Open Faced Shrimp N Cornbread Sandwiches - Southern Living

2 (6 oz) Martha White Buttermilk Cornbread Mix
2 tablespoons butter, melted
3/4 pound medium-sized cooked and peeled shrimp
2/3 cup mayonnaise
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
2 celery ribs, finely chopped
3 tablespoons finely chopped red onion
6 Bibb or butter lettuce leaves cut in half
3 plum tomatoes, sliced

Prepare cornbread batter according to package directions. Pour batter in 1 (8-inch ) square pan, and bake at 450 degrees for 18-20 minutes or until golden and a wooden pick inserted in center comes out clean. Cut cornbread in half; cut each half into 3 equal rectangles. Split each rectangle in half horizontally to make 12 mini rectangles. Place cornbread, cut sides up on an aluminum foil lined baking sheet; brush evenly with melted butter.

Broil 3 1/2inches from heat 3 minutes or until toasted. Cool completely.

Remove and discard tails from shrimp.

Combine mayonnaise and next 4 ingredients. Remove 1/4 cup mayonnaise mixture; cover and chill. Combine remaining mayonnaise mixture , celery, red onion, and shrimp in a medium bowl. Cover and chill at least 1 hour.

Spread cornbread slices evenly with reserved mayonnaise mixture. Layer each cornbread slice with lettuce and tomato, and top evenly with shrimp mixture.

Makes 12 sandwiches.

Toasted Chicken Curry Sandwiches - Southern Living

2 (9.75 oz) cans white chicken, drained
1/2 cup light mayonnaise
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
1/4 cup finely chopped celery
1 teaspoon curry powder
12 (1 oz) Havarti cheese slices
12 whole wheat bread slices
3 tablespoons butter, softened

Stir together first 6 ingredients.

Place 1 cheese slice on each of 6 bread slices; spread evenly with chicken mixture. Top with remaining cheese and bread slices. Spread half of butter evenly on one side of each sandwich.

Cook sandwiches, buttered side down, on a nonstick skillet or griddle over medium heat 3 minutes or until lightly browned. Spread remaining butter evenly on ungrilled sides . Turn sandwiches; cook 3 minutes or until lightly browned.

Makes 6 servings.

Yankee "Dip" Sandwiches - Money Saving Meals

2 cups leftover cooked potatoes
1/4 cup ranch salad dressing
2 tablespoons butter
2 cups beef au jus
1 envelope beefy onion soup mix
2 cups sliced cooked pot roast
4 French rolls, split

Place potatoes in microwave safe bowl. Cover and microwave on high setting for 3-4 minutes or until hot. Add ranch dressing and butter; mash. Cover; set aside.

In a large skillet, stir together beef au jus and dry onion soup mix. Bring to a simmer over medium heat. Add sliced roast and heat through.

Spread bottom half of each roll with mashed potatoes. Using tongs, remove beef from jus; divide among sandwiches. Quickly dip top half of each roll in jus; place on top of sandwiches. Serve immediately with ramekins of extra jus on the side.

Makes 4 servings.

Open-Face Turkey Mornay - Money Saving Meals

1 can (14 oz) reduced sodium chicken broth
2 tablespoons butter
1 package (1.6 oz) Alfredo sauce mix
1 3/4 cups finely shredded Swiss cheese
2 1/2 cups sliced leftover turkey
4 English muffins, split
4 slices Canadian-style bacon
1 tomato, sliced
1 can (15 oz) asparagus spears, drained and rinsed

Preheat oven to 350 degrees. Line a baking sheet with foil. For Mornay sauce, in a saucepan, combine broth and butter over medium heat; whisk in Alfredo sauce mix. Bring to a boil, stirring constantly. Reduce heat; simmer for 2 minutes. Add 1 1/4 cups of the Swiss cheese, stirring just until melted. Remove from heat. Divide sliced turkey among split English muffins. Top with Canadian bacon, tomato, and asparagus; place on a baking sheet. Spoon the Mornay sauce over; top with remaining 1/2 cup of Swiss cheese. Bake in preheated oven about 20 minutes or until heated through and cheese is bubbling and just starting to brown.

