oCEAN INSTITUTE COMFORT FOODS DIVISION
Everything tastes better with ketchup, and
many things taste just as good with catsup!

Here are just a few of Dave's favorites:
scrambled eggs
fish
all meats
beans
all vegetables
everything deep-fried
poultry
grilled cheese sandwiches
pasta
hamburgers & hotdogs
pizza
steak sandwiches
spam
and of course,
potatoes!

Here are recipes for foods that don't need ketchup, or catsup, to taste good. But it's always a good idea to have some handy when Dave's over for dinner.

Sandy Hook Crabcakes

2 pounds crab meat 2 tsp. Old Bay seasoning 1 tsp. regular mustard 1 tsp. Gulden's dijon mustard 1 tsp. dry mustard 2 Tbs. parsley flakes 1 tsp. fresh lemon juice 2 Tbs. Worcestershire sauce 2 large eggs 1 tsp. salt 1/2 tsp. white pepper 4 Tbs. mayonnaise 1/2 stick melted margarine

Beat eggs and add parsley flakes. Mix dry spices with mustards and Worcestershire sauce. Add lemon juice and mayonnaise and blend together with the egg mixture. Combine melted margarine and crabmeat gently with egg mixture. Form into about 12 patties. Broil on medium 2-3 minutes per side. For Cajun style, take the dog for a long walk until the smoke detector signals that dinner is ready! Let the good times role. Servings: 5 people or 1 Dave

Crabcakes in a "Pinch"
Thanks to Bill Hall

2 pounds crab meat 5 Tbs. pancake mix 1/4 tsp. Worcestershire sauce 2 eggs, beaten 2 Tbs. parsley 2 Tbs. dijon mustard 4 Tbs. mayonnaise 3/4 cup vegetable oil for frying

Place crab meat in a bowl blending other ingredients gently. Form into 10-12 patties. Heat oil in skillet. About one inch in depth is best. Fry on one side for a minute, then turn, frying until golden brown. Remove and drain on a papertowel. Or broil on medium, 2-3 minutes. Servings: 5 people or 1 Dave

Serve all crabcakes with red cocktail sauce, fresh lemon wedges and Dave present. Tartar sauce is optional. Ketchup never hurts.

Captain Art's Fish Chowder
Thanks to Captain Art

2 lbs. fluke or flounder fillets 8 slices of chopped bacon 3 medium diced potatoes 1 medium diced onion 2 cups of milk 2 cups of light cream 1/4 tsp. pepper 2-1/2 tsp. salt, divided

Gently bring to a boil the fillets in 2 cups of water in a sauce pan. Turn down the heat, cover and allow to simmer for about 15 minutes. When the fish flakes easily, remove from water. To the broth, add the potatoes and a teaspoon of salt. Cover and boil until the potatoes are tender (8-10 minutes). Saute bacon until crisp, remove and drain on paper towels. Saute onions in bacon fat for 5 minutes until tender. Flake the fish and add it with the bacon, onion, 1-1/2 tsp. salt, to the potatoes. Add milk and cream and bring the chowder to a slow boil. Reduce heat and allow to simmer for 15-20 minutes. Add pepper. Serves 8-10. Great with OTC crackers or garlic bread.

Sandy Hook Clam Chowder

Thanks to Dave Grant

4 diced bacon strips 1 cup each diced onions, celery & carrots 1 Tbs. chopped parsley 2 lbs. canned tomatoes 1-1/2 lbs. clams (or 2 jars) 2 tsp. salt 5 whole black pepper corns 2 bay leaves 1-1/2 tsp. dried thyme 4 medium diced potatoes (4 cups) lemon slices oyster crackers

Saute bacon in a large kettle until slightly crisp. Add onions and cook for 5 minutes or until tender. Add celery, carrots and parsley; heating and stirring for 5 minutes. Add drained tomatoes to the kettle saving the liquid to mix later with the clam juice. Drain clams and set aside. Combine clam juice with the liquid from the tomatoes and add enough water to make about 1-1/2 quarts. Add tomato-clam juice mixture to kettle with salt, pepper corns, bay leaves and thyme. Bring to a boil, reduce heat and simmer with cover on for 45 minutes. Add potatoes; cover and simmer for 20 minutes. Dice clams and add to kettle. Simmer another 15 minutes. Serve with oyster crackers, and if desired, a slice of lemon and freshly ground pepper. Serves 8-10 people.

Sandy Hook Beach Plum Jelly
Thanks to Sue Draxler

1-1/2 cups of sugar 3 Tbs. lemon juice 1 box fruit gel pectin 1-1/2 lbs. beach plums

Harvest 1-1/2 pounds of beach plums (available mid-August to early October). Wash and remove pits by squeezing the flesh into a bowl. Add sugar, lemon juice and stir thoroughly. Add fruit gel pectin and stir thoroughly. Be sure to sterilize jelly jars in boiling water for 5 minutes and heat process the filled jars for 20 minutes if using pint sized jars, 45 minutes for quarts.

Prickly pears can be substituted for beach plums. These should be peeled before processing and can be collected at about the same time in the fall.

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