Clam fritters

Ingredients

4 cups ground clams
4 eggs, beaten
6 slices fresh white bread, crust removed and made into crumbs using a food processor.
1/2 tsp dried thyme
4 tbsp mayo

1/2 tsp cayenne pepper
2 tbsp celery, minced
1 tbsp butter
1/2 cup shallots, minced
1/4 cup red pepper, minced
1/4 cup fresh minced parsley
salt and pepper to taste

Egg and flour or panko bread crumbs

How to prepare

Mix all the ingredients except the butter, celery, shallots and red pepper and bread crumbs in a large mixing bowl. Set aside. Saut

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Israeli wheat berry stew

Ingredients

5 cup trader joe’s maranara and the rest water
1 1/2 cup great northern beans
1 cup wheat berries
6 small potatoes – cut in half
1 large onion – sliced
4 clove garlic – minced

5 tsp cumin – ground
3 tsp turmeric
1/2 tsp black pepper – ground
2 green peppers

How to prepare

Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.

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Granny’s beef & vegetable soup

Ingredients

1 lb of beef stew cubes (lightly floured)
3 carrots chopped
1 med onion sliced or diced
3 celery sticks chopped
2 potatoes chopped into cubes
28 oz can of whole tomatoes
2 beef bouillon cubes (dissolve in a cup of hot water)
1 tsp of mrs. Dash table blend
1/2 tsp of java black pepper
1/2 tsp of parsley flakes

How to prepare

Combine all in a crock pot add water till it’s almost to the top of the crock. Turn your crock on low and let it cook 6 to 8 hours.

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Perfectly roasted chicken

Ingredients

1 (4-lb) chicken, washed, patted dry
3 lg cloves garlic, minced
1 lg shallot, minced
2 tbsp minced mixed fresh herbs (especially rosemary and thyme)
1 tsp dijon mustard
1/3 cup white wine

1/4 tsp salt
freshly ground pepper
handful mixed fresh herbs

How to prepare

Separate skin from meat by inserting inverted teaspoon between skin and meat, starting at breast and working down to thigh. Combine garlic, shallot, minced herbs, mustard and white wine in processor or blender and process together. Spoon mixture under skin clear down to thigh. Massage skin to disperse mixture evenly. Season surface and cavity with salt and pepper. Place handful of herbs in cavity. Set chicken, breast side up, on foil-lined shallow roasting pan. (chicken can be baked immediately or covered with plastic wrap and refrigerated overnight.) Place pan on oven rack set in lower third of 450

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Honey glazed roasted chicken

Ingredients

3 to 4 lb whole chicken
3 tbsp lemon juice
3 tbsp worcestershire sauce
Salt and pepper
1/2 onion, coarsely chopped
1/3 cup honey

How to prepare

Rinse chicken and pat dry. Combine lemon juice, worcestershire sauce, salt and pepper. Pour 1/2 mixture into chicken cavity. Place onion into cavity. Season chicken skin with salt and pepper, dot with butter. Place chicken into a preheated 375f oven and roast for 45 minutes. While chicken is roasting, combine honey with lemon mixture. Roast chicken for an additional 45 minutes, basting with honey mixture every 10 minutes.

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Carrot-Mushroom Loaf

Ingredients

1 cup chopped onion
4 1/2 cup grated carrots
1 lb chopped mushrooms
5 eggs
2 cloves garlic
1 cup fresh, wholewheat breadcrumbs
1 cup grated cheddar cheese

1/4 cup butter
salt
pepper
basil
thyme

How to prepare

Crush garlic into melting butter. Add onions and mushrooms and saute until soft. Combine all ingredients (saving half the breadcrumbs and cheese for the top). Season to taste. Spread into buttered oblong baking pan. Sprinkle with remaining cheese and breadcrumbs. Dot with butter. Bake at 350 F. for 30 min. covered, then 5 uncovered, or until browned. from the Moosewood Cookbook. Makes 4 to 6 servings.

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Sour cream coffee cake

Ingredients

Streusel mix:
1/2 cup brown sugar – packed
2 tbsp flour
2 tbsp cinnamon
2 tbsp melted butter
Cake mix:
1/2 cup soft margarine
2 eggs
1 cup sugar
1 cup sour cream
2 cup flour
1/2 tbsp baking soda

1 tbsp baking powder

How to prepare

Mix streusel ingredients well and set aside cream the soft margarine, and add the Eggs and beat well add sugar and beat again, add sour cream beat all very well, and Set aside sift together (or stir together gently) the flour, baking soda, and Baking powder add – flour mixture to marg/egg/sugar mixture stir – gently until Well mixed add – 1 tbsp vanilla and stir in gently put – in a buttered and floured Pan first 1/2 of batter, then most (80 – 90%) of streusel mix, then rest of batter, Then rest of streusel mix on top (use a round pan with the tube/post whatever you Call it in the middle) preheat oven to 350, bake for 45 minutes

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Burgundy meat loaf

Ingredients

2 lb ground beef
1 sm onion, chopped
2 eggs
1 cup soft white bread crumbs
1/2 cup parsley, chopped
1/2 cup dry red burgundy
1 tbsp basil, fresh

1 1/2 tsp salt
1/4 tsp pepper
5 sl bacon
1 bay leaf

How to prepare

Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl, mix.
Crisscross 3 bacon slices on a 12″ square of aluminum foil, shape meatloaf mixture into a 6″ round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker, cover.
Cook on high 1 hour, turn heat control to low, cook 4 hours longer, or until meatloaf is well done.
Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf. Yield: 6 servings

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Pinto beans & ham hocks

Ingredients

1 lb dry beans, pinto, red or black
1 lb sliced, smoked ham hocks
1 tbsp chives, chopped
1 med onion, chopped fine
garlic powder, to taste
salt, to taste
pepper, to taste

1 celery stalk, sliced very thin
1/8 tsp ginger, powdered

How to prepare

Starting the night before… Wash and sort beans. Rinse well. Pour into crock-pot. Add ham-hocks. Cover with water to just below rim. Add other ingredients. Cover and turn on high. After 2 hours, check water, fill to below rim, if needed. Turn to low and let cook for at least 18 hrs. Before serving, stir well and remove ham-hock bones. Reminder the longer it cooks, the better it tastes.
Serve with fresh, hot cornbread.

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