Cooks

Title: CLAM CHOWDER FOR 60
Categories: Soups
       Yield: 60 servings

      30 cn Minced clams (6-1/2 oz each)
       8 c Diced onions
   1 1/2 lb Butter or margarine
       2 c All-purpose flour
       3 qt Milk
       3 bn Celery, sliced
       3 c Minced fresh parsley
      12 lb Potatoes, peeled and cubed
       3 lb Sharp cheddar cheese,
            -shredded
            Salt & pepper to taste

   Drain and rinse clams, reserving juice; set aside. In a large kettle,
   saute onions in butter until tender. Add flour; stir to form a smooth
   paste. Gradually add the milk, stirring constantly until slightly
   thickened (do not boil). Add celery, parsley and potatoes and cook until
   tender, about 45 minutes. Add the clams and cheese; cook until cheese is
   melted and soup is heated through. Add reserved clam juice and salt and
   pepper.

CHRISTMAS BUTTER COOKIES USING COOKIE PRESS

2 STICKS BUTTER
1 ½ CUPS CONFECTIONERS SUGAR
1       TESP VANILLA
1 EGG
1       TESP BAKING SODA
¼ TESP SALT
2       ½ CUPS FLOUR
1       TESP CREAM OF TARTER
CREAM BUTTER, ADD SUGAR GRADUALLY, CREAM UNTIL FLUFFY. ADD UNBEATEN EGG AND VANILLA. MIX WELL. SIFT TOGETHER DRY INGREDIENTS. BLEND INTO CREAMED MIXTURE. BAKE AT 400 DEGREES, UNBUTTER COOKIE SHEET. APPROX, 6 MIN.

MOLASSES-SPICE-EZZ (USING BASIC RECIPE ABOVE ADD)
FOUR TABLESPOONS MOLASSES
1 TESP GINGER
2       TESP CINNAMON
½ TESP NUTMEG
CHILL 1 HOUR. USE COOKIE CUTTERS
BAKE AT 400 DEGREES APPROX 6 MIN.

Snowballs – use basic recipe adding
1 ½ cup chopped walnuts chill 1 hour. Roll into balls the size of large marbles.
Bake at 400 degrees 8 – 10 minutes.
Roll at once into confectioners sugar. Cool and Roll in sugar again.

Chicken Cordon Bleu

Servings: 6

Ingredients:
1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves - pounded to 1/4 inch
thickness
salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup heavy cream

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place milk and bread crumbs in two separate shallow bowls. Season
the chicken with salt and pepper. Place one slice of ham and one slice of
cheese on each piece of chicken; roll, and secure with toothpicks. Dip
each chicken roll into milk, and then into breadcrumbs.
3. Heat oil in a large skillet over medium-high heat. Brown rolled
chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
4. In a small saucepan over medium heat, blend soup and cream; season
with salt and pepper to taste. Pour over the chicken.
5. B ake in the preheated oven for 15 minutes, or until chicken is no
longer pink and juices run clear.

Melissa Allen

APPETIZERS

FRUIT SLUSH (I have done this for a ladies luncheon at church and Jen's bridal shower, just freeze in those squatty clear plastic cups)

12 oz. cans orange juice

3 cans water

1 pkg frozen strawberries

1 large cans crushed pineapple

1 can mandarin oranges

3 mashed bananas

3/3 cup sugar (more or less 1/2)

Mix together and pour into cups. Take out 30 minute prior to serving.

Makes 12-14 cups (small Dixie cups)

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Chicken Wing Dip

2 - 8 oz cream cheese (not fat free)

1 cup blue cheese dressing

6 to 8 oz Frank's Red Hot sauce

3 to 4 drops Tabasco sauce

2 cups of cooked, diced chicken or 2 cans of chicken breast (drained)

1 cup diced celery (optional)

8 oz Monterey Jack shredded cheese

Melt 1 cream cheese at a time on medium heat, stir in dressing & Red Hot sauce. Remove from heat and add chicken & celery. Pour into 13 x 9 pan. Sprinkle Monterey Jack cheese & bake at 350 deg for 25 minutes Serve with Scoop Tortillas. Also lower carb if served w/ celery sticks.

