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SUBMIT YOUR RECIPE ON THE FORM BELOW

SHARE YOUR FAVORITE PICNIC, BBQ,
SUMMER RECIPES NOW!
 
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Ingredients: 3/4 pound bacon,chopped
2 cups chopped leeks (white part only, well washed)
1 cup chopped celery
1 cup chopped carrots
Salt and freshly ground black pepper to taste
6 Bay leaves
3/4 cup bleached all-purpose flour
8 cups clam juice
1and 1/2 pounds of Idaho potatoes, peeled and quartered
1 cup fresh sweet corn kernels(from 1 medium-size ear)
1 cup heavy cream
1/2 cup finely chopped fresh parsley leaves
4 pounds littleneck clams, shucked with liquid reserved
Oyster Crackers

Instructions: In a large stockpot, over medium heat, fry the bacon until crisp. Stir in the leeks, celery, and carrots, season with salt and pepper, and add bay leaves. Cook, stirring, until the vegetables are soft and tender, about 10 minutes. Stir in the flour and cook for 10 more minutes, stirring occasionally. Add the clam juice, pototoes, and corn, season with salt and pepper, reduce the heat to medium-low and simmer until the potaotes are fork tender, about 15 minuted. Remove the bay leaves. Ladle into soup bowls and serve hot with oyster crackers. ENJOY!

From: FALLRIVER CLAM CHOWDER VERSION 4//JEAN EDWARDS
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  MEXICAN COLESLAW

Ingredients

  • 6 cups very thinly sliced green cabbage
  • 1 1/2 cups peeled and grated carrots
  • 1/3 cup chopped cilantro
  • 1/4 cup rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt

Cooking Instructions

Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.

Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

Pat Evans

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Ingredients

  • 1 (12 ounce) package uncooked tri-color rotini pasta
  • 10 slices bacon
  • 1 cup mayonnaise
  • 3 tablespoons dry ranch salad dressing mix
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon garlic pepper
  • 1/2 cup milk, or as needed
  • 1 large tomato, chopped
  • 1 (4.25 ounce) can sliced black olives
  • 1 cup shredded sharp Cheddar cheese

Cooking Instructions

Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.

Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.     Pat Evans

COOKIES
 
2cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp . baking powder
2 tsp. vanilla 
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts.
Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.

























































































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