From The Galley:
1 cup salted butter, 2 sticks
1- 6.5 ounce jar pimentos, drained
2 medium onions, chopped
4 stalks celery, chopped
1 ½ cups seasoned bread crumbs
5- 6.5 ounce cans a combination off chopped and minced clams, drained
½ cup grated Romano or Parmesan cheese
Melt butter over medium heat on stove or in microwave.
While butter melts, add pimentos, onions and celery to food processor until they
are well combined (they should make a wet mixture and be very finely chopped).
Add you melted butter, vegetable mixture clams, bread crumbs and cheese to a mixing bowl and stir until well combined.
Spoon the mixture into clam shells so that they slightly heap, and pat to smooth the tops.
Place clams on a sheet pan and freeze. Once solid transfer to zipper freezer bag and freeze for up to 3 months.
When ready to cook, place on a lined sheet pan, filled side up. Broil on the middle rack (not the top) for
around 20 minutes watching them closely so they don’t burn.
If broiling right away place them under the broiler for a good 10 minutes or until well browned on top and
cooked through- watch them carefully so they don’t burn.
1 (3 pound) boneless pork roast
1 tablespoon garlic salt
½ teaspoon salt
¼ teaspoon ground black pepper
2 ½ cups shredded Cheddar cheese
1 medium onion, chopped
½ cup vegetable oil
12 (6 inch) corn tortillas or Flour
Cut the pork roast into thirds, and place in a pot with enough water to cover.
Bring to a boil. Reduce heat to low, cover, and simmer 1 hour, or until pork reaches an
internal temperature of 145 degrees F (63 degrees C). Drain, cool, and shred.
Works in a Preesure cooker, Crock pot at the Dock or a Dutch oven. Could also be an Electric skillit with a Cover.
Place the shredded pork in a bowl.
Place the shredded pork in a bowl, and season with garlic salt, salt, and pepper.
Mix in the Cheddar cheese and onion.Heat the oil in a skillet over medium heat.
Serve on Flour Trotillas. If using corn Tortillas – Fold in half to form Shell. Cook one or two at a time,
cook the tortillas in hot oil until brown. You do not need a loot of oil only enough to cover on
half of the tortilla. I use tongs for this.
Add Meat, Lettuce, Cheese, Sour cream to Taco table side
No Cheese – Use Restaurant Style White Queso Blanco Cheese Sauce or Queso In a Can or Jar.
Sour Cream From a Can:
To make sour cream, add one tablespoon vinegar or lemon juice to one cup (8 fluid ounces)
of undiluted evaporated milk and allow it to stand for five minutes.
You can use Media Cream / Canned Cream (Table Cream): To make sour cream, add one tablespoon vinegar or lemon juice to one cup (8 fluid ounces)
Refried Bean Dip (Hot)
Preheat the oven to 375 degrees F. Alternatively, you could make this in a slow cooker and just let it warm for 2 hours.
In a large bowl, combine all of the ingredients for the bean dip.
You can use a can of refried beans or make your own in a Pressure cooker
Blend everything together
Bake for 25-30 minutes until hot, stir, then sprinkle with chopped green onions or cilantro
Serve with Corn Chips
Cold Bean Dip
15 oz Refried Beans
6 Jalapeno slices (from jarred Jalapenos)
2 tsp Brine (from jarred Jalapenos)
1/4 tsp Sugar
1/4 tsp Onion Powder
1/4 tsp Paprika
1/8 tsp Garlic Powder
1/8 tsp Cayenne Pepper
Add to Food Processor and Blend
Chill for 1 Hour
Serve with Corn Chips
Potato Salad with Canned Potatoes
1 can (14-1/2 ounces) sliced potatoes, drained
1/4 cup thinly sliced celery ( or celery salt to taste)
1/4 cup sliced green onions ( or 1 TBS of chive flakes )
1/4 cup shredded carrot (Optional)
1 can (2-1/4 ounces) sliced ripe olives, drained (Optional)
2 tablespoons chopped dill pickle (Or dill weed 2 tsp and 1/2 teaspoon vinegar)
1/2 cup mayonnaise
1 to 2 tablespoons Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
- In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise,
mustard, garlic powder and pepper. Drizzle over potato mixture and toss to coat. Cover and
refrigerate until serving.
- For Loaded Salad: add Crumbled Bacon bits and 1/4 cup Shredded Cheese