tag:blogger.com,1999:blog-49911047587118026482024-03-05T17:55:29.950-08:00From Miss Mary's KitchenMaryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-4991104758711802648.post-91493568373801998622014-06-11T06:08:00.002-07:002014-06-11T06:08:27.655-07:00Mussels in Marinara Sauce<div id="yiv0481627626yui_3_16_0_1_1402410762558_2282" style="margin: 0in 0in 10pt;">
<span id="yiv0481627626yui_3_16_0_1_1402410762558_2281" style="font-family: Calibri;"><b id="yiv0481627626yui_3_16_0_1_1402410762558_2280"><span id="yiv0481627626yui_3_16_0_1_1402410762558_2279" style="font-size: 12pt; line-height: 115%;">from..."Miss Mary's Kitchen"</span></b><span style="font-size: 12pt; line-height: 115%;"> </span></span></div>
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<span id="yiv0481627626yui_3_16_0_1_1402410762558_2287" style="font-size: 12pt; line-height: 115%;"><span id="yiv0481627626yui_3_16_0_1_1402410762558_2286" style="font-family: Calibri;">by: Mary Bentley </span></span></div>
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<span id="yiv0481627626yui_3_16_0_1_1402410762558_2289" style="font-size: 12pt; line-height: 115%;"><span id="yiv0481627626yui_3_16_0_1_1402410762558_2288" style="font-family: Calibri;">Georgia Recipe Manager </span></span></div>
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<span id="yiv0481627626yui_3_16_0_1_1402410848185_8607" style="font-family: Calibri;"><b id="yiv0481627626yui_3_16_0_1_1402410848185_8606"><span id="yiv0481627626yui_3_16_0_1_1402410848185_8605" style="font-size: 12pt; line-height: 115%;">MUSSELS IN MARINARA SAUCE</span></b><span style="font-size: 12pt; line-height: 115%;"> </span></span></div>
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<span id="yiv0481627626yui_3_16_0_1_1402410762558_2389" style="font-size: 12pt; line-height: 115%;"><span id="yiv0481627626yui_3_16_0_1_1402410762558_2388" style="font-family: Calibri;">Mussels in a tasty wine sauce have always appealed to me. I'm not sure whether it is the delicious crustacean or the taste of the broth created in the cooking process, but the dish certainly is enjoyable! </span></span></div>
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<span id="yiv0481627626yui_3_16_0_1_1402410762558_2392" style="font-size: 12pt; line-height: 115%;"><span id="yiv0481627626yui_3_16_0_1_1402410762558_2391" style="font-family: Calibri;">Up until this weekend, I had not prepared mussels in any other way except steamed in a wine broth. While at the grocery this weekend, I spotted mussels and grape tomatoes that were both on sale, Mussels in marinara sauce quickly came to mind. My idea of a marinara sauce is a basic tomato sauce with lots of garlic, so I figured this dish to be a simple task. Mussels take just a few minutes to cook, so once all ingredients were gathered , I knew I could have this on the table in about 25 to 30 minutes. I started the spaghetti cooking while I steamed the mussels so everything was ready at the same time. </span></span></div>
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<span id="yiv0481627626yui_3_16_0_1_1402410848185_5908" style="font-size: 12pt; line-height: 115%;"><span id="yiv0481627626yui_3_16_0_1_1402410848185_5907" style="font-family: Calibri;">Norm declared this dish to be 'de-lish', and encouraged me to share it. </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Serves 2-4 </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 lb. grape tomatoes </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 c. white wine </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">4-6 cloves garlic, minced </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 small onion, diced </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 bay leaf </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">2 lb. mussels, scrubbed and debearded </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">14-15 oz. can diced tomatoes (no salt) </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1/2 t. dried basil </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">2 T. extra virgin olive oil </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">cooked spaghetti </span></span></div>
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<span id="yiv0481627626yui_3_16_0_1_1402431711397_2640" style="font-size: 12pt; line-height: 115%;"><span id="yiv0481627626yui_3_16_0_1_1402431711397_2639" style="font-family: Calibri;">Put the grape tomatoes in a single layer in an ovenproof dish, Add 1 t. olive oil to cover tomatoes. Place in a 375 degree oven for 15 minutes until the tomatoes burst. Remove from the oven, cool slightly and break up the tomatoes with the back of a spoon. Set aside. </span></span></div>
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<span id="yiv0481627626yui_3_16_0_1_1402410848185_3517" style="font-size: 12pt; line-height: 115%;"><span id="yiv0481627626yui_3_16_0_1_1402410848185_3516" style="font-family: Calibri;">In a Dutch oven, combine wine, onions, garlic and bay leaf. Bring to a simmer, and cook for 5 minutes. Turn the heat to medium high, add the mussels, cover and steam for 5 to 8 minutes, depending on the size of the mussels, Remove the mussels to a bowl. Add grape tomatoes, canned tomatoes, basil and 2 T. extra virgin olive oil to the pan. Cook over medium heat, stirring often, for 5 minutes. Return the mussels to the pan, stir to combine and reheat the mussels. </span></span></div>
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<span id="yiv0481627626yui_3_16_0_1_1402410848185_3520" style="font-size: 12pt; line-height: 115%;"><span id="yiv0481627626yui_3_16_0_1_1402410848185_3519" style="font-family: Calibri;">Dish up spaghetti, cover with mussels and sauce, and enjoy! </span></span></div>
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<span id="yiv0481627626yui_3_16_0_1_1402410848185_3611" style="font-size: 12pt; line-height: 115%;"><span id="yiv0481627626yui_3_16_0_1_1402410848185_3610" style="font-family: Calibri;">Serve with a tossed salad and crusty baguettes. </span></span></div>
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<span style="font-family: Calibri;"><b><i><span style="font-size: 12pt; line-height: 115%;">Mary</span></i></b><span style="font-size: 12pt; line-height: 115%;"> </span></span></div>
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<span id="yiv0481627626yui_3_16_0_7_1402410848185_11" style="font-size: 12pt; line-height: 115%;"><img border="0" height="174" id="yiv0481627626yui_3_7_2_1_1398955683111_6912" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s200/recipes---tools-ingredients_s200x200.jpg" width="200" /><br id="yiv0481627626yui_3_16_0_1_1402410848185_5915" /><span id="yui_3_16_0_1_1402490416643_2389" style="font-family: Calibri;"><br /><b><i>GOOD FOOD..."</i></b>Good for the Soul" </span></span></div>
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<span id="yiv0481627626yui_3_16_0_1_1402410762558_2400" style="font-size: 12pt; line-height: 115%;"><span id="yiv0481627626yui_3_16_0_1_1402410848185_3384" style="font-family: Calibri;">From Miss Mary's Kitchen Recipes available at her blogsite - </span><a href="http://frommissmaryskitchen.blogspot.com/" id="yiv0481627626yui_3_16_0_1_1402410762558_2399" rel="nofollow" target="_blank"><span id="yiv0481627626yui_3_16_0_1_1402410762558_2398" style="font-family: Calibri;">http://frommissmaryskitchen.blogspot.com/</span></a></span></div>
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<span class="yiv0481627626ms__id5799 yiv0481627626ms__id1020 ms__id1742" id="yiv0481627626yui_3_16_0_1_1402410848185_2481" style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt;">Mary’s recipes also available at:</span><span id="yiv0481627626yui_3_7_2_28_1398958100577_68" style="font-family: Times New Roman;"><br /></span></div>
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Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-6061419873668760962014-05-12T09:49:00.001-07:002014-05-12T09:49:32.585-07:00Matlacha Crab Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrc1F3kuT5oldjMlPj8StQEHviaM_jkjrlz4tC_H9io-xg_8hNt7q8Dc8npPqyCpwq03QlgWA5I74NSmzu2-H7Tbck467DC3vzot8XGX-924dLWsAmxbeLbg5mS4DcrnYCzIBzh6pjW72b/s1600/11-24-2007-12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrc1F3kuT5oldjMlPj8StQEHviaM_jkjrlz4tC_H9io-xg_8hNt7q8Dc8npPqyCpwq03QlgWA5I74NSmzu2-H7Tbck467DC3vzot8XGX-924dLWsAmxbeLbg5mS4DcrnYCzIBzh6pjW72b/s1600/11-24-2007-12.jpg" height="135" width="200" /></a><br />
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<b><i><span style="color: blue; font-family: "Garamond","serif"; font-size: 13.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">from..."Miss Mary's Kitchen"</span></i></b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<b><span style="color: blue; font-family: "Garamond","serif"; font-size: 13.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">By: Mary Bentley</span></b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<b><span style="color: blue; font-family: "Garamond","serif"; font-size: 13.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Georgia Recipe Manager</span></b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<a href="http://us.mc1847.mail.yahoo.com/mc/compose?to=normwine@bellsouth.net" target="_blank"><b><span style="font-family: "Garamond","serif"; font-size: 13.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="color: blue;">normwine@bellsouth.net</span></span></b></a><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<span class="yiv7119487571msid7099"><b><span style="color: black; font-family: "Arial","sans-serif";">#mb-03-14</span><o:p></o:p></b></span></div>
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<span class="yiv7119487571msid7099"><b><span style="color: black; font-family: "Arial","sans-serif";">Matlacha Crab Cakes<o:p></o:p></span></b></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">A number of years ago my parents came to visit
us. For dinner that night, we decided to have crab cakes, a well-known
favorite of Daddy’s. After Norm and I collaborated to come up with a
recipe that was more crab than breadcrumbs, he and Daddy were sent off in
search of lump crabmeat. That “quick trip” turned out to be a multi-store
visit but they proudly arrived back with enough to serve all. Despite the
delayed preparation for this feast, the wait was well worth it! <o:p></o:p></span></span></div>
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<span style="color: black;"></span><span style="font-family: Calibri;">During dinner the conversation turned
to “picking” crab meat, and the work involved with the process. Daddy’s
father had retired to an island near Ft. Myers , FL about 60 years ago, and
there was always an abundance of seafood available in the area. One of
our favorite restaurants on the island was once the home of the Matlacha Crab
Co., where people worked each day to “pick” crab meat. If any of you have
ever attempted to remove the meat from the shell of this small crustacean, you
understand the effort.<o:p></o:p></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">We serve these delectable Crab Cakes with
mashed potatoes, cole slaw and lots of tartar sauce. Our version of
tartar sauce is quite simple – mayonnaise, dill pickle relish and fresh lemon
juice – and is a great basic accompaniment to most any seafood. Be sure
to serve the seafood with fresh lemon wedges to brighten up the taste.<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><b><span style="color: black;">MATLACHA CRAB CAKES </span></b><span style="color: black;"><o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">Serves 4 - 6<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">1 lb. lump crabmeat, drained (I often use
half claw meat for sweetness)<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">1 T. each yellow and red bell pepper,
finely minced<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">1 t. dry mustard<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">2 T. onion, finely minced<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">1 T. chives<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">1 egg, beaten<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">1 c. soft breadcrumbs<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">milk <o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">salt and paprika (to taste)<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">all purpose flour<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">Oil/butter<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;">Saute onion to soften in a small skillet
using butter; set aside. In a medium mixing bowl, carefully pick over
crabmeat to remove particles of shell. Try not to break up the crab
while doing this. Fold all other ingredients in except milk, flour, oil
and butter. If too dry, add milk to help mixture bind together.
