Recipe for New England fish chowder
(arrangement by Kendall Morse)
In a large cook pot, Stainless steel, not aluminum,
Enough veg. oil to cover the bottom when heated. Or, pork scraps if you can find them. Remove them when crispy)
* Dice three or four large potatoes,no bigger than 1" cubes, set aside.
* Chop two large onions, spread them around the bottom of the pot. Sauté them, but do not burn!
* Add a pint or so of water, bring to a boil.
* When the onions are limp,
* Add diced potatoes
When the diced potatoes are about half cooked, add a pound of FRESH Haddock. If you use frozen haddock or cod, I will not be responsible for the mess you make!
* Add enough water to cover the vegetables,
* Bring to a boil,
* When the haddock is easily broken up and white inside,
* Remove from heat, add 1/4 pound of butter (softened)
* Gently stir until butter is a yellow film floating on top.
* Add a small can of evaporated milk (not the sweetened stuff)
* Stir in enough whole milk to cover the whole mess.
* Add salt and pepper to taste.
This is roughly how I make it, and the amounts of each ingredient is quite flexible. You can use Cod, Hake, or any white fish, but the quality will suffer somewhat.
Naturally, the amount you make depends on how many you will be serving, so, nothing is carved in stone. Bon Appetite
"Quick" Veggie Lasagna
Ingredients:
1 box lasagna noodles
1 15 oz. can chopped mushrooms
1 large bag frozen chopped spinach
2 jars your favorite spaghetti sauce
2 bags your favorite pre-grated cheese
Sprinkle of garlic powder or a few fresh cloves finely chopped.
Pre-heat oven to 400 degrees.
Thaw spinach and drain mushrooms.
Spray 9x13 pan with cooking spray.
Spread a thin layer of sauce in pan and cover with a layer of uncooked
noodles.
Add another layer of sauce and then layers of spinach, mushrooms and cheese.
Continue building the dish until all ingredients are used, finishing with a
final layer of noodles, sauce and cheese
(add garlic or a healthy sprinkle of garlic powder to final layer of sauce).
Cover with foil and bake for approximately 1 hour.
Just before done, remove foil and briefly set broiler to brown top layer of
cheese.
Remove from oven and allow dish to set up for about five minutes before
serving.
Note: Experiment! Try chopped broccoli or other favorite veggies as
additions.
Sister Shirley Sydnor Recipe for Hober:
Sweet Potato Pudding w/ Marshmallows
1 1/2 lb cooked sweet potatoes
1/3 cup milk
1/4 c. melted butter
1/2 teaspoon salt
1/4 cup brown sugar
2 tablespoons Kings syrup (heavy)
teaspoon cinnamon
teaspoon nutmeg
teaspoon lemon extract
marshmallows
Mash hot sweet potatoes, stir in milk, syrup & melted butter. Add salt, brown sugar, cinnamon, nutmeg & lemon extract. Mix well. Place in a 6 cup casserole. Bake 350 degrees oven about 30-40 minutes. Top with marshmallows. Return to oven for about 10-min. or till marshmallows are lightly browned. Makes about 6 good servings.
Lisa Moscatiello Recipe for Hober:
Puttanesca Sauce
Take a couple tablespoons of olive oil and throw it in a pan. Cut or press
about 5 (or more) cloves of garlic over it. Add 15 pitted gaeta or kalamata
olives. Toss in a small jar of capers. Simmer until everything starts to
wilt. Chop up the contents of a 16 oz can of peeled tomatoes, or peel and
cut some fresh ripe non-hydroponic tomatoes. Put these in the pan and let it
simmer until it looks like sauce. Best served the next day, or several hours
after cooking so it gets really garlicky. It's more liquidy and delicate than
normal tomato sauce, but it's tangy and great!
Al and Amy's Recipe for Hober:
SAVORY MANGO SALAD
Ingredients:
Fresh Mango, cubed
Scallion, chopped
Fresh Basil, chopped
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All of the ingredients are portioned to taste...
Mix and serve
You may chill it, if you prefer
Yum!
Tree Surgeons Recipe for Hober:
Warm Vegetable Tart
Ingredients:
4 zucchini yellow squash, eggplant, tomatoes or bell peppers, or combination, cut into 1/2 inch cubes (about 3 cups)
8-10 mushrooms
2-3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
clove garlic, peeled and minced
Balsamic vinegar, salt and freshly ground black pepper to taste
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Preheat oven to 425 F. Combine ingredients in a pan and lightly saute. Remove and arrange the vegetables evenly over your 12-inch flat dough of choice: pizza (recipe follows), cornmeal or store-bought. Sprinkle with 3/4 - 1 cup (3-4 oz.) grated Gruyere or Jarlesburg cheese. Bake for 15 minutes or until edges of crust are deep golden brown.
Pizza crust:
Get your favorite from the deli case or combine Pillsbury Hot Roll Mix and yeast packet w/ 1 egg and 1 cup hot water. Stir mixture until dough pulls away from sides of bowl. Knead dough until smooth (about 5 minutes). Sprinkle additional flour over dough to reduce stickiness. Cover dough in large bowl and let rest for 10-15 minutes. Grease pans, and with greased hands pat dough into two 12 inch pans.
Jaqui & Rachel's Recipe for Hober:
Deviled Eggs
Ingredients:
free-range organic eggs
organic mayonnaise
red bell pepper
sea salt
coarse ground black pepper
Eden Shake (sesame and sea vegetable seasoning)
paprika
fresh parsley
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Hard boil the eggs. Peel them and cut them into halves. Remove the yolks and put them into a bowl. Mix in large tablespoons of mayonnaise (a little at a time) and blend with the yolks until the mix is smooth and creamy. Sprinkle in a touch of sea salt and blend. Dice a large red bell pepper into tiny pieces and blend into the yolk mixture. Fill the egg white halves with the mixture. Sprinkle them with black pepper, paprika, and Eden Shake. Garnish with fresh parsley and ENJOY! MMMMMMMMM!!!
Sharon Ochsman's Recipe for Hober:
Vegan Corn Chowder
Ingredients:
1 C chopped celery
1 medium onion, chopped
2-3 garlic cloves, minced
3 Tbls olive oil, preferably extra virgin, organic
6 oz shitake mushrooms, stems removed, sliced
8 oz sliced white mushroom
2 pkgs. frozen organic corn
3 medium Russet potatoes, peeled, chopped into ˝" dice
Water to cover potatoes, etc..
1 C chopped parsley, stems removed, rinse very well
1 box 33.8 oz original Edensoy soy milk
1 Tbls fresh or 1 tbls dried sage (optional)
salt
freshly ground pepper
8 Tbls flour (may not need it all)
5-6 Tbls water
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In a large soup pot, gently sauté onions, celery, and garlic in olive oil for 5 minutes, add shitake mushrooms and sauté 2 more minutes. Do not let vegetables brown. Add diced potatoes and white mushrooms, barely cover the mix with water. Bring to boil, reduce heat and simmer 10 minutes. Check to see if potatoes are almost done. If they are, add corn, cook 2 more minutes, add soy milk. Add sage, salt, ground pepper to taste. Simmer for 3 minutes. Mix flour and water together until very smooth, add to soup and stir until mixed to desired thickness. Cook 3 minutes to incorporate flour mix, add parsley, mix, remove soup from heat. Serve!
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