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Corn Oysters:

In a small bowl, with portable electric mixture, beat the egg whites until stiff but not dry and set aside
In another bowl, beat the egg yolks slightly. Add the corn, Worcestershire sauce, salt, and pepper and combine thoroughly
Stir in flour and baking powder
Fold in beaten the egg whites
Heat about 2 tablespoons oil in large skillet over medium heat. Drop the corn mixture by tablespoonsful into the hot oil and brown for about 3 minutes on each side
Remove and keep hot while cooking remaining mixture, adding more oil as needed

Heat the butter in a large skillet. Add the onions and celery, then cook, covered, for about 10 minutes. Remove from heat
Stir in flour, salt, pepper, and thyme until well combined. Gradually stir in clams, chicken broth, and cream. Add corn and chicken
Bring to boiling, stirring constantly. Reduce heat and simmer, stirring occasionally, for about 10 minutes
Turn into deep, 2 1/2 guart casserole or baking dish. Stir in eggs
Make pastry
Roll pastry to fit top of casserole with 1/2 inch overhang, and place over chicken mixture. Turn edges under, seal to rim of casserole and crimp. Make several slits in top for steam vents
Beat egg yolk with 1 teaspoon water and brush over the pastry top
Bake for about 30 minutes in a preheat 400°F oven, or until the crust is deep golden
Serve and garnish

Wash the chicken pieces and pat dry with paper towel or a clean cloth
Split breasts in half; cut in half crosswise. Cut drumsticks and thighs apart. Put in a 6 quart Dutch oven
Add onions, carrots, celery, broth, salt, pepper, thyme, lemon juice, and 3 cups water. Bring to a boiling over high heat; reduce heat; simmer, covered, for about 35 minutes or until the chicken and vegetables are tender
With slotted spoon, remove the chicken and vegetables to a platter. Strain broth into a large bowl, measure broth (about 5 cups) and return to pan. Bring to boiling
In small bowl, blend flour and 1/2 cup water until smooth. Pour this mixture into the boiling broth, stirring constantly. Boil for 1 minute or until the broth thickens. Return chicken and vegetables to Dutch oven. Bring to boiling, covered
Meanwhile prepare biscuit mix with milk as lable directs
Drop dough by rounded tablespoonsful onto top of boiling chicken and vegetables. Cook, uncovered, 10 minutes. Cover tightly; cook over medium heat 10 minutes longer, or until dumplings are puffed and when a wooden pick inserted comes out clean
Serve and garnish

Cut codfish into strips. Place in medium saucepan with 1 1/2 to 2 cups water and bring to boiling. Reduce heat and simmer, uncovered, for about 5 minutes. Drain
Separate fish strips into small flakes. Place in medium saucepan with potatoes and 1 1/2 cups water; bring to boiling. Boil gently, covered, for about 15 minutes, or until the potatoes are tender. Turn into strainer to drain very well
In medium bowl, with electric mixer at medium speed, beat fish mixture until very smooth. Add egg, butter and pepper. Beat until well combined
In electric skillet or heavy saucepan, slowly heat salad oil to 385°F
Gently drop fish mixture, by heaping tablespoonsful, 5 or 6 at a time, into the hot oil. Fry until golden brown, or for about 1 minute
With slotted utensil, remove fish balls as they brown. Drain on paper towels. Keep warm
Serve and garnish

Can be garnished with fresh herbs, lemon, etc.
Can be served as an appetizer, snack, or as an entrée along with potatoes or rice and vegetables
Other types of fish, such as haddock can be used in place of the salt cod

Peheat oven to 350°F
In bowl combine first five ingredients
Arrange clams in half shell in shallow baking dish
Spoon some of the bread crumb mixture on each clam
Sprinkle each clam with some of the chopped bacon; sprinkle with additional paprika
Bake, uncovered, about 25 minutes, until bacon is crisp

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