Wednesday, October 20, 2010
Busy Day "Keep Clam"
New England Chowder
1/2 cup Spanish onion, diced
1 tablespoon canola oil
2-18.8 ounce cans Campbell’s Select New England Clam Chowder
1 or 2 cans diced clams, undrained
1-14.5 ounce can cream-style corn
2-3 cups skim milk
1/2 cup bacon, fried crisp and crumbled (packaged Hormel works great)
1/4 cup parsley, chopped
Freshly ground pepper
Fry onions and oil in a Dutch oven-size pan over medium heat. When onions have softened and corners turn slightly brown, lower heat to low. Add canned chowder, clams (with juice), and corn; stir in milk to desired consistency. Cover and heat on low for about 10 minutes or until steaming (do not boil); stir frequently to avoid scorching. Just before serving, add crumbled bacon; garnish with parsley and pepper and serve.
Yield: 6 to 8 servings
1¼ cups coarse yellow cornmeal
¾ cup all-purpose flour, sifted
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 egg, slightly beaten
¾ cup milk (buttermilk is best if you have it)
1 cup unsweetened applesauce
6 tablespoons butter, melted
1 4-ounce can diced green chilies, optional
Preheat oven to 425 degrees. Sift together cornmeal, flour, sugar, baking powder, salt and cinnamon into mixing bowl. Add egg, milk, applesauce, melted butter and (optional) chilies. Mix by hand for 1 minute (do not over-beat, batter will be lumpy).
Turn into a greased 7” x 11” baking pan, or into a well-seasoned cast iron frying pan. Bake for 20 to 25 minutes. Allow cornbread to “rest” in the pan for 5 minutes before cutting. Serve warm with butter.
Yield: 12 servings
Find more down-home, comfort food recipes in
Pork Chops & Applesauce by Cynthia Briggs. Also take a look at Sweet Apple Temptations to take full advantage of the new apple crop!
Any fool can count the seeds in an apple.
Only God can count all the apples in one seed.
~Robert Schuller, Evangelist