Recipes - PassageMaker

Recipes

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STEAMED CLAMS

Let clams clean themselves in a bucket of salt water. After 24 hours, pour out salt water. Cover bottom of cooking pot with about 1 inch of fresh water and place over heat. When boiling, add several tablespoons of chopped garlic and clams. Steam clams until they open. Serve with melted butter and lemon.

SOY FISH

Cut l lb. of whitefish into 1-inch squares and coat lightly with flour. Sauté in olive oil and garlic; set aside.
In saucepan, combine the following ingredients:
1/4 c. chopped green onions
1/3 c. soy sauce
1/3 c. sugar
2 T. wine vinegar
2 T. rum
Simmer 2 minutes; pour over fish. Serve fish and sauce over rice.

FRESH GLAZED BERRY PIE

Use a prepared 9-inch pie crust, or make a crust by the following the No-Roll Pie Crust* recipe below.
Place 3 cups fresh berries into crust. In saucepan, cook 1 cup crushed berries with 1 cup water for 5 minutes. Strain cooked berries, gathering juice only (discard the berry husks and seeds). Recover 1/4 cup juice, and dissolve 4 tablespoons of cornstarch in it; add this mixture to the juice in the saucepan. Add 3/4 cup sugar and cook another 3 minutes or until thick and clear. Add 1 tablespoon butter.
Spread mixture over berries that are waiting in the crust. Serve plain or with ice cream or whipped cream. Refrigerate until ready to use.

*No-Roll Pie Crust
Sift into pie pan:
1-1/2 c. sifted flour
1-1/2 t. sugar
1 t. salt
Combine in measuring cup:
1/2 c. cooking oil
2 T. milk
Whip oil and milk with fork and pour over flour mixture. Press this mixture evenly and firmly with fingertips to line a pie pan. Flute edges. Bake 10 minutes in 400° oven.

APPLE CRISP

Peel and slice 4/5 medium tart apples; place into baking pan.
In bowl, combine:
3/4 c. brown sugar
1/2 c. flour
1/2 c. oatmeal
3/4 t. cinnamon
3/4 t. nutmeg
Cut 1/3 cup soft butter into mixture. Pour over apples. Bake 30 minutes in 375° oven. (I add some fresh blackberries for taste.)

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