Clam Chowder

Clam Chowder
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A wonderfully fragrant and delicious Manhattan Clam Chowder recipe. This one was a favorite of Grandma Betty Davis, and is Mark's favorite.
Servings Prep Time
6 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
6 servings 30 minutes
Cook Time
2 hours
Clam Chowder
Print Recipe
A wonderfully fragrant and delicious Manhattan Clam Chowder recipe. This one was a favorite of Grandma Betty Davis, and is Mark's favorite.
Servings Prep Time
6 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
6 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Saute diced bacon in a deep kettle until crisp, stirring occasionally.
  2. Stir in 1 tsp. thyme and onions. Cook, stirring occasionally, until tender.
  3. Add potatoes, celery, hot water, salt and pepper. Cover. Simmer 5 minutes
  4. Add tomatoes, carrots, clam broth. If you don't have clam broth you may substitute additional water. Simmer, uncovered over very low heat for 1 hour.
  5. Add clams, parsley and 1/2 tsp thyme. Bring to a boil. Simmer, uncovered, for 10 minutes.
  6. Add salt to taste.
Recipe Notes

I usually make a double recipe and freeze half of the chowder for a future serving.

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Swiss Steak

Swiss Steak
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This is a great camping/dutch oven recipe. We've also added in meatballs for the kids
Servings Prep Time
4 people 30 minutes
Cook Time
1.5 hours
Servings Prep Time
4 people 30 minutes
Cook Time
1.5 hours
Swiss Steak
Print Recipe
This is a great camping/dutch oven recipe. We've also added in meatballs for the kids
Servings Prep Time
4 people 30 minutes
Cook Time
1.5 hours
Servings Prep Time
4 people 30 minutes
Cook Time
1.5 hours
Ingredients
Servings: people
Instructions
  1. Combine flour, salt, pepper – pound into meat
  2. Brown meat both sides
  3. layer in dutch oven – tomato sauce – celery salt, onion powder, garlic powder
  4. Bake 1 ½ hours
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Eggplant Parmagiana

This is a great camping/dutch oven recipe

Eggplant Parmagiana
Print Recipe
Servings Prep Time
6 people 35 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 35 minutes
Cook Time
45 minutes
Eggplant Parmagiana
Print Recipe
Servings Prep Time
6 people 35 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 35 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Peel and slice eggplant into ½ inch thick rounds. Place the eggplant in a very large bowl with very cold salted water. Cover with a plate to keep the eggplant submerged in the water. Let it stand for about 30 minutes. Discard the water and drain the eggplant in a colander. Lay the eggplant slice on wax paper and sprinkle with salt and pepper.
  2. In a shallow bowl, combine eggs and milk. Put the flour on a sheet of wax paper.
  3. Dip the eggplant into the milk mixture, then dredge them in flour.
  4. Fry the eggplant in hot oil.
  5. Parmagiana Layer the fried eggplant with spaghetti sauce and shredded mozzarella cheese in a dutch oven. Baked for 45 minutes - check frequently since this is currently a guess
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Chicken Enchiladas

ChickenEnchiladas

Chicken Enchiladas
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Servings
12
Cook Time
30-45 minutes
Servings
12
Cook Time
30-45 minutes
Chicken Enchiladas
Print Recipe
Servings
12
Cook Time
30-45 minutes
Servings
12
Cook Time
30-45 minutes
Ingredients
Servings:
Instructions
  1. Mix undiluted soups with sour cream and chilies. Set aside
  2. Mix shredded chicken with onion & enough soup mixture to moisten.
  3. Spray a glass pan with PAM
  4. Put small amount of chicken mixture on each tortilla, sprinkle with cheese, roll up and lay in pan
  5. Put 1/2 of remaining cheese on top. Pour soup mixture on top. Put remaining 1/2 of cheese on top.
Alternative
  1. Instead of shredding cheese, put 1 slice of American cheese folded in half inside each enchilada.
  2. Top with Jack, American and Sharp cheeses
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Mexican Luncheon

Also known as Mexican Skillet

Mexican Luncheon
Print Recipe
Servings
8 servings
Servings
8 servings
Mexican Luncheon
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Brown sausage, onions, and green peppers.
  2. Add tomatoes, sour cream, macaroni and seasonings. Cover.
  3. Simmer 20 minutes.
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Sweet Potato Casserole

Sweet Potato Casserole
Print Recipe
Servings
6
Cook Time
45 minutes
Servings
6
Cook Time
45 minutes
Sweet Potato Casserole
Print Recipe
Servings
6
Cook Time
45 minutes
Servings
6
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Combine and mix first 6 ingredients in mixing bowl until potatoes are mashed.
  2. Spray an 8 x 12 baking dish with non-stick cooking spray.
  3. Pour mixture into baking dish and sprinkle with brown sugar and chopped pecans.
  4. Bake at 350 degrees for 45 minutes.
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Stuffing by Grandma Davis

Stuffing by Grandma Davis
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Servings
8
Servings
8
Stuffing by Grandma Davis
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Combine bread crumbs, salt, pepper, sage, thyme, parsley.
  2. Melt shortening in skillet.
  3. Add onion. Simmer until tender.
  4. Add bread crumbs. Fry until delicately browned stirring constantly.
  5. Melt butter in boiling chicken broth - pour over crumbs. Toss with fork. Add more chicken broth if needed.
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Spaghetti Sauce by Aunt Di

Spaghetti Sauce
Print Recipe
Cook Time
2 hours
Cook Time
2 hours
Spaghetti Sauce
Print Recipe
Cook Time
2 hours
Cook Time
2 hours
Ingredients
Servings:
Instructions
  1. Simmer onions in a small amount of olive oil until translucent, add other ingredients and let simmer until you're ready to serve (at least 2-4 hours).
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Ffrois

Ffrois
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Ffrois is a Welsh crepe. It is very sweet and surprisingly filling. This is a Davis family recipe handed down from Grandma Betty Davis. The recipe card was spelled Frois, but Ffrois appears to be more consistent with the Welsh language. We always used this as a dinner meal.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ffrois
Print Recipe
Ffrois is a Welsh crepe. It is very sweet and surprisingly filling. This is a Davis family recipe handed down from Grandma Betty Davis. The recipe card was spelled Frois, but Ffrois appears to be more consistent with the Welsh language. We always used this as a dinner meal.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Mix a cup each of brown sugar and white sugar. Set aside for using as a filling later
  2. Mix 2 cups of flour, pinch of salt, 1/2 cup sugar, 1tbsp. melted butter, 1/2 tsp. baking powder, 2 cups milk
  3. Beat eggs separately. Add 3 beaten eggs to batter.
  4. Grease frying pan, pour 1/4 cup batter into pan. Brown on one side. Add few currants. Turn over and brown. Sprinkle with brown and white sugar mix.
  5. Roll up to eat. Can be eaten with your fingers or using a fork.
Recipe Notes

There is a very similar recipe online at http://www.food.com/recipe/welsh-crepes-ffrois-194138.  That recipe calls for lemon juice in the filling, which is why the picture shows a lemon.  The recipe also has a serving suggestion for layering the crepes on top of each other and serving slices as you would with cake.

Please note that currants have a limited shelf life

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