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FORSYTH COUNTY NEWS-WEDNESDAY, FEBRUARY 5, \992
Forsyth at home
Food & Nutrition
A good, thick chowder suits a cold wintry day
By M.L. Hall
Special to the Forsyth County News
Few foods are as inviting on a cold
February day as a steaming bowl of
chowder. A thick, hearty soup that
many New Englanders claim as their
own, probably originated in Europe;
the old Dutch recipe, Gestoofde Visch,
is similar to our fish chowders with a
bit of salt pork, diced potatoes and
scalded milk
Chowder was named for the big ket
tle, a chaudiere, used by early French
settlers in North America to cook
soups and stews. Often used for com
munity gatherings, it contained con
tributions from the fisherman’s nets,
along with whatever else was
available.
Like other soups from around the
world, chowders are made from in
gredients readily available. Besides
the catch-of-the-day from New En
gland (and other coastal areas) where
fish is there for the taking, chowders
usually include salt pork vegetables
and milk But they can be all-vegeta
ble. or vegetable with bits of meat,
such as the popular com chowder.,
Today’s collection includes the
famous New England clam chowder
with a Manhattan variation, as well as
recipes for chicken, turkey, scallops,
sausage-bean, and several vegetable
types such as Swiss Broccoli and
Corn, of course.
NEW ENGLAND
CLAM CHOWDER
V\ lb. salt pork, cubed
2 small onions, minced
1 quart shucked clams
6 to 8 med. potatoes
Water
Salt
Vfe tsp. pepper
1-2 14 oz. cans evap.milk
6 to 8 crackers
Cold milk
Fry salt pork in deep kettle until gold
en brown. Add onion and cook togeth
er 2 or 3 minutes. Remove stomach
from clams, chop hard parts and leave
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soft parts whole or chop them, as you
prefer. Arrange potatoes and hard
parts of clams in layers over onions,
cover with cold water; bring to a boil
and simmer until potatoes are soft.
Add soft part of clams, seasonings and
evaporated milk Heat to boil and add
crackers which have been soaked in
cold milk Heat thoroughly and serve.
Makes 6 to 8 servings.
MANHATTAN
CLAM CHOWDER
Use the above recipe for New En
gland Clam Chowder, adding Vi green
pepper, chopped, and Vi cup chopped
celery when browning the onion. In
stead of evaporated milk, use 5 cups
cold water and 3 cups tomato juice
and season more highly, using a dash
of cayenne, sage and thyme. Add the
tomato juice just before serving, al
lowing enough time to bring it to a
boil.
GESTOOFDE VISCH
(a Dutch fish chowder)
1 inch cube salt pork
1 onion, diced
2 cups soup or fish stock
2 cups diced potatoes
1 tsp. salt
V* tsp. pepper
1 lb. fish, chopped
2 Tbsp. butter
2 Tbsp. flour
2 cups scalding milk
6 chowder crackers
(ordinary saltines okay)
1 cup cold milk
Place the fat pork in a Dutch oven
with onion and cook for 5 minutes
over medium heat. Pour off excess
drippings, and add fish stock (cooked
from fish bones), potatoes, salt, pep
per, and fish. Cook until potatoes are
soft. In separate pan, melt butter, add
flour, and when smooth add scalding
milk Stir until this sauce boils and
then add to soup stock gradually, stir
ring until blended. Soak crackers in
cold milk and add to chowder. Bring
to boiling, season to taste and serve
hot Makes 6 servings.
SCALLOP CHOWDER
1 pint scallops
Water
3 Tbsp. flour
Vi cup melted butter
3 cups light cream
1 Tbsp. minced onion,
sauteed in butter
Vfs tsp. salt
Vs tsp. pepper
3-4 Tbsp. cooking sherry (optional)
2 slices crisp bacon, crumbled
Cook the scallops in a small amount of
water and put through the food grind
er. Make a cream sauce by blending
the flour with 3 Tbsp. butter and add
ing the cream slowly with the water in
which scallops were cooked. When
slightly thickened, add the scallops;
then add the minced onion which has
been sauteed in butter. Season with
salt and pepper, and add the sherry if
you wish. Garnish with crumbled
crisp bacon. Makes 1% quarts.
