Beach Watchers Cookbook

Introduction

2010-12-25T22:37:00.000-08:00

This online Beach Watchers Cookbook is dedicated to:

WSU Beach Watchers around Puget Sound for their dedication to understand, value, and protect the priceless marine environment we all share.
Kristen Cooley - WSU Island County Beach Watchers volunteer coordinator (2006-2008), whose infectious enthusiasm has kept us busy and on target. The impetus for this cookbook was a brainstorming session about a going away present for her -- as she moves on to a new career (with Puget Sound Partnership) and a new life (with Stephen Stavros).
Don Meehan - who established the WSU Beach Watchers program in Island County in 1989, and who has nurtured it ever since, for nearly 20 years, through its expansion to other Puget Sound counties.

We hope you enjoy these recipes, and will consider joining Beach Watchers to help improve, maintain and protect a thriving Puget Sound ecosystem through education, community outreach, stewardship, and research.

Connie Clark
Editor - Beach Watchers Cookbook
July 28, 2008

Shrimp Tacos for Two

2008-09-16T10:53:00.000-07:00

My favorite food in the world is shrimp. Baked shrimp, fried shrimp, boiled shrimp, shrimp gumbo, shrimp on the barbie, shrimp cocktail, shrimp pasta, shrimp enchiladas, curry shrimp, sauteed shrimp, breaded shrimp, shrimp ceviche, shrimp sushi, and best of all shrimp tacos. Yum! Yum!


sliced cabbage 1 diced tomato 1/2 diced onion cilantro		Place two handfuls of sliced cabbage, diced tomato, and diced onion on a plate in the middle of the table. Top with a handful of chopped cilantro.

salsa jalapenos cucumber feta hot sauce		Put out a small bowl of each condiment: - salsa (preferably Emerald City) - jalapenos (preferably Mrs Renfros) - julienned cucumbers (optional) - crumbled feta (optional) Put a bottle of your favorite hot sauce (preferably Cholula) on the table.

12 shrimp 1 T olive oil 1 T chili powder		Peel the shrimp (size: 31-40 per pound), remove tails, set aside. Heat the olive oil in a frying pan over medium high heat. Saute the shrimp in the frying pan until opaque on one side. Lower the temperature of the frying pan and turn the shrimp over. Add the chili powder (preferably Gebharts), stir to coat. If you need to add a little water that's okay. Do not over cook! This process takes less that five minutes.

4 corn tortillas		Fry the corn tortillas in a smidgeon of olive oil on each side or wrap them in a plastic bag and microwave them or 20-30 seconds. Place two tortillas on each plate and fill each tortilla with three shrimp apiece. Bring to the table for an authentic Mexican dinner.

Muy Bueno!

Debbie Bitts

Greek Salad

2008-09-16T10:51:00.000-07:00

This salad recipe comes from my travels to Greece. It seemed to be a staple everywhere we went. Check out the fresh ingredients.


4-5 tomatoes 1/2 red onion 1 cucumber calamata olives		In medium bowl, combine tomatoes, cucumbers, onions and olives. Cut tomatoes into 1-1/2 inch chunks. Thinly slice red onion. Quarter a cucumber the long way, remove the skin, and cut into 1-1/2 inch chunks. Add a handful of calamata olives (preferably with pits).

Zesty Italian dressing		Prepare 1 package of Zesty Italian dressing mix according to directions. Drizzle the dressing over the salad to taste, and toss.

feta cheese basil		Top with 5 oz of feta cheese, sliced. Top with 6-9 leaves of basil, rolled together, then sliced.

This recipe has the flavor of a the Greek Islands and reminds me of the Parthenon in Athens.

Debbie Bitts

Black-Eyed Pea Salad

2008-09-16T10:48:00.000-07:00

4-5 servings


2 cans black-eyed peas, drained 3/4 cup chopped green bell pepper 3/4 cup chopped celery 3/4 cup chopped red onion		In a large bowl combine black-eyed-peas (other beans - waxed, garbanzo, or green - can be mixed), chopped peppers (try yellow and red as well for more color), celery and onion; set aside.

1/4 cup olive oil 1/4 cup sugar 2 tablespoons cider vinegar 2 cloves garlic-to taste (at a minimum, I like lots more) 1/2 teaspoon fresh ground pepper 1/2 teaspoon hot pepper sauce		In a small bowl, combine oil, sugar,vinegar, garlic, salt, pepper and hot sauce, mixing thoroughly; pour over peas and toss well. Cover and refrigerate overnight for the flavors for the flavors to blend.

cilantro		Sprinkle with chopped cilantro (optional), and serve.

David Baumchen

Search

2008-07-24T18:52:00.000-07:00

Use the Search-Blog box above, and type in any ingredient,
or several of them, then click on the [SEARCH BLOG] button
for a page with all recipes that use the ingredient/s.

Buzz's No-knead Olive Bread

2008-07-14T11:29:00.001-07:00

This is a delicious no-knead olive bread recipe my husband, Buzz Mersereau, came up with. It can be made with just about any herb, berry, whatever, instead of the olives.

The long knead-free process allows the dough to develop good flavor while the preheated Dutch oven** will create the humid conditions needed for a crisp crust.

YIELD: One 1 1/2 lb loaf


1/4 tsp active dry yeast 1 1/2 C warm water		In a large bowl, dissolve yeast in water.

3 C flour 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried rosemary, crushed 1 1/2 tsp salt 1/2 C olives, sliced		You can use all purpose flour, white bread flour, whole wheat flour, or any combination thereof. In a second bowl, combine dry ingredients and olives. Add mix to the bowl containing the water & yeast. Stir until blended. The dough will be shaggy & sticky.

first rise 8-18 hours		Cover bowl tightly with plastic wrap and let rest at least 8 hours, preferably 12-18 hours at warm room temperature (about 70 degrees). The dough is ready when the surface is dotted with bubbles.

form loaf		Lightly flour a work surface and place dough on it. Sprinkle a little more flour on it and fold it over on itself a couple times. Cover loosely with plastic wrap and let it rest for about 15 minutes. Using just enough flour to keep the dough from sticking to the work surface and to your fingers, gently shape the dough into a ball.


second rise 1-2 hours		Generously coat a dish towel with flour, wheat bran or cornmeal (your choice). Put the ball of dough on the surface of the towel and dust the ball with your choice from the previous sentence. Cover with another towel and let rise for 1-2 hours. When it is ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

preheat		At least 20 minutes before the dough is ready, pre-heat the oven to 475 degrees. Put the pot in the oven to heat up.

bake		When the dough is ready and has risen, carefully remove the pot from the oven and lift off the lid. Put the dough in the pot. The dough will lose its shape somewhat in the process, but that's okay. Center the dough in the pot. Cover and bake for 30 minutes at 475. Remove the lid and bake for an additional 15-20 minutes until the loaf is beautifully browned. Remove the bread from the pot and let it cool on a rack for an hour before slicing.

** Any 6-8 qt pot, like a Dutch oven, cast iron, enameled, Pyrex or ceramic, with lid.

Peg Boley

Cinnamon Coffee Cake

2008-07-14T11:05:00.001-07:00

This is a favorite of the Beach Watchers Advisory Council.


		Preheat oven to 350.

2 cubes butter** 2 cups sugar		Cream together sugar and butter. (Margarine may be used, but butter is preferable)

4 eggs, 1 tsp vanilla		Add eggs one at a time, beating after adding each one. Blend in vanilla.

3 cups flour 1 tsp baking soda 1 Tbl baking powder 1 cup buttermilk		Mix together dry ingredients. Then blend alternately with buttermilk into the sugar/egg mixture.

1/2 cup sugar 2-3 tsp cinnamon		Mix together sugar and cinnamon - I like this 'topping' to be strong on the cinnamon.

		Spoon batter into a well-greased angel food pan**, creating layers (three layers eventually),and sprinkling each layer with the cinnamon-sugar mixture, and sprinkling a generous amount on the top layer. (You might not use the entire sugar-cinnamon mixture, but about 2/3 of it) Bake one hour at 350 degrees. Check with a long straw or a slender wooden kabob skewer. Let cool at least 30 minutes before cutting - it needs to settle a bit.

** a cube of butter is 1 stick (or 1/4 of a pound)

Hints

You will need a pan with a volume capacity of at least 10 cups. I have been using a 10 cup Bundt pan or mold and the batter expands above the top by about an inch while baking. It shrinks while cooling.
Try sprinkling the inside of the greased pan with the cinnamon-sugar mix before filling it.

Skip Ingraham

Libby Beans

2008-07-12T09:56:00.000-07:00

This recipe is enough to fill a cast iron bean pot. It travels well to potlucks, and lends itself to infinite variations of beans.


1.5 cups butter beans (large lima beans) 1.5 cups garbanzo beans 1.5 cups great northern or small white beans 1.5 cups kidney beans 3 cups black beans 3 cups anasazi beans **		You may cook your own beans or use canned. A "regular size" (15-16 oz) can of beans equals 1 and 1/2 cups cooked beans (the measurements do not have to be exact). If using dry beans, cook them, and keep in their own liquid until used later in the recipe.

3 onions 2-3 Tbl garlic, minced 1 cup catsup or tomato sauce 1/2 cup cider vinegar 1/4 cup brown sugar 3 Tbl stone ground mustard 2-4 Tbl dried red pepper		Cook onions (chopped) and garlic in a medium-large pan over medium heat until onions are semi-translucent, about 15 minutes. Add catsup or tomato sauce, vinegar, and brown sugar. Add 3 tablespoons stone ground mustard, prepared (or your favorite prepared mustard). Add dried red pepper (OR 1 chopped habanera, depending upon the peppers and hot/spiciness desired) Simmer over low heat, about 10 minutes.

		In the meantime, if using canned beans, wash and drain (to get rid of added sugar and salt) all but the black beans. Drain the black beans until the consistency of a very thick soup.

cast iron bean pot, or covered casserole		Add beans to a covered bean pot or casserole dish. Remove the tomato/onion mixture from heat and mix gently with the beans - try not to smash too many. Bake, in 325 degree oven for at least an hour, preferably for two and a half hours (or longer at lower heat).

** I have not found anasazi beans canned.
If you cannot find anasazi beans, use pinto beans.

Libby Hayward

Mrs Coon's Teriyaki Chicken

2008-07-12T09:52:00.000-07:00


1 Tbl+ garlic 1 1/2 Tbl ginger root 1/3 c brown sugar 1 tsp toasted sesame oil 1 c soy sauce ** 1/4 c pineapple juice		Mix 1 rounded tablespoon of chopped fresh garlic and 1 1/2 tablespoons chopped fresh ginger root. Add other ingredients and mix well.

chicken pieces		Marinate 2 pounds of chicken pieces in marinade, at least 6 hours, preferably overnight.

		Grill chicken over a medium fire.

** if a bland soy sauce is used, add 1/4 cup wine to the marinade.

Libby Hayward

Dill Sauce

2008-07-09T18:55:00.000-07:00

A wonderfully easy sauce when fresh dill is available. It uses coarsely chopped dill to flavor the broth, and then finely chopped dill at the end of the recipe.


1 1/2 Tbl olive oil 1 1/2 Tbl flour		Heat olive oil in sauce pan. Add flour, whisk, and cook ~ 1 minute.

1 c chicken stock 1 c chopped dill		Add chicken stock and bring to a boil, stirring continually. Add coarsely chopped dill and cook 3 minutes more. Pour broth through strainer into a bowl. (Discard cooked dill)

2 tsp lemon juice 1/4 tsp cayenne 2 Tbl finely chopped dill white pepper to taste		Stir into the dill-flavored broth.

We use this with fish, chicken, broccoli, spinach, ...
.

Connie Clark

Fruit Chili

2008-07-09T16:17:00.000-07:00

Serves 6


1 1/2 lb ground beef or ground turkey 2 cups chopped onions 4 cloves garlic		In large dutch oven, cook meat, onions and garlic until the meat is brown. Drain off fat.

2 cans diced tomatoes 1 can tomato sauce 1 can chicken broth 3 bell peppers 2 cans diced green chilies 2 granny smith apples		Stir in two (14.5 oz) cans diced tomatoes with juice, 1 can (15 oz) tomato sauce, and 1 can (14.5 oz) low-sodium chicken broth. Chop 3 red, green and/or yellow sweet peppers and add. Drain 2 (4.5 oz) cans diced green chilies and add. Core and chop 2 unpeeled granny smith apples and add.