Place a 10" non-stick skillet on the stove over medium heat;
add oil and butter to cover the bottom ¼ inch deep. Put flour in a
pie plate for dredging. Shape approximately ¼ cup of the mixture into a
patty, gently roll in flour to completely cover. Place 4 to 6 patties in
the skillet. Do not crowd or you will not have a crispy crust on the
cakes. Sauté over medium to medium high to brown first side, turn,
sauté on other side. Reduce heat, cook 5 minutes, turning once.
Remove to absorbent paper, drain briefly before serving. <o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Calibri;"> <o:p></o:p></span></span></div>
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<b><i><span style="color: blue; font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman";">Mary</span></i></b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" /></a><br />
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<b><i>GOOD FOOD..."</i></b>Good for the Soul" </span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">From Miss Mary's Kitchen
Recipes available at her blogsite - </span><a href="http://frommissmaryskitchen.blogspot.com/" target="_blank"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: blue;">http://frommissmaryskitchen.blogspot.com/</span></span></a><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<b><i><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">also available on line
at:</span></i></b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
<br />
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<a href="http://dawsontimes.com/" target="_blank"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: blue;">http://dawsontimes.com/</span></span></a><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<a href="http://cumminghome.com/" target="_blank"><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: blue;">http://cumminghome.com/</span></span></a><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Mary’s recipes also
available at:<o:p></o:p></span></div>
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<a href="https://www.facebook.com/NormsTastingNotes" target="_blank"><span lang="EN" style="color: #3b5998; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-hansi-font-family: Calibri; text-decoration: none; text-underline: none;"><span style="font-family: Calibri;">facebook.com/NormsTastingNotes</span></span></a><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-88629178637154182432013-05-28T04:45:00.000-07:002013-05-28T04:45:02.834-07:00"Lentil Soup"<table border="0" cellpadding="0" cellspacing="0" class="yiv1781259728" id="yiv1781259728bodyDrftID">
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<strong><em><span style="color: blue; font-family: garamond, new york, times, serif; font-size: medium;"></span></em></strong>
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<strong><em><span style="color: blue; font-family: garamond, new york, times, serif; font-size: medium;">from..."Miss Mary's
Kitchen"</span></em></strong>
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<span style="font-size: medium;"></span><span style="color: blue; font-family: Garamond; font-size: large;"><strong><em></em></strong></span>
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<strong><span style="color: blue; font-family: Garamond; font-size: medium;">By: Mary Bentley</span></strong>
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<strong><span style="color: blue; font-family: Garamond; font-size: medium;">Georgia Recipe Manager</span></strong>
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<strong><span style="color: blue; font-family: Garamond; font-size: medium;"><a href="mailto:normwine@bellsouth.net" rel="nofollow" target="_blank">normwine@bellsouth.net</a></span></strong><br />
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<span style="font-size: small;"><strong>#mb-04-13</strong></span></div>
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<strong><span style="font-size: small;">Lentil Soup</span></strong>
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I always achieve a great deal of happiness and contentment when time
is spent going through old cookbooks or recipes that have been passed down
from family members. The memories surrounding them are so very special! Such
was the recent occasion I spent going through a recipe file box that was once
the collection amassed by Norm's aunt, Ginnie Dacklin. Aunt Ginnie and Norm's
mother, Liz, were sisters, and they were both excellent cooks. Recipes I shared
with him brought back pleasant memories and elicited stories of events which
included that recipe. Many were hand-written or carefully typed on index cards,
but all bore the tell-tale signs of having been well used in days gone by.</div>
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<div>
I was not interested in running to the grocery for that 'special'
ingredient needed to complete many recipes I read in many of today's
publications, so the Lentil Soup had great appeal. I specifically chose to make
it because the list of ingredients was short, and it appeared to be easy to
prepare. Knowing the culinary expertise of Aunt Ginnie, I also knew that it had
to be tasty or it would not have been saved in her box! Needless to say, we
were not disappointed in the outcome. It made a great, filling lunchtime meal
for the two of us.</div>
<div>
</div>
<div>
</div>
<div>
<strong>Lentil Soup</strong></div>
<div>
Serves 2-4</div>
<div>
</div>
<div>
</div>
<div>
1/2 pkg. (approximately 8 oz.) dry lentils</div>
<div>
2 c. water</div>
<div>
1/4 c. olive oil</div>
<div>
1 medium onion, diced</div>
<div>
1 sm. can tomato paste</div>
<div>
3/4 c. water</div>
<div>
1 clove garlic, minced</div>
<div>
1 bay leaf</div>
<div>
salt and pepper to taste</div>
<div>
2-3 c. water</div>
<div>
</div>
<div>
</div>
<div>
Rinse and pick through lentils. In a 2 quart saucepan, place lentils and 2
c. water. Bring to a boil, reduce to simmer and cook until about half done (1
hour). Turn lentils into a colander, rinse, and set aside (rinse saucepan for
later cooking of soup).</div>
<div>
</div>
<div>
</div>
<div>
Pour olive oil into a medium skillet, turn to medium heat. Add diced
onions, saute until golden brown, stirring occasionally. To the browned onions,
stir in tomato sauce. Reduce to simmer, cook for 2-3 minutes. Slowly add 3/4
c. water, let the mixture cook for about 5 minutes. Pour in 2 c. water, stir to
thoroughly combine all ingredients. Transfer this mixture to the
reserved saucepan.</div>
<div>
</div>
<div>
</div>
<div>
Over medium heat, return the drained lentils to the saucepan, stirring to
combine with onions and tomato paste. Allow the soup mixture to cook for 5
minutes. Add garlic and bay leaf, adjust seasoning. Reduce heat to low and let
cook for about one hour. Thin soup with water as needed.</div>
<div>
</div>
<div>
</div>
<div>
</div>
</span><br />
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<div class="yiv1781259728MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 16pt;"></span><b><i><span style="font-size: 16pt;"><span style="color: blue; font-family: Times New Roman;">Mary</span></span></i></b>
<br />
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<strong><em>GOOD
FOOD..."</em></strong>Good for the Soul" </div>
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<div class="yiv1781259728MsoNormal" style="margin: 0in 0in 0pt;">
<br />
From Miss Mary's
Kitchen Recipes available at her blogsite - <a href="http://frommissmaryskitchen.blogspot.com/" rel="nofollow" target="_blank">http://frommissmaryskitchen.blogspot.com/</a>
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Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-51896148997057394042013-04-02T07:39:00.002-07:002013-04-02T07:39:37.984-07:00"Matlacha Crab Cakes"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrc1F3kuT5oldjMlPj8StQEHviaM_jkjrlz4tC_H9io-xg_8hNt7q8Dc8npPqyCpwq03QlgWA5I74NSmzu2-H7Tbck467DC3vzot8XGX-924dLWsAmxbeLbg5mS4DcrnYCzIBzh6pjW72b/s1600/11-24-2007-12.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="135" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrc1F3kuT5oldjMlPj8StQEHviaM_jkjrlz4tC_H9io-xg_8hNt7q8Dc8npPqyCpwq03QlgWA5I74NSmzu2-H7Tbck467DC3vzot8XGX-924dLWsAmxbeLbg5mS4DcrnYCzIBzh6pjW72b/s200/11-24-2007-12.jpg" width="200" /></a></div>
from..."Miss Mary's Kitchen"<br />
By: Mary Bentley <br />
Georgia Recipe Manager <br />
<a href="mailto:normwine@bellsouth.net">normwine@bellsouth.net</a> <br />
<br />
<br />
<br />
<br />
<br />
<br />
#mb-03-13<br />
Matlacha Crab Cakes <br />
<br />
The allure of the sea and fresh shellfish is calling us back down to our little place in Matlacha, Florida, and since we will be there in a couple of weeks, I thought it might be a good time to share an old recipe with you, which we will probably enjoy while we are there.<br />
<br />
<strong><em>MATLACHA CRAB CAKES</em></strong><br />
