Chef camargo's Recipes

Smoked Pork Chops And Lentils

MAKING 1 In a heavy 4- to 5-quart casserole, heat the vegetable oil over moderate heat. 2 Add in the garlic and stir for a minute. 3 Pour in the chicken stock and bring to a boil over high heat. 4 Stir in the lentils, scallions and parsley and,... - 40.3195

Manhattan Clam Chowder

MAKING 1 If using fresh tomatoes, in a pan, bring water to a boil and drop in the tomatoes for 15 seconds. 2 Remove carefully and peel off the skins using a small sharp knife. 3 Remove the stems and cut the tomatoes crosswise in half. 4 Carefully... - 45.4036

Potato Filling

GETTING READY 1 Preheat the oven to 350°F. 2 Over the bottom and sides of a 1-quart baking-and-serving dish, spread the tablespoon of softened butter evenly using a pastry brush. 3 Set aside. MAKING 4 In a pan, add the potatoes with enough lightly... - 41.8734

Shaker Salad

MAKING 1 In a pan, add the string beans to enough lightly salted boiling water to cover them by at least 1 inch. 2 Boil briskly, uncovered, for 4 to 5 minutes, or until the beans are tender but still somewhat crisp. 3 In a sieve or a colander, drain... - 46.8828

Deviled Short Ribs

GETTING READY 1 Preheat the oven to 400 F. 2 In a deep bowl, mix the onions, lemon juice, oil, mustard, garlic, salt and a liberal grinding of pepper. 3 Mix them well. 4 Add the short ribs and turn them with a spoon to coat evenly. 5 Allow the ribs... - 43.3064

Corn Custard

GETTING READY 1 Preheat the oven to 350°F. MAKING 2 In the jar of an electric blender, put the corn. 3 Blend at high speed for 30 seconds. 4 Scrape down the sides of the jar using a rubber spatula. 5 Blend the corn to a puree. 6 Add in the eggs,... - 41.9769

Martha Washington's Grand Leg Of Lamb

GETTING READY 1 Starting 6 hours or more ahead, soak the sweetbreads cold water for 3 hours, changing the water several times. 2 In a 4-quart enameled or stainless-steel pan, place the sweetbreads and pour in 2 quarts of fresh cold water. 3 Bring to... - 44.5114

Sauteed Potato Balls

MAKING 1 In a small heavy saucepan, melt the butter over low heat. 2 Turn the bits with a spoon so that they melt slowly and completely without browning. 3 Remove the pan from the heat and let the butter rest for a minute or so. 5 Skim off and... - 33.189

Pasties Michigan Style

GETTING READY 1 Preheat the oven to 400°.F MAKING 2 In a large chilled bowl combine the flour, 2 teaspoons of the salt and the lard. 3 Working quickly, rub the flour and fat together with your fingertips. 4 Pour in 10 tablespoons of ice water, and... - 43.9438

Philadelphia Snapper Soup

MAKING 1 Using paper towels, pat the snapper meat completely dry. 2 In a paper bag, combine the flour, salt and pepper. 3 Add in the snapper pieces and shake vigorously to coat evenly. 4 Remove the meat from the bag and shake off the excess... - 47.0993

Fresh Spinach And Herbs Shaker Style

MAKING 1 Using a small sharp knife, remove the ends of the spinach, the tough stems and any yellow leaves. 2 Form a small stack by piling the leaves and chop them finely. 3 In a sieve or colander, thoroughly wash the spinach. 4 Place under cold... - 41.6784

Homemade Egg Noodles

MAKING 1 In a deep bowl, mix 2 cups of the flour and the salt. 2 Create a well in the center and add the eggs and water. 3 Using your fingers or a spoon, gradually mix the dry ingredients together. 4 Blend the mixture and gather it into a ball. 5 ... - 33.5522

Batter Fried Mushrooms

GETTING READY 1 Into a deep bowl, sift flour and make a well in the center. 2 Slowly pour in the beer. 3 Stirring gently, gradually incorporate the flour. 4 Stir until the mixture is smooth. 5 Set the batter aside uncovered and let rest for 3 hours... - 36.9008

Creamed Chipped Beef In Toasted Bread Cups

GETTING READY 1 Preheat the oven to 375°F. MAKING 2 Using a pastry brush, spread the melted butter liberally on both sides of each slice of bread. 3 Fit each slice one into a cup of a muffin tin. 4 Gently press the bread against the bottom and sides... - 44.5291