2 Tbsp unsweetened cocoa powder 3 Tbsp chili powder 1 1/2 Tbsp curry powder 1-2 tsp ground cinnamon 1 Tbsp cumin to taste		Add in cocoa powder, chili powder, curry powder, cinnamon, and cumin. Bring to a boil; reduce heat. Cover and simmer for about 1 hour.

1 can red kidney beans 2/3 cup slivered almonds		Drain 1 (15-oz) can red kidney beans and add along with almonds. Cook until heated through.

toppings		Garnish with raisins, cheddar cheese, and plain yogurt.

This is adapted from Better Homes and Gardens 100 Favorite Soups & Stews 1999 -- one of those little menu magazines you buy at the check out counter at the grocery store! Today, you can find an online copy of the recipe.

Terri Purcell

Shellfish in Sauce/Broth

2008-07-09T11:10:00.001-07:00


1/4 lb. butter (cornstarch)		In a large frying pan, melt the 1/4 lb butter. (If a thicker broth is desired, remove pan from heat and blend in ~2 Tbsp cornstarch, then return pan to heat)

chicken broth 1 cup vermouth. 1 Tbsp soy sauce 2 Tbsp parsley 2 Tbsp garlic 1 Tbsp lemon juice 1 tsp sugar		Add 1 can (14 oz) chicken broth, 1 cup vermouth, 1 Tbsp soy sauce, 2 Tbsp chopped parsley, 2 Tbsp chopped garlic (more is even better), 1 Tbsp lemon juice (fresh is nice) and 1 tsp sugar. Bring mixture to a boil Reduce heat and simmer 10 minutes. (reserve until ready to use, can be held in the refrigerator up to 24 hours).

40-50 steamer clams (ready to cook) OR 100 mussels OR 1-2 rock crabs or Dungeness		When ready to use the broth, add clams or mussels, or add cooked crab. For a medley, add all shellfish together. Bring to a boil. When shells open, remove shellfish to a bowl. For crab, make sure it is heated through.

1/4 cup vermouth		Add 1/4 cup of vermouth. Serve with good dipping bread, a nice salad, and a nice white wine. "Yummy."

Eugene Thrasher

Butter Clams - Grilled

2008-07-09T11:08:00.002-07:00

Serves 2.


		Preheat grill to hot (medium high)

sauce options		Use whatever appeals to you: white Worcestershire soy or low sodium soy white wine lemon juice Maurer's mild ginger, or apple ginger teriyaki Let your taste buds wander.

butter clams		You want 5-10 clams per person (10-20 halves), cleaned and ready to cook. Place clams on a flat surface, shell side down.

butter green onions		Spread a few drops of melted butter, margarine or or extra virgin olive oil over each clam. (butter is best) Distribute about 1/2 cup (more or less) of chopped green onions over the clams. Place clams shell side down on the grill. Close lid and allow to broil several minutes, checking frequently. Move clams around as necessary to allow clams to broil evenly. Add a splash of whatever sauce and continue to broil until they are right for you.

		A couple of hints: Not all clams will cook all at the same time. Minimize selection of sauce at each grill. Best eaten ASAP. Enjoy with salad and your favorite veggie. Save left over clams to reheat in the microwave for 1-2 minutes.

Eugene Thrasher

Special Steamed Clams / Mussels

2008-07-09T11:08:00.001-07:00

Serves 2


1/4 cup extra virgin olive oil 1-2 Tbsp minced garlic		Add 1/4 cup extra virgin olive oil to a large saute pan. Saute minced garlic lightly. If garlic browns, discard and start over; you just want the garlic to soften.

40-50 steamer clams or 50-100 mussels 1/4 cup water 1/4 cup dry sherry or dry vermouth or white wine		Add clams in a single layer. Â Add water and wine, cover and steam until the clams open. Because the clams may not be all the same size or the amount may vary, check to see the progress. Remove cooked clams to a large serving bowl, Add more clams in a single layer, cover and steam until cooked.

parsley		To serve, sprinkle the clams with 2 tablespoons chopped fresh parsley and add the steaming liquid from the pan. Accompany with dipping bread. As my young grandson said "Don't eat the shells / AL"

Eugene Thrasher

Butter Clams - Fried

2008-07-09T11:07:00.000-07:00

Serves 2


1/2 cup flour 2 eggs well beaten 1/2 cup bread crumbs or coarse cornmeal herb mix		Prepare: 1 plate with flour 1 plate with beaten egg 1 plate with breadcrumbs/herb-mix

5 clams per person (10 halves)		Dip each clam half in flour, then egg, then breadcrumbs.

butter		With electric fry pan at medium hot, melt butter (~ 1/2 to 1 stick) (you can use extra virgin olive oil, but butter is best) Place each clam open side down (shell up) in pan. Cook until golden brown. Remove from pan and reserve in warm oven. Repeat until all clams are fried.

sauce options		Serve with cocktail sauce, tartar sauce, or green Tabasco sauce. Reminder from my young grandson, AL: "Don't eat the shells"

Reserve any uneaten clams, chop and scramble with eggs or eggbeaters for breakfast, lunch or dinner.

Eugene Thrasher

Turkey/Peanut Casserole

2008-07-08T21:29:00.000-07:00


onion		Saute 3/4 cup diced onion (large dice) in a teaspoon of water (or oil).

turkey		Brown 1/2 pound ground turkey (or cooked shredded turkey) along with the onions.

1/4 cup dill pickle 1/4 tsp red pepper flakes 1 Tbl sugar 1 Tbl sesame seeds 2 Tbl rice vinegar 1 Tbl Worcestershire 2 Tbl peanut butter 1 cup chicken broth 1 tsp toasted sesame oil		Add pickle (chopped) through toasted sesame oil to the onions and turkey and cook for 30 minutes. (may be refrigerated at this point, then reheated the next day)

rice toasted sesame seeds **		Serve over rice or rice noodles, and sprinkle with toasted sesame seeds.

** Soy sauce may be used in place of Worcestershire sauce

** unsalted ground peanuts can be used in place of peanut butter

** toast sesame seeds in a fry pan (no oil, just heat) Once they start turning tan in color, remove them immediately from the burner. (You cannot serve burnt sesame seeds!)

Sue Newsham

Chicken, Artichoke, and Potato Stew

2008-07-08T17:27:00.001-07:00

I usually double this recipe, as it is even better as leftovers.


chicken thighs 2 Tbsp. flour 1 1/2 tsp salt 1 1/2 tsp pepper		Rinse and pat dry 2 pounds boned, skinned chicken thighs. (original recipe used only 1 pound) Cut each thigh into 2 or 3 chunks. Combine flour, salt, and pepper in a resealable plastic bag. Add chicken, seal, and shake to coat.

2 Tbsp olive oil		Heat 2 Tbsp oil (or more as needed) in large pot over medium high heat. Brown the chicken pieces. Remove the chicken from the pan for the next steps.

2 large garlic cloves 1 tbsp capers Grated zest of 1 lemon 1/2 cup dry white wine		Reduce heat to medium. Add minced garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes.

1 3/4 cup chicken broth 1 lb Yukon Gold potatoes		Scrub potatoes, cut into 3/4 inch cubes, and add to pot. Add broth and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

artichoke hearts		Add 1 package (9 oz) thawed frozen artichoke hearts, quartered if large. Stir to mix in. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes.

flat leaf parsley juice of 1 lemon		Stir in 1 cup finely chopped flat leaf parsley, and lemon juice to taste. Season with more salt and pepper if desired.

lemon wedges		Serve hot with lemon wedges on the side.

Adapted from Chicken Stew with Olives and Lemons from Sunset Magazine - December 2006. I skip the olives (to reduce saltiness) and use more chicken than they do.

Terri Purcell

Lamb with Pasta/Giouvesti (Greek)

2008-07-08T10:50:00.001-07:00

Here is my favorite lamb recipe:


		preheat oven to 450

4 Lamb Shanks 2 Tbsp butter 1 medium onion 2 cloves garlic salt and pepper		Melt butter in a large flameproof casserole or roasting pan. Add meat, onion (chopped) and garlic (minced). Turn until coated with butter. Season with salt and pepper. Place in a 450 degree oven and roast for 20 minutes, or until meat is browned.

1/2 cup dry white wine or vermouth 3 Tbsp tomato paste 1 cup meat stock		Reduce temperature to 325. Add wine, tomato paste and 1 cup stock; continue baking 40 minutes longer.

2 cups meat stock 1 1/2 cups orzo		Add remaining 2 cups stock to pan juices. Meanwhile, parboil orzo in a large amount of boiling salted water for 5 minutes, drain well and add to the sauce in the roasting pan. Stir and continue to bake 30 minutes or until pasta is 'al dente' and the meat is tender.

Parmesan or Romano		Sprinkle with freshly grated Parmesan or Romano cheese before serving.

Recipe from "Puget Sound Purebred Sheep Breeders Association Cookbook",
compiled by Lois Fisher, Beach Watchers class of 1995

Lois Fisher

Pumpkin Cobbler

2008-07-07T21:07:00.000-07:00

Jennifer Lail brought this to our class's first pot luck ( March 1997 ).

The dessert is ALWAYS a hit -- the crust mixture rises to the top during baking to form a rich topping.

Serves 8-10.


		Preheat oven to 350

2 eggs, beaten 1 c evaporated milk 3 c cooked mashed pumpkin		Filling: Combine eggs, milk and pumpkin (or butternut squash) in a large bowl.

1/2 c honey 1/2 c brown sugar 1 Tbl flour 1 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp nutmeg 1/2 tsp salt		Add the rest of the filling ingredients to the bowl, mix well and set aside.

1/4 c butter 1 c flour 3/4 c white sugar 4 tsp baking powder 1/2 tsp salt 1 c milk 1 tsp vanilla		Crust: Melt the butter in a 9x11 baking pan. In another bowl, mix the remaining crust ingredients until just combined. Pour into the baking pan on top of the melted butter. Spoon or slowly pour the filling evenly over the crust batter in the pan. Do not stir.

1 Tbl butter 2 Tbl white sugar		Topping: Dot the top of the filling with butter and sprinkle with the sugar. Bake one hour.

Originally from the book: Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff. The recipe is also available online at Renee's Garden.

The recipe has been adapted by reducing the sugar and butter, and replacing some sugar with honey.

Nicole Luce

Norwegian/Swedish Meatballs

2008-07-05T10:39:00.001-07:00


		Preheat oven to 325

1 lb. hamburger 1/2 cup chopped onion 1/2 cup dried bread crumbs 1 egg 1/2 teaspoon salt 1/2 teaspoon nutmeg** dash pepper		Mix all of the above together and form into 1 1/2 inch balls. Melt some butter in a skillet and brown the meat balls on all sides. Place meat balls in oven proof dish and bake at 325 for 1/2 hour. You can add one can mushroom soup to the meat balls when you bake them and you will have gravy,

** You can use some ground pork along with the hamburger for a variation. If the meatballs get too dry tasting you might try using hamburger that is not so lean.

** You can use crushed Ritz crackers for the bread crumbs.

** You can to use 1/2 teaspoon allspice along with or instead of nutmeg.

Ingri Johnson and 'Grumpy'

Jamaica Bananas

2008-07-04T20:33:00.001-07:00


Bananas		Place unpeeled bananas in a medium heat oven and bake until black (7-10 minutes.) Remove and carefully cut the bananas skin longwise and coax open. Leave the banana in the skin.

rum brown sugar cream or yoghurt		Douse in rum, add brown sugar and yoghurt or cream. Enjoy whilst hot.

Derek Pritchard

Roasted Garlic and Cheese

2008-07-03T21:02:00.000-07:00

Our favorite appetizer!!


one head garlic		Drizzle garlic with olive oil and put in baking dish in 350 oven until the cloves are soft.

one baguette of bread Cambazola cheese sweet hot mustard		Spread roasted garlic on bread slices. Top with a spread of the cambazola cheese and a little of the hot, sweet mustard. Serve on cutting board.

Jan Gross

Chicken Divan

2008-07-02T18:19:00.000-07:00

Serves 6 to 8


		Preheat oven to 300

6 whole chicken breasts		Cook chicken breasts, skin side up in preheated oven for 1 hour and 10 min. Cool, remove skin, and pull meat off in chunks.

broccoli*		Cut up 1 medium head broccoli into small pieces and cook lightly - they should still be quite crisp. Drain broccoli well; place in bottom of casserole dish, and cover with chicken chunks.

cream of chicken soup 1 cup of Best Foods Mayo 1/2 tsp. curry 1 Tbl of lemon juice		Mix two cans of cream of chicken soup, mayo, curry and lemon juice. Pour over chicken and broccoli layers.

