Disney's Monterey Clam Chowder

This very tasty recipe comes from participating in the November Aussie/NZ recipe swap. TasteTester is the chef and she comes from Florida. She says she got this recipe from the "Disney Magazine." The Pacfic Wharf Cafe in Disneyland makes this chowder and this is one of their most requested recipes.

My kids ate all of their dinner last night. I am wondering if it was because the word "Disney" was in the title of the recipe! I did make a couple changes like increasing the veggies and adding additional flavor.

Disney's Monterey Clam Chowder
5 TBSP butter
5 TBSP flour
2 TBSP vegetable oil
3 cups red potatoes, cubed
3/4 cup diced onion
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 cup celery
1 cup clam juice
1 pint chicken stock
2 cups heavy cream
1 cup chopped clam (next time I will use 2 cans drained, minced clams)
1/2 TBSP dried thyme
1/2 tsp salt
1 pinch white pepper
3/4 tsp tabasco sauce (I will decrease this next time. It does give a kick.)

Melt butter in a saucepan and add flour to make a roux. I added part of the chicken stock to this. Stir often and set aside.
In a large pot, heat the oil. Saute the potatoes, onion peppers and celery over medium heat until the potatoes are just barely tender. Add cream, clams thyme, salt, pepper, tabasco sauce and roux. Whisk well to blend.
Bring to a boil. Reduce heat and simmer - stirring often. Add more seasoning to taste. I added some garlic salt and celery salt.
We had this with homemade french bread for a very satisfying meal.

Cranberry Sauce

I love cranberry sauce. I don't like big huge chunky pieces in my sauce and yet I don't like it all pureed either. So - I make my own. It's very easy to do.

Homemade Cranberry Sauce
2 qts cranberries (2 bags from the store)
3 1/4 cups sugar
2 1/2 cups water

Place the sugar and water in a large pot and bring to a boil. Boil for 5 minutes.

Simmer your lids.

Pick through the cranberries. I have 2 quarts here. I used two packaged bags from the produce section at the store.

After the sugar water has boiled for 5 minutes add in the cranberries.

Give a quick stir and take out the spoon.

Without further stirring - let everything come to a boil. You will hear popping sounds as the skins break on the cranberries. This is good. You want this to happen. This process will take about 5-10 minutes.

Since I don't like chunks in my cranberry sauce I get out the potato masher.

I start smashing the berries until it is the consistency I want. Basically it's broken berries and not pure sauce or pure whole berries. Personal preference. You make yours the way you like.

Start filling your jars. Leave 1/2 inch headspace. I like to use pints and half pints. You can use quart jars as well.

Using your handy lid tongs - start putting the lids on your jars.

Next - screw on the bands.

Place your jars in/on your canner. I am using my steamer canner this time. Waterbath canners are another way to go to. Process for 15 minutes adjusting time for your altitude.

This batch of cranberry sauce gives me 2 pints and 4 half pints. I can't wait for the holidays!

Taco Soup

This recipe belongs to my Grandma Stone. It is perfect for a dreary, drizzly, rainy Oregon day!

Taco Soup

1 - 1 1/2 lb ground turkey or hamburger
1/2 cup onion, chopped
1 clove garlic, minced
1/4 cup red or green pepper, chopped
3 cups water
1 qt tomato sauce
1 qt stewed tomatoes
1 qt pinto beans
1 pint corn, drained
1 pkg taco seasoning mix

Brown turkey and add onion and peppers to saute. Add remaining ingredients and heat through. Serve with tortilla chips. May also add cheese, sour cream and guacomole.

**This does very well in the crockpot simmering all day.
**Freezer friendly.