Spicy Wampanoag Shrimp Casserole

Ingredients:

• 1 lb of small shrimp with shells on
• 1 large onion
• 1 clove of garlic
• 1 green pepper
• celery
  
• 4 pieces of bread
• 1/2 lb of sausage
• 4 cups of beer or white wine
  
• red pepper
• cayenne pepper
• vinegar
• paprika
• brown rice
• olive oil or butter
• chicken bullion
• OPTIONAL: Green peas, corn, carrots, mushrooms, squash, etc.

Preparation:

Wash and shell the shrimp, saving the shells for the stock. Chop up the shrimp and sprinkle with salt, pepper, garlic, and 1/4 cup fo wine, allowing to sit and soak.

STOCK: Put the shells in a small stock pot, add the beer/ wine, cayenne pepper, salt, pepper, garlic, cut onions, splash of vinegar, and celery. Add 1 tsp of chicken bullion. Bring to a boil and strain off shells and vegetables (save the vegetables). Take stock of flame and add 1 & 1/2 cups of rice to liquid, allowing it to soak.

Cut up the sausage, toast, onions, peppers, celery, and garlic and put through a blender or food processor until a paste forms. Put a skillet on the stove and add small amount of olive oil or butter until hot. Add the mixture, stirring rapidly until the meat browns. Add a 1. cup of beer/ wine and allow to heat up. Add peas and other vegetables.

Preheat oven to 350 degrees.

Put rice in pot back on stove and bring to a slow boil. Add corn and bring to a boil. Transfer rice and remaining water to greased casserole dish. Add contents of skillet into dish and mix well. Cover and place in oven for 35 minutes. Remove cover and allow to bake for an additional 45 minutes.

Fish Cakes

Ingredients:

NOTE: Any kind of boneless fish can be used, either canned, fresh or dried. For dried cod, boil the fish in fresh water twice before adding to cakes.

1 lb of fish
green pepper
onion
garlic
pepper
all purpose flour
water
1 egg

Preparation:

1. Shred fish in a large bowl.
2. mince onion, green pepper and garlic and set aside.
3. beat 1 egg and add a 1/3 cup of water
4. mix diced vegetables (if not using dried cod, add a pinch of salt), egg, and water into the bowl with the shredded fish and blend with flour until it forms a paste.

Heat a fryer or skillet with cooking oil. When hot, drop fish paste in a tablespoon rounds into the hot oil, turn when golden brown. When golden brown on both sides, remove from and place on tripled paper towels in a plate to drain excess oil. Serve with favorite rice dish.

Stuffed Quahogs

Ingredients:

6 Quahogs
½ Pound Linguica
1 Small Onion
1Green Pepper
¼ Cup Beer
2 pieces of lightly toasted bread
Salt and Pepper

Preparation:
Shuck the Quahogs, being sure to keep the juice and shells.
boil shells in pan and run under cool water, removing and keeping remaining bits of meat.
Chop up clam meat and set aside.
Dice linguicia and set aside.
dice onions, green peppers, hot peppers (optional), and saute in pan with olive oil or butter. Add linguicia and continue to saute.
Add beer to pan and continue to cook.
add chopped meat and continue to simmer.
chop up the toast and add to mixture. mix well. The stuffing should be moist but not soupy. Add more liquid or bread crumbs as necessary.
stuff mixture into shell halves as a mound, then cover with other shell half.
Bake in overn at 400 degree for 10-15 minutes.

Chicken Vegetable Rice Soup

Ingredients:

• 2 lbs of skinless, boneless chicken thighs or white meat chicken.
• 2 stalks of celery
• 1 bay leaf
• bunch of carrots
• choice of vegetables (I like broccoli, green beans, green peas, turnips, etc.)
• salt & pepper
• 2 small onions
• 2 cloves of garlic
• paprika
• 1 small can of tomato sauce
• 2 tablespoons of chicken bullion or 2 cans of chicken broth
• 1 cup of rice.

*for added spice, soak minced onion in white vinegar

Preparation:

The Stock:

1. Boil chicken bones in five cups of water with a stalk of celery, salt, bay leaf, pepper, garlic, and onion.
2. or 2 cans of chicken and a cup of water with additives.
3. or boil two bullion cubes with additives and allow to sit.

Contents:

1. Wash, drain, and cut chicken into small pieces.
2. Fine chop remaining vegetables, onion and garlic.
3. Add meat and vegetables to water. (If using peas, add them last).
4. Add tomato sauce
5. Simmer in covered pot on stove. Salt and pepper to taste.
6. Add rice and continue to simmer.
7. add liquid as necessary.
8. Add frozen or canned green peas.
9. bring to a boil and serve.

Appple Roasted Pork

Ingredients:

• 2-3 lbs of Pork roast or pork sirloin cutlets
• 1 cup of red wine or sangria
• 2 tbsp of cooking oil or olive oil
• 3/4 cup of minced garlic
• 1/4 mix of salt, pepper, paprika
• 1/4 cup mix of cinnamon, ginger, cloves, nutmeg, and anise
• 4-5 medium sized slices MacIntosh or Macoun apples

Preparation:

1. Wash and drain the pork, and rub salt & pepper mixture on the meat. Allow to sit for 15-20 minutes.
2. Blend wine, garlic, and cinnamon mix together a marinade. Place in large pan or bowl. Add meat and allow to marinade 3 hours to overnight in the refrigerator.
3. Wash, peel, core and cut the apples into slices and add a few to the marinade mix.
4. Line a roasting pan with foil and coat foil with cooking or olive oil.
5. Preheat oven to 360 degrees.
6. Place meat and marinade in pan. Cover meat with sliced apples. Sprinkle a layer of salt.

Cover pan completely and snugly with foil and roast in oven for 2 hours.Uncover pan, drain fat, and continue to roast uncovered for 30-45 minutes. Serve with rice or potatoes and chopice of vegetable.