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Linguini & Clam Sauce
Linguini & clam Sauce Try This
one! It
8 oz linguine is the Best
3/4 cube lite margarine
2 or 3 garlic cloves minced
1 T minced parsley
2 tsp. lemon juice
pepper
1/4 C white wine
1 Package frozen clams run thru Blender (& Big
Parmeson for top Grazons)
Put all ing except pasta & parmeson in
saucepan & cook Same amt of time as pasta
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# Linguini & Clam Sauce
## Ingredients
- 8 oz linguine
- 3/4 cube lite margarine (~6 Tbsp)
- 2 or 3 garlic cloves, minced
- 1 Tbsp minced parsley
- 2 tsp lemon juice
- Pepper
- 1/4 cup white wine
- 1 package frozen clams (8 big razor clams), run through blender
- Parmesan, for top
## Instructions
1. Run frozen clams through blender.
2. Put all ingredients except pasta and Parmesan into a saucepan.
3. Cook for the same amount of time as the pasta.
4. Serve sauce over cooked linguine and top with Parmesan. -
Slow Cooker Easy Chicken with Noodles
SLOW COOKER EASY
CHICKEN WITH NOODLES
1 chicken (2½ to 3 pounds), cut in serving pieces
1 (10¾-ounce) can condensed cream of chicken
soup
1 medium onion, chopped
1½ teaspoons paprika
¼ teaspoon marjoram
Dash pepper
2 tablespoons flour
3 tablespoons cold water
1 tablespoon lemon juice
1 (16-ounce) can cut green beans, drained
8 ounces medium egg noodles
1 tablespoon salt
3 quarts boiling water
Place chicken in slow cooker. Combine soup, onion,
paprika, marjoram and pepper. Pour over chicken. Cover
and cook on low setting 4½ hours. Stir together flour
and cold water until smooth; mix into liquids in pot with
lemon juice. Add green beans. Cover and cook 30 minutes
longer.
Meanwhile, gradually add noodles and salt to rapidly
boiling water so that water continues to boil. Cook un-
covered stirring occasionally, until tender. Drain in co-
lander. Place noodles in serving dish. Pour chicken mix-
ture over noodles. Yields 4 servings.
To cook conventionally: Cook chicken in large pot or
Dutch oven with ingredients as above. Simmer, covered,
35 to 45 minutes or until chicken is tender. Add green
beans for last 5 minutes of cooking time.
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# Slow Cooker Easy Chicken with Noodles
*Yields 4 servings*
## Ingredients
- 1 chicken (2 1/2 to 3 pounds), cut in serving pieces
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1 medium onion, chopped
- 1 1/2 tsp paprika
- 1/4 tsp marjoram
- Dash pepper
- 2 Tbsp flour
- 3 Tbsp cold water
- 1 Tbsp lemon juice
- 1 (16-ounce) can cut green beans, drained
- 8 ounces medium egg noodles
- 1 Tbsp salt
- 3 quarts boiling water
## Instructions
1. Place chicken in slow cooker.
2. Combine soup, onion, paprika, marjoram, and pepper. Pour over chicken.
3. Cover and cook on low setting 4 1/2 hours.
4. Stir together flour and cold water until smooth; mix into liquids in pot with lemon juice.
5. Add green beans. Cover and cook 30 minutes longer.
6. Meanwhile, gradually add noodles and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender.
7. Drain in colander. Place noodles in serving dish.
8. Pour chicken mixture over noodles.
### Conventional Stovetop Method
1. Cook chicken in large pot or Dutch oven with ingredients as above.
2. Simmer, covered, 35 to 45 minutes or until chicken is tender.
3. Add green beans for last 5 minutes of cooking time.
4. Cook and drain noodles as directed above; serve chicken mixture over noodles. -
Lemon Cookies, Portuguese Style
LEMON COOKIES, PORTUGUESE
STYLE
(shown on page 96)
Brittle-crisp, with a tang of lemon and a
touch of salt, these are similar to the Por-
tuguese teatime cookies called Braga Corn-
flowers. Very easy and quick to make by
the standard method, they are even easier
with a food processor.
