WEDNESDAYS SOUP-ER SUPPERS: FAMOUS CLAM CHOWDER 2 (6.5 oz.) cans minced clams 1 cup finely chopped onions 1 cup finely diced celery 2 cups very finely diced potatoes 3/4 cup butter 3/4 cup flour 1 quart dairy half & half 1-1/2 tsp. salt 1/4 tsp. white pepper 2 Tbsp. red wine vinegar Drain juice from clams & add to vegetables in small saucepan. Add enough water to barely cover vegetables. Simmer, covered, over low heat until tender. In the meantime in another saucepan, melt butter. Add flour. Blend & cook. Stirring for 2-3 minutes. Add half & half. Cook & stir with wire whisk until smooth & thick. Add undrained vegetables & clams. Heat through. Add salt, pepper & vinegar. Makes 8 servings. BROCCOLI SALAD From Deb Lumbatis - Wahonding Church of Christ 1 bunch broccoli, separated 1 head cauliflower, separated 8 strips bacon, fried and crumbled 1/3 cup chopped onion 1 cup chopped (seeded) tomatoes 2 hard-cooked eggs, sliced 1 cup real mayonnaise 1/3 cup sugar 2 tbsp. vinegar In a large bowl, combine broccoli, cauliflower, bacon, onion, tomatoes & eggs. Set aside. In another bowl combine mayonnaise, sugar & vinegar. Mix until smooth, Just before serving, pour dressing over salad & toss. FRENCH BREAD TOPPING 1/4 cup sweet onion, grated 1/2 cup Parmesan cheese 1 cup mayonnaise Dash of Worcestershire sauce Mix all together. Cut open 1 small loaf of French Bread. Spread mixture over French Bread. Place under broiler for about 2 minutes or until lightly browned.
Posted on: Wed, 10 Dec 2014 17:59:52 +0000
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