Recipe#10920

Title: Portugues

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (3) Portuguese 
 Date: 13 Dec 1996 03:09:57 -0700 
 Message-ID: <961206001912_1785722194@emout05.mail.aol.com> 

SOPA DE AMEIJOAS (CLAM SOUP)Portugal
 4-5 pounds small clams
 salt
 2 oz fat bacon
 1 large onion
 1/4 cup olive oil
 1 tablespoon butter
 parsley
 2 1/2 quarts water
 1 1/2 cups uncooked rice
 1 package (10 oz) frozen peas
    If any clams are open, tap on the shell several time. If it does not
 close, then toss it away. Leave clams overnight in  salted water and then
 wash thoroughly in several waters to be sure they are completely free of sand
 and grit. Dice bacon and onion and saute with oil and butter in a deep pot or
 Dutch oven. Add clams and a parsley sprig. Cover and allow to simmer slowly
 for about 20 minutes, stirring from time to time so onions do not burn. Add
 water. When this comes to a boil, add rice. Add frozen peas to the soup when
 rice is soft. Allow to come to a boil again and then turn down heat. allowing
 soup to simmer slowly until rice has softened almost to a paste. remove all
 empty shells which have loosened from the clams. makes 8 servings.
 CARNEIRO TRANSMONTANO (Lamb from Over the Hills) Portugal
 1 leg of lamb (6 pounds)
 1 tablespoon salt
 lard
 1/2 cup white wine
 1/2 cup bouillon or water
 1 small onion,sliced
 2 eggs,beaten
 fine dry bread crumbs (about 6 tablespoons)
      Rub the lamb all over with salt and then with lard. Put on a rack in
 shallow roasting pan and add the white wine, bouillon, and the onion. Bake in
 preheated slow oven (325 deg F.) for about 2 1/2 hours, basting frequently with
 the drippings in the pan and adding more lard if necessary. When the meat is
 tender, remove from oven and brush with the eggs. Sprinkle with bread crumbs.
 Return to the oven to brown lightly. Makes 8-10 servings. 
 note: This dish is usually served cold, but it may also be served hot.
 TOUCINHO-DO-CEU (Bacon from Heaven) Portugal
 3 1/3 cups sugar
 1 cup water
 1 pound shelled almonds, blanched,finely ground, or 1 can (1 pound) almond
 puree
 6 egg yolks
    Put the sugar and water in a saucepan and boil until the syrup sticks to a
 spoon. remove from heat and cool slightly. Add the almonds and the egg yolks.
 Stir over low heat until slightly thickened. Put in a buttered 9 inch pie pan
 and bake in preheated slow oven (325 deg.F) for 45 minutes or until firm.
 Makes 6-8 servings.