ven 350 degrees.
Shuck quahogs/clams. Chop quahog meat into
eat to medium and simmer for 10 minutes. Remove links from
Shuck quahogs and chop meat.
Wash shells.
Cook mushrooms and onions until tender in butter.
Blend in flour and seasonings.
Add chopped clams and cook about 10 minutes until flour is thickened, stirring constantly.
Grease clam shells and fill with mixture.
Blend butter and crumbs and sprinkle over filling.
Bake in oven at 400 for 20 minutes.
Heat oven to 350\u00b0.
Steam quahogs.
Put bread pieces in a bowl and soak in clam broth from quahogs until soggy.
Fry onions and chourico; simmer 20 minutes.
Add mixture to bread in a large bowl and mix well.
Add spices.
Mix and put into a 9 x 13-inch roasting pan.
Bake for 20 minutes.
Cool.
Stuff shells (open) and sprinkle with parsley.
Bake for another 30 minutes.
In large skillet, saute onions with 1/4 butter until onions are soft.
Sprinkle with garlic powder and oregano.
Add minced quahogs and rest of butter.
As butter melts, blend quahogs and onions.
Stir frequently until butter melts and mixture is heated through.
Remove from heat and add bread crumbs until a dry but pasty consistency is achieved.
Stuff shells with the mixture and bake in a 350\u00b0 oven until browned.
Yields 1 1/2 to 2 dozen.
Steam open quahogs in a pot with a
Open quahogs (easily done by putting them in the freezer for a short time).
Roughly chop.
In food processor, mince parsley and garlic.
Add crackers and bread and pulse until coarse crumbs are formed.
In a large bowl, mix first 7 ingredients until blended.
Cook quahogs until they steam open, then cut them into small pieces; add to first mixture.
Save the shells and put a little oil in each shell, then fill with batter.
Place on cookie sheet; bake at 350\u00b0 for 1/2 hour.
Open quahogs, save shells (wash), chop quahog meat and mix with Ritz crackers, bread crumbs, celery, onion, Louisiana hot sauce and garlic.
Add quahog juice until moist.
Fill quahog half shells with stuffing mix; sprinkle with paprika and bake on cookie sheet for about 30 minutes at 375\u00b0.
Wash and rinse clams.
Steam in 1 inch boiling water 8 minutes or until all are open.
Remove meat; mince coarsely and set aside. Retain water and shells.
Make stuffing according to instructions, except substitute clam juice for water.
Add 1 tablespoon Durkee's hot sauce, dash of sage and 1 tablespoon sherry.
If using some bought clams and juice, add at this time.
Salt and pepper to taste.
Spread cream cheese in 8 x 8-inch foil pan or casserole dish. Mix other ingredients, except cheese and chips, and place on top of cream cheese.
Sprinkle cheese on top.
Bake at 350\u00b0 for 1/2 hour.
o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
rimmed baking sheet.
Bake for 15 minutes; reduce heat to
rape your bowl and mix for just another few seconds to
ho depend on me for made-from-scratch recipes. Also, it's
n pan on wire rack for 1 1/2 hours, then
*Recipes for both these sauces are in this cookbook.