Makes 4 servings.

Crispy Ranch BLT - Soup Mix Magic

Preheat oven to 425 degrees. In pie plate combine 1 envelope Lipton Recipe Secrets Ranch Soup Mix with 3/4 cup plain dry bread crumbs. Brush 4 boneless, skinless chicken breast halves with 1/4 cup mayonnaise or sour cream, then evenly coat with soup mixture. In shallow baking pan arrange chicken. Bake uncovered 20 minutes or until chicken is no longer pink.

Serve chicken on croissants spread with additional mayonnaise and topped with crisp-cooked bacon and sliced tomatoes. 

Makes 4 servings.

Philly-Style Cheese Steaks - Soup Mix Magic

1 pound minute or cube steaks (Steakums would work too.)
1 envelope onion soup mix
1/2 cup water
4 hoagie or Italian rolls, split
1 cup shredded Cheddar cheese (about 4 oz)

In 10 inch skillet, cook steaks over medium-high heat 2 minutes or until desired doneness, turning once. Remove steaks and keep warm. 

In same skillet, add soup mix blended with water; cook 2 minutes. Return steaks to skillet and cook 1 minute or until heated through. To serve, arrange steaks on roll; top with sauce and cheddar cheese.

Makes 4 servings.

Wild West Picante Burgers - America's Favorite Brand Names Cookbook

1 pound ground beef
1/2 cup picante sauce
4 hot dog buns, split

Mix the beef and picante sauce thoroughly in a medium bowl. Shape the beef mixture firmly into 4 (1/2 inch thick) burgers.

Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes or until desired doneness, turning them over once halfway through grilling and brushing often with additional picante sauce.

Serve the burgers on the buns with additional picante sauce.

Makes 4 servings.

Polish Reuben Casserole - Best of Country Potluck Recipes

1 package (8 oz) egg noodles
2 cans (14 oz each) Bavarian sauerkraut, drained
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 1/3 cups milk
1 medium onion, chopped
1 tablespoon prepared mustard
1 1/2 pounds Polish sausage or kielbasa, halved and cut into 1/2-inch slices
2 cups (8 oz) shredded Swiss cheese
1/2 cup soft rye bread crumbs
2 tablespoons butter or margarine, melted

Cook noodles according to package directions; drain. Spread sauerkraut in a greased shallow 4 quart baking dish. Top with noodles. In a bowl, combine the soup, milk, onion and mustard; pour over the noodles. Top with sausage; sprinkle with cheese. Combine bread crumbs and butter; sprinkle over the top. Cover and bake at 350 degrees for 30-35 minutes or until heated through.

Makes 12-14 servings.

Mexican Chip Casserole - Taste of Home's Prize Winning Recipes 2006

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (11 oz) Mexicorn
1 can (4 oz) chopped green chiles
1 package (10 1/2 oz) corn chips
1 can (10 oz) enchilada sauce
1 - 2 cups (4-8 oz) shredded Co-Jack cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is browned and onion is tender; drain. Add soup, corn and chiles; mix well.

In an ungreased shallow 3-quart baking dish, layer meat mixture, corn chips and enchilada sauce; top with cheese. Bake, uncovered, at 350 degrees for 8-10 minutes or until heated through.

Makes 6 servings.

Chicken and Wild Rice Casserole - Paula Deen

2 (6.7 oz) boxes long grain and wild rice mix
1 1/4 pound boneless skinless chicken breast, cut into 1/2-inch pieces
1 cup chopped onion
1 teaspoon minced garlic
2 (7.5 oz) packages frozen green beans with almonds, thawed
1 (10 3/4 oz) can reduced-fat cream of chicken soup
1 cup reduced-fat sour cream
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried crushed rosemary
1/2 cup shredded Parmesan cheese

Preheat oven to 350 degrees. Spray a 2 quart baking dish with nonstick cooking spray. Prepare rice according to package directions.