1 cup flour
1/2 cup sugar
3/8 teaspoon each salt and baking soda
1/4 cup butter or margarine, softened
2 teaspoons milk
1 teaspoon vanilla
2 teaspoons grated lemon peel (see Note)
In medium bowl mix flour, sugar, salt
and soda. With pastry blender or 2
knives cut in butter until particles resemble
cornmeal. Add milk, vanilla and peel; stir
with fork to mix. (NOTE Or put all in-
gredients into food processor with metal
blade but do not grate lemon first; instead
add zest from half a large lemon. Whirl
until ingredients are thoroughly mixed and
lemon peel is chopped fine.) Gather into
ball; work with hands to form a pliant
dough. Shape in rectangle about 7x2x1
inches. Wrap in waxed paper and chill at
least 1 hour or until very firm. Slice 1/8
inch thick. If slices crack, pinch dough to-
gether. Place 1 inch apart on ungreased
baking sheet. Bake in preheated 375° oven
about 8 minutes or until golden. Immedi-
ately remove to racks to cool. Makes about
36. Per cookie: 35 cal, 0 g pro, 5 g car, 1 g
fat, 4 mg chol with butter, 0 mg chol with
margarine
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# Lemon Cookies, Portuguese Style
*Makes about 36*
## Ingredients
- 1 cup flour
- 1/2 cup sugar
- 3/8 tsp each salt and baking soda
- 1/4 cup butter or margarine, softened
- 2 tsp milk
- 1 tsp vanilla
- 2 tsp grated lemon peel (see Note)
## Instructions
1. In medium bowl mix flour, sugar, salt and soda.
2. With pastry blender or 2 knives, cut in butter until particles resemble cornmeal.
3. Add milk, vanilla and peel; stir with fork to mix.
4. **NOTE:** Or put all ingredients into food processor with metal blade but do not grate lemon first; instead add zest from half a large lemon. Whirl until ingredients are thoroughly mixed and lemon peel is chopped fine.
5. Gather into ball; work with hands to form a pliant dough.
6. Shape into a rectangle about 7x2x1 inches. Wrap in waxed paper and chill at least 1 hour or until very firm.
7. Slice 1/8 inch thick. If slices crack, pinch dough together.
8. Place 1 inch apart on ungreased baking sheet.
9. Bake in preheated 375° oven about 8 minutes or until golden.
10. Immediately remove to racks to cool. -
Ratatouille
RATATOUILLE
(Sunday, June 14)
This Mediterranean vegetable dish com-
bines plentiful summer favorites. Serve cold
as a salad, hot in an omelet or crepe or over
rice or pasta.
1/2 cup oil
2 large cloves garlic, minced
2-1/2 pounds eggplant (2 medium), cut
in 1/2-inch cubes (12 cups)
1-1/4 pounds zucchini (2 large), cut in
1/2-inch cubes (4 cups)
3 large onions, chopped coarse (3 cups)
3 medium green peppers, cut in 1-inch
squares (3 cups)
2 teaspoons each basil and thyme
Salt and pepper to taste
2 tablespoons chopped parsley
6 large tomatoes, chopped coarse (6 cups)
In large heavy pot or Dutch oven heat oil
over medium-high heat. Add garlic, egg-
plant and zucchini; sauté until lightly
browned. Reduce heat; add onions, pep-
pers, seasonings and parsley. Cover and,
stirring occasionally, cook 25 minutes. Add
tomatoes, cover and, stirring occasionally,
cook 20 minutes or until vegetables are
tender and sauce has thickened. If neces-
sary, uncover toward end of cooking time
to hasten thickening. Makes 12 cups. Per
cup: 142 cal, 3 g pro, 13 g car, 10 g fat, 0 mg
chol
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# Ratatouille
*Sunday, June 14*
*Makes 12 cups*
## Ingredients
- 1/2 cup oil
- 2 large cloves garlic, minced
- 2-1/2 pounds eggplant (2 medium), cut in 1/2-inch cubes (12 cups)
- 1-1/4 pounds zucchini (2 large), cut in 1/2-inch cubes (4 cups)
- 3 large onions, chopped coarse (3 cups)
- 3 medium green peppers, cut in 1-inch squares (3 cups)
- 2 tsp each basil and thyme
- Salt and pepper to taste
- 2 Tbsp chopped parsley
- 6 large tomatoes, chopped coarse (6 cups)
## Instructions
1. In a large heavy pot or Dutch oven, heat oil over medium-high heat.
2. Add garlic, eggplant, and zucchini; sauté until lightly browned.
3. Reduce heat; add onions, peppers, seasonings, and parsley.
4. Cover and, stirring occasionally, cook 25 minutes.
5. Add tomatoes, cover and, stirring occasionally, cook 20 minutes or until vegetables are tender and sauce has thickened.
