Article Tools

Font size
+
Share This
EmailFacebookTwitter

HAM AND CHEESE CHOWDER

2 cups baking potatoes, peeled and cubed

1/2 cup water

1 medium onion, chopped

3 tablespoons butter or margarine, melted

3 tablespoons all-purpose flour

3 cups milk

1 (16-1/2-ounce) can cream-style corn

1-1/2 cups (6 ounces) shredded Cheddar cheese

1-1/2 cups chopped cooked ham

1/4 teaspoon black pepper

Combine potatoes and water in medium saucepan; bring to a boil. Cover, reduce heat and simmer 15 minutes until tender. Drain, reserving liquid. Set potatoes aside. Add water to reserved liquid to equal 1 cup. Cook onion in butter or margarine in large saucepan over medium-high heat, stirring constantly until tender. Reduce heat to low and add flour, stirring until blended. Cook 1 minute, stirring constantly. Gradually add reserved liquid and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potatoes, corn and remaining ingredients. Cook until cheese melts; stirring constantly. Serve immediately. Yield: 8 cups chowder.

LINGUINE WITH HAM

1/2 stick butter or margarine, melted

1 tablespoon all-purpose flour

2 cups milk

salt and pepper, to taste

1 (10-ounce) package frozen peas, thawed

1/4 pound cooked ham, cut into thin strips

1/2 cup Swiss cheese, shredded

Cook linguine according to package directions. Drain well and set aside. Sauté onion in butter or margarine in a large skillet until golden and tender. Add flour; stir until blended. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper. Add peas; cook over medium heat a few minutes until tender. Add ham; cook until thoroughly heated. Remove from heat; add cheese, stirring until cheese melts. Place linguine and sauce in a large serving bowl; toss gently to combine. Serve at once. Yield: 6 servings.

SHRIMP-STUFFED CHICKEN LEGS

1 pound medium-size shrimp

1 green onion

1 tablespoon dry sherry

1/4 teaspoon ground ginger

Salt

1 slice white bread

6 medium-size chicken legs

2 tablespoons butter or margarine

2 medium-size zucchini (about 12 ounces each)

2 tablespoons salad oil

To prepare stuffing: Shell and devein shrimp; mince shrimp. Mince green onion. In a small bowl, combine shrimp, green onion, sherry, ginger and 1/2 teaspoon salt. Into shrimp mixture, tear bread into small pieces; mix well. Preheat oven to 375º. Push fingers between skin and meat of each chicken leg to form a pocket; place some stuffing in each pocket. Rub legs with 1/2 teaspoon salt and place, stuffing-side up, in large roasting pan. Cut margarine into small pieces; dot chicken with margarine. Bake chicken legs 40 to 45 minutes until browned and juices run clear when chicken is pierced with tip of knife, basting chicken occasionally with pan drippings. (To prevent chicken from sticking to pan, move chicken slightly after first 5 to 10 minutes of baking.)

About 15 minutes before chicken is done, slice zucchini diagonally into 1/2-inch thick pieces. In 12-inch skillet, over medium heat, in hot salad oil, arrange zucchini slices in one layer, if possible; sprinkle with 1/4 teaspoon salt. Cook until slices are lightly browned and tender-crisp. To serve, arrange chicken legs and zucchini on warm platter. Yield: 6 servings.

LEMON-GLAZED VEGETABLES

2 medium red-skinned potatoes, quartered

1 medium rutabaga, peeled and cut into 1-inch pieces

2 medium carrots, peeled and sliced

1 medium turnip, peeled and cut up

1 medium parsnip, peeled and sliced

1 small onion, cut into wedges

1 tablespoon butter

3 tablespoons dark brown sugar

1 teaspoon cornstarch

1/4 cup water

1/2 teaspoon shredded lemon peel

3 tablespoons lemon juice

1/2 teaspoon dried dillweed

Dash both salt and black pepper, to taste

Cook potatoes and rutabaga, covered, in large saucepan, in boiling water for 10 minutes. Add carrots, turnip, parsnip and onion to saucepan with potatoes and rutabaga; return to boiling. Reduce heat and cook, covered, for 8 minutes or until tender. Drain vegetables and return to pan.

To prepare glaze: Melt margarine in small saucepan. Blend in brown sugar and cornstarch. Stir in water, lemon peel and juice, dillweed, salt and pepper to taste. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour glaze over drained vegetables in pan. Slowly cook and gently stir 3 to 4 minutes until vegetables are thoroughly heated. Yield: 6 side-dish servings.

POTATO CASSEROLE

4 large baking potatoes

2 tablespoons fresh parsley, chopped

1 clove garlic, minced

Salt and black pepper, to taste

1/2 teaspoon dried thyme

1-1/2 cups Swiss cheese, grated

1 cup chicken broth

Peel and thinly slice potatoes. Combine potatoes, parsley, garlic, salt, pepper and thyme in a large bowl and gently toss. In a greased 1-1/2-quart casserole dish, place a layer of potatoes, a layer of Swiss cheese, continuing in layers, but end with a layer of potatoes and reserve some cheese. Add chicken broth; cover with aluminum foil. Bake at 350º for 30 to 35 minutes; remove foil and bake 30 minutes more. Sprinkle with reserved cheese and bake, uncovered until potatoes are tender, about 10 minutes. Sprinkle with additional parsley, if desired. Yield: 8 servings.

LIGHT AND EASY POTATO KUGEL

6 large baking potatoes, peeled

1 large onion

2 large eggs or 1/2 cup egg substitute

whites from 2 large eggs

1/4 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon garlic powder

black pepper

Lightly oil 12 (6-ounce) custard cups or very large muffin cups with olive oil. With a medium-size hole of hand grater or shredding disc of food processor, grate peeled potatoes and onion. In a large bowl, beat eggs and egg whites with electric mixer until thick. Stir in potatoes, onion, flour, baking powder, garlic powder and pepper (a generous dash) until blended. Fill each custard cup with 1/2 packed cup potato mixture. Bake at 350º for 1 hour until kugels are brown and crisp. Yield: 6 servings (2 kugels) each.

APPLE SQUARES

2 sticks butter, melted

2 cups sugar

2 eggs

6 medium cooking apples, peeled, cored, sliced thin

1 cup chopped walnuts

2 cups flour

1 teaspoon baking powder

1-1/2 teaspoons cinnamon

1 teaspoon baking soda

Combine melted butter, sugar and eggs; beat well. Stir in apples; add chopped walnuts. Sift flour, baking powder, cinnamon, baking soda; blend with apple mixture, mixing well. Pour mixture into lightly greased 9-inch square pan and bake at 350º for 35 to 40 minutes.

Any comments, questions or favorite recipes? I would love to hear from you! Feel free to send your email to helenkitchen@msn.com, and please write “Helen’s Kitchen Request, ATTN: Lori” in the subject line to make sure that I receive your email. Thank you!