Foods Recipes

12 Cloves fresh garlic, minced

1 Bunch green onions, minced

1/2 c Butter

1/4 c Vegetable oil

1/2 c Chopped parsley

1 t Italian seasoning

1 c Dry white wine

1 c Clam juice

1 c Water

24 Cherrystone clams, cleaned

In large skillet, saute garlic and onion in butter and oil for 1 minute. Add parsley and seasoning. Add wine, clam juice and water and cook 2 minutes. Now add clams and cook covered until clams open, about 10 to 12 minutes. Serve in bowls.

1 cn Flat anchovy fillets (2 oz);

-drained & finely chopped 1/2 c Onion; finely chopped

1/3 c Caoers; drained, washed,

-dried & chopped 1/2 c Pickled beets; canned or

-fresh, finely chopped - (see Recipe) 4 Egg yolks

Place 1 egg cup, cookie cutter or small juice glass in the center of each of 4 salad plates to reserve a space for the egg yolks. On each plate make a border around the glass with a thin ring of chopped anchovies, then a ring of chopped onions, one of capers, one of pickled beets and one of chopped fresh parsley. The plates may be prepared ahead of time and refrigerated. Before serving, remove the glass from each plate and replace it with a raw egg yolk. Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a sm?rg?sbord, or as a late-supper snack with beer.

6 ea Crabs,soft-shell

1 c Milk

1 x Pepper to taste

1 x Vegetable oil

1 x Parsley,minced,fresh

1 ea Egg,beaten

1 x Salt to taste

1 x Flour

1 x Lemon slices

1. Wash cleaned crabs well.

2. Mix egg, milk, salt and pepper; soak crabs in mixture.

3. Coat crabs with flour, then deep-fry in hot oil until brown.

4. Drain on paper towels; garnish with lemon slices and sprinkle with

minced parsley. NOTE: Wonderful to serve at a picnic or backyard supper.

1 1/2 lb Dried salt cod

1 1/4 c All-purpose flour

2/3 c Cold water

1 pn Salt

1/4 ts Baking powder

Vegetable oil for frying Cut the cod into 4-inch sections. Place in a glass or earthenware bowl, cover with cold water, and soak overnight. The next day, drain and discard the water. Put the cod in a pot and cover with cold water. Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon. Remove the bones and the black skin. In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch deep) on both sides, then lower heat and cook until tender, turning once again. Serve hot, with skordalia, which is cold or room temperature. Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.

12 ea FRESH, SHUCKED OYSTERS (IN A

1/4 c OYSTER LIQUOR (FROM JAR)

1 ea BAY LEAF

1 t WORCHESTERSHIRE SAUCE

4 ea SLICES (1/2 OZ. EACH) LEAN,

1/2 c UNBLEACHED WHITE FLOUR (IN A

2 ea EGGS (BEATEN IN A SMALL BOWL

1 c BREAD CRUMBS

2 c OIL (FOR FRYING)

12 ea TOOTHPICKS (FOR WRAPPING BAC

In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worchestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper bag and serve immediately. Yields 12 oysters.