Clams Casino

INGREDIENTS

10 clams

½ cup Fontinella cheese, chopped

1 cup breadcrumbs, Italian

½ cup salami, chopped

½ cup tomatoes, chopped

¾ cup olive oil

2 cans chopped clams, drained 

Juice from 1 lemon 

DIRECTIONS 

Open clams. Chop them into small pieces and put into a bowl. Add breadcrumbs, salami, cheese, tomatoes, chopped clams, lemon juice and olive oil.

Mix really well.

Put back into shells.

Bake at 375 degrees for 20-25 minutes.

Broil for 2 minutes.

Puff Pastry Chicken Pies

INGREDIENTS
2 rotisserie chickens, shredded

½ c onions, chopped

½ c cremini mushrooms, cut

1 cup frozen vegetables each: peas, carrots, thawed

¼ parsley, chopped

¼ cup butter

½ cup flour

½ cup white wine

1 cup chicken stock or 1 cup whole milk

1 teaspoon thyme, chopped

2 puff pastry squares

1 egg

DIRECTIONS 

Shred chicken and place in bowl.

Sauté onions and mushrooms in olive oil and add to chicken.

Add vegetables and chopped parsley.

Melt butter and stir in flour. Cook stirring constantly. Whisk in wine and chicken stock and milk.

Season with thyme and salt and pepper.

Add vegetables to chicken and add flour mixture. Mix well.

Preheat oven to 400 degrees.

Place puff pastry sheets on floured surface.

Place heaping tablespoons on each piece. Put egg wash on sides of dough. Press on a diagonal.

Press down with fork

Brush each pastry with egg wash.

Bake at 400 degrees for 12-15 minutes until golden brown. Can be served with gravy

Sfinci Fritters

Sfinci Fritters

INGREDIENTS
1 cup water

1 stick butter or margarine

1 cup flour

4 eggs

Vegetable oil

Honey, warmed

Walnuts, chopped

Powdered sugar

Paper towels

DIRECTIONS

Bring butter and water to a boil. Remove from heat. Add flour, blending thoroughly. Let cool slightly.

Beat eggs one at a time with electric beaters. 

Heat oil in 2-quart saucepan.

Put a teaspoon of dough, 5 or 6, in oil pushing off with finger.

Fry until brown. Repeat until all dough is used. 

Drain on paper towel.

Dip each sfinci in warm honey.

Arrange on platter.

Sprinkle chopped nuts.

When cooled, sprinkle confectioner’s sugar.