Clam Chowder — Maine Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Salt Pork
1 1/2 Cups Onions -Diced
3 Cups Potatoes – Diced
1 Quart Water
2 Cups Clams
12 Fluid Ounces Evaporated Milk

Dice the onions and salt pork, then saute slowly in an iron frying pan.
Empty into a chowder pan. Add a quart (mor or less) of water and bring
it to a boil. Add the diced potatoes and bring back to a boil. Put the
clams through a meat grinder then add to the pot. Simmer until done. Add
salt and pepper. When done, add the evaporated milk. Turn off heat and
let set. Heat again just before serving. Serve with Crackers. (I made
this one with canned chopped clams and it ws good!)

From: Charlotte Grunwald’s private collection of Authentic New England
Cooking

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Title: COCO-CARMEL TOAST
Categories: Breakfast, Kids, Bread
Yield: 4 servings

2 tb Brown sugar
2 tb Flaked coconut
1 tb Soft butter or margarine
4 sl White, whole wheat, or
-raisin bread

1. Heat oven to 325 degrees.
2. Mix brown sugar, flaked coconut, and soft butter in bowl.
3. Toast slices of bread. Spread with the brown sugar mixture.
Place on ungreased cookie sheet.
4. Bake in 325 degree oven for 10 minutes.

Source: The Betty Crocker Cookbook for Boys and Girls

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Lentil Loaf

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Grains Legumes
Low-Fat Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups lentils — rinsed
1 bay leaf
1 cup bulgur
1 cup bread crumbs — soft whole-wheat sof
1 egg — or 2 whites, beaten
1 tablespoon ketchup
1 medium onion — chopped
1 clove garlic — crushed
1 teaspoon dried thyme
2 teaspoons dried oregano
1 teaspoon dried tarragon
salt and pepper to taste
3 tablespoons tomato paste — or tomato sauce

Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil,
reduce heat, cover and simmer until lentils are soft and water has been
absorbed, about 45 min.

Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil,
reduce heat, cover and simmer for about 15 min.
Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add
bulgur, and remaining ingredients except tomato paste or sauce. Mix well
with your hands until thoroughly combined. Pat mixture into a 9″ loaf pan.

Bake for 40 min. until firm but not dry. During last minutes of baking,
brush top with tomato paste or sauce. Let cool for 15 min. Cut into slices
and serve warm

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Shrimp Wine-Sauced Spaghetti *** Linda/NY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Italian
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Green onions — chopped
1/4 teaspoon Oregano
1 cup Garlic — minced (or more)
1 dash Pepper
16 ounce Tomatoes — cut up
8 ounce Shrimp — peeled and cleaned
2 tablespoon White wine
1 tablespoon Cornstarch
1 teaspoon Sugar
4 ounce Spaghetti — hot
1 teaspoon Basil
1 tablespoon Cheese — grated romano chees

I probably post this recipe at least once a month….maybe even more…but I
think it is wonderful. It was originally posted by Ann Miller. Cook onion and
garlic in 2 t. oil. Add UNDRAINED tomatoes, wine, sugar and seasonings. Cover,
simmer 25 min . Add shrimp, return to simmer and cook about 5 min. To tender.
Blend cornstarch in 1 T. cold water, stir into shrimp mixture. Cook to bubbly.
Serve over the hot spaghetti and sprinkle with cheese. This is also excellent
made with scallops and/or chicken.

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whir in blender till smooth add berries
mix lightly
serve in dessert cups, garnish with whole berries and mint leaves

SPLIT PEA RATATOUILLE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Eggplant — sliced 1/4-inch
-thick
3 oz Zucchini — sliced 1/4-inch
-thick
3 oz Onion — sliced
2 tb Sunflower oil
3 oz Split peas — cooked
3 oz Cashews — chopped
1 t Garlic — minced
1 t Salt
1/2 ts Rosemary

Preheat oven to 350 degrees. Steam eggplant,
zucchini, and onion for about 8 minutes. Lightly
grease 4 x 8 baking pan with oil. Place split peas in
blender with 2 ounces water, half of cashews, and the
remaining ingredients. Blend until mixture achieves
sauce consistency. Place eggplant in baking pan
andpour the split pea sauce on top. Sprinkle with
remaining cashews. Put in oven and bake for 20 minutes.

