Savory
Soups and Stews
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340;
Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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UNCLE
DON�S CLAM CHOWDER
From Roy
Carroll of Mollusk
Ingredients:
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2 dozen chowder clams |
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2 medium potatoes |
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2 medium onions |
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2 carrots |
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1⁄8 lb. bacon or 1⁄8 lb. salt pork |
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16-oz. can of tomatoes |
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2 t thyme |
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1⁄4 t black pepper or 3 dashes Tabasco
sauce |
Directions:
Open fresh clams and save the juice. Strain the juice through a fine
sieve. Grind the clams, potatoes, carrots, onions, bacon and tomatoes
together. Put in a large kettle and add 1 1⁄2 quarts water. Add
thyme, black pepper and Tabasco sauce. Use no more than 2 cups of clam
juice as any more may make it too salty. Bring to a boil and let it simmer
1 hour. It may be frozen for future use. Makes 8-10 servings.
WHITE
CHILI
From Barbie
Winstead of New Castle
Ingredients:
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1 lb. dried white beans |
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1 1⁄2 quarts chicken stock |
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1 1⁄2 onions (chopped) |
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2 cloves garlic (chopped) |
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1 t vegetable oil |
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4-oz. can green chilies (diced) |
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2 t cumin |
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2 t dried oregano (crushed) |
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2 t coriander (ground) |
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1 pinch cloves |
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1 pinch cayenne |
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4 chicken breasts (cooked and diced) |
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1⁄2 cup Monterey jack cheese |
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4 green onions (thinly sliced) |
Directions: In large kettle, combine beans,
stock, half the onions, garlic and salt; bring to a boil.
Reduce heat; cover and simmer 1 1⁄2 hours or until beans are
very tender, adding more chicken stock as needed. Add remaining chopped
onions and cook about 5 minutes until tender and clear. Add chilies,
cumin, oregano, coriander, cloves, and cayenne; mix into bean mixture.
Portion chicken into 4 servings; for each serving put chicken in bottom of
bowl, spoon chili over top and sprinkle with grated cheese and sliced
onion.
MR.
POWELL�S BEEF STEW
From Robin
Byrd Powell of Hanover
Ingredients:
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2 pkgs. French�s beef stew seasoning mix |
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4 cups water |
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2 T oil |
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1 lb. beef cubed for stew |
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4 carrots (scraped and chopped) |
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3 stalks celery (chopped) |
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2 medium onions (chopped) |
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6-8 medium potatoes (cut up) |
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1 can butter-top biscuits |
Directions: Braise beef in oil. Add water and seasoning mix, bring to boil. Add remaining
ingredients, except biscuits � simmer for at least 4 hours. Put biscuits
on top of stew and increase cooking temperature to 250˚. Cook about
10 minutes on one side then turn over and cook for 10 minutes more. (Mr.
Powell always prepared this in an electric frying pan.)
Mediterranean
Beef Stew
From Barbie
Winstead of New Castle
Ingredients:
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2 medium zucchini, chopped |
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3⁄4 lb. stew beef |
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28 oz. diced tomatoes, Italian style |
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1⁄2 t ground pepper |
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1⁄4 t ground cinnamon |
Directions: Place zucchini in bottom of
electric slow cooker. Add beef and remaining ingredients. Cover and cook
on high setting 5 hours or until meat is tender. Or cover and cook on high
1 hour, reduce to low and cook 7 hours. Good served with sun-dried tomato
bread.
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Living will pay $10 for each reader recipe that is selected for
publication. We are soliciting recipes in the following categories:
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Desserts You Can�t Resist |
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Best-Ever Breads and Rolls |
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You Won�t Believe It�s Low-Carb |
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Chicken Done Right |
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Send recipes to: Reader Recipes, c/o Cooperative
Living, P.O. Box 2340, Glen Allen, VA 23058. |