1/2 cup grated cheese (sharp cheddar) 1/2 c bread crumbs		Sprinkle cheese on top of casserole and top with bread crumbs. Bake at 350 degrees for 20 minutes or until bubbly. Do -not- bake more than 25 minutes, or you will get dried out chicken and mushy broccoli. Serve with a salad and some bread. Enjoy!!

* you may use two (10 oz) packages of frozen broccoli, but cook VERY lightly - just enough to take the frost off.

** I sometimes make this with just four whole chicken breasts, and adjust the soup to one and one half cans, leaving all other ingredients the same.

Sammye Kempbell

Mix-n-match Crustless Quiche

2008-07-02T17:51:00.001-07:00

This is great to make with whatever you have left in the refrigerator as long as you have some cheese, eggs and cream (or mayo).

Smoked salmon is fabulous; crab is fresh and wonderful. Using all vegetables is great too!.


		Preheat oven to 350 degrees. Spray 10 inch pie pan with cooking spray.

6 eggs 3/4 cup heavy cream (or mayonnaise) 8 oz. shredded cheese 1/2 onion - chopped 1/2 tsp salt 1/2 tsp pepper		Add eggs to bowl and beat. Add in cream (or mayo) and cheese. Add in chopped onion and salt and pepper.

4 oz bacon bits**		Fold in bacon (or salmon or crab or extra vegetables)

2 cups cooked broccoli ***		Fold in broccoli (or spinach). Turn into baking pan and cook 75 minutes or so at 350.

** smoked salmon or crab is even better !

*** frozen spinach works well also - defrost two 10 oz. boxes, then squeeze dry.

Mary Williford

Broccoli with Toasted Garlic and Orange

2008-07-02T17:20:00.000-07:00


olive oil garlic 1/4 tsp red pepper flakes		Heat the 1 tablespoon olive oil and 2 heaping tablespoons minced garlic in same skillet over LOW heat until garlic is toasted, about 6 minutes, stirring occasionally. Stir in red pepper. Transfer to small bowl, leaving oil in skillet.

broccoli 1/4 cup water		Use 1 medium head broccoli (or 1 pound broccoli crowns). Cut off the broccoli stalk very close to florets. Trim the "skin" off the broccoli stems and cut them up into small pieces. Cut or break florets into small pieces. This should yield about 8 cups. Over HIGH heat, toss broccoli and water in skillet. Cover and let steam/saute for about 8 minutes (or less - check it after 6 minutes), stirring occasionally.

1 Tablespoon oyster sauce zest from an orange or lemon (toasted sesame seeds)		Add oyster sauce and orange zest. Stir in toasted garlic. Serve topped with toasted sesame seeds if you desire.

Terri Purcell

Chicken with Feta

2008-07-02T14:29:00.000-07:00

Serves 4


chicken breasts feta cheese 1 tsp dried oregano coarse salt ground pepper		Start with 4 boneless, skinless chicken breast halves, (6 to 8 ounces each). (Frozen breasts work just fine ) In a small bowl, combine 3/4 cup crumbled feta cheese, (about 3 ounces), and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.

2 Tbl olive oil		Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side. Cover skillet, and continue cooking about 5 minutes more (until chicken is opaque throughout; an instant-read thermometer inserted into thickest part should register 160 degrees) Remove chicken to a platter, and keep warm.

1/2 chicken broth juice of 1/2 lemon		To the skillet, add chicken stock (homemade or low-sodium chicken stock), and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice . Reduce the heat to low and stir until sauce is slightly thickened. Serve chicken drizzled with sauce.

See the original recipe at Martha Stewart Online, I find that frozen chicken breasts work just fine, and I've reduced the amount of butter and it is still rich.

Terri Purcell

Convenience Chili

2008-07-02T14:28:00.000-07:00

My idea of a meal is: from the freezer, to the microwave, to the table. This fits the bill.


meat onion green pepper garlic		Chop left-over beef or pork roast into small chunks, and add to an oiled fry pan along with a large onion (chopped), green bell pepper (chopped) and garlic to taste (chopped). Cook until veggies are cooked.

canned whole tomatoes canned tomato sauce chili powder salt, pepper (dried red peppers)		Add several cans of whole tomatoes and tomato sauce. Mix chili power (depends on how hot you like it) with half a cup of water and pour into pan. Add salt and pepper to taste. You may want to throw in some dried red peppers. Cook for a while to meld all the flavors.

canned pinto beans		Add a couple of cans of pinto beans and cook for a while more. Divide chili into containers and freeze.

Sheila Pera

Deliciously Simple Oysters

2008-07-02T14:22:00.000-07:00


oysters**		Put very fresh (unshucked) oysters on a hot grill until the shells pop enough to be opened. (You can also do this inside with NO MESS by putting the oysters on an old cookies sheet, put in a oven for about 20 minutes until the shells are ready to open).

butter lemon juice white wine garlic green Tabasco		Melt these together and keep hot. For 2 dozen oysters, you might try: - 1 stick butter - 1/4 c lemon juice - 1/4 cup white wine - 2 cloves garlic minced - 1 tablespoon green Tabasco There will be sauce left over (not too much ..) that could be used to "dip" or add more to satisfy individual tastes. Open the oysters, remove top shell, and spoon butter mixture (generously) over the oysters. Serve HOT!!

** Of course the very best oysters to use ...
are those we grow ourselves in the "Urstad Oyster Farm" !

Ken Urstad

Beach Watchers Picnic Mussels

2008-07-02T14:21:00.000-07:00


2 lbs butter 4-5 large Walla Walla sweets 4+ big heads garlic oregano rosemary thyme		Melt the butter in a LARGE pot. Saute chopped onions, minced garlic, and herbs to taste in -some- of the butter until translucent.

5-6 cans chicken stock sweet vermouth		Add 5-6 cans (~ 14 oz each) chicken stock. Add ~ 3/4 of a 750 ml bottle of sweet vermouth (this is the secret ingredient, add more to taste), Add the rest of the butter, stirring until very hot.

25 lbs mussels		Add mussels, stirring to coat them with the butter, liquid/onion mixture and seasonings. Put the lid on and steam until just opened. Do not overcook!! It is not necessary that they be covered with the liquid. It is necessary that the shells are coated with the buttery liquid as they're put in the pot, but they shouldn't be swimming in it.

Roxallanne Medley

Sopa de Tortilla

2008-06-29T20:12:00.002-07:00

This is a very easy recipe, and my family loves it!


onion garlic oil		Lightly simmer one onion (chopped) and 2 cloves garlic (minced) in 2 Tbsp vegetable or olive oil for 1-2 minutes.

corn tomato sauce 4 c chicken stock 1-2 limes red pepper salt		Add kernels from 2 ears of corn (or 2 cans of corn, canned mexicorn works well) Add 1 can ( 14-16 oz ) tomato sauce. Add 4 cups chicken stock and juice from limes. Add red pepper** and salt to taste. Simmer. Remove from heat and pour into bowls.

cilantro tortilla chips avocado pepper-jack cheese		Top the soup with cilantro (up to one bunch), tortilla chips (broken up), one cup grated pepper-jack cheese, and optionally: chopped avocado and anything else you like.

** I use a condiment called sal, chile y limon available in Hispanic grocery stores

Donna Keeler

Tomato, Basil and Cheese Pie

2008-06-29T20:12:00.001-07:00

6-8 Servings.


		Preheat oven to 350.

pie shell		Make 9" pie shell, bake about 15 minutes & set aside. Make the filling

tomatoes salt		Slice 4 large firm-ripe tomatoes horizontally into slices about 1/3 inch thick. Sprinkle the slices on both sides lightly w/ salt & let them drain on paper towels.

1 c basil cottage cheese 2 large eggs		In food processor puree one cup firmly packed basil leaves with 1/2 cup plus 2T small curd cottage cheese. Add 2 large eggs, beaten lightly, and blend until combined.

mozzarella parmesan 1 1/2 tsp salt black pepper		Add 1/4 pound mozzarella (whole milk is best), grated coarsely. Add 1/2 cup freshly grated Parmesan (Parmesan Reggiano is best) Add salt and pepper to taste; blend mixture just until it is combined.

		Pat tomato slices dry w/ paper towels, line bottom of pie shell with tomato end pieces and less lovely slices. Spoon cheese mixture over, smoothing the mixture. Arrange the remaining tomato slices in one layer, slightly overlapping them, over cheese mixture.

oil		Brush the top of the tomatoes w/ oil. Bake the pie in a preheated 350 oven for 40-50 minutes, or until set. Transfer to rack, let stand for about 10 minutes.

Serve hot or at room temperature. Not at all bad the second day.

(call it a tart, if you must!)

Ann Morgan Campbell

Outrageous Artichoke Dip

2008-06-29T20:11:00.002-07:00

Thanks to my sister Mary Jo Merickel for this recipe.


		Preheat oven to 300 degrees.

2 cans artichoke hearts 2 c parmesan cheese 1 c mayonnaise 1 c sour cream 1 tsp Tabasco sauce		Drain 2 cans ( 6-10 oz each) artichoke hearts, chop fine and place in large bowl. Add 2 cups grated parmesan cheese, the mayonnaise, sour cream and Tabasco. Mix ingredients well. Pour into a casserole dish and bake for 45 minutes or until brown and bubbly. Serve warm with chips, bagel chips, crackers, or strips of fresh veggies like cucumbers, zucchini, or carrots.

Missy Merickel

Strawberry Cream Pie

2008-06-29T20:11:00.001-07:00

This has become my annual birthday dessert. The recipe comes from Ginny's mother Adelaide Sickles.


pie shell		Bake a 9" pie shell.

4 c strawberries 1/2 cup sugar 1/2 cup conf sugar		Clean and slice strawberries. Add 1/2 sugar (or more depending on flavor of strawberries), and 1/2 cup confectioners sugar. Let stand 1 hour

3 oz cream cheese 1/2 tsp vanilla extract 1/2 tsp almond extract		Combine one 3 oz pkg cream cheese (softened) with vanilla and almond extracts and beat until fluffy.

1 cup heavy cream		Whip 1 cup heavy cream, and fold into cream cheese mixture. Spread mixture on bottom of baked 9" pie shell.

		Drain berries, saving liquid. Arrange well-drained berries on top of cream cheese mixture in pie shell.

strawberry liquid 1 Tbsp lemon juice 1 Tbsp corn starch 2-3 drops of red food coloring.		Add enough water to strawberry liquid to make one cup and add to a saucepan, along with the lemon juice, corn starch, and red food coloring. Bring to a boil, stirring constantly. Stir 2-3 min. until thickened and remove from heat. Cool (long enough so it won't melt the cream cheese mixture, when poured over the berries in the shell) Pour over berries in shell. Chill the pie ...............and enjoy! hmmmmmm

Finn Gatewood

Pavlova

2008-06-29T20:10:00.004-07:00

This is an economical version of a great dessert.


		Preheat oven to 350.

2 egg whites 1 tsp vinegar (regular vinegar) 1/2 tsp vanilla 1 and 1/2 cups fine sugar (Baker's sugar works) 1 tsp cornstarch 4 Tbl boiling water		Place all ingredients in a small bowl and beat until of meringue consistency. Pile in center of sheet of tinfoil, then shape somewhat like a bowl. Bake in moderate oven (350 deg) for 30 minutes, then reduce heat to 300 deg for another 30 minutes. Allow to cool in oven (and store in oven prior to adding topping).

whipping cream fresh fruit (grated chocolate)		Cover the pavlova with lots of freshly whipped cream. Add sliced fresh fruit ( strawberries, or kiwis, or blueberries, or raspberries ...) Add grated chocolate too if you wish. YUM!

Jill Hein

Papaya Salad

2008-06-29T20:10:00.003-07:00

Serves 6-8


romaine lettuce		Wash and dry one head romaine lettuce, tear into bite-sized pieces and place in salad bowl.

ripe papaya		(Papaya are ripe when they have turned yellow) Halve and peel one medium papaya. or half of a large papaya. Scoop out seeds and save 2 tablespoons for the dressing, discard the rest of the seeds. Slice papaya and set aside.

2 Tbsp papaya seeds 1/4 - 1/2 c sugar 1/2 tsp dry mustard 2 tsp salt 1/2 c white wine vinegar or tarragon vinegar		Combine dressing ingredients in blander until papaya seeds have the appearance of ground pepper. Store dressing in refrigerator.

papaya avocado red onion		Peel and slice one large avocado and add to romaine, along with the saved papaya slices, and red onion slices. Pour about half of the dressing over the salad, toss, and serve.