Indiana Farm Sausage

GETTING READY 1 In a deep bowl, add the pork, onions, sage, parsley, thyme, basil, marjoram, chili powder, pepper flakes and ground red pepper, garlic, salt and black pepper. 2 Using both the hands, knead vigorously. 3 Beat with a wooden spoon until the... - 44.8286

Chicken Mousse

GETTING READY 1 Using vegetable oil, brush the inside of a 1-quart souffle dish or ring mold. 2 Invert the mold on paper towels to drain. MAKING 3 Into a heatproof measuring cup, pour water and sprinkle the gelatin over it. 4 Allow the gelatin... - 45.8508

Broccoli Puree

MAKING 1 Using a small sharp knife, cut the broccoli flowerets from their stalks. 2 Trim off and discard the tough woody ends. 3 Using a knife, peel each of them deeply to expose the pale green flesh. 4 Slice the stalks into 2-inch lengths. 5 In a... - 37.7119

Pig's Feet Souse

MAKING 1 In a heavy 8- to 10-quart casserole, Combine the pigs' feet, onions, bay leaf, salt, ground pepper and water. 2 Bring to a boil over high heat. 3 Lower the heat and cover tightly. 4 Simmer for 1 1/2 to 2 hours. 5 Transfer the pigs'... - 37.7192

Beef Pot Pie

MAKING 1 With a paper towel, pat the cubes of beef completely dry. 2 Evenly sprinkle them on all sides with the salt and pepper. 3 Dip them in the flour to coat them lightly, shaking off the excess flour. 4 In a heavy 3- to 4-quart casserole, heat the... - 44.6358

Chicken Corn Soup

MAKING 1 In a 6- to 8-quart casserole, add the chicken backs and necks along with the water. 2 Bring to a boil over high heat. 3 Skim off the foam and scum from the surface. 4 Add in the celery, the peppercorns and 2 teaspoons of the salt. 5 ... - 44.855

Schnitz Und Kneppe

MAKING 1 In a small bowl, place the dried apples. 2 Pour in enough water to cover them by at least 1 inch. 3 Set the apples aside at room temperature and let soak for at least 8 hours, or overnight. 4 In a sieve or colander, drain the apples and... - 42.1194

Heavy Cream Waldorf Salad

MAKING 1 In a deep bowl, mix the apples and lemon juice. 2 Gently turn the apple pieces with a spoon to moisten them evenly. 3 Stir in the celery and walnuts. 4 In another bowl, combine the mayonnaise and cream, mixing until the mixture is smooth. 5 ... - 39.655

Braised Pork Chops

MAKING 1 Using paper towels, pat the pork chops completely dry. 2 Season them on both sides with the salt and a liberal grinding of pepper. 3 In a heavy 12-inch skillet, heat the oil over moderate heat. 4 Add in the pork chops and, turning them... - 41.5915

Cauliflower With Buttered Crumbs

GETTING READY 1 Cut and remove the thick stem at the base of the cauliflower. 2 Break off the green leaves. 3 Wash the cauliflower thoroughly under cold running water. 4 In a pan, add the cauliflower in lightly salted boiling water, just enough to... - 34.2465

Wild Elderberry Soup

GETTING READY 1 Wash the berries in a sieve or colander under cold running water. 2 Pick out and discard any that are blemished. MAKING 3 In a 2- to 3-quart enameled or stainless-steel saucepan, Place the berries. 4 Pour in 1 quart of water and... - 36.8412

Chicken Breasts And Ham With Sherried Cream Sauce

MAKING 1 In a heavy 10- to 12-inch skillet, melt 2 tablespoons of the butter over moderate heat. 2 Add in the shallots and, cook for 2 or 3 minutes, stirring frequently, until they are soft and translucent. 3 Add in the chicken breasts and stock,... - 44.3692

Philadelphia Pepper Pot

MAKING 1 In a heavy 4- to 5-quart casserole, mix the tripe, veal shank and water covering the meat by 2 inches. 2 Bring to a boil over high heat. 3 Skim off the foam and scum from the surface. 4 Add in the peppercorns and salt. 5 Lower the heat, and... - 47.0345

Chicken Stuffed Onions Shaker Style

GETTING READY 1 Preheat the oven to 350°F. 2 Lightly butter a baking dish. MAKING 3 On the bottom and sides of a large shallow baking dish spread the tablespoon of softened butter evenly, using a pastry brush. 4 Set aside. 5 In a pan, put the... - 45.8902

