This is a variation of a recipe posted at all recipes by Star Pooley. The changes are mostly in cooking the broth for 2+ hours instead of 30 minutes. Level 1 - Pro/Fat 1/4 cup butter 1/2 cup extra virgin olive oil 2 onions chopped 2 cloves of garlic - minced - more if you like about 1/4 cup chopped fresh parsley - originally called for an entire bunch of parsley 1 large can of diced tomatoes - originally called for stewed tomatoes * optional(if you like a thicker soup you can include a large can of tomato puree or 1 small can of tomato paste) 1/2 cups dry white wine 2 bottles of clam juice - origanally called for water instead of clam juice 2 bay leaves 1 tablespoon of dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dired oregano *optional - 1 teaspoon of red pepper flakes - if you like a little kick 1 1/2 lbs peeled and deveined shrimp 1 1/2 lbs bay scallops 2+ dozen clams 2+ dozen mussels - cleaned and debearded 1 1/2 cups of crabmeat - I used lump crabmeat 1 1/2 pounds of cod cubed - I used tilapia Over medium-low heat melt butter and add evoo in large stockpot, add onions, garlic and parsley. Stir and cook until onions are tender. Add tomatoes to the onions, then add chicken broth, wine, clam broth, bay leaves, basil, thyme and oregano. Mix well, cover and simmer at least 2 hours. Stir in shrimp, scallops, clams, mussels, crabmeat and fish. Bring to a boil, lower heat, cover and simmer about 7 minutes or until clams open. Serve in bowls and enjoy!

They are great roasted and used for Chili Rellenos. Home Cookin Chapter: Recipes From Thibeault's Table =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monteray jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chiles chicken broth . Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not overbeat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chiles, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. ============================================================ I made Pork Chili Verde recently and served it over homemade flour tortillas filled with cheese and onions. Home Cookin Chapter: Recipes From Thibeault's Table ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..

Try my website. I've put together a recipe book in Adobe PDF format from the somersize recipe threads. Scroll down to the bottom of the page and click on recipe book. Enjoy and good luck with the program Here is a link that might be useful: somersize recipes

I was googling to find Heart-Healthy recipes and ran across your post. I would like to request the Healthy Eatin' Recipes Vol. 1 if it is still available. Perhaps you've made Vol 2 by now?! Our family has a terrible heart history and I have high cholesterol. Thanks! drake6234@gmail.com