Recipes?

[funlvnman]

This makes a great casserole. It's great to make on the weekend and feed off it all week.

1 loaf Italian bread cut into 1/2 inch cubes, or a bag of stuffing.
12 large eggs
3 cups milk
1 lb breakfast sausage
1 large onion
2 medium stalks of broccoli( stalk ???)
1 lb shredded cheddar cheese
salt, pepper, garlic powder

Beat the eggs and milk, pour over the bread and mix thoroughly. Let it sit for about an hour to let the bread completely soak up the mixture.

Brown the sausage, remove from heat.
In the sausage drippings, sautee the onions and broccoli.
When everything is cool, combine all the ingredients.
In a 9/13 baking dish cook at 350 F for one hour.
In a casserole dish like the one in the photo, cook at 350 F for an hour and a half.

Enjoy

[Dall_Piobaire]

Hell, they didn't know what a proper clam was when I first moved here, they were selling cohogs as steamers.

I haven't seen herring or smelt since I left New England. Mackerel they use as bait fish out at the coast. Now I think i have seen Haddock at the grocer's.

[funlvnman]

Hell, they didn't know what a proper clam was when I first moved here, they were selling cohogs as steamers.

I haven't seen herring or smelt since I left New England. Mackerel they use as bait fish out at the coast. Now I think i have seen Haddock at the grocer's.

I'm from New England originally as well. What part are you from? I grew up just outside Boston in Watertown.

[Dall_Piobaire]

My mom's side came down into Maine and then MA from Prince Edward Island. My Dad's side was in Duxbury from the git go. I used to go to Lynn with my dad all the time, remember the Clam Box!

I was born in Jersey but came down here from Connecticut. I would love to go back up to Vermont!

[SteveB]

I can gloat now. I live in Boston, vacation on a North Shore island, the lakes region of New Hampshire, and the unsettled part of Maine (T3R4, WBKR).
I have great fish right from the docks in East Boston, or Portland, Maine. Real Clams, Salmon, Haddock, Cod. I always return from the North country with Lamb, and some venison. Cottage pie, shepherd's pie never make it around for seconds in this house. Scamp, Colcannon just evaporates. The days I make Scottish eggs neeps and tatties, the whole bloody neighbourhood stops by. Now with a Community Supported Agriculture organic farm nearby, I have fresh veggies and herbs most of the year. I will try to figure out some quantities as I cook to put together recipes. I haven't "measured" anything in decades.

Slainte

[funlvnman]

I can gloat now. I live in Boston, vacation on a North Shore island, the lakes region of New Hampshire, and the unsettled part of Maine (T3R4, WBKR).
I have great fish right from the docks in East Boston, or Portland, Maine. Real Clams, Salmon, Haddock, Cod. I always return from the North country with Lamb, and some venison. Cottage pie, shepherd's pie never make it around for seconds in this house. Scamp, Colcannon just evaporates. The days I make Scottish eggs neeps and tatties, the whole bloody neighbourhood stops by. Now with a Community Supported Agriculture organic farm nearby, I have fresh veggies and herbs most of the year. I will try to figure out some quantities as I cook to put together recipes. I haven't "measured" anything in decades.

Slainte

One of my mothers tasks as a child was to transcribe her Grandmothers cooking so they could submit her recipes to the local festivals. Her grandmother used the pinch of this and dash of that style of cooking. Makes me wish I could have gotten to know her. Somewhere I have a copy of the cookbook my mother's church published with a bunch of her Grandmothers recipes in it. It's fun to read over the old books. No worrying about fat or cholesterol. Just enjoy the food.

I also have a copy of the 1929 New England Yankee Cookbook. It's got 11 pages of clam chowder recipes. It's the best clam chowder you can get anywhere!

[Dall_Piobaire]

There is just something about New England cooking that is deep down good for the soul. Maybe because it is home, or it speaks to some genetic memory of our Scots and or Irish ancestry. Maybe even because you had to have something hearty to sustain you through those winters. Memories of fish chowda, New England clam chowda, with plenty of clams, or the ever present corned beef and cabbage. Holidays were a thing to behold, and though an ernest stab is made at recreating those days, they are never quite the same without those people.

[funlvnman]

There is just something about New England cooking that is deep down good for the soul. Maybe because it is home, or it speaks to some genetic memory of our Scots and or Irish ancestry. Maybe even because you had to have something hearty to sustain you through those winters. Memories of fish chowda, New England clam chowda, with plenty of clams, or the ever present corned beef and cabbage. Holidays were a thing to behold, and though an ernest stab is made at recreating those days, they are never quite the same without those people.

Here are some photos of recipes. NE Clam Chowder and Boston Baked Beans. Traditionally beans were prepared in clay pot Saturday morning and put in the back of the oven or fireplace depending on the era and allowed to cook all day. Way back when you were not allowed to cook during the Sabbath. The baked beans provided a way to eat without having to cook. My Dad used to have a beanpot. During the winter he would make beans overnite and we would have them for breakfast. I miss those simpler times.

Enjoy

My cookbook



Baked Beans




Clam "Chowdah"

[vipermcgee]

It amazes me how food varies from one region to the next. I have learned more from this thread than I ever could any by any other means available to me. Thanks everyone and keep posting more. I'll check back frequently.

[Dixiecat]

Exactly my thoughts viper!

I freely admit that I am not a cook. Not that I can't, just that I don't like to. I'd love to see some more 'real fast - kid good' type recipes.