1/4 teaspoon minced, peeled garlic
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup sour cream
1/4 teaspoon dried oregano leaves, crumbled
1/8 teaspoon ground black pepper

On a small board, mash garlic and salt to a smooth paste with the blade of a knife. In a small bowl or wide-mouthed 16-oz jar, whisk garlic paste and remaining ingredients until well blended. Refrigerate 1 hour or more while the flavors blend. Keeps at least one week. Dilute flavor, if desired, by adding 1-2 tablespoon each buttermilk and sour cream. Makes 1 cup.

8 oz. dry corkscrew macaroni (3 cups)
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano leaves, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powder or 1 clove of garlic, minced
1 cup quartered cherry tomatoes
1 jar (10 oz.) pepperoncini salad peppers, drained and sliced
2 cans (2-1/4 oz. each) sliced ripe olives, drained

Prepare macaroni according to package directions. Rinse and drain well. Meanwhile, in cup, stir together oil, lemon juice, oregano, pepper and garlic. In large bowl, combine macaroni, tomatoes, salad peppers, and lives. Add dressing; toss to coat. Cover; refrigerate until serving time, at least 30 minutes. Garnish with additional whole salad peppers, if desired. Makes 7 cups or 7 servings.

1 pkg. rontini or shells
1 large carrot, shredded
1 medium zucchini, cut into julienne strips
1-1/2 cups chopped or sliced fresh mushrooms
1 cup each broccoli flowerets and small cauliflowerets
1 16-oz can chick peas, drained
1 cup bottled Italian dressing

Prepare pasta according to package directions; drain. In large bowl combine pasta and remaining ingredients; mix well. Cover, chill thoroughly. Toss gently before serving. Refrigerate leftovers. Makes 6-8 servings.

4 strips bacon
2 cups water
1 cup diced potato
1 cup chopped carrot
1/2 cup diced onion
1-1/2 cups frozen corn, thawed
1-1/2 cups frozen peas, thawed
1 cup chopped celery
2 cups skim milk, divided
1/2 cup finely chopped fresh parsley
1 teaspoon oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1/4 cup cornstarch
1 qt. Maryland oysters, each cut into thirds

Cook bacon in a large saucepan over medium heat until half-cooked. Transfer to paper towels, crumble when cool. Wipe out saucepan and pour in the water. Add all the vegetables and bacon, cover and simmer until almost done. Add 1 cup milk, parsley, spices and Worcestershire sauce. Pour remaining cup of milk into a small bowl; gradually blend in cornstarch and mix well. Pour cornstarch mixture into the stew and stir until well blended. Add oysters, cover and simmer for 15 minutes or until oysters curl. Makes 6 servings.

From the Arlington Journal, January 26, 1983.

1/3 cup navy beans
1/2 cup lima beans
1/4 cup lentils
1/4 cup split peas
1/4 cup pearled barley
1/4 cup black-eyed peas
1/3 cup kidney beans
1/2 cup pinto beans

On New Year's Eve, wash beans thoroughly. Place in large kettle. Cover with water and add 2 tablespoons of salt. Soak overnight. In the morning, drain, add 2 quarts of water and beef or ham hock. Bring to boil. Simmer 2-1/2 to 3 hours. Then add 1 chopped onion, 1 large can tomatoes, 1 pod red pepper or 1 teaspoon chili powder, juice of 1 lemon and salt and pepper to taste. Simmer 30 minutes or so. Serve with salad and crackers or corn bread.

3 cups sliced fresh mushrooms
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup margarine or butter
3 tablespoons flour
1/2 teaspoon basil leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cup chicken broth
1-1/2 cup milk

In large saucepan, sauté mushrooms, onion and celery in margarine until tender. Stir in flour, basil, salt and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly. Do not boil. Makes three 1-cup servings.

From “Pillsbury Classic Hearty Soups and Breads Cookbook.”

1 pound fresh mushrooms, rinsed and drained
6 tablespoons margarine
1 cup finely chopped onion
1 clove garlic, minced
2 cans beef broth
5 soup cans water
3 tablespoon tomato paste or ketchup
3/4 teaspoon salt
pepper to taste
1 bay leaf
1/2 cup barley
1/4 cup chopped parsley
1-1/2 cups sliced celery and leaves
1-1/2 cups sliced carrots
4 tablespoons dry sherry
1 pint sour cream

Chop 1/2 pound mushrooms. Slice remaining 1/2 pound and set aside. In large pan melt 4 tablespoons margarine, add chopped mushrooms, onion and garlic; sauté 5 minutes. Stir in broth, water, tomato paste, salt and pepper, bay leaf. Heat to boiling. Stir in barley; reduce heat, cover and simmer one hour. Add parsley, celery, carrots; cover and cook about 30 minutes longer until vegetables and barley are tender. In medium skillet melt remaining 2 tablespoons margarine. Add remaining sliced mushrooms and sauté 5 minutes. Add to soup along with sherry. Ladle into large soup bowls and serve with a dollop of sour cream. Makes 8 servings.

3 medium potatoes, diced and boiled in a small amount of salted water
1 small onion (cooked with above)
1 can evaporated milk
butter
milk

Cook the potatoes. About five minutes before they are done add the onions. When the potatoes and onions are tender stir in milks and 2 cans of minced clams with juice. Don't let this boil. Serve hot with butter and salt and crackers.

4 cups cooked, cooled and drained macaroni
2-2-1/2 cups cooked, cooled chicken
1-1/2 cups shredded cabbage
1 cup chopped celery
1/2 cup sliced radishes
3/4 cup chopped scallions
1 cup diced cucumber
1/2 cup grated Swiss cheese
1 teaspoon dill weed
Pasta salad dressing
Salt and pepper to taste

Mix all ingredients and toss lightly with pasta salad dressing. Salt and pepper to taste and chill and marinate for 1 hour or so. Add a little more dressing if desired and serve. Makes 4-5 servings.

Pasta salad dressing:
1/4 cup olive oil
1/4 cup white wine vinegar
3 tablespoons lemon or lime juice
3 cloves garlic, minced
1/2 teaspoon honey or brown sugar
1 tablespoon plain yogurt
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
Pepper
Hot pepper sauce (optional)

Put all ingredients in a covered jar and shake well. Add a dash of hot pepper sauce if you like. Keep refrigerated.

Boil two one-pound lobsters; remove meat immediately, saving tomalley, the red coral and the white on the inside of the shell. Using a heavy kettle, simmer the tomalley and coral and white stuff in 1/2 cup of butter for 8 minutes, then add the meat which has been cut in fairly large pieces. Cook all together slowly using low heat for 10 minutes. Remove from heat then add very slowly 1 quart of rich milk (or part canned milk), stirring constantly. Allow the stew to stand refrigerated for at least 5-6 hours.

From the Downeast Cookbook.