CHOW DOWN ON CHOWDER THIS HALLOWEEN

    For over a decade now, (thanks to my friend and preschool-cohort in raising sons, Cassie!)  our family has enjoyed a simple tradition of serving corn chowder at dinner before everyone runs off to their Halloween night events.  When the children were young, it was harder to get them to eat it before they strolled the neighborhood begging for candy (Interesting, how on one night of the year it is actually a fun thing).  Later, during the teen years, they would offer it to their friends, and the pot would  remain on the stove later into the night, to warm them while they detailed the night's events for eager, but tired parents.  Now, spoken about in terms of 'we had it every Halloween', our married children bring their spouses and children to 'trick or treat' at Grandma Callie's . . . . .and the tradition continues.    

CHICKEN CORN CHOWDER

2 Onions peeled and diced (optional)

2 Potatoes peeled and diced

3 Tbl. Butter

1 can whole Corn

1 can Cream of Mushroom soup

3 cups Milk

1 tsp. Salt

3 Cups cooked & cubed Chicken meat

2 Chicken Bullion Cubes

1/2 tsp Thyme (optional)

A dash of Lemon Pepper seasoning

Salt & Pepper

Place all ingredients in your favorite stove top pot bring to a boil, taking care not to scorch the milk, and then turn down to simmer 20 minutes.  (Once cooked, just keep warm enough to enjoy)


Variations:  I have used bottled white potatoes, and bottled chicken breast-including the broth. Turkey can be substituted for the Chicken using leftovers from Thanksgiving dinner. 
And if you don't have chicken bullion on hand, use a can of chicken stock instead. 

One reason I don’t drink is that I want to know when I am having a good time.

At the last extended family dinner I cooked at our home we designated the Early American Ethan Allen hutch I inherited from my mother as a drink bar.

Since we are not consumers of alcohol, I hosted an Italian Soda Bar.

I love Italian Sodas, whether in NYC, Scottsdale, or an evening bike-ride to the Italian bistro a few blocks away, I love Italian Soda. So......what do I do when I find something I like? I learn to make it.

So here is my elixer:

For each 10 oz glass:

Fill: 3/4 of glass with Sonic

Ice (Booyah!)

Pour 3-4 Tbls. of Favorite Torani Syrup (I like White Chocolate, Pomegranite, or Raspberry, and add Vanilla to almost all).

Fill: within two inches of the top with Pellegrino Sparkling soda water.

Squirt with favorite canned whipped cream-covering.

Some people like theirs slightly stirred! Stir and Serve-

THE NEXT BEST THING:

O.K. TIMES ARE TOUGH, SO WHAT DO YOU EAT WHEN YOU WANT A CHIPOTLE BURRITO, OR ARE REMEMBERING THE BEST BURRITO YOU EVER ATE?

MINE WAS AT RED HOT MAMMAS. 'THE LAST CHANCE TO EAT ON THE ISLAND' ON THE NORTH CORNER OF THE NORTH SHORE ON KAUAI HAWAII! YEAH RIGHT! WHAT ARE THE CHANCES OF RUNNING OUT AND PICKING DINNER THERE ?

THE NEXT BEST THING? MY FAMILY HAS A FAVORITE SAYING WHEN WE TALK ABOUT GOING OUT TO EAT: "LET'S GO TO CALLIE'S KITCHEN". SO, I'LL SHARE:

THE NEXT BEST BURRITO:

Using the uncooked tortillas from refridgerated section of the market; (or unless you make your own tortillas)

• COOK: Rice in chicken stock and a dash of Frank's hot sauce.
• Heat up : faorite plain black beans (home bottled tastes best) and shredded cooked chicken simmered with a few tablespoons of your favorite taco seasoning or salsa.
• Shred your favorite cheese: Mine is Pepper Jack, or Colby Jack.
• Warm tortilla on griddle or frying pan on medium high tempurature until bubbles form, flip over and repeat.
• Fill tortilla and fold like this (click here). Include, or top with your choice: sour cream, guacamole, shredded lettuce, olives, and Salsa.

Serve with some lemon or lime wedges!

Enjoy, Callie

SO MANY EGGS. . . .(REALLY I LOVE RAISING CHICKENS)!

LEMON GELATO

THIS IS A FABULOUS SUMMERTIME TREAT! MADE THIS BY THE GALLONS AND SERVED AT A WEDDING LUNCHEON. PRICE: I'LL NEVER TELL, BUT I CAN TELL YOU THIS, THE LOWEST PRICE I WAS QUOTED FROM A LOCAL GELATO HOUSE WAS 15X'S HIGHER--NOT 15% , 15 X'S HIGHER.

NOT ONLY WAS IT DELICIOUS, I LEARNED A NEW SKILL- IT IS NOT HARD! THIS EASY TO FOLLOW RECIPE CAME FROM MY FAVORITE, AND ONLY MAGIZINE I SUBSCRIBE TO: TASTE OF HOME!

Ingredients:

• 1 cup milk
• 1 cup sugar
• 5 egg yolks, beaten
• 3 tablespoons grated lemon peel
• 3/4 cup lemon juice
• 2 cups heavy whipping cream

Directions:

In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream. Cover and refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.

She wore a yellow shirtwaist dress!

Here is one of my childhood favorites. I come from a family of 'dippers' and Mom and Aunt Bev were on the cutting edge of the best recipes. I remember listening to Doris Day L.P.'s and eating dip with them during long hot summers.

Egg Dip

1 8oz pkg. cream cheese (room temp)

1/2 cup mayonnaise

2 Tbl. minced onion

1 minced garlic clove

2 hard boiled eggs

Pepper

Peel eggs, remove cooked yolks and set aside. Chop white of eggs. To softened cream cheese add mayonnaise and mix until well blended.

Add the chopped egg whites, onion, garlic, and desired amount of pepper. Mix well.

Crumble the cooked egg yolks on top of the dip mixture, cover with plastic wrap and refridgerate. Serve when cold with favorite chips.

-enjoy, Callie