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CANDLE APPETIZERS

2 pkgs Crescent rolls

2 pkgs. (8 oz.) Cream cheese

2/3 cup mayo

1 tbsp. dill

1 tbsp. garlic powder

Assorted vegetables of your choice

Do not unroll crescents. Slice each roll into 16 pieces. With a custard cup as your guide, place slices around overlapping slightly to form a candle ring.

Bake at 375º for 11 to 13 minutes. Cool completely. You can make these up to 8 hours ahead.

Mix together cream cheese, mayo, dill & garlic powder. Spread evenly over crescents. Top with finely chopped carrots, broccoli, onions, cucumbers, cherry tomatoes, red or green pepper, cauliflower, etc. This may be assembled up to 2 hours ahead and covered and placed in the refrigerator.

NOTE: This can be adapted at Christmas by shaping the crescents into a Christmas tree shape and cutting a yellow bell pepper into a star for the top and using lots of red and green veggies.

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Hot beef dip

8 oz. cream cheese

2 tbsp. milk

1/2 cup chopped green pepper

1/2 chopped onions

1/2 cup sour cream

1/2 tbsp. garlic salt

5 oz. dried beef.

Mix all together.

In saucepan, brown 2 tbsp. of butter and 1/2 chopped walnuts or pecans. Pour onto mixture.

Bake 20 - 30 minutes at 350°.

Serve with Wheat Thins.

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Water chestnuts and bacon

2 cans whole water chestnuts

1/2 pound bacon

brown sugar

Roll water chestnuts in brown sugar, wrap 1/2 slice of bacon around, putting side down on baking sheet, bake 10 minutes at 350 degrees or until bacon is crispy.

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Hot wings (lots of work-- but worth it)

1- 5 lb. bag of chicken wings, thawed

2 cups flour

2 cups plain bread crumbs

1/2 cup claified butter (melt butter and only use liquid, not solids on bottom)

2 cups Franks Hot sauce

Tabasco to taste, we like it hot so probably use about 2 tbsp.

Mix together bread crumbs and flour, bread wings and deep fry until golden brown and then bake for 15 minutes. Remove from oven and marinate in hot sauce, butter and Tabasco. Broil for another 5-7 minutes per side. If you are doing Atkins, skip the breading and just deep fry the wings. MMMMM!

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Easy chili dip

In the bottom of a pie plate, spread 8 oz softened cream cheese, top with a can of no bean chili and then 6 to 8 oz shredded cheddar. Microwave or bake until cheese is melted. Serve with Tostidos. Kids and men really like this.

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My famous appetizers (ha ha)

2 pkg crescent rolls

8 oz cream cheese

3 - 4 tbsp onion (pretty with green onions and roasted red peppers at Christmas)

bottle of REAL bacon bits (I use the bags from Sam's club, saves me lots of money and time from frying bacon)

Roll out crescents into two rectangles so it is longer left to right. Mix together cream cheese, onion and bacon to taste. Spread over crescent rolls and roll up top to bottom. Slice into 16 even slices. Bake at 375 degrees for 11-13 minutes. (Al's favorite)

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SOUPS

HEARTY COUNTRY MINESTRONE

Prep time: 20 minutes (Ready in 50 minutes)

Makes: 6 (1-1/2 cup) servings

1 lb hot Italian sausage links, cut into 1/2" pieces

1 cup sliced fresh carrots

1 cup chopped onions

1/2 cup sliced celery

1 cup frozen corn

1 cup water

2 (14-1/2 oz) cans beef broth

1 (14.5 oz) can diced tomatoes with basil, garlic and oregano, undrained

4 oz (1 cup) uncooked small shell pasta

Spray large saucepan with nonstick cooking spray. Add sausage; cook over medium-high heat until browned. Drain. Add carrots, onons and celery; cook and stir 2 minutes.
Add all remaining ingredients except pasta; mix well. Bring to a boil. Reduce heat to medium-low; cook 5 to 6 minutes or until veggies are tender.
Add pasta; return to a boil. Cook 5 to 10 minutes or until pasta is tender stirring occasionally.

