Farmers' Almanac Seafood
New England Clam Chowder
Scrumptious fresh clams, hearty potatoes and creamery butter, this classic may sweep your taste buds out to sea.
Crab Pate
Delicious starter served with hot brown toast or great for a typical days lunch
Shrimp Dip
Ingredients 1lb shrimp 1/4 cups mayonnaise 1 (3oz) pkg. cream cheese Salt & Pepper to taste juice of 1 lemon Dash of Worcestershire sauce 1 clove garlic, minced Dash of Tabasco sauce 10 green onions, minced Directions Chop cooked shrimp. Mix cream cheese, lemon juice and garlic. Beat until smooth. Add shrimp, onions and mayonnaise… Continue Reading »
Crab Soup
Ingredients 2 hard-cooked eggs 3/4 pound crab meat 2 tablespoons butter 2 cups light cream 2 tablespoons flour 1 cup Sherry or Maderia Grated rind of 1/2 lemon 2 teaspoons Worcestershire sauce 1 1/2 quarts milk, scalded Salt and Pepper (to taste) Directions Mash yolks of eggs to a paste with butter, flour and… Continue Reading »
Oyster Bisque
Ingredients 1 pint stewing oysters 4 to 6 tablespoons sherry 3 tablespoons butter 1 tablespoon chopped parsley 1 cup finely minced celery 2 cups light cream or 2 tablespoons flour evaporated milk Paprika Directions Chop oysters very fine. Reserve the liquor. Melt 2 tablespoons of the butter in top of double boiler over boiling water;… Continue Reading »
Pickled Shrimp
Ingredients 2 lbs medium fresh shrimp 1/2 teaspoon leaf thyme, crushed 1/4 cup olive oil 1 bay leaf 1 large carrot, peeled & sliced 1 green pepper, seeded & sliced 2 small onions, peeled & sliced 1 red pepper, seeded & sliced 4 cloves garlic 1 tablespoon salt 2 cups cider vinegar 1/4 teaspoon… Continue Reading »
French Style Fish Fillets
Try this recipe for a great way to eat fresh fish.
Peppers Stuffed With Shrimp
Ingredients 6 medium green peppers1 tbsp. butter1/8 tsp. saltDash of freshly ground black pepper1/4 tsp. dry mustardDash of nutmeg1 egg beaten1 tbsp. diced celery1 tbsp. bread crumbs1 pint cooked, cleaned shrimps, diced1 onion, finely diced1/2 clove garlic, minced or mashed Directions Wash peppers, slice off tops, remove seeds and white spines and place peppers in… Continue Reading »
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
