Corn and Bacon Chowder

I can always distinguish the frequent recipes from the others by the condition of the page.  We kept all recipes in protective sleeves in a 3 ring binder and this particular one is well worn.

Corn and Bacon Chowder

6 ounces bacon, coarsely chopped

1 medium red onion, chopped

1/2 cup chopped celery

1 (15oz) package frozen corn, thawed (3 cups)

3 cups milk

1 pound red potatoes, scrubbed and cut into 1/2 inch dice

2 T minced chives

Salt and pepper

Dash Tobasco

Cook bacon over medium heat until crisp, 10 minutes.  Drain on paper towel and reserve.  Add onion and celery to bacon drippings and cook until softened.

Puree 1 cup of the thawed corn with 1 cup of milk in food processor.  Add the corn puree to the pan along with the remaining 2 cups of corn, 2 cups mil and potatoes.  Simmer over low heat about 20 minutes or until potatoes are tender.  Stir in cream, chive, and reserved bacon.  Season with salt, pepper, and Tobasco.

Cream of Mushroom Soup

Another fast, easy and delicious soup.

Cream of Mushroom Soup

1 pound fresh mushrooms, sliced

8 green onions, sliced

5 cups chicken broth

1 stick butter

8 T flour

1/2 cup Sherry

1/4 t. nutmeg

1 pint heavy cream
Saute mushrooms and green onions in butter.  Add flour and make a paste.  Add broth and bring to a boil; reduce heat and simmer 20 minutes.  Add sherry, simmer 10 minutes.  Add cream and nutmeg and heat.  DO NOT BOIL

Cream of Cliantro Soup

Since I have been snowed in for the last few days, I have taken advantage of cleaning out my refrigerator.  I had a bunch of cilantro that I had stored in my "prepara" herb keeper, so decided to make a soup that was always a favorite.

Cream of Cilantro Soup

1 bunch cilantro

4 c. chicken broth, divided

2 T butter

2 T flour

1 (8oz.) pkg. cream cheese, softened

1 (8oz) carton sour cream

1 garlic clove, minced

1/4 t. salt

1/4 t. ground red pepper

1/4 t. ground cumin

Remove stems from cilantro and coarsely chop leaves.  Process chopped cilantro and 1 cup chicken broth in food processor until blended, stopping to scrape down sides.  Melt butter in medium pan over medium heat; whisk in flour.  Gradually add remaining broth, whisking constantly until mixture is smooth.  Boil 1 minute.  Stir in cilantro mixture, cream cheese, sour cream, garlic, salt, red pepper and cumin.  Simmer 15 minutes.  Garnish with fresh cilantro sprigs or sour cream.

Makes 6 cups

Asparagus and Ham Quiche

This quiche can be prepared without the ham and it is just as good.  If you don't use ham, you will need to add 1/2 t. salt to the eggs and cream.

Ham and Asparagus Quiche

1/2 (15 ounce) package refrigerated pie crust
2 T olive oil

2 medium shallots, thinly sliced

10 ounces asparagus, cut on the diagonal into 1-inch long pieces

1/2 pound ham, cut into 1/4 inch cubes

Freshly ground pepper

1 cup half and half

2 eggs

2 egg yolks

1 1/2 cups Gruyere cheese, grated (6 ounces)

Unroll pie crust and place in pie plate.  Bake on lowest oven rack at 400 for 8 minutes.  Cool.
Heat oil in a large nonstick skillet over medium heat.  Add shallots and cook, stirring, until translucent, but now brown, about 1 minute.  Add asparagus.  Cook, stirring, frequently, until asparagus are just cooked (crisp tender), slightly browned, firm, 8 minutes.
Place pie pan on a bakinig sheet to catch any run-off there might be.  Sprinkle half the cheese evenly over bottom of the crust.  Spread ham and asparaugus mixture over the cheese and then top with remaining cheese.  In a medium bowl, whisk together half and half, eggs, and egg yolks.  Season with pepper.  Pour over cheese.  Transfer to oven and bake until set in center, 30-40 minutes.  Cool on rack for about 10 minutes before slicing.

Southwestern Egg Casserole

This is a great brunch dish, but may be a little spicy.  For a milder version, use plain Monterey Jack Cheese.  Easily made ahead and refrigerated.


1 lb. mild or hot ground pork sausage
1 onion, chopped
1 green pepper, chopped
2 (10 ounce) cans Rotel tomatoes and green chilies, undrained
8 (10 inch) flour tortillas, cut or torn in bite size pieces
3 cups or 12 ounces of Monterey Jack with peppers or plain
6 eggs
2 cups milk
1 t. salt
1/2 t. pepper
1/4 cup chopped cilantro
Cook sausage in medium skillet until done; drain and return to skillet.  Add onion and green pepper to skillet with sausage.  Saute till vegetables are tender, about 5 minutes.  Add Rotel tomatoes and green chilies and cook on low 10 minutes.
Layer half each of tortilla pieces, sausage mixture and cheese in a lightly greased 9x13 baking dish.  Repeat layers.
Whisk together next four ingredients and pour over layers in dish. Bake, uncovered, 350 for 30 minutes or until lightly browned and set in center. Sprinkle with cilantro before serving.  Serve with sour cream, salsa, pico de gallo and or guacamole.

Chicken Breasts Lombardy

Wonderful chicken dish and favorite of many customers. This can be prepared in advance and baked for a bit longer than recipe states, especially if it has been refrigerated.

Chicken Breasts Lombardy

2 cups sliced fresh mushrooms                                          1 cup Marsala wine

2 T butter                                                                         3/4 cup chicken broth

8 skinned and boned breast halves                                   1/2 t. salt /1/4 t. pepper

1/2 cup flour                                                                     1 cup shredded mozzarella

1/2 cup butter melted and divided                                      1/2 cup grated Parmesan cheese

3 green onions, chopped

Cook mushrooms in 2 T butter in a large skillet, stirring until tender.  Remove from heat and set aside.

Place each chicken breasts between two sheets of wax paper; flatter to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour, salt and pepper.  Place as many breasts as will fit in 1-2 T butter in the same skillet that the mushrooms were cooked and cook over medium heat 3-4 minutes on each side until golden and done.  Place cooked chicken in a lightly greased 13x9 baking dish.  Repeat procedure with remaining breasts and adding butter as necessary.  Reserve pan drippings in skillet.  Sprinkle reserved mushrooms over chicken.

Add wine and broth to skillet.  Bring to a boil; reduce heat, and simmer uncovered 10 minutes, stirring occasionally.  Stir in salt and pepper. Pour sauce over chicken.  Combine cheeses and green onions; sprinkle over chicken.

At this point, you may choose to refrigerate and bake later.  If so, cover for the first 15 minutes, remove foil and contine to bake until cheeses are melted.  Then put under broiler for 1 minute.

Bake uncovered at 450 for 15 minutes.  Broil 5 inches from heat 1-2 minutes or until browned.