Strawberry Butter Cream Cake
• 1 (18.25-ounce) Package white cake mix
• 1 (3-ounce) Package strawberry gelatin
• 4 Large eggs
• ½ Cup sugar
• ½ Cup finely chopped fresh strawberries
• ½ Cup milk
• ½ Cup Vegetable oil
• 1/3 Cup all-purpose flour
• Strawberry Butter cream Frosting (see below)
• Garnish with whole and halved strawberries
Preparation
1. Preheat oven to 350 degrees F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The Strawberries should be well blended.)
2. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)
4. Spread the Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.
To make ahead: Prepare recipe as directed. Chill, uncovered, for 20 minutes or until frosting is set. Cover well with wax paper, and store in refrigerator up to a week.
Strawberry Buttercream Frosting
Ingredients
• 1 Cup butter, softened
• (32-ounce) Package powdered sugar, sifted
• 1 Cup finely chopped fresh strawberries
Preparation
1. Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)
​

Ingredients

• 1/2 cup chopped onion
  
• 3 stalks celery, chopped
  
• 2 tablespoons margarine
  
• 1 fresh poblano chile pepper, seeded and
  
• diced
  
• 1 quart heavy cream
  
• 1 quart half-and-half cream
  
• 1Tbsp white sugar
  
• 1 tablespoon lobster base (optional)
  
• 1 pinch ground dried chile de arbol
  
• 1 teaspoon ground black pepper
  
• 1/2 cup margarine
  
• 1/2 cup all-purpose flour
  
• 1 (15 ounce) can cream-style corn
  
• 1 (15 ounce) can whole kernel corn,
  
• drained
  
• 1/2 pound shrimp, peeled, deveined, and
  
• diced
  
• salt to taste
  
• white sugar to taste
  

Directions

• In a blender or food processor, puree the onion and celery; drain.
  
• Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
  
• Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
  
• Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. 
  
• Season with salt and sugar.
  

Ingredients

2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two packages of dry yeast)
2 eggs
1 teaspoon salt
1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil)
    (you can also use shortening, if you prefer)
6 to 7 cups of flour

Directions

Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.

Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.

Let the dough "rest" for 15 to 20 minutes. (I leave it sitting on the counter and use the time to wash up the bowl and other utensils and to clean off the counter top.)

Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log.

Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9 x 13 pans. Put in a warm place to rise for 45 minutes.

Bake at 350 degrees F for 25 minutes (or until the cinnamon rolls are golden brown).

Allow to cool for 5 minutes and then turn out of the pans.

This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.

Total amount of time needed from start to finish (including time to bake) is about 2 hours.

We love this stuff so I had to make a copycat version for home.  I keep tweaking this so check back for updates or feel free to drop a comment and we'll try your tweaks.

Ingredients

1 C. Water
1/4 C. Ketchup
3 Tbsp. Brown Sugar
1/4 C. White Vinegar
3/4 tsp. Onion Powder
3/4 tsp. Garlic Powder
1/2 tsp. Paprika
3 Tbsp. Worcestershire Sauce (Lea & Perrins)
1/8 tsp. Salt
1/8 tsp. Cayenne Pepper
Corn Starch Mixture (thickening mixture)
1 Tbsp. Corn Starch
2 Tbsp. Water


Directions

• Place all sauce ingredients in a blender and blend on high speed for 15 – 20 seconds. Pour ingredients into a small saucepan, heat on medium low. Simmer gently for twenty minutes, stirring several times. After twenty minutes add corn starch mixture, stir well. When sauce begins to thickens let simmer on a very low temperature for ten minutes. Remove from heat and let cool.
  
• Mixture will be similar in thickness to steak sauce. Store in a covered container in the refrigerator. This sauce is a nice change on hamburgers or pastrami, and great dipping sauce for hot wings.
  

