MMMMM--------------------------FILLING------------------------------- 2 T Olive oil 1 t Coarse salt 1/2 lb Ground lean beef 1/2 t Ground cardamom 1 Potato, diced 1/4" (1 cup) 1 c Water 1 Bay leaf 8 Scallions, whites only 1 Jalapeno pepper, seed, chop 1 T Parsley MMMMM----------------------SEALER AND GLAZE--------------------------- 1 Egg yolk 1 T Cold water Sift flour into a bowl, add lard and mix until the mixture makes a coarse meal. Add egg, egg white and 1/4 cup of cold water. Continue mixing and adding the water until a firm dough is formed. Knead until the dough is smooth, then wrap and chill for 15-30 minutes. In a small skillet, heat olive oil; add meat, cardamon, bay leaf, pepper, and salt and saute over medium heat, stirring, until the liquid has evaporated. Add potatoes and water and simmer over very low heat, stirring now and then, until potatoes are tender and liquid has evaporated. Add the scallions and cook 2-3 minutes longer. Remove from heat, stir in parsley. Set filling aside and let cool, or refrigerate overnight, well covered. Make sealer and glaze by mixing egg yolk and cold water together. Set aside. Preheat oven to 375 deg F. On a floured board, roll out dough 1/8" thick and cut 4" squares. Knead scraps and reroll, repeat making squares until all the dough is used. Put one tablespoon of the filling into the center of each square, moisten edges of the dough with sealer, and fold to form a triangle. Press edges together with a fork to seal. Place empanadas on a baking sheet lined with parchment paper. Brush with remaining glaze and bake for 25 minutes, or until golden. Transfer to a rack to cool slightly, serve warm. Variation: Fried Empanadas - Heat 6 cups of oil to 375 deg F, gently drop in empanadas and cook until golden. From: Joann Eldridge MMMMM ... Shipwrecked on Hesperus in Maryland. 18:38:12 16 Feb 97 ___ Blue Wave/DOS v2.30 --- InterEcho 1.18 * Origin: The GreyHawk BBS Columbia, MD 410-720-5083 USR V.34 (1:261/1116) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2M00003Date: 02/17/97 From: GAIL SHIPP Time: 12:27am \/To: JOHN QUAIN (Read 5 times) Subj: Clam chowder - white -=> On 02-1097 10:06, John Quain <=- -=> spoke to All about CLAM CHOWDER <=- JQ> i'm looking for a recipie for clam chowder (i had this last JQ> time i was over in Seattle) I understand it is JQ> a New England dish, though, and I seem to remember JQ> it appearing in two varieties, red and white Hi John Here are two white versions: MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Monterey Clam Chowder Categories: Soup, Crockpot, Main dish Yield: 1 servings 1 Carrot, diced 1 md Onion, diced 1 Potato, diced 1 Stalk of celery, diced 1/2 lb Minced bacon 1/4 lb Margarine 3 Cloves fresh garlic, minced 1/2 qt Clam juice 1 1/2 c Flour 2 c Milk 2 c Heavy whipping cream 2 c Half-and-half 1/2 ts Black pepper 1/2 lb Chopped clams (fresh, frozen Or canned) 1/2 ts Clam base (optional, Available in most gourmet Shops) Place vegetables, bacon and margarine in a 5 quart sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch. When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally. Add clam juice and dairy products. Stir by using a wire whip. Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness. If a crockpot, or small steam kettle is available, it is recommended. Also, clam juice can be added to thin chowder down if it gets too thick. Note: This soup is the BEST clam chowder I have ever tasted! It is thick and very rich and fattening! I didn't use the clam base since I don't even know what that is. Also, I didn't need to simmer it as long as suggested. I cooked it for about 1 1/2 hours. The chowder needs to be stirred OFTEN, probably about every 5-10 minutes or so or it will stick to the bottom of the pot. Also, I one-and-one-halved times'd it, using about 3 lbs. of chopped clams instead of the recommended amount. I also served it with the little soup "clam" crackers. It made about 5 quarts this way. Deb C. [ Fisherman's Grotto Restaurant in Monterey, CA. ] Posted by: Shelley Rodgers - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Dave's Classic Clear-Broth Clam