Wednesday, November 23, 2011

Linguine with White Clam Sauce

Amazingly simple, and good too!

Quantity Unit Description
1 lb. Linguine
4 tbs. butter
1 lg. clove garlic (1 or 2 tsp. of minced garlic works too!)
2 tbs. flour
2 7 oz. cans Snows Minced Clams
4 tbs. Chopped Parsley
3/4 tsp. dried thyme
3/4 tsp. dried basil
varies varies Salt and Pepper to taste

Heat butter and cook garlic about 1 minute. Stir in flour and juice from clams. Bring to a full boil, stirring. Add clams, parsley, thyme and basil and simmer 5 minutes, stirring. Season to taste with salt and pepper. Serve with hot cooked linguine.

Serving Suggestions

Makes 8 servings. Really good served with a white wine, like Chardonnay (or even the cheap Almaden stuff), and some decent bread like Colombo Extra Sour Dough French bread or better yet, Il Fornaio Country Loaf.


This recipe came off a pasta box and was a staple of my years as a single parent in Patterson. It was easy to make and could feed a tribe. Sue tried to modify the recipe once by substituting granulated sugar for flour, which didn't work.

Tuesday, November 22, 2011

Corn Bread to go with the Chili

Goes great with a big pot of good Chili.

There is no secret to this except one. Coat the pan with butter then flour before pouring the batter in. Yes, like a cake and for the same reason. Then, when it is done you can just turn the pan over and it will drop out and never, ever stick. Drop onto a plate upside down, then put a second plate on top and turn it over, the result is a perfect corn bread!


Quantity Description
1 cup Yellow Corn Meal
1 cup Flour
1/4 cup Sugar
1 tbs. Baking Powder
1-2 shake(s) Salt
1/3 cup Oil (like Wesson Oil)
1 Egg
1 cup Milk
  • Preheat oven to 400 degrees (F.)
  • Combine dry ingredients in larger bowl and mix well.
  • Combine oil, egg and milk together and mix well.
  • Stir wet ingredients into dry ingredients until just blended.
  • Pour into well buttered 8 inch square or 9 inch round pan.
  • Bake 25 minutes or until done.
Serving Suggestions
Really good served warm with butter, beer (preferably a Southern Tier Phin & Matt’s Pale Ale) and chili.

This recipe is a family favorite. It's slightly modified from the one right off the Albers box.

Monday, November 21, 2011

Dad's easy chili

Triple Batch Ingredients

Quantity Description
2 lbs. Lean Ground Beef
1 lb. Ground Turkey
2 ea. Medium Onion, chopped
1 ea. Chopped Green Pepper, chopped
3 ea. 1 pound cans, or 48 ounces, Tomatoes, broken up
1 ea. 1 lb. can, Dark Red Kidney Beans, drained
1 ea. 1 lb. can, Pinto Beans, drained
1 ea. 1 lb. can, Black Beans, drained
1 ea. 1 lb. can, Pinquento Beans, drained
4 ea. 8 ounce cans, or 2x 16 oz., or 32 ounces of Tomato Sauce
1 Dash of salt.
6 tsp. Chili Powder (Good stuff tastes better!)
3 ea. Bay Leaves
2 tsp. Ground Cumin
1 small or medium can Diced Green Chili's
If you dare! A bit of crushed red pepper and minced jalapenos and/or bottle of beer, preferably an amber ale.
  • Cook chopped onions and pepper in a dab of butter until onions are translucent and peppers are softer, set aside.
  • Fry the meat in a large covered skillet until meat is lightly browned, drain when almost done and add onions/peppers, green chilies and cook a bit more with stirring.
  • Meanwhile, in large pot, mix all other ingredients and start heating.
  • When skillet mixture is ready add it to pot.
  • Cover and simmer an hour. Stir every now and then.
  • When done remove bay leaves.
Serving Suggestions
Makes boucoup Chili. Really good served with beer and corn bread.

This recipe is a family favorite. It evolved from the Chili recipe in the Homes and Garden cookbook. Dad significantly modified it to suit family tastes.

Sunday, November 20, 2011

Candy's Jalapeño Pepper Jelly

Important: Use rubber gloves when preparing pepper jelly

  • 4 Large green peppers (bell peppers)
  • 14 Medium jalapeno peppers.
  • 1/2 cup fresh lemon juice.
  • 1 cup cider vinegar
  • 6 cups sugar
  • 6 ounces liquid pectin
  • (optional) green food coloring
  • Rubber gloves
  • Measuring cups and spoons
  • Blender
  • Heavy four quart saucepan
  • Sterilized canning jars
Seed and grind the peppers in a blender. Combine this with lemon juice, vinegar and sugar in a heavy four quart saucepan. Bring to a rolling boil. Boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3 to 5 minutes more. Remove from heat and (if desired) add the green food coloring, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally and spoon into sterilized jars. Seal immediately and store in a cool dry place.
Serve with cream cheese and crackers for a colorful and easy appetizer.