Jill Hein

Spinach-Mango Salad

2008-06-29T20:10:00.001-07:00


pasta		Cook 5 oz (2 cups) uncooked bow tie pasta (or your choice of pasta) to desired doneness, drain, rinse with cold water to cool. Drain well. Move to large bowl.

jicama mango red bell pepper baby spinach cilantro		Add 1 cup julienne-cut jicama, and 1 medium mango, peeled, seeded and cubed (canned papaya works too). Add 1/2 medium red bell pepper, cut into strips. Add 4 cups fresh baby spinach and 2 tablespoons chopped fresh cilantro. Toss gently.

1/2 tsp grated lime peel 2 Tbl fresh lime juice 2 Tbl oil 2 tsp sugar 1/2 tsp fresh ginger 1/4 tsp salt		Combine dressing ingredients in nonmetal bowl, blend well. Poor over salad, toss gently to coat.

Jill Hein

Lentil-Orzo Casserole

2008-06-29T20:09:00.002-07:00

A hearty casserole perfect for damp Whidbey winters

Serves 8


1 Tbl. olive oil 2 onions 2 carrots 6 cloves garlic red pepper flakes		In large saucepan, heat 1 tablespoon olive oil over medium heat. Add onions (chopped) and carrots (peeled and diced); cook, stirring often, until softened, 4 to 6 minutes. Add garlic (minced) and a pinch of red pepper flakes; cook, stirring, 30 to 60 seconds.

1 cup dry brown lentils thyme 3 cups vegetable broth		Rinse lentils and add to pan. Add 1 tablespoons chopped fresh thyme (or 1 tsp dried). Stir to coat the lentils. Add low-sodium vegetable broth and bring to a simmer. Reduce heat to low, cover and simmer, 25 minutes.

		Preheat oven to 350. Coat adeep 3-quart casserole dish with cooking spray, and transfer lentil mixture to it.

1 cup dry orzo pasta 1 can diced tomatoes water		Add pasta, 1 can (14.5 oz) diced tomatoes with their liquid. Add salt and pepper to taste; mix with rubber spatula. Pour in 1 1/4 cups boiling water. Cover with ovenproof lid or foil and bake about 25 minutes (until lentils and orzo are almost tender). Uncover and stir to redistribute ingredients. (Casserole can be made ahead to this point. Cover and refrigerate up to 2 days. Reheat on stovetop, adding enough water to achieve stew like consistency. Return to casserole dish.)

1/3 cup dry bread crumbs flat leaf parsley 1 Tbl oil		Mix together bread crumbs, 2 tablespoons chopped parsley ,and 1 tablespoon oil. Sprinkle the breadcrumb mix over the casserole ingredients. Bake uncovered until bubbly and top is crusty, 15 to 20 minutes more. Serve hot.

See the original recipe from Vegetarian Times

Jill Hein

Black Bean Chili over Sweet Potatoes

2008-06-29T20:09:00.001-07:00

Serves 4


4 sweet potatoes		Preheat oven to 400. Place 4 large sweet potatoes in baking dish. Pierce potatoes with fork and bake until tender, about 1 hour 15 minutes.

olive oil red bell peppers onions		Heat one tablespoon olive oil in large non-stick skillet over medium-high heat. Add 2 cups diced red bell pepper and one and a half cups of chopped onions. Saute until golden, about 10 minutes.

garlic		Add 1 tablespoon minced garlic and stir mixture 2 minutes.

1 Tbsp chili powder 2 tsp ground cumin 1 can black beans 1 can tomatoes		Stir in chili powder and ground cumin. Rinse 1 can (15-16 oz) black beans, and add to mixture. Add 1 can (14-16 oz) ready cut tomatoes with their juices. Bring mixture to simmer. Reduce heat to low, cover and cook 20 minutes. (Can be prepared one day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)

yellow crookneck squash jalapeno chile		Add 2 cups diced squash and 1 Tbsp minced seeded jalapeno chili; cover chili and cook until squash is crisp-tender, about 6 minutes.

4 lime wedges (yogurt) (parsley)		Arrange 1 sweet potato on each plate. Split potatoes open and mash slightly. Spoon some chili over each. Squeeze lime juice over chili. Top with plain non-fat yogurt and chopped fresh parsley if desired. Pass remaining chili separately.

Jill Hein

Two Cheese Chili Squares

2008-06-29T20:08:00.001-07:00


		Preheat oven to 425.

4 eggs 1/4 c. flour 2 c. shredded cheese 1 carton (8 oz) cottage cheese 2 cans diced chilies (drained) 1/4 tsp. black pepper		Beat 4 eggs. Add all other ingredients. Pour into greased 8x8x2 inch pan. Bake for 30 min at 425. Cool and cut into squares.

Peg Urstad

Curried Rice Salad

2008-06-29T20:07:00.002-07:00


Rice-a-roni		Cook 1 package chicken rice-a-roni according to directions. Chill.

2 green onions 1/4 green pepper 12 green olives 1 jar (~4 oz) marinated artichoke hearts 1/2 c. peanuts 2 tsp. curry powder		Chop the green onions and green pepper. Slice the olives. Chop the artichoke hearts. Add all ingredients to chilled rice-a-roni.

mayonnaise		Add mayonnaise to moisten.

(chicken)		You may optionally add one cup of chopped shredded chicken.

Peg Urstad

Creme d'Menthe Pie

2008-06-29T20:07:00.001-07:00


chocolate cookies soft butter		Crumble enough chocolate cookies and mix with enough soft butter to line a pie pan (today you may be able to buy "bags" of pre-crumbled cookies!)

1 c milk 28 marshmallows		Melt together 1 cup milk and 28 marshmallows (normal size, not the mini).

1 cup heavy cream 3 T creme d'menthe liqueur		Whip the cream until soft peaks form. Add whipped cream and creme d'menthe to marshmallow mixture and pour into pie crust. Refrigerate for at least 6 hours.

Peg Urstad

Deviled Eggs

2008-06-29T20:06:00.000-07:00

This was passed to me by my mother Frances Murtaugh.
Adding the salt to the water is from Oprah - her aunts taught her that trick.

It helps to have a deviled egg serving dish to keep them from sliding to the floor as you carry them to a pot luck.


1 dozen eggs salt		Put eggs in covered pan with cold salted water and bring to a boil. Turn off heat and let eggs sit in covered pan for 15 minutes. (The salt is important, it somehow helps the shells come off more easily.) Uncover the pan and let cold water run over the eggs in pan. Peel under cold running water. Put eggs in a dish until you have peeled them all. Now cut all the eggs in half the long way ( I've had them tip over after cutting them the other way! ) and scoop out the cooked yoke into another dish..

Best Foods Real Mayonnaise Grey Poupon Dijon Mustard paprika		Mash the yokes finely and start adding teaspoons of mayonnaise and mustard until you get the taste you want. I find the mustard added to just the touch of tartness is good. (Do not use country style mustard - it is too hot) With teaspoon starting adding mixture to the egg.. Top with paprika. Cover with plastic wrap (to keep the eggs from drying out) and chill. Enjoy!

Pat Bronson

Blueberry Coffee Cake

2008-06-29T20:05:00.000-07:00


		Preheat oven to 350. Spray 9x13 baking pan with olive oil (or Pam).

1/2 cup butter, softened 1 cup sugar 3 eggs		Cream butter and sugar with the mixer. Add eggs. Beat.

1 tsp. baking powder 1/4 tsp. salt 1 tsp soda 2 cups flour		Mix together dry ingredients and then beat in to butter mixture.

1 cup sour cream 1 1/2 cups blueberries		Stir in sour cream (I use light) and blueberries. Pour into a 9x13 baking pan (sprayed with oil).

1 cup brown sugar 1/4 cup butter, melted 1/4 cup flour		Mix and Crumble on top of batter. Bake 30-45 minutes at 350 degree oven until a toothpick comes out clean.

Jan Gross

Tomato Sauce

2008-06-28T15:10:00.000-07:00

This rich, savory tomato sauce can be used to stuff omelets. It also can be served over pasta with or without the addition of meat or shellfish. It's a good base for pizza. It can be used as a topping for white fish or meat patties as well as for reheating leftover pot roast. Makes about 3 1/2 cups


1 c celery garlic 2-3 carrots 1/2 onion 1/8 lemon 1 green pepper 1/2 c parsley 4 T butter		Saute 1 cup finely chopped celery, including leaves 1 large clove garlic, minced 2 - 3 carrots, finely minced 1/2 onion, finely minced 1/8 lemon, finely chopped 1 small green pepper, finely chopped 1/2 cup finely chopped parsley in butter until vegetables are soft but not brown.

2 cans diced tomatoes in puree 1/2 cup red wine 1/2 cup beef stock 1 teaspoon sugar 1/2 teaspoon oregano 1/2 teaspoon basil salt to taste pepper to taste		Add 2 cans (1 pound each) diced tomatoes in puree, red wine, stock, sugar, oregano, basil, salt and pepper. Simmer, leaving cover partly ajar, 2 to 3 hours to allow flavors to develop and some of the liquid to evaporate. Stir often to prevent sticking. If sauce becomes too thick, add a little more stock. The sauce will be rich and fairly thick. Taste and adjust seasonings.

Alice Blandin

Baba Ghanoush

2008-06-28T14:47:00.002-07:00


preheat		Prepare a medium-hot fire in a grill. Also, preheat oven to 375**.

1 large eggplant		Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Mash the eggplant to a paste (using a fork in a bowl, or a food processor).

1/4 c tahini 2 garlic cloves 1/4 c lemon juice salt		Add the tahini, 2 minced garlic cloves, the lemon juice and mix well. Season with salt, then taste and add more tahini or lemon juice, as needed.

1/4 cup plain yogurt		Transfer mixture to serving bowl. Add yogurt and mix well.

extra virgin olive oil flat-leaf parsley		Use the back the back of a spoon to form a shallow well. Drizzle one tablespoon extra virgin olive oil over the top and sprinkle with 1 Tbs chopped fresh flat-leaf parsley. Serve at room temperature.

** You may bake in an oven as an alternative to using the grill. Preheat the oven to 500 degrees. Place the eggplant on a cookie sheet and bake for 15 to 20 minutes until the flesh is very soft.

Adapted from this Williams-Sonoma web site recipe

Monem Mahmoud Abdel

Easy Cheese Sauce with a Kick

2008-06-28T14:47:00.001-07:00

Makes 1 cup of wonderfully creamy, zippy, sauce.


2 Tbl olive oil 3 Tbl flour		Heat olive oil in a fry pan at med-hi; then add flour and use spatula to mix; then reduce heat to medium and cook for about 2-3 minutes.

1 c chicken broth		Meanwhile, heat 1 cup low-sodium chicken broth (we like Swanson Natural Goodness) in the microwave for 2 minutes. Add chicken broth to skillet, and whisk for about 1-2 minutes to mix with the flour/oil roux. (the sauce will be thick)

3 shakes tabasco pepper		Add 3 big shakes from a Tabasco bottle; then freshly ground white or black pepper to taste.

cheddar cheese		Slice ~ 1 oz (extra sharp) cheddar cheese, and lay on top of sauce. Stir until cheese is incorporated into sauce.

ENJOY		We like this with cauliflower - use ~1/4 cup sauce per person. Our son loves it with pasta - use ~1/3 cup per person.

Neal Clark

London Broil

2008-06-28T14:46:00.000-07:00

I've been enjoying this recipe from my mom for over 50 years.
It is incredibly easy and good.


olive oil lemons garlic black pepper		Find a glass or ceramic low pan/bowl that is approximately the same size as your meat. Add some olive oil, lemon juice (bottled is okay if you don't have fresh), several cloves minced garlic and lots of freshly ground black pepper and mix together with a table fork.

'london broil' **		Add the meat, turn it over, and use the fork to repeatedly poke it to get the marinade into the meat. Turn the meat over and repeat. Periodically repeat the process, turning the meat, and poking with the fork. You should turn the meat 3 times each cycle, so the side of the meat that was down is now up. We've marinated as short as an hour, and as long as 4-6 hours.

Grilling		Preheat the grill. Grilling time depends on the thickness of the meat, For 1 1/2" I grill 7 minutes on first side, then 7 minutes on second side (for medium rare). To serve, slice diagonally across the grain.

** top round or .... (Grocery stores usually mark it as London Broil). The meat usually comes in a fairly large piece and is usually ~ 1 1/2 inches thick but can be thicker or thinner. We cut the meat in half and freeze. The recipe works well with frozen meat - just let it thaw overnight in the fridge.

Connie Clark

Easy Baked Salmon for Two

2008-06-28T14:45:00.002-07:00

This is a very forgiving recipe; since the salmon cooks at a such a low temperature, it never overcooks.


