GRAMPIE'S WHITE CLAM SAUCE over PASTA

INGREDIENTS:
1 can baby clams
1 clove garlic
1 TBSP minced parsley
2-3 oz. olive oil
1/2 medium onion sliced thin
Salt and pepper (hot pepper flakes - optional)
1/4 cup dry white wine
2 TBSP butter

PREPARE pasta (Angel Hair)

DIRECTIONS:

Saute garlic, add onion

ADD wine

Saute 'til the alcohol burns off

ADD clams with their juice

ADD parsley
Salt and pepper

MIX with PASTA

Good with a wedge of lemon squeezed over it as well

GRAMPIE'S "OMELETTE in a BAG"

Somewhere along the line in his later years, Grampie learned of a recipe that he just loved to share with everyone.
"Want me to make you an omelette?" He'd eagerly ask. 
"It's an omelette in a bag and SO easy to make," as he excitedly proposed the idea to you.

Oftentimes, after that statement you could see Grammie in the background shaking her head and clucking at him, "If you ask me, it's less production and easier to make a REAL omelette!"

She didn't seem to realize that he just loved the "innovation" of this recipe.
Ah well....she definitely enjoyed it when he presented one to eat in front of her!

******

Ahead of time - put water into a large pot. If doing multiple "Omelettes in a Bag" use a larger pot.
BRING water to a BOIL

INGREDIENTS:

1 ZIPLOC Bag 

1 or 2 eggs
Assortment of ingredients that you'd like in your omelette (green peppers, tomatoes, ham pieces, sauted onion, shredded cheese, etc.....mince/chop all these ingredients into a nice small size)

DIRECTIONS:

PLACE everything in the ZIPLOC Bag and squish everything around until the eggs are "scrambled" and everything is well mixed.
Open a corner of the bag and SQUEEZE out any extra air from the bag.

When the pot of water comes to a BOIL place the Ziplocked bag of omelette into the water and VOILA!
Watch the ingredients "set" and turn itself into an Omelette!
(approx. 12-13 minutes, depending on how many ingredients and how large the eggs are)

USE TONGS to take out of the boiling water, dry off the outer bag, open the Ziploc and "roll" your omelette out onto a plate....ENJOY!

NOTE - some people don't like that these are cooked in a plastic bag, they claim that perhaps some of the chemicals in the plastic leaches into the food. Though some people say the same about "self-stick" pans....
You can decide on that yourself.
However, that didn't stop Grampie from living to a ripe old age of 84!

GRAMPIE'S BAKED STUFFED LOBSTER

Grampie got this recipe from their friends, Fred and Louise Staples. Fred made his living as a lobster man and had a boat, the "Windsong."  He fished out of Brant Rock/Green Harbor. Once or twice a summer he would drop off some lobsters at our house and we had a wonderful lobster bake. Dad would create these tasty Baked Stuffed Lobsters. 

Grampie would rub their belly and "hypnotize" them so that they could sit up straight and sit the lobsters up on the counter on their tail. He then popped them into the pot of boiling water claiming that they never felt a thing.

YUM!! - they tasted good!

DIRECTIONS:
Steam lobsters 3 to 4 minutes. Remove from kettle and cool. 
Split/cut down underside at body and tail. Remove vein from tail. 
Save tamale (which will be liquid) to mix with stuffing. 

Mix melted butter and Ritz cracker crumbs with tamale and pieces of lobster meat, crabmeat, or minced clams. (or, just lobster meat)

Place lobsters on foil-lined, sided cookie or baking pan. Stuff body cavity and tail. 

Be sure to cover well. 

Bake at 450 degrees for 20 minutes (chicken lobbies) 30 to 40 minutes (larger lobsters).

Brown the tops even more by putting them under the broiler for just a minute or two.

Get your Lobster bib on and dig in!

