Remove from oven and take out of bag (note: bag is HOT) place on serving tray.  Take the remaining juice in bag and roasting pan heat mix with a little flouring until thick and there is the gravy.

Moist Bread Stuffing Recipe

1/2 cup butter or margarine
2 cups diced celery
1-1/2 cups chopped onion
1/4 c. minced parsley
2-1/4 tsp. salt
2 tsp. poultry seasoning
1/2 tsp. pepper
1 loaf white bread, cubed
3 eggs, slightly beaten

In large pot or dutch oven, melt butter; add celery and onion and cook until tender, about 10 minutes. Add parsley, salt, poultry seasoning and pepper; stir well until mixed. Stir in bread cubes and eggs, mix well. Makes 10 cups.

TURKEY STUFFING

2-4 tbsp olive oil
1 onion
1/4 cup oysters chopped (retain the juice)
2 celery stalks, chopped
2 apples, cored and chopped
2/3 bag dried cranberries
1 cup juice from roasted turkey
turkey giblets chopped finely
6 cups fresh whole wheat bread crumbs
1 tsp dried sage, crushed
1/4 tsp ground cinnamon

Directions:
Sauté the turkey giblets  and with part of the onion in 2 tbsp of oil. Combine giblet mixture with the rest of oil, onion, oysters, celery and apples in a large skillet. Sauté for about 10 minutes, or until the vegetables are tender.  Remove from the heat.  Add the remaining ingredients.  Make sure you also add the juice from the oysters.  Toss gently to mix well.  Place mixture into an oiled 2-quart baking dish.  When baking the dressing in a casserole, cover and bake in a 325F oven for about 1 hour.

Walnut - Apple Stuffing  

6 cups firmly packed diced whole grain bread
2 ½ tablespoons margarine
1 ½ cups chopped red onion
1 ½ cups peeled, diced tart apple
3 bunches scallions, minced
2 tablespoons chopped fresh parsley
½ teaspoon each: dried thyme, savory
3/4 teaspoon seasoned salt, more or less to taste
3 tablespoons currants
freshly ground pepper to taste
1 ½ cups Light apple juice
Instructions:

Preheat the oven to 350 degrees.

Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the margarine in a large skillet. Add the red onion and saute over moderate heat until golden. Add the apple and saute for another 5 minutes.

In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. Transfer the mixture to an oiled shallow l ½-quart baking pan.

Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time.

Maple And Taraggon Sweet Potatoes  

4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1/3 cup maple syrup
1/4 cup soy margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon

Preheat the oven to 350 degrees. Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top. Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes uncovered, or until glazed and golden around the edges.

What is turkey without Cranberry Sauce? Here is a recipe from which you can make your own.

CRANBERRY SAUCE

12 ounces of cranberries
1/2 cup balsamic vinegar
1/2 cup sugar
1 tsp nutmeg
1 tsp cinnamon
1 tsp cayenne pepper
1 tsp cumin

In medium saucepan, over high heat, combine cranberries, vinegar and sugar; bring to a boil.  Reduce heat to medium-low and add nutmeg, cinnamon, cayenne, and cumin.  Simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.

After dinner is there is enough room a little dessert maybe?

 PUMPKIN PIE

1 1/4 cups pumkin, canned
3/4 cup sugar
1/2 tsp salt
1/4 tsp ground ginger
1 tsp ground cinnamon
1 tsp all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tbsp water
1/2 tsp vanilla extract
1 unbaked pastry shell(9-inch)

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400E for 15 minutes; reduce heat to 350E and bake about 35 minutes longer, or until center is set.

Pastry for Single Crust Pie Shell

1 1/4 cups all-purpose flour
1/2 teaspoon salt 1/3 shortening or lard
3 to 4 tablespoons cold water

In a medium mixing bowl mix together flour and salt. Cut in shortening or lard with a pastry cutter or two knives until pieces are the size of small peas. Sprinkle with water until mositened. Form dough into a ball and roll out on a floured surface.

Pastry for Double-Crust Pie

2 cups all-purpose flour
1 teaspoon salt
2/3 cups shortening or lard
6 to 8 tablespoons of water

In a medium mixing bowl mix together flour and salt. Cut in shortening or lard with a pastry cutter or two knives until pieces are the size of small peas. Sprinkle with water until moistened. Form dough into a a ball. Cut in half to form two equal pieces and roll out on a floured surface.

FUDGE

6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts

Cook in heavy pan until boiling, boil 10 minutes, stirring all the time.  Take off burner and add chips, marshmallow cream and nuts, make sure you mix well, pour into 9 x 13 buttered pan.  It will make 6 pounds.

Please copy and paste this address into your browser and check it out. I am trying to  win myself a new monitor and need the help of any out there that is from Canada! Won't you please help????.

Thand you so much!

Kitty.

 

                             

 

Soups are an absolute essential part of our life. Whether it is a hearty Main Meal Soup that warm us from the top of our head to the tip of our toes on cold winter days or a simple soup and sandwich for a quick lunch during summer. Everyone loves a bowl of soup.

 

 

 

Carrot and coriander soup

 

1 small onion chopped up small

2 cloves of garlic diced

small leek thinly sliced

2 sticks of celery thinly sliced

 

Fry these together till soft

 

Add 1lb Carrots diced

fry for 2 minutes then add enough boiling water to cover and 2 tsp organic vegetable powder.

 

Bring to the boil and simmer until carrots are just soft.

Add bunch of Coriander and then Liquidise

 

serves 2 to 3

 

This recipe was sent in from  The Songfairy (India) of  India's Den Of Iniquity. 

To visit her just click on the link above. Thank you India! 

 

 

Corn Chowder

6 slices bacon
1/2 cup onion, chopped
1 stalk celery, sliced
2 medium potatoes, peeled and cubed
1 (17 ounce) can whole kernel corn
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons flour
1 1/2 cups milk

 

Cut bacon in 1-inch pieces. Cook in a large saucepan until crisp. Remove bacon. Reserve 2 tablespoons drippings in pan. Add onion and celery. Sauté until onion is tender. Add potatoes, corn and liquid, water, salt and pepper. Bring to a boil. reduce heat; cover and simmer 15 minutes or until potatoes are tender.

 

Combine flour and 1/4 cup milk in a small bowl until smooth. Stir in remaining milk. Pour into corn mixture. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Stir and boil 1 minute. Stir in bacon. Heat 5 minutes.

Makes about 6 cups.

 

 

Fish Chowder

1 1/2 cups diced raw fish of choice
2 cups sliced potatoes
1 cup finely chopped onions
1/4 pound salt pork
1/2 tablespoon salt
2 cups boiling water
1 cup milk

New England Clam Chowder

Cook and stir bacon and onion in saucepan until bacon is crisp and onion is tender. Add enough water, if necessary, to reserved clam liquid to measure 1 cup. Stir clams, liquid, potato, salt and pepper into onion mixture. Heat to boiling. Cover and cook until potato is tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot (do not boil).

* 1 pint shucked fresh clams with liquid can be substituted. Chop clams and add with the potatoes.

Vegetable Chowder

In 5-quart Dutch oven, melt butter over medium heat. Add onion and garlic and cook until transparent. Add celery, bouillon, potatoes, tomatoes, corn, carrots, salt, thyme and celery seed. Bring to boil over medium heat. Cover and simmer 30 minutes, or until vegetables are tender.

Stir together cornstarch and water until smooth. Add to soup. Stirring constantly, bring to boil over medium heat, and boil 1 minute.

Makes about 3 1/2 quarts.