Wednesday, August 29, 2018

Confetti Chowder

Even though it is still hot and humid here in Western New York State, my thoughts are slowly turning to my favorite fall and winter recipes!  This one is a sure winner.  It comes from my 10,000 Tastes of Minnesota cookbook, copyright 1990, published by the Women's Club of Minneapolis.

3 cups shredded cabbage
2 cups sliced carrots
2 cups chopped celery
1/2 cup chopped onion
1/4 cup butter
1 (10 oz) package frozen peas, thawed
2 (11 oz) cans corn
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves (or few dashes powdered thyme)
2 cups shredded cheddar

Cook and stir cabbage, carrots, celery and onion in butter in large saucepan or Dutch oven until crisp tender.  Add peas, corn, milk and seasonings.  Simmer over low heat about 15 minutes, stirring occasionally.  In a food processor, blend about 2 cups of hot milk mixture and cheese until smooth.  Return this to the pan;  mix well.  Adjust seasonings.  Heat thoroughly but do not boil.
6 servings.

Friday, August 24, 2018

Apple Nut Dessert

I have probably made this one dozens of times over the years.  It is delicious and easy to make.

1 egg beaten
3/4 cup sugar
1/3 cup flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped, peeled apples
1/2 cup chopped nuts

Beat together the egg and sugar.  Add the dry ingredients.  Add remaining ingredients in order given above.  Stir thoroughly.  Pour into greased pie pan.  Bake 30 minutes at 325.

Tuesday, August 14, 2018

Cheeseburger Chowder

Here is another old favorite from my kitchen.  It comes from the Better Homes and Garden All Time Favorite Recipes cookbook, copyright 1979.

1 lb. ground beef
2 medium potatoes, peeled and cubed (2 cups)
1/2 cup celery, chopped
1/4 cup onion, chopped
2 tbs. green bell pepper, chopped
1 tbs. instant beef bouillon granules
1/2 tsp. salt
2 1/2 cups milk
3 tbs. flour
1 cup shredded Cheddar

In 3 quart saucepan brown beef.  Drain off excess fat.  Stir in potatoes, celery, onion, pepper, bouillon granules, salt and 1 1/2 cups water.  Cover and cook till vegetables are tender, about 15 to 20 minutes.

Blend 1/2 cup of the milk with the flour.  Add to saucepan along with remaining milk.  Cook and stir till thickened and bubbly.  Add cheese; heat and stir just till cheese melts.


Tuesday, August 7, 2018

Apple-Cranberry Casserole

How could I forget about this one?  I used to make it a lot.  This one comes from my Junaluska Joy cookbook,  copyright 1982.

Combine the first four ingredients and spread into a buttered oblong baking dish.

3 cups chopped, unpeeled apples
2 cups whole cranberries
1 1/4 cups sugar
1/2 cup all purpose flour

Combine and sprinkle the following over the fruit mixture:

1/2 cup melted butter
1 1/2 cups oatmeal, uncooked
1/2 cup brown sugar
1/2 chopped nuts

Bake 1 hour at 350 degrees.