Home Made Waffles

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Ingredients:

2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
3 eggs, separated
6 Tbsp. melted butter


Directions: Combine egg yolks, milk and shortening, mix well. Beat egg whites till stiff, fold in flour and baking powder and salt, pour into a very hot waffle iron, enjoy with ice cream or chicken and gravy on top or favorite fruit.

Clam Chowder

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Preparation Time: 1 hr
Number of Servings: 6

Ingredients:

1 Medium Onion -- Diced
4 Medium Potato -- Peeled and Cubed
1/8 Pound Butter
1 Pint Heavy Cream
1/2 Pound Sliced Bacon -- Cut in 1/2 pieces
3 6.5 Oz Cans Minced Clams with juice
2 Ribs Celery -- Diced
1 Teaspoon Dried Parsley
1 5 Oz Can Condensed Milk
3 Tablespoons Corn Starch
1 Dash Freshly Ground Black Pepper
Salt to taste


Directions: In a large heavy kettle render bacon till done but not crisp. Add onion and celery and sauté until the onion is clear. Remove from kettle and drain grease. Place potatoes and water to cover in kettle and boil for ten minutes. Drain water from kettle. Add clams with juice, bacon onion celery mixture, cream, and condensed milk. Bring to a steaming hot over low heat stirring frequently. Do not boil. Add parsley and a dash of fresh ground pepper. In a mixing cup, add just enough water to corn starch to liquefy (about a quarter cup). Add the corn starch liquid to the chowder and stir constantly while reheating until chowder thickens. Serve with crackers. If you are fortunate enough to have fresh clams you can use up to a pound or so in this recipe by mincing the clams and boiling them with just enough water to cover for twenty minutes. Then use the clams and the liquid in place of the canned clams.

Creamy Mushroom Sauce

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Ingredients:

1/4 cup Finely chopped onion
1 Fresh rosemary sprig
1/4 cup Finely chopped carrot
2 cup Coarsely chopped mushrooms
2 Garlic cloves; minced
1 tb Minced shallot
3 ts Olive oil
1 ts Fresh lemon juice
1/2 ts Curry powder
2 ts Minced fresh tarragon
4 cup Chicken broth


Directions: Combine onion, carrot, 1 garlic clove and 1 1/2 tsp. olive oil in heavy medium saucepan. Cook over low heat until veggies are tender, stirring frequently, about 8 minutes. Add curry powder and sauté 2 minutes. Add stock and rosemary and bring to a boil. Reduce heat to medium and cook until reduced to 2 1/2 cups, about 25 minutes. Strain through sieve set over bowl, pressing on solids. Heat remaining 1 1/2 tsp. olive il in heavy large nonstick skillet over medium-low heat. Add mushrooms and cook until almost no liquid remains in skillet, stirring frequently, about 10 minutes. Increase heat to medium-high. Add shallot and remaining minced garlic and sauté 5 minutes. Add strained stock and boil until liquid is reduced to 2 cups, about 10 minutes. Transfer to blender and blend until smooth, about 2 minutes. Strain through a sieve, set over a saucepan. Mix in lemon juice. Season to taste with pepper. (Can be prepared one day ahead. Cover and refrigerate.) Bring sauce to a simmer, mix in tarragon and serve. Serve over grilled pork, veal or chicken.

Teriyaki Marinade for Chicken and Steak

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Preparation Time: 10 minutes about 2 pounds of meet

Ingredients:

1/2 cup vegetable oil
1 cup soy sauce
3 Tablespoons brown sugar
3 mashed garlic cloves
1 Tablespoon grated fresh ginger root
2 Tablespoon red wine vinegar or sherry


Directions: Marinate the meat 4-12 hours, refrigerate, Baste with marinade during cooking.

Barbecue Sauce

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Ingredients:

1/3 cup salad oil
1/3 cup vinegar
1/3 cup Worcestershire sauce
2 tsp. dry mustard
2 tsp. salt
1/8 tsp. Tabasco (or to taste)
dash pepper
1/2 cup brown sugar
1 cup ketchup


Directions: Put all ingredients in saucepan and heat to boiling.

