Title: FISH, CLAMS AND CORN CHOWDER
Categories: None
Yield: 1 servings

4 Idaho potatoes, peeled and
-cut into 1/2 inch cubes
6 oz Pork fat cut into 1/2 inch
-cubes.
2 tb Unsalted butter
4 Garlic cloves, finely
-chopped
1 lg Onion, coarsely chopped
-(1/4 inch pieces)
3 Celery stalks, coarsely
-chopped
2 c Clam juice, fresh, canned
-or bottled
1 tb Fresh ground black pepper
1 tb Marjoram
1 tb Thyme
1 tb Sage
1/2 tb Rosemary, chopped fine.
1 c Dry white wine
1 c Fresh sweet corn or
16 oz Unsalted canned corn,
-strained
1 lb Fresh fish, cut into 1
-inch square pieces
24 Fresh shelled chowder clams
-or
1 c Strained canned clams
-chopped up
2 c Light cream

Use an enamel pot that holds about one gallon, add 2-3 ears sweet
corn to boiling water. Cook until almost tender then cut corn off the
cob. Add the potatoes to the same water and boil them until half
done, about 5 minutes, strain and set aside. On a medium heat, brown
the pork fat until it’s nearly crisp, remove the fattiest bits. Add
the onion and when it’s caramelized, add the garlic, celery and
potatoes. Let each brown a little before the next is put in. Add the
butter if needed. On a low heat add 1 cup of clam juice, white wine,
corn and all the spices. Simmer a few minutes to reduce slightly.
Add the remaining clam juice, clams and fish, simmer another 5
minutes max. Salt lightly if necessary with course salt. Add light
cream, when its starts to simmer its chow time! Serves 4
If you want to make chowder without the clams then make a fish stock
to substitute for the clam juice. Into one quart cold water add a
1/2 cup of white wine, a small celery stalk, a few sprigs’ parsley, a
bay leaf, a pinch of thyme, 1/2 a small onion, a pinch of coarse
salt, a few peppercorns and the head, tail and bones of any fish.
Reduce it until you have about 2 cups (about 20 minutes) of stock.
Strain liquid into a few bowls temporarily.

—–

Title: Deer Sauce II
Categories: Wildgame, Venison, Sauces
Yield: 1 servings

1/4 c Marinade, strained
1 c Jelly, strained
1 T Lemon juice
1 ea Ginger, powdered, pinch
2 T Whiskey, Scotch/Bourbon

Heat and blend thoroughly in a small sauce pan. Serve in a preheated
gravy boat for individual use.

Hugg’s Note: Muscadine jelly is the very best with deer.

Recipe date: 01/15/63

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Sour Cream Raisin Pie from Blue Gentian Restaurant

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups 20% sour cream not cultured
1 cup Sugar
1 teaspoon Cinnamon
1/4 teaspoon Ground cloves
1/2 cup Raisins
1/2 cup Nut meats — chopped coarsely
3 Egg yolks — well beaten
2 1/2 tablespoons Flour

1. Place all ingredients in a double boiler and stir until well mixed.
Cook until the mixture is the consistency of a heavy cream filling and
turns dark in color. Stir occasionally. Put the filling in a baked pie
shell and top with meringue. Bake until the meringue darkens.

Source: Blue Gentian Restaurant, Saranac Lake, NY Typed for you by:
Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098 or 315-786-1120

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EGGNOG PARFAIT PIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Lemon-flavored gelatin
1 c Hot water
1 pt Vanilla ice cream
. . .
1/4 ts Nutmeg
3/4 ts Rum flavoring
2 Well-beaten egg yolks
2 Stiff-beaten egg whites
. . .
4 To 6 baked pastry tart
-shells

. . . Whipped cream Candy decorettes

Dissolve gelatin in hot water. Cut ice cream in 6 chunks; add to gelatin
and stir till melted. Chill until partially set. Add nutmeg and flavoring.
Stir in egg yolks; fold in egg whites. Pour into cooled tart shells; chill
till set. Top with whipped cream and sprinkle with candy decorettes.