Shaker Herb Soup

MAKING 1 In a heavy 2- to 3-quart saucepan, melt the butter over moderate heat. 2 Add in the celery and chives. 3 Stir frequently, cooking for about 5 minutes, until they are soft but not brown. 4 Stir in the sorrel, chervil and tarragon and cook for... - 45.484

Stuffed Fresh Ham

GETTING READY 1 Preheat the oven to 300°F. MAKING 2 FOR the stuffing : In a deep bowl, place the bread crumbs, ground pork, egg, onions, parsley, garlic, sage, salt and a few grindings of pepper. 3 Knead vigorously with both hands to combine the... - 45.3902

Celery Slaw

MAKING 1 Using a small sharp knife, remove the leaves from the celery. 2 Separate the celery into individual ribs and trim the roots ends with the knife, scraping off the heavy outside strings and any brown blemished areas. 3 Wash the ribs thoroughly... - 47.6007

Pork Venison Stew

MAKING 1 In a heavy 4- to 5-quart casserole, fry the salt pork over moderate heat. 2 Transfer them to paper towels to drain. 3 Pour off all but about 4 tablespoons of the fat from the pan. 4 Evenly coat the cubes of venison in the flour, shaking... - 43.7722

Sweetbreads En Coquille

GETTING READY 1 Soak the sweetbreads in cold water for 3 hours, changing the water several times. 2 Gently pull off as much of the outside membrane as possible without tearing the sweetbreads. 3 Using a small sharp knife, cut the two lobes of each pair... - 44.2467

Barbecued Venison Chops

GETTING READY 1 Preheat the oven to 400°F. MAKING 2 In a heavy 10- to 12-inch skillet, heat the oil over moderate heat. 3 Pat the venison chops completely dry with paper towels. 4 Add them in the oil, 2 or 3 at a time, and brown turning the chops... - 44.7329

Pot Roasted Loin Of Pork

GETTING READY 1 Preheat the oven to 350°F. MAKING 2 Using paper towels, pat dry the pork loin completely. 3 Sprinkle it evenly on all sides with the flour. 4 In a heavy 6- to 8-quart casserole, fry the reserved pork fat over moderate heat, turning... - 45.4259

Flank Steak With Meat Stuffing Shaker Style

GETTING READY 1 Ask your butcher to cut a pocket in the steak. 2 Or with a long, very sharp knife, slit the steak horizontally from one of the long sides, cutting through the steak to within about 1/2 inch of the other long side and to within about 1... - 44.5505

Shaker Potato Leek Soup

MAKING 1 In a heavy 4- to 5-quart casserole, bring the water to a boil over high heat. 2 Add in the potatoes, caraway seeds and salt. 3 Cook briskly for about 20 minutes. 4 Using a slotted spoon, transfer the potatoes to a plate, reserving the... - 47.2088

Homemade Mayonnaise

MAKING 1 Warm a small mixing bowl in hot water. 2 Dry it thoroughly and drop in the egg yolks. 3 Using a wire whisk or a rotary or electric beater, beat the yolks vigorously for about 2 minutes, until they thicken. 4 Stir in 1 teaspoon of the... - 40.2042

Chicken Pot Pie

MAKING 1 In a heavy 6- to 8-quart casserole, combine the chicken and water. 2 Bring to a boil over high heat. 3 Skim off the foam and scum as they rise to the surface. 4 Add the pieces of celery, saffron, 1 tablespoon of salt and the peppercorns, and... - 44.3271

Clam Bisque

MAKING 1 Attach the meat grinder with the finest blade. 2 Pass the clams through the grinder or, you can chose to puree them in an electric blender. 3 Through a fine seive lined with a double thickness of dampened cheesecloth and set over a bowl,... - 41.4255

Pennsylvania Dutch Coleslaw

MAKING 1. To prepare the cabbage wash it under cold water, remove the tough outer leaves and cut the cabbage lengthwise into quarters. 2. Shred the cabbage by cutting out the core and slicing the quarters crosswise into 1/8-inch strips. 3. In a small bowl... - 38.2497

Consomme Bellevue

GETTING READY 1 Place a bowl in the refrigerator and chill. MAKING 2 In a heavy 2- to 3-quart saucepan, add the chicken stock, clam broth and red pepper. 3 Bring to a boil over high heat. 4 Lower the heat and cover partially. 5 Simmer for 15... - 39.0937

