One of the challenges on the WeCraftCards.com site this week is a Christmas Recipe card. So, I figured I’d share a favorite recipe with you.
Every Christmas Eve, my mom invites family, friends, extended family, over for Clam Chowder and sandwiches. It’s a fun evening of fellowship. Now, this isn’t the recipe my mom uses, as she does BULK, but this is my favorite clam chowder recipe. It is, my mother-in-law’s recipe.
CLAM CHOWDER – by Judy Peterson
- 2 cans minced clams
- 1 cup onion, chopped fine
- 1 cup celery, diced
- 2 cups potatoes, diced (don’t rinse)
- 1/2 cup butter
- 1/2 cup flour
- 1 pint half&half
- 2 cups milk
- 1 tsp salt
- 1/4 to 1/2 tsp ground pepper, to taste
- 1/2 tsp sugar
Drain juice of clams into a saucepan. Add vegetables and bring to boil. (Be careful not to scorch.) Reduce heat and simmer 15 minutes.
Melt butter in large saucepan. Add flour and stir until smooth. Add milk, half & half, salt pepper and sugar. Cook, stirring constantly until smooth and thick.
Add vegetables, including juice, and clams. Stir to mix and heat through.
Thanks for spending some time with me today. Have a wonderful Thanksgiving. If you aren’t in the United States, have a wonderful week.
This was a really good Chicken Salad we had last night, so I thought I’d share the recipe. It is from the June/July 2007 issue of Cook’s Country.
Cobb Chicken Salad
Makes about 6 cups, enough for 6 sandwiches.
- 1/2 cup mayonnaise
- 1/2 cup crumbled blue cheese
- 2 tablespoons sour cream
- 2 tablespoons lemon juice
- 2 hard-boiled eggs, chopped fine
- 1 avocado, pitted, peeled and diced
- 5 cups cooked chicken breast meat (cut into 1/2 inch chunks)
- 1/4 teaspoon salt and 1/8 teaspoon pepper (to taste – I put in the measurements I used)
- 4 slices bacon, cooked and crumbled
Mix mayonnaise, cheese, sour cream, and lemon juice in large bowl until combined (I put the salt and pepper in here). Add eggs, avocado and chicken, then toss gently until coated. Season with salt and pepper (I put it in above instead). Sprinkle with crumbled bacon. Serve or cover and refrigerate for up to 2 days.
If making in advance, refrigerate bacon separately.
I hope you enjoy this.
Thanks for spending some of your valuable time with me today!
I made some of this for Thanksgiving and was asked to make more for Christmas, so I gave some to my folks and my in-laws for Christmas. Wanted to share the recipe in case you’re interested. I have to tell you, my mom always makes Velveeta Fudge (has for as long as I can remember) and I love the stuff. Regular fudge, I’m not usually prone to eat as it has a LOT of carbs (I count carbs for my diabetes as my insulin pump gives me insulin based on the carbs I eat) and I don’t think it’s worth it. However, the Velveeta Fudge I will splurge on a piece during the holidays. When I made the pistachio fudge, my husband said he liked it even more than the Velveeta Fudge. I thought it was good, but not quite that good. It is white chocolate, so that eliminates some takers.
- 1 lb white baking chocolate OR 12 oz white chocolate chips
- 8 oz softened cream cheese
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon green food color (I used the gel food coloring, which worked fine, but didn’t measure it)
- 1/2 cup chopped pistachios (can use extra for garnish)
Line an 8″ square pan with foil. Spray with non-stick cooking spray. Melt chocolate as directed on package. Beat cream cheese in mixer until smooth. Gradually beat in sugar on low until well blended. Add extracts and color. Then add melted chocolate. Mix well. Stir in nuts. Pour in pan and smooth top. Refrigerate for at least one hour. Remove from pan, and cut. Needs to be kept refrigerated as it softens.
Enjoy! Thanks for spending some time with me today!