Comfort Food Cookbooks - Comfort Food for Congenial Times

Comfort Food for Congenial Times book cover

Comfort Food for Congenial Times Recipes for relaxed visiting.
Comfort food is nurturing,
wholesome and soul-satisfying.
It says “welcome” to family and friends.

The congenial sharing of food is a time-honoured custom — one which plays a significant role when family and friends get together. This book is especially designed for those times when house-guests or unexpected visitors make extra meal preparation necessary. On such occasions, good food contributes significantly to everyone’s enjoyment.

To this end, we have selected recipes that can be prepared on short notice from ingredients on hand. Since houseguests are often part of holidays such as Easter and Christmas, we’ve included recipes using turkey or ham leftovers. And we’ve chosen recipes made from items that can be kept in your cupboard so you’ll be able to prepare most of these dishes without having to make a special trip to the store. All of the recipes were chosen to offer maximum enjoyment with minimum effort for everyone.

	These are just some of the 34 recipes in this book
	Harvest Soup Greek Lemon Soup Easy Chicken Cannelloni Salmon Chowder Artichoke and Spinach Casserole	Oven French Toast Cheese Drop Biscuits Greek Chick Pea Salad Pots de Creme Crustless Pumpkin Pie

Salmon Chowder “When I’m cold or tired or simply don’t feel like cooking a full meal, I make this thick, delicious salmon chowder. I eat a bowlful and feel nourished and comforted down to my toenails.”
2 cups	cubed potatoes	500 mL
1/2 cup	cubed carrots	125 mL
1 tsp.	salt	5 mL
2 cups	water	500 mL
2 tbsp.	chopped onion	25 mL
3 tbsp.	butter or margarine	50 mL
3 tbsp.	all-purpose flour	50 mL
2 cups	milk	500 mL
1	can (7.5 oz / 213 g) salmon, skin removed	1
1/2 cup	thinly sliced celery	125 mL
1/2 tsp.	Worcestershire sauce	2 mL
dash	pepper	dash
In a heavy saucepan over medium-high heat, cook potatoes and carrots with salt and water for 10 - 15 minutes or until tender. Do not drain. Meanwhile, in a large saucepan over medium heat, cook onion in butter until softened but not browned. Blend in flour, then add milk gradually. Cook, stirring constantly, until thickened. Add vegetables with cooking water, salmon, celery, Worcestershire sauce and pepper. Heat thoroughly. Thin with additional milk if chowder is too thick. Makes 4 - 6 servings. Some tips about using all the contents of a can of salmon. The liquid in a can of salmon is not something extra that’s been added - it is from the salmon itself. Consequently, it adds wonderful flavour when used along with the salmon in soups, sandwiches and other recipes. The bones of the salmon are a source of calcium. The canning process softens them so they are virtually undetectable in the food. There is no need to remove them and, in fact, it’s to your benefit to leave them in. What you may want to remove is the skin. It is perfectly edible, but some people feel it detracts from the appearance of the food.