Colonial Corn Chowder

6 slices bacon
1-1/2 cups diced raw potato
1 medium onion
1/2 green pepper
1 quart milk
1 can cream-style corn
1 can cream of mushroom soup
1 tsp. curry powder, or to taste
Salt and pepper to taste

Pare and dice potatoes. Simmer in boiling salted water until tender, about 15 minutes.

In soup pot, cook cut-up bacon until crisp.

Remove to paper towel with slotted spoon.

Remove excess bacon drippings, leaving enough to coat bottom of pot.

Saute chopped onion and green pepper in bacon fat for 5 minutes.

Stir in all other ingredients, including potatoes and the water in which they were
cooked.

Season to taste.

Garnish servings with crumbled crisp bacon.

Serves 6 to 8.

-Women's Circle Home Cooking, December 1982

Spicy Crab Cakes

Crab cakes are one of my favorite foods . . . and I have posted a bunch of crab cake recipes in the past. This is another recipe that I have not tested yet from my personal recipe collection . . . I will comment on it when I do.

The mayonnaise sauce in particular caught my eye and I plan on making some very soon . . . just for sandwiches and a different twist for egg and tuna salad sandwiches.



2 eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos
3 tbsp. cut chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise


Whisk eggs until blended.

Stir in crab, cheeses, chives and 1/4 cup bread crumbs.

Form crab mixture into 1/4 inch thick cakes;on sheet of waxed paper, coat cakes with remaining bread crumbs.

Preheat oven to 325 degrees.

In large skillet, heat oil over medium-high heat.

In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.

As cakes cook, remove from pan, drain on prepared baking sheet with paper towels and keep warm in oven.


RED PEPPER MAYONNAISE SAUCE

Process red peppers with mayonnaise in blender  until smooth.

Serve with crab cakes.

12 servings.

Morrison's / Piccadilly Macaroni and Cheese

2 1/2 cups elbow macaroni
1/4 cup unsalted butter
1/2 cup all purpose flour
2 1/4 cups milk, warmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs
2 cups grated extra sharp cheddar cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions and drain.

Heat butter in a small saucepan over medium low heat.

Stir in flour and cook 1 minute.

Use a whisk and add milk, stirring constantly, until sauce thickens.

Add salt and pepper.

Beat eggs slightly and add small amount of sauce to eggs and then add remaining egg mixture to sauce.

Set aside 1/3 cup grated cheese for top.

Add one third macaroni to a buttered 2 quart casserole, alternating layers of macaroni and cheese.

Pour sauce all over and add reserved cheese.

Bake 25 to 30 minutes and serve.

3-Cheese Pasta Bake

from Campbell's Kitchen

Prep/Cook Time: 25 min.


Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1 pkg. (8 oz.) shredded two-cheese blend

1/3 cup grated Parmesan cheese

1 cup milk

1/4 tsp. ground black pepper

4 cups cooked corkscrew-shaped pasta

Directions:

MIX soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.

BAKE at 400°F. for 20 min. or until hot.

Serves 4.

TIP: Use 2 cups of your favorite shredded cheese for the 8-oz. package.


I love this recipe since you can make your own variations . . . different type of pasta, soup and cheese