Spray a large nonstick skillet with nonstick cooking spray; heat over medium heat. Add chicken, onion, and garlic. Cook, stirring frequently, for 6-8 minutes or until chicken is done. Remove from heat; stir in cooked rice, green beans and almonds, and next 5 ingredients. Spoon mixture into prepared baking dish, and sprinkle with cheese.

Bake for 30-40 minutes or until heated through.

Makes 6-8 servings.

Veggie Enchiladas - Paula Deen

2 cups finely chopped zucchini (about 1 large)
1 (8oz) package sliced baby portobello mushroooms
1 cup chopped onion
2 teaspoons minced garlic
1 (6oz) package fresh baby spinach, stems removed
1 (15 oz) can black beans, drained and rinsed
1 (15.25 oz) can corn, drained
1 (10 oz) can diced tomatoes and green chiles, drained
1 (8 oz) package 1/3 less fat cream cheese, softened
1 (7 oz) package shredded reduced-fat Mexican 4 cheese blend divided
1 1/2 tablespoons taco seasoning mix
1 (17.5 oz) package soft taco flour tortillas
1 (10 oz) can green chile enchilada sauce
Garnish: chopped fresh cilantro

Preheat oven to 350 degrees. Spray a 13x9 baking dish with nonstick cooking spray.

Spray a large nonstick skillet with nonstick cooking spray; heat over medium heat. Add zucchini and next 3 ingredients; cook, stirring frequently, for 8-10 minutes or until vegetables are tender. Add spinach, and cook 3-4 minutes until spinach is wilted and most of the liquid has evaporated. Add beans and next 3 ingredients, stirring until cream cheese melts.

Stir in 1 cup shredded cheese and taco seasoning mix. Spoon about 1/3 cup filling down center of each tortilla. roll up to enclose filling, and place seam side down in prepared baking dish. Pour enchilada sauce over tortillas. Bake for 30 minutes; sprinkle with remaining 3/4 cup cheese, and bake for 10 minutes or until hot and bubbly. Garnish with chopped fresh cilantro.

Makes 6-8 servings.

Glazed Corned Beef - Slow Cookers, Casserole, and More

1 1/2 cups water
1 medium onion, sliced
3 strips fresh orange peel
2 whole cloves
3-4 pounds corned beef (round or rump cut)
Additional whole cloves (optional)
Glaze (recipe follows)

Combine water, onion, orange peel and 2 cloves in slow cooker. Add corned beef, fat side up, to slow cooker. Cover and cook on LOW 7-9 hours or until fork tender.

About 30 minutes before serving, place corned beef in ovenproof pan. Preheat oven to 375 degrees. Prepare glaze; spoon over corned beef. Bake 20 - 30 minutes, basting occasionally with glaze.

Glaze

3 tablespoons honey
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons prepared mustard

Combine all ingredients in large bowl.

Makes 8-10 servings.

St. Paddy's Day Dinner - Slow Cooker Recipes 2 Sandra Lee

1 1/2 pounds baby white potatoes
1 teaspoon garlic powder
1 teaspoon red and black pepper blend
1 tablespoon seafood broil seasoning
3 pounds corned beef brisket, rinsed and patted dry, seasoning packet reserved
1 bottle (12 oz) Bass Ale
1/4 cup plus 3 tablespoons apple cider vinegar, divided
1/4 cup spicy brown mustard 
3 packages (8 oz each) shredded red cabbage
1 teaspoon salt

Place potatoes in a 5 quart slow cooker.

In a small bowl, combine garlic powder and pepper blend. Add seasoning packet included with brisket. (If no packet is included use 1 tablespoon of seafood broil seasoning.) Season with sides of the brisket with mixture. Place brisket on top of the potatoes, cutting to fit, if necessary.

In a medium bowl, stir together Bass Ale, 1/4 cup vinegar, and mustard. Pour into slow cooker over brisket. Cover and cook on HIGH setting for 1 hour. Switch to LOW setting and cook for 4 hours.

In a medium bowl, toss cabbage with remaining cider vinegar and salt. Add cabbage to the slow cooker, push down on top of the brisket. Cover and cook on LOW setting for an additional 3-4 hours.