A number of years ago my parents, sister and nephew came for a weekend visit. For dinner, we decided to have crab cakes, a well-known favorite of Daddy’s. After Norm and I collaborated on the best plan for a recipe that was more crab than breadcrumbs, he and Daddy were sent off in search of lump crabmeat. That “quick trip” turned out to be a multi-store visit but they proudly arrived back with enough to serve six seafood-loving folks. Despite the delay in preparation for this feast, the wait was well worth it! <br />
<br />
During dinner the conversation turned to “picking” crab meat, and the work involved with that process. Daddy’s father had retired to an island near Ft. Myers, FL in mid-1940, and there was always an abundance of seafood available in the area. One of our favorite restaurants on the island, Moretti’s, was once the home of the Matlacha Seafood Co., where people worked each day to “pick” crab meat. If any of you have ever attempted to remove the meat from the shell of this small crustacean, you understand the effort!<br />
<br />
We serve these delectable Crab Cakes with mashed potatoes, cole slaw and lots of tartar sauce. Our version of tartar sauce is quite simple – mayonnaise, dill pickle relish and fresh lemon juice – and is a great basic accompaniment to most any seafood. Be sure to serve the seafood with fresh lemon wedges to brighten up the taste of the crabmeat.<br />
<br />
MATLACHA CRAB CAKES <br />
Serves 4 - 6<br />
<br />
1 lb. lump crabmeat, drained (I often use half claw meat for sweetness)<br />
1 T. each yellow and red bell pepper, finely minced<br />
1 t. dry mustard<br />
2 T. onion, finely minced<br />
1 T. butter<br />
1 T. chives<br />
1 egg, beaten<br />
1 c. soft breadcrumbs<br />
Milk <br />
Salt and paprika (to taste)<br />
All purpose flour<br />
Oil and butter<br />
<br />
Sauté onion to soften in a small skillet using butter; set aside. In a medium mixing bowl, carefully pick over crabmeat to remove particles of shell. Try not to break up the crab while doing this. Fold all other ingredients in except milk, flour, oil and butter. If too dry, add milk to help mixture bind together. Place a 10" non-stick skillet on the stove over medium heat; add oil and butter to cover the bottom ¼ inch deep. Put flour in a pie plate for dredging. Shape approximately ¼ cup of the mixture into a patty, gently roll in flour to completely cover. Place 4 to 6 patties in the skillet. Do not crowd or you will not have a crispy crust on the cakes. Sauté over medium to medium high to brown first side, turn, sauté on other side. Reduce heat; cook 5 minutes, turning once. Remove to absorbent paper, drain briefly before serving.<br />
<br />
<br />
<strong><em><span style="color: blue;">Mary</span></em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" /></a><br />
<br /><br />
<br />
<br />
<strong><em>GOOD FOOD</em></strong>..."Good for the Soul" <br />
<br />
<br />
<br />
<br />
<br />
From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/ <br />
also available on line at: <br />
<a href="http://dawsontimes.com/">http://dawsontimes.com/</a> <br />
<a href="http://cumminghome.com/">http://cumminghome.com/</a> Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-72921070305586133382013-02-04T16:24:00.006-08:002013-02-04T16:24:54.071-08:00"Broccoli Cheese Soup"<div class="separator" style="clear: both; text-align: center;">
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<br />
from..."Miss Mary's Kitchen" <br />
By: Mary Bentley <br />
Georgia Recipe Manager <br />
<a href="mailto:normwine@bellsouth.net">normwine@bellsouth.net</a> <br />
<br />
<br />
<br />
<br />
#mb-02-13 <br />
<br />
Broccoli Cheese Soup <br />
<br />
As you may know, I have always been envious of Norm's ability to create recipes out of whatever he finds in the pantry or refrigerator. Some people are gifted with that innate talent. I, on the other hand, prefer to be guided by the 'written word' and am cautious when challenged to wing it on my own. <br />
<br />
When I got home from work one day last week there was a wonderful aroma that greeted me at the door. I lifted the lid of a pot to find a delicious smelling soup simmering away. Curious as to the origin, I asked Norm where he had gotten it. "Out of my head" was his reply, and I immediately knew I was in for a treat! <br />
<br />
We added a tossed salad and multigrain rolls and sat down to enjoy our dinner. After the feast, I was wondering if he could recreate it so we could be assured of having it again. True to form, he came up with what you see below. As with his other creations, I am sure there will be revisions, but I can assure you this one is worth a try. <br />
<br />
Broccoli Cheese Soup <br />
Serves 3-4 <br />
<br />
15 oz. jar Alfredo pasta sauce <br />
1 jar milk (he used 1%) <br />
1 c. grated cheddar cheese <br />
3 slices American cheese <br />
1 c. roughly chopped broccoli florets <br />
salt (optional) <br />
<br />
Combine all ingredients in a large pot. Place on the stove, simmer for 1 hour. <br />
<br />
<strong><em>Mary</em></strong><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" jea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" /></a><br />
<br />
<br />
<br />
<br />
<strong><em>GOOD FOOD</em></strong>..."Good for the Soul" <br />
<br />
<br />
<br />
<br />
<br />
From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/ <br />
<br />
also available on line at: <br />
<a href="http://dawsontimes.com/">http://dawsontimes.com/</a> <br />
<a href="http://cumminghome.com/">http://cumminghome.com/</a> <br />
Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-89028460232548964422013-01-03T07:06:00.001-08:002013-01-03T07:15:13.948-08:00"Ratatouille"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrc1F3kuT5oldjMlPj8StQEHviaM_jkjrlz4tC_H9io-xg_8hNt7q8Dc8npPqyCpwq03QlgWA5I74NSmzu2-H7Tbck467DC3vzot8XGX-924dLWsAmxbeLbg5mS4DcrnYCzIBzh6pjW72b/s1600/11-24-2007-12.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" eea="true" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrc1F3kuT5oldjMlPj8StQEHviaM_jkjrlz4tC_H9io-xg_8hNt7q8Dc8npPqyCpwq03QlgWA5I74NSmzu2-H7Tbck467DC3vzot8XGX-924dLWsAmxbeLbg5mS4DcrnYCzIBzh6pjW72b/s200/11-24-2007-12.jpg" width="200" /></a><br />
<br />
from..."Miss Mary's Kitchen" <br />
By: Mary Bentley <br />
Georgia Recipe Manager <br />
<a href="mailto:normwine@bellsouth.net">normwine@bellsouth.net</a> <br />
<br />
<br />
<br />
#mb-01-13 <br />
<strong>RATATOUILLE</strong><br />
<br />
My Aunt Mary Ann has always been a fabulous cook, and has introduced us to many different foods over the years. She learned a great deal from her mother, and then enhanced that knowledge with a degree in Food, Nutrition and Health at the University of Tennessee where she also taught as an Assistant Professor. In addition, she and her husband have traveled far and wide sampling the cuisine of many countries. Those combined experiences have been the basis for some truly wonderful recipes. <br />
<br />
Of the many recipes she has shared, one that I particularly enjoy is a simple vegetable stew called Ratatouille. This is a basic but filling dish for a chilly fall or winter day, and the added bonus is that reheating leftovers just makes it even better! If I have the time, I like to oven roast the vegetables to bring out the many flavors this dish presents. However you choose to prepare this, I am sure you will enjoy it! <br />
<br />
Ratatouille <br />
Serves 2-4 <br />
<br />
Olive oil (2-3 T. as needed) <br />
1-2 onions, coarsely chopped <br />
2-3 cloves garlic, chopped <br />
2-3 small zucchini, sliced <br />
1 large green pepper, large dice <br />
1 large eggplant, peeled and sliced <br />
2-3 large ripe tomatoes, chunked (or 1-15 oz. can) <br />
Salt and pepper <br />
*Herbs to season (any or all): <br />
parsley (1/4 c. fresh or 2 T. dry) <br />
basil <br />
coriander (coarsely chopped) <br />
Italian seasoning <br />
marjoram <br />
<br />
Put olive oil in a large soup pot/Dutch oven over medium high heat. Add all vegetables except tomatoes. Wilt down vegetables for 10-15 minutes, stirring frequently. Add tomatoes. <br />
<br />
To alternately oven roast vegetables: cover a lipped 10x15 sheet pan with aluminum foil. Scatter vegetables in pan (including tomatoes), drizzle olive oil over. Cook in 375 degree oven 20-30 minutes, or until done. Remove from oven, pour into large soup pot/Dutch oven. <br />
<br />
To the pot, add salt and pepper and chosen herbs. Cook on medium heat, covered, for 15 minutes. If too juicy, remove cover, simmer an additional 10 minutes. If too dry, moisten with tomato juice. <br />
<br />
<br />
<strong><em>Mary</em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" eea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" /></a><br />
<br />
<br />
<br />
<br />
<strong><em>GOOD FOOD</em></strong>..."Good for the Soul" <br />
<br />
<br />
<br />
<br />
<br />
From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/ <br />
<br />
also available on line at: <br />
<a href="http://dawsontimes.com/">http://dawsontimes.com/</a> <br />
