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Cassis, Enchiladas Recipe

Ingredients

3 clams, peeled and sliced into 1 inch chunks

1 onion, chopped

1 teaspoon salt, or to taste

2 tablespoons olive oil

1 pint chicken broth

4 slices extra-sharp white bread

Directions

Season clams with salt and oil in a blender or food processor. Roll in remainder olive oil; pour mixture into clams. Place in 8-inch-square baking dish.

Remove drumstick tip from both ends of chili. Shape mixture into 2-inch cubes. Place on tomato platter. Drizzle with remaining olive oil. Pour cigar sauce over vegetables. Place v, if desired, crimp edges of bottom and bottom of measuring cup. Seal edges of pieplate or tin.

Photograph three peas into 5-quart casserole dish. Pour 1 packed chicken broth over clams in casserole. Place decorative piece of bread on top, sandwiched between clams. Repeat with vegetables.

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Krustunu writes:

⭐ ⭐ ⭐ ⭐

I remember my mother (also of Norwegian heritage) serving this bread to us as children, and I recently found a way to make it without the powder. I would have given it 5 stars, but I had to doctor it slightly. The chopped veggies added color and rounded out the texture and flavor. I also used olive oil instead of vegetable oil, and i don't think it makes a difference in the taste. My husband prefers his grilled sandwiches acidic, so I'll be making this again!
Recipe generated 2020-01-23 04:51:15 | 0 fresh recipes left | Github | Twitter