The Tides Tavern Tomato Soup

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Saute in I/2 cube of butter;
six stalks of chopped Celery
one large chopped Onion
one minced garlic clove
four large grated Carrots
Then add;
1 ½ tsp. Basil
½ tsp Thyme
½ cup minced fresh Parsley
1/4 tsp nutmeg
½ tsp cinnamon
1 heaping Tblp Honey
½ tsp Pepper
1/8 tsp Cayenne
2 tsp garlic powder
2 tesp garlic salt
Combine with;
one can Stewed Tomatoes
one can Tomato Sauce
one can Tomato Soup
two cans of Chicken Broth ( better yet, use your own chicken stock)
one cup of white Rice
Cook until the rice is done, then add;
one cup of Cream

 Barbara’s Chanterelle Mushroom Sandwich


Start by slicing one sweet onion
( the Hoquiam Farmers Market has Sweet Candy Onions in right now, scrumptious!)
Heat two Tablespoons of cooking oil in a large skillet, add the onion
Chop one head of elephant Garlic (yup, the market has these also!) and add to skillet
Sprinkle with seasoning salt- I use Johnny’s- and saute until onions begin to carmelize
Add;
2 cups or more of sliced Chanterelle Mushrooms
4 slices of pre-cooked bacon, crumbled
cook briefly, only until the ‘shrooms are gently sauteed.  

Slice your bread (uh-huh, from the market too!) and lightly toast.  Spread with Best Foods Mayo.  If you use Miracle Whip, I will find out eventually and never share another recipe with you again.
Peel and slice one Avocado and layer on the bread.  
Spoon the hot mushroom mixture on the bread, sprinkle with some grated cheese.  A mild blend that doesn’t overwhelm the delicate flavors!
Serve open face or add another slice of bread if you’re really hungry.

I swear, this is one of the best things I have ever created!

Barbara’s Clam Chowder


saute the following in 1/4 cup of olive oil;
1 Large onion, chopped1 Cup chopped celery
1 Cup grated carrots ( sometimes I add even more)
1 tsp. chopped garlic
1 tsp. Dill
1/4 tsp. Thyme
2 Tblp. Dry parsley (fresh if you have it!)
1 Tblp. Dry mustard
1 tsp. Salt
1 tsp. Pepper
meanwhile have cooking in a separate pot;
6 or 8 finely cubed potatoes, in water-enough to cover them, or better yet- chicken stock
precook;     
6 slices of bacon in a blender,
combine;
1 cup of milk
1/4 cup of Flour
When the potatoes are cooked, stir the flour/water mix into the pot andstir quickly to thicken. Then add the sauteed vegies.
Then add;
1 to 2 cups of ground clams, and finally,
1 or 2 cans of evaporated milk- your choice for thickness
Put the burner on very low and cook until the clams are cooked but not overcooked.
ladle into bowls and add a dollop of butter on top of each bowl

Ham and Bean Soup, guaranteed to warm you thru and thru!


1 cup of dried Lima Beans, soaked overnight in enough water to cover                                      
Spice mix;
1     tsp sea salt                                      
 1/2  tsp.   Paprika1    
tsp. Pepper                                       
1/4  tsp. dried Rosemary, crushed
1/4  tsp. ground Cumin                          
1/2    Tsp. dried Coriander
   
   Yes, the Hoquiam Farmers Market has excellent spices at affordable prices!                      

Heat heavy pot over medium heat and add
 2 Tbl. Oil Drain beans and add to oil along with
1/4 of the spice mix. 
Cook until the beans  start to brown, about 10 minutes               
Add;
1 lb. Leftover Ham                             
3 small potatoes, diced
2 large carrots, diced                          
1 Tbl. minced garlic
½ of the spice mix
Cook for 5 minutes.  Then add 1 small onion, finely diced and cook for 2 more minutes. Add 4 cups of water and the rest of the spice mix.  Now is when that ham bone goes in too!  Lower the heat and simmer on low for about 1 ½ hours, stirring every 10-15 minutes.  Add more water if needed.

Grandma Bennett’s dinner rolls!