<a href="http://cumminghome.com/">http://cumminghome.com/</a> Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-44583201215372892292012-12-03T06:07:00.004-08:002012-12-03T06:08:40.215-08:00"English Trifle"<div class="separator" style="clear: both; text-align: center;">
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<br />
from..."Miss Mary's Kitchen" <br />
by: Mary Bentley <br />
Georgia Recipe Manager <br />
<a href="mailto:normwine@bellsouth.net">normwine@bellsouth.net</a> <br />
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<strong><em>It's time for Christmas, so it's time for Trifle!</em></strong> <br />
(try this old recipe) <br />
#mb-04-12 <br />
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<strong>ENGLISH TRIFLE</strong><br />
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Many years ago, Norm had a partner in his wine business who was originally from England. During the course of the relationship, we also came to know Andrew’s parents. They were truly unique people, and it was a pleasure to know them. When I raved about the dessert at the end of a shared holiday meal, Anne offered me a recipe for English Trifle. It has come to be a Christmas favorite for us. <br />
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If I stop for a moment, I can still hear Anne describing the preparation of this dish in her wonderful British accent. She had "Americanized" her recipe over the years of living here, but there were certain standards she held to. Of particular note was the usage of Bird's Custard Powder, an English vanilla pudding mix that Anne swore by. When I left that night, she gave me a box of this pudding mix so I could try it for myself. Today, I search to find a container of Bird's each time I make the trifle because it does add a distinctive flavor just as Anne described! A caution in making the dish is to not use pineapple, fresh or canned, in the choice of fruit because it will not allow the gelatin to set up properly. <br />
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I hope this becomes a tradition at your house! <br />
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ENGLISH TRIFLE <br />
Serves 6 - 8 <br />
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1 pound cake (I use Sara Lee frozen) <br />
sherry (not cooking sherry) <br />
16 oz. canned fruit (no pineapple) <br />
1 small pkg. flavored gelatin (I use cherry) <br />
1 Birds' Custard Powder box <br />
1/2 pt. whipping cream, whipped <br />
<br />
Remove crust from the pound cake and cut into 2" cubes. Make a layer of cubes in the bottom of a trifle bowl (or large glass bowl). Sprinkle sherry liberally over cake, allow to soak in. Drain fruit, saving juice. Pour fruit over cake.<br />
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Prepare gelatin using juice from fruit as liquid (add water if not enough). Pour the mixture over the cake and fruit. Cover with plastic wrap, put in the refrigerator to set (overnight if preferred). <br />
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Prepare the custard powder according to directions, allow to cool. Pour over all ingredients, cover with plastic wrap, return to the refrigerator for several hours to set. At serving time, top with whipped cream. <br />
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<strong><em>Mary</em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" tea="true" /></a><br />
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<strong><em>GOOD FOOD</em></strong>..."Good for the Soul" <br />
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From Miss Mary's Kitchen Recipes available at her blogsite - <br />
<a href="http://frommissmaryskitchen.blogspot.com/">http://frommissmaryskitchen.blogspot.com/</a> <br />
<br />
also available on line at: <br />
<a href="http://dawsontimes.com/">http://dawsontimes.com/</a><br />
<a href="http://cumminghome.com/">http://cumminghome.com/</a> Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-22327033261896807712012-08-27T05:38:00.005-07:002012-08-27T05:40:55.501-07:00Luscious Green Stuff<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrc1F3kuT5oldjMlPj8StQEHviaM_jkjrlz4tC_H9io-xg_8hNt7q8Dc8npPqyCpwq03QlgWA5I74NSmzu2-H7Tbck467DC3vzot8XGX-924dLWsAmxbeLbg5mS4DcrnYCzIBzh6pjW72b/s1600/11-24-2007-12.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" fea="true" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrc1F3kuT5oldjMlPj8StQEHviaM_jkjrlz4tC_H9io-xg_8hNt7q8Dc8npPqyCpwq03QlgWA5I74NSmzu2-H7Tbck467DC3vzot8XGX-924dLWsAmxbeLbg5mS4DcrnYCzIBzh6pjW72b/s200/11-24-2007-12.jpg" width="200" /></a></div>
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from..."Miss Mary's Kitchen" <br />
by: Mary Bentley <br />
Georgia Recipe Manager <br />
<a href="mailto:normwine@bellsouth.net">normwine@bellsouth.net</a> <br />
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<br />
#mb-03-12 <br />
LUSCIOUS GREEN STUFF <br />
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Visiting our grandparents was always high on the list of "to-do" items when we were growing up. With both parents in the teaching profession, we had most holidays and summers free to do things as a family. Mother's parents lived in Friendship, TN, a little town in the western part of the state, and Daddy's were in Matlacha, FL deep in the southern part of that state. It was common for us to pack our things to go for an extended visit with either grandparents. <br />
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Whenever we went to Friendship, the stay usually consisted of an unending string of meals at many relatives' homes. This gave everyone a chance to visit with one another, and to enjoy the fellowship of family. There was always an abundance of home-grown food as well as handed down recipes prepared for these gatherings. <br />
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Congealed salads were usually a part of the meal, and it was common to have my grandmother's oft-requested concoction, Luscious Green Stuff. I think it was my cousin who gave it that name, and it aptly described how most of us felt when it was brought to the table! The happy memory of those visits with relatives returns whenever I make this salad. <br />
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LUSCIOUS GREEN STUFF <br />
Serves 4-6 <br />
<br />
1 small pkg. lime gelatin <br />
1 8 oz. can crushed pineapple, drained (save juice) <br />
2 c. miniature marshmallows <br />
8 oz. small curd cottage cheese <br />
1 c. whipped cream (or frozen whipped topping) <br />
Chopped pecans (optional) <br />
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To the saved pineapple juice, add enough hot water to make 2 cups. In a saucepan, pour this juice over the gelatin and bring to a boil. Remove from heat and add miniature marshmallows. Stir to melt the marshmallows completely. Place the jello/marshmallow mixture in the refrigerator to cool until it begins to congeal. Remove from the refrigerator, stir in the drained pineapple, cottage cheese, and whipping cream (nuts, if desired). Return to the refrigerator to congeal completely. <br />
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<strong><em>Mary</em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" fea="true" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s200/recipes---tools-ingredients_s200x200.jpg" width="200" /></a><br />
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<strong><em>GOOD FOOD</em></strong>..."Good for the Soul" <br />
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From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/ <br />
<br />
also available on line at: <br />
<a href="http://dawsontimes.com/">http://dawsontimes.com/</a> <br />
<a href="http://cumminghome/">http://cumminghome</a>Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-53612188084419331172012-08-04T14:50:00.001-07:002012-08-04T14:55:21.093-07:00Festive Citrus Scallops<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrc1F3kuT5oldjMlPj8StQEHviaM_jkjrlz4tC_H9io-xg_8hNt7q8Dc8npPqyCpwq03QlgWA5I74NSmzu2-H7Tbck467DC3vzot8XGX-924dLWsAmxbeLbg5mS4DcrnYCzIBzh6pjW72b/s1600/11-24-2007-12.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" eda="true" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrc1F3kuT5oldjMlPj8StQEHviaM_jkjrlz4tC_H9io-xg_8hNt7q8Dc8npPqyCpwq03QlgWA5I74NSmzu2-H7Tbck467DC3vzot8XGX-924dLWsAmxbeLbg5mS4DcrnYCzIBzh6pjW72b/s200/11-24-2007-12.jpg" width="200" /></a><br />
from . . ."Miss Mary's Kitchen" <br />
by: Mary Bentley <br />
Georgia Recipe Manager <br />
<a href="mailto:normwine@bellsouth.net">normwine@bellsouth.net</a> <br />
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<br />
#mb-02-12 <br />
FESTIVE CITRUS SCALLOPS <br />
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We recently went out of town for the weekend, and when we got home, the thoughts of fixing a big dinner just did not appeal to us. Something short and sweet was in my mind as I rummaged through the freezer in search of food that fit those criteria. <br />
