Making Clams Oreganato

This is a hard recipe to ruin, you can vary the proportions of ingredients and it still tastes good.

Procedure:
Heat the oil and butter together over medium heat and saute the onions, garlic, and shallots until soft and translucent. Add the parsley and spices for the last few minutes of cooking. Turn off the heat and stir in the clams, breadcrumbs, and most of the cheese. Use the reserved clam juice as needed to moisten the mixture. Stir in garlic poweder, salt and pepper to taste. Spread the mixture in a buttered, shallow, glass or porcelain baking dish, sprinkle the rest of the cheese on top, bake at 325° for 35-40 minutes. Garnish with parsley and lemon wedges.

A yummy hot hors d'ouevre for 8-12 when spread on plain crackers. Bake in individual clam or scallop dishes and serve as a first course.

Ingredients:

• 26 oz. cans of minced or chopped clams
• 2 medium onions
• 5 cloves minced garlic
• 2 medium shallots
• 1/4 c. fresh parsley
• 1 c. bread crumbs
• 1/2 c. grated cheese (a combination of Parmesan, Romano, and Gruyere is best)
• 1-2 T. dried oregano
• 2 T. olive oil
• 1 T. butter
• 1 t. garlic powder
• salt and pepper to taste

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Delicious Seven Layer Taco Dip

Serve this dip with tortilla chips for dipping. Serves a crowd.

Procedure:
Mash peeled and seeded avocados with lemon juice and mayonnaise to taste. Add 2-3 tablespoons sour cream, plus 2-3 T. mayonnaise and mix with the packaged taco seasoning to taste.

Grate the cheddar and monterey jack cheeses and chop and drain tomatoes and green onions, with tops. Layer the ingredients on a platter in the order given at right.

Ingredients:

• 1-2 avocados
• lemon juice
• mayonnaise
• 2-3 T. sour cream
• pkh. taco seasoning
• 4 oz. cheddar cheese
• 4 oz. monterey jack cheese
• 1/2 small can chopped ripe olives
• 2 tomatoes
• 3-4 green onions

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Zucchini Bread

Procedure:
Beat eggs until foamy. Add oil, sugar, vanilla and mix well. Stir in zucchini. Combine the dry ingredients and mix well. Fold in nuts. Pour into two greased and floured 9 x 5-inch loaf pans. Bake at 325° for one hour.

Ingredients:

• 3 eggs
• 1 c. oil
• 2 c. sugar
• 1 t. vanilla
• 2 1/2 c. zucchini, peeled and grated
• 3 c. flour
• 1 T. cinnamon
• 1 1/2 t. baking powder
• 1 t. baking soda
• 1 t. salt
• 1 c. chopped walnuts

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Blueberry Muffins Recipe

Procedure:
On low mixer speed, cream butter and sugar until fluffy. Add eggs, one at a time, and mix until blended. Sift dry ingredients and add alternately with milk and vanilla. Mash 1/2 cup blueberries and stir in by hand. Add rest of blueberries whole and stir in by hand.

Grease muffin tins well with butter (grease top surface of tins as well). Pile mix high in each muffin cup. Sprinkle sugar over tops.

Bake at 375° for 30 minutes. Cool in pan for at least 30 minutes. Makes about 1 dozen large muffins.

Ingredients:

• 1/2 c. butter
• 1 c. sugar
• 2 c. flour (unsifted)
• 2 eggs
• 1/2 c. milk
• 2 t. baking powder
• 1/2 t. salt
• 2 1/2 c. fresh blueberries
• 2 t. sugar (for top)
• 1 t. vanilla

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Making Homemade Salad Dressing

Interesting variations can be made to this recipe by substituting another vinegar (balsamic, tarragon, or raspberry) for the wine vinegar and lemon juice.

Procedure:
Combine in decanter. Shake well. Leave at room temperature for at least 20 minutes before pouring over salad.

Ingredients:

• 4 T. olive oil
• 2 T. red wine vinegar
• 1 T. fresh-squeezed lemon juice
• 1-2 cloves crushed garlic
• 1 T. sugar
• 1 T. salt
• fresh ground pepper

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Hollandaise Sauce Recipe

This sauce is a must for Eggs Benedict!

Procedure:
Combine 2 T. lemon juice and 2 T. boiling water. Strain. Put eggyolks in cold doubble boiler. Water in double boiler should not touch bottom of upper pan. Beatwith flat bottomed whisk so they look creamy and lemony. Over medium heat, slowly add melted butter while continously stirring. When all butter has been added, immediately add lemon juice and boiling water mixture (do not povercook once butter been added).
This will make the sauce very thin.

Continue stirring and cooking over medium to low heat until sauce starts to thicken. Do not let sauce get too thick; it will continue to thicken once removed from heat. Add a few shakes of cayenne pepper to taste. Removed from heat immediately. Serves 2.

Ingredients:

• 3 eggyolks
• 2/3 c. melted unsalted butter
• 2 T. lemon juice
• 2 T. boiling water
• cayenne pepper

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How to Make Bearnaise Sauce

Wonderful with steamed artichokes.

Here's how:
Combine wine, vermouth, shallot and tarragon in small saucepan. Boil down to half of the original quantity (approximately 1/4 cup should remain). Strain. Put eggyolks in cold double boiler. Water in double boiler shoul not touch bottom of upper pan. Beat with flat bottomed whisk until they look creamy and lemony. Over medium heat, slowly add melted butter while continuously stirring.

When all Butter has been added, immediately add strained tarragon mixture (do not overcook once butter has been added). Adding tarragon mixture will make the sauce very thin. Continue stirring and cooking over medium to low heta until sauce starts to thicken. Do not let sauce get too thick; it will continue to thicken once removed from heat. Add a few shakes of white pepper to taste. Remove from heat immediately. Serves 2.

Ingredients:

• 3 egg yolks
• 2/3 c. melted butter (unsalted)
• 1 T. dried tarragon
• 1/4 c. dry white wine or white wine vinegar with tarragon
• 1/4 c. dry vermouth
• 1/2 chopped shallot
• white pepper

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