Ingredients
- Quart of clams
- 2 tablespoons of butter
- Pepper
- Coffee cup of cream
- Salt
Directions
- Open and take shells off of clams
- Chop clams up finely
- Add butter, cream, and season with salt and pepper
- Bake seasoned clam in a rich paste
Monday, June 8, 2020
Clam Pie
Clam Pie
Ingredients
- Quart of clams
- 2 tablespoons of butter
- Pepper
- Coffee cup of cream
- Salt
Directions
- Open and take shells off of clams
- Chop clams up finely
- Add butter, cream, and season with salt and pepper
- Bake seasoned clam in a rich paste
Potato Beef
Ingredients
- Potatoes
- Milk
- 1 or more beaten eggs
- Butter
- Slices of beef (without fat)
Directions
- Boil potatoes until well done all throughout.
- Peel potatoes and mash them in a large pan.
- Add some milk and eggs as you proceed, mixing well.
- Rub bottom of white pudding dish with butter.
- Cover it with a thick layer of mashed potatoes.
- Put in enough slices of beef to cover mashed potatoes.
- Alternate layers of mashed potatoes and beef until dish is full, heaping in the center.
- Bake in an oven.
Potato Beef
Ingredients
- Potatoes
- Milk
- 1 or more beaten eggs
- Butter
- Slices of beef (without fat)
Directions
- Boil potatoes until well done all throughout.
- Peel potatoes and mash them in a large pan.
- Add some milk and eggs as you proceed, mixing well.
- Rub bottom of white pudding dish with butter.
- Cover it with a thick layer of mashed potatoes.
- Put in enough slices of beef to cover mashed potatoes.
- Alternate layers of mashed potatoes and beef until dish is full, heaping in the center.
- Bake in an oven.
Asparagus Risotto
Ingredients
- Four cups of chicken stock
- Two tbsp. of unsalted butter
- 1/2 cup of shallots
- One cup of arborio rice
- 1/4 cup of dry white wine
- 1/2 lb. of asparagus
- 1/2 cup of grated parmesan cheese
- Salt
- Pepper
Directions
- Heat chicken stock to a low simmer in a pot.
- Cook shallots in butter for two minutes.
- Add arborio rice to shallots and butter cooking for an additional two minutes.
- Stir rice to coat in butter.
- Add white wine.
- Add chicken stock 1/2 cup at a time allowing time to absorb into the rice stirring often to avoid rice sticking to the pan.
- Cook rice for about 20-25 minutes while adding stock.
- Cut up asparagus while rice is cooking.
- Add asparagus with last 1/2 cup of stock.
- Stir in parmesan, butter and add salt and pepper to taste.
- Serve risotto while hot.
Asparagus Risotto
Ingredients
- Four cups of chicken stock
- Two tbsp. of unsalted butter
- 1/2 cup of shallots
- One cup of arborio rice
- 1/4 cup of dry white wine
- 1/2 lb. of asparagus
- 1/2 cup of grated parmesan cheese
- Salt
- Pepper
Directions
- Heat chicken stock to a low simmer in a pot.
- Cook shallots in butter for two minutes.
- Add arborio rice to shallots and butter cooking for an additional two minutes.
- Stir rice to coat in butter.
- Add white wine.
- Add chicken stock 1/2 cup at a time allowing time to absorb into the rice stirring often to avoid rice sticking to the pan.
- Cook rice for about 20-25 minutes while adding stock.
- Cut up asparagus while rice is cooking.
- Add asparagus with last 1/2 cup of stock.
- Stir in parmesan, butter and add salt and pepper to taste.
- Serve risotto while hot.
Parmesan Chicken Bake
Ingredients
- 2 tablespoons of olive oil
- 2 cloves of garlic, finely chopped
- 1/4 teaspoon crushed red pepper
- 6 skinless, boneless chicken breast halves
- 2 cups marinara sauce
- 1/4 cup fresh chopped basil
- 8 oz shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 5 oz garlic croutons
Directions
- Preheat oven to 350 degrees F.
- Coat 9x13 inch casserole dish with olive oil.
- Sprinkle dish with garlic and red pepper flakes.
- Place chicken breasts in dish and cover with marinara sauce.
- Top with half of the mozzarella cheese and half of the parmesan cheese.
- Sprinkle on the croutons.
- Top with the leftover mozzarella and parmesan cheese.
- Bake until cheese and croutons are golden brown and chicken is no longer pink inside (35 minutes to an hour depending on thickness and shape of chicken breasts).
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