Family Recipes
| Anchovy Toast |
| White Clam Sauce for Spagetti |
| Corn Fritters |
| Dilly Oyster Crackers |
| Teriyaki |
| Monterey Jack's Vegetable Bake |
1 loaf sourdough bread
4 oz anchovies
5 cloves garlic
1 c olive oil
1 tablespoon vinegar
1 tablespoon capers
Slice bread and set aside. Mash the anchovies and garlic into a paste. Slowly add the oil, stiring to blend. Stir in vinegar. Spread sparingly on slices of bread. Place on cookie sheet. Toast in oven or under sbroiler until golden. Sprinkle on capers. Serve immediately.
1 - 6-1/2 oz can chopped clams
1/3 cup olive oil
2 cloves garlic, minced
1 tablespoon parsley, chopped
salt and pepper to taste
Drain clams. Heat olive oil in skillet. Add garlic and brown lightly. Add parsley, clams, and seasonings. Heat 2 minutes and remove from heat. Pour over cooked spagetti.
Mix all ingredients together and cook on skillet like pancakes.
1/2 cup salad oil
1 envelope Hidden Valley seasonings
1 tablespoon dill weed
1 tablespoon garlic powder
Oyster Crackers
Mix all ingredients well. Put in airtight container while still damp and store for a few days.
From Mariam Elsner
2 cups Japanese soy sauce
3/4 cup water
1 tablespoon sugar
1/4 teaspoon Accent or MSG
1 small onion, finely chopped
1 good sized clove garlic, minced
1 piece of ginger root, about the size of your thumb, peeled and grated
Mix all ingredients together. Store in refrigerator. Use to marinade fish and chicken.
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1 medium stalk broccoli
2 tablespoon margarine
4 tablespoon soy sauce
pepper
1/2 teaspoon dill weed
1 teaspoon celery seed
1-1/2 teaspoon garlic, finely minced
1/2 pound carrots, peeled and slice 1/4" thick
1 small onion, peeled and diced
5 eggs
1-1/4 cups milk
1 pound monterey jack cheesee, shredded
Wash and cut off tops of broccoli to make small florets. Set aside. Peel outside stems of broccoli, split stems in half, then in quarters and into 1 inch lengths. Heat the margarine and saute broccoli stems for 3 minutes. Add soy sauce, pepper, dill weed, celery seeds, and garlic. Cook on medium heat for 5 minutes. Add the carrots, onions, and broccoli florets. Cook approximately 10 minutes, stirring occasionally. Remove from heat and cool.
Beat the eggs with the milk and blend in the shredded cheese. Mix the cooled vegetables and the egg-cheese mixture. Pour the mixture into a 3 quart baking dish and place in a pan of water. Bake in the water bath at 350 degrees for approximately 50 minutes or until a knife inserted in the middle comes out clean.
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