1-Scroll Cook Book
- Details
- Written by: Karen Smith-Will
- Parent Category: Vintagativity
- Category: 1-Scroll Cook Book
New England clam chowder is just what you need during the winter.
Either: 1 stick butter or ½ - 12-oz. Package of bacon (cut into ½-in. dice)
2 cloves garlic, peeled and crushed
1 large or 2 small onions, diced
2 stalks celery, diced
½ cup flour
2 - 6-oz. cans clams (reserve nectar) or two dozen clams, steamed
1 – 6-oz. can tuna packed in water (reserve nectar)
1 bottle clam nectar (or extra tuna nectar you’ve saved recently from other tuna cans)
1 bay leaf
1 tsp. Dill weed (or more, to taste)
1-2 tsp. My Old Bay-ish seasoning
½ tsp. White pepper
1 tsp. Greek seasoning (can substitute sea salt, to taste)
3 large potatoes with skins, cut into ½” dice
5 cups milk/cream combination (I use whatever I have—sometimes evaporated milk, sometimes whole milk or 2%; no more than 1 cup cream, though)
Open cans of clams/tuna and nectar so they can be drained easily.
In a heavy large pot, melt the butter over medium heat OR cook the diced bacon until browned (do not drain bacon grease). Add garlic, onions, and celery, and cook until veggies are translucent. Lower the heat slightly and then stir in flour, cooking for several minutes until the roux is light brown (it will be very thick). Add all seafood nectar, stirring to form a thick sauce. (Stirring with a wire whisk avoids any lumping.) Add all seasonings. Add the clams and tuna. Simmer for 5-10 minutes, stirring regularly so the bottom doesn’t burn.
Add milk/cream combination and potatoes. Simmer, stirring often, until potatoes are tender. Before serving, you may want to mash up some of the potatoes to get a thicker chowder.
Serves 8@ 1-cup servings.
Previously published in a couple of other cookbooks.
- Details
- Written by: Karen Smith-Will
- Parent Category: Vintagativity
- Category: 1-Scroll Cook Book
I make this seasoning myself partially to save money, but more importantly to help "use up" seasonings, which are only fresh if they are used quickly enough.
If you're looking for this recipe, you probably know exactly how to use it. My faves: use it with all seafood--fish (pictured above ⤴️), on salmon) or shellfish, especially a seafood 🦞 boil; clam chowder (pictured below); tuna salad; crab cakes; to top deviled eggs (it is punchier than simply using paprika).
- Details
- Written by: Karen Smith-Will
- Parent Category: Vintagativity
- Category: 1-Scroll Cook Book
Grandma sliced them in 1 1/4" squares, so they would be sized like the other smaller cookies. We slice them in bars that are about twice that size.
1 stick butter, melted
1 cup graham cracker crumbs
1 can sweetened condensed milk
1 cup chocolate chips
1 cup butterscotch chips
1 cup coconut
1 cup finely chopped pecans
In a greased 13x9 pan, mix the butter and crumbs; using a small plastic bag over your hand, pat them down evenly over the bottom.
Layer each of their remaining ingredients evenly, in the order given.
Bake at 325°, until the coconut is golden.
Allowed to cool in the pan for 10 minutes before slicing.
Watch them disappear!
- Details
- Written by: Karen Smith-Will
- Parent Category: Vintagativity
- Category: 1-Scroll Cook Book
The first time I had a baby, people brought meals every few days. One of them was this casserole, which I have loved ever since. I'm not ordinarily of fan of canned chicken, but in a casserole like this, it is perfectly fine. Very comforting.