Ingredients
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 or so leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
salt and pepper
Directions
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each on plates or a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
*If you don’t have enough basil for layering, you can slice it into strips and sprinkle over the top. We also like to drizzle the salad with balsamic vinegar.
--Somer H.
Friday, April 23, 2010
Wednesday, April 21, 2010
Miss Sue's Easy Enchiladas
Ingredients
1 lb ground turkey (or beef)
1 can cream of chicken soup
1 can enchilada sauce
1/4 c milk
1 small can chiles (optional)
1 package corn tortillas
1 small can chopped olives (optional)
2 C grated cheddar cheese
Directions
1. In a large skillet, cook meat, drain and add cream of chicken soup, enchilada sauce and milk. Add chiles if desired. Simmer for about 20 minutes while preparing tortillas.
2. Cook the 12 tortillas either in a pan with oil or in a microwave until soft.
3. Fill each tortilla with 2 T of cheddar cheese and some olives.
4. Roll the tortillas and set them on top of the cooked meat sauce in the skillet.
5. Cover and simmer for about 3 minutes until cheese is melted.
--Sue Thomas
1 lb ground turkey (or beef)
1 can cream of chicken soup
1 can enchilada sauce
1/4 c milk
1 small can chiles (optional)
1 package corn tortillas
1 small can chopped olives (optional)
2 C grated cheddar cheese
Directions
1. In a large skillet, cook meat, drain and add cream of chicken soup, enchilada sauce and milk. Add chiles if desired. Simmer for about 20 minutes while preparing tortillas.
2. Cook the 12 tortillas either in a pan with oil or in a microwave until soft.
3. Fill each tortilla with 2 T of cheddar cheese and some olives.
4. Roll the tortillas and set them on top of the cooked meat sauce in the skillet.
5. Cover and simmer for about 3 minutes until cheese is melted.
--Sue Thomas
Sunday, April 18, 2010
Ricardo's Black Beans
By Alisa Van Langeveld
Ingredients:
1 C chopped Onion
1 T minced garlic
2 cans black beans (with liquid)
2 packets Goya seasoning
chopped cilantro
1 C chopped Onion
1 T minced garlic
2 cans black beans (with liquid)
2 packets Goya seasoning
chopped cilantro
Directions:
1. Sautee onion and garlic
1. Sautee onion and garlic
2. Add black beans with liquid and seasoning packets, let simmer until liquid is mostly cooked off
3. Remove from heat and stir in chopped cilantro
Easy Cashew Chicken
By Laura Martin
1 1/2 lbs. Chicken Breasts, cut into one inch pieces
2 Tbs. dry Sherry
2 tsp. minced fresh ginger
3 1/2 tsp. cornstarch
Coarse Salt and Pepper
2 Tbs. Soy Sauce
1 Tbs. Rice Vinegar
2 tsp. Sugar
1 Tbs plus 2 tsp vegetable oil
2 Garlic Cloves minced
2/3 C unsalted Cashews, toasted
2 scallions, white and green parts separated
cooked white rice (or whatever rice you like)
1 - in medium bowl toss chicken with sherry, ginger, and 1 1/2 tsp cornstarch. Season with salt. refrigerate for 30 min. Combine broth, soy sauce, vinegar, sugar, and 2 tsp. of cornstarch in separate bowl and set aside.
2- In large skillet heat 2 tsp of oil. Cook chicken evenly and thoroughly. (about 5 minutes) Transfer chicken to plate.
3- To same skillet and 1 tsp oil, garlic, cashews, and scallion whites. Cook stirring constantly. About 30 seconds. Whisk in Soy Sauce mixture and add to skillet along with the cooked chicken. Cook until Sauce thickens, about 30 seconds. Top with Scallion greens and top over rice!
Moroccan Summer Stew
1 Tbs. Olive Oil
Minced Garlic (1-2 cloves)
1 small onion, chopped
2-3 small potatoes
2-3 large chopped tomatoes, or can of chopped tomatoes
1 large zucchini, cubed
1 can garbanzo beans
1-2 Tbs. Cumin
Salt/Pepper to taste
Cooked Couscous
Sauté Olive oil, garlic, and onions in pan. Add potatoes, tomatoes, and zucchini. Add enough water to steam the potatoes and cover. ( you may want to potatoes steam a bit before you add the zucchini and tomatoes). Add beans, and cumin (add enough that you can really smell it) and some Salt and Pepper to taste. If its too dry, add a little more water so there enough "sauce" to moisten the couscous as you serve.
