Fish Chowder

Fish Chowder

1/4 cup diced salt pork
2 TSP butter
1 large onions chopped
4 tablespoons margarine or butter
3 cups of potatoes, peeled and cubed to 1/2 inch
1 1/2 cups of Water
1 1/2 pounds of haddock or other firm white fish
1 can evaporated milk
Salt and pepper to taste
In a 4 quart saucepan, saute' salt pork until crisp. Salte’ in butter onion in butter. Add cubed potatoes. Barely cover with boiling water. Cook covered for fifteen minutes. Place cut and deboned fish carefully over the potatoes. Cover and simmer 15 minutes or until fish flakes. Add evaporated milk, salt and pepper. Reheat, but do not bring to a boil. Serve with oyster crackers.

American Chop Suey

American Chop Suey

Old Fashioned Goulash!

Ingredients
1 lbs ground beef 

1 ½ tsp minced garlic

½ large red bell pepper, diced
½ teaspoon sugar

½ large Yellow onion, diced
1 ¼ cups water
¼  cup beef broth
⅙  cup olive oil
1 (15-ounce) cans tomato sauce
1 (15-ounce) cans diced tomatoes
1 ½ tsp Italian seasoning

2 TBL of Worcestershire sauce
1 tsp kosher salt

2 bay leaves
½ tsp black pepper
1 cups elbow macaroni, uncooked
Shredded Cheddar Cheese

Instructions
In a large pan, saute your ground meat in a skillet over medium-high heat until HALF cooked, remove from heat.
Add onions, red pepper, olive oil, until meat is fully cooked. Drain the fat off, add the garlic and cook until you smell it.
Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and salt, black pepper, and Worcestershire sauce, mix well
Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
Cover once again and allow to simmer for about 30 minutes
Once cooked, remove the bay leaves
Add cedar cheese right before serving to your bowl
ENJOY!

Best Ever Meatloaf

                     Meatloaf
2 eggs
⅔ cup milk
2 teaspoon salt
¼ teaspoon pepper
3 slices of bread
1 onion finely chopped
1 cup cheddar cheese
1 cup shredded carrots
1 ½ pounds of ground beef


Sauce for top of meatloaf
¼ cup brown sugar
¼ cup catsup
1 Tablespoon prepared mustard


In bowl add milk, salt, pepper, and bread to soak.  Then add rest of ingredients mix well.  Pat mixture into a loaf pan, add sauce on top. Bake in a 350 oven for 1 ¼ to 1 ½ hours, let rest 10 minutes.


P.S. Make more sauce for table

Crispy Oven Baked Wings

Crispy Oven Baked Wings

Ingredients:
10 whole chicken wings, cut into flats and drumettes. Discard tips or use for a stock.
1 Tbsp. baking powder
1/2 tsp. salt
sauce or dry rub


Directions:
Preheat oven to 250°F.
Place a rack onto a cookie sheet.
In a large bowl, toss the flats and drumettes with the baking powder and salt. Place wings on the rack in single layer. Place in lower half of oven and cook for 30 minutes.
After 30 minutes, move the wings to the upper level of the oven and raise the heat to 425°F until brown and crispy, 40-50 minutes.
Take wings out and let rest 5 minutes. Toss in a delicious sauce and serve.

P.S. I use sauce from Buffalo Wild Wings.

Soft Cooked Egg

                         Soft Cooked Eggs

INGREDIENTS
4 large eggs
Salt and pepper


INSTRUCTIONS
MAKES 4
Be sure to use large eggs that have no cracks and are cold from the refrigerator. Because precise timing is vital to the success of this recipe, we strongly recommend using a digital timer. You can use this method for one to six large, extra-large, or jumbo eggs without altering the timing. If you have one, a steamer basket does make lowering the eggs into the boiling water easier. We recommend serving these eggs in egg cups and with buttered toast for dipping, or you may simply use the dull side of a butter knife to crack the egg along the equator, break the egg in half, and scoop out the insides with a teaspoon.

1. Bring ½ inch water to boil in medium saucepan over medium-high heat. Using tongs, gently place eggs in boiling water (eggs will not be submerged). Cover saucepan and cook eggs for 6½ minutes.

2. Remove cover, transfer saucepan to sink, and place under cold running water for 30 seconds. Remove eggs from pan and serve, seasoning with salt and pepper to taste