I hope you’ve noticed, the days are getting longer, the sun is getting stronger. Can spring be far away? First, we have to get through the rest of February and then March. I received an email from a younger reader, Jennie, who tells me she is going to be home for a week for February vacation. Jennie tells me she is old enough this year to stay home while her parents work. She asked for a couple of recipes that were easy/beginner so she could fix supper for her family a couple of nights as a surprise. How thoughtful your are. I came up with these, although I would let your parents know your plans. You will want to have some input into the grocery list for the week. Have fun with it.
2 tablespoons Butter or margarine
2 tablespoons diced celery
1 small onion, chopped
2 tablespoons plus 1 teaspoon all-purpose flour
3 1/2 cups half and half or whole milk, divided
2 cups diced peeled baking potato
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound haddock, cod or other lean white fish fillets, cut into 1-inch pieces
oyster crackers (optional)
Directions: Cover diced potatoes in a medium saucepan with cold water, bring to boil, cook until fork tender. Melt butter or margarine in a saucepan over medium heat. Add celery, and onion; saute 2 minutes. Stir in flour; gradually add 2 1/2 cups milk, stirring constantly with a whisk. Add cooked potato, salt, and pepper; bring to a simmer. Add fish and 1 cup milk; cook an additional 10 minutes or until fish is done. Serve with oyster crackers, if desired.
I have tried this recipe several times. I have left out the celery, I have added clam juice and each time it comes out perfect. A traditional New England Chowder is, I am told, of thin consistency, so if you like your chowder thicker, add a little more flour to your milk. I will say that my favorite bread with this is a Porteguese roll. It has a great crust, good chew, overall, perfect for dipping into the soup.
1 1/2 pounds ground beef
1 egg
1 envelope onion soup mix
1 /4 cup water
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
Directions: In a large bowl, combine the beef, egg, onion soup mix place in a lightly greased 5×9 inch loaf pan, OR form into a loaf and place in a lightly greased 9×13 inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350 degrees Fahrenheit for one hour.
Since you have the oven on anyway what could be easier than a baked potato? You can skip the oil and salt, unless you like munching the skin as well.
One potato for each member of the family. Preheat the oven to 350 degrees Fahrenheit. Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with vegetable oil, then sprinkle with salt.
Place the potato in the preheated oven, and bake for 60 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve. Sprinkle shredded Cheddar cheese and sour cream over the top, if desired.
Have a great week! I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
See you next week! Susie Q.
