Like many of Mom's recipes, this one has no real measurements. It was also very simple and well-received. She served this at the holidays. It has a lovely color and is a nice complement to turkey, ham, or roast beef.
Julienne a bag of carrots. Put in a saucepan and cover with water. Add equal parts of white granulated sugar and butter (a stick of butter and a 1/2 cup of sugar usually works well). Bring to low boil and allow to boil until the liquid reduces to a glaze. This could take an hour or so, so leave it boiling on the back burner as you prepare the rest of the meal. Watch carefully at the end--it can burn very quickly as it becomes glaze.
Tuesday, November 20, 2007
Clam Dip
This was a staple appetizer at all our gatherings. Everyone loved it and always thought it was a more complicated recipe than it was. Mom always kept mum on that point and allowed them to think it was a culinary creation.
Drain a small can of minced clams. Mix clams into 1 pint of sour cream. Add a few dashes of Worcestershire sauce. Resist the urge to add anything else. Chill for several hours.
When time to serve, put in dip bowl in the center of a platter of regular chips (Wise potato chips would be most authentic). Sprinkle dip with a little dried parsley for color.
Drain a small can of minced clams. Mix clams into 1 pint of sour cream. Add a few dashes of Worcestershire sauce. Resist the urge to add anything else. Chill for several hours.
When time to serve, put in dip bowl in the center of a platter of regular chips (Wise potato chips would be most authentic). Sprinkle dip with a little dried parsley for color.
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