		Preheat over to 200 degrees. Place two dinner plates in oven and allow to warm.

2 salmon fillets olive oil salt, pepper		Salt the salmon and saute salmon skin side up in a little olive oil over medium high heat. Season with freshly ground black pepper. Move salmon to dinner plates and put in oven. Bake at 200 for approximately 20 minutes.

		Nice served with lemon wedges, or a fruit salsa.

* I sometimes grill the salmon for a few minutes instead of the saute step.

Adapted from Jacques Pepin's Oven-Baked Salmon.
His hazelnut/breadcrumb approach is very tasty also.

Neal Clark

Crusty Whole Wheat/Bulghur Bread

2008-06-28T14:45:00.001-07:00

The instructions are long, but well worth the effort. Connie made it for the first time yesterday to sanity-test the recipe, and it was delicious! Once you've made it a few times, you won't need the instructions except for checking ingredient measurements.

Required equipment

a bread machine (or strong arms !)
a dutch oven with close fitting lid**
good quality oven mitts


1/2 c bulgur 1 c water		Bring 1 cup water to a boil in small saucepan. Add 1/2 cup bulgur and simmer, covered, for 10 minutes. Let cool. After about 5-10 minutes, the bulgur should have absorbed all the water.

1 1/3 c water*** 1 1/2 tsp salt 1 1/2 Tbl olive oil 1 Tbl dark molasses		Add water, salt, oil and molasses to bread machine. Add cooled bulgur

2 c bread flour 2 c whole wheat flour 1 tsp bread- machine yeast (parmesan)		Add flours to bread machine. Make an indent in the flour with your knuckle and place the yeast in it. I like to add a large handful of shredded parmesan to make the bread a bit richer tasting.

first mix/rise		Start Bread Machine on Dough Cycle After 3 min scrape down sides to make sure all is being mixed. When dough cycle is complete, let dough rise in bread machine for approximately another hour.

form the loaf		Place a smooth (not fuzzy) kitchen towel on the counter and flour one end with whole wheat flour. Dump the dough from the bread machine container onto the floured part of the towel (remember to remove paddle!) Dust the dough with more flour to absorb the surface moisture.


		Pat the dough flat into a rectangular shape, dusting with more flour any sticky parts. Fold the dough like a letter (i.e. 1/3 over, pat down, then other 1/3 over, pat down) Turn the dough 90 degrees, flatten the dough, and fold like a letter again. (add more flour on towel if needed) Turn the dough 90 degrees and pull sides up to form a loaf shape (you will need to 'pinch' the seal)

second rise		Pick up the towel and place in a basket or bowl. (I use a loaf shaped bread basket - about 9" x 7", but a med-large mixing bowl works also) Cover the dough with the un-floured part of the towel, and let rise for approximately 1-2 hours.

preheat		20-30 min before baking: place dutch oven with lid into oven and set heat to 500 degrees. Once oven has reached 500 degrees, leave pot in at least another 5 minutes.

start baking		Reduce temperature to 425 Carefully take pot out of the oven and remove its lid. Using the towel, gently lift the dough from the basket; lower towel into pot and slowly roll the dough off the towel Put lid back and bake for 30 minutes at 425. Remove the cover, bake for another 25 minutes.

finally ..		Remove bread from the pot to a wire rack and let it cool at least 15-20 minutes.

This bread makes wonderful toast.

** You need a fairly heavy pan with close-fitting lid. The pan will hold the heat from pre-heating, and when you add the dough, the steam created is what creates the wonderful crust. We have an assortment of dutch ovens and also ceramic crock pot liners (with glass lids) from the thrift shop. If the cover knob is plastic, it often cannot take the high heat, but you can sometimes replace it with a simple metal drawer pull.

*** if you are in a hurry and your bulgur is a bit warm, use really cold water.

Neal Clark

Crusty Artisan Bread

2008-06-28T14:44:00.002-07:00

I've been making variations of this bread since November 2006, where the first versions of the recipe appeared in Mark Bittmann's column in the the New York Times. Later improvements came from Cooks Illustrated in late 2007. There is a great article with instructions and pictures by Nancy Leson of the Seattle Times (May 2008)

This version makes two loaves, and replaces some of the bread flour with whole wheat.

Special requirements:

parchment paper
heavy pots with close fitting lids **
heavy duty pot holders


4 c bread flour 2 c whole wheat flour 1 T salt 1/2 tsp bread- machine yeast		Whisk together bread flour, whole wheat flour, salt and yeast in a large bowl.

14 oz water 3/4 c beer 2 Tbl white vinegar 3 Tbl honey		In separate container, mix water (14 oz is about 1 3/4 cups) and beer (a mild-flavored lager - the recipes suggest Budweiser, but I usually use Henry Weinhard's Blonde) Add the vinegar and honey and mix together well. Add mixed liquids to the flour, using a strong wooden spoon to mix. Cutting through the mixture with a spatula, and turning it also helps to get the ingredients well mixed.

first rise 8-18 hours		Cover with plastic wrap and let rise 8 to 18 hours.


form loaves second rise 2 hours		Dump onto floured surface, dust with flour. Cut the dough in half. For each half: Knead 10-15 times, form into a loaf, and put seam side down in a parchment-paper-lined mixing bowl or large skillet. Cover with plastic wrap and let rise for two hours. (Start the preheat step after 1.5 hours)

preheat 30 minutes		Half an hour -before- you are ready to bake, put covered pots into oven and turn oven to 500** degrees.

baking		Reduce temperature to 425. With heavy gloves, remove baking containers from oven and place the lids aside. Remove plastic wrap from loaf. Lift loaf by parchment paper and place (paper and loaf) into baking container. Cut an cross into the top using kitchen shears. (See Nancy's picture) Replace lid and bake for 30 minutes. Remove lid and bake for 25 minutes. Transfer to wire rack and cool 1-2 hours.

** You want a heavy pot with a close fitting lid. We have a mix of dutch ovens and also ceramic (crock-pot) liners with glass lids. The preheated pots create steam when the dough is first put in - this is what gives you the wonderful crust.

The trick for the double recipe is that -both- containers need to fit into the oven at the same time. I usually use one dutch oven, and one crock pot liner with glass lid. Test for fit in a cold oven!

Neal Clark

Grilled Lamb

2008-06-28T14:43:00.001-07:00

This recipe takes advantage of the boneless lamb roasts (available at Costco, and from some grocery stores). The roast is separated into flatter pieces that will grill beautifully.


lamb		Remove any exterior netting or twine from the lamb roast, and separate it into some naturally flat chunks. I usually get one big piece, one medium, and one small-medium. The big piece should be pounded to make it flatter (about 1 in thick), and will serve 3-4 people. The smaller piece will serve 2. The leftover parts that previously connected to the bone contain a number of ligaments - these pieces are best used for stew or Connie's Black Bean Chili) I normally package up each chunk in its own freezer-proof bag, weigh and mark it, and freeze for use at a later time. (If using frozen lamb, defrost overnight in the refrigerator.)

lemon garlic extra virgin olive oil		In a small bowl, mix the zest and juice from one large lemon, 2 medium garlic cloves, minced, and oil equal to the amount of lemon juice. Beat the mixture with a folk so that it emulsifies. This makes enough marinade for 2 smallish pieces or one large piece.

turkish oregano black pepper a little salt		Sprinkle both sides of the lamb with oregano, freshly ground black pepper, and a little salt. Place the lamb in a glass pie plate and pour the marinade over the lamb, turning to coat. Pierce the lamb using two table forks, turn the lamb over and pierce the other side. Repeat every 10 minutes for 30-60 minutes. Do not refrigerate (you want the meat to warm up on the counter)

Grill		Preheat the grill to hot. Place the thicker pieces on first. For medium-rare, grill thick pieces for 7 to 8 minutes on each side. (note: cold meat takes longer) For thinner pieces grill for 5 to 6 minutes each side. Let stand for 4-5 minutes. Slice across the grain and ENJOY.

Optional testing/correction step.

When ready to start slicing, first cut through the center of the thickest part.
If it is too rare for you, return to the grill with the cut sides down.
Grill for an additional minute.

Neal Clark

Grilled Garlic Mussels

2008-06-28T10:38:00.001-07:00

Serves 4


4 pounds Penn Cove mussels 1/2 cup dry white wine		Scrub the mussels remove the beards, clean and rinse well. Place mussels In a large saucepan with the wine. Cover, cook on high heat, shake the pan a couple of times; it takes about 5-6 minutes for mussels to open. Strain the mussels, reserve the liquid. Wait for them to cool a bit. Remove and discard the top shell.

2 Tbsp olive oil 2 tbsp butter 2 shallots garlic 1/2 c bread crumbs		Heat olive oil and butter in a pan. Saute 2 shallots, finely chopped. Add 2 large garlic cloves (finely chopped or minced). Stir in 1/2 cup of dried bread crumbs. Cook a minute to brown the mixture.

salt pepper 2 tsp mixed herbs		Turn off heat. Add a pinch of salt, and a pinch of ground black pepper. Add 2 tsp mixed herbs (basil, oregano, whatever you like) the salt, pepper and herbs, moisten with a little reserved liquid.

2 tbsp grated Parmesan cheese		Spoon the mixture over the mussels, arrange them on baking sheets, sprinkle each with a little Parmesan cheese.

1/2 cup chopped fresh Italian Parsley for garnish		Place the mussels under a hot broiler, approx. 2 minutes until the topping turns golden, crusty. Remove, garnish with parsley, serve hot.

** Serves 3 in our household. Our 17 year old has a good appetite.

Chen Deering

Oven Roasted Root Vegetables

2008-06-28T10:37:00.003-07:00

This is beautifully colored and delicious, with just the flavors of the vegetables coming through. It is wonderful served right out of the oven, but also is equally fine served at room temperature.


		Oil a large lasagna or roasting pans, and put in oven. Turn oven to 425**.

Butternut squash Carrots Red Onion White/Yellow Onion Shallot		Peel butternut squash - and cut into chunks. (approximately 1.5 inches) Peel carrots and cut into similar size chunks. Peel shallots but leave whole, unless they are very large. For the onions, I peel but try to leave on the root end (to hold the wedges together). Cut into vertical wedges - eighths or quarters depending on the size of the onion. Note: you can also use sweet potatoes, or white or red potatoes ( fingerlings are wonderful!). I sometimes add mushroom caps or garlic cloves after the first 20 minutes.

Extra virgin olive oil Black pepper		Toss all vegetables into large bowl with some extra-virgin oil and freshly ground black pepper, and mix to distribute the oil. Transfer the vegetables to the preheated pan/s. Bake for 20 minutes. Then shake the pan to move the vegetables around, or use a spatula to turn them over. From now on, you need to bake for another ten minutes, then check if the vegetables are done. Depending on the size of the chunks, some may cook much faster than others - just remove them to a side dish to keep them from overcooking. Just keep repeating the every 10 minutes check until all the vegetables are nicely browned and cooked. You will learn after a while how long things take -- I haven't made this since last winter and have forgotten already! Other recipes say it may take as much as 50-60 minutes total; but I must make smaller chunks because I thinks it's usually in the 30-40 minute range.

** A cookie-sheet with sides also works, but you have to be more careful when shaking. You do not want the vegetables jammed together, so based on how many vegetables you are making, you may need to use a second pan (I almost always do)

Connie Clark

Convenience Stovetop Casserole

2008-06-28T10:37:00.001-07:00

This is for those nights when nothing has been planned, but you are still looking for some comfort food.

Serves 2+


olive oil onions garlic		Cut one large onion in half, then into wedges, and saute in olive oil. Add one or two cloves garlic (minced), and saute some more.

meat		We often use 1-2 chicken-based sausage (from Trader Joe's or your local grocer) - the basil-based ones are very nice, the chipotle-based ones will add a LOT of flavor. (If the sausage is frozen - first zap them in the microwave.) OR you can use whatever leftover meat is in your fridge, Add the meat, cut into bite-size pieces to the onions and cook some more.

whatever extra		leftover chicken broth mushrooms (cook with the meat) olives artichokes sun-dried tomatoes broccoli (for color) - throw into the pasta for the last 4-5 minutes of cooking.

pasta		Meanwhile, cook up your favorite pasta - I like penne rigate as it still has a nice 'bite' after cooking, and cook till a little underdone. When the pasta is nearly done, drain, and add to the onion/meat mixture. Add 'whatever' other ingredients you want, and stir till everything is warmed up, and the flavors blend.

black pepper parmesan (peas)		Add freshly grated black pepper, and shredded or grated parmesan and stir till melted. I like to also add frozen green petite peas** for color. Wonderful with a nice green salad and a drinkable red wine.