Total fat: 15 g
Cholesterol: 45 mg
Sodium: 1130 mg
Total carbohydrate: 28 g
Dietary fiber: 3 g
Sugars: 6 g
Protein: 17 g

Vitamin A: 120%
Calcium: 6%
Vitamin C: 15%
Iron: 15%

Dietary exchanges: 1-1/2 starch, 1 vegetable, 1-1/2 high-fat meat, 1/2 fat OR 1-1/2 carbohydrate, 1 vegetable, 1-1/2 high-fat meat, 1/2 fat

NOTE: I made this with mild italian venison sausage and it was delicious!

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Cheeseburger Soup

1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup all purpose flour
8 oz.(2 cups) process American
cheese, cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

In a 3 qt. saucepan brown beef, drain and set aside. In the same saucepan saute onion, carrots, celery, basil and parsley in 1 tablespoon margarine until veggies are tender, about 10 min. Add broth, potatoes and beef, bring to boil. Reduce heat, cover and simmer for 10-12 min. or until potatoes are tender. Meanwhile, in small skillet melt remaining margarine. Add flour, cook and stir for 3-5 min. or until bubbly. Add to soup, bring to a boil. Cook and stir for 2 min. Reduce heat to low. Add cheese, milk, salt & pepper, cook and stir until cheese melts. Remove from heat, blend in sour cream.

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Cream of Broccoli Soup (from A&W in Ecorse, MI)

6 cups water

1 head of broccoli, 2 boxes of frozen chopped broccoli or one bag of frozen broccoli (your preference)

1 onion, chopped

3 to 4 potatoes, diced

Bring to a boil. Boil ten minutes and then add:

1 can cream of celery soup

1/2 stick of margarine (original recipe called for a whole stick but we prefer it like this)

1 can evaporated milk

1 lb. of Velveeta cheese, cubed

Stir almost constantly and simmer until cheese is melted and soup is desired consistency, about 10 minutes.

NOTE: For a healthier soup, I use low-fat ingredients and light Velveeta -- it is even a Weight Watcher recipe doing this.

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SPEEDY VEGETABLE SOUP

2 cans ( one 49 ounces, one 14-1/2 ounces) low -sodium chicken broth (with the added onion soup mix, you really do need to spend the extra money on low-sodium broth; otherwise the soup is very salty)

2 celery ribs, thinly sliced

1 medium green pepper, chopped

1 medium onion, chopped

2 medium carrots, chopped

1 envelope onion soup mix

1 bay leaf

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1 can ( 14-1/2 ounces) diced tomatoes, undrained

In a saucepan, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add tomatoes; heat throughly. Remove bay leaf .

Yields 11 servings ( about 3 quarts).

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Main dishes

CHICKEN FAJITAS (serves 50)

15 cloves of garlic, crushed (I cheated and used about 3/4 of a small
jar (8 oz) of minced garlic)

1-1/4 cups of soy sauce

1-1/4 cups olive oil

5/8 cup red wine vinegar

1-1/2 cups orange juice

1-1/2 cups lime juice

1-1/2 cups lemon juice

2 tsp black pepper

1 tsp onion powder

10 pounds of chicken, sliced into thin strips

Combine all ingredients into a large bowl. Stir in chicken (actually I
divided chicken into two bowls and put half of marinade into each one.
Cover and refrigerate at least two hours but have up to two days if you
don't get it all cooked at once.

Remove chicken with a slotted spoon (with this quantity, I actually
drained in a colander) and saute in small batches in a VERY HOT
skillet.

Place chicken on warm tortillas and top with shredded cheddar or jack
cheese and chopped onions, tomatoes, lettuce, sour cream, salsa,
guacamole or whatever else you like. When I order these in a
restaurant
they come with the above except the onions separated into rings and
sauteed with sliced green pepper -- too much trouble for a big crowd!

