Fish chowder:
When you make fish chowder, any kind of fish will do, such as cod, haddock, scrod, pollock, pout or a mix. Just be sure that it’s fresh. The chowder will taste better the next day as it seasons. It can be frozen as well.
fish chowder serves 8:
4 slices of bacon 28 oz can tomatoes
1 large onion, minced 2 large potatoes, cubed
1 green pepper, minced fresh ground pepper
3 tbsp flour 2 tbsp butter
1 tsp dried basil 2 lbs fresh haddock
½ tsp fennel seed, crushed
In a large Dutch oven, fry the bacon until it is crisp. Remove bacon and set aside. Add the onion and green pepper to the pan and cook over medium heat for three minutes. Add flour and continue cooking for three minutes more, stirring frequently. Add the basil, fennel, tomatoes, potatoes and ground pepper and bring to a boil. Lower heat and simmer until the potatoes are tender, about thirty minutes. Crumble the bacon. Add butter, bacon and haddock and cook for five minutes more. Turn off the heat and let the chowder stand for ten minutes. Serve.
Making beans requires one step before the actual cooking. The beans have to soak for a few hours. This can be done overnight or you can bring the beans to a quick boil, cook for two minutes and let them stand for one hour. One way is as good as the other.
Hickory baked beans serves 8:
1 pound pinto beans ¼ cup molasses
2 cups water ½ cup brown sugar
6 slices bacon, cut up ½ cup ketchup
1 can tomato soup 1 tsp liquid smoke
3 tbsp brown mustard
Soak the beans overnight or use the quick method as described above. Place soaked beans into a large Dutch oven and add water. Bring to a boil, lower the heat and cook for one hour. Add remaining ingredients and bring back to a boil. Lower the heat and simmer for one hour.
