A New Rehoboth
Sunday, September 18, 2022
Last Hurrah of the Morning Glories
Sunday, September 4, 2022
Chicken Corn Chowder
1 large yellow onion chopped
2 carrots, sliced
2 stalks celery, with leaves, sliced
2 large potatoes, peeled and cubed
3 cups or 4 ears of fresh sweet corn kernels, you can use frozen, but fresh is best
4 cups chicken stock
1/2 tsp black pepper
1/2 tsp sugar
1 cup cooked, diced chicken
1/2 tsp dried sweet marjoram
1/2 cup light cream Process half the sweet corn kernels in a food processor, ’til they are a coarse paste (do not puree), reserve the other half as is, to add much later in the cooking process). In a large saucepan, melt the butter over low to moderate heat. Add the onions and carrots and sauté slowly, stirring occasionally, about 5 minutes. Stir in the celery and the potato and continue to sauté, stirring occasionally, for another 5 minutes. To the sautéd vegetables add the processed corn, the stock, the pepper, sugar and marjoram. Bring to a simmer then lower the heat and cook for about 20 minutes, until potatoes and carrots are tender. Stir in the remaining corn kernels and the chicken, bring back to a simmer and cook over low heat for 10 minutes. Add the cream, and stir for 5 minutes or less til it is hot again but not boiling, sprinkle with fresh parsley, if you wish. Served as leftovers, it tastes even better the next day and freezes well.
Sunday, August 28, 2022
Old Fashioned Hermit Cookies
2 tsp baking soda
1½ tsp cinnamon
2 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp salt
½ cup unsalted butter
1 cup brown sugar (light or dark)
¼ cup molasses
1 large egg
2/3 cup raisins Preheat the oven to 375° and line a large baking sheet with parchment. In a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside. In a large bowl or in the bowl of a standing mixer, cream the butter and sugar until light and fluffy. Add the molasses and egg and continue to beat, scraping the sides of the bowl with a rubber spatula if necessary. Gradually add the flour and spices mixture until just combined. Stir in the raisins. Drop tablespoonfuls of cookie dough on to baking sheet, and bake on the center rack of your oven for 13 minutes, until the edges are barely crisp, you don’t want to overcook them. Remove them from the oven and cool.
Friday, August 26, 2022
Photographer Jeff Bruno is bringing Christ to the world with digital evangelization
15 seconds
15 seconds
Storm Last Tuesday
Monday, August 22, 2022
American Chop Suey
American Chop Suey has been an old standby in New England since the Great Depression, dishes like it, have been family favorites, and my mother made it regularly for dinner. She passed before I had a family of my own never got her recipe and ended up trying one recipe after another. Despite it being such a popular dish in my neck of the woods, I found that not everyone followed the same formula my mother, school cafeteria’s, diners had for decades. It was the proverbial needle in the haystack. Several years ago, I found Elise Bauer’s mom’s recipe Hamburger Macaroni on Simply Recipes and was happy to find that it was the definitive American Chop Suey. It’s a very adaptable recipe, I usually add 1 chopped green pepper as that is what I grew up with, or a few stalks of celery, chopped. You can stretch the recipe to serve 6 by using 3 cups of macaroni.
4 servings
2 cups uncooked macaroni
1 tbsp olive oil
1 pound ground beef
1 yellow onion, chopped
1/2 tsp seasoned salt
Pinch chili powder
1/2 tsp celery seed
1 (28-ounce) can diced tomatoes
2 tbsp Worcestershire sauce
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper to taste
Get a large pot of salted hot water (1 tbsp of salt for 2 quarts of water) boiling and begin cooking the macaroni as per the directions on the macaroni package. While the water is heating and macaroni cooking, prepare the sauce. In a skillet, brown the ground beef in a tbsp of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown. When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4 to 6 minutes. Add the celery seed, a dash of crushed red pepper and seasoned salt. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes. Drain the pasta, reserving a half cup of the pasta cooking water. Mix in the drained and cooked macaroni and the parsley. Cook for another 5 minutes. Add in some of the pasta water if the dish is too dry. Add freshly ground black pepper and salt to taste.