Scaled down version of chicken fajitas (you might want to check my
math. I am sure of the quantity above but tried to cut it back for all
of you -- some measurements had to be rounded)

CHICKEN FAJITAS (serves ten)

3 cloves garlic, crushed (I use a little more)

1/4 cup soy sauce

1/4 cup olive oil

1/8 cup red wine vinegar

2-1/2 oz. each of lemon, lime and orange juice

1/3 tsp. black pepper

1/8 tsp onion powder

2 pounds chicken breast, sliced into thin strips

Again, combine all marinade ingredients in a bowl, add chicken, stir.
Cover and refrigerate at least two hours but have left it up to two
days. S aute small batches in a VERY HOT skillet.

Place chicken on warm tortillas and top with shredded cheddar or jack
cheese and chopped onions, tomatoes, lettuce, sour cream, salsa,
guacamole or whatever else you like. When I order these in a
restaurant
they come with the above except the onions separated into rings and
sauteed with sliced green pepper.

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RECIPE: CHICKEN MEXICANA CASSEROLE

FROM: Sandy SuttonSERVES: 10 to 12 but leftovers freeze well

PREP TIME: less than 30 minutes, very easy to makeBAKE TIME: 50 to 60 minutes then let stand for 20 minutes before serving

2 lbs. chicken breasts, skinnned and cut into 1" cubes

2 pkgs (1.25 oz) taco seasoning

2 cans (14-1/2 oz each) whole tomatoes, undrained and cut up OR 2 cans (14-1/2 oz each) diced tomatoes, undrained

1 can (4 oz) diced green chiles, undrained

3 cups shredded cheddar, divided

1 can (12 oz) whole kernel corn, drained

1 pkg (8-1/4 oz) corn muffin mix

2 eggs 1/4 cup sour cream

In large bowl, toss chicken cubes with taco mix and tomatoes; blend well. Add 1 cup cheese. Spread mixture evenly into 13 x 9" baking dish. Spoon chiles over chicken mixture, sprinkle with remaining cheese. Set aside. In medium bowl, mix remaining ingredients; blend well. Drop by rounded spoonfuls on top of casserole, spacing evenly. Bake in 350 degree oven 50 to 60 minutes or until top is lightly browned and sauce is bubbly. Remove from oven and let stand for about 20 minutes before serving. Serves 10-12

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CRACKER' n VEGETABLE LASAGNA

1 medium red bell pepper, cut into strips

1 small onion, sliced

1 small zucchini, sliced

1 teaspoon Italian seasoning

1 tablespoon margarine or butter

32 Premium crackers, any variety

1 cup shredded cheddar cheese

1-1/2 cups milk

4 eggs

1.Cook and stir pepper, onion, zucchini, and italian season in margarine until tender

2. Layer half each of the crackers, vegetable mixture in lightly greased 8x8x2-inch baking pan. Repeat layers , ending in cheese

3. Beat milk and egges in bowl; pour evenly over cheese layer.

4. Bake at 350' for 30-35 minutes or until knife inserted in center comes out clean

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Easy pot roast

1 4-5 lb bottom rump roast

1 pkg onion soup mix

1 can cream of mushroom soup

Place roast in crockpot or in heavy duty foil. Mix together soups and pour over top. Bake or slow cook until very tender. Remove roast. Pour gravy into pan add 1 tsp. marjoram and 1 tsp Worcestershire sauce. Bring to a boil and let thicken. Serve with roast.

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Pork roast

3 lb boneless pork loin roast

1 tbsp olive oil

1 tbsp rosemary

1/2 tsp salt

1/2 tsp pepper

Trim roast of fat very well. Mix together oil and spices. Rub over roast. Back at 425 for 20 minutes, lower temperature to 350 and back for approximately 1-1/2 more hours until meat thermometer reads 170. Very tender and juicy and you can slice it very thin like deli meat. Use drippings to make a gravy by placing in a saucepan. Combine 1/4 cup flour with 1-1/2 cups of very cold water in a jar with lid. Shake to mix and add to drippings. Cook and stir until thickened.

