Seafood Chowder

This is Grampy’s traditional Christmas Eve fare.

4 med. onions, chopped
2 ribs celery, chopped
1 lg. green pepper, chopped

1/4 cup veg. oil

2 tbsp. flour

3 (14 oz.) cans stewed tomatoes
1 tbsp. celery salt
1 tsp. garlic powder
1 tsp. sugar
1 tsp. hot sauce
1/2 tsp. pepper

1/2 lb. shrimp
1/2 lb. crabmeat
1/2 lb. scallops
1 lb. Haddock fillet or white fish

Saute 1st three ingredients in oil til tender. Add flour stirring til smooth 2-3 minutes.

Stir in next 6 ingredients, bring to boil. Cover, reduce heat and simmer 15 mins.

Add remaining ingredients, cover and simmer 15 mins.

Vegetable Spoon Bread

1 (10-ounce) package frozen chopped spinach, thawed, drained
1 (8-ounce) can creamed corn
2 eggs, lightly beaten

1 cup sour cream
1/2 cup butter, melted
1/4 teaspoon salt
1 (8-ounce) package corm muffin mix

Preheat the oven to 350 degrees; grease an 8-inch round baking dish. Combine the spinach, corn, eggs, sour cream, butter, and salt in a large bowl; mix well. Add the corn muffin mix and stir until throughly combined. Pour the batter into the baking dish. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

A Thyme to Remember

Eggplant Patrice

1 small eggplant
2 medium tomatoes, sliced
1 medium onion, chopped

1 green bell pepper, chopped
Salt, pepper and garlic salt
1 1/2 cups of sharp Cheddar cheese

Slice unpeeled eggplant 1/4 inch thick; parboil slices until partially tender. In a casserole dish, layer eggplant, sliced tomatoes, chopped onion and green bell pepper, Sprinkle with salt, pepper, garlic salt and1/2 of the grated cheese. Repeat layers, ending with cheese. Cover and bake in a preheated oven a 400 degrees until mixture is steaming. Remove cover, reduce heat to 350 degrees and bake for 30 to 45 minutes or until eggplant is tender and sauce is thick and golden brown.

A Southern Collection Then and Now

Black Bean Pasta

Red-tailed Hawks ©DaveSpier

1 large onion, sliced
1 small red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
8 ounces fresh mushrooms, sliced
2 tablespoons olive oil
1 (15-ounce) can black beans, drained, rinsed
1 (16-ounce) can whole tomatoes, chopped
1 (15-ounce) can kidney beans

1 1/2 ounces capers, drained
1/4 cup sliced black lives
1/4 teaspoon rosemary
1/4 teaspoon basil
1/4 teaspoon pepper
12 ounces angel hair pasta, cooked, drained
Fat-free Parmesan cheese
Fresh basil leaves

Saute the onion, red pepper, yellow pepper and mushrooms in the olive oil in a skillet over medium-high heat until tender. Stir in the black beans, undrained tomatoes, undrained kidney beans, capers, black oilives, rosemary, basil and pepper. Bring to a boil; reduce heat. Simmer for 30 minutes, stirring occasionally. Spoon over the angel hair pasta on a serving platter. Garnish with freshly grated fat-free Parmesan cheese and basil leaves.

A Taste of the Good Life: From the Heart of Tennessee

Broccoli Wild Rice Soup - Revisited

First Snowfall of the Season

Brad, the painter, was staining entry doors and windows in the shop today. Joan recalled how Brad much he enjoyed Broccoli Wild Rice Soup so she prepared it for lunch.