Uncle Jim’s Alfredo Sauce

Alfredo sauce is one of the best sauces – good on all kinds of pasta!

Uncle Jim's Alfredo Sauce
 
Author: 
Recipe type: Sauces
Cuisine: Italian
Cook time: 
Total time: 
Ingredients
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 1 c. cream
  • 1 c. chicken broth
  • 1 c. Mozzarella cheese, shredded
  • ½ c. Parmigiano-Reggiano cheese, grated
  • 3 tbsp fresh parsley, finely minced
  • 5 cloves garlic, finely minced
  • ¼ c. dry white wine
  • salt & black pepper
Instructions
  1. On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely.
  2. Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
  3. Add salt & freshly ground black pepper to taste.

Photo courtesy of DenisenFamily on Flickr

Gary’s Favorite Clam Chowder

Chowdah by Kim Jones on FlickrGary Says: A great recipe for classic, New England style clam chowder on a cold day!

Gary’s Favorite Clam Chowder
 
Author: 
Recipe type: Soups
Cook time: 
Total time: 
Ingredients
  • 13 oz. clams, minced (2 cans; reserve juice)
  • 1 c. yellow onions, chopped
  • 1 c. celery, diced
  • 2-1/2 c. potatoes, diced
  • ¾ c. all-purpose flour
  • ¾ c. butter
  • 1 qt. half & half
  • ½ tsp granulated sugar
  • 1-1/2 tsp salt
  • Dash black pepper
Instructions
  1. In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
  2. Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.

Photo Courtesy of Kim Jones on Flickr

Nutmeg Feather Cake

Nutmeg Feather Cake
 
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¼ c. butter
  • ¼ c. shortening
  • ¼ tsp salt
  • 1½ c. sugar
  • ½ tsp vanilla extract
  • 3 eggs
  • 2 c. sifted all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1½ - 2 tsp ground nutmeg
  • 1 c. buttermilk or sour milk
Instructions
  1. Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each.
  2. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition.
  3. Pour into greased & lightly floured 13"x9"x2" pan.
  4. Bake in 350°F preheated oven for 30 minutes or until done.
  5. Cool & frost.

Photo Courtesy of brookpeterson on Flickr

The Califunky Hot Brown

Submitted by randilicious
Serves 2

Ingredients

5 tbsp canola oil 3 tbsp all-purpose flour
1½ c. milk 6 tbsp Parmesan cheese, freshly grated
3 tbsp sharp cheddar cheese, shredded
1 egg, beaten
½ tbsp pepper ½ tbsp oregano
1 tsp paprika 1 tsp Old Bay seasoning
1 c. mushrooms, sliced 8 stalks asparagus
1 tomato, thinly sliced 4 slices of bread, toasted
1 avocado leftover turkey slices and/or ¼ lb. pork roast thinly sliced

Directions

  1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux.  Stir in flour to absorb the oil.  Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese.  Stir in the egg to thicken the sauce, but do not allow to boil.  Season with pepper, paprika, & Old Bay seasoning & remove from heat.
  2. In a separate skillet, heat 2 tbsp canola oil.  Saute mushrooms in the oil until soft.
  3. In the same skillet, saute the asparagus.
  4. Preheat the oven broiler.  For each serving, put 2 slices of toast on a broiler-safe dish.  Cover toast with layer of slices of turkey/pork roast & mushrooms.  Smother each serving with sauce.
  5. Place dish in broiler until the top of the sauce in speckled brown & bubbly.  Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
  6. For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky.  Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

Cream of Crab Soup

Submitted by The Crab Place

Ingredients

3 tbsp all-purpose flour 1 oz. dry Hollandaise sauce mix
½ tsp dry mustard 4 c. half and half
¼ c. butter 2 tsp Old Bay seasoning
¼ tsp celery seeds 1 c. whipping cream
1½ tbsp cooking sherry 1 lb. Maryland crab meat

Directions

  1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
  2. Melt butter over medium heat in a 4 qt. saucepan.  Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
  3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream.  Heat to simmer, stirring constantly.
  4. Reduce heat to low, add crab meat & sherry.  Stir gently until heated through & serve.
  5. Top each bowl with freshly ground pepper to taste.

Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.