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LEMON CHICKEN

4 - 6 boneless chicken breasts
1/4 cup flour
1/4 tsp. salt
2 tbsp. oil
1-1/2 cup chicken broth
2 tbsp. Worcestershire sauce
1 tsp. marjoram leaves
6 tbsp. fresh lemon juice

Pound chicken breast to 1/4" thickness (a very important step). Combine
flour, salt and pepper to taste. Heat oil over medium heat in skillet. Dredge chicken in flour mixture, place in skillet. Cook 3-4 minutes per side. Combine remaining ingredients and pour over chicken. Simmer until gravy has thickened and chicken is nice and tender, about ten minutes.

Garnish with lemon wedges and fresh parsley.

If I am in a really big hurry and this is the request of the night, I heat up the chicken broth mixture while cooking the chicken and serve this over pasta with a salad. The leftovers make great
sandwiches on hard rolls either warm or cold.

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ROSEMARY PORK STEW

Prep time: 25 minutes (Ready in 9 hours)

Makes: 5 (1-1/2 cup) servings.

1 tbsp. oil

1 (1-1/2 lb) boneless pork shoulder roast, cut into 3/4" pieces

8 small red potatoes, unpeeled, quartered

2 cups fresh baby carrots, cut in half lengthwise

1 (12 oz.) jar home-style pork gravy

1/4 cup ketchup

1/2 tsp dried rosemary leaves

1/4 tsp. pepper

1/8 tsp. sage

1-1/2 cups frozen cut green beans

1/4 cup half-and-half

Heat il in large skillet over medium-high heat until hot. Add pork; cook until browned, stirring frequently.
In 3-1/2 to 4 quart slow coooker, combine pork and all remaining ingredients except green beans and half-and-half.
Cover; cook on low for 7 to 8 hours or until pork is tender
Add green beans, cover and cook an additional 20 to 30 minutes or until tender.
Stir in half-and-half; cook uncovered for 5 minutes.

Total fat: 15 g

Cholesterol: 65 mg

Sodium: 590 mg

Total carbohydrate: 51 g

Dietary fiber: 6 g

Sugars: 7 g

Protein: 23 g

Vitamin A: 260%

Calcium: 6%

Vitamin C: 35%

Iron: 20%

Dietary exchanges: 3 starch, 1 vegetable, 1-1/2 medium-fat meat, 1 fat OR 3 carbohydrates, 1 vegetable, 1-1/2 medium-fat meat, 1 fat

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SIDES

TWICE BAKED POTATOES

8 large baking potatoes

1 pint sour cream

2 pkgs. Hidden Valley Ranch

2 cups shredded cheddar

paprika

Bake potatoes at 400 degrees for approximately one hour or until done. Meanwhile mix together sour cream and Hidden Valley Ranch. Scoop out pulp leaving a 1/4". Mix potatoes, sour cream and cheese together. Put back into potato shells, sprinkle with paprika and return to 350 degree oven for 30 minutes or until lightly brown.

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GINGERED ACORN SQUASH

2 medium acorn squash, halved
and seeded
4 tablespoons fresh orange juice
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Arrange squash halves cut side up in a shallow baking
dish. Place one tablespoon of orange juice into each cavity.
Sprinkle each one with ginger and nutmeg. Cover the dish with
aluminum foil.
3. Bake for 60 to 90 minutes in the preheated oven, or
until the squash is tender. Baking time will depend on the
size of the squash. Remove from the oven, discard aluminum
foil, and let the squash rest for 5 minutes before serving
to let the juices settle.

Spanish Rice

1-2 Lbs of Ground Meat [turkey or Beef

Cup of Rice

1 ea, Bell Pepper and Onion

1 Jar of Heinz Chilli Sauce - mild

Brown meat in skillet season to taste, chop onion and pepper and cook with meat. When meat is brown add rice and Chilli Sauce, rinse jar and cover with lid. Let simmer for 20 min. Enjoy.

