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Compromise chowder? It's halfway between Boston and Manhattan.

William Burke once said that every prudent act was based upon compromise and barter. Prescott, Arizona, is not exactly halfway between Manhattan and Boston, but Bill Brunstedt's prudent chowder is. Standing firm against those who decry tomato and those who scorn cream, he incorporates both in his Arizona chowder, enjoying the best of two traditions. Perhaps such detachment is best achieved far from seaports--in such a spot as Prescott.

Arizona Chowder

8 slices bacon, chopped

1/2 cup diced celery

1 cup thinly sliced green onions

4 cans (6-1/2 oz. each) chopped clams

1 can (8 oz.) tomato sauce

1 cup regular-strength chicken broth

3 medium-size thin-skinned potatoes (about 1 lb.), peeled and diced

2 cups half-and-half (light cream)


Chopped parsley

Place bacon in a 5- to 6-quart pan and cook over medium heat until crisp; stir occasionally. Discard all but 3 tablespoons of the drippings, then add the celery and onions; cook, stirring often, until onions are limp. Stir in the clams and their liquid, tomato sauce, broth, and potatoes. Bring to a boil over high heat, then cover, reduce heat, and simmer until potatoes are tender to bite, about 10 minutes. Stir in the half-and-half and season to taste with pepper; heat until steaming. Garnish with parsley. Makes about 2-1/2 quarts, or 5 or 6 servings.

Prescott, Ariz.

When a man bites a carrot, that's not news; when a carrot bites a man, that is news. Frank Pugh's Hot Carrots have a bite, but they won't hurt you. In fact, they will not only improve your night vision but may even make you glow in the dark. They are really hot, but our tasters liked them as they are--all except one strangely quiet Bugs Bunny--type dissenter.

Use them as a garnish or as an appetizer, or add to a mixed vegetable salad for color and zest. If you find them too hot, reduce the amount of jalapenos next time.

Hot Carrots

4 pounds large carrots, peeled


1/4 cup olive oil or salad oil

1 large onion, thinly sliced

4 cloves garlic, halved

2 cups white distilled vinegar

1 bay leaf

1 teaspoon each dry oregano and dry thyme leaves

1 teaspoon whole black pepper

1/2 teaspoon salt

1 can (7 oz.) pickled jalapeno chilies

Cut carrots diagonally into 1/4-inch slices. Bring 4 quarts water to a boil in a 6- to 8-quart pan over high heat; add carrots, return to a boil, and cook, covered, just until carrots lose their crispness (bite to test), 1 to 2 minutes. Drain, then immerse carrots in cold water; when carrots are cold, drain.

Wipe pan dry and place over medium-high heat. Add oil, onion, and garlic and cook, stirring often, until onion is soft. Stir in vinegar, bay leaf, oregano, thyme, black pepper, salt, chilies and their liquid, and carrots. Bring to a boil, then remove from heat. Using a slotted spoon, place carrots in a 3- to 4-quart jar or bowl; pour vinegar mixture over carrots and let cool. Cover and refrigerate, stirring occasionally, for 24 hours before serving. Carrots will keep in the refrigerator for 3 to 4 weeks. Makes about 3 quarts.

Santa Rosa, Calif.

Eggplant enjoys a special status among vegetables. Almost alone it has been dignified as a main dish or entree, usually helped along with oil, tomato, cheese, and sometimes meat.

Rounds of fried eggplant interleaved with thin-pounded slices of sauteed veal is one classic preparation. Andrew Brown's Eggplant Monterey may become another. You could consider it a meatless, crustless pizza, but it can do very well without comparisons.

Eggplant Monterey

1 large eggplant (about 1-1/4 lb.)

About 4 tablespoons melted butter or margarine

1 teaspoon Italian herb seasoning mix

1 can (8 oz.) tomato sauce

1/4 pound mushrooms, thinly sliced


1/2 pound jack cheese, thinly sliced

1/4 cup freshly grated parmesan cheese

Peel the eggplant, discard stem, and cut eggplant crosswise into 1/2-inch-thick slices. Brush slices with butter all over and lay them side by side in an 11- by 17-inch baking pan.

