Greatest Recipes

2 Lb. fresh Haddock

2 Oz. salt pork — diced

2 Medium onions — sliced

1 C. chopped celery

4 Large potatoes — diced

1 bay leaf — crumbled

4 C. milk

2 Tbsp. butter or margarine

1 Tsp. salt

freshly ground black pepper to taste

Simmer haddock in 2 cups of water for 15 minutes. Drain off and reserve the broth. Remove the skin and bones from the fish. Saute the diced salt pork in a large pot until crisp. Remove salt pork and saute the onions in the pork fat until golden brown. Add fish, celery, potatoes and bay leaf. Measure reserved fish broth, plus enough boiling water, to make 3 cups liquid. Add to pot and simmer 30 minutes. Add milk and butter and simmer for an additional 5 minutes, or until well heated. Season with salt and pepper. Makes 8 servings.

1 Slice Bacon

2 Tablespoons Onion

1 Sm Potato

1/2 Cup Water

1/2 Teaspoon Salt

1 Dash Pepper

1 Can Minced Clams

1 Cup Milk

1 tbsp Butter

Cook bacon, drain on paper towels and reserve drippings. Saute onion in reserved drippings until tender. Set aside. Combine potato, water, salt, pepper and cook until tender. Stir in clams, milk, butter and onion. Heat thoroughly. Springle crumbled bacon over each serving

From: Charlotte Grunwald’s Private Collection of Authentic New England Cooking

4 tb Butter, unsalted

2 lb Crayfish — cleaned, shelled

1 ea Onions — chopped fine

2 ea Garlic cloves — chopped

1 ea Fennel sprig — (optional)

1 sm Pepper, hot — left whole

4 c Water

1 c Milk, coconut

2 ea Egg yolks

Salt — to taste

Heat butter in heavy saucepan and add crayfish, onion and garlic. Saute over medium heat until the crayfish have changed color, about 5 minutes. Add the fennel, hot pepper and water. Cover and cook at a gentle simmer for 30 minutes. Remove and discard the fennel and the hot pepper. Remove the crayfish and pound in a mortar and push through a fine sieve or reduce to a puree in an electric blender with a little of the stock. Return the pureed crayfish to the saucepan, add the coconut milk and heat through. Beat the eggs yolks with a little of the soup and stir into the saucepan. Cook over low heat, stirring constantly, until the soup is lightly thickened. The crayfish shells may be simmered the water first to make a more flavorful stock instead of using plain water.

1 1/2 tb Unflavored gelatin

1/4 c Red wine

1 c Orange juice

3/4 c Raspberry juice

1/4 c Lemon juice

1 c Sauterne

2 tb Kirsch

1 Dash of salt

1 Nut Nutmeg to taste

1 c Orange sections

Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine. Dissolve mixture over hot water: Stir in;strained: 1 cup orange juice 3/4 cup raspberry juice

1/4 cup lemon juice

Add: 1 cup sauterne 2 tbs. kirsch ?

Dash of salt nutmeg to taste 1 cup orange sections I must confess at this

moment in time I do not know what kirsch is.If some one knows I would appreciate being enlightened. Robbie I never tried making this soup.It really isn’t something I would enjoy.I sent it along because,the authors of the book are infallable.Nothing the bride or I have made following there recipe to a “T” has been anything other than delicious.I would be interested in knowing your taste bud’s reaction to said recipe.I am at a loss as to what kirsch is.Maybe Elaine,or Barb. might know.. Irwin E.In South Jersey

1 large onion — chopped

1 pound sole fillet — frozen

1/4 cup butter

7 cans cream of potato soup — (10 Oz. can)

7 cans 1% milk — (10 Oz. can)

20 ounces clams, canned with liquid

12 ounces shrimp, canned — small cocktail size

Saut? onion and fish fillets in butter (you could use margarine if desired) until onion is soft and fish is flaky. Add soup, milk, claims with juice and shrimp. Serve hot.

This can be frozen

2 Litres beef stock

2 md Potatoes peeled and cut into

Cubes 2 Carrots, peeled and

Julienned 1 lg Onion peeled and chopped

Finely 2 lg Beetroot, peeled and

Julienned 3 Stalks celery, julienned

3 Cloves garlic, crushed

2 ts Sugar

1 ts Sea salt

1 ts Freshly ground black pepper

1/4 sm Cabbage, shredded

6 Ripe tomatoes, peeled and

Cut into cubes 3 Sprigs fresh dill, chopped

Finely 3 Sprigs Italian parsley

TO SERVE: Light sour cream Finely chopped dill Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to the boil in a large saucepan. Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked. Add the cabbage, tomatoes, dill and parsley. Cook for a further 10 to 12 minutes. Remove from the heat and allow to stand for 10 minutes. Serve in large soup plates with a teaspoon each of sour cream and chopped dill. From: Ian Hoare Date: 07-27-96 —–