Harrington Cookbook

1.5 sticks (3/4 cup) butter 3/4 cup flour 1 qt cream 5 med potatoes into bite size 3 stalks celery 1 med onion *1 Tbsp salt 1/2 tsp white pepper drain 3 cans clams and use juice to cook veggies in add enough water to bring it level with veggies. Cook while white sauce is thickening. When veggies soft and white sauce thick, combine. Add 1 Tbsp red wine vinegar and 3 cans clams to combined pots of veggies & white sauce. White Sauce: Melt butter, add flour till combined and then brown lightly. Add cream. Cook until thick.

Ingredients 1 Tbsp oil 2 diced onions 2 diced cloves of garlic 2" pieces of peeled & chopped fresh ginger 1 to 2 Tbsp. of red or green curry paste 1 orange squash, peeled, seeded, rough chopped 2 cups of chicken/vegetable stock 3 cans of coconut milk fresh coriander leaves fresh lemon grass (or juice of a lemon or lime if grass is not available) Directions : 1. In a pot large enough to take eventually all the ingredients, heat a tablespoon of oil and then add the onions, garlic, ginger, and curry paste. 2. Cook, stirring gently over a moderate heat for about 5 mins to release the flavors. 3. Peel, seed, and roughly chop the squash then add it to the pot. Add fresh lemon grass. 4. Stir well, cover and cook gently for another 5 mins. 5. Add up to 2 litres of the stock- depending on pumpkin size. (dilutes the coconut milk if too much) 6. Stir well, cover and simmer until pumpkin and vegetables are soft. 7. Blend soup with handheld power-blender till smooth and then add coconut mi...

(Prep and Cook time: About 35 mins.) Ingredients 2 lbs hot or mild Italian sausages 3 carrots (12oz) peeled and chopped (optional) 1 onion, peeled and chopped 4 cloves garlic, peeled and chopped 3 quarts fat-skimmed chicken broth 2 14-1/2oz cans diced tomatoes 2 15oz cans cannellini (white) beans, rinsed and drained (or black beans) 1 Tbsp dried basil 2 cups dried large shell-shaped pasta 4 quarts spinach leaves (12oz), rinsed Salt Pepper About 1 cup grated parmesan cheese Directions 1. Squeeze sausages from casings into an 8-10 quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8-10 mins. 2. Spoon out and discard all but 1 Tbsp fat from pan. 3. Add carrots, onion, and garlic; stir often until onion is limp, 5-7 mins. 4. Add broth, tomatoes (including juice), beans, and basil. Bring to a boil. 5. Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to the bite, about 10 mins. Skim and discar...

Ingredients 1/3 cup olive oil 4 chicken breasts halves, cut into 1/2" chunks 3/4 cup finely diced onion 6 garlic cloves, minced 1 Tbsp ground cumin 1 tsp salt 2 tsp chili powder 1/2 tsp ground red chili 5 cups water & 5 tsp chicken bouillon 3 15oz canned corn, undrained 3 13oz can black beans, rinsed and drained 3 14oz can Mexican-style stewed tomatoes 9 6" corn tortillas, cut into 1/2" thick strips 1/3 cup packed, chopped, fresh cilantro Plain, low-fat yogurt or sour cream Directions 1. Heat oil, add chicken and cook 3-4 minutes, stirring frequently until opaque. 2. Stir in onion, garlic, salt, cumin, red pepper, and chili. Cook 1-2 mins, stirring frequently until spices are fragrant. 3. Stir in broth, undrained corn, drained beans, and tomatoes. 4. Increase heat and bring to boil. 5. Reduce heat, cover and simmer for 15 mins. 6. Meanwhile, spread tortilla strips in a single layer on baking sheet. Bake 5-10 mins at 450F until crisp and lightly browned. 7. Stir cila...

Ingredients 1 oz. (25g) butter 1 onion, diced 1 clove garlic, crushed 1 Tbsp. plain flour 1 lb. 2oz. (500g) Carrots, peeled, sliced 2-1/4 pints (1.25 litres) vegetable stock or chicken broth 1 Tbsp ground coriander 5oz. (150g) Greek style yogurt or bio yogurt (plain yogurt or sour cream) 1 Tbsp fresh coriander leaves, finely chopped Directions 1. Melt butter in a pan, gently saute the onion and garlic for 5 mins until softened. 2. Add the flour and stir well. Add the stock, carrots, and ground coriander. 3. Bring to the boil and simmer for 30-40 mins, until the carrots are soft. 4. Liquidise, add yogurt and coriander leaves and reheat gently without boiling.

