Aunt Pegs Chowder Recipes

AUNT PEG'S CHOWDER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
• In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
• Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
• Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

AUNT DOT'S MIDWEST CHOWDER

Steps:

• In 2 cups of salted water, simmer the carrots, potatoes, celery and onions until they are tender (about 10 minutes).
• In another pan, make a cream sauce with the flour, melted margarine and milk. Add shredded cheese and stir over low heat until melted.
• Combine the sauce with the UNDRAINED vegetables and the creamed corn. Heat but do not boil. (Boiling causes the dairy products to separate and clump).
• Serve immediately.

AUNT PEG'S CHOWDER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
• In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
• Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
• Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

AUNT PEG'S CHOWDER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
• In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
• Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
• Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

AUNT PEG'S CHOWDER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
• In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
• Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
• Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

AUNT PEG'S BANANA BREAD

Steps:

• Preheat oven to 350'.
• Grease one large loaf pan.
• Cream butter, gradually add sugar and blend.
• Add eggs, beat well.
• Mash bananas with a fork and add to the first mixture.
• Sift the flour with the salt and soda and add and stir well.
• Pour into greased pan.
• Bake at 350' for 50-60 minutes or until the pick comes out clean.

AUNT PEG'S CHOWDER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
• In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
• Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
• Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.