Author Archives: Carol and Bruce Miller

White Clam Chowder

Posted on March 15, 2014 | Leave a comment

3 sticks butter
Onions
Celery
3-4 large potatoes, boiled
50 oz canned chopped clams
50 oz canned clam juice
1 c mashed potato flakes
1 quart half and half
Black pepper
Hot sauce

Melt butter. Sauté onions and celery in butter until translucent. Dice potatoes and add to kettle. Add in chopped clams and clam juice. Heat until ready to boil. Turn off the fire and thicken with potatoes flakes. Stir and let sit for five minutes, then add more flakes so the mixture is very thick. Boil half and half in the microwave and add until the chowder is at the thickness that you like. Spice with black pepper and tobasco as desired.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Soups and Stews

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Deep Fried Seafood

Posted on March 15, 2014 | Leave a comment

Flour
1 egg
2 Tbsp half and half
Cracker meal

Beat together the egg and half and half. Dredge the meat lightly in flour, then dip in the egg mixture. Drop into a bag of cracker meal to coat, shake off excess. Fry clams or oysters for about two minutes, crabs or fish until golden brown.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Entrees

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Date Cake

Posted on March 15, 2014 | Leave a comment

2 pkg dry yeast
¾ c + 3 T sugar
¼ t salt
¾ c butter
3 eggs, separated
2 ¾ c flour
1 pkg pitted dates, chopped
1 c chopped nuts

Dissolve yeast in ½ c warm water. Add 3 Tbsp sugar, salt, butter, egg yolks, and 1 c flour. Beat until blended. Stir in remaining flour and mix well. Cover tightly, refrigerate 2 hours.

Make meringue with egg whites and ¾ c sugar.

Divide dough in half, roll into rectangles. Spread with meringue, sprinkle with dates and nuts, and roll up as for jelly rolls. Seal edges and ends tightly.

Place on baking sheets, curving to form U-shapes. Let rise in a warm place 1 hour or until light to touch. Bake at 350 for 25 to 30 minutes. Remove from oven, cool, frost with powder sugar maple icing if desired.

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Posted in Breads, Breakfast, Carol and Bruce's Recipes, Cookbook V2

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Carol’s Cinnamon Bread

Posted on March 15, 2014 | Leave a comment

12 c flour
4 c water
1 1/2 T yeast
2 T sugar
1/4 c oil
1 T salt
brown sugar
cinnamon
raisins
butter

Dissolve yeast and sugarin water. Add remaining ingredients. Raise twice. Divide dough into four pieces. Roll out to 12 x 10″. Spread with butter, sprinkle with brown sugar, cinnamon, and raisins. Roll up like a jelly roll and place on pans. Raise again, then bake at 350 for about 20 to 30 minutes until done.

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Posted in Breads, Breakfast, Carol and Bruce's Recipes, Cookbook V2

Butternut Bisque

Posted on March 15, 2014 | 2 Comments

2 T butter
1 medium onion, chopped
1 butternut squash, pared, seeded, cubed
4 c chicken broth
1/2 tsp white pepper
salt to taste
1 c skim milk
1 c cream
chopped fresh parsley, for garnish

In a large soup pot, melt the butter and saute onion until soft. Add squash and broth. Cover and bring to a boil. Turn down heat and simmer 20 to 25 minutes, or until squash is tender. Cool, uncovered, for 20 minutes. Puree in blender or food processor until very smooth. Add pepper, salt, milk, and cream. Heat gently, but do not boil. Serve garnished with parsley.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Soups and Stews

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Black Bean Soup

Posted on March 15, 2014 | Leave a comment

1 lb black beans, dry
1/2 c olive oil
1 large onion, chopped fine
1 green pepper, seeded and chopped
3 cloves minced garlic
1 tsp oregano
1/4 tsp ground cumin
1 small can tomatoes, cut up
1 t salt
1 bay leaf
2 lemons

Combine beans and 2 quarts water. Cover and let boil one minute. Remove and let stand one hour. Put oil in fry pan, gently saute onion, green pepper, and garlic until soft. Stir in spices and tomato, cook three minutes longer. Add sauce to beans along with 1 water, salt, and bay leaf. Bring to boil, reduce to simmer, and cook 1 1/2 hours or until beans are tender.

To serve, remove half of the beans, mash, and return them to the soup. Squeeze juice of one lemon into soup. Slice the remaining lemon and put into bowls. Serve with lemon and french bread and salad.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Soups and Stews

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Sauerkraut Balls

Posted on March 15, 2014 | Leave a comment

32 oz sauerkraut
1 lb bulk sausage, Bob Evans brand
½ c chopped onion
¼ c bread crumbs
8 oz cream cheese
¼ c parsley
2 t mustard
1 t garlic juice
½ t pepper
Flour
Egg, beaten
Bread crumbs

Brown sausage and add onions. Cook on low one hour, drain grease. Wash and squeeze sauerkraut, then chop it up. Add it to the bread crumbs. Set aside. Combine pepper, mustard, parsley, garlic juice, and cream cheese. Add in the sauerkraut and meat, and mix well. Refrigerate at least one hour. Make into small balls, drop into flour, then beaten egg, then bread crumbs. Deep fry for 3-5 minutes. Makes about 100.

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Posted in Appetizers and Dips, Carol and Bruce's Recipes, Cookbook V2

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Uncle Frank’s Dry Martini

Posted on March 15, 2014 | Leave a comment

2 oz Bombay Sapphire gin
Lemon rind
Dry vermouth

Freeze glass and gin. Cut wedge from lemon rind. Mist glass with dry vermouth. Pour in gin. Twist lemon rind, drop into gin. Enjoy.

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Posted in Beverages, Carol and Bruce's Recipes, Cookbook V2

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Japanese Pickles

Posted on March 15, 2014 | Leave a comment

2 large cucumbers, sliced thin
1/3 c rice vinegar
4 t sugar
1 t salt
2 slices ginger root, chopped fine

Combine all ingredients. Chill cucumbers in marinade one hour or more. If using plain white vinegar, dilute with water.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Sides

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Onion Canapes

Posted on March 15, 2014 | Leave a comment

1 loaf white bread, firm, sliced thin
1 c mayonnaise
1 c sweet onion, minced fine
¼ c brown sugar

With 1 ½” round cutter, cut three rounds out of each bread slice. Spread each round with a thin coating of mayonnaise and sprinkle with onion. Add a dab of mayonnaise and a sprinkle of brown sugar.

Preheat broiler. Place canapés under broiler till heated through and toasted. Makes about 80.

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Posted in Appetizers and Dips, Carol and Bruce's Recipes, Cookbook V2

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