New England Clam Chowder

1 cup chopped onion
1 cup chopped celery
2 tbsp. butter
2 small cans chopped clams, drained
4 cans cream of potato
2 cans New England clam chowder
6 cans water
2 tbsp. chicken base
1 tsp. thyme
1 tsp. white pepper (or black)
2 tbsp. minced parsley

Saute onions and celery in butter until tender.  Add chicken base, clams and seasonings, bring to a boil.  Simmer 30 minutes. 
Add canned soups.  Return to simmer for 15 minutes.
Add parsley.
Serve in bowls with a pat of butter on top.
Option:  Add 1/2 cup diced bacon when cooking vegetables.

Salisbury Steak

One of fall's easiest comfort food recipes.  Go semi-homemade with pre-prepared gravy.

1 1/2  lb. ground beef
1/2 cup Italian bread crumbs
1 tbsp. ketchup
1 tsp. yellow mustard
1 tsp. Worcestershire sauce
1/4 cup diced red onion
1 tbsp. Beef Gravy Powder=McCormick
salt and pepper

1 large onion, sliced thin
1/4 cup red wine
12 oz. beef gravy

Preheat oven to 350 degrees.
mix ketchup, mustard, Worcestershire, onion and gravy powder.
Mix with ground beef thoroughly.  Don't overwork.
Spread beef out and sprinkle on bread crumbs, combine gently.
Mix into 6 oz. portions and bake in oven for about 30 minutes.

Saute onion in butter until browned.
Add wine and reduce till almost evaporated (au sec)
Add gravy and bring to a simmer.
Serve hot over patties with mashed potatoes.  

Cuban Black Bean Soup

1 lb. black beans, soaked in water overnight
1 gallon chicken stock
1 onion, diced
1 green pepper, diced
1/2 cup celery, diced
1 tbsp. garlic
1/4 tsp. dry mustard
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
2 bay leaves
1/2 lb. diced smoked ham or sausage
1 tbsp. lemon juice

Place all ingredients in stock pot and bring to a boil.
Simmer 2 1/2 to 3 hours.
Puree with a immersion blender.
Garnish with diced red onion, grated hard boiled egg and cooked white rice.

Split Pea Soup

Easy soup to make, and perfect for a cool fall day.

1 onion, diced fine
1/2 cup celery, diced fine
1 cup carrots, diced fine
3/4 gallon chicken stock
1 lb. peas
1 bay leaf
1/4 tsp. crushed red pepper
1/2 lb. smoked ham, diced

Place all ingredients in a stock pot and bring to a boil.  Simmer until peas break down and soup thickens, about 2 hours.

Ropa Vieja

Literally means "torn clothes" due to the shredding of the beef.  Hearty Cuban stew great served with steamed rice.

2 lb. top round roast, split into 4 portions
2 onions, chopped
1 cup carrots, chopped
2 celery stalks, diced
1 red bell pepper, chopped
1 bay leaf
1 tbsp. garlic
1 can chopped tomatoes *Rotel
2 tsp. oregano
1/2 tsp. cumin

Place all ingredients in stock pot and cover with 1 cup red wine and beef stock.
Bring to a boil and simmer for 3 hours or until beef shreds.
*Optional, place in a slow cooker after reaching boil.

Mulligatawney (Chicken Curry) Soup

Slightly spicy soup perfect for a cool autumn dinner.

2 onions, diced
3 celery stalks, diced
1 cup carrots, diced

3/4 cup cocktail sherry
1 tsp. garlic
dash thyme
1 lb. diced cooked chicken
1 bay leaf
1 tbsp. curry powder
1 qt. plus 1 pint chicken stock

1 cup heavy cream


Saute veggies in butter until tender.
Add sherry, bring to boil and simmer 15 minutes.
Add rest of ingredients except cream.  Bring to boil and simmer 25 minutes.
Add cream and return to boil.
Thicken with slurry of cornstarch and water.

Old Bay Bloody Mary Mix

Qt. Tomato Juice or V8
3 tbsp. horseradish
1 tsp. black pepper
1 tsp. celery salt
1 tsp. Old Bay Seasoning
2 tsp. Worcestershire sauce
1 tbsp. hot sauce *Tabasco
Lemon or lime juice to taste *recommend less than 1/4 cup

mix all ingredients and chill well.