Tag Archives: recipe

Friday is Clam Chowder Day

friday is clam

Mom’s Clam Chowder


2 cans of minced clams

2 cups of potatoes diced to ½ in cubes

1 ½ cup of carrots diced to ½ in cubes

1 cup corn kernels

1 cup diced celery

1 cup minced onion

2 tbsp flour

1 tsp butter

2 cups water

1 can evaporated milk

Salt and pepper to taste


Sauté onion, carrot and celery in the butter in a quart size pot until onion is translucent. Stir in water, corn and potatoes. Season with salt and pepper. Bring to a boil and cook uncovered for 15 minutes, or until potatoes are fork tender. Stir clams and the clam liquid into the soup. Make a slurry with the flour and evaporated milk. Add to pot and stir until thickened. Add a little more water if there is not enough liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Dad’s Cornbread Oyster Turkey Stuffing

Every culture has a food that it is known for.  When you think America and Fall do you think Thanksgiving and turkey?  I do.

With Thanksgiving only 3 weeks away, I thought I would post the recipe for our family’s recipe for Oyster Stuffing.  This is my father’s recipe.  Now that I am older and he is long gone, I wish I had asked him where he learned to make this delicious treat.  Hindsight is 20/20.


The turkey in the photo is from Thanksgiving 2013

I like to bake my stuffing inside the turkey because the stuffing will absorb the turkey juices adding a LOT of flavor.

2 cans of oysters with juice
12 cups stale bread
4 cups stale cornbread
2 large onions, chopped coarse
4 cups celery, chopped coarse
2 cups water, may need more or less
1 stick butter
2 tablespoon poultry seasoning
1 ½ teaspoon salt
1 teaspoon pepper

Melt butter in large heavy skillet. Sauté onion and celery until crispy-tender. Season with salt and pepper. In a very large bowl, mix together bread, cornbread and poultry seasoning. Pour celery onion mixture over top. Mix, then pour oysters and oyster water from can over top. Squish oysters with fingers and thoroughly mix into bread mixture. Start adding water a half cup at a time while mixing with hands, until stuffing reaches the desired consistency. For stuffing that will go inside the turkey it should be wet enough to barely hold together when you make a ball about the size of a snowball.  If baking outside of the turkey it should be a little wetter.

Either stuff turkey or put in casserole baking dish and bake. If baked in casserole, cover with aluminum wrap and bake for 30 to 45 minutes at 350 degrees.  If baking inside the turkey, follow baking directions for stuffed turkey.  An 11 pound turkey takes about 3 hours at 325 degrees.  You can be sure your turkey is done when a meat thermometer reaches 165 degrees in the turkey breast and also 165 degrees in the center of the stuffing when left in for 5 minutes.

Chinese Beef Pepper Steak

beef pepper3


1 pound beef, sliced into thin bite sized strips

15 green onions, cut to 1 inch lengths

2 green peppers, cut into 1 inch chunks

3 tomatoes, cut into 1 inch chunks

1 teaspoon salt

½ cup oil





1 teaspoon rice wine (Mirin)

½ teaspoon sugar

2 tablespoon soy sauce

1 teaspoon minced ginger root

¼ teaspoon pepper

1 teaspoon cornstarch

2 tablespoon oil


Seasoning Sauce:

1 cup chicken broth (Erik, you can use beef broth)

1 tablespoon cornstarch

¼ cup soy sauce

1 tablespoon sesame oil

1 tablespoon sugar

1/3 cup ketchup


Combine marinade ingredients. Add beef, mix well and set aside.

Combine ingredients for seasoning sauce and set aside.

Heat oil in wok. Stir fry beef until lightly browned. Remove beef and set aside. Using same oil, stir fry green onions for 1 minute then add green peppers and salt. Stir fry for 2 more minutes. Add tomatoes and stir fry for another minute. Add seasoning sauce. Stir fry until sauce is thickened then add cooked beef. Mix well and serve over steamed rice.

Sunday Stills: Snacks

We like Sausage and Cheese

IMG_1288A page from the cookbook I wrote for my children.


1 grapefruit

Cheddar cheese

Swiss cheese

Monterey jack cheese

Summer sausage

Round double ended Toothpicks

Cut grapefruit in half and place cut side down on desert plate.  Cut cheeses and sausage into 3/4 in cubes.  Put a toothpick in each cheese and sausage cube then stick the other end into the grapefruit in a pleasing pattern.


Ceviche de Quito

My mother learned how to make this dish from a native of Quito while we were living there in the early 1960’s.  She has been making it every Thanksgiving and Christmas since then.  Unlike ceviches of other places, the recipe she learned starts with cooked shrimp.  The original recipe called for a handful of popcorn to be laid on top just before serving.  My mother was not a fan of popcorn so she always made it without.

1 pound small shrimp

1 red onion, thinly sliced

2 cups fresh orange juice

1 cup fresh lemon juice

½ cup ketchup

1 tablespoon tomato paste

Tabasco sauce to taste

Salt and pepper to taste

If the shrimp is not cooked, bring a pot of salted water to a boil and boil the shrimp for one to two minutes, until just cooked. Drain shrimp and rinse with cold water.  De-vein the shrimp and trim off the tails, and place in a bowl.

Whisk together the juices, ketchup, Tabasco, tomato paste, salt and pepper.  Add the onion and shrimp.  Stir together, then place in refrigerator for several hours.  Overnight works best.