Re: 2/10 Nat'l Brownie Day 2
By: Dave Drum to Ben Collver on Tue Feb 11 2025 05:36:32

https://www.pbs.org/food/stories/katharine-hepburn-brownie-recipe

Thanks, this was a fun read!

The more I learn of Kate the more I realise she was my type of broad.
And probably too smart to have anything to do with me. Bv)=

LOL

I especially like her in one of her last movies, True Grit. Opposite
John "Real Men Don't Eat Quich3e" Wayne.

Did you mean Rooster Cogburn?

One of my favorite westerns was Calamity Jane (1953).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Legal Sea Foods Clam Chowder
Categories: Seafood, Soups
Yield: 8 Servings

4 qt Littleneck clams (1-2/3 cup
- cooked); chopped
1 cl Garlic; chopped
1 c Water
2 oz Salt pork; finely chopped
2 c Onions; chopped
3 tb Flour
1 1/2 lb Potatoes; peeled, diced into
- 1/2" cubes
4 1/2 c Clam broth
3 c Fish Stock
2 c Light cream
Oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic
and water. Steam the clams just until opened, about 6 to 10 minutes,
depending upon their size. Drain and shell the clams, reserving the
broth. Mince the clam flesh, and set aside. Filter the clam broth
either through coffee filters or cheesecloth and set aside. In a
large, heavy pot slowly render the salt pork. Remove the cracklings
and set them aside. Slowly cook the onions in the fat for about 6
minutes, stirring frequently, or until cooked through but not
browned. Stir in the flour and cook, stirring, for 3 minutes. Add the
reserved clam broth and fish stock, and whisk to remove any flour
lumps. Bring the liquid to a boil, add the potatoes, lower the heat,
and simmer until the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream.
Heat the chowder until it is the temperature you prefer. Serve in
large soup bowls with oyster crackers on the side.

Recipe by The Legal Sea Foods Cookbook

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