Monday, January 19, 2009

Swaps in the Mail

Today, I placed in the mailbox at the post office my envelopes for the "Souper" Bowl Sunday recipe swap, the Recipe Card Swap, and the Red & White for February ATC Swap. For the "Souper" Bowl Sunday recipe swap, I sent my recipe for Clam Chowder to both partners, and then our family recipe for chili to one, and a recipe for Baked Potato Soup to the other. The Recipe Card Swap was just recipe cards, and for the ATC swap, I used the ATCs that I had been working on that I mentioned in this post. I feel like I'm keeping pretty organized with all of these swaps, and I hope to continue to be so.

New England Clam Chowder

2 1/2 cups water
three 6.5-ounce cans minced clams (plus liquid)
1/2 cup all-purpose flour
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1 bay leaf
dash ground thyme
2 white or red potatoes, peeled and diced (not russet or yellow potatoes)
1 cup heavy cream

1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, bay leaf and thyme. Turn to medium heat.
2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.
4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt.

Makes 5 servings.

Chili Con Carne

1 lb ground beef
1 small onion
1 can (#2 1/2) red kidney beans
1 qt whole canned tomatoes
1/4 t chili powder
1/8 t cayenne or red pepper
1 t salt

Brown the meat and onions (diced) together in a skillet. Strain the tomatoes through a sieve, discarding pulp. Combine all ingredients in a pot and simmer one hour. (Use fat from beef and juice from kidney beans.)

Baked Potato Soup

4 large baking potatoes
4 slices bacon
6 cups milk
1/2 cup all-purpose flour
4 green onion, sliced
5 oz (1 1/4 cups) shredded sharp Cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper
1 (8-oz) container sour cream

1. Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
2. Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.
3. In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.
4. Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
5. Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until sheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.
6. To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.

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