tir together mayonnaise and water in shallow dish.
Roll each
sing meat mallet. Brown meat in hot oil; drain. Place onion
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
nough to hold all the clams.
Scrub and rinse the
Soak the clams in cold water for an hour
r the red wine sauce:
Heat the oil in a saucepan
00\u00b0F.
Place pork in a bowl with combined orange
2 to 15 minutes.
Wine Sauce: In a frying pan, melt butter
ustard and sage.
Cut in the shortening, using a pastry
Combine the first 6 ingredients in a shallow dish or zip-
alt and pepper.
Place in large skillet with sliced onion
he clams of their sand, gently scrub the outside.
Place in
Heat the oil in a large pot with a lid over medium heat. Cook the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the ginger to the mixture and cook another 2 minutes. Stir the oyster sauce into the mixture; cover and cook another 2 minutes. Pour the water into the mixture, cover, and cook another 2 minutes. Add the clams; cover and cook until the majority of the clams have opened, about 5 minutes. Discard any clams which do not open. Serve immediately.
callops. Place scallops in a bowl and cover with wine; add bay
Wash clams thoroughly under cold running water and set aside.
Combine tomatoes, onions, basil, garlic, oil and pepper in large sauce pan.
Place clams on top of mixture and simmer on medium heat until clams open.
Add pasta and mix thoroughly.
killet, brown steak in oil.
Stir in the wine, worcestershire sauce, and basil
b>in oven and cook for 40-45 minutes until done.
WINE SAUCE
ugh bottoms of asparagus. Place in boiling water and cover for
ry; dredge with cornstarch.
In large skillet, heat oil over
In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
Add clams; cover and simmer 4-5 minutes until clam shells open.
Remove bay leaf and discard; remove any clams that did not open and discard.
Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
Serve with individual bowls of melted butter for dipping; serve immediately.