Ingredients

4 Dried Ancho Chili's (stemmed and seeded, include the seeds if you want more heat)
1 1/2 cups boiling water
1/4 cup Ketchup
3 Tbsp Orange Juice
2 Tbsp Brown Sugar
2 Tbsp Worcestershire Sauce
1 Tbsp Butter
1 Tbsp Soy Sauce
1 Packet Goya Beef Bouillon
1 Tsp Cumin
1 Tsp Honey
1 Tsp Smoked Paprika
1 Tsp Adobo Seasoning
1/2 Tsp Garlic Powder
1/2 Tsp Special Dark Chocolate Powder
1/4 Tsp Cinnamon
1/4 Tsp Allspice

Directions

• Soak chili's in boiling water until soft then puree in a food processor until smooth.
• In a small saucepan, add all ingredients and bring to a simmer on low for 5 minutes.
• Serve with pork, beef or chicken.
  

Ingredients

8 or 10 Potatoes, peeled and cut
1 cup Dairy Sour Cream (use Lite version if you prefer)
1 Package (8 oz) cream cheese (use Lite version if you prefer)
1 Tsp Garlic Salt
1 Tsp Onion Salt
Butter
Paprika

Directions

Boil Potatoes
Beat Sour Cream and Cream Cheese until blended smooth.  Add hot potatoes gradually, beating continuously until light and fluffy.
Season potatoes with garlic and onion salt.
Spoon potatoes into 2 quart casserole dish, dot with butter, sprinkle paprika over the top.
Refrigerate at least 24 hours before baking
Bake at 350 degrees for 45 minutes.

Makes 10 servings

This simple bread recipe will take you about 2 hours or less from start to finish.  You can make it into two loaves or 8 bread bowls for chowder.




Ingredients

• 5-6 cups all-purpose flour (you can substitute whole wheat flour for 1 or 2 
  
• cups).
  
• 2 tablespoons of dry yeast
  
• 2 tablespoons brown sugar
  
• 1 tablespoon salt
  
• 2 cups hot water (120-130 degrees F.)
  

Directions

Mix 3 cups of the flour with the yeast, sugar and salt.  Pour in the hot water and beat 100 strokes (or 3 minutes with a mixer).  

Stir in the remaining flour until the dough loses its stickiness.  Turn onto a floured surface. Knead for 8 minutes or use a dough hook in a kitchen aid and knead for 8 minutes.

Place dough in a greased bowl and cover with a warm damp cloth.  Let rise for 15 minutes in a warm spot (away from drafts).

Punch down and divide the dough into two pieces (if making bread bowls, cut each of the two pieces into 4 equal parts.  Shape into round loaves and place on a greased baking sheet.  Cut an "X" one-half inch deep in each of the loaves with a wet sharp knife.

Place baking sheet with loaves in the middle of a COLD oven.   Place a pan of hot water on the lowest shelf.  Heat the oven to 400 degrees and bake 40-50 minutes until golden brown.

I first had this at Old Sturbridge Village here in Massachusetts and I fell in love with it.  It wasn't until recently that Old Sturbridge Village put the modernized version up on their website so I send a very big thank you to them for sharing this with us.  This recipe was taken from Amelia Simmons' "American Cookery" (1796).  

Ingredients

• 6 tablespoons butter
  
• Juice of 1 lemon
  
• 3/4 cup stewed, pureed apples
  
• 3/4 cup sherry
  
• 1/2 cup heavy cream
  
• 3/4 cup white sugar
  
• 4 eggs
  
• 1/2 recipe for pie crust
  
• 2 teaspoon grated nutmeg (or to taste)
  

Directions

• Melt butter and set aside to cool.
  
• Squeeze lemon and remove seeds.
  
• Add lemon to stewed apples, sherry, cream, and sugar and mix well.
  
• Add melted butter to mixture, blending well.
  
• Beat eggs and add to mixture.
  
• Prepare pastry and line deep, 8-inch pie plate.
  
• Season with grated nutmeg and spoon mixture into prepared pie plate.
  
• Bake 15 minutes at 400°F. Reduce heat to 350°F and bake 45 minutes more or until a knife inserted in the center comes out clean. Cool before serving.
  

