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Clam Bake on the Grill

  ----- Original Message ----- 
  From: SKIP
  To: phaedrus
  Sent: Sunday, July 27, 2003 3:06 PM
  Subject: lobster clambake in reynolds wrap tin foil

  Popular in the early 60's. Would love if you could find the receipe. 
  If I recall correctly, it had clams, corn, chicken, potatos and lobster . 
  This was all wrapped up and cooked on the grill. Thanks 

Hello Skip,

I can't find one with chicken, but below is a recipe that's similar otherwise.


  Clam Bake

  6 Servings
  3 dozen steamer clams (or more)
  6 baking potatoes
  6 medium onions
  6 ears of corn (in their husks)
  6 live lobsters
  lemon wedges
  melted butter
  some seaweed or rockweed (if you can get it)
  12 pieces of 18" X 36" cheesecloth
  12 pieces of heavy duty aluminum foil
  Wash the clams and potatoes thoroughly.  Peel the onions and carefully remove the silk from 
  the ears of corn, replacing the husks.  Arrange 2 pieces of cheesecloth on top of 2 pieces 
  of foil, and wrap the layers around 1/2 dozen clams, 1 lobster, 1 potato, 1 onion, 1 ear of 
  corn and some rockweed if you have it.  Pour in 1 cup of water.  Repeat to make 6 packages, 
  trying the cloth over the food, bringing the edges of the foil together to seal tightly.  
  Place the packages on a barbecue grill about 4 inches from the hot coals. Cover all with 
  the barbecue hood or pieces of foil tucked in all round the grill.   Cook for 1 hour, 
  turning every 15 minutes, until the potatoes are done.  
  Serve with the lemon wedges and melted butter.

Ernest Hemingway's Lobster Salad

 Lobster Salad 

2 servings

2 carrots, diced
1 parsnip, diced
1 leek, white part only, diced
1 rib celery, diced
1 onion stuck with 2 cloves
Bouquet garni (a few sprigs of parsley, thyme, rosemary, and a few bay leaves bundled and 
 tied together or in a cheesecloth bag)
1 clove garlic
2 cups dry white wine
Pinch of cayenne pepper
2 small live lobsters (1 1/4 pound each),
or 1 large lobster (about 2 1/2 pounds)
Juice of 1/2 lemon
Hard-boiled egg and capers, for garnish
Capri Bianco, secco and really cold
To a large stockpot filled with 8 to 10 cups water, add the diced vegetables, onion, 
bouquet garni, garlic, wine, salt and pepper to taste and cayenne. Bring to a boil. 
Lower heat and simmer, covered, for 30 minutes. Add the lobsters and simmer, covered, 
for about 20 minutes, or until the lobsters turn bright red.

Drain the lobsters and chill. Remove the tail and the tail meat. Crack the claws and 
remove the meat from the claws and the knuckles. Cut the lobster meat into uniform pieces. 
Arrange the meat on a bed of lettuce and season with salt and pepper to taste and a little 
fresh lemon juice. Cover with mayonnaise, garnish with quarters of hard-boiled egg and capers,
and serve.

For the mayonnaise
Makes 1/2 cup
For the mayonnaise
Makes 1/2 cup
1 egg yolk
1/4 teaspoon salt
1 teaspoon dijon-style mustard
1/2 cup olive oil
1 teaspoon tarragon vinegar
Dash of freshly ground white pepper

Combine the egg yolk, salt and mustard in a food processor. Pulse briefly to combine. 
With the food processor on, very slowly add the olive oil until the mixture is thickened 
and silky. Add the vinegar and salt and pepper to taste and process briefly to blend. 

Congo Squares

 ----- Original Message ----- 
  From: Tammy 
  To: phaedrus
  Sent: Saturday, July 26, 2003 1:01 AM
  Subject: congo squares

  HI, found your website and i love it!  have a receipe that might be hard to find.  
  it is called congo squares.  It is a cookie that my husband's grandmother use to make.  
  it is similiar to a chocolate chip cookie bar, but the taste is slightly different.  
  cant figure out how.  also she sometimes added nuts or coconut.  hope you can help us 
  with this.  it would be greatly appreicated!!!   Tammy

Hello Tammy,

I found a lot of recipes. They're all pretty much the same, differing only in the kind of chocolate used or the kind of nuts. See below for a sampling.


