Off The Wall Cooking, and Zelda's Clam Chowder

Most of us have recipes that we've picked up along the way from friends, relatives, acquaintances, etc. Today's post has several such recipes, along with a short blurb about the recipe and/or the person I got it from.

ZELDA'S (AND SHELLA'S) CLAM CHOWDER

I'd "met" Shella on a feminist bulletin board that has long since closed. She and her other half, Zelda, on a bulletin board that they then put together that also has long since closed. This was one of the recipes they shared.

Zelda wrote, "I found this recipe at allrecipes.com and altered it slightly." She also added at the end of the recipe, "This tastes really good with toasted sourdough bread! Yum!"

Also, since I lean towards vegetarianism, I'd probably forgo the clams and just make this into a potato soup.

1 cup chopped onion

3 cloves garlic

2 teaspoons dried thyme

4 cups peeled and diced potatoes

1 cup diced celery

1 teaspoon salt

1/2 teaspoon ground black pepper

2 (10 ounce) cans minced clams, drained with juice reserved

1 quart half-and-half cream

1/2 cup butter, melted

1/4 cup all-purpose flour

Sauté onion and garlic in 1 tablespoon of butter for about 8 minutes or until tender. Add dried thyme and sauté another two minutes. Let cool about ten minutes and then blend with enough water to make a smooth paste.

In a large pot, combine potatoes, celery (I like a lot of celery so I usually add more), salt, pepper, onion mixture, and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce the heat and simmer until the potatoes are soft, about 20 minutes.

With the flour and the rest of the butter you will make a roux. This will do away with the raw flour taste and help to thicken the chowder. To make the roux, melt the butter in a skillet (I prefer cast iron), add the flour. Cook for about 2 minutes on a medium to high heat, stirring constantly. The color of the roux will be a light cream color when it is finished. Set aside.

Stir the half-and-half into the pot. Whisk roux into the chowder. Cook and stir until thickened. Stir in clams and adjust seasonings. Cook another 5 minutes or until the clams are heated though.

WATERMELON PUNCH

This recipe, as well as the rest of the ones here, are in an e-book I've got for sale at Amazon.com. The book is titled Off The Wall Cooking and can be found here.

Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.

1 watermelon

6 oz. can orange juice, undiluted

1 T honey

1 liter bottle ginger ale

Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.

ROSE HIP MARMALADE

This recipe is from friends of the family, an Episcopal priest and his wife. Both were involved in the civil rights movement. He past away several years ago, but I still remember them fondly.

3 lbs. Rose hips

6 C sugar

1 large lemon

4 C boiling water

2 large oranges

Remove stem & flower area ends from rose hips. Cut each berry in half. Cover with boiling water; simmer for 30 minutes. Rub through sieve or food mill. Add to pulp juice of lemon & oranges, coarsely ground-up rind of oranges, & sugar. Boil about 20 min-utes. Pour into jelly glasses. When cool, cover with paraffin.

YUMMY FRUIT SALAD

My mom used to make a variation of this when I was a teen. Great with baked ham.

1 package mini-marshmallows

2 bananas, cut up

1 large can pineapple

1 C shredded coconut

1/2 C grapes

1 small can mandarin oranges

2 C sour cream

Mix & chill.

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One year, my oldest sontook the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it. I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, looked at me aghast, asking, “What are you, some kind of vegetarian?”

Tomato sauce:

2-3 onions, chopped

1 T oregano

3-5 cloves garlic, minced

1 tsp. basil

28 oz. can tomatoes

1 tsp. thyme

2-8 oz. cans tomato sauce

1 tsp. dill

2-6 oz. cans tomato paste

1 tsp. anise

2 T oil

2-10 oz. package tofu crumbles

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles & make cheese layer.

Cheese layer:

2 C sour cream

4 C mozzarella, grated

2 C cottage cheese

2 C cheddar cheese, grated

2 eggs

1 C Parmesan cheese

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.