SWISS BROCCOLI
CHOWDER
(Hearty Main Dish)
1 lb. ham hocks
or meaty ham bone
110 oz. pkg. frozen
chopped broccoli
Vi cup water
2 Tbsp. all-purpose flour
1 cup milk
1 cup half-and-half
1 cup (4 oz.) shredded
process Swiss cheese
Dash of Tabasco sauce
Dash of coarse black pepper
Cook ham hocks in water for IV2 hours
or until meat falls off bone. Drain, re
serving IV2 cups broth. Let ham cool;
dice and set aside. In a 3 quart Dutch
oven, combine broccoli and reserved
ham broth; heat to boiling. Cover and
reduce heat; simmer 5 minutes or un
til broccoli is tender. Combine Vi cup
of water and flour, stirring well. Grad
ually stir in flour mixture, milk, half
and-half, and cheese into broccoli.
Cook over medium heat, stirring con
stantly, until thickened. Add diced
ham and pepper; heat thoroughly -
but don’t boil. Makes 6 servings.
SAUSAGE-BEAN
CHOWDER
1 lb. bulk pork sausage
1 cup finely chopped onions
Vfc cup finely sliced celery
Vis cup chopped green pepper
4 cups water
2 16 oz. cans whole tomatoes,
undrained and chopped
2 16 oz. cans kidney beans,
undrained
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2 medium potatoes, peeled
and cubed
Vz tsp. salt
Vz tsp. dried whole thyme
V\ tsp. garlic powder
Vi tsp. pepper
Brown sausage in large Dutch oven,
stirring to crumble; drain off all but
about 2 Tbsp. drippings. Add chopped
onion, celery and green pepper and
cook over medium heat until celery is
just tender. Stir in remaining ingredi
ents; bring to a boil. Cover, reduce
heat and simmer for 1 hour. Remove
bay leaf; taste and add a little pepper
or salt, if desired. Makes 3 quarts.
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PLAIN CORN CHOWDER
6 slices bacon
1 cup coarsely chopped onion
2 medium potatoes, peeled, cubed
% cup water
2 cups milk
1 16 oz. can cream style corn
Vz tsp. salt
Vi tsp. pepper
In Dutch oven, cook bacon until crisp;
remove bacon, reserving 2 Tbsp. drip
pings. Crumble bacon and set aside
for garnish. Saute chopped onion in
drippings over medium heat, until
tender; add cubed potatoes and wa
ter. Cover and simmer 20 minutes or
until potatoes are tender. Stir in milk
and remaining ingredients and stir
frequently until chowder is thorough
ly heated. Sprinkle each serving with
crumbled bacon. Makes 5V2 to 6 cups.
VEGETABLE - CHEDDAR
CHOWDER
Vt cup chopped onion
1 garlic clove, minced
1 cup thinly sliced celery
% cup diced carrots
1 cup cubed potatoes
ZVz cups chicken broth
117 oz. can whole kernel corn,
drained (or 2 cups fresh corn)
V\ cup butter or margarine
Vi cup all purpose flour
2 cups milk
1 Tbsp. prepared mustard
V\ tsp. white pepper
Vs tsp. paprika
2 Tbsp. diced pimiento
2 cups (8 oz.) shredded Cheddar
cheese
In a Dutch oven, combine the first 6
ingredients and bring to a boil. Cover
reduce heat and simmer 20 minutes
or until potatoes are tender. Stir in
com; remove from heat In a heavy
saucepan, melt butter and add flour
stirring until smooth. Cook 1 minute
stirring constantly. Gradually add
milk; cook over medium heat, stirring
constantly, until thick and bubbly. Stii
in remaining ingredients. Cook just
until cheese melts, stirring constant
ly. Gradually add cheese mixture intc
vegetable mixture. Cook over medium
heat, stirring constantly, until thor
oughly heated. Serve immediately
Makes 2 quarts.
