WET COLD SATURDAY IN GEORGIA

Coastal Georgia Clam Chowder


The best way to make it is with clams you have dug yourself after dropping anchor in a secluded bay, but it is awfully good with fresh clams purchased at a local marina too. Guaranteed to warm you up.


Yield: 4 to 6 servings


4 dozen hard-shell clams, scrubbed, or 1 quart shucked cooked clams with their broth
1/4 pound cubed salt pork or 6 slices bacon
1 onion, coarsely chopped
6 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
2 cups half-and-half or evaporated milk
6 tablespoons (3/4 stick) unsalted butter
salt
freshly ground pepper


Pour clams into a large pot with 1 cup water. Cover, bring to a boil, and cook until shells open, about 10 minutes. Allow to cool, then shuck clams and set aside. Pour off broth and reserve, taking care not to disturb any sediment in the bottom of the pan.
Cook salt pork in a large saucepan over medium heat until the fat runs. Add onion and cook, stirring, until tender. Pour off half the fat.
Add potatoes to the pan and stir well. Add clam broth and just enough water to cover the potatoes. Simmer until potatoes are tender.
Add milk and half-and-half; bring to a simmer. Add clams and butter; simmer a few minutes until clams are heated through and butter is melted.
(Do not boil or clams will be tough.) Season with salt and pepper.


Now for Dessert, Barbara's Wonderful Apple Pie, It tastes as good as it looks too.

GOOD MORNING ON THIS BRISK JANUARY DAY

It is a good day for cooking soup,  it is 10 am and still only 30° here in Southern Georgia, I am so ready for summer already, but in the mean time I will survive and I am going to make my Cheesy Potato Soup for dinner today, this is guaranteed to warm you up an to make you feel all warm and cozy on this cold winters day: Enjoy, I know I am going to.


Hearty Cheesy Potato Soup

5 cups peeled and diced potatoes
1½ Tablespoons grated Onion
2½ Cups water
Salt and Pepper to taste
3 Tablespoons of Margarine, I use real butter
1 12-Ounce can evaporated Skim milk, I use 2% milk
1 Cup Grated Cheddar Cheese


Combine potatoes, onion and water, salt and pepper, cook 8 minutes or until taters are tender,


Remove from heat, drain off half the water, Add butter, milk, and cheese, return to heat and cook on low heat, stirring until cheese if melted, pour into soup bowls and serve with Italian bread, crackers or what ever you choose, we like the soak the bread.. Enjoy and hope it suits your taste buds I love it. Also you can use all low fat and low sodium in this.
 
Then for dessert try this wonderful Orange cake with, Cream Cheese/orange frosting.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
1 Box of yellow cake mix, instead of using the recommended amount of water replace it with the orange juice from a fresh squeezed orange, I think I used 3  oranges to get the cup and half of juice. Then follow directions on your package.
When cooled use half bag of confectioners sugar, and about 8 oz of cream cheese, milk to get consistency, then top with coconut, oh this so moist and good, makes a good variety of a plain old cake.

Fresh Pea Soup

Ingredients

2 tablespoons unsalted butter

2 cups leeks, white and light green parts chopped

1 cup yellow onion, chopped

4 cups chicken stock

5 cups fresh peas or 2 (10 ounce) packages frozen peas

2 teaspoons Sea Salt

1/2 teaspoon fresh ground black pepper

1/2 cup creme fraiche

1/2 cup chives, chopped

DirectionsHeat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.)Turn off the heat, add the salt, and pepper. Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives, and taste for seasoning. Serve hot with garlic croutons.

Chili for Two

Ingredients:

1/4 pound ground beef 1/4 cup chopped onion 1 garlic clove, minced 1 can (15-1/2 ounces) chili beans, undrained 1 can (14-1/2 ounces) diced tomatoes, undrained 1-1/2 teaspoons chili powder 1/2 teaspoon ground cumin Directions: In a saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. Sprinkle with some shredded Cheddar cheese, and serve your favorite crackers.