Submitted by Vicki Johnson
Serves 6-8
Ingredients
| 4 tbsp butter |
|
4 tbsp all-purpose flour |
| 1 c. cream |
|
1 c. chicken broth |
| 1 c. Mozzarella cheese, shredded |
|
½ c. Parmigiano-Reggiano cheese, grated |
| 3 tbsp fresh parsley, finely minced |
|
5 cloves garlic, finely minced |
| ¼ c. dry white wine |
|
salt |
| black pepper |
|
|
Directions
- On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely.
- Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
- Add salt & freshly ground black pepper to taste.
Submitted by Gary Floyd
Serves 8
Ingredients
| 13 oz. clams, minced (2 cans; reserve juice) |
|
1 c. yellow onions, chopped |
| 1 c. celery, diced |
|
2½ c. potatoes, diced |
| ¾ c. all-purpose flour |
|
¾ c. butter |
| 1 qt. half & half |
|
½ tsp granulated sugar |
| 1½ tsp salt |
|
Dash black pepper |
Directions
In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes). - Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.
Submitted by Alethea Bezuidenhout
Serves 6-10
Ingredients
| 6 eggs |
|
6-10 white potatoes |
| ¼ c. fresh flat-leaf parsley, finely chopped |
|
1 sm. jar sweet pickles |
| Mayonnaise |
|
Salt |
| Black Pepper |
|
|
Directions
- Hard boil the eggs. When done, set aside to cool. This can be done ahead of time.
- Lightly wash the unpeeled potatoes to remove any loose dirt. Place the potatoes in a clean plastic grocery bag. Loosely tie the bag once & cut a small slit in the bag about half way down. Cook the potatoes in the microwave for 15 minutes on high. When you think they’re done, stick a fork in and it should slide out easily and smoothly when done.
- When the potatoes are done remove them from the bag carefully as they’ll be hot. Using a sharp knife, peel the loose skin from the potatoes. Cut up or dice the potatoes & place in a suitably sized bow.
- Peel the hard boiled eggs & dice them finely. Add to the potatoes. Add salt & black pepper to taste. Add pickles, parsley, & enough mayonnaise to mix together with your preferred taste and moistness. Cover with plastic
Submitted by Debbie Kruse
Ingredients
| 2 cans creamed corn |
|
4 eggs, slightly beaten |
| 2/3 c. sugar |
|
6 tbsp flour |
| 2 tsp salt |
|
½ tsp nutmeg, ground |
| ½ tsp black pepper |
|
1 c. milk |
| 2 tbsp butter |
|
|
Directions
- Preheat oven to 350°F. Butter or spray 9″x9″ baking dish (or other appropriate sized casserole dish).
- In a large bowl, mix together creamed corn, eggs, sugar, flour, salt, nutmeg, black pepper, & milk. Pour mixture into the prepared baking dish.
- Slice the butter in half & place the slices on top, separated. Bake for 1 hour or until golden brown on top. The center of the pudding may still appear to be loose due to the butter, but the edges should appear done.
- Server warm.
Chef’s Note: May also be prepared ahead of time and re-heated before service.
Submitted by Gary Floyd
Servings Unknown
Ingredients
| 16 oz. large elbow macaroni |
|
12 oz. evaporated milk |
| 1 lb. sharp cheddar cheese, shredded |
|
8 oz. Monterey Jack cheese, shredded |
| 1 lb. Velveeta cheese, cubed |
|
3 eggs |
| 1 stick butter |
|
3 tsp salt |
| 1 tsp black pepper |
|
|
Directions
1. Boil macaroni in water until al dente. Reserve ¼ c. cheddar cheese.
2. Beat the 3 eggs.
3. In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese.
4. Cook at Low setting for 3-4 hours.
Chef’s Note: We tried this recently and it was terrific!
