Canadian Coffee

1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, double strengthTopping:
3/4 c Whipping cream 4 ts Maple syrup; pure

Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.

AMISH FRIENDSHIP BREAD

1 c. starter
2/3 c. oil
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3 eggs
1 c. sugar
2 c. flour
1/2 tsp. cinnamon
Dash of nutmeg
Raisins, nuts, dried fruit & grated carrots (opt.)

Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each. Bake at 350 degrees for 1 hour or until dry.

ALMOND

1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve. In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil. Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

Custard Ice Cream Base

This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar. It is important that the jar be well sealed or the base will pick up flavors from other foods. If you prefer to use turbinado sugar, substitute it for the granulated in the recipe.

1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in the specific recipes. Stir in the nuts. Makes 1 quart.

POTATO SALAD

10 lbs. potatoes
1 pt. French dressing
1 c. onion, minced
2 tbsp. salt
1 tbsp. paprika
8 hard-cooked eggs, diced
1 c. chopped green pepper
1 lb. celery, diced
1 pt. mayonnaise

Cook potatoes, cool slightly - peel and dice. Add salt, onion and French dressing and marinate. Add remainder of ingredients and mix carefully. (More mayonnaise may be added). Serves 50. Refrigerate well.

CORN CHOWDER

1 lb. bacon
1 lb. finely chopped onions (use food processor)
3-4 lb. potatoes
2 qts. corn
2 cans evaporated milk
Salt and pepper to taste

Dice bacon and cook until crisp - drain off portion fat. Add finely chopped onion. Cook until soft but not browned. Add diced potatoes, cover with hot water and cook until tender. Add corn and salt and pepper to season. Add evaporated milk and heat through. (I find you can cook the bacon in a large roasting pan in the oven, drain - add onion and cook - then add potatoes and liquid - cover and cook and you don't have to worry about it scorching). Makes about 2 gallons.

APPLE FRITTERS

2 c. flour
1 tbsp. baking powder
1 tsp. salt
4 tbsp. sugar
2 eggs, beaten
1 c. milk
Scant 3 c. chopped apples (leave skin on)

Sift dry ingredients together. Beat eggs and add milk. Pour into dry ingredients. Stir until batter is smooth. Chop apples. Add apples and blend together. Drop by spoonfuls into hot fat at 375 degrees. Fry until golden brown, turn once. Makes about 30 fritters.

NOEL KIRK ERICKSON'S SARDINE ROLLS

2 cans of sardines in mustard sauce
1 (8 oz.) pkg. cream cheese
2 hard boiled eggs
2 loaves of sliced white bread
Lemon juice
Mayonnaise
Worcestershire sauce

Mash sardines. Mix together sardines, cream cheese and hard boiled eggs. Add desired amount of lemon juice, mayonnaise, Worcestershire sauce and mix well. Cut off bread crusts. Spread mixture on slices of bread, roll up and hold together with toothpicks. Broil until toasted.

SEAFOOD FANCIES

8 oz. can Pillsbury refrigerator butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed & drained
2 1/2 oz. can tiny shrimp, rinsed & drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained & sliced

Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers. Makes 36.

BAKED CLAMS

2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice

Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.