Soya Chicken Recipe (Indian Style appetizer dish)
Chicken (2 lb)
1 1/2 tsp Turmeric Powder
2 tsp. chili Powder
1 1/4 tsp salt
1 tsp of ginger/garlic paste
3/4 C yogurt
1 1/2 tsp. Coriander powder
2-2 1/2 tsp soy sauce
2 T cooking Oil
1- marinate chicken with all ingredients except Soy Sauce.
2- Refrigerate for 2 hours at least (or overnight)
3- Take a saucepan and add marinated chicken and oil
4- Cook the chicken. When water starts coming out (2-3 min) add soy sauce
5-Cook till all water evaporates and chicken looks dry.
Note: you can add or decrease the measurements based on taste. For more spicy chicken, add extra chili powder. You can also add more soy sauce if desired. You can also sauté some veggies on the side like onions, peppers, squash, or zucchini. Add Salt and pepper and chili powder and serve along with the chicken.
BLT Pasta
By Christy Henrie
1 pkg. of Mini Penne Pasta (or any pasta you like)
4-5 tomatoes
1 pkg. Mozzarella Cheese
1 pkg. Bacon
Mayonnaise
Cut up bacon into small pieces then cook. Cook pasta and rinse. Cut up tomatoes into small pieces. Cube Mozzarella cheese. Add Mayo to pasta in separate bowl, covering the noodles. Add bacon, cheese, and tomatoes. Salt and pepper to taste. Serve Hot or Cold.
Fried Rice with Ham and Bean Sprouts
By Hillary Cottle
If you have Leftover cooked rice, this is a great to use it! You can prepare all the ingredients in advance and stir-fry them just before serving.
2 T Sunflower Oil
2 Green Onions Finely Chopped
1 Garlic Clove, crushed
1 1/2 C Cooked long-grain rice
6 oz. Cooked Ham, diced
2 T Soy Sauce
2 Eggs 1 C Bean sprouts
Salt and Pepper
Heat the oil in wok or skillet and stir fry the green onions and scallions for 2 minutes. Add rice and stir well. Cook gently, stirring continuously as the rice heats through. Stir in ham and soy sauce. Beat eggs thoroughly with Salt and pepper and pour over rice mixture ina thin stream. Stirring all the time. Add bean sprouts and continue cooking, stirring until all the ingredients are hot and the eggs are set. Serve immediately.
Monday, March 15, 2010
Kathy's Rice Salad
This was served at the Relief Society Birthday Party
1 box Uncle Ben's Long Grain Wild Rice
(Cooked with seasoning packet)
Juice of 1 lemon
3 chicken breasts, cooked and diced
4 green onions, chopped
1 red pepper, diced
3 oz. chinese pea pods
(or I use snow peas sometimes)
(I also steam them in the microwave, about 2-3 min.-just to soften them a bit)
2 medium avacados, diced
1 cup chopped pecans
Dressing
Combine in blender and refridgerate
2 cloves minced garlic
1 Tblsp Dijon mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1/3 cup Seasoned Rice Wine Vinegar
1/3 cup vegetable oil
Combine with dressing and toss.
--Somer H.
1 box Uncle Ben's Long Grain Wild Rice
(Cooked with seasoning packet)
Juice of 1 lemon
3 chicken breasts, cooked and diced
4 green onions, chopped
1 red pepper, diced
3 oz. chinese pea pods
(or I use snow peas sometimes)
(I also steam them in the microwave, about 2-3 min.-just to soften them a bit)
2 medium avacados, diced
1 cup chopped pecans
Dressing
Combine in blender and refridgerate
2 cloves minced garlic
1 Tblsp Dijon mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1/3 cup Seasoned Rice Wine Vinegar
1/3 cup vegetable oil
Combine with dressing and toss.
