* Tugboat Chowder
* Green salad
* Corn Bread with Chives

Tugboat Chowder
Foss Tug Company, Seattle, Washington

Makes 6 to 8 servings

 2 tablespoons unsalted butter
 1 medium onion, finely chopped
 2 stalks celery, finely chopped
 1 cup bottled clam juice
 One 14+1/2-ounce can chicken broth
 2 medium potatoes, peeled and cut into 1/4-inch cubes
 1 pound halibut fillet, but into bite-size pieces
 1 pound uncooked medium shrimp, peeled, deveined, and halved lengthwise
 Two 12-ounce cans evaporated milk
 2 cups chopped fresh clams
 24 fresh oysters, shucked, with liquid reserved
 1 tablespoon chopped fresh thyme leaves
 Salt and freshly ground black pepper, to taste
 1 tablespoon chopped fresh parsley, for garnish

1. In a large saucepan or stockpot over medium-high heat, warm the butter
until bubbling. Add the onion and celery and sauté until the onion is
translucent, about 5 minutes.

2. Add the clam juice, chicken broth, and potatoes and bring the mixture to
a boil. Reduce the heat to medium and cook uncovered for 8 to 10 minutes, or
until the potatoes are tender.

3. Stir in the halibut, shrimp, evaporated milk, clams, oysters, and thyme.
Cook for 5 minutes, or until the fish is opaque. Season with salt and
pepper. Serve hot, in soup bowls, with a pinch of the fresh parsley
sprinkled on top.

Copyright 1995 Acorn Associates, Ltd.

Corn Bread With Chives

Makes 8 servings

 1 cup coarsely ground cornmeal
 1 cup all-purpose flour
 2+1/2 tablespoons baking powder
 1 teaspoon salt
 1/4 teaspoon baking soda
 1/8 teaspoon cayenne pepper
 1 tablespoon sugar
 2 tablespoons chopped fresh chives
 1/4 cup vegetable oil
 1 cup buttermilk
 2 egg whites, lightly beaten

1. Preheat the oven to 400 F. Lightly grease an 8-inch square baking dish.

2. In a medium-sized bowl, combine the dry ingredients. Stir in the chopped

3. Add the oil to the dry ingredients. With your fingers, work until the oil
is evenly mixed with the dry ingredients.

4. In a small bowl, combine the buttermilk and the egg whites, then pour
this mixture into the dry ingredients. Stir quickly to blend.

5. Spread the batter evenly in the prepared baking dish. Bake for 20
minutes, until the top is golden and a toothpick inserted in the center
comes out clean. Cool on a rack before serving.

Copyright 1995 Acorn Associate, Ltd.

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