Craig On New Year's Day, we had clam chowder, oyster stew and leftover pizza and snacks from the night before. I was left in charge of making the clam chowder from my daughter-in-law Brandi's recipe.
To make Brandi's Clam Chowder, you'll need: 2 cups diced, raw potatoes; 2 cans clams (6.5 ounces each), not drained; 1 cup diced onion; 1 stick butter; 1 cup flour; 6 cups milk; and salt and pepper, to taste.
In one pan, mix together the potatoes, clams, onion and enough water to cover it all. Cook until the potatoes are tender. In another pan, melt the stick of butter, add the flour, and mix until it becomes a paste. Gradually add the milk, stirring to blend. Bring to a boil, stirring so it doesn't stick. Turn down the heat and cook about 15 minutes. The milk will be thick. I ended up adding more milk.
Add the clam mixture. (Don't drain it first.) Season. I added a little chicken bouillon for a richer taste. More clams could be added, too.
Brandi says she sometimes makes the clam chowder early in the day and simmers it in a crock pot.
In about 1975, Lynn Minor of Pennsylvania gave me the following two recipes. The first, Pizza Burgers, has a pizza taste, and you don't have to make the dough. To make the Pizza Burgers, you'll need: 1 pound of ground beef, 1 small jar of pizza sauce, 8 hamburger buns, grated or shredded mozzarella cheese, 1 large package shredded cheddar cheese, and salt, pepper, garlic salt, and oregano to taste. Preheat the oven to 350 degrees.
Brown the ground beef with salt, pepper and garlic salt. Pour off excess grease. Add the cheddar cheese and pizza sauce. Mix well.
Place the hamburger bun halves on a cookie sheet. Spoon the hamburger mixture on top of each. Top with mozzarella cheese and sprinkle with a little oregano.
These can be made up ahead and frozen until ready to bake. Bake at 350 degrees for about 15 minutes.
This recipe for Tuna Noodle Casserole is a little different than most. The ingredients are: 2 tablespoons butter, 1 tablespoons oil, 4 tablespoons flour, 1/4 teaspoon pepper, 1 can cream of celery soup, 1 can milk, 1 6-ounce or 13-ounce can tuna, 4 cups crushed chips, and garlic salt and regular salt. You'll also need to cook up a medium bag of large noodles, as directed on the package.
In a double boiler, melt the butter and add the oil. Slowly stir in flour and pepper to form a paste. Slowly add soup and milk. Stir well.
Add tuna, garlic salt and regular salt. Cook until the mixture thickens. In a 13 by 9-inch casserole dish, put a layer of noodles. Spoon some tuna sauce over the top, followed by some chips. Repeat until everything is used up.
Top the final layer of chips with paprika for color. Bake at 350 degrees for 1 hour.
Send your recipes to me at Box 415, Craig 81626 or call me at 824-8809.