--Somer H.
Saturday, March 13, 2010
Taco Soup
2 T extra virgin olive oil
1 jalapeno chile, stemmed and minced
1 onion, diced
2 cloves garlic, minced
3/4 c. brown rice, uncooked
1 1/2 t. ground cumin
1 t. dried oregano
1 t. dried thyme
1/2 t. garlic powder
1/4 t. cayenne pepper
1 can (15 oz) diced tomatoes in juice
1/2 c. prepared salsa
1 qt. vegetable broth
1 can (15 oz) black beans rinsed and drained
1 can (15 oz) white or red kidney beans rinsed and drained
1 can (11 oz) corn, drained
salt and pepper
avocados
green onion, diced
cliantro, chopped
Saute jalapeno, onion, and garlic in a large pot over medium heat. Cook until soft, about 5 minutes. Add seasoning and rice. Stir together. Add canned ingredients, broth, and salsa. Bring to a boil and simmer, covered, for 40-60 minutes. Serve with avocado, green onion, and cilantro.
Servings: 8
From The Green Diet by Mary Jolley go to
--Diana W.
1 jalapeno chile, stemmed and minced
1 onion, diced
2 cloves garlic, minced
3/4 c. brown rice, uncooked
1 1/2 t. ground cumin
1 t. dried oregano
1 t. dried thyme
1/2 t. garlic powder
1/4 t. cayenne pepper
1 can (15 oz) diced tomatoes in juice
1/2 c. prepared salsa
1 qt. vegetable broth
1 can (15 oz) black beans rinsed and drained
1 can (15 oz) white or red kidney beans rinsed and drained
1 can (11 oz) corn, drained
salt and pepper
avocados
green onion, diced
cliantro, chopped
Saute jalapeno, onion, and garlic in a large pot over medium heat. Cook until soft, about 5 minutes. Add seasoning and rice. Stir together. Add canned ingredients, broth, and salsa. Bring to a boil and simmer, covered, for 40-60 minutes. Serve with avocado, green onion, and cilantro.
Servings: 8
From The Green Diet by Mary Jolley go to
--Diana W.
Greek Souvlaki
3 lbs tender pork or beef (I used a pork roast)
3 T olive oil
Juice of 2 lemons
3 T oregano
1 T thyme
Salt and Pepper
Cut meat up into cubes removing any fat or gristle. Thread on to skewers (if you're using wood skewers they need to be soaked in water for a few minutes) brush with olive oil, season with oregano, thyme, and lots of salt and pepper.
I cooked mine on a grill pan under a sheet of aluminum foil. This traps the heat in so they cook faster and more evenly. Over medium heat, they need about 3-5 minutes per side. You can use a thermometer to check if they're done, it should register at 170 degrees. These are also good cooked on a bbq or you could broil them in the oven.
When thoroughly cooked, put the skewers on a plate and pour lemon juice over them.
-Diana W.
3 T olive oil
Juice of 2 lemons
3 T oregano
1 T thyme
Salt and Pepper
Cut meat up into cubes removing any fat or gristle. Thread on to skewers (if you're using wood skewers they need to be soaked in water for a few minutes) brush with olive oil, season with oregano, thyme, and lots of salt and pepper.
I cooked mine on a grill pan under a sheet of aluminum foil. This traps the heat in so they cook faster and more evenly. Over medium heat, they need about 3-5 minutes per side. You can use a thermometer to check if they're done, it should register at 170 degrees. These are also good cooked on a bbq or you could broil them in the oven.
When thoroughly cooked, put the skewers on a plate and pour lemon juice over them.
-Diana W.
Penne Miani
1 lb penne pasta*
1 lb ground turkey**
salt and pepper to taste
Italian seasoning to taste
1 Tbsp olive oil
2 cloves of garlic, minced
1/2-1 c. chopped onions
1/2-1 c. chopped red bell pepper
1/2-1 c. chopped green bell pepper
4-8 oz. ricotta cheese
Medium size jar marinara sauce (I used Prego)
2 c. Mozzarella cheese
Boil water for pasta and add pasta when at a rolling boil. Turn down heart to med-low and let cook to al dente while browning the meat. Brown turkey and add salt and pepper to taste. Add Italian seaoning to taste (I used 1-1 1/2t.). Add olive oil and garlic, onions and bell peppers. Saute veggies with meat at med-high heat until onions are transparent. Add marinara sauce and cook, covered on low heat until noodles are done cooking. Remove from heat. Drain noodles and put into greased 9x13 pan. Dallop ricotta cheese on top of pasta. Mix in marinara sauce mixture and sprinkle mozzarella cheese on top. Broil in oven for 5 minutes or until cheese is browned and bubbly.
