To serve 4 people

Ingredients

• 4 tablespoons of oil (I use canola oil)
• 4 tablespoons of red wine vinegar
• 1.5 pounds of beef stew meat
• 1 cup of red wine
• 1 medium onion, chopped
• 1 bay leaf
• 1 clove garlic, minced
• .5 teaspoon oregano
• .5 cup tomato sauce
• 4 potatoes cubed
• 2 carrots sliced
• salt and pepper to taste

Method

Saute the onion and garlic in the oil. Add everything except potatoes and carrots to large pot. Cover and simmer for 1.5 hours until meat is thoroughly tender. Add carrots and potatoes for the last half hour. Enjoy!

To serve 4 people

Ingredients

• .25 cup cut up bacon or lean salt pork
• 1 medium onion, chopped
• 2 cans (8 ounces each) minced or whole clams*
• 1 cup of chopped potato
• .5 teaspoon of salt
• Dash of pepper
• 2 cups milk

*substitute: 1 pint shucked fresh clams.(chop clams and stir in)

Method

Cook and stir bacon and onion in 2 quart saucepan until bacon is crisp and the onion is softened.
Drain clams, reserving the liquid.
Add enough water, if necessary, to clam liquid to measure 1 cup.
Stir clams, clam liquid, potato, salt and pepper into bacon and onion.
heat to boiling; reduce heat.
Cover and simmer for 15 minutes or until the potato is tender.
Stir in milk.
Heat, stirring occasionally, just until hot (do not boil).
Serve and enjoy!

You can amend my chowder recipe and add.

1 cup of light cream for a thicker chowder with more substance and two tablespoons of butter.

Also, I like to make a Cod fish chowder almost the same way. Rather than clams I simmer a pound or two of codfish in two cups of water for 15 minutes, drain and reserve the broth. Add the fish to a pot with the same stuff as in the clam chowder, (but I also add a Bay Leaf). Add the broth to the pot, then add the milk, butter and cream.

How about a good, old-fashioned traditional New England Clambake? It's one of my favorite summer rituals, we hold during labor day weekend. I look forward to it all year, even dream about it!

Stove Method

Use a large pot for boiling or steaming the lobsters.
You only need a couple of inches of salted water, bring it to a full boil and add the lobsters. Drop the lobsters in head first and then cover with the lid. For a one pound lobster allow 12 minutes, one and a half pounders allow 15 to 18 minutes, for a two pounder 20-22 minutes. In another pot goes the steamers. Steamers are a big favorite in our family. Sometimes, we'll buy up a five pound bucket and cook them up for a treat. They're great with an ice cold beer (or two);-> Steamers need to sit in your sink and gently move them around to get the gritty sand out. Boil them up for about ten minutes and serve with melted butter and lemon. Also have small bowls of the clam broth on hand to dip the clams in after removed from the shell. As for the other ingredients served at a clambake, well, you won't find two people who agree on exactly what should be served. Each of the six New England states have their specialty that they insist is an integral part of a clambake.

At ours we serve corn on the cob, baked potato, chicken and/or sausage. This is served with lots of icy cold beer and soda for the kids. For dessert a big chuck of sweet, juicy watermelon is served.

Beach Method

First, make sure you have a permit from the local fire department to start a fire at your favorite spot on your favorite beach.

Dig a huge pit, while others in the group go off in search of large beach stones. (This is a good thing to ask any children that are in your group to do. It becomes a game for them and most of them love it). Now, line the pit with the beach stones and light a fire. Make sure you have enough wood to keep the fire going for a couple of hours. This is hot work and requires plenty of cold beer be kept on hand :-)

Rake the embers away and lay a couple of inches of wet seaweed on the red hot stones. Rockweed, the seaweed with the bubble shaped pods is preferred if its available.

Now you are ready to add the food.

Potatoes go first, then chicken and sausage. We use the Portuguese sausage known as chorizo. Add a layer of rockweed, then add ears of corn left in husks, then add your live lobsters, finally add the steamer clams, in a burlap sack if you have one. Top off with a layer of rockweed, and cover the pit with a dampened tarp. The edges of the canvas should be weighted down with additional stones. The food should be steamed for about an hour. While the food is cooking go for a swim or else risk drooling in public due to the wonderful aroma.

If you plan to serve clam chowder it should be made the day before and brought along with the watermelon, the traditional dessert.

Baked beans had their start with the pilgrims, when cooking on the Sabbath was prohibited. The beans and Brown Bread were baked the night before, then heated to piping hot the next day.

