Enjoy soups and chowders year round

Every once in a while I have to clean up the recipe files and include those that I have had piling up. Today is that day. There is a variety of recipes for you to try, including a chowder recipe. Some of us enjoy soups and chowders year round. If you are not one of those, clip it and save it for cooler fall and winter weather.

Quick Chicken and Corn Chowder

1 cup loose-pack frozen crinkle-cut carrots

1/2 cup chopped onion

2 tablespoons margarine or butter

2 tablespoons all-purpose flour

1 1/2 cups milk

1 (16 1/2-ounce) can cream-style corn

1 (14 1/2-ounce) can chicken broth

2 (5 ounce cans or one 12 1/2-ounce can) chunk-style chicken

1 (2 ounce) jar diced pimiento, drained

1/8 to1/4 teaspoon pepper

Breadsticks (optional)

In a large saucepan, cook and stir carrots and onion in hot margarine or butter for 2 minutes. Sprinkle flour over mixture; slowly stir in milk. Stir in corn, broth, undrained chicken, pimiento and pepper. Bring mixture to boiling; reduce heat. Simmer for 3 minutes. Ladle into bowls. Serve with breadsticks, if desired. Makes 4 main-dish servings.

Chewy Butterscotch Brownies

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1 3/4 cups packed brown sugar

1 tablespoon vanilla extract

2 large eggs

1 2/3 cups (11-ounce package) NestlZ Toll House Butterscotch Flavored Morsels, divided

1 cup chopped nuts

Preheat oven to 350 degrees. Combine flour, baking powder and salt in a medium bowl. Beat butter, sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Spread into ungreased 13-by-9-inch baking pan. Sprinkle with remaining morsels. Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Yields 48 brownies

Seven-Layer Salad Ranch Style

1 bag (10 ounces) ready-to-eat mixed salad greens (6 cups)

8 medium radishes, thinly sliced

5 medium green onions, thinly sliced (5 tablespoons)

2 medium celery stalks, thinly sliced (1 cup)

12 slices bacon, crisply cooked and crumbled

1 package (10 ounces) frozen green peas, thawed

1 1/2 cups mayonnaise or salad dressing

1/2 cup shredded Cheddar cheese or grated Parmesan cheese (2 ounces)

1 package dry ranch salad dressing mix

Place salad greens in large salad bowl. Layer the radishes, onions, celery, bacon and peas on salad greens. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle ranch dressing over. Sprinkle with cheese. Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Just before serving, toss if desired. Store covered in refrigerator.

Frozen Lemonade Squares

18 squares Low Fat Honey Grahams, finely crushed (about 1-1/4 cups crumbs)

1/3 cup margarine or butter, melted

1 quart frozen vanilla yogurt, softened

1 can (6 ounce) frozen lemonade concentrate, thawed

1/2 cup thawed Lite Whipped Topping

Mint sprigs and lemon slices (optional)

Mix crumbs and margarine. Press firmly onto bottom of 9-inch square pan. Beat yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust. Freeze 4 hours or until firm. Cut into squares. Serve each square topped with a dollop of whipped topping, mint sprigs and lemon slices, if desired.

Montreal Peppered Steak

1/2 cup olive oil

1/4 cup soy sauce

4 teaspoons Montreal Steak Seasoning

2 pounds sirloin or strip steak

Mix oil, soy sauce and steak seasoning in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.

Grill over medium-high heat 8 to10 minutes per side or until desired doneness.

BBQ Potatoes

These no-fuss, sweet and smoky potatoes are guaranteed to satisfy all hungry appetites.

Makes 8 (3/4-cup) servings.

4 medium red potatoes, cut into 3/4-inch cubes

1 tablespoon vegetable oil

2 tablespoons McCormick Grill Mates Barbecue Seasoning or 2 tablespoons McCormick Grill Mates Roasted Garlic & Herb Seasoning

1 large onion, cut into thin wedges

Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly. Place potatoes on large, wide sheet of heavy-duty aluminum foil. Place onions evenly on top of potatoes. Fold foil end over end until tightly sealed. Grill over medium-high heat 30 to 35 minutes, turning halfway through cooking time.

Garden Risotto

1 cup arborio rice or medium-grain white rice

2 tablespoons olive oil or cooking oil

2 cloves garlic, minced

3 1/4 to 3 1/2 cups reduced-sodium chicken broth or vegetable broth

1 cup shredded carrot

1/4 cup thinly sliced green onion

1/4 to 1/2 cup shredded Parmesan or Romano cheese

2 tablespoons snipped fresh basil

Thin carrot curls (optional)

Basil leaves (optional)

In a large saucepan, cook and stir uncooked rice in hot oil over medium heat for 5 minutes. Add garlic; cook and stir 1 minute more. Meanwhile, in a medium saucepan, bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to rice mixture (be careful of spattering because broth will steam up when it hits the hot pan); stir constantly. Cook and stir over medium heat until broth is absorbed (about 5 minutes).

Add 2 more cups of broth, 1/2 cup at a time, stirring constantly until broth is absorbed. Stir in remaining broth, shredded carrot, and green onion. Cook and stir until rice is creamy and just tender. Stir in cheese and snipped basil. If desired, garnish with the carrot curls and basil leaves. Makes 4 side-dish servings.

Beef and Butter-Fan Potatoes

It's a meat-and-potato lover's dream to be invited to this main event!

1 beef rolled rump roast (4 1/2 to 5 pounds)

1/2 teaspoon salt

1/8 teaspoon pepper

12 medium baking potatoes

1/4 cup butter or margarine, melted

1 teaspoon seasoned salt

1/4 cup dry bread crumbs (any flavor)

Paprika or Old Bay Seasoning

Heat oven to 325 degrees. Place beef roast, fat side up, on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in center of thickest part of beef and does not rest in fat. Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 140 degrees for medium-rare to 155 degrees for medium. While beef is roasting, continue with recipe. Peel potatoes. Make crosswise cuts 1/4 inch apart in each potato to within 1/2 inch of bottom. Heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; boil 10 minutes. Drain and cool slightly.

Brush each potato with butter, separating cuts slightly to resemble fan. Sprinkle with seasoned salt and bread crumbs. Place on rack with beef. Roast about 1 hour 30 minutes or until potatoes are tender and golden. Remove beef from oven and let stand 15 to 20 minutes or until thermometer reads 145 for medium-rare to 160 degrees for medium. Sprinkle potatoes with paprika or Old Bay Seasoning. Serve with beef juices.

Once again I am all out of room. Enjoy these recipes and maybe you could use some of these for your upcoming Fourth of July menu.

Have a wonderful week and until; next time, happy cooking.