Broil about 4 inches from heat until eggplant slices are lightly browned, 10 to 15 minutes; then turn slices over and evenly sprinkle with the Italian seasoning. Return to the broiler and broil until brown and very soft when pressed, 10 to 15 minutes more.

Spread a thin layer of the tomato sauce in a buttered 8-inch square baking dish. Add a layer of the eggplant slices, then half of the mushrooms, then half of the remaining tomato sauce; sprinkle with a little salt, half of the jack cheese, and half of the parmesan cheese. Repeat layers, using the remaining eggplant, mushrooms. tomato sauce, and the two cheeses.

Cover casserole lightly with foil and bake in a 400 [deg.] oven for 15 minutes. Remove cover and bake until mixture is bubbly and lightly browned, about 15 minutes. Serves 3 or 4.


No longer fashionable, dunking was once a way of life for many of our foremost citizens. Doughnuts were dipped; coffee was dipped-into. Variations, none elegant, have been observed.

Mitch Wolgamott has managed an acceptable update by putting the coffee in the waffle rather than the other way around. You get a subtle blend of coffee-and-waffle flavor without the boggy, soggy, now-frowned-upon morsel that results from total of partial immersion.

To make the coffee flavor even stronger, Wolgamott serves up, his waffles with orange-coffee sauce.

Waffles with

Orange-Coffee Sauce

2 cups all-purpose flour

2 tablespoons sugar

4 teaspoons baking powder

2 large eggs

1 cup half-and-half (light cream)

3/4 cup cool espresso or double-strength coffee

1/2 cup (1/4 lb.) butter or margarine, melted and cooled

Orange-coffee sauce (recipe follows)

In a large mixing bowl, combine flour, sugar, and baking powder. In another bowl, beat eggs to blend with half-and-half, espresso, and butter. Pour egg mixture into dry ingredients; stir to blend.

Spoon batter into a hot waffle iron over medium-high heat or an electric waffle iron set at medium-high (375 [deg.]); bake until steaming stops and waffle is golden brown, about 5 minutes. Serve hot with orange-coffee sauce. Makes about 12 waffles, each 4 inches square.

Orange-coffee sauce. In a 1- to 1-1/2-quart pan over low heat, melt 1/2 cup (1/4 lb.) butter or margarine. Add 1/4 cup thawed frozen orange juice concentrate and 3/4 cup espresso or double-strength coffee. Stir together 3/4 cup sugar and 1 tablespoon cornstarch; stir into the butter mixture and cook over medium heat, stirring, until the sauce is boiling vigorously and thickened. Serve hot; or cover and chill up to 1 week. Reheat before serving.

Hillsboro, Ore.

For years, J.C. Cross of Berkeley was in the habit of preparing a mushroom-and-cheese omelet for Sunday brunch on the back deck. Searching for a variation that would delight the eye as well as the palate, he devised this Tortino Italiano. A tortino (tartlet) resembles a frittata but is cooked on one side only.

He calls his invention Italiano because its bright green, red, and yellow colors call to mind the Italian flag. It might also be added that the ingredients are no strangers to Italian cooking.

Tortino Italiano 1 tablespoon butter or margarine 1 tablespoon olive oil or salad oil 1 small onion, finely chopped 1 clove garlic, minced or pressed 1 medium-size zucchini, thinly sliced 1 small red bell pepper, seeded and diced 3 large eggs 1 tablespoon whipping cream or water 1 tablespoon chopped parsley Salt and pepper 2 tablespoons freshly grated parmesan cheese

In a 9- to 10-inch frying pan over medium heat, melt butter in oil. Add onion and garlic and cook, stirring often, until onion is limp. Then add zucchini and bell pepper; cook, stirring often, until zucchini is tender-crisp to bite, 2 to 3 minutes.

In a small bowl, beat eggs, cream, and parsley together until blended. Pour egg mixture over vegetables, season to taste with salt and pepper, and cook, tilting pan and poking holes between vegetables so uncooked egg flows underneath, until eggs are just set. Sprinkle evenly with parmesan cheese; remove from heat, cover, and let stand 1 minute. Then serve at once. Makes 2 servings.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Date:Dec 1, 1985
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