** if you end up making more than you can eat this evening, only add the peas to this evenings portion, as they turn an ugly green the next day!

Connie Clark

Mo's Mother's Salsa

2008-06-28T10:36:00.001-07:00

This came to me from my sister Ann, from her friend Mo.


1 pickled jalapeno 3 scallions 3 cloves garlic 1 Tbl oregano 2 Tbl cilantro 1 tsp cumin salt,pepper		Combine these until blended in food processor.

1 can tomatoes		Drain tomatoes, add to food processor and pulse until desired texture.

Connie Clark

Balsamic Strawberries

2008-06-28T10:35:00.000-07:00

I avoided making this for many years, though it is in several of my favorite cookbooks. Finally tried it in 2008 - and it is wonderful !!


1 quart strawberries 1/4 c sugar		Wash, hull, and slice the strawberries. Add in sugar, and let sit for 10 minutes.

1 Tbl balsamic vinegar		Sprinkle berries with the balsamic vinegar. Taste and add more sugar or vinegar as necessary.

black pepper		Sprinkle freshly ground black pepper (~ 1/8 tsp) over the berries.

Connie Clark

Green Salad for Two

2008-06-28T10:34:00.006-07:00

I like my salads more bitter than Neal does, so I make our salads individually in two large cereal bowls, and just adjust the proportions of who gets what. For more people just throw everything into a big bowl !


green		Start with a mix of greens to taste. Here are our staples: Mild - red or green leaf lettuce, romaine Medium - spinach*, napa cabbage Bitter - arrugula and of course, fresh Whidbey greens, whenever you can get them !!

crunchy		Add a mix of several of these selections (the starred ones are my standbys) jicama - cut in half vertically. Then place half-jicama flat side down and cut 2-3 slices. You can then peel the slices all together, and either julienne them, or cut in small dice. zucchini - cut 1 inch plus chunk, put flat side down and julienne. *broccoli slaw - wonderful convenience food - just pour some into the salad. celery carrots cucumber

spicy		red onion - thinly sliced, or scallions. radishes - cut top and bottom off radish, then julienne vertically. Alternately - just cut in round slices, or cut in half vertically, and then cut into half-moon slices.

juicy		I choose one from: granny smith apples - 1 quarter - cut into small pieces. d'anjou pears - 1 quarter - cut into small pieces. clementine sections - each cut in half or thirds. grape tomatoes - cut in half or quarters fresh blueberries

nice to have		red bell pepper - thinly sliced

toppings		Add one or more from: soy nuts sesame seeds shredded parmesan

black pepper salad dressing		Always top with freshly ground black pepper. Then add your salad dressing of choice. Serve ***

*** We just move the cereal bowls to the table, and dump them onto our dinner plates when there is room for the salad.

** I find the 'normal' size Fresh Express spinach is nearly as good as the baby spinach and much less pricy!

Connie Clark

Carrot Cake

2008-06-28T10:34:00.005-07:00

Easy and delicious without being too sweet.


		Preheat oven to 325, Grease a 13x9 baking pan.

3/4 c sugar 1 cup grated carrot 1 cup currants 1 tsp cinnamon 1 tsp grated nutmeg** 1 tsp ground cloves 1 1/2 cups water 3 Tbl margarine		Combine in small sauce pan. Bring to boil. Reduce heat and simmer 5 minutes. Pour into mixing bowl and cool to lukewarm.

2 cups flour 2 tsp baking soda 1/4 tsp salt		Mix together, then add to cooled raisin/carrot mixture. Mix well.

1 c chopped walnuts		Stir in. Batter will be quite stiff. Transfer batter to greased 13x9 pan. Bake for 1 hour at 325, or until tooth pick comes out clean.

** freshly grated nutmeg is best, but can be replaced by purchased ground nutmeg.

Connie Clark

Moroccan Chicken

2008-06-28T10:34:00.003-07:00

Serves 4-6


chicken thighs		Cut 1 pound skinless, boneless chicken thighs into 1 inch pieces.

1 Tbsp all-purpose flour 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground paprika 1/2 tsp ground cinnamon freshly ground black pepper		In bowl, coat chicken pieces with flour/spice mixture.

2 medium onions 3 cloves garlic 1 Tbsp olive oil		Cut onions into wedges, and cook with minced garlic in large saute-pan (or in dutch oven) ~5 minutes or until tender; remove to side dish. Add chicken pieces to pan (do in two batches) Cook quickly until lightly browned, stirring frequently. Return all chicken and onions to pan.

2 14-oz cans diced tomatoes 1 15-oz can chick peas 1/3 cup black olives 1.5 c water 1/2 c currants		Add tomatoes (and their liquid) to pan. Drain chick peas, rinse, and add to pan. Cut pitted black olives into pieces and add to pan. Add water, and currants. Bring to boiling, reduce heat. Simmer, covered ~10 minutes, stirring occasionally.

(cilantro)		Serve in soup bowls, with couscous or kashi or rice. Top w/ snipped fresh cilantro as desired.

I cut this out from a reader's recipe many years ago in BH&G, and it has been a family staple since. It is excellent as leftovers, and can be frozen. You can now find an online copy of the recipe.

Connie Clark

Chipotle Black Bean Chili

2008-06-28T10:34:00.001-07:00

5 Servings.

Use a large skillet or dutch oven that will be big enough to hold all of the eventual ingredients.


olive oil onion garlic		Saute 1 large onion, cut into small chunks. Add 6 cloves minced garlic and saute a few more minutes. Remove from pan and set aside.

meat 3 T chili powder		Meat: I usually use uncooked lamb or chicken thighs, cut into small pieces. Leftover meat works well too. Add as little or as much as you want - I usually use somewhat less than the amount of onion. Add a little more oil, the meat, and chili powder and saute till meat is browned and chili powder is well distributed. Add the onions/garlic back in.

chipotleÂ chile** in adobo sauce		Remove 1 chile and a bit of sauce from the jar. I cut the chile in half lengthwise, and return half to the jar. Scrape off the ribs and seeds and discard. Chop the chile together with the sauce, and add to the skillet.

2Â cansÂ dicedÂ tomato 2 cans black beans black pepper		Add 2 (~ 15 oz) cans of diced tomatoes (with liquid) to pan. Drain 2 (~15 oz) cans of black beans, rinse well, and add to pan. Add ~ 1/2 teaspoon freshly ground black pepper (I never measure) Bring to a boil. Reduce heat; cover and simmer for 20 to 30 minutes to meld the flavors.

(cilantro)		Can be served in bowls or on plates, garnished with cilantro as desired.

Best made a day ahead. It also freezes very well, though seems to get spicier with age. I often increase the recipe - using 3 cans of beans and tomatoes, and increasing the other ingredients accordingly.

** Chipotle chiles in adobo sauce come in small cans and can be found in the Mexican section of some grocery stores. When you first open the can, transfer the contents to a glass jar (I usually remove the can label and tape it on the jar)

Adapted from a vegetarian version from Cooking Light - 1995.

Connie Clark

Fruit Salsa

2008-06-28T10:33:00.002-07:00

Fruit salsa adds a bright color and flavor to your dinner plate, especially with salmon or chicken or lamb.


fruit		I usually use 1 mango, cut into quite small chunks. But papaya is excellent, as is cantaloupe or honeydew, or clementines, or orange and grapefruit, or fresh peaches.

lime		Put the cut up fruit in a medium bowl and add juice from one-half lime.

onions		Use a shallot, or red onion, or scallions, or mild onion, or a mix of them. Chop them very fine and add to fruit.

jalapeno		Remove seeds and ribs from a jalapeno (half if it is large), chop finely and add to fruit. (I just use jarred pickled jalapenos, so they are always available)

cilantro (mint) black pepper		Sliver 6-8 cilantro leaves and add to fruit. I sometimes add fresh mint leaves if I have them.. Add freshly ground black pepper. Taste and add more lime juice as needed ** Best to make at least an hour ahead, to let the flavors meld. It is still good served the next day, but gets too mushy after that.

** If the fruit is very soft, or the mixture just tastes bland, I add julienned zucchini or radishes to give it some texture and bite, or some extra virgin olive oil to give it some richness. Sometimes I will add some ground coriander and cumin.

Historical note: I had never made a fruit salsa until about ten years ago, when this very simple recipe caught my eye and I've been experimenting ever since !

1/4 c snipped basil or mint
1/4 c finely chopped red onion
1 tsp grated lemon or orange peel
2 oranges sectioned/chopped
.. or 11 oz can mandarin oranges, drained
1 Tbl olive oil
a bit of rice wine vinegar

Connie Clark

Hummus

2008-06-28T10:33:00.001-07:00

Nice as an appetizer served with chips, or with sliced jicama and zucchini and radishes. Also very good on sandwiches.


2 cans chickpeas		Drain 2 (15-16 oz) cans of chickpeas (aka garbanzo beans), reserving some liquid; Rinse the chickpeas well to remove any extra salt. Add to food processor.

1/2 c olive oil 1/2 c tahini 1/2 c lemon juice 6 large cloves garlic 1 tsp smoked paprika 1/2 tsp ground coriander 1/2 tsp ground cumin black pepper		Add olive oil, tahini, and lemon juice into food processor**. Add 6 large minced garlic cloves, then spices, and freshly ground black pepper. Process until desired consistency. Stop periodically and use a spatula to move any ingredients from the sides of the processor back into the middle. If the consistency is too thick, add some reserved liquid, a little at a time. FYI: I use extra virgin olive oil I use the tahini that comes in a can - it's easier to get the last bit out. It helps to let the tahini warm up a bit, so you can mix the liquid and solid parts. I use bottled lemon juice most of the time, though fresh is very nice. If you don't have smoked paprika, regular is fine.

** I have also made this by hand, using a potato masher, but it is a LOT chunkier.

*** This is actually a double recipe - as it's the same work to clean the food processor. It keeps very well - a few weeks at least - I usually put it into two containers.

Connie Clark

Chili, Cincinnati style

2008-06-28T10:32:00.001-07:00

Cincinnati style means served over spaghetti.
Don't think of this as chili or spaghetti, but Cincinnatians love it!!

Serves: 6-8


2 pounds ground beef 1 quart water		Add ground beef to water and stir until beef separates to a fine texture. Boil slowly 30 minutes.

2 medium onions, finely grated 16 ounces tomato sauce 5 whole allspice 1/2 tsp red pepper (cayenne) 1 tsp ground cumin 4 Tbl chili powder 1/2 ounce bitter chocolate 4 cloves garlic, minced 2 Tbl vinegar 1 large bay leaf 5 whole cloves 2 tsp Worcestershire 1 1/2 tsp salt 1 tsp cinnamon		Add remaining ingredients. Stir to blend, bringing to a boil. Reduce heat and simmer uncovered about 3 hours. When desired consistency is achieved, cover and remove from heat. Chili should be refrigerated in order to remove the fat before reheating.

Serve in traditional Greek style:

two-way: serve chili on a bed of cooked, hot spaghetti.
three way: top with shredded cheddar cheese.
four way: before topping with cheese, add heated red beans OR grated onions
five way: before topping with cheese, add heated red beans AND grated onions

Cincinnati veterans also add red hot sauce before eating with oyster crackers to soak up the juices.

Gregg Ridder

Oven Roasted Potatoes

2008-06-28T10:31:00.004-07:00

Serves: 4


		Preheat oven to 400.

4 baking potatoes** 1/4 cup olive oil 2 Tbl fresh herbs 2 tsp cracked black pepper kosher salt		Cut potatoes into wedges (do not peel) Toss together potatoes and oil. Add fresh herbs (rosemary, thyme, and basil), chopped and pepper and salt, and mix. Spread on a baking sheet in a single layer (not touching) in 400 degree oven until golden brown (about 15-20 minutes). Turn once.

** This works equally well with sweet potatoes or red potatoes.

Linda Ade Ridder

Vegetable Beef Soup

2008-06-28T10:31:00.003-07:00

Yield: 10 quarts


5 pounds meaty beef neck bones 1 large can tomato juice 1 large onion, chopped 3-4 bay leaves 4 tsp salt 1 tsp chili powder 4Â tspÂ WorcestershireÂ Sauce 6 tsp Maggi's 3 tsp ground pepper 1 Tbl parsley 2 quarts+ water 1 teaspoon cayenne pepper		Combine in large stock pot. Bring to a boil, reduce heat to a simmer and cook 2-3 hours or more until beef is very tender. Remove beef, bones, and bay leaves from stock. Skim onions, etc. from broth. Skim fat from broth (best way is to chill overnight and remove fat). Remove meat from bones and add back to broth in a clean pot.