Ingredients

• 16 ounces (2 cups) dry navy beans
• 2 quarts cold water
• 1/2 teaspoon salt
• 1/2 cup molasses
• 1/3 cup brown sugar
• 1 teaspoon dry mustard
• 4 ounces salt pork
• 1 medium onion, chopped

Method

Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour. (Or add beans to cold water; soak overnight.) Add salt to beans and water; cover and simmer till beans are tender, about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half; score one half. Grind or thinly slice remainder. In 2-quart bean pot or casserole, combine beans, onion and ground salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 degree oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.

Ingredients

• 1 cup sugar
• 1/2 cup margarine
• 1 egg
• 1/2 cup milk
• 2 cups flour
• 1/4 teaspoon salt
• 2 teaspoons baking power
• 1 cup blueberries (I add a little more)

Method

Mix sugar, shortening, and egg. Stir in milk. Sift in dry ingredients, carefully mix in blueberries. Pour batter in 9 inch by 13 inch pan.

Topping

1/2 cup sugar 1/2 cup flour 1/4 cup margarine 2 teaspoons cinnamon

Sprinkle over batter. Bake at 375 degrees F. for 35-45 minutes.

This recipe is from the restaurant at Dockside Guest Quarters, York, Maine.

Preperation Time: 10 minutes

Baking Tme: 20 minutes

Ingredients

• 1 cup whole-wheat pastry flour or other whole-grain flour
• 3/4 cup coarse yellow cornmeal
• 1/3 cup sugar
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup skimmed milk
• 2 egg whites, lightly beaten
• 2 tablespoons canola oil or melted unsalted butter
• 1 cup of corn

Method

Preheat the oven to Gas Mark 6.
Grease an 8 inch x 8 inch baking tray.
In a bowl mix the flour, cornmeal, sugar, baking powder and salt.
In another bowl, mix the milk, egg whites and oil or butter, then pour in the flour mixture.
Mix untill the dry ingrediants are moist.
Then mix in the corn.
Pour the mixture into a baking dish.
Then bake for 20 minutes,
or until a toothpick inserted into the center of the bread comes out clean.
Cool the cornbread on a wire rack.
Cut into 9 squares.

recipe by R. K. & L. L. Cooper

Ingredients

• 3-1/2 cups flour
• 3 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1-1/2 teaspoons salt
• 4 eggs, beaten
• 1 cup vegetable oil
• 2/3 cup water
• One 15-ounce can pumpkin
• walnuts

Method

In a large bowl combine flour, sugar, baking soda, cinnamon, nutmeg and salt. In a separate bowl combine eggs, oil, water and pumpkin. Mix well. Stir into dry ingredients. Pour into 3 greased 9 x 5-inch loaf pans. Top with walnuts. Bake in a 350-degree oven for 1 hour.

Preperation Time: 15 minutes

Baking Tme: 1 hour

Ingredients

• 1 1/2 cups whole-wheat pastry flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 cup dried cranberries
• 1 cup unsweetened canned pumpkin
• 3/4 cup honey
• 1 egg
• 2 egg whites
• 2 tablespoons unsweetened applesauce
• 1 tablespoon melted unsalted butter
• 1 tablespoon vanilla

Method

Peheat the oven to Gas Mark 4.
Grease an 8 inch x 4 inch loaf tin.
Mix in a bowl the flour, cinnamon, baking soda, baking powder,
cloves and nutmeg. Toss in the cranberries.
In another bowl, mix the pumpkin, honey, egg, egg whites, applesauce,
butter and vaniila.>br> Then add to the flour mixture and stir.
Pour into the loaf tin and bake for about 1 hour.
Or until a toothpick inserted into the center comes
out moist but not wet.
Cool the bread in the tin for 1 hour.
Then remove and cool on a rack.

recipe by R. K. & L. L. Cooper

Preparation Time & Cooking Time: 20-25 minutes

Ingredients

• 2-3 large potatoes, peeled and cubed
• 2 yams or sweet potatoes, peeled and cubed
• 1 large clove of garlic, minced
• 2 tablespoons nonfat sour cream
• 1 tablespoon nonfat mayonnaise
• 2 tablespoons nonfat milk
• Freshly ground black pepper
• Salt (optional)

Method

Place the potatoes, yams or sweet potatoes and garlic in a large saucepan.
Add cold water to cover.
Bring to a boil.
Turn down the heat to medium and cook for 15-20 minute, Drain well.
Add the sour cream, mayonnaise, milk, pepper and salt.
beat or mash the potatoes to the desired texture,
adding more milk if necessary.
Taste and adjust the seasoning; serve immediately.

recipe by R. K. & L. L. Cooper