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Recipes

Spritz Cookies

  • 1 lb butter
  • 1 egg, well beaten
  • 2 tsp Vanilla
  • 4 cups Flour (hold 1 back, and add only to achieve consistency)
  • 1 tsp baking powder
  • 1 cup Sugar

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. 

 

Almond Pound Cake

Beat together until fluffy:

  • 1 1/2 sticks unsalted butter
  • 1/1/4 cup sugar
  • 1 tsp vanilla extract
  • 3/4 tsp almond extract

Mix in:

  • 5 large eggs, on at a time
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cup shredded coconut
  • 1 cup toasted, chopped almonds

Gradually add 2 1/4 cup flour and mix until smooth.  Bake at 350' until done.

 

Brunswick Stew

  • 1 Stewing hen, about 6 lbs. (or various other parts)
  • 2 large onions, sliced
  • 2, 1 lb Cans of Whole, Peeled Tomatoes, Drained
  • 2 cups Lima beans (fresh or frozen)
  • 3 medium Potatoes
  • 2 cans of corn (can also use fresh or frozen)
  • 3 tsp salt
  • 1 tsp pepper
  • 1 Tbl sugar

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.

 

Rhode Island Clam Chowder

  • 1/4 lb salt pork, cubed (can substitute bacon)
  • 1 clove garlic, minced
  • 1/2 cup thinly sliced leeks
  • 1/2 cup onion (optional)
  • 1/4 cup chopped green pepper
  • 1/2 cup diced carrots
  • 1/4 cup chopped celery
  • 3 cups diced potatoes
  • 2 tsp salt (to taste)
  • 2 cups boiling water
  • 2, 1 pint bottles clam juice (can also use natural broth to taste - you will need much less)

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).

  • 2 dozen Medium clams
  • 1, 16 oz can undrained tomatoes
  • 1 tsp dried thyme (there's never enough thyme)
  • 1/4 tsp papper
  • 1/3 cup Ketchup (you can substitute catsup if you prefer)
  • 1 Tbsp flour
  • 1/3 cup chopped parsley
  • 1 bay leaf
  • 1 Tbsp butter or margarine

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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Last modified: November 09, 2004