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I spotted a package of bay scallops and knew I could thaw them quickly. Preparation of an easy meal began to form in my mind with those tasy little morsels as the main attraction. From the refrigerator came green onions, butter, fresh lemon and an opened bottle of Chardonnay. Spying a ripe tomato on the counter set me off to the races! <br />
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The outcome of this dish was just what we needed - a light yet filling entree that was complemented by fresh green beans and a simple tossed salad. My only other suggestion might be to add a crusty French or Italian bread to capture the remaining sauce from the dish. <br />
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FESTIVE CITRUS SCALLOPS <br />
Serves 2, easily multiplied <br />
<br />
1/2 lb. small bay scallops, patted dry <br />
2 T. olive oil, divided <br />
2 T. white wine (I used Chardonnay) <br />
2 T. butter, optional <br />
1 t. basil leaves, shredded <br />
1/2 lemon, juiced + grated peel from lemon <br />
1 medium tomato, peeled, seeded and diced <br />
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Angel hair spaghetti, cooked, kept warm <br />
2-3 green onions, finely sliced <br />
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Preheat oven to 350 degrees. Line a lipped sheet pan (small) with aluminum foil. Placing prepared scallops on the pan, drizzle 1 T. olive oil over, toss to completely coat the scallops. Sprinkle white wine and lemon juice over scallops (optional-dot with butter). Bake for 7-9 minutes, watching closely. <br />
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Place cooked spaghetti in a serving bowl. Ad 2 T. olive oil, diced tomato and lemon rind, tossing to combine. When scallops are done, add the contents of the baking pan to spaghetti mixture. Sprinkle green onions and basil leaves over top, toss, and serve. <br />
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<strong><em>Mary</em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" eda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" /></a><br />
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<strong><em>GOOD FOOD</em></strong>..."Good for the Soul" <br />
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From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/ <br />
<br />
also available on line at: <br />
<a href="http://cumminghome.com/">http://cumminghome.com/</a> <br />
<a href="http://dawsontimes.com/">http://dawsontimes.com/</a> <br />
<a href="http://www.thecherokeeconnection.com/">http://www.thecherokeeconnection.com/</a>Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-1190161323599893292012-03-26T07:31:00.000-07:002012-03-27T06:10:16.307-07:00The Best in Home Cooking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrc1F3kuT5oldjMlPj8StQEHviaM_jkjrlz4tC_H9io-xg_8hNt7q8Dc8npPqyCpwq03QlgWA5I74NSmzu2-H7Tbck467DC3vzot8XGX-924dLWsAmxbeLbg5mS4DcrnYCzIBzh6pjW72b/s1600/11-24-2007-12.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" dea="true" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrc1F3kuT5oldjMlPj8StQEHviaM_jkjrlz4tC_H9io-xg_8hNt7q8Dc8npPqyCpwq03QlgWA5I74NSmzu2-H7Tbck467DC3vzot8XGX-924dLWsAmxbeLbg5mS4DcrnYCzIBzh6pjW72b/s200/11-24-2007-12.jpg" width="200" /></a><br />
From Miss Mary's Kitchen<br />
Mary Bentley<br />
Georgia Recipe Manager<br />
<a href="mailto:normwine@bellsouth.net">normwine@bellsouth.net</a><br />
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"From Miss Mary's Kitchen" is a collection of some of the best recipes available from good old "Home Cooking", to "Haut Cuisine". With a personal collection of thousands of recipes, I am constantly adding to the list with tried and true favorites, and new creations. My husband, Norm, has been in the wine business for quite some time, and we have great fun pairing good food and good wine.<br />
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I hope you enjoy these treasures, some of which are more than one hundred years old!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" dea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LNMS5MZPT743WN1ysetoD8ioiqMUG6d4DSPd4daU1eXU9verU62Exizh58fHVUUoQ0zK4znQeN78ygb7hkVjMFDr6fu-JIidhZXg_Q_DMOn0q7EUghLjVLH9hufog8MDXJQ2lGlzsrU3/s1600/recipes---tools-ingredients_s200x200.jpg" /></a><br />
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<strong><em>GOOD FOOD...GOOD FOR THE SOUL!</em></strong>Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-20841660839464286652012-01-30T08:27:00.000-08:002012-03-27T06:10:00.401-07:00Mussels in Marinara Sauce<div class="separator" style="clear: both; text-align: center;">
from..."Miss Mary's Kitchen" </div>
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#mb-01-12 <br />
MUSSELS IN MARINARA SAUCE <br />
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Mussels in a tasty wine sauce have always appealed to me. I'm not sure whether it is the delicious crustacean or the taste of the broth created in the cooking process, but the dish certainly is enjoyable! <br />
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Up until this weekend, I had not prepared mussels in any other way except steamed in a wine broth. While at the grocery this weekend, I spotted mussels and grape tomatoes that were both on sale, Mussels in marinara sauce quickly came to mind. My idea of a marinara sauce is a basic tomato sauce with lots of garlic, so I figured this dish to be a simple task. Mussels take just a few minutes to cook, so once all ingredients were gathered up, I knew I could have this on the table in about 20 minutes. I started the spaghetti cooking while I steamed the mussels so everything was ready at the same time. <br />
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Norm declared this dish to be 'de-lish', and encouraged me to share it. <br />
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MUSSELS IN MARINARA SAUCE <br />
Serves 2-4 <br />
<br />
1 lb. grape tomatoes <br />
1 t. olive oil <br />
1 c. white wine <br />
4-6 cloves garlic, minced <br />
1 small onion, diced <br />
1 bay leaf <br />
2 lb. mussels, scrubbed and debearded <br />
14-15 oz. can diced tomatoes (no salt) <br />
1/2 t. dried basil <br />
2 T. extra virgin olive oil <br />
cooked spaghetti <br />
<br />
Put the grape tomatoes in a single layer in an ovenproof dish, Add 1 t. olive oil to cover tomatoes. Place in a 375 degree oven for 15 minutes until the tomatoes burst. Remove from the oven, cool slightly and break up the tomatoes with the back of a spoon. Set aside. <br />
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In a Dutch oven, combine wine, onions, garlic and bay leaf. Bring to a simmer, and cook for 5 minutes. Turn the heat to medium high, add the mussels, cover and steam for 5 to 8 minutes, depending on the size of the mussels, Remove the mussels to a bowl. Add grape tomatoes, canned tomatoes, basil and 2 T. extra virgin olive oil to the pan. Cook over medium heat, stirring often, for 5 minutes. Return the mussels to the pan, stir to combine and reheat the mussels. <br />
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Dish up spaghetti, cover with mussels and sauce, and enjoy! <br />
Serve with a tossed salad and crusty baguettes. <br />
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From Miss Mary's Kitchen Recipes available at her blogsite - <a href="http://frommissmaryskitchen.blogspot.com/">http://frommissmaryskitchen.blogspot.com/</a> <br />
<br />
also available on line at: <br />
dawsontimes.com<br />
thecherokeeconnection.comMaryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com1tag:blogger.com,1999:blog-4991104758711802648.post-29485310027302067012011-12-03T06:31:00.001-08:002012-09-21T12:38:12.704-07:00Norm's Wandering Wallaby Baked Pastafrom..."Miss Mary's Kitchen" <br />
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#mb-08-11 <br />
NORM’S WANDERING WALLABY BAKED PASTA <br />
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Tasting new wines that come on the market has always been a way of life at our house. Sometimes, we invite friends and family over to help us “judge” the various bottles that Norm has been asked to consider for the store or to write about for one of his wine columns. <br />
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After reviewing a number of inexpensive offerings one afternoon (with one being called “Wandering Wallaby”), we found ourselves without a dinner entrée. Always the creative talent, Norm came up with a ‘tongue-in-cheek’ rendition of a beef-noodle casserole using the ingredients he found in the refrigerator. We have often laughed at the name, and fondly recalled that wine! <br />
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NORM’S WANDERING WALLABY BAKED PASTA <br />
Serves 6 <br />
<br />
16 oz. penne pasta <br />
8 oz. ground wallaby (or ground chuck if wallaby is not available) <br />
8 oz. mild/sweet Italian sausage <br />
8 oz. shredded cheddar cheese <br />
8 oz. shredded mozzarella cheese <br />
8 slices American cheese <br />
12 oz. petite diced tomatoes <br />
12 oz. tomato sauce <br />
½ c. chopped red onion <br />
2 T. chopped garlic <br />