* You could also use whole wheat pasta to give it an extra healthy kick.
** You could do this dish without meat because the ricotta cheese provides good protein or substitute the ground turkey for ground beef or shredded chicken breasts.
--Kim D.
1 lb ground turkey**
salt and pepper to taste
Italian seasoning to taste
1 Tbsp olive oil
2 cloves of garlic, minced
1/2-1 c. chopped onions
1/2-1 c. chopped red bell pepper
1/2-1 c. chopped green bell pepper
4-8 oz. ricotta cheese
Medium size jar marinara sauce (I used Prego)
2 c. Mozzarella cheese
Boil water for pasta and add pasta when at a rolling boil. Turn down heart to med-low and let cook to al dente while browning the meat. Brown turkey and add salt and pepper to taste. Add Italian seaoning to taste (I used 1-1 1/2t.). Add olive oil and garlic, onions and bell peppers. Saute veggies with meat at med-high heat until onions are transparent. Add marinara sauce and cook, covered on low heat until noodles are done cooking. Remove from heat. Drain noodles and put into greased 9x13 pan. Dallop ricotta cheese on top of pasta. Mix in marinara sauce mixture and sprinkle mozzarella cheese on top. Broil in oven for 5 minutes or until cheese is browned and bubbly.
* You could also use whole wheat pasta to give it an extra healthy kick.
** You could do this dish without meat because the ricotta cheese provides good protein or substitute the ground turkey for ground beef or shredded chicken breasts.
--Kim D.
Tips for Making Meals More Nutritious
Eat "whole" foods rather than processed foods.
Use Olive Oil instead of Vegetable oil whenever possible.
Use silt pads or parchment paper instead of oil sprays or butter when baking.
Grill, broil, or bake meats rather than frying.
Allow meat stock to cool and skim the fat off the top and reheat and serve as aus jus rather than gravy.
Start dinner off with a salad or vegetable soup with lots of colorful vegetables.
Use Olive Oil with Balsamic vinegar rather than creamy salad dressings.
Use herbs and spices to season foods rather than oils and sauces.
Eat plenty of brightly colored berries, vegetables, and fruits.
Steam vegetables rather than boil.
Steam onions rather than sauteing them.
Use the Mediterranean diet as your guide.
Use ground white meat turkey instead of ground beef.
Eat white meat chicken or turkey instead of beef.
Puree soup instead of adding cream to make it thick.
Use Olive Oil instead of Vegetable oil whenever possible.
Use silt pads or parchment paper instead of oil sprays or butter when baking.
Grill, broil, or bake meats rather than frying.
Allow meat stock to cool and skim the fat off the top and reheat and serve as aus jus rather than gravy.
Start dinner off with a salad or vegetable soup with lots of colorful vegetables.
Use Olive Oil with Balsamic vinegar rather than creamy salad dressings.
Use herbs and spices to season foods rather than oils and sauces.
Eat plenty of brightly colored berries, vegetables, and fruits.
Steam vegetables rather than boil.
Steam onions rather than sauteing them.
Use the Mediterranean diet as your guide.
Use ground white meat turkey instead of ground beef.
Eat white meat chicken or turkey instead of beef.
Puree soup instead of adding cream to make it thick.
Tuesday, February 2, 2010
Cream O Broccoli
4 c. water
1 package or 2 heads of broccoli
1 can chicken broth
2 cans cream of mushroom
1 lb velveeta cheese, diced
Heat together and serve!
-Allison
1 package or 2 heads of broccoli
1 can chicken broth
2 cans cream of mushroom
1 lb velveeta cheese, diced
Heat together and serve!
