Recipe Thread

[wombat2u2004]

This is a good site.............

http://www.50plusfriends.com/cookbook/

[Karen]

I posted this in the thread I made for Aunt Bertha's birthday, but I figured I would add it here so more folks will see it!

Aunt Bertha’s Hot Fudge Sauce

Mix 4 oz. unsweetened chocolate
1 cup white sugar
1 cup dark Karo (dark corn syrup, Karo being a brand name)
1/4 cup water

Cook over moderate heat or in microwave, stirring constantly over heat, occasionally in microwave, until it forms a soft ball in cold water. Start checking after 4 minutes if you are using a microwave. Enjoy over ice cream.

It gets all stretchy and chewy when cold - if you put it in the fridge you can stand a spoon up in it, but just rewarm it, and spoon over cold ice cream, or whatever you need good dark chocolate sauce to complement, and there you are!

If you have a "candy thermometer" you can use it, otherwise the test is take a cup of cold water, and drip one drop in. If it just sinks to the bottom and flattens out, keep cooking. If it forms a soft round ball on the way down - it's perfect!

[pomtzu]

This is supposed to be the original recipe for the clam cakes served up at the Shore Dinner Hall at the now defunct Rocky Point Park, in Warwick, RI. Can't say positively that it is, but it sure tastes the same as I remember them, and the recipe came to me from a very reliable source.
Give them a try - and enjoy!


ROCKY POINT CLAM CAKES

2 1/3 cups flour
1 1/2 tbl baking powder
1/2 tsp sugar
1/2 tsp salt
1/2 tbl black pepper (important!)
1 1/2 cups clam juice
2 1/2 cups chopped clams (fresh are best, but you can sub with canned if necessary)
3 eggs - separated

Combine dry ingredients. In a separate bowl, mix together egg yolks and clam juice. Add egg yolk mixture to dry ingredients. Add clams. DO NOT OVERMIX!

Beat egg whites until stiff. Fold into batter.

Drop by spoons full into hot oil - deep fry at 375 degrees until golden brown. Drain on paper towel.

Makes about 3 dozen.

[RICHARD]

Easy spaghetti sauce.


I made the clam sauce and just made the sardine style tonight.


Clam spaghetti sauce.

1 can clams - 15 ounce can, undrained.

1 can flavored spaghetti sauce- ounce can.

Olive oil,
Garlic,
Salt,
Pepper,
Basil.


Heat up the oil and toss in the garlic, how ever much you like.

Toss in the clams and sauce, salt and pepper and heat it.

Salt and pepper and add your basil-this is a fast sauce that you can punch up however you like.


Just change out the clams with sardines- for a sardine sauce. I could not even taste them.....