The Ottumwa Courier

Food

September 22, 2006

Eastern cook ‘adapts’ recipes when beaches are not available to pick up clams

Ottumwan's recipes featured

(Continued)



Salt and pepper

1 quart chopped canned clams or quahogs (large clams washed up on beach at low tide).

Directions: Brown onions in fat until brown. Add water, potatoes with the milk or soup, seasonings and clams. Cook until potatoes are tender. Valerie uses the tomato soup for English type clam chowder, but if you prefer the white clam chowder, use milk instead. *Recipe could be cut in half to serve 5.



CLAM CAKES

Serves: 4

Don’t make too big or they will be raw in the middle.

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg beaten

2- 6 1/2-ounce cans minced clams

Milk

Directions: Sift dry ingredients into egg. Lightly stir into clams and juice. Add only enough milk to moisten, as batter maybe dropped by tablespoonfuls into hot deep fat. Turn using metal slotted spoon. Drain on paper towel. (Sprinkle with white vinegar before eating — English style).



CRANBERRY NUT BREAD FOR TEA

2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

3/4 cup orange juice

1 egg beaten

2 Tablespoons Crisco

2 Tablespoons orange peel

1 cup cranberries chopped

1/2 cup nuts

Directions: Mix all dry ingredients together. Add orange juice, egg, Crisco and egg peel. Mix. Stir in berries and nuts. Greese bottom only of a loaf pan. Pour mixture in. Bake at 350 degrees for 55-60 minutes.



CHERRY BARS FOR TEA (*My husband’s favorite)

1 cup flour

1/2 cup oleo

3 Tablespoons powdered sugar

2 eggs

1/4 cup flour

1 cup sugar

1/2 teaspoon baking powder

1/2 cup quartered maraschino cherries

1/4 teaspoon salt

3/4 cup chopped nuts

Directions: Mix flour, oleo and powdered sugar with hands. Put in 9x 13-inch pan and bake 15 minutes at 350 degrees. Mix remaining ingredients and spread over baked crust. Bake 25 minutes longer.

Can frost with frosting made with: 1 beaten egg white, 2 Tablespoons melted butter, 2 Tablespoons maraschino cherry juice, 2 cups sifted powdered sugar.









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