Freeper Canteen~Recipe Swap~10 March 08

10 March 08 | Ms Behavin

[Randy Larsen]

Something Special!

Spaghetti Sauce by Sharlene~W!

[TASMANIANRED]

Evening Kathy, Hugs

[DeLaine]

Magic Cookie Bars
Edible Wands
Magic Peanut Butter Pie
Magic Pie, It makes its own crust!
Abracadabra – Bigger Edible Wands!

Whimper.....

[TASMANIANRED]

Evening GingerBear. Hugs.

[Mrs.Nooseman]

Here is a family favorite.

Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurter)

1 cup lentils; dried quick-cooking

6 cup water

2 each bacon; slices, diced

1 each leek or green onion;*

1 each carrot; large, finely chopped

1 each celery; stalk, finely chopped

1 each onion; finely chopped

1 tablespoon vegetable oil

2 tablespoon unbleached flour

1 tablespoon vinegar

4 each frankfurters; thickly sliced

1 tablespoon catsup; tomatopaste

1 teaspoon salt

1/4 teaspoon black pepper

* Leek or Green Onion should be finely chopped.

Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot.

[TASMANIANRED]

Evening Jinxy.

[Mrs.Nooseman]

Evening Connie.{{{HUGS}}}

[Mrs.Nooseman]

Evening Procon.:)

[TASMANIANRED]

Evening QT pi.

[Mrs.Nooseman]

Evening Randy.

Please post your recipes.

[Radix]

The Union Oyster House is the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S. — the doors have always been open to diners since 1826.

 

 

 

Union Oyster House Clam Chowder

41 Union Street, Boston, MA 02108  617-227-2750.

Makes 2 quarts
 

2oz	salt pork
1	small onion, diced
1/2 cup	butter
2 ribs	celery, minced
2 lbs	fresh (or frozen) clams, diced
1 qt	clam juice
1 lb	potatoes, diced
2 cups	Half & Half, warmed

salt, pepper, Tabasco, Worcestershire - to taste

bring potatoes and clam juice to a boil; cook until potatoes are done. Add clams (along with any surplus juice from same); cook until done. Set aside.

Note: do not overcook or clams will be tough.

skin pork, dice and sauté in pan; cook until rendered. Add onions; cook until glassy. Ass butter, melt and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.

Bring clams, juice and potatoes back to a boil. Add cooked roux. Thicken and bring to a rolling boil and stir. Add previously heated half & half to desired consistency. Season to taste.

Serve with oyster or pilot crackers.

[MS.BEHAVIN]

Oooooh!
That sounds wonderful!
Thank you, Cyber Kid!

[Kathy in Alaska]

Good evening, Grams A, and welcome to the Canteen.....the Canteen is here for our troops and veterans, and as politics free as possible. Mexican food is enjoyed by lots of folks coast to coast, as well as wherever our troops are stationed.

[SandRat]

Sweet! Especially the Cub Grub. lol

[TASMANIANRED]

Evening BigLook.

Are they offspring of Kuthulu.

[Mrs.Nooseman]

Evening Tas.{{{HUGS}}}

[Randy Larsen]

I have done some...gotta leave room for others to share!

(((Hugs)))

[MS.BEHAVIN]

LOL
*HUG*
Good evening Sandy!
I’m glad you are here!
Did you have a good day?

[bobbyd]

Carlo, this is your territory.

My recipe....unless it's dessert......MORE garlic!

[Radix]

100?