HOLIDAY BOURBON BALLS

• 
  

  
  (Makes 30–40 cookies)
  INGREDIENTS:
  I package of vanilla wafers, crushed 
• 1 cup powdered sugar
• 1 cup crushed nuts (walnuts or pecans both work)
  3 Tbsp. light corn syrup
  1/2 cup bourbon
  powdered sugar
  Mix together the wafers, 1 cup powdered sugar, nuts, corn syrup, and bourbon. Shape into quarter-sized balls and roll in powdered sugar. Refrigerate for at least two hours.
• 
  

JIM'S BAKED STUFFED SHRIMP

OVEN 325 Degrees

INGREDIENTS:

15 LG. Shrimp
1 cup fine bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup melted butter
2 TBSP. lemon juice
2 TBSP sherry wine
1/2 tsp. salt and pepper

Brush shrimp with melted butter and place in oven for about 5 minutes.

STUFFING:
MIX all of the above ingredients

Remove shrimp from oven and top with stuffing.

BAKE in the oven at 325 degrees for 30 minutes

SERVES 4

PEANUT TAFFY BRITTLE

2 cups sugar

1/2 tsp salt

1 cup light corn syrup

1 cup water

3 cups roasted peanuts

2 TBSP. butter

2 tsp. vanilla

2 tsp. baking soda

Butter a large shallow pan  - 15 x 10 x 1

BLEND sugar, salt, syrup and water in a large heavy pan

COVER

Bring to a BOIL

Uncover and cook over high heat to 234 on the Candy Thermometer
(long thick threads of syrup will spin from spoon when lifted from syrup) 

RUB salt from peanuts with clean towel 

ADD Peanuts slowly to the boiling syrup, stirring constantly and keeping mixture bubbling all the time

COOK over a HIGH HEAT, stirring constantly for 8 minutes

STIR in butter

COOK to 300 on the Candy Thermometer
(a spoonful of syrup will separate into brittle threads when dropped into cold water)

REMOVE from heat

STIR in vanilla

QUICKLY sprinkle baking soda on top, then stir vigorously about 15 seconds, or until the mixture is light and puffy

POUR immediately into prepared pan

COOL completely

Break into bite size pieces

Store in an air-tight container

GRAMMIE AND GRAMPY'S -- PENUCHE FUDGE

• 
  
• 
• 
  
• Vegetable oil cooking spray
• 1 can (5 ounces) evaporated milk
• 1 1/2 cups packed light-brown sugar
• 5 ounces (1 1/4 sticks) unsalted butter
• 1/4 teaspoon salt
• 1/2 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 3 ounces toasted walnuts, chopped (1 cup) (optional)
• DIRECTIONS:

1. Coat a 5-by-10-inch loaf pan with cooking spray (I don't think they used this!) Line with plastic wrap leaving a 2-inch overhang on 2 sides.
2. Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, STIRRING constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
3. Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
4. Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Un-mold fudge using plastic overhang, and discard plastic. 
5. Cut into 18 pieces. (all that work for 18 pieces that Mike would eat 3/4 of!!)

CHOCOLATE FUDGE

4 cups of Sugar

1 - 14 and 1/2  oz. c. evaporated milk

1 cup butter or margarine

1 - 12 oz. pkg. semi-sweet chocolate pieces

1 pt. marshmallow creme (Fluff)

1 tsp. vanilla

1 cup walnuts

Cook sugar, milk and butter to softball stage (236) on the Candy Thermometer

Stirring frequently

Remove from heat, add chocolate marshmallow, vanilla and nuts

BEAT 'til chocolate, is melted and blended

POUR into buttered 9 x 9 x 2 pan

Immediately score the candy into squares - when cool - cut

GRAMMIE and GRAMPIE'S FAMOUS DIVINITY FUDGE

2 1/3 cups Granulated Sugar

2/3 cup White Corn Syrup

1/2 cup water

1/4 tsp. salt

1 cup chopped nuts

1/2 tsp. vanilla

COOK 'til hard crack stage ("do not do too slowly!" - quote from Grammie's notes!)

Beat -

2 Egg Whites

Add syrup to beaten egg whites - Beat 'til form peaks

Add vanilla and nuts

Grammie and Grampy used to make this one together and swore that the temperature and humidity in the room had to be "just right" for them to come out right!

(I don't know what that was.....they often had a fire going in the kitchen fireplace while doing any winter-time cooking!)