Vermicelli w/ Lemon Clam Sauce

From Jackie:



3/4 lb vermicelli

1/4 cup olive oil

4 cloves garlic, minced

2 (6 oz) cans minced clams w/ juice

1 (2 1/4 oz) can sliced black olives

1/4 cup dry white wine

4 Roma tomatoes, diced

juice of 1 lemon

freshly ground black pepper

1/4 cup fresh parsley

1 T butter 1/2 cup Romano cheese, grated



Cook vermicelli according to package instructions. While vermicelli is cooking, place olive oil in large skillet. Add garlic and cook for 5 minutes on medium. Add clams w/ juice, olives, wine, tomatoes and lemon juice and simmer gently while pasta is cooking. Reserve 1/2 cup of pasta water and drain pasta. Add pasta to skillet along with the reserved water, black pepper, parsley, butter and cheese. Cook for 2 minutes, remove and serve immediately. Makes 6 servings.

Granola

From Bette














4 cups old fashioned oats

1 1/2 cups sliced almonds

1/2 cup brown sugar

1/2 tsp salt

1/2 tsp cinnamon

1/4 cup veg oil

1/4 cup honey

1 tsp vanilla

1 1/2 cups raisins or cranberries

Preheat over to 300 degrees. Mix oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm oil and honey, whist in vanilla. Carefully pour over oat mixture and stir. Finish by hand if needed. Spread on 15 x 10 inch baking pan. Bake 40 minutes, stirring every 10 minutes. Stir in Raisins or cranberries, cool. seal in airtight container. Store at room temp 1 week or freezer for 1 month.

Carmel Corn

6 quarts popped corn 1/2 cup dark Karo syrup
1/2 lb butter 1/2 tsp. cream of tarter
2 cup brown sugar 1 tsp baking soda

Boil butter, brown sugar, syrup and cream of tarter, hard boil for 5 minutes. remove from heat and add 1 tsp baking soda. Pour over corn and mix well. bake in 250 degree oven for 1 hour, stir a couple times during the hour. pour onto greased wax paper and cool.