6. If necessary, uncover toward end of cooking time to hasten thickening. -
French Fried Onion Rings
FRENCH FRIED ONION RINGS
3 Sweet Spanish onion
1¼ cups flour
½ teaspoon salt
⅛ teaspoon pepper
1 teaspoon sugar
2 eggs
1 cup milk
1 teaspoon Worcestershire sauce
Remove skins and slice onions ½-inch
thick. Separate into rings. Sift together
flour, salt, pepper and sugar. Beat eggs
until thick. Blend in milk and Worcestershire sauce. Add liquid to dry ingredients
and stir just until smooth.
Dip onion rings in batter. Fry a few at a
time in deep fat heated to 375 degrees.
Drain thoroughly on paper towels. Sprinkle with salt. Serve immediately, or keep
warm in oven. Serves 6.
To make whole slices: Remove skins
and slice ¼-inch thick. Dip into batter
and deep fry as for onion rings. Drain,
sprinkle with salt and serve immediately.
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# French Fried Onion Rings
*Serves 6*
## Ingredients
- 3 Sweet Spanish onions
- 1 1/4 cups flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tsp sugar
- 2 eggs
- 1 cup milk
- 1 tsp Worcestershire sauce
## Instructions
1. Remove skins and slice onions 1/2-inch thick. Separate into rings.
2. Sift together flour, salt, pepper, and sugar.
3. Beat eggs until thick. Blend in milk and Worcestershire sauce.
4. Add liquid to dry ingredients and stir just until smooth.
5. Dip onion rings in batter.
6. Fry a few at a time in deep fat heated to 375°F.
7. Drain thoroughly on paper towels. Sprinkle with salt.
8. Serve immediately, or keep warm in oven.
### Variation: Whole Slices
1. Remove skins and slice onions 1/4-inch thick.
2. Dip into batter and deep fry as for onion rings.
3. Drain, sprinkle with salt, and serve immediately. -
Lyonnaise Potatoes / Noodle Kugel
Potatoes.
*The Week's Favorite Recipe
Lyonnaise Potatoes.
Cut potatoes into thin slices.
Sprinkle with salt and pepper. Have
a skillet ready with a thin layer
of fat, so hot that it throws off a
faint blue smoke. Cut up a few
onions, drop them into the hot fat
and cook until they begin to curl.
Add sliced potatoes to onions, keep-
ing fat to the blue-smoke temper-
ature. Turn the potatoes occasionally
as they brown. Lift them out with a
flat spoon and place on brown paper
to dry.
Noodle Kugel.
3 cups noodles
½ cup shortening
4 well beaten eggs
Salt—Pepper
METHOD: Cook noodles until ten-
der in rapidly boiling water. Drain,
then add eggs and seasoning. Line
muffin pans with bacon strips, fill
with noodle mixture and bake until
well browned in moderate oven.
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# Lyonnaise Potatoes & Noodle Kugel
## Lyonnaise Potatoes
### Ingredients
- Potatoes, thinly sliced
- Salt and pepper
- Fat (for frying)
- Onions, cut up
### Instructions
1. Cut potatoes into thin slices. Sprinkle with salt and pepper.
2. Have a skillet ready with a thin layer of fat, so hot that it throws off a faint blue smoke.
3. Cut up a few onions, drop them into the hot fat and cook until they begin to curl.
4. Add sliced potatoes to onions, keeping fat at the blue-smoke temperature.
5. Turn the potatoes occasionally as they brown.
6. Lift them out with a flat spoon and place on brown paper to dry.
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## Noodle Kugel
### Ingredients
- 3 cups noodles
- 1/2 cup shortening
- 4 eggs, well beaten
- Salt
- Pepper
- Bacon strips (to line muffin pans)