Chicken Stoltzfus

MAKING 1. In a heavy 6- to 8-quart casserole bring the chicken a boil in water over high heat, skimming off the foam and scum as they rise to the surface. 2. Add the celery, saffron, 1 tablespoon of the salt and the peppercorns and reduce the heat to low. 3.... - 43.3352

Braised Wild Duck

GETTING READY 1. Preheat the oven to 325 °. To prepare the ducks : 2. Wash them briefly under cold running water and pat them completely dry inside and out with paper towels. 3. With a sharp heavy knife cut off the wing tips and discard them. 4. In a cup... - 43.5359

Peach Custard

GETTING READY 1. Preheat the oven to 325°. MAKING 2. In a saucepan into enough boiling water immerse the peaches completely and boil briskly, uncovered, for 2 or 3 minutes. 3. With a slotted spoon, transfer the peaches to a sieve or colander and run cold... - 43.4583

Cornmeal Griddle Cakes

MAKING 1. Into a deep bowl combine the cornmeal, flour, baking powder and salt and sift them together. 2. With a wooden spoon stir in the buttermilk and when it is completely incorporated, add the egg yolks and 2 tablespoons of the melted, cooled butter. 3.... - 45.089

Dilly Bread

GETTING READY 1. Into a small bowl pour the lukewarm water and add the yeast and 1 teaspoon of the sugar, rest for 2 or 3 minutes and then mix well. 2. Set in a warm, draft-free place (an unlighted oven) for about 10 minutes, until the yeast bubbles up and... - 48.2304

Buttermilk Soda Biscuits

GETTING READY 1. Preheat the oven to 450°. MAKING 2. Over a large baking sheet spread the tablespoon of softened butter evenly with a pastry brush and set aside. 3. Into a deep bowl combine the flour, baking powder, soda and salt, and sift them together. 4.... - 40.5668

Wild Persimmon And Hickory Nut Bread

GETTING READY 1. Preheat the oven to 325°. 2. Take two 9-by-5-by-3-inch loaf pans and spread 2 tablespoons of the softened butter over the bottom and sides of the pans using a pastry brush. 3. To each pan add 2 tablespoons of the flour and tip the pan back... - 42.7285

Shoo Fly Pie

GETTING READY 1. Preheat the oven to 375°. MAKING 2. To prepare the crumb topping, in a bowl combine the flour, brown sugar and shortening and rub them together with your fingertips until the mixture resembles coarse meal. 3. In a deep bowl, dissolve the... - 43.1044

Sour Cream Cornbread

GETTING READY 1. Preheat the oven to 425°. 2. Take an 8-by-8-by-2-inch baking dish, spread 1 tablespoon of softened butter evenly over the bottom and sides with a pastry brush and set aside. MAKING 3. Into a deep mixing bowl combine the cornmeal, flour,... - 49.451

New York Oyster Stew

MAKING 1. In a heavy 2- to 3-quart saucepan, melt 4 tablespoons of the butter over moderate heat and stir in the Worcestershire, paprika, celery salt and salt. 2. Add the oysters and oyster liquor and bring to a boil over high heat. 3. Reduce the heat to low... - 41.1344

Shad Roe On A Bed Of Sorrel

GETTING READY 1. To prepare the sorrel wash it under cold running water. 2. With a sharp knife, trim away any blemished spots and cut off the white stems. 3. Stack the leaves together a handful at a time, roll them into a tight cylinder and cut it crosswise... - 44.584

Toasted Pecans

GETTING READY 1. Preheat the oven to 350°. MAKING 2. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat and let the foam subside. 3. Then remove the pan from the heat, add the pecans and stir until they glisten with butter. 4. In a... - 36.8956

Planked Shad With Potatoes Duchesse

GETTING READY 1. In a saucepan cover potatoes with enough lightly salted boiling water to them by at least 1 inch and boil briskly, uncovered, until a potato quarter is soft enough to be easily mashed against the sides of the pan with the back of a spoon. 2.... - 42.8287

Steamer Clams Remoulade

GETTING READY 1. To prepare the clams wash them thoroughly under cold running water, discarding any with broken shells as well as those whose necks do not retract when prodded gently with a finger. MAKING 2. In an 8- to 10-quart steamer or casserole combine... - 42.6745