For those of you interested in the historical cooking version: 


Original Recipe
Take 12 spoons of stewed apples, 12 of wine, 12 of sugar, 12 of melted butter, and 12 of beaten eggs, a little cream, spice to your taste; lay in paste No. 3, in a deep dish; bake one hour and a quarter.


Hearth Method
1. Using a redware bowl over hot coals, melt the butter and set aside to cool.
2. Follow Steps 2-7 in the Modern Method recipe.
3. Bake 1 hour in hot bake-oven, or preheated Dutch oven, with coals on lid and below.

Indian Pudding is actually a version of Hasty Pudding that was created here in New England. The English wanted their Hasty Pudding but had to make alterations because of the lack of ingredients in the new world so they improvised.  They changed to cornmeal and maple syrup but this made the cooking process anything but hasty so the pudding was renamed for it's gifted component of cornmeal.

There are several methods of making Indian Pudding ranging from using left over corn bread but I am sticking with the traditional version of cornmeal.

Ingredients

• 2 cups milk
  
• 2 cups light cream
  
• 3 tablespoons stone ground yellow cornmeal
  
• ½ cup brown sugar
  
• ½ cup maple syrup
  
• 1 tablespoon butter
  
• 1 teaspoon cinnamon
  
• 1 teaspoon ginger
  
• ½ teaspoon salt
  
• 1/8 teaspoon nutmeg
  
• Pinch ground cloves
  
• 1/8 teaspoon baking soda
  
• 2 eggs, beaten
  

Directions
In a heavy pan scald milk and cream.  Gradually 
sprinkle with yellow cornmeal and bring to a boil, 
stirring briskly.  Stir in sugar, maple syrup, butter 
and all the other dry ingredients.  Let the mixture 
cool slightly.  

In a small bowl beat the eggs with the milk/cream 
mixture.  Pour the batter into a buttered 1 ½ quart 
baking dish and bake in a moderately slow oven 
(325 degrees F) for 2 hours.  

Serve hot or warm with whipped cream or ice cream 
if desired.

I think the entire free world pictures Ketchup as that red, sweet and tangy bottle of sauce you slap on just about anything but did you know that Ketchup used to be made out of a variety of other fruits and vegetables?  Fanny Farmer, while head of the Boston Cooking School, was the one to actually standardize Ketchup into the tomato based condiment we use today.

Cucumber Ketchup is making a revival among foodies who claim to have recently invented it but its actually been around for centuries.  Give this one a try, it's worth it.

Ingredients

• 1 quart cucumbers, peeled and seeded
  
• 1 cup chopped onion
  
• 2 green peppers, cored and chopped
  
• 1/2 cup water
  
• 2 cups vinegar
  
• 1 cup sugar
  
• 1/4 tsp. cayenne
  
• 2 Tbsp mustard seeds in a muslin bag
  
• 1 Tbsp salt
  

Directions

• Combine cucumbers, onions and peppers with water. Cook until tender. 
  
• Put through a sieve or food mill. 
  
• Add remaining ingredients and boil until thick and clear. 
  
• Remove mustard seeds.
  

Ingredients

• 2 or 3 Split Chicken Breasts or a Package of Boneless Breasts
• 1 Box of Stove Top Stuffing Mix (or other pre-seasoned stuffing mix)
• 1 Large Can whole cranberry sauce
• 2 Tbsp Honey

Directions

• Preheat oven to 375 degrees
• In a 9 X 12 baking dish, spread cooked stuffing mix.
• Arrange chicken on top of stuffing
• Mix cranberry sauce and honey together, spread over chicken and stoving
• Bake for about 35 to 40 minutes or until chicken is done.

