by Kathi Daley
Cook until heated well, then turn down heat and simmer for 10–20 minutes, longer for better flavor. Salt and pepper to taste. Serve with crumbled tortilla chips, Monterey cheese, sour cream, slices of avocado, etc.
This one was one of my mother's favorites.
Sharon’s Chowder
Submitted by Sharon Guagliardo
2 tbs. canola or olive oil
2 onions, chopped
2 ribs celery, chopped
4 medium carrots, chopped
1 small head broccoli, cut into small florets, or asparagus
12-oz. can stewed tomatoes, chopped, juices reserved
49-oz. can chicken broth
2 medium-size boiling or “waxy” potatoes, peeled and diced
1 pkg. (10-oz.) thawed frozen corn kernels, or 16-oz. can, drained
16-oz. can navy beans, rinsed and drained
½–1 tsp. dried oregano
1 tsp. ground red pepper
Salt
2 tbs. diced pimiento
1½ lbs. white fish cut in large chunks
16-oz. can cream of chicken soup
½ cup fresh herbs (parsley, dill, or cilantro)
Heat oil in medium saucepan. Add onions, celery, carrots, and broccoli and sauté for a minute to get them sizzling. Cover the pan, reduce the heat, and simmer gently, stirring on occasion until onions are translucent, about 5 minutes.
Add tomatoes and juices, and broth. Cover pan and simmer gently for 10 minutes or for however long it takes to peel the potatoes and cut them into 1-inch chunks. Add the potatoes, corn, and beans to the saucepan with salt to taste, dried oregano, and red pepper.
Cover and simmer until all the ingredients are tender, about 30 minutes. Add remaining ingredients (except fresh herbs) and simmer 3 minutes to heat through. Adjust the seasoning, remove from heat, and add fresh herbs.
Yield: 4 to 6 servings
Note: I add a little cornstarch with cold water to make it a little thicker. I also add a can of clams at the last 2 minutes because we like them.
Ground Beef Biscuits
Submitted by Patty Liu
1 lb. lean ground beef
½ cup chopped onion
¼ cup chopped green bell pepper
1 can (8-oz.) tomato sauce
2 tsp. chili powder (or to taste)
½ tsp. garlic salt
1 can (10 count) biscuits
1 cup shredded cheddar cheese
Preheat oven to 375 degrees. Spray an 8- or 9-inch-square baking dish with Pam Original. In a large skillet, brown ground beef, onion, and bell pepper; stir in tomato sauce, chili powder, and garlic salt; simmer while preparing dough. Split 10 biscuits; pull apart into two layers each; press half the biscuits over bottom of square baking dish. Spoon hot mixture over dough, arrange remaining biscuits on top; sprinkle with cheese.
Bake at 375 degrees 25–30 minutes until golden brown.
Serves 4 to 6
Swedish Meatballs
Submitted by Vivian Shane
This was one of the first dishes I made when my mom taught me how to cook…and she remembers making it with her mom as a young girl too! I have no idea where the “Swedish” name of the recipe comes from; it was just handed down that way.
1 can cream of celery soup
1¼ lbs. ground beef
⅔ cup fine cracker crumbs
1 egg (slightly beaten)
2 tbs. minced onion
1 tbs. chopped parsley
1 tsp. salt
1 tbs. shortening
Noodle of choice (I use the wide “No Yolk” brand egg noodles)
Blend soup with ½ can of water. Measure out ¼ cup of soup mixture and combine with beef, cracker crumbs, egg, onion, parsley, and salt. Shape into 1-inch diameter balls. In large skillet, brown meatballs in 1 tbs. shortening. Add remaining soup mixture. Cover and cook over low heat for 20–30 minutes, stirring occasionally.
Serve over noodles.
Books by Kathi Daley
Come for the murder, stay for the romance.
Zoe Donovan Cozy Mystery:
Halloween Hijinks
The Trouble With Turkeys
Christmas Crazy
Cupid’s Curse
Big Bunny Bump-off
Beach Blanket Barbie
Maui Madness
Derby Divas
Haunted Hamlet
Turkeys, Tuxes, and Tabbies
Christmas Cozy
Alaskan Alliance
Matrimony Meltdown
Soul Surrender
Heavenly Honeymoon
Hopscotch Homicide
Ghostly Graveyard
Santa Sleuth
Shamrock Shenanigans
Kitten Kaboodle
Costume Catastrophe
Candy Cane Caper
Holiday Hangover
Easter Escapade
Camp Carter
Trick or Treason
Reindeer Roundup
Hippity Hoppity Homicide
Firework Fiasco
Henderson House – August 2018
Zimmerman Academy The New Normal
Ashton Falls Cozy Cookbook
Tj Jensen Paradise Lake Mysteries by Henery Press:
Pumpkins in Paradise
Snowmen in Paradise
Bikinis in Paradise
Christmas in Paradise
Puppies in Paradise
Halloween in Paradise
Treasure in Paradise
Fireworks in Paradise
Beaches in Paradise
Whales and Tails Cozy Mystery:
Romeow and Juliet
The Mad Catter
Grimm’s Furry Tail
Much Ado About Felines
Legend of Tabby Hollow
Cat of Christmas Past
A Tale of Two Tabbies
The Great Catsby
Count Catula
The Cat of Christmas Present
A Winter’s Tail
The Taming of the Tabby
Frankencat
The Cat of Christmas Future
Farewell to Felines
A Whisker in Time – September 2018
Writers’ Retreat Mystery:
First Case
Second Look
Third Strike
Fourth Victim
Fifth Night
Sixth Cabin
Seventh Chapter - August 2018
Rescue Alaska Paranormal Mystery:
Finding Justice
Finding Answers
Finding Courage - September 2018
A Tess and Tilly Mystery:
The Christmas Letter
The Valentine Mystery
The Mother’s Day Mishap
The Halloween House
Haunting by the Sea:
Homecoming by the Sea
Secrets by the Sea
Sand and Sea Hawaiian Mystery:
Murder at Dolphin Bay
Murder at Sunrise Beach
Murder at the Witching Hour
Murder at Christmas
Murder at Turtle Cove
Murder at Water’s Edge
Murder at Midnight
Seacliff High Mystery:
The Secret
The Curse
The Relic
The Conspiracy
The Grudge
The Shadow
The Haunting
Road to Christmas Romance:
Road to Christmas Past
USA Today best-selling author Kathi Daley lives in beautiful Lake Tahoe with her husband Ken. When she isn’t writing, she likes spending time hiking the miles of desolate trails surrounding her home. She has authored more than seventy-five books in eight series, including Zoe Donovan Cozy Mysteries, Whales and Tails Island Mysteries, Sand and Sea Hawaiian Mysteries, Tj Jensen Paradise Lake Series, Writers’ Retreat Southern Seashore Mysteries, Rescue Alaska Paranormal Mysteries, and Seacliff High Teen Mysteries. Find out more about her books at www.kathidaley.com
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