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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 40 slices bacon, diced 2 cups dehydrated onions 8 cups celery, chopped fine 1 100-ounce can of clam nectar 3 10-ounce cans of whole baby clams 3 10-ounce cans of baby clams, chopped Thyme, 1 heaping tablespoon Lemon pepper, 3 heaping tablespoons Salt, 3 heaping tablespoons to start Oregano, 3 tablespoons Sage, 1 tablespoon Dill seed, 1 tablepoon 6 medium potatoes, diced very small Milk, 4 litres Cream, 3 to 4 litres Salt and tabasco to taste Instructions: Cook bacon, onions, and celery in 3 gallon pot until most of the bacon fat is rendered off. Add about 1 cup of flour and cook into the bacon celery mixture. Add clam nectar, whole baby clams, and chopped baby clams. Add spices and potatoes. Let the mixture simmer until potatoes are tender, stirring frequently so the chowder won't stick and burn. If it starts to stick, change pots immediately! Remove from heat and let stand until cool enough to store in the walk-in for at least 8 hours before serving time. To serve, reheat carefully and add milk and cream that is at room temperature, or warmed in the microwave, 20 minutes before serving time. Add salt and tabasco. Keep some in a double boiler in the kitchen for staff and the rest in the station on high for a while, then down to medium with a cake pan between the pot and the elements. Leftover chowder can be frozen. |
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