Fish Chowdah

1/4 pound bacon
1 large onion, chopped
1/3 cup flour
5 medium potatoes, chopped small, + 1 cup water to cook them in.
4 cups water or clam juice
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 3/4 pounds cod or haddock
1 cup of half and half

~Cook potatoes in microwave save bowl with 1 cup water for ten minutes or until tender
~Fry bacon in a large pot until crisp, remove to paper towels to drain.
~Saute' chopped onion in bacon fat until translucent.
~Add flour, cook for one minute.
~Add cooked potatoes and water cooked in.
~Add remaining 4 cups of water or clam juice.
~Bring to a boil, add salt and pepper
~Cut fish into bite sized pieces. Add to chowdah. Cook until it flakes. (five minutes)
~Add half and half. Sprinkle with dried parsley.
Serves at least 8 people.

Irish stew

The simple goodness of lamb and roast vegetables tasting of themselves. So delightful on a autumn evening.

Irish Stew

-2 pounds boneless shoulder of lamb, in 1 1/2 inch cubes
-2 Tablespoons shortening
-1 cup 1/2 inch carrot slices
-1 cup cubed white turnip
-1 potato, peeled and cubed
-1 onion, sliced
-salt to taste
-freshly ground pepper

Take care to trim off most of the lamb fat.

Melt the shortening in a heavy pot, add the lamb cubes, and brown them well on all sides.

Stand back while you pour 2 cups of boiling water over the lamb-it will sizzle and sputter.

Cover and simmer for one hour.

Add the carrot, turnip, potato, onion and salt and pepper, cover and simmer 30 minutes longer or until the vegetables are tender.

Serves 6

Zucchini Garden Chowder

Summer is coming and I'm sure there are those who plant gardens out there. If you are like me, you'll probably have extra zucchini and won't know what to do with it. Here is a very yummy recipe that my family loves.

(Melody made the batch pictured...she did a great job!)

Zucchini Garden Chowder

2 medium zucchini, chopped
1 medium onion, chopped
2 Tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth (sometimes I use bouillon cubes dissolved in hot water)
1 teaspoon lemon juice
1 14 1/2 oz can diced tomatoes, undrained
1 12 oz can evaporated milk (no substitutes)
1 10 oz package of frozen corn
2 cups shredded cheddar cheese
1/4 cup grated parmesan cheese

In a large soup pan over medium heat, saute' the zucchini, onion, parsley and basil in butter until the vegetables are tender. Sprinkle flour over and add salt and pepper. Cook for one minute. Slowly add chicken broth and lemon juice. Bring to a boil; cook and stir for 2 minutes. Add the tomatoes, milk and corn; bring back to a boil. Reduce heat, cover and simmer for 5 minutes. Just before serving, stir in cheeses until melted.
Serves 8-10

~Chicken flavored water~

Here is what I did with the leftover chicken carcass...It was yummy, but I think my family has had enough of chicken for a while! We'll be having some beef or fish very soon, for sure!