MANHATTAN ISLAND CLAM CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Pork fatback — diced
1 Onion — minced
24 Littleneck clams — well
-scrubbed
6 Fresh tomatoes — peeled
-seeded — and chopped
-with their juice
1 c Dry white wine
1 t Dried thyme
1/4 c Fresh parsley — minced
1/4 ts Freshly ground black pepper
1 c Cracker crumbs — from
Pilot bisquits — and toast
-or crackers
1 t Butter

1. Saute the fatback in a nonreactive stockpot over
medium heat for 5 minutes. Add the onion and saute
until tender, about 10 minutes.

2. Add the clams, cover the pot and steam until the
clams open, 7 minutes. Remove the clams, discard the
shells, and set the clam meat aside. Discard any that
do not open.

3. Add the potatoes, tomatoes, wine and 3 cups water
to the stockpot. Bring to a boil, then reduce the heat
and simmer for 5 minutes. Stir in the thyme, parsley,
black pepper and creacker crumbs and simmer for 5
minutes. Add the clams and simmer for 3 more minutes.
Whisk in the butter; adjust the seasonings.

Serve: HOT! SOURCE: NEW YORK COOKBOOK, by Molly
O’Neill; WORKMAN PUBLISHING COMPANY; NEW YORK, NY;
1992; IBSN 1-556305-337-3

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Greek Kouloura Bread

Recipe By : Donna German The Bread Machine Cookbook II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–small–
3/4 cup milk
3/4 tablespoon vegatable oil
1/4 egg — * see note
1/3 teaspoon salt
3/4 tablespoon sugar
1 3/4 cups bread flour
1 teaspoon yeast
–medium–
1 cup milk
1 tablespoon vegetable oil
1/3 egg
1/2 teaspoon salt
1 tablespoon sugar
2 1/3 cups bread flour
1 1/2 teaspoons yeast

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NOTES : * 14/ egg= 1 T egg sub or 1/3 egg= 1.5 T egg sub.
Traditionally, this loaf is twisted and has a topping of sesame seeds. A great
breakfast or brunch bread. If desired, open the machine briefly during the
second rising and sprinkle sesame seeds on the top of the dough. Be careful not
to spill any into the machine itself.

Baked Potato Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Lg Potatoes
2/3 C Butter
2/3 C Flour
1 1/2 Qt Milk
Salt and Pepper
4 Green onions
1 C Sour cream
2 C Crisp-cooked bacon — Crumbled
5 Oz Grated Cheddar Cheese

Heat oven to 350 degrees and bake the potatoes until for tender. Melt butter
in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly
blended. Gradually add milk to the butter-flour mixture, whisking constantly.
Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut
potatoes in half, scoop out the meat and set aside. Chop half the potato peels
and discard the remainder. When milk mixture is very hot, whisk in potato.
Add green onion and potato peels. Whisk well, add sour cream and crumbled
bacon. Heat thoroughly. Add cheese a little at a time until it is all
melted in. Serve with crusty French Bread and fresh butter.

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Fiery Chili Soup

Recipe By : New York Times Bread Soup Cookbook by Yvonne Young Tarr
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons cooking oil
2 pounds boned lamb — cut into 2″ cubes
5 dried juniper berries — crushed
1/4 teaspoon freshly ground black pepper
2 yellow onions
5 green peppers
4 1/2 cups canned hominy — with juice
3 green chili peppers — sliced
1 small dried hot red chili pepper — crushed
1 1/2 teaspoons salt
2 cloves garlic — crushed
1 1/2 teaspoons oregano
1/4 cup minced fresh parsley
5 cups water
10 scallions — chopped

serves 8

The Zuni of the Santa Fe area favor this peppery soup.

Heat the oil in a large heavy kettle. Sprinkle the lamb pieces with flour and
saute on all sides in the oil. Stir the crushed juniper berries and pepper int
o the kettle as the meat browns. Meanwhile peel and chop the onions. Remove t
he meat from the oil and drin on paper towels. Add the chopped onions to the k
ettle and saute slowly. Discard the stems and seeds from the green peppers and
cut into slices. When the onions are golden, return the meat to the kettle.
Add the hominy, green chili peppers, crushed red chili pepper, salt, crushed ga
rlic, oregano, and minced parsley. Pour in the water and simmer, covered, for
1 1/2 hours. Sprinkle with chopped scallions. Serve immediately with Adobe br
ead (see recipe) slathered with butter.

