Into an old fashioned glass over ice cubes, pour vodka and cranberry juice. Squeeze lime wedge into drink, and then drop the wedge into the drink. Serve.
*Note: I've prepared this recipe with and without the meat.
Place apples in a deep pan.
Cook until the apples are tender, adding a little water, if necessary, to keep the apples from burning.
Roll out to fit the pan (baking powder dough made from mix or your favorite recipe of baking powder biscuits).
Spread over the apples.
Cover tightly.
Cook 15 minutes over moderate heat.
Turn out and serve with cream.
Serves 6.
place the pieces of dried cod (baccala) in a large pan
Discard tough part of clam stomach and neck.
Chop remaining part.
Fry salt pork and remove pork.
Add water, clam liquor, potatoes and onion to fat. Cook 15 minutes.
Add clams. Cook until clams and potatoes are tender.
Add milk and butter.
Heat through, but do not boil.
Add salt pork and season to taste. Canned clams and broth may be used in this recipe.
Makes 8 servings.
Combine flour, baking powder, eggs, milk and seasonings into a batter.
Stir in the clams, mixing thoroughly.
Drop from spoon into deep, hot fat and cook for 1 minute or until golden brown. Richer cakes may be made by using 1/2 cup clam liquor and reducing the milk listed to 1/2 cup.
This recipe serves 4.
Rinse cod well under cold running water.
ring to the boil. Add cod for 5 minutes then remove
Saute onion until tender in butter.
Add potatoes, salt, pepper, basil and water.
Cover.
Simmer 15 minutes.
Place fish cut in chunks over mixture and simmer 15 minutes or unit fish flakes.
Add 1 can (12 ounce) whole kernel corn and 12 ounce can evaporated milk or little cream.
Heat just to boil.
Serve in soup bowls with chowder crackers.
Add parsley for color.
Saute onion in butter.
Add potatoes, carrot, seasonings, milk and water.
Simmer for about 15 minutes.
Add fish; simmer about 15 minutes more.
Stir in corn with liquid (Niblets are okay). Warm through.
Serve with a sprinkle of parsley.
Will also need 4 quart kettle.
In a large bowl, whisk the beer, 1 C plus 2 T flour, salt and paprika until smooth. Chill in the fridge for 30 minutes.
In a medium bowl, mix the slaw mix with the Russian dressing.
Preheat the broiler. Meanwhile in a deep skillet heat the oil until it registers 375\u00b0F.
Place the remaining 1 C flour on a large plate.
Working with one fillet at a time, coat the fish with the flour, shaking off excess, then coat with the beer batter.
Lower the fish into the hot oil CAREFULLY and cooking, turring occasionally, until brown and ...
re cooking, pan fry the cod in a mixture of olive
unning water.
Place salt cod in a large container of
Turn down the heat add cod fillets and simmer until tender
Soak the salt cod in lots of cold water
ith Bev's Tartar Sauce Recipe #56860.
Serves 4.
Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
Crush the pepper, allspice, coriander, cumin, red chillies and garlic in a mortar with pestle.
Marinate the steaks in this mix and gingerpaste,turmeric and salt for atleast 30 mins.
Heat the oil and butter in a pan and add the cod to the pan cooking over moderate heat for 5 minutes each side.
Until the fish is cooked.
Take the fish out and keep warm in a warm oven or a warm platter covered.
Add lime juice and stir till bubbling.
Pour this sauce over the fish and garnish with lime wedges and coriander sprigs.
Serve hot.
n a bowl.
Dredge cod pieces on all sides and