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This hearty chowder
is among WFMJ Today weatherman Frank Marzullo’s favorite
cures for the mid-winter blues.
1/2 pound (about 8 slices) bacon, coarsely chopped
1 6 oz. Russet potato, peeled, cut into 1/2-inch pieces
1 cup chopped onion
3/4 cup chopped celery
2 small bay leaves
2 cups milk
1 10 oz. package frozen corn kernels
1 14 3/4 oz. can creamed corn
1 1/4 cups canned vegetable broth
1/2 cup chopped celery leaves
1/4 tsp. (or more) hot pepper sauce
Sauté bacon in heavy large pot over medium-high
heat until crisp and brown. Using slotted spoon, transfer
bacon to paper towels to drain. Pour out all but 2 tablespoons
of drippings from pot. Add potato, onion, celery, and bay
leaves to pot. Sauté over medium-high heat until vegetables
begin to soften, about 5 minutes. Add milk, frozen corn kernels,
creamed corn, and vegetable broth and bring to a boil. Reduce
heat to medium-low. Cover and simmer chowder until potato
is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon
hot pepper sauce, and bacon. Simmer chowder uncovered until
flavors blend, about 5 minutes. Season with salt, pepper,
and more hot pepper sauce, if desired.
Makes 6 servings.
Finally, a recipe
for a danish that doesn’t require the skills of a French
pastry chef.
2 packages (16) refrigerated crescent rolls
2 8 oz. packages of cream cheese
3/4 cup granulated sugar
1 egg yolk
1 tsp. vanilla
1 beaten egg white
2 Tbsp. sugar
Preheat oven to 350 degrees. Unroll 1 package of crescent
rolls, place in a 13x9 baking dish. Set aside. Beat cream
cheese with mixer for 1-minute. Add sugar, slowly, to cream
cheese. Beat in egg yolk and vanilla, until well blended.
Spread cream cheese mixture on crescents. Unroll second package
of crescent rolls, place on cream cheese mixture as top layer.
Gently pull top layer to fill edges of dish. Brush with beaten
egg white and sprinkle with sugar. Bake at 350 degrees for
25-30 minutes or until golden brown. Let cool, cut into squares,
serve warm or cold.
Makes 12-16 servings.
This quick-fix recipe is ideal for
families who’re preparing more fish-based dishes for the
Lenten season. While the recipe works with any of three types
of fish, we suggest catfish. A confetti of colorful vegetables
rounds out the dish. For a heartier menu, try serving with a
packaged Creole-seasoned rice mix.
12 ounces skinless catfish, white fish, or orange
roughy fillets, 1/2-inch thick
1/2 cup finely chopped pecans
1/3 cup yellow cornmeal
1/2 teaspoon onion salt
1/4 cup flour
1/4 teaspoon ground red pepper
1 egg
1 tablespoon water
2 small red and/or orange sweet peppers, seeded and quartered
1 medium zucchini, cut into 1/2-inch diagonal slices
1 medium yellow summer squash, cut into 1/2-inch diagonal
slices
1 tablespoon cooking oil
1/4 teaspoon seasoned salt
Preheat oven to 425 degrees. Line a 15x10x1-inch baking
pan with foil. Lightly grease the foil; set aside. Rinse fish
and pat dry with paper towels. Cut fish into 4 serving-size
pieces; set aside.
In a shallow dish stir together pecans, cornmeal, and onion
salt. In another shallow dish stir together flour and ground
red pepper. In a small bowl beat together egg and water. Dip
one piece of fish into flour mixture, then egg mixture, then
pecan mixture to coat. Place coated fish in the prepared pan.
Repeat with the remaining fish pieces. In a large bowl combine
sweet peppers, zucchini, and yellow summer squash. Add cooking
oil and seasoned salt, tossed to coat. Arrange peppers and
squash next to fish, overlapping vegetables as needed to fit
into pan. Bake, uncovered for 20-25 minutes or until fish
just flakes easily with a fork and vegetables are tender.
Makes 4 servings.
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