-Allison
EASY and FAST French Bread/Breadsticks
3 c. water
1 T yeast
pinch of sugar
7-8 c. flour
1/4 c. olive oil
1 T. salt
Mix together all ingredients except the salt. Let sit for 5 minutes. Add salt. Mix in a Bosh or other heavy-duty mixer with a kneading attachment for 5 minutes or knead by hand for 10 minutes. Let rise for 15 minutes, punch down, let rise 15 minutes more, roll into 2 loaves or into breadsticks. Brush with beaten egg. Bake at 400 degrees for 25 minutes per loaf or 15 minutes for breadsticks.
-Diana Wettstein
1 T yeast
pinch of sugar
7-8 c. flour
1/4 c. olive oil
1 T. salt
Mix together all ingredients except the salt. Let sit for 5 minutes. Add salt. Mix in a Bosh or other heavy-duty mixer with a kneading attachment for 5 minutes or knead by hand for 10 minutes. Let rise for 15 minutes, punch down, let rise 15 minutes more, roll into 2 loaves or into breadsticks. Brush with beaten egg. Bake at 400 degrees for 25 minutes per loaf or 15 minutes for breadsticks.
-Diana Wettstein
"Olive Garden" Minestrone
This is not the actual recipe, but it's the closest I have found!
3 T. olive oil
1 small minced onion
1/2 c. chopped zucchini
1/2 c. frozen green beans
1/2 stalk minced celery
4 cloves minced garlic
4 c. vegetable broth (I used V8 at the party)
2 cans (15 oz) red kidney beans
2 cans (15 0z) great northern or small white beans
1 can (14 oz) diced tomatoes
1/2 c. shredded carrot
2 T mined parsley
1 1/2 t dried oregano
1 1/2 t. salt
1/2 t. black pepper
1/2 t. dried basil
1/2 t. thyme
3 cups hot water
4 cups fresh baby spinach
1/2 c. small shell pasta cooked and drained
Measure olive oil into a large stock pot and heat on medium. Put onion, celery, green beans, and zucchini into the pot and saute for 5 minutes or until tender. Add veg. broth, drained tomatoes, beans, carrots, hot water and spices to the pot. Bring to a boil, reduce to a simmer for 20 minutes. Add spinach leaves and pasta. Serve when spinach is cooked.
-Diana Wettstein
3 T. olive oil
1 small minced onion
1/2 c. chopped zucchini
1/2 c. frozen green beans
1/2 stalk minced celery
4 cloves minced garlic
4 c. vegetable broth (I used V8 at the party)
2 cans (15 oz) red kidney beans
2 cans (15 0z) great northern or small white beans
1 can (14 oz) diced tomatoes
1/2 c. shredded carrot
2 T mined parsley
1 1/2 t dried oregano
1 1/2 t. salt
1/2 t. black pepper
1/2 t. dried basil
1/2 t. thyme
3 cups hot water
4 cups fresh baby spinach
1/2 c. small shell pasta cooked and drained
Measure olive oil into a large stock pot and heat on medium. Put onion, celery, green beans, and zucchini into the pot and saute for 5 minutes or until tender. Add veg. broth, drained tomatoes, beans, carrots, hot water and spices to the pot. Bring to a boil, reduce to a simmer for 20 minutes. Add spinach leaves and pasta. Serve when spinach is cooked.
-Diana Wettstein
Leek Soup
4-5 c. chicken broth
3 potatoes peeled and chopped
1 1/2 c. cabbage
1 leek diced (use only the white part)
1/2 c. chopped onion
2 carrots diced
1/2 c. parsley chopped
1 t. salt
1/4-1/2 t. pepper
1/2 t. caraway seeds
1 bay leaf
1/2 c. sour cream
(opt.) 8 oz cooked, crumbled bacon
Stir all ingredients except the sour cream and bacon together in a crockpot. Cook on low 8-10 hours or on high 4-5 hours. Discard bay leaf. Temper the sour cream by putting it in a bowl and adding a little bit of the soup broth and whisking it until smooth. Add to the soup. Add optional bacon and serve.