Chowder Categories: Soup, Stew Yield: 1 Servings 12 Quahog clams -- scrubbed 4 sl Salt pork -- diced 2 qt Water or stock 1 c Carrots -- diced 1 c Onion -- coarsely chopped 1 c Celery -- diced 4 c Potatoes -- pared & cubed 1 1/2 ts Salt 1/2 ts Pepper 1 ts Thyme 1/2 ts Savory 1 tb Flour 1 tb Butter Scrub the quahogs well with a stiff brush to remove external sand. (Don't worry too much about sand inside; quahogs are notoriously tight clams and don't pick up a lot of grit.) Steam the clams in about a cup of water (or half a cup of water and half a cup of dry white wine) until they open. Discard any that remain closed. Drain, reserving the broth. Remove the clams from the shells, dice the meat coarsely, and set them aside in a bowl with the broth poured over them. In a heavy stockpot, fry out salt pork until crisp. Add carrots, onion, and celery and saute gently just until the onion is transparent and amber. Add the water or stock and bring to a boil, then add potatoes, salt, and pepper. Simmer for ten minutes, then add herbs, flour, and butter. Bring back to a boil and stir in clams and clam broth. Simmer for a few minutes and serve. Posted to COOKING by Dave Sacerdote, 12/95 MMMMM ... Shipwrecked on Hesperus in Maryland. 18:38:29 16 Feb 97 ___ Blue Wave/DOS v2.30 --- InterEcho 1.18 * Origin: The GreyHawk BBS Columbia, MD 410-720-5083 USR V.34 (1:261/1116) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2M00004Date: 02/17/97 From: GAIL SHIPP Time: 12:27am \/To: JOHN QUAIN (Read 5 times) Subj: Clam chowder - red cr -=> On 02-1097 10:06, John Quain <=- -=> spoke to All about CLAM CHOWDER <=- MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Manhattan Clam Chowder Categories: Chowder, Soup Yield: 1 Servings 1 tb Olive oil 2 lg Carrots, peeled and finely Chopped 2 md Stalks celery, finely Chopped 1 lg Onion, finely chopped 1 lg Potato, peeled and coarsely Diced 2 tb Dry red wine 16 oz Can juice packed tomatoes, Coarsely chopped (including Liquid) 2 c Chicken broth 1 tb Chopped fresh parsley 1 ts Finely minced garlic 1/4 ts Crumbled dried thyme Freshly ground pepper to Taste 10 oz Can whole baby clams, Including liquid 1. In a large nonstick pot heat the oil, and saute the carrots, celery, and onions over medium heat for 5 to 6 minutes, or until just softened. Add the potatoes and stir to combine. 2. Add the wine and allow to boil for 1 minute. Add the tomatoes, broth, and seasonings and bring to a boil. Cover, reduce heat, and simmer for 25 minutes. 3. Add the clams and continue to cook for an additional 10 minutes, or until heated through. 4. Season to taste with salt and serve the soup hot, garnished with freshly chopped parsley. Variations: * Additional vegetables such as mushrooms or zucchini can be sauteed with the carrots and added. * Of course, if fresh clams are in season, they can be steamed and used in this recipe, along with their delicious broth. * Minced or chopped clams can be substituted for whole baby clams. From: Sheila Israel Date: 12-05-95 Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Clam Chowder 3 Categories: Soup, Stew Yield: 4 Servings 2 c Clams-large(about 8 clams) 2 Potatoes-diced -- large 2 md Onions-sliced 2 Bell peppers -- chopped 2 Celery stalks-chopped fine 1 tb Paprika 2 tb Butter 2 tb Flour 1 tb Accent 1 qt Clam stock 2 tb Clam base 1 c Tomatoes-whole -- chopped And Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as clam stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water for 5-10 min. Drain. In a large pot,saute the onion, peppers, celery, & paprika in butter until the vegetables are ten- der, about 6 min. Add flour and Accent,stirring well so that mixture does not brown. Add clam stock, clam base, potatoes, & clams. Allow to simmer for 15 min. Add tomatoes & simmer for 5-10 min., covered. Serve. This recipe may be kept for a week. The clam base may be purchased at any fish market. Recipe By : From: Charlotte Grunwald's Private Coll MMMMM ... Shipwrecked on Hesperus in Maryland. 