Stuffed Quahogs (Clam)

There are two words in this recipe that I had to look up. You may already know, but I did not.

Quahogs: Clams
Linguisa: A Portuguese Pork sausage that is highly seasoned with such as garlic, paprika, pepper, onions. This could be seasoned with one, some or all of the mentioned ingredients.

This recipe can be made ahead an frozen for later.

 

10 medium quahogs
1 green pepper, seeds removed
½ lb. Linguisa
2 medium onions
1 tbs margarine (butter please)
1 egg
1 tsp crushed red pepper
1 pkg. Chicken stuffing mix

Scrub quahogs, add 3 cups of water to kettle with quahogs. Cover tightly and heat until shell open. Remove quahogs from shell, save broth.

Chop linguisa, onions, quahogs and green pepper in blender or by hand. Add crushed red pepper and fry in skillet 25 minutes in 1 tablespoon margarine. Add egg and stuffing mix, substituting broth for water required, 1-3/4 to 2 cups. Simmer together 15 minutes, stirring constantly.

Pack into quahog shells and cover with shell top. Wrap individually in aluminum foil. Bake at 350 degrees for 35 minutes or Freeze (for later) and reheat 40 minutes at 350 degrees. Serves 10

Malasadas (Portuguese Doughnuts) Mylasados

The recipe that I have is an old one and spells this as Mylasados instead of Malasadas. None-the-less these are Portuguese doughnuts. My recipe says that this can be made the day before Lent, and used instead of pancakes.  Simple recipe with only a few ingredients.  My Kinda Cooking!!

 

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1 cup flour
½ heaping tsp. baking powder
1 egg
Pinch of salt

Beat all together until blended. Wait 10 minutes before frying. Heat oil in small pan, 3-4 inches of oil. Drop by heaping teaspoonfuls, 3 or 4 at a time. After they brown, turn over with a fork to brown other side.

Remove and put in a bowl lined with paper towels. Then place in a paper bag with 3-4 tablespoons of sugar and shake. Serve hot. Can be eaten with syrup.

The recipe doesn't specify Regular or Powdered sugar. I think powdered sugar with a little cinnamon would be delish!