1 lb box elbow macaroni
4 tbsp ghee or melted butter
1 (12 oz) can evaporated milk
1 ½ cups milk
1 lb shredded Cheddar cheese
1 lb Colby-Jack cheese, cubed
½ tsp salt
¼ tsp white pepper
¼ tsp smoked paprika
Cook the pasta according to the package directions until al dente.
In a 4-quart slow cooker, coat pasta with butter. Season with salt, pepper and paprika. Add cheese. Pour in milk. And stir.
Cover and cook on low for 3 hours. Stir occasionally while
it cooks.
Rinse and sort beans, removing any debris. Soak for about 3 hours.
Select the sauté onions and ham in pressure cooker.
Add beans, water, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, salt, pepper to the cooking pot and stir to combine.
Lock on lid and close pressure valve. Cook at high pressure for 60 minutes and allow a 15-minute natural pressure release.
Select the sauté or browning function and cook until desired consistency.
In a medium bowl, mix together the butter, masa flour, and sugar until light and fluffy. In a food processor or blender, blend corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the whole-kernel corn cream style, baking powder, salt, and milk until the batter is smooth. Pour into an 13×9 inch glass baking dish.
Place the baking dish over a large saucepan of simmering water. Cover the baking dish tightly with aluminum foil, and steam for 2 hours, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.
Preheat the oven to 350F.
Lightly oil a small baking dish.
Gently wash and stem mushrooms; pat dry (Save stems for another recipe).
Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well.
Add Italian bread crumbs, egg, clam juice, mixing well.
Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.
Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.
Cover and place in oven for about 35- 40 minutes.
Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.
Garnish with freshly diced parsley.
Serve hot.
Mix all ingredients together and place under a broiler until the dip browns, and is hot and bubbly.
Combine the salmon and cream cheese. Mix in the remaining filling ingredients (up to the wonton wrappers) one at a time.
On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton.
Add 1/2 to 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying). Don’t spread the filling right to the edge of the wrapper. Wet the top 2 edges of the diamond, fold over to make a triangle, and press together to seal.
Keep the completed Salmon Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 – 375 degrees), carefully slide in the Salmon Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once.
Remove with a slotted spoon and drain on paper towels. Serve hot.
Drain and flake salmon, reserving liquid. In a skillet, melt butter, saute onions, celery and garlic until softened. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, for 20 to 25 minutes, or until vegetables are nearly tender.
Add flaked salmon, evaporated milk and corn, heat through. Sprinkle with a little fresh minced parsley for garnish, if desired.
Makes 6 servings of salmon chowder with corn and potatoes.