### Instructions
1. Cook noodles until tender in rapidly boiling water. Drain.
2. Add eggs and seasoning to the drained noodles and mix.
3. Line muffin pans with bacon strips.
4. Fill lined muffin pans with the noodle mixture.
5. Bake until well browned in a moderate oven. -
Green Tomato Pie
Green Tomato Pie
line a pie crust wit sliced tomatos
a good cup of sugar or more. dot with
butter and sprinkle with a little
vinegar, place another layer of pie
crust and bake slowly for an
hour or more. (delicious)
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# Green Tomato Pie
## Ingredients
- 1 pie crust (double crust — bottom and top)
- Sliced green tomatoes (enough to line pie crust)
- A good cup of sugar, or more
- Butter (to dot)
- A little vinegar
## Instructions
1. Line a pie crust with sliced green tomatoes.
2. Add a good cup of sugar, or more.
3. Dot with butter and sprinkle with a little vinegar.
4. Place another layer of pie crust on top.
5. Bake slowly for an hour or more. -
Viennese Spiced Coffee
VIENNESE SPICED COFFEE
⅓ cup instant coffee
3 tablespoons sugar
8 whole cloves
3 inches stick cinnamon
3 cups watar
Whipped cream
Ground cinnamon
Combine coffee, sugar, spices and water in a saucepan.
Cover, bring just to boiling point. Remove from heat and
let stand, covered, about 5 minutes to steep. Strain. Pour
into cups and top each with a spoonful of whipped
cream. Dash lightly with ground cinnamon. Serve with
cinnamon sticks as muddlers, if desired. Makes 4 to 6
servings.
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# Viennese Spiced Coffee
*Makes 4 to 6 servings*
## Ingredients
- 1/3 cup instant coffee
- 3 Tbsp sugar
- 8 whole cloves
- 3 inches stick cinnamon
- 3 cups water
- Whipped cream
- Ground cinnamon
## Instructions
1. Combine coffee, sugar, spices, and water in a saucepan.
2. Cover and bring just to boiling point.
3. Remove from heat and let stand, covered, about 5 minutes to steep.
4. Strain.
5. Pour into cups and top each with a spoonful of whipped cream.
6. Dash lightly with ground cinnamon.
7. Serve with cinnamon sticks as muddlers, if desired. -
Rhubarb Dessert
Rhubarb Dessert
4 c rhubarb & 2 c. sugar and
cook to a mush. Remove from
stove and add pkg. strawberry
jello, & 20 large marshmallows.
(stir) and put on stove until
tell it congeals stir constantly.
cool & fold in 1 pkg of dream
whip, and put in graham
cracker crust.
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# Rhubarb Dessert
## Ingredients
### Filling
- 4 cups rhubarb, chopped
- 2 cups sugar
- 1 pkg strawberry Jello (3 oz), dry
- 20 large marshmallows
### Topping
- 1 pkg Dream Whip, prepared according to package directions
### Crust
- 1 graham cracker crust (9 inch, pre-baked or store-bought)
## Instructions
1. Combine chopped rhubarb and sugar in a heavy saucepan.
2. Cook over medium heat, stirring occasionally, until rhubarb breaks down completely into a soft mush and releases its liquid — approximately 15 to 20 minutes.
3. Remove from heat. Add dry strawberry Jello and marshmallows; stir until both are fully dissolved and incorporated.
4. Return to low heat and cook, stirring constantly, until mixture begins to thicken and congeal slightly.
5. Remove from heat and cool to room temperature.
6. Prepare Dream Whip according to package directions.
7. Fold prepared Dream Whip into the cooled rhubarb mixture until light and evenly combined.
8. Pour into graham cracker crust.
9. Refrigerate until fully set — at least 3 to 4 hours or overnight. -
Snap Peas and Spinach Salad
SNAP PEAS AND SPINACH SALAD
Makes 6 servings at 56¢ each.
2 cups Sugar Snap peas,
washed and strung
½ pound spinach, washed and dried
1 medium-size red onion, sliced
½ pound mushrooms, cleaned and
sliced
2 hard-cooked eggs, sliced
¼ cup vegetable oil
2 tablespoons vinegar
1 clove garlic, crushed
¾ teaspoon salt
Freshly ground pepper
2 tablespoons grated Parmesan
cheese
4 slices bacon, cooked, drained and
crumbled
1. Combine peas, spinach, onion, mush-
rooms and eggs in a large salad bowl.
Cover and chill.
2. Combine oil, vinegar, garlic, salt and
pepper in a screw-top jar; shake well.