Spiced Cantaloupe

GETTING READY 1. To prepare the cantaloupe cut it into quarters and scoop out the seeds and stringy pulp with a spoon. 2. With a small sharp knife, remove the skin and the inner rind. 3. Then cut the meat into 2-inch pieces and pack the pieces into a 1-quart... - 40.6145

Roast Duck With Apricot Rice Stuffing

GETTING READY 1. Preheat the oven to 425°. To prepare the duck: 2. Under cold running water wash it quickly and pat it dry inside and out with paper towels. 3. Rub the inside of the duck with the remaining teaspoon of salt and a few grindings of black... - 43.276

Apple Muffins

GETTING READY 1. Preheat the oven to 425°. 2. With a pastry brush, spread 2 tablespoons of softened butter evenly inside 16 muffin cups (each cup should be about 2 1/2 inches across at the top). MAKING 3. Into a bowl combine the flour, baking powder, baking... - 44.7467

Philadelphia Cinnamon Buns

GETTING READY 1. Into a shallow bowl pour the lukewarm water, sprinkle the yeast and 1 teaspoon of sugar over it , let the mixture stand for 2 or 3 minutes and stir well. 2. Set the bowl in a warm, draft-free place (an un-lighted oven) for about 5 minutes... - 47.3072

Braised Pheasant With Sauerkraut

GETTING READY 1. To prepare the sauerkraut, wash it thoroughly under cold running water and soak it in a pot of water for about 15 minutes. 2. Squeeze the sauerkraut completely dry taking a handful at a time and set aside. 3. Preheat the oven to... - 42.6792

Clam Fritters

GETTING READY 1. To prepare the clams drain the clams and discard all but 4 teaspoons of the clam liquor. 2. With a sharp knife, cut off the dark necks of the clams, discard them and chop the soft round bodies of the clams coarsely. MAKING 3. In a deep bowl,... - 40.6967

Barbecued Stuffed Coho Salmon

GETTING READY To prepare the marinade : 1. In a small enameled saucepan bring to a boil over high heat combining the wine, lemon juice, 1/2 cup of the oil, the onion, garlic, parsley sprigs, ginger, thyme, Tabasco, salt and pepper stirring occasionally. 2.... - 43.2922

Mixed Nut Brittle

GETTING READY 1. Preheat the oven to 350°. MAKING 2. In a large shallow baking dish mix the almonds, black walnuts, filberts and salt. 3. Toast the nuts in the middle of the oven for about 5 minutes, stirring them from time to time. 4. Then turn off the... - 45.7497

Roast Pheasant With Filbert Stuffing And Currant Sauce

GETTING READY 1. Preheat the oven to 400°. MAKING To make the stuffing: 2. In a heavy 8- to 10-inch skillet melt 8 tablespoons of the butter over moderate heat. 3. As the foam subsides, stir in bread cubes and let them crisp and brown. 4. With a slotted... - 44.8846

Ground Cherry Jam

MAKING 1. Into a heavy 3- to 4-quart enameled saucepan crush the ground cherries lightly with the back of a wooden spoon. 2. Add the lemon peel and water and bring to a boil over high heat. 3. Cook briskly, uncovered, for 5 minutes until a ground cherry can... - 39.9036

Sherried Walnuts

MAKING 1. With a pastry brush, over a large baking sheet spread the tablespoon of softened butter and set it aside. 2. In a heavy 1-quart enameled saucepan bring to a boil over high heat combining the sugar and sherry stirring until the sugar dissolves. 3.... - 39.6656

Batter Fried Bluegills

MAKING 1. Into a deep fryer or large heavy saucepan heat pouring the vegetable oil to a depth of about 3 inches until it reaches a temperature of 375 ° on a deep-frying thermometer. To prepare the batter: 2. Sift together flour, cornstarch, salt and pepper... - 43.0936

Oysters Casino

GETTING READY 1. Preheat the broiler to its highest setting. MAKING 2. In 6 individual shallow baking pans-€”each large enough to hold half a dozen oysters comfortably spread the rock salt to a depth of about 1/2 inch. 3. Alternately spread a 1/2-inch... - 42.6789

Pepper Cabbage

MAKING 1. To prepare the head of the cabbage wash it under cold running water, remove the tough outer leaves and cut into quarters. 2. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8-inch-wide strips. 3. In a deep bowl stir... - 40.6458

Broiled Quail With Mustard Butter

GETTING READY 1. With a large knife or poultry shears cut each quail down the back from neck to tail. 2. Spreading the birds out skin side up break the curved rib bones with the flat of a cleaver or wooden mallet so that the birds lie flat. 3. Twist the wing... - 41.0746