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Black Widow Snack Cakes **

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 package Devil’s food cake mix
Vegetable cooking spray
—–GLAZE—–
4 cups Powdered sugar — sifted
5 tablespoons Milk — to 7 tbls
—–DECORATE—–
1 cup Powdered sugar — sifted
1/4 cup Unsweetened cocoa
2 tablespoons Milk
Plastic spiders

Prepare cake as directed on package. Pour into 2, 8″ square aluminum foil pans
coated with cooking spray; bake at 350~ for 30-35 minutes or until tested done.
Cool in pans on wire racks. Combine 4 cups powdered sugar and 5-7 tbls milk in
a
large bowl; spread a thin layer evenly over each cake. Combine 1 cup powdered
sugar, cocoa and 2 tbls milk; spoon into a small zip-lock bag. Close bag
securely and snip a tiny hole in bottom corner of bag. Carefully pipe
concentric
circles onto each cake. Pipe straight lines at intervals from the inner circle
through the outside circle, forming a web design. Garnish with plastic spiders.

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Pig In The Blanket

Recipe By : George. S. King
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Pork Ham
Post To Bake-Shoppe To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Cabbage Head
1/2 C Long-Grain Rice — uncooked
1 Lb Pork Sausage
1 16 Oz. Can Sauerkraut
1 16 Oz. Can Tomatoes
6 Lean Pork Chops
Salt And Pepper — to taste

Wash and place cabbage leaves in boiling water for 5 minutes and drain.
Mix sausage and rice; roll up in cabbage leaves; fasten with toothpick.
Place rolls in bottom of large pan in a nest of extra cabbage leaves.
Brown pork chops. Pour tomates and sauerkraut over cabbage rolls; then add
browned pork chops. (Liquid should cover it.) Salt and pepper to taste.
Cook 4 hours over low heat, covered tightly.

Serves 6

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Title: Pickled Horseradish Sauce
Categories: Condiments, Canning
Yield: 2 half-pints

2 c Freshly grated horseradish
-(2 cups = 3/4 pound)
1 c White vinegar (5 percent)
1/2 ts Canning or pickling salt
1/4 ts Powdered ascorbic acid

Yield: About 2 half-pints

Procedure: The pungency of fresh horseradish fades within 1 to 2 months,
even when refrigerated. Therefore, make only small quantities at a time.
Wash horseradish roots thoroughly and peel off brown outer skin. The
peeled roots may be grated in a food processor or cut into small cubes
and put through a food grinder. Combine ingredients and fill into
sterile jars, leaving 1/4-inch headspace. Seal jars tightly and store in
a refrigerator.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

GRILLED SHRIMP WITH LEMON CHIVE PASTA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : American Seafood
Main dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz SEAFOOD MARINADE
2 tb White wine
12 lg Shrimp — peeled and
-cleaned
1 lg Red pepper, seeded
– cut in 1/2
1 lg Sweet Italian pepper
-seeded cut in 1/2
1 md Sweet or Vidalia onion
-peeled 1/4ed
7 oz FETA CHEESE, crumbled
4 oz BLACK OLIVES, pitted
-cut in 1/2
16 oz LEMON CHIVE PASTA,
-cooked al dente
1 tb Lemon juice

Toss MARINADE, white wine, cut peppers and onion with
shrimps and refrigerate for 6 hours or overnight.
Preheat grill or broiler and cook peppers and onions
until done (about 15 minutes). Grill shrimps 2 minutes
on each side, brushing with MARINADE. Cut grilled
peppers onions in strips and grilled shrimps in
quarters. Toss shrimps, peppers and onion with FETA
CHEESE, BLACK OLIVES, LEMON CHIVE PASTA and lemon
juice, adding some of the MARINADE. Serve warm or at
room temperature.

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FLORIDA COOKIES

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1 cup sugar
rinds of two oranges — grated
1 egg
1/2 cup orange juice
3 cups sifted flour
12 teaspoon cinnamon
4 teaspoons baking powder

Cream together butter, sugar and orange rind. Gradually add lightly beaten
egg, orange juice, flour, cinnamon and baking powder. When dough is thoroughly
mixed drop from a teaspoon onto an ungreased cookie sheet. Bake in a 325~F.
oven for 10 to 12 minutes until light brown.

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NOTES : makes 6 dozen

ONION AND POTATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 White onions, thinly sliced
3 tb Butter
2 tb Chopped fresh parsley
2 Cloves garlic, finely choppe
2 Bay leaves
1/2 c Prosciutto or cooked ham
4 c Chicken Broth
3 c Water
1 t Pepper
4 Potatoes, shredded
1/4 c Grated Romano cheese

Cover and cook onions in butter in 4 Qt Dutch oven
over medium-low heat 10 minutes. Stir in
parsley,garlic, bay leaves and prosciutto. Cook,
uncovered, over high heat 5 minutes, stirring
frequently. Stir in remaining ingredients except
cheese. Heat to boiling. Reduce heat. Cover and simmer
30 minutes, stirring occasionally. Remove bay leaves.
Top each serving with cheese. Slow-simmering soup is
enriched with diced prosciutto and freshly grated
Romano cheese.

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