3 avocados 1/4 cup lime juice 1 med tomato, chopped 1-2 cloves garlic, minced 1-2 jalapeno peppers, seeded and chopped 1/ cup chopped hot banana peppers (optional) 1/2 cup red onion, chopped 1 tsp pepper Scoop out avocados into a med bowl. Add lime juice and mash together with a fork. Add tomatoes, garlic, jalapeno, banana peppers, onions, and pepper. Stir. Makes about 1 1/2 cups.

Ingredients 2 cans garbanzo beans 2 cloves very finely chopped garlic 1/4 cup tahini 1/4 cup lemon juice 1 tsp cumin 1 tsp salt 1/2 tsp paprika water as needed Directions 1. First blend garlic and lemon in blender. Then add rest of ingredients. 2. Make pattern with cumin and paprika on top. 3. Serve ina shallow dish with small pita triangles.

Ingredients 1/3 cup brown sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 2 Granny Smith apples - peeled, cored, and sliced 1/4 inch thick 3/4 cup dried cranberries 1/4 cup butter, cut into pieces 2 cups regular rolled oats 2 cups water 1 cup apple juice 1 cup cranberry juice 1/4 teaspoon salt 3/4 cup candied walnuts (optional) Directions Mix the brown sugar, cinnamon, and nutmeg together in a bowl. Add the apples and cranberries, tossing to coat evenly with the sugar mixture. Pour into a slow cooker. Top with butter pieces. Mix the oatmeal together with the water, apple juice, cranberry juice, and salt in a bowl, and pour over the apple mixture in the slow cooker. Do not stir. Cover, and cook on Low for 8 hours. Stir before serving. Spoon into bowls and top with candied walnuts, if desired. ( http://allrecipes.com/Recipe/Christmas-Morning-Oatmeal/Detail.aspx )

4 each eggs, separated 1/4 cup flour 1 qt milk 3/4 cup sugar 1/8 tsp salt 1 each cinnamon vanilla Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. (add some vanilla) Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with cinnamon before serving. Servings: 6

Ingredients 8 oz cream cheese 1 cup mayo or sour cream (or can mix the two) 1 can water-packed chopped artichokes 1 can chopped green chili 3/4 cup parmesan cheese 1/4 cup finely chopped onion 1/2 tsp cayenne or red chili powder fresh ground pepper, salt to taste Directions 1. Mix ingredients and warm. We generally make this in a Crock Pot.

Ingredients 2lbs beef flank steak, fat trimmed 1/2 cup soy sauce 1/4 cup olive oil 1/4 cup firmly packed brown sugar 1/4 minced green onions 3 Tbsp sesame seeds 2 cloves garlic, peeled and crushed 1/2 tsp pepper 1/2 tsp ground ginger Directions 1. Rinse flank steak and pat dry. In a 1-gallon zip-lock plastic bag or a large bowl, mix soy sauce, olive oil, brown sugar, sesame seeds, garlic, pepper, and ginger. Add steak, seal bag, or cover bowl tightly, and chill, turning meat occasionally, at least 4 hours or up to 2 days. 2. Lift steak from marinade and let drain briefly. Place meat on grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3-4 secs.); close lid on grill. Cook steak, turning occasionally to brown evenly, until medium-rare (still pink in the center, cut to test), 9-12 mins. 3. Transfer steak to a platter and let stand 10 mins. Cut meat across the grain into thin, slanting slices. Serves 6.

Ingredients : 1 lb. ground beef 1 egg 2/3 cup bread crumbs, or stuffing 1/2 green pepper, or chili small onion, chopped 1 tsp. salt pepper to taste 1/2 cup tomato juice 2 sliced onions 1/2 cup parsley 4 bouillion cubes 2 cups boiling water Directions : 1. Mix top ingredients and shape into 4 loaves. Sprinkle with 2 Tbsp flour. 2. Heat in iron skillet. Brown on each side. 3. Remove and pour off fat. 4. In skillet, put 2 sliced onions and chopped parsley. 5. Dissolve 4 bouillion cubes in 2 cups boiling water. Pour over loaves. 6. Cover and simmer for about 30 mins. Pour drippings over tops of loaves.