Ingredients

• 2 cups flour
• 1 Tsp salt
• 1/2 Tsp pepper
• 1/2 cup water

Directions

• Mix ingredients together until mixture is smooth.  It should be the consistency of pudding and should stay in the spoon when you take a spoonful.  If the mixture is too runny, add more flour, if it's too dry, add more water.
• Bring a large pot of water to boil (about 2 quarts at least).  
• Using a teaspoon, drop spoonful's of the mixture into the boiling water until all the mixture has been used.  
• Continue to boil dumplings for 5 minutes longer, making sure to push them down into the water.
• Drain well when finished.

Note  
We serve these with our Chicken Paprikash recipe that you can find listed under Chicken or Main Dishes.

Ingredients

• 1 Frying Chicken, cut up
• 1 Tbsp butter
• 1 Large Onion, thinly sliced
• 1 Cup sour cream
• 1 1/2 Tbsp Paprika
• 2 Tbsp Flour
• 1 Tsp Salt
• 1/2 Tsp Pepper
• 1 Cup chicken Stock or one packet low salt chicken bullion
• 1/2 Cup Heavy Cream (milk can be substituted)

Directions

• Brown chicken in a frying pan using 1 Tbsp butter.  Remove and lay out in a single layer in a baking dish and spread onions evenly over the top of the chicken. 
• Mix Paprika, salt and pepper together. Season chicken and onions evenly by sprinkling the mixture from at least 8 inches above the dish.
• Cover with foil tightly and bake at 350 degrees for one hour.
• Remove chicken from the pan and keep hot in a foil covered dish in the oven.  Make sure to turn the oven off so the chicken doesn't continue to cook or dry out.
• In the baking pan, skim as much of the fat from the top of the chicken juice as possible and add 1 cup of chicken stock.  Using a fork or some other utensil, make sure to free any chicken drippings or stuck onions from the sides then transfer chicken drippings and onions to a medium sauce pan.
• Over medium heat, bring drippings to a simmer.
• In a separate bowl, beat sour cream with flour and heavy cream until mixed smooth.
• Turn sauce pan heat to low and slowly whisk in the sour cream mixture being careful not to bring it to a boil or the cream will curdle.  Simmer until the mixture starts to thicken (about 7 to 10 minutes).
• Place chicken on a bed of German dumplings then pour sauce and onions over everything.

Note

You can find the recipe for German Dumplings in our pasta section.  You can also substitute the dumplings for egg noodles or Spatzel.  

Ingredients

• 1 Package Egg Noodles, Cooked and Drained
• 1 can (7oz) Tuna, white albacore in water
• 1 cup mushrooms, sliced
• 1/2 cup onion, diced
• 1/2 cup frozen peas
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 4 slices of cheese (any kind) or 1/2 cup shredded cheddar Cheese
• 1 cup milk
• 1 Tsp salt
• 1 Tsp Pepper
• 1 Tsp Old Bay Seasoning
• Cracker Crumb topping ( crushed crackers mixed with 1 Tbsp melted butter and a dash of old bay seasoning)

Directions

• After cooking noodles, place them in a buttered casserole dish while you prepare the sauce.
• In the same sauce pan you cooked the noodles, melt 1 Tsp butter and lightly saute the onions and mushrooms until the onions are just starting to become translucent. Add salt, pepper and Old Bay seasoning and let saute with the spices for 30 seconds.
• Add soups and milk.  Slowly bring to a simmer.  
• Mix in cheese and stir until cheese is well blended into the mixture.
• Add frozen peas and pour over the noodles, folding the mixture into the noodles until all noodles are covered.
• Top with Cracker Crumb Topping and bake at 375 degrees for 25 minutes.

