| Old Fashioned Fish Chowder |
1 lb. cod or haddock fillets 2 to 3 c clam juice 1 oz salt pork (I use bacon) 2 medium onions chopped 2 tbs. flour 3 medium potatoes, cut into �� cubes 4 cups milk, scalded � tsp. mace (optional) Salt and pepper to taste 2 tbs. Butter Chopped parsley (optional) Poach fish gently in 1-cup clam juice for 4 to 5 minutes. Add a little water if necessary. Set aside. Cook pork/bacon, take out meat reserve. Cook onions in the pork fat (cooking oil can be substituted at some loss of flavor) until soft and translucent, sprinkle in flour stirring to blend. Gradually stir in remaining clam juice, add potatoes and cook 2 to 3 minutes over low heat. Add the scalded milk. Flake fish and add to pot, along with juices and pork pieces, serve the chowder hot. Sprinkle a little parsley on each bowl before serving. |
| Favorite Recipes for January |
| Cake: 3 cups flour 2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. ginger 3 eggs 1 � cups sugar 1 16 oz can crushed pineapple drained (saving juice) 3 cups shredded carrots 3/4 c mayonnaise 1 cup raisins 1 cup walnuts chopped or broken Frosting: 8 oz. cream cheese, softened � cup butter or margarine 1 tbs. Lemon juice 3 cups powdered sugar For cake � - In a medium bowl, mix together flour, soda, spices, and salt. - In a large bowl, beat eggs, sugar, mayonnaise, pineapple and � cup pineapple juice. Mix until well blended. - Gradually beat in the flour mixture. Then stir in carrots, raisins and nuts. - Pour into greased and floured 9"x13" cake pan. - Bake at 350 degrees F for 50 to 55 minutes. For Frosting - combine all ingredients, beating until fluffy. Spread evenly on cooled cake. |
| Carrot Cake with Silky Lemon Frosting |