Melt 6 tablespoons butte in heavy large pot over medium-high heat. Add onions and garlic and saute until tender, about 8 minutes. Add 4 1/2 cups corn and saute 5 minutes. Add tomatoes, basil, parsley, oregano, thyme, Old Bay, bay leaves and cayenne pepper. Stir 2 minutes. Puree remaining 2 1/4 cups corn with 3 cups clam juice in blender; add mixture to pot. Add 3 1/2 cups clam juice and cream. SImmer until corn is very tender, about 20 minutes (Can be prepared 8 hours ahead. Cool 1 hour, then cover and refrigerate. Bring to simmer before continuing.) Stir crabmeat into soup. Mix 1 1/2 tablespoons butter and flour in small bowl to form paste. Drop paste by spoonfuls into chowder, stirring until incorporated. SImmer until thickened, stirring frequently, about 5 mintues. Season to taste with salt and pepper. Serves 8.1/3 cup oil
1 medium onion, chopped
1/2 tsp. minced garlic
1/4 cup all-purpose flour
1 1/2 lb. ripe tomatoes, peeled, seeded and chopped
2 cans (14 1/2 oz) chicken broth
1/2 cup half-and-half
1/4 cup chopped fresh basil
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. dillweed
1/4 tsp. pepper
In saucepan, in hot oil, saute onion and garlic till tender. Stir in flour; cook 1 minutes. Add remaining ingredients. Stir until well blended. Simmer, uncovered, 20 minutes. In blender or food processor, puree until smooth. Makes 6 cups.5 pounds lamb shoulder chops
20 baby red-skinned potatoes
6 large carrots, peeled, quartered
3 medium onions, quartered
2 medium leeks (white and pale green parts only), split lengthwise, cut into 1/2 inch thick slices
1/3 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
2 cups waterTrim and reserve fat and bones from lamb. Cut meat into 1 1/2 inch pieces. Place fat in heavy large dutch oven over medium-high heat. Cook fat until 3 tablespoons drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard. Sprinkle lamb with salt and pepper. Working in batches, add lamb to pot; saute until brown on all sides, about 5 minutes per batch. Using slotted spoon, transfer lamb to plat. Add bones to pot; cook until brown, about 5 minutes. Using tongs, transfer bones to plate. Add vegetables, parsley and thyme to pot; stir with drippings. Return meat and bones to pot. Add 2 cups water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours. Discard bones. Place 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. Serves 6.6 tablespoons olive oil
Preheat oven to 375 degrees. Heat olive oil in heavy large Dutch oven over high heat. Add lamb bones to pot in batches and brown well, about 8 minutes per batch. Transfer bones to bowl using slotted spoon. Season lamb meat with salt and pepper. Add meat to pot in batches and brown well, tunring frequently, about 5 minutes per batch. TRansfer meat to bowl with bones. Pour off drippings from pot. Add white wine to pot; bring to boil, scraping up any browned bits. Return meat, bones and accumulated juices to pot. Wrap garlic in cheesecloth and tie with string to secure. Add garlic and bouquet garni to stew and simmer 5 minutes. Add both stocks and bring to simmer. Cover pot, place in oven and bake until meat is tender but still holds together, stirring occasionally, about 1 hour. Using slotted spoon, discard bones and bouquet garni. Remove garlic from cheesecloth. Transfer garlic to sieve. Press through sieve into bowl, leaving skins behind. Mix garlic into stew. Season with salt and pepper. Sprinkle with parsley. Serves 8.1 small fennel bulb with leaves
Remove feathery leaves from fennel bulb; snip enough to make 2 tablespoons. Reserve additional leaves. Chop fennel bulb (should have 3/4 cup). Cook chopped bulb, carrot, and onion in small amount of boiling water 7 to 9 minutes. Drain. Place vegetables and 1/4 cup milk in a blender container; blend till smooth. Cook oysters in margarine over medium heat 5 minutes or till oysters curl around edges. Stir in vegetable puree, remaining milk, cream, 2 tablespoons snipped fennel leaves, salt, and hot pepper sauce. Heat. Top each serving with reserved fennel leaves. Makes 4 servings.
Nonstick Spray Coating
2 medium onions, chopped
1/2 of a 6 oz package Canadian-style bacon, chopped (about 1/2 cup)
2 cups water
4 medium potatoes, cubed (about 1 1/4 lb.)
