New England Clam Chowder

This recipe uses a slow cooker but it could be done equally well on the stove.

  • 1/3 salt pork, cut into small cubes
  • 1 small onion, finely chopped
  • 6 6.5 oz cans chopped clam in clam juice
  • 2 8 oz bottles clam juice
  • 2 bay leaves
  • 2 large potatoes, peeled and cut into chunks
  • 1/3 t black pepper
  • 1-1/2 C half-and-half
  • 2 T cornstarch
  1. Saute salt pork in a frying pan until cooked through and slightly brown.
  2. Add onion and saute until onion is softened and translucent.
  3. Add all ingredient EXCEPT half-and-half and cornstarch to slow cooker and cook covered for 6 hours.
  4. Whisk together half-and-half and cornstarch in a small bowl.
  5. Slowly add and stir in half-and-half/cornstarch mixture to the slow cooker.
  6. Continue cooking for another 1/2 hour or so until the chowder is thickened.

Isabel’s Scalloped Potatoes

Serves about 8

  • 3 T flour
  • 1-1/2 t salt
  • 1/4 t ground pepper
  • 2 C scalded milk (almost but not boiling)
  • 4 lbs. russet potatoes sliced thin
  • 1 C grated cheddar cheese (maybe more)
  • 4 T butter
  1. Preheat oven to 375.
  2. Combine flour, salt and pepper in a small bowl.
  3. Butter a 9″ x 13″ glass baking dish.
  4. Layer 1/3 of the potatoes in baking dish.
  5. Sprinkle with 1/3 of the flour mixture and 1/3 of the cheese.
  6. Do steps and 3 and 4 again.
  7. Layer the last 1/3 of the potatoes and the rest of the flour mixture.
  8. Dot with slices of the butter.
  9. Add the hot milk.
  10. Cover with aluminum foil and bake for 1 hour.
  11. Remove foil cover and top with remaining cheese. Add extra cheese if you want to.
  12. Bake uncovered until potatoes are cooked through, the cheese is a little browned and most of the liquid is gone, perhaps another 30 or 45 minutes.

Quiche

An easy to prepare quiche. Serves four.

1 9″ pie crust, refrigerated pre-made from the grocery store works great
2 C coarsely chopped fresh spinach
3/4 C coarsely chopped ham
3/4 C grated cheddar
Hefty sprinkle of grated parmesean
6 large eggs
1 C half and half
salt and pepper

  1. Pre-heat oven to 450º.
  2. Line a glass pie plate with crust. Fold extra, overhanging dough under to give the crust a nice edge and decorate rim with your fingers or a fork.
  3. Bake crust for 4-5 minutes until it’s a little drier and slightly bubbly to pre-bake the bottom so it’s cooked when the quiche is done.
  4. Remove from the oven and allow to cool. It can be warm, but not hot.
  5. Lightly saute spinach in a little olive oil. Allow to cool.
  6. Pre-heat oven to 375º.
  7. Add filling to crust. First ham, then spinach, then cheese.
  8. Blend eggs, cream, and a dash of salt and pepper in a blender or by hand.
  9. Carefully pour egg mixture over cheese, spinach and ham.
  10. Bake for about 40 minutes. The very center of the quiche should jiggle slightly.
  11. Cool for 15-20 minutes before serving.

Try other fillings, but they should be cooked and not watery.

Roast Potatoes

  • White potatoes (smallish ones would be best)
  • Olive oil
  1. Preheat oven to 375F.
  2. Peel potatoes and cut into rough 1 1/2″ chunks. If potatoes are small enough, just cut in half or quarters.
  3. Rinse potatoes in cold water. Put the potatoes in cold water if not using right away.
  4. In a pot, bring to boil enough water that will well cover potatoes when added in next step.
  5. Carefully add the potatoes when the water is boiling.
  6. Return water to boil and cook for 5 minutes.
  7. Drain potatoes in colander and shake up a bit to roughen surfaces.
  8. Coat a rimmed sheet pan with olive oil.
  9. Place in hot oven for 5 minutes to heat oil.
  10. Remove sheet pan from oven and carefully arrange potatoes coating in hot oil.
  11. Bake for about 30 minutes or until bottoms are golden brown.
  12. Remove sheet pan from oven and gently flatten each piece a bit with a potato masher.
  13. Turn potatoes over so golden brown side is up.
  14. Bake for another 30 minutes or until the bottoms are golden brown.
  15. Drain on paper towels and serve.

Beef Stew

  • Olive oil for browning beef and onions
  • 2 lb cubed beef stew meat
  • 2 medium onions, halved and sliced
  • 3 large regular potatoes or equivalent, cut into good-size chunks
  • 4 large 6 medium carrots, cut into 3/4″ slices
  • 4 or 5 Celery stalks, cut into 1/2″ slices
  • 1 t dried Rosemary
  • 1/2 t Coarsely ground pepper
  • 2 cloves garlic, finely chopped
  • 2 qts beef broth
  1. Preheat oven to 375.
  2. Dry beef with paper towels.
  3. In a large heavy pot, brown beef on all sides in hot olive oil and remove from pot.
  4. Sauté onions in the same pot until  a little brown and translucent.
  5. Add celery and carrot, continue to sauté for a few minutes.
  6. Add garlic, sauté for another minute or so.
  7. Add remaining ingredients and bring to boil.
  8. When boiling, cover pot with tight fitting lid and bake in oven for 1-1/2 hours.
  9. Remove from oven and stir.
  10. Return to oven uncovered for about 1/2 hour. Check liquid level after 15 minutes.
  11. Continue baking uncovered until enough liquid has evaporated.