Country Corn Chowder

Ingredients

1 tablespoon butter
1 medium yellow onion, chopped (about 1 cup)
3 medium russet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
2 cups reduced sodium chicken broth
1 cup fresh, frozen or well-drained canned corn kernels
1 cup milk
1/2 teaspoon salt, optional
1/4 teaspoon ground black pepper
Chopped chives

To make

01. Melt butter in a large saucepan over medium-high heat.  Add onion and cook, stirring frequently, until golden and tender, about 7-10 minutes.

02. Add potatoes and chicken broth.  Bring mixture to a boil.  Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.

03. Stir in corn, milk, salt and pepper; simmer, uncovered, 5 minutes.  Ladle chowder into 6 bowls; sprinkle with chopped chives.

Twice-Baked Potatoes

Ingredients
2 large baking potatoes, washed and dried
Olive oil
3 tablespoons milk
2 tablespoons sour cream
1 tablespoon butter
1 teaspoon horseradish
1 tablespoon chopped chives; extra for garnish
2 tablespoons shredded Cheddar cheese

1. Preheat oven to 400 F.

2. Prick potatoes with fork and rub with a little olive oil, then place directly on top rack of oven and bake 1 hour, or until fork-tender.  Remove and cool slightly.

3. Slice an X into the top side of each potato and squeeze gently (don’t tear skin) to loosen pulp.  Spoon pulp into a bowl.  Set skins aside.  Mash pulp with fork, adding milk, sour cream, butter, horseradish, and chives.  Stuff skins with mixture and top wtih cheese.  (Potatoes can be refrigerated at this point if you wish.)

4. Bake at 400 F 10 minutes, and top with extra chives.

Oven Chicken Stew

Ingredients
2 lb boneless chicken
4 small onions (wedges)
1 lb carrots, pared and cut into 2″ pieces
8 small red skinned potatoes, halved
8 oz green beans, halved
2 tablespoons all purpose flour, dissolved into 1/4 cup water
2 celery ribs, sliced
1 can chicken broth
1/2 cup dry red wine
2 tablespoons chopped fresh parsley

Directions

Preheat oven to 325 F.  Cut chicken into 1″ cubes.  In large flame and over proof casserole or Dutch oven, sprayed with vegetable cooking spray, brown chicken on all sides.  Add veggies, broth, wine, and parsley; stir in flour mixture.  Cover and bake about 2 hours until meat and vegetables are tender.

Roasted Baby Red Potatoes

Ingredients

• 2 lbs baby red potatoes
• 2 tablespoons olive oil
• 2 tablespoons melted butter
• 2 teaspoons minced fresh garlic
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions
Put potatoes in medium size bowl; add olive oil, butter and garlic; stir potatoes to coat evenly.  Put potatoes on baking sheet; sprinkle with salt and pepper; bake in preheated 400 degree oven until tender and browned, about 25 minutes.