Mix dry ingredients. In a separate bowl, cream eggs, sugar, and butter. Gradually add dry ingredients until blended. Press through a cookie press. Bake at 400' for 8-10 minutes. Makes 4 dozen.
Beat together until fluffy:
Gradually add 2 1/4 cup flour and mix until smooth. Bake at 350' until done.
Simmer chicken in 2-3 quarts of water, approximately 2 1/2 hours.
Remove chicken and add vegetables and simmer uncovered until beans and potatoes are tender. Stir occasionally to prevent scorching -- do not allow to boil.
Replace chicken (minus bones, skin, and other ickies) and add spices.
Slowly cook bacon until crisp and set aside. In bacon fat, cook the garlic, onion, and leeks until tender; about 5 minutes. Add next 7 ingredients; bring to a boil. Coarsely chop just the necks of clams - Add, cover and simmer until potatoes are tender (20 minutes).
Melt butter in small saucepan. Remove from heat. Stir in flour until smooth. Slowly add a little hot liquid from the soup - stirring to keep smooth. When the mixture is about the texture of gravy, add to soup. Stir, cover, and simmer about 20 minutes
makes 6-8 servings.
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