Makes 6 servings.

Chili Colorado - Slow Cooker Recipe 2 Sandra Lee

I made this 09-11. Very good recipe. 

2 pounds beef stew meat, cut into bite size pieces
Salt and Pepper
1 small red onion, peeled and finely diced
3 cans ( 4 oz each) diced green chiles
1/4 cup cooked and crumbled bacon
1 cup tomato puree
1 tablespoon salt-free Mexican seasoning
1/2 teaspoon chili powder
1/2 cup low-sodium beef broth

Season stew meat with salt and pepper and place in a 4 quart slow cooker. Add onion, green chiles, and bacon.

In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, and beef broth. Pour into slow cooker and stir thoroughly.

Cover and cook on HIGH setting 4-6 hours.

Southwestern Mac and Cheese - America's Favorite Name Brands Cookbook

1 package (8oz) elbow macaroni, uncooked
1 can (about 14 oz) diced tomatoes with green peppers and onions
1 can (10 oz) diced tomatoes with green chiles
1 1/2 cups salsa
3 cups (about 12 ounces) shredded Mexican cheese blend, divided

Lightly coat inside of a slow cooker with nonstick cooking spray. Stir together macaroni, tomatoes, salsa, and 2 cups cheese in prepared slow cooker. Cover; cook on LOW 3 hours and 45 minutes or until macaroni is tender.

Sprinkle remaining 1 cup cheese over contents of slow cooker; cook 15 minutes or until cheese on top melts.

Makes 6 servings.

Bacon Wrapped Fingerling Potatoes with Thyme - America's Favorite Brand Names Cookbook

These were really good. I made them 01-24-12

1 pound fingerling potatoes
2 tablespoons olive oil
1 tablespoon minced fresh thyme
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/2 pound bacon strips
1/4 cup chicken broth

Toss potatoes in oil, thyme, pepper and paprika in large bowl.

Cut each bacon slice in half lengthwise; wrap half slice bacon tightly around each potato.

Heat large skillet over medium heat; add potatoes. Reduce heat to medium-low; cook until lightly browned and bacon has tightened around potatoes.

Place potatoes in slow cooker. Add broth. Cover; cook on HIGH 3 hours.

Makes 4-6 servings.

Pulled Pork with Root Beer Sauce - Better Homes and Gardens Cookbook

1 (2 1/2 - 3 pound) pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cooking oil
2 medium onions cut into thin wedges
1 cup root beer (do not use diet)
6 cloves garlic minced
3 cups root beer (two 12oz cans or bottles)
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional)
8-10 hamburger buns, split (toasted if desired)
Lettuce leaves
Tomato slices

Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 - 5 quart slow cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onion, the 1 cup root beer, and the garlic.

Cover and cook on low-heat setting for 8-10 hours or on high-heat for 4-5 hours.

Meanwhile, for the sauce, in a saucepan stir together the 3 cups root beer and the chili sauce. Bring to boiling; reduce heat. Simmer, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. If desired, add root beer concentrate and hot pepper sauce.

Transfer meat to a cutting board or serving platter. Using two forks, pull meat apart into shreds. Using a slotted spoon, transfer onion to serving platter; discard cooking juices. If desired, line buns with lettuce leaves and tomato slices. Place shredded meat and onion on rolls. Drizzle meat with some of the root beer sauce.

Makes 8-10 sandwiches.

Vegetable Beef Soup - Better Homes and Gardens Cookbook

This recipe is very good. I made this for dinner 2-11-12

1 pound boneless beef chuck pot roast, cut into 3/4-inch pieces
1 tablespoon cooking oil
4 cups water
1 (14.5 oz) can diced tomatoes, undrained
2 cups frozen mixed vegetables
2 cups frozen diced hash brown potatoes or 2 medium potatoes, peeled and chopped
1 ( 1 oz) envelope onion soup mix
1 teaspoon instant beef bouillon granules
1/8 teaspoon black pepper
1 clove garlic, minced, or 1/8 teaspoon garlic powder

In a large skillet brown meat pieces, half at a time, in hot oil. Drain fat. In a 3 1/2 - 4 quart slow cooker place meat and remaining ingredients.