CLAM CHOWDER
(a variation from the south)
1 Tbsp. butter or margarine
1 large onion, thinly sliced
.Vi cup chopped celery
2 Tbsp. chopped parsley
IVi cups water
2 medium potatoes, pared and diced
1 {V/i oz) can minced clams
3 cups milk
3 Tbsp. all purpose flour
Salt and pepper to taste
Dash of Tabasco Sauce
In Dutch oven, melt butter and saute
onions, celery, and chopped parsley
for about 5 minutes over low heat Add
Photos by Porfirlo Solorzano
Newcomers Club
The Newcomers Club is one of For
syth County’s newest organizations.
Officers for the charter year are pic
tured above at a recent luncheon.
From left, top picture, are Jean
Rhodes, treasurer; Marsha Sound
ers, secretary; Donna Blankenship,
vice-president who also chairs the
luncheon committee; Helen Carr,
president; Beth Fasnacht guest
speaker; and Priscilla Skahill, pro
gram chairman. At left the Newcom
ers president is shown going over
the program plans with Beth Fas
nacht, the luncheon guest speaker
a representative of the Corps of
Engineers. Her topic was Lake La
nier. The group and spouses meet at
7 p.m. Saturday, Feb. 15, for cock
tails celebrating Valentines Day at
Sweetwater Subdivision Clubhouse.
potatoes and water; bring to a boil.
Cover and simmer about 15 minutes
until potatoes are tender. Mash some
of potatoes with a large spoon. Drain
clams; reserve juice. Add clams and
milk to vegetable mixture; heat just to
boiling. Combine clam juice with
flour; stir to make a smooth paste. Stir
into chowder, stirring constantly until
slightly thickened. Adjust seasoning,
by adding salt, pepper and Tabasco
sauce to suit your taste. Don’t boil.
Serve hot. Makes 6 to 8 servings.
CHICKEN CHOWDER
1 broiler-fryer or 4 chicken
breast halves, skinned
4 cups water
Vz tsp. salt
2 medium carrots, coarsely chopped
2 medium potatoes, peeled
and cubed
115 oz. can tomato sauce
117 oz. can cream style corn
V\ tsp. pepper
In a Dutch oven, combine the chicken,
water and salt; bring to a boil. Cover,
reduce heat; simmer for about 40 min
utes or until chicken is tender. Re
move chicken from broth, reserving 3
cups broth in Dutch oven. Remove
meat from bones and cut in bite-size
pieces; set aside. Add carrots and po
tatoes to broth; bring to a boil. Cover,
reduce heat, and simmer 12 minutes.
Add remaining ingredients; cover and
simmer 15 minutes or until vegetables
are tender, stirring occasionally.
Makes 2 quarts.
NEW ENGLAND
TURKEY CHOWDER
Ready in 30 minutes
2 Tbsp. butter or margarine
1 cup thinly sliced green onions
Vi cup thinly sliced celery
2 16 oz. cans cream style corn
2 (IOV2 oz) cans condensed
cream of potato soup
2 cups chicken broth
1 tsp. salt
Vi tsp. coarsely ground pepper
; Vi tsp. nutmeg
Vz tsp. Tabasco
2 cups chopped cooked turkey
2 Tbsp. minced parsley
In large Dutch oven, saute onion and
celery in butter over medium heat un
til celery is tender. Add cream com,
I potato soup, chicken broth, salt, pep
j per, nutmeg and Tabasco sauce. Stir
’ ring constantly, bring to boil. Immedi
: ately reduce heat; add turkey and
" minced parsley; stir to blend togeth
er; simmer for about 10 minutes.
1 Taste and add salt and pepper if need
. ed. Ladle into soup bowls and sprin
kle lightly with paprika if desired.
Makes 8 servings.
(M.L. Hall shares selections from her
collection of recipes in each Wednes
day edition of the Forsyth County
News.) A r