CLAM CHOWDER

 

INGREDIENTS
3 slices bacon, diced
1 cup chopped onion
1 cup chopped celery
3 cups diced potatoes
1 teaspoon salt
1/4 teaspoon pepper
2 cans minced clams (reserve clam juice)
3 tablespoons flour
2 cups evaporated milk
1/4 cup milk

PREPARATION

• In an iron skillet, cook bacon until browned. 
• Add minced clams, and lightly brown with bacon.
• Add water to keep everything tender if needed.
• In a dutch oven, saute onions in margarine until carmelized. 
• Add the celery and saute lightly.
• Add the bacon and clams, simmer for about 3 minutes.
• Add potatoes and clam juice, salt, and pepper. 
• Cover and simmer for about 15 minutes. 
• Whisk flour into milk; add to chowder with evaporated milk. 
• Cook over medium heat, stirring constantly, until clam chowder thickens, about 3 minutes.

Preparation Time: 30 minutes
Cooking Time: about 30 minutes
Serves: 4-8

DavidLee Recipes © 2010

PAN-SEARED MAHI MAHI

 

INGREDIENTS
Mahi Mahi fillets or steaks
Lemon Juice
1/4 cup Flour
1/4 cup Grits or Cornmeal
Old Bay Seasoning
Peanut Oil
   

PREPARATION

• In an iron skillet, heat 1/4 cup peanut oil on medium high heat.
• In a bowl, combine flour and cornmeal, and mix with a fork.
• Season the Mahi Mahi with Old Bay Seasoning on all sides.
• Dust the Mahi Mahi in the flour and cornmeal mix.
• Place the Mahi Mahi in hot oil and brown for 5-7 minutes on each side.
• Sprinkle lightly again with the Old Bay seasoning.
• Serve with your favorite dipping sauce.

Preparation Time: 25 minutes
Serves: 2

DavidLee Recipes © 2010

FRIED OKRA

INGREDIENTS
8 oz fresh or frozen Okra
1/4 cup Flour
1/4 cup Grits or Cornmeal
Seasoning
Olive Oil
   

PREPARATION

• If you are using canned oysters, drain, quickly rinse, and splash with lemon juice.
• In an iron skillet, heat 1/4 cup olive oil on medium high heat.
• In a bowl, combine flour and cornmeal, and mix with a fork.
• Dredge the okra in the flour mix.
• Season the okra with Morton's Nature's Season, or as you choose.
• Place floured okra in hot oil and brown for 10 minutes on each side.
• Remove from heat and drain oil on paper towels for a minute or two.

Preparation Time: 30 minutes
Serves: 2

DavidLee Recipes © 2010

FRIED OYSTERS

INGREDIENTS
8 oz Oysters*
Lemon Juice
1/4 cup Flour
1/4 cup Grits or Cornmeal
Old Bay Seasoning
Peanut Oil

* Fresh oysters are by far the best, but canned oysters are a great choice for this recipe.
   

PREPARATION

• If you are using canned oysters, drain, quickly rinse, and splash with lemon juice.
• In an iron skillet, heat 1/4 cup peanut oil on medium high heat.
• In a bowl, combine flour and cornmeal, and mix with a fork.
• Drain lemon juice form oysters.
• Season the oysters with Old Bay Seasoning on all sides.
• Dust the oysters in the flour and cornmeal mix.
• Place oysters in hot oil and brown for 3-5 minutes on each side.
• Remove from heat and drain oil on paper towels for a minute or two.
• Serve with your favorite dipping sauce.

Preparation Time: 15 minutes
Serves: 2

DavidLee Recipes © 2010

SOUTHERN CANDIED YAMS

INGREDIENTS
2 cans Yams or Sweet Potatoes
2 Tbsp Margarine
1/2 cup Brown Sugar
1/4 cup Corn Syrup
1/8 cup Molasses
1/8 cup Apple Cider
Pumpkin Pie Spice
   

PREPARATION

• If you are using canned yams or sweet potatoes, drain and put in an open casserole.
• Dot top of yams with pieces of margarine.
• In a small bowl, combine the remaining ingredients whisk until blended.
• Pour over yams. 
• Bake in 350 degree F oven for at least one hour.
• Remove and let stand for 10 minutes before serving.

Preparation Time: 1 hour
Serves: 4 -8

DavidLee Recipes © 2010

BRAISED BEEF STEW

INGREDIENTS
2 Tbsp Olive Oil
2 Tbsp Margarine
1/2 cup Onion (chopped)
4 stalks Celery (chopped)
4 Tbsp flour
1 lb. Stew Beef (2 inch cubes)
2 cups Water
1 Tbsp Beef Bouillon
8 oz baby Carrots
6-8 small Red Potatoes (large cubes)
8 oz Mixed Vegetables* (fresh or frozen)
1 clove Garlic (minced)
Salt and Pepper (to taste)
2 Bay Leaves (chopped, diced)

* Mixed Vegetables - use your choice of vegetables
   

PREPARATION

• Lightly dredge the stew beef with flour.
• In a dutch oven or stock pot, brown the stew beef in olive oil and margarine.
• Add and saute onions, garlic and celery.
• Season to taste - marjoram, basil, and Lowry's seasoning, salt and pepper.
• Add 1 cup of water and bouillon, cover and simmer on medium heat for 5 minutes.
• Add 2 bay leaves and 1 cup of water, and bring to a boil.
• Reduce heat, cover and simmer for 1 1/2  to 2 hours.
• Add carrots and potatoes and simmer for 30 minutes.
• Add remaining vegetables (peas, corn, beans) and simmer for 10 minutes.
• Thicken the stew broth as needed.