Vegetables		You can pretty much add anything; more variety is better 2 cups potatoes, diced 1 cup carrots, diced 1 cup celery, diced 1 large can tomatoes, diced 1 can corn 1 can kidney beans 1 can green beans 1 can black beans 1 can diced or sliced okra 1 can large can mushrooms 1 can or box frozen limas 1 can pinto beans 1/4 cup barley Add vegetables (do not drain canned vegetables first) and cook 15-20 minutes until all vegetables are tender. Correct seasoning. This improves the second day as the flavors blend.

Linda Ade Ridder

Split Pea Soup

2008-06-28T10:31:00.001-07:00

Serves: 6-8


1 pound dried peas 1 meaty ham bone 1 small bay leaf salt, pepper 1 onion, minced 1 garlic clove, minced 1 carrot, minced 1 rib celery, minced 2 quarts chicken broth		Add cold water to dried peas (according to package directions). Add the ham bone, bay leaf, salt, pepper, onions, garlic, carrots, celery and chicken broth. Cook 2 hours until peas are well cooked and ham falls from bone. Remove ham.

		Cool soup, removing bay leaf and any bone or fat residue. Puree soup and return to clean pot. Add pieces of ham. Correct seasoning with Maggi's, Worcestershire, hot pepper sauce, etc. as desired.

sherry		To serve: add one tablespoon of sherry in bottom of bowl before adding hot soup. Serve with rye bread.

Linda Ade Ridder

Aunt Maggie's Cranberry Salad

2008-06-28T10:30:00.004-07:00

Serves: 6


1 3-ounce package lemon jello 1 tablespoon lemon juice 1 cup hot water		Mix together jello and lemon juice until moistened; add hot water. Set aside.

2 cups fresh cranberries, chopped 1 cup celery, diced 1 cup sugar 3/4 cup nuts [I like pecans]		When gelatin starts to thicken, add the remaining ingredients and chill until firm.

Note: This doubles well.

Linda Ade Ridder

Laurene's Hot Chicken Salad

2008-06-28T10:30:00.003-07:00

Preheat oven to 350.

1 cup celery, diced
2 cups chicken, cooked and diced (1 chicken)
3/4 cup mayonnaise (Hellman's)
3 eggs, hard boiled and diced
1 can cream of chicken soup
2 teaspoons onion, diced
1/2 teaspoon salt
1/2 cup almonds, toasted and chopped

cornflakes

Mix together ingredients and pour into casserole.

Cover with corn flakes or buttered bread crumbs.

Bake at 350 degrees for 30 to 45 minutes.

Note: This can be frozen before it is baked, but allow a little more baking time.

Linda Ade Ridder

Happy's Rice

2008-06-28T10:30:00.001-07:00

Serves: 10-12


		Preheat oven to 325 degrees.

4 cups water 4 bouillon cubes		Dissolve bouillon cubes in water. (Or use equivalent amount of broth)

2 cups long grain rice 7 Tbl butter or margarine onions, chopped		Brown rice and onions in butter until golden. Transfer to casserole, add broth, and bake at 325 degrees for 45 minutes.

1 Tbl butter mushrooms slivered almonds		Saute mushrooms and slivered almonds in butter and add to rice mixture.

Linda Ade Ridder

Butterscotch Brownies

2008-06-28T10:27:00.004-07:00

Yield: 9-18 bars


		Preheat oven to 350 degrees. Grease a 8x8x2 pan.

1/4 cup vegetable oil 1 cup light brown sugar 1 egg		Mix together.

3/4 cup flour 1 teaspoon baking powder		Mix together and add to above; mix well.

1/2 teaspoon vanilla 1/2 cup nuts, chopped		Add to above Bake in greased 8"x8"x2" at 350 degrees for 25 minutes.

Linda Ade Ridder

Apple Pancakes

2008-06-28T10:25:00.003-07:00

Serves: 4-6


		Preheat oven to 500 degrees.

1/2 cup flour 1/2 cup milk 3 eggs 1 teaspoon sugar dash salt		Mix flour, milk, eggs, 1 teaspoon sugar, and salt until batter is smooth.

5 tablespoons butter 3-4 medium cooking apples 1 cap lemon juice		Peel and slice the apples, and sprinkle with lemon juice. Melt butter in oven-proof pan. Fry apple slices in butter 4 to 5 minutes. Pour well-stirred batter over apples. Bake for 6 to 7 minutes at 500 degrees.

1/2 cup sugar 2 tablespoons cinnamon butter		Remove from oven briefly and dust with sugar/cinnamon mixture. Dot with butter. Return to oven for 8 more minutes. Serve hot. Great for brunch.

Linda Ade Ridder

Holly Price's Spicy Mussels

2008-06-28T10:25:00.001-07:00


Mussels 1/4 c soy sauce		Steam mussels in water and soy sauce until done. Open shells and remove mussels. Separate shells. Separately chill mussels and shell halves and sauce.

1/4 c. soy sauce 2 Tbl fresh ginger 2 tsp sesame oil 2 tsp chili sauce		Make sauce by combining soy sauce, 2 TBL finely ground fresh ginger (with juice), sesame oil and chili sauce.

cilantro chives or scallions red pepper flakes		When ready to serve, place one mussel in each shell half and top with sauce. Serve with chopped cilantro, chives or scallions, and red pepper flakes to taste.

Linda Ade Ridder

White Chili

2008-06-28T10:24:00.002-07:00

8 servings


1T salad oil 1 med. Onion -chopped 1 clove garlic -minced 1 t. ground cumin		In large pot, cook onion, garlic and cumin in salad oil.

2 whole chicken breasts ** 1 (15-19 oz) can white kidney beans 1 (15-19 oz) can garbanzo beans 1 (12 oz) can white corn (or frozen) 2 (4 oz) cans chopped green chilies 2 cans chicken broth		Add chicken (skinned, boned, cut into chunks), beans, corn, chilies, and broth. Simmer for 50-60 minutes.

4 oz cream cheese hot pepper sauce		Add cream cheese (cubed) and hot pepper sauce to taste.

Monterey Jack		Serve with 1 cup shredded Monterey jack cheese.

** Thighs may be used for more moistness.

Sue Howard

Smoked Salmon Lasagna

2008-06-28T10:24:00.001-07:00

16 servings.


		Preheat oven to 375. Grease a 13x9x2 pan.

8 oz lasagna noodles		Cook noodles according to package directions, drain and set aside.

celery onion garlic olive oil		In skillet, saute 1 cup finely chopped celery, 3/4 cup finely chopped onion, and 1 clove garlic, minced.

2 tsp dried basil 1 tsp dried oregano 3/4 tsp salt 1/2 tsp black pepper 1/4 tsp Italian herb seasoning		Stir seasonings into skillet.

1 c light cream 3 oz cream cheese.		Cube a 3 oz pkg of cream cheese, and add with cream to above. Stir over low heat to melt the cream cheese.

1/2 c dry white wine 2 c cheddar 1 1/2 c gouda smoked salmon		Stir in wine. Gradually add 2 cups shredded cheddar and 1 1/2 cups shredded gouda. Stir and heat until cheeses are nearly melted. Remove from heat and mix in smoked salmon

1 egg 1 1/2 c cottage cheese		Lightly beat egg, combine with cream-style cottage cheese.

12 oz mozzarella		Assemble: layer half of the noodles in a pan top with half of the salmon mixture top with half of cottage cheese top with half of the sliced mozzarella Repeat layers Bake uncovered at 375 for 30-35 minutes. Let stand for 20 minutes before serving.

Sue Howard

Apple Upside Down French Toast

2008-06-28T10:23:00.000-07:00

Depending on appetites, makes 8-12 servings.


1 cup brown sugar, firmly packed 1/2 cup butter 2 T. Light corn syrup		In a small saucepan, cook brown sugar, butter and syrup until thick and bubbly (5-7 minutes).

2 large granny smith apples		While sugar mixture is cooking, peel and core apples, slice into uniform pieces. Pour sugar mixture into an ungreased, rectangular baking pan and arrange apples on top of syrup.

7 whole eggs, beaten 1 cup milk 1 tsp vanilla 1 tsp cinnamon 1/4 tsp nutmeg		In a separate mixing bowl, beat eggs, milk, vanilla and spices together.

1/2 to 1 loaf of french bread		Dip sliced bread into egg mixture for about 1 minute. Place slices over apples, cover and refrigerate. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 35-40 minutes. Before serving, turn over onto a serving dish.

Sue Howard

Blueberry Lemon Bread

2008-06-28T10:22:00.002-07:00


		Preheat oven to 325. Butter a loaf pan.

1 1/2 cups flour 1 tsp. baking powder 1/4 tsp. salt		Combine all purpose flour, baking powder and salt in small bowl.

6 Tbl butter, room temperature 1 cup sugar 2 large eggs 2 tsp grated lemon peel		Cream butter and one cup sugar in large bowl until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon peel.

1/2 cup milk		Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients.

1 1/2 cups blueberries		Fold in blueberries (use fresh, or frozen, thawed and drained) Spoon batter into prepared pan. Bake until toothpick inserted into center comes out clean, about 1 hour and 15 minutes.

3 Tbl fresh lemon juice 1/3 cup sugar		Meanwhile, bring 1/3 cup sugar and 3 TBS. lemon juice to a boil in small saucepan, stirring until sugar dissolves. Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

Lee Chavez

Candied Pecan Snack

2008-06-28T10:22:00.001-07:00


		Preheat oven to 325 degrees, and lightly oil a baking sheet.

1-1/2 cup raw pecans 2 Tbl brown rice syrup .. or light corn syrup 1 Tbl sugar 1/2 tsp salt 1/4 tsp black pepper 1/8 tsp cayenne pepper 1 Tbl grated orange peel 1/4 cup chopped dried cranberries and apricots		Combine pecans with all other ingredients, stir to coat (I sometimes find the mixture stirs easier if the syrup has been warmed in the microwave for a few seconds). Spread mixture on the baking sheet. Bake about 15 minutes until nuts are beginning to brown and the mixture is bubbling. Stir part way through baking to break up any clumps. Cool completely before storing in an airtight container.

Lee Chavez

Shrimp and Crab Appetizers

2008-06-28T10:21:00.002-07:00


1 pkg mini filo cups		Bake filo cups according to package instructions.

1/2 tsp Tabasco sauce 2 tsp Dijon mustard 1/4 C light mayonnaise		Combine Tabasco, mustard and light mayonnaise.

2 T chopped red onion 1/2 pound crabmeat 1/2 pound medium shrimp, .. cooked and chopped		Add to above and stir well to combine. Fill filo cups with crab and shrimp mixture. Chill until ready to serve.

Kathy Floyd

Super Spinach Salad

2008-06-28T10:21:00.001-07:00


4 large eggs		Place eggs in single layer in saucepan. Cover with water. Bring to a simmer. Reduce heat to low and cook for 10 minutes. Pour off hot water and run cold water over eggs until completely cooled. Peel the cooled eggs and chop.

6 cups baby spinach 4 T Creamy Blue Cheese dressing		Toss spinach with 4 tablespoons dressing in large bowl.

8 oz pickled beets 1 c carrots 1/4 C golden raisins 2 T chopped toasted pecans		Drain 8 oz can/jar of picked beets and chop into bite-size pieces. Add beets, chopped eggs, shredded carrots, raisins and pecans to spinach. Toss until mixed and serve immediately

Kathy Floyd

Cake by Mistake Cake

2008-06-28T10:19:00.000-07:00

This recipe started out from a book, but I ended up purchasing all the wrong ingredients, so had to improvise and it came out great !


		Preheat oven to 350 degrees. Spray and dust a tube-pan with flour (a 13" x 9" pan might work also)

1 pkg carrot cake mix 1 cup half and half 3/4 cup oil 3 large eggs 2 T liquor		Add cake mix and 1 cup half and half cream to mixer. Add 3/4 cup of oil (vegetable or canola or safflower) and 3 large eggs. Add 2 tablespoons of Courvoisier or some other kind of liquor (original recipe called for Jack Daniel's) Mix slowly for one minute. Scrape down the bowl sides. Then mix for 2 more minutes medium speed, scraping occasionally, until batter looks thick and well-blended.

2 cups chopped Granny Smith apples 1 cup chopped pecans		Fold in the apples and pecans. and pour batter into prepared pan. Bake approximately 40-45 minutes at 350 until cake is golden brown and the cake starts to pull away from the sides of the pan. Cool at least 20 minutes before removing from pan.