Ingredients

Pie

• 3 Eggs
• 1/4 cup milk
• 3 Tbsp chopped parsley, divided
• 2 Tbsp butter, melted
• 2 Tbsp minced onion
• 1 Tbsp plus 1 Tsp lemon juice
• 1 Tsp Worcestershire Sauce 
• 1/2 Tsp dry mustard
• 2 cups shredded cheddar cheese
• 1 package Salmon (6 oz or more)
• 1 pie crust, blind baked and cooled

Topping

• 3/4 cup sour cream or Greek yogurt
• 1 Tsp Dill 
• 1/8 Tsp Ground White Pepper
• 1/4 Tsp Salt
• 1/4 cup minced cucumber

Directions

• heat oven to 425 degrees
• In a large bowl, beat eggs, add milk, parsley, butter, green onion, lemon juice, Worcestershire Sauce and mustard.  Mix well.
• Fold in cheese and Salmon gently then pour into pie crust
• Bake 20 to 25 minutes or until set and crust is just golden.  If your crust edge is already browned before you bake, cover just the crust edge with a ring of tin foil to prevent it from getting too dark.
• Let pie stand for 10 minutes before serving, serve with one spoonful of the dill sauce drizzled over the top.

Ingredients

• 1 Cup Sugar
• 1/2 Cup Crisco
• 1/2 Cup Molasses
• 1/2 Cup Milk
• 3 Cups Sifted Flour
• 1 Tsp Cinnamon
• 1 Tsp Baking Soda
• 1/2 Tsp Nutmeg
• 1/2 Tsp Salt
• 1/4 Tsp Ground Cloves
• 1 Cup Raisins, soaked to soften
• 1 Egg, room temperature

Directions

• Cream sugar and shortening until light and fluffy
• Add molasses and milk.
• In a separate bowl, mix flour, spices and salt together with a whisk.
• Add flour mixture to shortening mixture
• Add egg and raisins.
• Spread on parchment lined cookie sheet
• Bake 20 minutes at 375 degrees
• Cut into squares and serve

Optional

• Mix milk and powdered sugar then drizzle over the tops of the hermits.
• Let bars sit until the glaze has dried and become hard.

Ingredients

• 2 Eggs, room temperature
  
• 1 Cup sugar
  
• 3/4 cup Shortening, melted and cooled
  
• 2 to 4 Tbs Milk
  
• 1 tsp Vanilla
  
• 2 Tbs Anise Extract
  
• 3 tsp Baking Powder
  
• 3 Cups Flour
  
• 1/4 tsp salt
  

Directions
  

• In a large bowl mix flour, baking powder and salt together with a whisk then set aside.

• In a separate bowl, cream shortening and sugar together until well blended.
  
• Add one egg at a time to the shortening mixture, beat on medium speed until fluffy.
• Add vanilla and anise extract.
• Add flour mixture to the shortening mixture one large spoonful at a time until the entire amount is blended.
• If mixture seems very dry, add 2 to 4 Tbs of milk.
• Let the batter set for a while to make it easier to handle.
• Once batter has rested, make balls from it roughly the size of a walnut and place them on a parchment lined cookie sheet.
• Bake at 350 degrees for 10 to 15 minutes or until the top just starts to crack and they are lightly browned on the bottom.  Cookies should be pale and even colored on the top.
• 
  

Frosting Directions

• In a small bowl, mix powdered sugar and milk together to form a thick, slow moving glaze. 
• Dip each cookie into the glaze.
• Hold glazed cookie over another bowl and sprinkle the top with candy ball decorations in Christmas colors.
• Place on a rack to let the glaze dry and harden.  

INGREDIENTS

• 1 egg
• 1 cup (2 sticks) butter, softened
• 1 cup powdered sugar
• 2 cups all-purpose flour
• 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Cream butter and sugar together until smooth, add egg and vanilla.
3. Using a large spoon, add flour to the mixture until everything is well blended.
4. Using a cookie press or pastry bag, pipe the dough onto the cookie sheet forming a circle (or whatever shape you prefer).
5. Bake for 8-10 minutes or until the edges are turning golden brown.