-Diana Wettstein
3 potatoes peeled and chopped
1 1/2 c. cabbage
1 leek diced (use only the white part)
1/2 c. chopped onion
2 carrots diced
1/2 c. parsley chopped
1 t. salt
1/4-1/2 t. pepper
1/2 t. caraway seeds
1 bay leaf
1/2 c. sour cream
(opt.) 8 oz cooked, crumbled bacon
Stir all ingredients except the sour cream and bacon together in a crockpot. Cook on low 8-10 hours or on high 4-5 hours. Discard bay leaf. Temper the sour cream by putting it in a bowl and adding a little bit of the soup broth and whisking it until smooth. Add to the soup. Add optional bacon and serve.
-Diana Wettstein
Tortellini Soup
4 garlic cloves minced
1 lb ground Italian sausage-HOT
2 14 oz cans of chicken broth
1 T. basil
1 14 oz can stewed tomatoes
1 10 oz package frozen spinach
1 package 3 cheese tortellini
1/2 c parmesan cheese shredded
Brown sausage and garlic. Drain, then add chicken broth, basil, and tomatoes, Bring to a boil and add tortellini and simmer until tortellini are soft. About ten minutes. Add frozen spinach and serve when the spinach is cooked. Add parmesan cheese on top. Makes 6 servings.
-Sarah Huber
1 lb ground Italian sausage-HOT
2 14 oz cans of chicken broth
1 T. basil
1 14 oz can stewed tomatoes
1 10 oz package frozen spinach
1 package 3 cheese tortellini
1/2 c parmesan cheese shredded
Brown sausage and garlic. Drain, then add chicken broth, basil, and tomatoes, Bring to a boil and add tortellini and simmer until tortellini are soft. About ten minutes. Add frozen spinach and serve when the spinach is cooked. Add parmesan cheese on top. Makes 6 servings.
-Sarah Huber
Lion House Potato Corn Chowder
1/4 c. finely chopped onion
1/4 c. finely chopped celery
2 c. Chicken broth
1 c. water
1/8 t. pepper
1 c. dehydrated mashed potato flakes
1 can cream-style corn
1 1/2 c. milk
3/4 c. grated sharp cheddar cheese
1 T. lemon juice
Spray a large saucepan with nonstick cooking spray, preheat briefly on stove. Add celery and onions and saute for 3 minutes or until tender. Add chicken broth, water, and pepper. Bring to a boil and remove from heat. Stir in potato flakes until moistened, then add corn. Stir in milk. Cook for 5 minutes over medium heat. Stir in lemon juice. Garnish with ground pepper and cheese.
-Hillary Cottle
1/4 c. finely chopped celery
2 c. Chicken broth
1 c. water
1/8 t. pepper
1 c. dehydrated mashed potato flakes
1 can cream-style corn
1 1/2 c. milk
3/4 c. grated sharp cheddar cheese
1 T. lemon juice
Spray a large saucepan with nonstick cooking spray, preheat briefly on stove. Add celery and onions and saute for 3 minutes or until tender. Add chicken broth, water, and pepper. Bring to a boil and remove from heat. Stir in potato flakes until moistened, then add corn. Stir in milk. Cook for 5 minutes over medium heat. Stir in lemon juice. Garnish with ground pepper and cheese.
-Hillary Cottle
Market Street Clam Chowder
(Serves 12)
1 cup potatoes, diced (1/2 inch)
1 cup celery, diced (1/2 inch)
1 cup onion, diced (1/2 inch)
1 cup leeks, diced (1/2 inch)
1 cup green pepper, diced (1/2 inch)
3/4 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1-1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup sherry wine (optional)
2 cups water
3/4 cup clam juice
3/4 cup butter
1 cup flour
2 quarts half-and-half
Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
-Somer Holt
1 cup potatoes, diced (1/2 inch)
1 cup celery, diced (1/2 inch)
1 cup onion, diced (1/2 inch)
1 cup leeks, diced (1/2 inch)
1 cup green pepper, diced (1/2 inch)
3/4 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1-1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup sherry wine (optional)
2 cups water
3/4 cup clam juice
3/4 cup butter
1 cup flour
2 quarts half-and-half
Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
-Somer Holt
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