(optional glaze) 1/2 stick melted butter 2 cups confectioner's sugar, sifted 3 tablespoons liquor 1 tsp vanilla extract		Place all glaze ingredients in a bowl and stir with a wooden spoon until sugar is dissolved and glaze is smooth. Spoon glaze over warm cake and let it run down the sides.

		Eat warm - yum, yum! Can be stored for up to a week at room temperature, covered in plastic wrap. Can also be frozen (wrapped in aluminum foil) for up to 6 months. Thaw overnight at room temperature.

Sandy Dubpernell

Creamy Italian Salad Dressing

2008-06-28T10:18:00.001-07:00


3/4 c. mayonnaise 1 Tbsp. white vinegar 1 Tbsp. lemon juice 1 Tbsp. oil 1 Tbsp. water 1 tsp. Worcestershire sauce 1 tsp. sugar 1/2 tsp. oregano 1 sm. clove garlic, minced		Combine all ingredients and mix. Yield 1 cup.

Anne Baum

Chard/Sweet Potato Soup

2008-06-28T10:16:00.000-07:00


bacon		Fry 4 slices bacon (chopped) until crisp. Remove to dish for later garnish. Pour off all but 2 T. grease.

onion sweet curry powder		Saute one medium onion, chopped. . Add one heaping teaspoon curry powder, saute for one minute,

Chard Sweet Potatoes Tomatoes 3 c chicken broth black pepper		Add 1 bunch chard (chopped), 1.5 to 2 cups of chopped (large dice) sweet potato, 6-7 stupice tomatoes (or 1 can Muir Glen diced tomatoes). Add chicken broth and freshly ground black pepper. Simmer about 30 min, until sweet potato is tender.

Half/half Bacon		Ladle into bowl, add 2-3 Tablespoons half/half, stir. Add previously cooked bacon for garnish.

Anne Baum

Broccoli Salad

2008-06-28T10:14:00.000-07:00


1 head broccoli		Steam good-sized head of broccoli lightly. Drain, chop, put in bowl.

2-3 green onions 1/2 c. raisins 1/2 c. sunflower seeds		Chop two large or three small green onions. Add onions, raisins and sunflower seeds to broccoli.

1 T. rice vinegar 1 packet Splenda (or 1 tsp sugar) 1 tsp sweet curry powder 1/2 c. mayo		Add vinegar, sweetener, curry powder and mayo (light is fine) to broccoli/onions and mix well.

Anne Baum

Spaghetti Salad

2008-06-26T13:11:00.002-07:00

This salad is always a favorite to have on hand and serve at lunch to the Beach Watchers during the annual FOCIP Education Days which occur in May at the Camano Island Boat Ramp.

Because it can be made ahead, it saves the day for me. (I also use it to bribe one of the Beach Watchers, who loves the salad, to help get the critters from the divers and then return them to the water at the end of the day.)

The recipe was from one of my sisters who got it from a friend, who got it from her cousin, who got it from .... So, you can see, it is a favorite with a number of people.

Serves 16


1 pound spaghetti 1 T. salad oil		Break spaghetti into thirds. Cook. Drain. Stir in 1 T. salad oil. Refrigerate to cool.

2 tomatoes 1 cucumber 1 green pepper 1 bermuda onion (the purple type)		Dice the vegetables and add to the (cooled) spaghetti.

1 jar Zesty Italian dressing 3/4 jar of Salad Supreme (by Schilling)		Mix salad supreme with the Italian dressing (16 oz size) and pour over the spaghetti mixture. Mix well. Refrigerate. Stir often. Salad may be made a few days ahead.

Alice Blandin

Graham Bars

2008-06-26T13:08:00.003-07:00


		Preheat oven to 350

1 c. evaporated milk 1 c. sugar 1/4 c butter flavored crisco, or butter or margarine 1 tsp vanilla		Mix together in bowl.

3 c finely crumbled graham crackers 6 oz chocolate chips 1/4 c. walnuts, chopped		Stir into above. Generously grease bottom and sides of 9x9x2 pan. (Double this recipe to fit a 13x9x2 pan) Bake at 350 F. for 35 minutes or until it pulls from the sides of the pan. Cut when the Graham Bars are cool.

Jeannene (Kini)Wisniewski

Cream Cheese Cupcakes

2008-06-26T13:08:00.001-07:00

Makes 24 cupcakes.


		Preheat oven to 300 degrees.

24 oz cream cheese 5 eggs 1 cup sugar 1 tsp vanilla		Cream three 8 oz packages of cream cheese, the eggs, sugar and vanilla. Fill cupcakes pans 2/3 full. Bake at 300 degrees for 40 minutes, then remove from oven.

1 pint sour cream 1 tsp vanilla 4 Tbl sugar		Mix together sour cream, vanilla, and sugar. When the cupcakes sink (about five minutes after being taken from oven), fill them with the sour cream mixture. Return the cupcakes to the oven for another 5 minutes. (Top with cherry if desired )

Jeannene Wisniewski

Home Baked Beans

2008-06-26T13:06:00.001-07:00

Makes plenty to serve at a well attended potluck

This is one of my favorite dishes to prepare and serve when we head off to a Beach Watcher potluck. I get many requests for the recipe and am willing to share it. The recipe was from my father who loved creating new taste sensations in the kitchen.


2 pounds white beans scant tsp. salt		Cover beans with water and soak overnight. Rinse. Cover with fresh water and a scant tsp. of salt. Cook beans until soft 1 - 2 hours.

1 pound slab bacon - diced 1 large onion - chopped 3 cloves garlic - minced		Saute bacon until brown. Saute onion and garlic in bacon grease. Put the beans, their cooking water, bacon, onion and garlic in roaster pan.

1/2 - 3/4 pound brown sugar 1 small bottle ketchup 5 T mustard (yellow French's kind) 1 tsp. cumin		Add to roaster pan.

1/2 - 1 cup molasses BBQ sauce celery seed chili powder Worcestershire sauce		Add molasses to roaster pan (for taste and color) ( I use 1 cup) Add other ingredients to taste. I usually use ... one jar of BBQ sauce - any flavor 1 tsp of celery seed 1 tsp chili powder 2 T. Worcestershire sauce Bake at 350 degrees for 1 - 2 hours. Can be frozen

Alice Blandin

Enchiladas

2008-06-26T13:05:00.002-07:00

This recipe is an easy one to adapt to whatever fillings and toppings you have on hand. They take a long time to make - but are well worth it.


		Preheat oven to 350 degrees

2 T. olive oil 1/2 cup chopped onion 1 clove garlic minced		In heavy saucepan, heat the olive oil. Saute 1/2 cup chopped onion and garlic in olive oil.

2 tsp. chili con carne powder 1 cup tomato puree 1/2 cup chicken broth 1 tsp ground cumin		Add chili con carne powder, tomato puree, chicken bouillon and cumin to the onions and garlic.

6 - 8 tortillas		Spread sauce over the tortillas (saving some for the topping.)

Onion Mozzarella Cooked chicken Can of chilies		Fill the tortillas with chopped raw onions, grated mozzarella cheese, cooked chicken and chilies. Roll up and place in casserole dish (8" X 11" x 2")

Black olives Green onions Mozzarella cheese Cheddar cheese		Top rolled tortillas with a thin layer of sauce. Top sauce with sliced black olives, sliced green onion slices, grated mozzarella cheese and grated cheddar cheese. Cover the casserole and bake 350 degrees for 30 minutes

Alice Blandin

Mussel Soup

2008-06-26T13:05:00.001-07:00

Serves two people:


3 dozen Penn Cove mussels		Wash mussels under cold running water. Remove "beards" if any exist.

1/4 cup chopped onions 1/4 cup chopped celery 1 tsp garlic 1/2 cup olive oil (extra virgin)		Combine onions, celery, and coarsely chopped garlic and chop in food processor. (This mixture is called a "batuto", when cooked, it is called "soffritto"). Heat olive oil in enamel or stainless steel pan. Cook chopped vegetables in oil.

1 Tbl fresh basil 1 Tbl Italian parsley 1 Tbl chopped capers freshly ground pepper		Add 1 tablespoon finely chopped fresh basil, 1 tablespoon finely chopped Italian parsley, and 1 tablespoon chopped capers. Add a few grindings of pepper. Stirring frequently, cook the "soffritto" for 8 to 10 minutes or until it is lightly colored.

1/2 cup dry white wine 2 cups canned diced tomatoes with basil/garlic/oregano		Pour in the wine (at least 1/2 cup - when in doubt, add more wine) and boil briskly to reduce to 1/4 cup liquid. Add canned diced tomatoes (and their liquid) and simmer uncovered over low heat, stirring frequently, for about 15 minutes. Drop in mussels in shells, cover pan, and cook on medium high heat, shaking the pan from time to time so that the mussels cook evenly. At the end of 8 minutes, shells should be open. If not, remove and discard those few that have not opened.

2 teaspoons freshly chopped lemon zest		To serve, ladle soup, shells and all, into individual soup bowls. Sprinkle with lemon zest and accompany with crusty Italian bread to dip in the broth.

This recipe is best when doubled and friends are invited to dinner.

Jackie Johnson

Crab Dip

2008-06-26T13:04:00.001-07:00

Serve w/ bread sticks, bagel chips, or crackers.


		preheat oven to 350.

16 oz cream cheese 2 cups crab meat 2 Tbl milk salt white pepper garlic powder 2+ T minced onion 1/2 tsp horseradish		Soften 2 packages (8 ounces each) of cream cheese. Add 2 cups (fresh or frozen) Dungeness crab meat, flaked Add other ingredients and mix well. Transfer to low wide casserole, and top with almonds.

Sliced almonds		Top casserole with almonds, and bake for 15 minutes at 350 degrees.

Jackie Johnson

Clam Chowder

2008-06-26T12:51:00.000-07:00

This is my grandmother's recipe for clam chowder - used by my Mom and myself for over 80 years!!

Granny used Quahaugs** and her dimensions were 6 - 8 per person.
Adjust accordingly for the kind and size of clams you use.


clams		Steam in small amount of water until shells open. Drain, carefully saving juice, Discard shells chop clams fine (or leave whole if small).

onions butter or ...		In large pot, saute chopped onions (an amount equal to the clams) in butter (or bacon fat or salt pork or a combination of any) until soft but NOT brown.

potatoes clam water		Add diced potatoes, (1.5 - 2 times the amount of clams). Add clam water. Cook until potatoes are JUST tender.

butter flour		Make a roux of butter and flour - 1 tablespoon of flour for each 2 cups of liquid . Add to clam mixture and cook until slightly thickened.

milk/cream salt pepper		Add scalded milk and cream or milk or evaporated milk. Heat to boiling point. Add salt, pepper to taste. (Note: If you use canned clams, add 1 bottle of clam juice.)

Recipe of Carolyn Elizabeth Glass - Jill Johnson's grandmother

** Quahaugs are large hard-shelled clams found on the East Coast. They vary in size from 1.5 to 6 inches wide. Those over 3 inches are considered "chowder" clams because they are tougher and need to be cooked.

Jill Johnson

Dungeness Crab Cakes

2008-06-11T09:40:00.000-07:00

This recipe uses 2 cups of crab - which should yield 8 crab cakes (12 small if serving as appetizers)


1 T butter 1 T olive oil onion, celery		Saute 3 T finely chopped onion and 1/2 cup finely chopped celery until onions become transparent. Cool.

2 c shelled crab		Place crab in large bowl, along with (cooled) onions and celery.

2-3 T fresh parsley 2-3 T capers		Mince together, and add to crab.

1 egg 1/2 c mayonnaise		Whisk egg in small bowl. Add mayonnaise and whisk again. Add to crab mixture.

1/2 tsp paprika 1/2 tsp dry mustard 1/2 tsp salt 1/4 tsp pepper 1-2 Tbl fresh lemon juice		Add spices to crab Add lemon juice to crab. Mix all ingredients together well. Can refrigerate (well covered) for a day until cooking.

3/4 c crumbs		With rolling pin, crush soda crackers to make 3/4 cup crumbs. OR use 3/4 cup (purchased) Panko. Sprinkle crumbs on plate, form crab cakes and place on plate. Sprinkle top of cakes with more bread crumbs.

butter olive oil		Heat equal amounts of butter and olive oil in large frying pan. Saute crab cakes until golden. Turn once.

Crab cakes may be individually frozen on cookie sheet, placed between waxed paper and vacuum packed. When thawing, remove from pack while frozen, refrigerate until thawed, and saute.

Note: Excellent used with English muffins, poached eggs, and hollandaise sauce as Eggs Benedict for company brunch.

Jackie Johnson