Member Recipes

Phyllis' Fish Chowder Prep Time: 30 Minutes Cook Time: 30 Minutes Ready In: 1 Hour Servings: 8 Ingredients: 2 tablespoons butter 2 cups chopped onion 4 fresh mushrooms, sliced 1 stalk celery, chopped 4 cups chicken stock 4 cups diced potatoes 2 pounds cod, diced into 1/2 inch cubes 1/8 teaspoon Old Bay Seasoning TM, or to taste salt to taste ground black pepper to taste 1 cup clam juice 1/2 cup all-purpose flour 2 (12 fluid ounce) cans evaporated milk Directions: 1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender. 2. Add chicken stock and potatoes; simmer for 10 minutes. 3. Add fish, and simmer another 10 minutes. 4. Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk. Serve.

I double this for the OSB party and used 1/4  vs. 1/8 tsp of Old Bay seasoning per recipe. I purchased the Wild Alaskan frozen Cod from Costco, easy to chop when slightly defrosted.

One change I will make in the future: use only 1 can of evaporated milk  vs. 2 per recipe because I like thicker chowder.   Enjoy.    Phyllis                                                                                                              

Laurie’s Carrot Cake (from Phyllis)

CAKE:

2 cups flour

2 tsp baking powder

1 ½ tsp baking soda

2 tsp cinnamon

1 tsp salt

4 eggs

2 cups sugar

1 ½ cups oil

¾ cup chopped pecans

2 cups grated carrots (use one bag grated carrots)

1 small can crushed pineapple (do not drain)

Sift dry ingredients and set aside. Mix oil, eggs, sugar. Add dry ingredients a little at a time. Fold in carrots, pineapple and nuts. Bake in greased bundt/angel food pan for 1 hour at 350. (Use canola spray)

FROSTING:

Mix the following

4 cups (1 box) powdered sugar

1 stick butter 8 ounces cream cheese

1 tsp vanilla

This cake is great to freeze in pieces

 

Phyllis' WILD RICE AND HAM CHOWDER
1 1/2 cups water

3/4 cup uncooked wild rice

1/2 cup flour

1 medium chopped onion

1/2 cup butter

1 quart chicken broth

1 1/2 cups peeled, cubed potatoes

1/2 cup chopped carrots

1/2 tsp dried thyme

1/8 tsp pepper

1/2 tsp nutmeg

1 bay leaf

1 17 oz. can whole kernel corn, undrained

2 cups half and half

3 cups cooked, cubed ham

In medium saucepan combine 1 1/2 cups water and rice. Bring to a boil. Reduce heat, cover and simmer for 35 minutes. Do not drain. In large saucepot sauté onion in butter. Stir in flour and cook for 1 minute. Gradually stir in chicken broth. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil, reduce heat, cover for 15-30 minutes, or until slightly thickened. Add corn and simmer for 15 minutes. Stir in milk, ham and undrained rice. Cook until thoroughly heated. Do not boil. Salt to taste.

I doubled the recipe for OSB party and used spiral cut ham but I usually purchase the ham steaks (3 to a package at Costco, 1 steak per recipe and easy to cube)

Ricki's Lemon-Basil Butter Cookies 

1 cup fresh lemon-basil leaves* 

1 3/4 cups sugar, divided 

1 pound butter, softened 

1/4 cup lemon juice 

1 large egg 

6 cups all-purpose flour 

Garnish: fresh basil sprigs 

Process basil and 1/4 cup sugar in a food processor until blended.  

Beat butter at medium speed with an electric mixer until creamy; gradually add 

remaining 1 1/2 cups sugar, beating well. Add lemon juice and egg, beating until 

blended. Gradually add flour and basil mixture, beating until blended.  

Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking 

sheets. Flatten slightly with bottom of a glass dipped in sugar. (I used a shot glass) 

Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks. 

Garnish, if desired.  

* Plain fresh basil leaves may be substituted for lemon-basil leaves. I added 

the zest of one lemon when blending the basil and sugar. You can also use 

other varieties of basil for a different flavor.

Yield:  Approx. 6 1/2 dozen 

Meg's Cheese Spread
8 oz cream cheese
4 oz goat cheese
2 cups shredded sharp cheddar
1 TBS butter
3 bunches green onion
1 tsp curry powder
1/4 cup mango chutney
In a food processor, pulse cream cheese and goat cheese until blended.
Saute butter, green onions and curry until onions are soft.
Add cheddar cheese, curry mixture and chutney and pulse until combined.
Serve with your choice of crackers.

Meg's Chocolate Fondue
12 oz chocolate chips
10 large marshmellows
1/4 cup milk
1/4 cup whipping cream
Place chocolate, marshmellows and milk in fondue pot. Set to warm. Stir constantly until marshmellows are melted. Gradually add whipping cream.
Serve with pound cake and fruit.
Yield: 3 cups