[Ol' Sox]

Okay, try these!

Horseradish Creamed Vegetables

1 head Cauliflower cut bitesized
1 head Broccoli cut bitesized
1 jar pearl onions or 1 cup fresh
2 potatoes cut to 1" cubes
1/4 cup pimentos chopped
3 carrots chopped to 1" pieces
2 tbs flour
2 tbs butter
1 cup cream
1 cup vegetable or chicken stock
3 tbs prepared horseradish (or to taste)
1 cup breadcrumbs

Make a roux of the butter and flour - melt the butter and mix the flour into it, cooking and stirring constantly over a med-low heat until nutty colored.

Make a veloute by whisking in first the cream, a bit at a time, and then the stock. Make sure there are no lumps. Add the horseradish.
Steam the veggies to your preferred texture. (I like mine still a little crisp).

Add the veggies to a casserole dish, pour the veloute over them.

Bake, covered, in whatever temp the oven happens to be at until bubbly.

Take the lid off, top with breadcrumbs and dot the top with butter and bake another 10 minutes to let the top get crispy.

Enjoy!!

[carlo3b]

Garlic Clams Recipe

	24 Littleneck Clams 2 Slices of bacon 1 chicken bouilion cube 6 cloves of garlic, chopped 4 tbsp., light olive oil 1/8 cup white wine 1 tbsp. Parmesian Cheese 1/2 cup clam juice 1/2 cup bread crumbs Paprika, to tatse

1. Shuck littleneck clams, reserve juice, and leave clams on the half shell. Place clams on a broiler pan. Dissolve chicken bouillon in a cup of hot water; set aside. 2. Cut bacon into small peices and brown in a frying pan, drain fat. Add oil and garlic, cook for 2 min. Add wine, Parmesian cheese, clam juice and breadcrumbs, Stir until mixed. Slowly stir in chicken broth to throughly moisten the mixture making it almost a soupy consistency. 3. Place a tsp. of the mixture onto opened clams and sprinke with paparika. Place under broiler for 5 min. or until nicely browned. Remove and serve with lemon wedges as garnish.