Title: NEW ENGLAND CLAM CHOWDER NO.X
Categories: Soups, Seafood
Yield: 4 servings

———————-PHILLY.INQUIRER———————-
2 Dozen littleneck clams,scrub
1 qt Water
1/4 lb Bacon,diced
1 lg Onion,diced
1 tb Flour
1 lb Potatoes,diced
Salt to taste
Pepper to taste
3 c Milk

———————-IRWIN E.SOLOMON———————-

Add 2 dozen scrubbed littleneck clams to 1 qt
boiling water.Simmer until clams open.Remove as they
open; remove from shell.Chop and reserve.Strain
cooking liquid through several layers of damp
cheesecloth and reserve,adding any liquid that seeps
from the clams as they sit.In large heavy soup
pot,render all fat from 1/4 lb. finely diced
bacon.Remove crisp bacon bits; blot on paper
towels.Save.Add 1 large diced onion to hot fat; cook
over moderate heat until softened.Add 1 tbs.flour;
cook 1 minutes stirring constantly.Add reserved clam
cooking liquid and 1 lb.diced potatoes; cook until
potatoes are barely tender.Add chopped clams,reserved
bacon bits; season to tast with salt and pepper.Heat 3
cups milk seperately; add to soup….
~————–Manhattan Mussel Chowder————–
Follow recipe for New England Clam Chowder using
mussels in place of clams and adding 2 cups chopped
canned tomatoes,1 cup vegetable juice cocktail, 1
diced seeded bell pepper,1 bay leaf,1/4 tsp. each
dried oregano,basil, and dash of hot pepper sauce as
soon as potatoes are cooked.Simmer 5 more
minutes.Omit milk…..

—–

Basic Vinaigrette Dressing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tsp salt
pinch black pepper
1/2 tsp sugar
1/2 tsp Dijon mustard
2 tbl red wine vinegar
6 tbl oil of choice

Add all ingredients to a shaker jar and shake very well just prior to use.
Variations:
Lemon Vinaigrette: substitute lemon juice for vinegar
Garlic Vinaigrette: add 1-2 cloves of minced garlic to dressing
Herb Vinaigrette: add 1-2 tablespoons of chopped herbs
Honey Vinaigrette: subsitute 1 teaspoon of honey for the sugar
Dijon Vinaigrette: add 3 tablespoons of additional Dijon mustard

– – – – – – – – – – – – – – – – – –

NOTES : We sampled this on a salad of thin slices of cucumber surrounding a
whole peeled tomato, hollowed and filled with various greens and Japanese
mushrooms.

Okra Pilau

Recipe By : Charleston Receipts
Serving Size : 4 Preparation Time :1:30
Categories : Rice Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon — chopped
1 pinch okra — sliced in rings
1 cup rice — washed
salt and pepper
1 cup water

Fry bacon and remove from pan. Add okra to pan and cook until tender, add rice
and water, salt and pepper. Put in rice steamer and cook until dry, about 1
1/2 hours. Add bacon to rice and serve.

– – – – – – – – – – – – – – – – – –

NOTES : I make this in a normal pot and it works fine for me.

CHRISTMAS OYSTER SOUP (SOUPE AUX HUITRES DE NOEL)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Carrots — medium
-peeled grated in long,
-thin shreds
1/2 c Celery — finely diced
1/4 c Butter — melted
4 c Milk — or 1/2 milk, 1/2
cream
4 c Oysters
-salt and pepper to taste

Peel and grate in long thin shreds, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover and
simmer over very low heat for 20 minutes, without browning the vegetables.
Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in
enamelled cast iron pan over medium heat; do not boil. Pour into milk and
serve. Use salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to curdle.
The milk and vegetables can be be prepared ahead of time and the oysters
heated and served at the last minute.

– – – – – – – – – – – – – – – – – –

Crimson Slaw

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Vegetable Oil
1/4 cup Tarragon OR White Wine
Vinegar
1 tablespoon Lemon Juice — 1/2 t. Pepper
1 teaspoon Sugar — 1 t. Dried Dillweed
1 teaspoon Dried Basil — 1 t. Tarragon
1 cup Chopped Cauliflower
1 cup Shredded Carrot
1 cup Shredded Red Cabbage
1/4 cup Chopped Green Pepper
1/4 cup Chopped Fresh Parsley
1/4 cup Chopped Green Onions

Combine Oil, Vinegar, Lemon Juice, Pepper, Sugar, Dillweed, Basil Tarragon in
A Medium Bowl, Mixing Well. Add Remaining Ingredients; Toss Well. Cover
Chill. Use A Slotted Spoon To Serve. (Fat 7. Chol. 0)

– – – – – – – – – – – – – – – – – –

Title: NEVER ON SUNDAY CHOCOLATE ICE CREAM
Categories: Ice cream, Chocolate
Yield: 1 servings