Serve and garnish the stew with diced fresh parsley.

Preparation Time: 1 1/2 hours
Serves: 4 - 6

DavidLee Recipes © 2010

APPLESPICE CRUMB PUDDING CAKE

 INGREDIENTS
1 box SuperMoist Spice or Carrot Cake Mix
1 tsp Baking Powder
3 Eggs
1 cup Water
½ cup Vegetable Oil

Mix cake ingredients together for 2-3 minutes until smooth;
Add the following:

½ cup Raisins (soaked in water and drained)
1 can (21 oz) Apple Pie Filling

Fold into cake batter with a spatula.
Prepare a large (9 or 10 inch) springform pan with Baking Spray;
Put batter into springform pan;

CRUMB TOPPING
¾ cup Flour
7 Tbsp Brown Sugar
½ cup old-fashioned Rolled Oats
¼ cup (1 stick) cold Margarine or Butter
3 Tbsp coarse Cane Sugar

Mix with fork or mixer until crumbly.
Sprinkle evenly over the top of the cake.

Bake at 350 F degrees for 30-45minutes.
Let cool to room temperature.
Finish by sprinkling confectioner's sugar on the cake.

Preparation Time: About 1 hour (prep 15 minutes, bake 45 minutes)
Serves: 8-10

DavidLee Recipes © 2010

GARLIC CHEESE DROP BISCUITS

BISCUIT INGREDIENTS
2 1/4 cups Bisquick baking mix
2 Tbsp cold Butter
2/3 cup Milk
1/2 cup Cheese* (grateed)
1/8 tsp Garlic Powder

TOPPING INGREDIENTS
2 Tbsp Butter
1/8 teaspoon Garlic Powder
1/8 teaspoon Gourmet Peppercorns (finely ground)
fresh Parsley (diced)  

* Cheese - your choice; Cheddar, Monterey Jack, Colby Jack are great choice
 
HINT: This is one of those recipes not to cut corners on... so - use the BUTTER!

PREPARATION

• Preheat oven to 450 degrees F.
• Combine Bisquick with cold butter in a medium bowl.
• Using a pastry cutter or  fork. Don't overmix, but until there are small chunks of butter.
•  Add 1/4 tsp garlic powder, and grated cheese, and milk.
• Gently blend together with a fork. 
• Lightly grease a cookie sheet.
  
• With a spoon, drop 4-6 biscuits on  a cookie sheet (about 1/4 cup each).
• Bake in a 450 degree F oven for 10-12 minutes, until golden brown.
• Brush each biscuit with the butter topping.

      Topping:

• In a small dish, melt 2 Tbsp margrine or butter.
• Add garlic powder and ground peppercorn and parsley.
• Mix with a fork.
• Set aside until biscuits come out of the oven.

Preparation Time: 10 minutes
Serves: 2-3; Makes 4-6 drop biscuits.

DavidLee Recipes © 2010

GARDEN TURKEY SOUP

INGREDIENTS
2 Tbsp Olive Oil
2 Tbsp Margarine
1/2 cup Onion (chopped)
2 stalks Celery (chopped)
Turkey (whole wings, legs and thighs)
4 cups Water

2 Tbsp Chicken Bouillon (or 1 can Chicken Broth)
2 cups Water
4 small Red Potatoes (cubed)
8 oz (1/2 box) Whole Grain Penne, Rotini pasta*
8 oz Mixed Vegetables** (fresh, frozen or canned)
1 clove Garlic (minced)

Salt and Pepper (to taste)
Fresh Parsley (chopped, diced)

  * Pasta - use your choice including any pasta or Egg Noodles
** Mixed Vegetables - use your choice of vegetables
     Changing these options gives you an unlimited variety of soups.

STOCK Preparation

• In a dutch over or stock pot, saute onions and celery until golden brown.
• Add turkey and water and let simmer to make broth for 30 minutes.
• Remove turkey parts and let cool.
• Remove turkey meat from the bones and cube.

SOUP Preparation

• To the turkey stock, add chicken bouillon, water, and potatoes.
• Simmer potatoes for 10 minutes. Add penne pasta.
• Simmer for another 10 minutes. Add mixed vegetables and garlic.
• Simmer for 5 minutes. Season to taste with salt and pepper.

Garnish soup with diced fresh parsley when serving.

This is a GREAT way to use those turkey leftovers from the holidays!

HINT: You can prepare your soup stock with the turkey meat, and store in a quart-size freezer-safe plastic storage containers for 3-6 months, and longer in a deep freezer.

Preparation Time: 1 hour
Serves: 4 - 6

DavidLee Recipes © 2010