Miscellaneous
| BREAD STUFFING FOR FISH | |
| 1 quart bread cubes 3 Tbls. minced onion 2 teas. crushed sage leaves 3/4 teas. salt |
3/4 teas. black pepper 3/4 cup cooked celery, chopped 4 Tbls. liquid from cooked celery 6 Tbls. melted butter |
| Mix the salt and pepper into the liquids and then stir in the celery. Pour this mixture slowly over the bread with which the sage and onion has been mixed, stirring so as to moisten it thoroughly. Cover and let stand for a few minutes before using. Place in the cavity of fish and sew up. Place fish on belly in a greased pan and put in preheated oven, at 550, for 10-15 minutes. Reduce heat to 350 and bake until done. (10 minutes per pound for first 4 pounds, 5 minutes per pound thereafter). |
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| One of the most memorable times at Marie's Place was the
baked Albacore feasts. It was always an excuse to invite neighbors and friends over and, of course, no one left empty handed. Be sure to try this with the Tartare Sauce. And be sure to invite me. |
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| HERB SPREAD | |
| 1 lb. butter 1 teasp. whole marjoram 1 teasp. whole thyme 2 teasp. Poultry Seasoning |
1 teasp. whole oregano 2 cloves mashed garlic 1 Tbs. parsley flakes |
| Set butter out to soften. In a bowl, mix all ingredients until blended. Spread on thick sliced sour dough bread and place under broiler until slightly brown. Serve hot in basket. |
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| If there were a 'signature' recipe at
Marie's Place, this would be it. This was served often, particularly with soups (see Cioppino, Border Beans), but goes well with anything. This always received raves. Must try. |
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| RHUBARB CHUTNEY | |
| 1 pint white vinegar 2 lbs. light brown sugar 2 lbs. rhubarb 1 lb. raisins (white or dark) 1 box candied ginger, sliced 1/2 teas. powdered ginger |
1 Tsp. salt 2 lemons, thinly sliced or chopped, including peel 2 cloves garlic, crushed 1/4 teas. cayenne pepper 1 cup walnuts |
| Combine sugar and vinegar in large heavy pot (not aluminum). Add remaining indredients, except nuts, and cook slowly over low heat until thickened, about 2 1/2 hours. Stir frequently to avoid sticking. When ready, add walnuts. Place in sterilized hot jars or freeze when cool. Flavor improves with time. Keeps well. Other fruits may be added like chopped prunes, leftover jams and jellies, etc. Vary garlic, ginger, cayenne to tasteMakes about 5 pints. Double recipe for gift giving. |
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| The aroma from the kitchen was intoxicating when this was prepared. It is great served with wild game, curry dishes and lamb. This was often given as hostess gifts by Marie. A number of years after her death, a family friend (Rose Monique Lovel) had me over for dinner and served 'the last of Marie's Rhubarb Chutney'. It was, in fact, Col. Grays with the label removed but the thought was nice. (Forgive me, Rose Monique) |
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