When ready to serve, pour dressing
over salad. Sprinkle with cheese and
bacon; toss and serve.
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# Snap Peas and Spinach Salad
*Makes 6 servings at 56¢ each*
## Ingredients
- 2 cups Sugar Snap peas, washed and strung
- 1/2 pound spinach, washed and dried
- 1 medium-size red onion, sliced
- 1/2 pound mushrooms, cleaned and sliced
- 2 hard-cooked eggs, sliced
- 1/4 cup vegetable oil
- 2 Tbsp vinegar
- 1 clove garlic, crushed
- 3/4 tsp salt
- Freshly ground pepper
- 2 Tbsp grated Parmesan cheese
- 4 slices bacon, cooked, drained and crumbled
## Instructions
1. Combine peas, spinach, onion, mushrooms and eggs in a large salad bowl. Cover and chill.
2. Combine oil, vinegar, garlic, salt and pepper in a screw-top jar; shake well. When ready to serve, pour dressing over salad. Sprinkle with cheese and bacon; toss and serve. -
Blueberry Corn Bread
Blueberry Corn Bread
This unusual taste treat is made in an electric
skillet. A good energy saver, it also helps to keep
the kitchen cool.
Wash and drain the blueberries. If necessary,
pat dry before using.
Mix together:
1 cup cornmeal
1-1/2 cups sifted flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Beat together until creamy and smooth-looking:
1-1/2 cups milk
2 eggs
1/4 cup oil
Mix wet and dry ingredients together briefly.
Fold in blueberries, being careful to leave as
whole as possible. Grease an electric skillet.
Preheat to 250 degrees. Pour in the batter. Cover
and cook with the vent open for about 25 minutes.
Corn bread is done when a toothick inserted into
the center comes out clean.
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# Blueberry Corn Bread
## Ingredients
- 1 cup cornmeal
- 1 1/2 cups sifted flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups milk
- 2 eggs
- 1/4 cup oil
- Blueberries (washed and drained)
## Instructions
1. Wash and drain the blueberries. If necessary, pat dry before using.
2. Mix together the cornmeal, sifted flour, sugar, baking powder, and salt.
3. Beat together until creamy and smooth-looking: milk, eggs, and oil.
4. Mix wet and dry ingredients together briefly.
5. Fold in blueberries, being careful to leave them as whole as possible.
6. Grease an electric skillet. Preheat to 250°F.
7. Pour in the batter. Cover and cook with the vent open for about 25 minutes.
8. Corn bread is done when a toothpick inserted into the center comes out clean. -
Cheddar Cheese and Pea Salad
CHEDDAR CHEESE AND
PEA SALAD
Makes 4 servings at 45¢ each.
4 ounces Cheddar cheese, shredded
(1 cup)
2 cups Sugar Snap peas, washed,
strung and cut into 1-inch pieces
¼ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon chopped green onion
1. Combine cheese, peas, mayonnaise,
lemon juice and onion in medium-size
bowl; toss to mix; chill.
2. Serve on lettuce or in scooped out
tomatoes.
NOTE: You can store Sugar Snap peas
unwashed in plastic bags in the refrig-
erator. To freeze: Blanch peas for two
minutes; chill in ice for five minutes;
freeze on individual trays. When com-
pletely frozen, transfer to plastic bags
for storing. Do not can sugar snaps—
they do not stand up to the requisite
cooking time.
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# Cheddar Cheese and Pea Salad
*Makes 4 servings at 45¢ each*
## Ingredients
- 4 oz Cheddar cheese, shredded (1 cup)
- 2 cups Sugar Snap peas, washed, strung, and cut into 1-inch pieces
- 1/4 cup mayonnaise
- 2 Tbsp lemon juice
- 1 Tbsp chopped green onion
## Instructions
1. Combine cheese, peas, mayonnaise, lemon juice, and onion in a medium-size bowl; toss to mix; chill.
2. Serve on lettuce or in scooped-out tomatoes.
> **Note:** You can store Sugar Snap peas unwashed in plastic bags in the refrigerator. *To freeze:* Blanch peas for two minutes; chill in ice for five minutes; freeze on individual trays. When completely frozen, transfer to plastic bags for storing. Do not can sugar snaps — they do not stand up to the requisite cooking time.