24 littleneck or cherrystone clams
Soak the clams in ice water for 30 minutes. Preheat the grill on high heat.
Place the clams on the grill racks and close the cover. Cook for 7 to 9 minutes or until the clams start to open. Throw away any clams that do not open.
NOTE: Dip the clams in melted butter.
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What to do with all those recipes people email me? Oh yeah- pass them on. If any of these recipes are your's let me know and I will gladly give you credit.
Notes
I think the notes people include in their recipes make them more personal. If I write a note myself about a recipe, it will always be written in purple.
Saturday, June 3, 2017
Clams on the Rack
Friday, June 2, 2017
Whole Earth Special Summer Salad
From the Copy Kat Recipes website...
~~~~~
Whole Earth Special Summer Salad
Created by admin, Monday, 13 September 1999
Description Try this fruit salad, its even good for you.
Ingredients
1 Pineapple
6 Apricots
1 Banana, sliced
1/2 Cantaloupe, diced
1 C. Grapes
1 C. Shredded Coconut
1 pint Sour Cream
1/4 C. chopped Walnuts
Directions
Chill pineapple overnight. Slice in half. Cut out core and then cut out pineapple. Put in bowl along with other cut up fruit. Add coconut, sour cream, and nuts. Mix well. Chill until ready to serve.
~~~~~~~~~~
Rhonda G in Missouri
.
~~~~~
Whole Earth Special Summer Salad
Created by admin, Monday, 13 September 1999
Description Try this fruit salad, its even good for you.
Ingredients
1 Pineapple
6 Apricots
1 Banana, sliced
1/2 Cantaloupe, diced
1 C. Grapes
1 C. Shredded Coconut
1 pint Sour Cream
1/4 C. chopped Walnuts
Directions
Chill pineapple overnight. Slice in half. Cut out core and then cut out pineapple. Put in bowl along with other cut up fruit. Add coconut, sour cream, and nuts. Mix well. Chill until ready to serve.
~~~~~~~~~~
Rhonda G in Missouri
.
Grilled Corn
Grilled Corn
6 ears of corn, DO NOT remove the husks
1/2 cup butter, melted
salt and pepper to taste
1/2 cup butter, melted
salt and pepper to taste
Place the corn, with the husk still on them, in a pot of cold water. Soak the
corn for 1 hour. Preheat the grill to a medium-high heat. Remove the corn
from the water and wrap each one (leave in husk) in foil. Place the wrapped
corn on the racks and cook for 20 to 25 minutes or until the kernels are tender.
Serve with melted butter.
corn for 1 hour. Preheat the grill to a medium-high heat. Remove the corn
from the water and wrap each one (leave in husk) in foil. Place the wrapped
corn on the racks and cook for 20 to 25 minutes or until the kernels are tender.
Serve with melted butter.
Deviled Potato Salad
Deviled Potato Salad
5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion, diced
3 TB prepared yellow mustard
1/2 cup mayonnaise or Miracle Whip dressing (enough to coat potatoes well)
1 tsp. sweet paprika
1 tsp. Tabasco sauce
Salt and ground black pepper
2 scallions, thinly sliced, for garnish
Boil potatoes in water seasoned with coarse salt until they are tender, about
10 minutes. Drain cooked potatoes and return to the warm pot to dry them out.
Let the potatoes stand 2 minutes. Set aside.
Add onion, mustard, mayonnaise, paprika and cayenne pepper sauce to a medium
bowl and stir to blend.
Add potatoes to the bowl and stir to evenly distribute dressing. Season
potato salad with salt and pepper and taste. Top servings of salad with chopped
scallions.
Yield: 4 servings.
5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion, diced
3 TB prepared yellow mustard
1/2 cup mayonnaise or Miracle Whip dressing (enough to coat potatoes well)
1 tsp. sweet paprika
1 tsp. Tabasco sauce
Salt and ground black pepper
2 scallions, thinly sliced, for garnish
Boil potatoes in water seasoned with coarse salt until they are tender, about
10 minutes. Drain cooked potatoes and return to the warm pot to dry them out.
Let the potatoes stand 2 minutes. Set aside.
Add onion, mustard, mayonnaise, paprika and cayenne pepper sauce to a medium
bowl and stir to blend.
Add potatoes to the bowl and stir to evenly distribute dressing. Season
potato salad with salt and pepper and taste. Top servings of salad with chopped
scallions.
Yield: 4 servings.
Macaroni Cole Slaw
Macaroni Cole Slaw
1 package cole slaw
7 ounces ring macaroni -- cooked
Dice:
1 cucumber
1 green pepper
2 stalks celery
1 can waterchestnuts -- drained
1 1/2 onion
Dressing:
1 1/2 cups miracle Whip®
1 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Add dressing 1 hour before serving.
1 package cole slaw
7 ounces ring macaroni -- cooked
Dice:
1 cucumber
1 green pepper
2 stalks celery
1 can waterchestnuts -- drained
1 1/2 onion
Dressing:
1 1/2 cups miracle Whip®
1 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Add dressing 1 hour before serving.
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