  Congo  Squares

   Ingredients : 
   2 2/3 c. sifted flour
   2 1/2 tsp. baking powder
   1/2 tsp. salt
   2/3 c. shortening, melted
   1 lb. brown sugar
   3 eggs
   1 c. broken nuts
   1 (6 oz.) pkg. semi-sweet chocolate pieces

   Preparation : 
     Sift together flour, baking powder and salt; set aside.  put sugar
   in a large bowl and pour melted shortening over it and allow to cool
   slightly.  Add eggs, 1 at a time, beating after each addition.  Add
   flour mixture, nuts and chocolate pieces and blend well.  Pour into
   well greased 9 x 13 inch pan.  Bake in a 350 degree oven for 25 to
   30 minutes or until done.  These freeze well.  
    Congo  Squares

   Ingredients : 
   3/4 c. shortening
   2 1/4 c. brown sugar
   3 eggs
   2 3/4 c. flour
   1/2 tsp. salt
   2 1/2 tsp. baking powder
   1 c. pecans, chopped
   1 (6 oz.) pkg. semi-sweet chocolate  pieces

   Preparation : 
     Melt shortening in large saucepan.  Add brown sugar and mix well. 
   Cool slightly, add eggs, one at a time, beating well after each
   addition.  Sift together flour, baking powder and salt; add flour
   mixture to mixture in saucepan.  Mix well, add chopped pecans and
   chocolate pieces.  Pour into greased pan and bake at 325 degrees for
   30 minutes.  
   Congo  Squares

   Ingredients : 
   2/3 c. melted shortening, cool
   2 c. brown sugar
   3 eggs
   2 3/4 c. flour
   2 1/2 tsp. baking powder
   1/2 tsp. salt
   1 (12 oz.) pkg. chocolate chips
   1 tsp. vanilla
   Greased cookie pan, 9 x 13 inches

   Preparation : 
     Mix melted shortening, brown sugar and eggs together.  In another
   bowl mix flour, baking powder and salt.  Add flour mixture to sugar
   mixture.  Stir in chocolate chips and vanilla.  (If batter is too
   stiff, add 1/4 cup milk, only if necessary.)  Bake at 350 degrees
   for 25 minutes.  

Fruit Leather

  ----- Original Message ----- 
  From: Marlene 
  To: phaedrus
  Sent: Saturday, July 26, 2003 2:45 PM
  Subject: fruit leather

  Do you have a recipe for fruit leather utilizing apricot puree? Thank you.


Hello Marlene,

Try the ones below.


  Fruit Leathers

  Evenly spread (1/4 to 1/2 inch thick) pureed fresh fruit onto the plastic 
  dehydrator-tray insert for making leathers or a tray lined with freezer, 
  wax, or parchment paper, then dry for 8 to 16 hours until it can be peeled 
  off as fruit leather. Blend apples, cranberries, and oranges, or whir a handful 
  of almonds and a dash of nutmeg into an apricot puree. Or use applesauce from 
  a jar-it now comes in watermelon, berry, and peach mango flavors. 
  Fruit Leather

  Place several smooth layers of newspaper on a table and top them with a piece of 
  baking parchment paper. If the parchment has been folded and is creased, iron it gently. 

  Working quickly spread the apricot puree about 1/16 inch thick onto the parchment sheet, 
  leaving 2 inches free at one end. Leave to dry for 24 hours. 

  The following day, attach clothespins to the free end of the parchment sheet and hang it 
  on a clothesline is a breezy spot. Leave to dry for 1 to 2 days more, bringing the fruit 
  leather in at night. 

  If you do not have excess to the outdoors, or if the weather is bad, one can place the 
  leather in an oven and it can be dried at 200 F. for some 6 to 10 hours, until it is no 
  longer tacky to the touch. 

  When the fruit leather is dry, place in on a flat surface, parchment side up. Soak the 
  parchment with a wet sponge, then slowly peel it away from the leather. Store tightly 
  wrapped. Cut off pieces of fruit leather as needed. 

Strawberry Sun Preserves

  ----- Original Message ----- 
  From: Susan 
  To: phaedrus
  Sent: Friday, July 25, 2003 4:23 PM
  Subject: Sunshine Strawberry preserves

  I remember my grandmother making strawberry preserves by mixing berries, sugar, putting 
  them into jars, covering with a pane of glass and putting then outside in the sun.  Does 
  anyone have a recipe like this, how long to leave out, how much sugar?

  If memory servies me correct, they were very colorful, thick and tasty.  of course they 
  did not lose their color because they were not cooked. 

  I would appreciate any help you might provide


Hello Susan, I could not find any recipe that was not cooked at all. I did find the two below. They are cooked briefly, and then put in the sun like you describe. The sun then thickens the preserves.


  Sun  Preserves

   Ingredients : 
   Cherries or strawberries

   Preparation : 
      Prepare cherries or strawberries for preserves.  Combine with an
   equal weight of sugar.  Heat slowly to boiling.  Stir frequently. 
   Boil slowly for 8 minutes. Let stand overnight.  Pour into shallow
   dishes or pans.  Cover with glass.  Set in hot sun for several days
   or until juice has thickened and fruit is plump. The juice of 1
   lemon may be added to each 2 pounds of fruit, if desired.
   Sun  Cooked  Strawberry  Preserves

   Preparation : 
      Pick and wash strawberries.  Put 1 pound fruit to 1 pound of
   sugar. Boil for 5 minutes.  Pour into pan one inch thickness.  Put
   in sun for about a day and a half or until as thick as you like. 


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