Minced Clam Dip
Ingredients:
2 cans(7 1/2oz.) minced clams
2 8oz. pkgs. cream cheese
2 tbls. lemon juice
1 tbls. onion powder
1/2 tsp. salt
potato chips, Ritz crackers
Directions:
Drain clams in a sieve. In a med. size mixing bowl add cream cheese, lemon juice, onion powder and salt. Mix well. Add clams and mix througherly. Top crackers with dip. Potato chips can be used with this dip as well.
Stuffed Celery
Ingredients:
1 stalk celery
1 1/2 c. creamy peanut butter
1 8oz.pkg. cream cheese
Directions:
Remove the celery pieces from the stalk and wash througherly. Slightly cut off each end of the celery pieces. Cut each celery piece into 3. With a knife cut cream cheese and add to 1 piece of celery. Alternate using the creamy peanut butter. Put the celery on a plate and chill.
Judi's Clam Chowder
Ingredients:
1 qt. whole fresh shucked clams or 3 (7oz.) cans minced clams
1 c. bacon(diced & cooked)
1/2 c. onions (chopped)
1/2 c. celery (chopped 1/4 inch thick)
1 (8oz.) jar Cento all natural clam juice
1 1/2 c. water
3 c. light cream (milk may be substituted)
1 c. raw potatoes (diced)
2 tbls. butter or margarine
1/2 tsp. salt
1/2 tsp. black pepper
Directions:
Chop whole fresh clams. Place in med. size bowl. Or Drain canned clams in a sieve and place in bowl. Reserve liquid.In lg. pot fry bacon until crisp (not burned). Remove from pot and add to clams. Mix clams well with the bacon. In same lg. pot add butter or margarine. Add rest of ingred. Simmer for 5 min. Now add clams and bacon. Simmer for 10 min. Stir often. Serves 4
Chicken Vegetable Cheese Puffs
Ingredients:
1 lg. chicken breast(boneless, skinless, diced)
1/2 c. celery (chopped)
1/2 c. onions (chopped)
1 tsp. chicken granules
2 1/4 c. water
2 tbls. corn oil
dash salt & pepper
1/2 c. celery leaves
7 slices swiss cheese (sliced in half)
Puff Pastry sheets
Directions:
Preheat oven to 375. In heated med. size frying pan add oil. Add chicken and cook for 5 min, stirring often. Remove from pan and cover and refrigerate until ready to use. To same pan add water, celery, celery leaves granules, salt & pepper. Simmer 15 min. Add onions and simmer another 5 min. Drain in sieve.Place in sm. bowl. Cover and refrigerate for 25 min. Cut pastry sheets into 4 slices. Fill pastry with chicken & vegetables (about 2 tbls. of each).Place swiss on top of chicken mixture. Fold over pastry and crimp edges very tightly. Place chicken puffs on cookie sheet(DO NOT USE TEFLON COATED SHEET) and cook for 15-17 min. Makes 7 puffs.
Escargot
Ingredients:
1 7oz. can Helix snails (very lg.)
4 T. butter
1 T. dried parsley
dash salt
1/2 tsp. dried sweet basil
Directions:
Drain can of snails in sieve. Wash througherly under cold running water. To small heated frying pan, add butter. Add snails & salt. Stir. Add parsley, & basil. Stir. Cook on med-high heat for 3 1/2 min. Do not over cook. or snails will get hard. Makes 1-2 servings.
Spicey Turkey Noodle Soup
Ingredients:
1 lb. Turkey Breast (cut in cubes)
5 c. water
1 lg. beef bone w/marrow
2 jalepeno peppers (diced rinds & seeds removed)
1/2 c. onions (chopped)
2 1/2 tsp. chicken granules
salt to taste
2 tsp. dried thyme leaves
1 tbls. dried parsley
1 tsp. chili powder
1/2 tsp. sage
1 c. celery
1/4 c. celery leaves (chopped)
1 16 1/4 oz. can lima beans
1/2 c. sherry
1 c. wide noodles
Directions:
In soup pot add water, salt and bone w/marrow. Let boil on med heat for 5 min. Keep turning the bone w/ marrow over so both sides cook. Add onions, peppers, celery, both granules, and boil another 5 min. Add turkey cubes, thyme, sage, sherry, chili powder, celery leaves. Mix well. Simmer for 1 hr. 15 min. Stir often. Add lima beans and noodles and cook on med-high for
8 min. Serve with Italian or garlic breads.