1 T. virgin olive oil <br />
1 T. sugar <br />
1 t. salt <br />
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Prepare the penne pasta according to the package directions, cooking it slightly less than instructed. Drain, and set aside. Brown the meats in a skillet with 1 T. garlic. In a large saucepan, pour in the olive oil. Sauté the onion and remaining 1 T. garlic until softened, then add in tomatoes, sugar and salt and simmer for 30 minutes. <br />
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To the pasta, combine the meat mixture, sauce and half of the shredded cheese, mixing well. Pour into a lightly greased casserole or lasagna dish. Over the mixture, arrange the American cheese slices then the remaining shredded cheeses. Cover the dish with aluminum foil, bake for 45 minutes at 350 degrees. Remove the foil the last 10-15 minutes of cooking. <br />
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Serve with a tossed salad lightly dressed with olive oil and vinegar, and hot garlic bread.Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-61429601034094119852011-09-19T08:54:00.000-07:002012-09-21T12:31:38.646-07:00El Biggero Shrimp Creolefrom..."Miss Mary's Kitchen"<br />
<br />
#mb-07-11 <br />
EL BIGGERO SHRIMP CREOLE <br />
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When we go to our cottage in Matlacha, FL, eating fresh seafood is high on the list of priorities for us. There are three purveyors of fresh seafood in this little Gulf of Mexico community, a number which would be highly envied in most anyone’s hometown! It is extremely easy to find the “freshest” of most any local sea creature, and we take full advantage of it on each visit. We often bring back a supply that helps us keep the memory of our last visit ever near, and makes the next visit even more enticing. <br />
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Norm donned his El Biggero hat, and chose to turn a package of the Gulf crustaceans into a delightful Cajun-inspired dish. <br />
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EL BIGGERO SHRIMP CREOLE <br />
Serves 4 <br />
<br />
1 lb. Gulf Shrimp, 20-30 count (medium) <br />
1-2 T. olive oil <br />
1 yellow bell pepper, diced <br />
1 medium onion, chopped <br />
3 garlic cloves, minced <br />
1 -12 oz. can petite diced tomatoes <br />
6 oz. tomato sauce <br />
1 T. Louisiana hot sauce <br />
1 T. chopped cilantro <br />
1 t. sugar <br />
1 t. salt <br />
1 T. Italian herb mix <br />
½ lime, juiced <br />
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Peel and devein the shrimp, set aside. In a large saucepan, sauté the bell pepper, onion and garlic until softened. Add all remaining ingredients except shrimp. Simmer over low heat 30 minutes. Add the shrimp, stir to combine. Cook for 5 minutes, or until the shrimp turn pink – no longer. <br />
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Serve over jasmine rice.Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-10286540726455613942011-07-04T06:18:00.000-07:002012-03-27T06:08:23.560-07:00Dutch Baby Pancakefrom..."Miss Mary's Kitchen" <br />
#mb-06-11 <br />
DUTCH BABY PANCAKE <br />
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Norm and I have always enjoyed visits to the West Coast to see his relatives, particularly spending time with his brother and sister-in-law in Benicia, CA. There is such a comfort derived from spending time with family members, especially when they are such gracious hosts as Jim and Bonnie. On a whirlwind trip several years ago, we were able to spend a few days with them. One morning for breakfast, Bonnie prepared a scrumptious treat for us, something she called a Dutch Baby Pancake. Having never had one before, I perched on a stool in the kitchen and intently watched as she quickly mixed up the ingredients that would soon go into the cast iron skillet heating in the oven. What came out of her oven was this delightfully fluffy pancake, and my, was it an impressive sight to see! She served it with sausage links and bacon. I can still warmly recall that delicious meal. <br />
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As a special addition to the Dutch Baby, consider preparing a fruit topping to pass around the table. I suggest an apple topping but most any seasonal fruit could be substituted. This would make a great brunch entree for your family or a special breakfast for guests (like us!). Bonnie was kind enough to share her recipe with me, and I hope you find it as delicious as Norm and I did. <br />
<br />
DUTCH BABY PANCAKE <br />
<br />
3 eggs <br />
3/4 c. milk <br />
3/4 c. unbleached bread flour <br />
1/4 t. vanilla extract <br />
Pinch nutmeg <br />
Pinch salt <br />
2 T. butter <br />
Powdered sugar <br />
<br />
Topping * <br />
3 peeled and cored apples, sliced into wedges <br />
2-3 T. butter <br />
¼ c. sugar <br />
pinch cinnamon (optional) <br />
½ lemon, juiced <br />
<br />
Place a 10-inch cast-iron skillet (or any oven-proof shallow container) in the oven while it preheats to 425 degrees. Beat eggs until they are pale and frothy (electric mixer, blender, food processor or whisk). Add milk, flour, vanilla, nutmeg and salt and blend until smooth, about 2 minutes. Remove the heated skillet from the oven and add butter. When melted, swirl to coat the bottom and sides of the pan (this will help the pancake rise as it cooks). Pour batter into skillet, return to oven. Bake for a total of 20-25 minutes, or until pancake is golden brown and has risen in the pan. <br />
<br />
While the pancake is baking, prepare the topping. Melt butter in a skillet over medium heat, add apples. Stir to coat with butter. Saute for 2-3 minutes, then add sugar, cinnamon and lemon juice. Reduce heat to low and simmer 5 minutes, stirring to prevent sticking. Set aside, keep warm. <br />
<br />
Remove pancake from oven. Dust with powdered sugar over top. Serve immediately, passing the apple topping. <br />
<br />
Serves 4 <br />
*apple pie filling can be substitutedMaryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-16863316148446051952011-06-13T10:58:00.000-07:002012-03-27T06:08:02.107-07:00"Wacky Cake"from..."Miss Mary's Kitchen" <br />
<br />
#mb-05-11 <br />
WACKY CAKE <br />
<br />
<br />
The company that I work for has an on-line blog that allows associates to communicate with each other, both for business and social interaction. One segment has nothing but recipes and food preferences, comments being both good and bad. It’s always fun to read the stories behind someone’s favorites. I was drawn to this recipe because the writer described it as a memorable part of all the things prepared by his mother (I figured it had to be good). Secondly, I wanted to see how this one actually turned into a cake because of the intriguing ingredients, and the method of preparation. I am certainly glad I had the curiosity to try it! <br />
<br />
WACKY CAKE <br />
Serves 9-12 <br />
<br />
1-1/2 c. all-purpose flour <br />
1 c. sugar <br />
3 T. cocoa <br />
1 t. baking soda <br />
½ t. salt <br />
1 T. vinegar <br />
1 t. vanilla <br />
6 T. vegetable oil <br />
1 c. cold water <br />
<br />
Measure the dry ingredients into a 9” baking dish, mixing everything together well. Make 3 holes in the dry mixture, and put vinegar, vanilla and oil into the holes. Pour water over everything. Mix well with a fork, paying close attention to the corners and edges. <br />
<br />
Bake at 350 degrees for 40 minutes. Sift powdered sugar over the cake when it comes out of the oven. <br />
The recipe can be doubled using a 9”x13” pan.Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-29059369816042552552011-05-02T06:45:00.000-07:002012-03-27T06:07:35.738-07:00Shrimp and Asparagus Casserolefrom..."Miss Mary's Kitchen"<br />
<br />
#mb-04-11 <br />
SHRIMP AND ASPARAGUS CASSEROLE <br />
<br />
For many years, before the cable channel chefs came into being, I enjoyed the cooking shows on Public Broadcasting stations. While today’s PBS offerings are still enjoyed, I particularly miss the ones produced in Louisiana featuring The Cookin’ Cajun, Justin Wilson. <br />
<br />
When this show was aired, I was usually seated in front of the TV with pen in hand, ready to capture whatever special recipe he was preparing for that episode. Besides his obvious enjoyment of the bountiful seafood available in the Bayou state, the tales he told as he prepared a dish added great ‘flavor’ to the food. We truly lost an artist when Mr. Wilson passed away, but his memory and cherished recipes will remain with us forever. <br />
<br />
The following recipe brings together a unique combination of ingredients, asparagus and shrimp. The casserole is an easy one to prepare, and is especially flavorful. True to the ingredients Justin Wilson often incorporated into his recipes, Louisiana hot sauce and wine are prominent in the makeup of this entrée. There’s just enough hot sauce to give you a hint of heat as you savor each bite, and the wine nicely complements the melding of the asparagus and shrimp flavors. <br />
<br />