– – – – – – – – – – – – – – – – – –

Title: Glossary for Computer Lover’s Recipes #3
Categories: Info, Glossary
Yield: 1 servings

68. MODEM: Top with ice cream
69. MONITOR: Oven window
70. MONO: One-burner stove
71. MOTHERBOARD: Mom’s tired of cooking
72. NANOSECOND: Time it takes to eat DOS-Serts
73. NERD: Someone who understands this whole glossary
74. NETWORK: I slice, you dice
75. NORTON: Maybe he’ll fix these recipes for you
76. PARAMETERS: Kitchen doors
77. PARSE: Nickname for parsley
78. PASSWORD: “Dinnertime”
79. PATH: Worn-out place leading to refrigerator
80. POSTCRIPT: Dessert
81. RAM: Overeat
82. ROM: Overeat in England
83. SCANNER: Guest deciding whether to eat
84. SCROLL: Recite list of ingredients
85. SELECT: Choose edible portion
86. SERIAL: What you eat when you burn dinner
87. SHAREWARE: Mom’s crock pot
88. SHIFT: “Cap” cake with icing
89. SORT: Pick the burnt ones out
90. SPREADSHEET: Use under really messy cooks
91. TAB: Drink after “Pie A La Modem”
92. TECH SUPPORT: Hello, Mom?
93. TOGGLE: Switch recipes
94. TURBO: High setting on microwave
95. VGA: Add food coloring
96. ZOOM: I can see it on the table now
*From “Quick Bytes: Computer Lover’s Cookbook” by Diane Pfeifer*
~Typed for you by Michelle Bruce

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Pan Roasted Quail

Recipe By : Food and Wine – Dec 93
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Quail
12 Pancetta — thinly sliced
12 Fresh sage leaves
2 Tablespoons Unsalted butter
1 Tablespoon Vegetable oil
Salt
Freshly ground pepper
1/2 Cup Dry white wine
Polenta or mashed potatoes, for serving

1. Wash the quail thouroughly inside and out, then place them in a
large colander to drain for at least 20 minutes.

2. Pat the quail dry. Stuff the cavity of each bird with 1 slice of
pancetta and 1 sage leaf.

3. Put the butter and oil in a large heavy skillet on high heat.
When the fat is hot, add all the quail in a single layer and cook
until browned on one side. Graduall turn them and continue cooking
until they are evenly browned all over. Sprinkle the quail with salt
and pepper, then add the white wine and turn the birds once.

4. Let the wine bubble for about 1 minute, then lower the heat to
moderate and partially cover the pan. Cook the quail until the meat
feels very tender when poked with a fork and comes away from the bone,
45 minutes to 1 hour. Check from time to time that there is
sufficient juices in the pan to keep the birds from sticking; if not
add 1 to 2 tablespoons of water. When the quail are done, transfer
them to a warmed serving platter.

5. Add 1/4 cup of water to the skillet. Boil over high heat,
scraping the bottom of the pan with a wooden spoon to loosen any
cooking residues, until the water boils away and only a few drops of
dark pan juices for each bird remain. Pour the juices over the quail
and serve with polenta or mashed potatoes.

– – – – – – – – – – – – – – – – – –

Creole Daube Glace

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Creole Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

20 Pimiento-stuffed grn olives

1 c Roast beef,finely shredded

2 cn Beef broth (13-3/4 oz)

2 pk Unflavored gelatin

5 Green onions,minced

2 tb Parsley,minced

3 Garlic cloves,minced

1 tb Worcestershire sauce

1/2 ts Tabasco sauce

1. Slices olives and arrange in bottom of a 6-cup mold.

2. Carefully sprinkle beef over olives.

3. In large bowl, mix gelatin and 1/2 cup of the beef broth.

4. Heat remaining broth to boiling; add to gelatin mixture and stir until

gelztin is completely dissolved.