From DEEANNE’s recipe files

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Title: Flaming Eggs
Categories: Spanish, Hot
Yield: 2 servings

1 tb Olive oil
1/2 sm Onion
1/2 sm Red pepper
1/2 ts Chopped red chilli
220 g Crushed tomatoes
1 tb Tomato paste
3 Eggs
1 tb Parsley

Preparation time: 25 minutes Cooking time: 25 minutes

1. Preheat the oven to 160C. Heat the oil in a medium pan, add the
onion
and cook over a medium heat until soft and lightly golden. Add the
pepper and chilli and cook for a further 2-3 minutes. Add the
tomato
paste and cook , uncovered, over a low heat for 10 minutes,
stirring
occasionally.

2. Transfer the tomato mixture into a shallow, ovenproof dish. Using
the
bowl of a soup spoon, press two hollows into the mixture to hold
the
eggs (one per number of servings). One-by-one break each egg into
the
hollows.

3. Bake for 20-30 minutes or until the whites are set and the yolks
are
still soft.

4. Sprinkle with parsley and serve immediately.

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SKORDALIA (GARLIC POTATO)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Relishes
Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 kg Potatoes
90 g Garlic heads
4 Lemons
370 ml Olive oil
6 Black olives
3 Lemon slices
Sea salt to taste
Pinch of parsley

This makes enough Skordalia for several meals.
Skordalia is a tasty side dish. It can also be used as
a relish. Keep it refrigerated.

Boil the unpeeled potatoes in water (salted if
required, but not necessary).

Crush the garlic into a mixing bowl. Peel the
potatoes, and add them to the bowl whilst they are
still hot.

Add a pinch of salt. Mix the garlic and potato mixture
to a pulp; using a food processor or mixer.

Alternately, add the lemon juice and olive oil
gradually, until all the ingredients are blended into
a smooth mixture.

Put the mixture into a bowl, garnish with parsley,
olives and the slices of lemon.

Notes:

The amount of garlic can be varied according to taste;
like this it has a strong flavour.

Skordalia can be surved as a cold side dish, with
vegetables.

Posted by Kaz Glover in Intercook

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Title: Spicy Nuts
Categories: Snacks, Gifts
Servings: 12

1 Egg white
1 lb Pecans
1/4 ts Salt
1 ts Cold water
1/2 c Sugar
1/2 ts Cinnamon

Beat egg white. Add water. Beat until frothy, fold in pecans. Combine
sugar salt and cinnamon. Add to pecans. Mix. Butter 9×13 pan. Pour nuts
in pan. Bake at 250 for 1 hour.

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Title: Southwestern Green Stuffed Peppers
Categories: Main dishes, Poultry, Tex-mex
Yield: 4 servings

2 lg Green Bell Peppers
1/2 c Instant cooked white rice
1/2 c Frozen corn
1 lb Ground white turkey
1 md Onion minced
1/2 c Cheddar cheese
1/4 cn Condensed tomato soup
1/4 c Salsa your choice
1/2 t Garlic powder
1/2 t Salt
Pepper to taste
1 t Cumin
1 T Taco seasoning

TOMATO SOUP SALSA TOPPING
3/4 cn Tomato soup
1/4 c Water
1/4 c Salsa choice
1/2 t Garlic powder

Directions
Par boil peppers 3-4 minutes (helps sweeten a bit)
In a large bowl put ground turkey breast, 1/4 cup of tomato soup,
salt, pepper, minced onion, cooked rice, 1/4 cup salsa, taco
seasoning mix, cumin, shredded cheese, and frozen corn. Mix well by
hand combining all ingredients. ( I generally take all dry seasoning
and put into a small bowl, mix a bit then sprinkle through the meat
for a good blend) After mixing. Scoop turkey mixture into cooled
green peppers, heap on to the top. Set into a loaf pan. If you have
turkey mixture left over form small meat balls and set between
peppers.Top with sauce mixture, made as directed below.

Sauce directions.
Combine remaining soup, salsa, and 1/4 t. of garlic powder, with 1/4
cup water. Pour this mixture over top of peppers. Bake 375 F for 1
hr 15 minutes.
Serve with additional vegegable if desired.
source marina
submitted by marina mm #1398

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