Cottage Cheese Pancakes

GETTING READY 1. Preheat the oven to its lowest setting. 2. Line a large baking sheet with paper towels and place it in the middle of the oven. MAKING 3. Into a deep mixing bowl, rub the cottage cheese through a fine sieve with the back of a spoon. 4.... - 43.3287

Stewed Chicken With Parsley Dumplings

GETTING READY 1. Pat the chicken dry with paper towels. 2. In a paper bag, shake the chicken vigorously with the flour to coat the pieces evenly. MAKING 3. In a heavy 4- to 5-quart casserole or Dutch oven at least 10 inches in diameter, heat the oil over... - 44.1021

Potato Bread Shaker Style

GETTING READY 1. Into a small bowl pour the lukewarm water and add the yeast and 1 teaspoon of the sugar, rest for 2 or 3 minutes and then mix well. 2. Set in a warm, draft-free place such as an unlighted oven for about 10 minutes, until the yeast bubbles up... - 47.6778

Sugar Pie

GETTING READY 1. Preheat the oven to 325°. MAKING 2. Sieve combining the brown sugar and flour and rub them directly into the pie shell with the back of a spoon. 3. Spread the mixture evenly and pat it flat with your fingers or the spoon. 4. Then stir the... - 42.4956

Mushroom Stuffed Halibut Steak

GETTING READY 1. Preheat the oven to 425°. MAKING 2. Spread the tablespoon of softened butter with a pastry brush, evenly over the bottom of a baking-serving dish at least 2 inches deep and wide enough to hold one of the halibut steaks comfortably. 3. Pat... - 43.1209

Lemon Souffle Pie

GETTING READY 1. Preheat the oven to 350°. MAKING 2. In a bowl with a wire whisk or a rotary or electric beater, beat the egg whites and salt together until they are stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl. 3.... - 46.8195

Clam Tart

GETTING READY 1. Preheat the oven to 375 °. 2. To prepare the clams wash them thoroughly under cold running water and discard any with broken shells as well as those whose necks do not retract when prodded gently with a finger. 3. With a small sharp knife... - 41.1697

Pumpkin Bread

GETTING READY 1. Preheat the oven to 350°. 2. Take two 9-by-5-by-3-inch loaf pans and spread 2 tablespoons of the softened butter over the bottom and sides with a pastry brush. 3. Into each pan sprinkle 1 tablespoon of the flour and tip it from side to side... - 47.5499

Chicken Croquettes

MAKING 1. In a heavy 3- to 4-quart saucepan combine the chicken breasts, 1 teaspoon of the salt and water to cover the chicken by at least 1 inch and add more water if necessary. 2. Bring to a boil over high heat, meanwhile skimming off the foam and scum that... - 43.1949

Red Beet Eggs

MAKING 1. In a 2- to 3-quart enameled saucepan, bring the water to a boil over high heat, drop in the beets, reduce the heat to low and cover the pan tightly. 2. Simmer for 30 to 40 minutes until the beets show no resistance when pierced with the point of a... - 39.3557

Funnel Cakes

GETTING READY 1. Preheat the oven to its lowest setting. 2. Line two large baking sheets with paper towels and place them in the center of the oven. MAKING 3. Into a heavy 12- to 14-inch skillet pour vegetable oil to a depth of about 1 1/2 to 2 inches and... - 44.2325

John Clancy's Broiled Clams

MAKING 1. In a bowl cream the butter by beating and mashing it against the sides of a bowl with the back of a spoon until it is light and fluffy. 2. Beat in the parsley, garlic, Worcestershire, oregano, salt and pepper. 3. With your hands, pat and shape the... - 43.0152

Cider Pie

MAKING 1. In a heavy 2- to 3-quart enameled saucepan, boil the cider uncovered over high heat until it is reduced to 3/4 cup. 2. Add the brown sugar, butter bits and salt , stir until the sugar dissolves and the butter melts and remove the saucepan from the... - 45.1105

Spiced Mixed Nuts

GETTING READY 1. Preheat the oven to 275°. MAKING 2. With a pastry brush, spread the tablespoon of softened butter over a large baking sheet. 3. In a small bowl mix well combining the sugar, cinnamon, cloves, nutmeg, ginger, allspice and salt. 4. Stir... - 45.0654

