More Millville Favorites

Mother's Clam Pie - Bonnie Hopman Reynolds
Use a 9x13 pan.
10 chowder clams (reserve juice) Cut out the black and chop them up.
3 medium pre-baked potatoes
8 hard boiled eggs

For Pie crust:
3 cups flour
1 1/2 Tb salt
1 cup crisco
1/2 cup cold water (may need a little more)

Mix crust ingredeients together and roll out thin on a floured board.  Line pan with crust and then layer sliced potatoes, sliced eggs, clams, salt and pepper and then repeat with another layer.  Fill with clam juice and top with crust and seal edges tightly.  Cut slits in top and bake in a 400 degree oven for 50 minutes on the center rack and then 15 minutes on the lower rack.

You may wish to sprinkle a little Old Bay seasoning on top before the top crust is put on to give it a little more flavor.

From Ravyn Camilla Guiliani:
My grandfather George Oscar Pangburn Sr. Had a casserole he called "Salamagundy" and it was elbow macaroni cooked in a white sauce (like a bechamel/milk sauce you might cook scalloped potatoes in) with "hamburger" (ground meat), onions, celery, and stewed tomatoes (in chunks) some grated cheese and topped with toasted bread crumbs.

South Jersey Pork Chops - Sue Schwegel
8 loin pork chops
2 TB oil 1/4 c chopped celery
1/4 c choppede onion
16 oz tomato sauce
1 1/2 c water
2 TB brown sugar
1 tsp salt
1/2 tsp basil
1 c uncooked rice

In a skillet, brown chops in hot oil.  Remove chops and add celery and onion.  Cook until soft and drain.  Stir in remaining ingredients.  Return chops to skillet, bring to a boil and reduce heat.  Simmer covered for 30 minutes.

Beef Goulash - Judy Gentile by way of Donna McCafferty Kalita
1 or 2 TB vegetable oil
1 lb ground meat
3 c uncooked medium egg noodles
2 1/2 c water
1 8oz can tomato sauce 1 (1 3/8 oz) envelope dry onion soup mix
chopped fresh parsley

Heat oil in a skillet.  Cook meat until light brown and drain.  Sprinkle uncooked noodles over meat.  Combine water tomato sauce and onion soupmix.  Pour over noodles and do not stir.  Cover and bring to a boil and then simmer for 30 minutes.

Odorless Stewed Cabbage
Boil medium finely cut cabbage in salted water. Do not cover kettle, but keep cabbage well covered with water to avoid odor in cooking. When tender, drain and add a little milk, butter, and pepper and also a little thickened if desired. Cabbage cooked this way is white and digestible.