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    4 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    My husband's favorite seafood dish. The sauce is thin and rich, but not creamy nor red. I use a can of diced clams, though the recipe originally calls for 2 dozen cherrystone or littleneck clams, shucked, reserving the liquid. It's up to you on which one you'd like to use.

    Recipe #287465

    This is a spicy (hot) chicken dish from Guam. This version is more work than my other one, but is richer in flavor, in my opinion. Be careful with the hot peppers! Wear gloves if possible, and wash your hands thoroughly after, not touching your face.

    Recipe #178417

    This is a simpler version of my other Chicken Kelaguen recipe. This particular one is from the VQ-1 Officers' Wives' Club Cookbook circa 1983.

    Recipe #178414

    This is my mother's recipe for a dip she used to serve at all the parties she held. Dad was in the Navy, so we held a lot of them. :) My mom would always use the whole Gouda in the red wax, but I find it difficult to get the cheese out without ruining the wax, so I use whatever I can find.

    Recipe #169420


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