1 1/2 oz Dripping

1 1/2 lb Sausages

———————————–BATTER———————————– 1 1/2 c Flour

1 pn Sea salt

Black pepper 2 Eggs

7 fl Milk

7 fl Water

Mix flour, salt and pepper in a bowl, make a well in the centre and drop in the eggs.
Beat well, gradually incorporating the flour and adding milk and water.
Whisk for 4 to 5 minutes.
Put drippings in a large roasting tin and place in hot oven, Gas 8,450F, 230C. Leave for 5 minutes to get smoking hot.
Pour in batter and space sausages

evenly in it.
Bake for 40 minutes, reducing heat to moderately hot, Gas 6, 400 F, 200C, if batter is browning too quickly.

4 ounces egg noodles — broad

1 pint oysters — shucked

6 tablespoons butter — 3/4 stick*

3 tablespoons yellow onion — finely chopped

2 tablespoons green pepper — finely chopped

2 tablespoons all-purpose flour

1 cup milk

1 teaspoon salt

1/8 teaspoon black pepper

1 pinch cayenne pepper

1/2 cup bread crumbs — fine dry

* or margarine

Preheat the over to 425 Deg.
F.
Cook the noodles according to the package directions, drain thoroughly in a colander, and set aside.

Meanwhile, drain the oysters, reserving the liquor and set both aside.
Melt 3 tablespoons of the butter in a 1-quart saucepan over moderate heat.
Add the onion and green pepper, and cook, uncovered, for 5 minutes, or until the onion is soft.

Blend in the flour with a wire whisk, then add the milk, and stir vigorourly until the mixture is thickened and smooth–about 3 minutes.
Add the oyster liquor, salt, black pepper, and cayenned pepper.

Place half the noodles in a butter 1-1/2 quart casserole, cover with the oysters, then add the remaining noodles.
Pour the sauce over all, top with the bread crumbs, dot with the remaining 3 tablespoon of butter, and bake, uncovered for 15 minutes or until brown and bubby.

2 c Raw long-grain rice

1 lb Fresh mussels

18 sm Hard-shell clams,

-thoroughly rinsed & -scrubbed 2 lb Fresh halibut cut into

-bite-size cubes Salt Freshly ground white pepper 1/2 c Olive oil

1 lb Fresh shrimp, peeled, with

-tails left on 1 lg Onion, finely minced

1 t Finely minced garlic

1 Red pepper, finely sliced

4 lg Ripe tomatoes, peeled,

-seeded and chopped 1/4 lb Proscuitto

2 sm Hot dry chili peppers

1/2 t Saffron

1 t Oregano

1 t Basil

3 c Hot chicken stock, up to

4 c Stock

1/2 lb Finely sliced Chorizo

1 c Shelled peas (blanched in

-boiling water for 5 mins) ———————————-GARNISH———————————- Pimiento strips 2 Lemons, quartered

Preheat over to 350 degrees.
Wash the rice thoroughly under cold running water and drain.
Reserve.
Wash both the mussels and clams thoroughly until all sand has been removed.
Do not soak them in cold water.
Dry the fish pieces thoroughly with paper towels and season with salt and pepper.
In a large skillet, heat 1/4 c olive oil.
When it is very hot add the fish cubes and brown them on all sides.
Remove them to a side dish and reserve.
To the fat remaining in the skillet add the shrimp and cook them over medium heat until they turn bright pink.
Season with salt and white pepper.
Remove the cooked shrimp to a side dish and reserve.
Add 2 T olive oil to the skillet.
Add the onion, garlic and red pepper slices and cook until the onions are very soft and lightly browned.
Be sure not to burn the mixture.
Add the tomatoes and proscuitto, chilies and saffron.
Season the mixture with salt and pepper, oregano and basil.
Bring to a boil and cook, stirring constantly, scraping the bottom of the pan well, until most of the tomato juice has evaporated.
Add the rice and 3 1/2 cups of chicken stock.
Bring the mixture to a boil again and cook over medium heat until 1/2 of the broth is absorbed.
Pour half the rice mixture into an earthenware casserole.
Make a layer of fish cubes and Chorizo and top with the remaining rice.
Cover the casserole and bake the rice for 25 minutes.
Uncover the casserole and fold the shrimp and peas lightly into the rice.
Cover again and continue baking for 10 to 15 minutes or until the rice is tender and all the broth has been absorbed.
If the rice seems dry, yet still too crisp, add the remaining chicken stock.
Uncover the casserole and bury the clams and mussels in the rice.
Cover the casserole again and cook for another 10 to 15 minutes or until the shells of both mussels and clams have opened. Discard any mussels or clams that have not opened.
Garnish the paella with pimiento strips and lemon quarters.
Serve directly from the casserole.