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Tidewater Kitchen

sailor who vows this is one of the best casseroles af loat. It is also one of the best ashore!

Peel the potatoes and cut them into 1/4-inch pieces. Simmer the potatoes and onions in the clam juice for 10 minutes, or until tender. Drain, reserving the broth. If there is less than 1 cup, you will need to add more clam juice to make up the cup. The liquid varies with the length of time you cook the potatoes and their size. In a large saucepan, melt 6 tablespoons of butter and whisk in f lour. Cook for 1 minute, then gradually stir in the cream to make a thick sauce. Add 1 cup of the reserved broth. Stir the sauce and add the chopped clams, Little Neck clams, cooked potatoes and onions. Salt to taste. Simmer for 2 to 3 minutes. Transfer to a buttered casserole dish and sprinkle the top with saltine crumbs. Dot with 2 tablespoons of butter and bake in a 350° oven until crumbs are lightly browned.

1 can cream of chicken soup 1 can cream of celery soup 1-1/2 cups chicken broth 1 4-oz. can green chilies, chopped 12 corn tortilla, torn into small pieces 3 cups cooked chicken, cut into bite-sized pieces 8 oz. cheddar cheese, grated Mix together the cream of chicken and cream of celery soups, along with the chicken broth, in a large bowl. Add the chopped chilies and tortillas. Let the tortillas soak in the mixture for 30 minutes. Spoon a layer of the soup-tortilla-chili mixture into a large, shallow casserole. Cover with the cooked chicken, then another layer of the soup mixture, and top with grated cheddar. Bake for 25 minutes in a 350° oven until the casserole is hot and bubbling.

TORTILLA CHICKEN CASSEROLE This is a prized recipe from a

ENCORE CASSEROLE Team this hearty casserole with a mixed green salad for a meal to delight a famished crew. It never fails to win an encore for seconds, especially from the men. 1 T. extra-virgin olive oil 1 lb. ground round steak 2 8-oz. cans tomato sauce 60

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