Ingredients
1 Dunkin Hines Lemon Supreme Cake Mix
3 eggs (for cake mix)
1/3 cup vegetable oil (for cake mix)
1 cup Water (for cake mix)
6 egg yokes
4 Tbsps butter, room temp
2 cups Milk
1/2 cup flour
1 1/4 sugar
2/3 cup lemon juice
4 Tbsp Turbinado (or some other coarse sugar)
2 Tbsp Lemon Juice

Directions
1. Preheat oven to 350 degrees.
2. Spray oil one 9 x 13 baking pan.
3. Prepare cake mix as directed on the package and pour into baking pan.
4. In a medium mixing bowl, combine sugar and flour and whisk together then set aside.
5. In another large mixing bowl, whisk together egg yokes and butter until smooth.  Add milk and lemon juice whisking quickly to avoid curdling the milk. Add the sugar and flour mixture, continuing to whisk until all ingredients are incorporated.
6. Using the back of a large spoon, pour the lemon mixture noto the back of the spoon, over the cake mix slowly. Using the spoon will prevent the two from mixing together in the pan so do not skip this step.  Make sure to leave 1/2 inch edge of cake mix to prevent sticking.  Place cake gently in the oven to prevent mixing.
7. Bake for 40-45 minutes or until the cake looks firm and set.
8. Mix Turbinado with remaining lemon juice and spread over top of the cake while it's still hot from the oven.

Harry Potter Butter Beer Recipe

I found this recipe on Just Sweet & Simple and I'm going to use it this Halloween. 

Ingredients:
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda (I used cold cream soda)

Directions:
Brown Sugar Syrup
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 degrees on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 heavy cream.
Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.

Whipped Topping:
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.


To serve, scoop 1/4 cup of Brown Sugar Syrup into each glass.
 Add about 1/4 cup of cream soda to each glass, then stir to combine.

Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

*because I had a large group we quadrupled the recipe and used 2 liters instead of individual cans.


Frozen Butter Beer
(variation of recipe)

Make as directed above, but put Butter Beer and Cream Soda Mixture into blender with ice. 
Top with whipped cream mixture.


*I purchased large mugs at the Dollar Store, dipped the rims in water then sugar, froze overnight

New England Clam Chowdah
"Rules for Clam Chowdah Eating: 
1. Clam Chowdah does -not- have tomatoes in it. 
2. If your spoon doesn't stand up in the middle of the bowl without assistance, your clam chowdah is weak. 
3. While eating New England Clam Chowdah, the letter R does not exist in your alphabet until the bowl is empty."
Prep Time:
20 Min
Cook Time:
30 Min
Servings:
8
Submitted by:
Jacqui



Ingredients

• 6 strips of thick cut bacon, diced
• 1 stick of butter
• 2 large onions, chopped
• 1 fresh bay leaf
• 2 sprigs fresh thyme
• 4 medium boiling potatoes, pealed and cubed small
• 1 teaspoon white pepper

• 1 Chilled 51 ounce can of minced clams in juice (we use the gigantic can of Snow's Clams from B.J.'s)
• 1 teaspoon Worcestershire
• 1/2 cup flour
• 3 cups of half-and-half
• 1 cup of whole milk (more or less depending on thickness of chowdah)
• 1/2 cup Creme Fraiche (homemade is best)
• Salt and black pepper to taste

Directions

1. In a large stainless steel pot over medium heat, cook bacon until crisp. Remove bacon from pot but leave the rendered fat in the pot.
2. Add butter and onions. Sweat unions until they start to become translucent. Add flour to the pot to create a roux but keep heat on low to make sure you don't brown the flour; you just want to cook out the raw flour taste.
3. Separate clams from clam juice and set clams aside. Add chilled clam juice to roux by whisking it in quickly until the roux is blended smoothly into the clam juice. Add potatoes, creme fraiche, worcestershire, bay leaf, sprigs of thyme and white pepper. Let simmer for 15 minutes or until potatoes are cooked through and soft.
4. Add half and half, milk, clams and bacon and bring back up to a boil. Shut off, remove bay leaf and sprigs of thyme.
5. Salt and pepper to taste. Serve hot with oyster crackers while watching a New England sporting event.

