Ever wonder what it might be like to dine at Collinwood? Though I really don't remember
scenes where the Collins clan gathered around the Family Table, they had to have
eaten at some point! I would imagine that being a traditional New England family, they would
have enjoyed the best of traditional New England cooking. So here are some recipes that I'm
sure would have found their way to the Collinwood dining room on many occasions. And although
I doubt that any of the Collins women ever slaved over a hot stove, there's some recipes here
that would certainly do Mrs. Johnson proud! And so, in true Collins fashion ... "Bone" appetite!
Hot Crab Dip
8 oz cream cheese, softened
1/4 c. sour cream
2 cloves garlic, minced (about 1 tsp.)
1/4 c. finely chopped onion
2 T. Worcestershire sauce
1-1/2 tsp. Dijon mustard
2 tsp. prepared horseradish
1 tsp. lemon juice
1 lb. flaked crabmeat
2 T. freshly grated Parmesan Cheese
Preheat oven to 350 degrees. Mix together the cream cheese, sour cream, garlic, onion,
Worcestershire sauce, mustard, horseradish and lemon juice.
Add the crabmeat, combine well. Place in a lightly greased 1-1/2 quart baking dish.
Sprinkle with the Parmesan cheese. (Can be prepared several hours ahead and
refrigerated until baking). Bake until hot and bubbly, 20 to 30 minutes.
Cool for about 5 minutes before serving. Chopped nuts can be placed on top before
baking to add a bit more flavor.
A few years ago, Diana Millay (Laura Collins) had a website that included some of her favorite recipes. This was one that I loved!
1-1/2 lbs. medium shrimp (about 60), cooked & cleaned
2 sticks butter, melted
3 cloves garlic, minced
1/2 c. fresh parsley, chopped
1/8 tsp. cayenne pepper
1/2 c. sherry
2 c. fine breadcrumbs
Combine melted butter, garlic, parsley, cayenne and sherry. Add breadcrumbs. Place shrimp on bottom of baking dish; spoon mixture on top, covering all the shrimp. Sprinkle with paprika. Bake at 325 degrees until golden, about 2 minutes.
New England Crab Cakes
1 lb. crab meat (fresh or canned)
1 slice bread, crumbled
1 T. mayonnaise
1 T. mustard
1 tsp. baking powder
1 T. milk
1/2 tsp. parsley
1 T. old bay seasoning
1 tsp. Worcestershire sauce
Crumble bread in crab meat, beat egg, mustard, mayonnaise and milk.
Add baking powder and seasoning. Beat. Add to crab meat, mix well and make into cakes.
Fry in butter until golden brown. Can be served with cocktail sauce.
New England Clam Chowder
1 T. butter
1 c. diced celery
1 c. diced onion
1/2 c. raw diced bacon
1/2 tsp. finely chopped garlic
1/2 tsp. finely chopped fresh thyme
2 Bay Leaves
3-1/2 c. chopped sea clams
1/2 gallon clam juice
1 c. butter
1 c. flour
1 c. diced cooked potato
2 c. heavy cream
salt & pepper to taste
In large pot, saut'e bacon, onion, and celery in 1 Tbs butter (do not brown bacon).
Add garlic, thyme, bay leaves, clams, and clam juice. Bring to a boil.
Melt 1 cup butter in medium skillet. Add flour and cook for 5 minutes. Add
butter/flour mixture to boiling clam mixture, stirring constantly until thickened.
Add cooked potato, heavy cream, salt, and pepper.
Simmer 15 minutes and serve.
Collinwood Deviled Chicken
3 lbs. chicken breasts, legs, or thighs
1/4 c. butter, melted
1/2 c. honey
1/4 c. prepared mustard
3 cloves garlic, minced
1 tsp. salt
1/2 teaspoon curry powder
Place chicken in slow cooker. Combine all remaining ingredients and pour over chicken.
Cook for 4 to 6 hours on high or 6 to 8 hours on low. Serves 6.
Boston Baked Beans
16 oz (2 cups) dry navy beans
2 quarts cold water
1/2 tsp. salt
1/2 c. molasses
1/3 c. brown sugar
1 tsp. dry mustard
4 oz salt pork
1 medium onion, chopped
Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes;
remove from heat. Cover; let stand 1 hour. (Or add beans to cold water; soak overnight).
Add salt to beans and water; cover and simmer till beans are tender, about 1 hour. Drain,
reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses,
brown sugar, and mustard. Cut salt pork in half; score one half. Grind or thinly slice
remainder. In 2-quart bean pot or casserole, combine beans, onion and ground salt pork.
Pour molasses mixture over. Top with scored pork. Cover; bake in 300 degree oven for 5
to 7 hours. Add more liquid if needed. Makes 8 servings.
Mrs. Johnson's Traditional Bread Pudding
4 beaten eggs
3 c. (5 slices) dry (toasted) bread cubes
2 c. milk
1/3 c. raisins
1/3 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond or orange extract, optional
1/2 c. powdered sugar
1/8 tsp. vanilla
1 tsp. milk or orange juice
Mix eggs, milk, sugar, cinnamon, vanilla and flavoring.
Trim crust from bread and cut into cubes.
Place bread cubes in 8x1-1/2-inch round baking dish. Pour egg mixture
over bread. Mix in raisins. Cover and place in the refrigerator overnight.
In the morning, preheat oven to 350degrees. Remove cover and place on center rack.
Bake for 50 to 60 minutes until knife inserted near center comes out clean.
To prepare icing, mix powdered sugar, vanilla and milk or juice. If needed,
add more liquid slowly until of drizzling consistency. Five minutes before
pudding is finished baking, drizzle with icing and return to oven.
The Classic Bloody Mary
1-1/2 ounces (1 jigger) vodka
1/2 c. tomato juice
2 tsp. fresh lemon juice
Worcestershire sauce to taste
Tabasco to taste
1 celery stick for garnish
1 lemon wedge for garnish
Combine the vodka, tomato juice, lemon juice, Worcestershire sauce, the Tabasco,
1 cup ice cubes, salt and pepper to taste, shake the mixture well, and strain it
into a tall glass filled with ice cubes. Garnish the Bloody Mary with the celery
stick and the lemon wedge.
Roger's Brandy Alexander
1 gallon vanilla ice cream
1/4 c. of half and half
1/2 shot brandy
2-1/2 shots creme de cocoa
Mix well. More liquor may be added for desired taste. Topped with whipped cream,
sprinkled with nutmeg and shaved chocolate made it even prettier and more tasty!
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