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Recipes
Sweet Potato Pecan Pie
By davidgoodman
Line a 9-inch pie plate with unbaked pastry
- 9 -inch unbaked pie shell
- 1/3 c. granulated white sugar
- 1/3 c. light brown sugar
- 1/4 tsp. salt
- 3/4 tsp. ground ginger
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/18 tsp. ground cloves
- 1 c. mashed sweet potatoes (cooked fresh sweet potatoes or canned in syrup)
- 2 eggs, well beaten
- 3/4 c. hot milk
- 1/2 c. light brown sugar
- 1/4 c. (1/2 stick) butter or margarine, softened
- 3/4 c. pecans, chopped medium fine
Crisp Chicken And Biscuits
By davidgoodman
Preheat oven to 425 Prepare Traditional Southern Biscuits recipe Mix flour, salt, pepper and paprika in a bag
- 1 C. flour
- 2 Tsp. Salt – 1/4 Tsp Pepper
- 2 Tsp. Paprika
- canola oil
- 3-4 chicken breasts, skin on
- Traditional Southern Biscuits (recipe)
Cajun Meat Pie Pastry
By davidgoodman
Sift together into a mixing bowl flour and salt
- 3 c. sifted all-purpose flour
- 1 1/2 tsp. salt
- 1 1/4 c. shortening
- 2 egg yolks, beaten
Fish Soup with Tomatoes
By davidgoodman
1. Heat the olive oil in a deep heavy pot and add the garlic and onions
- 3 T olive oil
- 4 t finely minced garlic
- 2 cups finely chopped onions
- 2 cups finely diced trimmed leeks, green part and all
- 1 cup finally chopped celery
- 1 t loosely packed thread saffron (2 grams)
- 1/8 t red pepper flakes
- 1/4 t ground turmeric
- 3 cups crushed tomatoes
- 1/4 t dried fennel seeds
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup dry white wine
- 6 cups fish stock (see recipe)
- 2 small squid (about 3/4 lb) throughly cleaned
- 1 1/2 lb skinless boneless red snapper (or other white, non-oily fish)
- 18 littleneck clams
- 1 quart mussels
- 2 T Pernod
- 1/2 cup finely chopped parsley
Cajun Meat Pie Filling
By davidgoodman
Blend flour with oil. Stir and cook 20 minutes or until mixture is brown (roux)
- 1/2 c. sifted all-purpose flour
- 1/2 c. cooking oil
- 3 tbsp. instant minced onion
- 2 tbsp. finely diced celery
- 2 tbsp. finely diced green pepper
- 1 1/2 lb. ground chuck
- 2 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 tsp. chili powder
- 1/2 tsp. powdered mustard
- 1/2 tsp. garlic powder
- 1/18 tsp. ground ginger
- 1 tsp. fresh lemon juice
Snapper Soup
By davidgoodman
1. Have knuckles broken into 2-inch pieces
- 3 1/2 lb. veal knuckle
- 1 c. chicken fat or butter
- 3 onions, chopped fine
- 2 stalks, celery, chopped
- 2 carrots diced
- 1/2 tsp. thyme
- 1/2 tsp. marjoram
- 3 whole cloves
- 1 bay leaf
- salt and pepper
- 1 c. flour
- 4 quarts beef broth
- 2 c. strained tomatoes
- meat from 1 snapper turtle, cut in small pieces
- 2 c. dry sherry
- dash of Tabasco
- 3 slices lemon
- 1 hard-cooked egg, chopped
Old Fashioned Tomato-Soup Cake
By davidgoodman
Found this in an old news story
- Optional:
- 2 cups all-purpose flour
- 1 cup sugar
- 2 eggs
- 3 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup shortening
- 1 (10 1/2-ounce) can condensed tomato soup (divided use)
- 1/2 cup chopped nuts
- 1/2 cup raisins
Bookbinder’s Clam Chowder
By davidgoodman
Drain clams, reserving liquor
- 1 c. large chowder clams
- 3 oz. salt pork, diced
- 1 medium onion, sliced
- 1 large potato, diced
- 1 tbsp. flour
- salt and pepper
- 1 c. boiling water
- 2 c. milk, scalded
- 1 tbsp. butter
Classic Chicken Soup
By davidgoodman
Alchemy! Note that this recipe seems quite involved but the ingredients are fascinating
- Optional:
- One 5 to 6 pound fowl or stewing hen (not a roaster) and its giblets
- 1 pound chicken wings
- 4 quarts cold water
- Salt
- 2 large onions, 1 peeled and quartered, 1 washed, roots trimmed but left unpeeled, and quartered
- 2 parsnips (about 1/2 pound), scraped and cut into chunks
- 3 celery stalks, cut into large chunks
- 5 large carrots (about 1-1 1/4 pounds), scraped and halved
- 2-3 garlic cloves, peeled
- 6 fresh parsley sprigs
- 1 parsley root (petrouchka), peeled and cut into chunks (often found in greenmarkets and specialty stores, as well as supermarkets with well-stocked produce departments; optional).
- 2 large leeks, trimmed (reserve long green leaved), washed of all traces of sand, and cut into large pieces
- 10-12 peppercorns, lightly crushed
- 1 bay leaf
- Several leaves of mild-flavored lettuce, such as Boston or iceberg, if no leek greens are available.
- 1/2 About 1/2 cup snipped fresh dill
Pepper Pot Soup
By davidgoodman
Cook the tripe in one piece in the stock about 3 hours, or until tender
- 1 lb. honeycomb tripe
- 6 c. beef stock
- 1 medium green pepper, diced
- 1/4 c. diced celery
- 1/4 c. diced onion
- 1 c. stewed tomatoes
- 1 c. diced uncooked potatoes or 1 c. shell macaroni
- 1/2 tsp. thyme
- 1 small clove garlic, mashed
- dash of Tabasco
- salt and pepper
- 1/4 c. bacon fat
- 1/4 c. flour