1 12 oz can evaporated skim milk
1 1/2 oz package butter-flavored seasoning mix
1/4 tsp. salt
1/8 tsp. pepper
low-fat or non-fat dairy sour cream (optional)
Snipped fresh chives (optional)
Spray a 3 quart sauce pan with nonstick coating. Add the chopped onion and bacon. Cook and stir over medium high till onion is tender but not brown. Stir in the water and potatoes. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or till the potatoes are just tender. Using a potato masher or a large fork, slightly mash some of the potatoes. Stir in the evaporated milk, butter-flavored seasoning mix, salt, and pepper. Cook and stir over medium heat till heated through. Do no boil. To serve, ladle soup into bowls. Top with sour cream and chives, if desired. Makes 6 main-dish servings.
1/2 cup sliced celery
2 medium carrots, shredded
1 clove garlic, minced
2 tsp. margarine, melted
4 cups chicken broth
3 medium potatoes, peeled and cut up (3 cups)
2 Tbsp. snipped fresh dill or 2 tsp. dried dillweed
1 15 oz can cannellini beans or great northern beans, drained
1/2 cup lower-calorie dairy sour cream or plain nonfat yogurt
1 Tbsp. all-purpose flour
1/8 tsp. pepper
salt (optional)
In a large saucepan cook and stir celery, carrots, and garlic in hot margarine over medium heat for 4 minutes or till tender. Carefully stir in broth, potatoes, and dill. Heat to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or till potatoes are tender. With back of a spoon, lightly mash about half of the potatoes in the broth. Add the drained beans to the potato mixture. In a small bowl stir together sour cream or yogurt, flour, pepper, and salt, if desired; stir into potato mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Makes 4 to 6 main-dish servings.
12 cxup water
2 pounds uncooked large shrimp, peeled, deveined, shells reserved
4 tablespoons olive oil
2 large leeks (white and pale green parts only), finely chopped
2 cup finely chopped trimmed fennel (about 2 medium bulbs)
1 1/2 cups finely chopped red bell pepper
1/3 cup minced shallots
2 1/2 cups chopped seeded tomatoes
3 large garlic cloves, minced
1 cup dry white wine
1/4 cup ouzo (unsweetened anise liqueur or anisette
Fennel frondsCombine water and shrimp shells in heavy large pot (cover and regrigerate shrimp). Bring water with shells to boil. Reduce heat and simmer 20 minutes. COver and remove from heat. Heat 2 tablespoons oil in large Dutch oven over low heat. Add leeks, fennel, bell pepper and shallots. Cover and cook until vegetables are tender, stirring occasionally, about 30 minutes. Uncover vegetables; add tomatoes and garlic and saute until tomatoes soften and almost all liquid evaporates, about 8 minutes. Increase heat to medium. Add wine and boil 1 minute. Strain shrimp stock into vegetable mixture. Boil until mixture is reduced to 8 generous cups about 1 hour 15 minutes. Puree half of soup in blender in batches. Combine with remaining soup. Season soup with salt and pepper. Season shrimp with salt and pepper. Heat 2 teaspoons oil in heavy large skillet over high heat. Add shrimp; saute until cooked through, about 5 minutes. Add ouzo. Carefully ignit with lit match. Remove from heat; allow flames to subside. Ladle soup into bowls. Spoon some of shrimp and cooking liquid from skillet into each bowl. Garnish with fennel. Serves 8.1 medium onion, finely chopped
1 tsp. bottled minced garlic
2 Tbsp. margarine or butter
6 cups water
2 medium potatoes, chopped (2 cups)
16 oz fully cooked smoked turkey sausage, sliced
1 15 oz can red kidney beans, rinsed and drained
1 tsp. instant beef bouillon granules
2 cups chopped cabbage or preshredded cole slaw mix
1/4 cup tomato paste or catsup
3 Tbsp. vinegar
In a 4 quart Dutch oven cook the onion and garlic in margarine or butter till tender but not brown. Add the water, potatoes, sausage, beans, and bouillon granules. Heat to boiling. Reduce heat; simmer, covered, for 15 minutes. Add the cabbage or coleslaw mix, tomato paste or catsup, and vinegar. Simmer, covered, 10 minutes more. Makes 6 main-dish servings.