1 1/2 lbs ground beef - browned with 1 chopped onion Add: 2 cans drained kidney beans 2 cans undrained pinto beans 2 cans diced tomatoes 1/3-ish cup ketchup 1 Tbsp-ish BBQ sauce powdered red chili to taste (about 1/4 cup med hot chili) serve w/ grated cheddar cheese and/or sour cream

Ingredients 1/4 cup oil 2 onions, chopped 1 lb. round steak sliced very thin 1 can tomato soup 1 can mushroom soup 1/2 tsp woschestershire sauce salt to taste 1 can water 1/2 pt. sour cream (add just before serving) Directions 1. In the 1/4 cup oil slowly cook 2 onions and steak. 2. Add the tomato soup, the mushroom soup, the worchestershire, and 1 can water. Salt to taste. 3. Simmer for 45 mins to an hour, stirring often. Add more water if needed. 4. Just before serving add 1/2 pt. sour cream. 5. Serve over cooked rice.

Ingredients 3 Tbsp. butter 1 med chopped onion 1 tsp chopped garlic 3/4 cup or 1 large stalk celery 1/2 cup or 1/2 green pepper, chopped 1 16oz can diced tomatoes 1 12oz can tomato sauce 2 bay leaves some white wine 1 tsp salt 1/2 tsp freshly ground black pepper 2 Tbsp sugar 2 Tbsp chopped fresh parsley 1 tsp picapepper 2 Tbsp Worcestershire 2-1/2 pounds shrimp, peeled and deveined or chicken 5 cups cooked white rice Directions 1. In a 4-quart saucepan, melt butter over high heat. Add onion and cook 3 mins, stirring frequently. 2. Reduce heat to medium-low and continue cooking, stirring frequently until onion is a rich brown color but not burned. 3. Add garlic, celery, and bell-pepper. Cook, stirring occasionally, until tender, about 3 mins. 4. Add tomatoes, tomato sauce, bay leaves, salt, pepper, sugar, parsley, Tabasco, and Worcestershire. 5. Heat to boiling. 6. Reduce heat and simmer, uncovered, for 15 mins, scraping bottom of pan frequently with a wooden spoon. (To this point it ma...

Ingredients 4 boneless, skinless chicken breast halves, cut in thin strips 3 cloves garlic 1 Tbsp fish sauce 2 tsp red or green curry paste 2 cans coconut milk 1 cup chicken stock or bouillon 2 Tbsp chopped lemon grass 2 Tbsp lemon juice 2 tsp sugar 1-2 Tbsp grated fresh ginger 1/2 tsp white pepper 1 tsp lime zest or 8 dried kaffir lime leaves 1/4 cup cilantro as garnish any mixed vegetables (optional, but really good) Directions 1. Put coconut milk, chicken stock, fish sauce, ginger, garlic & lemon grass in a large saucepan and bring to boil. 2. Reduce heat, add chicken, and simmer until chicken is almost done. If using vegetables, add now. 3. When meat and veggies are ready, add curry paste, sugar, lime zest and lemon juice. Simmer 1 min and taste to see if extra fish sauce, sugar, lemon juice, curry, or ginger is needed. 4. Garnish with chopped cilantro and/or peanuts. 5. Serve with steamed rice.

Ingredients 1/4 cup butter 1/4 cup chicken broth 2 med. onions, thinly sliced 2 minced garlic cloves 1 tsp red chili, or to taste 8 chicken thighs or breasts 1 cup parmesan cheese 2 10oz packages chopped spinach 1 package linguine Directions 1. In a 400F oven, melt butter in a large baking dish. 2. Mix into butter the chicken broth, onions, garlic, and chili. 3. Lay over the mixture 8 chicken thighs, skin side up. 4. Bake uncovered until well-browned (about 45 mins) 5. In the same oven thaw 2 10oz pkg. chopped spinach in a covered 2-3 qt. pan for about 30mins. 6. Squeeze out the excess liquid from the spinach. 7. Cook the linguine in boiling water. 8. When the chicken is done, lift from pan and keep warm. 9. Add the spinach to pan and stir, scraping the pan. 10. Add the cooked pasta and 1 cup grated parmesan to the pan. Mix well and season with salt. 11. Serve with an orange wedge.

Ingredients 1 lb. hamburger 1 onion, diced 1 tsp. chili powder 1 tsp. salt 1/2 tsp. pepper 1-1/2 tsp. Picapeppa 1 can tomatoes 5 cans of beans (kidney, lima, butter beans, black, garbanzo, etc.) 1/4 cup catsup 1/4 cup BBQ sauce 2 Tbsp. dark caro, or molasses 2 Tbsp. mustard Directions 1. Brown hamburger with diced onions 2. Drain grease 3. Drain 3 cans of beans, but leave liquid on 2 4. Add all other ingredients. 5. Simmer on top of stove.