Corn Chowder

                        Corn Chowder

4 strips bacon
1 cup of chopped onions
4 cups diced potato
1 cup boiling water
1 tsp salt
2 16 oz cans of cream corn
1 small can of cream corn
1 16 oz can of whole kernel corn, undrained
1 cup of whole milk
1 13 oz can of evaporated milk
2 TBL butter
Pepper to taste

Direction:
Cook bacon in a dutch oven until crisp, remove and set aside. Add onion to fat and cook until tender, but not brown. Add potatoes, water salt, and simmer about ten minutes covered. Add corn, and simmer about 10 minutes longer. Add milk and pepper and heat on low as to not let boil. Taste and season.

Pineapple Sauce and Meatballs

Pineapple Meatballs

1 pound of meatloaf mix
1 small onion, grated
1 egg
1 teaspoon Worcestershire sauce
¼  cup parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
⅓ cup of milk
⅓ cup bread crumbs

 Sauce
 ½  cup packed brown sugar
 1 ½ tablespoons cornstarch
 ⅞ cups pineapple juice (6 oz can)
 2 Tablespoons white vinegar
 2 ½ teaspoons soy sauce
 2 ½ teaspoons Worcestershire sauce

How to Make It

Preheat oven to 400F degrees.
First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; Use a ¼ measuring cup, and shape into 1-inch balls.
Bake meatballs in a 350 degree over 14 to 18 minutes in a foil lined 13 x 9 pan. Now meatballs are ready for any recipe.

place  meatballs in a large ungreased casserole dish.


To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
Add vinegar, soy sauce and worcestershire sauce; stir.
Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
Bake in preheated oven for 30 minutes.



P.S. sauce is half a recipe, meatballs are a whole recipe. I either freeze the rest of meatballs, or make meatball subs.

Scallop Potatoes

Scallop Potatoes

Ingredients
2 tablespoons butter
½ small onion, finely chopped (⅙  cup)
1 ½ tablespoons all-purpose flour
½  teaspoon salt
⅛ teaspoon pepper
1 ¼ cups milk
3 medium peeled or unpeeled potatoes, thinly sliced (3 cups)


Directions

1 Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
2 In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3 Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
4 Cover; bake 30 minutes. Uncover; bake 60 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

World Best Mac and Cheese for Two

 Mac and Cheese for Two

Ingredients
½  cup of penne or any small pasta 4 oz in glass cup
1 cups cheese sauce
1 ounce cheddar cheese, grated (1/2 cup)
Fresh bread crumbs (1-slices)
½  TBL of melted butter
½ tomato sliced

Directions
Preheat oven to 350 degrees. Spray Pam on a 8-inch baking dish; set aside.
Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package.
In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Top with tomatoes slices, mix together butter and crumbs, and then cover pasta with bread crumbs. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.
 Cheese Sauce
Ingredients
1 Tbl unsalted butter
1 Tbl all-purpose flour
¾ cups milk
3 ½ ounces cheddar cheese, preferably Flagship, grated (about 1 3/4 cups)
½ ounces Jack cheese, preferably Just Jack, grated (about 1/4 cup)
⅛ teaspoon coarse salt
1/16 teaspoon garlic powder
1/4 teaspoon of chipotle chili powder
Directions
Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, Chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days

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