MacGourmet News

"When was the last time you looked at the recipe on the back of a can, box, or package? Some of the best recipes come from the food product processor. Like Snickerdoodles, Oatmeal Cookies, Famous Wesson Fruitcake, Chocolate Chip (Tollhouse) Cookies, Fudge, and the list goes on. It's no surprise that these recipes are still cherished by cooks today, some 50- or 60-years or more since they were touted by the manufacturer. Don't know about you, but da ol' mon is sure glad they shared--been a lot of great eating over the years."

Linguine with White Clam Sauce

1 package Linguine
3 garlic cloves, minced (you can use dehydrated garlic powder, or minced garlic in the jar from the market)
1/2 cup olive oil
1/2 cup chopped parsley, optional
1/2 teaspoon pepper
1/4 teaspoon salt
3 cans (6-1/2 ounces each) minced clams (chopped work well, too)
1 tablespoon lemon juice

Cook pasta as directed on package; drain. (Adding some oil to the water will help keep it from boiling over.) Meanwhile, lightly brown garlic in hot oil. Remove from heat and add parsley, pepper, salt, clams with juice and lemon juice. Cook over low heat for 5 minutes or until heated through. Pour over hot pasta and toss.

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White Clam Sauce

4 cloves garlic, crushed
1/2 cup olive oil
1 tablespoon flour
4 cups (4-7 1/2 ounce cans) chopped clams with liquid
1 1/2 cups chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Sauté garlic in oil until golden; blend in flour. Gradually stir in remaining ingredients. Cook over medium-low heat, stirring constantly, until sauce is thickened.

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Blackened Fillets

2 pounds fish fillets (1/2-3/4 inches thick)
1 cup margarine or butter
1 tablespoon paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Mix all dry ingredients in a flat pan. Heat a large cast iron skillet over high heat. Turn on hood vent. DO NOT use lightweight or nonstick skillet. Melt about 3 tablespoons margarine or butter in skillet. Dip each fish portion in remaining margarine or butter, then in the dry ingredients, patting them in by hand. Cook fish each side for 2 to 3 minutes being careful when turning. The fish will look charred. There will be some smoke, but not excessive. (However, depending on where your smoke alarm is placed in relation to your stove you could set it off. So be prepared.) This recipe may be cooked outdoors if preferred.

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Hot n' Spicy Chunky Beef Chili

2 1/2 pounds lean boneless beef chuck (or other similar cut of meat), cut into 3/4 inch pieces.
1 cup coarsely chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil (olive oil works too)
1 teaspoon salt
1 can (28 ounces) plum tomatoes, broken up
1 cup water
1 can (6 ounces) tomato paste
3 tablespoons chili powder (or more, depending on how hot you want your chili)
1/2 teaspoon crushed red pepper pods (again, or more, depending on how hot you want your chili)
1 cup chopped green bell pepper
6 tablespoons each shredded cheddar cheese and sliced green onion.

Brown beef (half at a time) with onion and garlic in oil in large frying pan or Dutch oven. Pour off drippings. Sprinkle salt over beef. Add tomatoes, water, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly and simmer 1 1/2 hours or until beef is tender.
Add bell pepper and continue cooking uncovered, 30 minutes.

Sprinkle each serving with cheese and green onion slices.

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Read Cajun Clark's latest Fortnight Recipe.