Potato Soup
Ingredients:
4 med. size russet potatoes (peeled & cubed)
3 c. water
1 c. bacon (diced & cooked)
1 c. celery (chopped)
1/2 c. celery leaves (chopped)
1/2 c. onions (chopped)
1 tbls. beef granules
1 tbls. chicken granules
4 c. milk
1/2 c. potato water
dash salt
1/2 tsp. black pepper
1 tsp. dried sweet basil
2 tbls. dried parsley
Directions
Peel & cube the potatoes. In med size pot add water and salt. Let water come to a boil. Add potatoes. Boil on low heat for 10 min. Reserve 1/2 c. potato water. Drain rest of water and set potatoes aside. In dutch oven pot add all of your ingredients. Mix througherly. Add potatoes. Cook on low heat for 20 min.
Creamy Horshradish Dip
Ingredients:
2 8 oz. pkgs. cream cheese (softened at room temperature)
1 1/2 c. fresh horshradish (grated)
1 c. dried parsley
dash hot pepper sauce (optional)
crackers
Directions:
I like to use fresh horshradish, but you may substitute a 1 4.5 oz jar of horseradish if you like. In med. size bowl add softened cream cheese. With a mandalin grate the horseradish right into the bowl. Mix well. Add parsley. Mix again. Top crackers with the horseradish dip and serve.
Guacomoli Dip 1
Ingredients:
1 avacado (peeled & chopped)(remove stone)
1 lg. tomato (diced)
1/2 c. garlic (minced)
1/2 c. onions (chopped)
2 tbls. olive oil
crackers
Directions:
In a med. size mixing bowl add chopped avacado. Mash well with a fork. Set aside. In sm. heated frying pan add oil, garlic and onions. Cook on med. heat until onion is transparent (about 3 min.). Remove from stove and add to avacado mash. Add tomatoes. Mix well. Spoon Guacomoli mix onto crackers and serve.
Waldorf Salad
Ingredients:
1 head iceburg lettuce
3 red delicious apples(peeled, cored, chopped)
1 lg. jar Calif. meledy fruit
1 c. walnuts (chopped)
1 pt. heavy whipping cream
1 T. lemon juice
1-1 1/2 c. mayonnaise
Directions:
Wash and tear lettuce into a lg. salad bowl. Chop walnuts and set aside. Pare, core and chop apples. Coat apples with lemon juice. Add to bowl. Drain the calif. meledy fruit. Discard the juice. Chop fruit and add to bowl. Add walnuts. Mix well. In med. size mixing bowl add whipping cream. With hand blender, blend the cream on high speed until its foamy. Add mayonnaise to cream and fold carefully. Do not mix quickly or air bubbles will form. Add mayo/cream mixture to salad. Fold and mix througherly.
Spicy Shrimp Dip
Ingredients:
1 4 oz. can deveined med. shrimp
1/4 tsp. celery salt
3/4 c. mayonnaise
1 tsp. dried or fresh parsley flakes
2 Tbls. celery (chopped)
2 tsp. hot sauce
1/4 tsp. celery seed
dash black pepper
Directions:
Chop celeryand place in sm. bowl. Drain shrimp in sieve. DO NOT RINSE SHRIMP. Add shrimp to bowl. Add the rest of ingred. Mix well.Cover and refrigerate until ready to use. Serve with crackers.
Crab Salad
Ingredients:
1 c. elbow macaroni
1 1/2 c. mayonnaise
2 4.25 oz. cans fancy lump crab meat
1 tsp. celery seed
1/3 c. celery leaves (chopped)
3/4 c. celery (chopped)
1/2 tsp. cracked black pepper
3 c. water
1/2 tsp. salt
1 Tbls. corn or olive oil
Directions:
In med. size pot add water, salt & oil. Let water come to a boil. Add macaroni and cook according to directions. Drain macaroni in a sieve. DO NOT RINSE MACARONI, but shake sieve so the macaroni does not stick together. Place macaroni in med. size bowl. Flake the crab meat in bowl. Add rest of ingred. Mix througherly. Cover and refrigerate until ready to use.