18:38:39 16 Feb 97 ___ Blue Wave/DOS v2.30 --- InterEcho 1.18 * Origin: The GreyHawk BBS Columbia, MD 410-720-5083 USR V.34 (1:261/1116) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2M00005Date: 02/16/97 From: JIM WELLER Time: 01:56am \/To: JOHN QUAIN (Read 5 times) Subj: clam chowder CR -=> Quoting John Quain to All <=- JQ> i'm looking for a recipie for clam chowder.... I understand it is a JQ> New England dish, though, and I seem to remember it appearing in JQ> two varieties, red and white I am interested also in other fishy JQ> winter dishes Hi John, Greetings from Northern Canada. New England clam chowder with milk or cream is the original recipe. Manhattan clam chowder is tomato based and *probably* the invention of Italian immigrants to New York, based on an Italian fish soup. I will throw in a third version from a friend of mine in Connecticut and an Italian soup as well. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Manhattan Clam Chowder (Prodigy) Categories: Soups, Fish, Shellfish Yield: 8 servings 1/2 c Diced bacon 1 c Diced onions 1/4 c Green pepper 2 tb Butter 2 tb Flour 3 c Bottled clam juice 2 c Chopped clams 1/2 ts Thyme 2 tb Tomato paste or ketchup 2 c Diced potatoes PLACE BACON, ONION, PEPPER and butter in a 3-quart pot over medium heat and cook, stirring, 10 minutes. Sprinkle with flour and mix. Add the clam juice, clams, thyme and tomato paste. Cover, bring to a boil and simmer for 15 minutes. Add potatoes, replace cover and cook until potatoes are tender, another 10 to 15 minutes. Taste for salt and pepper. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easy New England Clam Chowder (Robert Carrier) Categories: Appetizers, Soups, Shellfish, Vegetables, American Yield: 4 servings 2 cn Minced clams (6.5 oz ea) 1 cn Clam juice (small) 1 lg Potato; diced 1/4 lb Salt pork -=OR=- 1/4 lb Unsmoked slab bacon 1 tb Butter 1/2 Spanish onion; fine chopped 1 Bay leaf 10 fl Milk 10 fl Cream Beurre manie; made with ** 1 tb Butter; -=WORKED WITH=- 1 tb Flour Salt Freshly ground black pepper ** Beurre mani consists of equal weights of ordinary flour and butter worked together to a smooth paste. Peel and dice potato; put into a saucepan and cover with cold water; bring slowly to a boil. Drain. Dice salt pork or green bacon. Put diced meat in a small saucepan; cover with cold water and bring slowly to a boil. Drain and saut in 1 tb butter until golden. Add onion and saut until onion is transparent. Add parboiled potato, bay leaf and clam juice, and bring to a boil. Reduce heat and simmer for 15 minutes. Add minced clams, milk, cream, bring to a boil and whisk in the beurre mani in tiny bits, a little at a time until thickened to your liking. Season to taste and simmer 15 minutes. From: Ian Hoare Date: 12 Jan 97 National Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Dave's Classic Clear-Broth Clam Chowder Categories: Soups, Shellfish Yield: 1 pot 12 Quahog clams; scrubbed 4 sl Salt pork; diced 2 qt Water or stock 1 c Carrots; diced 1 c Onion; coarsely chopped 1 c Celery; diced 4 c Potatoes; pared & cubed 1 1/2 ts Salt 1/2 ts Pepper 1 ts Thyme 1/2 ts Savory 1 tb Flour 1 tb Butter Scrub the quahogs well with a stiff brush to remove external sand. (Don't worry too much about sand inside; quahogs are notoriously tight clams and don't pick up a lot of grit.) Steam the clams in about a cup of water (or half a cup of water and half a cup of dry white wine) until they open. Discard any that remain closed. Drain, reserving the broth. Remove the clams from the shells, dice the meat coarsely, and set them aside in a bowl with the broth poured over them. In a heavy stockpot, fry out salt pork until crisp. Add carrots, onion, and celery and saute gently just until the onion is transparent and amber. Add the water or stock and bring to a boil, then add potatoes, salt, and pepper. Simmer for ten minutes, then add herbs, flour, and butter. Bring back to a boil and stir in clams and clam broth. Simmer for a few minutes and serve. Posted to COOKING by Dave Sacerdote, 12/95 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fisherman's Cioppino Categories: Soups, Fish Yield: 4 servings 1 c Onion; chopped 2 Garlic clove; minced 1 tb Vegetable oil 8 oz Tomato sauce 28 oz Tomato, mashed 1 Bay leaf 