5. Add remaining ingredients; mix well.

6. Chill just until mixture is consistency of unbeaten egg whites, then

pour over olives and meat in mold.

7. Chill until firm; unmold to serve.

– – – – – – – – – – – – – – – – – –

Title: UNCOOKED COOKIES
Categories: Cookies, Tex-mex, Ethnic
Yield: 60 servings

2 c Sugar
1/2 c Milk
4 oz Margarine
3 c Oats, quick cooking
1 tb Cocoa
1/2 c Nuts; chopped
-OR
1/2 c Coconut
1 ts Vanilla

Put sugar, milk and margarine together in a saucepan
and bring to a rolling boil; boil for one minutes. Mix
together oats, cocoa, nuts or coconut, and vanilla.
Pour the liquid over, and mix well. Drop by spoon-
fuls onto waxed paper. Let set until firm.

Lee Ann Moore
Lubbock, TX
in the
Gustine, TX P-TC cookbook

—–

CHALLAH FRENCH TOAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Breads
French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-MICHAEL HATALA (RJHP21A)
6 Eggs
1/2 c Heavy cream, half-and-half
-or milk
1 t Cinnamon
1/4 ts Salt
4 tb To 6 T clarified butter
8 sl Challah, cut 1-inch thick

Beat the eggs together with cream, half-and-half, or
milk. Beat in cinnamon and salt. Melt the butter in a
large frying pan. Dip the challah slices, one at a
time, into the egg mixture, making sure that each
slice is well coated. The challah should absorb a
little of the egg mixture but not enough to get soggy.
Fry each battered challah slice for 2-3 minutes on
each side until they are golden brown. Don’t fry too
fast or the inside will be wet and gooey. Serve with
your favorite jam, maple syrup, honey, cinnamon,
sugar, or plain. NOTE: Heavy cream really is the best
liquid to use in this recipe.

SOURCE: MAMA LEAH’S JEWISH KITCHEN

– – – – – – – – – – – – – – – – – –

Title: PEANUT BUTTER AND CHOCOLATE COOKIE SANDWICH COOKIES
Categories: Cookies
Servings: 24

1/2 c REESE’S Peanut Butter Chips
3 T Plus
1/2 c Butter or margarine,
-softened and divided
1 1/4 c Sugar, divided
1/4 c Light corn syrup
1 Egg
1 t Vanilla extract
2 c Plus
2 T All-purpose flour, divided
2 t Baking soda
1/4 t Salt
1/2 c HERSHEY’S Cocoa
5 T Butter or margarine, melted
Additional sugar
24 lg Marshamllows

Heat oven to 350’F. In small saucepan over very low heat, melt peanut
butter chips and 3 tablespoons softened butter. Remove from heat; cool
slightly. In large mixer bowl, beat remaining 1/2 cup softened butter and
1 cup sugar until light and fluffy. Add corn syrup, egg and vanilla; blend
thoroughly. Combine 2 cups flour, baking soda and salt; add to butter
mixture, blending well. Remove 1 1/4 cups batter and place in a small
bowl; with wooden spoon, stir in remaining 2 tablespoons flour and peanut
butter chip mixture. Blend cocoa, remaining 1/4 cup sugar and melted
butter into remaining batter. Refrigerate both batters 5-10 minutes or
until firm enough to handle.

Roll both doughs into 1″ balls; roll in additional sugar. Place on
ungreased cookie sheet. Bake 10-11 minutes or until set. Cool slightly;
remove from cookie sheet to wire rack. Cool completely. Place 1
marshmallow on flat side of 1 chocolate cookie. Microwave at MEDIUM (50%)
10 seconds or until marshmallow is softened; place a peanut butter cookie
over marshmallow, pressing down slightly. Repeat with remaining
marshmallows and cookies. Serve immediately.

Makes about 2 dozen sandwich cookies.

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