2 1/4 tsp. Yeast (1 package)
plus 1 Tblp. Sugar. 
Add 1/8 cup warm water and let the yeast proof.  It will get bubbly and start puffing up.
Stir into yeast mixture;
3 cups unbleached flour
1 tsp. baking powder
1/2 tsp baking soda
2 Tblp. Sugar
1 tsp. Salt
3/4 cup of lukewarm buttermilk
1/4 cup of oil
Mix it all together, adding more flour as you knead if necessary.  Put in bowl, cover with damp towel, and let rise in a warm place for 45 minutes.  Punch down the dough, let it rise again another 45 minutes.  Punch down and slice into rolls.  Put on baking sheet, spray with cooking oil, and let rise in warm place for 45 minutes.  Bake at 375 degrees for about 15 minutes.Be sure to have plenty of good butter ready when these come out of the oven!

Creamed Chicken Soup

Olive oil
1 cup chopped onion

1 cup shredded carrots

1 cup chopped leeks

Cook on medium on low to heat

Add: sprinkle over ½ cup flour; stir and mix til incorporated; stirring and simmering for at least 5-8 minutes. 


Add 2 cans chicken broth; stir until thickened; add spices

      1 tsp thyme; fennel; oregano

      2-3 bay leaves

      1 TBLS garlic

      Salt/pepper

Simmer @ least 30 minutes:

Add ¾ C chopped celery

½ red pepper chopped

1C chicken

Simmer 15-20 minutes

Add 3/4 -1 cup half/half

Taste to adjust flavors

Right before serving add 1 cup shredded cheese (I use 3 cheese mix)

Remove bay leaves…..,enjoy! 


Submitted by Eleanor Sefton, Vancouver District Treasurer

Barbara’s Clam Chowder




saute the following in 1/4 cup of olive oil;

1    Large onion, chopped

1    Cup chopped celery

1    Cup grated carrots

1     tsp. chopped garlic

1     tsp. Dill

1/4  tsp. Thyme

2    Tblp. Dry parsley (fresh if you have it!)

1    Tblp. Dry mustard

1     tsp. Salt

1     tsp. Pepper 


meanwhile have cooking in a separate pot;

6 or 8 finely cubed potatoes,  in water 


precook;

6 slices of bacon 


in a blender, combine;

1      cup of milk

1/4   cup of Flour 


When the potatoes are cooked, stir the flour/water mix into the pot and stir quickly to thicken.  Then add the sauteed vegies.  Then add;

1 to 2 cups of ground clams

1 or 2 cans of evaporated milk- your choice for thickness 


Put the burner on very low and cook until the clams are cooked but not overcooked.   


ladle into bowls and add a dollop of butter on top of each bowl

The Most Amazing Ginger Cookie

2 ¼ cups All-purpose flour 


1 teaspoon baking soda 


1 teaspoon ginger 


2 teaspoons ground cinnamon 


1 ½ teaspoons ground cloves 


½ teaspoon nutmeg 


¼ teaspoon kosher salt 


1 cup dark brown sugar 


¼ cup vegetable oil 


1/3 cup butter, softened 


1/3 cup molasses 


1 egg 


3 ounces crystallized ginger, chopped. 


granulated sugar for rolling 


Preheat oven to 350 degrees. Combine dry ingredients (flour-salt) in a large bowl. Whisk until well mixed. 


In the bowl of an electric mixer combine brown sugar and butter, mix well then add the oil and molasses. Mix well then add the egg and mix until well combined. Add the dry ingredients and mix until well combined. Fold in the crystallized ginger. 


Scoop mixture and shape into a ball then roll in the granulated sugar. Place on the baking sheet and flatten slightly with your finger. Bake for 10-12 minutes depending on how soft you like the interior. Let cool. These keep well in a sealed jar and taste even better the second day. Enjoy.

The BEST
Autumn Soup ever

 
2 cans black beans, dried & rinsed

1 can (14.5) diced tomatoes

1 can (16 oz) Pumpkin puree

1.2 caup chopped red onion

2 garlic cloves, minced

4 Tbsp. Olive oil

4 cups broth, vegie or chicken

1 Tbsp ground Cumin

1 tsp each; sea salt, cinnamon, & allspice

1/2 tsp. Ground Pepper

3 Tbsp. Balsamic Vinegar 


Saute onion, garlic & seasonings in oil, cook until onions carmelize (yummy!)

Meanwhile, puree the beans & tomatoes with 2 cups of broth. 

Add puree mix plus pumpkin & everything else but the balsamic vinegar to the saute pot. 

Simmer until thick, about 40-45 minutes. 

Right before serving stir in the balsamic vinegar