Notes
If you are not a clam person, try this recipe and replace the clams with a firm white fish like haddock or cod. You'll have to substitute fish bullion and water for the clam juice. You can also make a great corn chowdah by using fresh corn cut off the cob and adding extra milk.

Reuben Casserole
"Oddly I had never had a Reuben sandwich until this year but once my husband and I tried it, we both declared it "The best sandwich of all times, ever, true story!" Someone mentioned a Reuben Casserole to me and I had to give this a try. We made this and (after a little tweaking) everyone happily wanted to slam their face right into the baking dish to eat this."
Prep Time:
10 Minutes
Cook Time:
45 Minutes
Servings:
8
Submitted by:
Jacqui



Ingredients

• 16 oz sauerkraut, rinsed and drained well
• 1/2-1 tsp Whole Caraway Seed (we toast and grind it but Penzey says to throw it in whole)
• 12 oz corned beef, shredded or cubed
• 1 cup shredded Swiss cheese
• 1 cup shredded Monterrey jack cheese
• 
  

• 1/2 cup Mayonnaise
• 1/2 cup Russian dressing (see notes for recipe)
• 2 slices rye bread, dried and made into bread crumbs (about 1 1/2 cup crumbs)
• 3 tbsp butter, melted butter

Directions

1. Preheat oven to 350 degrees.
2. Toast the bread crumbs with melted butter until just turning golden brown, set aside.
3. In a 9 x 13 glass baking dish, spread the sauerkraut in the bottom and sprinkle with ground, toasted caraway seeds.
4. Add an even layer of corned beef then an evenly mixed layer of Swiss and Monterrey jack cheese.
5. In a small bowl, mix the mayonnaise and Russian dressing together then spread over the layer of cheese.
6. Evenly sprinkle toasted breadcrumbs over the top of the casserole.
7. Bake for 40 to 45 minutes or until bubbling.

Notes
I was told that for a true Reuben, you need to use Russian dressing, not Thousand Island dressing but it's almost impossible to find pre-made Russian dressing so here's the recipe: 1/2 cup Mayonnaise 1/8 cup Cocktail Sauce (you can substitute ketchup) 1 Tbsp Creamy horseradish sauce 2 Tbsp yellow mustard 1 tsp minced onion

Pressure Cooker Pot Roast


Prep Time:
15 minutes    
Cook Time:
45 minuter
Servings:
6 people
Submitted by:
Joy 



Ingredients
3 pound chuck roast
2 tbs vegetable oil
1 large onion sliced
1 pkg (1oz) dry Italian salad dressing mix
1 pkg (1oz) dry ranch style dressing mix
1 pkg onion soup mix
1 can 14.5 oz beef stock
8 large button mushrooms (quartered)
Roux:
3 Tbs butter
3 Tbs flour

Directions

1. Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
2. In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and onion soup mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion and mushrooms.
3. Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator rocks at a steady pace. Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Release pressure according to manufacturer directions (mine has a pressure release button). You can use the juices as an au jus, or thicken with roux (see notes below) to make a yummy gravy.

Notes
Roux: Melt butter in fry pan, add flour and cook over medium heat till bubbly and slightly brown. Wisk gradually into pan juices and heat till thickened. 

New England Lazy Ribs
Ribs that fall off the bone and have a yummy maple taste.  You can make these in a slow cooker, the oven or a pressure cooker.  
Prep Time:
7 Minutes
Cook Time:
Depends on Method
Servings:
4
Submitted by:
Jacqui



Ingredients
1 1/2 pounds country style pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper

Directions
Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.


For pressure cooker, make sure to add at least 1/4 cup of water or they will burn.  Start on high until you get a nice steady jiggle on the release weight then turn down to medium and cook for 20 minutes.  Release pressure following manufacture guidelines.

For Oven:  I'm taking a wild guess here because I've never made these in the oven before but I'd start off with them on 400 degrees to sear for 10 minutes then turn the temperature down to 325 and cook for an hour to an hour and a half.  That's just a guess so if someone tries this method, let me know.