-Ellie Collin-CMKD93F
2 c Heavy cream
2 c Half and half
2/3 c Sugar
1/3 c Unsweetened Cocoa powder
2 1/2 oz Semi-sweet chocolate,chopped
6 Eggs, well-beaten
1/2 c Jack Daniels whiskey

Bring cream and half and half to a simmer in a large heavy saucepan.
Add sugar and cocoa; stir until sugar dissolves. remove from heat. Add
chocolate, stir until smooth. Gradually whisk 1/2 cup chocolate
mixture into eggs. Return mixture to saucepan. Stir over medium-low
heat for 10-15 minutes or until mixture thickens and coats the back
of a spoon. Strain into bowl. Cool mixture completely, stirring
often. Stir whiskey into custard. Pour into a 1 quart ice cream
churn. Freeze according to manufacturer’s directions. Store in a
covered container for several hours to mellow the flavor. If ice
cream is frozen solid, soften in refrigerator before serving.
Formatted by Marge Nemeth.

MMMMM

Title: 494046 Cajun Blackened Spice Mix And Blackened Fish
Categories: Spices
Yield: 1 servings

1 T Paprika
2 1/2 t Salt
1 t Onion powder
1 t Garlic powder
1 t Cayenne pepper
3/4 t White pepper
3/4 t Black pepper
1/2 t Thyme
1/2 t Oregano
1/4 t Sage
-White fish fillets
-Vegetable oil

Mix all spices together and store in a tight jar. Heat 1 tablespoon
vegetable oil in cast iron skillet on medium high heat until very
hot, but not quite smoking. Rinse fish fillets and pat dry with
paper towel. Rub a little oil on both sides of the fish and sprinkle
spice mix on both sides (generously, if you like it hot). Sear the
fish in the hot oil for about 1 minute. Flip it and cook the other
side. If the fillets are thick, you may need to lower the heat and
cover to fully cook the fish. Serve with lemon wedges.

MMMMM

Title: Orange Madeleines
Categories: Cookies
Yield: 1 servings

3 Eggs
2 Egg yolks
2/3 c Sugar
1 tb Orange zest
1 ts Vanilla
2 tb Orange juice
1 c Flour
4 tb Butter; melted

Recipe by: Nancy Tarsi
Preheat oven to 375 degrees. Grease and flour madeleine pans.

With mixer in large bowl, beat together the eggs, yolks, sugar, orange
zest,
vanilla, and orange juice until pale yellow and almost tripled in volume
(about 6 minutes). Sift flour over this mixture; fold in gently but
thorougly; do not overwork or mixture will deflate. Fold about 1/4 cup
batter into cooled butter and then fold back into cake mixture. Spoon
batter into prepared pan, filling almost to the top.

Bake madeleins until just barely golden around edges, about 7-10 minutes.
Cool 1 minute and remove from pan with a small, sharp knife. Sift
powdered
sugar over warm madeleines. Refill pans and continue to bake until all
batter has been used. It is not necessary to regrease and flour the pan.

—–

Cucumber Salad with Mint

Recipe By :=20
Serving Size : 6 Preparation Time :0:00
Categories : Salads Recipes With Alcohol
Cookies Emeril

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cucumbers
3 tbsps salt
4 tbsp creme fraiche (you may need more)
1 tsp Dijon mustard
2 lemons — juice only
1/2 c fresh mint leaves — chopped
black pepper

Peel and half cucumbers. Scrape the seeds and thinly slice. Put in bowl and=
mix with the salt. Put in refrigerator for 2 1/2 hours. Whisk the creme=
fraiche with the mustard in a 1qt. bowl. Add the lemon juice a little at a=
time (taste if all is needed). Whisk until thick and creamy and add the=
chopped mint and some pepper. Take care not to overbeat the creme as it may=
turn to butter. After 2 1/2 hours, rinse cucumbers well and drain in a=
sieve. Pat dry with towel. (Be careful to rinse them well, or they’ll be=
too salty). Mix with dressing and serve very cold.
Notes: Substitute creme fraiche with 3 tbsp. sour cream and 1 tbsp heavy=
cream. You may need less lemon juice. Or use only sour cream. Use spearmint=
and not peppermint.

– – – – – – – – – – – – – – – – – -=20

Date: Wed, 19 Oct 94 13:03:32 EDT
From: Andrew Evans

Here is my favorite – very easy.

Cilantro Lime Salsa Fresca

3 large tomatoes or 5-6 plum tomatoes, diced small
1 med. white onion, diced small
1 jalapeno or other hot pepper, diced (you decide if you want to seed it
or not 😉

juice of 2 limes, or one lemon and one lime
1/2 cup chopped fresh cilantro
salt to taste (I like alot, but if you’re watching your sodium…)

Combine everything in a bowl. Cover and refrigerate a couple of hours or
overnight before serving.