Cover and cook on low-heat setting for 8-10 hours or on high setting for 4-5 hours.

Makes 6 main dish servings.

Super - Duper Chili - Taste of Home's Heartwarming Soups

1 pound bulk pork sausage
1 pound ground beef
2 cans (15 1/2 ounce each) hot chili beans
1 jar (16 oz) salsa
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (8 oz) tomato sauce
8 ounces process cheese (Velveeta), cubed
1 1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper

In a large soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

Makes 14 servings ( 3 1/2 quarts).

Tomato-Basil Soup with Garlic Croutons - Simple Winter Meals

1 can (14 1/2 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (10 3//4 oz) condensed tomato soup
1 1/2 cups whipping (heavy) cream
1/2 cup thinly sliced fresh basil leaves
4 slices French bread, each 1/2 inch thick
2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
1 tablespoon chopped fresh parsley

Cook tomatoes, soup and whipping cream in 2 -quart saucepan over medium heat 5-8 minutes, stirring frequently, until hot (do not boil or soup may curdle). Stir in basil.

While soup is heating; set oven control to broil. Place bread slices on rack in broiler pan. Mix oil and garlic in small bowl. Brush oil mixture over tops of bread slices. Broil 4-6 inches from heat 1-2 minutes or until edges are golden brown.

Spoon soup into shallow soup bowls. Place bread on soup; sprinkle with parsley.

Makes 4 servings (about 3/4 cup each).

Quick Pizza Soup - Taste of Home's Heartwarming Soups

1 pound ground beef
2 cans (26 oz each) condensed tomato soup, undiluted
6 1/2 cups water
1 jar (28 oz) spaghetti sauce
1 tablespoon Italian seasoning
2 cups (8 oz) shredded cheddar cheese
Additional shredded cheddar cheese, optional

In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Add soup, water, spaghetti sauce and Italian seasoning; bring to a boil. Reduce heat; simmer uncovered, for 15 minutes.

Add cheese; cook and stir until melted. Garnish with additional cheese if desired.

Makes 16 servings (4 quarts)

Easy Baked Potato Soup - Taste of Home Heartwarming Soups

3-4 medium baking potatoes, baked
5 bacon strips, diced
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
3 1/2 cups milk
2 teaspoons garlic powder
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon pepper
Dash Liquid Smoke, optional
1 cup (8 oz) sour cream
Shredded cheddar cheese

Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 1/2 teaspoons drippings.

Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings. Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in the cream; cook 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon.

Makes 10 servings ( 2 1/2 quarts).

French Onion Soup - The Derrick Cookbook 2005

1 1/2 quarts water
3 pounds onions 
4 tablespoons beef bouillon powder
6 cubes beef bouillon
4 tablespoons onion powder
1 cup butter, melted
Salt and pepper to taste

Cut onions into strips. Add to melted butter and 2 tablespoons bouillon powder. Fry until tender and golden brown.. While frying onions, add the rest of the bouillon powder to 1 1/2 quarts water in a large soup pot. Simmer on low; stir in onion powder and bouillon cubes. When onions are tender, add to pot of broth. Simmer on low heat for 40 minutes. Add salt and pepper to taste. Serve hot. Best served with mozzarella cheese and croutons for toppings.

Beef Stew - The Derrick Cookbook 2005

2 pounds stew beef, cut into 1-inch pieces
2 tablespoons shortening
1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
6 carrots, cut into 1-inch pieces
1 cup sliced celery
Large onion, sliced
1 pound (12 oz can) diced tomatoes
1 clove garlic, minced
1/2 cup water
1 bay leaf
Potatoes, cut into chunks

Coat beef cubes with mixture of flour, salt, and pepper. Brown in hot shortening in a skillet. Pout ingredients except water in crockpot or slow cooker. Add water to skillet to scrape brown bits from bottom. Add to slow cooker. Cover and cook on low 10-12 hours or on high for 5 hours, or until meat is tender.