White Sauce for Macaroni

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Number of Servings: 1 1/2 cups

Ingredients:

2 cup milk
1 bay leaf, crumbled
2 tablespoon carrot, finely chopped
2 tablespoon butter
2 tablespoon celery, finely chopped
2 tablespoon flour
4 tablespoon onion, finely chopped
grating of nutmeg
4 peppercorns
salt to taste
clove
fresh, pepper to taste


Directions: In a heavy pot combine the milk, carrot, celery, onion, peppercorns, clove and bay leaf. Heat until bubbles form around edge of pot. Set aside for 5 minutes and strain. Over moderate heat, melt the butter in the saucepan. Add the flour and stir until flour and butter are blended. Cook over moderate heat for 1 minute, stirring constantly. Add the strained milk in a slow steady stream as you stir constantly with a whisk. Switch to a wooden spoon and continue to stir as the mixture comes up to a simmer. Turn heat down and simmer for 5 to 10 minutes, stirring occasionally, until the sauce becomes smooth and thick. Season to taste with nutmeg and salt and pepper.

Orzo Fresh Tomato Sauce

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Number of Servings: 4

Ingredients:

4 cups water
1/2 pounds ripe tomatoes, peeled
salt to taste
fresh ground pepper to taste
3/4 cup orzo
1/4 teas. red pepper flakes
2 tablespoon olive oil
2 tablespoon fresh basil, shredded
1 teas. garlic, finely minced


Directions: Bring water to a boil in a saucepan and add salt to taste. Add orzo and cook, stirring briefly, 10 minutes or until tender. Do not over cook. Drain. Meanwhile, heat oil in a sauce pan and add garlic. Cook stirring. Do not brown. Add tomatoes and sprinkle with salt, pepper and pepper flakes. Stir and bring to a boil. Add orzo and basil. Stir to blend, and serve.

Alfredo Sauce

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Preparation Time: about 15 minutes

Ingredients:

one fourth stick butter
on half pint of heavy whipping cream
pinh of salt
pinch of pepper
one half tsp. ground nutmeg


Directions: 1.Melt butter in a sauce pan.when it is finaly melted stir in the heavy whiping cream. 2.Let cook on Med for about 3 minutes.Add the salt, pepper, and nutmeg.Let cook for abou another five minutes.It should be prett thick by then. 3.Add what ever type of pasta you had cooked already into he sauc pan and let the pasta simmer in the sauce for a miute or two.Then eat.

Pineapple Sauce For Baked Ham

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Preparation Time: 15 mins.
Number of Servings: serves 10-12

Ingredients:

1 cup white sugar
2 eggs (slightly beaten)
2/3 cups white vinegar
3 dessert spoons powdered mustard (DO NOT substitute wet mustard)
1 small can crushed pineapple
2 level tbsp. cornstarch


Directions: Drain juice from pineapple and save. Set aside pineapple. Mix cornstarch, sugar, and mustard in saucepan. Add vinegar, pineapple juice and beaten eggs. Whisk to stir and cook on medium heat till it boils. Remove from heat and let completely cool, then stir in pineapple. [note:] This sauce is not a glaze for ham, but a side sauce such as cranberry with turkey. It is a traditional sauce in our family and very good. Enjoy!

Silky Lite Salad Dressing

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Preparation Time: 15 minutes
Number of Servings: 6
Calories Per Servings: 42

Ingredients:

3 tablespoons Unsweetened Natural Yogurt
2 tablespoons Light Sour Cream
1 tablespoon Dijon Mustard
1 tablespoon Lemon Juice


Directions: Combine all ingredients together in a bowl and mix thoroughly. Cover with cling-film and refrigerate for 1 hour. Can be used on any vegetable, poultry or fish based salad where normal mayonnaise would be used. Serve using the same portion size as normal mayonnaise.