| FOODS OF THE USA III |
| F.) CAPE COD OYSTER STEW: |
| 1 1/2 doz. fresh oysters (1 pint shucked raw oysters with liquid); 1/4 cup butter; 3/4 tsps. celery salt; 3/4 tsps. salt; 1/8 tsp. white pepper; 1/8 tsp. paprika; 1 qrt. half-and-half cream; BUTTER, PAPRIKA, AND OYSTER CRACKERS: |
| 1.) If you buy fresh oysters still in the shell, you can ask your market to shuck them for you. Put 1/4 cup of butter in a large skillet. Heat until melted and stir in celery salt, salt, pep- per and 1/8 tsp. paprika. Add oysters with their liquid; heat just until edges of oysters curl slightly. Reduce heat to low and leave skillet on the burner. 2.) Put the half-and-half cream in the top of a large double boiler, and place over simmering water and cook until the cream is very hot. Add all the oysters with liquid and heat for 15 min- utes longer. The stew should be piping hot. 3.) To serve, ladle oyster stew into soup bowls or mugs and top each with a pat of butter and a sprinkling of parika. Serve the stew when the butter is melted. Serve with plenty of oyster crackers on the side. Serves 6. |
| G.) NEW ENGLAND BAKED PORK CHOPS W/APPLES: |
| 1 lb. carrots; 2 large yellow onions; 6 rib pork chops, cut 1" thick, (about 2 1/2 lbs.) 1 1/2 tsps. rubbed dried sage; 1 1/2 tsps. salt; 1/4 tsp. pepper; 1 lb. tart cooking apples (Granny Smith or Cortland); 1/4 cup light-brown sugar (packed to measure): |
| 1.) Preheat oven to 350F. Wash the carrots and trim off the ends, then peel the carrots. On a wooden board, cut the carrots diagonally into 1/2" thick slices. Arrange the slices in the bottom of an ungreased 3 qrt. casserole or in a shallow baking dish. Peel the onions and cut them into thin slices, arranging half of them over the carrots in the casserole or baking dish. 2.) Wipe the pork chops with damp paper towels; trim off the excess fat from each of the pork chops. On a sheet of waxed paper or in a shallow dish, combine sage with salt and pepper. Dip both sides of pork chops into the seasonings. Save any remaining seasoning mixture. 3.) Arrange the seasoned pork chops on top of the carrots and onions, overlapping each chop slightly. Sprinkle chops with any remaining sage-salt-pepper seasoning mixture. Arrange the remaining sliced onion on top of the pork chops. 4.) Wash the apples, then core and peel. Cut each apple into quarters. Arrange the apple quarters on top of the pork chops and vegetables in the casserole, then sprinkle with brown sugar and cover with aluminum foil. Bake 1 1/2 hrs. Uncover and baste with juices; bake 30 mins., or until chops are tender. Remove from the oven, and let stand 5 mins. Skim off and discard fat. Baste chops again. Arrange chops, apples and vegetables on a serving platter. Makes 6 servings. |
| H.) PENNSYLVANIA-DUTCH APPLE-BUTTER PIE: |
| PIE PASTRY: If you wish, you may use a store-bought pre-made frozen pie crust: 2 cups sifted all-purpose flour, (sift before measuring); 1 tsp. salt; 3/4 cup solid vegetable shortening; 4 to 5 tbls. ice water: FILLING: 1/2 cup of sugar; 1 1/2 tbls. cornstarch; 1 tsp. grnd. cinnamon; 1 cup of apple butter; 2 eggs, beaten; 1 1/2 cups milk: |
| 1.) To prepare the pie pastry, if making your own, stir the flour and salt together in a large bowl. Add the shortening all at once. Using a pastry blender or 2 knives, using a short cutting motion, cut shortening into the flour until mixture resembles coarse cornmeal. Quickly sprink- le ice water, 1 tbls. at a time, over all of the flour mixture, tossing lightly with a fork after each addition and pushing dampened portion to the side of the bowl. Sprinkle only dry portion re- maining. (The dough should not be sticky). Press the dough into a ball. 2.) Preheat oven 350F. On a slightly floured pastry cloth or board, roll out 2/3 of the pastry into a 12" circle. Fold in half and transfer to a 9" pie plate; unfold and fit gently into pie plate. Chill until ready to fill. 3.) In a medium bowl, combine sugar, cornstarch and cinnamon. Add the apple butter and eggs, and mix well. Gradually add milk, stirring until well blended, then refrigerate. Roll re- maining dough into a 10" circle and cut into 8 1" wide strips. 4.) Pour the apple butter mixture into the pie shell. Moisten the rim with cold water, and arrange four pastry strips, 1" apart, over the pie filling. Place remaining strips across the first ones at a right angle to make a lattice; press firmly to the rim of the pie shell. Fold the overhanging pastry up and over ends of the pastry strips. Press and use your finger to crimp decoratively. Bake for 5o mins., or until a knife inserted in center of pie comes out clean. Cool on wire rack. Serves 8. |