-----Macaroni and cheese

32 oz. of Sharp/Extra Sharp Cheddar Cheese(Shredded)

2 1/2 cups of evaporated milk/pet milk

1 1/2 tablespoon of Argo corn starch

1 Box of Muellers Elbow Macaroni

1 Teaspoon of Philadelphia Creme cheese and/or sour cream

1/4 Stick of butter

1 cup of water

1 teaspoon of black pepper

1 teaspoon of salt

Preheat oven to 375

Let the butter begin melting in a pot on low heat/fire while you are mixing the corn starch and water. Mix until all lumps are gone. Pour the corn starch & water mixture into the pot with the melted butter. Add salt, pepper, and milk in the mixture. Do not let mixture stick to pot. Stir until mixture is hot. Gradually add shredded cheese and allow to melt. Do not let cheese sauce stick to pot. When cheese sauce is melted, add to elbow macaroni in an aluminum pan. Stir until sauce is even or elbow macaroni is mostly covered. Put in oven for about 35-40 minutes. Take out of oven and serve.

Buckeyes Mileah Elder And yes, you will thank me, it's worth it!

You will need a double boiler, medium heat, low once all contents are melted. Do not be too eager to melt it in a hurry, good things take time, and chocolate, like life, is such a shame to waste.

Put in double boiler: 12 oz bag of semi sweet chocolate chips

1 and ½ cakes paraffin wax- (this is canning wax and yes it is edible)

4 squares unsweetened baking chocolate

Stir contents to ensure melting is thorough.

Mix into separate bowl the following:

18 oz peanut butter, smooth if you please!

3 cups rice crispies, must be fresh not stale for goodness sake!

1 pound of 10X powdered sugar

1 Cup real butter, no substitutes, this is not weight watchers!

Make bite size balls out of this lovely mixture, (I sure hope you have already removed your rings), place on waxed paper on cookie sheets.

Now the real fun begins , just as your house is smelling like Willie Wonka's chocolate factory! Dip each and every ball into the melted chocolate, and place on waxed paper on cookie sheet. You can repeat the process if you have a lot of left over chocolate and cant think of another way to rid yourself of this special dark chocolate, can be poured into a waxed mold for chocolates, be creative.

Chill the buckeyes in frig or freezer at least for 4 hours, until hard as rocks. Can be placed into Ziploc bags for easier storeage once hard. ENJOY!

Mileah Elder

Peach Cobbler
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3/4 C. sugar
1 C. flour (self rising)
1 C. Buttermilk
1 Stick Oleo- (cut up so you can mix)
Mix and add large can (not drained) Peaches.
Mix all together,Bake 1 hour @400*

TROPICAL SALAD

A Waldorf-style salad

1 Granny Smith apple, cut into 1/2 inch dice

Juice of one lime

1 cup diced (1/2 inch) pineapple

1/2 cup seedless red grapes, halved

1 rib of celery, cut into 1/4 inch dice

1/4 cup coarsely chopped almonds

3/4 cup Orange Dressing (see recipe below)

Salt and Pepper to taste

Toss the apple with the lime juice. Add pineapple, grapes, celery and almonds. Fold in the Orange Dressing; season with salt and pepper.

Serves four. 230 calories per serving, 29 grams of carbs, 4g protein, 12g fat, 10 mg cholesterol.

Orange Dressing

2 cups of orange juice

1/2 cup nonfat plain yogurt

1/2 cup light mayonnaise

Finely grated zest of 1 orange

Bring juice to a boil; lower heat and cook until the juice is reduced to 3 or 4 tablespoons of very thick syrup, about 25 to 30 minutes. Combine the yogurt and mayonnaise in a bowl along with 2 tablespoons of the orange syrup and the zest. Refrigerate, covered until needed.

Makes 1 cup. Per 2 tablespoons: 80 calories, 9g carbs., 1g protein, 5g fat, 5mg cholesterol.

Enjoy, Ray Murray

Fried Green Tomatoes
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4 green tomatoes,sliced.
1 cup white cornmeal
Salt,Pepper or Cayenne.
1 cup flour.
Salt and Pepper 1/4" tomato slices.
Coat both sides of your tomato in flour,cornmeal mixture and saute over
medium heat in a cast iron skillet till brown