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Apple Butter

My grandmother in Gloucester used to make dozens of jars of this, for winter.  We would spread it on our morning toast.
What follows isn't her exact recipe, but it's close:

Apple Butter

2 quarts cider
3-1/2 pounds cooking apples
3 cups sugar
2 teaspoons each ground allspice and cloves
1 tablespoon ground cinnamon
1/4 teaspoon salt

Boil the cider for fifteen minutes.  Add the sliced apples, and cook until soft.  Force the mix through a sieve, return to the kettle and add spices, sugar and salt.  Cook slowly until thick and smooth, stirring to prevent scorching.
Pour into jars or crock.
Makes approx. 4 pints.

It's so easy!


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Hannah Beasley contributed her receipe for Apple Butter.  Click here for the recipe!



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Oven Cooked Fall Mullets

Clean and Filet 3 large mullets
Place on a foil lined cookie sheet
salt to taste   Add,a small sprinkle of OLD BAY SEAFOOD SEASONING AND ALSO A LIGHT SPRINKLE OF LEMON PEPPER SEASONING
Squirt lemon juice on each filet

PLACE IN A PREHEATED 400* Oven for about 20  minutes---Delicous!!

By Agatha Goodwin

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Light Rolls

6 cups all-purpose or bread flour
2 cups warm water
2 pks of yeast or 2 tablespoons of yeast from a jar
2/3 cup of oil
1/2+ cup of sugar (heaping 1/2 cup)
2 teaspoons salt

great in a bread machine or to work up by hand!! makes about 40 golf-ball size rolls

I usually dissolve my yeast in the warm water with a teaspoon of sugar

Let rise, punch down, rise again.
Make out rolls, let rise til double
cook on 400 degrees about 15 minutes, brush with butter and cover with a cloth as soon as you take them out of the oven.
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Clam Chowder
Enjoy this recipe that is posted by Jenny Williamson on the Carteret Catch website!
Get the recipe here!

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(Susan) Hancock Salad, Harkers Island

2 boxes, salad greens: mixed greens
2 boxes, salad greens: spinach
2 cans mandarin oranges
1 big bag crasins
1 cup (more or less) sugared pecans, chopped
1 bag croutons
1 tub deli parmesan cheese
1 bag sliced apples, either Granny Smith or Red Delicious

Dressing
¾ cp sugar
1 tsp salt
1 tsp dry mustard
1/3 cp oil (50/50 vegetable and olive oil works well)
1 tbsp poppy seed
2 tbsp minced red onion
Mix thoroughly in blender

Layer over  spinach salad layer of spinach / salad greens, other ingredients, until all is used then pour dressing over salad right before serving.

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Stewed Shrimp
Jan Gillikin, Harkers Island
Harkers Island Born & Bred Cookbook, Harkers Island United Methodist Church
*A GREAT cookbook

4 white potatoes, cubed or diced
¼ cup liquid oil
2 cups water, 1 ½ lbs shrimp, cleaned & deveined
Salt & pepper tp taste

Add potatoes & onion to oil and water in 2-3 quart saucepan. Cook on medium heat for 20 minutes. Add shrimp, salt & pepper. Make up some small dumplings, add. Cook for another 15 minutes, making sure potatoes are soft. Mixture should be thick, not soupy.

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Marinaded Vegetables

Cut up fresh cucumbers, tomatoes, sweet onions and bell pepper
Pour Italian dressing over all, refrigerate until served

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Crab & Shrimp Casserole
Pam Morris

1 lb. crabmeat, claw
1 lb. shrimp, cleaned, boiled, cut in 2 pieces
2 cps. Mayo
2 1/3 Celery, finely chopped
1 cp. Onion, finely chopped
1 cp. Green pepper, finely chopped
1 tsp Salt
2 tsp Worcestershire sauce
2 cp. Plain potato chips, crushed
Paprika

Combine all ingredients, except paprika and chips

Spoon into greased 10 x 13 casserole dish. Top with potato chips then sprinkle with paprika. Cook at 350 degrees until chips turn brown, about an hour.

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Chicken Salad, Rapscallions Restaurant
Watermelon & Miss Charlotte's Pie Cookbook, Ginny Gordon
*There are a lot of good recipes in this cookbook

3 lbs cooked chicken, cut in chunks (I shredded mine in a food processor)
3 cups celery, finely diced
2 cps pecans, chopped
2 tsp garlic salt
1 tsp white pepper
1 tsp table salt
1 cp onion, finely chopped
2 (approx) large spoonfuls mayonnaise (I used more, may need less if chicken is cut in chunks)

Mix together, chill, serve over fresh lettuce

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