Add a Caesars salad, and you have a recipe fit for most any Cajun, or whoever is feasting with you.<br />
<br />
SHRIMP AND ASPARAGUS CASSEROLE <br />
Serves 4 - 6 <br />
<br />
1-15 oz. can green asparagus spears, well drained, or 1 lb. fresh asparagus, trimmed <br />
1 c. grated cheddar <br />
½ c. grated Romano or Parmesan cheese or a combination of the two <br />
1 lb. medium shrimp, boiled, peeled and deveined <br />
2 eggs <br />
1 c. Sauternes or Riesling wine (Justin always used Sauternes in his seafood recipes) <br />
1 T. Worcestershire sauce <br />
1 t. Louisiana hot sauce <br />
Salt to taste (optional) <br />
1 can mushroom soup (I like to substitute a medium white sauce with sautéed mushrooms to reduce the sodium) <br />
¾ c. dry bread crumbs <br />
<br />
In a greased 2 quart casserole, layer asparagus, half of the cheeses, shrimp, and then the remaining cheeses. Beat together the eggs, wine, Worcestershire and Louisiana sauces. Pour this over the layers. Spread the mushroom soup over all, and then top with the bread crumbs. Bake in a 350 degree oven for approximately 25 minutes until browned and bubbly. If you choose to use fresh asparagus, increase the cooking time to 45 minutes.Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-17608972133430767782011-04-13T05:30:00.000-07:002012-03-27T06:06:55.051-07:00Food and Wine Paringsfrom..."Miss Mary's Kitchen"<br />
<br />
Ever wonder which wine goes best with which foods? Here are some suggestions from my husband Norm the "wine expert". Next time you are serving those important guests, make sure you get the food and wine pairing right. <br />
<br />
<strong><em> FOOD AND WINE PAIRINGS</em></strong><br />
<br />
Grilled Steak or Beef Tenderloin - Cabernet Sauvignon <br />
<br />
Lamb Chops or Pork Loin Chops - Merlot<br />
<br />
Barbecued Ribs or Spaghetti - Red Zinfandel or Chianti <br />
<br />
Prime Rib or Roast Duck - Pinot Noir <br />
<br />
Lobster, King Crab, Oysters on the Half Shell - Chardonnay <br />
<br />
Oysters Rockefeller or Broiled Fish - Sauvignon Blanc <br />
<br />
Shrimp Alfredo or Clams Marinara - Pinot Grigio <br />
<br />
Baked Fish, Poached Flounder, or Fried Shrimp - Riesling or Pinot Grigio<br />
<br />
Chicken La Orange or Cornish Game Hens - Chardonnay or Pinot Noir <br />
<br />
Grilled or baked Salmon - Chardonnay, Viognier or Pinot Noir <br />Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-61338221810959840842011-02-18T05:12:00.000-08:002012-03-27T06:06:27.703-07:00STIFADOfrom..."Miss Mary's Kitchen" <br />
Stifado<br />
This is a recipe that I got from our close friend Lenny, whose sister lived in the Philippines for years, and I believe that is the origin of this one. This is a great winter time recipe, and we have enjoyed it many times over the years. Lenny was the best man at our wedding and this is one of the best presents from him, since he is a very good cook! <br />
<br />
STIFADO <br />
<br />
1 large pork shoulder <br />
3/4 cup soy sauce <br />
juice of 2 lemons <br />
black pepper to taste <br />
2 cloves garlic <br />
1 and 1/2 cups pineapple juice <br />
water <br />
<br />
Cook the pork shoulder in water in a Dutch Oven until done (2-3 hours) at 350 degrees <br />
Save 3 cups of the liquid <br />
<br />
Mix the other ingredients in with the 3 cups of liquid and pour over the pork shoulder <br />
Continue cooking until the liquid has reduced down gravy <br />
<br />
Serve with rice and fresh greens (we like Yellow Saffron rice with this dish) <br />
Serves 6 to 8Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-84247448826829119722011-02-11T06:32:00.000-08:002012-03-27T06:06:00.575-07:00Crawfish Coquillefrom..."Miss Mary's Kitchen" <br />
Now here is something different from the New Orleans Old and New Cookbook from 1904, That is, if you can find "Craw-Dads" at your local market! If you like shellfish of any kind, you will like this recipe! <br />
<br />
<br />
Recipes from New Orleans Old and New Cookbook (1904)<br />
<br />
Crawfish Coquille <br />
<br />
<br />
1 qt. picked and boiled crawfish<br />
1 pt. cream<br />
1Tb. flour<br />
1/2 tsp. minced parsley<br />
2 Tbs. butter<br />
8 drops Tabasco<br />
1 tsp. salt<br />
1 tsp. grated onion<br />
1 wine glass sherry<br />
<br />
Boil cream, stir into it flour, onion, butter and parsley; add Tabasco and salt.<br />
When thick, put in crawfish and wine.<br />
Cook 5 mins. longer.<br />
<br />
Serve in ramekins with bread crumbs on top with small pats of butter -- baked for 10 minutes.Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-16616491312986759272011-01-18T11:13:00.000-08:002012-09-21T12:35:55.653-07:00MA & PA SEAFOOD CHOWDER<strong><em><span style="color: blue;">from... Miss Mary's Kitchen</span></em></strong><br />
MA AND PA SEAFOOD CHOWDER<br />
<br />
This recipe is from the “El Biggero” Collection, which are a number of dishes dreamed up by my husband under his chef name, El Biggero. This recipe is really for Bouillabaisse, but is named for my mother and father who he called “Ma and Pa”. The recipe was invented as a special treat on one of their visits to our home.<br />
<br />
MA AND PA SEAOOD CHOWDER <br />
Serves 6-8<br />
<br />
Ingredients (A)<br />
<br />
1 -14oz can chicken broth<br />
1 - 8 oz bottle clam juice<br />
1 - 14oz can diced tomatoes<br />
1 - teaspoon salt<br />
1 - tablespoon Louisiana hot sauce<br />
1 - tablespoon extra virgin olive oil<br />
1 - tablespoon chopped garlic<br />
½ - stick butter<br />
¼ - teaspoon saffron<br />
1- medium potato (diced)<br />
1 - large parsnip (diced)<br />
½ - large red onion (diced)<br />
1 - large celery stalk (diced)<br />
1 - large carrot (diced)<br />
<br />
Ingredients (B)<br />
<br />
1/3 - Lb. Shrimp<br />
1/3 - Lb. Catfish nuggets<br />
1/3 - Lb. Bay scallops<br />
1/3 - Lb. Fresh shucked Oysters<br />
½ - cup dry Sherry<br />
½ - cup dry white wine<br />
<br />
Place all of Ingredients (A) in large stock pot. Bring to slow boil and reduce heat and simmer for 2 and ½ hours.<br />
Next add all of Ingredients (B) to the stock pot and bring to a slow boil and reduce heat and simmer for 1 hour.<br />
<br />
Serve with Sourdough French bread and Caesar Salad.Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-57289146469981777472011-01-18T11:06:00.000-08:002012-09-21T12:39:02.041-07:00El Biggero Beef Stroganoff<strong><em><span style="background-color: white; color: blue;">From Miss Mary's Kitchen</span></em></strong><br />
<span style="color: black;">El Biggero Beef Stroganoff</span><br />
<br />
This is another recipe from my husband "Chef El Biggero"<br />
<br />
El Biggero Beef Stroganoff:<br />
1 - pound beef (good cut) cut in chunks (tenderloin is best) <br />
8 oz. fresh mushrooms sliced <br />
8 oz chopped onions <br />
1/2 - 12oz jar creamy Alfredo sauce<br />
1 - 8oz container of sour cream <br />
1 - can of cream of mushroom soup <br />
6 oz red wine <br />
4 - cloves of fresh garlic, or1/4 cup crushed garlic ,or 1 tablespoon garlic powder<br />
1 - tablespoon Worcestershire sauce <br />
1 - teaspoon Louisiana hot sauce <br />
1 - teaspoon salt <br />
1 - 16 oz bag egg noodles <br />
<br />
marinate beef, wine, and garlic for three hours. <br />
Then combine all ingredients in a large sauce pan and cook <br />
on low heat for one hour. <br />
<br />
Serve over cooked noodles - serves 4-6<br />
<br />
<strong><em><span style="color: blue;"></span></em></strong>Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-37853389420176762912011-01-07T10:56:00.000-08:002012-03-27T06:04:52.363-07:00Saucy Cornish Game HensFrom Miss Mary's Kitchen<br />
Saucy Cornish Game Hens<br />
<br />
I have always admired the culinary talents of my husband, Norm. He can open the refrigerator or pantry door, look at the contents, and quickly put together a recipe in his mind. Norm and I joke about this “talent.” One of the pitfalls is that the ingredients in his creations are rarely measured but are instead added until the right taste is achieved. The results are usually a one-of-a-kind treat that cannot be replicated! <br />
<br />
<br />
Regardless, Norm’s ability to think on his feet in the kitchen is something I try to emulate, and I confess that I always enjoy the finished dish. In the case of the entrée below, the use of a leftover wine evolved into a favorite recipe often served at our house.<br />
<br />
This dish is suitable for a special dinner for friends and family. You might even consider this as an alternate to the traditional turkey served during the holiday season. If you have never enjoyed Cornish game hens, they are cross-bred chickens that are younger than the poultry we normally find in the meat department, and are both extremely tender and very flavorful. Because this recipe involves stuffing the birds with the long grain and wild rice mixture, the addition of a salad or green vegetable is all that is needed to complete the meal! <br />
<br />
SAUCY CORNISH HENS<br />
Generously serves 2<br />
<br />
2 Cornish game hens<br />
1 pkg. long grain and wild rice, prepared<br />
1-6 oz. can orange juice concentrate, thawed<br />
