Quilters' Workshop of Tampa Bay

Nana’s New England Clam Chowder

(Stephanie Cloutier-Martuza)

4 (7 or 7 ½ oz) cans chopped clams

½ cup finely chopped onions

¼ pound salt pork, diced

3 cups half & half

2 plus cups water

1 ½ tsp salt & a dash of pepper

5 medium potatoes (half grated, half cubed *see notes)

Drain clams, reserve liquid. Render diced pork low and slow until crispy. Remove pork and set aside. Saute onions in fat until soft. Add water, reserved clam juice and potatoes. Cook covered until potatoes are tender (10 to 15 minutes). Add half and half, clams and pork (crumbled). Heat slowly just to boiling.

Notes: Through years of making this chowder we learned to grate the first half of each potato and then cube the rest of it. Trust me, it’s much easier than trying to grate all the way down to your fingers. Once prepped keep potatoes in a big bowl of water to slow browning. Often I use this water as my 2 cups to get the potato starch into the soup, between that and the grated potato the chowder is a perfect consistency.

This chowder tastes best if made the day before you want to eat it. Bring it just up to the boil and then cool and refrigerate. Rewarm before serving and enjoy.

White Chicken Chili

(made by Geri Schnitzer for lunch at the Dec 2019 Mini Retreat)

1 Small frying Chicken

1 clove Garlic

Chili powder to taste

2 cans (4oz each) Chopped green chilies

1 chopped Onion

3 cups Chicken Broth

2 Tablespoons Creole Seasoning

1-2 teaspoons cumin (to taste)

1 Green Pepper chopped

1 Red Pepper chopped

Salt and Pepper to taste

Boil chicken with garlic and salt and pepper until tender. Cool. Shred chicken and discard skin and bones. Reserve 3 cups of cooking liquid.

Combine all ingredients and simmer for 1-2 hours (or use crock pot). Serve with sour cream, cheese and chives.

Geri says - “I cheat on this a lot. I use chicken breasts, or if I’m really lazy, a store bought rotisserie chicken and broth. I also use a package of frozen mixed bell peppers. It’s just easier.”

Kale and Brussel Sprout Salad

(made by Harriet Blymiller at the 2019 Installation Dinner)

For salad:

1 package fresh Brussel sprouts

1 bunch fresh kale

Stems from a package of fresh broccoli (optional)

1 small package Craisins

1/3 c. cran-cherry juice (or other; optional)

1 large can mandarin oranges

1 cup pecans, toasted

For dressing: (approximate amounts)

1/3 cup mild vinegar (I used rice vinegar)

2/3 cup olive oil

2 T sugar

2 T honey (I used tupelo honey)

If you have the cran-cherry (or other) juice, use 1/3 to ½ cup to plump the craisins in a flat bowl, stirring occasionally.

Toast the pecans. Doesn’t take long! Chop slightly, if necessary.

Wash and drain or dry the kale. In small batches, break leaves into medium pieces, just enough to get them into the food processor’s bowl. Pulse into small pieces.

Wash and trim Brussels sprouts. In food processor, pulse into small pieces.

Wash, trim, and peel broccoli stems. Chop into medium pieces. In food processor, pulse into small pieces.

Place all in a large bowl and mix.

Make salad dressing (flavored as you like) and mix with greens.

Add plumped craisins.

Add mandarin oranges (I halved the sections)

Add toasted pecans.

Coconut Macaroons

(made by Millie at the Quilt Fiesta show)

14 ounces shredded coconut

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

2 extra large egg whites

1/4 teaspoon kosher salt

Preheat over to 325 degrees F. Combine the coconut, condensed milk and vanilla in a large bowl. Whip the egg whites and salt on high speed until medium firm peaks form. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4 inch diameter ice cream scoop or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

CROCKPOT PORK CARNITAS

(Loretta Schletz served at the June 2017 installation dinner)

Ingredients

3 lb pork loin boneless center cut roast

1 tsp garlic powder  (I like garlic so I add extra)

1 tsp ground cumin

1 tsp salt

1/2 tsp dried oregano leaves

1/2 tsp ground coriander

1/4 tsp cinnamon

1 1/2 Cups chicken broth (fat free, low sodium)

Directions

1. Mix together all the seasonings in a small bowl

2. Rub the seasoning mixture over the pork roast, using your hands, making sure entire roast is coated,

3. Place the pork roast in crockpot, pour the chicken broth around the sides of the roast being careful not to rinse off the spice mixture.

4. Cover and cook on low for 10 hours, turning roast after it has cooked 5 hours.  ( I don't always do this)

5. Remove pork from crock pot and shred with 2 forks.  Use broth to moisten meat if needed, otherwise discard remaining broth.  I just put it back into juice and its ready to serve.

Thanks so much

Loretta Schletz