Hungarian Beef Soup - 365 Ways to Wok

This is on our menu for this month. I can't wait to try it. 

3 tablespoons vegetable oil
1 1/2 pounds boneless beef chuck, trimmed of fat and cut into 1 inch chunks
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons imported sweet paprika
1 teaspoon dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
2 (14 1/2 ounce) cans beef broth
1 cup dry red wine
1 (14 ounce) can Italian peeled tomatoes, broken up, juices reserved
1 (20 ounce) bag frozen potatoes and carrots

In a wok, heat 2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add beef chunks and cook, turning, until brown all over, 4-6 minutes. With a slotted spoon or skimmer, remove to a plate.

In same wok, heat remaining 1 tablespoon oil over medium-high heat. Add onion and garlic and cook, stirring, until soft, 3-5 minutes. Return meat to wok. Add paprika, marjoram, salt, and pepper. Cook, stirring 1 minute.

Add beef broth, wine, and tomatoes with their juices. Bring to a boil. Reduce heat to medium-low, cover, and cook 1 1/2 hours. Add potatoes and carrots. Cook until meat and vegetables are tender, 15-20 minutes longer.

Makes 6 servings.

New England Clam and Sweet Potato Chowder - Bobby Flay Cooks American

2 cups white wine
2 cups water
48 littleneck clams, scrubbed
Bottled clam juice (optional)
2 cups heavy cream
2 cups whole milk
1/4 pound slab bacon, cut into 1/4-inch dice
2 medium onions, chopped
2 stalks celery cut into 1/4 inch dice
2 tablespoons flour
2 large sweet potatoes, peeled and cut into 1/2-inch dice
Salt and freshly ground white pepper
Hot sauce

Bring the wine and water to a boil in a large covered saucepan. Add the clams, cover the pot, and cook, shaking the pan occasionally, until all the clams have opened. Discard any clams that have not opened. Lift out the clams with a slotted spoon and set aside. Strain the liquid through a fine strainer into a bowl. This should yield about 5 cups liquid; add bottle clam juice to make 6 cups. Remove the clams from their shells and roughly chop the meat.

Combine the heavy cream and milk in a medium saucepan and bring to a boil. Reduce heat to low and simmer until reduced by half.

Meanwhile, cook the bacon in a large saucepan over medium-high heat, stirring often, until golden brown. Transfer the bacon to a plate and pour off all but 3 tablespoons of the bacon fat. Add the onions and celery to the pan and cook until soft. Add the flour and cook, stirring constantly, for 2 minutes. Add the reserved clam broth, stir well, and bring to a simmer. Add the potatoes and cook until just soft but not mushy.

Add the cream mixture to the chowder and heat through over low heat. Add the chopped clams and the bacon, mix well, and season with salt, white pepper, and hot sauce to taste.

Makes 8 servings.

Tilapia & Sweet Corn Baked in Foil - Easy Foil Recipes

2/3 cup fresh or frozen corn kernels
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary or 1/2 teaspoon crushed dried rosemary, divided
1/2 teaspoon salt; divided
1/4 - 1/2 teaspoon black pepper; divided
2 tilapia fillets (4 oz each)
1 teaspoon olive oil
2 sheets (18x12 inches) heavy-duty aluminum foil, lightly sprayed with nonstick cooking spray

Preheat toaster oven or oven to 400 degrees.

Combine corn, onion, bell pepper, garlic, 1/2 teaspoon fresh rosemary, 1/4 teaspoon salt and half the black pepper in small bowl. Spoon half the corn mixture onto each sheet of foil, spreading out slightly.

Arrange tilapia fillets on top of corn mixture. Brush fish with oil; sprinkle with remaining 1/2 teaspoon fresh rosemary, 1/4 teaspoon salt and black pepper.

Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place on toaster oven tray or on baking sheet.

Bake 15 minutes or until fish is opaque throughout. Remove packets from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving plates.

Makes 2 servings.