Corn Chowder with Chicken

1 T butter
6 green onions, chopped
2 T flour
1 to 2 cups chopped cooked chicken
1/4 t salt
1/4 t pepper
16-20 oz of frozen corn, partially thawed
2 cups chicken broth
2 cups milk

Melt butter in a large kettle.  Add green onions and brown them for 1-2 minutes in the butter.  Add flour, stirring constantly with a whisk for about a minute.  Stir in chicken, salt, pepper, 1/2 of the corn, and the broth.  Bring to a boil and then simmer for 5 minutes.

While the mixture is simmering, combine the rest of the corn and the milk in a blender.  Process until smooth. Add the milk mixture to the kettle and heat thoroughly on a low heat.

Makes 4 servings of about 2 cups each.  (Leftovers keep well in the frig, so you may want to double the recipe.)

Drop Scones

2/3 cup evaporated cane juice (sugar)
2 1/2 cups flour
2 1/2 t baking powder
1/2 t baking soda
1/4 t sea salt
1/2 cup cold butter, cut into pieces
1/2 cup sour cream
1/4 cup buttermilk
2 eggs
1 T vanilla

Flavorings of your choice:  1 T anise seed, 1 T caraway seed, 1 T grated orange or lemon peel.  Amounts are flexible and the possibilities are endless.

Additions of your choice:  1/2 cup raisins or other chopped and dried fruit, 1/2 cup mini chocolate chips, 1/2 cup finely chopped nuts.  Again, the amounts are flexible and the  possibilities are endless!

Preheat oven to 375 degrees.  Mix the sugar, flour, baking powder, baking soda, and salt.  Cut in the cold butter until it is fine crumbs.  (I use my mini food processor and part of the dry mixture to process the butter into the fine "crumbs."  Fast and easy!)

In a small bowl mix the sour cream, buttermilk, eggs, and vanilla with a whisk.  Add to flour mixture and stir until a soft dough forms.  Gentle stir in your choice of flavoring and additions.  (I use a little more buttermilk if the dough seems too stiff.)

Drop by 1/4 cupfuls at least 2 inches apart onto a baking sheet.  Bake 15-20 minutes or until golden on top. Remove from baking sheet to cool.  Serve warm or room temperature.  Makes 12 large scones.

Turtle Cake

Mix up a chocolate cake batter.  Put 1/2 of the batter in a 9x13" pan.  Bake at 350 degrees for 15 minutes.

Melt 1 pkg carmels; stir in 1/2 cup evaporated milk, and 3/4 cup butter.  When smooth, pour onto the partially baked cake.  Add a layer of chocolate chips (1 to 2 cups), and 1 cup chopped nuts (pecans are recommended). 

Top with the rest of the cake batter and bake 20-25 minutes more, until done.  Sometimes hard to tell when it is done, but be careful not to burn the bottom layer.

(Can be made without the nuts but some of us like the nuts!  Or make half with nuts and half without.)

Coconut Cookies

1/2 cup softened butter
1/2 cup brown sugar
1/3 cup sugar
1 egg
1/4 cup water
1/2 t almond flavoring
1/2 t salt
1 2/3 cup flour
1/2 t baking soda
2 cups coconut
(optional) 1/2 to 1 cup mini chocolate chips or other small candy pieces

Cream butter and sugars; add egg, water & almond flavoring and beat well.  Add flour, soda & salt; beat.  Stir in coconut and optional candy.

Drop by teaspoon on ungreased cookie sheet.  Bake at 375 degrees for 10-12 minutes.

Mom's Turkey Meat Loaf

1 1/2 lb ground turkey
1 lb turkey sausage
1 cup chopped onions
1/2 cup milk
12-15 soda cracker squares, crushed (about 3/4 cup)
1 egg
salt & pepper

Mix thoroughly and bake at 350 degrees for one hour.

Waldorf Astoria Stew

2 lb beef stew meat
2 cups chunked potatoes
2 cups chunked carrots
2 cups chunked celery
4 medium onions, cut into chunks
salt & pepper
16 oz can tomatoes or 1 can tomato soup
2 T tapioca
1 T sugar
1 slice white bread, broken in pieces

Place all ingredients in a baking dish and mix well.  Cover and bake in a 250 degree oven for 5 hours.  Do not stir during baking time.  Serves 6-8 people.

Almond-Orange Biscotti

2 1/4 cups flour
1 1/4 cups sugar
1/4 t baking powder
pinch of salt
3 eggs, lightly beaten
1 T oil
1/4 t almond extract
zest of 1 orange, finely grated
1/2 cup almonds, coarsely chopped

Preheat oven to 350 degrees.  Grease and flour baking sheet.  In large bowl, sift flour, sugar, baking powder, and salt together.  Make a well in the center of the mixture and put the remaining ingredients in it.  With your hands, work dry mixture with liquids until a dough has been formed.  Divide dough in half. 

On a lightly floured surface, shape dough into two flat-bottomed cylinders, 1" high, 2 1/2" wide and 8" long.  Remove each to the baking sheet.  Bake for 30-35 minutes, until lightly colored on top.  Remove from oven and cool slightly.  Holding a long sharp knife by the handle and tip, cut cylinders diagonally into 3/4" slices.

Carefully place slices back on the baking sheet, cut sides down; return to the oven for 10-15 minutes more, baking until sides are golden and biscotti have dried a bit.  (Bake less time for softer results.)  Remove from oven and cool on wire racks.  The biscotti should be somewhat hard and crunchy.

Variation #1:  Substitute 1/4 t. vanilla and 1 1/2 T anise seed for almond extract, orange zest, and almonds.

Variation #2:  Subsitute 1/4 t vanilla and 3/4 cup chopped hazelnuts.

Variation #3:  Substitute 1/4 t. vanilla and 3/4 cup chopped dates and/or apricots.