Philadelphia Baked Clams

GETTING READY 1. Preheat the oven to 450°. MAKING 2. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of an 8- to 9-inch shallow baking dish. 3. Spread the clams on paper towels and pat them completely dry with... - 42.1967

Broiled Skewered Scallops

GETTING READY 1. In a charcoal broiler light a layer of briquettes and let them burn until a white ash begins to appear on the surface or preheat your kitchen broiler to its highest setting. 2. Wash the scallops under cold running water, spread them on paper... - 39.0934

Sugar Doughnuts

MAKING 1. Onto a plate or a sheet of wax paper sift together combining 4 cups of the flour, the baking powder, nutmeg and salt. 2. Into a measuring cup mix well pouring the milk, cooled melted butter and vanilla and set aside. 3. In a deep bowl, with a wire... - 46.3854

Apple Jonathan

GETTING READY 1. Preheat the oven to 400°. MAKING 2. Over the bottom and sides of a shallow 3-quart baking dish, spread 1 tablespoon of the softened butter evenly with a pastry brush. 3. Sift together combining the flour, baking powder and salt onto a plate... - 44.4334

Pennsylvania Pepper Relish

MAKING 1. In a deep heatproof bowl combine the cabbage, green and red peppers, celery and salt and mix well with a wooden spoon. 2. Transfer the vegetables to a colander and stand the colander in the bowl. 3. With foil or plastic wrap cover the colander, set... - 45.2396

Whole Wheat Bread

GETTING READY 1. Into a small bowl pour the lukewarm water and add the yeast and 1 teaspoon of the sugar, rest for 2 or 3 minutes and then mix well. 2. Set in a warm, draft-free place (an unlighted oven) for about 10 minutes, until the yeast bubbles up and... - 47.5336

Batter Fried Chicken

GETTING READY 1. Line a large shallow baking dish with a double thickness of paper towels. MAKING 2. In a deep bowl, with a wire whisk beat the egg and milk lightly together. 3. In another bowl combine the dry ingredients including flour, baking powder and... - 39.4653

Broiled Blue Fish Fillets

GETTING READY 1. Setting the broiler pan and its grid 4 inches from the heat, preheat the broiler to its highest point. 2. Wash the fillets briefly under cold running water and pat them completely dry with paper towels. 3. Season the fish on both sides with... - 38.468

Lobster Thermidor

GETTING READY To prepare the lobster : 1. Fill halfway a 12- to 14-quart pot with enough water, bring to a boil over high heat and plunge two of the lobsters headfirst into the pot such that both the lobsters are entirely submerged. 2. If the water is not... - 43.2786

Blueberry Muffins

GETTING READY 1. Preheat the oven to 375°. 2. Inside 20 muffin cups (about 2 1/2 inches across at the top) spread 2 tablespoons of the softened butter evenly with a pastry brush. MAKING 3. In a sieve or colander set under cold running water wash the... - 41.2857

Lobster Croquettes

MAKING 1. In a heavy 1- to 2-quart saucepan, melt the butter over moderate heat and let the foam begin to subside. 2. Mix well adding the flour stirring the mixture constantly with a wire whisk. 3. Pour in the milk in a slow, thin stream and cook over... - 43.5314

Salt Rising Bread

MAKING 1. Into a heatproof bowl measure the cornmeal a day ahead. 2. In a small saucepan heat 1 cup of the milk until bubbles begin to form around the sides of the pan. 3. Pour the milk over the cornmeal and stir to a smooth paste. 4. Set the bowl in a warm... - 46.7373

Fried Yeast Biscuits

GETTING READY 1. Into a small bowl pour the lukewarm water and add the yeast and 1 teaspoon of the sugar, rest for 2 or 3 minutes and then mix well. 2. Set in a warm, draft-free place such as an unlighted oven for about 10 minutes, until the yeast bubbles up... - 44.8631

Mexican American Chili Corn Bread Pie

Put mixture in casserole dish 1 1/2 to 2 inches from top. In separate bowl mix two small packages of corn bread (following package instructions). After it is mixed, spread corn bread mixture on top of casserole and bake for 30 minutes at 400°. - 36.2059

Grandma Goralski's Devils Food Double Fudge Cake

To egg/sugar mixture, gradually add 1 cup sour milk alternately with the flour mixture. Stir by hand until blended. Then add 1 cup boiling water! Bake in 9 x 13 greased pan at 350 degrees for 40 minutes. - 34.3017

Quantcast