1 ts Basil, dried 1 ts Thyme, dried 1 ts Oregano, dried 1 ts Marjoram, dried 1/2 c Dry white wine 1/4 ts Black pepper 1 lb Shrimp or scallops; chopped 1 tb Parsley, fresh; chopped In a 4 quart saucepan,saute onion and garlic in oil until tender.Add tomato sauce,tomatoes,bay leaf,basil,thyme,marjoram,oregano,wine and black pepper.Let simmer 20 to 30 minutes,uncovered,stirring occasionally.Add shrimp or scallops and simmer about 3 minutes.Discard bay leaf.Add parsley and serve.This soup is a complete meal when served with a green salad and French bread. MMMMM Cheers, From YK Jim In the Great White North --- Blue Wave/Max v2.30 [NR] * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2M00006Date: 02/16/97 From: JIM WELLER Time: 02:58am \/To: MIKE NIEBAUER (Read 5 times) Subj: Lamb CR -=> Quoting Mike Niebauer to All <=- MN> Title: Aunt Annie's Lamb Stew MN> Cover and simmer for 2hr or MN> until meat is tender. (Waiting until the meat falls off the bones is MN> perfect.) I love almost any stewed or slow cooked meat dish that's "fall off the bones" tender. That looks real good. The Greeks also know how to do lamb- I find their combination of lemon juice and oregano delicious. I have been told that the lamb in Greek restaurants tastes different because their oregano contains flower blossoms as well as leaves. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Greek Marinated Lamb Categories: Greek, Lamb, Bbq Yield: 1 servings 1/2 c Good olive oil 1/2 c Lemon juice 1 tb Garlic powder 1 ts Salt 1 ts Pepper 1 ts Oregano Whisk above ingredients together until somewhat emulsified. Use the emulsion as salad dressing or marinate two pounds of boneless lamb for 8 hours or overnight. Grill the lamb (1" slices or 1" kebab cubes) until medium rare. Serve immediately. Richard Douville MMMMM Cheers, From YK Jim In the Great White North --- Blue Wave/Max v2.30 [NR] * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2N00000Date: 02/16/97 From: IAN HOARE Time: 10:52pm \/To: JOHN QUAIN (Read 5 times) Subj: clam chowder Hello John! Maybe I was dreaming, but didn't you say this on Monday February 10 1997 JQ> Hi All , hope you are having a nice day Grotty, thanks. I have colitis, which HURTS! However, don't let that stop me sending you a couple of recipes. I've found four that might interest you. One of them is from a good friend of mine whose recipes I trust and respect, Dave Sacerdote. Another comes well recommended, though I've not tried it. A third is from Robert Carrier, who uses canned minced clams and clam juice, which many of my US friends tell me gives excellent results. For your information, mussel juice substitutes very well for clam juice, so Dave Sac. tells me. The last recipe is a recipe I use myself but it's for cockles instead of clams. I find it gorgeous, and in the (freezing old) UK they are MUCH cheaper. The only thing about it, is that I find the milk curdles a bit, not that it matters, particularly. You can always strain it and give it a quick whizz in the liquidiser or food processor just before serving, if it worries you. Here goes then. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Clam Chowder - From a New England Famous Restaurant Categories: Starters, Soups, Shell, American Yield: 8 Servings 1/4 lb Salt pork 1 qt Clams 1 Onion -large 1/8 lb Butter 3 Potato -medium Salt & pepper 3 c Milk 1 1/2 c Water This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's excellent, but a bit on the expensive side Cut salt pork into small dices and render in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly sliced until golden. Bring the water to a boil and cook potatoes, (peeled and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in soup bowls with dot crackers From: "Conny (Coma) Magnusson" TOPIC: 190 INTER. COOKING Ref: E2N00001Date: 02/16/97 From: IAN HOARE Time: 10:59pm \/To: JOHN QUAIN (Read 5 times) Subj: clam chowder 2 (CR) Hello John! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Dave's Classic Clear-Broth Clam Chowder Categories: Starters, Soups, Shell, American Yield: 1 Pot 12 Quahog clams; scrubbed 4 sl Salt pork; diced 2 qt Water or stock 1 c Carrots; diced 1 c Onion; coarsely chopped 1 c Celery; diced 4 c Potatoes; pared & cubed 1 1/2 ts Salt 1/2 ts Pepper 1 ts Thyme 1/2 ts Savory 1 tb Flour 1 tb Butter Scrub the quahogs well with a stiff brush to remove external sand. (Don't worry too much about sand inside; quahogs are notoriously tight clams and don't pick up a lot of grit.) Steam the clams in about a cup of water (or half a cup of water and half a cup of dry white wine) until they open. Discard any that remain closed. Drain, reserving the broth. Remove the clams from the shells, dice the meat coarsely, and set them aside in a bowl with the broth poured over them. In a heavy stockpot, fry out salt pork until crisp. Add carrots, onion, and celery and sautee gently just until the onion is transparent and amber. Add the water or stock and bring to a boil, then add potatoes, salt, and pepper. Simmer for ten minutes, then add herbs, flour, and butter. Bring back to a boil and stir in clams and clam broth. Simmer for a few minutes and serve. Posted to COOKING by Dave Sacerdote, 12/95 From: "Conny (Coma) Magnusson" TOPIC: 190 INTER. COOKING Ref: E2N00002Date: 02/16/97 From: IAN HOARE Time: 11:00pm \/To: JOHN QUAIN (Read 5 times) Subj: clam chowder 3 (CR) Hello John! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Easy New England Clam Chowder (Robert Carrier) Categories: Starters, Soups, Shell, Vegetables, American Yield: 4 Servings 2 cn Minced clams (6.5 oz ea) 1 cn Clam juice (small) 1 lg Potato; diced 1/4 lb Salt pork -=OR=- 1/4 lb Unsmoked slab bacon 1 tb Buter 1/2 Spanish onion; fine chopped 1 Bay leaf 10 fl Milk 10 fl Cream Beurre manie; made with ** 1 tb Butter; -=WORKED WITH=- 1 tb Flour Salt Freshly ground black pepper ** Beurre mani consists of equal weights of ordinary flour and butter worked together to a smooth paste. Peel and dice potato; put into a saucepan and cover with cold water; bring slowly to a boil. Drain. Dice salt pork or green bacon. Put diced meat in a small saucepan; cover with cold water and bring slowly to a boil. Drain and saut in 1 tb butter until golden. Add onion and saut until onion is transparent. Add parboiled potato, bay leaf and clam juice, and bring to a boil. Reduce heat and simmer for 15 minutes. Add minced clams, milk, cream, bring to a boil and whisk in the beurre mani in tiny bits, a little at a time until thickened to your liking. Season to taste and simmer 15 minutes. MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2N00003Date: 02/16/97 From: IAN HOARE Time: 11:00pm \/To: JOHN QUAIN (Read 5 times) Subj: Cockle chowder (CR) Hello John! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Cockle Chowder Categories: Starters, Soups, Shell, British Yield: 4 servings 4 pt Cockles, well washed 4 sl Bacon, chopped 1 oz Butter 1 Spanish onion, chopped 3 Floury potatoes, cubed 3/4 pt Milk 4 tb Chopped parsley Freshly ground pepper Take a large pan with a lid and put a little water in it to boil. When boiling, toss in the cockles, clap the lid on and cook 5 mins or so, shaking to cook the cockles evenly. When they have all opened, tip into a colander over a bowl. Remove cockles forthwith from their shells, and spread out to cool quickly. Strain the liquor carefully to remove and sand. Meanwhile parboil the potatoes for about 10 minutes, and in another pan, melt the butter, let the bacon sizzle in it a moment or two, add the finely chopped onion, put the lid on and sweat till the onion becomes transparent. Add the milk, cockle liquor, potatoes and bring to the boil. Turn down to a simmer and cook very gently till the potatoes are soft but not a total mush. If you cook too quickly, or the potatoes are not properly parcooked, the milk will curdle. It isn't serious, just less attractive. Chop the cockles roughly, add them to the soup, pepper it and add the parsley. Taste for saltiness, (it shouldn't need any as the bacon and cockles are both naturally salty. Serve with ships biscuits, which you can break into the chowder. Water biscuits or crackers will substitute. Recipe from "Poor Cook" Caroline Conran Mmed IMH Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4)