SUE'S SITES SELECTIONS

Featured site: http://www.pilgrims.net/Plymouth/recipes/index.html#LIST
Let us remember with great gratitude this month, and every month, all the people who have sacrificed their time and their lives to maintain our freedom. Celebrate each day. Freedom is a precious gift. God bless America. What better way to celebrate the July 4 holiday that trying some recipes the Colonists used

Favorite ethnic dish: Chinese
Char Siu Bao (Chinese Barbecue Buns)
3-1/2 cups flour 1 tablespoon shortening 1/4 cup sugar 1 pkg active dry yeast 1 cup warm water char siu filling (below) Char Siu - Barbecued Pork Filling 2 tablespoons oil 1 scallion, chopped fine 1 clove garlic, chopped fine 1/2 pound barbecued pork cut into small cubes 2 tablespoons light soy sauce 2 tablespoons oyster sauce 1 tablespoon sugar 1 tablespoon cornstarch, dissolved in 2 tbsp water or chicken stock
Put three cups of the flour into a bowl. Cut in shortening. Stir in two tablespoons of the sugar. Combine the remaining two tablespoons sugar with the yeast and add 1/3 cup of the warm water. Stir until yeast is dissolved. Add the remaining 1/2 cup flour; mix well. Combine flour mixture, yeast mixture and remaining 2/3 cup water. Knead on lightly floured board five minutes or until the dough is smooth and elastic. Place dough in a greased bowl and divide into 18 portions. Oil hands and flatten pieces of dough. Put about 1 tablespoon filling in center of dough. Form buns by pulling dough up and around filling. Pinch and seal seams. Place on squares of waxed paper. Let rest 20-30 minutes. Place on rack and steam 15 minutes. Makes 18 buns.

Favorite entrée: Clams in White Sauce
18 - 24 small clams (I prefer littlenecks) 1/3 cup olive oil 2 cloves garlic, finely chopped 2 teaspoons breadcrumbs (not overly fine) 1/3 cup water 1/3 cup dry white wine 2 teaspoons chopped parsley (Italian)
Soak the clams in water to release any sand. Heat oil in heavy skillet or casserole and brown the garlic over low heat. Add clams, saute' over low heat until they are open. Mix breadcrumbs with the water and add to the clams along with the wine. Cook over low heat for 10 minutes, gently moving pan back and forth to thicken the sauce and marinate the clams. Remove from heat, sprinkle with parsley and serve hot. Serves 4.

Favorite bread: Harvest Muffins
1 1/4 cups sugar 2 teaspoons baking powder 1/4 cup butter or margarine 1/4 teaspoon salt 2 eggs 2 cups flour 1/2 cup cranberry orange juice 2 cups fresh or frozen cranberries, coarsely chopped
Preheat oven to 350 degrees, grease muffin tins. Using an electric mixer, beat sugar and butter together in a medium bowl until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt in a separate bowl. Add this alternately with the juice drink to the butter mixture. Stir in cranberries. Spoon into muffin cups, filling 3/4 full with batter. Bake 20 minutes or until golden brown. Makes 12 muffins.

Favorite salad/soup: Pumpkin Apple Soup
1 lb. 5 oz. pumpkin puree 1/4 tsp. cloves 1/4 lb. apple sauce 1-1/4 lb. butter 2-1/2 tsp. nutmeg 3 qt. chicken stock 2-1/2 tsp. ginger 1-1/2 cups brown sugar 2 qt. light cream (hot)
Cook all ingredients until smooth and hot. Simmer 15 minutes. Finish with cream. Also good served at room temperature or cooled.

Favorite vegetable: Boston Baked Beans
2 cups navy beans 1/2 pound bacon 1 onion, finely diced 3 tablespoons molasses 2 teaspoons salt 1/4 teaspoon ground black pepper 1/4 teaspoon dry mustard 1/2 cup ketchup 1 tablespoon Worcestershire sauce 1/4 cup brown sugar
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid. Preheat oven to 325 degrees F. Arrange the beans in a 2-quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Favorite dessert: Bread Pudding
1 (1 pound) loaf white bread, toasted and cut into cubes 2 tablespoons butter 5 cups half-and-half cream 12 eggs 3 cups white sugar 3 tablespoons vanilla extract 1 pinch ground cinnamon 1 pinch ground nutmeg
Butter each slice of bread on both sides. Tear buttered bread into little pieces, and put into a very large mixing bowl. Beat eggs with vanilla, and then pour over bread. Stir in half-n-half and sugar. Pour into a large baking dish, 13 x 9 inches or larger. Sprinkle with the spices. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.