Reader Recipes

Savory Soups and Stews

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

 

UNCLE DONíS 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. POWELLíS BEEF STEW

From Robin Byrd Powell of Hanover

Ingredients:

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2 pkgs. Frenchís 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 ó 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.

We want your favorite recipes! Cooperative 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 Canít Resist

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Best-Ever Breads and Rolls

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You Wonít Believe Itís Low-Carb

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Simple Summer Salads

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Luscious One-Dish Meals

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Chicken Done Right

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Award-Winning Pies

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Vegetable Dishes to Remember

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Quick-and-Easy Holiday Nibbles

Send recipes to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058.

 

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