Fried Clam Roll &
Turkey and Avocado Roll-Ups

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            FOOD FUNNY
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Thanks again to Anna W. of Uppsala, Sweden for this:

The parsnip, children, I repeat,
Is simply an anemic beet.
Some people call the parsnip edible;
Myself I find this claim incredible.

- Ogden Nash

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            TODAY'S RECIPES
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You can use oysters or mussels instead of clams, but I'm partial
to clams for this classic New England sandwich.

Fried Clam Roll

1 cups (250 ml) all-purpose flour
1/2 cup (125 ml) cornmeal
Salt and freshly ground pepper to taste
1-1 1/2 lbs (450-675 g) raw clams
Vegetable oil for deep frying
4-6 French or Italian bread rolls
Chopped lettuce
Sliced tomatoes
Tartar sauce to taste

Mix the flour, cornmeal, salt, and pepper in a bowl and dredge the
clams in the mixture, shaking to remove the excess. Heat the oil
to 375F (190C) and fry the clams in batches until crisp and golden
brown. Drain on paper towels. Scoop some of the bread out of the
center of the rolls and layer with lettuce and sliced tomatoes. Top
with the clams and tartar sauce. Serves 4 to 6.

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You should have no trouble thinking up dozens of other ingredients
that would be good in these roll-ups. Rather than give amounts, I'll
let you decide how much filling to pile on.

Turkey and Avocado Roll-Ups

Sliced cooked turkey breast
Sliced avocado
Chopped tomato
Finely chopped scallions (spring onions)
Flat bread such as pita, lavash, or flour tortilla
Blue cheese, ranch, thousand island, or salad dressing of your choice

Arrange the filling ingredients on the flat bread, leaving a border of
about 1 inch (2 cm) all around the edge, and drizzle with salad
dressing. Fold in two opposite sides about 1 inch (2 cm) and then roll
an unfolded side tightly to form a log. Serves 1.
Received on Wed May 9 08:10:45 2007