6 to 8 oz. dry red wine<br />
¼ lb. butter or margarine<br />
<br />
Preheat the oven to 375 degrees. Prepare a 9”x 12” baking dish by coating with oil. Remove the last joint of the wings of the Cornish hens, rinse and pat dry. Stuff each cavity with the prepared rice mixture, place in the baking dish. Put in the oven, and set a timer for 15 minutes.. While the hens are cooking, prepare the sauce that will be used to baste them. In a medium saucepan, mix together the orange juice concentrate, wine and butter. Heat over medium heat until all ingredients are blended together. Reduce to low, keep warm throughout cooking of Cornish hens. When the timer goes off, remove the hens, baste liberally with the sauce, and return to the oven. Repeat this process three additional times for a total cooking time of 60 minutes. These small birds can brown quickly between bastings. To prevent them from turning too brown, tent the dish with aluminum foil after the 30 minute basting.<br />
<br />
Remove dish from oven, allow to sit approximately 5 minutes before serving. If there is remaining sauce, bring it to a boil, then turn down to simmer while the birds are resting, and then serve with the meal.Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-57302999590120874052011-01-07T10:46:00.000-08:002012-03-27T06:04:21.399-07:00LOUISANIA STYLE BBQ SHRIMPFrom Miss Mary’s Kitchen… <br />
Louisania Style BBQ Shrimp<br />
<br />
When Norm and I got married, he treated us to a memorable honeymoon in New Orleans , LA that began with a romantic train ride on the “Crescent” from Atlanta to New Orleans . Part of the plan (of course!) was to dine our way through as many of the wonderful restaurants as we could fit into our week’s stay in the city. Of particular note was dining at Pascal’s Manale, a restaurant in the Garden District of New Orleans. To get there, we took the famous St. Charles trolley almost to the front door of this long-standing establishment. Known far and wide for their Barbeque Shrimp, the quaint white tablecloth restaurant lived up to the pre-billing Norm had given. We later noticed that many French Quarter restaurants featured a version of this entrée but were told that Pasqual’s Manale was the inventor of the dish.<br />
<br />
As you are served these huge Gulf prawns swimming in a big bowl of delectable smelling broth (it’s really not a barbeque sauce), they drape a bib over you, give you lots of crusty bread, and encourage you to ‘dig in’. I was a bit puzzled by the bib, but quickly came to understand the logic behind the offering. This meal is one of the messiest, most wonderful experiences anyone could ever hope to experience! The sensory explosion of spices of the sauce is fantastic, peeling the shrimp is an adventure, and the enjoyment of sopping up every last drop of that cooking liquid is truly a gourmet delight.<br />
<br />
The memory of that stellar dining experience stayed with me, and through years of trial and error I came up with a version of my own. No, it’s not as messy as the Pascal’s Manale version (bibs are hard to find, and I peel the shrimp!), but much of the flavor is captured in my baked version – I believe the restaurant prepares theirs’ on the stovetop. The spicy heat of the sauce can easily be regulated by reduction of the freshly ground black pepper, but I invite you to try the recipe as I’ve written it before experimenting with the ingredients. Lots of crusty bread or an optional bowl of steaming rice and a salad are all that’s needed to take you away to a New Orleans inspired meal!<br />
<br />
LOUISIANA-STYLE SHRIMP<br />
Serves 2<br />
<br />
¾ lb. medium to large shrimp<br />
3 T. unsalted butter<br />
1 t. chili powder<br />
1 t. freshly ground black pepper<br />
2 t. Worcestershire sauce<br />
1/8 t. cayenne pepper<br />
1 t. minced garlic<br />
2 T. dry red wine<br />
¼ t. salt<br />
<br />
Preheat the oven to 400 degrees. Peel and devein the shrimp, arrange in a single layer in a 8”x8” glass baking dish. In a small saucepan, combine all other ingredients. Bring to a boil. Remove from the heat and pour over the shrimp. Bake for 8-10 minutes, watching so the shrimp don’t overcook. Serve over rice, or with bread to soak up the sauce.Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-84235804131869971122011-01-07T10:33:00.000-08:002012-03-27T06:03:49.581-07:00Christmas Seafood SaladFrom Miss Mary's Kitchen<br />
Christmas Seafood Salad<br />
<br />
Pinpointing the time for Christmas Eve dinner has usually been a guessing game at our house. Norm is always working at the store on this evening. Never knowing when this day will end has meant we could only vaguely plan when he would get home. For the first couple of years of our marriage, I wound up with dinners that were more than a "bit" overdone! Needless to say, I wised up, and came up with a meal that fit the bill of being ready when my spouse arrived. It also added to my pleasure of having a meal ready without fretting over it. Proudly, my Christmas Seafood Salad has become our favorite for Christmas Eve. <br />
<br />
Since this is a meal you can quickly have on the table, it might help reduce your stress during the holiday season when friends and relatives are arriving at "unknown" times. You can prepare everything in advance and then sit back and relax, knowing you only need to place the ingredients on the plate, and your meal is ready. The selection and quantity of seafood and garnishes can be adapted to fit your preferences, or those of your guests.<br />
<br />
A simple dessert to accompany this would be ambrosia and/or pound cake.<br />
<br />
CHRISTMAS SEAFOOD SALAD<br />
Serves 2, easily multiplied <br />
<br />
Salad<br />
<br />
1/2 lb. large shrimp <br />
6-8 king crab legs, shells removed<br />
2 lobster tails (5-7 oz. each) <br />
Old Bay Seasoning <br />
2 eggs, hard boiled and peeled<br />
gherkins (or any tiny pickles)<br />
assorted olives<br />
capers <br />
red-tipped lettuce (to cover plates)<br />
lemon wedges <br />
<br />
Seafood Sauce <br />
<br />
1 c. mayonnaise<br />
1/4 c. tomato catsup<br />
2 dashes Louisiana hot sauce<br />
1/4 t. garlic powder<br />
2-3 T. dill pickle relish<br />
1 T. horseradish (or to taste) <br />
1/2 t. sugar<br />
<br />
assorted crackers<br />
<br />
Boil shrimp and lobster tails until done (I use the recipe for cooking shrimp that is on the Old Bay Seasoning can). Drain, cover and place in refrigerator to chill. Mix all ingredients for the Seafood Sauce, cover and place in refrigerator. After the seafood is chilled, remove, peel, then return back to refrigerator. Place 2 dinner plates in the refrigerator to cool at that time.<br />
<br />
When your guest arrives, remove the plates and lettuce from the refrigerator. Cover each plate with lettuce leaves to make a bed for the salad. Arrange seafood as desired on each plate. Cut eggs into wedges, place on each plate. Scatter the remaining ingredients on the plates.<br />
<br />
Serve with Seafood Sauce and crackers.Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0tag:blogger.com,1999:blog-4991104758711802648.post-78115018650751657162011-01-07T10:26:00.000-08:002012-03-27T06:03:24.740-07:00Special Shrimp ScampiFrom Miss Mary's Kitchen<br />
Special Shrimp Scampi<br />
<br />
There are many versions of Shrimp Scampi, ranging from the very basic to the most elaborate, and I think I have tried most every one of them! I take great pleasure in finding ways to incorporate the wonderful smell and taste of garlic into a recipe, particularly when that includes my most favorite food, shrimp. <br />
<br />
<br />
In this dish, I realized the basic importance of pairing wines to food as it plays out through the wine you use in the preparation versus the wine you serve with the food eaten. I mistakenly used a different variety of wine in the preparation from what I served with the Scampi. Guess what?! The food just didn’t taste right! The lesson I learned is that wines used in flavoring foods should compliment (or copy) the wine you serve with the dish.<br />
<br />
SPECIAL SHRIMP SCAMPI <br />
Serves 2, easily doubled<br />
<br />
12-16 shrimp (16-20 count preferred), peeled and deveined<br />
2 T. extra virgin olive oil<br />
2 T. butter<br />
4-6 cloves garlic, minced<br />
¼ c. dry white wine (match to wine served with meal)<br />
2 T. minced parsley (optional)<br />
<br />
HELPFUL HINTS: have all ingredients prepared and assembled because this recipe is completed quickly once started. Adjust garlic to taste preference.<br />
<br />
In a 10” skillet, melt butter with olive oil over medium heat. Add the garlic, stir until it begins to very lightly brown. Drop in shrimp in a single layer; allow shrimp and garlic to cook for 1 minute. Stir ingredients, flip shrimp over and cook 1 additional minute. Pour in wine, stir to mix, turn temperature down to simmer, cook 2 minutes. Stir in parsley, remove from heat.<br />
<br />
Serve over rice or with crusty bread to absorb the sauce.Maryhttp://www.blogger.com/profile/03989971710136017807noreply@blogger.com0