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My Mothers Clam Chowder
Posted by Terri Parrow - This has been viewed 2193 times and there are 0 comments
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My Mother's Clam Chowder
Bacon, 8-10 slices
1 or 2 medium size onions, chopped
Potatoes, carrots, celery - about 2 cups cubed or sliced; this is a variable amount. You can add more or less of whatever you want.
Thyme
Oregano
Garlic powder
Salt and pepper
Old Bay seasoning
1 medium can tomatoes
1 medium can tomatoe sauce
1 large can chopped clams (51 oz - 3 lbs 3 oz)
Fry bacon in kettle big enough to hold the amount of soup you want to make. When crisp, remove from panm and crumble into bits when cool enough to hande.
Place chopped onions in bacon drippings along with g...... Read More

Brunch Egg Casserole
Posted by Terri Parrow - This has been viewed 2226 times and there are 0 comments
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This is easy to make and great to make a head of time. It heats up nicely the next day. Great boat food!
BRUNCH EGG CASSEROLE
Combine : 2 cups plain croutons
1 cup shredded Natural cheese
Combine: 4 slightly beaten eggs
2 cups milk
1/2 tsp salt
1/2 tsp prepared mustard
1/8 onion powder, dash pepper
Mix until blended; Pour over crouton mix in Casserole
Variations: Use Mexican Mix Cheese; Seasoned bread crumbs (Omit other seasonings)
Bake: 35-40 Min. at 325 degrees

My Mothers Oyster Stew
Posted by Terri Parrow - This has been viewed 2208 times and there are 0 comments
Posted In Recipes
 
Oyster Stew
1 stick margerine or butter
1 quart oysters
Dash of salt
Dash of pepper
Blurp of Worchestershire Sauce
Generous amout (to taste) Old Bay Seasoning
1 quart half and half, and or milk

Melt butter in large pan, slowly, so the margerine doesn't burn.
Drain oysters, add to melted butter
Add salt, pepper, Worchestershire sauce and Old Bay
Watch carefully - when edges of the oysters curl, they are cooked
Remove from heat
In the meantime, in another large pan, heat the milk and/or the half and half slowly, so it doesn't curdle
It must be watc...... Read More

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