Capt. Andy's favorite recipes

 

Capt Andy's Infamous CLAM SPAGHETTI

1/3 CUP OLIVE OIL

3 TSP MINCED GARLIC

1/2 CUP WATER OR CHICKEN STOCK OR WHITE WINE

1 CAN CLAMS ( CHOPPED OR BABY)

1 CAN ANCHOVY FILLETS OR 2" PAST

2 TBSP. BASIL

2 TBSP PARSLEY

1 PINCH MINT ( OPTIONAL)

CRUSHED RED PEPPER TO TASTE

1 POUND SPAGHETTI

 

START COOKING SPAGHETTI PER INSTRUCTIONS ON BOX.

HEAT OIL IN A SMALL SAUCE PAN OVER MEDIUM HEAT.

ADD MINCED GARLIC TO HOT OIL AND LET COOK UNTIL GARLIC TURNS A GOLDEN BROWN.

IMMEDIATELY ADD WATER , CHICKEN STOCK OR WHITE WINE TO COOL THE MIXTURE AND STOP THE BROWNING.

ADD JUICE FROM THE CLAMS TO THE MIXTURE.

ADD OTHER INGREDIENTS EXCEPT CLAMS TO THE MIXTURE AND LET SIMMER UNTIL THE SPAGHETTI IS COOKED AND DRAINED

CLAMS SHOULD BE ADDED TO THE SAUCE 2 OR 3 MINUTES BEFORE SERVING.

ADD 1/2 OF THE SAUCE MIXTURE TO THE SPAGHETTI IN THE SERVING BOWL, AND USE THE OTHER 1/2 TO TO SPOON OVER INDIVIDUAL SERVINGS

YIELD 4-6

 

 

 

CAESAR SALAD

 

1 EGG

4 CLOVE FROM GARLIC

2 TO 4 TBSP OLIVE OIL

1/2 FRESH LEMON

3 DASHES WORCESTERSHIRE SAUCE

TABASCO TO TASTE

1 TBSP DIJON MUSTARD

3 " ANCHOVY PASTE

SALT & PEPPER TO TASTE

1 TBSP WINE VINEGAR

CROUTONS

FRESH PARMESAN CHEESE

FRESH ROMAINE LETTUCE

IN A EXTRA LARGE SALAD BOWL( WOODEN) PLACE SALT AND CRUSH GARLIC WITH SPOON.

SEPARATE YOKE FROM EGG PLACE YOKE IN BOWL. SQUEEZE LEMON OVER EGG YOKE. WHISK MIXTURE TOGETHER. ADD WORCESTERSHIRE SAUCE, TABASCO, MUSTARD, ANCHOVY PASTE, WINE VINEGAR AND OLIVE OIL. WHISK MIXTURE VIGOROUSLY. ADD IN ROMAINE LETTUCE , TOSS SALAD. SPRINKLE CROUTONS ON AND GRATE CHEESE ON GENEROUSLY. PEPPER TO TASTE .

SERVES 4 TO 6

GRANDMOM FISCHER,S KADIFFELS



4 CUPS REGULAR FLOUR

1/2 TSP BAKING POWDER

1 TSP SALT

3 EGGS

I CUP MILK

MIX FLOUR, BAKING POWDER, SALT, IN BOWL. STIR IN EGGS ADD MILK UNTIL ALL FLOUR IS MIXED AND PULLS FROM BOWL.
DROP IN BOILING WATER IN TSP SIZE WADS BRING BACK TO A BOIL AND COOK TILL THEY FLOAT TO THE TOP, APROX. 2 MINUTES AFTER LAST WAD HAS BEEN DROPED. THEN STRAIN LAYER IN DISH WITH FRIED ONIONS AND 1 STICK OF BUTTER.

GRANDMOM USES 5 0Z CAN OF PET MILK WITH WATER TO EQUAL 1 CUP INSTEAD OF MILK.

GRANDMOM ALSO USES A BOILER WITH A STRAINER IN IT

 

 

“NUDDER'S”

HAM LOAF

 

 

1 cup      Milk

2             Eggs

1 cup     Cracker crumbs

1 lb         Cooked smoked ham

1 lb         Ground lean pork

½ c         Brown sugar – firmly packed

¼ c         Vinegar (apple cider)

¼ c         Water

1 tbs      Spicy brown prepared mustard

 

Combine milk, eggs and cracker crumbs, add meat and mix well.  Shape into a loaf and

place in a shallow baking pan.   Combine remaining ingredients and bring to a boil.

Pour over ham loaf.  Bake at 350 degree for 1 hour and 15 minutes.

 

Makes   6-8 servings

 

 

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