This is a New England style low carb clam chowder with Cauliflower instead of potatoes
1 (15 ounce) large can of chopped clams with juice
1 cup chopped onion
3 cups diced, fresh cauliflower (substitute for potatoes)
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup flour (or potato flakes)
3 cups milk
4 slices bacon, diced
2 tablespoons chopped parsley
Cook bacon until crisp.
Move bacon to cool on paper towels - retain drippings in pan.
Saute onion in bacon drippings until softened.
Add chopped cauliflower, crumbled bacon, clam juice, salt, and pepper.
Cover and simmer for about 15 minutes, or until cauliflower pieces are tender.
Remove from heat.
Whisk flour (or potato flakes) into milk
Add slowly to chowder in pot.
Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, (about 3 minutes.)
Add minced clams, turn off burner, stir and serve.
1 can (10 3/4 ounce) condensed potato soup
1 1/3 cup milk
1 or two slices white bread
1/4 cup (1 ounce) shredded white cheese
Combine soup and milk in saucepan. Heat to boiling, stirring frequently.
Remove bread crust and cut the bread slices into small crouton sized squares
Pour soup into bowls. Float bread squares on top. Sprinkle with cheese. Serve immediately.
5 lbs or more of cooked, lean ground beef (drained)
8 15-oz cans of red kidney beans (drained)
6 15-oz cans of chopped tomatoes
1 30 oz can of whole green chilies (drained)
20 golf-ball sized white or yellow onions (peeled)
1 cup Chili Powder - to taste
1 cup Cumin seed - to taste
Salt - to taste
Pepper - to taste
1/2 cup Beef Bouillon (to taste)
6 or more large cans or bottles of name-brand tomatoes juice
This is enough chili to fit into 4 large crock pots for a great , fun-filled friend or family summer party get-to-gether.
Start around 9:00 or 10:00 a.m., set all crock pots connected to a good power strip outside on a table. (Outside is best since the cooking can get quite messy as the chili bubbles and boils!)
Divide all ingredients equally between the four pots. Start with the ground beef, cover with kidney beans, chopped tomatoes, onion, chilies, spices and bouillon.
Pour tomato juice over the mixture to just below the rim, stir, cover and let simmer all day.
Provide your visitors with chopped red and green onion, grated cheese, hot sauces.
Also provide sweet corn bread such as Jiffy or Marie Calendar's and plenty of butter.
Great with Mom's Fresh Cole Slaw too!
2 onions - sliced
1 Tablespoon garlic powder (or crushed fresh)
5 zucchini - sliced
2 carrots - sliced
2 cans chopped tomato
8 cups water plus chicken bouillon to taste (or use all chicken broth)
1 can of tomato juice
2 potatoes peeled and cubed
Mix in a large pot and simmer till potatoes are tender. Spice to taste.
3 tablespoons oil
1 large onion, minced
2 cloves garlic, minced
1# coarse ground beef
3 cups water
1 1/3 cup canned tomatos
1 green pepper, chopped
1 can beans (opt.)
1/2 teaspoon celery seed
1/4 teaspoon cayenne
1 teaspoon cumin seed, crushed
1 small bay leaf
2 tablespoons chile powder
1/8 teaspoon basil
1 teaspoon salt
Heat oil in skillet, add onion, garlic, and salt. Add meat and brown. Transfer meat to a large saucepan and add remaining ingredients (except beans). Bring to a boil, reduce heat and simmeruntil sauce is as thick as desired (about 3 hours). Add beans before serving.
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup flour
2 quarts of milk
3 cans (6 1/2 ounces each) chopped clams, undrained
2 teaspoons salt
1 teaspoon ground sage
1 teaspoon grount thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsely
Boil potatoes in a saucepan, cover and cook until tender. Meanwhile in a Dutch oven, saute onions in butter until tender. Add flour, mix until smooth. Stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, thinly sliced
1 green bell pepper, chopped
1 1/2 teaspoon chili powder
Ham bone from a baked ham
8 cups water
3/4 teaspoon salt
2 cups fresh or canned tomatoes, chopped
2-15oz cans white hominy, drained
2 cups diced ham
1 lime, cut into wedges
In large, heavy pot, heat oil. Add onion and garlic and cook until tender. Add bell pepper and cook until almost tender. Stir in chili powder, add hambone, water and salt and bring to a boil. Reduce to simmer, cover and cook for 1 1/2 hours. Discard bone. Add tomatos and hominy and cook uncovered for 30 minutes. Stir in ham and heat through. Serve with lime wedges.